First, let's select the mushrooms. As I already said, I use only tubular mushrooms in the hodgepodge. Their appearance is completely unimportant.

Clear mushrooms from large debris.

Legs of boletus and boletus boletus must be cleaned - remove the thin, dark top layer.

We take a large saucepan and cut our mushrooms into it, not very large. Next, pour about half a liter of water, no more, and put on fire. Within 5 minutes you will see that the mushrooms will begin to settle and the water will increase.

Boil the mushrooms for about 10 minutes after boiling, removing the foam from the top several times. We pour everything into a colander - we don't need water.

In the meantime, let's get to the vegetables. I do not prepare (cut) all the vegetables at once, because while the cabbage is stewing, I have enough time to do it.

Do not chop the cabbage coarsely. Put a large saucepan on the fire and pour 70 grams of vegetable oil. Toss in the chopped cabbage, make medium heat and fry it a little.

Personally, I like to fry a little at first, a few minutes, and only then simmer. Close the lid, make the fire minimal, sometimes remember and stir about it. In the meantime, let's take care of the rest of the vegetables.

Peel the carrots and cut into thin strips. This method is good for those who have a Berner grater - five minutes and the carrots are ready! If you are not a happy owner, then it is better to rub it on a grater - much faster than cutting it.

Pour 50 grams of vegetable oil into a preheated pan and fry the carrots over medium-high heat, stirring occasionally, stirring occasionally. Add it to the cabbage.

Wash the tomatoes and pour boiling water over them. Hold for about a minute, drain and fill with cold water already. After such manipulations, you very easily peel off the skin from them.

Peel the onion and cut into half rings. If the heads are large, it is better to use quarter rings. Pour 50 grams of vegetable oil into the same (after the carrots) hot pan and fry it a little too. Add to the saucepan with cabbage and carrots.

Cut the tomatoes not very finely, also fry a little (in the same pan) and add to the pan. Our strained mushrooms also go there.

Next, add tomato paste (I use ordinary tomato sauce sold in half liter jars, just make sure that the number of tomatoes in them is not less than 50%), salt, sugar, two types of peppers and a bay leaf, mix everything thoroughly and simmer for about 30 minutes Do not forget to stir, as all the resulting liquid rises to the top, and the bottom of the hodgepodge just strives to burn.

The vegetables should not be completely stewed; they will remain a little crispy. At the very end, add vinegar, mix well again and turn off.

Sterilize banks. Spread the salad hot.

I get about 4 liter cans. I will sterilize three of them with a ready-made salad. To do this, put cheesecloth or a rag in a large saucepan on the bottom (so that the cans do not run and beat against the bottom and against each other), put the cans, cover (but do not tighten) with sterile lids, pour hot water approximately along the "shoulders", bring to boil and sterilize the salad for another 20 minutes.

Then take it out and screw it tight. I always turn the cans over, cover them with a towel and hold them until they cool completely.

I store it in a cool basement, but in some year they stood just fine in the kitchen, in a cabinet, until winter.

Everything! Delicious winter (and not only) snacks for you! Bon Appetit!

The arrival of autumn in our family means walks in the forest and the beginning of mushroom hunting. Most of all, of course, we love to collect boletus mushrooms, they are also called expensive mushrooms. On a thick leg, they resemble heroes. It is not for nothing that strong people are called boletus. But you are not always lucky with boletus, and then you look for any other edible mushrooms in the forest. And when you bring home such a mushroom platter, then a mushroom hodgepodge for the winter is the right decision. The appetizer, I can tell you, is excellent. It goes well with hot potatoes, and as a salad, and it's good to have a snack for her on a holiday.

Any edible mushrooms are suitable for such a hodgepodge. White mushrooms, boletus mushrooms, aspen mushrooms, mushrooms, mushrooms, russula and even mushrooms are suitable. The advantage of the hodgepodge is that it can be prepared from broken mushrooms and their pieces. And as other ingredients, you can use various vegetables - cabbage, carrots, tomatoes, cucumbers. As a rule, mushrooms for hodgepodge are pre-boiled or fried. I sterilize blanks with mushrooms without fail, because I fear poisoning, so I do not publish recipes for blanks from mushrooms without sterilization.

