Usually, many of us immediately prepare hodgepodge, and then complain that there is not enough time to prepare food. Saves time - Solyanka dressing.

Meat or fish solyanka is a universal, easy-to-prepare dish that will add chic to your lunch meal and bring a lot of pleasure. And with the help of such homemade preparations as Solyanka dressing, you can reduce the cooking time of the main dish by several times, because solyanka is convenient for housewives, which allows you to experiment with ingredients, for example types of meat, but the main component still remains unchanged. Therefore, in winter it is very convenient to open a jar of ready-made solyanka dressing and prepare a delicious dish literally within 20 minutes.

Ingredients for one jar (500 g):

• 2 onions
• 2 medium sized carrots
• 2 large firm tomatoes
• 4 pickles
• 3 tbsp. l. vegetable oil
• 1 tsp table vinegar 7%
• 1 tbsp. Sahara
• 20 g tomato paste
• Salt, spices to taste

Method for preparing solyanka dressing

Note.

If you use pickled cucumbers rather than pickled ones to prepare the dressing, then vinegar can be excluded from this process so as not to “over-acidify” the overall product. It must be remembered that in the end the finished hodgepodge is also seasoned with lemon.

By increasing the amount of ingredients, for example, 10 times, we will get a mass of dressing for approximately 10 cans, so you can simmer the dressing in a large enamel pan, increasing the cooking time by about 15 minutes.

For ease of use, it is better to put the solyanka dressing in small jars. If you are accustomed to the method of sterilization together with the product (this is when the jar with the contents is placed in a container with boiling water), then the preparation time for the dressing itself can be reduced.

Prepared with our dressing, it can become a popular economical dish, especially after the holidays, when smoked meats and several types of deli meats purchased for the feast remain in the refrigerator.
Enjoy your meal!

Solyanka is a very tasty and satisfying dish. In order to receive the necessary vitamins in winter, housewives begin to preserve various types of hodgepodge and pickle in the fall. In this article we will talk about what canned solyanka is and share popular recipes for this dish.

This hodgepodge for the winter is just a great dish. This recipe is a classic assorted vegetable in a jar that you can easily prepare at home.

To prepare a winter borscht dressing with cabbage, you will need:

• 1.5 kg cabbage;
• 1 kg pepper;
• 1.5 kg of champignons;
• 1.5 kg of onion;
• 1.5 kg carrots;
• 2 kg of tomatoes;
• 1.5 kg of cucumbers;
• 0.25 l vinegar (9%);
• sugar;
• salt;
• 180 g vegetable oil;
• seasonings and spices.

What should be done:

1. Peel all vegetables that are used for preparation and wash thoroughly under running water.
2. The cabbage needs to be chopped, but here you need to be careful not to overdo it and not to cut it too finely.
3. Cut the pepper into small (up to 0.5 cm) strips.
4. But the tomatoes need to be cut into slices.
5. Carefully cut the cucumbers, carrots and onions into rings, as if for a salad.
6. Also cut the mushrooms into small slices.
7. Now fry cabbage, carrots, mushrooms and onions in sunflower oil. Don't forget that the vegetables will be juicier if you fry them all separately rather than together.
8. Once they have been fried, place them all in a small cauldron to simmer.
9. Throw in all the other ingredients, except for the vinegar.
10. Now you need to simmer it all over the fire for half an hour.
11. A few minutes before you turn off the heat, pour vinegar into the cauldron.
12. The dish is ready, you can put it in jars and roll it up.

Video “How to cook hodgepodge”

From this video you will learn a recipe for delicious solyanka.

Variations of blanks

In addition to the classic method of preparing solyanka, there are many different variations.

With tomatoes

Tomato will add juiciness and sourness to your dish.

For this workpiece you will need:

• 750 g cabbage;
• 2-3 onions;
• 2 pcs. sweet pepper;
• 4-5 tomatoes;
• 3-4 tbsp. l. tomato paste;
• sugar;
• salt;
• 2 tbsp. l. vinegar (9%);
• spices;
• 100 ml. sunflower oil.

