Classic mushroom soup. Mushroom hodgepodge with cabbage

06.07.2023 Vegetable dishes

Before you cook the mushroom hodgepodge soup, you will need to prepare all the necessary ingredients. Instead of fresh mushrooms, you can take salted or pickled ones, then you can not add a bite to the soup. Tomato paste can also be replaced with tomato juice or fresh tomatoes. Lemon cut into thin slices. Take the olives out of the jar and drain the brine.

First of all, to prepare mushroom hodgepodge soup, you will need to cook the base for the soup - potato broth. To do this, pour 2-3 liters of water into the pan, put it on the fire and bring to a boil. Wash the potatoes, peel and cut into thin sticks so that they boil faster. Dip the potatoes in boiling water, reduce the heat and cook for 20 minutes.

This time will be enough to prepare other ingredients.

Cut mushrooms into thin sticks. If you use salted or pickled, it will be enough to cut them into several pieces.

Fry onions and mushrooms in a preheated pan - the amount of vegetable oil can be less or more, it all depends on whether you count calories.

When the onions and mushrooms become soft, add cabbage to them, mix and simmer over low heat for 10-15 minutes.

Add tomatoes to the vegetables, mix well and transfer them to the pan with the potatoes. Mushroom hodgepodge soup can be prepared without adding tomato - most often it is used to get a beautiful golden hue of the finished dish.

Dice pickled cucumbers and add to soup. You can add a few tablespoons of brine - it will give the soup the necessary sharpness.

When all the vegetables boil well, you can taste the soup and add salt and allspice if necessary. If there is not enough acidity, you can add a slice of lemon. To make the hodgepodge more fragrant, you can add more fresh and dried herbs to it. You can add a lot of greens, this will make it even more fragrant and appetizing. Solyanka soup with mushrooms is ready. It remains only to pour it into plates and serve.

Traditionally, hodgepodge is served with a slice of lemon and a few olives added directly to the plate. Bon appetit!

Step 1: take cabbage.

Sauerkraut gives the hodgepodge a special sourness. Attention! If the cabbage, in your opinion, is too acidic, it must be washed under cold running water. This step is necessary in order not to spoil the whole dish, because too sharp (sour) shade of this ingredient can “interrupt” the taste of other ingredients. We put the prepared cabbage in a saucepan, add vegetable oil, tomato, finely chopped onion, salt, peppercorns, bay leaf, water (so that it is 6-7 cm higher than vegetables). Leave the first pot to simmer over medium heat.

Step 2: boil the mushrooms.

In the second pan, boil the mushrooms in one liter of salted water. If they are fresh - 10-15 minutes are enough, if pickled or salted - 5-7 minutes, dried mushrooms will take about 30 minutes.

Step 3: Add the mushroom broth to the cabbage.

When the water in the first pot has almost boiled away, and the mushroom broth has boiled, they must be combined. Important! Initially, you should choose a pan of the appropriate size. We leave the dish to cook for another 30 minutes, and 10 minutes before cooking, add olives and finely chopped pickles, sugar.

Step 4: decorate the mushroom hodgepodge.

When the mushroom hodgepodge begins to resemble a thick soup in its consistency, it can be considered ready. The decoration of the dish can be: sprigs of greens, sour cream, crackers and even small pickled mushrooms or cucumbers. It all depends on the mood and imagination of a particular hostess.

Step 5: serve mushroom hodgepodge.

It is better to serve the described hodgepodge in plates of medium depth. In some cases, smoked sausages are served with the dish. Bon appetit!

If there is no sauerkraut, you can use white cabbage. Then lemon juice is added to the list of ingredients - 1.5 tbsp. spoons (or 1 tablespoon of vinegar)

If white cabbage is used to prepare mushroom hodgepodge, it is chopped in the form of straws;

Such pickled mushrooms are ideal: mushrooms, mushrooms, milk mushrooms, chanterelles (scalded and cut into neat strips);

Some housewives, in order to give the hodgepodge a richer mushroom taste, boil fresh mushrooms in an already prepared decoction of dried mushrooms;

Solyanka with mushrooms is a great dish during fasting and not only. It contains a minimum of calories and at the same time rich in vitamins. Very satisfying and tasty!

