The end of summer and autumn is the time of home-made preparations for the cold season. Cabbage solyanka for the winter is a great example of this. A stew of tender cabbage sliced \u200b\u200bwith your favorite vegetables, spices and herbs. Cook it now, during the ripening period of the main vegetables! And in the winter you just have to put the hodgepodge out of the jar and warm it up. A delicious and cheap dinner for the whole family is ready! This saves not only money, because vegetables in stores are significantly more expensive in winter, but also the precious time of the hostess!

The main and unchanged ingredient in the hodgepodge, of course, remains late-class cabbage. Its leaves are not as loose as that of early cabbage, and therefore, harvesting from it will be better and longer stored.

Also, this snack does not exist without the addition of other products:

• carrot;
• onion;
• bell pepper of any color;
• green apple;
• fresh cucumbers;
• mushrooms;
• black radish;
• root celery or something else.

A variety of additional ingredients in a vegetable hodgepodge for the winter depends on your own taste. As well as the use of seasonings, spices and herbs. For the hodgepodge in banks for the winter, you can take a ready-made store seasoning for vegetables or independently make the following combinations:

• peas of black and allspice and bay leaf;
• mustard powder and black pepper;
• inflorescences of cloves, ground pepper and parsley;
• caraway seeds, cardamom and ground pepper.

These are examples of the most popular spice sets for vegetables, but you can mix others, taking them to your taste.

Having prepared and sliced \u200b\u200ball the ingredients, then you need to extinguish them in a saucepan over a fire and cork in jars. It is very important in the manufacture of home preservation to properly sterilize cans and lids. This can be done by a simple method - pour boiling water into a warm jar, and boil the lids in a saucepan. With this treatment, all your workpieces will be perfectly stored, and delight with their fresh amazing taste!

We offer you to get acquainted with the basic recipe for vegetable hodgepodge for the winter, as well as with the preparation of the workpiece - cabbage hodgepodge with cucumbers and another recipe - mushroom hodgepodge.

But, let's start with the classic basic recipe.

Taste Info Vegetables and greens

Ingredients

• White cabbage - 750 g;
• Onion - 2-3 pcs.;
• Sweet bell pepper - 2 pcs.;
• Fresh tomatoes - 4-5 pcs.;
• Tomato paste - 3-4 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Salt without additives - 1 tbsp. l .;
• Vinegar 9% - 2 tbsp. l .;
• Spices and seasonings - to taste;
• Sunflower oil - 100 ml.

How to cook a vegetable hodgepodge with cabbage and tomatoes for the winter

Cut white cabbage into thin strips. So it will quickly reach readiness when extinguishing. To do this, you can use a sharp knife with a cutting board or a special grater. Take cabbage of winter varieties for such a preparation, it keeps the cut form better, and cabbage for the winter will not only be stored longer, but will have a texture that is pleasant to the eye.


  Peeled peppers and onions into strips. For this hodgepodge, you can also use carrots or other vegetables to your individual taste.


  Take a pan with thick walls and a bottom and transfer the prepared cabbage to it. Pour half a glass of water. Put the cabbage on a slow fire so that it sags a little. Keep the lid closed. After 4-5 minutes, transfer the onion and pepper to the pan. Shuffle.

  Season the cabbage with salt and granulated sugar. Pour in sunflower oil. Put also chopped peeled tomatoes and pasta. Solyanka with tomato paste is more tender than without it. The workpiece will be even tastier if you add your favorite spices and herbs to the hodgepodge to your taste. By the way, it is recommended to scalp tomatoes for cleaning with boiling water, and cool in cold water. So the peel will come off them easier.

  Simmer cabbage in moderate heat for 30-40 minutes. It’s better to cover the pan lid.

Remove the pan from the stove and pour the vinegar into the hodgepodge. Shuffle. Now you can take a clean tablespoon from the pan and try. It turned out like a store! On clean, sterilized jars, spread the cabbage hodgepodge and cover with sterilized lids on top. Next, send the jars to the pan and fill with water, sterilize 0.5 l cans for 7-9 minutes.


