Home desserts Solyanka from cabbage - we are preparing a delicious dish. Cabbage hodgepodge

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Solyanka from cabbage - we are preparing a delicious dish. Cabbage hodgepodge

Sauerkraut solyanka or from fresh cabbage - this is a great option for a delicious and hearty dinner. Do you think this is a simple dish that has no cooking options? We dare to dissuade you from this! Read the recipes for making hodgepodge in our article.

Solyanka from cabbage- it's a classic Russian dish, whose fans for centuries have been both ordinary villagers and rich nobles. Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is the broth. It can be mushroom, fish or meat. In addition, the composition of the hodgepodge includes cucumber pickle.

Solyanka from cabbage with mushrooms

Ingredients:

Cabbage - 1.2 kilograms
- pickle- 2 pieces
- mushrooms - 320 g
- water - 0.5 cups
- lemon - half a fruit
- bulb
- butter, tomato paste - 2 tablespoons each
- sugar - a teaspoon
- vegetable oil
- vinegar
- salt
- black pepper

Cooking:

1. Chop cabbage, put in a saucepan, add water, a spoonful of butter, vinegar, simmer for 45 minutes.
2. Chop the onion, cut the cucumbers and mushrooms into small pieces.
3. Fry the onion with mushrooms in oil, salt and pepper during cooking.
4. 15 minutes before the end of readiness, add chopped cucumbers, salt, bay leaf, black ground pepper, sugar, chopped cucumbers.
5. Stir it all well, cover with a lid.
6. Lubricate the baking dish butter, put half stewed vegetables, put a layer of mushrooms on top, cover with a layer of vegetables.
7. In order for the hodgepodge to be covered with a crust, sprinkle it with breadcrumbs and sprinkle with vegetable oil.
8. Place the mold in a preheated oven for half an hour.

Try also .

Sauerkraut solyanka

Ingredients:

sauerkraut - 2/3 kg
- wheat flour - 15 g
- pickle
- lard - 100 g
- meat broth - 200 g
- brisket - 255 g
- pickle
- tomato paste - a few tablespoons
- greenery
- spices

Cooking:

1. Squeeze the cabbage so that it does not have brine and a rich sour taste.
2. Finely chop the onion, fry in pork fat. Add bay leaf tomato paste, spices, cabbage, sweat over low heat.
3. Put the brisket cut into small cubes.
4. Fry the flour in a hot frying pan, mix with warm broth, pour in the hodgepodge, continue to simmer for another 20 minutes.
5. Serve with chopped herbs and ground pepper.

Solyanka from fresh cabbage

Ingredients:

Cabbage - 1.5 kilograms
- bulb
- beef - 0.5 kilograms
- tomato paste - two tablespoons
- tomato - 2 pieces
- carrot
- eggplant - 2 pieces
- salt
- greenery

Cooking:

1. Chop the beef, fry, add water to the pan, simmer over low heat until soft.
2. Rinse the eggplant to remove bitterness, cut lengthwise, salt the halves, leave for half an hour.
3. Fry chopped onions with grated carrots in vegetable oil, add tomatoes and tomato paste to them.
4. Cut the eggplant into pieces, fry with the addition of vegetable oil.
5. Mix all the ingredients, add chopped cabbage, salt, cover with a lid, simmer until tender, stirring occasionally. If the liquid evaporates quickly, add water.
6. Serve the hodgepodge with chopped herbs.

Cabbage solyanka with sausage

Ingredients:

Cabbage - one kilogram
- ground black pepper
- vegetable oil
- carrot
- sausages - ½ kg
- salt
- ketchup - 4 tablespoons
- bulb
- bay leaf - 3 pieces

Cooking:

1. Chop the cabbage, put in a deep frying pan with three tablespoons of vegetable oil, add a little water, cover with a lid, simmer over low heat with occasional stirring.
2. In another pan with vegetable oil, fry the grated carrots and chopped onions, fry in oil.
3. Cut sausages into small pieces, add to carrots and onions.
4. Add salt, spices, ketchup, lightly fry. ready!

