How to make mushroom hodgepodge for the winter. Mushroom solyanka for the winter: two delicious and proven recipes

Mushroom solyanka for the winter

Recipe No. 1: from mushrooms and vegetables.

2 kg cabbage,
1 kg of fresh mushrooms (boletus, boletus, boletus),
100 g onions,
100 g tomato paste,
2 bay leaves,
4 peas of allspice,
2 buds of cloves,
200 ml vegetable oil,
2 tablespoons vinegar (9%),
2 tablespoons sugar,
1.5 tablespoons of salt.

First, thinly shredded cabbage is stewed with 1/2 cup of oil and vinegar; Add a little more water to the pan with cabbage. You need to simmer for about half an hour. After this, tomato paste, salt, sugar and spices are added; simmering continues for another 15 minutes.

The mushrooms in this recipe for mushroom hodgepodge for the winter are prepared separately: first, boil for 15 minutes, then drain the water, cool the mushrooms, cut into slices and fry together with finely chopped onions in the remaining oil for 10 minutes.

Combine the cabbage with mushrooms, simmer over low heat for another five minutes, transfer to sterilized jars, cover with sterilized lids and sterilize in boiling water for another 20 minutes. Roll up the lids. You can store the prepared mushroom hodgepodge for the winter in your apartment.

Recipe No. 2:

For this mushroom hodgepodge for the winter you will need the following products:

One and a half kg of fresh mushrooms (boletus, boletus, boletus);
. White cabbage, carrots, onions, tomatoes - one kg each;
. Half a glass of vegetable oil;
. Half a glass of 6% vinegar;
. Two tsp. ground black pepper;
. Two tbsp. Sahara;
. Three tbsp. salt.

Wash and peel vegetables and mushrooms. Cut: mushrooms into slices, tomatoes into thin slices, onions into half rings. Finely chop the cabbage and rub it with your hands. Place everything in a large saucepan, add vegetable oil and simmer over low heat for 40 minutes, stirring continuously.
Add black pepper, vinegar, salt, sugar, stir and simmer for another 20-30 minutes. Now the hodgepodge with mushrooms is ready for the winter. You need to put it in sterilized glass jars

Recipe No. 3 - with tomatoes:

It turns out: 8 0.5 l cans

2 kg tomatoes
2 kg mushrooms
750 g onions
500 g carrots, grated
300 g vegetable oil
1.5 tbsp. salt
1 tsp ground black pepper

Chop tomatoes, mushrooms, onions. Grate the carrots.
Simmer everything over medium heat in vegetable oil for 40 minutes. Place into jars and close with lids. Store in a cool place.

Recipe No. 4 - fragrant):

2 kg cabbage
2 kg tomato
2 kg boiled mushrooms
1 kg onion
1 kg carrots
100 g salt
100 g vinegar 9%
200 gr. sugar
300 gr. vegetable oil

Chop the cabbage, peel the carrots and grate them on a coarse grater, wash the tomatoes and cut them into cubes, cut the onions into cubes. Place the tomatoes, onions, carrots in a large saucepan and add vegetable oil. Simmer for 40 minutes, stirring occasionally. Then add the cabbage, salt, sugar and simmer all together for another 40-50 minutes, depending on the cabbage, if it’s hard, simmer a little more. Don’t forget that it will still “arrive” in jars under the blanket. At the end, add boiled mushrooms and vinegar, simmer for 5 minutes and place in sterilized jars, roll up the lids. Turn the lids down and wrap until completely cool. And don’t forget to put it in a plate so you can immediately try this deliciousness! It tastes best with porcini mushrooms, and it will also go with honey mushrooms...

Yield 8 liter cans

The arrival of autumn in our family means walks in the forest and the beginning of mushroom hunting. Most of all, of course, we love to collect boletus mushrooms; they are also called expensive mushrooms. On thick legs, they resemble heroes. It’s not for nothing that strong people are called boletus. But you’re not always lucky with boletus mushrooms, and then you look for any other edible mushrooms in the forest. And when you bring home such an assortment of mushrooms, mushroom hodgepodge for the winter is the right decision. The appetizer, let me tell you, is excellent. It goes well with hot potatoes and as a salad, and it’s also a good snack for a holiday.

Any edible mushrooms are suitable for such a hodgepodge. White boletuses, boletuses, aspen mushrooms, honey mushrooms, moss mushrooms, russula and even champignons are suitable. The advantage of solyanka is that it can be prepared from broken mushrooms and their pieces. And as other ingredients you can use various vegetables - cabbage, carrots, tomatoes, cucumbers. As a rule, mushrooms for hodgepodge are pre-boiled or fried. I sterilize mushroom preparations without fail, as I am afraid of poisoning, so I do not publish recipes for mushroom preparations without sterilization.

Another advantage of mushroom solyanka is that it is very easy to prepare. Even beginners can safely choose a recipe and get down to business.

Olyanka with mushrooms and cabbage in jars - a recipe for the winter

The most popular recipes for mushroom solyanka are with cabbage; both of these ingredients go well together.

Ingredients:

mushrooms - 400 gr.
white cabbage – 1 kg
bell pepper - 2 pcs.
carrots - 3 pcs.
onions - 2 pcs.
tomato juice - 1/2 liter
garlic - 2 cloves
fresh herbs to taste
salt - 1/2 tbsp. l.
sugar - 2 tbsp. l.
vinegar 9% - 2 tbsp. l.
vegetable oil - 100 ml.

Chop the mushrooms, peppers and onions as desired, grate the carrots on a coarse grater. Shred the cabbage into thin strips. I shred cabbage using a special cabbage grater. But you can just cut it thinly with a knife.

2. We will fry all the vegetables in this recipe. There are no rules for frying, but still, it is advisable to fry the mushrooms in one pan, and the onions, carrots and peppers in another. Add chopped garlic to the mushrooms, mix and transfer them to the pan.

3. Separately, fry the cabbage. Don't forget to add oil. You can cover the cabbage with a lid to let it simmer a little.

4. Place all the fried vegetables in a saucepan, pour tomato juice on top, add chopped herbs, salt, sugar and vinegar. After boiling, simmer for 20-30 minutes over low heat with the lid closed. Don't forget to stir while doing this.

5. Place in sterilized jars. I’m a little wary of preparing mushroom preparations without sterilization, so I recommend that you don’t be too lazy and boil the jars of mushroom hodgepodge.

Mushroom solyanka for the winter with cabbage - a delicious recipe made from fresh mushrooms

The recipe for mushroom solyanka is also with cabbage, but the composition of the ingredients is slightly different. This recipe does not contain bell pepper or garlic. It’s very easy to remember - you will need 1 kg of all ingredients, and 1.5 kg of cabbage.

Ingredients:

mushrooms - 1 kg
white cabbage - 1.5 kg
carrots - 1 kg
onions - 1 kg
tomato sauce - 1/2 liter
salt - 1 tbsp. l.
sugar - 1/2 cup
vinegar 9% - 100 ml
vegetable oil - 300 ml.
black peppercorns
bay leaf - 2 pcs.

Chop the onion and fry it in a frying pan, adding vegetable oil. The onion should become soft and transparent.

2. Grate the carrots on a coarse grater and add to the pan with the onions. Fry over low heat, you can cover the pan with a lid and simmer for 20 minutes.

3. Add tomato sauce, salt, sugar, bay leaf and black pepper to the fried vegetables, stir everything well.

4. Clean the mushrooms, wash, chop and pre-boil for about 15 minutes. After this, add the mushrooms to the onions and carrots and simmer over low heat for 5 minutes. We transfer the vegetables into a deep pan so that the cabbage can also fit.

5. Shred the cabbage into thin strips and add to the pan with the rest of the vegetables.

Add cabbage to the pan gradually, in small portions, stir and, when the cabbage has settled a little, add a new portion.

6. Mix everything, cover with a lid and simmer over low heat for about 20 minutes. To prevent the hodgepodge from burning, stir it periodically.

7. 5 minutes before the end, add vinegar. Delicious hodgepodge is ready.

The golden rule for preparing any dish is to trust the recipe, but still try it for yourself. And if anything is missing, add to taste.

8. Sterilize jars of hodgepodge in a pan with hot water.

Delicious solyanka with mushrooms and cabbage - a recipe for the winter in a slow cooker

For those who have a multicooker in their kitchen, I try to post recipes for cooking in it as well. This, of course, makes the housewife’s work easier, although it takes a little more time.

Olyanka with mushrooms without cabbage - a finger-licking recipe for the winter

A delicious mushroom hodgepodge with wild mushrooms, which is the first thing we eat. It is prepared without cabbage, I recommend trying it.

Ingredients:

mushrooms - 1/2 kg
tomatoes - 4 pcs.
carrots - 1-2 pcs.
onions - 2 pcs.
bell pepper - 3 pcs.
salt - 2 tbsp. l.
sugar - 50 gr.
vinegar 9% - 30 ml
vegetable oil - 100 ml.
black peppercorns
bay leaf - 2 pcs.

Cut the onion into half rings and fry in vegetable oil for about 5 minutes.

2. Add chopped mushrooms to the onion, simmer everything together for another 10 minutes.

3. Grate the carrots and add them to the onions and mushrooms. Stir and continue to simmer everything together.

4. It’s the turn of the bell pepper. We cut it into strips and also add it to the vegetables.

5. Cut the tomatoes into small pieces and also add them to the hodgepodge.

6. Mix everything, add salt, sugar, vinegar. Cover the pan with hodgepodge with a lid, reduce the heat and simmer for about 1 hour.

Mushroom solyanka with sauerkraut and pickles - a recipe for the winter

If you want to diversify your preparations of hodgepodge with mushrooms, then this recipe is more suitable than ever. After all, sauerkraut and pickled cucumbers give this dish a special spicy taste, and in this recipe I recommend adding various spices for spiciness and aroma - chili pepper, cloves, allspice, or just a bay leaf.

Ingredients:

pickled white cabbage with carrots – 2 kg.
fresh mushrooms – 300 gr.
onion – 300 gr.
pickled cucumbers – 500 gr.
tomato paste – 150 gr.
vegetable oil – 50 ml.
salt – 40 gr.
vinegar 9% – 70 ml.
sugar – 150 gr.
water – 300 ml.
bay leaf - 2 pcs.
chili pepper - to taste
cloves - to taste

Any forest mushrooms are suitable for this hodgepodge, and if you don’t have any, try cooking them with champignons. We clean the mushrooms and boil until tender (20 minutes). Place in a colander, let cool and cut into thin strips.

If the mushrooms are very difficult to clean from dirt and leaves, you can put them in boiling water and bring to a boil. All dirt in boiling water will rise to the top. Using a spoon, remove the dirt along with the foam, and drain the mushrooms in a colander and rinse them with running water. Boil clean water again and cook the mushrooms in it until tender.

2. Cut the onions into cubes and fry in vegetable oil.

3. Mix the onions with mushrooms and fry a little more.

4. Cut the pickled cucumbers arbitrarily - you want them into circles, or you want them into strips.

If you don’t have pickled cucumbers, it doesn’t matter - pickled cucumbers will do.

5. Squeeze the sauerkraut from the brine. You can optionally rinse it with cold water if the cabbage is already strongly fermented.

6. Place all the ingredients in a deep saucepan - cabbage, cucumbers, onions and mushrooms. Dilute the tomato paste with warm water and pour it into the hodgepodge. Add vegetable oil, salt, sugar and spices to taste. Mix everything well and simmer over low heat for about an hour. Sometimes it takes longer, depending on the cabbage. Try it, it should become soft.

7. At the very end, add vinegar. Place in clean jars and sterilize.

Mushroom solyanka with cabbage - Lenten recipe

In principle, this recipe is not much different from the previous ones, the same mushrooms, cabbage, but deliciously prepared. And if at the end of cooking you add a little vinegar and roll it into jars, you will get hodgepodge for the winter.

Another dish in our collection of recipes and preparations. I adhere to the principle - less is better, but more varied. That's why I offer different versions of the same dish.

And I wish you pleasant walks through the autumn forest, a variety of preparations and delicious tastings. And if you understand that it’s difficult to master all the recipes alone, just share them with your friends. Then you can try everything.

When the pantry is already filled with various preparations for the winter: compotes, salads, jam, it’s time to stock up on mushrooms. You can, of course, salt them, freeze them, and dry them. Everything is tasty and quickly used for its intended purpose over the winter. But there is another option, as I say: “the main September preparation for the winter.” Let me teach you how we prepare a snack - mushroom solyanka for the winter.

What mushrooms are needed for mushroom hodgepodge for the winter

Any mushrooms can be used to prepare this preparation for the winter. The main thing is that they exist. You can take honey mushrooms, porcini mushrooms, boletus mushrooms, Polish mushrooms and even those that require pre-soaking, such as russula. , You already know.

Mushroom solyanka with cabbage

What you need for 2 kilograms of boiled mushrooms:

White cabbage 1 kilogram
Tomatoes 1 kilogram or 500 grams of tomato paste
Carrots 1 kilogram
Onions 1 kilogram
Vegetable oil 1 cup
Spices (salt, bay leaf, black peppercorns, cloves)
Vinegar essence 1 tbsp.

Fans of spicy dishes add hot peppers to the mushroom hodgepodge, which are ground in a meat grinder and added to the vegetables at the beginning of preparing the hodgepodge.

Mushroom solyanka recipe for the winter

So, let's get started, preparing mushroom hodgepodge for the winter in stages:

Grate the carrots for Korean salads, cut the onion into rings or half rings. Fry them in a small amount of vegetable oil and place in a large saucepan.

Shred the cabbage, cut the tomatoes into pieces and also put them in this pan. Now add the remaining vegetable oil, salt to taste and simmer for 30 minutes, stirring the vegetables occasionally.

After half an hour, add boiled mushrooms, cut into strips, into the hodgepodge and simmer until the cabbage is completely cooked. Who likes it how? If you want the cabbage to be completely soft, simmer for another hour or an hour and a half. If you want the cabbage to be crispy, half an hour will be enough. At the very end, add the spices mentioned above to taste. Turn off the stove and add vinegar essence, stir.

Place the mushroom hodgepodge while hot and roll up with sterile lids. Wrap the jars with freshly prepared preparations for the winter and do not touch them until the jars have completely cooled. You should have 10 half-liter jars of mushroom hodgepodge.

Mushroom solyanka can be stored even in an apartment; it is not necessary to hide it in the cellar or in the refrigerator. My grandmother taught me how to prepare this preparation, when I got married and began to show interest in this kind of recipes, since then every year in our house we prepare mushroom hodgepodge for the winter.

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

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

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

Cooking utensils and equipment:

Thick-walled saucepan with a lid for stewing hodgepodge;
cutting board;
kitchen knife;
grater;
ladle;
paring knife;
skimmer;
pan for cooking mushrooms;
sterilized jars;
sterilized lids;
can opener;
tablespoon;
kitchen towel.

Cooking sequence:

First prepare the mushrooms. The most delicious and incomparably aromatic hodgepodge will, of course, come from wild mushrooms. If you don’t have them, then you can take regular store-bought champignons.
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, and cut into thin slices.
Place a pan of salted water on the fire, heat to a boil and add the mushrooms. Reduce heat and simmer for 20 minutes.
After this, catch the mushrooms with a slotted spoon and place them in a plate to cool. And from the remaining mushroom broth you can cook a delicious soup or use it to prepare various aromatic sauces, especially if the mushrooms are wild mushrooms.
While the mushrooms are cooking, prepare the cabbage. The main condition is that the cabbage should be tasty, crispy, and you can take either young or already aged. Clean the head of cabbage, remove yellowed and darkened leaves, wash, chop into thin strips or small cubes.
Now get to the tomatoes. Wash them well, cut each in half, remove the stem and cut into small cubes. If you don’t like the pieces of tomatoes in the finished dish, you can remove the skins from them, first scald them with boiling water, and pass the tomatoes through a meat grinder. You can puree them in a food processor or using a hand blender.
Peel the carrots and rinse in running water. Then grate each root vegetable using a grater with medium-sized holes.
Peel the onion, cut off the top and bottom, wash, cut into thin half rings, cubes or grate.
When all the ingredients are prepared, you can start stewing the hodgepodge. Pour a small amount of vegetable oil into a thick-walled pan.
Wait until it warms up, about 10 minutes. Add onions and carrots, fry, stirring.
Then you can add mushrooms, tomatoes, cabbage, and tomato paste. Add vegetable oil, season with salt and sugar to taste.
Mix everything thoroughly and simmer on low heat for 1.5 hours, covering with a lid.
To better preserve the hodgepodge, add vinegar a few minutes before it’s ready.
While the hodgepodge is slowly simmering, sterilize the jars and lids.
Place the prepared vegetables into jars with a ladle rinsed with boiling water, and roll up their lids.
Turn the container over and wrap it in a warm towel. Let the canned hodgepodge stand in this form for 1 or 2 days.

After this, you can put the jars away for storage so that one day you can please your family with a delicious culinary masterpiece. It will become a fragrant decoration for your holiday and everyday table. Serve it not only as a first course, but also as a side dish or appetizer. Thick hodgepodge perfectly complements boiled or fried potatoes, rice, all kinds of cereals, spaghetti and other pasta dishes.

If you wish, you can diversify the recipe with your own ingredients. For example, you don’t have to take tomatoes at all, just increase the amount of tomato paste in the preparation.

