If you make a lot of different delicious preparations in the summer, then in the fall and winter you can quickly prepare a nutritious lunch or dinner for the whole family. One of the best options is hodgepodge for the winter in jars, the recipes are simple, and the result is excellent.

Cabbage hodgepodge for the winter, like a store

Today, stores offer customers a wide selection of various canned products. Unfortunately, hodgepodge is not always found, especially in small towns. Thick hodgepodge in jars is a very convenient product, you can cook many delicious nutritious dishes from it. And if you are not lucky enough to find it, then you can make a harvest for the winter yourself, cabbage hodgepodge will turn out like a store-bought one, even better.

To prepare hodgepodge, take the following ingredients:

• 2 kg fresh or sauerkraut;
• 5 pieces of large pickled cucumbers;
• 1 kg of carrots;
• 0.5 kg of onions;
• 2 kg of mushrooms;
• 0.5 liters of vegetable oil (preferably sunflower);
• 1 cup tomato sauce (you can make it yourself from tomato paste without starch and preservatives);
• 0.5 cups of 9% vinegar;
• 1 cup of sugar;
• 2 handfuls of salt;
• 1 st. a spoonful of ground black pepper;
• 5 pieces. bay leaf.

Cooking:

1. Remove the upper soft leaves from fresh cabbage, rinse the head, chop into thin strips. If you take sauerkraut, then you must first rinse it a little in cold water to remove excess acid. Drain in a colander, squeeze well to glass the liquid.
2. Mushrooms (any, but better forest ones), sort, wash, peel, boil in salted water for about 15 minutes. Drain the water, wait until it cools down a bit, and cut into thin slices in a separate bowl.
3. Peel, grate or finely chop the carrots.
4. Peel the onion, cut into cubes or thin half rings.
5. Grate pickled cucumbers or cut into small cubes.
6. Pour sunflower oil into a cauldron or pan with a thick bottom. A hodgepodge made from homemade unrefined oil will turn out especially tasty and fragrant.
7. If you have sauerkraut, first simmer it in a small amount of oil for about 20 minutes. And only after that add oil and add other ingredients. If the cabbage is fresh, then pour all 0.5 liters of oil into the cauldron, heat a little, add tomato sauce and mix well.
8. Add vinegar, sugar, salt, ground pepper and bay leaf.
9. Now put fresh cabbage, boiled mushrooms, carrots, onions, cucumbers and simmer over low heat for about an hour. The stewing time depends on the cabbage - if it is late, very hard, then it will take about an hour and a half to stew, adding water and stirring occasionally.
10. Prepare clean jars, sterilize them, you can in a double boiler. Scald the lids with boiling water.
11. Try the finished hodgepodge, add spices, if necessary, mix.
12. Now put the still hot billet into jars, roll up the lids.
13. Turn over, wrap in a warm blanket, let stand for several hours until cool.

Now you can easily cook a spicy hodgepodge based on any meat broth. She prepares like this:

1. Boil the peeled and chopped potatoes in the broth.
2. Add the contents of the jar, bring to a boil.
3. Add salt and pepper to taste, a little sugar, bay leaf.

You can also serve prepared hodgepodge as a side dish for the second or as a salad, appetizer.

Solyanka vegetable in half-liter jars

In the season of an abundance of various vegetables, it is so convenient and easy to stock up on vitamin hodgepodge for the winter. It will help you out more than once in winter, it is suitable as a base for soups, as well as vegetable stew, salad or an independent snack. According to the classic recipe, a vegetable hodgepodge with cabbage for the winter in jars is cooked for about two hours with the preparation of all the ingredients, and a few jars of fragrant preparations will soon replenish your stocks.

For vegetable hodgepodge with cabbage, you need to take:

• 1.5 kg of ripe tomatoes;
• 1.5 kg white cabbage (fresh);
• 1 kg of onions;
• 1 kg of carrots;
• 700 g of fresh cucumbers;
• 700 g of Bulgarian sweet pepper;
• 1 cup of sugar;
• 2 tbsp. spoons of salt;
• 0.5 cups of vinegar (9%);
• 0.5 cup vegetable oil (refined);
• Black peppercorns (to taste);
• A few bay leaves;
• Seasoning mix (to taste)

Cooking sequence:

1. First, rinse all vegetables in cold running water, then dry and peel.
2. Shred white cabbage into thin strips.
3. Peeled bell pepper pods, cut in half and cut across into half rings or lengthwise into long strips.
4. Grate carrots with large holes or cut into strips.
5. Cut fresh green cucumbers into small cubes.
6. Cut the onion heads in half, cut into cubes or half rings.
7. Cut ripe tomatoes into pieces of the size you usually like in a hodgepodge.
8. Now take a dish suitable for stewing, put the prepared vegetables there.
9. Pour in sunflower oil, mix, add seasonings, spices, salt. Vegetables will release juice, immediately dissolve sugar in it, stirring well so that it does not settle at the bottom during stewing. Then the sugar will not burn and will not spoil the taste of your dish.
10. Place the vegetables in a saucepan over medium heat and gradually bring to a boil. Then reduce the heat slightly and simmer, stirring, for an hour. Make sure the vegetables don't burn.
11. About 10 minutes before readiness, pour half a glass of vinegar into the hodgepodge, stir well.
12. Sterilize the jars, put the finished vegetable hodgepodge in them to the neck. It is most convenient to take jars for 0.5 liters.
13. Roll up with a key with sterilized lids.
14. Wait for the workpiece to cool slightly, then turn the jars upside down, wrap them in a thick blanket and leave until completely cool.

Vegetarians will especially like the preparation. Now, at any time of the year, you can easily make a quick soup - just boil potatoes in water, and then add a jar of vegetable hodgepodge, bring to a boil, season to taste, sprinkle with herbs, and the dish is ready.

Or you can just put the contents of the jar in a bowl, mix with chopped fresh herbs, season with unrefined fragrant oil, and you get a tasty and healthy salad. It's just a meal. Even cereals and pasta fed up over the winter will easily go with such an appetizer. Delight your family with a wonderful fragrant dish, pleasantly surprise your guests.

Solyanka for the winter of cucumbers

Solyanka is a spicy soup that combines the components of cabbage soup and pickle at the same time. It is boiled with different seasonings and is very much loved to be served at the table in many families. Unfortunately, cooking hodgepodge often takes a lot of time, especially for working housewives. But there is a great option - to prepare a thick soup in a concentrated form for the winter, and then it will be very easy to cook it, with a minimum of time and effort. You will have to tinker with the workpiece, but you will get an excellent result. Recipes for hodgepodge with cucumbers are usually very successful, because many people love delicious crispy cucumbers in ready-made soup.

Solyanka for the winter of cucumbers is prepared from the following products:

• 1 kg cucumbers (fresh);
• 1.5 kg of tomatoes;
• 0.5 kg of bell pepper;
• 1.5 kg of cabbage;
• 1 kg of onion;
• 1 kg of carrots;
• 100 ml vegetable oil;
• 100 ml of vinegar (6%);
• 200 g of sugar;
• 40 g of salt;
• Black pepper (peas);
• Seasoning mix (to taste)
• Bay leaf.

Cooking:

1. Wash all vegetables, pat dry.
2. Cucumbers are better to take good, strong ones. Cut them into cubes or thin strips - as you like.
3. Remove the upper weak leaves from the cabbage, chop into strips.
4. Scald the tomatoes with boiling water, then dip briefly in cold water so that it is easy to remove the skin.
5. Cut them into cubes or small pieces. Peel the pepper from the insides and seeds, cut into strips. Grate the carrots, you can cut into strips.
6. Pour vegetable oil (a little) on the bottom of the pan or cauldron, put the chopped vegetables there.
7. Add salt, spices, sugar, add oil to the desired amount.
8. Slowly bring the resulting vegetable mixture to a boil, and then, reducing the heat, simmer for about an hour.
9. Add vinegar shortly before the end of the stewing process.
10. Put the finished hodgepodge with cucumbers into prepared sterilized jars, roll them up with scalded lids.
11. Turn upside down, wrap with a blanket, let cool gradually.

You can diversify this recipe by adding mushrooms to it (500 g for the indicated amount of other ingredients).

Any mushrooms (preferably forest ones, as they are more fragrant), first boil for 20 minutes, and then cut and fry until they are reddened. Add mushrooms to the hodgepodge 5 minutes before all vegetables are ready.

Solyanka with cucumbers, which give it a special piquant taste, is best stored in a pantry or cellar. On the basis of this blank, you can cook not only soup, but also vegetable stew, and also simply serve it as an appetizer.

Preparation for pickle and hodgepodge (preservation)

Homemade preparations will help you quickly and inexpensively prepare your favorite dishes in the winter. At the same time, you will not only significantly save time, but also enjoy the taste of summer and autumn vegetables, enriching your body with a supply of vitamins and minerals. A very popular dressing for hodgepodge or pickle for the winter. With its help, you can cook a fragrant soup in just half an hour.

Ingredients:

• 2 kg of cucumbers;
• 300 g carrots;
• 300 g of onions;
• 3 art. spoons of sugar;
• 1 head of garlic;
• 2 tbsp. spoons of salt;
• 1 glass of vegetable oil;
• 7 art. tablespoons of vinegar (9%);
• Dill, parsley - to taste.

Cooking:

1. Rinse vegetables and herbs well.
2. Cut the onion and cucumber into cubes, chop the greens.
3. Finely chop the garlic (can be crushed through a press).
4. Grate the carrots (it is better to take a grater with large holes).
5. Mix all processed vegetables in a separate bowl, add sugar, salt, herbs, pour vegetable oil, vinegar. Stir again and let the vegetable mixture sit for three or four hours.
6. Then put the workpiece in a cauldron (you can put it in a saucepan), put it on the stove, on a small fire. Gradually bring to a boil, let the mixture simmer a little (5 or 10 minutes), and then turn it off.
7. Meanwhile, sterilize jars and lids.
8. Arrange the dressing in hot jars, then roll up the lids.
9. Leave to cool slowly, wrapped in something warm. After a few hours, when the preparation for the winter for pickle and hodgepodge has cooled down, it can be put away for storage.

To prepare a hodgepodge based on this dressing in winter, boil potatoes in broth until half cooked, add the workpiece and cook a little more. You can also cook a vegetarian hodgepodge on the water. For the pickle, you will first need to soak the pearl barley for several hours or overnight, then also boil it with potatoes, add dressing, cook over low heat for about 10 minutes.

Solyanka with eggplant and canned cabbage

Try to prepare an unusual vegetable hodgepodge with eggplant for the winter. The recipe is quick and easy, and you can choose the spices to your liking (for example, add hot or allspice, a mixture of your favorite herbs). If you like it spicy, take more garlic and add it at the very end of cooking.

Products:

• Eggplant - 1 kg;
• Sweet pepper - 1 pc.;
• Carrots - 200 g;
• Cabbage - 300 g;
• Garlic - 3-4 teeth;
• Greens - to taste;
• Sunflower oil - 50 g;
• Salt - half a tablespoon;
• Vinegar (9%) - 30 g;
• Sugar - 2 tbsp.

Cooking:

1. Wash all vegetables well, peel, remove seeds from pepper.
2. Cut the eggplant into medium-sized cubes, sprinkle them with salt. Let them stand for half an hour so that the bitterness goes away, then rinse them well.
3. Chop the cabbage and pepper into strips, cut the carrot into circles.
4. Pour oil into a cauldron, put vegetables there, add sugar, salt, mix.
5. Stew for 40 minutes, then add vinegar, herbs, spices, chopped garlic.
6. Leave on low heat for another 3 minutes.
7. Sterilize jars and lids.
8. Gently transfer the hot eggplant hodgepodge into jars and roll up.
9. Wrap, leave to stand until cool, and you can clean in the pantry.

Solyanka with eggplant and cabbage for the winter is well stored at room temperature, as vinegar is present in the composition.

Solyanka from early cabbage in jars

An excellent preparation for the winter is a hodgepodge of early cabbage. For 10-12 jars with a volume of 500-700 ml, you need to take:

• 6 kg of cabbage of early varieties;
• 100 ml of vinegar;
• 500 g of onion;
• 100 or 150 g of salt;
• 500 g carrots;
• 10 bay leaves;
• 15 peas of allspice;
• 100 g of sugar;
• 500 ml sunflower oil.

Cooking:

1. Finely chop the cabbage.
2. Peel, wash, grate or chop the carrots in a food processor.
3. Peel the onion, cut into half rings.
4. Put the vegetables in a large stewing bowl, add bay leaf, salt, allspice, sugar.
5. Pour in the oil and vinegar and simmer for about an hour, stirring occasionally.
6. Arrange the hot vegetable preparation in sterilized jars, screw them with metal lids.

Solyanka from early cabbage is ready, you can take other recipes, the main thing is to make sure that the cabbage does not become a mess, it is better not to cook it a little. It will then reach the desired degree of readiness in banks.

Solyanka from cabbage with tomato paste

Solyanka prepared for the winter with tomato paste is rich in vitamins and minerals. Very tasty, fragrant and healthy, it is well suited as an appetizer and as the basis for a nutritious winter soup. Try it, it's really easy.

Products:

• Cabbage - 2 kg;
• Water - 1.5 l;
• Vegetable oil - 500 ml;
• Tomato paste - 500 ml;
• Carrots - 1 kg;
• Vinegar (9%) - 1 tbsp;
• Onion - 1 kg;
• Salt - to taste;
• Any mushrooms - optional.

How to prepare a hodgepodge for the winter from cabbage with tomato paste:

1. Peel onions, carrots, cabbage, chop.
2. In a large frying pan or cauldron, heat the oil, fry the vegetables (without cabbage) until they are browned.
3. Add cabbage, pour in water.
4. If you want to enrich the recipe with mushrooms, boil them and add them to the vegetables.
5. Simmer for about half an hour.
6. Then put tomato paste in the vegetable mixture, salt, stir, cook for another half an hour, pour vinegar, boil and turn off.
7. Arrange the hodgepodge in sterilized jars, roll up.

How delicious to cook a hodgepodge for the winter from cabbage

There are an incredible variety of recipes for preparing delicious hodgepodge for the winter. But I want to cook one that is especially tasty, and for this you need to know some secrets. Try to stock up on hodgepodge for the winter according to the recipe below. It reveals all the nuances and tricks of preparing this wonderful dish.

Ingredients for fragrant vegetable hodgepodge with cabbage:

• 2 kg of small tomatoes;
• 1.5 kg of cabbage;
• 1.5 kg of strong cucumbers;
• 1.5 kg of onion;
• 1.5 kg of carrots;
• 0.5 kg of pepper of different colors (Bulgarian).

Since it’s impossible to cook a hodgepodge for the winter from cabbage without a secret filling, make a marinade, which includes the following products:

• 1 glass of vegetable oil;
• 2 tbsp. spoons of vinegar essence;
• 3 art. spoons of sugar;
• 5 st. spoons of salt;
• 3 pieces of bay leaf;
• 5 g black pepper (or allspice) peas.

Cooking:

1. Wash all vegetables, peel carrots and onions.
2. Cut the peppers in half, cut out the middle.
3. Shred the cabbage, best of all - on a special shredder. Then it will turn out smooth, thin and juicy.
4. Bulgarian pepper for harvesting is better to take bright colors - red, green, yellow, orange. The more flowers, the more colorful the finished dish will look, reminding you of golden autumn in winter.
5. Tomatoes are better to take medium-sized, with dense pulp.
6. Cut the pepper into strips, and the tomatoes into slices, carrots into strips.
7. Onions are best cut into thin half rings. Then it will be visually combined with cabbage and other vegetables.
8. Cucumbers cut into large cubes so that they can be clearly seen in the finished dish. You can take a smaller number of cucumbers, and - of any size.
9. And now the biggest secret. To make the hodgepodge especially juicy and fragrant, separately fry the cabbage, then the onions, then the carrots before laying in the cauldron. Saute vegetables for 5 minutes.
10. Put the fried vegetables in a cauldron or pan, add tomatoes, cucumbers and peppers.
11. Put sugar, salt, spices (you can replace black pepper with allspice).
12. Pour in the remaining oil, simmer for about half an hour.
13. Add the essence about 10 minutes before readiness.
14. Gently stir the vegetables, make sure that they do not turn into a mess, do not burn.

important nuance

It is better not to extinguish the hodgepodge slightly than to extinguish it. Thanks to the vinegar and spices, it will still pickle well and keep well.

Pour hot hodgepodge into sterilized jars. It is better to choose twist-off lids - twist-off, it will turn out much faster. Cool in the air.

That's all the tricks of preparing a hodgepodge for the winter in jars, although the recipes are different, the requirements are the same: make sure that it does not burn or boil. Everything else is a matter of technology - you just need to correctly measure and lay the products on time.

One of the most delicious dishes for the winter is hodgepodge. You can serve this blank to the table both cold and hot. Every housewife needs to know what recipes for preparing this amazing delicacy for the winter exist. You should definitely get to know them to surprise your loved ones.

Recipes for making hodgepodge for harvesting for the winter

Vegetable appetizer is very easy to make. It is eaten as an independent dish, a side dish, put in various soups and stews. It keeps very well in the winter, so you can cook any amount of the workpiece without worrying that it will deteriorate over time. In addition, it looks appetizing, so it will become a bright decoration for both an ordinary and a festive table. Read several recipes for cooking dishes and choose the most suitable for yourself.

Cabbage hodgepodge for the winter, like a store-bought with tomato paste

For preparation you will need the following ingredients:

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

The original cabbage soup recipe:

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

Vegetable hodgepodge with mushrooms for the winter in jars

For the dish you will need the following ingredients:

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

Mushroom hodgepodge with cabbage is prepared as follows:

1. Clean the mushrooms of debris, wash them, but do not soak for a long time. Cut, put in a capacious pan. Take a liter of water into it, put it on the stove, cook for 10 minutes from the moment it boils, constantly remove the foam. Then strain them so that they do not accumulate excess liquid.
2. Clean and shred the forks. Pour 150 ml of oil into a large saucepan. Put the cabbage there, fry for a short time. Cover with a lid, simmer over low heat, stirring occasionally.
3. While it cooks, clean and wash the rest of the ingredients.
4. Cut carrots into thin strips or grate. Fry in a pan for 5-7 minutes, transfer to a saucepan.
5. Scald the tomatoes with boiling water, remove the peel. Cut the onion into half rings and fry in the same pan where the carrot was. Add to pot with other foods.
6. Cut the tomatoes into medium pieces, fry them too. Put in a saucepan, throw the mushrooms there.
7. Add tomato paste with sugar, salt and season with spices. Simmer for half an hour, stirring constantly. Before turning off, pour in the vinegar.
8. Arrange a delicious salad in sterilized jars, after seaming, put them upside down under a warm blanket. Flip over when completely cool.

