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Mushroom hodgepodge with vegetables for the winter. Mushroom hodgepodge for the winter

Mushroom hodgepodge with cabbage and vegetables for the winter

Mushroom solyanka with vegetables- wonderful, satisfying and delicious snack for any occasion. But it's not easy tasty dish, it's the same healthy food loved by both adults and children.

Cooking mushroom hodgepodge does not take much time, does not take time and money. All products for this dish are cheap, and mushrooms are gifts from the forest, you can always pick them up in the forest during the season for free. And what taste and aroma, well, you just lick your fingers.

Would you like to make yourself a fragrant and satisfying preparation at home? Pay attention to our simple recipe for mushroom hodgepodge for the winter.

Mushroom solyanka with cabbage, made according to our recipe, is suitable as a main course, which can be served with bread (black, white), as an appetizer, as an addition to some kind of side dish.
Let's talk about how to cook mushroom hodgepodge with vegetables right now. So, mushroom hodgepodge for the winter what products we take.

Ingredients for mushroom hodgepodge

To cook mushroom hodgepodge you will need:
any mushrooms (boiled should be at least 2 kg);
2 kilos of cabbage;
1 kilogram of onions and carrots;
200 ml (measuring cup) classic tomato paste or mushroom;
5-6 pieces of medium-sized lavrushkas;
200 ml (glass) refined vegetable oil;
3-4 tablespoons of salt (to your taste);
4-5 tablespoons of sugar (to your taste);
2-3 tablespoons of vinegar (2 - nine percent, 3 - six percent);
allspice ground or peas to your taste - 5-6 peas, 1-2 teaspoons.

How to cook mushroom hodgepodge?

Recipe for mushroom hodgepodge for the winter step by step

Mushroom solyanka with cabbage is prepared as follows:
Step 1. The collected mushrooms, it is better if these are the gifts of the forest of the same species, for example, only boletus or only mushrooms, should be washed, cleaned of adhering leaves, twigs and dirt.

Attention! Cooking mushroom hodgepodge according to our recipe allows the use of any edible mushrooms, however, the most suitable options for the dish are porcini mushrooms, mushrooms, aspen mushrooms, honey mushrooms and boletus mushrooms.

Step 2. Cut the peeled and washed mushrooms in a saucepan into medium-sized pieces (not small) - in half, into three, maybe even into four parts, it all depends on the size of the mushroom, we don't cut small mushrooms at all.

Step 3. Fill the mushrooms with water until they are completely covered, add a little salt, just a pinch, put on fire and after boiling, cook for 15-20 minutes.

Step 4. Finished boiled mushrooms Strain so that the liquid is completely glass and set aside for now.

Step 5. Take a large bowl or large saucepan.

Step 6. Shred cabbage finely into a container. In a bowl, you should crush it a little and fill it with sunflower oil.

Attention! The recipe for mushroom hodgepodge for the winter allows you to replace vegetable oil with olive oil. If you take olive oil for your meal, choose a product containing more than 80% olive oil.

Step 7. Put the cabbage on the stove and turn on medium heat. At this time, we clean and grate the carrots on a coarse grater, you can grate the vegetable in Korean (the mushroom hodgepodge with vegetables in this case will look more appetizing).

Step 8. Add carrots to cabbage, stir gently with a spatula.

Step 9. Peel the onion, cut it to your liking. You can cut it very finely so that later it is not visible in the finished dish, it can be half rings or halves of half rings. We send him to stew with vegetables.

Step 10. We take a liter of boiled water, dilute the tomato paste in it, fill the vegetables with the resulting mass, mix.

Step 11. After 10 minutes, as you filled the vegetables tomato juice, add sugar, laurel, pepper, salt to the dish, mix everything again using a wooden spatula.

Step 12. When the vegetables are already boiling, reduce the heat to minimum, simmer for about an hour (45-50 minutes), but no more than an hour.

Step 13. 10 minutes before the end of cooking, after 40 minutes of stewing vegetables, add boiled mushrooms to them. Stir and let stew for another 10 minutes.

Step 14. Turn off the heat, cover the hodgepodge with a lid, leave it in this form for 5-7 minutes.

