Today we have sauerkraut solyanka for lunch. The recipes for this dish delight with their variety. So, they cook it with different types of meat, mushrooms and vegetables. And modern housewives have long adapted to making hodgepodge in a slow cooker.

Vegetarian solyanka: you'll lick your fingers!

If for some reason you don’t eat meat or just want a lean dish, a hodgepodge of sauerkraut with mushrooms will come in handy. To make the dish tastier, add a mixture of mushrooms to it - dried, pickled and fresh.

On a note! You can add any vegetables to the hodgepodge. Just remember about the so-called product compatibility. For example, if you add potatoes, you should exclude rice grains, since both products are rich in starch.

Compound:

• dried white mushrooms -70 g;
• fresh cabbage - 0.3 kg;
• pickled mushrooms - 250 g;
• sauerkraut - 250 g;
• fresh mushrooms - 0.1 kg;
• onions – 3 pcs.;
• carrot root vegetable;
• parsley root;
• 0.2 kg canned tomatoes;
• salt;
• sprigs of greenery;
• laurel leaves;
• ground pepper;
• olives.

Preparation:

Advice! Solyanka loves a lot of greenery. Before serving, add parsley, basil and dill.

Hearty meat solyanka

A hodgepodge of sauerkraut and meat turns out to be nourishing and tasty. You can use beef or pork pulp. To make the dish less fatty and high in calories, prepare hodgepodge with chicken fillet.

Compound:

• 0.2 kg sour cabbage;
• 0.2 kg pork;
• 2-3 tbsp. l. tomato sauce;
• salt;
• ground pepper;
• 2 laurel leaves.

Preparation:

1. Wash and dry the pork. Let's cut it into not too large pieces.
2. Heat the sunflower oil in a frying pan and add the meat. Fry it on a high burner until the pork is covered with a beautiful golden crust.
3. Place the meat in a saucepan.
4. Add a little oil to the pan.
5. Peel the onion and chop finely. Sauté it for a couple of minutes and then add the cabbage. It should be squeezed out thoroughly.
6. Fry everything, stirring, for ten minutes. The burner level is medium.
7. Add cabbage and onions to the pork.
8. Add tomato sauce. If necessary, add filtered water.
9. Salt and pepper the dish, add bay leaves. You can use any spices you like.
10. On the middle level of the burner, simmer the hodgepodge until done.
11. Solyanka of sauerkraut with pork served with herbs and sour cream.

An unusual side dish made from simple ingredients

From a simple set of ingredients you can create a truly royal dinner. Let's make hodgepodge with sausages. Choose premium quality sausages.

Compound:

• 0.5 kg sauerkraut;
• 0.3 kg sausages;
• 2 tbsp. l. tomato sauce;
• 1 tbsp. l. apple cider vinegar;
• 1 tsp. granulated sugar;
• salt;
• ground pepper;
• refined sunflower oil;
• 100 ml filtered water;
• greenery.

Preparation:

On a note! Gourmets will appreciate hodgepodge with dried fruits. You can add dried apricots, prunes, dried persimmons, dogwood and even dried figs to the dish. But Solyanka does not like raisins, because they add sweet notes.

Minimum cost and effort - maximum taste!

It’s easier and faster to prepare a hodgepodge of sauerkraut in a slow cooker. If you have such a kitchen unit, then there is no need to worry about preparing a delicious dinner.

Compound:

• 0.5 kg sauerkraut;
• 0.3 kg of mushrooms;
• 1 tbsp. tomato sauce;
• carrot;
• 1 tbsp. l. refined sunflower oil;
• salt;
• ground pepper;
• 2 laurel leaves.

Preparation:

1. Add sunflower oil to a multi-bowl. Set the “Fry” option and wait until it warms up.
2. In the meantime, peel the onion and chop it into half rings.
3. Place the onion in a multi-bowl and sauté until transparent.
4. Peel the carrots and cut into thin cubes.
5. Add it to the onion and fry for a couple of minutes.
6. Mushrooms need to be washed and chopped.
7. Place the mushrooms in a multi-bowl. Fry, stirring, together with vegetables.
8. Squeeze the cabbage from the juice and add it to the rest of the ingredients.
9. Fry, stirring continuously, for 2-3 minutes.
10. Salt the dish and pepper it. Lay out the laurel leaves and add tomato sauce.
11. Stir and switch the unit to the “Quenching” option.
12. Simmer the hodgepodge for half an hour. Ready!

