Preservation is very helpful when you want to diversify your winter table with delicious vegetable dishes. In the season, you will make the preparations, and then you don't know grief all winter - you open the jar, and that's the addition to any side dish is ready. Now we will tell you how to cook cabbage hodgepodge for the winter.

Cabbage solyanka for the winter with cucumbers

Ingredients:

• white cabbage - 1.5 kg;
• cucumbers - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• sweet pepper - 1 kg;
• carrots - 1 kg;
• vegetable oil - 120 ml;
• sugar - 1 glass;
• vinegar - 100 ml;
• salt - 4 tsp;
• black peppercorns, bay leaf - to taste.

Preparation

All vegetables are first washed well under running water, and then dried and peeled. Finely chop the cabbage, chop the pepper into half rings, the onion into cubes, and three carrots on a coarse grater. We also cut cucumbers with tomatoes into cubes. We put all the prepared ingredients in a large saucepan. Please note - it must be enameled. Add vegetable oil, sugar, salt and spices to vegetables. Bring the mass to a boil and then reduce the heat and cook the hodgepodge for about 1 hour. In this case, 5 minutes before the end of cooking, pour in the vinegar and mix. We lay out the finished hodgepodge in previously prepared sterile jars and roll it up. Then we turn them over and leave to cool. Store such preservation in a cool place.

Cabbage solyanka for the winter in a slow cooker

Ingredients:

• mushrooms - 300 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• cabbage - 1 kg;
• garlic - 2 cloves;
• tomato sauce - 1 glass;
• vegetable oil - 2/3 cup;
• salt - 1 tbsp. spoon;
• sugar - 1 tbsp. spoon;
• vinegar - 2 tbsp. spoons;
• bay leaf - 2 pcs.

Preparation

Finely chop the onion, three carrots on a grater. Finely chop the cabbage, lightly salt and mash it well with your hands. In the multicooker we set the “Baking” mode, the cooking time is 30 minutes. Pour about 20 ml of vegetable oil into a saucepan, put onion, fry it for about 10 minutes, then add carrots and cook for another 5 minutes. Now we spread the cabbage, add the oil and fry the rest of the time. Pour tomato sauce, sugar, salt, bay leaf into the multicooker saucepan and cook in the "Stew" mode for 1 hour. Pour vinegar into the finished hodgepodge, mix and lay it out in sterile jars and roll it up.

Cabbage solyanka with eggplant for the winter

Ingredients:

• white cabbage - 3 kg;
• carrots - 1 kg;
• tomatoes - 2 kg;
• onions - 1 kg;
• eggplant - 1 kg;
• vegetable oil - 300 g;
• vinegar - 100 ml;
• salt to taste.

Preparation

We chop the cabbage, we pass the tomatoes through a meat grinder, the onion can be cut into half rings, or you can cut it into cubes. Likewise, carrots can be grated, or can be cut into half rings or strips. Cut the eggplants into kettles. Now we put all the ingredients in a large saucepan, add salt and simmer for about 1 hour, then pour in the vinegar, bring the hodgepodge to a boil again. Now we lay it out in sterilized jars, roll them up, wrap them up and leave them to cool.

Cabbage solyanka for the winter with mushrooms

Ingredients:

• white cabbage - 3.5 kg;
• mushrooms - 5 kg;
• onions - 2 kg;
• tomatoes - 2 kg;
• vegetable oil - 3 cups;
• salt - 8 tbsp. spoons;
• black peppercorns and allspice - to taste.

Preparation

We wash and clean the mushrooms. Then boil them in boiling water for about 10 minutes. Cut the onion into half rings and fry in vegetable oil for about 12-15 minutes. Boil the mushrooms in boiling water for about 10 minutes. If there is no large container into which all the onions will immediately enter, then it can be fried in parts. Now we cut the cabbage. And put it together with the onions in a large saucepan, add the diced tomatoes and mushrooms. Also pour in the salt, pour in the remaining vegetable oil and mix everything well. We simmer the resulting mixture for about 50 minutes, and then pour it into sterile jars. If desired, you can add a few peas of allspice and black pepper to each jar. Now we cover the jars with sterile lids, but do not roll them up, but put them in a large pot of water to sterilize. After boiling water: half-liter 25 minutes, liter - 40 minutes. And only after that you can roll them up. We turn the jars upside down, wrap them up and leave them for about 24 hours, and then put them away for storage.