(another name is selyanka) - originally one of the traditional dishes of Russian cuisine, it is a spicy sour-salty filling type soup, usually cooked on a steep broth (meat, fish or mushroom). A thick dish of stewed cabbage with meat, fish or mushrooms is also called hodgepodge.

Currently, hodgepodge is popular not only in Russia, there are many different recipes with characteristic national and regional products and cooking methods.

We will tell you how to cook mushroom hodgepodge. Usually cabbage, olives, capers and lemon are added to the hodgepodge, as well as a variety of spices, garlic and fresh herbs. Served with sour cream. The recipes for preparing various mushroom hodgepodges are not strict, so you can approach the matter in a variant and creative way.

Mushroom champignon hodgepodge with cabbage and potatoes

Ingredients:

fresh champignons - about 300 g;
cabbage - about 500 g;
potatoes - 3-5 pcs. medium size;
onion - 1 pc.;
pitted olives (dark and / or young green) - 8-12 pieces;
pickled cucumbers - 2-4 pcs. small size;
tomato paste - 2-3 tbsp. spoons;
Bay leaf;
carnation;
ground seeds (coriander, dill, fennel);
fresh herbs are different (parsley, dill, etc.);
garlic - 2-3 cloves;
ground black pepper;
hot red pepper;
vegetable or natural butter (can be ghee);
natural sour cream.

Cooking

Boil potatoes in a separate saucepan "in uniform". We cut well-washed mushrooms relatively large and boil with the addition of bay leaves and cloves in a minimum amount of water for 20 minutes.

Chop the cabbage, finely chop the onion. We heat the oil in a saucepan and lightly fry the onion, add the cabbage, mix, reduce the heat and simmer for 20 minutes, stirring and adding a little water, if necessary. We combine cabbage stewed with onions and mushrooms with broth. Add chopped olives and pickled cucumbers. Fill the hodgepodge with tomato paste and season generously with spices. You can add a little cucumber pickle. Pour the hot hodgepodge into plates, add peeled and cut into large slices of potatoes, sprinkle with chopped herbs and garlic. Serve sour cream separately. It is good to serve a glass of vodka, bitter or berry tincture with mushroom hodgepodge, you can serve table or strong unsweetened wines.

Of course, if you add boiled meat, smoked meats or boiled fish to the mushroom hodgepodge, the dish will be more satisfying.

Recipe for mushroom hodgepodge in meat broth

Ingredients:

pickled and / or salted mushrooms (honey mushrooms, champignons, porcini, boletus, boletus, etc.);
sauerkraut;
salted cucumbers;
pitted olives are dark and/or green;
strong meat broth, cooked with spices, onions and roots (chicken, beef, lamb);
tomato paste;
garlic;
hot red pepper;
lemon;
dry ground spices;
fresh greens;
sour cream.

Cooking

Arrange on plates in each a little bit of different mushrooms (if necessary, they can be cut, but not too finely) and sauerkraut. Add sliced olives and pickles, put a slice of lemon and a teaspoon of tomato paste. It will be good to add 2-3 pieces of boiled meat (but this is not necessary). Pour the hodgepodge collected in the plates with boiling broth, sprinkle with chopped herbs and mix.

Season sour cream with crushed garlic, dry ground spices, hot red pepper. Serve in a separate bowl. Bread for this hodgepodge is better to choose rye or whole grain wheat.

Like any woman, I have my gastronomic weaknesses. I can't resist a slice of milk chocolate, an eclair with cream and boiled condensed milk and mushrooms. Do not be surprised, here is such a strange set. And if things are more complicated with sweets, because from time to time you have to give them up in order to get closer to the ideal weight, then you can eat any mushrooms, in any quantities and at any time. Here is my favorite dish - mushroom hodgepodge.