Advice! You can add meat to the dish, just fry it lightly first.

A hearty cabbage solyanka can be either an independent dish or an interesting option for a vegetable side dish. This treat is prepared with various additives - mushrooms, meat, potatoes. And its basis can be either fresh or sauerkraut.

Ingredients: 630 g fresh cabbage, half the carrots, large onion, 60 g tomato paste, 4 bay leaves, ground black pepper, salt.

1. The washed vegetables are finely chopped. It is best to cut onions into miniature cubes. This component is fried in any fat until soft.
2. Next add chopped carrots, salt and pepper to the onion. Together, the ingredients simmer for another 7-8 minutes.
3. Cabbage also goes into the frying pan. It is advisable to first knead it with your hands.
4. The mass simmers over low heat for another 7-8 minutes.

All that remains is to put the tomato paste in the frying pan and bring the hodgepodge of fresh cabbage to full readiness.

With added sausages

Ingredients: about a kilo of fresh cabbage, a small carrot, an onion, 7 standard sausages, 2 tbsp. spoons of ketchup without additives, salt.

1. The cabbage is washed, cleared of the outer coarse leaves and chopped quite finely. It is laid out in a frying pan and poured with olive or other vegetable oil. The vegetable is sent to be fried.
2. Onions and carrots, chopped in any convenient way, are sautéed in a separate frying pan. They are cooked until soft. Next, ketchup is sent into the container.
3. The fried cabbage is transferred to the finished cabbage. At this stage the dish is salted.
4. Shredded sausages are cooked in the remaining frying pan. They need to be fried for 2-3 minutes while stirring.

All that remains is to mix the contents of two frying pans and the hodgepodge with sausages and cabbage is completely ready.

Cabbage solyanka with mushrooms for the winter

Ingredients: 1.5 kilos of wild mushrooms and fresh cabbage, 2 carrots, 65 g salt, 3 ripe tomatoes, 2 onions, 55 g granulated sugar, 120 ml tomato paste, any seasonings, 25 ml table vinegar.

1. The mushrooms are cleaned, washed a couple of times and cooked for 12 minutes after boiling. Then they lean back in a colander.
2. The cabbage is chopped into small pieces, after which it is lightly fried in refined oil in a large saucepan. Next, a little water is added to the container and the vegetable is stewed over low heat.
3. Grated carrots and onion half rings are sautéed in a separate frying pan. This mass is also sent to the cabbage.
4. The tomatoes are peeled. The easiest way to do this is after they have been scalded with boiling water. They, together with the mushrooms, without excess liquid, are placed in a pan with the rest of the ingredients.
5. Add the remaining ingredients stated in the recipe, except vinegar. The mass is stewed for about half an hour. It is important not to forget to stir it periodically. The last portion of vinegar is poured into the container.

After mixing, hodgepodge of cabbage and mushrooms for the winter is laid out in sterilized containers. The treat is kept cool.

How to cook with meat?

Ingredients: half a kilo of pork, 2 onions, large carrots, a small head of cabbage, 2 tomatoes, 5-6 garlic cloves, 130 g of tomato paste, 1 tbsp. a spoonful of granulated sugar, salt, 3 bay leaves.

1. Small pieces of meat are fried in any fat until the liquid from the pan evaporates.
2. Shredded carrots and onions are sautéed separately.
3. The cabbage is cut into miniature squares and transferred to the meat. Salt is also poured here.
4. Tomatoes and garlic are finely chopped. They fry together for 10-12 minutes. The mixture is poured with a small amount of water with sugar and tomato paste. Bay leaves are also laid. After the mass boils, the bay leaf is removed.
5. Vegetable sauce is poured over meat and cabbage. With a minimal sauce, the treat is stewed under the lid for 15-17 minutes.

Solyanka with meat will be a complete hearty lunch option for the whole family.

Multicooker recipe

Ingredients: a whole forkful of cabbage, a couple of carrots, a large onion, table salt, ¾ tbsp. filtered water, 3-4 tbsp. spoons of thick tomato paste without additives, a mixture of peppers. The following describes how to cook hodgepodge in a slow cooker, tasty and simple.