On cold winter evenings, you are tempted to have a snack with something tasty. And a great find for such a snack will be various blanks prepared in summer or autumn. They can complement a family dinner, make a great snack, dessert for tea or an ingredient for baking and other culinary experiments. Most of the blanks are quite simple to prepare, you just need to prepare the necessary products and adhere to simple tips. Let's talk about how a hodgepodge is prepared for the winter without mushrooms with cabbage.

Solyanka for the winter with cabbage without mushrooms

To prepare such a delicious preparation, you need to stock up on three kilograms of white cabbage, two kilograms of carrots, the same amount of onions and tomatoes. Also prepare half a liter of vegetable oil, three to four bay leaves, a couple of tablespoons of salt, a tablespoon of sugar and vinegar and a teaspoon of black peppercorns.

Remove the top leaves from the cabbage head and chop into thinner strips. Rinse the carrots, peel and grate them on a coarse grater. Peel and chop the onions in half rings. Pour the tomatoes with boiling water, remove the skin from them, then cut them into slices and remove the stalks.
Put all prepared vegetables in a saucepan of a suitable size, add sugar and salt to them, add vegetable oil and mix well. Send capacity
over low heat, bring to a boil and simmer for two hours. Add bay leaves and vinegar and peppercorns to a saucepan. Mix well.
Put the prepared hodgepodge in sterilized jars and seal. Turn them upside down and wrap them until they cool.

Solyanka for the winter without mushrooms with cabbage and pickles

To prepare such a blank, you need to prepare three kilograms of cabbage, one and a half kilograms of carrots, the same number of tomatoes, one kilogram of onions, and one and a half kilograms of pickled barrel cucumbers. You will also need half a kilogram of bell pepper, one hundred and fifty milliliters of vegetable oil, half a liter of water, eighty milliliters of vinegar, two hundred grams of sugar, thirty-five grams of salt, a few bay leaves and some black pepper, depending on your taste. Also use three hundred grams of tomato paste or sauce.

Combine water with vegetable oil, vinegar, tomato paste (or sauce), black pepper, bay leaves, sugar and salt.

Wash and peel all vegetables. Chop them: chop the cabbage thinner, grate the carrots, peel the tomatoes and chop them into slices, chop the onions in half rings, cucumbers into cubes, and peppers into strips.

Put all the prepared vegetables in a saucepan, pour over the prepared sauce. Simmer all ingredients over medium heat for an hour. Do not forget to stir the future hodgepodge from time to time. Place it in sterilized jars and roll it up. Turn the cans upside down and wrap until cool.

Solyanka without mushrooms with cabbage and zucchini

To prepare such a delicious dish, you need to use one kilogram of zucchini, carrots, tomatoes, onions and cabbage. You will also need a couple of tablespoons of salt, a tablespoon of sugar, one and a half cups of vegetable oil, and a tablespoon of vinegar.

The first step is to peel, wash and chop the vegetables. Peel and grate the zucchini and carrots on a medium grater (a Korean grater is perfect). Remove the skin from the tomatoes by dipping them in boiling water and cut them into small wedges. Peel and chop the onion in half rings. Chop the cabbage thinner.

Mix all prepared vegetables, put them in a saucepan. Send salt, sugar, vegetable oil and vinegar there. Put the saucepan on the fire, bring the mixture to a boil and simmer for twenty five to thirty minutes. Spread the finished hodgepodge in sterilized jars, roll up. Turn the jars upside down and wrap them well until they cool.

Solyanka for the winter without mushrooms with cabbage and fresh cucumbers

To prepare such a blank, you will need three kilograms of white cabbage, one kilogram of tomatoes, carrots, onions, cucumbers and bell peppers. Also use four tablespoons of salt, three to four cloves, three to four bay leaves, half a liter of vegetable oil, three tablespoons of vinegar.

