Vegetable solyanka with mushrooms for the winter. Mushroom solyanka without cabbage for the winter, recipes

A universal preparation - a hodgepodge for the winter with mushrooms. It can be eaten cold, like a salad. Or you can warm it up and serve it as a side dish or as a complete dish. Cooking a hodgepodge is not particularly difficult, but you have to tinker with slicing cabbage. To facilitate this work, you can use special shredders.

The main ingredients of the preparation are cabbage and mushrooms. Cabbage needs to be cleaned of the upper leaves, which are dirty and damaged. Then you need to cut the cabbage into quarters and cut the stump. Then you need to finely chop the cabbage.

Any mushrooms can be used for making hodgepodge. The easiest option is champignons, you just need to wash them well. But forest mushrooms will have to be cleaned more thoroughly. They are soaked in water to make all the dirt easier to move away. Then the mushrooms are cleaned with a brush. Large mushrooms are cut into slices or strips, small mushrooms can be left intact.

Before cooking, the mushrooms must be boiled in boiling water with the addition of salt. It is enough to cook champignons for 10 minutes, forest mushrooms have to be cooked longer. A sign that mushrooms are ready is that the mushrooms settle to the bottom of the pan, and their volume is almost halved.

In addition to cabbage and mushrooms, tomatoes, onions, carrots, as well as herbs and various spices are often included in the hodgepodge.

Interesting facts: with all the diversity of the Russian language, the word "hodgepodge" is used to refer to two completely different dishes - thick soup with pickles and stewed cabbage. This word also has one more meaning - a mixture of different ingredients, a mishmash. Indeed, a large number of ingredients are used to prepare both versions of the hodgepodge.

Solyanka for the winter with mushrooms "Lick your fingers"

This is a classic recipe for mushroom hodgepodge for the winter, it is easy to prepare, and you will lick the taste

• 2 kg of already cooked mushrooms (note that mushrooms are highly boiled down, so fresh mushrooms must be taken at least 3.5 kg);
• 2 kg of white cabbage;
• 1 kg of carrots;
• 1 kg of onions;
• 1 cup quality tomato paste
• 1 cup refined vegetable oil;
• 3 tablespoons of salt;
• 4 tablespoons of sugar;
• 2 tablespoons of vinegar (9%);
• 5 bay leaves;
• 10-15 allspice peas.

Wash fresh mushrooms well, peel, cut into small pieces and boil until tender in salted water. We put the mushrooms in a colander and let the liquid drain.

• 2 kg of champignons;
• 1 kg of white cabbage;
• 1 kg of onions;
• 1 kg of carrots;
• 1 kg of ripe tomatoes;
• 100 ml of vegetable oil;
• 100 ml vinegar (9%);
• 3 tablespoons of salt;
• 4 teaspoons of sugar;
• 0.5 teaspoon of ground black pepper.

This is an easier recipe, as the mushrooms do not need to be boiled beforehand. Wash the mushrooms well, rinse and peel all the vegetables. We take a cauldron or a large saucepan and begin to cut the food, folding them into the pan in layers.

First, lay out the onion, cut into small cubes, then lay out the grated carrots. The next layer is to put the cabbage chopped in narrow strips. Put the mushrooms cut into thin slices on the cabbage, and put the tomatoes cut into thin slices on top.

Advice! If the white cabbage is very dense and tough, then it is recommended to pre-mash it with your hands so that it becomes softer.

Pour the contents with refined vegetable oil. Bring to a boil. There is no need to add water, as vegetables will give juice. When it comes to a boil, reduce the heat, cover the dishes with a lid and simmer for 40 minutes.

After the first 10 minutes of stewing have passed, we go to the stove, remove the lid from the pan and mix its contents. Then, during the stewing process, it will be necessary to stir the vegetables several more times.

Add salt, sugar, pepper and continue stewing for another quarter of an hour. The cabbage should be quite soft. At the very end of stewing, add vinegar. Let the hodgepodge cool slightly.

• 1.5 kg of pre-cooked honey agarics or other mushrooms;
• 1.5 kg of cabbage;
• 1.5 kg of onions;
• 1.5 kg of carrots;
• 1.5 kg of fresh cucumbers;
• 1 kg of bell pepper;
• 2 kg of fresh tomatoes;
• 7 tablespoons of sugar;
• 9 tablespoons of salt;
• 250 ml of table vinegar (9%);
• 200 ml of vegetable oil;
• 3 bay leaves;
• 10 allspice peas.

