Mushroom solyanka with cabbage: recipe for the winter. Mushroom hodgepodge with cabbage

20.08.2019 Buffet table

We love hodgepodge with mushrooms and cabbage! This is another of our magic wands. If you don’t have time to cook, then you can open the jar and warm it up, or you can eat it in a cold form, very tasty!
This year we have a lot of good mushrooms, so this recipe is more than ever useful!
We collect mushrooms ourselves.

We boil them in salted water. We need 1 kg of boiled mushrooms. But it is possible and more, and less. I froze the excess.
We remove the mushrooms to the side. Shred the cabbage. It is advisable to be thinner, since the autumn one is stronger and takes longer to prepare. Cabbage, like the hardest part, is a job for the husband)

We put it in a large pot for stewing. Since there’s a lot of it, I’m stewing it with vegetable oil until it slightly decreases in volume. Then I put the rest of the ingredients.
I cut tomatoes at random, because I chop them in a blender. Pour the tomatoes to the cabbage.

Three carrots on a coarse grater and also send it to stew.

Now we mix everything well and simmer without mushrooms for about 15 minutes. Then put the mushrooms.

Mix again and add spices and salt with sugar.

Stew for 40-50 minutes, maybe longer. This year my cabbage was strong for a very long time, therefore it was stewed for a long time.
In 10 minutes add 4 tablespoons of vinegar. Turn off and lay out the hodgepodge on sterilized jars and roll up metal lids. We wrap it until it cools down and put it in the refrigerator, cellar, etc.

In autumn, the hot season comes for many housewives to harvest vegetables for the future. Everyone knows what pleasure you get on a cold winter day, opening a jar of canned vegetables and inhaling the aromas of summer. Twice it is nicer if all the vegetables are grown in your garden, and mushrooms are personally collected in the forest.

Solyanka has been known for a long time; its recipes can be found in ancient cookbooks. Both cabbage and mushrooms are perfectly combined to taste, in addition, this dish can be used as a side dish, as a cold snack, and for cooking the first dishes. Today we will introduce you to some of the most beloved recipes for this delicious dish, and you can choose the most suitable for yourself.

Mushroom hodgepodge with cabbage - the best recipes for the winter

Many hostesses like to cook mushroom hodgepodge for the winter. After all, this is a very tasty and satisfying dish. which will decorate any table. The main ingredients of the harvest are fresh vegetables and mushrooms. And to add piquancy and spice, you can add herbs, spices or spices.

Recipe without sterilization

This is the simplest and easiest recipe for this wonderful dish, which will help you out when guests suddenly arrive or just when you want to treat your home with something delicious.

To make a spicy hodgepodge, cabbage is taken twice as much as mushrooms.

Ingredients:

3 kg of cabbage,
1.5 kg of mushrooms,
0.5 kg of onions and tomatoes,
Salt and sugar are to your taste
Lean oil - 200 gr.,
Table vinegar - 40 gr.

Cooking:

Peel prepared mushrooms and boil them until cooked,
Then drop it onto a sieve or colander and cool a little.
Dip the tomatoes in hot water for 2-3 minutes, and then remove, peel and crumble into small pieces.
Cut the onion into thin half rings, and the cabbage into cubes or thick straws.
Take a capacious cauldron with thick walls, put all the vegetables in it and simmer for an hour. At the end of time add the mushrooms, all the spices, vinegar and simmer for another 20 minutes.
Prepare sterilized jars, try the hodgepodge and if you like more spicy and sour, then pour in each jar another teaspoon of vinegar (you can wine) and lay the hodgepodge in vessels.

Fully cooled canned foods can be stored in a cool place to store.

A delicious mushroom hodgepodge is obtained with cabbage and fresh honey mushrooms. Cooking it is not difficult.You will need a traditional set of vegetables: cabbage, carrots, tomatoes and onions. It is advisable to take large mushrooms, so the hodgepodge will turn out juicier.

The number of vegetables and mushrooms is designed for 3 jars with a capacity of 0.5 l.

