TOP 11 step-by-step recipes for preserving solyanka for the winter in jars and storing the prepared dishes

What could be better than preparing your favorite solyanka for the winter in jars, the recipe for which has been passed down from generation to generation? The only thing better is a variety of preparations. After all, this dish offers a wide variety of variations. It can even be a festive dish. Solyanka recipes come in all sorts of unusual varieties, including meat ones. Thanks to them, you can save kilograms of various vegetables.

Features of preparing solyanka for the winter

Solyanka is a nutritious and healthy winter dish. Proper preparation requires careful selection of ingredients and precise adherence to the recipe. Any deviation from the latter can result in spoiled products. Preservatives and sterilization should never be neglected.

Requirements for the main ingredients

All ingredients are taken fresh, undamaged. Pork is considered the best meat, as beef is often tough.

Finger-licking good solyanka recipes

There are many recipes for solyanka for the cold season. Some are prepared with or without cabbage, with meat or grains, and with a mix of different vegetables.

Delicious vegetable cabbage solyanka, just like store-bought

At first glance, cabbage solyanka seems like a simple, unfussy dish. It's prepared in such a way that it's perfectly acceptable to serve it even at a holiday table.

To prepare a decent preparation for the winter, take:

• cabbage heads - 2.5 kilograms;
• carrots - 1 kilogram;
• bell pepper - 1 kilogram;
• onions - a little less than a kilogram;
• tomatoes - half a kilo;
• vegetable oil - 100 milliliters;
• salt - 20 grams;
• sugar - half a glass.

For this solyanka, the cabbage heads are shredded fairly finely, and the carrots, tomatoes, and peppers are cut into small cubes. The onions are cut into half rings. The remaining prepared ingredients are combined in a single saucepan, along with seasonings and oil. Cook for a little over fifteen minutes after the mixture begins to boil.

Once the mixture is ready, place it in jars while still warm and seal. Then leave it to cool in a cool, dark place.

From eggplant and cauliflower

Experienced cooks suggest using not only white cabbage but also cauliflower florets in preserves. This healthy and delicious vegetable will make solyanka, one of the most beloved winter dishes, truly unique.

To prepare this juicy dish, take:

• cauliflower - a kilogram of florets;
• a couple of large bell peppers;
• a couple of medium onions;
• head of garlic;
• peppercorns, bay leaves, mustard seeds;
• salt – to taste.

Separate each head of cabbage into individual florets. Choose small ones. Wash them, then plunge them into salted boiling water for no more than a couple of minutes. Drain in a colander. Cut the peeled and washed peppers into strips. Cut the onion into half rings, and the garlic cloves into large pieces.

Add the prepared spices, vegetables, and spices again as the final layer. Pour salted boiling water over everything and let it simmer for fifteen minutes. Pour the water back into the pan and bring it to a boil again. As soon as it boils, pour it into the jars and seal them. Set them aside to cool.

Eggplant is a very popular vegetable in Russia. It's no surprise that home cooks have found a way to prepare it alongside cabbage. This solyanka boasts a mushroomy flavor without the mushrooms.

For her they take:

• cabbage - three kilos;
• tomatoes - one and a half kilograms;
• onions - one and a half kilograms;
• eggplants - one and a half kilograms;
• vinegar - three tablespoons.

To extract the juice, the tomatoes are minced, and the cabbage is finely shredded. The eggplants are diced and salted to remove the bitterness. Sometimes they are peeled. The onion is sliced ​​into rings. The prepared vegetables are poured into a saucepan and simmered for almost an hour. Then, vinegar is added and simmered for no more than five minutes. The preserves are ready, and all that remains is to roll them up.

Cabbage with meat

You can make a particularly delicious cabbage solyanka with the addition of meat. For this delicious winter dish, for every kilogram of pork you'll need:

• cabbage - a kilo and a half;
• carrots - 2 large pieces;
• onions - 2 medium heads;
• 700 grams of tomatoes;
• tomato paste - 50 grams;
• water - 200 milliliters;
• sugar - 10 grams;
• vinegar - 30 milliliters;
• vegetable oil;
• meat – 350 grams;
• salt and pepper – to taste.

Fry the meat, cut into small cubes. Finely chop the onion and carrot, and fry them as well. Mix them with the meat, season with salt and pepper. Transfer to a saucepan and add the shredded cabbage. Let it simmer over low heat for 15 minutes.

Peeled and finely chopped tomatoes are also fried. Tomato paste and sugar are added. Then water and bay leaf. Cook for a few minutes, and this sauce is poured over the meat. Cook for another hour. Finally, add vinegar and pour into sterilized jars.

From pickled cucumbers

This may come as a surprise to many, but winter preserves are also prepared using pickled cucumbers. They add a piquant flavor to solyanka. This recipe also allows you to use up any extra cucumbers left over from last winter.

For this dish take:

• a kilogram of white cabbage;
• one large carrot;
• two medium-sized onions;
• bell pepper - 1 piece;
• 300 grams of pickled cucumbers;
• 60 grams of tomato paste;
• 30 milliliters of vinegar;
• 25 milliliters of vegetable oil;
• spices – to taste.

First, shred the carrots and cabbage, then cut the peppers and cucumbers into strips. Cut the onions into half rings. Place the sugar, salt, bay leaf, and peppercorns in the bottom of the pan, then top with the vegetables. Add the vinegar, oil, and tomato paste diluted with water at the end. Simmer for about an hour, and immediately distribute the hot mixture among the jars. Seal.

