Belarusian solyanka with mushrooms for the winter. The best recipes for making hodgepodge with mushrooms for the winter and storing preparations

The end of August and the beginning of September are marked by the process of food procurement and conservation. And one of the main processes is often the preparation of hodgepodge with mushrooms for the winter. The range of ingredients that go into canning is always extremely wide. Such preserved vegetables and mushrooms become an indispensable appetizer, main dish or supplement in every family.

Cooks who do not have the skills to preserve vegetables or mushrooms for the winter will not find it particularly easy to prepare hodgepodge.

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

One of the central components of mushroom solyanka is tomatoes. Before harvesting, they must first be peeled. It is problematic to do this in the usual way, so you need to resort to tricks. Tomatoes should be placed in boiling water for a couple of minutes. But also some recipes call for tomato paste instead of vegetables.
If the recipe contains cabbage, then this ingredient should be selected for long-term preservation. This component must be crushed into medium-large pieces.

One of the key points in preparing hodgepodge is preparing the mushroom component. Any variety of mushrooms must be properly processed and soaked in liquid. Afterwards the raw material is boiled and dried.
Almost all varieties of mushrooms are suitable for this preservation, but there are some that are most preferable. Boletuses and boletuses are the best choice for mushroom hodgepodge.

Storing the finished twist is possible even at room temperature. But only on the condition that the containers were heat treated, and the procurement technology remained exactly the same.

Basic requirements for main ingredients

Champignons are best suited for cooking. Before canning, they should be boiled and dried. If you take chanterelles, you should keep in mind that only young mushrooms are suitable for preparation. Butter mushrooms are also a good option, but these mushrooms require careful cleaning and soaking in salt water.

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

How to make hodgepodge with mushrooms at home

You can choose and adhere to a strict classic recipe or feel free to preserve it in unusual ways.

The variety of vegetable components allows you to experiment with established recipes and introduce something new, improving the taste of the product.
Classic recipe with cabbage and mushrooms “You will lick your fingers”
This recipe owes its popularity to the simplicity and excellent taste of the finished preserve. This is a classic harvesting method, since it contains a standard set of components. Instead of tomatoes, you can use tomato paste.

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

Cooking instructions: first you need to prepare the mushrooms: cut into slices, boil, and then dry. Using a convenient method, peel the tomatoes and cut into medium pieces. Also chop the onions. Cabbage can be chopped into thin strips manually or using improvised means.
Place cabbage, tomatoes and onion rings in a heated frying pan with oil. Simmer this mixture for about an hour. Then add salt, refined sugar, and mushrooms. Mix the ingredients and pour in the specified amount of vinegar. Continue to simmer the vegetables for another 20 minutes.
Soft vegetables should then be placed in sterile containers. And, as usual, turn it over, wrap it up and wait for it to cool. Then hide it.

With added carrots
You can make this amazing preparation by adding brightly colored carrots. It will not only make the preservation as healthy as possible, but will also give the hodgepodge an appetizing appearance and better taste. What is needed:
large cabbage;
800 grams of mushrooms;
5 medium carrots;
2 onions;
500 milliliters of oil;
4 large spoons of tomato paste;
vinegar;
laurel;
black allspice;
a large spoon of salt.

Cooking instructions: You must first boil the mushroom product in salted water. Then it needs to be fried in a frying pan for 20 minutes. This is required so that the residual liquid evaporates from the fungi.
Then the cabbage is finely shredded. In a separate cauldron, you need to simmer the cabbage strips until soft - they should not be fried. When the mushrooms are fried, remove them and start frying the onion rings instead. After 10 minutes, add the chopped carrots.
Simmer all vegetables for half an hour. Cooled mushrooms and fried onions and carrots should be added to the cabbage. Next add tomato paste and seasonings. After waiting 20 minutes, you can add a little vinegar (about 15 milliliters). Wait another 5 minutes and start rolling up the dish.

