Oven-Baked Cabbage Solyanka in Pots

Nourishing, most aromatic and amazingly delicious! Solyanka in pots in the oven with cabbage turns out amazingly tasty. Thanks to flour, the broth in the finished dish becomes, without exaggeration, velvety and tender.
cook time: 2h 30 min
Hazel Farrow
Oven-Baked Cabbage Solyanka in Pots

Nutrition Facts (per serving)

72
Calories
5g
Fat
4g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic (optional) to taste
Salt (of necessity) to taste
Ground black pepper to taste
Wheat flour (without slide, optional) 1 tbsp
Butter 1 tbsp
Bouillon (taste) 2 l
Potato 5 pc
Bay leaf 1 pc
Tomato paste 1 tbsp
Olives 1 tbsp
Carrot 1 pc
Vegetable oil 2 tbsp
Pickles (small, optional) 3 pc
Greenery to taste
Lemons 1 pc
Sauerkraut 300 g
Sausages (smoked or sausages or half-smoked sausage) 4 pc

Recipe instructions

Step 1

Step 1
How to make hodgepodge in pots in the oven with cabbage? Prepare all the ingredients needed for the recipe. The amount of each component can be slightly increased or decreased to suit your taste. Instead of sausages, it is permissible to use smoked sausage or brisket, and replace pickled cucumbers with pickled ones.

Step 2

Step 2
First of all, prepare the cabbage. If the cabbage is too sour, rinse it in cold water and squeeze it out. Add cabbage, butter and tomato paste to the pan. Mix everything and simmer, covered, over moderate heat until the cabbage is half cooked (about 30 minutes). During cooking, open the lid and check if the cabbage is burning. If necessary, add a quarter cup of boiling water.

Step 3

Step 3
At this time, peel the potatoes, onions and carrots. Rinse the vegetables. Finely chop the onion and grate the carrots on a coarse grater.

Step 4

Step 4
Heat vegetable oil in a frying pan. Fry the onions and carrots until golden brown. Pour flour into the pan, mix everything and leave for another minute. You can omit flour from the recipe, but it makes the broth in the finished dish velvety.

Step 5

Step 5
Remove the casing from the sausages. Cut cucumbers and sausages into slices. Chop the potatoes into small cubes or sticks.

Step 6

Step 6
Place the potatoes in clay pots.

Step 7

Step 7
Next are sausages with cucumbers.

Step 8

Step 8
Make the next layer of frying. Finally, place the cabbage and bay leaf into the pots.

Step 9

Step 9
Pour in the broth. Chicken broth or meat broth is perfect for hodgepodge. Do not pour the broth to the very edges, as the liquid expands during cooking and there is a risk that the broth will spill over the edges of the pots.

Step 10

Step 10
Place the hodgepodge in a slightly preheated oven. At 200 degrees, wait until the broth boils, then lower the temperature to 160-170 degrees and simmer the pots in the oven until the potatoes are ready. It took me about 1 hour 40 minutes. — 2 hours 10-15 minutes before the end of cooking, add chopped olives to the pots.

Step 11

Step 11
Taste the prepared hodgepodge. If necessary, add salt. I usually don’t do this; there’s enough salt from cucumbers, cabbage and olives. When serving, offer each person a slice of lemon, fresh herbs and chopped garlic on a plate. Pepper to taste. Very tasty with sour cream.

Additional rubrics

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