A great way to quickly and tasty feed the whole family is to cook homemade hodgepodge with mushrooms and cabbage. A rich vegetable taste perfectly complements any side dish, and as a cold appetizer or salad, the dish will become a frequent guest at all festive feasts. And cooking a hodgepodge will take a little time and effort. It can be used not only as an addition to the main dishes, but also as a dressing for soups and borsch. In this case, it is convenient to stock up on such canned vegetables for the winter.

How to make canned hodgepodge with cabbage and porcini mushrooms

In order to clog such a product, you do not need much effort and time. It is enough to know the basic rules for its sterilization. Vegetable dressing will be more than ever, by the way in the winter, when there are not enough useful trace elements.

To prepare homemade canned hodgepodge with white cabbage and porcini mushrooms, you must:

1. 500 g of porcini mushrooms.
2. 150 g of cabbage.
3. 1 onion.
4. 250 ml of tomato juice with pulp.
5. 4 branches of dill.
6. 2 branches of basil;
7. 50 ml of vegetable oil.
8. 50 ml of vinegar.
9. 4 pinches of salt.

Rinse mushrooms, peel and cut into strips.

Finely chop the cabbage, salt and remember with your hands until the juice appears.

Cut the peeled onions in half rings.

In a deep frying pan, heat the oil and pass the onions first - 5 minutes, and then the mushrooms - 7-8 minutes.

After pour all the juice, put the cabbage and simmer for 15 minutes.

After add chopped greens, salt and vinegar, move, simmer in low heat for 4-5 minutes.

Before making a hodgepodge for the winter with mushrooms and fresh cabbage, take care of the canning container by picking up small jars without chips and cracks. While vegetables are languishing in a pan, steam the dishes and lids. Then lay the finished mixture in prepared containers and roll up. Remember that only hot products are rolled up in jars - right from the heat.

  Solyanka with mushrooms, cabbage and fresh tomatoes in a slow cooker

To save time and effort, it is very convenient to cook such a dish using a conventional slow cooker. All prepared products are put in a bowl, and then the equipment will do everything by itself. No effort is required, just a little visual control over the device.

To prepare a hodgepodge with mushrooms and fresh white cabbage in a slow cooker, you must:

1. 700 g of champignons.
2. 300 g of cabbage.
3. 2 onions.
4. 1 carrot.
5. 6 red tomatoes.
6. 3 sprigs of basil.
7. 2 sprigs of parsley.
8. 0.5 teaspoon of salt.
9. 70 ml of olive oil.

Such a hodgepodge is prepared not only with mushrooms and cabbage, but also with fresh tomatoes. Rinse and peel the mushrooms first, then cut into small slices. After peeling the onions and carrots, chop into strips. Salt chopped cabbage, remember with your hand for greater juiciness and put in the bowl of the device. Scald the tomatoes with boiling water and fill with cold water, as soon as the skin begins to peel, peel them and grind them into cubes. Heat oil in a pan and fry onions, mushrooms and carrots. After, put everything in a multicooker bowl, adding tomatoes, herbs and pepper. Shuffle and put the device into the "Extinguishing" mode. After about 40-50 minutes, the dish will be ready.

  Recipe for hodgepodge with sauerkraut and fresh mushrooms

For a richer taste, a good solution would be to use sauerkraut in the recipe for hodgepodge with mushrooms. In addition, you can add salted or pickled mushrooms.

A delicious second dish with a slight sour flavor will appeal to all homemade. Great as an appetizer or soup dressing.

To prepare a hodgepodge with white cabbage sauerkraut and fresh mushrooms, you must:

1. 800 g of champignons.
2. 400 g sauerkraut.
3. 1 piece of onion.
4. 1 piece of carrots.
5. 1-2 pieces of bell pepper.
6. 1 liter of tomato juice.
7. 2 sprigs of green basil.
8. 3 sprigs of dill.
9. 40 g of salt.

Squeeze the cabbage well or put it in a colander to stack the whole brine. Rinse the mushrooms and cut into slices. Grind the remaining vegetables (onions, peppers and carrots) with straws. In a deep saucepan, heat the oil and put onion first to fry - 5 minutes, then mushrooms - another 8-9 minutes, then - pepper and carrots. All passivation should have a light golden hue. The next step is to languish the dishes over low heat. To do this, you need to shift the vegetable frying, tomato, salt, greens and squeezed cabbage. After thoroughly mixing everything, cook for 20-25 minutes, while the excess liquid should evaporate.

