Making hodgepodge is simple. We will boil the mushrooms and stew them with cabbage and other vegetables. This seaming is without sterilization. We'll serve it hot right off the stove as soon as the vegetables are cooked. It 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 photos

Classic - a minimum of vegetables, a lot of mushrooms and a rich tomato sauce. Usually they take “Krasnodarsky”. It is easy to find 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 onion- 350 g (3.5 pieces 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 tbsp. spoons)
• Bay leaf - 6 medium sized leaves
• Allspice - 8 peas

Important details:

• The preservation 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 pieces), and a little herbs. If you want to experiment, keep in mind that many housewives sin chopped garlic, parsley and cilantro as a risk factor for jar explosions. For the first try better stop on a proven recipe.
• Don't be surprised by 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?

Sort through, wash and cut to taste. We love the mushroom feel.

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

Cooking time from the moment of boiling depends on the type fresh mushrooms, but no more than 20-25 minutes at medium boil without a lid. Guidelines: 5-7 minutes for milk mushrooms and russula. 10 minutes for boletus and boletus. 20 minutes for chanterelles. The mushrooms are ready if they sink to the bottom. While they float, continue to boil.

Attention! What to do to ensure the safety of mushroom dishes?

• Having bought mushrooms at the market, even from trusted people, we nevertheless used the dough with the onion. Surely you have heard about him too. Add the onion head to the pan. If it turns blue during cooking, it means there is one of the poisonous species in the pan.
• However experienced mushroom pickers do not advise rely on this method. The onions may not turn blue even if there is toadstool in the mixture. It's special dangerous look, which causes severe poisoning.
• Therefore, there is not much choice for reinsurance. Or rely entirely on the experience of the assembler. A careful and experienced person, at the slightest doubt, will throw out a mushroom that is not fully understood. Or buy one type of product only in a supermarket, where the raw materials are from mushroom farms, and not random forest products.

We chop the cabbage the way we like it in hodgepodge. We don't cut it too thin so that the cutting retains its texture. If the cabbage is late, you can protect yourself from bitterness and pour boiling water over the slices, leaving to stand for 20 minutes.

Three carrots in your favorite size. Traditional option- large or medium grater. Refined - thin straw, like from a Berner type grater. Cut the onion small cube(about 1 cm).

2) Stew the vegetables, pack them hot and seal the jars.

The stewing itself is not much different from preparing a delicious hodgepodge for the table. We pay the greatest attention to the time of adding the sauce and vinegar.

Brief algorithm.

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

While hot from the stove, place into jars.

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

Detailed steps with photos. Fry onions and carrots in a frying pan with vegetable oil until softened. We transfer it to a large saucepan, where the main character with mushrooms will fit. Add all the cabbage and simmer over medium heat for 40 minutes. Stir occasionally from bottom to top. Once 40 minutes have passed, add boiled mushrooms, sugar, salt and mix well.

We just have to keep the dish on medium heat for another 30 minutes.

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

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

All 30 minutes have passed. Leave the saucepan on the stove, reduce heat to minimum and put the hot hodgepodge into jars. It is important! Directly from the stove, without turning off the heat (!) - right up to the neck of the cans.

We seal the blanks tightly, turn them upside down, check for leaks by tilting the jar in different directions. Let it cool under the blanket. We rearrange it in a dark closet. Cool if ideal, but not necessary.

Beautiful, satisfying and aromatic! You can put it aside for lunch 10 minutes before the end of the stew - before you add the vinegar. For perfect results, sprinkle with the simplest but awesome seasoning - mushroom dust. .

Mushroom solyanka “You will lick your fingers!” with bell pepper

The second recipe for the winter has a wider range of vegetables. It differs in texture and will require frying all ingredients separately until softened. Many housewives believe that this way everyone’s taste is better revealed.

Cooking time - 1 hour 15 minutes.