And another advantage of mushroom hodgepodge is that it is very easy to cook. Even beginners can safely choose a recipe and get down to business.

olyanka with mushrooms and cabbage in jars - a recipe for the winter

The most popular recipes for mushroom hodgepodge are with cabbage, both of these ingredients go well with each other.

Ingredients:

• mushrooms - 400 gr.
• white cabbage - 1 kg
• bell pepper - 2 pcs.
• carrots - 3 pcs.
• onions - 2 pcs.
• tomato juice - 1/2 liter
• garlic - 2 cloves
• fresh herbs to taste
• salt - 1/2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar 9% - 2 tbsp. l.
• vegetable oil - 100 ml.

1. Chop mushrooms, peppers and onions at random, grate the carrots on a coarse grater. Chop the cabbage into thin strips. I shred cabbage using a special cabbage grater. But you can just cut it thinly with a knife.

2. We will fry all the vegetables in this recipe. There are no rules for frying, but nevertheless, it is advisable to fry mushrooms in one pan, and onions, carrots and peppers in another. Add chopped garlic to the mushrooms, mix and transfer them to a saucepan.

3. Separately fry the cabbage. Do not forget to add oil. The cabbage can be covered with a lid so that it is slightly stewed.

4. Put all the fried vegetables in a saucepan, pour in tomato juice on top, add chopped herbs, salt, sugar and vinegar. After boiling, simmer for 20-30 minutes over low heat under a closed lid. Do not forget to stir at the same time.

5. Place in sterilized jars. I am a little afraid to cook preparations with mushrooms without sterilization, therefore I recommend you not to be lazy and boil jars with mushroom hodgepodge.

Mushroom hodgepodge for the winter with cabbage - a delicious recipe from fresh mushrooms

The recipe for mushroom hodgepodge is also with cabbage, but the composition of the products is slightly different. There are no bell peppers or garlic in this recipe. It is very easy to remember - you will need 1 kg of all the ingredients, and 1.5 kg of cabbage.

Ingredients:

• mushrooms - 1 kg
• white cabbage - 1.5 kg
• carrots - 1 kg
• onions - 1 kg
• tomato sauce - 1/2 liter
• salt - 1 tbsp. l.
• sugar - 1/2 cup
• vinegar 9% - 100 ml
• vegetable oil - 300 ml.
• black peppercorns
• bay leaf - 2 pcs.

1. Chop the onions and fry them in a pan, adding vegetable oil. The onion should become soft and transparent.

2. Rub the carrots on a coarse grater and add to the pan to the onion. Fry over low heat, you can cover the pan with a lid and simmer for 20 minutes.

3. Add tomato sauce, salt, sugar, bay leaf and black pepper to the fried vegetables, stir everything well.

4. Clean the mushrooms, wash, chop and pre-boil for about 15 minutes. Then add the mushrooms to the onion with carrots and simmer over low heat for 5 minutes. We transfer the vegetables to a deep saucepan so that the cabbage can also fit.

5. Chop the cabbage into thin strips and add to the pan to the rest of the vegetables.

Add the cabbage to the saucepan gradually, in small portions, stir and, when the cabbage settles a little, add a new portion.

6. Mix everything, cover and simmer over low heat for about 20 minutes. To prevent the hodgepodge from burning, stir it occasionally.

7. 5 minutes before the end, pour in the vinegar. A delicious hodgepodge is ready.

The golden rule of cooking any dish is to trust the recipe, but still taste it yourself. And if anything is missing, add it to taste.

8. We sterilize jars with hodgepodge in a saucepan with hot water.

Delicious hodgepodge with mushrooms and cabbage - a recipe for the winter in a slow cooker

For those who have a slow cooker in the kitchen, I try to lay out cooking recipes in it too. This, of course, makes the work of the hostess easier, although it takes a little longer.