  Remove cans of hodgepodge from the pan and seal with lids. Turn over the workpieces and keep in this form until completely cooled naturally.

Fresh cabbage hodgepodge is stored for the winter in jars in a cool basement or pantry.

Teaser network

Cabbage solyanka with mushrooms for the winter

Adding mushrooms to a simple vegetable hodgepodge makes it more diverse and satisfying. Mushrooms can be taken any fresh forest. Porcini mushrooms, aspen mushrooms, and chanterelles, and oyster mushrooms will do. This recipe uses moss flies. Their pre-treatment is no different from peeling porcini mushrooms. And the taste is not inferior to other forest mushrooms. Having taken such a mushroom hodgepodge from the cellar in winter and warmed it up, you can enjoy it as an independent dish or use it as a side dish.

Ingredients:

• Cabbage - 800 g;
• Tomatoes - 2 pcs.;
• Carrots - 1 pc.;
• Onions - 2 pcs.;
• Mushroom mushrooms - 1.5 kg;
• Sunflower oil - 200 ml;
• Salt - 2 tbsp. l .;
• Vinegar 9% - 2 tbsp. l

Cooking:

1. First prepare the moss flies. Manually peel each mushroom with a small knife. Look at the leg and hat so that the fungus does not fall into the worm. Then remove the dark spots, if any. The legs can be cleaned with a housekeeper. And the moss flys need to remove the spore layer under the hat. This layer, often overripe and stewed in a hodgepodge, it will taste unpleasant. If the mushrooms are small and young, this layer can not be removed. The top film can be removed from the hat, but this is not necessary with the moss flies.
2. Then wash the mushrooms in cold water and soak for 10 minutes in a cup. If dirt remains on them, it will sink to the bottom. Take out the mushrooms and put them on a colander or sieve so that all the water in the glass. After that, cut the flywheels into thin slices and soak in cold water again. Mix and pull the chopped mushrooms with your hands. Transfer to pan and pour cool water again. Put the treated mushrooms boil in slightly salted water.
3. Peel and wash all vegetables for mushroom hodgepodge. Thinly chop the cabbage and put it in a separate pan to prepare a hodgepodge with mushrooms. Cut the onion into strips, and grate the carrots on a grater.
4. Add the onions and carrots to the cabbage. Pour a glass of hot boiled water into the pan.
5. Cover and simmer for several minutes.
6. In the meantime, chop the tomatoes finely. They can be further cleaned of the skin, but if their skin is thin, this can not be done.
7. Add the tomatoes to the hodgepodge.
8. Pour in sunflower oil and add salt.
9. Stir and simmer for about 25 minutes.
10. Then use a slotted spoon to remove the cooked mushrooms and transfer them to a pot with a hodgepodge. You do not need to rinse the mushrooms.
11. Stir and simmer another 15 minutes. Add vinegar and mix. Remove the pan from the stove.
12. Immediately put the hodgepodge in jars sterilized with boiling water and cover with sterilized iron lids.
13. Now send the cans of hodgepodge for sterilization to a wide pot of hot water. Place a soft cloth or dishcloth on the bottom of the pan. This is necessary so that they do not burst. With slow boiling water in a pan, sterilize cans of half a liter for 7-9 minutes.
14. After that, carefully pull the cans onto the table. Cork tightly and turn over. Place in a warm place under a blanket or a thick layer of paper for cooling.

Store such cabbage and mushroom salad in a cool place.

Solyanka for the winter with cucumbers and cabbage

Solyanka with cucumbers is a delicious winter snack. Adding cucumbers to cabbage makes the hodgepodge interesting in taste. It can be safely served to the table as a salad for a casual lunch or a festive dinner.

