Delicious solyanka with honey mushrooms. Recipes. Mushroom solyanka with cabbage for the winter - the most delicious recipes for excellent preparation

What could be better than taste fresh vegetables in winter? To enjoy them even in the cold, just seal the hodgepodge in jars. This is not only useful, but also very convenient. This preparation can be used as a dressing for soups and borscht, as an addition to any side dish, as a cold appetizer, or even as a salad. Vegetable hodgepodge with mushrooms for the winter, sealed in jars, can be stored for no more than 1 year in a dark, cool place, provided that the containers and lids are properly sterilized. It's quick and easy to prepare, so any housewife can do it.

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

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

But remember that for canning you need to choose only whole jars without chips or cracks, and the products should be placed in them only while they are hot. To be on the safe side, you can pasteurize jars of ready-made products in boiling water.

Classic solyanka with mushrooms, carrots and tomatoes for the winter is very easy to prepare and will become great dressing for any first course. Required Ingredients:

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

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

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

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

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

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

Place in canning jars, roll up each lid, cover with a blanket and leave to cool in a place that is not exposed to direct sunlight.

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

Solyanka with fresh tomatoes and mushrooms are perfect for the winter as a cold appetizer or main course.

To prepare it you need:

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

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

Wash the champignons, onions and carrots, peel and cut into strips. Heat a saucepan, grease with oil and fry first the onions, and then the mushrooms and carrots. Sauté until the crust is barely light brown, and then pour in the prepared tomato juice, simmer in a sealed container for 20 minutes, sprinkle with herbs, sprinkle with spices and pour in vinegar. After mixing well and removing the foam, roll into pre-prepared canning jars.

Solyanka recipe for the winter with salted and fresh mushrooms

To give the dressing a rich taste and slight sourness, add some salted champignons or butter. This dish will appeal to all household members and will become a frequent guest at dining table. To prepare hodgepodge for the winter with the addition of salted mushrooms you will need:

600 g salted champignons.
500 g carrots.
500 g fresh champignons.
1 onion.
1 cup Krasnodar sauce.
100 ml sunflower oil.
5 sprigs of green basil.
4 sprigs of parsley.
6 sprigs of dill.
4 cloves of garlic.
40 g salt.
50 ml vinegar.
5 g ground black pepper.

Such a hodgepodge for the winter with salty and fresh mushrooms It's very easy to prepare. For this it is necessary fresh champignons peel and chop into slices, and dry the salted ones from the brine and cut into quarters. White onion and chop the carrots into strips. hot frying pan Sprinkle with oil and brown the onion, then add both types of mushrooms and carrots, sauté for another 15-18 minutes. Then pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer without boiling for 20 minutes, pour in vinegar, stir, then distribute into disinfected jars and close tightly with lids. Place in a dark place at room temperature (like a pantry).

Recipe for delicious winter solyanka with fresh cucumbers and mushrooms

Very original version such canned vegetables prepared using fresh cucumbers. For this version of hodgepodge for the winter with mushrooms and fresh cucumbers you need:

1 kg any fresh mushrooms.
300 g fresh cucumbers.
1 purple onion.
400 g carrots.
40 g tomato paste.
30 g salt.
5 g ground white pepper.
70 ml sunflower oil.
50 ml apple cider vinegar.

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

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

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

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

The recipe for making this winter hodgepodge with porcini mushrooms and onions is very simple. First, wash and peel the mushroom caps and chop into slices. Cut the onion into half rings and place on hot frying pan After sprinkling with oil, sauté for 10 minutes and then add the mushrooms. Simmer under a closed lid for 15 minutes, add grated fine grater ginger root, chopped celery, salt, pepper, Bay leaf and chopped greens. Cook for at least another 15-18 minutes. Don't forget to add vinegar afterwards. Stir and preserve in disinfected jars, wrap with thick cloth and place in a place at room temperature.

How to make hodgepodge with fresh mushrooms and eggplants for the winter

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

1 kg of champignons.
800 g eggplants.
1 onion.
200 g sweet bell pepper.
100 ml sunflower oil.
2 peas of allspice.
2 tbsp. spoons of table salt.
3 g ground black pepper.
300 ml glass tomato juice.
5 sprigs of basil.
50 ml apple cider vinegar.

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

Solyanka for the winter, prepared with dried mushrooms

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

500 g dried mushrooms.
2 pieces of onions.
2 carrots.
100 ml sunflower oil.
30 g salt.
3 g ground black pepper.
3 sprigs of dill.
4 sprigs of parsley.
60 ml vinegar.