Ingredients:

Fresh mushrooms - 1200 kg.,
Red and white onions (peeled) - only 600 gr.,
Peeled carrots - 600 gr.,
Cabbage - 600 gr.,
Tomatoes - 600 gr.,
Sunflower oil (flavourless) 250 gr.,
Salt 1 tsp. with a slide
1/4 tsp citric acid

Cooking:

Chop the cabbage into strips and put in a deep bowl. Pour citric acid, mash and leave for 2 hours.
Meanwhile, thoroughly wash honey mushrooms and boil for 30 minutes t.
Throw the mushrooms in a colander so that all the water in the glass. And then scroll through the mushrooms through a meat grinder.
Peel the carrots and onions.
Then chop the onion into cubes, grate the carrots on a coarse grater.
Cut the tomatoes into halves, remove the stalks.
Then cut into cubes.
Pour in sunflower oil into a pan with a thick bottom and heat. Put chopped onions and sauté for 3 minutes.
Then add carrots, mix and sauté for another 3 minutes.
After putting cabbage in a pan, mix again. Stew for 5 minutes.
Then add chopped tomatoes, salt, stir and simmer for 1 hour.
After this time, lay out mushrooms and simmer another 30 minutes.
Arrange hot mushroom hodgepodge in sterilized jars.

Screw on the lids and remove to cool under the plaid.

Mushroom hodgepodge without cabbage

If you do not like cabbage or want to try something completely new and unusual, then prepare a hodgepodge without cabbage, only from mushrooms. She will pleasantly surprise you with her gentle and piquant taste.

Mushrooms or porcini mushrooms are best suited for this recipe.

To cook this dish, you need to choose fresh tomatoes and mushrooms:

1 kg of tomatoes
0.5 kg of boiled mushrooms,
1 large onion head,
Spices: salt and black pepper - to taste,
Bay leaf - if desired.

We clean and wash the mushrooms, and then cut into very thin plates and cook for 10 minutes. Simultaneously fry the onion until golden brown.

My tomatoes, peels, and pass through a meat grinder. Throw the mushrooms in a colander and mix with fried onions.

Now we place all the vegetables in one dish with thick walls and put on the slowest fire for half an hour. Then add spices and simmer again for 5 minutes.

If you like hodgepodge more sharply, then in each jar add black or red pepper on the tip of the knife and mix.

We lay out the finished hodgepodge on sterilized jars and roll it with metal lids.

In the season of harvesting vegetables, when they are good quality and cheap, it makes sense to prepare them for the winter. The recipe for hodgepodge with cabbage, mushrooms and pepper is very simple, but it tastes original. The blank is convenient in that it does not take much time from the hostess.

To prepare this dish you need to take:

Cabbage and peppers in different proportions of 1 kg,
Mushrooms - 2 kg,
Fresh tomato - 2 kg,
Onions - 0.5 kg and the same amount of carrots.

For cooking, you will need salt to taste, table vinegar - 100 g, black peppercorns and bay leaf, and if you like hot pepper, then take one pod.

Cooking:

Cut the boiled mushrooms into thin strips.
Washed and peeled tomatoes also cut into strips.
Chop all other vegetables or cut into strips.
Put the prepared fruits in a large pot, if instead of tomatoes you want to use tomato paste, then add it to the vegetable mixture.
Salt and pepper the vegetable mass and simmer for 40 minutes.
After that add vinegar and hot pepper, stew for another 5 minutes.

Arrange the prepared hodgepodge in prepared jars, cool and clean in a cool place.

With champignons

If you did not have time or did not manage to collect forest mushrooms, do not worry - you can cook a hodgepodge with mushrooms, bought in a store.

Ingredients:

For 1 kg of fresh cabbage, you will need:

0.5 kg champignons
300 gr pepper
One large head of onions and carrots,
A little lean cooking oil
3 tbsp tomato paste
Salt and spices to taste.

Cooking:

Peel the cabbage from dirty leaves and cut into small cubes. Then put the cooked cabbage in a cauldron or ducklings, add vegetable oil and half a glass of water. Simmer for one hour until cooked.
Cut the onions into thin half rings, and chop the carrots on a coarse grater. Cut mushrooms into thin slices.
Sauté the onions and carrots in a pan, then add the mushrooms and stew for a quarter of an hour, then add the tomato paste and spices.
10 minutes before cabbage is ready, mix all the vegetables in a cauldron and simmer. Do not forget to salt and if you like spicy, then add a tablespoon of vinegar.

Ready caviar can be eaten immediately hot, can be served as a cold snack, or can be rolled up in jars and left for the winter.

