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A simple light hodgepodge for the winter with mushrooms. Mushroom solyanka for the winter

Girls, boys, I will present 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 loved ones are incredibly grateful to her. Solyanka salad turns out to be very tasty. Rarely lives with us until winter. But this does not stop us, and in winter we make new portions of this wonderful salad, taking frozen mushrooms out of 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 white or aspen mushrooms, even purchased champignons and oyster mushrooms.
We clean, wash, grind and boil them (about 20-30 minutes). We cut the mushrooms not too finely so that they can be seen in the salad. When I cook mushrooms, I always add 1 onion to them. Today I cook from ordinary honey mushrooms, I cook them together with the 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 honey agarics.

I always prepare this salad in "industrial" volumes, and for this I have a special pan-basin.
Shred cabbage, three carrots.
Cut the onion and pepper into cubes.
Add the sauce (I have a homemade one today, but most often I use "Krasnodar"), sunflower oil, bay leaf. Salt, pepper, add water and put everything to stew on low heat for 1.5 hours. Stir periodically so that it does not burn. Sauce here, I repeat, you can use any. The main thing is not to take absolutely artificial sauces. Here, as with wine, if you don’t eat such a sauce in ordinary life, then don’t take it in a salad.

After 1.5 hours, add the mushrooms and cook for about 30 minutes more.
In 15 min. add until ready vinegar essence... We mix.

And today I decided to try to cook this salad in a 5 liter multicooker-pressure cooker (power 900 watts). I take the following proportions into it: cabbage 1 kg, onions 200 g, carrots 200 g, bell pepper 2 pcs., Tomato sauce 100 ml, salt 25 g, sugar 40 g, sunflower oil 100 ml, lavrushka 2 pcs., Water 5 tbsp. l., mushrooms 600 ml, vinegar essence 1/3 tsp.
Since I have a multicooker-pressure cooker, the cooking time for the hodgepodge decreases. I spent 45 minutes stewing vegetables without mushrooms. under the lid, with the valve closed on the "Vegetables" program. After that, I opened it, added the 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 and stewed it without a lid for another 10 minutes.

Making a hodgepodge is easy. We will boil mushrooms and stew them with cabbage and other vegetables. This seaming is without sterilization. We will lay it out hot straight from the stove as soon as the vegetables are cooked. Any of the two checked blanks 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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Cabbage solyanka 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 they take Krasnodarskiy. It is easy to find it in the line of TM Chumak, 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 pieces of medium size)
  • 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 it!)
  • Sugar - 2 tbsp. heaped spoons
  • Vinegar, 9% - 30 ml (2 tablespoons)
  • Bay leaf - 6 medium sized leaves
  • Allspice - 8 peas

Important details:

  • Conservation yield 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.), A little greenery. If you want to experiment, keep in mind that many housewives sin on chopped garlic, parsley and cilantro as a risk factor for cans explosion. For the first try better to stop on a proven recipe.
  • Don't be surprised at the small amount of vinegar. There is enough of it in the dish, because it is included in all sauces.

1) Let's prepare the components.

How to boil fresh mushrooms?

Let's sort out, rinse and cut to taste. We love to feel the mushrooms.

Immediately immerse the mushrooms in a cold and already salted (!) water. For 1 liter of water - 1 teaspoon of salt.

The cooking time from the moment of boiling depends on the type fresh mushrooms, but not more than 20-25 minutes on medium boil, without a lid. Landmarks: 5-7 minutes for milk mushrooms and russula. 10 minutes for white and boletus. 20 minutes for chanterelles. The mushrooms are ready if they sink to the bottom. While they float, we continue to boil.

Attention! What to do to keep mushroom dishes safe?

  • Having bought mushrooms at the bazaar, even from trusted people, we nevertheless used the onion dough. You've probably heard of him too. Add the onion head to the pan. 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 toadstool in the mixture. It is a particularly dangerous species that causes severe poisoning.
  • Therefore, the choice for reinsurance is not great. Or rely entirely on the experience of the assembler. A careful and experienced person, at the slightest doubt, will throw out an incompletely understood mushroom. Or buy one type of product only in the supermarket, where raw materials are from mushroom farms, and not random forestry.