Before preparing canned hodgepodge with dry mushrooms for the winter, you need to prepare the dry ingredient by soaking it in cold water for 2 hours. Then cook for 1-1.5 hours in salted water, remove with a slotted spoon onto a dish or plate, and let cool. Then dry with a paper towel, cut into strips and sauté in oil for 20-25 minutes, after 10-12 minutes have elapsed, add thin half rings of onion and carrots. Salt, pepper, sprinkle with chopped herbs and pour over vinegar. Fry for another 5 minutes, and then seal them in disinfected jars, wrap them in a thick towel and place them upside down in a dark place.

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

Very hearty option solyanka with mushrooms and salad beans is suitable for the winter as vegetable dressing or salad.

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

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

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

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

A delicious hodgepodge with bell peppers, mushrooms and beets will be useful for making borscht in the winter. Required Products:

1 kg of champignons.
400 g bell pepper.
500 g beets.
1 white onion.
100 ml olive or sunflower oil.
15 basil leaves.
5 sprigs of parsley.
40 g salt.
20 g sugar.
200 ml of spicy tomato juice.
3 g ground black pepper.
80 ml vinegar.

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

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

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

The recipe is very tasty cabbage solyanka for the winter with mushrooms will take pride of place in cookbook any housewife. After all, it’s easy to prepare, doesn’t take long, and is cheap. To prepare you need:

800 g mushrooms.
1 kg of white cabbage.
1 white onion.
1 carrot.
300 ml tomato sauce.
5 sprigs of basil.
4 sprigs of parsley.
30 g salt.
3 g ground black pepper.
70 ml sunflower oil.
70 ml vinegar.
3 pieces of allspice peas.

This hodgepodge of cabbage with mushrooms, prepared for the winter according to the recipe presented below, will become great side dish for any dish. To begin, thinly shred the cabbage, cut the onions and carrots into strips. Mix all this with your hand and add salt, kneading it a little in the process to better release the cabbage juice. Chop the mushrooms into strips and fry in oil for at least a quarter of an hour, then add a mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce and vinegar, add pepper, herbs and cook with the lid closed for another 10 minutes. While the dish has not cooled, place it in pre-sterile-treated jars and close the lids tightly.

Recipe for preparing vegetable hodgepodge with pickled mushrooms for the winter

In recipes for preparing the preparation vegetable hodgepodge with mushrooms canned for the winter, pickled ingredients are often used. And it's true original solution, because the taste changes completely. Necessary ingredients for cooking:

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

To prepare hodgepodge with pickled mushrooms and for the winter, chop the onions and carrots into small strips. Place in a hot frying pan, sprinkle with oil and fry for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Fry with vegetables for at least 15 minutes. Cut the tomatoes into cubes and simmer in a frying pan with the lid closed. Simmer over low heat for 15-18 minutes, add salt, herbs, vinegar and spices. Mix thoroughly with a wooden spatula and place in jars intended for canning. Cover tightly with sterile lids and place in a cool, dark place to cool.

An option for making hodgepodge with mushrooms for the winter without vinegar

An interesting option for canning vegetable hodgepodge with mushrooms and cabbage for the winter without vinegar - it’s easy to prepare and stores well all season long. To prepare the recipe you will need:

700 g of raw mushrooms.
400 g raw butter.
500 g white cabbage.
300 g of white onions.
200 g pickled cucumbers.
1 liter of tomato juice with pulp.
100 ml refined sunflower oil.
1 g cloves.
40 g table salt.
2 g ground red pepper.
6 g dry basil.

To be safe, this type of hodgepodge with mushrooms and cabbage can be re-sterilized for the winter, i.e. pasteurizing already filled jars in boiling water. But first, wash and peel the mushrooms, chop them into thin strips. Heat the oil in a thick-bottomed saucepan and add the mushroom strips. As soon as all the moisture comes out of them (liquid forms at the bottom), add thin onion half rings and fry for 17-20 minutes. Meanwhile, chop the cabbage as thinly as possible and cut the cucumbers into strips. Place in the prepared sauté and simmer over low heat for 15 minutes, then pour in the juice, add salt, spices and simmer without boiling for 30-40 minutes. At the end of cooking, the dish will acquire a thicker consistency due to the softening of the vegetables. All that remains is to seal everything in the heat of the moment into the prepared container. Then turn the lid down and cover with a blanket.

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

It is quite possible to prepare hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It’s very simple and convenient - just wash the cans of soda well, put them in the oven, wet, bottom up, and set the temperature to 110-120 degrees. It will take 15-20 minutes to disinfect them, after which you can safely add hot food and roll up the lids. But remember that you shouldn’t take out the hot containers right away: just turn off the oven after the specified time has passed and let them cool smoothly. If there is a sudden change in temperature, the glass may crack. And to prepare the hodgepodge itself you will need:

1 kg of champignons.
500 ml Krasnodar tomato sauce.
300 g onions.
300 g fresh celery.
200 g sweet red pepper.
40 g table salt.
100 ml sunflower oil.
2 g cloves.
1 g chili pepper.
50 ml apple cider vinegar.

