Sour cabbage solyanka with mushrooms. Mushroom solyanka

Cabbage solyanka is considered a traditional Russian dish, and for many centuries its fans were not only poor people in villages, but also high-ranking nobles, and the royal court did not disdain the dish. Solyanka is not only a tasty dish, but also very healthy; cabbage contains large amounts of vitamin C, potassium, folic acid and magnesium. Doctors say that people who eat a lot of solyanka rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape.

Cabbage solyanka - food preparation

Solyanka is prepared from fresh or sour cabbage; the preparation of the products largely depends on the nature of the dish. Inveterate cooks are sure that the basis of hodgepodge is broth; as a rule, it consists of meat, fish or mushroom broth and cucumber brine, so it should be prepared first (for 1.5 liters of broth, take 1.5 cups of brine).

Cabbage solyanka - the best recipes

Recipe 1: Cabbage solyanka with mushrooms

Solyanka does not necessarily have to be fatty and rich; we offer a so-called dietary option with mushrooms.

Ingredients:
- ½ kilogram of cabbage;
- 300 grams of mushrooms (champignons, porcini, oyster mushrooms);
- ½ lemon;
- ½ glass of water;
- 2 pickled cucumbers;
- 1 onion;

- 2 tablespoons of butter;
- 1 teaspoon of sugar;
- Bay leaf;
- salt;
- vinegar;
- vegetable oil;
- ground black pepper.

Shred the cabbage and put it in a saucepan, add water, 1 spoon of butter, and vinegar. Simmer on fire for 45 minutes.

Chop the onion, cut the mushrooms and cucumbers into small pieces. Fry the mushrooms and onions in vegetable oil, not forgetting to add pepper and salt during the heat treatment.

Add tomato paste to the cabbage 15 minutes before the dish is ready, add chopped cucumbers, sugar, ground black pepper, bay leaf and salt. Mix all ingredients thoroughly, cover with a lid and simmer until cooked.

Take a baking dish, grease it with butter, transfer half of the stewed vegetables, place a layer of mushrooms on top, cover it with a second layer of vegetables. To ensure that the solyanka gets a crispy crust during baking, sprinkle it with breadcrumbs and sprinkle with vegetable oil. Place in a preheated oven for 30 minutes.

Recipe 2: Country-style sauerkraut solyanka

In rural areas, solyanka was most often prepared from sauerkraut and lard; we offer one of the village-style solyanka options.

Ingredients:
- 2/3 kilograms of sauerkraut;
- 100 grams of lard;
- 200 grams of meat broth;
— 250 grams of brisket (smoked and boiled);
- 1 onion;
- 1 pickled cucumber;
- a few tablespoons of tomato paste;
- 15 grams of wheat flour;
- spices;
- ground black pepper;
- salt;
- greenery.

Squeeze the cabbage so that there is not a lot of brine left in it and there is no rich sour taste. Finely chop the onion, fry it in lard, add spices, cabbage, tomato paste, bay leaf, and simmer all this over low heat. Peel and seed the cucumbers and add them to the cabbage when it becomes quite soft. Place the brisket cut into small cubes. Mix the flour fried in a hot frying pan with warm meat broth and pour in the hodgepodge. Continue to simmer the dish over low heat for another 15-20 minutes. Solyanka is served seasoned with ground black pepper and sprinkled with chopped herbs.

Recipe 3: Cabbage solyanka with eggplant

Cabbage, eggplants, tomatoes are not the ingredients for a healthy and tasty hodgepodge? Believe me, your guests and family will love this dish.

Ingredients:
- 1.5 kilograms of cabbage;
- ½ kilogram of beef;
- 1 carrot;
- 1 onion;
- 2 eggplants;
- 2 tomatoes;
- 2 tablespoons of tomato paste;
- greenery;
- salt.

Grind the beef and fry in vegetable oil, then add water to the frying pan (so that the meat is completely in the liquid), simmer over low heat until the beef becomes soft.
To remove the bitterness from eggplants, they should be washed, then remove the edges, cut lengthwise, salt the fruit halves and leave for half an hour.
Fry grated carrots and chopped onions in vegetable oil, add tomatoes (chopped, without skin) and tomato paste. Cut the eggplants into small pieces, fry in a frying pan with vegetable oil.
Mix all the ingredients and add finely shredded cabbage, salt the hodgepodge, cover the pan with a lid, simmer until fully cooked, stirring occasionally so that the dish does not burn. If the liquid evaporates quickly, you can add boiled water.
Serve hodgepodge with eggplants and tomatoes on the table in portions, first sprinkled with herbs.