We wash all the vegetables well, peel the peppers, carrots and onions. Chop the onion in thin half rings, the cabbage in thin strips. Cut carrots and cucumbers into thin circles or halves of circles, as you like. Cut the pepper into strips.

Scald the tomatoes with boiling water, peel them, cut them into thin slices. Small mushrooms can be left intact, large mushrooms are cut into pieces.

Pour vegetable oil into a cauldron or a saucepan, put onions, add carrots after five minutes. After another 10 minutes, add the mushrooms, and after 5 minutes add the cabbage. It is recommended to add vegetables in the specified sequence, this contributes to the preservation of the juiciness of the products.

Hello, dear friends and guests of the site "I am a Selyanochka"!
Today I will share with you delicious and proven recipes for mushroom hodgepodge. Such preparations are very helpful when guests come, when there is no time to cook, and he just took out a jar and ate a delicious mushroom hodgepodge. You can make delicious soup, stew and many other delicious dishes from canned food, you can even bake a pie.

The mushroom time is in full swing, the hostesses are in a hurry to stock up, a couple more weeks and the mushrooms can finish growing. Although the weather is unpredictable, it will rain and warm, mushrooms will delight us for a long time.
Mushroom hodgepodge is good to cook with porcini mushrooms, it turns out incomparably. If there is no such luxury, we take boletus and boletus boletus.

Last year there was not such an abundance of mushrooms, I made a hodgepodge of boiled, frozen. It turned out tasty, did not feel the difference. So, if you don't have time now, boil and freeze the mushrooms, and as time appears, prepare a hodgepodge for the winter.

Mushroom hodgepodge "Vkusnyatina"

• 3 kg of boiled mushrooms in salted water
• 3 kg of cabbage
• 1 kg of carrots
• 1 kg of onion
• 0.5 l tomato paste or 1 l sauce
• 5 tablespoons of salt
• 5 tablespoons of sugar
• 150 gr vinegar 9%
• 0.5 l of sunflower oil

Shred cabbage and onions thinly, you can pass through a grater on a food processor, three carrots on a coarse grater.

Fry everything in sunflower oil, add boiled mushrooms, salt, sugar, paste, the rest of the vegetable oil.

We put on a slow fire and simmer for 1.5 hours. Add vinegar before the end of cooking.

While hot, lay out in sterilized jars and roll up, turn the jars over and let cool.

Store in a cool, dark place.

If you have doubts about storing the mushroom hodgepodge, then before you roll up the jars, sterilize them for 40 minutes in boiling water and then roll them up with iron lids. I skip this moment, since I take boiled mushrooms, and while it is stewing, all the microbes disappear.

Simple mushroom hodgepodge "Hurray!"

Solyanka turns out to be very tasty, it is easy and simple to prepare.

• 2 kg fresh mushrooms
• 2 kg of red ripe tomatoes
• 1 kg of onion
• 0.5KG
• 1 kg of cabbage
• 0.5 l of vegetable oil
• 3 tablespoons of salt and sugar without a slide
• 20 black peppercorns
• 70 g vinegar 9%

We carefully sort the mushrooms and rinse, cut into small pieces, boil in salted water for 20 minutes from the moment of boiling. Remove the foam during the boiling process.

Thinly chop the cabbage and onions, three carrots on a coarse grater, cut the tomatoes into thin slices.
We mix all the products except vinegar and simmer for 1.5 hours over low heat.

Before the end of cooking, add vinegar for 1-2 minutes. Without removing from the heat, lay out in sterile jars and roll up with iron lids. We wrap it in a warm blanket and leave it for 4-5 hours.

Store in a cool, dark place.

All preservation, in which mushrooms are present, is stored for no more than a year. Do not risk your health, next season prepare fresh hodgepodge with mushrooms. I advise you to cook as much as you can eat before summer.

Prepare delicious mushroom hodgepodge according to proven recipes, delight your family and guests with new dishes using this wonderful preparation. On the site you will find a delicious recipe for dried porcini mushroom soup, read.

The site "I am a selyanochka" wishes you bon appetit and good mood!

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Do you cook hodgepodge with mushrooms for the winter? Please write in your comments, share your experience.

I suggest you watch a video recipe for making a delicious mushroom salad - hodgepodge.