Solyanka with sour cabbage and oyster mushrooms

Another good recipe for cooking is also based on the use of pickled ingredients, but has a high calorie content and rich taste.

To prepare a hodgepodge with sour (sauerkraut) cabbage and fresh mushrooms you will need:

1. 1 kg of oyster mushroom.
2. 300 g of sour cabbage.
3. 2 onions.
4. 1 sweet pepper.
5. 1 carrot.
6. 1 liter of tomato juice.
7. 40 g of salt.
8. 3 sprigs of dill.
9. 4 tablespoons of lard for frying.
10. 2 sprigs of basil.

Rinse oyster mushrooms and cut into quarters (if large mushrooms, then into 6 parts). Peel and chop onions, peppers, and carrots into thin quarters (slices). Preheat the pan and lay out the lard, when it melts, add the onions, after 3 minutes - mushrooms, and after 5 minutes - pepper and carrots. Pass over low heat. As soon as a golden crust forms, put the products in clay pots (if not, then in the oven dish). Send cabbage squeezed from brine, tomato, greens and salt there. Stew in the oven for at least 20-30 minutes.

Recipe for hodgepodge with cucumbers, pickled mushrooms and cabbage

The original taste of this dish is formed due to the combination of salted mushrooms with fresh vegetables and pickled cucumbers. Great for a hearty and nutritious dinner.

To prepare according to the presented recipe, hodgepodge with canned cucumbers, pickled mushrooms and fresh cabbage, the following ingredients are needed:

1. 1 kg of salted champignons.
2. 2 pickled cucumbers.
3. 300 g of cabbage.
4. 2 onions.
5. 200 g of carrots.
6. 70 ml of sunflower oil.
7. 3 sprigs of dill.
8. 2 sprigs of parsley.
9. 20 g of salt.
10. 50 g of tomato paste.
11. 100 ml of drinking water.
12. Ground black pepper - to taste.

Remove the mushrooms and cucumbers from the brine and pat dry with a paper towel. Peel and chop the onions and carrots. Free cucumbers from peel and seeds, cut into strips. Dilute the tomato paste with water, adding salt and pepper. In a thick-walled pan, heat the oil and fry the onions and carrots on it. Then put them in the form for the oven, and in the same pan, brown the mushrooms. Then add mushrooms, chopped cabbage, tomato, cucumbers, salt and greens to the baking dish. Put in the oven to simmer for 1 hour in low heat. Stir periodically and top up if necessary.

Solyanka with salted mushrooms, sour cabbage and boiled beans

If you combine salted mushrooms and boiled beans, you get a great snack for the holiday table or just an original salad.

To prepare such a hodgepodge with salted mushrooms and sour cabbage you will need:

1. 500 g of salted champignons.
2. 150 g of sauerkraut.
3. 100 g of boiled beans until half cooked.
4. 1 onion.
5. 1 piece of red bell pepper.
6. 70 ml of vegetable oil.
7. 20 g of salt.
8. 200 ml of tomato juice.
9. Ground black pepper - to taste.

Solyanka not only with mushrooms and sour cabbage, but also boiled beans is a very nutritious and satisfying dish that is prepared quickly and without unnecessary effort. To do this, mushrooms and cabbage are thrown into a colander so that the whole brine stack. Peel and dice the onion and pepper. Heat oil in a pan and fry the onions and peppers until golden brown. Transfer the prepared vegetables to a ceramic cauldron, and brown the mushrooms in the same oil, sliced \u200b\u200bin quarters or slices. After all the ingredients are combined in a cauldron, adding beans, tomato, pepper, salt and cabbage. Put in the oven for 1-1.5 hours stew until cooked.

Solyanka with pickled mushrooms and kohlrabi cabbage

Solyanka prepared with pickled mushrooms and fresh kohlrabi cabbage will win over not only with its bright taste, but also with ease of preparation.

Required Products:

1. 500 g of pickled champignons.
2. 350 g kohlrabi.
3. 2 onions.
4. 2 pickled cucumbers.
5. 30 g of tomato paste.
6. 100 ml of drinking water.
7. 50 ml of sunflower oil.
8. 3 sprigs of parsley.
9. 15 g of salt.
10. 20 g of grated celery root.

