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.
We store without problems 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 fresh mushrooms, but no more than 20-25 minutes on 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 safety 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 quenching itself is not much different from cooking delicious hodgepodge to 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. As 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.
Girls, boys, I present to you the most delicious (for me) hodgepodge in the world))). This wonderful recipe was given to me by my husband's mother, for which I and all my relatives are extremely grateful to her. Solyanka salad is very tasty. Rarely does it survive the winter. But this does not stop us, and in winter we make new portions of this wonderful salad, taking frozen mushrooms from the freezer.
Ingredients for "Solyanka with mushrooms for the winter":
Nutritional and energy value:
Recipe "Solyanka with mushrooms for the winter":
Any edible mushrooms are suitable here - even noble porcini or boletus, even purchased champignons and oyster mushrooms.
We clean them, wash them, grind them and boil them (about 20-30 minutes). We cut the mushrooms not too finely so that they are visible in the salad. When I cook mushrooms, I always add 1 onion to them. Today I cook from ordinary mushrooms, cook them together with legs (we, residents of megacities, are not spoiled, good mushrooms). About 1.5 liters of boiled mushrooms came out of a 5 liter bucket of mushrooms.
I always cook this salad in "industrial" volumes, and for this I have a special pan-basin.
Shred cabbage, three carrots.
Onion, pepper cut into cubes.
Add the sauce (today I have homemade, but most often I use "Krasnodar"), sunflower oil, Bay leaf. Salt, pepper, add water and put everything to stew on a slow fire for 1.5 hours. Stir occasionally so as not to burn. The sauce here, I repeat, you can use any. Most importantly, do not take completely artificial sauces. Here, as with wine, if you don’t eat such a sauce in everyday life, then don’t take it in a salad.
After 1.5 hours, add the mushrooms and cook for about 30 more minutes.
For 15 min. until ready, add vinegar essence. We mix.
And today I decided to try to cook this salad in a 5-liter slow cooker-pressure cooker (power 900 watts). I take the following proportions in it: cabbage 1 kg, onion 200 g, carrots 200 g, bell peppers 2 pcs., tomato sauce 100 ml, salt 25 g, sugar 40 g, sunflower oil 100 ml, lavrushka 2 pcs., water 5 Art. l., mushrooms 600 ml, vinegar essence 1/3 tsp
Since I have a multicooker-pressure cooker, the cooking time for hodgepodge is reduced. I spent 45 minutes on stewing vegetables without mushrooms. under the lid, with the closed valve on the program "Vegetables". After that, I opened it, added mushrooms and put it again under the lid, with the valve closed for 10 minutes. to the same mode.
After cooking, I opened it, added essences, mixed it and put out another 10 minutes without a lid.
Solyanka with mushrooms for the winter is one of the most appetizing and hearty blanks. Preservation with chanterelles and other mushrooms is very versatile, as various salads are made from it and it is quite often used as a dressing in dishes.
For people who have never made preparations for the winter, it is very difficult to make a twist from cabbage and mushrooms. Therefore, it is recommended that you familiarize yourself in advance with how you can cook a hodgepodge with mushrooms for the winter.
Main nuances
Cooking a hodgepodge for the winter with or without cabbage has certain subtleties that you should familiarize yourself with in advance:
- Many mushroom hodgepodge recipes for the winter include tomatoes. Before adding them to hodgepodges with mushrooms, you should clean the skin. It is recommended to pour them in advance hot water to make it easier to remove the skin. Some housewives who do not want to enjoy fresh tomatoes, replace them with tomato paste.
- Quite often, mushrooms are harvested with cabbage for the winter. Such a vegetable preparation turns out so tasty that you will lick your fingers. For this, it is recommended to use varieties that can be stored for a long time. To make the preservation appetizing, the vegetable needs to be chopped smaller.
- To create a blank, you can use any variety of mushrooms. For example, a hodgepodge of milk mushrooms for the winter is popular. Also, some housewives roll chanterelles with cabbage for the winter in jars.
- Before use, all mushrooms must be sorted out, washed from dirt and soaked in salt water.
- Winter mushroom preservation can be stored in rooms with room temperature. However, only on condition that all containers were sterilized in advance, and the twist was prepared strictly according to one of the cooking technologies.
with cabbage
There are quite a few recipes for cabbage with mushrooms for the winter. However, this cooking recipe is the most popular among many people who canned mushrooms. Such popularity is due to the fact that this hodgepodge with mushrooms and cabbage has great taste. To prepare it, you will need the following ingredients:
- kilogram of cabbage;
- kilogram of mushrooms;
- 80 g of onion;
- 100 ml of vinegar;
- two carrots;
- 70 g of sugar;
- 50 g of salt;
- a glass of oil.
Cabbage with mushrooms for the winter is prepared in several stages. First you need to start preparing all the ingredients. Vegetables are thoroughly washed and finely chopped. Cabbage is shredded as finely as possible so that canned snack looked appetizing. The onions are cut into half rings, and the carrots are cut into circles.
When preparing a mushroom appetizer, all ingredients must be thoroughly cooked. To do this, the mushrooms are placed in a small saucepan and brought to a boil. After that, a little more water is added to the container so that the marinade completely covers the surface of the vegetables. In parallel with this, it is recommended to fry onions and carrots, which are then also added to the pan. When the liquid starts to boil, you will have to add a little tomato paste and vinegar. Then everything needs to be stewed for another half hour, after which the ingredients are laid out in jars.
Having laid everything in seaming containers, salt the mushrooms, roll them up and put them in a storage room for preservation.
With mushrooms
Very often a hodgepodge with mushrooms is made for the winter. It differs in that this appetizer is prepared without adding cabbage. To prepare it, you will need the following ingredients:
- 2 kg honey mushrooms;
- 2 kg of tomatoes;
- two onion heads;
- 100 ml of vinegar;
- 500 ml of oil;
- 40 g of salt;
- 75 g sugar.
Mushroom hodgepodge for the winter without cabbage begins with the preparation of components. All mushrooms are washed with warm water and cut into pieces. After that, a container for cooking ingredients is prepared. It is half filled with water and placed on a gas stove. Honey mushrooms are boiled for 20-30 minutes. At this time, you need to start preparing other ingredients. Onions and carrots are finely chopped and fried in oil.
In this case, you should first fry the onion and only after that the tomatoes.
After that, boiled mushrooms should be fried. They are laid out in a pan, sprinkled with salt and pepper and stewed for 20 minutes. A few minutes before the end of frying, pour a little vinegar into the pan. Thereafter prepared ingredients are distributed among the banks, and the hodgepodge with mushrooms is rolled up with lids.
With champignons
Many housewives prepare champignon hodgepodge for the winter. At the same time, some make them quite unusual by adding a little bell pepper. This recipe is universal, so if you wish, you can replace the champignons with butter or other mushrooms. To create such a salting, you will have to prepare the following ingredients in advance:
- kilogram of champignons;
- 400 g cabbage;
- kilogram of tomatoes;
- 400 g carrots;
- three heads of onions;
- 500 g pepper;
- 150 ml of vinegar;
- 100 g of salt;
- five bay leaves.
Harvesting mushroom hodgepodge for the winter should begin with the preparation of ingredients. They are washed in advance with hot water and settled in it for several hours. Then they are cut into small pieces and set aside. After that, you can start preparing the rest of the ingredients.
All tomatoes are poured with boiling water to make it easier to remove the skin from them.
They are ground in a blender or meat grinder. Having prepared the tomatoes, you can do the carrots and cabbage. They are cut into small pieces and put in a saucepan, where they should be stewed for about an hour. At the end of the stew, vinegar, pepper and bay leaves are added to the container.
At the final stage of preparation, everything is laid out in separate jars and rolled up with lids.
In a slow cooker
There is also a recipe for hodgepodge, which can be cooked in a slow cooker. This cooking method will save you a lot of time. To create a snack you will need:
- 400 g mushrooms;
- 50 g of salt;
- kilogram of cabbage;
- two heads of garlic;
- 400 ml of tomato juice;
- two bay leaves;
- 200 ml of vinegar;
- 90 g sugar.
First, the mushrooms are cleaned, washed and boiled for 30 minutes in a saucepan over low heat. If the workpiece is made from chanterelles, then they can not be cooked.
Then carrots and onions are cut into small rings. Cabbage is also shredded smaller. To make it let the juice out faster, you can wrinkle it a little with your hands. After that, oil is poured into the multicooker bowl and all the prepared ingredients are laid out. During the preparation of the twist, all vegetables must be mixed and salted several times. After half an hour, the contents of the multicooker are distributed among the banks and rolled up.
Conclusion
Everyone can cook winter seamings from mushrooms. However, before that, you will have to study this or that recipe with a photo and follow it strictly, having received the best hodgepodge for the winter.
Mushrooms are an interesting product that offers a wide field for culinary accomplishments. One of the most favorite mushroom dishes among our compatriots is mushroom hodgepodge. This simple dish often harvested in advance and rolled up for the winter.
Solyanka from a jar always reminds of autumn days and is able to decorate any table. Eat it as an independent dish or serve as a salad - in any form, the dish will please even the most sophisticated gourmets.
In addition, this magical mixture can be added to soup or stew, thereby diversifying the usual taste. And what a successful filling for pies becomes a hodgepodge in winter!
The convenience of this dish is that absolutely any mushrooms can be used for its preparation. Choose champignons or mushrooms, white or boletus to your taste. Any mushroom that does not lose its elasticity during cooking will work to create this amazing dish.
Given the composition of the hodgepodge, which, in addition to mushrooms, also contains diversified different vegetables, it can become a dietary item in your daily diet.
And that's not to mention the vitamins it contains!
We have prepared for you some simple recipes that will help you make delicious preparation during the coldest period of the year.
Recipe for mushroom hodgepodge with cabbage
Many housewives roll up various vegetables and pickles. But for mushroom lovers, no the best option than mushroom hodgepodge cooked for the winter with cabbage. How nice it is to take out jars with such a delicious salad from stocks on a cold January day. We can talk about its usefulness for a long time.
In addition, the method of preparing such a hodgepodge can be attributed to the simplest, and all the ingredients are extremely accessible. You do not need tedious preparation before proceeding to the direct preparation of the dish.
Ingredients:
- 1 kg of your favorite mushrooms;
- 1 kg cabbage;
- 1 kg of onions;
- 1 kg of carrots;
- vegetable oil;
- 2 tablespoons of salt;
- 4 tablespoons of sugar;
- allspice;
- 0.5 liters of tomato paste;
- Bay leaf.
Cooking method:
Mushroom hodgepodge for the winter without cabbage
Cabbage is undoubtedly one of the most useful products. However, it so happened that not everyone likes this vegetable. If you don’t eat or don’t use cabbage for some reason, but are simply delighted with mushrooms, this recipe will suit you.
Ingredients:
- 2 kg of mushrooms;
- 4 things. onion;
- vegetable oil;
- 1 kg of bell pepper;
- salt, pepper, sugar - add at your discretion;
- tomato paste;
- Bay leaf.
Cooking method:
- Fry the peeled and washed mushrooms in a pan with onions until all excess moisture has evaporated.
- Use a separate frying pan to fry bell peppers, pre-cut into strips.
- Next, add pepper to a container with onions and mushrooms, season with tomato paste and pour 100 ml of water.
- The resulting mixture must be simmered for 30 minutes.
- Don't forget to season it all with salt, seasonings and bay leaf.
- Such a hodgepodge is prepared incredibly quickly, and immediately after completion, you can lay it out in jars and preserve it.
Wonderful mushroom hodgepodge for the winter from mushrooms and chanterelles
Delicate chanterelles and mushrooms, whose light texture is able to conquer the most demanding gourmet, are the best suited for winter harvest. This vibrant mushroom mix could be your signature dish. Spicy note in hodgepodge also appears due to the use of cloves and pickles.
Ingredients:
Cooking method:
- Chanterelles and mushrooms are well cleaned of dirt, then boil in salted water for about 5-6 minutes.
- Next, you need to cool the mushrooms and chop coarsely.
- Onions need to be chopped and fried with mushrooms in vegetable oil.
- Now it's the turn of the tomatoes - they also need to be chopped and added to the mixture.
- Pickled cucumber and cabbage can be grated or chopped and also placed in a container with the rest of the ingredients. Leave all this on low heat for 40-50 minutes.
- When the cabbage becomes soft, we can assume that the dish is ready.
- The main thing is not to forget to add spices, namely a couple of cloves, because this will give your hodgepodge a unique spicy flavor.
Use simple recipes, cooking mushroom hodgepodge to create culinary masterpieces! All options for preparing hodgepodge are suitable not only for winter stocks, but also for consumption immediately after preparation.
