Solyanka with Red Cabbage (in a Slow Cooker)

by Editorial Staff

Red cabbage solyanka with mushrooms will definitely appeal to vegetarians, as well as those who are fasting. A very simple and quick way to prepare an appetizing dish that can be served as a side dish or as an independent dish.

Cook: 1 hour 20 mins

Servings: 4


  • Red cabbage – 400 g
  • White cabbage – 400 g
  • Mushrooms (champignons) – 300 g
  • Tomato sauce – 3 tbsp
  • Pickled cucumbers – 2 pcs.
  • Bulb onions – 1/2 pc.
  • Salt – 0.5 teaspoon
  • Sugar – 2 teaspoon
  • Allspice – 2-3 pcs.
  • Vegetable oil – 3 tbsp
  • Water – 100 ml


  1. For this recipe for mushroom hodgepodge in a multicooker, two varieties of cabbage are used. Red cabbage has a sharper, more pronounced taste, making the dish even more appetizing and aromatic. Instead of champignons, you can use frozen or dried forest mushrooms, as well as shiitake or oyster mushrooms. Adjust the amount of tomato sauce and sugar to your liking and discretion.
  2. Chop fresh, dense mushrooms into thin slices, put them in a bowl, pour oil, cook on the “Fry” mode for 10 minutes.
  3. Cut the onion into strips, add it to the mushrooms, mix the ingredients. Cook for another 5 minutes.
  4. Grind pickled cucumbers into small pieces, add them to the total mass.
  5. At the next stage, we shred red and white cabbage.
  6. We spread the mass in a multicooker bowl, add tomato sauce, spices, sugar and salt.
  7. We mix all the components, pour in water, turn on the “Extinguishing” mode, wait 40minutes. After the hodgepodge is almost ready, turn on the “Baking” mode, wait another 10 minutes.
  8. Mushroom hodgepodge in a slow cooker is ready.
  9. We serve mushroom hodgepodge with red cabbage at any time.

     Enjoy your meal!

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