Solyanka with mushrooms for the winter in a jar

This winter solyanka recipe doesn't require much time or complicated ingredients. To prepare this delicious dish, you'll need a standard set of vegetables, mushrooms, and spices for preserving.

Step-by-step recipe

Step 1: Preparing mushrooms and vegetables

First, prepare the main ingredients according to the recipe. The mushrooms should be pre-boiled. For a richer flavor, you can optionally sauté them. Then, shred the cabbage. Set the prepared ingredients aside for now.

Step 2: Frying the solyanka base

Pour 300 g of vegetable oil into a solyanka-making bowl. Heat the sunflower oil in the bowl over high heat. Sauté the onion and carrot. Add the onion and carrot, then fry briefly until tender.

Step 3: Add mushrooms and tomato sauce

When the carrots and onions are cooked, add 2 kg of pre-cooked (boiled or fried) mushrooms. Mix the vegetables and mushrooms thoroughly. Pour in the tomato sauce. This sauce gives the solyanka its unique flavor.

NOTE: To balance the salt and sugar, always taste the solyanka before adding vinegar. It's better to undersalt than to oversalt, as the solyanka will taste even saltier after it cools. If you make the solyanka with sauerkraut (instead of fresh), you'll need to significantly reduce the amounts of salt and vinegar.

Step 4: Seasoning and Initial Simmering

Add sugar and salt (2 tablespoons) to the mushrooms and vegetables. Mix thoroughly and cover. Then let simmer for about 5 minutes over low heat to allow the mushrooms and vegetables to combine their flavors.

Step 5: Adding cabbage

Continue preparing the solyanka. Now add the cabbage. Add the cabbage in batches, stirring until it settles. Once all the cabbage has been added, stir again.

NOTE: To ensure that the mushroom solyanka in a jar retains its texture, it's crucial to slice the cabbage properly. Slicing it too thin will result in the cabbage overcooking and turning into mush during prolonged simmering. Slicing it too coarsely will make the solyanka tough. The optimal slice thickness is medium.

Step 6: Long simmer

The recipe calls for a simmering time of 20-25 minutes. During this time, simmer the mixture. Keep an eye on the cooking time of the solyanka. Simmer the solyanka, covered, over low heat, stirring occasionally to prevent the ingredients from burning.

Step 7: Flavoring and final braising

Next, add black peppercorns and 9% vinegar. Stir again, cover, and simmer for about 10 more minutes. You can add a bay leaf—it will add flavor, making the dish even more delicious.

Step 8: Organize into jars and seal

Remove our delicious solyanka from the heat. Place the mixture into sterilized jars and immediately seal them with sterilized lids.

NOTE: Wrapping hot jars of solyanka helps maintain a high temperature inside the jar for many hours. This promotes additional pasteurization and ensures long-term storage of the solyanka throughout the winter.

Cooking tips

Use only high-quality, fresh sunflower oil without a strong odor. This is important, as even 300 grams of oil significantly affects the overall flavor of the solyanka.

When sautéing, make sure the carrots and onions don't burn, but only become soft and slightly golden, as burnt vegetables can ruin the entire recipe.

In addition to black peppercorns, you can add 1-2 bay leaves 5 minutes before the end of simmering. This will add a subtle spicy note to the solyanka.

If you use tomato sauce instead of paste, make sure it is rich in flavor.

Any edible wild mushrooms or champignons are suitable for solyanka. The main thing is that the mushrooms are well-cooked.

Be sure to simmer the vegetables for the correct amount of time after adding the cabbage. This time is necessary to allow the mushrooms and cabbage to fully infuse with the sauce and spices.

Solyanka should be simmered only over low heat. Too much heat can cause the ingredients to burn on the bottom of the cauldron, which will irreversibly ruin the recipe.

This jarred mushroom solyanka for the winter can be used as a salad or as a base for a first course. Enjoy the delicious and satisfying recipe, and bon appétit!