What could be better than the taste of fresh vegetables in winter? To enjoy them even in cold weather, it is enough to cork the hodgepodge in jars. This is not only useful but also very convenient. Such a preparation can be used as a dressing in soups and borscht, as an addition to any side dish, as a cold appetizer or even as a salad. Vegetable hodgepodge with mushrooms for the winter, corked in jars, is stored for no more than 1 year in a cool dark place, subject to high-quality sterilization of containers and lids. It is prepared quickly and easily, so any housewife can do it.

Before you roll up a vegetable hodgepodge with mushrooms in jars for the winter, you must carefully prepare the container and lids. They must be sterile to avoid the development of pathogenic microorganisms that can be dangerous to the human body.

The simplest and most common sterilization method is steam disinfection of cans. To do this, put a sieve on a water bath, and upside down cans on top of it. And in this way, the hot steam will process the container from the inside. The lids can simply be boiled in water. The process lasts 15-20 minutes, no less.

But remember that for canning, you need to choose only whole jars without chips and cracks, and the products are laid out in them exclusively hot. For reliability, you can pasteurize cans with ready-made products in boiling water.

A classic hodgepodge with mushrooms, carrots and tomatoes for the winter is very simple to prepare and will be an excellent dressing for any first course. Required Ingredients:

1. 1 kg of raw honey mushrooms.
2. 500 g carrots.
3. 50 g tomato paste.
4. 6 sprigs of dill.
5. 30 g of salt.
6. 5 g of ground red pepper.
7. 60 ml apple cider vinegar.
8. 100 ml of sunflower oil.
9. 5 white peppercorns.

This simple vegetable hodgepodge, canned for the winter with mushrooms, is prepared in 3 stages: roasting, stewing and rolling into a container.

First, rinse and peel the vegetables, chop into thin strips.

Heat a frying pan, pour oil into it and fry the mushrooms for 10 minutes, then send the carrots to them, fry for another 20 minutes.

Then mix with tomato paste and mix thoroughly with a spatula. Simmer for 7-8 minutes, sprinkle with salt, pepper and chopped herbs.

At the end of cooking, pour in the vinegar, spreading it evenly with a spatula.

Arrange in canning jars, roll up each lid, wrap with a blanket and leave to cool in a place that is not accessible to direct sunlight.

How to cook a hodgepodge with mushrooms and fresh tomatoes for the winter

Solyanka with fresh tomatoes and mushrooms is perfect for the winter as a cold snack or a second course.

To prepare it you need:

1. 1.5 kg of champignons.
2. 600 g of tomatoes.
3. 150 g onions.
4. 0.5 kg of carrots.
5. 100 ml of refined olive oil.
6. 40 g of salt.
7. 60 ml vinegar.
8. 5 sprigs of dill.
9. 4 sprigs of basil.
10. 2 g nutmeg.

Before preparing such a hodgepodge with mushrooms, canned for the winter, it is necessary to make fruit drink from the tomatoes. To do this, scald each tomato with boiling water and immerse it in cold water. After that, the skin will come off well and all that remains is to chop the tomatoes with a blender, salt and sprinkle with spices. Then you can start basic cooking.

Wash the mushrooms, onion and carrots, peel and cut into strips. Heat a saucepan, brush with oil and fry the onions first, then the mushrooms and carrots. Saute until barely light brown, and then pour over the prepared tomato juice, simmer in a sealed container for 20 minutes, sprinkle with herbs, sprinkle with spices and pour in vinegar. After mixing well and skimming off the foam, roll up in pre-prepared canning jars.

Winter hodgepodge recipe with salted and fresh mushrooms

To add a rich taste and light acidity to the dressing, add a little salted champignons or butter. Such a dish will appeal to all household members and will become a frequent guest on the dinner table. To prepare a hodgepodge for the winter with the addition of salted mushrooms, you will need:

1. 600 g of salted champignons.
2. 500 g carrots.
3. 500 g fresh champignons.
4. 1 onion.
5. 1 glass of Krasnodar sauce.
6. 100 ml of sunflower oil.
7. 5 sprigs of green basil.
8. 4 sprigs of parsley.
9. 6 sprigs of dill.
10. 4 cloves of garlic.
11. 40 g of salt.
12. 50 ml vinegar.
13. 5 g ground black pepper.