With tomato paste
You can prepare a delicious hodgepodge with mushrooms by adding tomato paste instead of the usual tomatoes. This component gives the product the best taste and incredible aroma. What you need for the recipe:
8 large champignons;
large head of cabbage;
4 large spoons of tomato paste;
5 onions;
200 milliliters of oil;
30 milliliters of vinegar;
ground pepper;
a large spoon of salt;
50 grams of refined sugar;
carrot.

Preparation instructions: before chopping a head of cabbage, you need to perform a number of standard steps: rinse and dry the product. Next, you need to place the chopped ingredient in a deep frying container, add oil, a little water and simmer for at least half an hour.
Stir carefully so that the product does not turn into a continuous mess.

At this time, you need to start preparing the onions and champignons. The mushroom product must be boiled in salted water for 15 minutes. Onion rings must be sent for frying along with the forest product. Wait another 15 minutes. Then move all the ingredients to the shredded cabbage and pour in the tomato paste. Simmer the mixture for another 10 minutes. Vinegar should be added almost at the very end of cooking. The finished delicacy can be placed in sterile containers.

With bell pepper
If you make canned mushrooms with a rich component composition, even conservative connoisseurs of classic recipes will love this preparation.
In this case, sweet pepper will be responsible for the taste and impeccable aftertaste.

What is needed:
10 large champignons;
kilogram of carrots;
6 onions;
kilogram of cucumbers;
large head of cabbage;
2 kilograms of tomatoes;
7 large spoons of refined sugar;
9 large spoons of salt;
laurel;
ground pepper.

Manufacturing process: First, all components undergo careful preparation, which includes washing, cleaning and drying. Then onion rings are made and the cabbage head is chopped. The carrots are also chopped and the cucumber is cut into slices. Boiled mushroom raw materials should be cut into slices.
Afterwards, all the ingredients, except the cucumber, will need to be fried, gradually adding products. Wait about half an hour and add all the other ingredients. After 50 minutes, pour in the specified amount of vinegar. Transfer the boiled dish to clean containers.
Vegetable solyanka with sauerkraut and pickles
Pickled cucumbers and sauerkraut will add a rich and unusual taste to this preparation. What to use:
5 large salted mushrooms;
4 onions;
500 grams of sauerkraut;
a glass of vegetable oil;
2 large spoons of tomato sauce;
ground pepper;
spoon of salt;
dry basil;
4 garlic cloves.

Sequence of actions: the onion is sent for chopping or chopping. Then, together with the cabbage, the onion rings should be simmered in a deep container for 20 minutes. Then pour in the tomato paste, add the mushroom slices and season. Simmer the mixture for another 35 minutes. Then, when ready, add the garlic cloves and pour in the vinegar. Preservation is ready.
With green tomatoes
Unripe tomatoes are suitable for making solyanka according to this recipe. Add to soups or become a separate snack. What to take:
5 onions;
liter of tomato sauce;
0.5 liters of vegetable oil;
4 large spoons of salt;
2 large spoons of refined sugar;
ground pepper.

Preparation instructions: grind the main set of ingredients and mix thoroughly in a frying container. Then pour in the tomato paste, butter and other spices. Boil the vegetable mixture and simmer on low for an hour and a half. After boiling, place the appetizer into containers.

With coriander
A surprisingly refined and subtle aftertaste is obtained by adding ground coriander to the preservation. Components:
3 kilograms of mushrooms;
half a cabbage;
6 tomatoes;
4 onions;
black pepper;
laurel;
40 grams of coriander;
a large spoon of salt.

How to prepare: follow the standard steps of peeling and chopping vegetables. Fry onion rings and carrots for 5 minutes. Add the tomatoes and wait another 5 minutes. Place cabbage strips in a container and simmer the mixture for at least 20 minutes.
Add the boiled mushrooms to the pan and simmer for another half hour. Add spices and wait a couple of minutes. Distribute the vegetable delicacy into clean containers.

Conditions and terms of storage of blanks
Canned vegetables can be stored for no more than one year if the main requirements were met during closing. Only the right technology will allow you to store the workpiece at room temperature. Otherwise, the containers are kept in a cool, dark place.