A delicious hodgepodge can be prepared not only from fresh mushrooms, but also from frozen ones. Therefore, if you don’t have time right now, boil and freeze the mushrooms, and in the winter prepare this delicious dish and treat your homemade ones. Only one piece of advice: cook immediately more, as this dish is eaten very quickly.

You will need:

1.5 kg of boiled mushrooms (you can take different ones that you have available),
1.5 kg of fresh cabbage,
0.5 kg of onions and carrots,
250 ml of tomato paste or sauce,
2 tbsp sugar with a slide,
2 tbsp salt without a slide,
70 gr. table vinegar (9%),
250 ml of vegetable oil.
Allspice - 4 peas
2 bay leaves

Cooking:

Wash the mushrooms thoroughly and boil in salted water for 20 minutes. Then we recline in a colander and let drain excess water.
Shred thinly cabbage and onions. Rub the carrots on a coarse grater or finely chop the straws.
Fry the cabbage for several minutes in a deep cauldron, then cover and leave to simmer over low heat.
Meanwhile about fry the carrots with onions and add to the cauldron with cabbage.
We cut the boiled mushrooms into cubes and also send to the cauldron. Add tomato paste, spices, bay leaf, salt, sugar. Stir and leave to simmer over low heat for an hour.
At the very end of cooking, add vinegar.

We immediately lay it out in hot form on sterilized jars, roll up the lids, wrap it with a blanket and let it cool completely.

If you doubt the safe storage of canned food, sterilize jars of solyanka in a large saucepan for 30 minutes, and only then roll up the lids.

True, experienced housewives believe that if you take well-cooked mushrooms, then the hodgepodge is perfectly stored for a year, unless you eat it earlier.

Solyanka with mushrooms for the winter you will lick your fingers - video

Making home-made canned food requires special knowledge that experienced housewives have and who they willingly share with us:

One of the ingredients of the hodgepodge is mushrooms. For this dish, they must be thoroughly washed, and then boiled in salted water until fully cooked, and only then can they be used for hodgepodge. Mushrooms are ready if they settle to the bottom.
The most delicious, truly delicious hodgepodge is obtained from porcini mushrooms or boletus. But some answer that it is best to take chanterelles or honey mushrooms for this dish, however, even if you put different mushrooms that you were able to pick, the taste will not deteriorate at all.
It is better to choose cabbage of those varieties that can be stored for a long time. Thoroughly clean the spoiled leaves, otherwise the jars may “explode”.
One of the ingredients of the hodgepodge is ripe tomatoes. The peel of a tomato can not be removed. But if the recipe involves such a procedure, then it is easier to do this if you hold the tomatoes for several minutes in boiling water.
All canned foods, which contain mushrooms, are stored for no more than one year. Although usually they are so tasty that they do not stand idle in the pantry.

Conclusion

Home-made preparations allow not only to diversify the menu and get the maximum benefit from vegetable dishes, but also significantly affect budget savings. And besides, what hostess does not want to boast of her culinary successes to loved ones and loved ones.

Do not be lazy, prepare delicious home-cooked dishes and always treat your household with a smile and good mood. Their joy will make up for all the time taken to prepare them.

Successful preparations and bon appetit!

Solyanka with mushrooms and cabbage - a delicious natural dish of plant ingredients. In mushroom season, it pleasantly diversifies the assortment of mushroom dishes. And in winter it can be prepared from frozen, canned or fresh purchased mushrooms.

Type of dish: main course
Calories: 37 kcal

Cabbage is a great healthy and tasty product, along with other components of this recipe, makes hodgepodge a wonderful non-nutritious meal of healthy nutrition.

Mushroom hodgepodge

Ingredients:

white cabbage - 500 g.,

carrots - 1 pc.,

onions - 2 pcs.,

mushrooms - about 300 g of boiled,

tomato juice - 1 cup (or 1 tbsp. tomato pastediluted in water)

salt, sugar, ground pepper - to taste

cooking oil

I want to note that refined oil contains many harmful substances due to the purification technology (see) and is a harmful product. I recommend to use for frying (this is a 100% natural product) or ghee.

Cooking:

1. For cooking hodgepodge, we need a deep frying pan. First, we cook mushrooms in it: we cut the onions and fry them over low heat until golden brown, add boiled mushrooms to it, salt and pepper to taste and bring to readiness. We shift in a bowl.

2. We cut the second onion, three carrots on a coarse grater and fry them over low heat in the same pan. Add a glass of tomato juice to the finished vegetables (or we dilute 1 tablespoon of tomato paste in a glass of water - I use Tomato, see).

3. We continue to fry the vegetables over low heat, stirring them constantly. Add 0.5 tsp. salt, 1 tsp sugar, ground pepper and bring it all to the formation of a thick consistency - this is the basis of the future hodgepodge, giving it a peculiar pleasant taste.

4. Thinly chop the cabbage and put in a frying pan to the vegetables, mix, cover and simmer everything over low heat, stirring occasionally. Add salt and sugar to taste.

5. When the cabbage is ready, put the mushrooms in the vegetables, mix and simmer for about 3 minutes.

That's it, the hodgepodge with mushrooms is ready. This is a tasty and light diet dish. Cabbage - a useful, indispensable for weight loss, for preparing healthy meals and available all year round vegetable.

Other cabbage recipes:

As well as mushroom recipes:

Bon appetit and be healthy! Leave your comments - feedback is very important!
Sincerely, Lena Radova

A rich hodgepodge with mushrooms is a hearty dish that perfectly warms up on cold rainy days. It is nutritious even without the addition of meat. Any mushrooms are suitable for soup.

Ingredients: 2 l of strong meat broth, 80 g of smoked sausage, 340 g of boiled-smoked brisket, 3 potatoes, 380 g of oyster mushroom, 2 onions, a handful of pitted olives, 3 tomatoes, coarse salt.

The broth is brought to a boil and added. Small pieces of potato are sent to it.
Mushrooms and onions are finely chopped. Together, they are fried in hot oil until cooked.
Sausage and brisket are cut in pieces larger than potatoes. They are also fried in a skillet until golden with mushrooms and vegetables. Next, pureed peeled tomatoes are laid out here.
When the mass thickens, it is laid out in the broth.

It remains to add salt, olives and cook the dish for a couple more minutes. A sprig of greenery will only emphasize the taste of the food.

With chicken hearts

Ingredients: 820 g of chicken hearts, 130 g of tomato paste, 7-8 large spoons of roasted honey mushrooms, 370 g of smoked sausage, 10-12 peas of black pepper, coarse salt, 7-8 barrel pickles, 4-5 potatoes, 3 sausages, 2 tomatoes, as many sweet bell peppers and onions, a full glass of cucumber pickle. How to cook a mushroom hodgepodge with offal is described below.

Sausage and sausages are medium-sized cut, and then fried to a crust. Cucumber sticks are added to them, together the products languish for a couple of minutes.
Freely chopped fresh vegetables, except for potatoes, are separately passivated. Tomatoes, before adding to the frying, get rid of the skin with boiling water. When the vegetables soften, they are poured with tomato paste and stewed for a couple of minutes.
Offal is cleaned of all unnecessary and boiled in salted boiling water until cooked.
Then, frying from the first and second steps, potato cubes, pickle, honey agarics, pepper and salt are sent to the pan to them.
After boiling, the soup simmers over low heat under a lid for about half an hour.

Served with fat sour cream and a slice of freshly baked bread.

Mushroom hodgepodge with sauerkraut

Ingredients: a kilo of sauerkraut, onion, 2 barrel pickles, 3 large spoons of tomato paste, a handful of olives or olives, a pound of any mushrooms, a pinch of sugar, salt, a mixture of peppers.

Cabbage is washed with water so that it is not too acidic. Then she languishes in a large pan with tomato paste and a small amount of vegetable oil.
After a couple of minutes, onion cubes and straws of pickles are poured here. The components of the pot are poured with a small amount of water and stewed until soft.
In another pan, mushrooms are boiled: fresh - 12-15 minutes, dried - about half an hour. Water is salted immediately.
The contents of the first pan are transferred to the prepared mushrooms. Sugar, chopped olives or olives, a mixture of peppers are added to this.

Served with mushroom and hot cabbage with homemade sour cream.

Vegetarian option

Ingredients: 3 onions, 5 large spoons of tomato paste, 3 pickles, 30 g of dried porcini mushrooms and 230 g of any fresh, fresh garlic to taste, a handful of olives or olives, 3 potatoes, sweet paprika, salt, ground cumin.

