Making hodgepodge is simple. We will boil the mushrooms and stew them with cabbage and other vegetables. This seaming is without sterilization. We'll serve it hot right off the stove as soon as the vegetables are cooked. It takes no more than 1.5 hours.
We store without problems delicious salad at room temperature until spring. We eat all winter long and praise without hesitation!
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Cabbage solyanka with mushrooms for the winter: a classic recipe with photos
Classic - a minimum of vegetables, a lot of mushrooms and a rich tomato sauce. Usually they take “Krasnodarsky”. It is easy to find in the line of TM Chumak, etc. You can also take “Universal”.
Cooking time - 1 hour 30 minutes.
We need:
- White cabbage - 1 kg
- Boiled mushrooms - 350-400 g
- White onions - 350 g (3.5 medium-sized pieces)
- Carrots - 350 g (3.5 medium-sized pieces)
- Tomato sauce - 170 ml (“Krasnodar”, “Universal”, etc.)
- Vegetable oil - 170 ml
- Salt - 2 tbsp. spoons without a slide (try it!)
- Sugar - 2 tbsp. heaped spoons
- Vinegar, 9% - 30 ml (2 tbsp. spoons)
- Bay leaf - 6 medium sized leaves
- Allspice - 8 peas
Important details:
- The preservation yield is about 3 liters. If you want more, increase the amount of ingredients proportionally.
- You can add ground black pepper, garlic (3-4 cloves), cloves (2-3 pieces), and a little herbs. If you want to experiment, keep in mind that many housewives blame chopped garlic, parsley and cilantro as a risk factor for jars exploding. For the first try better stop on a proven recipe.
- Don't be surprised by the small amount of vinegar. There is enough of it in the dish, because... it is included in all sauces.
1) Let's prepare the components.
How to boil fresh mushrooms?
Sort through, wash and cut to taste. We love the mushroom feel.
Immediately immerse the mushrooms in cold and already salted (!) water. For 1 liter of water - 1 teaspoon of salt.
Cooking time from the moment of boiling depends on the type fresh mushrooms, but no more than 20-25 minutes at medium boil without a lid. Guidelines: 5-7 minutes for milk mushrooms and russula. 10 minutes for boletus and boletus. 20 minutes for chanterelles. The mushrooms are ready if they sink to the bottom. While they float, continue to boil.
Attention! What to do to ensure the safety of mushroom dishes?
- Having bought mushrooms at the market, even from trusted people, we nevertheless used the dough with the onion. Surely you have heard about him too. Add the onion head to the pan. If it turns blue during cooking, it means there is one of the poisonous species in the pan.
- However experienced mushroom pickers do not advise rely on this method. The onions may not turn blue even if there is toadstool in the mixture. This is a particularly dangerous species that causes severe poisoning.
- Therefore, there is not much choice for reinsurance. Or rely entirely on the experience of the assembler. A careful and experienced person, at the slightest doubt, will throw out a mushroom that is not fully understood. Or buy one type of product only in a supermarket, where the raw materials are from mushroom farms, and not random forest products.
We chop the cabbage the way we like it in hodgepodge. We don't cut it too thin so that the cutting retains its texture. If the cabbage is late, you can protect yourself from bitterness and pour boiling water over the slices, leaving to stand for 20 minutes.
Three carrots in your favorite size. Traditional option- large or medium grater. Refined - thin straw, like from a Berner type grater. Cut the onion into small cubes (about 1 cm).
2) Stew the vegetables, pack them hot and seal the jars.
Stewing itself is not much different from cooking delicious hodgepodge to the table. We pay the greatest attention to the time of adding the sauce and vinegar.
Brief algorithm.
Fry carrots and onions and combine in a saucepan with cabbage - Simmer with butter without flavoring additives first 40 minutes - Adds sugar, salt and mushrooms - After another 10 minutes, add the sauce - After another 10 minutes, add vinegar - Simmer for the last 10 minutes.
While hot from the stove, place into jars.
Total time on stove: roast + 40 minutes + 30 minutes.
Detailed steps with photos. Fry onions and carrots in a frying pan with vegetable oil- until softened. We transfer it to a large saucepan, where the main character with mushrooms will fit. Add all the cabbage and simmer over medium heat for 40 minutes. Stir occasionally from bottom to top. Once 40 minutes have passed, add boiled mushrooms, sugar, salt and mix well.
