Canned Solyanka
Description
Perfect for stocking up for winter. In winter, you won't need to wash, peel, and chop vegetables again (which, frankly, leave much to be desired in the cold season), or spend a long time frying and stewing them — just open a jar, heat it in the microwave, and a wonderful side dish for any meat dish is ready! Canned solyanka can also be used as an appetizer or as a filling for kulebyakas and pies — in short, there are plenty of options. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Remove the outer leaves from the cabbage and shred.
- 2
Step 2
Peel the onion, wash, and slice into thin half-moons.
- 3
Step 3
Wash the carrots, pat dry, peel, and grate on the coarse side of a grater. Sauté the onion in a small amount of vegetable oil; when golden, add the carrots.
- 4
Step 4
Add the tomato paste and spices, stir, and cook for another 3–4 minutes.
- 5
Step 5
Add the shredded cabbage to the sautéed onion and carrot in tomato, add salt, pour in a glass of water, mix thoroughly, and braise over low heat with the lid on until done. Just before finishing, add the vinegar and mix once more.
- 6
Step 6
Transfer the finished solyanka into sterilized jars, seal them, turn the jars upside down, wrap them, and leave until completely cooled. There you go—now you know the recipe for canned solyanka. Good luck and many more tasty preserves! :)