Dry mushrooms are soaked for half an hour in warm water.
Fresh ingredients are cut into plates and fried with onion cubes, chopped garlic, salt and seasonings. When the mushrooms in the pan decrease in size, you can add a little water to them and simmer the products together for 7-8 minutes.
Potatoes and shredded dried mushrooms are poured into a pot of water. The capacity goes to the stove.
Last of all, a paste of their tomatoes, chopped olives or olives, slices of cucumbers is sent to the pan.

The contents of the container are transferred to the pan. The soup is salted and boiled until the potatoes soften.

Solyanka soup with different types of mushrooms

Ingredients: 5-6 fresh champignons, 60 g of dried porcini mushrooms, 120 g of salted and as many fresh mushrooms, 3-4 garlic cloves, carrots, 2 barrel pickles, onion, a large spoon of tomato paste, 1/3 cup brine cucumbers, a handful of olives, a pinch of sugar, coarse salt, fresh herbs.

From crushed carrots, garlic and onions, frying is prepared in any oil. When the vegetables are gilded, a paste of tomatoes and coarsely grated pickles are laid out in the pan.
After a couple of minutes, the solution from the pickles is poured. The mass languishes over medium heat for 12-14 minutes. In the process, it is salted, sugar. You can add any seasoning.
All mushrooms are chopped and sent to cook. The dried product must first be soaked in cold water for a couple of hours.
Ready mushrooms are extracted from the broth and finely chopped. The liquid is filtered. They return to the broth again.
After another 10-12 minutes of cooking, the contents of the pan and whole olives are transferred to the pan. To taste soup, hodgepodge with mushrooms is salted.

Served with plenty of chopped greens.

In a slow cooker

Ingredients: 1.5 kilograms of any fresh mushrooms, a large slice of butter, 2 tbsp. flour, large onion, 4-5 tomatoes, a handful of olives or olives, salt, a mixture of peppers.

Mushrooms are washed, cleaned and finely chopped.
In a bowl of a “smart pan” butter is heated, mushroom pieces and onion cubes are fried on it. For this, a frying program is suitable.
Flour is added to the mushrooms and onions. After a couple of minutes, mashed tomatoes without skin are laid. As well as halves of olives or olives, a mixture of ground peppers, salt.
The mode changes to “Soup”, after which 2 liters of water are poured into the bowl.

The dish is preparing for 14-17 minutes.

Solyanka with mushrooms and cabbage - harvesting for the winter

Ingredients: a kilo of oyster mushroom and the same amount of fresh cabbage (white), half a kilo of onion, sweet bell pepper and carrot, a large spoon of sugar, 2 large tablespoons of salt, small. a spoonful of tomato paste, 3 large tablespoons of vinegar, 4-5 peas of allspice, bay leaf.

Cabbage and carrots are chopped with a shredder. Sweet pepper is cut into a small cube.
Vegetables are fried in hot oil until golden brown.
Mushrooms are finely chopped and boiled in salted boiling water for 7-9 minutes. Then they are fried together with miniature onion cubes in a separate pan until the vegetable slices are soft.
Products from the last two steps are combined in a common bowl. Salt, sugar, bay leaf, pepper are poured here.
After adding tomato paste, the mass is poured into half a glass of boiling water and stewed under the lid for about half an hour. During this time, all liquid from the container should evaporate.
Vinegar flows in. Bring to a boil and let the food boil for 3-4 minutes.
It remains to spread the hodgepodge of cabbage with mushrooms for the winter in prepared jars and roll up.

Keep containers in a cool place.

Winter harvest with carrots and peppers

Ingredients: a kilo of forest mushrooms, a pound of fresh cabbage, 2 kg of fresh tomatoes, a pound of sweet red bell pepper, 1.5 pounds of white onion and the same amount of carrots, 340 g of bitter capsicum, 6-7 allspice peas, 60 -70 g of coarse salt, 110 ml of table vinegar, 2-3 leaves of laurel.

Mushrooms need to be boiled in advance, put in a colander. When liquid drains from them, the product is cut into thin strips.
Tomatoes are peeled and cranked through a meat grinder. If you want to facilitate the task, instead of fresh vegetables, you can take 320 g of tomato paste without additives. It is bred in the same amount of filtered water.
The remaining vegetables are chopped with a thin straw, after which they are folded into dishes with a thick bottom and walls. If tomato paste with water is taken instead of tomatoes, then it is poured to the rest of the ingredients already at this stage.
Components are salted and left under the lid over medium heat for 40-45 minutes.
Next, all declared spices and seasonings are added to the pan, and table vinegar is poured. The resulting mixture is stewed for another 6-7 minutes.
The treat is laid out on prepared banks. Capacities are rolled up with metal caps.