Remove the mushrooms and cucumbers from the brine and dry with a paper towel, and then cut into slices. Kohlrabi finely chop and mash with salt for more excreted juice. Fry onion into cubes in oil until golden brown, add tomato paste and water, stir until it is completely dissolved. Put in a saucepan and combine with cabbage, mushrooms, herbs, celery and cucumbers. Fry for 20-25 minutes until the liquid has completely evaporated.

Recipe for hodgepodge stew with dried mushrooms and cabbage

When using ordinary fresh mushrooms from the store or supermarket, you can be sure of their edibility.

But with collected in the forest or dry versions of the product you need to be as careful as possible. And it is better to add them to a heat treatment before adding to the dish according to the recipe.

Essential ingredients for a recipe for a vegetable hodgepodge with dried mushrooms and fresh cabbage:

1. 200 g of dried mushrooms.
2. 200 g of cabbage.
3. 1 pickled cucumber.
4. 1 onion.
5. 1 red bell pepper.
6. 100 ml of tomato puree.
7. 100 g pickled capers.
8. 50 ml of refined sunflower oil.
9. 4 sprigs of basil.
10. 3 cloves of garlic.
11. A pinch of salt.

To begin, soak mushrooms in drinking water for 3 hours in advance so that they swell. After this, drain the liquid in which they stood, and fill it with fresh, set to cook for 30 minutes in barely salty water. Pass the onion, sliced \u200b\u200bin half rings in oil for 5-6 minutes, then add pepper and mushrooms, cut into strips. After the golden hue appears, pour in the tomato, add capers, herbs, crushed garlic, finely chopped cabbage, salt and diced cucumber. Braised hodgepodge with white cabbage and dried mushrooms is cooked for at least 40 minutes on low heat, so that the consistency is uniform and tender.

Recipe for hodgepodge with wild mushrooms and fresh cabbage

As for the mushrooms collected in the forest, be careful and make sure they are edible. It is best to use porcini mushrooms, butterfish, greenfinch, boletus or chanterelles.

To prepare a delicious hodgepodge with wild mushrooms and fresh cabbage according to the proposed recipe, you must:

1. 500 g oil
2. 200 g of cabbage.
3. 2 sweet peppers.
4. 1 onion.
5. ¼ teaspoon black ground pepper.
6. 200 ml of tomato juice.
7. 4 sprigs of basil.
8. 20 g of salt.
9. 50 ml of olive oil.

Before you prepare a vegetable hodgepodge with wild mushrooms and fresh cabbage, you must first prepare the butter, clean them and boil in salt water for 40 minutes. After cut into cubes and pass in oil until golden brown. In the same pan, sauté the onion and pepper, diced. Combine the fried ingredients with fruit drink, salt, chopped cabbage, black pepper and basil. After stirring, simmer under the lid for 30 minutes.

Recipe for boiling soup with mushrooms and white cabbage

Of all the filling soups, hodgepodge has the most intense and vibrant taste.

And with the addition of various meat products and mushrooms, such a treat becomes not only tastier, but also more satisfying.

To prepare a soup of solyanka with porcini mushrooms and fresh cabbage according to the recipe you need:

1. 400 g of mushrooms.
2. 150 g of cabbage.
3. 1 onion.
4. 8 pieces of canned olives.
5. 8 pieces of olives.
6. 40 g of capers.
7. 4 slices of lemon.
8. 50 ml of sunflower oil.
9. 1.5 liters of chicken or beef broth.
10. 30 g of tomato paste.
11. 40 g of salt.
12. 4 g of red pepper powder.

Before boiling soup with hodgepodge with mushrooms and white cabbage, take care of the broth. Of course, you can cook on water, but then there will not be such a bright taste. It is best to cook on meat and bone broth and after cooking, strain the liquid from excess fat and small particles of protein.

Peel the mushrooms and onions, cut into cubes, and then pass in oil for 15 minutes. Add tomato paste and simmer for 5 minutes. Then bring the broth to a boil and cook in it chopped cabbage and passivation for 20 minutes. Pour olives, olives and capers into sliced \u200b\u200brings. Salt and pepper, and a few minutes before the end of cooking add slices of lemon.

Solyanka soup with cauliflower and fresh mushrooms

Solyanka soup with cauliflower and fresh mushrooms is a very healthy dish even for children. Essential Ingredients:

1. 1 liter of chicken stock or water.
2. 200 g of cauliflower.
3. 200 g of champignons.
4. 1 onion.
5. 200 ml of tomato juice.
6. 3 sprigs of dill.
7. 3 sprigs of parsley.
8. 50 ml of sunflower oil.
9. 1 carrot.
10. 30 g of salt.
11. 1 red bell pepper.
12. Olives are optional.