Canned solyanka with mushrooms for the winter- This is not only an amazing dish with amazing taste, but also an excellent snack that all practical housewives prepare for the cold weather. There are many recipes for preparing this treat with different interpretations and additives. Traditional Russian rolls certainly include cabbage, mushrooms; and has not lost its popularity for a long time. Harvesting solyanka does not take long and consists of several completely simple steps. You can get acquainted with the methods of making this winter vegetable delicacy in the following interesting and, most importantly, proven recipes.

Classic solyanka recipe for the winter

“Hodgepodge with honey mushrooms and herbs”

Ingredients for the next version of the winter twist " Solyanka with mushrooms is delicious for the winter" will become: 0.5 kg of honey mushrooms, 2 kg of fresh white cabbage, 0.5 kg of onions, 1 kg of bell pepper, 100 g of parsley, half a glass of sunflower oil, 1 glass of vinegar 9%, salt, spices (bay leaf, black pepper and sweet peas, cloves).

Honey mushrooms, thoroughly cleared of debris and thoroughly washed, are dipped in salted water, boiled and boiled for about 30 minutes. In this case, you should regularly remove the foam from the surface. The water is drained from the cooked mushrooms and they are left to cool. The head of cabbage is finely shredded. The greens crumble finely. Sweet peppers are cut into strips, and onions are cut into neat cubes. Oil is poured into a deep frying pan and heated, and chopped onion is fried in it until slightly translucent. The onions are followed by cabbage and sweet peppers. After stirring, the mixture is fried in an open container for 7-8 minutes, and then salted, peppered, seasoned with parsley and mixed again.

Then half a glass of raw water is added to the vegetable mixture, the pan is covered with a lid, and the dish is simmered over low heat for 15 minutes. Next, add 3 bay leaves, 4 buds of cloves, 3-4 peas each of black and allspice. The mixture is stirred and simmered for another 5 minutes. The hot solyanka is placed in 1-liter glass jars, covered with lids and sterilized in boiling water for half an hour. After the thermal procedure, the jars are rolled up, the lids are turned down and covered with something warm. The cooled seaming “ ” should be transferred to a cool room for long-term storage.

Despite the fact that the mushroom season is still far away, experienced housewives are already beginning to think about winter supplies. There are many recipes for vegetable preparations, but in the case of mushrooms, many limit themselves to simple pickling. But you can make a lot of delicious snacks from them that will delight you on cold evenings. An example of just such a dish is solyanka with mushrooms for the winter.

It is best to make this preparation from fresh forest mushrooms, but frozen ones can also work. As a last resort, you can use champignon mushroom, which is sold in stores all year round. However, the taste of the salad in this case will not be as rich.

Ingredients:

1 kg cabbage,
400 g boiled mushrooms,
350 g of onions and carrots,
170 ml each of sunflower oil and any tomato paste (ideally homemade),
2 tbsp. spoons of salt and sugar,
30 ml table vinegar,
6 bay leaves,
8 peppercorns (it’s better to take allspice).

The specified amount of ingredients yields approximately 3 liters of mushroom hodgepodge. For a recipe for the winter, it is better to take small half-liter jars.

Cooking steps

Boil the peeled mushrooms in boiling water for 25 minutes (stir 1 teaspoon of salt in 1 liter). It is believed that if the mushrooms sink to the bottom, they are completely cooked.

Place the vegetable hodgepodge with mushrooms prepared for the winter according to the recipe into sterile jars. The appetizer is ready.

It is very important to thoroughly compact the contents when placing them in a jar, thereby expelling excess air. After this, the jars can be safely rolled up. Let them cool gradually upside down in a warm place. It is better to store in the cold.

The appetizer prepared according to the presented recipes is very well stored during the winter and will delight everyone with its unique forest aroma.