Mushroom solyanka with vegetables is ready, it can be cooled and eaten immediately, or it can be prepared for the winter. To do this, sterilize in advance liter or 500 ml. jars, boil seaming lids, put hot mushroom hodgepodge in containers and roll up.

Wrap the rolled up jars in towels and let them cool right in the room. When the mushroom hodgepodge has acquired room temperature for the winter, it can be stored in a colder place.

The mushroom hodgepodge with vegetables should be stored at a temperature of +3 to +9 degrees. The shelf life in this case can be up to two years.

Bon Appetit!

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Find the latest popular mushroom hodgepodge recipes on the groundbreaking culinary site. Try traditional meat hodgepodge, with ham, sausages and smoked meats, fish, cabbage, mushrooms, vegetable, Georgian or homemade. Each option is amazingly good!

The selection and preparation of the ingredients for the soup depends on the recipe. If variation using dried forest mushrooms, then they must be soaked in advance for several hours. The more varied and high-quality sausages, the tastier and more aromatic the hodgepodge will be. In the dish, the obligatory ingredients are tomato, onions and very often carrots are used.

The five most commonly used ingredients in mushroom hodgepodge recipes are:

Interesting recipe:
1. Prepare a rich aromatic meat broth.
2. Take out, cool and finely chop and return to the future hodgepodge.
3. Neatly chopped onion and fresh mushrooms fry.
4. Add pickled mushrooms and chopped pickles to them.
5. Fry for another five to six minutes.
6. Pour a glass of grated tomato into the pan and evaporate the dressing for the hodgepodge until thick.
7. Carefully and beautifully cut all kinds of sausages and smoked meats and brown them a little in a separate frying pan.
8. Transfer sausage cuts and vegetables with mushrooms to the broth with meat. Salt, add spices.
9. Add olives, boil for another eight to ten minutes.
10. Enjoy hot soup, sprinkle with freshly cut herbs and add sour cream and a thin slice of lemon.

The five fastest recipes for mushroom hodgepodge:

Helpful hints:
... You can equally add dark olives and green olives to the hodgepodge.
... The soup is cooked over low heat, no matter what turns it into porridge.
... On a par with tomato, you can use tomato paste, and fresh and salted tomatoes.
... When preparing a hodgepodge, do not overuse seasonings. We must remember that she has her own wonderful and unique aroma.

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

In winter and spring, mushrooms appear on my table more often than others. I use them to cook soups, salads, main courses, snacks and even marinade. Well, in summer and autumn, active harvesting of forest mushrooms begins. For me, to remain for the winter without a bag of dried boletus, without a bag or two of frozen mushrooms or mushroom hodgepodge is simply a disaster. It seems that this is not the main product of the diet, however, you cannot convey how much it improves the taste and appearance of any dish! If you also collect and harvest these gifts of the forest, then, most likely, you have already prepared a hodgepodge more than once. For beginners, I want to offer my own recipe for such a blank. Any mushrooms are suitable for her. But it is still better to put the white ones for drying, make a dry seasoning from the chanterelles, pickle aspen mushrooms with brown birches, but from the rest make a mushroom hodgepodge with cabbage.

Mushroom solyanka for the winter

I have been using this recipe for mushroom hodgepodge for several years, and my mother also uses it. So besides onions and carrots, she never adds any other vegetables. I do not dare to experiment either, so I cannot say that you can safely put the same pepper or tomato into it. But if you put both in your workpiece and it comes out delicious, keep doing it.

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

Ingredients:

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

Cooking process:

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

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

This time should be enough to wash the flasks and sterilize them. Solyanka with mushrooms in the oven is ready, we put the ready-made mushroom blank for the winter in jars and tighten with boiled lids. We let them stand in the apartment for another night, having previously covered them with a blanket or a fur coat, and then we carry them to the basement. Bon Appetit!


Solyanka with mushrooms for the winter is one of the most delicious and satisfying preparations. Preservation with chanterelles and other mushrooms is very versatile, since various salads are made from it and it is 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.