Ingredients:

• Fresh cabbage - 1.5 kg;
• Onions - 1 kg;
• Carrot - 1 kg;
• Bell pepper - 1 kg;
• Tomato paste - 3 tbsp. l .;
• Fresh cucumbers - 700 g;
• Sugar - 1 tbsp. l .;
• Salt without additives - 2 tbsp. l .;
• Sunflower oil - 200 ml;
• Bay leaf - 3-4 pcs.;
• Peas of black and allspice - 2-3 pcs.;
• Vinegar 9% - 3 tbsp. l

Cooking:

1. All vegetables prepared for hodgepodge must be sorted and washed under running cool water. Vegetables that are damaged by pests or rotten will not work.
2. Then clean them, cut off all the excess: seeds and stalks.
3. Finely chop the white cabbage or pass through the combine. You can also use a special grater.
4. Rub a carrot on a regular coarse grater.
5. Cut bell pepper with a knife into thin strips.
6. Also, chop the onions and cucumbers into strips. If the cucumbers are large, it is better to first cut off the rough skin. By the way, pickles will not work here. They are best used on a regular hodgepodge, and not as a preparation for the winter.
7. Pour a tablespoon of sunflower oil into a small pan and transfer the onions and carrots to it. Put the pan on the fire and pass until the color changes slightly.
8. Put cabbage and pepper in a large pot. Add a glass of hot water and simmer for 5-10 minutes. Then add the sautéed vegetables to the cabbage.
9. Pour in vegetable oil. Add the peas of allspice and black pepper. As well as sugar and salt. Stir and simmer for 10-15 minutes over moderate heat with the lid almost closed.
10. Then add chopped cucumbers to the hodgepodge. Stir and simmer. Watch the color of the cucumbers. As soon as it changes a little (this can happen in 10-14 minutes), pour vinegar into the hodgepodge.
11. Stir and simmer another 3-4 minutes. Then carefully place the snack in pre-sterilized jars and cover with lids treated with boiling water.
12. Sterilize the jars in a pot of hot water for about 10 minutes. Then tightly close the jars with lids. Turn them over and place them in a warm place for cooling.
13. And after that, transfer the cans to a cool underground or basement. Although in the refrigerator they will be stored wonderfully.

Prepare the hodgepodge in jars according to any of those suggested by the recipe and use it in the winter to make soup, it can also be served as a salad. To make a soup of hodgepodge, you need to cook meat broth or use stew, add chopped potatoes and use ready-made canned hodgepodge, it’s very easy to cook soup with such a preparation, but it turns out appetizing and tasty.

Do you like all sorts of soups, as well as vegetable preparations? You think, what else could be so tasty to conserve for the winter? If everything is correct, then this article is for you! If not, then pay attention to this material anyway. And all because here we will prepare a hodgepodge in banks for the winter. Tasty - lick your fingers!

Solyanka is a great soup with an infinite number of recipes. I would eat it every day, but there is not always time to cook. Yes, and laziness also has an effect here.

And here winter conservation comes to the rescue. He made a vegetable base (it is dressing, frying, etc.), rolled it into jars. In winter, it remains only to put the contents in a pot of boiling water, cook a little - the hodgepodge is ready!

It is also worth noting that often on the Internet you can find 2 variations of hodgepodge. The first is soup, and the second is the second dish, which is a stew with or without meat. So, from these blanks you can also make different hodgepodge. Here you have soup, a winter salad, and the second, and a side dish for something. All in all, this is a very versatile dish!

Below you are offered a selection of step by step recipes with photos. They are the most popular, tastiest and simplest. In addition to them, I recommend watching videos with the most visual cooking process.

Recipes

Delicious hodgepodge with mushrooms for the winter (with cabbage)

Mushroom hodgepodge is especially popular among the people, and therefore we will start with it. Of course, besides mushrooms there are many other products: cabbage, carrots, onions and even bell peppers. In general, the whole assortment.