We just have to keep the dish on medium heat for another 30 minutes.
After 10 minutes, add tomato sauce and stir. Don't add the sauce before! The acidic environment prevents the cabbage from stewing well.
After another 10 minutes (i.e. 10 minutes before the end of cooking), add vinegar and stir the vegetables well again.
All 30 minutes have passed. Leave the saucepan on the stove, reduce heat to minimum and put the hot hodgepodge into jars. It is important! Directly from the stove, without turning off the heat (!) - right up to the neck of the cans.
We seal the blanks tightly, turn them upside down, check for leaks by tilting the jar in different directions. Let it cool under the blanket. We rearrange it in a dark closet. Cool if ideal, but not necessary.
Beautiful, satisfying and aromatic! You can put it aside for lunch 10 minutes before the end of the stew - before you add the vinegar. For perfect results, sprinkle with the simplest but awesome seasoning - mushroom dust. .
Mushroom solyanka “You will lick your fingers!” with bell pepper
The second recipe for the winter has a wider range of vegetables. It differs in texture and will require frying all ingredients separately until softened. Many housewives believe that this way everyone’s taste is better revealed.
Cooking time - 1 hour 15 minutes.
We need:
- Cabbage - 1 kg
- Fresh mushrooms - 400 g
- Bell pepper - 2 pcs. medium size ( different colors, 1 red)
- Onion - 200-250 g
- Carrots - 250 g
- Tomato juice - 300 ml
- Vinegar - 2 tbsp. spoons
- Vegetable oil - 100 ml
- Salt, sugar - to taste
- Garlic and herbs - if you like
How to cook.
We don't cook mushrooms. Prepare the remaining vegetables as in the first recipe. Cut the bell pepper into short strips or small cubes of 1-1.5 cm.
Fry onions + carrots + peppers, chopped fresh mushrooms and cabbage. Simmer the last one with butter in batches.
Combine well-softened vegetables in a large saucepan, add sugar, salt, tomato juice and simmer for 10 minutes. Add vinegar and simmer for another 10 minutes over medium heat.
Directly from the stove, leaving the saucepan on minimum heat, put the hodgepodge into sterilized jars - right up to the neck. Roll up tightly, turn over and let cool under the blanket.
The laconic video demonstrates all the stages well.
Share with your friends on social networks if you liked the workpiece. And be sure to come back and tell us who licked their fingers while savoring your hodgepodge of cabbage and mushrooms for the winter. And then look at the section “Easy recipes” - “Homemade preparations”! We are already writing about a new delicious preserve.
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Hello, dear friends and guests of the site “I am a villager”!
Today I will share with you delicious and proven recipes mushroom solyanka. Such preparations are very helpful when guests come over, when there is no time to cook, and you just took out a jar and enjoyed a delicious mushroom hodgepodge. You can cook from canned food delicious soup, stew and many others delicious dishes, you can even bake a cake.
Mushroom season is in full swing, housewives are rushing to stock up on supplies, a couple more weeks and the mushrooms may finish growing. Although the weather is unpredictable, it will rain and be warm, the mushrooms will delight us for a long time.
It’s good to cook mushroom solyanka with porcini mushrooms, it turns out amazing. If you don’t have this luxury, we take boletus and boletus.
Last year there was not such an abundance of mushrooms, solyanka was made from boiled and frozen ones. It turned out delicious, I didn’t feel any difference. So, if you don’t have time right now, boil and freeze the mushrooms, and when you have time, prepare hodgepodge for the winter.
Mushroom solyanka “Yummy”
- 3 kg boiled mushrooms in salted water
- 3 kg cabbage
- 1 kg carrots
- 1 kg onion
- 0.5 l tomato paste or 1 liter of sauce
- 5 tbsp salt
- 5 tbsp sugar
- 150 g vinegar 9%
- 0.5 l sunflower oil
Finely chop the cabbage and onion; you can grate them in a food processor; grate the carrots on a coarse grater.
Fry everything on sunflower oil, add boiled mushrooms, salt, sugar, paste, and the rest of the vegetable oil.
Place on low heat and simmer for 1.5 hours. Before the end of cooking, add vinegar.
When hot, place in sterilized jars and roll up, turn the jars over and let cool.