Recipe 4: Cabbage solyanka with sausages

In the absence of meat or brisket, housewives often add boiled sausage or frankfurters to the cabbage hodgepodge; the dish turns out to be quite edible.

Ingredients:
- 1 kilogram of cabbage;
- ½ kilogram of sausages;
- 1 onion;
- 1 carrot;
- 4 tablespoons of ketchup;
— vegetable oil for frying vegetables;
- 3 bay leaves;
- ground black pepper;
- salt.

Shred the cabbage, place it in a deep frying pan, in which 3 tablespoons of vegetable oil were previously placed, add a little water, cover with a lid, simmer over low heat, stirring occasionally.

In vegetable oil (take another frying pan), fry the chopped onion and grated carrots. Do not skimp on oil, the frying should be juicy and in no case burnt.

Cut the sausages into small pieces, add to the onions and carrots, add ketchup, spices and salt, and fry a little. If by the time the frying is ready, the cabbage has become soft, you can safely mix the ingredients.

Remember! Solyanka turns out rich and tasty if many different ingredients are added to it.

When preparing a dish based on sauerkraut, it is important to get rid of excess brine and acid. Place the cabbage in boiling water for a few minutes, then drain it in a colander and squeeze it out once it has cooled.

Step-by-step recipes for sauerkraut solyanka with beef and pork, mushrooms, sausages, in a slow cooker

2017-12-13 Marina Vykhodtseva

Grade
recipe

14662

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

6 gr.

Carbohydrates

4 gr.

88 kcal.

Option 1: Classic sauerkraut solyanka with meat

An ancient Russian dish of sauerkraut. You can use any meat for it, here is the recipe with beef. We take the pulp from any part of the carcass, but it is better without a large amount of films and tendons, so that the stewing process does not drag on. Since the sauerkraut already contains carrots, we don’t add it.

Ingredients

• 1 kg of sauerkraut;
• 350 g beef;
• 150 g onion;
• 30 g tomato paste;
• 50 ml oil;
• spices, herbs.

Step-by-step recipe for classic sauerkraut solyanka

Fill the sauerkraut with water and rinse several times. At the end, squeeze it with your hands or drain it into a colander. After all the excess water has drained, place it in a frying pan with half of the recipe oil. Cover and simmer until soft for about an hour.

Step 2:
Place the second part of the oil in another frying pan and heat it up. Cut the washed meat into strips, lay it out and fry a little. Then add the onion and fry for a couple more minutes. Cover the frying pan, turn off the heat and simmer the beef and onions until soft.

As soon as the meat is cooked, add tomato paste to it, stir, after a minute pour half a glass of hot water. Let the meat and sauce boil, pour it into the cabbage or, vice versa, depending on the size of the dish.

Stir the sauerkraut with the meat, season with spices, cover and simmer together for another quarter of an hour. Before serving hodgepodge, sprinkle the dish with herbs, you can add sour cream and garlic.

The same dish can be prepared with fresh or canned tomatoes, it will turn out even tastier. In this version, the tomatoes are simply cut into pieces and placed with the meat, and fried a little longer than with paste.

Option 2: Quick recipe for sauerkraut hodgepodge in a slow cooker

To prepare such a hodgepodge, you will need a multicooker, which will do all the main work. This is a meatless dish, but you can cut some sausage, frankfurters or smoked meats. They will not increase the cooking time, but will improve the taste.

Ingredients:

• 1 kg of sour cabbage;
• 2 onions;
• 3-4 tablespoons of oil;
• 1-2 spoons of paste;
• bell pepper;
• 1-2 carrots.

How to quickly prepare solyanka from sauerkraut

Pour cold water over the cabbage, set aside, and let it soak a little. For now, let's peel all the vegetables.

Pour oil into the multicooker and turn on the frying program. Add chopped onion and after a few minutes grated carrots. Fry the vegetables a little. If the cabbage contains carrots and there is a lot of it, then you can cook without this vegetable.

Cut the pepper in half, discard the seeds and chop into cubes. Add to the slow cooker.

Squeeze the cabbage out of the water and place it next to the pepper. Now you can fry it a little with vegetables or immediately start stewing, as you prefer. Before changing the program, add 150 ml of hot water.

Cook on stewing mode for 1.5 hours. About 15 minutes before the end, open the multicooker, add tomato paste and spices, stir the dish well and bring to full readiness.