Delicious hodgepodge of fresh cabbage with pickles

List of components:

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

How to cook hodgepodge for the winter:

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

How to cook hodgepodge of cabbage with eggplant

You will need the following ingredients for this recipe:

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

How to make a delicious pickle:

1. Wash and clean vegetables. Chop the forks, grate the carrots, use a meat grinder to mash the tomato, cut the onion into half rings, and the eggplant into medium cubes.
2. Salt the ingredients. Simmer in an enamel bowl for an hour from the moment the dish boils. Make the fire medium. A couple of minutes before turning off, pour in the vinegar.
3. Solyanka for the winter is distributed in jars and kept upside down under a warm blanket until it cools completely. After that, the workpiece is moved to storage in a cool corner.

How to make a hodgepodge in a slow cooker

To prepare this method, you will need the following ingredients:

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

How to cook hodgepodge at home:

1. Wash and clean vegetables, chop.
2. Turn on the “Baking” program on the multicooker for half an hour. Pour oil into a container, cook onions in it for 10 minutes, then add carrots. When a quarter of an hour remains before the end of the regime, put cabbage in it.
3. At the end of the program, add sugar and all spices, including garlic, salt. Cook on the program "Extinguishing" for an hour.
4. A few minutes before the slow cooker turns off, pour in the vinegar. After a beep, stir the workpiece. Pour it into banks, roll up.

Video recipe for hodgepodge for the winter just lick your fingers

Green summer and golden autumn constantly give us different dishes: healthy vegetables, juicy fruits, colorful berries. Having had enough of fresh salads, wonderful dessert dishes and other delicacies, the housewives of summer cottages begin to prepare for canning blanks for the winter. It is these jars that allow you not to feel a 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 turns into a small factory. Many people use only family recipes for preparations, but even they will definitely find something new for themselves in this article. Try to cook hodgepodge according to any of the recipes below. Your family members will definitely appreciate your hard work!

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

Cooking Ingredients:

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

Manufacturing sequence:

1. Rinse cabbage under water and chop.
2. Grate the carrots on a medium/large grater.
3. Add, mix lightly.
4. Pour vegetable oil into a saucepan.
5. We spread the mixture, simmer for 20-25 minutes.
6. Add sugar, salt and tomatoes, cut into slices.
7. We continue to simmer for another five minutes.
8. We lay out in a sterilized dish and cork with lids.
9. Wrap with a blanket until completely cool.

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

Homemade hodgepodge recipe

This Russian dish is considered a traditional treat. It is very popular at the dinner table. Vegetable hodgepodge with cabbage for the winter , prepared according to this recipe, 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 carrots;
• 1 kg of bell pepper;
• 1 cup of sugar;
• 1 glass of vegetable oil;
• 4-5 art. l. table salt;
• 2-3 pcs. laurel leaf;
• spices to taste.

Cooking sequence:

1. My cabbage, cut into strips or three on a special grater.
2. We wash the carrots, cut them into circles.
3. Wash, de-seed and cut sweet pepper into thin strips.
4. Onion cut into rings.
5. We wash cucumbers from the ground, cut into thin sticks (2.5 cm x 0.5-1 cm).
6. We pour over the tomatoes with boiling water and dip them in ice water, remove the skin and three on a fine grater.
7. Fry the 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 from cabbage in pre-prepared sterile jars.
11. Add 9% vinegar at the rate of 1 tbsp. l. per 1 liter of workpiece.
12. We roll up the lids, turn the jars over, wrap them with something warm for a day.

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

Yummy eggplant and cabbage

Do you know how to cook cabbage and eggplant hodgepodge for the winter? Not? Well, then we'll fix it quickly now. By the way, the pickle is 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 of vinegar 9%.

Manufacturing technology:

1. We shred the cabbage on a large shredder.
2. My tomatoes and twist in a meat grinder.
3. We cut the onion into rings.
4. Eggplant cut into cubes 1x1 cm, then add and leave for 15 minutes to drain the bitter juice.
5. We squeeze out all the bitterness from the blue with our hands.
6. In a deep saucepan with unrefined oil, stew all vegetables for 50-60 minutes.
7. Until the end of the extinguishing for 5-10 minutes. pour table vinegar;
8. Pack into jars and seal with lids.
9. We turn the blanks over, wrap them under a blanket, give time to cool.

