and suitable for all holidays and weekdays, because put it on any table, and it will become a real holiday of taste. The only “minus” of this appetizer is the long cooking time and a large number of ingredients, but if you have a lot of different vegetables and a few mushrooms, then preparing another appetizer for the winter will not be difficult. Is stored   vegetable solyanka  very well, almost all winter you can store jars in the apartment, opening as needed.

Ingredients:
- fresh mushrooms - 500 grams
- carrots - 300 grams
- onions - 300 grams
- fresh tomatoes (fleshy) - 200 grams
- bell pepper - 300 grams
- cucumbers - 200 grams
- white cabbage - 200 grams
- vegetable oil -1.5 cups
- table vinegar (95th) - 150 ml
- bay leaf - 3 pieces
- granulated sugar - 2 tablespoons
- salt, ground black pepper - to taste

Cooking:
1. Carefully sort the fresh mushrooms, remove the legs (they look ugly in this snack). Rinse the mushrooms thoroughly and then cut them into small pieces. Boil the mushrooms in a small amount of salt water until tender, then add the carrots. For snacks, it is better to take a large juicy carrot, which will look beautiful. Peel the carrots, cut into thin circles, add to the almost ready-made mushrooms, continue to simmer under a closed lid over low heat

2. Peel and chop the onions, add to the pan with mushrooms and carrots. Wash bell peppers, remove the stalk and seeds, cut into large pieces, add to the vegetable dare, continue to stew

Add granulated sugar and vegetable oil.

3. For snacks we take non-standard cucumbers that are not used in pickling or marinade, that is, large and long fruits. Check that the salad variety of cucumbers does not fall, otherwise the cucumber rings will be soft in the snack. Cut cucumbers into circles, add to the vegetable mixture. Stew for another half hour. Salt to taste.

4. Add the tomatoes, diced, and the cabbage, which must be finely chopped. Stew the whole mixture over low heat for another 10 minutes.

5. When all the ingredients are loaded into the pan, add bay leaf and table vinegar. Stew for 5 minutes and put the hot hodgepodge over the banks. In a large pan prepared in advance, we put the jars under the lids for sterilization (half-liter jars - 10 minutes, liter - 15 minutes). We get out of the water, roll up the covers and wrap in a blanket for a day

Description

Vegetable hodgepodge with mushrooms  - tasty and healthy main course.

A very important step in the reconstruction of this traditional Ukrainian recipe will be the preparation of the broth. In such dishes, it is a key ingredient and it depends on it whether the taste of hodgepodge is full and full. The secret lies in the languishing vegetables on fire in their own juice. Then the broth will not be watery and clearly convey the taste of each vegetable used. It is really simple, just try it.

In addition to the liquid component, the choice of products for the filling is important. Our vegetable hodgepodge will be with mushrooms, but you can safely change this ingredient to any other to your taste.

The recipe for a vegetable hodgepodge with mushrooms is presented below with step-by-step detailed instructions and a photo. Thanks to this, you can effortlessly cope with each stage of cooking and enjoy the amazing taste of mushroom vegetable hodgepodge cooked at home.

Ingredients

• 
     (1 kg)
• 
     (7 pcs.)
• 
     (3 pcs.)
• 
     (2 pcs.)
• 
     (2.5 pcs.)
• 
     (1 PC.)
• 
     (3 stems)
• 
     (1 bunch)
• 
     (1 PC.)
• 
     (200 g)
• 
     (200 g)
• 
     (3 pcs.)
• 
     (250 ml)
• 
     (200 g)
• 
     (taste)
• 
     (4 tbsp.)
• 
     (1/2 pcs.)
• 
     (taste)
• 
     (taste)
• 
     (taste)

Cooking steps

For cooking, we need a cauldron. Cut the tomatoes into slices, leave 3 pieces for dressing. Add chopped tomatoes to the bottom of the cauldron.



Cut about 5 or 6 onions into rings and lay on top of the tomatoes.



Two bell peppers cut lengthwise into four parts and spread onion on top.