If you want to add potatoes to the hodgepodge, then you need to chop them finely and fry them together with onions until half cooked. Otherwise, the vegetable will take a very long time to cook with sauerkraut.

Option 3: Sour cabbage solyanka with mushrooms (lean)

Another recipe for sour solyanka with sauerkraut, but it is very tasty, beautiful and multi-component. These are just mushrooms. These can be champignons or any other species. If necessary, replace tomatoes with tomato paste. Dish with potatoes.

Ingredients

• 300 g mushrooms;
• kilogram of cabbage;
• a pair of onions;
• large carrot;
• 3 tomatoes;
• 70 ml oil;
• 4 potatoes;
• spices, garlic, bay.

How to cook

We start with cabbage. Squeeze, place in a frying pan with oil and fry until almost soft, but not less than half an hour. Add a little oil, a couple of spoons is enough.

Pour all the remaining oil into a cauldron or into a large saucepan, in which the hodgepodge will be prepared, and heat it up. We cut a couple of large onions and carrots and put them in the heated fat. Stirring, cook for a couple of minutes.

Cut the mushrooms into large pieces. If these are champignons, then just add them to the vegetables. When using other mushrooms, you need to lightly boil them first, and only then transfer them. Fry for about five minutes.

Peel the potatoes, cut them into pieces of any shape and size, and send them to the mushrooms. Pour boiling water so that it covers the ingredients. Cook until the potatoes are soft, reducing the heat after boiling.

Tomatoes can be used with the skin or removed first. Cut into pieces and send to the cabbage. Now you can turn up the heat a little. Fry for about five minutes.

Add sauerkraut to the mixture. Stir everything and add a little salt. If you want to get a more liquid hodgepodge, then pour in a little more boiling water.

Cover and simmer for about another twenty minutes until all ingredients are completely soft. At the end, taste, add more salt to taste, season the hodgepodge with garlic, sprinkle with herbs, and be sure to add a bay leaf.

In addition to potatoes, this hodgepodge can be prepared with other vegetables, for example, pumpkin, zucchini, and it turns out very tasty with eggplants.

Option 4: Solyanka made from sauerkraut and sausages

With sausages you can prepare not only a tasty, but also a fairly simple hodgepodge. The sauerkraut is not soaked in this recipe. But if it is vigorous, then you can rinse it.

Ingredients

• 5 sausages;
• 2 onions;
• 900 g cabbage;
• 3 potatoes;
• 200 ml tomato juice;
• 5 tablespoons of oil;
• spices.

Step by step recipe

Place two tablespoons of oil in a frying pan in which we will fry the cabbage. Warming up. Add the sauerkraut and cook over medium heat until soft.

Take another frying pan or saucepan. Pour out the remaining oil, add chopped onion, fry for a minute. Next, cut the potatoes into strips and add them, fry with onions for about five more minutes.

Cut the sausages into circles or just cut each one into several pieces if you want large pieces. Don't forget to remove the packaging. Add to the potatoes, warm up a little and pour in the tomato. Bring to a boil.

We transfer the fried cabbage into the total mass, mix everything, simmer together for a quarter of an hour. We try it at the very end, when the cabbage shares its taste with the rest of the ingredients. If necessary, add more salt, pepper, and sprinkle the hodgepodge with herbs when serving.

Using the same principle, you can prepare delicious solyanka with other sausages. It turns out very tasty with smoked meats: pork ribs, chicken legs, even regular bacon will do.

Option 5: Sour cabbage solyanka with pork and potatoes

Perhaps this is the most satisfying and versatile dish of all the options presented here. You can use any pieces of pork, it even works great with ribs. It is also not forbidden to adjust the thickness of the dish by changing the amount of water. This hodgepodge is delicious not only on the first day, but also after the second and third heating. In Rus', the dish was prepared for future use and frozen.

Ingredients

• 500 g pork;
• 700 g sauerkraut;
• 500 g potatoes;
• 25 g paste;
• 200 g onion;
• 1 carrot;
• oil, spices.

How to cook

Cut the pork into pieces of 20-30 grams. If you use ribs, then just one at a time. Heat the oil and add the meat. Fry for about a quarter of an hour.

Place cabbage in a frying pan and fry separately. Stir occasionally and bring until soft.

As soon as the meat is slightly fried, add coarsely chopped onions to it. Let's fry everything together. Peel the carrots. You can grate it, but it’s better to cut it into strips too. Add to the onion and meat, fry for a few more minutes.

Peel the potatoes and cut them into bars or cubes. We start with the meat, pour in two glasses of water, cover and simmer for a quarter of an hour, you can add a little salt.