The conservation season, when housewives turn their kitchens into small factories of almost industrial proportions, is considered one of the hottest. One of the most common types of workpieces is cabbage hodgepodge: with mushrooms, with carrots, with bell pepper, the range of ingredients is very extensive. We suggest you familiarize yourself with traditional and original ways of preserving vegetables for the winter.

The recipe can be safely called a classic of the genre, as it uses a traditional set of products, which includes cabbage, tomatoes (or tomato paste) and mushrooms.

Ingredients:

4 tbsp with a slide of tomato paste;
A kilogram of mushrooms;
2 kilograms of cabbage;
200 g onion;
A glass of oil and water;
40 ml vinegar (9%);
4 peas of pepper;
1.5 tbsp Sahara;
1 tbsp salt.

A step-by-step recipe for cooking cabbage with mushrooms for the winter:

1. After chopping white cabbage, put it in a cauldron with 200 ml. oils.
2. Mix 250 milliliters of water with vinegar and pour into a cauldron. There we throw pepper, cloves.
3. Stew everything on low heat for half an hour.
4. The time has come for tomato paste: before adding to the cauldron, mix it with salt and sugar.
5. It is important that only tomatoes are part of the finished paste!
6. Stew again: now 15 minutes.

After 45 minutes from the beginning of the preparation of the hodgepodge, we send mushrooms to the bowl. They must be boiled until fully cooked, cut into pieces, and then fry together with onions in vegetable oil. The process, not taking into account the time of boiling mushrooms, will take 5-7 minutes.
Mushrooms, overcooked with onions, sent to the tub with cabbage. Stew for another 10 minutes and turn it off.

Solyanka: recipe with carrots

Solyanka is an amazing dish. It can be either an appetizer or a full-fledged second course. Also, the workpiece can be used as a vegetable base for the first and second courses.

Ingredients:

White cabbage: 1 kg .;
Boiled mushrooms: 800 gr.;
Carrots: 500 gr.;
Onion: 500 gr.;
Oil: 500 ml .;
Tomato paste: 4 tbsp .;
Apple cider vinegar: 15 ml .;
Lavrushka: 2 leaves;
Pepper: 7 peas;
Salt: 1 tbsp

How to cook a cabbage soup with mushrooms for the winter? To find out, follow the step by step recommendations:

1. Mushrooms, boiled in advance in salted water, fry in 100 ml. oil 25 minutes.

Mushrooms need to be fried so that the excess moisture that they acquired during boiling evaporates from them.

1. Mushrooms are fried, and we begin to process cabbage. It must be cut into thin strips.
2. We spread the cabbage into the cauldron and, pouring 200 milliliters of oil to it, simmer it over medium heat until al dente.

If you notice that the cabbage is fried, but not stewed, this is a clear sign of dry fruit. Therefore, it is necessary to pour a little water into the cauldron.

1. The mushrooms are fried, carefully remove them from the pan and here, adding another 200 milliliters of oil, fry the thin half rings of onions.
2. When it becomes soft, but obviously has not yet reached a state of full readiness, add carrots grated in a coarse grater to it.
3. Stew vegetables a quarter of an hour until soft.
4. While we fried onions with carrots, cabbage is ready to mix with the rest of the ingredients. Now it is slightly crunchy, but already quite soft and slightly transparent.
5. Mushrooms, onions with carrots are laid in a cauldron with cabbage.
6. Next we send tomato paste, lavrushka, peppercorns.
7. Slightly put out, try and add salt to taste.

The total extinguishing time of all ingredients in the aggregate is about 20 minutes after boiling.
The readiness of the hodgepodge is determined by the cabbage: it will become soft, transparent and stop crunching. At this stage, pour vinegar into the cauldron.
Stir the hodgepodge under the lid for another 5 minutes and turn it off.
We lay out the prepared hodgepodge with carrots and mushrooms in sterile jars, wrap it, turning it upside down and covering it with a blanket.