We need:

• Cabbage - 1 kg
• Fresh mushrooms - 400 g
• Bell pepper - 2 pcs. medium size ( different colors, 1 red)
• Onion - 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 like

How to cook.

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

Fry onions + carrots + peppers, chopped fresh mushrooms and cabbage. Simmer the last one with butter in batches.

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

Directly from the stove, leaving the saucepan on minimum heat, put the hodgepodge into sterilized jars - right up to the neck. Roll up tightly, turn over and let cool under the blanket.

The laconic video demonstrates all the stages well.

Share with your friends on social networks if you liked the workpiece. And be sure to come back and tell us who licked their fingers while savoring your hodgepodge of cabbage and mushrooms for the winter. And then look at the section “Easy recipes” - “Homemade preparations”! We are already writing about a new delicious preserve.

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One of the most popular preparations that housewives make for future use is hodgepodge with cabbage and mushrooms for the winter. It can be served as independent dish or as a side dish - just heat it up. It is also used for preparing first courses.

Cooking features

Preparing any appetizer has its own subtleties, and solyanka with cabbage and mushrooms is no exception.

• One of the main ingredients of solyanka is tomatoes. The skin must be removed from them before cooking. It will be easier to do this if you pour boiling water over them or even dip them in boiling water for a couple of minutes. However, tomatoes can often be replaced with tomato paste, where they are contained in concentrated form. In this case, you must select the appropriate recipe.
• It is better to choose cabbage for hodgepodge from those varieties that are intended for long storage. It is preferable to chop it into small pieces. If you are careless, the dish will turn out unappetizing.
• Mushrooms for making solyanka must undergo all the necessary processing: they need to be sorted, cleared of debris, washed, and, if necessary, soaked in acidified or salted water. Afterwards they need to be boiled, skimming off the foam, until they sink to the bottom. All that remains is to drain in a colander, rinse, and wait for the water to drain. Only after this are the mushrooms ready to go into the hodgepodge.
• Any mushroom is suitable for hodgepodge, but porcini mushrooms, boletus mushrooms and boletus mushrooms make the most delicious ones.
• If you simmer cabbage with mushrooms longer, the hodgepodge will acquire a special taste, but will become less healthy.

Keep homemade hodgepodge in winter it can be at room temperature, provided that it is placed in sterilized jars, and the recipe and preparation technology are followed exactly.

Solyanka with cabbage and mushrooms: a simple recipe

• mushrooms – 1 kg;
• fresh tomatoes – 0.7 kg;
• white cabbage – 2 kg;
• onions – 0.5 kg;
• vegetable oil– 0.25 l;
• vinegar (9 percent) - 40 ml;
• Bay leaf- 2 pcs.;
• allspice peas – 2 pcs.;
• sugar – 40 g;
• salt – 20 g.

Cooking method:

• Prepare the mushrooms, chop, boil until tender, remove with a slotted spoon and cool.
• Place the tomatoes in boiling water for 3 minutes, transfer them to cold water, remove the skin. Cut into small pieces of arbitrary shape.
• Cut the onions into half rings.
• Remove from cabbage large leaves, remove the stalk, chop the cabbage.
• Heat the oil in a cauldron, add cabbage, onions, and tomatoes. Simmer for 50 minutes.
• Add salt, add sugar, add mushrooms, add vinegar, stir and simmer for another 20 minutes.
• Place into prepared jars. If the tomatoes, in your opinion, are not too sour, you can pour a little table (9%) vinegar into the bottom of each jar - a teaspoon per liter jar.
• Once rolled up, turn the jars over. After cooling, remove the hodgepodge for winter storage.

This is the simplest recipe for solyanka, which is prepared from cabbage, mushrooms, onions and fresh tomatoes.

