Cabbage solyanka
Description
The dish is prepared without unnecessary complications. There are many recipes for solyanka. It can be a hearty soup or simply a hot cabbage dish. I like to cook solyanka from fresh cabbage with pork fatback. But the fatback should have streaks of meat—it makes the solyanka tastier. To prepare cabbage solyanka, you'll also need tomato paste or fresh tomato purée. Solyanka can be a great side dish or a meal on its own. The finished dish can be served at the table.
Instructions
- 1
Step 1
Cut the fat into small slices.
- 2
Step 2
Transfer the fat to a saucepan, add vegetable oil and fry over medium heat, stirring occasionally.
- 3
Step 3
Wash and peel the carrot, then grate it.
- 4
Step 4
Cut the onion into half-rings.
- 5
Step 5
Add the carrots and onions to the fat and fry for 5 minutes.
- 6
Step 6
While the vegetables are frying, shred the cabbage.
- 7
Step 7
Add the cabbage to the saucepan and sauté for another 5 minutes.
- 8
Step 8
When the cabbage is sautéed, pour in the water and reduce the heat. Cover the pan with a lid and simmer the cabbage for about 4 minutes. Add more water if necessary.
- 9
Step 9
5-7 minutes before the end of cooking, add tomato purée (or tomato paste). Mix well.
- 10
Step 10
Salt and pepper to taste.
- 11
Step 11
Optionally, add some herbs, such as green onion.
- 12
Step 12
You can serve the ready cabbage solyanka with potatoes, meat, or rice. It's very tasty with Borodinsky bread.