Any mushrooms will suit us: mushrooms, chanterelles, champignons, fresh, frozen, forest or store. The main thing is that you like them.

You can make soup out of this dressing, or you can just spread it on bread. It turns out an independent snack. The most for a variety of winter diet.

Essential Ingredients:

• White cabbage - 5 kg.
• Mushrooms - 2-2.5 kg.
• Sweet pepper - 1 kg.
• Carrots - 1 kg.
• Onions - 1 kg.
• Tomato paste (or sauce) - 450-500 ml.
• Vegetable oil (odorless) - 500 ml.
• Sugar - 200 g.
• Salt - 130 g.
• Bay leaf - 9 pcs.
• Vinegar (70%) - 1 tbsp. spoon;
• Water - 21 tbsp. spoon;

The indicated quantity is 9 jars of 1 liter each. If you don’t need so much, reduce everything by 2 times.

We cook without sterilization

1. We sort the mushrooms, wash, then cut into small pieces. It is not necessary to grind much, since they are here not only for taste, but also for appearance. Fill with water, set them to cook for 25-30 minutes until half-ready.
2. Finely chop the cabbage, grate the carrots on a coarse grater, cut the onions in half rings. From the bell pepper we clean the seeds, then finely chop.
3. We spread cabbage, carrots, peppers, carrots and onions in a large pan. We put everything on a slow fire, add 20-22 tablespoons of water (you can decoction with mushrooms). Stew so 1.5 hours. Be sure to stir so that nothing burns from below.
4. We spread the boiled mushrooms, tomato paste, pour in the oil, sugar and salt and bay leaves here. Stir and simmer for another 30 minutes.
5. We look at the readiness of cabbage with carrots - they should be soft. Add a tablespoon of vinegar essence or 7 tablespoons of vinegar 9%. Stir and simmer another 5-10 minutes.
6. While cooking a dressing for a hodgepodge, it was necessary to sterilize jars and lids. I recommend using cans of small volume - 0.5-1 liters just right.
7. Fill the jars with hot hodgepodge, then roll up the lids. That's it, now we turn the banks over and cover them with a blanket. Let it cool. These blanks can be stored both in cool and at room temperature.

Solid and hearty hodgepodge for the winter (with beans and tomatoes)

And here is a hodgepodge without mushrooms, but with beans. We’ll replace tomato paste with tomatoes, which will also perfectly affect the taste. Nothing more, everything is very tasty, satisfying, balanced!

If you wish, you can add garlic, hot pepper (ground or pod), as well as dried herbs.

We will need:

• Beans (red or white) - 1 kg.
• Tomatoes - 2.5 kg.
• Bell peppers - 1 kg.
• Carrots - 1 kg.
• Onions - 0.5 kg.
• Sugar - 1 cup;
• Sunflower oil - 0.5 l.
• Salt - 3 tbsp. spoons;
• Vinegar (70%) - 1 teaspoon;

Step cooking

1. Pre-pick and fill the beans with water for about 12 hours.
2. Scald the tomatoes with boiling water, then peel them off. Then they just need to be finely chopped.
3. Rid pepper from seeds, then chop it along with onions. Grate carrots, or chop into thin cubes.
4. Put all the chopped vegetables in a saucepan, pour in the swollen beans. This also includes oil, salt and sugar. Slowly bring to a boil over low heat. Cook from boiling for about 2 hours. Be sure to come up and stir from time to time.
5. At the very end, add a teaspoon of vinegar essence (or 6 teaspoons of nine percent vinegar).
6. Arrange freshly prepared hodgepodge in sterile jars, immediately close with sterile lids. Cover with a warm blanket and wait until it cools completely.

The simplest cabbage hodgepodge (for the winter)

In fact, this is no longer a hodgepodge, but simply a universal dressing that can be added to any soups. The basis here is cabbage. You can use both white and cauliflower.