How to prepare this hodgepodge:

1. First of all, you need to cut the cabbage into small strips. Winter varieties, which are easier to cut, are perfect for this dish.
2. Peppers and onions also need to be peeled and cut into strips.
3. Now you need to make sure that the cabbage sag. To do this, take a small saucepan, place your shredded cabbage into it, and add 0.5 cups of water. Cover with a lid and put on fire.
4. 5 minutes after you place the cabbage, add peppers and onions to it.
5. Now we add the remaining components of our dish: sugar, salt, sunflower oil, as well as chopped tomatoes, from which the skin has previously been removed, and tomato paste. You don’t have to add the latter, but it will give your dish a more delicate taste.
6. Stir the mixture, cover with a lid and simmer for half an hour, reducing the heat.
7. Remove the hodgepodge from the heat, add vinegar, stir and cover.

With meat

Solyanka can also be made with meat. In this case, you will receive a complete second course that you can enjoy in the winter.

To prepare it you will need:

• 1.5 kg cabbage;
• 700 g carrots;
• 300 g onions;
• 100 g vegetable oil;
• 200 g tomato paste;
• 350 g meat;
• salt and seasonings to taste.

Preparing this dish is very simple:

1. Rinse the cabbage thoroughly under running water and chop it (just don’t cut it too finely).
2. The meat also needs to be washed and cut into small strips. Do not forget to remove all cores and films from them.
3. Peel the carrots and carefully cut into rings.
4. But the onion needs to be cut a little smaller - into half rings.
5. Now the most important thing: fry the meat thoroughly in a saucepan for 15 minutes.
6. Add all the other components of your dish to it and simmer for another half an hour.
7. After the dish is cooked, place it in jars and let cool.

With eggplants

If you wish, you can diversify the menu and cook hodgepodge with eggplants.

You will need:

• 1 kg of eggplants;
• 1 sweet pepper;
• 200 g carrots;
• 300 g cabbage;
• 3-4 cloves of garlic;
• 50 g sunflower oil;
• salt;
• sugar;
• 30 g vinegar (9%).

How to cook this dish:

1. First you need to wash all the necessary vegetables, and you also need to remove the seeds from the pepper.
2. To remove the bitter taste from eggplants, cut them into small cubes and sprinkle salt on top. They should stand like this for about half an hour. After the procedure is completed, they are washed again and are completely ready for use.
3. Cut the peppers and cabbage into strips, but it is better to cut the carrots into rings.
4. Now take a cauldron for stewing and pour oil into it. You also need to place all your vegetables there, adding salt and sugar to them. Don't forget to mix it all.
5. First you need to simmer your mixture for 40 minutes.
6. After this, add the remaining ingredients to the cauldron and simmer for another 3 minutes. The solyanka is ready!

With cucumbers

If you like cucumbers, you can also add them to your hodgepodge.

To make this dish you will need:

• 1 kg of cucumbers;
• 1.5 kg of tomatoes;
• 0.5 kg of sweet pepper;
• 1.5 kg cabbage;
• 1 kg of onion;
• 1 kg carrots;
• 100 ml vegetable oil;
• 100 ml vinegar (6%);
• sugar;
• salt;
• seasonings (to taste).

How to cook:

1. First you need to rinse all your vegetables well.
2. Cut each cucumber into cubes or strips, depending on personal preference.
3. Also cut the cabbage into strips.
4. Remove the skin from the tomatoes and cut into small cubes.
5. Cut the pepper into strips, having previously cleared it of seeds.
6. The carrots can be grated thoroughly on a coarse grater.
7. Pour vegetable oil into the bottom of the prepared pan or cauldron. Place chopped vegetables in a container and mix.
8. Also don't forget to add salt, sweeten and spices.
9. Simmer your mixture until it boils, and be sure to add vinegar at the end.
10. Ready! Now pour the hodgepodge into jars and roll up.

With rice

This dish turns out to be very satisfying, and it’s easy to prepare.

You will need:

• 1 head of cabbage;
• 400 g meat;
• 50 g rice;
• 2 tbsp. l. tomato paste;
• vegetable oil;
• salt.

What do we have to do:

1. Wash the meat and cut into small pieces (can be cubes).
2. Pour oil into the bottom of the cauldron, heat it and add meat there.
3. Next you need to chop the cabbage.
4. Wait until the meat is browned and crispy, and add the cabbage. You need to simmer for a few minutes.
5. Now you can add the rice and pasta and simmer until the cabbage is soft and the rice is cooked. Solyanka is ready!

Mushroom in a slow cooker

This mushroom delicacy can be prepared quickly and easily. You can use champignon or any other mushroom, and you can even make hodgepodge with pickled mushrooms (but more on that another time).

