The best recipes for making mushroom solyanka for the winter and storing the prepared mixture

Late August and early September mark the season of food preparation and canning. One of the most important processes is often preparing mushroom solyanka for the winter. The range of ingredients used for canning is always extremely wide. This vegetable and mushroom preserve becomes an indispensable appetizer, main dish, or side dish in every family.

How to prepare mushroom solyanka for the winter

For cooks who lack the skills to preserve vegetables or mushrooms for the winter, preparing solyanka will not be particularly easy.

This process has its own subtleties and nuances that are important to consider when preparing the dish:

• One of the central ingredients of mushroom solyanka is tomatoes. Before preparing them, they need to be peeled. This can be difficult to do with the traditional method, so a trick is needed: immerse the tomatoes in boiling water for a couple of minutes. However, some recipes also call for tomato paste instead of vegetables.
• If a recipe calls for cabbage, it's best to choose an ingredient that preserves for a long time. It should be chopped into medium-large pieces.

• One of the key steps in preparing solyanka is preparing the mushroom component. Any mushroom variety must be properly processed and soaked in liquid. Afterward, the mushrooms are boiled and dried.
• Almost any mushroom variety is suitable for this preserve, but there are some preferred ones. Aspen and birch boletes are the best choices for mushroom solyanka.

Stored canned goods can even be stored at room temperature, but only if the containers have been heat-treated and the preparation process has been strictly followed.

Basic requirements for main ingredients

Champignons are best for cooking. They should be boiled and dried before canning. If using chanterelles, keep in mind that only young mushrooms are suitable for canning. Butter mushrooms are also a good option, but they require thorough cleaning and soaking in salted water.

Honey mushrooms, on the other hand, are miniature and therefore don't require slicing. If you're using milk mushrooms in a recipe, it's important to soak them thoroughly before cooking.

How to make solyanka with mushrooms at home

You can choose and stick to a strict classic recipe or boldly preserve food in unusual ways.

The variety of vegetable ingredients allows you to experiment with established recipes and introduce something new, improving the taste of the preparation.

A classic cabbage and mushroom recipe that's finger-licking good.

This recipe owes its popularity to its simplicity and excellent taste when preserved. It's a classic preservation method, as it uses a standard set of ingredients. Tomato paste can be used instead of tomatoes.

What you need:

• a kilogram of mushrooms;
• 4 large tomatoes or 4 tablespoons tomato paste;
• 2 kilograms of cabbage;
• 3 onions;
• 250 milliliters of vegetable oil;
• 40 milliliters of vinegar;
• bay leaf;
• 40 grams of refined sugar;
• 20 grams of salt.

Directions: First, prepare the mushrooms: slice, boil, and then dry. Use a convenient method to peel the tomatoes and cut them into medium-sized pieces. Also, chop the onions. You can shred the cabbage into thin strips by hand or with a suitable tool.

Place the cabbage, tomatoes, and onion rings in a preheated frying pan with oil. Simmer this mixture for about an hour. Then add the salt and refined sugar, and add the mushrooms. Mix the ingredients and pour in the specified amount of vinegar. Continue simmering the vegetables for another 20 minutes.

Then, the soft vegetables should be placed in sterile containers. As usual, turn them over, wrap them, and let them cool. Then, tuck them away.

With the addition of carrots

You can make this amazing preparation with the addition of brightly colored carrots. Not only will it make the preserves as healthy as possible, but it will also give the solyanka an appetizing appearance and enhanced flavor. What you'll need:

• large cabbage;
• 800 grams of mushrooms;
• 5 medium carrots;
• 2 onions;
• 500 milliliters of oil;
• 4 large spoons of tomato paste;
• vinegar;
• bay leaf;
• black allspice;
• a large spoon of salt.

Cooking instructions: First, boil the mushrooms in salted water. Then, fry them in a pan for 20 minutes. This is necessary to evaporate any residual liquid from the mushrooms.

Next, finely shred the cabbage. In a separate cauldron, simmer the cabbage strips until soft—they shouldn't brown. Once the mushrooms are browned, remove them and begin frying the onion rings instead. After 10 minutes, add the shredded carrots.

Simmer all the vegetables for half an hour. Add the cooled mushrooms and fried onions and carrots to the cabbage. Then add the tomato paste and seasonings. After 20 minutes, you can add a little vinegar (about 15 milliliters). Wait another 5 minutes and begin rolling up the dish.