We shred cabbage as we love in a hodgepodge. We don't do it too thin so that the slicing preserves the texture. If the cabbage is late, you can hedge against bitterness and pour boiling water over the slices, leaving it to stand for 20 minutes.

Three carrots in your favorite size. The traditional option is a coarse or medium grater. Gourmet - thin straw, like a Berner grater. Cut the onion into small cubes (about 1 cm).


2) We stew vegetables, pack them hot and roll up the jars.

Stewing itself is not much different from cooking delicious hodgepodge to the table. We pay the most attention to the time of setting the sauce and vinegar.

Brief algorithm.

Fry carrots and onions and combine in a saucepan with cabbage - Simmer with butter without flavoring for the first 40 minutes - Adds sugar, salt and mushrooms - Pour in the sauce after another 10 minutes - Add vinegar after another 10 minutes - Simmer for the last 10 minutes.

While hot from the stove, lay out in banks.

Total time on the stove: roast + 40 minutes + 30 minutes.

Details on the steps from the photo. Fry onions and carrots in a pan with vegetable oil until softened. We transfer to a large saucepan, where the main character with mushrooms will also fit. Add all the cabbage and simmer over medium heat - 40 minutes. Stir periodically from bottom to top. After 40 minutes have passed, add boiled mushrooms, sugar, salt and mix well.



We still have to keep the dish over medium heat for another 30 minutes.

After 10 minutes, pour in the tomato sauce and stir. Don't add the sauce earlier! The acidic environment prevents the cabbage from stewing well.


After another 10 minutes (i.e. 10 minutes before the end of cooking), pour in the vinegar and stir the vegetables well again.


All 30 minutes passed. We leave the saucepan on the stove, reduce heating to a minimum and put the hot hodgepodge in the banks. 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 leaks, tilting the jar in different directions. Let it cool under the covers. We move it to a dark cabinet. Ideal if cool, but optional.



Nice, satisfying and aromatic! Can be set aside for dinner 10 minutes before the end of the braise - before adding the vinegar. For perfect results, 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 the set of vegetables. It differs in texture and will require frying all ingredients separately until softened. Many housewives believe that everyone's taste is better revealed this way.

Cooking time - 1 hour 15 minutes.

We need:

  • Cabbage - 1 kg
  • Fresh mushrooms - 400 g
  • Bulgarian pepper - 2 pcs. medium size (assorted colors, 1 red)
  • Onions - 200-250 g
  • Carrots - 250 g
  • Tomato juice - 300 ml
  • Vinegar - 2 tbsp. spoons
  • Vegetable oil - 100 ml
  • Salt, sugar - to taste
  • Garlic and herbs - if you love

How to cook.

We don't cook mushrooms. Prepare the rest of the vegetables as in the first recipe. Cut the bell peppers into short strips or small cubes 1-1.5 cm.

Fry onions + carrots + peppers, sliced ​​fresh mushrooms and cabbage. Stew the last one with butter in portions.

Combine well-softened vegetables in a large saucepan, add sugar, salt, tomato juice and simmer for 10 minutes. Pour in vinegar and simmer for another 10 minutes over medium heat.

Directly from the stove, leaving the stewpan on minimal heat, we lay out the hodgepodge in sterilized jars - right under the neck. Roll up tightly, turn over and let cool under the covers.

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

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

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

Cooking utensils and utensils:

  • Thick-walled saucepan with a lid for stewing saltwort;
  • cutting board;
  • kitchen knife;
  • grater;
  • ladle;
  • a knife for cleaning vegetables;
  • skimmer;
  • a pan for boiling mushrooms;
  • sterilized jars;
  • sterilized lids;
  • canning key;
  • tablespoon;
  • kitchen towel.

Cooking sequence:

  1. Prepare the mushrooms first. The most delicious and incomparably fragrant hodgepodge will, of course, come out of forest mushrooms... If they are not there, then you can take the usual store mushrooms.
  2. Soak the mushrooms in cold water for 15 minutes to remove all the debris - small twigs, specks, leaves. Then rinse them well, dry them slightly, cut them into thin slices.
  3. Put a saucepan of salted water on a fire, heat to a boil and add mushrooms there. Reduce heat and cook for 20 minutes.
  4. 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.
  5. While the mushrooms are boiling, prepare the cabbage. The main condition is that the cabbage should be tasty, crispy, and you can take both young and already lying cabbage. Peel the head of cabbage, remove yellowed and darkened leaves, wash, chop into thin strips or small cubes.
  6. Now take care of the tomatoes. Rinse them well, cut each in half, cut the stem and cut into small cubes. If you do not like slices of tomatoes in a ready-made dish, you can remove the skin from them, scald them with boiling water, and pass the tomatoes through a meat grinder. You can grind them in a food processor or with a hand blender.
  7. Peel the carrots, rinse in running water. Then grate each root vegetable with medium-sized holes.
  8. Peel the onion, cut off the top and bottom, wash, cut into thin half rings, cubes or grate.
  9. When all the products are prepared, you can start stewing the hodgepodge. IN thick-walled pan pour in a small amount of vegetable oil.
  10. Wait for it to warm up, about 10 minutes. Put onions and carrots, fry, stirring occasionally.
  11. Then you can add mushrooms, tomatoes, cabbage, tomato paste... Top up with vegetable oil, season with salt and sugar to taste.
  12. Mix everything thoroughly and put on a small fire to simmer for 1.5 hours, covered with a lid.
  13. For the best preservation of the hodgepodge, add the vinegar a few minutes before cooking.
  14. While the hodgepodge is slowly simmering, sterilize the jars and lids.
  15. Spread the prepared vegetables with a ladle rinsed with boiling water in jars, roll them up with lids.
  16. 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 the jars away for storage in order to one day please your household with delicious culinary masterpiece... It will become a fragrant decoration for your festive and everyday table... Serve it not only as a first course, but also as a side dish or appetizer. Thick hodgepodge will perfectly complement 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, you can add hot pepper pods to taste or a little red ground pepper when cooking the hodgepodge. First, you will need to clear them of seeds and chop them into small pieces. Spicy will set off the taste of mushroom hodgepodge and bell pepper, cut into thin strips.

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

Solyanka with mushrooms and cabbage "Vesely kum"


Mushroom hodgepodge for the winter is good both as a solo option and as a basis for cooking delicious soups, a variety of stews, salads, pie fillings. This is an old Russian the National dish, and earlier called solyanka 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, recipes for preparing mushroom hodgepodge for the winter are very diverse, so you can cook it in different variations.

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

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

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

For a 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 onions;
  • Vegetable oil for extinguishing;
  • Seasonings to taste: salt, bay leaf, black peppercorns;
  • 0.5 cups 9% table vinegar (if the tomatoes are green or brown).

Preparation:

  1. Pour fresh tomatoes over with boiling water, dip in cold water for a minute, then peel them.
  2. If the tomatoes are thick, cut them into slices. It is better to scroll very ripe tomatoes through a meat grinder or chop in a blender.
  3. Rinse the mushrooms, peel, cut into slices.
  4. Peel the onion. Chop into cubes or half rings.
  5. Peel the carrots and grate them on a coarse grater.
  6. Chop the cabbage into strips, remember with salt.
  7. Fold the onions and carrots in a cauldron, fry a little in vegetable oil.
  8. Then add mushrooms, cabbage, tomatoes or tomato paste, seasonings. If you wish, you can add ground pepper, suneli hops, coriander.
  9. Now cover the cauldron with a lid and simmer until tender, about 40 minutes. Stir the contents of the cauldron from time to time.
  10. At the end of cooking, add salt to taste, maybe a little sugar if the hodgepodge seems too sour to you.
  11. For unripe tomatoes, be sure to add salt vinegar.
  12. Put the finished hodgepodge in sterilized jars, roll up the lids, having previously scalded them with boiling water.
  13. Turn the jars over, wrap them up, leave for a few hours until they cool.