Basic nuances

Cooking hodgepodge for the winter with or without cabbage has certain subtleties that you should familiarize yourself with in advance:

  • Many recipes for mushroom hodgepodge for the winter include tomatoes. Before adding them to mushroom hodgepodge, peel the skin. It is recommended to douse them with hot water in advance to make the skin easier to remove. Some housewives who don't want to use fresh tomatoes replace them with tomato paste.
  • Quite often, mushrooms are harvested with cabbage for the winter. Such a vegetable preparation turns out to be 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.
  • Any kind of mushroom can be used to create a blank. For example, a hodgepodge of mushrooms for the winter is popular. Also, some housewives roll up chanterelles with cabbage in jars for the winter.
  • All mushrooms must be sorted out before use, washed from dirt and soaked in salt water.
  • Winter canned mushrooms 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 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:

  • a kilogram of cabbage;
  • a kilogram of mushrooms;
  • 80 g onions;
  • 100 ml vinegar;
  • two carrots;
  • 70 g sugar;
  • 50 g salt;
  • a glass of oil.

Cabbage with mushrooms for the winter is prepared in several stages. First, you should start preparing all the ingredients. Vegetables are thoroughly washed and finely chopped. The cabbage is chopped as finely as possible so that the canned snack looks appetizing. The onions are cut into half rings, and the carrots are cut into circles.

When preparing a mushroom snack, all ingredients must be carefully cooked. For 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 the onions with 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 to it. Then everything needs to be extinguished for another half hour, after which the ingredients are laid out in jars.

After spreading everything in seaming containers, salt the mushrooms, roll them up and place them in the storage room for canned food.

With honey agarics

Very often a hodgepodge is made with mushrooms for the winter. It differs in that this appetizer is harvested without the addition of cabbage. To prepare it, you will need the following ingredients:

  • 2 kg honey agarics;
  • 2 kg of tomatoes;
  • two onion heads;
  • 100 ml vinegar;
  • 500 ml of oil;
  • 40 g salt;
  • 75 g sugar.

Mushroom hodgepodge for the winter without cabbage begins with the preparation of the components. All mushrooms are washed warm water and cut into pieces. After that, a container for cooking ingredients is prepared. It is half filled with water and placed on the gas stove. Honey mushrooms are boiled for 20-30 minutes. At this time, you need to start preparing the other ingredients. Finely chop onions with carrots and fry 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, a little vinegar should be poured into the pan. After that, the finished ingredients are distributed among the jars, and the hodgepodge with mushrooms is rolled up with lids.

With mushrooms

Many housewives prepare a hodgepodge with mushrooms for the winter. However, some make them quite unusual by adding a little bell pepper to them. This recipe is universal, therefore, if desired, 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:

  • a kilogram of champignons;
  • 400 g of cabbage;
  • a kilogram of tomatoes;
  • 400 g carrots;
  • three onion heads;
  • 500 g of pepper;
  • 150 ml vinegar;
  • 100 g of salt;
  • five bay leaves.

Harvesting mushroom hodgepodge for the winter should begin with the preparation of the 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 peel them off.

They are ground in a blender or meat grinder. Having prepared the tomatoes, you can tackle carrots and cabbage. They are cut into small pieces and placed in a saucepan, where they should be stewed for about an hour. At the end of stewing, vinegar, pepper and bay leaves are added to the container.

On the final stage cooking, everything is laid out in separate jars and rolled up with lids.

In a multicooker

There is also a recipe for a hodgepodge that can be cooked in a slow cooker. This cooking method will save you a lot of time. To create snacks you will need:

  • 400 g of mushrooms;
  • 50 g salt;
  • a kilogram of cabbage;
  • two heads of garlic;
  • 400 ml 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 boiled.

Then the carrots and onions are cut into small rings. Cabbage is also chopped smaller. To make her let the juice go faster, you can wrinkle her 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 curl, all vegetables need to 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 mushrooms. However, before that, you will have to study one or another recipe with a photo and strictly follow it, having received the best hodgepodge for the winter.

The conservation season, when housewives turn their kitchens into small factories of an almost industrial scale, is considered one of the hottest. One of the most common types of blanks is cabbage hodgepodge: with mushrooms, with carrots, with bell pepper, the range of ingredients is quite extensive. We invite you to familiarize yourself with traditional and original ways preservation of vegetables for the winter.

