Mushroom Solyanka with Milk Caps for Winter
Description
Perfect for winter preserves. If you're interested, jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Soak the milk mushrooms in cold water, rinse thoroughly, pat dry, and cut into large pieces. If the pieces are too small, the solyanka will simply turn to mush. Boil the mushrooms in salted water for seven minutes. Drain in a colander.
- 2
Step 2
Cut the cabbage into thin strips or grate it on a special grater. Salt it and knead it with your hands so it releases its juice. Peel the onion and slice it into half-moons. Add the onion to the cabbage and braise them in vegetable oil for 20 minutes.
- 3
Step 3
Peel the carrots as well, wash them, and grate on a coarse grater. If you like, you can cut the vegetable into sticks or half-moons. Sauté the carrots in a very hot skillet with vegetable oil until tender.
- 4
Step 4
Now transfer all the prepared vegetables into a heavy-bottomed kazan. Add the spices and sugar. If desired, you can reduce the amount of sugar by half. Braise under a closed lid for 20 minutes. Then add vinegar essence and braise for another 10 minutes. Pack the finished solyanka into sterilized jars.