With olyanka with mushrooms without cabbage - recipe for the winter "lick your fingers"

Delicious mushroom hodgepodge with forest mushrooms, which we eat first. It is prepared without cabbage, I recommend trying to cook it.

Ingredients:

• mushrooms - 1/2 kg
• tomatoes - 4 pcs.
• carrots - 1-2 pcs.
• onions - 2 pcs.
• bell pepper - 3 pcs.
• salt - 2 tbsp. l.
• sugar - 50 gr.
• vinegar 9% - 30 ml
• vegetable oil - 100 ml.
• black peppercorns
• bay leaf - 2 pcs.

1. Cut the onions into half rings and fry in vegetable oil for about 5 minutes.

2. Add the chopped mushrooms to the onion, simmer all together for another 10 minutes.

3. Grate the carrots and add them to the onion with mushrooms. Stir and continue to simmer everything together.

4. It's the turn of the bell pepper. Cut it into strips and also spread it with vegetables.

5. Cut the tomatoes into small pieces and add them to the hodgepodge.

6. Mix everything, add salt, sugar, pour in vinegar. Cover the pot with the hodgepodge with a lid, reduce the heat and simmer for about 1 hour.

Mushroom hodgepodge with sauerkraut and pickles - a recipe for the winter

If you want to diversify the preparations from the hodgepodge with mushrooms, then this recipe will do more than ever. After all, sauerkraut and pickles give this dish a special pungent taste, and it is in this recipe that I recommend adding various spices for pungency and aroma - chili, cloves, allspice, or just use bay leaves.

Ingredients:

• sauerkraut with carrots - 2 kg.
• fresh mushrooms - 300 gr.
• onions - 300 gr.
• pickled cucumbers - 500 gr.
• tomato paste - 150 gr.
• vegetable oil - 50 ml.
• salt - 40 gr.
• vinegar 9% - 70 ml.
• sugar - 150 gr.
• water - 300 ml.
• bay leaf - 2 pcs.
• chili pepper - to taste
• cloves to taste

1. Any forest mushrooms are suitable for this hodgepodge, and if there are none, try cooking with champignons. We clean the mushrooms and boil until tender (20 minutes). We put it in a colander, let it cool and cut into thin strips.

If mushrooms are very difficult to remove from dirt and leaves, you can put them in boiling water and bring to a boil. All the dirt in the boiling water will rise to the top. With a spoon, remove the dirt along with the foam, and, throwing the mushrooms into a colander, rinse with running water. Boil clean water again, and cook the mushrooms in it until tender.

2. Cut onions into cubes and fry in vegetable oil.

3. Mix onion with mushrooms and fry a little more.

4. Chop pickled cucumbers arbitrarily - you want into circles, but want into strips.

If you don't have pickled cask cucumbers, it doesn't matter - pickled cucumbers will do as well.

5. Sour cabbage from the brine. You can rinse it with cold water if desired if the cabbage is already strong.

6. Put all the ingredients in a deep saucepan - cabbage, cucumbers, onions with mushrooms. We dilute the tomato paste with warm water and pour it into a hodgepodge. Add vegetable oil, salt, sugar and spices to taste. Mix everything well and simmer over low heat for about an hour. Sometimes it takes longer, depending on the cabbage. Try it, it should become soft.

7. At the very end, pour in the vinegar. We put it in clean jars and sterilize.

Mushroom hodgepodge with cabbage - lean recipe

In principle, this recipe is not much different from the previous ones, the same mushrooms, cabbage, but deliciously cooked. And if at the end of cooking you add a little vinegar and roll it into jars, you will get a hodgepodge for the winter.

Another dish in our collection of recipes and blanks. I adhere to the principle - less is better, but more varied. Therefore, I offer different versions of the same dish.

