Cabbage solyanka is a traditional Russian dish, which even the imperial court did not disdain. The dish is not very tasty, but very useful. The hodgepodge contains a lot of vitamin C and other beneficial substances.
Product Preparation
The dish is made from fresh or sauerkraut. For the most part, people believe that the broth is the basis of hodgepodge. Usually it is made from mushroom, fish or meat broth with the addition of cucumber pickle. Therefore, the liquid part of the dish is prepared first. 1.5 l of broth requires the same amount of brine.
Country Solyanka
In villages and villages on the table often there was cabbage hodgepodge. The rustic recipe is based on sauerkraut and pork lard. There are many options for such a hodgepodge. If the cabbage hodgepodge is made for the winter, then the jars in which the finished dish is laid out are prepared and sterilized in advance. It will require:
- 650 g sauerkraut;
- 100 g of fat (preferably pork);
- 250 g smoked or boiled brisket;
- 200 ml of meat broth;
- 2-3 cucumbers;
- one onion;
- 3 tablespoons of natural tomato paste;
- 15 g of flour;
- spices to taste.
Sauerkraut is squeezed out to allow excess brine to flow out. Onion finely chopped. Fried in bacon. Then spices, tomato paste, cabbage and bay leaves are added to the pan. The dish is stewed on low heat for about half an hour. During this time, cucumbers are peeled of seeds and peel, chopped and added to the cabbage.
The brisket is cut into small cubes. It is added to the hodgepodge. Flour is fried in a hot pan until golden brown.
Then mixed with warm meat broth. Stir thoroughly. The resulting mixture is added to the hodgepodge. The dish is stewed on a small fire for another twenty minutes. Then pepper is added. Each served portion is sprinkled with fresh herbs.
Solyanka with mushrooms
Cabbage hodgepodge with mushrooms can be prepared according to a dietary recipe. It will require:
- 0.5 kg of fresh cabbage;
- 2 pickles;
- 300 g of mushrooms;
- 200 ml of lemon juice and water;
- 1 onion;
- 2 tbsp. l butter and natural tomato paste;
- 1 tsp granulated sugar;
- Bay leaf;
- 1 tbsp. l vinegar
- spices to taste;
- vegetable or sunflower oil.
Cabbage is thinly chopped and placed in a pan. Water is added, 1 tbsp. l butter and vinegar. Cabbage is stewed on a small fire for 45 minutes. Mushrooms and cucumbers are cut into small pieces and laid out in a pan with vegetable oil. Onions are peeled and chopped. Then it is added to the pan to the mushrooms. Everything is sprinkled with salt, pepper and fried for 15 minutes.
15 minutes before the cabbage is ready, the contents of the pan, sugar and bay leaf are added to it. Everything is thoroughly mixed, covered with a lid and stewed for at least another 20 minutes, until fully cooked.
Mushroom hodgepodge in the oven
Cabbage solyanka with mushrooms has a more refined taste than a classic vegetable. For this dish you will need the ingredients described above in the previous recipe. Plus cheese and breadcrumbs are added. First, all vegetables are peeled and cut. They are laid in a pan, seasoned with salt and seasonings. Stew for 20 minutes. During this time, mushrooms are boiled. A baking dish is taken, which must be greased with butter.
On the last half of the vegetables are laid out. Then all the mushrooms are distributed in a second layer. The remaining stewed vegetables are laid out on top. Sprinkled with grated cheese, then breadcrumbs. Top slightly sprinkled with vegetable oil. The dish is placed in a well-heated oven and cooked for half an hour at a temperature of approximately 180 degrees.
Multicooking Recipe
Cabbage hodgepodge in a slow cooker can be prepared not only in the classic version.
For a more unusual dish, you will need the following ingredients:
- average head of fresh cabbage;
- a large onion or two small ones;
- 8 sausages;
- 1 large carrot;
- 60 g of tomato paste;
- a small bag of granulated garlic;
- vegetable oil;
- spices to taste.
First, all the sausages are cut into small circles. For five minutes, cook in a slow cooker (in the "Frying" mode) in vegetable oil. The onion is chopped and added to the container. The ingredients are fried for another 5 minutes. Carrots are cleaned and coarsely rubbed. It is added to the slow cooker and everything is mixed. After five minutes, the unit shuts down.
Thinly chopped cabbage and laid out in a slow cooker. Tomato paste, salt, pepper and garlic are added. Everything is thoroughly mixed and 100 ml of water is added. The cooker lid closes and the "Extinguishing" mode is activated. The dish is cooked for half an hour. Before serving, each serving is sprinkled with fresh chopped herbs.
Classical hodgepodge for the winter
Solyanka can be prepared not only for serving, but also as a preparation for the winter. In this case, the products are taken in larger quantities than for a single dish. Required:
- 3 kilograms of white cabbage;
- 2 kg of carrots, tomatoes and onions;
- 2 tbsp. l salt;
- 1 tbsp. l granulated sugar;
- 500 g of vegetable oil;
- 1 tbsp. l vinegar
- 1 tsp black pepper (peas);
- 4 things bay leaf.
Cabbage solyanka is prepared in several stages. Top coarse and dirty leaves break off from cabbage. Then the head is washed under water and chopped into thin slices. Sliced cabbage is transferred to a large pot or tank. Carrots are peeled, washed under water, rubbed coarsely and added to the cabbage.
Onions are cut into thin half rings. They are temporarily placed in a separate bowl. Cold water is poured into the middle saucepan and put on a big fire. As soon as the liquid boils, tomatoes are laid out in it. The fire goes out. Tomatoes are blanched for 4-5 minutes. Then they get out with a slotted spoon and are laid out on the board.
As soon as the tomatoes become warm, the peel and stalks are easily removed from them. Vegetables are cut into thin slices. Onions, tomatoes and vegetable oil are added to the pan to the cabbage, then salt and granulated sugar. Everything is thoroughly mixed, and put on a small fire until boiling.
After that, you need to time. Solyanka should be stewed for two hours. Periodically, the contents of the pan are mixed so as not to burn. After two hours, the burner switches off. Peppers, bay leaves and vinegar are added to the pan. It is still mixed, laid out on the banks. Then twists or closes the lids.
Sterilization of cans
Cabbage hodgepodge for the winter (the recipe is described above) rolls in glass jars. To prevent an "explosion" they must be sterilized. To do this, cold water is collected in a large pot and put on fire. Cans are washed thoroughly with lids. Then they are placed upside down on a towel so that all the water from the glass container.
As soon as the water in the pan boils, the fire is reduced to a minimum and several cans are lowered into the liquid. But they must not be allowed to fight against each other. To do this, a towel or a clean rag is laid between the banks. Lids also fall into the same pan.
Sterilization takes 15 minutes. Then the cans are carefully removed with kitchen tongs and placed upside down on a dry clean towel, laid out on the table in advance. Lids are placed next to each other. When the hodgepodge is ready, it already fits into sterilized jars.
Cabbage hodgepodge for the winter with mushrooms
Cabbage hodgepodge with mushrooms for the winter is prepared about the same time as the classic. You can use not only fresh, but also sauerkraut. For the dish you will need:
- 200 g of fresh mushrooms;
- 300 g sauerkraut;
- 200 fresh mushrooms;
- onions and carrots (1 each);
- 1 can of pickled mushrooms (500 g or less);
- 3 tbsp. l vegetable oil;
- two bay leaves;
- spices to taste.
Dry mushrooms are boiled for half an hour in two liters of water, in which pepper and lavrushka are added. Onions and carrots are peeled, chopped (or grated) and fried. Then everything is transferred to the pan, sauerkraut is added, a little mushroom broth is added, and everything is stewed for another 20 m. If chopped fresh cabbage is added, then the hodgepodge is cooked for another 15 m.
Cooked mushrooms get a slotted spoon. Fresh ones are laid in the same broth. Cook for 30 minutes. Then added to the pot to the cabbage. Mushroom broth is poured there, seasonings, pepper and salt are poured. The pan is set on low heat for 1.5 hours. After the dish is laid out on sterilized jars.
Features of the preparation of hodgepodge
Cabbage solyanka for the winter is prepared according to many recipes. For one, the dish is made only from fresh cabbage, for others - from sauerkraut. You can combine these two types at the same time. Mushrooms do not have to be used in several species, just one is enough. Cabbage solyanka can be cooked with eggplant.
Fans of spicy foods often add a lot of garlic or red pepper to the dish. Solyanka can only be vegetable or with the addition of meat products. Any of these will do: beef, pork, heart, sausages, etc. For greater density, a little flour can be added during the preparation of the hodgepodge.