Coarsely chop the celery stalk and carrot, and send it after the pepper. We also add ginger root and chopped green radish to the cauldron.



The next layer will be two coarsely chopped eggplant. Pre-clean them or not - at will.



Add pre-prepared cabbage to the ingredients.



We complete the process of filling the cauldron with the addition of garlic, peeled, but not divided into a clove, and herbs to your taste, for example, parsley.



Cover the cauldron with deep dishes, slightly smaller in diameter. Put something heavy on the structure: this will provide the necessary atmosphere inside the cauldron and prevent the steam from lifting the lid. Cook the vegetables over high heat until you hear the sounds of boiling. After that, leave to simmer over low heat for 40 minutes.



We will prepare a gas station. To do this, heat oil in a pan. Finely, until transparent, chop the remaining onion and send it to the fire. To it we add 3 tomatoes, spared the skins and crushed to the state of porridge.



Peel the pickles needed for the dressing and cut them along, as shown in the photo. We send the prepared product to the pan. Leave to simmer on fire until moisture disappears. Stir constantly. Remove from heat and set aside.



Cut the eggplant into small cubes, peeling it from its peel. Pour everything into a deep bowl and fill it with water. The remaining half of the bell pepper is cut into large strips. Not too finely chop the pickled mushrooms. Grind a little hot pepper rings.



In the meantime, in our cauldron, the vegetables have already been sufficiently boiled in their own juice. Therefore, remove the lid and barely fill the contents with boiling water, so that it covers the level of vegetables, but does not exceed it. Cook for another 15 minutes.



Take a deep saucepan and a sieve, let us pass through the contents of our cauldron. Squeeze the vegetables with a press. You should get about 1.5 liters of broth.



Pour the cucumber pickle into the pan, after boiling it first.



We send our dressing from onions and tomatoes to the broth, mix.



Then send the vegetable sliced \u200b\u200binto the pan. From eggplant, you must first drain the water. Put the hodgepodge on the fire and bring to a boil. Correct the taste of the broth if necessary.



Add seasonings: pepper, salt, herbs to taste.



Before serving, it is recommended to keep a portion of the hodgepodge in clay pots in an oven preheated to 170 degrees for about 15 minutes. However, you can immediately skip the entire pot through this step. Vegetable solyanka with mushrooms is ready, you can serve it to the table.



Enjoy your meal!

Do you also love this delicious and satisfying of all first courses? And rightly so! If you cook a hodgepodge according to all the rules, there will be no price for it! And your soulmate will not seek to feast on something like that in a restaurant, but will beg you to cook this yummy.

But my recipe for hodgepodge will amaze you even more for another reason. After all, this time we will do without meat and sausages. But this does not mean that the hodgepodge will be neither tasty nor satisfying. Having cooked at least once according to such a recipe, you will forget about the meat variations of the hodgepodge. Because my recipe is not only distinguished by its ingredients, but also by its usefulness. That is, the dish will be liked very much by those who are losing weight, who are fasting, who have embarked on the path of proper nutrition.

Time for preparing: less than meat version, as no need to cook meat, i.e. cook the hodgepodge in 25 minutes

Complexity: and everything is simpler for the same reason

Ingredients:

tomato paste - 1 tablespoon

vegetable oil - for frying

bay leaf - 2-3 leaves

Cooking

  So, first we prepare all the components. And then we begin to cook everything sequentially. Firstly, we will supply water for gas. Secondly, chop the onion.

Since, as in many other first dishes, frying plays one of the key roles, the next we cook washed and peeled carrots. Format? At your discretion! I pounced on a coarse grater.

We turn on the second ring and, having warmed up a frying pan with oil, we will send onions with carrots here. While they are fried, chop the mushrooms or mushrooms that you have. Yes, they are also included in the roasting.

Send to the pan and mushrooms. We put out everything under the lid for a few minutes.

Dilute the tomato paste with water and fill the vegetables with this solution. We make pickled cucumber on the river.

Finely chop the garlic and put together with the cucumber and finely chopped olives in the roasting. After 3-4 minutes of boiling, she is ready!

