Winter Solyanka with Bell Peppers
Description
Perfect for winter stocking up. Winter solyanka with bell pepper is an ideal option for any time of year! After all, how nice it is to open a jar of this kind of salad that you can serve both as a full dish and as a side to something meaty or fishy. Give it a try. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking.
- 2
Step 2
Wash the cabbage and carrots and finely shred them. Wash the bell pepper, remove the seeds, and finely dice it; you can cut it into cubes.
- 3
Step 3
Heat the skillet with half the vegetable oil (100 ml). Sauté the finely chopped vegetables in it until they are soft.
- 4
Step 4
While the vegetables are sautéing, chop the onion and mushrooms.
- 5
Step 5
Then boil the mushrooms in lightly salted water for 5–8 minutes. After that, drain them in a colander so all the water runs off.
- 6
Step 6
Heat the second skillet with the second half of the butter. Sauté the onions and mushrooms in it. This will also take about 5–8 minutes; it’s important that the onions become soft.
- 7
Step 7
After that, transfer the onions and mushrooms to the skillet with the vegetables (or the other way around—it doesn’t matter). Add a bay leaf and pepper, as well as sugar and salt.
- 8
Step 8
Add the tomato paste and water here as well. Braise everything under a lid for 30–40 minutes until all the liquid has evaporated, stirring occasionally. Then add the vinegar and let the dish simmer briefly.
- 9
Step 9
Pack the finished solyanka with bell pepper into sterile jars and seal tightly with lids. Store in a dark, cool place.