In winter and spring, champignons appear on my table more often than others. I cook soups, salads, main dishes, appetizers and even pickles from them. Well, in summer and autumn, active harvesting of forest mushrooms begins. For me, staying for the winter without a bag of dried mushrooms, without a bag or two of frozen mushrooms or mushroom hodgepodge is just a disaster. It seems that this is not the main product of the diet, however, how much it improves the taste and appearance of any dish, you cannot convey! If you also collect and harvest these gifts of the forest, then most likely you have already prepared hodgepodge more than once. For beginners, I want to offer my recipe for such a blank. Any mushroom will work for her. But it’s still better to let the whites dry, make a dry seasoning from the chanterelles, marinate the boletus with boletus, but from the rest prepare a mushroom hodgepodge with cabbage.

Mushroom solyanka for the winter

I have been using this recipe for mushroom hodgepodge for several years, my mother also uses it. So, apart from onions and carrots, she never adds other vegetables. I don’t dare to experiment either, so I can’t say that you can safely put the same pepper or tomato in it. But if you put both in your preparation, and another, and it turns out delicious, keep doing it.

The ingredients in the hodgepodge recipe are given for 8 liters of the finished product.

Ingredients:

mushrooms - 1 kg,
white cabbage - 5 kg,
carrots - 1 kg,
onions - 1 kg,
tomato sauce - 0.5 l,
granulated sugar - 7 tablespoons with a slide,
salt - 2 tablespoons with a slide,
sunflower oil - 0.5 l,
table vinegar 9% - 100 ml.

Cooking process:

We start with the most time-consuming - the preparation of mushrooms. You know that they need to be sorted out and processed immediately, bringing them from the forest. Therefore, we put baskets with mushrooms, a trash can, a large basin near us, take a knife and get to work. We clean the sand, debris from the mushrooms, cut the legs. Those mushrooms that we plan to put on a hodgepodge, crumble into a large convenient container. Fill them with boiling water, let stand for about 10 minutes. During this time, the remaining debris will float up, you will only need to carefully remove it. We wash the mushrooms in a basin, and then again in batches, but already under running water. We shift it into a capacious saucepan, fill it with cold water, add a little salt (2-3 pinches is enough) and put it on the stove. After boiling, we keep the mushrooms on medium heat for 1 hour, i.e., as you understand, they need to be brought to full readiness, and only after that we take on the vegetables for the hodgepodge, which, by the way, we clean, wash and chop. There is nothing new here: we rub the carrots on a coarse grater, finely chop the onion, chop the cabbage.

We discard the boiled mushrooms in a colander and let the liquid drain. Then, in one large deep bowl, combine them with chopped vegetables, tomato sauce, sugar, oil, salt and vinegar. Stir, put the hodgepodge on the stove, wait until it boils. And we ourselves turn on the oven, it should warm up a little. When the salad boils, we move the pan into the oven and simmer our mushroom preparation for 1.5 hours at a temperature of 150 degrees. It is necessary to stir periodically.

This time should be enough to wash the bottles and sterilize them. A hodgepodge with mushrooms in the oven is ready, we lay out the prepared mushroom preparation for the winter in jars and twist it with boiled lids. We let them stand in the apartment for another night, having previously covered them with a blanket or a fur coat, and then we take them down to the basement. Bon appetit!

Solyanka from cabbage with mushrooms is not related to the traditional Russian hot brew. More like a vegetable stew, it is stewed in a minimal amount of liquid with onions, carrots and tomato paste until it turns into a distinctive, tasty, aromatic dish that is served as a simple but satisfying side dish in winter.

Mushroom hodgepodge with cabbage is one of the most popular winter dishes. For many housewives, the low cost of the products used and the ease 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.

