Mushroom Solyanka for Winter

Ingredients

• White Cabbage 5 lbs
• Carrot 10 oz
• Onion 10 oz
• Fresh Mushrooms 0 lbs
• Vegetable Oil 5 fl oz
• 9% Vinegar 0 fl oz
• Salt 1 tablespoon
• Sugar 2 spoons
• Bay leaf 2 pieces
• Passata Tomato Sauce 5 oz
• Green peppercorns 1 tablespoon

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Dice the onion. Grate the carrot using a coarse grater.

Step 3

Shred the cabbage.

Step 4

Thoroughly clean the mushrooms, cut them into medium-sized pieces, and boil in boiling water for 20 minutes. Drain the water and rinse the mushrooms.

Step 5

In a large skillet or heavy-bottomed pot, place the chopped cabbage, onion, and carrot. Add sunflower oil, salt, sugar, and tomato sauce (diluted paste). Mix well and set to simmer over low heat. Once it comes to a boil, cook for about 30 minutes, stirring constantly to prevent the vegetables from burning.

Step 6

After 30 minutes, add the mushrooms, black peppercorns, and bay leaf, and simmer for another 40 minutes. Check for doneness by testing the cabbage – it should be tender.

Step 7

Fifteen minutes before the end of simmering, add vinegar and mix well.

Step 8

Place the preparation along with the sauce into sterilized jars and seal them.

Step 9

Turn the jars upside down, place them on the floor, and cover with a blanket. Leave them until completely cool.

Step 10

After inverting the jar, store the preparation in a cool, dark place.