What ingredients will you need:

• 60 g onion;
• 200 g cabbage;
• 100 g mushrooms
• 1 pickled cucumber;
• 20 ml vegetable oil;
• salt;
• sugar;
• 100 ml water;
• 0.5 tbsp. l. tomato paste.

How to cook:

1. Peel the onion, rinse under running water and cut.
2. Place it in a multicooker bowl, add oil and fry.
3. Chop the mushrooms and cucumber and add them to the slow cooker.
4. Chop the cabbage and place in a bowl with the rest of the ingredients.
5. Mix salt, sugar and tomato paste in water. Pour into the slow cooker.
6. Simmer for an hour.

Here are some useful tips for housewives:

• It is better to cut vegetables finely, but not too much;
• It is easy to remove the skin from tomatoes if you first scald them with boiling water and then place them under cold water;
• You can add seasonings to enhance the taste;
• Always remove the seeds from peppers.

And may your hodgepodge be the most delicious!

The result is quite economical. Recipes for pickle soups for the winter are quite similar. They usually differ only in proportions and sequence. Traditionally, cucumbers, tomatoes, onions, carrots, pearl barley, as well as salt, sugar, vinegar, vegetable oil and water are used for this twist. All products can be finely chopped or minced. Spices are added as desired, and this can be done during the process or just before rolling up the jars.

The five most commonly used ingredients in recipes are:

The taste and consistency of the future soup depends on the chosen cooking method; here everyone chooses the method they like best. During the process, you must carefully follow the instructions. It is important to observe the cooking time and temperature conditions, as well as to properly sterilize the jars and lids. This is not difficult, but if a beginner gets down to business, then you need to act strictly according to the recipe so that the canned product lasts a long time and does not spoil.

Rassolnik is a hearty and familiar first course to many. To preserve the beneficial and tasteful properties of the soup, it is canned for the winter in the form of a dressing or in a ready-made version. They use fresh vegetables, cereals, popular spices, seasonings, herbs and natural preservatives in the form of vinegar or citric acid. Properly prepared pickle or hodgepodge will delight you with its taste and aroma, regardless of the time of year.

Dressing for pickle soup for the winter - a classic recipe

This preparation will come in handy for those who need to quickly prepare a delicious first course in winter, but do not have enough food or time for it. In winter, when preparing soup, the contents of the rolls are mixed with meat or regular broth, fresh potatoes are added, boiled and then served hot.

The ingredients you will need are the following:

• fresh cucumbers and tomatoes - 3 and 1.5 kg;
• onions and carrots - 3-4 pcs.;
• pearl barley - 400 grams;
• sugar, vegetable oil, vinegar and table salt.

Cucumbers are washed in water and then soaked for 30 minutes. in a suitable container. Then cut the vegetables into small cubes, but so that the pieces do not turn out too large.

Peel off the husks and top layer from the onion, chop finely with a sharp knife, and grate the peeled carrots on a medium grater or chop into very small pieces, as desired.

The tomatoes are washed, blanched and peeled. Then the tomatoes are passed through a meat grinder or blender; if they are not available, they are carefully crushed on a cutting board until almost homogeneous.

The pearl barley is thoroughly washed through a sieve and allowed to dry. Pour tomatoes into a pan on the stove one by one, simmer them for 5-7 minutes, add onions to them, simmer a little more and then add carrots and cucumbers mixed in a bowl.

Mix all the vegetables together, add salt, a little sugar and additional spices to taste (ground pepper, etc.) and let them simmer for 20-25 minutes over low heat.

At the end of the process, when the structure of the vegetables becomes soft, add a little vinegar to the pan and simmer for about another 7-9 minutes.

After turning off the fire, the hot dressing is distributed into pre-sterilized glass jars, closed with plastic or iron lids, and after the preparations have completely cooled, they are sent to dry shelves until winter.

Spicy pepper dressing - a hearty homemade dish

Another way to prepare a juicy and tasty pickle soup for the winter is to add a little hot cayenne pepper to the main recipe, and instead of pearl barley you can use rice or buckwheat. The result is a fragrant and satisfying dressing that stores well until winter.

To prepare the seaming for 2 jars of 0.5 liters each, use:

• “fontanel” type cucumbers or other aromatic varieties - 1 kg;
• young onions and carrots - 2-3 pcs.;
• fresh tomatoes - 0.5 kg;
• pearl barley or other to choose from - 250 g or 1/2 cup;
• cayenne chili pepper - 1 pod;
• salt, granulated sugar, vinegar for marinade and refined oil.