If you prefer spicier dishes, you can add hot pepper pods to taste or a little ground red pepper when cooking the hodgepodge. You will first need to peel them from seeds and chop them finely. The taste of mushroom hodgepodge and bell pepper, cut into thin strips, will add a piquant flavor.

Get creative, experiment, diversify your recipe to enrich hodgepodge with vitamins, adding new notes to its amazing taste.

Solyanka with mushrooms and cabbage “Merry godfather”

Mushroom solyanka for the winter is good both as a solo option and as a basis for preparing delicious soups, a variety of stews, salads, and pie fillings. This is an old Russian national dish, and previously solyanka was called not only thick, rich soups with the taste properties of pickle and cabbage soup, but also dishes made from stewed cabbage (fresh or sauerkraut) with mushrooms, meat or fish. Nowadays, recipes for preparing mushroom hodgepodge for the winter are very diverse, so it can be prepared in different variations.

In autumn, during the season of vegetables and wild mushrooms, solyanka with mushrooms and cabbage with the intriguing name “Merry Godfather” is prepared with the addition of fresh tomatoes (or tomato sauce, paste). Red, brownish and even green tomatoes are suitable.

You can take any wild mushrooms, preferably in a mixture: porcini mushrooms, boletus mushrooms, chanterelle mushrooms, boletus mushrooms, aspen mushrooms, oyster mushrooms.

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

For aromatic mushroom preparation you need to take:

2 kg of fresh wild mushrooms;
2 kg of fresh tomatoes;
2 kg of white cabbage;
0.5 kg of fresh carrots;
0.5 kg of onion;
Vegetable oil for stewing;
Seasonings to taste: salt, bay leaf, black peppercorns;
0.5 cups of 9% table vinegar (if the tomatoes are green or brown).

Preparation:

Pour boiling water over fresh tomatoes, plunge into cold water for a minute, then peel off the skin.
If the tomatoes are firm, cut them into slices. It is better to grind very ripe tomatoes through a meat grinder or grind them in a blender.
Wash the mushrooms, peel them, cut into slices.
Peel the onion. Chop into cubes or half rings.
Also peel the carrots and grate them on a coarse grater.
Chop the cabbage into strips and add salt.
Place onions and carrots in a cauldron and fry a little in vegetable oil.
Then add mushrooms, cabbage, tomatoes or tomato paste, and seasonings. If desired, you can add ground pepper, suneli hops, and coriander.
Now cover the casserole with a lid and simmer until done, about 40 minutes. Stir the contents of the cauldron from time to time.
At the end of cooking, add salt to taste, you can add a little sugar if the hodgepodge seems too sour to you.
For unripe tomatoes, be sure to add salt vinegar.
Place the prepared hodgepodge into sterilized jars, roll up the lids, after scalding them with boiling water.
Turn the jars over, wrap them up, and leave them for several hours to cool.

Another cooking option:

First boil the mushrooms (except white ones) a little, for 5-7 minutes, placing them in boiling water.
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.
Add vinegar and spices at the end of stewing and stir.
Place in jars and roll up.

The version of mushroom solyanka with bell pepper is very tasty. It is enough to take about 0.5 kg of pepper, wash it, remove seeds, finely chop it and stew it in a cauldron along with other vegetables.

You can use dried mushrooms instead of fresh ones. First you need to prepare them: soak them in cold water overnight (or hot for 40 minutes), then boil them for about half an hour or a little longer. Now you can cut them and add them to the hodgepodge.

on a note

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

Another interesting recipe is a solyanka made from fresh honey mushrooms. You will need:

0.5 kg of medium-sized mushrooms;
2 kg of white cabbage;
1 kg bell pepper;
0.5 kg of onion;
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:

Wash, peel, and boil fresh honey mushrooms for 40 minutes. Place the mushrooms in a colander to drain.
Shred the cabbage and cut the bell pepper into thin strips.
Peel the onion and cut it into half rings.
In a deep bowl, fry the onion until translucent, add the cabbage, fry a little, then add the bell pepper. Fry everything again, stirring and adding oil. Then add boiled mushrooms, chopped herbs, spices, and salt. Simmer until the cabbage reaches your desired softness.
A minute before the end of cooking, add vinegar or lemon juice.
The fragrant hodgepodge with honey mushrooms is ready for the winter. Transfer the workpiece into sterilized jars and roll up.
To keep the hodgepodge longer, you can place the jars with it in a pan of boiling water before rolling it up and sterilize them for 10-15 minutes, and then roll it up.
Let the jars cool upside down, and then you can store them.

