Mushrooms here, you can use any edible - though the noble white or aspen, though store-bought mushrooms and oyster mushrooms. Clean them, wash, grind and boil (about 20-30 minutes). We cut the mushrooms not too finely, so they are visible in the salad. When I'm cooking mushrooms, always add 1 onion the onion. I cook today from the usual mushrooms, cook them together with legs (not spoiled, we, the inhabitants of megacities, good mushrooms). Of 5-litre bucket of mushrooms came out about 1,5 l of boiled mushrooms.

I always prepare this salad in the "industrial" volumes, and I have a special pan-basin. Cabbage shinkuem, carrots three. Onion, pepper cut into cubes. Add the sauce (I got home today, but most often I use "Krasnodar"), sunflower oil, Bay leaf. Salt, pepper, add water and put to stew on a slow fire for 1.5 hours. Periodically stir to not burn. Sauce here, I repeat, you can use any. Most importantly, don't take it is quite artificial sauces. Here, as with wine, if you're not in ordinary life there is such a sauce and salad not take.

After 1.5 hours, add the mushrooms and cook for about 30 min. For 15 minutes until cooked add the vinegar. Stir.

And today I decided to try to cook this salad in a slow cooker-a pressure cooker with a volume of 5 liters (power 900 Watts). I take these proportions: cabbage 1 kg onion 200 g carrots 200 g Bulgarian pepper 2 PCs., tomato sauce 100 ml salt 25 g sugar 40 g sunflower oil 100 ml, 2 PCs. Bay leaf, water 5 tbsp, mushrooms 600 ml vinegar essence 1/3 tsp since I multivarka-cooker, the cooking time of soup is reduced. The steamed vegetables without mushrooms I spent 45 minutes under the lid, with a closed valve on the programme "Vegetables". After that, opened, added the mushrooms and put once more under cover, with the valve closed for 10 min. in the same mode. After cooking, I have added essences, mixed and without a cover even extinguished 10 min.

A ready-bag Packed in sterilized jars, seal them tightly, wrap it up in heat on the day. Then stored without a refrigerator. The only "BUT", mother-in-law strictly warned to do everything strictly by the recipe and keep the proportions, otherwise, will not work. I'm not a risk taker, always doing as told :)