Store in a cool, dark place.
If you have doubts about storing hodgepodge with mushrooms, then before rolling up the jars, sterilize them for 40 minutes in boiling water and then roll up iron lids. I skip this moment, since I take boiled mushrooms, and while they are stewing, all the microbes disappear.
Simple mushroom hodgepodge “With a bang!”
Solyanka turns out very tasty and is easy and simple to prepare.
- 2 kg fresh mushrooms
- 2 kg red ripe tomatoes
- 1 kg onion
- 0.5 kg
- 1 kg cabbage
- 0.5 l vegetable oil
- 3 tablespoons each of salt and sugar without a slide
- 20 black peppercorns
- 70 g vinegar 9%
We carefully sort and wash the mushrooms, cut them into small pieces, and boil them in salted water for 20 minutes from the moment they boil. Remove the foam during the boiling process.
Finely chop the cabbage and onion, grate the carrots on a coarse grater, and cut the tomatoes into thin slices.
Mix all the products except vinegar and simmer for 1.5 hours over low heat.
Before the end of cooking, add vinegar 1-2 minutes. Without removing from the heat, place in sterile jars and seal with iron lids. Wrap in a warm blanket and leave for 4-5 hours.
Store in a cool, dark place.
All preserves that contain mushrooms are stored for no more than a year. Don't risk your health, cook next season fresh solyanka with mushrooms. I advise you to cook as much as you can eat before summer.
Prepare delicious mushroom hodgepodges according to proven recipes, delight your family and guests with new dishes using this wonderful workpiece. On the website you will find delicious recipe dried porcini mushroom soup, read.
The site “I am a villager” wishes you Bon appetit and good mood!
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Do you prepare hodgepodge with mushrooms for the winter? Please write in your comments and share your experience.
I suggest you watch the video recipe for preparing delicious mushroom salad- solyanka.
The end of August and the beginning of September are marked by the process of food procurement and conservation. And one of the main processes is often the preparation of hodgepodge with mushrooms for the winter. The range of ingredients that go into canning is always extremely wide. Such preserved vegetables and mushrooms become an indispensable appetizer, main dish or supplement in every family.
Cooks who do not have the skills to preserve vegetables or mushrooms for the winter will not find it particularly easy to prepare hodgepodge.
This process has its own subtleties and nuances that are important to consider when preparing a dish:
- One of the central components of mushroom solyanka is tomatoes. Before harvesting, they must first be peeled. In the usual way This is problematic to do, so you need to resort to tricks. Tomatoes should be placed in boiling water for a couple of minutes. But also some recipes call for tomato paste instead of vegetables.
- If the recipe contains cabbage, then this ingredient should be selected for long-term preservation. This component must be crushed into medium-large pieces.
- One of the key points in preparing hodgepodge is preparing the mushroom component. Any variety of mushrooms must be properly processed and soaked in liquid. Afterwards the raw material is boiled and dried.
- Almost all varieties of mushrooms are suitable for this preservation, but there are some that are most preferable. Boletus and boletus - the best choice for mushroom solyanka.
Storing the finished twist is possible even at room temperature. But only on the condition that it was carried out heat treatment containers, as well as the procurement technology remained exactly the same.
Basic requirements for main ingredients
Champignons are best suited for cooking. Before canning, they should be boiled and dried. If you take chanterelles, you should keep in mind that only young mushrooms are suitable for preparation. Butter mushrooms are also a good option, but these mushrooms require careful cleaning and soaking in salt water.
Honey mushrooms, in turn, are miniature, so they do not require slicing. If milk mushrooms are used for the recipe, then it is important to soak this product well before cooking.
How to make hodgepodge with mushrooms at home
You can choose and adhere to strict classic recipe or boldly carry out conservation in unusual ways.
The variety of vegetable components allows you to experiment with established recipes and introduce something new, improving taste qualities blanks.
Classic recipe with cabbage and mushrooms “You will lick your fingers”
This recipe owes its popularity to the simplicity and excellent taste of the finished preserve. This classic way blanks, since it contains a standard set of components. Instead of tomatoes, you can use tomato paste.
What do you need:
- kilogram of mushrooms;
- 4 large tomatoes or 4 tablespoons of tomato paste;
- 2 kilograms of cabbage;
- 3 onions;
- 250 milliliters of vegetable oil;
- 40 milliliters of vinegar;
- laurel;
- 40 grams of refined sugar;
- 20 grams of salt.
