Cabbage solyanka - 7 cooking recipes

Cabbage solyanka is considered a complete hot dish for a hearty lunch or dinner. It is prepared from fresh white cabbage or pickled cabbage. The tastes are different. Also, by changing the composition of additional products, you can get completely new dishes. In addition to the main ones, the dish includes: onions, carrots, tomato paste, salt and spices. Meat products or mushrooms (or both) are added as desired. Ideally, you can do without them.

The easiest way to make cabbage solyanka is this.

Onions are fried in oil with meat (if it is added) or with mushrooms. Add grated carrots, salt, spices, and tomato paste.

During this time, the cabbage is stewed in a deep saucepan for 5-10 minutes (it can be chopped in any accessible and familiar way, be it into strips or into squares). Mixed with roast. Add some water to the bottom. Everything is simmered until cooked over low heat under the lid.

This dish has one important feature: the lower the heat and the longer it is cooked, the tastier the end result.

If the solyanka is cooked with sauerkraut, the cooking time increases. Plus, the vegetables will have to be simmered separately a little longer, about 20 minutes, before mixing with the onions and meat.

By using a multicooker, the process can be shortened or simplified significantly. In fact, your trusty assistant will do most of the work for you.

In addition to the ingredients listed above, you can also add to cabbage solyanka: rice, pickles, potatoes, bell peppers.

It can also be rolled up for the winter.