And I wish you pleasant walks in the autumn forest, various preparations and delicious tastings. And if you understand that it is difficult to master all the recipes alone, just share them with your friends. Then you can try everything.

Solyanka with mushrooms for the winter- a hearty, aromatic and tasty dish that can be served as a snack, but it will also become a full-fledged second course. In autumn, all the necessary ingredients are available to prepare such a blank, and the housewives have enough time for culinary experiments, and the presented recipe will help you not only to feed your family deliciously, but also to preserve the harvest.

It is a stewed cabbage with onions and carrots with the addition of aromatic forest mushrooms; in winter, you just need to open a jar, put the contents on a dish and serve.

Mushroom hodgepodge recipe for the winter

Even a novice hostess will master without unnecessary difficulties recipe for a hodgepodge with mushrooms for the winter, and the preparation will turn out delicious the first time. But in fact, you can start such a procurement at any time of the year, if you are a thrifty hostess, and have already stocked up on mushrooms, frozen them. The rest of the ingredients are also available year-round in the store, and the harvested vegetables from your site can also be stored year-round until the next vegetable season.

It is ideal for this recipe for a hodgepodge with mushrooms and cabbage to use forest mushrooms, they are more tasty and aromatic, but you can try to prepare a preparation with champignons or oyster mushrooms, which you can buy at your nearest store. Our version uses a mix of forest mushrooms, there will be boletus, boletus, and chanterelles with boletus, and you can add any that you collected during the autumn "quiet hunt".

It should be said about other components that will be used for cooking. We added vinegar as a preservative, we have this natural apple cider vinegar, but you can take table vinegar, but necessarily reduce its amount (the concentration of apple cider is 6%, table vinegar is 9%).

You can do without vinegar altogether, because we will add tomato paste, and there is enough acid in it. Vinegar must be added, if you do not have a suitable cool place to store the workpieces, if you will store the canning at room temperature, then it is imperative to add vinegar.

Cabbage - 1 kg

Mushrooms - 800 gr.

Carrots - 500 gr.

Onions - 500 gr.

Tomato paste - 100 ml

Vinegar 6% - 1 tbsp

Vegetable oil - 0.5 l

Lavrushka - 2 pcs.

Allspice peas - 7 pcs.

Coarse salt - 1 tablespoon

The amount of ingredients specified in the recipe is enough to prepare five half-liter jars of the finished product, so do not forget to prepare the container in advance, wash the glass walls thoroughly and put the containers for sterilization. Cabbage solyanka with mushrooms for the winter can be stored for 1-2 years, subject to the preparation technology, so do not neglect the correct sterilization of glass containers.

Cabbage solyanka with mushrooms for the winter

Let's start cooking by preparing the collected forest mushrooms. They must be sorted out and cleaned of debris, and then sent to boiling water and boiled. Boil the mushrooms for 40 minutes after boiling the water, then put them in a colander to drain excess liquid and put them in a pan. In vegetable oil, the fruits must be fried for 20 minutes, without covering the pan with a lid, so that the liquid evaporates.

We will not waste time, so while the mushrooms are boiled and fried, we will prepare the rest of the vegetables. Chop the cabbage into thin strips.

For cabbage, we need a cauldron or a saucepan with thick walls, put the dishes on the fire and pour a glass of sunflower oil, then put the chopped cabbage in the cauldron and simmer it over medium heat with the lid closed. If necessary, you can add half a glass of water to the cauldron if the cabbage juice is not enough. It is necessary to stew the cabbage until half cooked; it should not become too soft.

From the frying pan, the mushrooms must be transferred to any empty bowl, and the oil must be poured into the frying pan again (those 200 ml that we have left), and the onion must be sent to it. You can cut the onion as you like - in large or small cubes, half rings or quarter rings. Fry the onion over medium heat until transparent. After that, grated carrots must be sent to the pan. Simmer the vegetable mixture together, covered, for about 15 minutes, stirring occasionally.