As soon as the cabbage softens, add the paste to it and dilute it slightly with water. Fry for a couple more minutes and you can transfer it to the meat and potatoes, which are almost ready. Cover and simmer the hodgepodge for another half hour on the lowest heat.

At the end, add more salt, pepper, season the dish with herbs to your taste, stir well.

If you don’t want to get a too sour dish, you can mix sour and fresh cabbage in any proportions. Just don't fry them together. Fresh vegetables are ready quickly enough. In some cases, sauerkraut requires up to 1-1.5 hours.

Solyanka with pickled mushrooms

Sauerkraut is a storehouse of beneficial properties. Solyanka is the first dish that comes to mind when thinking about sauerkraut. In this case, hodgepodge can be prepared both as a soup and as a side dish. Everything will depend on the amount of vegetable broth used...

RECIPE FOR SOLYANKA WITH MARINATED MUSHROOMS

NECESSARY:

200 g fresh cabbage
200 g sauerkraut
1 carrot
1 onion
100 g pickled mushrooms
2 pickled cucumbers
2-3 tbsp. l. tomato paste
Vegetable broth
Black olives
Peppercorns
2 pcs. Bay leaf
Vegetable oil
Parsley dill
Salt
Granulated sugar to taste

HOW TO COOK:

1. Rinse the sauerkraut from the brine and let the water drain.

2. Chop fresh cabbage.

3. Brown the cabbage in vegetable oil in a deep saucepan.

4. Add chopped cucumbers, add enough broth to just cover the vegetables, and simmer for 20 minutes.

5. Cut onions and carrots into thin half rings.

6. In a separate pan, fry the onions and carrots for 2-3 minutes. Add tomato paste and keep on heat for a couple more minutes, stirring.

7. Then add fried vegetables with tomatoes, chopped mushrooms, halved olives to the cabbage and add more broth if you are making soup.

8. Add peppercorns, bay leaf, salt, add granulated sugar if necessary. Keep on low heat for 10 minutes.

9. 2 minutes before readiness, add finely chopped herbs.

Solyanka is a very common second course option. It is made from fresh or sauerkraut, adding meat, poultry, various vegetables and herbs to the main ingredient. Tomato paste, mustard, sour cream or mayonnaise are used as a sauce for this dish. Below are the most common recipes for sauerkraut solyanka.

In the classic version, solyanka is made with meat. Both pork and beef are suitable for these purposes.

During the work you will need:

• sauerkraut;
• pork or beef;
• onion;
• tomato paste;
• salt and seasonings.

So, let’s prepare a classic hodgepodge with meat:

1. Wash and cut the meat, place it in a frying pan, season with salt and spices, and fry until a crust forms.
2. Squeeze sauerkraut from juice. If it is too sour, rinse in a colander and then add to the meat.
3. Chop the onion into half rings, place in a frying pan and continue frying.
4. Season the hodgepodge with tomato paste, add a little water if necessary and simmer until the liquid evaporates.

Place the prepared hodgepodge on plates, sprinkle with finely chopped herbs and serve. This dish will be delicious both hot and cold.

With added mushrooms

If you can’t buy meat, you can make a hodgepodge of sauerkraut with mushrooms. They can be taken both fresh and canned.

During the cooking process you will need:

• 500 g sauerkraut;
• 2 onions;
• 3 – 4 carrots;
• 400 g mushrooms;
• salt and seasonings;
• sour cream or cream.

Preparation procedure:

1. Peel the mushrooms, onions and carrots, chop and fry, adding salt and seasonings.
2. Drain the brine from the sauerkraut, add it to the pan and continue cooking.
3. A few minutes before removing the dish from the heat, add cream or sour cream diluted with water and simmer the dish for a while.

Advice. To make the taste of solyanka more spicy and bright, it is better to use canned wild mushrooms and hot seasonings.

Cooking with pork and mustard

Solyanka with pork will turn out spicy and piquant if you season it with mayonnaise-mustard sauce.

To make such a dish, you will need the following components:

• sauerkraut;
• pork;
• garlic cloves;
• red bell pepper;
• salt and spices;
• mayonnaise and mustard in equal proportions;
• greenery.

Work process:

1. Cut the pork into cubes or strips, season with salt, spices and fry.
2. Grind the onion, garlic and bell pepper, and after the meat is covered with a crust, put the chopped vegetables in the pan and continue cooking.
3. Strain the sauerkraut from the brine, add to the dish and fry until soft.
4. Mix mustard and mayonnaise sauce in equal proportions, add to the dish and mix thoroughly. Simmer covered for a few minutes.

