Salsola from cabbage can act as a garnishor as a main course. For preparation, inexpensive ingredients are used, so housewives often prepare it for a family dinner or dinner.
If you add original products to the dish, then the cabbage solyanka will perfectly fit into the festive menu.
Classical
For preparation it is necessary to buy a headcabbage (it will take half of it) and 400 g of pork pulp. The rest of the ingredients are always in the house. This recipe for cabbage salted cabbage in a multivarquet is also easy to prepare. All steps are carried out on the same principle, only done in the bowl from the technique.
First, you must wash the meat and cut it into medium slices. Then one large bulb is cleaned and cut into small cubes. Carrots without peel rubs on the middle nozzle.
Pork goes to fry in a frying pan withvegetable oil. When it gets a ruddy color, you can add a bow to it, and after 5-7 minutes, carrots. At this time the cabbage is shredded not very large with a knife or with the help of a special nozzle.
Meat with roast is sent to the pan.Now you need to fry cabbage a little. Then it also goes to the total mass. 1-2 tbsp. l. tomato paste is diluted in 600 ml of water and poured into a hodgepodge. The dish is put on fire and stewed on a small fire for 25 minutes.
During cooking it is necessary to salt and pepper. At the end, a laurel leaf is added. Serve sausage from cabbage can be both cold and hot.
With mushrooms
This option is great for vegetarians andpeople who stick to a diet for any reason. To prepare a salted cabbage from cabbage with mushrooms, 500 cabbage should be chopped. It is sent to a pan and 0.5 liters of water is added.
Cabbage is put on a small fire45 minutes. Here add 20 g of butter and 10 ml of vinegar. One onion is cut into a medium cube. 300 g of champignons and 2 pickles are shredded in an arbitrary form.
Onions and mushrooms are sent to a skillet with vegetable oil and fried there until half cooked. In the process, the mass must be salted and added to the taste of spices.
15 minutes before the ready-made cabbage salted cabbageit is necessary to add to it 2 large spoons of tomato paste and onion with mushrooms. The dish is well mixed, after 5 minutes cucumber and 1 tsp are sent to the solyanka. Sahara.
If the cabbage seems too sweet, then you can squeeze out the juice from a quarter of a lemon. All components are mixed well, and the pan is covered with a lid. The mass is extinguished for another 15 minutes.
Solyanka from sauerkraut
Usually the hostesses are accustomed to cook this dish of fresh vegetables. But sauerkraut perfectly manifested itself during fire, so halophyte has piquant and at the same time delicate flavor.
- 600 g of any meat is cut into cubes.Frying pan leaves on a plate, and vegetable oil is poured into it. The meat is sent to be roasted from all sides to a ruddy crust. It is transferred to another container.
- A little oil is poured into the pan, and herethe onion, diced, is roasted. After 5 minutes 500 g of sauerkraut is added. It must first be wrung from the juice. 2 cloves of garlic finely shredded and sent there. For piquancy, you can add 1 tsp. cumin.
- When the cabbage began to brown, it adds cooked meat. Then one green apple is peeled and cut into cubes. It also goes to the general mass.
- Ingredients are well mixed, while they are salted and peppered. The frying pan is covered with a lid, and a hodgepodge of cabbage with meat is stewed for another 25 minutes.
The duration of cooking will also depend on the type of meat. If the chicken is used, then the quench time is reduced by almost 2 times.
Bigos
This dish belongs to the Polish cuisine.But it is as close as possible to the liking of our solyanka. For preparation it is necessary to use sauerkraut. It is desirable that it was not too acidic.
- 2 kg of cabbage is poured with water, and then it is squeezed out. This removes excess acid. Cabbage is a little shredded to be smaller.
- 1 handful of dried mushrooms soaked in water for 15 minutes. They are then boiled for 15 minutes.
- A sautepan is added with vegetable oil andis put on fire. 300 g of pork is cut into small pieces and fried in this container. At this time, two onions are cut into cubes and added to the meat.
- For 300 grams of ham and sausage cut into cubes. These ingredients are also fried in a saucepan along with other ingredients.