Another cooking option:

  1. Boil mushrooms (except for white ones) a little, for 5-7 minutes, dipping them into boiling water.
  2. 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.
  3. Also add vinegar and spices at the end of stewing, stir.
  4. Place in jars and roll up.

The variant of mushroom hodgepodge with bell pepper is very tasty. It is enough to take about 0.5 kg of pepper, wash, peel, 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 - 40 minutes), then boil for about half an hour or a little longer. Now you can cut them and add them to the hodgepodge.

If the mushrooms are frozen, they do not need to be defrosted first. They defrost as they cook, while retaining more flavor, aroma and nutrients.

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

  • 0.5 kg of medium-sized mushrooms;
  • 2 kg of white cabbage;
  • 1 kg of bulgarian pepper;
  • 0.5 kg of onions;
  • Vegetable oil;
  • Parsley;
  • Spices (peppercorns - black, allspice, 4-5 pieces each, 2 or 3 bay leaves, cloves - 3 or 4 pieces)
  • 0.5 cups table vinegar(or lemon juice).

Preparation:

  1. Wash fresh mushrooms, peel, boil for 40 minutes. Place the mushrooms in a colander to drain the water.
  2. Chop the cabbage, cut the Bulgarian pepper into thin strips.
  3. Peel the onion, cut it into half rings.
  4. In a deep bowl, fry the onion until translucent, add cabbage, fry a little, then bell pepper. Fry everything again, stirring and adding oil. Then add boiled mushrooms, chopped herbs, spices, salt. Simmer until the cabbage is soft and tender.
  5. Add vinegar or lemon juice a minute before cooking ends.
  6. A fragrant hodgepodge with honey agarics is ready for the winter. Transfer the workpiece to sterilized jars, roll up.
  7. 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 it up.
  8. Let the jars cool upside down before storing them.

Now even a harsh winter is not scary to you with such a versatile and appetizing preparation!

Mushroom solyanka "Nourishing winter"


In the winter cold, there is not always the strength 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 popular dishes- this is a mushroom hodgepodge "Nourishing 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 must take:

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

It is better to boil forest mushrooms in a little salted water first. For flavor, add spices during cooking - cloves, allspice and black pepper, ginger, bay leaf. These seasonings will enhance the flavoring properties of the mushrooms. You can not cook champignons or oyster mushrooms in advance, just rinse them with water.

Preparation:

  1. Peel and grate the carrots.
  2. Heat the oil in a saucepan, saute the carrots and simmer a little until they turn orange.
  3. Add the onion, cut into rings, and simmer with the carrots.
  4. Chop the cabbage thinly, put it with the vegetables.
  5. Slice the mushrooms. If the champignons are small, you can not cut them, but put them whole.
  6. Add chopped bell peppers, chopped tomatoes.
  7. Season to taste with ginger and hot pepper for a piquant pungency. Add the rest of the spices.
  8. Dissolve the tomato paste by pouring half a glass of water into it, pour it into a saucepan, add vegetable oil.
  9. Now simmer the hodgepodge with mushrooms over low heat for about an hour or an hour and a half.
  10. Add vinegar 10 minutes before the end of the stewing process.
  11. Sterilize the jars, distribute the prepared hot hodgepodge in them.
  12. Roll up the lids tightly. You can also take screw caps.
  13. Then turn the cans over, wrap them well. Let them stand a little until they cool completely.