All selected vegetables are thoroughly washed under running water. The stems of the cucumbers are removed (if fresh ones are used), the tomatoes are scalded with boiling water, then cooled and the skins are carefully removed. The carrots are peeled with a special knife and washed additionally.

Hot peppers are cut into small rings. The onion is peeled and chopped with a knife. The cucumbers are further infused in cold water and then cut into standard cubes.

The carrots are grated on a medium-sized grater and mixed with chopped onions. Rice or pearl barley is thoroughly washed in water, and immediately before cooking, it is pre-soaked in boiling water.

Tomatoes are cut into small cubes or passed through a meat grinder. The resulting composition is mixed with salt, sugar, ground black pepper, a little vegetable or olive oil is added and brought to a boil on the stove.

Pour mixed onions, carrots and cucumbers on top, add clean water and simmer everything under the lid for about 30 minutes, always stirring. At the very end add 1 tbsp. a spoonful of wine or apple essence and a few small rings of hot pepper.

While the main ingredients are stewing, the glass containers are sterilized. To do this, it is steamed in boiling water along with the lids for 30-40 minutes, then allowed to cool and dry.

When hot, the dressing from the stove is carefully sorted into jars and immediately rolled up with lids using a machine or manually if threaded options are used.

To prepare a fresh first course, mix canned dressing with meat broth and potatoes, add additional spices to taste and serve with aromatic garlic and parsley. Bon appetit!

Universal rolling for juicy solyanka and rassolnik

It is not difficult to prepare such preservation, but in winter it will significantly save you time and effort. It is suitable for making pickles, solyanka and other popular soups and will make a fresh dish nourishing and tasty, especially in combination with rich broth, herbs and garlic.

To prepare such a roll for the winter, take the following products:

• fresh cucumbers;
• onions and carrots - 2-3 fruits each;
• garlic, herbs - dill and fresh parsley;
• set of spices for marinade.

All ingredients are thoroughly washed with water. The stalks of fresh cucumbers are removed from both sides, while the recipe allows the use of salted vegetables, but then the amount of vinegar added is increased so that the preparation is ultimately stored better. The garlic is peeled and divided into cloves, the parsley and dill are washed by hand or in a colander under running water.

Mix everything well in a deep bowl or pan by hand so that the onion releases a little juice.

Then add all the necessary spices (sugar to taste, salt - 1-2 tablespoons) and stir the vegetables again, then pour in 1/2 cup of vegetable oil and put them to simmer on low heat under the lid.

Cooking time is 15-20 minutes after active boiling of the entire mixture. The vegetable mixture is stirred periodically, the fire is always left at the same level, and 1-2 tbsp is poured in at the very end of cooking. spoons of fresh table vinegar.

Place the piping hot salad in well-washed and sterile jars and roll the lids with a key or a machine. The rolls are wrapped in a warm blanket and sent for storage after they have cooled to room temperature.

This universal dressing is used in winter not only as a basis for delicious first courses, but also as a summer salad or juicy snack.

Vegetable wrap for the winter with mushrooms

To prepare a dressing for the winter according to this recipe, take fresh vegetables and mushrooms, for example, boletus, honey mushrooms or boletus mushrooms. To prepare pickle with mushrooms, mix the contents of the jars with rich broth, potatoes, pickles, rice or pearl barley and get a juicy and satisfying ready-made soup.

To pack soup into 2 liter jars, take the following amount of products:

• bell pepper, red and young carrots - 1.5 kg each;
• fresh onions - 2 pcs.;
• fresh forest mushrooms (butter mushrooms, honey mushrooms, porcini mushrooms, etc.);
• tomato paste, vinegar and refined oil;
• salt, ground pepper and peas, sugar (to taste).

In this recipe we use young boletus, from which the skin is first removed and very thoroughly - washed 2-3 times in cold water.

Then the mushrooms are cut into small cubes so that the pieces are fairly uniform. The resulting slices are boiled in salted water for about 30-45 minutes.

Peel the carrots, lightly boil them in a separate container so that the structure of the vegetable softens and cut into small pieces.

The bell pepper is washed, cut into thin half rings and stewed together with chopped onions in a heated frying pan with sunflower or olive oil for frying.

Next, mix the resulting roast with carrots and boiled butter slices, mix all the ingredients, add salt, 1 spoon of sugar (if desired), a little ground pepper, and lovers of savory appetizers and first courses can add a couple of circles of hot chili.

