Step 1: take the cabbage.

Sauerkraut gives the hodgepodge a special sourness. Attention! If the cabbage, in your opinion, is too sour, it must be rinsed under cold running water. This step is necessary in order not to spoil the whole dish, because too harsh (sour) shade of this ingredient can "interrupt" the taste of other components. Put the prepared cabbage in a saucepan, add there vegetable oil, tomato, finely chopped onion, salt, peppercorns, Bay leaf, water (so that it is 6-7 cm higher than vegetables). Leave the first pan to simmer over medium heat.

Step 2: boil the mushrooms.

Boil the mushrooms in the second saucepan, in one liter of salted water. If they are fresh - 10-15 minutes is enough, if pickled or salted - 5-7 minutes, dried mushrooms it will take about 30 minutes.

Step 3: add mushroom broth to cabbage.

When the water in the first pot has practically boiled away, and mushroom broth cooked, they must be connected. Important! The first step is to select a pan of the appropriate size. We leave the dish to cook for another 30 minutes, and 10 minutes before cooking add olives and finely chopped pickles, sugar.

Step 4: decorate the mushroom hodgepodge.

When mushroom hodgepodge in its consistency begins to resemble thick soup, it can be considered finished. The decoration of the dish can be: sprigs of herbs, sour cream, crackers and even small pickled mushrooms or cucumbers. It all depends on the mood and imagination of a particular hostess.

Step 5: serve the mushroom hodgepodge.

It is better to serve the described hodgepodge in medium-deep plates. In some cases, smoked sausages are served together with the dish. Bon Appetit!

If sauerkraut no, you can use white cabbage. Then lemon juice is added to the list of ingredients - 1.5 tbsp. spoons (or 1 tablespoon of vinegar)

If for the preparation of mushroom hodgepodge is used White cabbage, it is chopped in the form of straws;

The following pickled mushrooms are ideal: mushrooms, mushrooms, milk mushrooms, chanterelles (scalded and cut into neat strips);

Some housewives, to give the hodgepodge a richer mushroom taste, boil fresh mushrooms in an already prepared broth from dried mushrooms;

Solyanka with mushrooms is a wonderful dish during fasting and not only. It contains a minimum of calories and at the same time is rich in vitamins. Very satisfying and delicious!

Cabbage solyanka with mushrooms has nothing to do with the traditional Russian hot brew. More similar to vegetable stew, she stews in minimum quantity liquids with onions, carrots and tomato paste until it turns into a distinctive, tasty, aromatic dish, which is served on the table in winter as a simple but hearty side dish.

Mushroom hodgepodge with cabbage is one of the most demanded winter dishes. For many housewives, the low cost of the products used and the simplicity of their preparation are especially valuable: you just need to chop the mushrooms and onions, chop the cabbage, grate the carrots and stew everything with tomato paste for half an hour over low heat.

1. The recipe for a delicious hodgepodge with mushrooms and cabbage assumes properly prepared ingredients. Cabbage should be peeled of tough leaves, stubbled and finely chopped. A sloppy shredder will make the dish look messy.
2. Any mushrooms are suitable for hodgepodge, but from forest ones - the dish is tastier.
3. Using fresh mushrooms in a hodgepodge, you should take into account their bland taste and acidify the dish with lemon juice.

The recipe for a hodgepodge with mushrooms from fresh cabbage will arouse interest among a wide range of people. Vegetarians and fans healthy eating will appreciate useful composition and dietary qualities of the stew vegetable dish, and housewives who want to feed their families cheap and nutritiously - ease of preparation, in which cutting vegetables is the most difficult.

Ingredients:

• champignons - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 250 ml;
• tomato paste - 60 g;
• bay leaf - 1 pc .;
• oil - 80 ml;
• parsley - 30 g;
• black peppercorns - 4 pcs.

Preparation

1. Fry cabbage, onions and carrots for 10 minutes.
2. Add mushrooms, pasta, water, spices and simmer for 30 minutes.
3. Before serving, sprinkle with herbs from fresh cabbage with mushrooms.

Cabbage solyanka with mushrooms and potatoes

Cabbage hodgepodge with mushrooms is a dish, the nutritional value of which can be adjusted with various additives. In this case, it is preferable to use potatoes in the role of the latter. It goes well with vegetables and adds satiety and thickness to the dish. However, potatoes boil quickly, so they are fried in a pan before stewing.