Most likely, water already boils in a pan? Cut the potatoes into a dice as soon as possible.

Immediately throw these cubes with lavrushka and peas into the water. And take care of the cabbage. Shred fresh, mix with sauerkraut.

One of the most delicious dishes for the winter is hodgepodge. You can serve this preparation to the table both cold and hot. Every housewife needs to know what recipes for this amazing treat for the winter exist. You must definitely meet them in order to surprise your loved ones.

Recipes for making hodgepodge for harvesting for the winter

A vegetable snack is very simple. It is eaten as an independent dish, side dish, put in different soups and stews. It is very well stored in the winter, so you can cook any amount of the workpiece without worrying that it will deteriorate over time. In addition, it looks appetizing, so it will become a bright decoration of both an ordinary and a festive table. Read a few recipes and choose the most suitable for yourself.

Cabbage solyanka for the winter, like a storefront with tomato paste

For harvesting you will need the following ingredients:

• cabbage (only late, early for the recipe is not suitable) - 3 kg;
• onions - 400 grams;
• carrot - 1 kg;
• tomato paste - 380 ml;
• vegetable oil - 0.25 l;
• salt - 20 g;
• granulated sugar - 130 grams;
• vinegar 9% - 150 ml.

Original recipe for cabbage hodgepodge:

1. Wash all products thoroughly, clean.
2. Remove the top leaves from the fork, chop it. It is convenient to do this with a special grater.
3. Grind the remaining vegetables, grate the carrots or cut into thin strips.
4. Heat sunflower oil in a deep pan (best to take a stewpan). Put the vegetable mixture there and stir well. Simmer for about 40 minutes, making medium heat. Stir foods regularly, otherwise they may burn.
5. Add tomato paste with salt and granulated sugar, extinguish for another half an hour, closing the lid and making the weakest fire.
6. Pour vinegar into the dish shortly before removing it from the stove.
7. Arrange the snack in pre-sterilized jars. After seaming, place them with their lids down and wait until they are completely cool. Re-sterilization is not needed. After cooling, just turn the snack over and place it where it is dark and cool. Cans and lids can be sterilized using any method known to you.

Vegetable hodgepodge with mushrooms for the winter in banks

For the dish you will need such components:

• boiled mushrooms (you can buy champignons, honey agarics, boletus, boletus) - 1 kg;
• onions - 0.5 kg;
• white cabbage - 1 kg;
• tomatoes - 5 large;
• carrot - 0.5 kg;
• salt - 50 g;
• vegetable oil - 0.1 l;
• sugar - a couple of tablespoons;
• tomato paste - 100 g;
• vinegar 9% - 30 ml;
• allspice - 5 peas;
• bay leaf - 2 pcs.;
• black pepper (peas) - to your taste.

Mushroom hodgepodge with cabbage is prepared as follows:

1. Remove debris from the mushrooms, wash them, but do not soak for a long time. Cut, fold into a capacious pan. Gather a liter of water into it, put on the stove, cook for 10 minutes from the moment it boils, constantly remove the foam. After strain, so that they do not accumulate excess fluid.
2. Clean and chop forks. Pour 150 ml of oil into a large pot. Put cabbage there, fry for a short time. Cover, simmer over minimal heat, stirring occasionally.
3. While it is cooking, clean and wash the rest of the ingredients.
4. Cut carrots into thin strips or grate. Fry in a skillet for 5-7 minutes, transfer to a pan.
5. Scald tomatoes with boiling water, remove the peel. Cut the onion in half rings and fry in the same pan where the carrot was. Add to pan to other foods.
6. Cut the tomatoes into medium slices, fry them too. Put in a pan, throw mushrooms there.
7. Add tomato paste with sugar, salt and season with spices. Simmer for half an hour, stirring constantly. Pour vinegar before shutting down.
8. Lay out a delicious salad in sterilized jars, after seaming, put them upside down under a warm blanket. Turn over after complete cooling.