The recipe can be safely called a classic of the genre, since it uses a traditional set of products, which includes cabbage, tomatoes (or tomato paste) and mushrooms.

Ingredients:

  • 4 tablespoons with a slide of tomato paste;
  • A kilogram of mushrooms;
  • 2 kilograms of cabbage;
  • 200 g onions;
  • A glass of oil and water;
  • 40 ml. vinegar (9%);
  • 4 peppercorns;
  • 1.5 tbsp Sahara;
  • 1 tbsp salt.

A step-by-step recipe for making cabbage hodgepodge with mushrooms for the winter:

    1. Chopping white cabbage, put it in a cauldron with 200 ml. oils.
    2. Mix 250 ml of water with vinegar and pour into a cauldron. We also throw pepper and cloves there.
    3. We simmer everything over low heat for half an hour.
    4. It's time for tomato paste: before adding it to the cauldron, mix it with salt and sugar.
    5. It is important that only tomatoes are included in the finished paste!
    6. Simmer again: now 15 minutes.

  1. After 45 minutes from the beginning of the preparation of the hodgepodge, send the mushrooms to the bowl. They must be boiled until fully cooked, cut into pieces, and then fried with onions in vegetable oil... The process, not taking into account the time of boiling the mushrooms, will take 5-7 minutes.
  2. Fried mushrooms with onions are sent to a vat with cabbage. Simmer for another 10 minutes and turn off.

Solyanka: recipe with the addition of carrots

Solyanka is an amazing dish. It can be either an appetizer or a full-fledged main course. Also, the blank can be used as a vegetable base for the first and second courses.

Ingredients:

  • White cabbage: 1 kg.;
  • Boiled mushrooms: 800 gr.;
  • Carrots: 500 gr.;
  • Onions: 500 gr.;
  • Oil: 500 ml .;
  • Tomato paste: 4 tablespoons;
  • Apple cider vinegar: 15 ml.;
  • Lavrushka: 2 leaves;
  • Pepper: 7 peas;
  • Salt: 1 tablespoon

How to cook cabbage hodgepodge with mushrooms for the winter? To find out, follow the step-by-step recommendations:

    1. Mushrooms, boiled in salted water in advance, fry in 100 ml. oil for 25 minutes.

Frying mushrooms is necessary so that excess moisture that they acquired during boiling evaporates from them.

    1. The mushrooms are fried, and we proceed to the processing of cabbage. It must be cut into thin strips.
    2. We spread the cabbage in a cauldron and, pouring 200 milliliters of oil into it, simmer it over medium heat until al dente.

If you notice that the cabbage is fried rather than stewed, this is a clear sign of dry fruit. Therefore, it is necessary to pour a little water into the cauldron.

    1. The mushrooms are fried, carefully we take them out of the pan and here, adding another 200 milliliters of oil, fry thin half-rings of onions.
    2. When it becomes soft, but clearly has not yet reached a state of full readiness, add carrots grated in a coarse grater to it.
    3. Simmer vegetables for a quarter of an hour until soft.
    4. While we are frying the onions and carrots, the cabbage is ready to combine with the rest of the ingredients. Now it crunches slightly, but is already quite soft and slightly transparent.
    5. We put mushrooms, onions with carrots in a cauldron with cabbage.
    6. We send next tomato paste, lavrushka, peppercorns.
    7. After lightly extinguishing, taste and add salt to taste.

  1. The total braising time for all ingredients combined is about 20 minutes after boiling.
  2. We determine the readiness of the hodgepodge by the cabbage: it will become soft, transparent and stop crunching. At this stage, pour vinegar into the cauldron.
  3. We simmer the hodgepodge under the lid for another 5 minutes and turn it off.
  4. We lay out the finished hodgepodge with carrots and mushrooms in sterile jars, wrap it up, turning it upside down and covering it with a blanket.

Solyanka turns out to be very tasty and juicy.