The conservation season, when housewives turn their kitchens into small factories of almost industrial scale, is considered one of the “hottest”. One of the most common types of preparations is cabbage solyanka: with mushrooms, carrots, bell peppers, the range of ingredients is very extensive. We invite you to familiarize yourself with traditional and original ways of preserving vegetables for the winter.

The recipe can easily be 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 tbsp. with a heap 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.

Step-by-step recipe for making cabbage soup with mushrooms for the winter:

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

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

Solyanka: recipe with carrots

Solyanka is an amazing dish. It can be either an appetizer or a full second course. The preparation can also be used as a vegetable base for first and second courses.

Ingredients:

White cabbage: 1 kg;
Boiled mushrooms: 800 gr.;
Carrots: 500 gr.;
Onion: 500 gr.;
Oil: 500 ml;
Tomato paste: 4 tbsp;
Apple vinegar: 15 ml;
Laurel: 2 leaves;
Pepper: 7 peas;
Salt: 1 tbsp.

How to prepare hodgepodge of cabbage and mushrooms for the winter? To find out, follow the step-by-step recommendations:

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

You need to fry the mushrooms so that the excess moisture that they acquired during boiling evaporates from them.

1. The mushrooms are fried, and we begin to process the cabbage. It must be cut into thin strips.
2. Place 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 that the fruit is dry. Therefore, you need to pour a little water into the cauldron.

1. The mushrooms are fried, carefully remove them from the frying pan and here, adding another 200 milliliters of oil, fry thin onion half rings.
2. When it becomes soft, but clearly has not yet reached a state of full readiness, add carrots grated into a coarse grater.
3. Simmer the vegetables for a quarter of an hour until soft.
4. While we were frying the onions and carrots, the cabbage was already ready to be combined with the rest of the ingredients. Now it crunches slightly, but is already quite soft and slightly transparent.
5. Place mushrooms, onions and carrots in a cauldron with cabbage.
6. Next we add tomato paste, bay leaves, and peppercorns.
7. After simmering slightly, taste and add salt to taste.

The total simmering time for all ingredients together is about 20 minutes after boiling.
We determine the readiness of the hodgepodge by checking the cabbage: it will become soft, transparent and stop crunching. At this stage, pour vinegar into the cauldron.
Simmer the hodgepodge under the lid for another 5 minutes and turn it off.
Place the prepared hodgepodge with carrots and mushrooms in sterile jars, wrap it upside down and cover it with a blanket.

Solyanka turns out 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 as cabbage, but you shouldn’t miss out on the taste qualities it imparts to the preparation either.

What you need for solyanka with tomato sauce:

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

How to properly prepare hodgepodge:

1. Before shredding cabbage, we subject it to the standard procedure: washing and drying.
2. We put it in a large saucepan, fill it with oil and a small amount of water, and put it on moderate heat.
3. Remembering to periodically stir the cabbage, simmer it at this pace for 30 minutes.

Don't overdo it with the stirring frequency. Since there is a great danger of getting a mushy mass instead of a hodgepodge with clearly defined pieces of vegetables.

1. While the cabbage is stewing, we must prepare the mushrooms and onions. Set the pre-cleaned and washed mushrooms to boil in salted water for 10 minutes. Don't forget to remove the foam. When ready, drain the mushrooms.
2. Finely chop the onion and fry in oil together with the mushrooms for 1/4 hour.
3. Add the prepared onion-mushroom mixture to the cabbage along with tomato paste and spices. Simmer again - now 15 minutes.

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

Roll up the finished hodgepodge, sterilized according to all the rules, and wrap it in something warm until it cools.

Solyanka with tomato sauce prepared according to this recipe can be stored well even at room temperature.

Recipe for vegetable solyanka with bell pepper

We present to 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, champignons: 1.5 kg each;
Sweet bell pepper: 1 kg;
Tomatoes: 2 kg;
Sugar: 7 tbsp;
Salt: 9 tbsp;
Vinegar (9%): 250 ml;
Vegetable oil: 180 gr.;
Laurel: 3 leaves;
Black pepper: 10 peas.

