Cabbage hodgepodge can serve as an independent dish or be a vegetable garnish for meat. It is created on the basis of white cabbage. You can use both fresh vegetables and pickled ones. In this case, the dishes will differ significantly in taste. Fresh cabbage solyanka turns out to be more tender, has a sweetish taste. Also, different tastes of this dish can be obtained by changing the set of additional components. In addition to vegetables and tomato paste, add meat or mushrooms. If you want to get a less fatty and rich hodgepodge, we suggest considering the diet option with mushrooms.
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Ingredients:
Cabbage - 600 gr.
Champignons - 300 gr.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 2 teeth
Tomato paste - 2 tablespoons
Vegetable oil - 3 tablespoons
Greens - 20 gr.
Water - 150 ml.
Salt, pepper - to taste
How to cook:
Prepare food.
Remove the top layer from onions and carrots. Wash root crops thoroughly. Chop the head of onion into small squares, carrots into thin strips using a grater.
In parallel, put a frying pan with 1 tablespoon of oil inside on the hotplate. Choose a large pan at once, since all components will be stewed in it.
After heating the oil, load the vegetable mix. Cook until soft, about 3 minutes. Keep the fire at a medium level, stir the mixture periodically.
Wash the champignons well, cut in a large way. After roasting, slide the vegetables to one side and place the mushrooms in the empty space.
In just a few minutes, they will start up the juice, which should be completely evaporated. After that add 1 more tablespoon of oil, mix the components. Cook together for the next 5 minutes. Rub a little with salt and pepper.
Remove the top leaves from the cabbage head, then chop it into thin strips.
Send the cabbage shredder to the pan to the main composition, mix well. Fry the mixture for another 5 minutes, stirring continuously. At this point, you can pour in the last portion of the oil.
Add tomato paste. Peel the garlic, crush it under a special press, also send it to the pan.
Pour in the required amount of water immediately, which should be hot. Using stirring, spread the tomato paste over the liquid, dissolving in parallel. If the volume of your pan does not allow for all the ingredients, the mixture can be poured into a saucepan and cooked in it until the hodgepodge is completely ready.
After boiling, taste the broth, add salt and pepper if necessary. Reduce the fire to a minimum, cover the pan with a lid, leaving a slot for steam to escape.
Simmer the dish for the next 30 minutes until the cabbage is soft.
Sprinkle the prepared hodgepodge with mushrooms and cabbage with herbs before serving.
Bon Appetit!
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