As a rule, after a day, the banks cool down and they can be placed in storage. But the hodgepodge will be usable only after two weeks. Then the vegetables will finally marinate and find their unique taste.

Solyanka from cabbage with meat

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

Components:

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

Cooking process:

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

Attention: it is necessary to store preservation in a cool place: in a cellar or refrigerator! To store at room temperature, it is necessary to place the jars in an autoclave for 30-40 minutes.

Mushroom hodgepodge

Appetizing hodgepodge of cabbage 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 the preparations for the winter from cabbage.

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 st. l. table salt;
• 1 st. l. granulated sugar;
• 50 ml of 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 circles.
4. We scroll the tomatoes through a meat grinder or three on a fine grater without peel.
5. Heat vegetable oil in a deep saucepan.
6. We spread the mushrooms with one chopped onion in a pan, quickly fry.
7. Transfer to a saucepan for stewing.
8. Fry the carrots, the remaining onions and cabbage (you can do it together, but better in turn).
9. We combine with mushrooms, add tomato juice, set to stew for 45-50 minutes.
10. Add seasonings and cook until thick.
11. Pour in the vinegar, simmer for another 5 minutes.
12. We lay out the mushroom hodgepodge in jars, roll up with tin lids.
13. We cover the inverted jars with a blanket. We 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 cook a hodgepodge with wild mushrooms, they must be boiled for half an hour in salted water together with the onion before preservation. Then rinse and only then cut into slices.

Spicy cabbage hodgepodge "Spark"

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

Ingredients:

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

Cooking instruction:

1. Cut the cabbage into thin strips or chop coarsely.
2. We clean the carrots, three on a grater for Korean pickles.
3. Cucumbers cut into circles up to 5 mm thick.
4. Onion cut into thin half rings.
5. Mix vegetables in a deep bowl.
6. Tomato paste, butter, sugar, salt and all spices are added according to the recipe.
7. We put on fire to extinguish for 40-50 minutes.
8. For 5-10 min. before the end of the extinguishing, pour the vinegar, let it boil.
9. We lay out the hodgepodge in jars, cork.
10. Turn the jars upside down and cover with a warm blanket.

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

Classic hodgepodge "Autumn in a jar"

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 vegetable platter not only looks appetizing, but also tastes great.

For cooking you need products:

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

Cooking technology:

1. Clean and wash all vegetables.
2. We shred the cabbage. It is desirable not small, so that it looks harmoniously in combination with other vegetables.
3. Multi-colored pepper cut lengthwise into strips of 4-5 mm.
4. We cut the tomatoes into slices, as for a salad.
5. We cut carrots, cucumbers and onions into rings up to 4 mm wide.
6. Grind fresh mushrooms into plates, the thickness of which is not 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 juiciness within itself.
8. We combine the fried vegetables in a cauldron for stewing.
9. Add all other products except vinegar.
10. We put on fire to extinguish for 30-40 minutes;
11. A few minutes before the end of the quenching, add vinegar.
12. Let it boil, put assorted jars, roll up.
13. Cover with a blanket until completely cool.

Mushroom hodgepodge for the winter with cabbage and colored sweet peppers is ready! By the way, mushrooms can be replaced with eggplant. 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 eggplant.

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

1. Vegetables should be fried over high heat. So the top layer will “grab” with a crust, and all the juice will remain inside.
2. Solyanka should be stewed on medium or low heat, depending on the size of your burner and the volume of the saucepan / cauldron.
3. When stewing, stir occasionally. But don't do it too often and intensely. Otherwise, get porridge instead of a presentable cabbage billet.

Preparing a pickle is easy. We will boil the mushrooms and stew them with cabbage and other vegetables. This seaming without sterilization. We will lay it out hot right from the stove as soon as the vegetables are cooked. For any of the two tested blanks, it takes no more than 1.5 hours.

Without problems, we store a delicious salad at room temperature until spring. We eat all winter long and praise without hesitation!

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Solyanka from cabbage with mushrooms for the winter: a classic recipe with a photo

The classic is a minimum of vegetables, a lot of mushrooms and a rich tomato sauce. Usually take "Krasnodar". It is easy to find in the TM Chumak line, etc. You can also take "Universal".

Cooking time - 1 hour 30 minutes.