Such a hodgepodge for the winter with salted and fresh mushrooms is very simple to prepare. To do this, you need to peel and chop fresh champignons, and salted mushrooms should be dried from brine and cut into quarters. Chop white onions and carrots into strips. Sprinkle a hot frying pan with oil and brown the onions, then add both types of mushrooms and carrots, sauté for another 15-18 minutes. Then pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer for 20 minutes without boiling, pour in vinegar, stir, then distribute over disinfected jars and close tightly with lids. Place in a dark place with room temperature (like a pantry).

Recipe for a delicious hodgepodge for the winter with fresh cucumbers and mushrooms

A very original version of this vegetable preservation is prepared using fresh cucumbers. For this version of a hodgepodge for the winter with mushrooms and fresh cucumbers, you must:

1. 1 kg of any fresh mushrooms.
2. 300 g of fresh cucumbers.
3. 1 purple onion
4. 400 g carrots.
5. 40 g tomato paste.
6. 30 g of salt.
7. 5 g of ground white pepper.
8. 70 ml of sunflower oil.
9. 50 ml apple cider vinegar.

Thanks to this recipe for a delicious winter hodgepodge with cucumbers and mushrooms, you can easily prepare a pickle dressing. To do this, rinse the mushrooms with running water, peel and cut into slices. Place in a preheated saucepan, drizzle with oil, add half rings of onions and carrots. Saute until light golden brown. After frying for another 20 minutes, add the pasta, grated fresh cucumber, salt and pepper. Simmer for 20 minutes, stir with vinegar. Seal in prepared sterile jars, wrapped in a blanket or thick towel.

Recipe for cooking hodgepodge for the winter with porcini mushrooms and onions

Solyanka for the winter with porcini mushrooms and onions can be used as a salad or a side dish. For cooking you will need:

1. 900 g of porcini mushrooms.
2. 600 g onions.
3. 100 ml of sunflower oil.
4. 30 g of salt.
5. 3 pieces of bay leaves.
6. 300 g fresh celery.
7. 3 g ground black pepper.
8. 4 sprigs of dill.
9. 7 sprigs of green onions.
10. 3 cloves of garlic.
11. 50 ml vinegar.
12. 20 g of ginger root.

The recipe for this winter hodgepodge with porcini mushrooms and onions is very simple. First, rinse and clean the mushroom caps, chop into wedges. Cut the onion into half rings and put in a hot pan, sprinkle with oil, sauté for 10 minutes and then add the mushrooms. Simmer for 15 minutes under a closed lid, add finely grated ginger root, chopped celery, salt, pepper, bay leaf and chopped herbs. Cook for at least 15-18 minutes. After that, do not forget to pour in the vinegar. Stir and preserve in disinfected jars, wrap with a thick cloth and put in a place with room temperature.

How to roll up a hodgepodge with fresh mushrooms and eggplants for the winter

Solyanka with the addition of fresh mushrooms and eggplants, prepared for the winter, will help out the hostess in case of an unexpected arrival of guests. For cooking, you need the following ingredients:

1. 1 kg of mushrooms.
2. 800 g eggplant.
3. 1 onion.
4. 200 g sweet bell pepper.
5. 100 ml of sunflower oil.
6. 2 allspice peas.
7. 2 tbsp. tablespoons of table salt.
8. 3 g ground black pepper.
9. 300 ml glass of tomato juice.
10. 5 sprigs of basil.
11. 50 ml of apple cider vinegar.

Such a homemade canned hodgepodge with mushrooms and eggplants for the winter will be an excellent cold snack. Start cooking by processing vegetables. Peel the champignons, onions, eggplants and peppers and chop them into medium strips. Preheat the pan, pouring in the oil, fry all the vegetables one by one until tender. Place them in a thick-walled saucepan. After they are ready, pour over the juice, salt and pepper, sprinkle with herbs and stir with a wooden spatula. Simmer for half an hour without boiling. A few minutes before the end of cooking, pour in the vinegar and stir. Now all that remains is to put it in a sterile container and roll it up. After that, wrap the jars with a warm blanket and put them in a dark, ventilated room.

Solyanka for the winter, cooked with dried mushrooms

Solyanka for the winter, cooked with dried mushrooms, has a very rich mushroom taste and aroma. For cooking, you need the following ingredients:

1. 500 g dry mushrooms.
2. 2 pieces of onions.
3. 2 carrots.
4. 100 ml of sunflower oil.
5. 30 g of salt.
6. 3 g ground black pepper.
7. 3 sprigs of dill.
8. 4 sprigs of parsley.
9. 60 ml vinegar.