Cooking instructions: first you need to prepare the mushrooms: cut into slices, boil, and then dry. Using a convenient method, peel the tomatoes and cut into medium pieces. Also chop the onions. Cabbage can be chopped into thin strips manually or using improvised means.
Place cabbage, tomatoes and onion rings. Simmer this mixture for about an hour. Then add salt, refined sugar, and mushrooms. Mix the ingredients and pour in the specified amount of vinegar. Continue to simmer the vegetables for another 20 minutes.
Soft vegetables should then be placed in sterile containers. And, as usual, turn it over, wrap it up and wait for it to cool. Then hide it.
With added carrots
Doing so amazing cooking You can add bright carrots. It will not only make the preservation as healthy as possible, but will also give the hodgepodge an appetizing appearance and better taste. What is needed:
- large cabbage;
- 800 grams of mushrooms;
- 5 medium carrots;
- 2 onions;
- 500 milliliters of oil;
- 4 large spoons of tomato paste;
- vinegar;
- laurel;
- black allspice;
- a large spoon of salt.
Cooking instructions: You must first boil the mushroom product in salted water. Then it needs to be fried in a frying pan for 20 minutes. This is required so that the residual liquid evaporates from the fungi.
Then the cabbage is finely shredded. In a separate cauldron, you need to simmer the cabbage strips until soft - they should not be fried. When the mushrooms are fried, remove them and start frying the onion rings instead. After 10 minutes, add the chopped carrots.
Simmer all vegetables for half an hour. Cooled mushrooms and fried onions and carrots should be added to the cabbage. Next add tomato paste and seasonings. After waiting 20 minutes, you can add a little vinegar (about 15 milliliters). Wait another 5 minutes and start rolling up the dish.
With tomato paste
You can prepare a delicious hodgepodge with mushrooms by adding tomato paste instead of the usual tomatoes. This component gives the product the best taste and incredible aroma. What you 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.
Preparation instructions: before chopping a head of cabbage, you need to perform a number of standard steps: rinse and dry the product. Next, you need to place the chopped ingredient in a deep frying container, add oil, a little water and simmer for at least half an hour.
Stir carefully so that the product does not turn into a continuous mess.
At this time, you need to start preparing the onions and champignons. Mushroom product Boil in salted water for 15 minutes. Onion rings must be sent for frying along with the forest product. Wait another 15 minutes. Then move all the ingredients to the shredded cabbage and pour in the tomato paste. Simmer the mixture for another 10 minutes. Vinegar should be added almost at the very end of cooking. The finished delicacy can be placed in sterile containers.
With bell pepper
If you make canned mushrooms with a rich component composition, even conservative connoisseurs of classic recipes will love this preparation.
IN in this case Sweet pepper will be responsible for the taste and impeccable aftertaste.
What is needed:
- 10 large champignons;
- kilogram of carrots;
- 6 onions;
- kilogram of cucumbers;
- large head of cabbage;
- 2 kilograms of tomatoes;
- 7 large spoons of refined sugar;
- 9 large spoons of salt;
- laurel;
- ground pepper.
Manufacturing process: First, all components undergo careful preparation, which includes washing, cleaning and drying. Then onion rings are made and the cabbage head is chopped. The carrots are also chopped and the cucumber is cut into slices. Boiled mushroom raw materials should be cut into slices.
Afterwards, all the ingredients, except the cucumber, will need to be fried, gradually adding products. Wait about half an hour and add all the other ingredients. After 50 minutes, pour in the specified amount of vinegar. Transfer the boiled dish to clean containers.
Vegetable solyanka with sauerkraut and pickles
Pickled cucumbers and sour cabbage will add richness and unusual taste. What to use:
- 5 large salted mushrooms;
- 4 onions;
- 500 grams of sauerkraut;
- a glass of vegetable oil;
- 2 large spoons of tomato sauce;
- ground pepper;
- spoon of salt;
- dry basil;
- 4 garlic cloves.
Sequence of actions: the onion is sent for chopping or chopping. Then, together with the cabbage, the onion rings should be stewed in deep container 20 minutes. Then pour in the tomato paste, add the mushroom slices and season. Simmer the mixture for another 35 minutes. Then, when ready, add the garlic cloves and pour in the vinegar. Preservation is ready.