Wash the cabbage, dry it and chop it thinner. Wash the tomatoes and cut them into small pieces. Wash the carrots, peel and grate on a fairly coarse grater. Peel the onion, wash and chop into thin half rings. Wash cucumbers, dry and cut into thin strips. Wash the pepper and also chop it into strips.

Combine all prepared ingredients with the exception of vinegar. Send them to a deep skillet and simmer over low heat for one hour. Do not forget to constantly stir the cooking hodgepodge. After that, pour vinegar into the pan, mix and put the hodgepodge in sterilized jars. Roll them up with lids, turn them upside down and wrap them well until they cool.

A vegetable hodgepodge for the winter is an excellent preparation that can be easily prepared on your own. It will appeal to all family members, and will be a good addition to second courses.

Green summer and golden autumn constantly give us different dishes: healthy vegetables, juicy fruits, colorful berries. Having fed up with fresh salads, wonderful dessert dishes and other delicacies, the hostesses of summer cottages begin to prepare for canning blanks for the winter. It is these cans that allow you not to feel the lack of vegetable food on the table in winter. Therefore, today we propose to get acquainted with the original recipes on how to cook a hodgepodge for the winter from cabbage.

Canning vegetables is considered the hottest period in the home kitchen, which is turning into a small factory. Many people use only family recipes for blanks, but even in this article they will definitely find something new for themselves. Try making a hodgepodge according to any of the recipes below. Your household will definitely appreciate the work!

This homemade hodgepodge cooks quickly. But it is incomparable with industrial canned food. The workpiece is very tasty, fragrant, healthy, original, beautiful. Moreover, this recipe for cooking hodgepodge with cabbage for the winter is very simple, since it does not contain a large amount of products.

Ingredients for cooking:

• 4 kg of white cabbage;
• 1 kg of carrots;
• 5 tbsp. l. salt;
• 0.5 cups of unrefined oil;
• 2 tbsp. l. granulated sugar;
• 1 kg of ripe tomatoes.

Manufacturing sequence:

1. Rinse the cabbage under water and chop it.
2. Rub the carrots on a medium / coarse grater.
3. Add salt, mix slightly.
4. Pour the vegetable oil into a saucepan.
5. We spread the mixture, simmer for 20-25 minutes.
6. Add sugar, salt and sliced ​​tomatoes.
7. We continue to simmer for another five minutes.
8. We put it in a sterilized dish and seal it with lids.
9. We wrap it in a blanket until it cools completely.

A simple and tasty cabbage hodgepodge is ready for the winter! But it is better to store it in a basement or refrigerator, as canned food does not contain vinegar.

Homemade hodgepodge recipe

This Russian dish is considered a traditional treat. It is very much loved at the dinner table. Vegetable hodgepodge with cabbage for the winter , cooked according to this recipe, it has a wonderful taste and unsurpassed aroma. At the same time, the workpiece is perfectly stored even in a room on a shelf for a long time.

Products:

• 2.5 kg of white cabbage;
• 2.5 kg of ripe tomatoes;
• 2 kg of onions;
• 1.2 kg of cucumbers;
• 2 kg of carrots;
• 1 kg of bell pepper;
• 1 cup of sugar;
• 1 cup vegetable oil;
• 4-5 st. l. table salt;
• 2-3 pcs. laurel leaf;
• spices to taste.

Cooking sequence:

1. Wash cabbage, cut into strips or three on a special grater.
2. We wash the carrots, cut them into slices.
3. Wash, remove seeds and cut sweet peppers into thin strips.
4. Cut the onions into rings.
5. We wash the cucumbers from the ground, cut them into thin cubes (2.5 cm x 0.5-1 cm).
6. Pour tomatoes over with boiling water and immerse them in ice water, remove the peel and three on a fine grater.
7. Fry onions and carrots in a deep bowl in vegetable oil until transparent.
8. Add the remaining vegetables and spices to them.
9. Simmer for about 40 minutes.
10. We lay out a tender vegetable hodgepodge of cabbage in pre-prepared sterile jars.
11. Top up with 9% vinegar at the rate of 1 tbsp. l. for 1 liter of workpiece.
12. We roll up the lids, turn over the cans, wrap something warm for a day.