Before preparing a canned hodgepodge with dry mushrooms for the winter, you must prepare a dry ingredient by soaking it in cold water for 2 hours. After cooking for 1-1.5 hours in salted water, remove with a slotted spoon on a dish or plate, let cool. Then dry with a paper towel, cut into strips and sauté in oil for 20-25 minutes, after 10-12 minutes add thin half rings of onions and carrots. Season with salt and pepper, sprinkle with chopped herbs and top with vinegar. Fry for another 5 minutes, and then cork in disinfected jars, wrap with a thick towel and put upside down in a dark place.

How to make a hodgepodge with mushrooms and salad beans for the winter

A very hearty version of a hodgepodge with mushrooms and salad beans is suitable for the winter as a vegetable dressing or salad.

1. 1 kg of oyster mushrooms.
2. 500 g white beans.
3. 1 onion.
4. 300 g carrots.
5. 30 g of salt.
6. 300 ml of hot tomato sauce.
7. 10 basil leaves.
8. 4 sprigs of dill.
9. 3 g ground black pepper.
10. 70 ml of refined sunflower oil.
11. 50 ml of apple cider vinegar.

Before making such a canned hodgepodge with mushrooms for the winter, you need to boil the salad beans. To do this, soak it in cold water for 3-4 hours. After it swells and increases in size by 2-3 times, boil until half cooked in salted water.

Now you can start the actual cooking. Cut the oyster mushrooms into 4-6 pieces, depending on the size. Fry in oil under a closed lid for 10 minutes, add half rings of onions and carrots and sauté for another 16-17 minutes. Then pour over the sauce, add a little boiled beans, salt, pepper and chopped herbs. Simmer for half an hour, pour in the vinegar a few minutes before the end of cooking. It remains only to distribute in sterile jars and close with lids. Cool in a ventilated area out of direct sunlight.

How to make a hodgepodge with bell peppers, mushrooms and beets for the winter

A delicious hodgepodge with bell peppers, mushrooms and beets is useful for the winter for making borscht. Required products:

1. 1 kg of mushrooms.
2. 400 g bell pepper.
3. 500 g of beets.
4. 1 white onion.
5. 100 ml of olive or sunflower oil.
6. 15 basil leaves.
7. 5 sprigs of parsley.
8. 40 g of salt.
9. 20 g sugar.
10. 200 ml of spicy tomato juice.
11. 3 g ground black pepper.
12. 80 ml vinegar.

Before making a hodgepodge with mushrooms, pepper and tomato juice for the winter, you need to prepare beetroot dressing. To do this, peel the beets and grate on a medium grater or chop them into thin strips, sauté in oil with the addition of salt, sugar and vinegar for at least a quarter of an hour, then fill with fruit drink and bring to a boil, removing the foam.

Chop the champignons, peppers, onions into strips and fry in a thick-walled frying pan with oil until light golden brown for about 20 minutes. Then pour over the previously cooked beetroot dressing and simmer for 20-25 minutes over low heat. At the end, sprinkle with herbs and pepper, mix and seal in portions in a prepared container. Turn it upside down and wrap it up with a thick cloth.

Recipe for cabbage hodgepodge for the winter with mushrooms and tomato sauce

The recipe for a very tasty cabbage hodgepodge for the winter with mushrooms will take pride of place in the cookbook of any housewife. After all, cooking is simple, short and cheap. For cooking you need:

1. 800 g of mushrooms.
2. 1 kg of white cabbage.
3. 1 white onion.
4. 1 carrot.
5. 300 ml tomato sauce.
6. 5 sprigs of basil.
7. 4 sprigs of parsley.
8. 30 g of salt.
9. 3 g ground black pepper.
10. 70 ml of sunflower oil.
11. 70 ml vinegar.
12. 3 pieces of allspice.

Such a cabbage hodgepodge with mushrooms, prepared for the winter according to the recipe below, will be an excellent side dish for any dish. First, chop the cabbage thinly, cut the onion and carrot into strips. Mix all this with your hand and salt, in the process wrinkle a little for better release of cabbage juice. Chop the mushrooms into strips and fry in oil for at least a quarter of an hour, then add the mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce with vinegar, add pepper, herbs and cook with the lid closed for another 10 minutes. While the dish has not cooled down, put it in pre-sterile jars, close tightly with lids.

