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Russian · Main dishes
CABBAGE AND TOMATO SOLYANKA
A classic homemade preserve of braised cabbage with vegetables, perfect for canning for the winter.
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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, discarding any green or wilted outer leaves.
2
Dice the onion and coarsely grate or julienne the carrots.
3
Place the vegetables in a saucepan, add the oil, and braise for 20-25 minutes.
4
Finely dice the tomatoes or puree them in a blender.
5
Add them to the vegetables along with the salt, sugar, and whole peppercorns.
6
Braise for another 20 minutes.
7
Pack the hot solyanka into sterile jars and seal with lids.
8
Wrap them up until completely cooled.
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