When it cools down, you should take the jars to the pantry. They will do well until the next harvest. But, believe me, you will use this hodgepodge much earlier.

Eggplant and cabbage yummy

Do you know how to cook cabbage and eggplant hodgepodge for the winter? No? Well, then we'll fix it quickly now. By the way, the pickles are excellent. The bright colors of vegetables are pleasing to the eye, and the taste is such that it seems as if you are about to swallow your tongue.

Components:

• 3 kg of fresh cabbage;
• 1.5 liters of tomato juice;
• 1 kg of onions;
• 1 kg of carrots;
• 1.5 kg eggplant;
• 350 ml of unrefined oil;
• salt, spices to taste;
• 80 g vinegar 9%.

Manufacturing technology:

1. Shred cabbage on a coarse shredder.
2. Wash the tomatoes and twist them in a meat grinder.
3. Cut the onion into rings.
4. Cut the eggplants into 1x1 cm cubes, then add salt and leave for 15 minutes to drain the bitter juice.
5. With our hands we squeeze out all the bitterness from the blue ones.
6. In a deep saucepan with unrefined oil, stew all vegetables for 50-60 minutes.
7. Until the end of extinguishing in 5-10 minutes. pour in table vinegar;
8. We put it in jars and roll up the lids.
9. We turn the blanks over, wrap them under a blanket, give time to cool.

As a rule, after a day, the jars cool down and can be stored. But the hodgepodge will be usable only after two weeks. Then the vegetables will be completely marinated and will acquire their unique relish.

Cabbage solyanka with meat

A tender cabbage hodgepodge with meat, prepared for the winter according to this recipe, makes it possible to quickly serve a second dish on the table in winter. To do this, you just need to warm it up. Believe me, such preservation significantly saves the family budget and allows you to taste delicious healthy food from vegetables all year round.

Components:

• 1.5 kg of white cabbage;
• 700 g carrots;
• 300 g onions;
• 100 g of vegetable oil;
• 200 g tomato paste;
• 350 g of any meat;
• Salt, pepper and herbs to taste.

Cooking process:

1. Rinse the cabbage under water and chop it (not finely).
2. We wash the meat, cut it into strips, like on beef stroganoff, removing veins and films if necessary.
3. Cut the peeled carrots into rings.
4. Chop the onion in half rings.
5. Fry the meat in a saucepan for 15 minutes.
6. We spread all the other ingredients, simmer for 25-30 minutes.
7. We spread the hodgepodge in half-liter or one-liter jars, seal with iron lids.
8. Cover with a blanket and wait for it to cool.

Attention: preservation must be stored in a cool place: in the cellar or refrigerator! To store at room temperature, the jars must be placed in an autoclave for 30-40 minutes.

Mushroom hodgepodge

An appetizing cabbage hodgepodge with mushrooms prepared according to this recipe is used as a separate dish and as a filling for pies and pies. Be sure to cook it. This hodgepodge will advantageously complement cabbage preparations for the winter.

Products for cooking:

• 1 kg of white cabbage;
• 0.5 kg of champignons or oyster mushrooms (can be replaced with forest mushrooms);
• 0.2 kg of onions;
• 0.2 kg of carrots;
• 50 g of unrefined oil;
• 0.2 kg of ripe tomatoes;
• 1 tbsp. l. table salt;
• 1 tbsp. l. granulated sugar;
• 50 ml vinegar 9%;
• spices to taste.

Step-by-step instruction:

1. Shred the cabbage (the size of the shredder does not matter).
2. We clean the mushrooms, cut into slices.
3. We clean and cut the carrots into slices.
4. Scroll the tomatoes through a meat grinder or three on a fine grater without a peel.
5. Heat the vegetable oil in a deep saucepan.
6. Put the mushrooms with one chopped onion in a pan, quickly fry.
7. We transfer to a stewpan for stewing.
8. Fry the carrots, the remaining onions and cabbage (you can do it together, but better in turn).
9. Combine with mushrooms, add tomato juice, set to stew for 45-50 minutes.
10. Pour in the seasonings and cook until thick.
11. Pour in vinegar, simmer for another 5 minutes.
12. We lay out the mushroom hodgepodge in the jars, roll up with tin lids.
13. Cover the inverted jars with a blanket. Leave to cool.