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

Mushroom hodgepodge with cabbage for the winter: a simple recipe

How nice and convenient it is to open a jar of prepared hodgepodge in winter and enjoy it spicy 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 preparing 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 for 4 or 5 half-liter jars:

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

Preparation:

  1. Peel mushrooms and vegetables, remove damaged areas.
  2. Wash the mushrooms, boil for about 10 minutes. Strain the water, cut into pieces.
  3. Chop cabbage and onion into strips, grate carrots.
  4. Cut the tomatoes into cubes.
  5. Saute the onions and carrots.
  6. Put cabbage, tomatoes, mushrooms, onions and carrots in a large saucepan. Pour in water, season with spices and simmer for half an hour.
  7. Add table vinegar for 5 minutes until cooked.
  8. While the vegetables are stewing, sterilize the jars and lids.
  9. Put the salt in the jars while still hot, screw it with the roofs, turn it over.

Ready-made preparation for the winter - mushroom hodgepodge with cabbage is not sterilized, so the recipe is really simple. So that you do not have 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 for several hours. Then it can be stored even in the room (but, of course, not near the battery), but it is better to put it in the 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? Besides, you don't like canned cabbage? Then take this easy recipe into service.

To cook 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 onions;
  • 1 cup tomato paste (you can rub fresh tomatoes)
  • Refined vegetable oil (for frying);
  • Pepper, salt, various spices - to taste;
  • Grated carrots (optional).

Preparation:

  1. First, prepare the mushrooms - wash, dry. You can boil them a little, for about 5 minutes, and then cut into slices or medium-sized pieces.
  2. Fry the mushrooms in a skillet in preheated oil until the excess liquid evaporates. At the same time, they will lightly brown.
  3. Meanwhile, peel the onion and chop it finely. Add to mushrooms and continue to fry. You can optionally add grated carrots there.
  4. Remove the tails and entrails with seeds from the pepper, wash, cut it into thin strips. Fry the peppers for 5 or 7 minutes in a separate bowl.
  5. Now put the mushrooms fried with vegetables into the cauldron, add pepper to them.
  6. Add tomato paste diluted with water. If you have fresh mashed tomatoes, then you do not need to add water to vegetables.
  7. Then add different seasonings to taste, bay leaf, salt, season with pepper.
  8. Simmer all vegetables at the same time over low heat for 20 minutes.
  9. Sterilize the jars and lids in the meantime.
  10. Spread the mushroom hodgepodge in jars while still hot, twist.
  11. Then turn each jar, caps down, wrap well with a blanket. After they have cooled down, you can put the workpieces away for storage.

Solyanka turns out to be very tasty! On its basis, you can cook aromatic soups or serve as a separate dish, salad.

Solyanka for the winter with chanterelles

Solyanka with chanterelles - unusual, but very tasty option preparations for the winter. It is distinguished by its delicious 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;
  • Onions - 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 leaves (to taste);
  • Water.

Preparation:

  1. Wash the chanterelle mushrooms thoroughly and cook for about half an hour. To give the mushrooms a particularly pleasant taste, add a peeled onion head to the pan during cooking.
  2. Then cool the chanterelles and chop coarsely.
  3. Chop the cabbage into a large bowl.
  4. Grate the carrots.
  5. Cut the onion and pepper into half rings.
  6. Fold the vegetables into a cauldron, pour tomato sauce(you can use ketchup - for lovers of a more spicy taste).
  7. Add sunflower oil, spices, bay leaves.
  8. Stir and simmer over low heat for an hour and a half, stirring occasionally.
  9. Then add chanterelles to the vegetables, stew for another half hour.
  10. Pour in the vinegar 10 minutes until tender.
  11. Spread the hodgepodge over sterilized jars, twist.
  12. Wrap the jars, leave to cool. The 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 spicy lovers, it will be enough to add chili pepper. 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 boiling water over the lids.

