Mixed Solyanka for Winter
Description
A simple way to prepare ahead for winter. The simplest way to make mixed mushroom solyanka for winter is to use a combination of fresh champignons and dried porcini mushrooms, for example. However, it is best to add 2–3 more types of forest mushrooms, which will give the dish a special flavor and aroma. 1. First, wash all the mushrooms, clean them, and cut them into medium-sized pieces. 2. Place them in a pot, cover with clean cold water, and boil for about 15 minutes. Then carefully remove the mushrooms and pat them dry slightly. 3. While the mushrooms are cooking, peel and chop the onion. Sauté until translucent in a saucepan with vegetable oil. 4. Wash, peel, and grate the carrot. Add it to the onion and cook for another 5 minutes. 5. Shred the cabbage and gently squeeze it with your hands so it releases its juice. 6. Add the cabbage to the saucepan with the vegetables, and add the mushrooms as well. 7. All that remains is to add tomato sauce (you can use tomato paste for this simple mixed mushroom solyanka for winter recipe), a bay leaf, sugar, and salt. 8. Mix everything thoroughly and let it simmer for 40–50 minutes. 9. Pour in the vinegar, and after 3–5 minutes remove from the heat. 10. Divide into jars, having sterilized them first, and seal. 11. It is best if the homemade mixed mushroom solyanka for winter is left to cool completely, wrapped in a blanket. After that, the preserve can be stored in a dark, cool place. The jars will keep for up to a year in a cool place.