Now even the harsh winter is not scary for you with such a versatile and delicious preparation!

Mushroom Solyanka “Nourishing Winter”

In the winter cold, you don’t always have 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 my appetite increases greatly. In such cases, wise housewives come to the rescue of winter preparations. One of the popular dishes is mushroom solyanka “Nourishing Winter”. It is prepared from aromatic forest mushrooms, but you can also use champignons or oyster mushrooms. It’s better to take late cabbage, with tight, strong heads.

For 4 half-liter jars you need to take:

0.5 kg of mushrooms;
0.5 kg of white cabbage;
;0.5 kg sweet bell pepper
0.5 kg carrots;
0.5 kg of onion;
3 tomatoes;
150 g tomato paste;
1 glass of refined vegetable oil;
0.5 cups 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 first boil wild mushrooms in slightly salted water. For flavor, add spices during cooking - cloves, allspice and black pepper, ginger, bay leaf. These seasonings will improve the taste of mushrooms. There is no need to cook champignons or oyster mushrooms in advance, just rinse them with water.

Preparation:

Peel the carrots and grate them.
Heat the oil in a saucepan, fry the carrots and simmer them a little until they turn orange.
Add the onion cut into rings and simmer along with the carrots.
Chop the cabbage thinly and add to the vegetables.
Chop the mushrooms. If the champignons are small, you don’t have to cut them, but put them whole.
Add chopped bell peppers and chopped tomatoes.
Season to taste with ginger and hot pepper for a spicy kick. Add the rest of the spices.
Dilute the tomato paste by pouring half a glass of water into it, pour it into a saucepan, add vegetable oil.
Now simmer the hodgepodge with mushrooms over low heat for about an hour or an hour and a half.
Add vinegar 10 minutes before the end of the stewing process.
Sterilize the jars, distribute the prepared hot hodgepodge into them.
Roll up the lids tightly. You can also use screw caps.
Then turn the jars over and wrap them well. Let it sit for a while until it cools completely.

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

Mushroom solyanka with cabbage for the winter: a simple recipe

How pleasant and convenient it is to open a jar of prepared hodgepodge in winter and enjoy its piquant 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 making solyanka with mushrooms and cabbage, without sterilization. You can take any wild mushrooms or replace them with champignons. Try it, you won't regret it!

Products for 4 or 5 half-liter jars:

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

Preparation:

Peel mushrooms and vegetables, remove damaged areas.
Wash the mushrooms, boil for 10 minutes. Drain the water, cut into pieces.
Chop the cabbage and onion into strips and grate the carrots.
Cut the tomatoes into cubes.
Fry onions and carrots.
Place cabbage, tomatoes, mushrooms, onions and carrots in a large saucepan. Pour in water, season with spices and simmer for half an hour.
Add table vinegar 5 minutes before readiness.
While the vegetables are stewing, sterilize the jars and lids.
Place the solyanka while still hot in the jars, screw the lids on, and turn them over.

A ready-made preparation for the winter - mushroom solyanka with cabbage is not sterilized, so the recipe is really simple. To avoid the need to sterilize jars with the preparation in a saucepan, wrap them with a thick blanket. This will ensure dry sterilization. Let the workpiece stand like this for several hours. Then it can even be stored in the room (but, of course, not near the battery), but it is better to put it in the pantry or cellar.

Now you can easily prepare a flavorful soup based on mushroom preparation. It would 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 solyanka without cabbage

Do you want to prepare hodgepodge for the winter, which is always great even for novice cooks? Besides, don't you like canned cabbage? Then try this easy recipe.

To prepare 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 onion;
1 cup tomato paste (you can grate fresh tomatoes);
Refined vegetable oil (for frying);
Pepper, salt, various seasonings - to taste;
Grated carrots (optional).

Preparation:

First, prepare the mushrooms - wash and dry. You can boil them a little, about 5 minutes, and then cut them into slices or medium-sized pieces.
Fry the mushrooms in a frying pan in preheated oil until the excess liquid has evaporated. They will brown slightly.
Meanwhile, peel the onion and chop it finely. Add to the mushrooms and continue frying. You can add grated carrots if you wish.
Remove the tails and insides with seeds from the pepper, wash it, and cut it into thin strips. Fry the pepper for 5 or 7 minutes in a separate bowl.
Now put the mushrooms fried with vegetables into a cauldron, add pepper to them.
Add tomato paste diluted with water. If you have fresh pureed tomatoes, then you don’t have to add water to the vegetables.
Then add different seasonings to taste, bay leaf, salt and pepper.
Simmer all the vegetables at the same time over low heat for 20 minutes.
Meanwhile, sterilize the jars and lids.
Place the mushroom hodgepodge into jars while still hot and screw.
Then turn each jar upside down and cover it well with a blanket. Once cooled, you can put the pieces away for storage.