Now add the required amount of tomato paste, mix and simmer for 10 minutes, not forgetting to add vinegar at the end of cooking.

Next, pour everything into pre-prepared and sterilized jars, close the lids loosely, additionally sterilize in boiling water, and then thoroughly roll up the lids and send them to the cellar for the winter.

Classic Solyanka with sausage and fresh meat - hearty and flavorful soup

Traditional solyanka is one of the most delicious and satisfying first courses, which is served in combination with sour cream, fresh herbs, olives and lemon. If desired, the finished soup can be sealed in jars for the winter, remembering to sterilize them before sealing and adding a sufficient amount of vinegar.

To prepare such a delicious soup for the whole family, you will need the following ingredients:

• meat and offal (beef kidneys or heart);
• smoked and boiled sausage - 200-300 grams of each type;
• pickled cucumbers from a barrel - 450 g;
• onions, carrots - 2-4 pcs.;
• bay leaf, oil, ground pepper and peas;
• tomato paste, salt, vinegar (for seasoning for the winter).

First of all, cut off the meat and offal and wash it in cold water so that no traces of blood remain. Place both types in a deep saucepan with water, add salt, pepper and dry bay leaf and cook over low heat for about 1.5 hours on a timer from the moment of boiling.

Peeled carrots and onions are cut into uniform pieces, not too small, but not large either. Then mix the vegetables together and fry in a frying pan until the desired golden crust is formed.

After 5-7 minutes of frying (the fire should be low), add tomato paste and simmer for another 10 minutes. The cooked meat is removed from the broth, cut into small cubes and the pieces are returned to the pan.

Pickled cucumbers are cut into thin strips, both types of sausages are chopped into uniform pieces. All this is poured into the hot broth and the stewed vegetables from the frying pan are sent there too.

Boil again over low heat for 10-15 minutes, and after the soup has steeped, serve it to the table in combination with fresh sour cream, parsley or other herbs and, of course, lemon and olives.

Or sort the hodgepodge into clean and small jars, add 2 tbsp. spoons of vinegar and put in a refrigerator or cellar at a cool temperature for storage. It is advisable to use the product within 2-3 weeks after preparation.

THE BEST FITTINGS FOR SOUPS FOR THE WINTER (cabbage soup, solyanka and rassolnik)

Soup dressing for the winter will be a lifesaver for housewives who value their time and care about a delicious dinner for their families.
By analogy with the well-known wisdom: “Prepare a sleigh in the summer, and a cart in the winter,” housewives act very wisely when they prepare dressings for soups in the summer and autumn - from fresh, truly aromatic, vitamin-rich vegetables and herbs. Try it and appreciate the beauty of such preparations!

RESEALS FOR SHCHEE FOR THE WINTER

OPTION 1

Ingredients:
2 kg tomato
10 pieces. bell pepper
1 PC. hot pepper
1 head of cabbage 3-4 kg
1 bunch of parsley and dill
3-4 bay leaves
5-6 pcs. black peppercorns
2 cloves garlic
salt to taste

PREPARATION:

1. Make 2 liters of tomato - you can use a meat grinder, you can use a grater, or in a blender - it takes exactly 2 kg of tomato.
2. Put the tomato to boil in a large saucepan or basin - I take a 10 liter cauldron.
3. While the tomato juice is heating up: cut 10 pcs. bell pepper and 1 pod of hot bitter pepper - throw into a cauldron with tomato.
4. Cut a head of cabbage and also place it in a cauldron with tomatoes and pepper.
5. Chop 1 bunch of parsley and dill into the cauldron too.
6. Add bay leaf, black peppercorns, and garlic at the moment when the tomato begins to boil.
7. Add salt to taste, let it boil for exactly 5 minutes and put the preparation into clean half-liter and liter jars, roll it up, turn it over, wrap it under a blanket and the next day - when it has completely cooled down - put it away for storage (it stores perfectly in the kitchen cabinet).

Due to the fact that it does not boil for long, the composition remains practically fresh.
When the time comes to cook the soup, you just need to cook the broth and peel the potatoes, as soon as the potatoes are cooked, add the preparation to it.
The soup turns out very tasty! I recommend! There is no salt, sugar or vinegar in the recipe!!!
If you really want it, you can add salt to taste.

OPTION 2

Ingredients:
White cabbage - 800 g
Onions - 300 g
Carrots - 300 g
Bell pepper - 300 g
Tomato - 300 g
Parsley - 10 g
Vegetable oil - 50 ml
Vinegar (9%) - 50 ml
Sugar - 40 g
Salt - 1 tbsp. l.