With tomato paste

Solyanka is a very popular soup, reminiscent of the best store-bought preserves. It uses fewer different vegetables, but adds one secret ingredient that enhances the flavor: tomato paste.

It is made from:

• 3 kilograms of cabbage;
• a kilo of carrots;
• onions - 350 grams;
• tomato paste - 350 grams;
• vinegar - a little more than half a glass;
• salt and sugar – to taste.

Finely chop the cabbage and chop the onion. Meanwhile, grate the carrots. Place them in the pan with the onion, where they simmer for a few minutes. Then add the cabbage. Simmering all the vegetables takes about 40 minutes. Add the tomato paste, sugar, and salt at the end. Add the vinegar just before removing from the heat.

From early cabbage

A delicious cabbage solyanka is made using young heads of cabbage. For the same amount of cabbage, use:

• carrots, in the amount of 2 kilograms;
• sweet pepper, in the amount of a kilogram;
• onions - 2 kilograms;
• cucumbers - 1 kilogram;
• tomatoes - half a kilogram;
• water;
• vegetable oil;
• 30 milliliters of vinegar essence per liter of liquid;
• salt, sugar – to taste.

Unlike the previous recipe, this time the carrots are cut into rings and the peppers into strips. The cucumbers are cut into bars. The tomatoes, peeled and blanched, are then mashed into a paste. The prepared roots and onions are placed in a suitable container and fried, adding the remaining ingredients as they cook. Simmer for three-quarters of an hour, then divide into jars, adding the essence. Seal.

With mushrooms and fresh tomatoes

Mushroom solyanka is one of the most popular winter preserves, especially when paired with a favorite vegetable: tomatoes. The most common autumn mushroom in our country, the honey mushroom, is a perfect addition to this dish.

For him, for a couple of kilograms of honey mushrooms, they take:

• tomatoes - 2 kilos;
• onions - a couple of heads;
• vinegar - half a glass;
• sunflower oil - two glasses;
• a tablespoon of salt;
• sugar - 60 grams.

Prepare the mushrooms thoroughly. Rinse them thoroughly and cut into pieces. Use only warm water for rinsing. Place them in a saucepan half-filled with water and let them simmer for about half an hour.

Meanwhile, finely chop the onions and carrots. Fry them in sunflower oil. Remove the honey mushrooms from the water and add them to the vegetables. Salt and pepper them and simmer for 20 minutes. A couple of minutes before the end of the cooking time, add vinegar. Cover the finished dish.

With pearl barley

A pearl barley preserve is a complete meal in a jar. To make it, in addition to half a kilogram of barley, you also need:

• cucumbers - three kilos;
• tomatoes - one and a half kilos;
• onions - a kilogram in total;
• carrots - the same amount as onions;
• salt - 60 grams;
• sugar - up to half a glass;
• vinegar essence - the same amount;
• water - the same amount;
• sunflower oil - the same amount.

The vegetables are finely chopped and the grains are washed. The ingredients are mixed in a cooking container, and water, oil, and seasonings are added. Boil for 20 minutes after boiling. Finally, add the essence and cook for another ten minutes. The dish is ready to be canned.

With beans

This winter stew of beans and other vegetables is reminiscent of Mexico. It's not only healthy but also a wonderful flavorful addition to any winter meal. This stew can be enjoyed as a standalone dish, a side dish, or even as an accompaniment. It can be served warm or cold.

To prepare this solyanka, for a kilogram of beans you need:

• two and a half kilograms of tomatoes;
• carrots - as much as beans;
• a kilo of bell pepper;
• half a kilo of onions;
• 100 milliliters of vegetable oil;
• 15 grams of vinegar essence;
• salt and sugar – to taste.

The key initial preparation step is soaking the beans. They are left in water for at least 10 hours. The other vegetables are cooked once this time has passed. The onions are cut into rings, and the peppers into strips. The carrots are grated roughly. The tomatoes are cut into small wedges. All ingredients are mixed in a cooking vessel and brought to a boil.

The mixture comes to a boil and is left to simmer for another couple of hours. It's important to stir occasionally. The finished dish is divided into jars and sealed.

From zucchini

Another vegetable that pairs beautifully with its fellow vegetables in winter preserves is zucchini. Zucchini solyanka is a wonderful solution for those who don't know what to do with the abundant harvest of this pumpkin and cucumber relative.

For this dish, for 3 kilos of zucchini you need to take:

• 5 large sweet peppers;
• tomatoes, in the amount of one and a half kilograms;
• hot pepper - one;
• 2 garlic cloves;
• sugar - 200 grams;
• salt - 60 grams;
• vegetable oil - 200 grams;
• vinegar - 60 grams.

All vegetables are pre-washed, peeled if necessary, and, if necessary, cut into pieces. Once prepared, they are minced. Vinegar, seasonings, and oil are added to the resulting mixture. The mixture is transferred to a saucepan and simmered for fifteen minutes.

Without sterilization

Sometimes this type of solyanka is prepared without sterilizing the jars. However, it doesn't keep for long. Furthermore, it's strictly forbidden to prepare the dish with meat this way.

Rules and shelf life of solyanka

All prepared ingredients are stored in dark, cool places. The solyanka in jars is placed upside down and covered with something to protect it from sunlight.

Conclusion

Various winter preserves are made in the form of solyanka, a mixed vegetable dish. Cabbage is the base for this dish. However, some recipes do without it, particularly in bean dishes. Sometimes the dish is even made with pork. Preparing solyanka requires precise adherence to the recipe.