The solyanka that will be discussed in this article is known by the sonorous name “Pyaterochka” – due to the number of ingredients included in its composition.
According to housewives who have already tried this preparation, it flies apart instantly. But this is not the only advantage: such a dish gives you a great opportunity to "liquidate" stale green tomatoes.
First, you should stock up on the necessary components. Although the list looks impressive, it consists exclusively of available products. See for yourself - for 5+ l (approximately) you will need:
- 2 kg cabbage;
- 500 g carrots;
- 500 g onion;
- up to 1 kg of green tomatoes;
- 1 kg sweet pepper;
- 2 tablespoons salt;
- 1 tablespoon sugar;
- 250 ml vegetable oil4
- 100 ml 9% vinegar;
- 200 ml of water;
- spices – to taste (black pepper, bay leaf, cloves).
So, the cabbage should be shredded not too thinly, the onion should be cut into half rings, and the sweet pepper into strips (the required width is 0.5-0.7 mm). The carrots, of course, are grated on a coarse grater, and the tomatoes are cut into slices.
The vegetables are fried with a pinch of salt (subtract from the total amount), after which they should be left for 10-15 minutes until the juice appears.
Now it’s time to prepare the marinade, for which you need to add salt, sugar, oil, black peppercorns, bay leaf and a few cloves to the water.
When the marinade boils, put the vegetables in it, cover the pan with a lid and simmer until the cabbage softens (it should become soft, but at the same time not lose a light pleasant crunch), turning on moderate heat. This usually takes about 25-30 minutes.
5 minutes before you are going to remove the solyanka from the stove, vinegar is added to all the ingredients. All that remains is to fill the jars with the preparation so that the vegetables are covered with the marinade, sterilize for 10 minutes and keep warm.