1. The cabbage is finely chopped. The remaining vegetables are randomly chopped with a knife.
2. First, the onion is sauteed in any fat in the bowl of a “smart pan”, then it is fried along with the carrots.
3. After 5-6 minutes, the cabbage is added to the bowl.
4. The products are salted, peppered, and filled with water with the paste dissolved in it.
5. In the program intended for stewing, the dish simmers for about half an hour.

If the specified time was not enough, you can cook the food in the same mode for another 12-14 minutes.

Country-style sauerkraut

Ingredients: 620 g of sauerkraut, a pickled cucumber and an onion, a full glass of meat broth, salt, a couple of large spoons of tomato paste, 80 g of lard, 15 g of flour, aromatic herbs.

1. The cabbage is directly squeezed out of the brine by hand. If it turns out to be too sour, the vegetable must also be rinsed with running water.
2. Onion cubes are fried in lard. Salt, spices, and tomato paste are added to the same frying pan. And after a couple of minutes - prepared cabbage.
3. The treat is simmered on low heat. When the vegetables have softened well, you can place the pickled cucumber slices without the peel in the frying pan.
4. Fry the flour in a separate frying pan until golden (no oil is used). Then it is filled with broth. The liquid is mixed until the lumps disappear.
5. The mixture from step four is poured over the cabbage and cooked for another 15-17 minutes. At the very end, you can add fried bacon or sausages to the treat to taste.

1. Onions and carrots are randomly chopped. These ingredients need to be fried for about 8-9 minutes in any fat. Next, tomato paste is added to them. It is advisable to take the product without unnecessary additives.
2. The potatoes are peeled and cut into cubes. There is no need to chop it, otherwise this vegetable may eventually turn into an unattractive mass when mixing the ingredients.
3. After 10-12 minutes, you can add shredded cabbage to the frying pan. The dish is not covered with a lid. At this stage, the products are salted and sprinkled with spices.
4. Next, pour a small amount of water into the frying pan.

Solyanka with cabbage and potatoes is simmered until all ingredients are fully cooked.

Lenten solyanka

Ingredients: 2 medium carrots, half a small head of cabbage, 2 onions, 1 tbsp. spoon of olive oil, 2-3 tbsp. spoons of ketchup, any mixture of spices.

1. The cabbage is chopped medium. The onion is finely chopped. The carrots are grated on a grater with medium holes.
2. The onions are sautéed in olive oil right in the stewing pan for a couple of minutes. Then it cooks for 6-7 minutes along with the carrots.
3. The cabbage is salted, kneaded by hand, and only after that it goes into the pan with other products. The simmering continues for another 10-12 minutes.

Calories: Not specified
Cooking time: Not indicated

I would like to offer cabbage lovers a very tasty step-by-step recipe - solyanka made from sauerkraut with sausages. This recipe is classic, the simplest and the most delicious, so I think it will seem familiar to many. It is better to use homemade cabbage, but a store-bought or market version will do, as long as it is proven. We will add pickled or simply pickled cucumbers to the hodgepodge; sausages will also be one of the main ingredients - choose tasty, premium ones. You can take smoked sausages, or you can use regular boiled sausages. This hodgepodge can be served along with puffed mashed potatoes; you can also serve cabbage with buckwheat, rice, pearl barley, etc. Pay attention to .

- sauerkraut – 500 gr.,
- onion – 1 pc.,
- sausages – 3-4 pcs.,
- pickles – 2 pcs.,
- garlic – 2 cloves,
- tomato paste – 2 tbsp.,
- water – 1 glass,
- pepper, h.m. – 2 pinches,
- sugar – 1 tbsp,
- vegetable oil – 4 tbsp.

Recipe with photos step by step:

Prepare onions - peel and rinse the onion, dry, cut into medium-sized cubes.




Squeeze out the sauerkraut; if the cabbage is cut into strips that are too long, be sure to cut it.




Prepare a frying pan - heat it up and pour in vegetable oil, first fry the onion until golden brown, then add all the cabbage to the onion. Fry the cabbage and onion until the cabbage turns a slightly brown color.




Cut the pickled cucumbers into cubes, cut the sausages into rings.






Dissolve good tomato paste in a glass of warm water, you get a fairly thick tomato sauce.




When the cabbage and onions are fried, it's time to add the tomato sauce.