Solyanka turns out very tasty! Based on it, you can cook aromatic soups or serve as a separate dish or salad.

Solyanka for the winter with chanterelles

Solyanka with chanterelles is an unusual, but very tasty option for preparing for the winter. It has a delicious taste and ease of preparation. The main thing is to correctly follow the specified 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;
Onion – 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 leaf (to taste);
Water.

Preparation:

Wash the wild chanterelle mushrooms thoroughly and cook for about half an hour. To give the mushrooms a particularly pleasant taste, add a peeled onion to the pan while cooking.
Then cool the chanterelles and chop them coarsely.
Shred the cabbage into a large bowl.
Grate the carrots.
Cut the onion and pepper into half rings.
Place the vegetables in a cauldron, pour in tomato sauce (you can use ketchup - for those who like a more spicy taste).
Add sunflower oil, spices, bay leaf.
Stir and simmer over low heat for an hour and a half, stirring occasionally.
Then add the chanterelles to the vegetables and simmer for another half hour.
Pour in vinegar 10 minutes before cooking.
Distribute the hodgepodge among sterilized jars and screw.
Wrap the jars and leave until cool. The mushroom delicacy 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, adding chili pepper will be enough. The ingredients can be easily replaced with available ones, but the most important thing is that you can do without sterilizing the product; it will be enough to hold the jars over steam and pour boiling water over the lids.

This year there were a lot of mushrooms, my soul rejoices, because this means that I will prepare mushrooms this year in full, there will be enough for everything! I’ve already frozen some of it, now it’s time to prepare a delicious vegetable hodgepodge from fresh wild mushrooms in jars for the winter. I invite you to join - I will provide recipes for every taste.

Canning mushrooms is not only an exciting activity for housewives who love to make winter preparations. In addition, it is also practical - it will save the family budget, and it will also diversify the diet.

Solyanka with mushrooms for the winter - preparation secrets

Solyanka has always been made here in Russia; it can be said to be a traditional folk dish. True, at first, back in the 15th century, when peasants invented a dish with that name, it played the role of both the first and the second.

Over time, a separate recipe for the first course appeared in Russian cuisine, and after people learned to prepare supplies for the winter and preserve them through canning, mushroom salad appeared.

Usually the preparation is made with the addition of cabbage - this is the most common option, but there are recipes without it.

They try to boil mushrooms for solyanka beforehand; it is not advisable to put them raw unless this is provided for by the specifications of the recipe. But if you also fry them after cooking, the taste of the hodgepodge will be more interesting.

What mushrooms can be used to preserve a mushroom dish for preparing for the winter:

The list of mushrooms from which hodgepodge is prepared is considerable, but give preference to the so-called noble mushrooms. These are, first of all, white mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, honey mushrooms, boletus mushrooms, but even russula will fit perfectly into it.

A little advice: for cooking you can take so-called substandard mushrooms: broken or very large - they will not spoil the dish.

Cabbage solyanka with mushrooms for the winter - recipe

A classic recipe for vegetable solyanka in jars, which will delight you with a wonderful combination of cabbage with mushrooms and spices.

Take:

Cabbage – 2 kg.
Any mushrooms – 1 kg.
Onion – 100 gr.
Carrots - 2 pcs.
Tomato paste – 100 gr.
Vinegar 9% – 2 large spoons.
Allspice – 4 peas.
Sugar – 2 tablespoons.
Cloves – 2 cloves.
Salt – 1.5 tablespoons.
Water.
Vegetable oil – 1 cup.

How to cook:

To start preparing solyanka, prepare the mushrooms and all the vegetables for work: peel, wash and chop the mushrooms, chop the cabbage (I try to chop it smaller, I like it better, then the salad will look very beautiful), cut the carrots into slices, and cut the onions into half rings .
Boil the mushrooms separately, after boiling they should be cooked for 15 - 20 minutes, then drain the liquid and fry them a little.
At the same time, fry the carrots and onions, adding a little oil.
Place the cabbage and mushrooms in a saucepan and begin heating until boiling. Pour in a little water, but do not overdo it, the cabbage will also give juice. Therefore, pour a little, and then, when it boils, depending on the situation, you think that it is not enough - add it. The marinade should cover the mushrooms and vegetables. Many people start making the preparation first without mushrooms, but I add them right away; cooking them extra time won’t hurt. If you want to follow the recipe strictly, then add the mushrooms to the hodgepodge along with fried carrots and onions.
When the mixture boils, pour in vinegar, tomato paste diluted with water and continue to simmer for another half hour.
Salt the hodgepodge, add sugar and spices, simmer for another 15 minutes and add the fried carrots and onions. After 5 minutes the hodgepodge is ready.
The hodgepodge is laid out in sterilized jars while still hot, then rolled up and wrapped until it cools down.

