Cabbage solyanka - 8 delicious recipes

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Author of the publication

Alena Usenko

AU

Solyanka is a traditional dish of Russian cuisine. Interestingly, this name can have not only a soup, but also a dish prepared exclusively from cabbage with various additives. In ancient times, this dish could be seen on the table of both rich and poor. Solyanka is one of the dietary foods that has a positive effect on the gastrointestinal tract.

Fresh cabbage solyanka

Ingredients: 630 g fresh cabbage, half the carrots, large onion, 60 g tomato paste, 4 bay leaves, ground black pepper, salt.

1. The washed vegetables are finely chopped. It is best to cut onions into miniature cubes. This component is fried in any fat until soft.
2. Next add chopped carrots, salt and pepper to the onion. Together, the ingredients simmer for another 7-8 minutes.
3. Cabbage also goes into the frying pan. It is advisable to first knead it with your hands.
4. The mass simmers over low heat for another 7-8 minutes.

All that remains is to put the tomato paste in the frying pan and bring the hodgepodge of fresh cabbage to full readiness.

With added sausages

Ingredients: about a kilo of fresh cabbage, a small carrot, an onion, 7 standard sausages, 2 tbsp. spoons of ketchup without additives, salt.

1. The cabbage is washed, cleared of the outer coarse leaves and chopped quite finely. It is laid out in a frying pan and poured with olive or other vegetable oil. The vegetable is sent to be fried.
2. Onions and carrots, chopped in any convenient way, are sautéed in a separate frying pan. They are cooked until soft. Next, ketchup is sent into the container.
3. The fried cabbage is transferred to the finished cabbage. At this stage the dish is salted.
4. Shredded sausages are cooked in the remaining frying pan. They need to be fried for 2-3 minutes while stirring.

All that remains is to mix the contents of two frying pans and the hodgepodge with sausages and cabbage is completely ready.

Solyanka with stewed meat

If there is no meat, then in the recipe for this second dish you can use a more affordable stew. Believe me, the taste of solyanka will not disappoint you. The amount of ingredients is designed for 6 servings.

Ingredients:

• 300 g cabbage;
• 375 g stew;
• bulb;
• carrot;
• 0.5 teaspoons of crushed dill seeds;
• 0.5 teaspoons of cumin;
• salt;
• spices.

Cooking method:

2. Place the contents of the jar into a saucepan with a thick bottom and place on low heat.
3. Cook until the fat begins to melt. After this, add dill seeds and cumin. Stir and simmer for 5 minutes.
4. Wash the head of cabbage, chop it, put it in a colander and rinse under running water.
5. After this, send the vegetable to the stew, mix well and cook covered for 15 minutes.
6. After time, add chopped onion and carrots.
7. Add salt to taste and mix well.
8. Simmer over low heat for 30 minutes. Serve with chopped herbs.

Choose any recipe and be sure to prepare hodgepodge for your family. We are sure that both adults and children will enjoy such a delicious dish. Bon appetit!

Cabbage solyanka with mushrooms for the winter

Ingredients: 1.5 kilos of wild mushrooms and fresh cabbage, 2 carrots, 65 g salt, 3 ripe tomatoes, 2 onions, 55 g granulated sugar, 120 ml tomato paste, any seasonings, 25 ml table vinegar.

1. The mushrooms are cleaned, washed a couple of times and cooked for 12 minutes after boiling. Then they lean back in a colander.
2. The cabbage is chopped into small pieces, after which it is lightly fried in refined oil in a large saucepan. Next, a little water is added to the container and the vegetable is stewed over low heat.
3. Grated carrots and onion half rings are sautéed in a separate frying pan. This mass is also sent to the cabbage.
4. The tomatoes are peeled. The easiest way to do this is after they have been scalded with boiling water. They, together with the mushrooms, without excess liquid, are placed in a pan with the rest of the ingredients.
5. Add the remaining ingredients stated in the recipe, except vinegar. The mass is stewed for about half an hour. It is important not to forget to stir it periodically. The last portion of vinegar is poured into the container.

After mixing, hodgepodge of cabbage and mushrooms for the winter is laid out in sterilized containers. The treat is kept cool.

Lenten cabbage solyanka recipe

Solyanka is a dish that many cannot refuse even during Lent. For this case, you should always have a simple recipe for its Lenten variation in stock.

Ingredients:

• Fresh cabbage – 0.5 kg;
• Carrots – 3 pcs.;
• Onions – 2 pcs.;
• Vinegar, the food acid of which is 70% - 1/2 tsp;
• Elastic pickled cucumbers – 3 pcs.;
• Water – 2.5 glasses;
• Canned beans – 1 can;
• Olives – 1 jar;
• Dill, parsley, salt - optional;
• Oil (any) of vegetable origin – 50 gr.