It's so easy and simple to cook a hodgepodge with mushrooms and cabbage for the winter. The only thing you should know: If you are preparing a hodgepodge with forest mushrooms, they must be boiled for half an hour in salted water along with an onion before conservation. Then rinse and only then cut into slices.

Spicy cabbage hodgepodge "Ogonyok"

This recipe for cabbage hodgepodge for the winter is prepared without sterilization. Therefore, you will need to store the resulting pickles in the cold. But it's worth it. The taste of the blank is stunning. It is especially highly appreciated at various celebrations where strong drinks are consumed. Everyone likes this spicy, moderately sour appetizer.

Ingredients:

• 2 kg of cabbage;
• 1 kg of carrots;
• 2 kg of fresh cucumbers;
• 1.5 kg of onions;
• 5 tbsp. l. thick tomato paste;
• 2 cups sugar;
• 1 glass of sunflower oil;
• 2 tbsp. l. kitchen salt;
• 250 g 9% table vinegar;
• 2-3 chili peppers;
• 7-8 peas of allspice;
• 3-4 pcs. laurel leaf.

Cooking instructions:

1. Cut the cabbage into thin strips or chop it coarsely.
2. We clean carrots, three on a grater for Korean pickles.
3. Cut the cucumbers into slices up to 5 mm thick.
4. Cut the onions into thin half rings.
5. Mix the vegetables in a deep bowl thoroughly.
6. Add tomato paste, oil, sugar, salt and all spices according to the recipe.
7. We put on fire for extinguishing for 40-50 minutes.
8. In 5-10 minutes. until the end of stewing, pour out the vinegar, let it boil.
9. We put the hodgepodge in jars, cork it.
10. Turn the cans upside down and cover with a warm blanket.

Cabbage solyanka for the winter "Ogonyok" is ready! But it is better to eat it not immediately, but to let it stand for at least a few weeks. Then the vegetables will absorb salt, sweetness and sourness, and will give the brine their unique aroma.

Classic hodgepodge "Autumn in a bank"

If you don't know how to cook cabbage hodgepodge for the winter so that adults and children like the dish, use the classic recipe below . This assortment of vegetables not only looks delicious, but also tastes great.

For cooking you need products:

• 1.5 kg of cabbage;
• 1.5 kg of carrots;
• 1.5 kg of onions;
• 1 kg of sweet pepper (it is better to take multi-colored fruits, it's more beautiful);
• 2 kg of dense tomatoes;
• 1.5 kg of cucumbers;
• 1.5 kg of champignons (you can do without mushrooms);
• 7 tbsp. l. Sahara;
• 9 tbsp. l. salt;
• 250 g vinegar 9%;
• 180 g vegetable oil;
• 3 pcs. laurel leaf;
• 8-10 peas of black pepper.

Cooking technology:

1. We clean and wash all the vegetables.
2. Shred cabbage. It is desirable not shallow, so that it looks harmonious in combination with other vegetables.
3. Cut the colored peppers lengthwise into strips of 4-5 mm.
4. Cut the tomatoes into slices, like for a salad.
5. Cut carrots, cucumbers and onions into rings up to 4 mm wide.
6. Grind fresh mushrooms into plates, the thickness of which is no more than 5 mm.
7. Fry in sunflower oil, carrots, onions, mushrooms and cabbage. It is better to fry in turn. In this case, each vegetable will retain its juiciness inside itself.
8. Combine fried vegetables in a stewing pot.
9. We add all other products except vinegar.
10. We put on fire for extinguishing for 30-40 minutes;
11. Add vinegar a few minutes before the end of stewing.
12. Let it boil, put the assortment in the jars, roll it up.
13. Cover with a blanket until it cools completely.