Ingredients:

• cabbage - 400 g;
• potatoes - 6 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• honey mushrooms - 300 g;
• oil - 120 ml;
• boiling water - 250 ml;
• tomato paste - 70 g;
• black peppercorns - 6 pcs.

Preparation

1. Fry the potatoes.
2. Add onions, carrots, mushrooms, spices and simmer for 10 minutes.
3. Add cabbage, water, pasta and simmer for 20 minutes.

Cooking hodgepodge with cabbage and mushrooms is not limited to the use of vegetables alone. So, meat-eaters can diversify the dish with their favorite products. Pork is often added to the hodgepodge. This type of meat makes the dish more satisfying, juicier, fatter and more convenient, since pork is cooked at the same time as vegetables.

Ingredients:

• cabbage - 600 g;
• champignons - 200 g;
• pork - 350 g;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• oil - 80 ml;
• water - 100 ml;
• tomato sauce - 40 g.

Preparation

1. Simmer mushrooms, carrots and onions.
2. Fry the meat separately.
3. Add cabbage, tomatoes, garlic and simmer for 5 minutes.
4. Combine all ingredients, add water and sauce.
5. Cabbage solyanka with mushrooms and meat is cooked for 30 minutes.

Solyanka with salted mushrooms and cabbage - recipe

Those who want to diversify the preparation of mushroom hodgepodge with cabbage with new elements can use salted mushrooms. The latter will not only add freshness, crispness and a pleasant salty taste to the dish, but will also remind you of Russian culinary traditions, when mushrooms were taken out of a tub, washed, fried with vegetables and cabbage, and stewed for a long time.

Ingredients:

• salted porcini mushrooms - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato paste - 40 g;
• sugar - 10 g;
• water - 120 ml.

Preparation

1. Rinse the mushrooms and fry with the onions and carrots for 5 minutes.
2. Add cabbage, pasta, water, and seasonings.
3. Cabbage solyanka with salted mushrooms languishes for 45 minutes.

Solyanka with dried mushrooms and cabbage - recipe

A particularly tasty hodgepodge with mushrooms and cabbage is obtained from dried mushrooms. Thanks to this storage method, mushrooms contain all the necessary vitamins, retain their natural taste and concentrate the aroma that is transferred to the broth during the cooking process. For cooking, mushrooms are soaked, boiled, the broth is filtered and used in a dish.

Ingredients:

• a head of cabbage - ¼ pcs.;
• porcini mushrooms - 70 g;
• water - 500 ml;
• salt - 10 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato - 1 pc.;
• oil - 80 ml;
• bay leaf - 2 pcs.

Preparation

1. Mushrooms soaked for 30 minutes, boil. Strain the broth.
2. Saute the onions, carrots and mushrooms.
3. Add cabbage, spices, tomato, broth.
4. Mushroom hodgepodge at home is stewed for 20 minutes.

Solyanka with mushrooms and sauerkraut - recipe

Sauerkraut solyanka with mushrooms - traditional Russian dish... From time immemorial, sauerkraut was revered for its sour taste, which gives piquancy to dishes, and a rich vitamin composition, which has a beneficial effect on the body. True, the fermentation technology makes cabbage tougher, but this is easy to fix by stewing it in water for 15 minutes.

Ingredients:

• sauerkraut - 2 kg;
• water - 1.2 l;
• oil - 80 ml;
• vinegar - 40 ml;
• sugar - 10 g;
• tomato paste - 100 g;
• boiled butter - 800 g;
• onions - 2 pcs.;
• pickled cucumber - 3 pcs.

Preparation

1. Add 200 ml of water, oil, vinegar to the cabbage and simmer for 15 minutes.
2. Add cucumbers, mushrooms, onions, pasta, sugar and remove from heat after 20 minutes.

Solyanka with mushrooms and cabbage in the oven is the most useful option cooking. Today, modern culinary offers not only gentle heat treatment but recipes with new ingredients. So, with cauliflower, the dish will acquire a fresh taste and appetizing appearance, since it does not lose its shape even with prolonged simmering in the oven.

Ingredients:

• cauliflower - 450 g;
• champignons - 250 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• oil - 80 ml;
• water - 1.2 l;
• sour cream - 60 g;
• tomatoes - 2 pcs.

Preparation

1. Boil the cauliflower for 5 minutes.
2. Fry mushrooms, onions and carrots.
3. Combine all components, add tomatoes, sour cream and 200 ml of water.
4. Cabbage solyanka with mushrooms is stewed in the oven at 200 degrees for 20 minutes.