As already mentioned somewhere above, such a vegetable harvest can also be used as an independent snack, both for everyday and for the festive table. Fragrant, spicy and beautiful!

Ingredients:

• Cabbage - 3 kg.
• Carrots - 2 kg.
• Fleshy tomatoes - 2 kg.
• Onions - 2 kg.
• Vegetable oil (preferably odorless) - 500 ml.
• Salt - 2 tbsp. spoons;
• Sugar - 1 tbsp. spoon;
• Vinegar (9%) - 5 tbsp. spoons;
• Bay leaf - 5 pcs.
• Ground pepper mixture - 2 teaspoons;

Start cooking

1. First, fill the tomatoes with boiling water, then immerse them in cold water. Now you can easily remove the skin. Next, the tomatoes are either finely chopped or scrolled through a meat grinder. Everyone has their own taste.
2. Finely chop the cabbage, chop the onion and grate the carrots. If you wish, you can add here a few cloves of garlic, or a couple of bell peppers.
3. We shift all the vegetables into one large pan, pour oil, pour salt, sugar, pepper, and bay leaves here.
4. We close the lid and turn on a low fire. Stew so (cook) for about 2 hours until all vegetables are ready. Naturally, at times you need to approach and mix.
5. 5-10 minutes before readiness, pour in the vinegar. Tomim a little more, stir - you can lay out on the banks. Banks and lids had to be pre-sterilized (boiling water, in the oven or in a double boiler).
6. We impose, then roll up the lids. Then we put the banks upside down, cover them with a kind of blanket from above, so that they slowly and gradually cool down.

Wonderful hodgepodge with cucumbers (recipe in jars for the winter)

In principle, this dressing can be used both for hodgepodge and pickle. Instead of cabbage, there will be fresh cucumbers. Preparing everything is just as simple and not very long.

The specified products will be enough for about 8 cans of 0.5 liter. This is 8 days you can cook delicious soups, spending a minimum of effort!

We need:

• Tomatoes - 1 kg.
• Cucumbers (pimply) - 1 kg.
• Carrots - 0.5 kg.
• Bell pepper - 0.5-0.7 kg.
• Onions - 0.5 kg.
• Tomato paste (or ketchup) - 500 ml.
• Vegetable oil - 300 ml.
• Sugar - 80 g.
• Salt - 2 tbsp. spoons (with a slide);
• Vinegar (9 percent) - 2-3 tbsp. spoons
• Black pepper, lavrushka, clove - to taste;

How to cook it

1. We wash all the vegetables well, and then chop. Cucumbers and tomatoes - in small cubes, pepper - thin straws, onions - half rings, and carrots can generally be grated on a coarse grater.
2. We fill the pan with vegetables, add sugar, salt and vegetable oil. Turn on a small fire, close the lid and simmer for about 1.5 hours. Add tomato paste and vinegar, mix and cook for another 20-30 minutes. We look at the readiness of carrots.
3. Banks washed in advance with boiling water, the lid too. We fill the cans to the edges and immediately close the lids. We cover it with some warm dense cloth and wait for complete cooling. Store in a cool dark place.

Since we are talking about another soup, here are more options. There are recipes with different ingredients, in general, for every taste.

Original dressing for hodgepodge with eggplant and cabbage (for the winter)

A spicy and very fragrant dressing, which can also serve as a delicious winter salad. Be sure to try if you like eggplant in different guises.

The sharpness is due to garlic and chili peppers. But if you want, you can not add them. By the way, here we can do without tomatoes and tomato pastes, because the color, as you see, turns greenish.