With green tomatoes
Unripe tomatoes are suitable for making solyanka according to this recipe. Add to soups or become separate snack. What to take:
- 5 onions;
- liter of tomato sauce;
- 0.5 liters of vegetable oil;
- 4 large spoons of salt;
- 2 large spoons of refined sugar;
- ground pepper.
Preparation instructions: grind the main set of ingredients and mix thoroughly in a frying container. Then pour in the tomato paste, butter and other spices. Boil vegetable mixture and simmer on low gas for an hour and a half. After boiling, place the appetizer into containers.
With coriander
A surprisingly refined and subtle aftertaste is obtained when added to canned food. ground coriander. Component composition.
Solyanka with mushrooms for the winter is one of the most appetizing and satisfying preparations. Preservation with chanterelles and other mushrooms is very versatile, as it is used to make various salads and it is quite often used as a dressing in dishes.
For people who have never prepared for the winter, it is very difficult to make a twist from cabbage and mushrooms. Therefore, it is recommended that you familiarize yourself in advance with how you can prepare hodgepodge with mushrooms for the winter.
Main nuances
Preparing hodgepodge for the winter with or without cabbage has certain subtleties that you should familiarize yourself with in advance:
- Many recipes for mushroom hodgepodge for the winter include tomatoes. Before adding them to hodgepodge with mushrooms, you should clean the skin. It is recommended to douse them in advance hot water to make the skin easier to remove. Some housewives who don't want to use fresh tomatoes, replace them with tomato paste.
- Quite often, mushrooms are prepared with cabbage for the winter. Such vegetable preparation It turns out so delicious that you will lick your fingers. For this, it is recommended to use varieties that can be stored for a long time. To make the preservation appetizing, the vegetable needs to be chopped into smaller pieces.
- To create the preparation, you can use any variety of mushrooms. For example, a hodgepodge of milk mushrooms for the winter is popular. Also, some housewives bake chanterelles with cabbage in jars for the winter.
- Before use, all mushrooms must be sorted, washed from dirt and soaked in salt water.
- Winter preserved mushrooms can be stored in rooms with room temperature. However, only on the condition that all containers were sterilized in advance, and the twist was prepared strictly according to one of the cooking technologies.
With cabbage
There are quite a lot of recipes for cabbage with mushrooms for the winter. However, this cooking recipe is the most popular among many people who can preserve mushrooms. This popularity is due to the fact that this hodgepodge with mushrooms and cabbage has great taste. To prepare it you will need the following ingredients:
- kilogram of cabbage;
- kilogram of mushrooms;
- 80 g onion;
- 100 ml vinegar;
- two carrots;
- 70 g sugar;
- 50 g salt;
- a glass of oil.
Cabbage with mushrooms for the winter is prepared in several stages. First you should start preparing all the ingredients. Vegetables are thoroughly washed and finely chopped. The cabbage is chopped as finely as possible so that canned snack looked delicious. The onions are cut into half rings, and the carrots into circles.
When preparing a mushroom appetizer, all ingredients must be thoroughly cooked. To do this, place the mushrooms in a small saucepan and bring to a boil. After this, a little more water is added to the container so that the marinade completely covers the surface of the vegetables. In parallel with this, it is recommended to fry the onions and carrots, which are then also added to the pan. When the liquid starts to boil, you will have to add a little tomato paste and vinegar to it. Then everything needs to simmer for another half hour, after which the ingredients are put into jars.
Having laid everything out in sealing containers, salt the mushrooms, roll them up and place them in a room for storing preserves.
With honey mushrooms
Very often, hodgepodge is made with honey mushrooms for the winter. It differs in that this appetizer is prepared without adding cabbage. To prepare it you will need the following ingredients:
- 2 kg honey mushrooms;
- 2 kg of tomatoes;
- two onions;
- 100 ml vinegar;
- 500 ml oil;
- 40 g salt;
- 75 g sugar.
Mushroom hodgepodge for the winter without cabbage begins with preparing the ingredients. All mushrooms are washed warm water and cut into pieces. After this, a container for cooking the ingredients is prepared. It is filled halfway with water and placed on gas stove. Honey mushrooms are cooked for 20-30 minutes. At this time, you need to start preparing other ingredients. Onions and carrots are finely chopped and fried in oil.