Solyanka soup with mushrooms and cabbage - recipe

Solyanka soup with cabbage and mushrooms is ideal hot for the cold season. Often, for satiety, the dish is diversified with meat products, but this recipe is not one of this number. The use of fresh and dried mushrooms in it allows you to achieve richness and nutritional value, and fresh and sauerkraut- classic sour taste.

Ingredients:

• dried porcini mushrooms - 70 g;
• champignons - 350 g;
• sauerkraut - 250 g;
• fresh cabbage - 350 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• tomato sauce - 180 g;
• water - 3.5 liters.

Preparation

1. Boil the dried mushrooms.
2. Strain the broth, chop the mushrooms.
3. Fry onions, carrots, fresh mushrooms, sauerkraut.
4. Add sauce, fresh cabbage and simmer for 20 minutes.
5. Combine with broth and boil for 10 minutes.

Cabbage solyanka with mushrooms in a slow cooker

Mushroom hodgepodge with cabbage in a slow cooker is one of the preferred options. As always, a modern gadget saves cooking time and does an excellent job of stewing, saving housewives from the hassle. During the cooking process, you need to darken mushrooms, onions and carrots on the "Fry" and, adding the rest of the ingredients, complete the process in the "Stew" mode.

Ingredients:

• oyster mushrooms - 450 g;
• cabbage - 650 g;
• oil - 80 ml;
• ketchup - 60 g;
• water - 50 ml;
• pickled cucumber - 1 pc .;
• carrots - 1 pc.;
• onion - 1 pc.;
• sugar - 20 g.

Preparation

1. Simmer onions, carrots and mushrooms on the "Fry" for 15 minutes.
2. Add the rest of the ingredients and cook in "Braise". Mushroom hodgepodge with cabbage at home will be ready in 30 minutes.

Vegetable hodgepodge with mushrooms and cabbage has various cooking techniques. Those who wish to receive tasty product and save time can stock up on hodgepodge for future use. All you need is to use classic recipe, increasing the braising time to 45 minutes, add a preservative and sterilize the workpiece for better storage.

Ingredients:

• cabbage - 2.5 kg;
• boiled chanterelles - 800 g;
• carrots - 400 g;
• onions - 400 g;
• tomato sauce - 200 ml;
• bay leaf - 3 pcs.;
• oil - 60 ml;
• vinegar - 20 ml.

Preparation

1. Fry onions, carrots and cabbage for 10 minutes.
2. Add mushrooms, laurel, sauce and simmer for 45 minutes.
3. Pour in vinegar, place in jars and sterilize for 15 minutes.

Autumn has come, time to pick mushrooms. Returning from the forest with a basket full of mushrooms, I immediately want to cook some kind of dish out of them. Mushroom hodgepodge is what you need! This hot dish is not only aromatic and tasty, but also very satisfying.

Mushroom solyanka is also suitable on fast days. Any mushrooms (fresh, frozen, dried) are a part of the hodgepodge. Sauerkraut, gives the original sour taste in the hodgepodge.

This dish is also perfect for a festive table.

Cook for 1 hour and 20 minutes, making 5 servings.

Ingredients for mushroom hodgepodge with sauerkraut

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- 1kg sauerkraut
- one bow
- 500g of any mushrooms
- 2 tbsp tomato paste or one tomato
- 2, 3 pcs. cucumbers (pickled or pickled)
- 2 tbsp olives or olives
- 2 tsp granulated sugar
- 50g vegetable oil
- salt to taste
- black pepper (peas)
- Bay leaf
- 2 liters of water
- Dill, green onions and sour cream (for decoration)

Cooking hodgepodge with mushrooms and sauerkraut recipe

Step 1. Let's take care of cabbage. Usually, sauerkraut is washed with water so as not to overdo it with a sour taste in a hodgepodge. Then put the cabbage in a large pot, add vegetable oil and tomato paste (or tomato). Add finely chopped onion, pepper (peas), bay leaf and salt. Fill vegetables with water (water should be 6 cm higher). Turn on medium heat under the saucepan and simmer.

Step 2. Now we take another pan. We place mushrooms into it and pour in salted water (one liter). Boil the mushrooms. You need to cook mushrooms:

Fresh - 10-15 minutes
- dried-30 minutes
- salted (pickled) -5-7 minutes

Step 3. Meanwhile, we look into the first pan - the water has practically boiled away during cooking. It's time to add mushroom broth to the vegetables. Mix the ingredients and cook for another half hour. When there are 10 minutes left until the end of cooking, add olives or olives, chopped cucumbers and sugar.