PREPARATION:

1. Grate the carrots on a coarse grater.
2. Cut the onions into half rings.
3. Cut the bell pepper into strips.
4. Chop the cabbage finely.
5. Cut the tomatoes into slices.
6. Finely chop the parsley.
7. Place all vegetables and herbs into a saucepan and stir. Cook over medium heat until boiling. Then add salt, sugar, vegetable oil and cook for about 5 minutes. At the end of cooking, add vinegar.
8. Place the hot soup stock into sterilized jars and roll up. Turn the jars over, wrap them warmly and leave until cool.

From the specified amount of ingredients we got 4 cans of 0.5 liters each.
You need to add this preparation to the soup when the meat and potatoes are ready - at the end of cooking the soup.

OPTION 3

Ingredients:
1.6 kg tomatoes, minced
1.2 kg shredded cabbage
1 kg coarsely grated carrots
1 kg onion, chopped into half rings
0.4 kg bell pepper, cut into strips
2.5 tbsp salt
0.5 finely chopped hot pepper
1 tbsp vinegar essence

PREPARATION:

1. Simmer the vegetable mixture with salt under a closed lid for 40-60 minutes.

3. Pour a tablespoon of vinegar essence into the prepared hodgepodge and mix thoroughly. 4. Place in clean, sterile jars, roll up, turn over and wrap until cool.

PREPARATION FOR SOLYANKA FOR THE WINTER


OPTION 1

Ingredients:
1.5 kg of fresh white cabbage;
1.5 tomatoes;
1 kg of onion;
0.7 kg of cucumbers;
1 kg carrots;
0.5 kg bell pepper;
1 cup granulated sugar;
½ cup vegetable oil;
2 tbsp. salt;
black peppercorns;
Bay leaf

PREPARATION:

1. The cabbage is chopped into strips very thinly.
2. Grate the carrots.
3. Sweet peppers are cut into strips.
4. Tomatoes, cucumbers and onions are cut into cubes.
5. Prepared vegetables are placed in a pan (preferably enameled). Vegetable oil, granulated sugar, salt, and spices are also added there.
6. Solyanka is brought to a boil and cooked over low heat for about an hour, stirring occasionally so as not to burn. At the end of cooking, add vinegar.
7. The finished hodgepodge is placed in sterilized jars and rolled up. Before cooling completely, the jars are turned upside down. Stored in a cool place. When serving, hodgepodge can be flavored with a tablespoon of vegetable oil and sprinkled with herbs.

OPTION 2 with mushrooms

Ingredients:
2 kg of tomatoes minced through a meat grinder (300-400 grams of tomato paste)
1.5 kg shredded cabbage
1.5 kg coarsely grated carrots
1.5 kg onion, cut into half rings
0.5 kg bell pepper, cut into strips
1 kg mushrooms, sliced
3 tbsp salt
1 finely chopped hot pepper
1 tbsp vinegar essence

PREPARATION:

1. Simmer all vegetables with salt under a closed lid for 40-60 minutes.
2. 10 minutes before readiness, add a teaspoon of black peppercorns and about six bay leaves.
3. Pour a tablespoon of vinegar essence into the prepared hodgepodge and mix thoroughly. Place in clean, sterile jars and seal.
The yield according to the recipe is about six liters.

OPTION 3 with mushrooms

Ingredients:
required for 10 half-liter jars:
2 kg of boiled mushrooms (you can safely use porcini mushrooms, boletus mushrooms, boletus mushrooms, russula, fly mushrooms)
1 kg white cabbage
1 kg tomatoes
1 kg carrots
0.5 kg onions
0.3 l vegetable oil
spices (bay leaf, black peppercorns, cloves, salt)

PREPARATION:

1. Cut the onions and carrots into strips, sauté them and place them in a saucepan in which you will cook the hodgepodge.
2. Add chopped cabbage, tomatoes and vegetable oil here, add salt and simmer the vegetables over low heat for 20-25 minutes.
3. Now add the boiled mushrooms and continue to simmer the hodgepodge until it is completely cooked. Add spices at the end.
4. Place the solyanka into prepared jars, close the lids and leave in a warm place until it cools completely.