Mushroom solyanka for the winter with cabbage and cauliflower is ready! By the way, mushrooms can be replaced with eggplants. It also turns out very tasty. In terms of volume, in this case, you must also take 1.5 kg. But it should be cut into 2x1 cm cubes. Then you need to add salt, let the bitterness drain and fry the eggplants.

To make the cabbage hodgepodge for the winter tasty and beautiful, you should follow some rules:

1. Fry vegetables over high heat. So the top layer will be "grabbed" by the crust, and all the juice will remain inside.
2. The hodgepodge should be stewed over medium or low heat, depending on the size of your burner and the volume of the saucepan / cauldron.
3. Stir occasionally when extinguishing. But don't do it too often or too intensely. Otherwise, you will get porridge instead of presentable cabbage preparation.

Cabbage solyanka for the winter is a tasty and satisfying vegetable preparation, which languishes for a long time with other vegetables, spices and tomato paste. Beans, mushrooms, beans, eggplants and cucumbers are most commonly used as additional ingredients. The basis of the hodgepodge - cabbage is better to use late hard varieties, because blanks from it are stored much longer than from soft summer varieties.

The hodgepodge is served both cold and warm. You can also put it in baked goods, season the first course, or add it to potatoes. The workpiece is well stored for a long time, so it can be prepared in sufficient quantity. To be able to enjoy its rich vegetable flavor all winter long.

A simple recipe for cabbage hodgepodge with "Lick your fingers", which is distinguished by a minimum of ingredients and simple preparation.

Ingredients:

• 0.4 kg of any mushrooms;
• 1 kg of cabbage;
• 350 g carrots;
• 350 g of onions;
• 170 ml of vegetable oil;
• 170 ml tomato sauce;
• 2 tbsp table vinegar;
• 2 tbsp table salt;
• 2 tbsp granulated sugar;
• 8 allspice peas;
• 6 lavrushkas.

For cooking, we take cabbage forks, clean it from the upper flabby leaves and chop it.

Advice! Late varieties are often bitter, to avoid this, you need to pour the chopped vegetable with boiling water for 20 minutes.

We clean the carrots and onions. Three carrots, and cut the onions into small cubes. Brown the prepared root vegetables in a frying pan, preheating the vegetable oil there. When the vegetables become soft, put them in a saucepan along with cabbage, simmer over medium heat for about 40 minutes. To prevent the vegetables from burning, stir them occasionally.

Meanwhile, boil the mushrooms. If necessary, refresh the cut of the leg, clean it, rinse it under running water and cut it into pieces. In a saucepan with cold salted water (1 tsp salt per 1 liter of water), lower the mushrooms and heat the contents to 100 degrees. From the moment when the contents of the pan boil, until tender, they should be cooked for 5 to 20 minutes.

Advice! The mushrooms are considered ready when they sink to the bottom of the pot.

Put the mushrooms in a colander in a saucepan along with granulated sugar and table salt. Simmer for 10 minutes, lay in the tomato sauce, mix everything and simmer the hodgepodge for another 10 minutes. It remains to add vinegar, mix and stew the workpiece for another 10 minutes.

After that, we begin to distribute the hot mass into sterile jars. We fill the containers tightly so that less air remains. We roll it up, turn it over, wrapping it until it cools completely.

Cabbage solyanka in jars - a simple recipe

Have a goal to prepare a quick and tasty snack in jars for the winter? Then you should definitely pay attention to this simple recipe for cabbage hodgepodge.

Read also: Kuban salad for the winter - 5 cooking recipes

Ingredients:

• 1 kg of carrots;
• 4 kg of cabbage;
• 2 tbsp granulated sugar;
• 0.5 tbsp. vegetable oil (odorless);
• 1 kg of tomatoes;
• 5 tbsp table salt.

Rinse carrots and forks thoroughly. We chop the cabbage head with a sharp knife or a special shredder, and three carrots. Mix vegetables, lightly salt, put in a saucepan with vegetable oil, simmer with moderate heat for about 25 minutes.

We wash ripe tomatoes, cut out the stalks, cut the fruits into small slices. Add the tomatoes to the hodgepodge, stir, simmer for 5 minutes.

