Cabbage and Mushroom Stew (Vegetarian Solyanka)
Tasty, simple, and quick - perfect for everyday meals! Cabbage and mushroom solyanka appeals not only to those who follow fasting traditions but to many others too. It can be served as a main dish, a side for hot meat, or even used as a savory pie filling.
Updated : 17 November, 2025
Easy
About 20 min.
Ingredients
500 grams
Cabbage
1
Onion
1
Carrot
250 grams
Champignon
1 cup
Tomato juice
30 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any mushrooms - button mushrooms or forest mushrooms. Forest mushrooms must be pre-boiled. Onion and carrot should be peeled and rinsed.
Step 2
Finely chop the onion. Rinse champignons and slice them into large pieces. Sauté the mushrooms with half of the chopped onion until the mushrooms are cooked, about 7-10 minutes.
Step 3
Grate the carrot on a coarse grater and sauté it with the remaining onion in another pan for 3-4 minutes.
Step 4
Add tomato juice to the carrot mixture and cook everything together for another 2-3 minutes.
Step 5
Meanwhile, shred the cabbage and lightly squeeze it with your hands so it becomes softer.
Step 6
Add the cabbage to the carrot mixture, stir, cover, and stew on low heat for 15-20 minutes. The cabbage should soften.
Step 7
During cooking, the cabbage will shrink in volume. Add the sautéed mushrooms. Season with salt and spices to taste. Stir and warm everything together for 3-4 minutes.
Step 8
The cabbage and mushroom solyanka is ready! Delicious when served hot. Enjoy!
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