Cabbage & Mushroom Solyanka for Winter (Canned in Jars)
A versatile prep for the whole family - quick and easy! Cabbage-and-mushroom solyanka for winter jars is a great balance of taste and usefulness. Eat it on its own hot or cold, as a snack, or add it to other dishes. Open a jar in winter and you don’t even need to cook dinner!
Updated : 18 February, 2026
Easy
About 30 min.
Ingredients
3 kilograms
White cabbage
500 grams
Carrot
500 grams
Onions
1.5 kilograms
Mushroom
50 milliliters
Vinegar
250 milliliters
Sunflower oil
1 tablespoon
Salt
5 tablespoon
Sugar
250 grams
Tomato sauce
to taste
Laurel leaf
to taste
Peppercorns
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make cabbage-and-mushroom solyanka for winter in jars? Prepare all the necessary ingredients. Note that the weights in the recipe are for peeled/cleaned vegetables. Use any wild mushrooms. I used a frozen mix: bay bolete, porcini, and orange birch bolete.
Step 2
Clean the mushrooms from twigs, leaves, and soil. Cut large mushrooms into medium pieces; small ones can be left whole. Keep in mind boiled mushrooms shrink several times. Rinse well in several changes of water. Cover with water, bring to a boil, and boil for about 15 minutes. Drain in a colander to let the water run off.
Step 3
For stewing, take a large pot or a heavy casserole. Remove limp outer leaves from the cabbage and wash it well. Shred with a knife, slicer, or food processor, removing the core and tough leaf stems. Don’t shred too finely so the cabbage keeps its shape after long stewing.
Step 4
Peel and wash the carrots and grate them coarsely. Peel and wash the onion and cut into medium dice. Add both to the container with the cabbage.
Step 5
Add salt, sugar, tomato sauce, vegetable oil, and vinegar.
Step 6
Mix everything until uniform and simmer over low heat for 1 hour after it comes to a boil. Stir occasionally so it doesn’t burn.
Step 7
After 1 hour, add the mushrooms and spices, stir, and simmer for another 1 hour.
Step 8
The finished cabbage-and-mushroom solyanka smells wonderful. From the amount of ingredients you’ll get about 4 liters (about 4.2 quarts) of finished preserve.
Step 9
Wash and sterilize the jars. I pour boiling water in a thin stream onto the bottom of the jar, about 1/4 full. To prevent the jar from cracking, don’t let the water hit the jar walls. Cover with a lid and leave for 10 minutes. Then pour out the water and the jar is ready. Fill the prepared jars up to the neck with hot solyanka and seal. Turn the jars upside down on their lids, wrap them up, and leave at room temperature for about a day. Store in the refrigerator, cellar, or another cool place.
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