Time required for preparation: 1 – 1.5 hours.

Calorie content: 31 kcal per 100 g.

Prepare as follows:

1. The carrots are peeled and grated with a grater with fine cutters;
2. Peel and finely chop the onion;
3. Fresh cabbage is finely cut into strips and kneaded with hands;
4. A marinade for cabbage is made: vinegar is mixed with half a glass of water; cabbage is placed there for 15 minutes;
5. Carrots and onions are fried in a frying pan with oil;
6. Cabbage is added to this mash;
7. All ingredients are poured into a frying pan with water and simmered there for about an hour until it boils away;
8. Pickled cucumbers are ground with a fine grater and added to the main dish;
9. Five minutes before the end of cooking, beans and olives are added to the dish, everything is thoroughly stewed;
10. The finished hodgepodge is sprinkled with chopped herbs and placed on the table.

Lenten solyanka is a great way not to give up your favorite dish, observing all the rules. There is another simple recipe for preparing such a dish.

Ingredients:

• Water – 1.5 l.;
• Bell pepper – 1 pc.;
• Medium size potatoes – 10 pcs.;
• Carrots – 2 pcs.;
• Onion – 1 pc.;
• Olives - 1 jar;
• Tomato – 1 pc.;
• Pickled elastic cucumbers – 2 pcs.;
• Lemon – 1 pc.;
• Vegetable oil (ordinary) – 2 tbsp;
• Tomato paste – 2 tbsp;
• Salt, pepper - optional;
• Laurel leaf – 3 pcs.;
• Greens - according to the culinary preference.

Cooking time: 1 hour.

Calorie content: 34 kcal per 100 g.

The stages will be as follows:

1. Water is poured into a container and placed on the fire;
2. Potatoes, carrots, onions are peeled, peppers are gutted, and tomatoes are prepared. Potatoes are chopped into cubes and placed in water until used;
3. Carrots, onions, peppers, tomatoes, cucumbers are gutted into small strips;
4. The greens are chopped with lemons and placed in a separate bowl;
5. Olives are prepared: cut into rings;
6. Add potatoes to boiling water and cook for about 15 minutes;
7. The carrots are placed in a pan with vegetable oil, fried for up to three minutes, after which onions and peppers, pickled cucumbers and tomatoes are added and fried for another three minutes;
8. Vegetables are poured with half the boiling water in which the potatoes are boiled, tomato-type paste is added, everything is simmered for up to five minutes;
9. Vegetable dressing, lemon slices, olives, bay leaves, salt, pepper are added to the potatoes;
10. The brew is stirred, cooked for up to seven more minutes, after which the stove is turned off and the mixture is infused for about 25 minutes;
11. Before serving, the dish is seasoned with finely chopped herbs.

How to cook with meat?

Ingredients: half a kilo of pork, 2 onions, large carrots, a small head of cabbage, 2 tomatoes, 5-6 garlic cloves, 130 g of tomato paste, 1 tbsp. a spoonful of granulated sugar, salt, 3 bay leaves.

1. Small pieces of meat are fried in any fat until the liquid from the pan evaporates.
2. Shredded carrots and onions are sautéed separately.
3. The cabbage is cut into miniature squares and transferred to the meat. Salt is also poured here.
4. Tomatoes and garlic are finely chopped. They fry together for 10-12 minutes. The mixture is poured with a small amount of water with sugar and tomato paste. Bay leaves are also laid. After the mass boils, the bay leaf is removed.
5. Vegetable sauce is poured over meat and cabbage. With a minimal sauce, the treat is stewed under the lid for 15-17 minutes.

Solyanka with meat will be a complete hearty lunch option for the whole family.

Solyanka with vegetables

Consider a lean recipe that can be included in a vegetarian menu. It is worth noting that it is low in calories, which means that this hodgepodge can be eaten by people who watch their figure.

Ingredients:

• 250 g onions;
• 725 g cabbage;
• 155 g carrots;
• 300 g pickled cucumbers;
• 45 g tomato paste;
• a couple of bay leaves;
• 5 cloves of garlic;
• 200 ml broth;
• vegetable oil;
• salt;
• pepper.

Cooking method:

2. Take a thick-walled pan, pour oil, heat it and add chopped carrots and onions.
3. Add diced cucumbers and pasta there.
4. Simmer a little and add shredded cabbage. Stirring occasionally, fry over medium heat.
5. When the chopped vegetables are slightly fried, add the bay to the pan and pour in the broth. Cover with a lid, reduce heat and simmer for 30 minutes. until ready.
6. At the end of the heat treatment, add chopped garlic and simmer for another 3 minutes. Let sit for a while and serve.

Multicooker recipe

Ingredients: a whole forkful of cabbage, a couple of carrots, a large onion, table salt, ¾ tbsp. filtered water, 3-4 tbsp. spoons of thick tomato paste without additives, a mixture of peppers. The following describes how to cook hodgepodge in a slow cooker, tasty and simple.

1. The cabbage is finely chopped. The remaining vegetables are randomly chopped with a knife.
2. First, the onion is sauteed in any fat in the bowl of a “smart pan”, then it is fried along with the carrots.
3. After 5-6 minutes, the cabbage is added to the bowl.
4. The products are salted, peppered, and filled with water with the paste dissolved in it.
5. In the program intended for stewing, the dish simmers for about half an hour.

If the specified time was not enough, you can cook the food in the same mode for another 12-14 minutes.

Country-style sauerkraut

Ingredients: 620 g of sauerkraut, a pickled cucumber and an onion, a full glass of meat broth, salt, a couple of large spoons of tomato paste, 80 g of lard, 15 g of flour, aromatic herbs.

1. The cabbage is directly squeezed out of the brine by hand. If it turns out to be too sour, the vegetable must also be rinsed with running water.
2. Onion cubes are fried in lard. Salt, spices, and tomato paste are added to the same frying pan. And after a couple of minutes - prepared cabbage.
3. The treat is simmered on low heat. When the vegetables have softened well, you can place the pickled cucumber slices without the peel in the frying pan.
4. Fry the flour in a separate frying pan until golden (no oil is used). Then it is filled with broth. The liquid is mixed until the lumps disappear.
5. The mixture from step four is poured over the cabbage and cooked for another 15-17 minutes. At the very end, you can add fried bacon or sausages to the treat to taste.

Sauerkraut solyanka will be a delicious side dish for any meat dish.

With potato

Ingredients: a kilo of fresh cabbage, salt to taste, 8-9 potatoes, 1 tbsp. spoon of tomato paste, onion, spices.

1. Onions and carrots are randomly chopped. These ingredients need to be fried for about 8-9 minutes in any fat. Next, tomato paste is added to them. It is advisable to take the product without unnecessary additives.
2. The potatoes are peeled and cut into cubes. There is no need to chop it, otherwise this vegetable may eventually turn into an unattractive mass when mixing the ingredients.
3. After 10-12 minutes, you can add shredded cabbage to the frying pan. The dish is not covered with a lid. At this stage, the products are salted and sprinkled with spices.
4. Next, pour a small amount of water into the frying pan.

Solyanka with cabbage and potatoes is simmered until all ingredients are fully cooked.

Solyanka with sausages

This dish can be considered economical, since more affordable sausages are used instead of expensive meat. Prepared according to this recipe, the dish can be served at any meal, as it is both filling and light.

Ingredients:

• 425 g of white vegetables;
• 6 milk sausages;
• 2 pickled cucumbers;
• the same amount of onions;
• carrot;
• 4 tbsp. spoons of tomato sauce;
• greenery;
• spices.

Cooking method:

2. First, prepare the main vegetable of this dish: wash, remove damaged leaves and dry the head of cabbage with a towel.
3. Chop it into thin strips and place it in a frying pan with heated oil.
4. Add salt and pepper, stir and simmer for 15 minutes. The fire should be medium.
5. Cut the peeled onion into half rings and grate the carrot.
6. Place the vegetables in a frying pan and fry until golden brown.
7. Dilute the tomato sauce with a little water and add to the pan. Simmer covered for 35 minutes.
8. Cut the sausages into cubes and fry them separately in hot oil.
9. Remove the peel from the cucumbers and chop into cubes.
10. Together with the sausage, add them to the frying pan with the vegetables.
11. Mix everything, add spices to taste and simmer for another 15 minutes. Serve with chopped herbs.

Lenten solyanka

Ingredients: 2 medium carrots, half a small head of cabbage, 2 onions, 1 tbsp. spoon of olive oil, 2-3 tbsp. spoons of ketchup, any mixture of spices.

1. The cabbage is chopped medium. The onion is finely chopped. The carrots are grated on a grater with medium holes.
2. The onions are sautéed in olive oil right in the stewing pan for a couple of minutes. Then it cooks for 6-7 minutes along with the carrots.
3. The cabbage is salted, kneaded by hand, and only after that it goes into the pan with other products. The simmering continues for another 10-12 minutes.

Ketchup and a mixture of seasonings are added, and the treat is simmered until ready.