Cooking a healthy hodgepodge with mushrooms and cauliflower will not take more than one hour. To do this, separately cook the cabbage in salt water for 15 minutes, remove to a dish and leave to cool. Meanwhile, chopped mushrooms, carrots and onions, cut into strips and fry in oil until golden brown. Pour the tomato into the fried vegetables and simmer for 6-8 minutes. Boil the broth and add in it a passivation, cabbage, cut into "inflorescences", greens, salt and pepper, olives. Cook for 20 minutes over low heat.

The recipe for cooking a hodgepodge with mushrooms, potatoes, olives and cabbage

Solyanka soup with mushrooms, potatoes and fresh cabbage is prepared according to a simple recipe, and for the dish you need the following ingredients:

1. 400 g of champignons.
2. 200 g of cabbage.
3. 300 g of potatoes.
4. 1 onion.
5. 1 bell pepper.
6. 8-9 canned olives.
7. 3 slices of lemon.
8. 150 ml of tomato sauce.
9. 1 liter of water or strained broth.
10. 40 g of salt.
11. 20 g butter.
12. Black pepper to taste.
13. 4 branches of dill, parsley and green basil.

Before preparing the soup with mushrooms, potatoes and cabbage, it is necessary to rinse and peel the potatoes, mushrooms, onions and peppers. Cut into strips and fry everything except potatoes in oil for 15-17 minutes. Add potatoes to boiling water and cook for 20 minutes. After pouring in the sauté, sauce, herbs, salt, pepper, olives and shredded cabbage. Boil for 10 minutes, serve with a slice of lemon.

Tasty hodgepodge with meat, sausages, mushrooms and cabbage

For real meat-eaters, the best way to make such a filling soup would be with meat, sausages or smoked meats.

Solyanka soup with beef and sausages, mushrooms and fresh cabbage has a rich meat taste and is very simple to prepare.

To do this, you must:

1. 1.5 liters of beef broth.
2. 200 g of boiled beef (from broth).
3. 200 g creamy sausages.
4. 200 g of champignons.
5. 100 g of cabbage.
6. 5 potatoes.
7. 1 onion.
8. 40 g of salt.
9. 200 ml of tomato Krasnodar sauce.
10. 10 canned olives.
11. 10 pickled olives.
12. 50 ml of sunflower oil.
13. 40 g of capers.
14. 5 g of red ground pepper.
15. 3 sprigs of dill and basil.

The secret of a delicious meat hodgepodge with mushrooms, sausages and cabbage is in rich broth. It is best to cook it from meat to bone with the addition of allspice and bay leaf, and then strain it from excess fat.

After boiling the broth, add salt and potatoes, cut into cubes. Cook for 15-20 minutes. Meanwhile, chop the peeled onions and mushrooms into strips, pass in oil until golden, and then put in the broth. Grind meat and sausages with strips. After the potatoes are cooked until cooked, add chopped cabbage and sauce. Put greens, peppers, meat, sausages, olives, olives and capers next. Cook for 5-10 minutes

Mushroom cuisine: how to make a soup with mushrooms, smoked meats and cabbage

Mushroom soup with mushrooms, smoked meats and fresh cabbage will conquer all households with a rich taste and pleasant aroma of smoked meat.

To prepare this dish of mushroom cuisine you will need:

1. 1.5 liters of broth.
2. 400 g smoked ham.
3. 150 g smoked chicken sausage "on the wood."
4. 100 g of cabbage.
5. 250 g of fresh oyster mushrooms.
6. 4 potatoes.
7. 100 g pickled champignons.
8. 1 piece of onion.
9. 1 bell pepper.
10. 40 g of salt.
11. 3 sprigs of parsley.
12. 40 g canned olives.
13. 50 ml of sunflower oil.
14. Ground black pepper - to taste.
15. 200 ml of tomato juice.
16. Slices of lemon and sour cream - optionally for serving.