4 OPTION with mushrooms

Ingredients:
2 kg tomatoes
0.5 kg white cabbage
1.5 kg carrots
1.5 kg onions
0.5 kg bell pepper
1 kg fresh mushrooms
1 hot pepper
vinegar
3 tbsp salt
spices (black peppercorns, bay leaf)

PREPARATION:

1. Grind fresh tomatoes in a meat grinder (if you don’t have tomatoes, you can replace them with 300-400 g of tomato paste), grate the carrots on a coarse grater, chop the cabbage.
2. Thinly slice bell peppers, hot peppers and onions. Don't forget to cut the mushrooms into slices.
3. Place all the vegetables in a suitable-sized container in which you will simmer the hodgepodge for 40-60 minutes under a closed lid.
4. 10 minutes before readiness, add 1 teaspoon of black peppercorns, a few bay leaves and salt to the hodgepodge.
5. Add a spoonful of vinegar essence to the prepared hodgepodge. Mix everything thoroughly. Solyanka is ready. Now it can be laid out in prepared jars and rolled up.

OPTION 5 without cabbage

Ingredients:
3 kg mushrooms
1 kg onions
2 kg tomatoes
5 tbsp sugar
2 tbsp salt
600 ml vegetable oil
1 tbsp vinegar

PREPARATION:

1. Mushrooms prepared for hodgepodge should be washed, boiled and cooled. Now you can cut them into small pieces.
2. Pour boiling water over the tomatoes, remove the skins and cut into small slices. 3. You should also finely chop the onions. Fry the chopped onion in vegetable oil until golden brown, add the tomatoes and fry the vegetables for 5 minutes. Now you can add the mushrooms here, mix everything thoroughly.
3. Add sugar, salt and vegetable oil to the pan. Mix everything well and simmer for another half hour. Remove the pan from the heat, add vinegar to the hodgepodge.
4. Place the mushroom hodgepodge into sterilized jars, cover them with lids and leave until completely cool.

6 OPTION with mushrooms

Ingredients:
White cabbage - 5 kg
Onions - 1 kg
Mushrooms (boiled) - 3 l
Sauce (any tomato) - 500 ml
Bell pepper - 10 pcs.
Carrots - 1 kg
Sugar - 200 g
Salt - 125 g
Sunflower oil - 500 ml
Bay leaf - 10 pcs
Vinegar essence (70%) - 1 tbsp
Water - 22 tbsp

PREPARATION:

1. Any edible mushrooms are suitable here - even noble white mushrooms or aspen mushrooms, even store-bought champignons and oyster mushrooms. We clean them, wash them, chop them and boil them (about 20-30 minutes). We cut the mushrooms not too finely so that they are visible in the salad. When I cook mushrooms, I always add 1 onion to them. Today I’m cooking from ordinary mushrooms, boiling them together with the legs (we, residents of big cities, are not spoiled with good mushrooms). About 1.5 liters of boiled mushrooms came out of a 5-liter bucket of honey mushrooms.
2. I always prepare this salad in “industrial” quantities, and for this I have a special pan-basin. Shred the cabbage and three carrots. Cut the onion and pepper into cubes. Add the sauce (today I use homemade one, but most often I use Krasnodarsky), sunflower oil, bay leaf. Salt, pepper, add water and simmer everything over low heat for 1.5 hours. Stir occasionally to prevent burning. I repeat, you can use any sauce here. The main thing is not to use any artificial sauces. Here, as with wine, if you don’t eat such a sauce in everyday life, then don’t use it in your salad.
3. After 1.5 hours, add the mushrooms and cook for about another 30 minutes. In 15 min. Add vinegar essence until ready. Mix.
4. And today I decided to try to prepare this salad in a 5-liter pressure cooker (power 900 Watt). In it I take the following proportions: cabbage 1 kg, onion 200 g, carrots 200 g, bell pepper 2 pcs., tomato sauce 100 ml, salt 25 g, sugar 40 g, sunflower oil 100 ml, bay leaf 2 pcs., water 5 Art. l., mushrooms 600 ml, vinegar essence 1/3 tsp. Since I have a multicooker-pressure cooker, the cooking time for hodgepodge is reduced. I spent 45 minutes stewing vegetables without mushrooms. under the lid, with the valve closed on the "Vegetables" program. After that, I opened it, added the mushrooms and put it back under the lid, with the valve closed, for 10 minutes. to the same mode. After cooking, opened it, added essence, stirred and simmered for another 10 minutes without a lid.
5. Place the prepared hodgepodge in sterilized jars, roll it up, and wrap it in warmth for a day. Then store it without refrigeration. The only “BUT”, my mother-in-law strictly warned me to do everything strictly according to the recipe and follow all proportions, otherwise it won’t work. I don't take risks, I always do as told :)

This quantity of products yields about 9 liters of finished hodgepodge.
From the amount given for the multicooker, I got about 1.6 liters of hodgepodge.
The taste is similar to those salads from the past that were sold ready-made in jars.
Delicious.