Solyanka with tomato sauce

Tomato sauce is an almost indispensable ingredient for hodgepodge. Of course, you can't put it on the same level with cabbage, but you can also miss it. taste qualities, with which he endows the workpiece is also not worth it.

What you need for a hodgepodge with tomato sauce:

  • 1 kg. fresh mushrooms;
  • 2 kg. cabbage;
  • 4 tablespoons tomato paste;
  • 100 g Luke;
  • 200 ml. oils;
  • 30 ml. vinegar (9%);
  • 2 carnations;
  • 2 peppercorns;
  • 1.5 tbsp salt;
  • 50 gr. Sahara.

How to cook a hodgepodge correctly:

    1. Before shredding cabbage, we subject it to the standard procedure: rinsing and drying.
    2. We send it to a large saucepan, fill it with oil and a little water, put it on moderate heat.
    3. Not forgetting to stir the cabbage periodically, simmer it at this rate for 30 minutes.

Do not overdo it with the stirring frequency. Since there is a great danger of getting a mushy mass instead of a hodgepodge with pronounced pieces of vegetables.

    1. While the cabbage is stewing, we must prepare the mushrooms and onions. Put the pre-peeled and washed mushrooms to cook in salted water for 10 minutes. Do not forget to remove the foam. When ready, drain the water from the mushrooms.
    2. Finely chop the onion and fry together with the mushrooms in oil for 1/4 hour.
    3. Put the finished onion-mushroom mixture to the cabbage along with tomato paste and spices. Simmer again - now 15 minutes.

  1. Add the vinegar to the hodgepodge 10 minutes before the end of the stewing.
  2. The dish can be placed both in an already sterilized container, and cans can be sterilized in boiling water without screwed lids, but with prepackaged dressing. In the second case, we sterilize the cans for 20 minutes.

We roll up the finished hodgepodge, sterilized according to all the rules and wrap it up with something warm until it cools.

Solyanka with tomato sauce, cooked according to this recipe, good storage even with room temperature.

Vegetable hodgepodge recipe with bell pepper

We present you a hodgepodge with a rich ingredient composition that will appeal to even the most strict connoisseurs of homemade preparations.

Ingredients:

  • Cabbage, carrots, onions, cucumbers, mushrooms: 1.5 kg each;
  • Sweet bell pepper: 1 kg.;
  • Tomatoes: 2 kg.;
  • Sugar: 7 tablespoons;
  • Salt: 9 tablespoons;
  • Vinegar (9%): 250 ml .;
  • Vegetable oil: 180 gr.;
  • Lavrushka: 3 leaves;
  • Black pepper: 10 peas.

    1. We process all vegetables: wash, clean, dry.
    2. Vegetables to be chopped: cabbage, onions.
    3. Cut carrots and cucumbers into circles.
    4. Pepper and tomatoes, from which it is preferable to remove the skin, in slices.
    5. Mushrooms - in thin plates.
    6. Fry onions, carrots, mushrooms and cabbage in oil. The sequence of addition corresponds to the sequence of ingredients in this step. The gradual addition of vegetables for frying is a guarantee of keeping the vegetables juicy.

  1. Add the remaining ingredients to the finished mass, excluding vinegar.
  2. After 40 minutes from the beginning of stewing, pour in the vinegar.
  3. After waiting for a boil, turn it off and immediately proceed to putting the hodgepodge into sterile jars.

The dish with sweet bell peppers is ready. Forgot to mention that it is recommended to take different shades of peppers for a beautiful aesthetic look.

The easiest hodgepodge recipe for the winter

The recipe, which will be presented below, does not even taste like blank stores. Solyanka turns out to be fragrant, tasty and healthy, at the same time it is prepared in two counts. To bring the recipe to life, you need a slow cooker.

Ingredients for fresh tomato hodgepodge:

  • Forest mushrooms: 350 gr.;
  • White cabbage: 700 gr.;
  • Onion: 200 gr.;
  • Carrots: 200 gr.;
  • Tomatoes: 1 fruit;
  • Salt: 1 tsp;
  • Unrefined sunflower oil: 50 gr .;
  • Acetic essence: 1.5 tsp;
  • Black pepper: 5 peas;
  • Lavrushka: 2 leaves.