The solyanka turns out to be very tasty and juicy.

Solyanka with tomato sauce

Tomato sauce is an almost indispensable ingredient for hodgepodge. Of course, it is impossible to put it on one level with cabbage, but it is also not worth it to miss the taste qualities that it gives to the workpiece.

What is needed for a hodgepodge with tomato sauce:

1 kg. fresh mushrooms;
2 kg cabbage;
4 tbsp tomato paste;
100 gr. Luke;
200 ml. oils;
30 ml vinegar (9%);
2 cloves;
2 peas of pepper;
1.5 tbsp salts;
50 gr Sahara.

How to cook a hodgepodge:

1. Before chopping the cabbage, we subject it to the standard procedure: washing and drying.
2. We send it to a large stewpan, pouring oil and a small amount of water, put on moderate heat.
3. Do not forget to periodically stir the cabbage, simmer it at that pace for 30 minutes.

With a stirring frequency, do not overdo it. Since there is a great danger of obtaining a mushy mass instead of a hodgepodge with clearly defined pieces of vegetables.

1. While the cabbage is being stewed, we must prepare the mushrooms and onions. Pre-cleaned and washed mushrooms set to boil in salted water for 10 minutes. Do not forget to clean the foam. When ready, drain the water from the mushrooms.
2. Finely chop the onion and fry with the mushrooms in oil for 1 \\ 4 hours.
3. Ready onion-mushroom mixture is laid for cabbage along with tomato paste and spices. Stew again - now 15 minutes.

Vinegar is added to the hodgepodge 10 minutes before the stew is complete.
The dish can be laid both in an already sterilized container and sterilized cans in boiling water without screwed caps, but with pre-packaged dressing. In the second case, we sterilize the jars for 20 minutes.

Roll up the prepared hodgepodge, sterilized in accordance with all the rules, and wrap it with something warm until it cools.

Solyanka with tomato sauce, prepared according to this recipe, is well stored even at room temperature.

Vegetable Solyanka Recipe with Bell Pepper

We present you a hodgepodge with a rich ingredient composition that will appeal to even the most rigorous connoisseurs of homemade workpieces.

Ingredients:

Cabbage, carrots, onions, cucumbers, champignons: 1.5 kg each .;
Sweet bell pepper: 1 kg.;
Tomatoes: 2 kg.;
Sugar: 7 tbsp .;
Salt: 9 tbsp .;
Vinegar (9%): 250 ml .;
Lean oil: 180 gr.;
Lavrushka: 3 leaves;
Black pepper: 10 peas.

1. We process all vegetables: wash, clean, dry.
2. Vegetables to be chopped: cabbage, onions.
3. Cut carrots and cucumbers in circles.
4. Peppers and tomatoes, from which it is preferable to peel, slices.
5. Mushrooms - in thin plates.
6. Fry onions, carrots, mushrooms and cabbage in oil. The sequence of addition corresponds to the sequence of ingredients in this step. The gradual addition of vegetables for roasting is a guarantee of preserving the juiciness of vegetables.

Add the remaining ingredients to the finished mass, excluding vinegar.
After 40 minutes from the beginning of the quenching, pour the vinegar.
After boiling, turn off and immediately proceed to lay the hodgepodge in sterile jars.

A dish with sweet bell pepper is ready. Forgot to mention that it is recommended to take different shades of peppers for a beautiful aesthetic appearance.

The easiest hodgepodge recipe for the winter

The recipe, which will be presented below, can’t even be compared to billets to taste. The solyanka turns out fragrant, tasty and healthy, at the same time it is prepared in two ways. To implement the recipe, you will need a multicooker.

Ingredients for hodgepodge with fresh tomatoes:

Forest mushrooms: 350 gr.;
White cabbage: 700 gr.;
Onion: 200 gr.;
Carrots: 200 gr.;
Tomatoes: 1 fruit;
Salt: 1 tsp;
Unrefined sunflower oil: 50 gr.;
Acetic essence: 1.5 tsp;
Black pepper: 5 peas;
Lavrushka: 2 leaves.