PREPARATION FOR RASSOLNIKA FOR WINTER


OPTION 1

Ingredients:
Cucumber - 3 kg
Tomato - 1.5 kg
Onions - 1 kg
Carrots - 1 kg
Pearl barley - 500 g
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vinegar (9%) - 0.5 cup.
Water - 0.5 l
Vegetable oil - 0.5 cup.

PREPARATION:

1. Cut the cucumbers into cubes. If desired, cucumbers can be grated on a Burner grater, as you like.
2. Finely chop the onion.
3. Grate the carrots on a coarse grater.
4. Peel the tomatoes and cut them into pieces, or you can put them through a meat grinder, whichever is more convenient for you.
5. Rinse the pearl barley.
6. Place the tomatoes in a stewing container and add water, salt, sugar, and vegetable oil.
7. Then add cucumbers, onions, carrots, pearl barley and mix. And here’s what was noticed: if you stir the still cold mass with a spoon, then you get less liquid, and if you use your hands, then more. Cook for 20 minutes from the moment of boiling.
8. After the specified time, add vinegar and simmer for another 10 minutes.
9. Place the hot preparation into sterilized jars and roll up. Turn the jars over, wrap them warmly and leave until completely cool. Half the norm yields 6-7 half-liter jars. Jars of this preparation are perfectly stored in the closet.

OPTION 2

Pre-cook 2 cups of pearl barley until tender.
Grate 1.5 kg of pickled cucumbers on a coarse grater.
Fry 4 large onions, diced and 4 large carrots and grated parsley root in vegetable oil.
Add grated cucumbers to them and simmer for 20 minutes.
Now prepare juice from 0.5 kg of tomato, pour into vegetables and simmer for another 10 minutes.
Mix the cereal with vegetables, add parsley and dill, add a little salt, bring to a boil and place in sterile 0.5 liter jars.
Sterilize in boiling water for 30 minutes.
Roll it up, and wrap it in a blanket for good measure.

OPTION 3

Ingredients:
1.5 kg fresh cucumbers,
500 g of onions and carrots,
300 g tomato paste,
250 g pearl barley/rice,
125 ml vegetable oil,
100 g sugar,
50 ml vinegar,
2 tbsp salt.

PREPARATION:

1. Chop the cucumbers, put them in a saucepan, add grated carrots, chopped onion into half rings, stir.
2. Boil pearl barley/rice until almost done.
3. Combine tomato paste and butter, sugar, salt, pour over vegetables, mix thoroughly, simmer everything for 30-40 minutes, stirring constantly, add barley/rice, simmer for another 5 minutes, add vinegar, mix, place in sterilized jars, roll them up, cover the jars with a blanket, let them cool.

UNIVERSAL VEGETABLE DRESSING


This dressing is suitable for preparing first courses (borscht, cabbage soup), second courses (vegetable stew) and can be used as a salad.

Products:
Beans – 0.5 kg
Tomatoes – 1.5 – 2 kg
Bell pepper – 1 kg
Carrots – 1 kg
White cabbage – 2 kg
Sunflower oil – 0.5 l
Salt – 3 tbsp. l.
Sugar – 1.5 tbsp. l.
Vinegar 9% - 150g.

PREPARATION:

1. Pre-soak the beans in water for several hours and boil until tender. You don’t have to pour out the broth; if the dressing is too thick, you can add it.
2. Pass the tomatoes through a meat grinder.
3. Peel the pepper and cut into pieces.
4. Peel the carrots, rinse and grate on a coarse grater.
5. Shred the cabbage.
6. Combine all prepared vegetables (except beans), add salt and sugar, pour in oil, mix well and put on fire. Cook for about 50 minutes, stirring occasionally.
7. In 15 minutes. until ready, add the boiled beans and cook for another 10 - 15 minutes, 3 minutes in advance. until ready, add vinegar and mix well.
8. Next, put the finished dressing in sterile jars, place them on the lids, and wrap them.
Yield: 12 half-liter jars.