- Cabbage is pawned in a pan with a thick bottom. It adds laurel leaves and juniper berries (5 pcs.). After 10 minutes, the contents from the frying pan are poured here.
- Then 1 tsp is sent to Bigos. cumin and 2 tbsp. l. tomato paste. Mushrooms and a decoction in which they were prepared are also added here. Cabbage is poured, and black pepper is added to taste.
- The pan is covered with a lid and the dish is stewed for 60 minutes.
Serve it as a main course. It tastes good both hot and cold.
Fish solyanka
This is an unusual dish and most likely acts as the first. For its preparation, any fish (500 g) must be cleaned and well gutted. Then the abdomen is well washed away.
The fish is cut into portions and sent to a pan of cold water. Salt and bay leaves are added here. The pan is put on fire, and the fish is cooked for 1.5 hours.
At this time, two medium bulbs are peeled. They are shredded by a cube and sent to roast in a frying pan. The fish is removed, and the broth is filtered. In the frying pan, 200 g of flour is gradually added to the onion.
Then a liter of broth is poured in, and the mass is stewed in a frying pan for 20 minutes. 200 g of ceps are carefully picked and chopped finely. 300 g of fresh cabbage should be chopped, like borsch.
These ingredients are sent to the broth. Solyanka is extinguished about half an hour. 10 minutes before shutdown, 3 tbsp. l. tomato paste. The dish is salted and peppered to taste.
Serve hodgepodge in plates. In each put a slice of fish, poured a ladle of saltwort.
With sausages
This dish is familiar to everyone from childhood.It is very easy to cook, and for the money is very affordable. To give a hodgepodge of cabbage with sausages a little piquancy, you can use garlic and bitter pepper.
- 2 kg of fresh cabbage is cut into squares. Their approximate size is 1.5 x 1.5.
- 0.5 kg of onions are cleaned and cut into small cubes. 300 g of carrots rubs on the middle nozzle.
- 700 g sausages are cut into slices. All these ingredients are fried separately on vegetable oil. Then they are mixed in a saucepan.
- Here water is poured (up to half), putBay leaf. The weight is put on the stew. At this time, the sausages are also slightly fried with the addition of 2 tbsp. spoons of tomato paste. They are then laid in the total mass.
- Solyanka stew for 25 minutes. She is pleased to taste. You can add 2 cloves of chopped garlic and a quarter of finely chopped chili without seeds.
This recipe for saltwort from cabbage with sausages is quite economical. For a minimal cost, you can cook a delicious and full dinner.
Salsola with cabbage and potatoes
This dish is often called still stew.It can be cooked with or without meat. For cooking, chop 500 grams of fresh cabbage. 1 kg of potatoes is cleaned and cut into medium slices.
One large bulb is shredded by mediumcubes, and carrots rub on the middle nozzle. Deep frying pan is put on fire. It is filled with vegetable oil. All ingredients are fried separately.
They are mixed in one pan and poured with water, so that the vegetables are not much in sight. Solyanka salted and peppered. 2 tbsp. l. tomato paste diluted in 100 ml of water and added to the stew.
Solyanka is stewed until the potatoes are ready.It should boil well. If meat is used in a dish, it is cut into small pieces and fried until half cooked. Then stewed with other ingredients.
Before serving, you can pour a little finely chopped greens on top of each plate.
A simple hodgepodge
To prepare for this recipe, you will needminimum time and money. 1 kg of fresh cabbage is shredded, as on borsch. The bulb and carrots are cut into thin semirings. All ingredients are sent to be fried in a frying pan.
Vegetables are salted and peppered to taste. 15 minutes before readiness of 1 tbsp. l. tomato paste is mixed with 200 ml of water and added to the dish. Cabbage is stewed for another 15-20 minutes until ready.
This recipe can be used for making cabbage salted cabbage in a multivark. All the ingredients are poured into the bowl and stewed in a special mode for 40 minutes.
According to many housewives, such recipes do not require special culinary skills. It takes a little time to prepare them, and the ingredients to them are quite accessible.
Many are satisfied that the calories in the dishes are low. They are suitable for eating during diets. And if you cook without meat, you can eat a hodgepodge of cabbage in fasting.