Before you make a hodgepodge with pickled mushrooms, smoked meats and cabbage, mushrooms must be removed from the brine and dried with a paper towel, and then cut into quarters, if large mushrooms, then cut into 6 parts. And then peeled and chopped potatoes sprinkle in boiling broth. Rinse fresh oyster mushrooms, peel and cut into slices. Grind onion and pepper in small strips. While the potatoes are boiling, pass the onion in butter, then oyster mushrooms and pepper. When a golden crust appears, pour the frying into the broth. Cut the ham and sausage into strips and send to the pot to cook. As soon as the potatoes are cooked, you can add the rest of the ingredients: fruit drink, chopped cabbage, herbs, pepper, salt and olives. After cooking for 10 minutes and serve with a slice of lemon and sour cream.

To facilitate the process of cooking hodgepodge as a first course with mushrooms and cabbage, watch the video below, which describes the entire process in detail.

A rich hodgepodge with mushrooms is a hearty dish that perfectly warms up on cold rainy days. It is nutritious even without the addition of meat. Any mushrooms are suitable for soup.

Ingredients: 2 l of strong meat broth, 80 g of smoked sausage, 340 g of boiled-smoked brisket, 3 potatoes, 380 g of oyster mushroom, 2 onions, a handful of pitted olives, 3 tomatoes, coarse salt.

1. The broth is brought to a boil and added. Small pieces of potato are sent to it.
2. Mushrooms and onions are finely chopped. Together, they are fried in hot oil until cooked.
3. Sausage and brisket are cut in pieces larger than potatoes. They are also fried in a skillet until golden with mushrooms and vegetables. Next, pureed peeled tomatoes are laid out here.
4. When the mass thickens, it is laid out in the broth.

It remains to add salt, olives and cook the dish for a couple more minutes. A sprig of greenery will only emphasize the taste of the food.

With chicken hearts

Ingredients: 820 g of chicken hearts, 130 g of tomato paste, 7-8 large spoons of roasted honey mushrooms, 370 g of smoked sausage, 10-12 peas of black pepper, coarse salt, 7-8 barrel pickles, 4-5 potatoes, 3 sausages, 2 tomatoes, as many sweet bell peppers and onions, a full glass of cucumber pickle. How to cook a mushroom hodgepodge with offal is described below.

1. Sausage and sausages are medium-sized cut, and then fried to a crust. Cucumber sticks are added to them, together the products languish for a couple of minutes.
2. Freely chopped fresh vegetables, except for potatoes, are separately passivated. Tomatoes, before adding to the frying, get rid of the skin with boiling water. When the vegetables soften, they are poured with tomato paste and stewed for a couple of minutes.
3. Offal is cleaned of all unnecessary and boiled in salted boiling water until cooked.
4. Then, frying from the first and second steps, potato cubes, pickle, honey agarics, pepper and salt are sent to the pan to them.
5. After boiling, the soup simmers over low heat under a lid for about half an hour.

Served with fat sour cream and a slice of freshly baked bread.

Mushroom hodgepodge with sauerkraut

Ingredients: a kilo of sauerkraut, onion, 2 barrel pickles, 3 large spoons of tomato paste, a handful of olives or olives, a pound of any mushrooms, a pinch of sugar, salt, a mixture of peppers.

1. Cabbage is washed with water so that it is not too acidic.  Then she languishes in a large pan with tomato paste and a small amount of vegetable oil.
2. After a couple of minutes, onion cubes and straws of pickles are poured here. The components of the pot are poured with a small amount of water and stewed until soft.
3. In another pan, mushrooms are boiled: fresh - 12-15 minutes, dried - about half an hour.  Water is salted immediately.
4. The contents of the first pan are transferred to the prepared mushrooms. Sugar, chopped olives or olives, a mixture of peppers are added to this.

Served with mushroom and hot cabbage with homemade sour cream.

Vegetarian option

Ingredients: 3 onions, 5 large spoons of tomato paste, 3 pickles, 30 g of dried porcini mushrooms and 230 g of any fresh, fresh garlic to taste, a handful of olives or olives, 3 potatoes, sweet paprika, salt, ground cumin.

1. Dry mushrooms are soaked for half an hour in warm water.
2. Fresh ingredients are cut into plates and fried with onion cubes, chopped garlic, salt and seasonings. When the mushrooms in the pan decrease in size, you can add a little water to them and simmer the products together for 7-8 minutes.
3. Potatoes and shredded dried mushrooms are poured into a pot of water. The capacity goes to the stove.
4. Last of all, a paste of their tomatoes, chopped olives or olives, slices of cucumbers is sent to the pan.

The contents of the container are transferred to the pan. The soup is salted and boiled until the potatoes soften.

