Preparing a hodgepodge is simple. We will boil the mushrooms and stew them with cabbage and other vegetables. This roll without sterilization. We will lay it hot right from the stove as soon as the vegetables are cooked. On any of the two tested blanks leaves no more than 1,5 hours.

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

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

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

Cooking time - 1 hour 30 minutes.

We need:

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

Important details:

• The preservation yield is about 3 liters. Want more, increase the amount of ingredients proportionally.
• You can add ground black pepper, garlic (3-4 cloves), cloves (2-3 pcs.), A little greens. If you want to experiment, keep in mind that many housewives sin on chopped garlic, parsley and cilantro as a risk factor for exploding cans. For the first test better stop   on a proven recipe.
• Do not be surprised at a small amount of vinegar. There is enough of it in the dish, because It is included in all sauces.

1) Prepare the components.

How to boil fresh mushrooms?

We sort, rinse and cut to taste. We love to feel the mushrooms.

Immediately immerse the mushrooms in 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 not more than 20-25 minutes at medium boil without a lid. Landmarks: 5-7 minutes for loaves and russules. 10 minutes for white and boletus. 20 minutes for chanterelles. Mushrooms are ready if they settle to the bottom. While surfacing, continue to boil.

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

• Having bought mushrooms at the bazaar, even from trusted people, we nonetheless used the onion test. Surely, you also heard about him. Add the onion head to the pan. If during cooking it turns blue, it means that there is one of the poisonous species in the pan.
• However experienced mushroom pickers do not advise   rely on this method. The onion may not turn blue even if the mixture has a pale toadstool. This is a particularly dangerous species that causes severe poisoning.
• Therefore, the choice for reinsurance is not great. Or rely entirely on the experience of the collector. A careful and experienced person, at the slightest doubt, will throw out an incomprehensible mushroom. Or buy one type of product only in a supermarket, where raw materials from mushroom farms, and not random forest products.

We shred cabbage as we like in hodgepodge. We do not do too thinly so that the cut retains the texture. If the cabbage is late, you can insure yourself against bitterness and pour the slices with boiling water, leaving to stand for 20 minutes.

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

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

Stewing itself is not much different from cooking a tasty hodgepodge to the table. We pay most attention to bookmarking the sauce and vinegar.

A brief algorithm.

Fry carrots and onions and combine in a saucepan with cabbage - Stew with oil without flavoring the first 40 minutes - Add sugar, salt and mushrooms - Pour sauce in another 10 minutes - Add vinegar in 10 minutes - Stew for the last 10 minutes.

In hot form from the stove lay out on the banks.

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

Details on the steps with a photo. Fry onions and carrots in a pan with vegetable oil - until softened. We shift to a large stew-pan, where the main character with mushrooms will fit. Add all the cabbage and simmer over medium heat - 40 minutes. Mix periodically from the bottom up. After 40 minutes, add the boiled mushrooms, sugar, salt and mix well.

We only need to hold the dish over medium heat for another 30 minutes.

After 10 minutes, pour the tomato sauce and stir. Do not add sauce before!   The acidic environment prevents the 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 stewpan on the stove, reduce heat to a minimum and lay out the hot hodgepodge on the banks. It is important! Directly from the stove, without turning off the fire (!) - under the very neck of cans.

Hermetically close the workpieces, turn upside down, check for leakage, tilting the jar in different directions. Let cool under the covers. We rearrange in a dark cabinet. Ideal if cool, but not necessary.

Beautiful, satisfying and fragrant! You can put it off for dinner 10 minutes before the end of the stew - before adding the vinegar. For an ideal result, sprinkle with the simplest, but funky seasoning - mushroom dust. .

Mushroom hodgepodge "Lick your fingers!" With bell pepper

The second winter recipe is wider in a set of vegetables. It is different in texture and will require roasting all the ingredients separately until soft. Many housewives believe that everyone’s taste is better revealed.

