Mushroom Solyanka for Winter

First, shred the cabbage very finely. This is essential for a more uniform texture of the solyanka.

Pour a mixture of vinegar, oil, and water over the cabbage and braise for 30 minutes.

Slightly dilute the tomato paste and add it to the cabbage. Also add salt, bay leaves, and sugar.

Continue braising for another 15 minutes.

Carefully sort through the mushrooms for the solyanka and rinse them thoroughly in multiple waters. Then boil the mushrooms for 20 minutes, and once they cool down, cut them into medium-sized pieces.

Sauté the sliced mushrooms together with the onions.

Once the mushrooms are browned, combine them with the cabbage and braise everything together for about another five minutes.