Recipe for preparing vegetable hodgepodge with pickled mushrooms for the winter

In recipes for preparing a vegetable hodgepodge with mushrooms, canned for the winter, pickled components are very often used. And this is really an original solution, because the taste is completely different. Required ingredients for cooking:

1. 1 kg of pickled mushrooms.
2. 400 g of purple onions.
3. 300 g carrots.
4. 70 ml of refined vegetable oil.
5. 40 ml of apple cider vinegar.
6. 3 sprigs of green onions.
7. 35 g table salt.
8. 300 g of red ripe tomatoes.
9. dry lemongrass on the tip of a knife.
10. 3 g freshly ground black pepper.

To prepare a hodgepodge with pickled mushrooms and for the winter, chop the onion and carrots into small strips. Place in a hot skillet, drizzle with oil and cook for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Fry with vegetables for at least 15 minutes. Cut the tomatoes into cubes and send them to simmer in a skillet under a closed lid. Simmer on low heat for 15-18 minutes, salt, add herbs, vinegar and spices. Stir well with a wooden spatula and place in canning jars. Close tightly with sterile lids and place in a cool, dark place to cool.

Option for rolling a hodgepodge with mushrooms for the winter without vinegar

An interesting option for preserving vegetable hodgepodge with mushrooms and cabbage for the winter without vinegar - it is prepared simply and perfectly stored throughout the season. To prepare according to the recipe you will need:

1. 700 g of raw honey mushrooms.
2. 400 g raw butter
3. 500 g of white cabbage.
4. 300 g of white onions.
5. 200 g of pickled cucumbers.
6. 1 liter of tomato juice with pulp.
7. 100 ml of refined sunflower oil.
8. 1 gram of cloves.
9. 40 g table salt.
10. 2 g ground red pepper.
11. 6 g dry basil.

Such rolling of a hodgepodge with mushrooms and cabbage for the winter for reliability can be re-sterilized, i.e. pasteurization of already filled cans in boiling water. But first, rinse and peel the mushrooms, chop them into thin strips. Heat oil in a heavy-bottomed saucepan and add mushroom straws. As soon as all the moisture comes out of them (a liquid forms at the bottom), add thin half rings of onions and fry for 17-20 minutes. In the meantime, chop the cabbage as thin as possible and cut the cucumbers into strips. Put in the finished sautéing and simmer in low heat for 15 minutes, then pour over the juice, add salt, spices and simmer for 30-40 minutes without boiling. At the end of cooking, the dish will acquire a thicker consistency due to the softening of the vegetables. It remains only to cork everything in the heat of the heat into a prepared container. Then turn the lid down and wrap it with a blanket.

Solyanka with mushrooms and celery for the winter without sterilization: a step-by-step recipe

It is quite possible to cook a hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It is very simple and convenient - it is enough to wash the cans of soda well, put them wet in the oven upside down and adjust the temperature to 110-120 degrees. It will take 15-20 minutes to disinfect them, after which you can safely add hot food and roll up the lids. But remember that you should not take out the hot container right away: just turn off the oven after the specified time, and let them cool down smoothly. The glass may crack at a sharp temperature drop. And to prepare the hodgepodge itself you will need:

1. 1 kg of mushrooms.
2. 500 ml of Krasnodar tomato sauce.
3. 300 g of onions.
4. 300 g fresh celery.
5. 200 g sweet red pepper.
6. 40 g table salt.
7. 100 ml of sunflower oil.
8. 2 grams of cloves.
9. 1 g chili pepper.
10. 50 ml of apple cider vinegar.

Thanks to a detailed step-by-step recipe for a hodgepodge with mushrooms and Krasnodar sauce for the winter, every housewife, even a novice, will be able to prepare such a canning. First of all, rinse and peel the mushrooms, cut into thin strips and place in a greased frying pan. Chop the onion into thin rings, and the pepper and celery into strips. Cook for 15 minutes, until the mushrooms are full of water, and add the remaining vegetables. Saute until barely golden brown and crispy, and then pour over the sauce, salt, and add spices. Simmer for 30-40 minutes, pour in vinegar, stir with a wooden or plastic spatula and roll up, spreading over warm jars.