Solyanka with mushrooms for the winter - recipe with sweet peppers and tomatoes

Frankly speaking, sweet bell peppers are usually not added to solyanka, but if you add it, you won’t regret it, it will give you a rather unusual taste of vegetable mushroom solyanka. And the hot pepper will make the preparation spicy.

Take:

Any mushrooms – 1 kg.
Cabbage – 500 gr.
Tomatoes – 2 kg. (they can be replaced with 350 - 400 g of tomato paste)
Onions and carrots – 1.5 kg each.
Hot pepper – 1 pod.
Sweet pepper – 500 gr.
Salt – 3 large spoons.
Table vinegar.
Spices: bay leaf and a few peppercorns.

Step-by-step recipe for making cabbage solyanka:

Scald the tomatoes and peel them, then grind them in a meat grinder or use a blender. Grate the carrots coarsely, chop the cabbage, cut the hot peppers into small pieces, and the sweet peppers and onions into small cubes.
Place everything together in a saucepan and simmer after the hodgepodge boils for about an hour. At the end of the stew, add a few bay leaves, peppercorns, salt and vinegar.
Now put it in jars and immediately roll it up, then wrap it warmly and let it cool.

Solyanka with mushrooms and cabbage for the winter - in a slow cooker

Solyanka with mushrooms cooked in a slow cooker will save you a lot of time. This recipe is also good because it uses tomato sauce instead of tomato paste, and this makes the salad incredibly tasty.

Take:

Mushrooms – 400 gr.
Cabbage – 1 kg.
Carrots with onions - take 2 pcs.
Salt – 1 tbsp. spoon.
Garlic – 2 cloves.
Tomato sauce – 1 glass.
Vegetable oil - two thirds of a glass.
Bay leaf – 2 pcs.
Vinegar, table - 2 large spoons.
Sugar – 1 tbsp. spoon.
Black pepper – a pinch.

Recipe for cooking in a slow cooker:

Boil the mushrooms, peeling and washing them. By the way, white or chanterelles do not need to be boiled.
Chop the onion smaller, grate the carrots and shred the cabbage. In addition, it would be good to mash the cabbage with your hands so that it releases the juice.
Pour the oil into the bowl, add the onion and fry it a little in the “Baking” mode (10 minutes is enough). Now add the mushrooms and fry for another 10 minutes.
After this, add the carrots, fry for 5 minutes, and then add the cabbage. Pour in the remaining oil, stir all the vegetables and fry them together for another five minutes.
All that remains is to add all the necessary spices and put on “Stew” for exactly 1 hour.
The hodgepodge, placed in sterilized jars, should cool under the blanket.

Mushroom solyanka without cabbage with honey mushrooms

Adding cabbage to mushroom hodgepodge is a classic of the genre. But even without this tasty vegetable, the preparation will not become worse, it will simply acquire a different taste, priorities will be set differently.

Take:

Honey mushrooms – 3 kg.
Tomatoes – 2 kg.
Onion – 1 kg.
Salt and sugar - 2 large spoons each.
Table vinegar – 1 large spoon.
Vegetable oil – 600 ml.
Black pepper – a pinch.

How to cook:

Wash the honey mushrooms, chop them if you find large ones, and boil them with a little salt in the water.
Chop the tomatoes, onions, and fry in oil (start with the onions, then add the tomatoes). Then put honey mushrooms there, pepper, add sugar and salt and pour in the remaining oil from frying the onions. Simmer everything together for about half an hour under a closed lid. At the very end, pour in the vinegar.
After rolling into sterilized jars, wrap and hold until cool.

To your mushroom piggy bank:

Video recipe: delicious mushroom solyanka with cabbage

I’ve put together a video with another wonderful recipe for making mushroom hodgepodge for the winter, it’s possible that you’ll prefer it, I don’t mind. And don’t be shy about sharing yours, okay? With love... Galina Nekrasova.