It remains to decompose the mass in a prepared glass container, cork and cool under a warm blanket. It is recommended to store the workpiece in the basement or in the cellar, because there is no vinegar in the composition.

Honey mushroom recipe

A universal blank with honey agarics is perfect for various dishes and as a separate snack. Solyanka comes out nutritious and tasty.

Ingredients:

• 1 kg of fresh cabbage;
• 0.5 kg of onions;
• 0.5 kg of honey mushrooms (boiled);
• 500 g carrots;
• 200 ml tomato sauce;
• 200 ml of refined sunflower oil;
• 1 tbsp. water;
• 2 tbsp table vinegar;
• 1 laurel leaf;
• 3-4 peas of black pepper;
• salt to taste.

We start the process by cleaning all the vegetable ingredients from the list. Three medium carrots. We chop the cabbage, and then mash it with our hands until the juice is released. Cut the onion heads into medium-sized cubes.

Fry the onions and carrots in vegetable oil until the vegetables are soft and the onions are slightly transparent. After putting the frying in another container, lightly fry the boiled mushrooms in the same pan.

In a large saucepan, combine the cabbage with the stir-fry and mushrooms. Add water to the vegetable mass, put spices, sauce, the remaining vegetable oil and table vinegar. Simmer the mass with medium heat for about 50 minutes.

Advice! To prevent the workpiece from sticking to the bottom, it is better to use thick-walled dishes and often stir the hodgepodge.

Add peppercorns and lavrushka to an almost finished dish. Distribute the mass over the steamed container, tighten with iron caps. Cool it by turning it upside down and covering it with a thick cloth.

Solyanka with butter

The product comes out spicy and satisfying.

Ingredients:

• 0.5 kg of cabbage and sweet pepper;
• 0.5 kg of onions, mushrooms and carrots;
• 150 g tomato paste;
• 3 large tomatoes;
• 1 tbsp. odorless oils;
• 0.5 tbsp. table vinegar;
• 0.5 tbsp. water;
• 3 buds of cloves and black peppercorns;
• 2 lavrushkas;
• ground ginger, chili and salt to taste.

If forest mushrooms are used in the recipe, then they must first be boiled in water with salt. And so that they have a pleasant aftertaste and aroma, you can add ginger, cloves and lavrushka.

Advice! Store mushrooms (champignons or oyster mushrooms) do not need to be boiled, it is enough to wash and cut them.

We clean and rinse the vegetables. Rub the carrots, chop the onion in half rings. Put the carrots in a bowl with heated oil and stew it a little with moderate heat until noticeably soft. Then add onion half rings, stir in and extinguish a little all together.

Read also: Tomato paste for the winter - 6 recipes

Put mushrooms, bell pepper strips, tomato cubes and spices for frying. We dilute the pasta with half a glass of drinking water and pour it into a saucepan. Put out the hodgepodge over low heat, about an hour and a half. 10 minutes before the end of the process, pour in the vinegar.

We put the hodgepodge in glass containers, twist it, store it in a cool and dark place.

Cooking with tomatoes without sterilization

Cabbage hodgepodge with tomatoes is not much different from freshly prepared hodgepodge of sauerkraut or fresh cabbage. When there is no time, you can quickly uncork the jar with this treat, especially since it is prepared without sterilization.

Ingredients:

• 2 kg of forest mushrooms (fresh);
• 2 kg of fresh tomatoes;
• 500 g carrots;
• 2 kg of white cabbage;
• 500 g of onions;
• 0.5 tbsp. table vinegar;
• 2-3 lavrushkas;
• a few peas of black pepper;
• some vegetable oil;
• salt to taste.

We rinse, clean the mushrooms, cut them into slices. My tomatoes, scald, immediately immersed in ice water. Then we peel the fruits, cut into small pieces.

Advice! Soft overripe tomatoes can simply be mashed with a blender.

Having freed the cabbage forks from the top leaves, chop it and grind it with salt. We clean the carrots, three on a grater. Cut the peeled onions into cubes or thin half rings.

