Cabbage and Mushroom Solyanka in a Jar

1. 1 White cabbagepack 1.2 kg ≈ $2.40 300 g
2. 2 Button mushrooms≈ $7.50 per kg 150 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Tomato pastepack 140 g ≈ $1.00 30 g
6. 6 Sunflower oilpack 900 ml ≈ $3.50 30 ml
7. 7 Vinegar 9% 15 ml
8. 8 Sugar 10 g
9. 9 Salt 8 g
10. 10 Bay leaves to taste
11. 11 Black peppercorns 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes.

2. Shred the cabbage, grate the carrot³ on a coarse grater, slice the onion⁴ into half-moons, and slice the button² mushrooms.

3. Fry the mushrooms in 15 ml oil for 8 minutes until the moisture evaporates. Fry the onion⁴ and carrot³ in the remaining 15 ml oil for 7 minutes.

4. Put the cabbage, mushrooms, onion⁴, and carrot³ in a saucepan, add 30 g tomato⁵ paste, 8 g salt, 10 g sugar, the bay leaf, and pepper, and pour in 50 ml water. Cover and braise for 30 minutes.

5. Pour in 15 ml vinegar, stir, braise for another 5 minutes, and pack the hot solyanka tightly into the jar, leaving 1 cm headspace.

6. Cover the jar with the lid, place it in a pot of hot water up to the shoulders, and sterilize for 35 minutes after the water comes to a boil, then seal.

7. Cool the jar under a blanket. Store only in the refrigerator or cellar at 0–6 °C for up to 1 month, and do not keep it in a pantry at room temperature. Mushrooms do not keep without refrigeration. Eat the opened jar within 5 days.