Solyanka soup with different types of mushrooms

Ingredients: 5-6 fresh champignons, 60 g of dried porcini mushrooms, 120 g of salted and as many fresh mushrooms, 3-4 garlic cloves, carrots, 2 barrel pickles, onion, a large spoon of tomato paste, 1/3 cup brine cucumbers, a handful of olives, a pinch of sugar, coarse salt, fresh herbs.

1. From crushed carrots, garlic and onions, frying is prepared in any oil. When the vegetables are gilded, a paste of tomatoes and coarsely grated pickles are laid out in the pan.
2. After a couple of minutes, the solution from the pickles is poured. The mass languishes over medium heat for 12-14 minutes. In the process, it is salted, sugar. You can add any seasoning.
3. All mushrooms are chopped and sent to cook. The dried product must first be soaked in cold water for a couple of hours.
4. Ready mushrooms are extracted from the broth and finely chopped. The liquid is filtered. They return to the broth again.
5. After another 10-12 minutes of cooking, the contents of the pan and whole olives are transferred to the pan. To taste soup, hodgepodge with mushrooms is salted.

Served with plenty of chopped greens.

In a slow cooker

Ingredients: 1.5 kilograms of any fresh mushrooms, a large slice of butter, 2 tbsp. flour, large onion, 4-5 tomatoes, a handful of olives or olives, salt, a mixture of peppers.

1. Mushrooms are washed, cleaned and finely chopped.
2. In a bowl of a “smart pan” butter is heated, mushroom pieces and onion cubes are fried on it. For this, a frying program is suitable.
3. Flour is added to the mushrooms and onions. After a couple of minutes, mashed tomatoes without skin are laid. As well as halves of olives or olives, a mixture of ground peppers, salt.
4. The mode changes to “Soup”, after which 2 liters of water are poured into the bowl.

The dish is preparing for 14-17 minutes.

Solyanka with mushrooms and cabbage - harvesting for the winter

Ingredients: a kilo of oyster mushroom and the same amount of fresh cabbage (white), half a kilo of onion, sweet bell pepper and carrot, a large spoon of sugar, 2 large tablespoons of salt, small. a spoonful of tomato paste, 3 large tablespoons of vinegar, 4-5 peas of allspice, bay leaf.

1. Cabbage and carrots are chopped with a shredder. Sweet pepper is cut into a small cube.
2. Vegetables are fried in hot oil until golden brown.
3. Mushrooms are finely chopped and boiled in salted boiling water for 7-9 minutes. Then they are fried together with miniature onion cubes in a separate pan until the vegetable slices are soft.
4. Products from the last two steps are combined in a common bowl. Salt, sugar, bay leaf, pepper are poured here.
5. After adding tomato paste, the mass is poured into half a glass of boiling water and stewed under the lid for about half an hour. During this time, all liquid from the container should evaporate.
6. Vinegar flows in. Bring to a boil and let the food boil for 3-4 minutes.
7. It remains to spread the hodgepodge of cabbage with mushrooms for the winter in prepared jars and roll up.

Keep containers in a cool place.

Winter harvest with carrots and peppers

Ingredients: a kilo of forest mushrooms, a pound of fresh cabbage, 2 kg of fresh tomatoes, a pound of sweet red bell pepper, 1.5 pounds of white onion and the same amount of carrots, 340 g of bitter capsicum, 6-7 allspice peas, 60 -70 g of coarse salt, 110 ml of table vinegar, 2-3 leaves of laurel.

1. Mushrooms need to be boiled in advance, put in a colander. When liquid drains from them, the product is cut into thin strips.
2. Tomatoes are peeled and cranked through a meat grinder. If you want to facilitate the task, instead of fresh vegetables, you can take 320 g of tomato paste without additives.  It is bred in the same amount of filtered water.
3. The remaining vegetables are chopped with a thin straw, after which they are folded into dishes with a thick bottom and walls. If tomato paste with water is taken instead of tomatoes, then it is poured to the rest of the ingredients already at this stage.
4. Components are salted and left under the lid over medium heat for 40-45 minutes.
5. Next, all declared spices and seasonings are added to the pan, and table vinegar is poured. The resulting mixture is stewed for another 6-7 minutes.
6. The treat is laid out on prepared banks. Capacities are rolled up with metal caps.

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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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.
• but 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 in butter 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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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 them to boil.

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. Enjoy your meal!

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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