Solyanka with mushrooms and cabbage

Delicious, simple and fast, for everyday table! Solyanka with mushrooms and cabbage will appeal not only to those who observe the fast, but also to many others. It can be served not only as a main dish, but also in addition to hot meat. And the dish is also suitable as a filling for pies!

Julia M.

The author of the recipe

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Composition / ingredients

servings:

Cabbage

500

Onion

Carrots

Champignons

250

Tomato juice

Vegetable oil

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 30 % 3 g

Carbohydrates 50 % 5 g

57 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make a hodgepodge with mushrooms and cabbage? Prepare the necessary ingredients for this. You can use any mushrooms - ordinary champignons or forest mushrooms. But the forest ones must be boiled beforehand. I'll cook with champignons. Peel the onion and carrot and rinse with running water from dirt.
Step 2:
Finely chop the onion. Wash the champignons and cut them into large slices. Fry the chopped mushrooms with half the chopped onion until the mushrooms are ready. It will take about 7-10 minutes. Champignons are cooked very quickly.
Step 3:
Grate carrots on a coarse grater and fry with the remaining onion in another pan for 3-4 minutes.
Step 4:
Add tomato juice to the carrots and simmer all together for another 2-3 minutes.
Step 5:
At this time, chop those cabbage and remember it a little with your hands so that it becomes softer.
Step 6:
Add cabbage to the carrot pan, stir and simmer on low heat under the lid for about 15-20 minutes. Cabbage should become soft.
Step 7:
During the stewing, the cabbage will decrease in volume. Add fried mushrooms to the cabbage. Add a little salt and spices to taste. Stir and warm everything together for 3-4 minutes.
Step 8:
The hodgepodge with mushrooms and cabbage is ready! Very tasty in hot form! Enjoy your meal!

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).