Thanks to the detailed step by step recipe Solyanka with mushrooms and Krasnodar sauce for the winter, everyone, even a novice housewife, will be able to prepare such a preserve. First of all, rinse and peel the mushrooms, cut into thin strips and place in a heated frying pan, greased with oil. Chop the onion into thin rings, and the pepper and celery into strips. Fry for 15 minutes until the mushrooms have released a lot of water, and add the remaining vegetables. Sauté until barely golden color and crispy crust, and then pour in the sauce, salt and add spices. Simmer for 30-40 minutes, pour in vinegar, stir with a wooden or plastic spatula and roll up, distributing into warm jars.

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

A recipe for vegetable hodgepodge for the winter using salted mushrooms will be loved by household members for rich taste, mushroom aroma and light sourness. To prepare you need:

1 kg of any salted mushrooms.
400 g onions.
500 g white cabbage.
1 glass of vegetable oil.
2 tbsp. spoons of tomato paste.
0.5 glasses of drinking water.
4 pieces of allspice.
2 black peppercorns.
35 g salt.
5 tbsp. spoons of apple cider vinegar.
5 g dry basil.
3 cloves of garlic.

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

To make it easier to prepare hodgepodge with mushrooms and tomatoes for the winter, look detailed recipe on the video, which clearly explains each stage.

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Cabbage solyanka is one of the most universal blanks, it can be used for stews and soups, taken as a filling in a pie, it goes great as independent dish. Solyanka is a dish belonging to ancient Russian cuisine. This is the name given to soup prepared on concentrated broth And stewed cabbage with mushrooms or meat. The basis of mushroom solyanka is cabbage and mushrooms. You can prepare such a dish and eat it right away, and it is also convenient to preserve it.

Cabbage solyanka with honey mushrooms for the winter

Product composition:

300 g carrots;
half a kilogram of fresh white cabbage;
300 g boiled honey mushrooms;
300 g onions;
half a teaspoon of salt;
200 g tomato sauce;
a tablespoon of 9% vinegar;
half a kilogram of red bell pepper;
Bay leaf;
black peppercorns;
100 g lean butter;
250 ml water.

Preparation progress:

We prepare all the vegetables for hodgepodge. Shred the cabbage, remove the washed peppers from seeds and stems, and cut into strips. We peel the onion heads and divide them into half rings. Mix the vegetables, add boiled honey mushrooms, salt and add tomato sauce, vinegar, pour water and vegetable oil.
Simmer the hodgepodge with mushrooms over medium heat for an hour, stirring constantly. About ten minutes before it’s ready, add bay leaves and black peppercorns to the hodgepodge.
Next, put the hot hodgepodge into sterile jars prepared in advance and roll them up. Turn the workpiece over onto the lid, wrap it in something warm and leave it like that until it cools. The hodgepodge with honey mushrooms should then be stored in a cool, unlit place.

Solyanka with honey mushrooms

Products:

half a kilogram of white cabbage;
three tablespoons vegetable oil;
600 g of fresh honey mushrooms;
one head of onion;
carrot;
greenery;
salt;
spices.

Preparation progress:

Cut the cabbage thinly, but a little larger than for salad. Place in a saucepan, add half a spoonful of salt and knead a little with your hands. After this, put the pan on the fire, pour in a little vegetable oil and water. Simmer the cabbage for five to seven minutes, then remove from the flame. Peel the carrots and onion, cut them finely. First fry the onion and then add the carrots to it. Place the fried vegetables in the cabbage.
Wash the mushrooms and cut them into two or three parts. Small mushrooms can be left whole. Place the honey mushrooms in an oiled hot frying pan, stir them and add salt, cover with a lid. When the mushrooms start sprouting sufficient quantity juice, remove the lid, fry the honey mushrooms until almost done.
Add the mushrooms to the cabbage, mix and simmer the hodgepodge on a low flame for another fifteen minutes. You can add spices and chopped herbs to the dish, but then the aroma of the mushrooms will not be so pronounced.

Bon appetit!

Step-by-step recipes for making solyanka with honey mushrooms, with the addition of smoked meats, pickled cucumbers and capers, aromatic spices and seasonings, herbs

2017-12-18 Mila Kochetkova

Grade
recipe

1709

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

1 gr.

Carbohydrates

5 gr.

42 kcal.

Option 1: Solyanka with honey mushrooms - classic recipe

A delicious solyanka with honey mushrooms will decorate not only daily menu, but it will become great addition and to festive table, especially if the feast lasts several days. But cooking correctly is traditional Russian dish Not everyone can do it if you don’t know the secrets and tricks of cooking.