Place sausages and chopped cucumbers into the pan.




Add granulated sugar and ground pepper. I did not add salt, since the cucumbers are salty, but you can add salt to your taste. Mix everything, put on fire, simmer the cabbage under the lid for 20-30 minutes. At the end of cooking, add the pressed garlic. Take a sample and adjust the taste if necessary. This one turns out very tasty too

Step-by-step recipes for sauerkraut solyanka with beef and pork, mushrooms, sausages, in a slow cooker

2017-12-13 Marina Vykhodtseva

Grade
recipe

14469

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

6 gr.

Carbohydrates

4 gr.

88 kcal.

Option 1: Classic sauerkraut solyanka with meat

An ancient Russian dish of sauerkraut. You can use any meat for it, here is the recipe with beef. We take the pulp from any part of the carcass, but it is better without a large amount of films and tendons, so that the stewing process does not drag on. Since the sauerkraut already contains carrots, we don’t add it.

Ingredients

• 1 kg of sauerkraut;
• 350 g beef;
• 150 g onion;
• 30 g tomato paste;
• 50 ml oil;
• spices, herbs.

Step-by-step recipe for classic sauerkraut solyanka

Fill the sauerkraut with water and rinse several times. At the end, squeeze it with your hands or drain it into a colander. After all the excess water has drained, place it in a frying pan with half of the recipe oil. Cover and simmer until soft for about an hour.

Step 2:
Place the second part of the oil in another frying pan and heat it up. Cut the washed meat into strips, lay it out and fry a little. Then add the onion and fry for a couple more minutes. Cover the frying pan, turn off the heat and simmer the beef and onions until soft.

As soon as the meat is cooked, add tomato paste to it, stir, after a minute pour half a glass of hot water. Let the meat and sauce boil, pour it into the cabbage or, vice versa, depending on the size of the dish.

Stir the sauerkraut with the meat, season with spices, cover and simmer together for another quarter of an hour. Before serving hodgepodge, sprinkle the dish with herbs, you can add sour cream and garlic.

The same dish can be prepared with fresh or canned tomatoes, it will turn out even tastier. In this version, the tomatoes are simply cut into pieces and placed with the meat, and fried a little longer than with paste.

Option 2: Quick recipe for sauerkraut hodgepodge in a slow cooker

To prepare such a hodgepodge, you will need a multicooker, which will do all the main work. This is a meatless dish, but you can cut some sausage, frankfurters or smoked meats. They will not increase the cooking time, but will improve the taste.

Ingredients:

• 1 kg of sour cabbage;
• 2 onions;
• 3-4 tablespoons of oil;
• 1-2 spoons of paste;
• bell pepper;
• 1-2 carrots.

How to quickly prepare solyanka from sauerkraut

Pour cold water over the cabbage, set aside, and let it soak a little. For now, let's peel all the vegetables.

Pour oil into the multicooker and turn on the frying program. Add chopped onion and after a few minutes grated carrots. Fry the vegetables a little. If the cabbage contains carrots and there is a lot of it, then you can cook without this vegetable.

Cut the pepper in half, discard the seeds and chop into cubes. Add to the slow cooker.

Squeeze the cabbage out of the water and place it next to the pepper. Now you can fry it a little with vegetables or immediately start stewing, as you prefer. Before changing the program, add 150 ml of hot water.

Cook on stewing mode for 1.5 hours. About 15 minutes before the end, open the multicooker, add tomato paste and spices, stir the dish well and bring to full readiness.

If you want to add potatoes to the hodgepodge, then you need to chop them finely and fry them together with onions until half cooked. Otherwise, the vegetable will take a very long time to cook with sauerkraut.

Option 3: Sour cabbage solyanka with mushrooms (lean)

Another recipe for sour solyanka with sauerkraut, but it is very tasty, beautiful and multi-component. These are just mushrooms. These can be champignons or any other species. If necessary, replace tomatoes with tomato paste. Dish with potatoes.

Ingredients

• 300 g mushrooms;
• kilogram of cabbage;
• a pair of onions;
• large carrot;
• 3 tomatoes;
• 70 ml oil;
• 4 potatoes;
• spices, garlic, bay.

How to cook

We start with cabbage. Squeeze, place in a frying pan with oil and fry until almost soft, but not less than half an hour. Add a little oil, a couple of spoons is enough.