We will need:

• Eggplant (blue) - 1 kg.
• Cabbage (white) - 0.3 kg.
• Carrots - 0.3 kg.
• Bell pepper (green) - 2 pcs.
• Garlic - 5 cloves;
• Chili pepper - 1 pod;
• Sunflower oil - 60 ml.
• Vinegar (9%) - 3 tbsp. spoons;
• Sugar - 2 tbsp. spoons;
• Salt - 1 teaspoon (with a slide);
• Dried herbs to taste;

We cook and preserve

1. We wash the eggplants; peeling them is not necessary. Next, we grind them either into cubes, or else somehow.
2. Shred cabbage, peppers to get rid of seeds and stalks, then finely chop together with onions. Cut the carrots into thin circles.
3. We put all the vegetables in a pan, squeeze the garlic cloves here, add chopped hot pepper.
4. Turn on a small fire, add butter, sugar, salt. You can have some favorite spices and seasonings.
5. When the vegetable mass begins to gurgle, set the timer for about 1 hour. Then pour the vinegar and simmer for another 15 minutes until the carrots are soft.
6. By this time, sterile jars and lids should be prepared. We put our hodgepodge, twist (roll up) the lid. That's all, actually!

And here is a video on the topic

After reviewing the proposed recipes, you noticed that the principle of preparation is the same everywhere. It’s right, such winter twists do not differ in any special difficulties and originalities. They chopped it, put it out well and rolled it into cans. Hence the conclusion that you can diversify the dish only with new ingredients.

• You can add beans, corn, green lentils, pearl barley and other “dense” cereals. As a result, the bank will have almost a full-fledged soup! It remains only to add water.
• Instead of eggplant, you can take zucchini, instead of white cabbage - cauliflower (or even broccoli!). Replacing just one product, you will radically change the taste of the final dish.
• Vinegar was used everywhere. If for some reason you want to cook without it, then additional sterilization is required. Put it in jars, covered with lids, then put the jars in a water bath and wait about 20 minutes. Then you can already roll up the lids.

Hodgepodge recipes are simple, but I like this simple recipe the most. If you like vegetable winter salads, then a cabbage hodgepodge for the winter in banks you will like. In my family, her husband and children love her. Each puts in his plate two or three spoons and for dinner we eat one half-liter jar. It is very convenient, since it is no longer necessary to refrigerate and store the hodgepodge. The remaining jars await their time in the cool, dark pantry. I serve in spaghetti, to mashed potatoes and everyone is satisfied and full. To make the table varied in winter, I always uncork all sorts of goodies; the whole family always thanks me. I am happy to preserve all summer, and in winter we together choose what will open. But the cabbage hodgepodge always causes a lot of positive, and everyone often asks for dinner to get it from the cellar. I store all the blanks in the cellar, and there the temperature is good and there is enough space. Already made a lot of shelves and now I beautifully sort the whole preservation: separately fruits, vegetables and all kinds of salads. Today we will prepare a cabbage hodgepodge, from which you will lick your fingers.



Required Products:

- 2 kg. white cabbage
- 500 grams of carrots,
- 350 grams of onion,
- 3-5 pcs. peppercorns,
- 2 bay leaves,
- 20 grams of salt,
- 10 grams of granulated sugar,
- 1.5 liters of tomato juice,
- 15 grams of 9% vinegar.




  For shredding cabbage, to get long thin stripes. This is easy to do with a sharp knife with a thin blade. Before slicing cabbage we grind the knife, wipe it with a cloth and cut the cabbage.




  Grind the peeled onions in half rings, and rub the carrots, again peeled, through a grater.




  Pour the vegetables into the pan, salt and add granulated sugar to balance all tastes.




  Pour in tomato juice (I immediately indicated tomato juice, since tomatoes usually need to be taken more) and simmer for 35-40 minutes, pour 9% vinegar at the end of the stewing process and remove from heat for 2-3 minutes.




  Gently put the hot salad into the jars with a spoon and roll them with lids.




  Bon Appetite!

Severe frosts and generous snowfalls are not terrible when jars with homemade blanks lined up in an even row in the pantry. Similar strategic reserves for a rainy (and not rainy, too) day can be found in almost every Russian family. Among fragrant preserves, compotes, delicious tomatoes and pickled cucumbers there are jars of vegetable salads.