You will get the most delicious hodgepodge with mushrooms for the winter, photo the recipe and step-by-step description will become your culinary assistants. But in fact, this recipe is no different from the classic stewed cabbage with mushrooms, with the exception of the addition of vinegar and other marinade ingredients.

The stewed vegetables must be transferred to the ready-made cabbage, and the mushrooms fried in oil must also be sent here to the cauldron. Now you can proceed to the final stage of cooking, in vegetable hodgepodge with mushrooms for the winter it is necessary to send spices - lavrushka, peppercorns and table salt. At the same stage, add tomato paste to the vegetable mixture. When choosing a paste, pay attention to the fact that it is as natural as possible, without a set of dyes and flavors.

In a cauldron, covering it with a lid, the mixture must be stewed for 20 minutes on minimum heat. Sometimes the mixture must be stirred, since there will be a minimum of liquid here, and the mass can easily burn. The readiness of the hodgepodge can be assessed by the cabbage: if it is soft, then the hodgepodge is ready. At this point, you can pour vinegar to the vegetable salad, mix again, hold on the fire for a couple of minutes, and proceed directly to the preparation.

The vegetable mixture must be distributed among the jars, hermetically sealed with lids and we leave the jars turned upside down under the blanket for a day. Now what? It remains to look forward to winter in order to try and make sure that it has an amazing aroma and taste.

Prepare a hodgepodge with mushrooms for the winter it is possible with champignons, using the same recipe. The champignons will need to be chopped, but not too finely, and it is better to leave small mushrooms whole, so their taste will not be lost against the background of other vegetables.

One of the most popular preparations that housewives make for future use is a hodgepodge with cabbage and mushrooms for the winter. It can be served as an independent dish or as a side dish - just warm it up. It is also used for preparing first courses.

Cooking features

Cooking any snack has its own subtleties, and a hodgepodge with cabbage and mushrooms is no exception.

• One of the main ingredients of the hodgepodge is tomatoes. Peel them off before cooking. It will be easier to do this if you pour boiling water over them or even immerse them in boiling water for a couple of minutes. However, tomatoes can often be substituted for tomato paste, where they are concentrated. In this case, the appropriate recipe must be selected.
• It is better to choose cabbage for hodgepodge from those varieties that are intended for long-term storage. Shredding it is preferably medium-sized. If you are negligent, the dish will come out unappetizing.
• Mushrooms for making a hodgepodge must undergo all the necessary processing: they need to be sorted out, cleaned of debris, washed, and if necessary soaked in acidified or salted water. After they must be boiled, removing the foam, until they sink to the bottom. It remains to be thrown in a colander, rinsed, wait until the water drains. Only then are the mushrooms ready to get into the hodgepodge.
• Any mushrooms are suitable for hodgepodge, but from porcini, boletus and boletus, the most delicious is obtained.
• If you darken cabbage with mushrooms a little longer, the hodgepodge will acquire a special taste, but it will become less useful.

You can store homemade hodgepodge in winter at room temperature, provided that it is decomposed in sterilized jars, and the recipe and cooking technology are exactly followed.

Solyanka with cabbage and mushrooms: a simple recipe

• mushrooms - 1 kg;
• fresh tomatoes - 0.7 kg;
• white cabbage - 2 kg;
• onions - 0.5 kg;
• vegetable oil - 0.25 l;
• vinegar (9 percent) - 40 ml;
• bay leaf - 2 pcs.;
• allspice peas - 2 pcs.;
• sugar - 40 g;
• salt - 20 g.

Cooking method:

• Prepare mushrooms, cut, boil until tender, remove with a slotted spoon and cool.
• Dip the tomatoes in boiling water for 3 minutes, transfer them to cold water, remove the skin. Cut into small pieces of any shape.
• Cut the onions into half rings.
• Remove large leaves from the head, remove the stalk, chop the cabbage.
• Heat oil in a cauldron, put cabbage, onions, tomatoes in it. Simmer for 50 minutes.
• Season with salt, sugar, mushrooms, vinegar, stir and simmer for another 20 minutes.
• Place in prepared jars. If the tomatoes, in your opinion, are not too sour, you can pour a little table (9%) vinegar on the bottom of each jar - a teaspoon per liter jar.
• After rolling, turn over the cans. After cooling, remove the hodgepodge for winter storage.