Step 4. So, we have got a thick soup - which means the hodgepodge is ready!

Step 5. We decorate the hodgepodge, depending on the imagination (herbs, crackers or sour cream). Let it brew, pour into plates and serve.

Bon Appetit!

Step-by-step recipes for sauerkraut solyanka with beef and pork, mushrooms, sausages, in a slow cooker

2017-12-13 Marina Vykhodtseva

Grade
recipe

14662

Time
(min)

Servings
(people)

In 100 grams ready meal

5 gr.

6 gr.

Carbohydrates

4 gr.

88 kcal.

Option 1: Classic sauerkraut hodgepodge with meat

An old Russian dish made from sauerkraut. You can use any meat for it, here the recipe is with beef. We take the pulp from any part of the carcass, but better without a large number films and tendons so that the extinguishing process does not drag out. Since the sauerkraut already contains carrots, we do not add it.

Ingredients

• 1 kg of sauerkraut;
• 350 g of beef;
• 150 g onions;
• 30 g tomato paste;
• 50 ml of oil;
• spices, herbs.

Step by step recipe classic hodgepodge sauerkraut

Pour sauerkraut with water and rinse several times. At the end, wring it out with your hands or pour it into a colander. After all the excess water has drained off, put it in a skillet with half the prescription oil. Cover, simmer until soft for about an hour.

Step 2:
We send the second part of the oil to another frying pan, heat it up. Cut the washed meat into strips, spread and fry a little. Then add the onion and fry for a couple of minutes. Cover the pan, remove the heat and simmer the beef and onion until soft.

As soon as the meat is cooked, add tomato paste to it, stir, pour half a glass in a minute hot water... Let the meat boil with sauce, pour over the cabbage or, conversely, depending on the size of the dishes.

Stir sauerkraut with meat, season with spices, cover and simmer together for another quarter of an hour. Before serving the hodgepodge to the table, sprinkle the dish with herbs, you can add sour cream, garlic.

The same dish can be prepared with fresh or canned tomatoes, it will be even tastier. In this version, the tomatoes are simply cut into pieces and laid out with the meat, fried a little longer than with pasta.

Option 2: A quick recipe for sauerkraut solyanka in a slow cooker

To prepare such a hodgepodge, you will need a multicooker, which will do all the main work. This is a meatless dish, but you can cut up some sausages, sausages or smoked meats. They will not increase the cooking time, but they will enhance the taste.

Ingredients:

• 1 kg of sour cabbage;
• 2 onion heads;
• 3-4 tablespoons of oil;
• 1-2 tablespoons of pasta;
• bell pepper;
• 1-2 carrots.

How to quickly cook sauerkraut hodgepodge

Fill in cold water cabbage, set aside, let it soak a little. For now, peel all the vegetables.

Pour oil into the multicooker, turn on the frying program. We spread the chopped onion, and after a few minutes the grated carrot. Fry vegetables a little. If the cabbage contains carrots and there are a lot of them, then you can cook without this vegetable.

Cut the pepper in half, discard the seeds and dice them. Add to the multicooker.

We squeeze the cabbage from the water, spread it next to the pepper. Now you can fry it a little with vegetables or immediately start stewing, as you like. Before changing the program, pour in 150 ml of hot water.

Cooking on the simmering mode for 1.5 hours. About 15 minutes before the end, open the multicooker, put in the tomato paste and spices, stir the dish well and bring it to full readiness.

If you want to add potatoes to the hodgepodge, then you need to chop it finely and fry it with onions until half cooked. Otherwise, the vegetable will take a very long time to cook with sauerkraut.

Option 3: Sauerkraut solyanka with mushrooms (lean)

Another recipe for sour hodgepodge with sauerkraut, but it is very tasty, beautiful and multicomponent. These are just mushrooms. It can be champignons or any other types. If necessary, replace the tomatoes with tomato paste. Dish with potatoes.

Ingredients

• 300 g of mushrooms;
• a kilogram of cabbage;
• a pair of onion heads;
• large carrot;
• 3 tomatoes;
• 70 ml of oil;
• 4 potatoes;
• spices, garlic, laurel.

How to cook

We start with cabbage. Squeeze out, put in a skillet with butter and fry until almost soft, but not less than half an hour. Add a little oil, just a couple of spoons.