Cooking time - 1 hour 15 minutes.

We need:

• Cabbage - 1 kg
• Fresh mushrooms - 400 g
• Bulgarian pepper - 2 pcs. medium size (different colors, 1 red)
• Onions - 200-250 g
• Carrots - 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.

Mushrooms do not cook. We will prepare the remaining vegetables, as in the first recipe. Bell pepper cut into short strips or small cubes of 1-1.5 cm.

Fry onions + carrots + peppers, sliced \u200b\u200bfresh mushrooms and cabbage. Stew the last with oil in portions.

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

Directly from the stove, leaving the stewpan at minimum heat, we lay out the hodgepodge in sterilized jars - right under the neck. We roll hermetically, turn over and allow to cool under a blanket.

Concise video demonstrates all stages well.

Share with your friends on social networks if you like the blank. And be sure to return to tell who licked your fingers, savoring your cabbage soup with mushrooms for the winter. And then look in the heading Easy Recipes - Homemade Preserves! We are already writing about a new mouth-watering preservation.

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Cabbage solyanka with mushrooms is not related to the traditional Russian hot brew. More similar to vegetable stew, it is stewed in a minimum amount of liquid with onions, carrots and tomato paste, until it turns into an original, tasty, fragrant dish, which in winter is served on the table as a simple but satisfying side dish.

Mushroom hodgepodge with cabbage is one of the most popular winter dishes. For many housewives, the low cost of the products used and the simplicity of their preparation are especially valuable: you just need to chop the mushrooms and onions, chop the cabbage, grate the carrots and stew everything with tomato paste for half an hour over low heat.

1. The recipe for a delicious hodgepodge with mushrooms and cabbage involves properly prepared ingredients. Cabbage should be cleaned of hard leaves, remove the stalk and finely chop. A sloppy shredder will make the dish messy.
2. Any mushrooms are suitable for hodgepodge, but from the forest - the dish is tastier.
3. Using fresh mushrooms in a hodgepodge, you should take into account their fresh taste and acidify the dish with lemon juice.

The recipe for hodgepodge with fresh cabbage mushrooms will cause interest among a wide range of people. Vegetarians and fans of healthy eating will appreciate the healthy composition and dietary qualities of a stewed vegetable dish, and housewives seeking cheap and nutritious food for their families will appreciate the ease of preparation, in which slicing vegetables is the most difficult.

Ingredients:

• champignons - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 250 ml;
• tomato paste - 60 g;
• bay leaf - 1 pc.;
• oil - 80 ml;
• parsley - 30 g;
• black pepper peas - 4 pcs.

Cooking

1. Fry cabbage, onions and carrots for 10 minutes.
2. Add mushrooms, pasta, water, spices and simmer for 30 minutes.
3. Before serving, fresh cabbage with mushrooms is sprinkled with herbs.

Cabbage Solyanka with mushrooms and potatoes

Cabbage hodgepodge with mushrooms is a dish whose nutritional value can be regulated by various additives. In this case, in the role of the latter, it is preferable to use potatoes. It is perfectly combined with vegetables and adds richness and density to the dish. However, the potatoes are quickly boiled, so before stewing it is fried in a pan.

Ingredients:

• cabbage - 400 g;
• potatoes - 6 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• honey agarics - 300 g;
• oil - 120 ml;
• boiling water - 250 ml;
• tomato paste - 70 g;
• black pepper peas - 6 pcs.

Cooking

1. Fry the potatoes.
2. Add onions, carrots, mushrooms, spices and simmer for 10 minutes.
3. Enter cabbage, water, pasta and simmer for 20 minutes.

Cooking hodgepodge with cabbage and mushrooms is not limited to using only vegetables. So, meat-eaters can diversify the dish with their favorite foods. Often pork is added to the hodgepodge. This kind of meat makes the dish more satisfying, juicier, fatter and more convenient, since pork is cooked simultaneously with vegetables.

Ingredients:

• cabbage - 600 g;
• champignons - 200 g;
• pork - 350 g;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• oil - 80 ml;
• water - 100 ml;
• tomato sauce - 40 g.

Cooking

1. Let the mushrooms, carrots and onions.
2. Fry meat separately.
3. Add cabbage, tomatoes, garlic and stew for 5 minutes.
4. Combine all the ingredients, pour water and sauce.
5. Cabbage solyanka with mushrooms and meat is cooked for 30 minutes.

Solyanka with salted mushrooms and cabbage - recipe

Those who want to diversify the preparation of mushroom hodgepodge with cabbage with new elements can use salted mushrooms. The latter will not only add a dish of freshness, crunchiness and a pleasant salty taste, but also recall the Russian culinary traditions when mushrooms were taken out of a tub, washed, fried with vegetables and cabbage, and stewed for a long time.

Ingredients:

• salted porcini mushrooms - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato paste - 40 g;
• sugar - 10 g;
• water - 120 ml.

Cooking

1. Wash the mushrooms and fry together with onions and carrots for 5 minutes.
2. Add cabbage, pasta, water and seasonings.
3. Cabbage solyanka with pickled mushrooms languishes for 45 minutes.

Solyanka with dried mushrooms and cabbage - recipe

A particularly tasty hodgepodge with mushrooms and cabbage is obtained from dried mushrooms. Thanks to this storage method, mushrooms contain all the necessary vitamins, preserve the natural taste and concentrate the aroma that is transferred to the broth during cooking. For cooking, the mushrooms are soaked, boiled, filtered broth and used in a dish.

Ingredients:

• head of cabbage - ¼ pcs.;
• porcini mushrooms - 70 g;
• water - 500 ml;
• salt - 10 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato - 1 pc.;
• oil - 80 ml;
• bay leaf - 2 pcs.

Cooking

1. Mushrooms soaked for 30 minutes, boil. Strain the broth.
2. Fry onions, carrots and mushrooms.
3. Add cabbage, spices, tomato, broth.
4. Stew mushroom at home stewed for 20 minutes.

Solyanka with mushrooms and sauerkraut - recipe

Sauerkraut with mushrooms - a traditional Russian dish. From time immemorial, sauerkraut has been revered for its sour taste, which gives piquancy to dishes, and a rich vitamin composition that has a beneficial effect on the body. True, the fermentation technology makes cabbage stiffer, but it is easy to fix by putting it out in water for 15 minutes.

Ingredients:

• sauerkraut - 2 kg;
• water - 1.2 l;
• oil - 80 ml;
• vinegar - 40 ml;
• sugar - 10 g;
• tomato paste - 100 g;
• boiled butter - 800 g;
• onion - 2 pcs.;
• pickled cucumber - 3 pcs.

Cooking

1. Add 200 ml of water, oil, vinegar to the cabbage and simmer for 15 minutes.
2. Put cucumbers, mushrooms, onions, pasta, sugar and after 20 minutes remove from heat.

Oyster with mushrooms and cabbage in the oven is the most useful cooking option. Today, modern cooking offers not only gentle heat treatment, but recipes with new ingredients. So, with cauliflower, the dish will acquire a fresh taste and appetizing appearance, since it does not lose shape even with prolonged languishing in the oven.

Ingredients:

• cauliflower - 450 g;
• champignons - 250 g;
• carrots - 1 pc.;
• onion - 2 pcs.;
• oil - 80 ml;
• water - 1.2 l;
• sour cream - 60 g;
• tomatoes - 2 pcs.

Cooking

1. Boil cauliflower for 5 minutes.
2. Sauté mushrooms, onions and carrots.
3. Combine all components, add tomatoes, sour cream and 200 ml of water.
4. Solyanka from cabbage with mushrooms is stewed in the oven at 200 degrees for 20 minutes.