The time is coming to an end when thrifty housewives are engaged in the preparation of various preserves for the winter. Among all kinds of cans with stocks, it takes pride of place. Why is it so popular? Because you opened a jar on a winter evening - and you have ready-made food: an independent meal or an excellent side dish. Therefore, we will now choose best recipe mushroom hodgepodge with Mushrooms, by the way, you can use any for this, the main thing is safe. By the way, for information: the hodgepodge has two options, the first is liquid soup, the second is the second course. We will consider the latter option in this article.

with tomatoes and cabbage

You can change the rest of the vegetable components at your discretion. So we need following ingredients: 0.5 kg of mushrooms, one kilogram of tomatoes, one head of cabbage, three onions, pepper and salt. Now - the very recipe for mushroom hodgepodge with cabbage for the winter. Cut the mushrooms into slices and boil them for 5-7 minutes, if they are collected in the forest. We twist the tomatoes in a meat grinder and season with chopped cabbage. In another frying pan, fry the onion until golden brown, then add mushrooms to it and cook until all the liquid has evaporated.

After that, mix the contents of both pans, close the lid and simmer for 40 minutes, add seasonings if necessary and desired. Season the finished dish with a tablespoon of vinegar and hot red pepper (a small amount). We lay out on pre-sterilized jars and roll up. Ready.

Solyanka recipe with tomato paste and sugar

This dish is perfect for winter table... Its cooking method is quite simple and affordable even for a novice housewife. Ingredients: one and a half kilograms of cabbage, one kilogram of fresh mushrooms, 150 grams of tomato paste, 100 grams of onions, four pieces of bay leaves, vegetable oil, 35 ml of 9% vinegar, 25 grams of salt, the same amount of sugar sand. So, with cabbage. Cut the cabbage into thin strips, fill it with a mixture of vinegar oil and water, simmer for 30 minutes. We dilute the tomato paste a little and send it to the cabbage. Add bay leaf, sugar and salt.

Simmer for another 15 minutes. We carefully sort out the mushrooms and wash them well, in several waters. Boil for 20 minutes, cooled down - cut into medium-sized pieces and fry in a pan with onions. After the mushrooms are browned, put them in a skillet with cabbage, mix and simmer everything together for about five minutes. Put the hot dish in the jars and close the lids. Store in a cool, dark place. Figured out how to prepare mushroom hodgepodge with cabbage for the winter? The recipes, as you can see, are simple.

Solyanka in a slow cooker

This recipe is very difficult process but the result will be amazing. You will need the following ingredients:

0.5 kg of frozen porcini mushrooms, or - 100 grams of dry;

200 grams of salted chanterelles or mushrooms;

Pickled mushrooms - 100 grams;

0.5 kg of fresh mushrooms;

0.5 kg of small fresh oyster mushrooms;

70 grams of butter;

150 grams of fresh cabbage;

30 grams of flour;

200 grams of sauerkraut with carrots, along with brine;

100 grams of carrots;

100 grams of white parsnip root, celery, parsley;

100 grams of onions;

Five pieces of pickled tomatoes;

For adding to plates - gherkins, olives, olives, fern or bamboo sprouts, capers, lemon sour cream;

Lemon juice;

Sugar, salt, allspice and black pepper;

A small bunch of garden greens.

This recipe for mushroom hodgepodge with cabbage, as already mentioned, is complex, so you cannot do without a preparatory stage.

Do you know what a mushroom hodgepodge with cabbage is for the winter in a slow cooker? This is a real holiday porcini mushroom... Without it, the recipe is empty, and there is no substitute for it, even a truffle is not suitable for this role. By the way, do not be surprised by the abundance of mushrooms in the ingredients. All of them should be present there: both dried and fresh and salted.

Be careful when buying in briquettes, they can be overturned and, accordingly, very hard. Buy oyster mushroom only with small fruits. When laying vegetables, observe the proportions, otherwise some put a lot sauerkraut, but the dish is still mushroom. You can add a spoonful of flour, making the frying thicker. Never cook spices - gherkins, capers, olives, sour cream and lemon. Add them already to the serving plate. Having brought to life the recipe for mushroom hodgepodge with cabbage, with a photo, if you can't cope with this, do not rush to take a sample right away. Be sure to let her fully come to harmony - two to three hours.