The finished hodgepodge is laid out on plates, sprinkled with herbs and placed on the table.

Delicious option with sausages

Solyanka made from sauerkraut with sausages is a fairly economical and common option for preparing this dish.

To work you will need:

• sauerkraut;
• any sausages;
• bell pepper;
• carrot;
• fresh tomatoes;
• salt and seasonings.

Sequence of work:

1. Place sauerkraut, grated carrots, chopped onion and bell pepper chopped into half rings into a deep frying pan. Start frying by sprinkling with salt and spices.
2. Cut the sausages into circles or semicircular slices and add them to the vegetables when they soften and release their juices.
3. Cut the tomatoes into cubes, add to the rest of the ingredients, close the container with a lid and simmer the dish on the fire until cooked.

Attention! The tomatoes should be well stewed. Otherwise, the hodgepodge can quickly “ferment” and become unfit for consumption.

Recipe with potatoes

Potatoes can rightfully be called one of the most popular vegetables in Russia. It is added to both first and second courses, and of course, there is the option of making hodgepodge with this root vegetable.

For the dish you will need:

• sauerkraut;
• meat or poultry fillet;
• carrot;
• garlic;
• several potato tubers;
• tomato paste;
• broth or boiled water;
• salt and spices;
• greenery.

Sequence of work:

1. Chop the meat, chop the onion, carrots and garlic. Add salt and seasonings and fry.
2. Peel the potatoes, cut into large pieces and add to the meat, then cook until a crust forms.
3. Add sauerkraut to the other ingredients and keep everything on the fire for a while. After this, pour the dish with tomato paste diluted in broth or boiled water and simmer until the potatoes become soft.
4. A few minutes before removing the container from the burner, sprinkle the dish with chopped herbs and stir.

Advice. To prepare such a dish, it is better to take not a frying pan, but a deep pan with thick walls.

From sauerkraut and fresh cabbage

If the sauerkraut was not enough to make hodgepodge, you can add fresh cabbage to it. In this case, it is permissible to use both white and red cabbage versions.

For the dish you will need:

• sauerkraut and fresh cabbage in equal parts;
• meat or sausages;
• garlic;
• carrot;
• sweet and hot peppers;
• fat sour cream;
• salt and suitable seasonings.

Work process:

1. Fry the meat with onions, garlic, carrots and chopped pepper. If sausages are used for cooking, they are added after frying the cabbage.
2. Pour assorted cabbage sticks into the frying pan and fry until done.
3. Add salt, spices and sour cream to the dish, and then simmer, closing the container with a lid.

Some housewives prefer to add green peas to this dish, using fresh, frozen or canned product.

Solyanka from sauerkraut in a slow cooker

Various household appliances make the life of a housewife much easier and allow you to prepare familiar dishes without spending a lot of time and effort. Let's look at the slow cooker recipe for our already simple dish.

To work you will need:

• chicken fillet;
• sauerkraut;
• garlic;
• carrot;
• large juicy tomatoes;
• mustard seeds;
• salt and seasonings.

Operating procedure:

1. Heat vegetable oil in the bowl of the appliance and add chicken fillet. Season it with salt and spices, then turn on the frying mode.
2. When the meat releases its juices, add chopped onion, garlic and carrots, fry the mixture until the vegetables are soft.
3. Place sauerkraut and diced tomatoes in a bowl and cook in frying mode for another 5 - 7 minutes.
4. Sprinkle the dish with mustard seeds, stir and add a little water. Close the lid of the device, setting the extinguishing mode.

Solyanka will be ready in 20 - 30 minutes. Upon completion of the process, you should not immediately open the lid; it is better to let the dish brew for a while.

How to cook a dish in the oven

Cooking solyanka will not take much time and effort if you make this dish in the oven.

To work you will need:

• sauerkraut;
• meat;
• bell pepper;
• garlic;
• carrot;
• tomato paste;
• sour cream;
• broth or purified water;
• seasonings and salt.

Cooking sequence:

1. Fry the meat with onions, carrots, bell peppers and garlic in a frying pan. When it releases juice, add sauerkraut.
2. Keep the dish on the fire for a little while, season with salt and spices, and stir. Then place the resulting mass in a fireproof container.
3. Level the ingredients with a spoon and pour in a mixture of tomato paste, sour cream and broth (or purified water). After this, it’s time to send the future hodgepodge to the oven.
4. We will cook this first dish at medium heat until the liquid has evaporated.

