Cabbage solyanka - general principles and methods of preparation
Cabbage solyanka is considered a traditional Russian dish, and for many centuries its admirers were not only poor people in the villages, but also a high nobleman, and the royal court did not disdain the dish. Solyanka is not only a delicious dish, but also very useful, cabbage contains a large amount of vitamin C, potassium, folic acid and magnesium. Doctors say that people who eat a lot of hodgepodge rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape.
Cabbage Solyanka - food preparation
Solyanka is prepared from fresh or sour cabbage, the preparation of products depends largely on the nature of the dish. Inveterate culinary experts are sure that the broth is the basis of the hodgepodge, as a rule, it consists of meat, fish or mushroom broth and cucumber brine, so it should be prepared first (1.5 cups of brine should be taken for 1.5 liters of broth).
Cabbage Solyanka - the best recipes
Recipe 1: Cabbage Solyanka with Mushrooms
Solyanka does not have to be fatty and rich, we offer the so-called diet option with mushrooms.
Ingredients:
- ½ kilogram of cabbage;
- 300 grams of mushrooms (champignon, white, oyster mushroom);
- ½ lemon;
- ½ cup of water;
- 2 pickles;
- 1 onion;
- 2 tablespoons of tomato paste;
- 2 tablespoons of butter;
- 1 teaspoon of sugar;
- Bay leaf;
- salt;
- vinegar;
- vegetable oil;
- ground black pepper.
Cooking method
Shred the cabbage and put it in a pan, add water, 1 tablespoon of butter, vinegar. Simmer on fire for 45 minutes.
Chop the onion, cut the mushrooms and cucumbers into small pieces. Fry mushrooms and onions in vegetable oil, not forgetting to pepper and salt during the heat treatment.
Tomato paste is added to cabbage 15 minutes before the dish is ready, there we also send chopped cucumbers, sugar, black pepper, bay leaf and salt. Mix all the ingredients thoroughly, cover and simmer until cooked.
Take a baking dish, grease it with butter, transfer half the stewed vegetables, place a layer of mushrooms on top, cover it with a second layer of vegetables. So that during the baking process, the hodgepodge is covered with a crisp, sprinkle it with breadcrumbs and sprinkle with vegetable oil. Put in a preheated oven for 30 minutes.
Recipe 2: Rustic Sauerkraut Solyanka
In rural areas, the hodgepodge was most often prepared from sour cabbage and lard, we offer one of the options for the hodgepodge in a village.
Ingredients:
- 2/3 kilograms of sauerkraut;
- 100 grams of lard;
- 200 grams of meat broth;
- 250 grams of brisket (smoked and boiled);
- 1 onion;
- 1 pickled cucumber;
- a few spoons of tomato paste;
- 15 grams of wheat flour;
- spices;
- ground black pepper;
- salt;
- greenery.
Cooking method
Squeeze the cabbage so that there is not much brine left in it, there is no saturated sour taste. Finely chop the onion, fry it in lard, add spices, cabbage, tomato paste, bay leaf, all this to simmer over low heat. Peel the cucumbers from the peel and seeds, add to the cabbage when it becomes quite soft. We put the brisket cut into small cubes. Mix the flour fried in a hot pan with warm meat broth and fill in the hodgepodge. We continue to simmer the dish over low heat for another 15-20 minutes. The hodgepodge is served on the table seasoned with black pepper and sprinkled with chopped herbs.
Recipe 3: Cabbage Solyanka with Eggplant
Cabbage, eggplant, tomatoes - what is not the composition for a healthy and tasty hodgepodge? Believe me, this dish will be enjoyed by your guests and members of the household ...
Ingredients:
- 1.5 kilograms of cabbage;
- ½ kilogram of beef;
- 1 carrot;
- 1 onion;
- 2 eggplants;
- 2 tomatoes;
- 2 tablespoons of tomato paste;
- greenery;
- salt.
Cooking method
Grind the beef and fry in vegetable oil, then add water to the pan (so that the meat is completely in the liquid), simmer on low heat until the beef is soft.
To leave the bitterness from the eggplant, they should be washed, then remove the edges, cut lengthwise, salt the halves of the fruit and leave for half an hour.
Grated carrots and chopped onions, fry in vegetable oil, add to them tomatoes (chopped, without skin) and tomato paste. Cut the eggplant into small pieces, fry in a pan with the addition of vegetable oil.
Mix all the ingredients and add finely chopped cabbage in it, salt the hodgepodge, cover the pan with a lid, simmer until completely cooked, stirring occasionally so that the dish does not burn. If the liquid evaporates quickly, you can add boiled water.
Serve a hodgepodge with eggplant and tomatoes on the table in portions, after sprinkling with herbs.
Recipe 4: Cabbage Solyanka with sausages
In the absence of meat or brisket, hostess often add boiled sausage or sausages to the hodgepodge from the cabbage; the dish turns out to be completely edible.
Ingredients:
- 1 kilogram of cabbage;
- ½ kilogram of sausages;
- 1 onion;
- 1 carrot;
- 4 tablespoons of ketchup;
- vegetable oil for frying vegetables;
- 3 "lavrushki";
- ground black pepper;
- salt.
Cooking method
Shred the cabbage, put it in a deep frying pan, in which 3 tablespoons of vegetable oil were previously placed, add a little water, cover, simmer over low heat, stirring occasionally.
In vegetable oil (take another pan), fry chopped onions and grated carrots. Do not spare oil, frying should be juicy and in no case not burnt.
Cut the sausages into small pieces, add to the onions and carrots, send ketchup, spices and salt to the same place, fry a little. If by the time the fry is ready, the cabbage has become soft, you can safely mix the ingredients.
Solyanka is ready!
Cabbage Solyanka - useful tips from experienced chefs
Remember! Solyanka turns out to be rich and tasty if many different ingredients are added to it.
When preparing dishes based on sauerkraut, it is important to get rid of excess brine and acid. Put the cabbage in boiling water for several minutes, then drop it in a colander and squeeze it after cooling.