Recipe

You are now instructed enough and ready to make some real yummy. We will tell you in detail how a mushroom hodgepodge with cabbage is prepared for the winter in a slow cooker. Soak in warm water dry mushrooms for an hour. In the meantime, put chopped onion and oil in a multicooker and turn on the stewing mode for 20 minutes. During this time, the onion should become completely soft and transparent. Add flour to it and fry. Then put the third part of the mushrooms, chop them finely, and fry until blush.

We take out the frying and set it aside. Pour 150 ml of water into a bowl, put the peeled tomatoes, sauerkraut with brine, roots and freshly chopped cabbage. We extinguish all this until half cooked. Then add the softened dried mushrooms(together with water) and pre-cut oyster mushrooms. Simmer until tender. It's time to put all the remaining ingredients in the multicooker: stir, add hot water (if necessary), bring to a boil, check for acidity and salinity. Turn it off and let it brew. Some can be served to the table, seasoned with sour cream, gherkins and olives, some in sterile jars and rolled up.

How is mushroom hodgepodge with cabbage prepared for the winter without sterilization?

This recipe has been tested many times, the dish turns out to be very tasty. You will need the following ingredients: Cabbage - two kilograms, carrots - 1.5 kg, onions - 1 kg, vegetable oil - a glass, tomato sauce - the same amount, boiled mushrooms - liter jar, salt - six teaspoons, sugar sand - three teaspoons, bay leaf, peppercorns.

We cut and fry vegetables in oil, put them in a saucepan, add mushrooms, sugar, salt, a little later - bay leaf, tomato sauce and pepper. Then we simmer for two hours. Mushroom hodgepodge with cabbage is ready for the winter without sterilization. We lay out in jars and roll up the lids. There is no need to sterilize it.

A simple recipe for making mushroom hodgepodge

The dish we are considering has both complex restaurant cooking options and homemade, simpler, tasty and financially profitable ones. We will now consider another recipe for mushroom hodgepodge with cabbage for the winter, one that is simpler.

For him, for six servings, we need: half a kilogram of champignons, 400 grams of white cabbage, two onions, three potatoes, two tablespoons of tomato paste, two teaspoons of sugar sand, half a lemon, a spoonful of vinegar, 30 grams of butter, pepper, salt , two leaves of laurel, two and a half liters of water, 50 grams of olives and half a bunch of greens. Now we offer you the recipe for mushroom hodgepodge with cabbage for the winter.

The process of cooking hodgepodge

We clean the potatoes, wash them and cut them into small cubes. Boil water, add potatoes and cook for 15 minutes. Shred cabbage, peel onions, wash and also cut into cubes. We wash the mushrooms and cut into slices, Heat the pan, put butter on it, then onion and simmer for a couple of minutes. Add cabbage and mushrooms, sprinkle with vinegar and simmer over low heat for 20 minutes. We spread the tomato paste and mix.

Cut pickled cucumbers into cubes. We send all the vegetables and bay leaves to the pan, pepper, salt to taste, add sugar and, covering with a lid, simmer for about 10 minutes. Everything, the dish is ready. Some - on the table, the rest - in jars and under lids. Try at least one of the dishes described above and make sure that the mushroom hodgepodge with cabbage for the winter, the recipes for which are attached, are very tasty dish... Bon Appetit!

With the onset of rainy autumn days, the mushroom season begins. On forest edges and meadows, the most different mushrooms, which are collected with pleasure by many citizens of our country. Such products are widely used in cooking: they can be used to prepare first and second courses, delicious sauces and baking. In addition, mushrooms are great for harvesting for the winter. They can be dried, frozen and salted, and also used to prepare various types of preservation. And an excellent option for such homemade dishes is mushroom hodgepodge without cabbage for the winter, the recipe for the preparation of which we will definitely give below.

The classic mushroom hodgepodge is prepared with cabbage. But if for some reason you do not like this vegetable or simply do not eat it, you can cook mushroom hodgepodge without it.