With tomato paste

You can make a delicious mushroom solyanka by adding tomato paste instead of the usual tomatoes. This ingredient gives the dish a superior flavor and incredible aroma. What you'll need for the recipe:

• 8 large champignons;
• large head of cabbage;
• 4 large spoons of tomato paste;
• 5 onions;
• 200 milliliters of oil;
• 30 milliliters of vinegar;
• ground pepper;
• a large spoon of salt;
• 50 grams of refined sugar;
• carrot.

Cooking instructions: Before shredding the cabbage, follow these steps: rinse and dry. Next, place the shredded cabbage in a deep frying pan, add oil and a little water, and simmer for at least half an hour.

Stir carefully to prevent the product from turning into a solid mush.

Meanwhile, prepare the onions and mushrooms. Boil the mushrooms in salted water for 15 minutes. Fry the onion rings along with the mushrooms for another 15 minutes. Then, add all the ingredients to the shredded cabbage and pour in the tomato paste. Simmer for another 10 minutes. Add the vinegar near the very end of cooking. The finished delicacy is ready to be served in sterile containers.

With bell pepper

If you make canned mushrooms with a rich composition of ingredients, such a preparation will be loved even by conservative connoisseurs of classic recipes.

In this case, sweet pepper will be responsible for the taste and impeccable aftertaste.

What is required:

• 10 large champignons;
• a kilogram of carrots;
• 6 onions;
• a kilogram of cucumbers;
• large head of cabbage;
• 2 kilograms of tomatoes;
• 7 large spoons of refined sugar;
• 9 large spoons of salt;
• bay leaf;
• ground pepper.

Preparation process: First, all ingredients undergo thorough preparation, including washing, peeling, and drying. Then, onion rings are made, and the cabbage is shredded. The carrots are also shredded, and the cucumber is sliced. The cooked mushrooms should be sliced.

Afterwards, fry all ingredients except the cucumber, gradually adding the ingredients. Wait about half an hour and then add the remaining ingredients. After 50 minutes, pour in the specified amount of vinegar. Transfer the boiling mixture to clean containers.

Vegetable solyanka with sauerkraut and pickles

Pickled cucumbers and sauerkraut add a rich and unique flavor to this dish. Ingredients:

• 5 large salted mushrooms;
• 4 onions;
• 500 grams of sauerkraut;
• a glass of vegetable oil;
• 2 large spoons of tomato sauce;
• ground pepper;
• a spoonful of salt;
• dried basil;
• 4 garlic cloves.

Directions: Chop or shred the onion. Then, simmer the onion rings in a deep pan with the cabbage for 20 minutes. Add the tomato paste, mushroom slices, and season. Simmer for another 35 minutes. Once done, add the garlic cloves and vinegar. The preserves are ready.

With green tomatoes

Unripe tomatoes are perfect for making solyanka according to this recipe. Add it to soups or as a standalone appetizer. What you'll need:

• 5 onions;
• a liter of tomato sauce;
• 0.5 liters of vegetable oil;
• 4 large spoons of salt;
• 2 large spoons of refined sugar;
• ground pepper.

Directions: Chop the main ingredients and mix thoroughly in a frying pan. Then add the tomato paste, oil, and remaining spices. Bring the vegetable mixture to a boil and simmer over low heat for an hour and a half. Once boiled, transfer the mixture to individual containers.

With coriander

A surprisingly refined and subtle aftertaste is achieved by adding ground coriander to the preserves. Ingredients:

• 3 kilograms of mushrooms;
• half a cabbage;
• 6 tomatoes;
• 4 onions;
• black pepper;
• bay leaf;
• 40 grams of coriander;
• a large spoon of salt.

Directions: Peel and chop the vegetables as usual. Fry the onion rings and carrots for 5 minutes. Add the tomatoes and simmer for another 5 minutes. Place the cabbage strips in a bowl and simmer for at least 20 minutes.

Add the cooked mushrooms to the pan and simmer for another half hour. Add the spices and let it simmer for a couple of minutes. Divide the vegetable delicacy among clean containers.

Storage conditions and terms for blanks

Canned vegetables in jars can be stored for up to one year if the basic requirements were met during sealing. Only proper storage techniques allow for storing the preserves at room temperature. Otherwise, the containers should be kept in a cool, dark place.