In this case, you should first fry the onion and only then the tomatoes.
After this, you should fry the boiled honey mushrooms. They are laid out in a frying pan, sprinkled with salt and pepper and simmered for 20 minutes. A few minutes before the end of frying, pour a little vinegar into the pan. After that ready ingredients are distributed into jars, and the hodgepodge with honey mushrooms is rolled up with lids.
With champignons
Many housewives prepare hodgepodge with champignons for the winter. However, some make them quite unusual by adding a little bell pepper. This recipe is universal, so if desired, you can replace champignons with boletus or other mushrooms. To create such a pickle, you will have to prepare the following ingredients in advance:
- kilogram of champignons;
- 400 g cabbage;
- kilogram of tomatoes;
- 400 g carrots;
- three onions;
- 500 g pepper;
- 150 ml vinegar;
- 100 g salt;
- five bay leaves.
Preparing mushroom hodgepodge for the winter should begin with preparing the ingredients. They are washed in advance with hot water and left in it for several hours. They are then cut into small pieces and set aside. After this, you can start preparing the remaining ingredients.
All tomatoes are poured with boiling water to make it easier to remove the skin.
They are crushed in a blender or meat grinder. After preparing the tomatoes, you can move on to carrots and cabbage. They are cut into small pieces and placed in a pan, where they should be simmered for about an hour. At the end of the stewing, vinegar, pepper and bay leaves are added to the container.
At the final stage of preparation, everything is put into separate jars and covered with lids.
In a slow cooker
There is also a recipe for solyanka, which can be prepared in a slow cooker. This method cooking will save a lot of time. To create the snack you will need:
- 400 g mushrooms;
- 50 g salt;
- kilogram of cabbage;
- two heads of garlic;
- 400 ml tomato juice;
- two bay leaves;
- 200 ml vinegar;
- 90 g sugar.
First, the mushrooms are cleaned, washed and boiled for 30 minutes in a saucepan over low heat. If the preparation is made from chanterelles, then they do not need to be cooked.
Then the carrots and onions are cut into small rings. The cabbage is also shredded smaller. To make it release juice faster, you can mash it a little with your hands. After this, oil is poured into the multicooker bowl and all the prepared ingredients are laid out. While preparing the twist, all the vegetables need to be mixed and salted several times. After half an hour, the contents of the multicooker are distributed into jars and rolled up.
Conclusion
Prepare winter sunsets Everyone can make mushrooms. However, before this you will have to study this or that recipe with a photo and strictly follow it, having received the best hodgepodge for the winter.
Calories: Not specified
Cooking time: Not indicated
Perhaps the most universal workpiece Cabbage solyanka can rightfully be considered a winter soup - it’s ideal for cooking. various dishes: soups, stews, and excellent as independent dish. We offer a recipe for cabbage solyanka with mushrooms and vegetables - an amazing appetizer to eat at any time of the year.
To prepare cabbage solyanka with mushrooms we need the following ingredients:
- fresh cabbage(early varieties are possible) - 1 kg;
- fresh carrots– 0.5 kg;
- onions – 0.5 kg;
- boiled honey mushrooms – 0.5 kg;
- salt;
- tomato sauce – 200 ml;
- sunflower oil – 200 ml;
- vinegar 9% - 2 tbsp. l.;
- a glass of drinking water;
- Bay leaf;
- black peppercorns.
Recipe with photos step by step:
1. Finely chop the cabbage and squeeze it with your hands until it is soft and juices are released. 
2. Grate the carrots on a coarse grater. 
3. Onion cut into cubes. 
4. Fry carrots and onions with sunflower oil in a frying pan. 
5. Then also fry the mushrooms. 
6. Mix all the ingredients, adding water, tomato sauce, salt, vinegar and the remaining sunflower oil. 
7. Place on the fire and simmer until cooked for 40 - 50 minutes, stirring continuously. 10 minutes before the end of cooking, add bay leaf and black peppercorns. 
8. Place the hot hodgepodge into sterile jars and seal with sterile metal lids. 
9. Turn over and wrap until completely cool. 
10. Delicious cabbage solyanka ready with mushrooms! We recommend watching the recipe
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