One of the most delicious salads for harvesting is hodgepodge. In fact, this is an ordinary stewed cabbage cooked with various vegetables or mushrooms. Sometimes a hodgepodge is used as a basis for cabbage soup and borsch, but more often it is simply eaten as a vegetable side dish for meat dishes.

Solyanka is prepared in different ways. In most cases, they take fresh white cabbage, onions and carrots for her. Fresh or dried mushrooms, pickled cucumbers, tomato paste or ripe tomatoes can be added. Solyanka turns out to be especially piquant when sauerkraut, pickles and mushrooms are used for its preparation.

Classic fresh cabbage hodgepodge

The most common white cabbage salad recipe for the harvest. For the dish you need to select weighty white heads of cabbage with thick juicy leaves. The number of ingredients is arbitrary, but when laying it is necessary to observe a proportion of two to one. That is, cabbage should be twice as much as other vegetables. Tomatoes, carrots, cucumbers and onions are taken in equal proportions.

Roasting oil, as well as spices and water, are based on a weight fraction of 1.5 kg. or on a bookmark of 9 kg. That is, if 1.5 kg are taken. onions, carrots, tomatoes, cucumbers and 3 kg. cabbage, then you need to use the specified amount of ingredients. If the bookmark is larger, then, accordingly, everything must be counted.

Ingredients:

• Ripe tomatoes.
• White cabbage.
• Carrot.
• Fresh cucumbers.
• Onion.
• Vegetable oil - 150 ml.
• Sugar - 200 g.
• Salt - 40 g.
• Table vinegar 9% - 100 ml.
• Water - 250 ml.

Cooking:

1. Prepare vegetables for bookmark. Chop the cabbage with a thin straw and mash it well so that it starts up the juice. Cut carrots, fresh cucumbers, onions and tomatoes into a large cube. If you use tomatoes - "cream", then you need to remove the hard peel from them. Do the same with overripe cucumbers.
2. Stir the vegetables evenly and put them tightly in an enameled pan. Bay leaves and peas of allspice and black peppers are best placed on the bottom of the dishes.
3. Mix all liquid components (water, vinegar, vegetable oil) and spices (salt, sugar). Pour chopped vegetables into the mixture.
4. Simmer over low heat for about an hour.
5. Sterilize the floor - and liter jars in the microwave, oven or just boiling water. Also sterilize and tin lids.
6. Put the solyanka in jars, roll up. Cans put under the blanket with the lid down until they are completely cool.

Fresh cabbage solyanka with pickles

The recipe is not much different from the previous one. The only difference is that in this embodiment, paprika is added and instead of fresh cucumbers and ripe tomatoes, unsalted tomato paste and crispy barrel cucumbers are used. The ratio of cabbage and other components is about one and a half to one. The exception is red bell pepper. It for one bookmark will require only about 500 g of net weight (without seeds and stalks).

Salt and spices are based on a weight of 1.5 kg.

Ingredients:

• White cabbage.
• Carrot.
• Onion.
• Barrel pickled cucumbers.
• Red bell pepper - 500 g.
• Tomato paste - 300 g.
• Sugar - 200 g.
• Salt - 30-40 g.
• Table vinegar 9% - 80 ml.
• Vegetable oil - 150 ml.
• Water - 500 ml.
• Bay leaves, allspice and black peas.

Cooking:

1. Chop all the vegetables into strips. If pickles are too large and overripe, then it is advisable to peel them from hard peels and seeds.
2. Put the vegetables in a large enameled pan, placing the spices on the bottom.
3. Mix vegetable oil and vinegar, dilute the tomato paste with water and pour the chopped vegetables with these mixtures.
4. Simmer everything over medium heat for about an hour and a half, avoiding the boiling of ingredients.
5. Place in small glass jars previously sterilized in any way.
6. Roll under a tin lid, put under a warm cover with the lids down until the contents cool down completely.