  1. We wash the white cabbage, dry it slightly (you can just blot it with a paper towel) and chop it.
  2. We choose the method of cutting carrots based on personal preferences. You can grind it into a coarse grater or, for example, in Korean.
  3. It is preferable to cut the mushrooms into strips. Boil in salted water for a quarter of an hour.
  4. Cut the onion into strips similar to mushroom strips.
  5. Add a couple of pinches of salt to the cabbage.
  6. Pour into the multicooker bowl unrefined oil and put the prepared mixture of onions and carrots into it. Cooking in the "Fry" mode for 15 minutes.
  7. Now it's time to add the cabbage. We spread it in a dense layer on vegetable frying. And we languish in the same mode for 15 minutes. The cabbage will settle and you can add spices.
  8. During these 15 minutes, during which the cabbage with carrots and onions will be stewed, it is necessary to remove the skin from the tomatoes and cut into slices.
  9. We send tomatoes and mushrooms, the remaining salt, lavrushka to the bowl.
  10. We put the multicooker in the "Stew" mode for 30 minutes.
  11. At the beep, pour in the vinegar and mix. Another 5 minutes in the same mode and you can turn off the hodgepodge with carrots and mushrooms.
  12. We pack the solyanka in sterile jars, seal with lids.

After the hodgepodge has completely cooled down under the blanket, we put the jars in a cool place.

We prepare a hodgepodge for the winter in an oriental way

The classic hodgepodge includes a fairly narrow list of spices in the ingredient composition. These include bay leaves, allspice or ground pepper, salt, sugar. But there is also a recipe for making a hodgepodge according to oriental tastes. In this case, an extensive list of spices and seasonings is used.

Ingredient composition:

  • White cabbage: 2.5 kg.;
  • Mushrooms (pre-boiled): 2 kg.;
  • Carrots: 1 kg.;
  • Tomatoes: 1 kg.;
  • Bow: 1/2 kg.;
  • Vegetable oil: 300 ml .;
  • Carnation: 3 umbrellas;
  • Basil: 1 tsp;
  • Coriander: 1/2 tsp;
  • Tarragon: 1/2 tsp;
  • Salt and herbs (dill, parsley) to taste.

    1. Chop the boiled mushrooms.
    2. Remove the skin from the tomato and chop it together with the onion.
    3. Grind the carrots into a coarse grater.
    4. In a saucepan, sauté vegetables: tomatoes, onions and carrots - in vegetable oil until an appetizing golden hue.

Fry over high heat. In this case, all the juice will remain inside the vegetable slices.

  1. Add chopped cabbage to them. We pour in the entire volume of vegetable oil.
  2. Simmer for 30 minutes, and add mushrooms to the saucepan.
  3. At this stage, we also send spices to the stewpan.
  4. Determine the stewing time until fully cooked by taste - all vegetables should be completely cooked.
  5. Literally a minute before turning off, we send chopped greens to the stewpan.
  6. Put the finished cabbage hodgepodge with mushrooms and tomatoes in sterile jars.

Step-by-step recipe for a spicy hodgepodge with mushrooms and carrots:

    1. Chop the cabbage and knead it with your hands.
    2. Grind the carrots through a grater in Korean.
    3. Cut fresh cucumbers thinly. Preferred shape: semicircle.
    4. Peel the chili peppers and cut them into small cubes.

We process chili peppers only with gloves to avoid getting its juice into the eyes or other mucous membranes.

  1. Mix cabbage, carrots, cucumbers, chili.
  2. Add spices and herbs. Also, do not forget about tomato paste, butter and sugar with salt.
  3. Put the finished mixture on fire and simmer for 50 minutes.
  4. 5-10 minutes before turning off, pour in the vinegar and, after waiting for a boil, turn it off.
  5. We lay out the finished preservation in sterile jars. We seal up.

We are waiting for complete cooling, which must necessarily take place at room temperature, under a blanket or bedspread.

Spicy hodgepodge with cabbage and mushrooms, in addition to a spicy aftertaste, has a slight sourness and spicy aroma.

We wish you delicious culinary experiments with their successful implementation.