Pour all the remaining oil into a cauldron or into a large saucepan, in which the hodgepodge will be prepared, and heat it up. We cut a couple of large onion heads, a carrot and put into the heated fat. While stirring, cook for a couple of minutes.

Cut the mushrooms into large pieces. If these are champignons, then we just throw them with vegetables. When using other mushrooms, you must first boil them slightly, only after that we shift them. We fry for about five minutes.

We peel the potatoes, cut them into pieces of any shape and size, send them to the mushrooms. Fill with boiling water so that it covers the ingredients. Cook the potatoes until soft, reducing the heat after boiling.

Tomatoes can be used with the skin or removed beforehand. Cut into pieces, send to cabbage. Now you can turn up the heat a little. Fry for about five minutes.

We spread sauerkraut in the total mass. Stir everything, salt a little. If you want to get a more liquid hodgepodge, then pour in a little more boiling water.

Cover, simmer for about twenty minutes, all ingredients should reach full softness. At the end we try, add more salt to taste, season the hodgepodge with garlic, sprinkle with herbs, be sure to put a bay leaf.

In addition to potatoes, such a hodgepodge can also be cooked with other vegetables, for example, pumpkin, zucchini, it turns out very tasty with eggplants.

Option 4: Sauerkraut and sausage solyanka

With sausages, you can cook not only tasty, but also enough simple hodgepodge... The sauerkraut is not soaked in this recipe. But if it is vigorous, then you can rinse it.

Ingredients

• 5 sausages;
• 2 onion heads;
• 900 g of cabbage;
• 3 potatoes;
• 200 ml tomato juice;
• 5 tablespoons of oil;
• spices.

Step by step recipe

We send two tablespoons of oil to the pan, in which we will fry the cabbage. We warm up. We spread the sauerkraut and cook over medium heat until soft.

We take another frying pan or stewpan. Pour out the rest of the oil, add the chopped onion, fry for a minute. Next, cut the potatoes into strips and pour out, fry with onions for about five minutes.

Cut the sausages into circles or just each into several parts, if you want. large pieces... Don't forget to remove the packaging. Add to potatoes, warm up a little and fill with tomato. Bring to a boil.

We shift the fried cabbage next to the total mass, mix everything, simmer together for a quarter of an hour. We try it at the very end, when the cabbage shares its taste with the rest of the ingredients. If necessary, add salt and pepper, sprinkle the hodgepodge with herbs when serving.

The same principle can be used to cook delicious hodgepodge with other sausages. It turns out very tasty with smoked meats: pork ribs, chicken legs, even regular bacon will do.

Option 5: Sauerkraut solyanka with pork and potatoes

Perhaps this is the most satisfying and versatile dish of all the options presented here. You can use any pieces of pork, it works great even with ribs. Also, it is not forbidden to adjust the thickness of the dish by changing the amount of water. Such a hodgepodge is tasty not only on the first day, but also after the second and third heating. In Russia, the dish was prepared for future use and frozen.

Ingredients

• 500 g pork;
• 700 g sauerkraut;
• 500 g potatoes;
• 25 g of pasta;
• 200 g onions;
• 1 carrot;
• oil, spices.

How to cook

Cut the pork into slices of 20-30 grams. If ribs are used, then just one at a time. We heat up the oil, add the meat. We fry for about a quarter of an hour.

Put cabbage in a frying pan, fry separately. Stir occasionally, bring until soft.

As soon as the meat is slightly fried, pour coarsely chopped onions to it. We fry everything together. Peel the carrots. You can grate it, but it's better to cut it into strips too. Add to the onion with meat, fry for a few more minutes.

We peel the potatoes, cut them into bars or cubes. We run it to the meat, pour in two glasses of water, cover and simmer for a quarter of an hour, you can slightly add salt.

As soon as the cabbage has softened, add the paste to it, dilute it slightly with water. Fry for a couple more minutes and you can put it on the meat and potatoes, which are almost ready. Cover, simmer the hodgepodge for another half hour on the lowest heat.

At the end, put more salt, pepper, season the dish with herbs to your taste, stir well.

If you do not want to get a dish that is too sour, then you can mix sour and fresh cabbage in any proportions. Just don't fry them together. Fresh vegetable quickly enough comes to readiness. In some cases, sauerkraut takes up to 1-1.5 hours.

Today we have sauerkraut hodgepodge for lunch. The recipes for this dish delight in their variety. So, they cook it with meat different types, mushrooms and vegetables. And modern housewives have long been accustomed to making a hodgepodge in a multicooker.

Vegetarian hodgepodge: lick your fingers!

If for some reason you do not eat meat or just want to lean dishes, a hodgepodge of sauerkraut with mushrooms will come in handy. And to make the dish tastier, add a mixture of mushrooms to it - dried, pickled and fresh.

On a note! Any vegetables can be added to the hodgepodge. Just remember about the so-called product compatibility. For example, if you add potatoes, then rice groats should be excluded as both foods are rich in starch.

Composition:

• dried white mushrooms -70 g;
• fresh cabbage - 0.3 kg;
• pickled mushrooms - 250 g;
• sauerkraut - 250 g;
• fresh mushrooms - 0.1 kg;
• onions - 3 pcs.;
• carrot root vegetable;
• parsley root;
• 0.2 kg of canned tomatoes;
• salt;
• sprigs of greenery;
• laurel leaves;
• ground pepper;
• olives.

Preparation:

Advice! Solyanka loves a lot of greenery. Add parsley, basil and dill to it before serving.

Nourishing meat hodgepodge

A nourishing and tasty hodgepodge of sauerkraut with meat is obtained. You can use beef or pork pulp. And to make the dish less fatty and high-calorie, cook a hodgepodge with chicken fillet.

Composition:

• 0.2 kg of sour cabbage;
• 0.2 kg of pork;
• 2-3 st. l. tomato sauce;
• salt;
• ground pepper;
• 2 laurel leaves.

Preparation:

1. Rinse and dry the pork. Cut it into not too large pieces.
2. Heat the sunflower oil in a frying pan and add the meat. Fry it on a high burner level until the pork is covered with a beautiful golden crust.
3. Put the meat in a saucepan.
4. Add a little oil to the pan.
5. Peel the onion and chop finely. We pass it for a couple of minutes, and then add the cabbage. It should be squeezed out well.
6. Fry everything, stirring occasionally, for ten minutes. The cooking zone level is medium.
7. We spread the cabbage and onions to the pork.
8. We introduce tomato sauce. Add filtered water if necessary.
9. Salt the dish and pepper, add laurel leaves. You can use any spices you like.
10. Simmer the hodgepodge on the middle burner level until tender.
11. Sauerkraut solyanka with pork served with herbs and sour cream.

Unusual side dish of simple products

From simple recruitment ingredients can create a truly royal dinner. Let's make a hodgepodge of sausages. Choose sausages the highest grade.

Composition:

• 0.5 kg of sauerkraut;
• 0.3 kg of sausages;
• 2 tbsp. l. tomato sauce;
• 1 tbsp. l. apple cider vinegar;
• 1 tsp granulated sugar;
• salt;
• ground pepper;
• refined sunflower oil;
• 100 ml of filtered water;
• greens.

Preparation:

On a note! Gourmets will appreciate the hodgepodge with dried fruits. You can add dried apricots, prunes, dried persimmons, dogwood and even dried figs to the dish. But the solyanka does not like raisins, since it brings sweet notes.

Minimum cost and effort - maximum taste!

Easier and faster to prepare a hodgepodge of sauerkraut in a slow cooker. If you have such a kitchen unit, then worry about cooking delicious dinner not necessary.

Composition:

• 0.5 kg of sauerkraut;
• 0.3 kg of mushrooms;
• 1 tbsp. tomato sauce;
• carrot;
• 1 tbsp. l. refined sunflower oil;
• salt;
• ground pepper;
• 2 laurel leaves.

Preparation:

1. Add sunflower oil to the multi-bowl. Let's set the "Fry" option and wait until it warms up.
2. In the meantime, peel the onion and chop it in half rings.
3. Place the onion in a multi-bowl and pass until transparent.
4. Peel the carrots and cut them into thin cubes.
5. Add it to the onion and fry for a couple of minutes.
6. Mushrooms need to be washed and chopped.
7. Put the mushrooms in a multi-bowl. Fry, stirring, together with vegetables.
8. Squeeze the cabbage from the juice and send it to the rest of the ingredients.
9. Fry, stirring continuously, for 2-3 minutes.
10. Salt the dish and pepper. We spread laurel leaves and add tomato sauce.
11. Stir and transfer the unit to the "Extinguishing" option.
12. We simmer the hodgepodge for half an hour. Ready!

Advice! You can add meat to the dish, just fry it slightly beforehand.