Solyanka with Mushrooms, Cooked in an Autoclave

Solyanka used to be a little different from what it is today. Now we cook soup with meat or mushrooms, but in the past only a thick, spicy solyanka on fish broth was consumed. What unites solyanka throughout the ages is only the sharp taste of spices and sourness.

Solyanka with mushrooms is prepared based on porcini, honey mushrooms, birch boletes, and aspen mushrooms. In extreme cases, champignons can also be used. If you have an autoclave, you can easily prepare canned soup for the winter: in most cases, it will be enough just to prepare the ingredients, put them into jars, and sterilize.

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Recipe for Solyanka with Mushrooms and Cabbage in an Autoclave

Delicious mushroom solyanka with cabbage at home can be prepared from the following ingredients:

• fresh mushrooms - 1.5 kg;
• white cabbage - 1 kg;
• carrots - 0.3 kg;
• tomatoes - 0.2 kg;
• onions - 0.2 kg;
• sugar - 2 tbsp.;
• salt - 3 tbsp.;
• vegetable oil - 1 cup;
• vinegar solution 6% - 0.5 cup;
• ground black pepper - 2 tsp.

Select good mushrooms and wash them, cut into thin slices. It is better to boil them (applies to all types except champignons). Cut the onion into half rings, slice the tomatoes thinly, cut the carrots into strips. Chop the cabbage after removing the top leaves. Fry the onion and carrots in a pan for a richer taste. Mix the vegetables, place them in clean jars. Add vegetable oil in equal amounts on top, also vinegar, salt, sugar, and pepper. If desired, you can also add bay leaves. Seal the jars with metal lids and place them in the autoclave. Sterilization lasts

• If the thermometer is located at the top of the container – cook for 20 minutes at 100 degrees.
• If the thermometer is located at the bottom of the container – cook for 20 minutes at 110 degrees.

Solyanka with Mushrooms and Tomato Paste in an Autoclave

A delicious mushroom solyanka in an autoclave using tomato paste can be prepared from the following components:

• mushrooms - 1 kg;
• cabbage - 2 kg;
• onions - 0.1 kg;
• vegetable oil - 1 cup;
• tomato paste - 100 ml;
• vinegar solution 9% - 2 tbsp.;
• salt - 1.5 tbsp.;
• sugar - 2 tbsp.;
• cloves - 2 pcs.;
• bay leaf - 1-2 pcs.;
• allspice - 4 pcs.

Shred the cabbage (preferably finely), mix in a saucepan with vinegar and oil. Add tomato paste, spices, sugar, and salt. Wash mushrooms thoroughly, peel if necessary. Any type of mushroom except champignons is better to boil first, removing the foam. Peel and finely chop the onion. Cut mushrooms into pieces, mix with onion, and fry slightly. Then mix the ingredients with cabbage.

Distribute the finished mixture into jars. They do not need to be sterilized in advance - just wash them. Leave 1.5 cm of free space to the lids and seal. Place the jars in the autoclave and sterilize

• If the thermometer is located at the top of the container – cook for 15 minutes at 100 degrees.
• If the thermometer is located at the bottom of the container – cook for 15 minutes at 110 degrees.

Solyanka with Meat in an Autoclave

The principle of cooking mushroom solyanka for winter is clear, so let's look at a classic recipe of the dish based on meat. Delicious solyanka with meat in an autoclave is prepared from the following ingredients (calculated per 0.5-liter jar):

• meat (any) - 190 g;
• cabbage - 250 g;
• carrot - 25 g;
• tomato paste - 25 g;
• wheat flour - 14 g;
• onion - 60 g;
• sunflower oil - 15 g;
• sugar - 1 tsp.;
• salt - 1 tsp.;
• black pepper, bay leaf.

Cut the meat into pieces of about 40 g. Chop the onion and fry in oil. Shred the cabbage and chop the carrot. Fry the flour in a dry pan until lightly brown. Mix the flour, meat, tomato paste, cabbage, carrot, and onion. Add seasonings and spices. Place the prepared mixture into jars, leaving 3 cm to the lid. Seal and place in the autoclave. Sterilization time —

• If the thermometer is located at the top of the container – cook for 20 minutes at 110 degrees.
• If the thermometer is located at the bottom of the container – cook for 20 minutes at 120 degrees.

Optionally, the dish can be supplemented with mushrooms – it is important to wash and boil them thoroughly, removing the foam.

Nutritious and tasty mushroom solyanka for the winter will be available to everyone who has an autoclave. Canning in it is very simple and much faster than the standard method. Our company offers home autoclaves made of high-quality metal. We guarantee the safety and convenience of the products. With them, you will love the canning process and discover many recipes.

Read also:

• Stew in an autoclave
• Mushrooms in an autoclave
• Pork in an autoclave
• Beef stew in an autoclave

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