Pour all the remaining oil into a cauldron or into a large saucepan, in which the hodgepodge will be prepared, and heat it up. We cut a couple of large onions and carrots and put them in the heated fat. Stirring, cook for a couple of minutes.

Cut the mushrooms into large pieces. If these are champignons, then just add them to the vegetables. When using other mushrooms, you need to lightly boil them first, and only then transfer them. Fry for about five minutes.

Peel the potatoes, cut them into pieces of any shape and size, and send them to the mushrooms. Pour boiling water so that it covers the ingredients. Cook until the potatoes are soft, reducing the heat after boiling.

Tomatoes can be used with the skin or removed first. Cut into pieces and send to the cabbage. Now you can turn up the heat a little. Fry for about five minutes.

Add sauerkraut to the mixture. Stir everything and add a little salt. If you want to get a more liquid hodgepodge, then pour in a little more boiling water.

Cover and simmer for about another twenty minutes until all ingredients are completely soft. At the end, taste, add more salt to taste, season the hodgepodge with garlic, sprinkle with herbs, and be sure to add a bay leaf.

In addition to potatoes, this hodgepodge can be prepared with other vegetables, for example, pumpkin, zucchini, and it turns out very tasty with eggplants.

Option 4: Solyanka made from sauerkraut and sausages

With sausages you can prepare not only a tasty, but also a fairly simple hodgepodge. The sauerkraut is not soaked in this recipe. But if it is vigorous, then you can rinse it.

Ingredients

• 5 sausages;
• 2 onions;
• 900 g cabbage;
• 3 potatoes;
• 200 ml tomato juice;
• 5 tablespoons of oil;
• spices.

Step by step recipe

Place two tablespoons of oil in a frying pan in which we will fry the cabbage. Warming up. Add the sauerkraut and cook over medium heat until soft.

Take another frying pan or saucepan. Pour out the remaining oil, add chopped onion, fry for a minute. Next, cut the potatoes into strips and add them, fry with onions for about five more minutes.

Cut the sausages into circles or just cut each one into several pieces if you want large pieces. Don't forget to remove the packaging. Add to the potatoes, warm up a little and pour in the tomato. Bring to a boil.

We transfer the fried cabbage into the total mass, mix everything, simmer together for a quarter of an hour. We try it at the very end, when the cabbage shares its taste with the rest of the ingredients. If necessary, add more salt, pepper, and sprinkle the hodgepodge with herbs when serving.

Using the same principle, you can prepare delicious solyanka with other sausages. It turns out very tasty with smoked meats: pork ribs, chicken legs, even regular bacon will do.

Option 5: Sour cabbage solyanka with pork and potatoes

Perhaps this is the most satisfying and versatile dish of all the options presented here. You can use any pieces of pork, it even works great with ribs. It is also not forbidden to adjust the thickness of the dish by changing the amount of water. This hodgepodge is delicious not only on the first day, but also after the second and third heating. In Rus', the dish was prepared for future use and frozen.

Ingredients

• 500 g pork;
• 700 g sauerkraut;
• 500 g potatoes;
• 25 g paste;
• 200 g onions;
• 1 carrot;
• oil, spices.

How to cook

Cut the pork into pieces of 20-30 grams. If you use ribs, then just one at a time. Heat the oil and add the meat. Fry for about a quarter of an hour.

Place cabbage in a frying pan and fry separately. Stir occasionally and bring until soft.

As soon as the meat is slightly fried, add coarsely chopped onions to it. Let's fry everything together. Peel the carrots. You can grate it, but it’s better to cut it into strips too. Add to the onion and meat, fry for a few more minutes.

Peel the potatoes and cut them into bars or cubes. We start with the meat, pour in two glasses of water, cover and simmer for a quarter of an hour, you can add a little salt.

As soon as the cabbage softens, add the paste to it and dilute it slightly with water. Fry for a couple more minutes and you can transfer it to the meat and potatoes, which are almost ready. Cover and simmer the hodgepodge for another half hour on the lowest heat.

At the end, add more salt, pepper, season the dish with herbs to your taste, stir well.

If you don’t want to get a too sour dish, you can mix sour and fresh cabbage in any proportions. Just don't fry them together. Fresh vegetables are ready quickly enough. In some cases, sauerkraut requires up to 1-1.5 hours.