Solyanka soup with mushrooms and cabbage - recipe

Solyanka soup with cabbage and mushrooms is ideal hot for the cold season. Often, for satiety, the dish is varied with meat products, but this recipe is not one of these. The use of fresh and dried mushrooms in it allows you to achieve richness and nutrition, and fresh and sour cabbage - a classic sour taste.

Ingredients:

• dried porcini mushrooms - 70 g;
• champignons - 350 g;
• sauerkraut - 250 g;
• fresh cabbage - 350 g;
• carrots - 1 pc.;
• onion - 2 pcs.;
• tomato sauce - 180 g;
• water - 3.5 liters

Cooking

1. Boil the dried mushrooms.
2. Strain the broth, chop the mushrooms.
3. Fry onions, carrots, fresh mushrooms, sauerkraut.
4. Add the sauce, fresh cabbage and simmer for 20 minutes.
5. Combine with broth and boil for 10 minutes.

Cabbage Solyanka with mushrooms in a slow cooker

Mushroom hodgepodge with cabbage in a slow cooker is one of the preferred options. As always, a modern gadget saves cooking time and copes with stewing perfectly, saving housewives from hassle. In the process of cooking, you need to darken the mushrooms, onions and carrots on the "Fry" and, adding the remaining components, complete the process in the "Stew" mode.

Ingredients:

• oyster mushrooms - 450 g;
• cabbage - 650 g;
• oil - 80 ml;
• ketchup - 60 g;
• water - 50 ml;
• pickled cucumber - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• sugar - 20 g.

Cooking

1. Onion, carrots and mushrooms sweat on the "Fry" for 15 minutes.
2. Add the remaining ingredients and cook in the "Stew". Mushroom hodgepodge with cabbage at home will be ready in 30 minutes.

Vegetable hodgepodge with mushrooms and cabbage has various cooking techniques. Those who want to get a tasty product and save time can stock up on a hodgepodge for the future. All that is needed is to use the classic recipe, increasing the stew time to 45 minutes, add a preservative and sterilize the workpiece for better storage.

Ingredients:

• cabbage - 2.5 kg;
• boiled chanterelles - 800 g;
• carrots - 400 g;
• onions - 400 g;
• tomato sauce - 200 ml;
• bay leaf - 3 pcs.;
• oil - 60 ml;
• vinegar - 20 ml.

Cooking

1. Fry onions, carrots and cabbage for 10 minutes.
2. Add mushrooms, laurel, sauce and simmer for 45 minutes.
3. Pour in the vinegar, put in jars and sterilize for 15 minutes.

Is solyanka a soup? And no! At least in this version. Mushroom hodgepodge with cabbage - this is the dish that can be served on the second. But, if you want a hot one, then just add the broth and potatoes.

Ingredients

• White cabbage - 600 g.
• Mushrooms - 400 g. I have oyster mushrooms, but any other mushrooms that you have are suitable: mushrooms, forest mushrooms, etc.
• Carrots - 150 g
• Onion - 110 g.
• Tomato paste - 1.5 tablespoons.
• Pickled or pickled cucumbers - 150 g.
• Vegetable oil - 2-3 tablespoons.
• Dill or parsley dried
• Dried or Fresh Garlic
• Salt, pepper to taste.

How to cook mushroom hodgepodge with cabbage

1. First chop the onion.
2. Rub carrots on a coarse grater.
3. The washed mushrooms are put in salted boiling water and boiled for 10 minutes.
4. In a pan, heat the oil and fry the onions and carrots, stirring occasionally, for 5 minutes.
5. Thinly chop the cabbage.
6. Add it to the fried onions and carrots.
7. Add tomato paste, dried dill or parsley, garlic. Salt.
8. Add 200 ml of broth from cooked mushrooms. Stir the food in a pan and leave to simmer without a lid over medium heat.
9. Meanwhile, we cut the mushrooms. Just do not grind! I don’t cut small mushrooms at all, but I cut large mushrooms in rather large pieces.
10. We send the mushrooms in a pan to the cabbage. Stir the hodgepodge and continue to simmer another 5 minutes without a lid.
11. Cut the cucumbers and add them to the hodgepodge. Mix and continue to simmer the hodgepodge without a lid for another 5 minutes.
12. Serve hot, sprinkled with fresh herbs dill and parsley. Although the mushroom hodgepodge is tasty and chilled.

If you are offered “Solyanka” in a restaurant or in the dining room, then you should know that this is the warped word “Selyanka” (from the word “village”, that is, rural food).

Historically, this is so: the name was coined by serfs or their masters, it meant: "peasant food", "peasant stew."

However, for more than a hundred years now, the word "peasant" has disappeared from our language. And the language, taking advantage of the fact that such soups are usually prepared quite salty, began to turn their old name into a new "hodgepodge".

It seems to me that you should not call this the “distortion” of a word; it's just replacing one word with another.

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Hello dear readers of my blog! Today I want to offer a culinary masterpiece - a recipe for making mushroom hodgepodge with cabbage. To make it easier for inexperienced housewives to cope with him, each step is accompanied by a photo.

Such a dish will be a wonderful addition to friendly gatherings at a large table. Tasty and harmoniously combines spicy notes, it is prepared simply and belongs to the classic Russian recipes.

Components for the dish:

1. Cabbage - 600 gr.

2. Mushrooms - 400 gr.

3. Onions - 110 gr.

4. Pickled cucumbers - 150 gr.

5. Carrots - 150 gr.

6. Tomato paste - 1.5 tbsp. spoons

7. Garlic to taste

8. Salt - to taste

9. Pepper - to taste

10. Greens - to taste

12. Sunflower oil - 3 tbsp. spoons

Cooking method:

1. Lean hodgepodge is made with mushrooms and is perfect during a diet or fasting. For it, you can use any mushrooms that you have.

I am an avid mushroom picker and I always have in stock wild mushrooms in the freezer. I want to note that all mushrooms, except mushrooms, are conditionally edible, therefore it is better to boil them in advance and only after that store.

Do not buy forest dubious mushrooms, as they are easy to poison if you do not understand. Better to take champignons in the store. Rinse them well and put to cook.

2. Vegetables must be thoroughly washed under running water. cut into a quarter of the ring.

3. I rub on a coarse grater.

I take a large, deep frying pan. Suitable stewpan or cauldron. I warm sunflower oil in it and pour out onions with carrots. Fry them, stirring occasionally, for about 5 minutes.

4. Shredded cabbage with thin strips that will be convenient to chew and stew quickly.

5. Pour shredded white cabbage to them.

6. Next, the vegetable mixture I supplemented with tomato paste, salt, pepper, herbs and garlic. It is equally good to use dried and fresh herbs. If you cook in the summer, it is better to take fresh parsley and dill filled with vitamins and dill from a summer house or market.

7. Pour 200 ml of water into the pan and mix everything well. I leave the stew with an open lid over medium heat.

8. At this time, doing mushrooms. I chop them large, leave them small whole. Add them to the pan to the vegetables and mix everything again. Without changing the level of fire, I continue to extinguish the mixture with the lid open for another 5 minutes.

9. Solyanka is prepared with pickled cucumbers, which add the necessary piquant zest. I cut them into thin half rings.

10. Pour into the contents of the pan. Carcass for 5 minutes without closing the lid.

11. After this time, the vegetarian hodgepodge should be soft enough. It is very tasty to serve it hot, although it does not lose its taste after cooling. Bon Appetit!

This recipe is perfect not only for its wonderful taste, fast cooking and simplicity of ingredients. It is great for winter harvesting.

Then it does not bother to add a little vinegar to it. It is also very tasty to make a little sunflower with sauerkraut, which will make it more interesting. Try different options and compare the result.

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