We need:

• White cabbage - 1 kg
• Boiled mushrooms - 350-400 g
• White onions - 350 g (3.5 medium-sized pieces)
• Carrots - 350 g (3.5 medium-sized pieces)
• Tomato sauce - 170 ml ("Krasnodar", "Universal", etc.)
• Vegetable oil - 170 ml
• Salt - 2 tbsp. spoons without a slide (try!)
• Sugar - 2 tbsp. heaped spoons
• Vinegar, 9% - 30 ml (2 tablespoons)
• Bay leaf - 6 medium sized leaves
• Allspice - 8 peas

Important details:

• The yield of conservation is about 3 liters. If you want more, increase the amount of ingredients proportionally.
• You can add ground black pepper, garlic (3-4 cloves), cloves (2-3 pcs.), Some greens. If you want to experiment, keep in mind that many housewives sin on chopped garlic, parsley and cilantro as a risk factor for jar explosions. For the first try better stop on a proven recipe.
• Don't be surprised by the small amount of vinegar. There is enough of it in the dish, because. it goes into all sauces.

1) Prepare the components.

How to boil fresh mushrooms?

We sort, wash and cut to taste. We love to feel mushrooms.

Immediately immerse the mushrooms in a cold and already salted (!) water. For 1 liter of water - 1 teaspoon of salt.

Cooking time from the moment of boiling depends on the type of fresh mushrooms, but no more than 20-25 minutes at a medium boil without a lid. Landmarks: 5-7 minutes for milk mushrooms and russula. 10 minutes for whites and boletus. 20 minutes for chanterelles. Mushrooms are ready when they sink to the bottom. Until they float, continue to boil.

Attention! What to do for the safety of mushroom dishes?

• Having bought mushrooms in the market, even from trusted people, we nevertheless used the onion dough. You've probably heard of him too. Add the head of the onion to the pot. If it turns blue during cooking, it means that there is one of the poisonous species in the pan.
• but experienced mushroom pickers do not advise rely on this method. Onions may not turn blue even if there is a pale grebe in the mixture. This is a particularly dangerous species that causes severe poisoning.
• Therefore, the choice for reinsurance is not great. Or completely rely on the experience of the assembler. A careful and experienced person, at the slightest doubt, will throw out a mushroom that is not fully understood. Or buy one type of product only in a supermarket, where raw materials are from mushroom farms, and not random forest ones.

We chop the cabbage the way we like it in a hodgepodge. We don't make it too thin so that the slicing retains the texture. If the cabbage is late, you can insure against bitterness and pour boiling water over the cut, leaving it to stand for 20 minutes.

Three carrots in your favorite size. The traditional option is a large or medium grater. Exquisite - thin straws, like from a Berner-type grater. Cut the onion into small cubes (about 1 cm).

2) Stew vegetables, pack hot and roll up jars.

The stewing itself is not much different from preparing a delicious hodgepodge for the table. We pay the greatest attention to the time of laying the sauce and vinegar.

Brief algorithm.

Fry carrots and onions and combine in a saucepan with cabbage - Stew with unflavored oil for the first 40 minutes - Add sugar, salt and mushrooms - After another 10 minutes, pour in the sauce - After another 10 minutes, add vinegar - Stew for the last 10 minutes.

In hot form from the stove, lay out in jars.

Total time on the stove: roast + 40 minutes + 30 minutes.

Detailed step by step with photo. Fry the onion and carrot in a pan with vegetable oil - until softened. We shift it into a large saucepan, where the main character with mushrooms will fit. Add all the cabbage and simmer over medium heat - 40 minutes. Stir occasionally from bottom to top. After 40 minutes have passed, add boiled mushrooms, sugar, salt and mix well.

It remains for us to hold the dish on medium heat for another 30 minutes.

After 10 minutes, add tomato sauce and stir. Don't add the sauce before! An acidic environment prevents cabbage from stewing well.

After another 10 minutes (i.e. 10 minutes before the end of cooking), pour in the vinegar and stir the vegetables well again.

All 30 minutes have passed. Leave the saucepan on the stove reduce heat to a minimum and lay out the hot hodgepodge in jars. It is important! Directly from the stove, without turning off the fire (!) - under the very neck of the cans.

We tightly close the blanks, turn them upside down, check for leakage by tilting the jar in different directions. Let cool under the covers. Move to a dark closet. Ideal if cool, but not necessary.

Beautiful, savory and flavorful! You can put it off for dinner 10 minutes before the end of the stew - before you add the vinegar. For the perfect result, sprinkle with the simplest but awesome seasoning - mushroom dust. .

Mushroom hodgepodge "Lick your fingers!" with bell pepper

The second recipe for the winter is wider in a set of vegetables. It differs in texture and will require roasting all the ingredients separately until softened. Many housewives believe that this way the taste of everyone is better revealed.

Cooking time - 1 hour 15 minutes.