Solyanka from cabbage in a slow cooker

Ingredients:

White cabbage
- red onion
- a clove of garlic - a couple of things
- chicken breast - 350 g
- carrot
- sunflower oil - a tablespoon
- spices
- allspice

- salt

Cooking:

1. Pour into the bowl sunflower oil, put the grated carrot, chopped onion, set the "Jam" mode, time - 10 minutes.
2. Put into the bowl chicken breast, diced, set the "Frying" mode, time - 20 minutes. Do not close the lid!
3. Set the "Extinguishing" mode, time - 20 minutes. Close the lid.
4. Salt, add pepper, garlic, some water, cabbage, spices, tomato paste. Simmer for 20 minutes with the lid closed.
5. Open the lid, stir. In an hour and a half, the dish will be ready!

Queen of autumn - cabbage

Cabbage is not only inexpensive and delicious vegetable. First of all, it is a unique product. containing a great variety of healthy substances and vitamins. White cabbage is a source of magnesium, potassium, sodium, chlorine, sulfur, phosphorus, calcium, iron, manganese, iodine, zinc, fluorine and many other trace elements. The vegetable is rich in vitamins A, B1, B2, B5, B6, B9, PP, H, K, E and C.

Due to its composition, cabbage accelerates metabolism, improves blood circulation, does not allow fluid to linger in the cells of the body, has antiviral properties, normalizes the functioning of the intestines, removes harmful cholesterol and toxins.

Due to the fact that 100 grams of the autumn queen contains only 28 calories, it is dietary product. Cabbage is recommended for people who are on a diet or watching their figure. Doctors advise cabbage dishes to obese patients, because in addition to low calorie content, the vegetable has the ability to burn fat.

One of the most remarkable qualities of white cabbage is that it retains almost all of its vitamin composition even when cooked. When preparing a hodgepodge for the winter, you can be sure that this snack will not only be tasty, but also very healthy. And this is a very important factor in the winter season, when the body is so lacking in various vitamins and minerals contained in fresh vegetables and fruits.

Preparation for work

Rinse the tomatoes, remove the core and cut into thin slices. After the specified time, add to vegetable mix tomatoes, the remaining salt and granulated sugar. Simmer everything together for 5 minutes. Distribute the hot hodgepodge into sterilized jars and roll up the lids.

Tip: Since this hodgepodge recipe does not involve the use of vinegar, you should store the workpiece in the basement or refrigerator. This will serve as a guarantee of long-term preservation.

Solyanka with mushrooms

Solyanka with mushrooms - one of the traditional dishes Russian cuisine. Such a blank can be used not only as a snack, but also used as a filling for pies, pies or pies. Cabbage salad with mushrooms will favorably emphasize any festive table or complement the traditional lunch menu. Making such a blank is as simple as its simple counterpart. For mushroom hodgepodge will need:

Remove the upper leaves from the cabbage, and rinse the remaining head of cabbage under running water. Chop the vegetables into strips of the desired size. Wash mushrooms thoroughly, dry and then cut into thin slices. Chop the peeled carrots into slices.

Rinse tomatoes and blanch in boiling water. Remove the peel, pass the remaining pulp through a meat grinder or chop in a blender. Free the onion from the husk, wash and cut into thin half rings.

Pour vegetable oil into a deep frying pan and send it to the stove. When the fat is well heated (this can be understood by the characteristic crackle), put chopped mushrooms and one chopped onion into it. Fry over high heat until golden brown.

In a separate pan, add carrots, cabbage and the remaining onion. Combine the prepared vegetables with mushrooms, add tomato juice and mix thoroughly. Simmer over moderate heat for 45-50 minutes.

Add salt, sugar and ground black pepper. Mix thoroughly again and continue stewing until the mass acquires a thick consistency. Pour in the vinegar and cook for another 5 minutes. Arrange the hot hodgepodge of cabbage and mushrooms in sterile jars and roll up the lids.

Tip: instead of oyster mushrooms and champignons, you can use Forest mushrooms. Solyanka with gifts of the forest will turn out to be more fragrant and tasty. Before frying forest mushrooms, they should be sent to boiling salted water for 30 minutes. After that, the product should be washed under running water, cut into slices and sent to the pan. If forest gifts are not to your taste, then you can cook cabbage hodgepodge for the winter without mushrooms.

Snack without tomatoes

The cabbage hodgepodge recipe for the winter without tomatoes will appeal to those who, for whatever reason, do not like tomatoes. The appetizer turns out to be very tender due to the fact that the vegetables are fried not in vegetable oil, but in butter. The salad will serve as an excellent addition to complex side dishes and meat or fish dishes. Required Ingredients:

Peel carrots and onions and wash thoroughly. Grate the first on a coarse grater, and finely chop the second with a knife. Prepare the cabbage in the standard way: free from the upper leaves, rinse, and then chop into strips.

Melt the butter in a deep frying pan and add the onion to it. Fry for a few minutes, then add the carrots. Cook another 3-4 minutes.

Add cabbage and mix thoroughly. Add sugar, water and salt to taste. Cover the pan with a lid, reduce the flame of the burner to the minimum value, simmer for 20 minutes.

Pour in the vinegar and mix well. Immediately remove the pan from the heat and distribute its contents among sterile containers. Roll up with tin lids.

Tip: you can add your favorite spices to the hodgepodge. A mixture of peppers, coriander, Provencal herbs and turmeric. The taste of the dish will become more vivid and memorable.

Solyanka from fresh cabbage is a preparation that does not require expensive products and a lot of time for its preparation. The dish is very versatile: preservation can be used as a filling for savory pastries, cooked on its basis in delicious soups, served as a snack or eaten on its own. To make a winter salad tasty, appetizing, and also stored for a long time, some tips should be followed:

Approaching the process of preparing a hodgepodge for the winter with a soul, you can create not just an appetizer, but a real masterpiece of culinary art. Such a dish will give true pleasure to all loved ones and certainly will not leave anyone indifferent. Bon Appetit and the most delicious hodgepodge!

Cabbage solyanka - general principles and cooking methods

Cabbage hodgepodge is considered a traditional Russian dish, and, for many centuries, not only the poor people in the villages, but also the high rank of the nobles, did not disdain the dish and the royal court. Solyanka is not only a tasty dish, but also very healthy, cabbage contains a large amount of vitamin C, potassium, folic acid and magnesium. Doctors say that people who eat a lot of saltwort rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape.

Cabbage hodgepodge - food preparation

Solyanka is prepared from fresh or sauerkraut, food preparation largely depends on the nature of the dish. Inveterate cooks are sure that the basis of the hodgepodge is the broth, as a rule, it consists of meat, fish or mushroom broth and cucumber brine, so it should be cooked first (1.5 cups of brine should be taken for 1.5 liters of broth).

Cabbage Solyanka - the best recipes

Recipe 1: Cabbage Solyanka with Mushrooms

Solyanka does not have to be fatty and rich, we offer the so-called dietary option with mushrooms.

Ingredients:
- ½ kilogram of cabbage;
- 300 grams of mushrooms (champignons, porcini, oyster mushrooms);
- ½ lemon;
- ½ cup of water;
- 2 pickled cucumbers;
- 1 onion;

- 2 tablespoons of butter;
- 1 teaspoon of sugar;
- Bay leaf;
- salt;
- vinegar;
- vegetable oil;
- ground black pepper.

Cooking method

Shred the cabbage and put it in a saucepan, add water, 1 tablespoon of butter, vinegar. Simmer on fire for 45 minutes.

Chop the onion, cut the mushrooms and cucumbers into small pieces. Mushrooms and onions fry in vegetable oil, not forgetting in the process heat treatment pepper and salt.

We add tomato paste to the cabbage 15 minutes before the dish is ready, we also send chopped cucumbers, sugar, ground black pepper, bay leaf and salt there. Mix all the ingredients thoroughly, cover with a lid and simmer until tender.

Take a baking dish, grease it with butter, shift half of the stewed vegetables, place a layer of mushrooms on top, cover it with a second layer of vegetables. In order for the hodgepodge to become crispy during baking, sprinkle it with breadcrumbs and drizzle with vegetable oil. Place in preheated oven for 30 minutes.

Recipe 2: Rustic Sauerkraut Solyanka

In rural areas, hodgepodge was prepared most often from sauerkraut and lard, we offer one of the options for rustic hodgepodge.

Ingredients:
- 2/3 kilograms of sauerkraut;
- 100 grams of lard;
- 200 grams of meat broth;
- 250 grams of brisket (smoked and boiled);
- 1 onion;
- 1 pickled cucumber;
- a few tablespoons of tomato paste;
- 15 grams wheat flour;
- spices;
- ground black pepper;
- salt;
- greenery.

Cooking method

We squeeze the cabbage so that there is not a lot of brine left in it, a rich sour taste is not present. Finely chop the onion, fry it for lard, here we add spices, cabbage, tomato paste, bay leaf, we simmer all this on a small fire. We clean the cucumbers from the peel and seeds, add to the cabbage when it becomes quite soft. We put the brisket cut into small cubes. Mix flour fried in a hot pan with warm meat broth and pour salt. We continue to simmer the dish on low heat for another 15-20 minutes. Solyanka is served on the table seasoned with ground black pepper and sprinkled with chopped herbs.

Recipe 3: Cabbage Solyanka with Eggplant

Cabbage, eggplant, tomatoes - why not a composition for a healthy and tasty hodgepodge? Believe me, this dish will be to the taste of your guests and household members…

Ingredients:
- 1.5 kilograms of cabbage;
- ½ kilogram of beef;
- 1 carrot;
- 1 onion;
- 2 eggplants;
- 2 tomatoes;
- 2 tablespoons of tomato paste;
- greenery;
- salt.

Cooking method

Grind the beef and fry in vegetable oil, then add water to the pan (so that the meat is completely in the liquid), simmer over low heat until the beef becomes soft.
To remove the bitterness from the eggplants, they should be washed, then the edges removed, cut lengthwise, salt the halves of the fruit and leave for half an hour.
Fry grated carrots and chopped onions in vegetable oil, add tomatoes (chopped, without skins) and tomato paste to them. Cut the eggplant into small pieces, fry in a pan with the addition of vegetable oil.
Mix all the ingredients and add finely chopped cabbage to it, salt the hodgepodge, cover the pan with a lid, simmer until cooked, stirring occasionally so that the dish does not burn. If the liquid evaporates quickly, you can add boiled water.
Serve hodgepodge with eggplant and tomatoes on the table in portions, after sprinkling with herbs.

Recipe 4: Cabbage Solyanka with Sausages

In the absence of meat or brisket, the hostess often adds to the cabbage hodgepodge boiled sausage or sausages, the dish is quite edible.

Ingredients:
- 1 kilogram of cabbage;
- ½ kilogram of sausages;
- 1 onion;
- 1 carrot;
- 4 tablespoons of ketchup;
- vegetable oil for frying vegetables;
- 3 "laurels";
- ground black pepper;
- salt.

Cooking method

Shred the cabbage, put it in a deep frying pan, in which 3 tablespoons of vegetable oil were previously placed, add a little water, cover, simmer over low heat, stirring occasionally.

In vegetable oil (we take another pan), fry the chopped onion and grated carrots. Do not spare the oil, the frying should be juicy and in no case burnt.

Cut the sausages into small pieces, add to the onions and carrots, send ketchup, spices and salt there, fry a little. If by the time the frying is ready, the cabbage has become soft, you can safely mix the ingredients.

Solyanka is ready!

Cabbage solyanka - helpful tips experienced chefs

Remember! Solyanka turns out to be rich and tasty if many different ingredients are added to it.

When preparing a dish based on sauerkraut, it is important to get rid of excess brine and acid. Put the cabbage in boiling water for a few minutes, then put it in a colander and squeeze it out after cooling.

Other cabbage recipes

lazy cabbage rolls
Stewed cabbage
Sauerkraut
Cauliflower in batter
pickled cabbage
Georgian cabbage
Korean cabbage
fried cabbage
Salting cabbage
Solyanka from cabbage
Cauliflower in the oven
Cabbage in a slow cooker
cabbage rolls
Cabbage cutlets
Jellied pies with cabbage
Pies with cabbage
A pie with cabbage
Cauliflower casserole
Kulebyaka with cabbage
cabbage with meat
cabbage soup
Cauliflower soup
Cabbage salads

More interesting recipes you can find on the main page of the Culinary section

This delicious soup which every person must try in his life. And having tried it at least once, you will remember it forever and you won’t be able to do without it again. The list of products that is needed for soup can be found in every home. So you can start cooking with us.

Today we will treat you to another five recipes. It will be soup with mushrooms, with sauerkraut, with eggplant, sausages and fresh cabbage in a slow cooker. All recipes at the output are different, but they are all tasty and satisfying. We highly recommend making all five soups to find your favorite among them.

Solyanka tastes spicy, sour and salty. Something like the spice of the Transcarpathian bograch and the salinity of pickle. Put it all together and you get something in between. Here's your pickle. The color of the soup is yellowish-orange, very pleasing to the eye. I immediately want to eat a couple of spoons of fragrant hodgepodge and ask for a little more supplement.

Having prepared a hodgepodge, you will surprise not only yourself, but also your loved ones with a delicious dinner. This soup is really worth your attention. It's special, it's delicious.

What you need to know to prepare

Solyanka is a thick and rich soup that is unlike any other. You can cook it on three types of broths. It can be vegetable, mushroom and fish. All three options are acceptable culinary standards.

To taste, as we have already said, the soup is salty-spicy-sour. Many different ingredients can add saltiness to a soup: olives, capers, olives, pickles, lemons, tomato paste, pickled / salted mushrooms. Someone even tries to cook with kvass or cucumber pickle. Spice, respectively, is given by spices and various flavors, and salinity is again from olives, capers, pickled and pickled cucumbers / mushrooms.

V meat hodgepodges add, of course, meat. And the more of it, the better. In such a soup, you can add any fried meat (beef, pork, poultry), smoked sausage(which, by the way, will give the whole soup a smoked taste and aroma), sausages, sausages, ham and so on.

The fish hodgepodge may include salty fish, smoked and fresh. It is boiled in the same way for one purpose - to obtain broth. Then the rest of the components, and at the end, the fish is disassembled into pieces and added to the soup.

It's the same story with mushrooms. They form the basis of the broth, but, unlike fish and meat, they remain in the soup from the beginning of cooking until the very end.

The hodgepodge necessarily includes various greens to taste, as well as onions and spices. And, of course, root vegetables and other products at will.

Solyanka from cabbage with mushrooms

Cooking time

calories per 100 grams

Mushrooms are a product that gives any dish a special aroma and incredible taste. Therefore, we decided to write a recipe for hodgepodge with mushrooms. Everything for you to enjoy.

How to cook:

Tip: you can try this soup as a filling for savory confectionery.

Trying sauerkraut hodgepodge

This variant of hodgepodge is saltier, spicier, richer, and even more satisfying. You yourself will understand what's what when you see a list of necessary components.

It will take 2 hours and 30 minutes to cook.

How many calories - 90 calories.

How to cook:

Mushrooms pour water overnight, placing them immediately in a saucepan;
The next day, remove the pan with mushrooms on the stove and bring them to a boil;
Boil mushrooms for about half an hour;
After the time has elapsed, strain the mushrooms;
Rinse the cabbage, squeeze it well;
Peel the onion, cut off the roots and wash it;
Next, chop the onion into small cubes;
Heat a frying pan with half the oil and put the onion in it;
Simmer the onion in oil for about three minutes;
Add cabbage to the onion, mix;
Stew cabbage until soft, adding mushroom broth;
Rinse the meat, peel and cut into cubes;
Heat another pan with the second part of the oil and put the meat there;
Simmer for about twenty minutes, remembering to stir everything with a spatula;
Chop ham and sausage into cubes;
When the cabbage is ready, add meat, ham and sausage to it, mix everything;
Add spices, bay leaves and simmer together for another thirty minutes under the lid;
Solyanka is ready!

Tip: If you want a dish with more liquid, pour more water into the mushrooms to get more broth.

Add eggplant to the recipe

We rarely eat eggplant, even though they are healthy. Therefore, we suggest you prepare a hodgepodge with this product. Inside the soup, the eggplant will transform a little and will be much more tender and spicy than in life.

It will take 50 minutes to cook.

How many calories - 86 calories.

How to cook:

Heat up a frying pan with oil;
While they are heating, wash the meat, remove the films and chop;
Dry the meat and send it to the frying pan;
Pour the fried beef completely with water and simmer until the meat becomes soft;
Wash the carrots, peel and chop them with a grater;
Peel the onion, cut off the roots, wash and cut into cubes;
Rinse the tomatoes, dry them, pull out the roots and cut the fruits into cubes;
Wash eggplant, chop;
Add tomatoes, onions, carrots, eggplant, tomato paste to the meat and simmer everything until tender;
Wash the cabbage, chop finely and thinly, add to other components;
Cover the pan with a lid and simmer until cooked, not forgetting to stir the contents;
The finished dish is served hot.

Tip: if the liquid from the pan evaporates, you need to add boiled water.

Hearty cabbage hodgepodge with sausages

Soup for the case when there is no meat in the house, but you still want meat soup. By adding sausages to the hodgepodge, you will not spoil the soup in any way. It will be tasty and satisfying.

It will take 55 minutes to cook.

How many calories - 105 calories.

How to cook:

Heat up a large, deep frying pan with oil;
Wash the cabbage, chop it thinly and finely;
Put the cabbage in a pan, add water and cover with a lid;
Stew cabbage until tender, not forgetting to stir it;
Peel the onion, finely chop it;
Grind carrots with a grater;
Add onions and carrots to almost ready cabbage, mix well;
Cut the sausages into rings and also send them to the pan;
Add ketchup, spices, bay leaves and some water;
Stew the mass until all products are ready.

Tip: To make the soup spicy and smoky, add some chili.

Recipe for multicooker

It’s not very difficult to cook in a slow cooker, it’s a little easier there that the “gas” will turn itself off when needed. Fresh cabbage hodgepodge is so delicious that it will win you over from the moment you read the recipe.

It will take 1 hour to cook.

How many calories - 55 calories.

How to cook:

Wash the cabbage and remove the first 2-3 leaves from it, then chop;
Remove the husk from the onion, then finely chop it;
Wash the carrots, remove the peel and grate it coarsely;
Pour sunflower oil into the bowl of the multicooker, sauté the onion in it;
Mix the cabbage and carrots with your hands and mash a little to let the juice go. Next, transfer the mixture to the onion, select the "Extinguishing" mode;
Mix water with tomato juice and seasonings, including with bay leaf. Pour into the rest of the mass and close the lid;
Leave for half an hour, then try the cabbage. If it is still firm, leave to stew for 15 minutes;
Put in a dish, decorate with herbs. Serve warm or cold.

Tip: the onion can be sautéed in the same stewing mode, so as not to get confused later.

Solyanka has no secrets and cooking rules. If the lists of products that you need to buy for soup, if the lists of spices that you can add. And also lists of greens with which the hodgepodge is good friends.