1. We process all vegetables: wash, peel, and dry.
2. Vegetables that need to be chopped: cabbage, onions.
3. Cut carrots and cucumbers into circles.
4. Peppers and tomatoes, from which it is preferable to remove the skin, in slices.
5. Mushrooms - thin slices.
6. Fry onions, carrots, mushrooms and cabbage in oil. The sequence of addition follows the sequence of ingredients in this step. Gradually adding vegetables for frying is a guarantee of maintaining the juiciness of the vegetables.

Add the remaining ingredients to the finished mass, excluding vinegar.
After 40 minutes from the start of stewing, add vinegar.
After waiting for it to boil, turn it off and immediately begin putting the hodgepodge into sterile jars.

The dish with sweet bell pepper is ready. They forgot to mention that it is recommended to choose different shades of peppers for a beautiful aesthetic appearance.

The simplest solyanka recipe for the winter

The recipe that will be presented below cannot even be compared in taste to store-bought preparations. Solyanka turns out aromatic, tasty and healthy, at the same time it is cooked in two batches. To bring this recipe to life, you will need a slow cooker.

Ingredients for solyanka with fresh tomatoes:

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.;
Vinegar essence: 1.5 tsp;
Black pepper: 5 peas;
Laurel: 2 leaves.

Wash the white cabbage, dry it slightly (you can just blot it with a paper towel) and chop it.
We choose the method of cutting carrots based on personal preferences. You can chop it into a coarse grater or, for example, in Korean.
It is preferable to cut mushrooms into strips. Boil for a quarter of an hour in salted water.
Cut the onion into strips similar to mushroom strips.
Season the cabbage with a couple of pinches of salt.
Pour unrefined oil into the multicooker bowl and place the prepared mixture of onions and carrots into it. Cook in the “Frying” mode for 15 minutes.
Now it's time to add cabbage. Spread it in a thick layer on top of the roasted vegetables. And simmer in the same mode for 15 minutes. The cabbage will settle and you can add spices.
During these 15 minutes, during which the cabbage with carrots and onions will be stewed, the tomatoes must be skinned and cut into slices.
Place the tomatoes and mushrooms, the remaining salt and bay leaves into the bowl.
We put the multicooker in the “Stew” mode for 30 minutes.
At the beep, add vinegar and stir. Another 5 minutes in the same mode and you can turn off the hodgepodge with carrots and mushrooms.
We pack the solyanka into sterile jars and seal them with lids.

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

Preparing hodgepodge for the winter in the Eastern way

Classic solyanka includes a fairly narrow list of spices in its ingredient composition. These include bay leaf, allspice peas or ground, salt, sugar. But there is also a recipe for making solyanka according to oriental tastes. In this case, an extensive list of spices and seasonings is used.

Ingredients:

White cabbage: 2.5 kg;
Mushrooms (pre-boiled): 2 kg;
Carrots: 1 kg;
Tomatoes: 1 kg;
Onion: 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.

Add shredded cabbage to them. Pour in the entire volume of vegetable oil.
Simmer for 30 minutes and add mushrooms to the saucepan.
At this stage we also add spices to the saucepan.
Determine the simmering time until fully cooked by taste - all vegetables should be completely cooked.
Literally a minute before turning off, add the chopped greens to the saucepan.
Place the prepared hodgepodge of cabbage with mushrooms and tomatoes in sterile jars.

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

1. Shred the cabbage and knead it with your hands.
2. Grind the carrots using a grater in Korean style.
3. Slice fresh cucumbers thinly. Preferred shape: semicircle.
4. Remove seeds from chili peppers and cut into small cubes.

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

Mix cabbage, carrots, cucumbers, chili.
Add spices and seasonings. Also, don’t forget about tomato paste, butter and sugar with salt.
Place the finished mixture on the fire and simmer for 50 minutes.
5-10 minutes before turning off, add vinegar and, after waiting for it to boil, turn off.
Place the finished preserves into sterile jars. We cork it.