This is the simplest recipe for a hodgepodge, which is made from cabbage, mushrooms, onions and fresh tomatoes.

Classic recipe for hodgepodge with cabbage and mushrooms

• mushrooms - 1 kg;
• tomato paste (no salt) - 100 g;
• white cabbage - 2 kg;
• onions - 0.2 kg;
• vegetable oil - 0.25 l;
• table vinegar (9%) - 40 ml;
• water - 0.25 l;
• allspice (peas) - 4 pcs.;
• cloves - 2 pcs.;
• sugar - 40 g;
• salt - 30 g.

Cooking method:

• Chop the cabbage. Put it in a thick-bottomed saucepan, on the bottom of which you need to pour an almost full glass of oil (a little should be left for frying onions). Mix a glass of water with two tablespoons of vinegar and pour into a pot of cabbage. Put pepper and cloves in the same place. Simmer cabbage over low heat for 30 minutes.
• Mix with tomato paste, salt and sugar, add a little water if necessary and simmer for another quarter of an hour.
• Add mushrooms, boiled until tender and cut into small pieces.
• Fry the onion, cut into half rings in oil. Then fry the mushrooms with it for 5 minutes.
• Transfer the mushrooms and onions to the cabbage pot. Simmer the hodgepodge for another 10 minutes, after which it can already be laid out in banks.
• Close the jars filled with hodgepodge with metal lids, let them cool at normal temperature, then put away for the winter.

To taste, this hodgepodge will turn out to be slightly sour than cooked according to the previous recipe. In addition, it will have a specific spicy aroma inherent in hodgepodge, which is given to it by cloves and allspice.

Solyanka with cabbage, mushrooms and carrots

• mushrooms - 1.5 kg;
• cabbage - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• carrots - 1 kg;
• apple cider vinegar (6%) - 125 ml;
• vegetable oil - 125 ml;
• salt - 60 g;
• sugar - 40 g;
• ground black pepper - 5 g.

Cooking method:

• Wash, peel all vegetables, remove the skin from the tomatoes.
• Cut the pre-boiled mushrooms into strips, tomatoes into thin semicircles, onions into half rings.
• Grate carrots for Korean salads.
• Chop the cabbage finely.
• Pour oil into the cauldron, put all the vegetables in it, salt them and simmer over low heat for 40 minutes.
• Add sugar and pepper, vinegar, simmer for another 10 minutes and place in jars.
• After cooling, store the sealed jars in the pantry or cellar.

Mushroom hodgepodge with vegetables turns out beautiful and tasty. Due to the high content of different vegetables, it is also very useful.

Solyanka with cabbage, mushrooms and pepper

• mushrooms - 1 kg;
• cabbage - 0.5 kg;
• tomatoes - 2 kg (or 0.3 kg of tomato paste and 0.3 l of water);
• Bulgarian pepper - 0.5 kg;
• onions - 1.5 kg;
• carrots - 1.5 kg;
• bitter capsicum - 1 kg;
• bay leaf - 2 pcs.;
• allspice (peas) - 5 pcs.;
• salt - 60 g;
• table vinegar (9%) - 100 ml.

Cooking method:

• Cut the cooked mushrooms (already boiled) into strips.
• Peel the tomatoes and turn through a meat grinder or dilute tomato paste with water.
• Chop the rest of the vegetables into thin strips.
• Place the vegetables in a heavy-bottomed saucepan; if you are using pasta instead of fresh tomatoes, add it at this stage.
• Season with salt and simmer for 40 minutes.
• Add spices, pour in vinegar, simmer for another 5 minutes and place in jars. Close with metal covers, wait until it cools and put away for the winter.