We need:

• Cabbage - 1 kg
• Fresh mushrooms - 400 g
• Bulgarian pepper - 2 pcs. medium size (various colors, 1 red)
• Onion - 200-250 g
• Carrot - 250 g
• Tomato juice - 300 ml
• Vinegar - 2 tbsp. spoons
• Vegetable oil - 100 ml
• Salt, sugar - to taste
• Garlic and herbs - if you like

How to cook.

We don't cook mushrooms. Prepare the rest of the vegetables as in the first recipe. Bulgarian pepper cut into short strips or small cubes of 1-1.5 cm.

Fry onions + carrots + peppers, sliced ​​\u200b\u200bfresh mushrooms and cabbage. The last stew with oil in portions.

We combine well-softened vegetables in a large saucepan, add sugar, salt, tomato juice and simmer for 10 minutes. Pour in the vinegar and simmer for another 10 minutes over medium heat.

Directly from the stove, leaving the saucepan on a minimum heat, lay out the hodgepodge in sterilized jars - right under the neck. Roll up tightly, turn over and let cool under the covers.

A concise video demonstrates all the steps well.

Share with your friends on social networks if you liked the workpiece. And be sure to come back to tell who licked their fingers, savoring your hodgepodge of cabbage and mushrooms for the winter. And then take a look at the section "Easy Recipes" - "Homemade"! We are already writing about a new appetizing preservation.

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Solyanka in jars is a relatively recent invention of housewives, which has many functions. Canned hodgepodge is both a preparation for soup, and a cold appetizer, and an addition to a side dish, in a word, an indispensable thing among your arsenal of preparations.

Vegetable hodgepodge for the winter - recipe

In its traditional form, salad-hodgepodge for the winter is prepared on the basis of cabbage, to which any vegetables of your choice are added. In our case, cabbage is complemented by a standard set of carrots, sweet peppers, tomatoes and onions.

Ingredients:

• white cabbage - 2.8 kg;
• carrots - 1.7 kg;
• tomatoes - 1.8 kg;
• pepper - 6-8 peas;
• laurel leaves - 4 pcs.;
• granulated sugar - 15 g;
• onions - 1.4 kg;
• sweet pepper - 1.1 kg;

Cooking

Before you prepare a hodgepodge for the winter, you need to prepare all the ingredients for the dish. Remove the coarse outer leaves from the cabbage head, halve and chop. Remove the seeds from the peppers and rinse the cavity with water. Cut the walls of the fruit into strips. Divide the onion into half rings, and grate the peeled carrots. Slightly cut the skin on the tomatoes and dip the fruits in boiling water. Cool the blanched tomatoes, remove the skin and randomly chop the flesh. Combine all prepared vegetables in any container of sufficient volume with a thick bottom. Put laurel and peppercorns there, add sugar and add vegetables with a generous pinch of salt. After stirring, put the container on medium heat and simmer the hodgepodge for at least two hours, stirring the contents of the pan from time to time, checking that the vegetables do not stick to the bottom. Another hot hodgepodge remains to be distributed over and rolled up.

Solyanka with cucumbers for the winter

Solyanka with the addition of pickles is perfect not only for serving as a cold appetizer, but also for adding to soups and stews.

Ingredients:

• white cabbage - 1.2 kg;
• carrots - 465 g;
• pickles - 1.1 kg;
• - 65 g;
• onions - 120 g;
• granulated sugar - 35 g;
• a pod of hot pepper;
• allspice - 6-7 peas;
• laurel leaves - 3-4 pcs.

Cooking

After shredding the cabbage, mix it in a roasting pan with slices of cucumbers, onions, grated carrots and tomato paste. Sprinkle the vegetables with granulated sugar, add peppercorns and bay leaves. After pouring granulated sugar, put the dishes on medium heat, put chopped hot peppers in the hodgepodge and simmer the dish for about two hours, after which it can be closed.

Mushroom hodgepodge for the winter - recipe

Mushroom hodgepodge can be made from any available mushrooms, it can be based on both nobler ones, like porcini mushrooms, and ubiquitous and affordable champignons with oyster mushrooms.

Ingredients:

Cooking

If you took forest mushrooms as a basis, then after washing them, boil them, and only then cut them and add them to the vegetable platter. For the last, chop the cabbage leaves, divide the onion into half rings of medium thickness, cut the sweet pepper into strips, and grate the carrots. Mix prepared vegetables with tomato sauce, butter and sugar, put on fire, pour in vinegar and put laurel. Simmer vegetables in their own juice for about an hour and a half over medium heat, not forgetting to stir, and after a while add mushrooms and simmer for another half an hour. Arrange the bubbling hodgepodge in jars and close for the winter.