How to prepare mushroom brine immediately to the table or for the winter

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Autumn – mushroom season. Therefore, it is time to prepare mushroom brine. You can enjoy it right away, or you can keep it for the winter.

Details

To prepare:
Cabbage – 1.5 kg
Mushrooms – 1 kg
Onion – 200 g
Tomato paste – 150 g
Oil – for frying
Salt – 25 g
Sugar – 25 g
Bay leaves – 2-3 pcs.
Vinegar – 35 g (if cooking for the winter)

First you need to chop the cabbage and stew it for half an hour on low heat, adding 100 g of water. At the end, add salt, sugar, bay leaves and tomato paste. Let it stay on fire for another 15 minutes. Add vinegar here, if you plan to twist it for the winter.

Cut the mushrooms into 2 or 4 pieces (depending on the size) and fry them together with the onion in oil. When they are browned, mix with the cabbage and stew for another 5-10 minutes.

Place hot in sterilized jars and screw on metal lids.

If you have to eat right away, pour it into a plate, for decoration and taste, you can add lemon and olives and tell the family to taste it!