Cooking is an art that loves experiments. Therefore, when preparing this or that dish, be sure to add something from yourself. At least it will be unique. So with hodgepodge, she likes new ingredients, she likes to be new. But she needs your help with this.

Solyanka is a delicious dish that cannot be called a soup, although in fact it is just too thick and rich soup. As you can see, it has very few calories, but there are so many elements in the composition that you will satisfy your hunger anyway. Try all the options that we have offered you. Among them there is already your pet and it's time to organize your meeting with him.

Solyanka is stewed cabbage with meat, sometimes mushrooms. Pickled cucumbers are often added to it. How to cook a hodgepodge from fresh cabbage, read below.

Lean hodgepodge of fresh cabbage

Ingredients:

white cabbage - 600 g;
onion - 200 g;
tomato paste - 50 g;
carrots - 300 g;
bay leaf - 4 pcs.;
black peppercorns - 6 pcs.;
olive oil - 10 ml;
pepper, salt.

Cooking

washed up white cabbage shred a little. We cut the carrots into thin strips or three, and finely chop the onion. Now we pass it on olive oil, add carrots, spices and simmer for about 7 minutes. Then add the cabbage, which you first need to salt and crush a little with your hands. Together with cabbage, we simmer for another 7 minutes. Now spread the tomato paste (it can also be replaced with ketchup) and bring the dish to readiness over low heat.

Delicious fresh cabbage soup

Ingredients:

pork - 800 g;
fresh cabbage- 1.2 kg;
onions - 230 g;
tomatoes - 150 g;
30 g;
carrots - 120 g;
garlic - 2 cloves;
broth - 200 ml;
bay leaf - 2 pcs.;
sugar, salt, pepper - to taste.

Cooking

We cut the meat arbitrarily and fry it in a saucepan in hot oil, while not forgetting to salt and pepper it. Cut carrots and onions into small cubes. Now fry them until golden brown. We combine vegetables with meat and simmer them over low heat. Shredded cabbage is sent to the meat. Salt and mix everything well. Lightly fry chopped garlic and diced tomatoes, add tomato paste, sugar and pour in the broth. When the sauce boils, throw in the bay leaves. Boil for 3 minutes and pour it into the cabbage. We now simmer everything together until the liquid has almost completely evaporated. Please note - the hodgepodge should be juicy, but at the same time it should not float in the liquid.

Cooking hodgepodge from fresh cabbage with potatoes

Ingredients:

pork - 450 g;
fresh cabbage - 1 kg;
tomato paste - 30 g;
potatoes - 1.2 kg;
carrots - 300 g;
onion - 120 g;
boiling water - 750 g;
ground black pepper, bay leaf, salt;
vegetable oil.

Cooking

Shred the cabbage and fry for about 20 minutes. We cut the pork and also fry for about 20 minutes. At this time, we clean the potatoes and cut them into cubes. Then we send grated carrots to the meat, diced onions, and fry until half cooked. We put tomato paste, potatoes and simmer for 10 minutes. Now we shift the stewed cabbage. Add boiling water and cook for another 20 minutes. If you want the hodgepodge to come out thicker, then you need to pour in less water. At the end, add ground black pepper, bay leaf, salt to taste and mix. Turn off the stove, cover the pan with a lid and let the hodgepodge brew.

Solyanka vegetable from fresh cabbage

Ingredients:

Cooking

In a cauldron in hot oil, fry the chopped carrots and onions. Then add diced cucumbers and tomato paste. Now add main product of this dish - shredded cabbage. Fry everything together over medium heat, stirring occasionally. After the cabbage is fried well enough, add the bay leaf, pour in the broth, cover with a lid, reduce the fire and simmer for about half an hour until the cabbage is fully cooked. At the very end, sprinkle the dish with chopped garlic - this will give a special aroma and piquancy. We simmer for another 3 minutes and turn off the fire.