We wash white cabbage, dry it slightly (you can just get it wet with a paper towel) and shred.
We choose the method of slicing carrots based on personal preferences. You can grind in a coarse grater or, for example, in Korean.
Mushrooms are preferably cut into strips. Boil for a quarter of an hour in salted water.
Onion cut into strips similar to straw mushrooms.
We add cabbage with a couple of a pinch of salt.
Pour unrefined oil into the multicooker bowl and spread the prepared mixture of onions and carrots into it. Cooking in the "Frying" mode for 15 minutes.
Now it’s time to add cabbage. We spread it in a dense layer on a vegetable frying. And languish in the previous mode for 15 minutes. Cabbage settles and you can add spices.
During these 15 minutes, during which cabbage with carrots and onions will be stewed, it is necessary to peel the tomatoes and cut into slices.
We send tomatoes and mushrooms, the remaining salt, and lavrushka to the bowl.
We put the slow cooker in the "Extinguishing" mode for 30 minutes.
At the sound of a signal pour in vinegar and mix. Another 5 minutes in the previous mode and you can turn off the hodgepodge with carrots and mushrooms.
Pack the solyanka in sterile jars, cork with lids.

After the hodgepodge has completely cooled, we put the jars in a cool place under the covers.

We prepare a hodgepodge for the winter in the east

Classical hodgepodge in the ingredient composition includes a fairly narrow list of spices. These include bay leaf, allspice or ground pepper, salt, sugar. But there is also a recipe for making hodgepodge according to oriental tastes. In this case, an extensive list of spices and seasonings is used.

Ingredient composition:

White cabbage: 2.5 kg .;
Mushrooms (previously boiled): 2 kg .;
Carrot: 1 kg.;
Tomatoes: 1 kg .;
Onion: 1 \\ 2 kg.;
Vegetable oil: 300 ml .;
Carnation: 3 umbrellas;
Basil: 1 tsp;
Coriander: 1/2 tsp;
Tarragon: 1/2 tsp;
Salt and herbs (dill, parsley) to taste.

1. Grind boiled mushrooms.
2. Remove the peel from the tomato and chop along with the onion.
3. Grind carrots into a coarse grater.
4. In a saucepan, we pass the vegetables: tomatoes, onions and carrots - in vegetable oil to a delicious golden hue.

We fry on a big fire. In this case, all the juice will remain inside the vegetable slices.

Add chopped cabbage to them. Pour the entire volume of vegetable oil.
Stew for 30 minutes, and add mushrooms to the stewpan.
At this stage, we also send spices to the stewpan.
Taste the stew time until fully cooked - taste - all vegetables must be fully prepared.
Just a minute before turning off, we send chopped greens to the stewpan.
We lay out the ready cabbage with mushrooms and tomatoes in sterile jars.

After the hodgepodge has completely cooled, we put the cans in the refrigerator under the covers. This is where the dressing prepared according to this recipe should be stored, since it does not contain vinegar and other acid.

Canned hot appetizer for the winter

Preservation prepared according to this recipe will appeal to connoisseurs of spicy, slightly sour dishes.

What is required:

Cabbage: 1 kg.;
Carrots: 1 \\ 2 kg.;
Fresh cucumbers: 1 kg .;
Onions: 750 gr.;
Tomato paste: 2.5 tbsp .;
Sugar: a glass;
Sunflower oil: 1 \\ 2 cups;
Salt: 1 tbsp .;
Table vinegar (9%): 125 ml .;
Chili pods: 2 pcs.;
Allspice: 3-4 peas;
Lavrushka: 2 leaves.

Step-by-step recipe for spicy hodgepodge with mushrooms and carrots:

1. Shred the cabbage and knead it with your hands.
2. We grind the carrots through a grater in Korean.
3. Freshly cut cucumbers thinly. Preferred shape: half circle.
4. Peel the chili seeds and cut into small cubes.

We process chili pepper only in gloves to avoid getting its juice in the eyes or other mucous membranes.

We mix cabbage, carrots, cucumbers, chili.
Add spices and spices. Also do not forget about tomato paste, butter and sugar with salt.
Put the finished mixture on the fire and simmer for 50 minutes.
5-10 minutes before turning off, pour in the vinegar and, after boiling, turn it off.
We lay out the finished preservation in sterile jars. Cork up.

We are waiting for complete cooling, which must necessarily take place at room temperature, under a blanket or blanket.

Spicy hodgepodge with cabbage and mushrooms in addition to a sharp aftertaste has a slight acidity and spicy aroma.

We wish you delicious culinary experiments with their successful implementation.