We put a cauldron on the burner, pour a little vegetable oil. When everything is warmed up, lay and fry the carrots and onions a little. Then add all the other vegetables and spices. You can put any seasonings (coriander, hops-suneli and others).

We simmer the workpiece under the lid for 40 minutes. To prevent anything from burning, occasionally stir the mass with a spoon. At the very end, add granulated sugar, salt and vinegar. Mix everything well, put it in jars and immediately roll up the scalded lids with boiling water.

Cabbage hodgepodge with tomato paste and cucumber

Cabbage hodgepodge with tomato paste and has a high taste. It is especially good as an appetizer for "strong" drinks.

Ingredients:

• 2 kg of fresh cabbage;
• 5 tbsp tomato paste;
• 2 kg of fresh cucumbers;
• 1 kg of carrots;
• 2 tbsp. granulated sugar;
• 1.5 kg of onions;
• 1 tbsp. vegetable oil;
• 2 tbsp rock salt;
• 2 chili pods;
• 3-4 pcs. lavrushka;
• 250 g table vinegar;
• 7-8 peas of allspice.

We wash the cucumbers, cut off the edges, cut them into circles. We clean the carrots, rub them with long noodles on a Korean grater. We remove the husk from the onion, chop it in half rings. Cut the cabbage into strips of medium thickness.

We put all the vegetables in a basin. Stir thoroughly and transfer to a large dish for cooking on the stove. Add spices, herbs, pasta, simmer for 50 minutes. 10 minutes before the end of the process, pour in the vinegar, wait for it to boil, set it aside.

Without delay, distribute the hodgepodge among the containers, seal and cool under a warm cloth. Store in a cool room without access to light.

Cabbage goes well with meat, so a hodgepodge of these ingredients will turn out to be both tasty and healthy, as it is one of the dishes of proper nutrition. It can be cooked in one go and tasted right away, or canned and opened as needed.

Solyanka with meat

How to prepare a hodgepodge for conservation:

1. Cut the meat into 3 cm pieces, fry it until lightly browned in a saucepan in sunflower oil.
2. Chop the carrots for the Korean carrots. To keep the straws not very long, place the root vegetable slightly at an angle. You can grind it on a regular grater. Cut the onion into medium-sized pieces at random. Fry the vegetables in another pan, too, until browning.
3. Now add them to the meat, add salt and pepper to taste, stir. Put the cabbage there, in the pork stewpan. You can cut it into squares or strips. Stir, cook the dish further under a closed lid, stirring occasionally.
4. Remove the peel from the tomatoes, to do this, put them in boiling water for 30-40 seconds, after which it will be easy to remove the film. Chop the tomatoes finely, put them in the pan in which the carrots and onions were cooked before, fry them for 5 minutes over low heat. Then add sugar, add tomato paste, stir, cook for 3 minutes. Pour in hot water, put a bay leaf, keep on fire for a couple of minutes.
5. Pour the tomato sauce into the cabbage and meat, which have been on low heat under the lid for 15 minutes, stir and simmer the hodgepodge for an hour.
6. After this time, add the essence to it, mix and immediately place in sterilized glass jars, cover them with a lid and roll up. They should stand upside down, wrapped up until they cool completely. After that, canned food is stored in a cool place, where the temperature is + 3 + 12 ° C.

There should be increased attention to homemade canned meat, as well as to fish and mushroom ones. If sanitation is not followed, they can contain a dangerous microorganism that causes a disease called botulism. In an acidic environment, microorganisms die, therefore, vinegar and tomatoes must be added to the meat hodgepodge with cabbage, but this does not give a 100% guarantee. This is especially true for homemade preparations. Canning meat on an industrial scale is safer in this sense, since there is the necessary equipment and certain technologies.

If you decide for the first time to cook a hodgepodge for the winter with meat, you are not sure of complete sterility, you want to completely protect yourself, make a cabbage hodgepodge with vegetables. Having opened a jar in winter, you can eat it with gusto with freshly fried or stewed pieces of meat.

Solyanka with apples.The recipe was checked by the chef Mark Statsenko. Watch the video!