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

The recipe for hodgepodge with mushrooms from fresh cabbage will arouse interest among a wide range of people. Vegetarians and fans of a healthy diet will appreciate the healthy composition and dietary qualities of a vegetable stew, and housewives who want to feed their families cheaply and nutritiously will appreciate the simplicity of cooking, in which cutting 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 peppercorns - 4 pcs.

Cooking

Saute cabbage, onions and carrots for 10 minutes.
Add mushrooms, pasta, water, spices and simmer for 30 minutes.
Before serving, a hodgepodge of 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, it is preferable to use potatoes as the latter. It goes well with vegetables and adds satiety and density to the dish. However, potatoes boil quickly, so they are fried in a pan before stewing.

Ingredients:

cabbage - 400 g;
potatoes - 6 pcs.;
carrots - 2 pcs.;
onion - 1 pc.;
mushrooms - 300 g;
oil - 120 ml;
boiling water - 250 ml;
tomato paste - 70 g;
black peppercorns - 6 pcs.

Cooking

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

Cooking a hodgepodge with cabbage and mushrooms is not limited to using vegetables alone. So, meat-eaters can diversify the dish with their favorite products. Pork is often added to the hodgepodge. This type of meat makes the dish richer, juicier, fatter and more convenient, since the pork is cooked at the same time as the 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

Mushrooms, carrots and onions.
Separately fry the meat.
Add cabbage, tomatoes, garlic and simmer for 5 minutes.
Combine all ingredients, pour in water and sauce.
Cabbage hodgepodge 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 freshness, crunchiness and a pleasant salty taste to the dish, but will also remind you of 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 white mushrooms - 250 g;
cabbage - 550 g;
carrots - 1 pc.;
onion - 1 pc.;
tomato paste - 40 g;
sugar - 10 g;
water - 120 ml.

Cooking

Rinse mushrooms and fry together with onions and carrots for 5 minutes.
Add cabbage, pasta, water and seasonings.
Cabbage hodgepodge with salted mushrooms languishes for 45 minutes.

Solyanka with dried mushrooms and cabbage - recipe

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

Ingredients:

head of cabbage - ¼ pcs.;
white 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

Mushrooms soaked for 30 minutes, boil. Strain the decoction.
Saute onions, carrots and mushrooms.
Add cabbage, spices, tomato, broth.
Mushroom hodgepodge at home is stewed for 20 minutes.

Solyanka with mushrooms and sauerkraut - recipe

Sauerkraut hodgepodge with mushrooms is a traditional Russian dish. From time immemorial, sauerkraut has been revered for its sour taste, which gives spice to dishes, and its rich vitamin composition, which has a beneficial effect on the body. True, the sauerkraut technology makes the cabbage tougher, but this 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 butternuts - 800 g;
onions - 2 pcs.;
pickled cucumber - 3 pcs.

Cooking

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

Solyanka with mushrooms and cabbage in the oven is the most healthy 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 its shape even with prolonged languishing in the oven.

Ingredients:

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

Cooking

Boil the cauliflower for 5 minutes.
Saute mushrooms, onions and carrots.
Combine all components, add tomatoes, sour cream and 200 ml of water.
Cabbage hodgepodge 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 the perfect hot dish for the cold season. Often, for satiety, the dish is diversified with meat products, but this recipe is not one of them. 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.;
onions - 2 pcs.;
tomato sauce - 180 g;
water - 3.5 liters.

Cooking

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

Solyanka from cabbage 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 does an excellent job of stewing, saving housewives from the hassle. In the process of cooking, you need to darken the mushrooms, onions and carrots on the "Frying" and, having added 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

Sweat onions, carrots and mushrooms in the “Frying” for 15 minutes.
Add the rest of the ingredients and cook in "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 hodgepodge for future use. All that is required is to use the classic recipe, increasing the stewing time to 45 minutes, add a preservative and sterilize the workpiece for better storage.

Ingredients: