Home Drinks and cocktails Solyanka with mushrooms for the winter: recipes for home preservation. Mushroom hodgepodge with vegetables for the winter. Step by step recipe

Drinks and cocktails

Solyanka with mushrooms for the winter: recipes for home preservation. Mushroom hodgepodge with vegetables for the winter. Step by step recipe

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 it is used to make various salads 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 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 at 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 an excellent 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 begins to boil, you will have to add a little tomato paste and vinegar to it. 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.

This is a very satisfying and appetizing preparation, and delicious mushrooms give the dish a magical aroma. Thanks to universal recipe Solyanka can be used as a dressing for soup, as well as a stew when warmed up or as a salad when cold. If you know the recipe, preparing a mushroom hodgepodge with cabbage is simple, and even a novice cook can make a preparation for the winter.

For 5-6 servings of mushroom hodgepodge for the winter, you will need:

3 kg of white cabbage;
3 kg of mushrooms;
1 kg of carrots;
1 kg of onions;
500 g fresh tomatoes;
250 g of tomato paste;
5 st. spoons of salt;
5 st. spoons of sugar;
0.5 liters vegetable oil;
7 art. tablespoons of vinegar (9%).

Crockery and cooking utensils:

Thick-walled saucepan with a lid for stewing hodgepodge;
cutting board;
kitchen knife;
grater;
ladle;
knife for peeling vegetables;
skimmer;
a saucepan for boiling mushrooms;
sterilized jars;
sterilized lids;
can key;
tablespoon;
kitchen towel.

Cooking sequence:

First prepare the mushrooms. The most delicious and incomparably fragrant hodgepodge will, of course, come from forest mushrooms. If they are not, then you can take ordinary store-bought champignons.
Soak the mushrooms in cold water for 15 minutes to remove all debris from them - small twigs, specks, leaves. Then rinse them well, dry slightly, cut into thin slices.
Put a pot of salted water on the fire, heat to a boil and pour the mushrooms into it. Reduce heat and simmer for 20 minutes.
After that, catch the mushrooms with a slotted spoon, put in a plate to cool. And from the rest mushroom broth it will be possible to cook a delicious soup or use it to prepare various aromatic sauces, especially if forest mushrooms.
While the mushrooms are cooking, prepare the cabbage. The main condition is that the cabbage should be tasty, crispy, and you can take it both young and already stale. Peel the head, remove the yellowed and darkened leaves, wash, chop into thin strips or small cubes.
Now take care of the tomatoes. Rinse them well, cut each in half, cut out the stalk and cut into small cubes. If you don't like tomato slices in ready dish, you can remove the skin from them, after scalding them with boiling water, and pass the tomatoes through a meat grinder. You can grind them into food processor or with a hand blender.
Peel the carrots, rinse in running water. Then grate each root vegetable on a grater with medium-sized holes.
Peel the onion, cut off the upper and lower parts, wash, cut into thin half rings, cubes or grate.
When all the products are prepared, you can start stewing the hodgepodge. Pour a small amount of vegetable oil into a thick-walled saucepan.
Wait for it to warm up, about 10 minutes. Put onions and carrots, fry, stirring.
Then you can add mushrooms, tomatoes, cabbage, tomato paste. Add vegetable oil, season with salt and sugar to taste.
Mix everything thoroughly and put on a small fire to simmer for 1.5 hours, covered with a lid.
For better preservation of the hodgepodge, add vinegar a few minutes before cooking.
While the hodgepodge is slowly languishing, sterilize the jars and lids.
Arrange the prepared vegetables with a ladle rinsed with boiling water over the jars, roll them up with lids.
Turn the container over, wrapping it in a warm towel. Let the canned hodgepodge stand in this form for 1 or 2 days.

After that, you can put away the jars for storage in order to one day please your family with delicious culinary masterpiece. It will become a fragrant decoration of your festive and everyday table. Serve it not only as a first course, but also as a side dish or appetizer. Thick hodgepodge perfectly complements boiled or fried potatoes, rice, all kinds of cereals, spaghetti and other pasta dishes.

If you wish, you can diversify the recipe with your ingredients. For example, you can not take tomatoes at all, just increase the amount of tomato paste in the preparation.

If you prefer more spicy dishes, then you can add pods when cooking hodgepodge hot pepper to taste or a little red ground pepper. First you will need to clean them from seeds and finely chop. The taste of mushroom hodgepodge and bell pepper, cut into thin strips, will piquantly set off.

Create, experiment, diversify your recipe to enrich the hodgepodge with vitamins, giving new notes to its amazing taste.

Solyanka with mushrooms and cabbage "Merry Kum"

Mushroom hodgepodge for the winter is good both as a solo option and as a basis for cooking delicious soups, various stews, salads, fillings for pies. This is an old Russian National dish, and earlier hodgepodge was called not only thick rich soups with the taste properties of pickle and cabbage soup, but also dishes from stewed cabbage(fresh or pickled) with mushrooms, meat or fish. Nowadays, the recipes for preparing mushroom hodgepodge for the winter are very diverse, so you can cook it in different variations.

In the fall, during the season of vegetables and forest mushrooms, a mushroom and cabbage hodgepodge with the intriguing name "Merry Kum" is prepared with the addition of fresh tomatoes (or tomato sauce, pasta). Tomatoes fit red, brownish and even green.

You can take any forest mushrooms, it is better in a mixture: porcini, boletus, chanterelles, boletus, boletus, oyster mushrooms.

If there are not very many mushrooms, you can mix them with purchased champignons. It should be borne in mind that mushrooms usually lose about half of their volume during cooking.

For fragrant mushroom preparation you need to take:

2 kg of fresh forest mushrooms;
2 kg of fresh tomatoes;
2 kg of white cabbage;
0.5 kg of fresh carrots;
0.5 kg of onion;
Vegetable oil for stewing;
Seasonings to taste: salt, bay leaf, black peppercorns;
0.5 cups of table vinegar 9% (if the tomatoes are green or brown).

Cooking:

Pour boiling water over fresh tomatoes, dip in cold water for a minute, then peel.
If the tomatoes are firm, cut them into slices. It is better to scroll very ripe tomatoes through a meat grinder or chop in a blender.
Rinse the mushrooms, clean, cut into slices.
Clean the onion. Chop into cubes or half rings.
Peel the carrots as well, grate on a coarse grater.
Chop the cabbage into strips, remember with salt.
Fold the onion with carrots in a cauldron, fry a little in vegetable oil.
Then add mushrooms, cabbage, tomatoes or tomato paste, seasonings. You can add if you wish ground pepper, hops-suneli, coriander.
Now cover the cauldron with a lid and simmer until tender, about 40 minutes. Stir the contents of the cauldron from time to time.
At the end of cooking, add salt to taste, you can add a little sugar if the hodgepodge seems too sour to you.
For unripe tomatoes, be sure to add salt vinegar.
Put the finished hodgepodge into sterilized jars, roll up the lids, after scalding them with boiling water.
Turn the jars over, wrap, leave for several hours to cool.

Another cooking option:

Mushrooms (except porcini) first boil a little, 5-7 minutes, dropping them into boiling water.
Stew the cabbage separately a little, then put these ingredients in a cauldron with carrots and onions and simmer everything together for about half an hour.
Vinegar and spices also add at the end of the stew, mix.
Arrange in banks and roll up.

A variant of mushroom hodgepodge with bell pepper is very tasty. It is enough to take about 0.5 kg of pepper, wash, remove seeds, chop finely and stew in a cauldron along with other vegetables.

Instead of fresh, you can take dry mushrooms. First you need to prepare them: soak cold water overnight (or hot - for 40 minutes), then boil for about half an hour or a little longer. Now you can cut them and add to the hodgepodge.

on a note

If the mushrooms are frozen, they do not need to be thawed first. They will defrost during the cooking process, while retaining more flavor, aroma and nutrients.

Another interesting recipe- hodgepodge from fresh mushrooms. You will need:

0.5 kg of medium-sized mushrooms;
2 kg of white cabbage;
1 kg of bell pepper;
0.5 kg of onion;
Vegetable oil;
parsley greens;
Spices (peppercorns - black, allspice, 4-5 pieces each, 2 or 3 bay leaves, cloves - 3 or 4 pieces)
0.5 cup table vinegar(or lemon juice).

Cooking:

Wash fresh mushrooms, peel, boil for 40 minutes. Throw the mushrooms in a colander to glass the water.
Chop the cabbage, cut the bell pepper into thin strips.
Peel the onion, cut it into half rings.
In a deep bowl, fry the onion until translucent, add the cabbage, fry a little, then the bell pepper. Fry everything again, stirring and adding oil. Then add boiled mushrooms, chopped herbs, spices, salt. Simmer until cabbage is tender enough to your liking.
A minute before the end of cooking, add vinegar or lemon juice.
Fragrant hodgepodge with mushrooms for the winter is ready. Transfer the workpiece to sterilized jars, roll up.
To keep the hodgepodge longer, you can put the jars with it before rolling into a pot of boiling water and sterilize them for 10-15 minutes, and then roll them up.
Let the jars cool upside down, and then you can put them away for storage.

Now even the harsh winter is not afraid of you with such a versatile and appetizing preparation!

Mushroom hodgepodge "Nutritious winter"

In winter colds, it is not always possible to spend a lot of time in the kitchen, preparing all kinds of delicacies. But I really want to eat tasty and satisfying food, especially in cold weather, when the appetite is greatly increased. In such cases, preparations for the winter come to the rescue of wise hostesses. One of the popular dishes is the mushroom hodgepodge "Full Winter". It is prepared from fragrant forest mushrooms, but you can take champignons or oyster mushrooms. And it is better to take late cabbage, with tight, strong heads of cabbage.

For 4 half-liter jars you need to take:

0.5 kg of mushrooms;
0.5 kg of white cabbage;
;0.5 kg sweet bell pepper
0.5 kg of carrots;
0.5 kg of onion;
3 tomatoes;
150 g of tomato paste;
1 glass of refined vegetable oil;
0.5 cups of table vinegar;
Ginger - to taste;
Chili pepper - to taste;
Salt - to taste;
3 pcs. cloves;
3 peas of allspice;
2 pcs. bay leaf;
A pinch of black pepper (ground).

Forest mushrooms are best boiled first in slightly salted water. For flavor, add spices during cooking - cloves, allspice and black pepper, ginger, bay leaf. These seasonings will improve the taste properties of mushrooms. Mushrooms or oyster mushrooms can not be boiled in advance, just rinse them with water.

Cooking:

Peel the carrots, grate.
Heat the oil in a saucepan, fry the carrots and sauté them a little until they turn orange.
Add chopped onion rings, stew with carrots.
Finely chop the cabbage, put to the vegetables.
Cut the mushrooms. If the mushrooms are small, you can not cut them, but put them whole.
Add chopped bell pepper, chopped tomatoes.
Season with ginger to taste and hot pepper for a spicy twist. Add the rest of the spices.
Dilute the tomato paste by pouring half a glass of water into it, pour into a saucepan, add vegetable oil.
Now, on a small fire, simmer the hodgepodge with mushrooms for about one hour or an hour and a half.
Add vinegar about 10 minutes before the end of the stewing process.
Sterilize the jars, distribute the finished hot hodgepodge in them.
Roll up tightly with lids. You can also use screw caps.
Then turn the banks over, wrap well. Let it sit like this for a while until it cools down completely.

Here the mushroom hodgepodge is ready! It is best to store it in a cool place. And in winter you can always get a jar of mushroom hodgepodge and cook on its basis quick lunch or dinner. Eat and enjoy!

Mushroom hodgepodge with cabbage for the winter: a simple recipe

How pleasant and convenient it is to open a jar of prepared hodgepodge in winter and enjoy it. piquant taste! Unfortunately, novice housewives are often afraid to make such preservation, fearing the complexity of the recipe. We would like to offer you a simple recipe for harvesting a hodgepodge with mushrooms and cabbage, without sterilization. You can take any forest mushrooms or replace them with champignons. Try it, you won't regret it!

Products based on 4 or 5 half-liter jars:

1 kg of cabbage;
300 g butter;
400 g of boletus;
300 g of boletus;
500 g of tomatoes;
500 g carrots;
500 g of onion;
1 chili pepper (or a mixture of peppers)
Half a glass of sunflower oil (refined);
1 glass of water;
3 pcs. bay leaf;
7 peas of allspice;
3 tbsp vinegar;
2 tbsp salt;
2 tbsp Sahara.

Cooking:

Peel mushrooms and vegetables, remove damaged areas.
Wash the mushrooms, boil for 10 minutes. Drain the water, cut into pieces.
Chop the cabbage and onion into strips, grate the carrots.
Cut the tomatoes into cubes.
Fry the onions and carrots.
Put cabbage, tomatoes, mushrooms, onions and carrots in a large saucepan. Pour in water, season with spices and simmer for half an hour.
Table vinegar add 5 minutes before readiness.
While the vegetables are stewing, sterilize the jars and lids.
Put the hodgepodge still hot in jars, twist with roofs, turn over.

Ready-made preparation for the winter - mushroom hodgepodge with cabbage is not sterilized, so the recipe is really simple. In order not to sterilize the jars with the workpiece in the pan, wrap them with a thick blanket. This will ensure dry sterilization. Let the workpiece stand like this for several hours. Then it can be stored even in a room (but, of course, not near the battery), but it is better to put it in a pantry or cellar.

Now, on the basis of a mushroom blank, you can easily prepare a fragrant soup. It will not be a shame to offer such a hodgepodge to guests. It will decorate your table not only as a first course, but also as a salad or stew.

Mushroom hodgepodge without cabbage

Do you want to prepare a hodgepodge for the winter, which is always excellent even for novice cooks? In addition, you do not like canned cabbage? Then check out this easy recipe.

To prepare mushroom hodgepodge for the winter without cabbage, you need to take the following products:

2 kg of mushrooms;
1 kg of sweet pepper;
0.5 kg of onion;
1 cup tomato paste (you can rub fresh tomatoes)
Refined vegetable oil (for frying);
Pepper, salt, various seasonings - to taste;
Grated carrots (optional)

Cooking:

First prepare the mushrooms - wash, dry. You can boil them a little, about 5 minutes, and then cut into slices or medium-sized pieces.
Fry the mushrooms in a frying pan in preheated oil until the excess liquid has evaporated. At the same time, they will brown slightly.
Meanwhile, peel the onion and finely chop it. Add to mushrooms and continue frying. You can also add shredded carrots if you like.
Remove the stems and entrails from the pepper, wash it, cut it into thin strips. Fry the pepper for 5 or 7 minutes in a separate bowl.
Now put the mushrooms fried with vegetables in a cauldron, add pepper to them.
Add tomato paste diluted with water. If you have fresh pureed tomatoes, then you can not add water to vegetables.
Then add different seasonings to taste, bay leaf, salt, season with pepper.
Simmer all vegetables at the same time over low heat for 20 minutes.
Sterilize jars and lids.
Arrange the mushroom hodgepodge in jars while still hot, twist.
Then turn each jar upside down, wrap it well with a blanket. After they cool down, you can remove the blanks for storage.

Solyanka turns out very tasty! Based on it, you can cook fragrant soups or serve as a separate dish, salad.

Solyanka for the winter with chanterelles

Solyanka with chanterelles - unusual, but very delicious option preparations for the winter. It has amazing taste and ease of preparation. The main thing is to correctly observe the indicated proportions, and everything will work out!

Solyanka for the winter with chanterelles is prepared from the following products:

Chanterelles - 3 kg;
Cabbage - 5 kg;
Sweet pepper - 1 kg;
Onion - 1 kg;
Carrots - 1 kg;
Tomato sauce (or ketchup) - 500 ml;
Sunflower oil - 500 ml;
Table vinegar - 50 ml;
Salt - 100 g;
Sugar - 200 g;
Spices, bay leaf (to taste);
Water.

Cooking:

Wash wild chanterelle mushrooms thoroughly and boil for about half an hour. To give the mushrooms a particularly pleasant taste, add a peeled onion head to the pan while cooking.
Then cool the chanterelles and chop coarsely.
Shred the cabbage into a large bowl.
Grate the carrot.
Cut the onion and pepper into half rings.
Put the vegetables in a cauldron, pour tomato sauce(you can use ketchup - for lovers of a more spicy taste).
Add sunflower oil, spices, bay leaf.
Stir and simmer over low heat for an hour and a half, stirring occasionally.
Then add chanterelles to the vegetables, simmer for another half hour.
Pour in the vinegar 10 minutes before it's done.
Distribute the hodgepodge into sterilized jars, twist.
Wrap the jars, leave to cool. Mushroom treat is ready.

As you can see, there are many options. This is a mushroom hodgepodge for the winter with cabbage, and a recipe without it. For lovers of spicy, it will be enough to add chili peppers. The ingredients are easily replaced with available ones, but most importantly, you can do without sterilizing the product, it will be enough to hold the jars over the steam and pour over the lids with boiling water.

Solyanka from cabbage 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 a distinctive, 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.

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 in hodgepodge fresh mushrooms, 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 healthy eating will appreciate useful composition and dietary qualities of stew vegetable dish, and the housewives, seeking to feed their families cheaply and nutritiously, - the simplicity of cooking, in which the most difficult is cutting vegetables.

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, preserve natural taste and concentrate the flavor 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

Pickled cabbage hodgepodge with mushrooms - 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 - the most useful option cooking. 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 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 wishing to receive delicious 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:

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

Cooking

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

The end of August and the beginning of September are marked by the process of food preparation and conservation. And one of the main processes often becomes the preparation of a hodgepodge with mushrooms for the winter. The range of ingredients that go for conservation is always extremely wide. Such vegetable and mushroom preservation becomes an indispensable snack, main dish or supplement in every family.

Cooks who do not have the skills to preserve vegetables or mushrooms for the winter will not be very easy to prepare a hodgepodge.

This process has its own subtleties and nuances that are important to consider when preparing a dish:

One of the central components of mushroom hodgepodge is tomatoes. Before harvesting, you must first remove the skin from them. In the usual way this is problematic, so you need to resort to tricks. Tomatoes should be placed in boiling water for a couple of minutes. But also some recipes call for tomato paste instead of vegetables.
If cabbage is present in the recipe, then this ingredient should be selected for long-term preservation. It is necessary to grind this component in medium-large pieces.

One of the key points in the preparation of hodgepodge is the preparation of the mushroom component. Any variety of mushrooms must be properly processed and soaked in liquid. After the raw material is boiled and dried.
Almost all varieties of mushrooms are suitable for this conservation, but there are the most preferred ones. Boletus and boletus - the best choice for mushroom pickle.

Storage of the finished spin is possible even when room temperature. But only on the condition that heat treatment containers, as well as the procurement technology remained exactly observed.

Basic requirements for the main ingredients

Mushrooms are the best for cooking. Before preservation, they should be boiled and dried. If you take chanterelles, it should be borne in mind that only young mushrooms are suitable for harvesting. Butter mushrooms are also a good option, but these mushrooms require thorough cleaning and soaking in salt water.

Honey mushrooms, in turn, are miniature, so they do not require cutting. If milk mushrooms are used for the recipe, then it is important to soak this product well before cooking.

How to roll a hodgepodge with mushrooms at home

You can choose and stick to a strict classic recipe or boldly carry out conservation in unusual ways.

A variety of vegetable components allows you to experiment with an established recipe and introduce something new, improving taste qualities blanks.

Classic recipe with cabbage and mushrooms "Lick your fingers"

This recipe owes its popularity to its simplicity and great taste finished preservation. This classic way blanks, since it contains a standard set of components. Instead of a tomato, tomato paste is allowed.

What do you need:

kilogram of mushrooms;
4 large tomatoes or 4 tablespoons of tomato paste;
2 kilograms of cabbage;
3 onions;
250 milliliters of vegetable oil;
40 milliliters of vinegar;
lavrushka;
40 grams of refined sugar;
20 grams of salt.

Cooking scheme: first you need to prepare the mushrooms: cut into slices, boil, and then dry. Using a convenient method, peel the tomatoes and cut into medium pieces. Also chop the onions. Cabbage can be chopped into thin strips by hand or with the help of improvised means.

In a heated skillet with oil, place cabbage, tomatoes and onion rings. Simmer this mixture for about an hour. Then throw salt, refined sugar, add mushrooms. Mix the ingredients and pour the specified amount of vinegar. Continue simmering vegetables for another 20 minutes.

Then soft vegetables should be placed in sterile containers. And, as usual, turn over, wrap and wait for cooling. Hide after.

With the addition of carrots

You can make this amazing preparation with the addition of bright carrots. It will not only make preservation as useful as possible, but also give the hodgepodge an appetizing look and better taste. What is needed:

large cabbage;
800 grams of mushrooms;
5 medium carrots;
2 onions;
500 milliliters of oil;
4 large spoons of tomato paste;
vinegar;
lavrushka;
black allspice;
a large spoonful of salt.

Cooking instructions: first boil the mushroom product in salted water. Then it must be fried in a pan for 20 minutes. This is required in order for the residual liquid to evaporate from the fungi.

The cabbage is then finely chopped. In a separate cauldron, you need to stew the cabbage straw until soft - it should not be fried. When the mushrooms are fried, they should be removed, and the onion rings should be fried instead. After 10 minutes, add chopped carrots.

Stew all vegetables for half an hour. Cooled mushrooms and fried onions with carrots should be added to the cabbage. Next, throw in the tomato paste and seasonings. After waiting 20 minutes, you can add a little vinegar (about 15 milliliters). Wait another 5 minutes and start rolling the dish.

With tomato paste

You can cook a delicious hodgepodge with mushrooms with the addition of tomato paste, instead of the usual tomatoes. This component gives the preparation the best taste and incredible aroma. What is required for the recipe:

8 large champignons;
large head of cabbage;
4 large spoons of tomato paste;
5 bulbs;
200 milliliters of oil;
30 milliliters of vinegar;
ground pepper;
a large spoonful of salt;
50 grams of refined sugar;
carrot.

Cooking instructions: before chopping a cabbage head, you must perform a number of standard actions: rinse and dry the product. Next, you need to place the chopped ingredient in a deep frying container, pour oil, a little water and simmer for at least half an hour.

Stir gently so that the product does not turn into a solid porridge.

At this time, you need to do the preparation of onions and mushrooms. The mushroom product needs to be boiled in salt water for 15 minutes. Onion rings must be sent for frying along with the forest product. Wait another 15 minutes. After moving all the ingredients to the chopped cabbage and pour in the tomato paste. Simmer the mixture for another 10 minutes. Vinegar should be added almost at the very end of cooking. The finished delicacy can be laid out in sterile containers.

With bell pepper

If you make mushroom preservation with a rich component composition, even conservative connoisseurs of classic recipes will fall in love with such a preparation.

In this case, sweet pepper will be responsible for the taste and impeccable aftertaste.

What is needed:

10 large champignons;
kilogram of carrots;
6 bulbs;
kilogram of cucumbers;
large head of cabbage;
2 kilograms of tomatoes;
7 large spoons of refined sugar;
9 large spoons of salt;
lavrushka;
ground pepper.

Manufacturing process: To begin with, all components undergo a thorough preparation, which includes washing, cleaning and drying. Then onion rings are made, and the cabbage head is chopped. The carrot is also chopped, and the cucumber is cut into slices. Boiled mushroom raw materials should be cut into slices.

After all the ingredients, except for the cucumber, you will need to fry, gradually adding food. Wait about half an hour and add all the other ingredients. After 50 minutes, pour the specified amount of vinegar. Transfer the boiled dish to clean containers.

Vegetable hodgepodge with sauerkraut and pickles

pickled cucumbers and sour cabbage add a rich and unusual taste to this preparation. What to use:

5 large salted mushrooms;
4 bulbs;
500 grams of sauerkraut;
a glass of vegetable oil;
2 large spoons of tomato sauce;
ground pepper;
a spoonful of salt;
dry basil;
4 garlic cloves.

Sequence of actions: the onion is sent for chopping or chopping. Then, together with cabbage, onion rings should be stewed in a deep container for 20 minutes. Then pour in the tomato paste, throw in the mushroom slices and season. Simmer the mixture for another 35 minutes. Then, when ready, throw in the garlic cloves, pour in the vinegar. Preservation is ready.

With green tomatoes

Unripe tomatoes are suitable for making hodgepodge according to this recipe. It is added to soups or becomes a separate snack. What to take:

5 bulbs;
liter of tomato sauce;
0.5 liters of vegetable oil;
4 large spoons of salt;
2 large spoons of refined sugar;
ground pepper.

Cooking scheme: grind the main set of components and mix thoroughly in a frying container. Then pour in the tomato paste, butter and other spices. boil vegetable mix and simmer on slow gas for an hour and a half. After the boiled snack, place in containers.

With coriander

A surprisingly refined and subtle aftertaste is obtained by adding ground coriander to the preservation. Component composition.

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 is often prepared 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 a few for you. simple recipes to 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.

To prepare mushroom hodgepodge with cabbage, you will need:

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.

To begin with, you should thoroughly wash the mushrooms, clean them of excess fragments, and then boil them in water with a small amount of salt. After boiling, let the water drain, then cut the mushrooms into small cubes and fry using vegetable oil. Cabbage should also be washed, finely chopped or chopped with a combine.

Peeled and washed carrots must be dried, grated and fried until they acquire their characteristic softness. Peel the onion and cut into rings, then fry until transparent.

All ingredients, including tomato paste, must be placed in one container, add salt and sugar, and then simmer for 1-1.5 hours. After some time, add allspice and bay leaf. Cook the dish in a preheated oven until it turns dark brown. After that, you can start rolling.

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.

Required 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.

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.

So, you need to purchase the following ingredients: