Solyanka from cabbage: with mushrooms, with sausages and with sausage

One of the most popular and at the same time quite ambiguous dishes in traditional Russian cuisine is solyanka. This name is like a thick soup, and the second dish, while no one undertakes to give an exact definition of what should be the composition and consistency. The only thing that can be said for sure: solyanka - it's satisfying, tasty and useful.

A second dish is a cabbage sausage. Its base is sauerkraut or fresh cabbage, which is first stewed, and then combined with other vegetables, roasted with roots, mushrooms, meat or fish.

Very tasty it turns out a hodgepodge of cabbage with fresh mushrooms. To prepare, you need the following products: a half-kilogram of fresh mushrooms (or you can take dried and soak in water), one kilogram of cabbage, one pickled cucumber, one onion, 3 tablespoons of vinegar (table or apple), a couple of spoons of tomato puree, vegetable oil Spices, bay leaves, salt.

Shinku cabbage, put into a pan, add a little water and butter, stew for about an hour, stirring occasionally. After an hour, add the vinegar, tomato sauce, bay leaf and leave to stew for another 5 minutes.

As a rule, cabbage soup is made from different ingredients, therefore, in order to save time, we prepare products in parallel. While cabbage is stewed, fry the onions in a pan. Mushrooms are washed and boiled for half an hour. Then they cool and cut into not very large, fry with vegetable oil. Cut the cucumber into thin strips or cubes and add to the mushrooms when they are sufficiently fried. We also add a crossed onion here. Then cover with a lid and all together stew for about 20 minutes.

Now that all the components of the saltwort are ready, we connect them. In a baking dish or in a pot, we lay several layers, alternating cabbage with mushrooms. The top layer should be from cabbage, it is a little watered with oil. Then put the form in the oven. Half an hour later the mushroom salad from cabbage will be ready. We fill it with sour cream and serve it to the table.

Simple and fast in cooking dish - cabbage sausage with sausage. Necessary products: boiled sausage without fat - 200 g, half-smoked sausage - 300 g, cucumber brine - 200 g, olives or olives, fresh cabbage - 300 g, pickled cucumbers - 3 pcs, potatoes - 3-4 pcs, half- Lemon, two bay leaves, tomato sauce, vegetable oil and salt, red pepper, basil and fresh herbs.

Cut cabbage with straws and stew for 20 minutes in a frying pan under the lid. Slightly cut potatoes and boil. At this time, sausage cut straws and fry in a pan. Cut straws of cucumbers and stew in oil with the addition of meat broth or water. Separately fry the onions, then add the tomato sauce to it and stew for 5 minutes. Then we put sauerkraut, sausage, potatoes, stewed cucumbers, onions into a sauté pan, mix everything and stew for about 30 minutes. A few minutes before the end, add spices, salt. Remove from the fire, put olives or olives and give the hodgepodge a little insisting. Finished dish sprinkled with herbs and decorate with a mug of lemon.

Another recipe, if you do not want to bother with raw meat - hodgepodge of cabbage with sausages. For preparation it is necessary: sausages - 4 pieces, one carrot, sauerkraut 250-300 grams, half a fresh cabbage, two onions, several spoons of tomato sauce or pasta, three spoons of sour cream, three bay leaves, dill fresh or dried, black pepper , Salt, vegetable oil.

Cut the onion into small cubes and fry, add the grated carrots and pass a little more. Fresh cabbage shred and add to onions and carrots, stew for 20 minutes. We put sauerkraut, add a little boiled water, add salt, spices and stew under the lid for one hour. At this time, cut the sausages with mugs and fry in oil, then put the tomato sauce, add a small amount of water, dried fennel and stew for 5 minutes. After add sausages to cabbage and put in a preheated oven for about 20 minutes. Ready soyanka pour sour cream.