Sauerkraut mushroom hodgepodge

This recipe is also one of the most common ways to make mushroom hodgepodge. In principle, they are all very similar, there are only minimal differences in the set of spices and the type of raw materials used. For example, when stewing, usually only black or allspice and bay leaves are put in the hodgepodge, but there are also recipes with cloves, caraway seeds and fennel, chili peppers and fresh ginger. Mushrooms in a salad can also be different, like store mushrooms and oyster mushrooms, as well as forest mushrooms, honey mushrooms and even Russula.

Below is a recipe for mushroom hodgepodge with cloves and fresh summer mushrooms. Due to the spice, cabbage with vegetables acquires piquancy and unusual taste. If someone does not like clove aroma, then the dish will turn out delicious and with the usual spices.

Cloves are laid in a salad at the rate of one dried bud per 1 kg. chopped vegetables. The ratio of cabbage and other components is one and a half to one. It is also worth noting that if the recipe contains salty and pickled products, then salt and table vinegar require much less.

Ingredients:

• White cabbage sauerkraut with carrots.
• Summer honey mushrooms.
• Onion.
• Barrel pickled cucumbers.
• Unsalted tomato paste - 150 g.
• Vegetable oil - 50 ml.
• Salt - 40 g.
• Table vinegar - 50-70 ml.
• Sugar - 150 g.
• Water - 300 ml.

Cooking:

1. Go through summer mushrooms, remove their legs. Boil the remaining hats in salted water, cool and chop on shelves.
2. Onions cut into half rings and fry in vegetable oil along with mushrooms.
3. Chop cucumbers with a long strip. Squash sauerkraut from excess brine and mix with chopped cucumbers. If it is too salty, then it must first be washed in water.
4. Put in an enameled pan, pour vegetable oil and diluted tomato paste. Add spices and simmer over medium heat.
5. Roll under a tin lid in sterilized glass jars.

For all lovers of hodgepodge there is a winter dressing. It can be opened at any time and cook your favorite dish. Now the meat set in ready-made form is sold in stores, so it will not be difficult for you to cook a delicious solar oil. I am sure that the hodgepodge is prepared in every home, so you can cook it more often, because the cooking speed will decrease by two or three times. Harvest more jars with dressing and you will become the most skilled housewife! Recall that the last time we did.

Cucumber solyanka for the winter - recipe with photo

  Refueling Products:
- cucumbers - 300 grams;
- tomatoes - 300 grams;
- onions - 150 grams;
- carrots - 150 grams;
- greens (dill) - 50 grams;
- garlic - 3 cloves;
- vegetable oil - 150 grams;
- coarse salt - 2 tea. l .;
- granulated sugar - 3 tea. l .;
- 9% table vinegar - 1 tables. l




  Chop cucumbers into thin strips.




  Chop the tomatoes in the same way.




  To do this, you need tomatoes of hard varieties. Overripe tomatoes cannot be cut like that. Onion cut a quarter into rings.




  Rub carrots on a regular grater. I always add carrots to any first dish, so you can use it for dressing.




  Chop the garlic to make small pieces.




  Grind dill as little as possible.




  Mix everything.




  Pour in sugar.












  Pour with salt brine per 1 liter of water 2 teaspoons of salt. Pour in the vinegar. One 0.5 liter jar will need 0.5 tablespoons of vinegar. This amount of food is enough for two 0.5 liter cans. Sterilize the jars for 20 minutes and cover with lids.




Now you can use both iron caps and with a rubber seal. Available for every taste. My husband rolls iron cans with a special key, and if he is at work, I can safely use lids with a thread or with a seal. Cool dressing under the covers. Then remove it and the jars can be put in the cellar or in the pantry room. And in winter, on a frosty day, open a hodgepodge of cucumbers and cook the dish, because it will already have everything you need.




  It will be very tasty! Bon Appetite!
  So watch how to cook