Classic recipe for solyanka with cabbage and mushrooms

• mushrooms – 1 kg;
• tomato paste (without salt) – 100 g;
• white cabbage – 2 kg;
• onions – 0.2 kg;
• vegetable oil – 0.25 l;
• table vinegar (9%) – 40 ml;
• water – 0.25 l;
• allspice (peas) – 4 pcs.;
• cloves – 2 pcs.;
• sugar – 40 g;
• salt – 30 g.

Cooking method:

• Shred the cabbage. Place it in a thick-bottomed pan, onto the bottom of which you need to pour almost a full glass of oil (a little should be left for frying the onions). Mix a glass of water with two tablespoons of vinegar and pour into the pan with the cabbage. Put pepper and cloves there too. Simmer the cabbage over low heat for 30 minutes.
• Mix with tomato paste, salt and sugar, add a little water if necessary and simmer for another quarter of an hour.
• Add mushrooms boiled until tender and cut into small pieces.
• Fry the onion, cut into half rings, in oil. Then fry the mushrooms along with it for 5 minutes.
• Place the mushrooms and onions into the pan with the cabbage. Simmer the hodgepodge for another 10 minutes, after which it can already be put into jars.
• Cover the jars filled with hodgepodge with metal lids, let them cool at normal temperature, then put them away for the winter.

This hodgepodge will taste a little more sour than the one cooked according to previous recipe. In addition, it will have a specific, inherent hodgepodge spicy aroma, which is given to it by cloves and allspice.

Solyanka with cabbage, mushrooms and carrots

• mushrooms – 1.5 kg;
• cabbage – 1 kg;
• tomatoes – 1 kg;
• onion – 1 kg;
• carrots – 1 kg;
• apple cider vinegar (6%) – 125 ml;
• vegetable oil – 125 ml;
• salt – 60 g;
• sugar – 40 g;
• ground black pepper – 5 g.

Cooking method:

• Wash and peel all the vegetables, remove the skins from the tomatoes.
• Cut the pre-boiled mushrooms into strips, the tomatoes into thin semicircles, and the onions into half rings.
• Grate carrots for Korean salads.
• Finely chop the cabbage.
• Pour oil into a cauldron, put all the vegetables in it, salt them and simmer over low heat for 40 minutes.
• Add sugar and pepper, vinegar, simmer for another 10 minutes and place in jars.
• After cooling, store the sealed jars in the pantry or cellar.

Mushroom solyanka with vegetables it turns out beautiful and tasty. Thanks to the great content different vegetables she is also very useful.

Solyanka with cabbage, mushrooms and peppers

• mushrooms – 1 kg;
• cabbage – 0.5 kg;
• tomatoes – 2 kg (or 0.3 kg of tomato paste and 0.3 l of water);
• bell pepper – 0.5 kg;
• onions – 1.5 kg;
• carrots – 1.5 kg;
• bitter Bell pepper- 1 kg;
• bay leaf – 2 pcs.;
• allspice (peas) – 5 pcs.;
• salt – 60 g;
• table vinegar (9%) – 100 ml.

Cooking method:

• Cut the prepared mushrooms (already boiled) into strips.
• Peel the tomatoes and grind them through a meat grinder or dilute them with water. tomato paste.
• Chop the remaining vegetables into thin strips.
• Place vegetables in a heavy-bottomed saucepan if instead fresh tomatoes If you use paste, add it at this stage.
• Add salt and simmer for 40 minutes.
• Add spices, pour in vinegar, simmer for another 5 minutes and place in jars. Close with metal lids, wait until it cools down and put away for the winter.

According to this recipe, mushroom hodgepodge turns out to be quite piquant. It will appeal to those who like spicy dishes.

Preparing hodgepodge with cabbage and mushrooms for the winter is not a difficult task. Meanwhile, this dish is universal and is liked by almost everyone.

Canned solyanka with mushrooms for the winter– this is not only an amazing dish with amazing taste qualities, but also great snack, which 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. Get acquainted with the methods of performing this vegetable winter treat you can 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 to vegetable mixture half a glass is added raw water, cover the pan with a lid and simmer the dish 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 laid out in glass jars 1 liter volume, 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.

Solyanka is classified as thick and spicy - salty dishes, because the products that are in it give just such a taste. The main ones are pickled cucumbers, mushrooms, capers and lemon. They make it thick, there are a lot of finely chopped ingredients, which is why it can hardly be called a soup. But still, for myself, I think that hodgepodge is the most best food, which is suitable for both lunch and dinner.

By the way, what more products in solyanka, the tastier and more aromatic it is considered.

In the previous article I already wrote how to prepare this wonderful soup, and in this one I decided to continue and write several methods for mushroom hodgepodge.

You can prepare this food from any mushrooms, salted, frozen, fresh or dry. Dry mushrooms include porcini and boletus; they add richness and aroma to the hodgepodge. Usually salted milk mushrooms, russula and volushki, the taste of the soup becomes sour and salty. Well, frozen ones, mainly champignons and honey mushrooms, are also used for taste.

Advice: if you want to eat real hodgepodge, take different composition mushrooms

In these soups, spices play a small role.

Advice: do not overuse the seasoning, otherwise you will kill all the mushroom flavor.

Lenten solyanka with mushrooms. The secret of how to prepare mushroom hodgepodge with honey mushrooms:

Perhaps the most tasty soup during Lent, it is prepared according to a very simple recipe, and there is nothing superfluous in it, everyone will like it. Although, those who do not observe fasting can eat it at least every day, but then add a little sour cream to it.

Ingredients:

• Dried honey mushrooms – 200 gr.
• Onion – 1 pc.
• Carrot 1 pc.
• Water – 1.5 liters.
• Mushroom broth (water in which mushrooms were boiled) – 0.5 liters.
• Olives – 100 gr.
• Pickled or pickled cucumbers – 2 pcs.
• Flour – 1 tbsp. spoon.
• potatoes – 1 pc.
• Tomato paste – 2 teaspoons.
• Garlic – 2 cloves.
• Salt - to taste.
• parsley – 0.5 bunch.
• Cucumber pickle 0.5 cups.

1. First, you need to soak the dry mushrooms in advance, preferably overnight, and cook the mushrooms after boiling for 15 minutes. There is no need to pour out the water from boiled mushrooms, it will be useful to us, like mushroom broth

2. Cut the onion into half rings, peel and cut the carrots into cubes, and cucumbers into half rings as well.

3. Pour vegetable oil into a frying pan, add onion and fry briefly.

4. Add carrots. We continue to fry until our ingredients become golden color.

5. We send it there salted cucumbers and continue to simmer.

6. Add tomato paste and stir-fry for another 1.5 minutes.

7. Throw flour into the frying pan, mix and pour in cucumber pickle. Then turn the heat on the stove down to medium and continue frying until the brine evaporates.

8. Pour another half glass of water and cook with the lid closed for 15 - 20 minutes.

9. Peel the potatoes, cut them into cubes and put them in a saucepan, fill it with mushroom broth and water, put it on the stove, cook until the potatoes are cooked. Then add our dressing to the broth.

10.Chop the olives and place them in a saucepan, also add the mushrooms. Add salt to taste and cook over low heat for 10–15 minutes.

11. After time, add garlic and parsley.

Stir and the dish is ready.

Hodgepodge with mushrooms - the most delicious classic recipe:

Ingredients:

• Brisket boiled - smoked - 250 - 300 gr.
• Beef – 400 gr.
• Smoked sausage – 200 gr.
• Meat broth - 2 liters.
• Potatoes – 3 pcs.
• Mushrooms “Oyster mushrooms” – 350 gr.
• Tomatoes – 2 medium.
• Olives – 100 gr.
• Onion – 2 pcs.
• Salt - to taste.
• Pepper – 3 pcs.
• Bay leaf – 2 pcs.

1. First, cook the broth. Place the beef in a saucepan with water and bring to a boil, remove the foam, add 1 onion. and cook over low heat for 2 hours, when there are 10 minutes left until the end of cooking, add salt, pepper, and add a bay leaf.

Tip: the beef should be on the bone, then the broth will be rich.

2. Take out the meat, strain the broth, discarding the onion, bay leaf, and pepper. We put it back on the stove.

3. Cut the potatoes into cubes and add them to our broth as soon as it boils again.

4. Fry the chopped mushrooms in a frying pan until the water evaporates and add them to the broth.

5. Sausage, brisket and boiled beef(separated from the bone), cut into cubes and also fry in a frying pan for 5 minutes, this will give the hodgepodge a super aroma. We send it to the broth.

6. Fry the second onion in a frying pan until golden brown and add the tomatoes twisted in a blender. Fry until it thickens.

7. Check to see if the potatoes are cooked, if they are ready, add the onions and tomatoes, wait until it boils and add the olives.

Well, the hodgepodge with mushrooms is ready. Bon appetit!

Mushroom solyanka with frozen mushrooms and cabbage:

Excellent and delicious recipe if you have frozen mushrooms and don’t want to go for fresh ones.

Ingredients:

• Frozen champignon mushrooms – 350 gr.
• Cucumbers – 4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Fresh cabbage – 250 gr.
• Tomato paste – 1 tbsp. spoon
• Salt - to taste.
• Water – 2 liters.
• Bay leaf – 2 pcs.
• greens - to taste.
• Pepper - to taste.
• Sour cream - for serving.

1. Defrost the mushrooms and chop them, maybe not very finely.

Tip: do not defrost mushrooms in hot water or microwave, otherwise all the flavor will be lost.

2. We also chop onions and cucumbers. Shred the cabbage and grate the carrots.

3. Fry the champignons in a frying pan until golden brown.

4. Put cabbage in them and fry until the cabbage is ready.

5. Place our fried cabbage with mushrooms in a saucepan with water. While the water starts to boil, we will do the following.

6. Fry the onion in a frying pan until golden brown, add carrots, fry for 5 minutes, add cucumbers and tomato paste, add some salt.

7. During frying, put in the soup, add bay leaf, pepper, add salt to your taste, close with a lid and cook over low heat for 15 minutes.

8. When the hodgepodge is cooked, serve it to the table with herbs and sour cream.

Prepare solyanka soup for dinner, with mushrooms and sauerkraut:

An interesting recipe that produces a tasty and thick soup.

Ingredients:

• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Sauerkraut – 1.5 cups.
• Mushrooms – 350 gr.
• Pickled cucumbers – 3 pcs.
• Olives – 100 gr
• Olives – 100 gr.
• Salt - to taste.
• Bay leaf – 2 pcs.
• Flour – 1 tbsp. l.
• Tomato paste – 2 tbsp. l.
• Parsley – 1 bunch.

1. Put the water on the stove and until it boils, do the following.

2. Cut the potatoes into cubes, cut the carrots into three on a grater, finely chop the onion.

3. We will also cut the mushrooms, but not very finely. You can add various fresh, dried or frozen mushrooms.

4. Throw the potatoes into the water that has boiled, and while they are cooking, fry them.

5. Pour oil into a frying pan, add onion, fry until golden brown.

6. Then throw carrots into it, fry a little and add flour and tomato paste. Simmer in a frying pan for 2 - 3 minutes.

7. In another frying pan, fry the mushrooms until half cooked until the water disappears.

8. Cut the olives and black olives.

9. While we were all doing this, the potatoes were boiled. We add to it our fried onions and carrots, salted cucumbers cut into cubes, sauerkraut and mushrooms. We also send chopped olives and olives there. Salt, pepper, add bay leaf.

10. Let it simmer for 10 minutes, then let it brew and put it on plates, adding herbs and lemon.

Bon appetit!