According to this recipe, mushroom hodgepodge turns out to be quite spicy. It will appeal to those who like spicy dishes.

Cooking hodgepodge with cabbage and mushrooms for the winter is not a difficult task. Meanwhile, this dish is universal and is liked by almost everyone.

Hello, dear friends and guests of the site "I am a Selyanochka"!
Today I will share with you delicious and proven recipes for mushroom hodgepodge. Such preparations are very helpful when guests come, when there is no time to cook, and he just took out a jar and ate a delicious mushroom hodgepodge. You can make delicious soup, stew and many other delicious dishes from canned food, you can even bake a pie.

The mushroom time is in full swing, the hostesses are in a hurry to stock up, a couple more weeks and the mushrooms can finish growing. Although the weather is unpredictable, it will rain and warm, mushrooms will delight us for a long time.
Mushroom hodgepodge is good to cook with porcini mushrooms, it turns out incomparably. If there is no such luxury, we take boletus and boletus boletus.

Last year there was not such an abundance of mushrooms, I made a hodgepodge of boiled, frozen. It turned out tasty, did not feel the difference. So, if you don't have time now, boil and freeze the mushrooms, and as time appears, prepare a hodgepodge for the winter.

Mushroom hodgepodge "Vkusnyatina"

• 3 kg of boiled mushrooms in salted water
• 3 kg of cabbage
• 1 kg of carrots
• 1 kg of onion
• 0.5 l tomato paste or 1 l sauce
• 5 tablespoons of salt
• 5 tablespoons of sugar
• 150 gr vinegar 9%
• 0.5 l of sunflower oil

Shred cabbage and onions thinly, you can pass through a grater on a food processor, three carrots on a coarse grater.

Fry everything in sunflower oil, add boiled mushrooms, salt, sugar, paste, the rest of the vegetable oil.

We put on a slow fire and simmer for 1.5 hours. Add vinegar before the end of cooking.

While hot, lay out in sterilized jars and roll up, turn the jars over and let cool.

Store in a cool, dark place.

If you have doubts about storing the mushroom hodgepodge, then before you roll up the jars, sterilize them for 40 minutes in boiling water and then roll them up with iron lids. I skip this moment, since I take boiled mushrooms, and while it is stewing, all the microbes disappear.

Simple mushroom hodgepodge "Hurray!"

Solyanka turns out to be very tasty, it is easy and simple to prepare.

• 2 kg fresh mushrooms
• 2 kg of red ripe tomatoes
• 1 kg of onion
• 0.5KG
• 1 kg of cabbage
• 0.5 l of vegetable oil
• 3 tablespoons of salt and sugar without a slide
• 20 black peppercorns
• 70 g vinegar 9%

We carefully sort the mushrooms and rinse, cut into small pieces, boil in salted water for 20 minutes from the moment of boiling. Remove the foam during the boiling process.

Thinly chop the cabbage and onions, three carrots on a coarse grater, cut the tomatoes into thin slices.
We mix all the products except vinegar and simmer for 1.5 hours over low heat.

Before the end of cooking, add vinegar for 1-2 minutes. Without removing from the heat, lay out in sterile jars and roll up with iron lids. We wrap it in a warm blanket and leave it for 4-5 hours.

Store in a cool, dark place.

All preservation, in which mushrooms are present, is stored for no more than a year. Do not risk your health, next season prepare fresh hodgepodge with mushrooms. I advise you to cook as much as you can eat before summer.

Prepare delicious mushroom hodgepodge according to proven recipes, delight your family and guests with new dishes using this wonderful preparation. On the site you will find a delicious recipe for dried porcini mushroom soup, read.

The site "I am a selyanochka" wishes you bon appetit and good mood!

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Do you cook hodgepodge with mushrooms for the winter? Please write in your comments, share your experience.

I suggest you watch a video recipe for making a delicious mushroom salad - hodgepodge.