Vegetable hodgepodge for the winter with salted mushrooms and cabbage: a recipe with a video

The recipe for vegetable hodgepodge for the winter using salted mushrooms will be loved by households for its rich taste, mushroom aroma and light sourness. For cooking you need:

1. 1 kg of any salted mushrooms.
2. 400 g of onions.
3. 500 g of white cabbage.
4. 1 cup vegetable oil.
5. 2 tbsp. tablespoons of tomato paste.
6. 0.5 cups of drinking water.
7. 4 pieces of allspice.
8. 2 black peppercorns.
9. 35 g of salt.
10. 5 tbsp. tablespoons of apple cider vinegar.
11. 5 g dry basil.
12. 3 cloves of garlic.

First, place the mushrooms in a sieve or colander to remove excess brine. Finely chop the onion and cabbage into strips and simmer in a thick-walled skillet or saucepan in oil over low heat for 20 minutes. Then pour tomato paste with diluted water, pour mushroom slices, salt, spices and simmer in a sealed container for 40 minutes. At the end, add garlic and vinegar, grated on a fine grater, mix and place in sterile jars, then roll them up tightly with lids.

To facilitate the process of making a hodgepodge with mushrooms and tomatoes for the winter, watch the detailed recipe on the video, which tells you about each stage.

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Mushroom hodgepodge with cabbage for the winter is a traditional dish of Russian cuisine, vegetables can be supplemented with different mushrooms, and each type gives its own unique taste. It is valuable because the products retain their properties. Cabbage contains a lot of vitamins A, B, K, PP, and even ahead of lemon in the composition of vitamin C.

How to cook cabbage hodgepodge for the winter?

Mushroom solyanka for the winter with cabbage is a lifesaver for housewives. If guests come unexpectedly, it can be served on the table as an additional snack. The most delicious is obtained from boletus and boletus. Harvesting cabbage hodgepodge with mushrooms for the winter will turn out to be very tasty if you take into account simple recommendations.

1. Cabbage is chosen from varieties of long storage, it is chopped finely.
2. Onions, carrots and tomatoes go well with the main ingredients.
3. Of the spices, black pepper and bay leaf are certainly put, caraway, hot red pepper, turmeric, cardamom will add an additional note.
4. Mushrooms need to be soaked in salted water, boiled, cut into medium pieces before placing in a dish.
5. Banks with ready-made hodgepodge for the winter must be turned over, covered until they cool.

The easiest way is a hodgepodge for the winter in jars of cabbage. Forest mushrooms must be soaked in salted water, boiled until they sink. Then put it on the wire rack so that the glass is completely water. If you use purchased mushrooms, then additional processing is not required.

Ingredients:

• cabbage - 4 kg;
• mushrooms - 3 kg;
• onions - 1 kg;
• carrots - 1 kg;
• sugar - 1 tbsp.;
• oil - 0.5 l;
• salt - 2 tbsp. l .;
• vinegar - 2.5 tbsp. l .;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.

Preparation

1. Boil mushrooms, cut.
2. Chop the cabbage, knead.
3. Fry onions, carrots with mushrooms.
4. Simmer the cabbage separately for 10 minutes.
5. Add frying, spices, sugar.
6. Simmer for 20 minutes.
7. Pour in vinegar.
8. Cabbage hodgepodge with mushrooms for the winter is prepared for 10 minutes.

A hodgepodge salad with cabbage for the winter will acquire an unusual taste if you cook it from honey mushrooms. These mushrooms are called the forest pharmacy, a universal tonic, as a source of protein and vitamins, and without extra calories. Great for vegetarians and fasting people. Peel honey mushrooms, wash, boil for 40 minutes.

Ingredients:

• cabbage - 2 kg;
• mushrooms - 0.5 kg;
• onions - 0.5 kg;
• Bulgarian pepper - 1 kg;
• parsley - 50 g;
• oil - 100 ml;
• vinegar - 100 ml;
• peppercorns - 5 pcs.;
• salt - 1 tbsp. l.

Preparation

1. Chop the mushrooms.
2. Fry the onion for 5 minutes.
3. Add cabbage and bell peppers.
4. Simmer for 20 minutes.
5. Add mushrooms and spices, simmer for 5 minutes.
6. Top up with vinegar.
7. Place on banks, roll up.