Mushroom hodgepodge for the winter without cabbage

To prepare this version of the hodgepodge, you need to stock up on two kilograms of mushrooms, four medium onions and a kilogram of bell pepper. You will also need some vegetable oil, tomato paste, salt, sugar and pepper, and bay leaves.

Peel and wash the mushrooms well. Fry them in a skillet with chopped onions up to the evaporation of all excess moisture.

Fry the bell pepper in a separate container, peel it and chop it into strips. Then add pepper to onions and mushrooms, season with tomato paste. Also pour one hundred milliliters of water into the pan.

Simmer the resulting mixture for half an hour. Be sure to season the ingredients, salt and add bay leaves.

Put the finished hodgepodge in sterile jars, seal and turn upside down. Wrap the jars in a blanket and leave to cool completely.

Mushroom hodgepodge without cabbage with tomatoes

To prepare such a dish, you need to prepare one kilogram of tomatoes, half a kilogram of mushrooms, three medium onions. Also use some red pepper, spices ( provencal herbs), salt and pepper.

Rinse the mushrooms well and cut them into thin slices. Put the mushrooms in a saucepan, cover with water and bring to a boil. Cook for five minutes.

Peel the onion, chop it down. Fry the onions in a hot skillet until golden brown.
Dip the tomatoes in boiling water, carefully cutting the skin crosswise, then peel them.
Send the mushrooms to the fried onions and cook for ten minutes.

Combine all prepared ingredients in one skillet, cover and simmer over low heat for half an hour. Add all the necessary spices to the container, mix well.

Divide the finished mixture into sterilized jars, add a spoonful of vinegar and a little red pepper. Roll up, turn upside down and wrap until cool.

Mushroom hodgepodge with vegetables without cabbage for future use

For one kilogram of prepared mushrooms, you will need a liter of sunflower oil, one kilogram of carrots, a kilogram of onions, and a kilogram of cucumbers. You also need to prepare half a kilogram of tomatoes, the same amount of sweet pepper, three tablespoons of sugar, a tablespoon of vinegar essence (80%), three bay leaves, some salt and pepper, depending on your taste preferences.

Peel the mushrooms, wash and boil until tender in salted water. Chop the carrots into thin circles, and chop the onions into rings. Peel the peppers, cut them into circles, just like the cucumbers. Chop the tomatoes into wedges.

Boil the oil, send the carrots into it, after five minutes the onion, and after another five minutes, add the sugar. After another ten minutes, add mushrooms and cucumbers prepared Bell pepper, tomatoes and bay leaf. Pepper, salt and pour in vinegar essence. Stir well and simmer for forty minutes.

Pour the prepared hodgepodge into sterile jars, roll up and turn upside down. Leave the jars wrapped until they have cooled completely.

Mushroom hodgepodge for the winter without cabbage with butter

To prepare this option tasty preparation you need to stock up on two kilograms of carrots, one kilogram of red sweet pepper, the same amount of onions, two kilograms of boiled butter and one hundred milliliters of vinegar. In addition, you will need eight to ten teaspoons of salt, a couple of tablespoons of tomato paste, half a liter of sunflower oil and some ground black pepper (your choice).

Butter must be cleaned before boiling, after which they should be cut and boiled in salted water for thirty to forty minutes. Drain the water from the mushrooms.

Boil the carrots until half cooked, peel and chop in circles or cubes. Chop the pepper into thin slices, and the onion in half rings. Simmer in oil in separate containers or one by one.

Mix vegetables and butter, add tomato paste to them, and the right amount salt. Mix well. Simmer under the lid for an hour, at the end of this time, pour vinegar into the future hodgepodge and pepper.

Send the mushroom hodgepodge to sterilized jars, roll up and sterilize (half-liter jars for forty-five minutes).

Mushroom solyanka is an excellent preparation for future use, which even novice housewives can cook. And pick up convenient recipe hodgepodge for the winter without cabbage is not at all difficult. Then know follow what is written and that's it!