Cabbage Solyanka with Mushrooms
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
5
Description
A great appetizer, side dish, or standalone meal. This solyanka can be served with meat or boiled potatoes, omelets, or porridge.
Ingredients
- Sauerkraut - 21.2 oz
- White Cabbage - 14.1 oz
- Fresh Mushrooms - 6 pieces
- Tomato Paste - 3 tablespoons
- Onion - 2 heads
- Vegetable Oil - to taste
- Wheat Flour - 2 tablespoons
- Ground Black Pepper - to taste
- Marjoram - to taste
- Salt - to taste
- Sugar - to taste
Step by Step guide
Step 1
Finely chop 600 grams of sauerkraut and 400 grams of fresh white cabbage, pour boiling water over them, and lightly boil.
Step 2
Wash and boil 6 fresh mushrooms. You can use oyster mushrooms, champignons, chanterelles, or porcini.
Step 3
Boil the mushrooms, squeeze them out, and finely chop. Save the broth left after boiling the mushrooms.
Step 4
Add 3 tablespoons of tomato paste to the chopped mushrooms and mix it with the boiled and drained cabbage.
Step 5
Finely chop 2 heads of onion and sauté them in vegetable oil, then add 2 tablespoons of flour and the mushroom broth to the pan.
Step 6
Stir this in the pan, sauté a little, and transfer everything from the pan to the cabbage with mushrooms.
Step 7
Mix well. Season with salt, pepper, add a little sugar and ground marjoram. Mix again.
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