Solyanka with mushrooms, with cabbage for the winter

Cabbage hodgepodge for the winter is very useful - a recipe with mushrooms. These mushrooms have an original taste, but they also have a lot of beta-carotene, which, when consumed, turns into retinol - a vitamin for vision. The mushrooms retain their value even when cooked. It is recommended to simmer in an enamel saucepan.

Ingredients:

• cabbage - 1.5 kg;
• mushrooms - 1.5 kg;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• tomato paste - 150 ml;
• vinegar - 2 tbsp. l .;
• black peppercorns - 5 pcs.;
• salt - 2 tbsp. l .;
• vinegar - 2 tbsp. l .;
• sugar - 1.5 tbsp.;
• cloves - 2 pcs.;
• water - 1 tbsp.;
• oil - 1.5 tbsp.

Preparation

1. Fry the mushrooms.
2. Saute carrots and onions for 5 minutes.
3. Chop the cabbage.
4. Add water, boil.
5. Put frying, tomato, vinegar.
6. Add water, simmer for 40 minutes.
7. Pour in salt, sugar, spices.
8. Mushroom hodgepodge with cabbage for the winter is stewed for 20 minutes.
9. Place on banks, roll up.

Excellent cabbage is obtained with milk mushrooms. Nutritionists call these mushrooms a good prevention against neuroses and depression, thanks to the effect on the nervous system. The milk mushrooms must first be held in cool water, then boiled for 7 minutes in water with salt, it is better to cut it in medium pieces.

Ingredients:

• cabbage - 3 kg;
• mushrooms - 3 kg;
• onions - 1 kg;
• carrots - 1 kg;
• oil - 500 ml;
• sugar - 1 tbsp.;
• salt - 2 tbsp. l .;
• vinegar - 2 tbsp. l .;
• bay leaf - 10 pcs.;
• allspice peas - 15 pcs.

Preparation

1. Chop the mushrooms.
2. Chop the cabbage, knead.
3. Saute with onions and carrots for 20 minutes.
4. Add spices and sugar.
5. Cook for 20 minutes.
6. Add vinegar, keep for another 10 minutes.
7. Place in a container, roll up.

A delicious mushroom hodgepodge is also obtained from chanterelles. They contain very rare, and therefore especially valuable polysaccharides, extremely useful for the body. These mushrooms go well with any vegetables, but they go amazingly with cabbage. In winter, this dish is perfect with potatoes, rice, spaghetti.

Ingredients:

• cabbage - 2 kg;
• mushrooms - 3 kg;
• onions - 1 kg;
• carrots - 1 kg;
• tomatoes - 300 g;
• water - 1 tbsp.;
• tomato paste - 300 ml;
• salt - 5 tbsp. l .;
• sugar - 4 tbsp. l .;
• oil - 500 ml;
• vinegar 9% - 8 tbsp. l.

Preparation

1. Fry mushrooms with carrots and onions.
2. Dilute tomato paste with water.
3. Add cabbage, tomatoes, tomato.
4. Simmer for 10 minutes.
5. Pour in oil, salt, sugar.
6. Cook for 1.5 hours.
7. Pour in vinegar.
8. Place in jars, roll up.

Many housewives praise the recipe for mushroom butter. Protein in them is equated to meat, so these mushrooms are indispensable in the diet of dieters. Lecithin is also valued, which blocks the formation of cholesterol. Mushrooms also perfectly balance the characteristic flavor of cabbage.

Ingredients:

• cabbage - 2.5 kg;
• mushrooms - 3 kg;
• onions - 5 pcs.;
• sweet pepper - 2 kg;
• tomato paste - 200 g;
• oil - 0.5 tbsp.;
• sugar - 50 g;
• water - 1 tbsp.;
• black pepper - 1 tsp;
• salt - 2 tbsp. l.

Preparation

1. Fry mushrooms with onions.
2. Sauté pepper separately.
3. Dilute tomato paste with water.
4. Mix vegetables, pour over tomato.
5. Cook for 30 minutes.
6. Add spices, cook for 7 minutes.
7. Place in jars, roll up.

Winter hodgepodge recipe with cabbage, tomatoes

Any mushrooms can be used, they need to be cut, boiled in water with salt for 20 minutes after they boil. A teaspoon of salt is added to a liter of water. A very profitable option is a mushroom hodgepodge for the winter with cabbage, tomatoes, vegetables not only add additional taste, but also increase the composition for harvesting.

Ingredients.