Delicious fresh cabbage with pickles

List of components:

• cabbage - 500 g;
• onion - 2 heads;
• pickles - 250 grams;
• carrots - 250 g;
• sweet bell pepper - 1 pc.;
• tomato paste - a couple of tablespoons;
• sugar - 25 g;
• salt - half a teaspoon;
• vinegar 9% - 1 tbsp. l .;
• vegetable oil - 25 ml;
• water - half a glass;
• peppers (black and sweet peas), bay leaf - to your taste.

How to cook a hodgepodge for the winter:

1. Rinse and peel all vegetables. Chop the heads of cabbage, cut the rest into strips.
2. Add sugar, salt, spices to the bottom of the deep pan, place the vegetables on top. Mix vegetable oil with vinegar, tomato paste and water. Pour the ingredients with the resulting sauce.
3. Extinguish the workpiece for about an hour, pour into a sterilized glass container, roll up. Place the lids down and wait for the jars to cool completely. Turn over, store in the dark and cold.

How to cook eggplant cabbage with eggplant

You will need these products for this recipe:

• cabbage - 1 kg;
• eggplant - 500 g;
• tomatoes - 500-600 grams;
• onions - 3 medium heads;
• carrots - 3 small pieces;
• vegetable oil - a third of a glass;
• vinegar - 50 ml;
• salt - half a teaspoon.

How to cook a delicious hodgepodge:

1. Wash and peel the vegetables. Chop the forks, grate the carrots, use a meat grinder to make the tomato puree, cut the onion into half rings, and the eggplant into medium cubes.
2. Salt the ingredients. Simmer in an enameled bowl for an hour from the moment of boiling. Make the fire medium. Pour vinegar a couple of minutes before disconnecting.
3. Solyanka for the winter is distributed among the banks and aged under a warm blanket in an inverted state until it cools completely. After that, the workpiece is transferred to storage in a cool corner.

How to make a hodgepodge in a slow cooker

For cooking in this way you will need the following ingredients:

• mushrooms - 150 g;
• onion - 1 small;
• cabbage - 500 grams;
• garlic - 1 clove;
• carrots - 1 pc.;
• vinegar - 1 tbsp. l .;
• vegetable oil - 50 ml;
• sugar - 15 g;
• tomato paste - 120 ml;
• salt - 1 tsp;
• bay leaf - 1 pc.

How to cook a hodgepodge at home:

1. Wash and peel vegetables, chop.
2. Turn on the baking program on the slow cooker for half an hour. Pour oil into a container, cook onion in it for 10 minutes, then add carrots. When a quarter of an hour is left until the end of the regime, put cabbage in it.
3. At the end of the program, add sugar and all spices, including garlic, salt. Cook the quenching program for an hour.
4. A few minutes before the slow cooker turns off, pour in the vinegar. After the beep, mix the workpiece. Pour it into banks, roll it up.

Video hodgepodge for the winter just lick your fingers

Canning. 60 recipes that you still do not know Savkova Raisa

Vegetable solyanka with mushrooms

Vegetable solyanka with mushrooms

Ingredients:

Cabbage - 1.5 kg;

Onions - 300 g;

Carrots - 500 g;

Boiled mushrooms - 300 g;

Tomato paste - 60 g;

Garlic - 4 cloves;

Parsley - 1 bunch;

Salt, black and allspice peas - to taste;

Vegetable oil - how many vegetables will take.

Cooking method

Chop the cabbage into strips. In a large deep saucepan, heat the vegetable oil and simmer the cabbage in it until half ready.

We clean onion, carrots and cut into strips. Then separately fry in a pan until half cooked (about 10 minutes). Add pre-boiled and julienne mushrooms.

Mix cabbage with onions, carrots and mushrooms. Add tomato paste and simmer until cooked (about 20 minutes). Then salt, pepper, add chopped garlic and herbs.

In prepared sterilized jars we put bay leaves, black peas and allspice.

We lay out the hot hodgepodge over the jars, close with boiled lids and sterilize. Roll up immediately.

We sterilize: jars with a capacity of 0.5 l - 20 minutes; 1 liter - 40 minutes.

Cool inverted, wrapped in a plaid. Store in a cool dark place.