This traditional Russian mushroom solyanka is a rich, tangy stew that combines wild mushrooms with cabbage and vegetables, creating a satisfying preserved dish perfect for cold winter months. This hearty recipe offers complex flavors with a perfect balance of sweet, sour, and savory notes that improve with time.
Ingredients
- 1.5kg forest mushrooms / 3.3 lbs wild mushrooms (or mixed mushroom varieties)
- 500g onions / 1.1 lb yellow onions (about 4 medium)
- 500g carrots / 1.1 lb carrots (about 6 large)
- 1kg cabbage / 2.2 lb fresh cabbage (about 1 medium head)
- 150g tomato paste / 5.3 oz tomato paste (about ⅔ cup)
- 2 tbsp vinegar (9%) / 2 tbsp white vinegar (9% acidity)
- 80ml vegetable oil / ⅓ cup vegetable oil
- 50g sugar / 3.5 tbsp granulated sugar
- Salt to taste / Salt to taste
Instructions
- Prepare mushrooms: Wash mushrooms thoroughly and cut into large pieces. Remove any tough tubular parts for better texture. Boil in plenty of water for 10 minutes after reaching boiling point, then drain in colander and rinse with cold water.
- Chop vegetables: Cut cooled mushrooms into small pieces. Slice onions into half-rings, mince garlic finely, and grate carrots on a coarse grater.
- Shred cabbage: Thinly shred cabbage using a sharp knife or mandoline slicer.
- Sauté base vegetables: Heat half the oil in a large pot or Dutch oven over medium heat. Add onions and carrots, cooking for 3-4 minutes until softened. Remove from pot and set aside.
- Cook mushrooms: Increase heat to high, add remaining oil and mushrooms. Sauté for 5 minutes until mushrooms release their moisture and begin browning.
- Add cabbage: Add shredded cabbage and cook, stirring frequently, until it reduces in volume. Return sautéed vegetables and add tomato paste, mixing well.
- Season and simmer: Add salt, sugar, vinegar, and bay leaf. Stir thoroughly and simmer covered over low heat until cabbage becomes tender, stirring occasionally and adding small amounts of water as needed for proper consistency. This takes 30 minutes to 1 hour depending on cabbage density.
- Adjust seasoning: Taste solyanka and adjust flavor with additional salt and sugar as needed for balanced taste.
- Preserve properly: Pack hot solyanka into sterilized jars, seal with sterilized lids, and invert jars on towels to cool completely before storing in a cool place.
Recipe Information
Prep Time: 1 hour
Cook Time: 1.5 hours
Processing Time: 30 minutes
Total Time: 3 hours
Yield: 8-10 half-pint jars
Nutrition (per ½ cup serving): Approximately 65 calories, 3g protein, 12g carbs, 2g fat, 3g fiber
Why Mushroom Solyanka Is Healthy
This mushroom solyanka provides exceptional nutritional value with high fiber content from cabbage and mushrooms, supporting digestive health and satiety. Wild mushrooms offer protein, B vitamins, and immune-boosting compounds like beta-glucans. Cabbage is rich in vitamin C and vitamin K, while carrots contribute beta-carotene for eye health. The fermentation and preservation process creates beneficial compounds and extends the availability of these nutrients throughout winter. This traditional preserve is naturally low in calories but high in flavor, making it an excellent substitute for processed foods while providing essential vitamins and minerals during colder months.