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Russian · Main dishes
CABBAGE AND EGGPLANT SOLYANKA
A flavorful canned vegetable medley for the winter featuring cabbage, eggplants, and tomato paste.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Shred the cabbage, grate the carrots, and dice the onions and bell peppers.
2
In a pot, combine the water, oil, tomato paste, salt, and sugar, and warm until smooth.
3
Add the cabbage, carrots, onions, peppers, bay leaves, and whole peppercorns.
4
Simmer on low heat for 1 hour, stirring occasionally.
5
Dice the eggplants, add them to the vegetables, and simmer for another 20 minutes.
6
Pour in the vinegar and cook for 5 more minutes.
7
Pack the hot solyanka into sterile jars, seal them, turn upside down, and wrap in a blanket until completely cooled.
8
Store in a cool place.
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