Today we have sauerkraut solyanka for lunch. The recipes for this dish delight with their variety. So, they cook it with different types of meat, mushrooms and vegetables. And modern housewives have long adapted to making hodgepodge in a slow cooker.

Vegetarian solyanka: you'll lick your fingers!

If for some reason you don’t eat meat or just want a lean dish, a hodgepodge of sauerkraut with mushrooms will come in handy. To make the dish tastier, add a mixture of mushrooms to it - dried, pickled and fresh.

On a note! You can add any vegetables to the hodgepodge. Just remember about the so-called product compatibility. For example, if you add potatoes, you should exclude rice grains, since both products are rich in starch.

Compound:

• dried white mushrooms -70 g;
• fresh cabbage - 0.3 kg;
• pickled mushrooms - 250 g;
• sauerkraut - 250 g;
• fresh mushrooms - 0.1 kg;
• onions – 3 pcs.;
• carrot root vegetable;
• parsley root;
• 0.2 kg canned tomatoes;
• salt;
• sprigs of greenery;
• laurel leaves;
• ground pepper;
• olives.

Preparation:

Advice! Solyanka loves a lot of greenery. Before serving, add parsley, basil and dill.

Hearty meat solyanka

A hodgepodge of sauerkraut and meat turns out to be nourishing and tasty. You can use beef or pork pulp. To make the dish less fatty and high in calories, prepare hodgepodge with chicken fillet.

Compound:

• 0.2 kg sour cabbage;
• 0.2 kg pork;
• 2-3 tbsp. l. tomato sauce;
• salt;
• ground pepper;
• 2 laurel leaves.

Preparation:

1. Wash and dry the pork. Let's cut it into not too large pieces.
2. Heat the sunflower oil in a frying pan and add the meat. Fry it on a high burner until the pork is covered with a beautiful golden crust.
3. Place the meat in a saucepan.
4. Add a little oil to the pan.
5. Peel the onion and chop finely. Sauté it for a couple of minutes and then add the cabbage. It should be squeezed out thoroughly.
6. Fry everything, stirring, for ten minutes. The burner level is medium.
7. Add cabbage and onions to the pork.
8. Add tomato sauce. If necessary, add filtered water.
9. Salt and pepper the dish, add bay leaves. You can use any spices you like.
10. On the middle level of the burner, simmer the hodgepodge until done.
11. Solyanka of sauerkraut with pork served with herbs and sour cream.

An unusual side dish made from simple ingredients

From a simple set of ingredients you can create a truly royal dinner. Let's make hodgepodge with sausages. Choose premium quality sausages.

Compound:

• 0.5 kg sauerkraut;
• 0.3 kg sausages;
• 2 tbsp. l. tomato sauce;
• 1 tbsp. l. apple cider vinegar;
• 1 tsp. granulated sugar;
• salt;
• ground pepper;
• refined sunflower oil;
• 100 ml filtered water;
• greenery.

Preparation:

On a note! Gourmets will appreciate hodgepodge with dried fruits. You can add dried apricots, prunes, dried persimmons, dogwood and even dried figs to the dish. But Solyanka does not like raisins, because they add sweet notes.

Minimum cost and effort - maximum taste!

It’s easier and faster to prepare a hodgepodge of sauerkraut in a slow cooker. If you have such a kitchen unit, then there is no need to worry about preparing a delicious dinner.

Compound:

• 0.5 kg sauerkraut;
• 0.3 kg of mushrooms;
• 1 tbsp. tomato sauce;
• carrot;
• 1 tbsp. l. refined sunflower oil;
• salt;
• ground pepper;
• 2 laurel leaves.

Preparation:

1. Add sunflower oil to a multi-bowl. Set the “Fry” option and wait until it warms up.
2. In the meantime, peel the onion and chop it into half rings.
3. Place the onion in a multi-bowl and sauté until transparent.
4. Peel the carrots and cut into thin cubes.
5. Add it to the onion and fry for a couple of minutes.
6. Mushrooms need to be washed and chopped.
7. Place the mushrooms in a multi-bowl. Fry, stirring, together with vegetables.
8. Squeeze the cabbage from the juice and add it to the rest of the ingredients.
9. Fry, stirring continuously, for 2-3 minutes.
10. Salt the dish and pepper it. Lay out the laurel leaves and add tomato sauce.
11. Stir and switch the unit to the “Quenching” option.
12. Simmer the hodgepodge for half an hour. Ready!

Advice! You can add meat to the dish, just fry it lightly first.