Solyanka with mushrooms for winter

1. We take the mushrooms we have chosen, wash them carefully, cut them quite large.
2. We put the prepared mushrooms on the bottom of the multivark pan, then pour in water and select the "Cooking" program, the time is 10 minutes.
3. After the time has elapsed, the mushrooms must be filtered.
4. While the mushrooms are cooking, prepare the vegetables. Carrots are three (I was lucky to have a food processor that did it in seconds), cabbage is quite finely chopped. We shift both of them into a large container, mix with the addition of sugar and salt, we mumble.
5. Peel the onion, cut into large pieces and cook in a slow cooker in vegetable oil ("Frying" or "Baking" mode) until soft and golden. After that, you need to put cabbage with carrots to the onion, as well as boiled mushrooms.
6. Mix all the ingredients well, choose the "Quenching" program, the time is 35 minutes.
7. Time has passed - put the sauce in the slow cooker, as well as ground black pepper (ideally, if freshly ground). Turn on the "Quenching" for 15 minutes.
8. Pour in the vinegar, put the "Quenching" again for 5 minutes.

We lay out the hodgepodge in pre-prepared sterile jars, close them tightly with sterile lids, let them cool down in the heat. To do this, it is enough to wrap the cans in a blanket. After a day, the cans with the workpiece can be removed to a permanent storage place.

Warm winter and bon appetit!