Solyanka with champignons for the winter

Step-by-step recipe

Step 1:

Rinse all vegetables thoroughly under running water. Peel and dice the onion, coarsely grate the carrots or cut them into thin strips, and cut the cabbage into thin strips. Rinse the mushrooms, pat dry, and cut into neat slices.

Step 2:

Pour some oil into the pan. Add the onion. Fry for about 7 minutes, stirring occasionally, until golden brown. It should take no more than 7 minutes to fry.

Step 3:

When the onion reaches the desired consistency, add the carrots. Simmer the mixture for another 5-7 minutes. The vegetables should soften and caramelize.

Step 4:

Finely chop the fresh tomatoes with a knife. You can also use a blender to puree the tomatoes. If using a tomato paste, dilute it with water to 300 ml. Add the tomatoes to the sautéed mixture and simmer for 15 minutes.

Step 5:

Heat the remaining oil in a separate pan and add the mushrooms. Let them release their juices first—wait until they evaporate, then fry until tender. The mushrooms should be golden brown, but not overcooked.

Step 6:

Add shredded cabbage to the mushrooms. Simmer for 5–7 minutes until reduced in volume.

Step 7:

Add the sautéed onion, carrot, and tomato to the mushrooms and cabbage. Continue simmering for another 5, maximum 10 minutes.

Step 8:

Add salt, sugar, black pepper, and bay leaf. Stir and simmer for 15 minutes to allow the flavors to meld.

Step 9:

Pour vinegar into the vegetable mixture and stir thoroughly. Simmer for another 5 minutes.

Step 10:

Pack the hot mushroom solyanka tightly into jars. To ensure long-term storage, be sure to sterilize the jars before sealing. You can do this in the oven or with a special sterilization ring.

Step 11:

Roll up the containers with lids, turn them upside down, wrap them in a warm blanket and wait until they cool completely.

Cooking tips

This mushroom and cabbage solyanka recipe is a wonderful winter dish on its own. It can also be used in stews or served with meat or fish. Cabbage solyanka can be added to first courses. Here are some tips to help simplify and improve the recipe:

For a more vibrant flavor, use a mixture of wild mushrooms and champignons.

Solyanka with cabbage can be eaten immediately after preparation – it goes well with mashed potatoes, porridge, or as a filling for pies.

If you want a milder taste, reduce the amount of vinegar to 20 ml.

Store solyanka in a cool, dark place. If properly preserved, it will last up to 12 months.

During cooking, it is best to taste the vegetable mixture and, if necessary, adjust it by adding more sugar, salt and other seasonings.

In winter, solyanka with mushrooms and cabbage is a real find: it retains the pleasant aroma of mushrooms and vegetables and reheats beautifully. Try making several jars at once – it'll save time and add a delicious touch to any winter meal. Enjoy!