We wait for complete cooling, which must 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 and successful implementation of them.

Mushrooms are an interesting product that offers a wide field for culinary achievements. One of the most favorite mushroom dishes among our compatriots is mushroom solyanka. This simple dish is often prepared in advance and served for the winter.

Solyanka from a jar always reminds you of autumn days and can decorate any table. Eat it as an independent dish or serve it as a salad - in any form, the food will delight even the most sophisticated gourmets.

In addition, this magical mixture can be added to soup or stew, thereby diversifying the usual taste. And what a good filling for pies solyanka makes in winter!

The convenience of this dish is that you can use absolutely any mushrooms to prepare it. Choose champignons or honey mushrooms, white or aspen mushrooms to suit your taste. Any mushroom that does not lose elasticity during cooking will be suitable for creating this amazing dish.

Considering the composition of solyanka, which, in addition to mushrooms, also contains a variety of vegetables, it can become a dietary item in your daily diet.

And that's not to mention the vitamins it contains!

We have prepared for you several simple recipes that will help you make delicious preparations for the coldest period of the year.

Mushroom solyanka with cabbage recipe

Many housewives roll up various vegetables and pickles. But for mushroom lovers there is no better option than mushroom hodgepodge with cabbage prepared for the winter. How nice it is to pull out jars of such an appetizing salad from stock on a cold January day. We can talk about its usefulness for a long time.

In addition, the method of preparing such a hodgepodge can be considered the simplest, and all the ingredients are extremely accessible. You don't need tedious preparation before you start cooking the dish.

Ingredients:

1 kg of your favorite mushrooms;
1 kg cabbage;
1 kg of onions;
1 kg carrots;
vegetable oil;
2 tablespoons salt;
4 tablespoons sugar;
allspice;
0.5 liters of tomato paste;
Bay leaf.

Cooking method:

Mushroom solyanka for the winter without cabbage

Cabbage is undoubtedly one of the healthiest foods. However, it so happens that not everyone likes this vegetable. If you don’t eat or don’t eat cabbage for some reason, but are simply delighted with mushrooms, this recipe is suitable for you.

Ingredients:

2 kg of mushrooms;
4 things. onions;
vegetable oil;
1 kg bell pepper;
salt, pepper, sugar - add at your discretion;
tomato paste;
Bay leaf.

Cooking method:

Fry the peeled and washed mushrooms in a frying pan along with the onions until all excess moisture has evaporated.
Use a separate frying pan to fry bell peppers, pre-cut into strips.
Next, add the peppers to the container with the onions and mushrooms, season with tomato paste and add 100 ml of water.
The resulting mixture must be simmered for 30 minutes.
Don't forget to season it all with salt, seasonings and bay leaves.
This hodgepodge is prepared incredibly quickly, and immediately after completion you can put it in jars and preserve it.

Wonderful mushroom hodgepodge for the winter from honey mushrooms and chanterelles

Tender chanterelles and honey mushrooms, the light consistency of which can conquer the most demanding gourmet, are ideally suited for winter preparation. This vibrant mushroom mix could become your signature dish. A piquant note in solyanka also appears due to the use of cloves and pickles.

Ingredients:

Cooking method:

Clean the chanterelles and honey mushrooms thoroughly from dirt, then boil them in salted water for about 5-6 minutes.
Next, you need to cool the mushrooms and chop them coarsely.
The onion needs to be chopped and fried with mushrooms in vegetable oil.
Now it’s the turn of the tomatoes – they also need to be chopped and added to the mixture.
Pickled cucumber and cabbage can be grated or chopped and also placed in a container with the rest of the ingredients. Leave all this on low heat for 40-50 minutes.
When the cabbage becomes soft, the dish is ready.
The main thing is not to forget to add spices, namely a couple of cloves, because this will give your hodgepodge a unique spicy aroma.

Use simple recipes for preparing mushroom hodgepodge to create culinary masterpieces! All options for preparing solyanka are suitable not only for winter reserves, but also for consumption immediately after preparation.