Ingredients:

300 gr. fresh honey mushrooms;
50 gr. dry porcini mushrooms;
1 small sweet onion;
Medium sized carrots;
2-3 pickled cucumbers;
A small jar of canned olives;
A large bunch of greenery;
Sweet bell pepper - 2 pcs.;
2-3 juicy tomatoes;
Bay leaf, black pepper, coarse salt;
A little vegetable oil;
Fresh white cabbage - a small head.

Step-by-step recipe for hodgepodge with honey mushrooms

Fresh honey mushrooms must be sorted out, cleaned if necessary and filled with water in a large container. Let the mushrooms stand, rinse, drain and add water again. After 5-7 minutes, drain the water, transfer the mushrooms to a saucepan and boil for 15-18 minutes. Then remove the mushrooms from the broth, let it settle, and pour without sediment into a clean saucepan. This rich broth and will become the basis of our hodgepodge with honey mushrooms.

While the honey mushrooms are cooking, steam the dry porcini mushrooms in boiling water; the broth from these mushrooms should also not be poured out. It needs to be strained after it has settled and left aside. Chop the softened white mushrooms.

Heat a little vegetable oil in a frying pan, fry the onions first, add honey mushrooms to it, fry, and then add porcini mushrooms. It is recommended to season the ingredients in the frying pan with salt and spices, and transfer the mushrooms and onions into the broth.

Chop the fresh cabbage into thin strips, cut the carrots into small cubes, add the vegetables to the broth and cook. As for bell peppers and tomatoes, they can be added to the hodgepodge raw, or fried separately in a frying pan.

As soon as all the vegetables are cooked, add salted ones to the hodgepodge barrel cucumbers and a large handful of olives (pitted). You can balance the taste and add sourness to the first dish using cucumber pickle or add olive marinade.

At the final stage of cooking, add to the hodgepodge fresh herbs and spices, and when serving, a generous portion of thick homemade sour cream is added to the plate.

Option 2: Solyanka with honey mushrooms - quick recipe

Many housewives think that making hodgepodge is a complex, labor-intensive and time-consuming process. But also quick to prepare tasty dish from fresh honey mushrooms - it’s not difficult at all. To do this, you will need a small list of products that can be found in every refrigerator.

Ingredients:

Fresh honey mushrooms - 350 gr.;
Potatoes - 2 pcs.;
Pickled cucumbers - 4 pcs.;
Olives - a handful;
Carrots and sweet onions;
Tomato paste good quality- 50 gr.;
Favorite seasonings - to taste;
A little hot chili and 3 cloves of garlic;
A bunch of greens (without onions);
A little vegetable oil without the smell of seeds.

How to quickly prepare hodgepodge with honey mushrooms

Clear fresh potatoes remove the skin and cut into thin slices or cubes. Pour water over the potatoes and let them cook. Peel the onion, cut it into cubes and fry it in vegetable oil until golden brown.

Add washed mushrooms to the onions, fry with spices and seasonings, transfer to the pan with the potatoes. Cut the peeled carrots into small cubes, fry in a frying pan where the mushrooms were stewed with the addition of tomato paste, and transfer to a hodgepodge.

Grind the pickled cucumbers, cut the pitted olives into rings. As soon as the potatoes become soft, transfer the cucumbers and olives to a saucepan, add garlic and hot pepper to taste, seasonings, add salt to the hodgepodge.

The finishing touch will be adding fresh herbs to the pan and into a serving plate, and when serving, don’t forget to offer a little sour cream.

Option 3: Solyanka with honey mushrooms and hunting sausages

In essence, solyanka combines the components necessary for preparing pickle soup and cabbage soup - for example, cabbage and mushrooms. Often, spicy and aromatic toppings are added to hodgepodge - smoked meat, sausages, spicy sausages - to make the taste of the dish even brighter. Preparing hodgepodge with honey mushrooms is not as difficult as it might seem at first glance, but the taste of the dish will truly surprise and amaze.

Ingredients:

200 gr. chicken fillet;
1 small carrot;
3 onions (shallots);
Spicy sausages - 200 gr.;
Half a juicy lemon;
100 gr. fresh honey mushrooms;
Sour pickled cucumbers - 3 pcs.;
A handful of pitted olives;
2 bay leaves;
3 tbsp. spoons of high-quality tomato paste;
Salt and black pepper - according to taste;
A little flavourless sunflower oil.

Step by step recipe

Slice chicken fillet small cubes and do the same with the peeled potatoes. Place the food in a saucepan and add boiling water. After boiling, skim off the foam and cook until almost done.

Peel the onions and carrots, cut into very small cubes and fry in sunflower oil until golden brown. Add the washed and chopped mushrooms, spices and a little salt and simmer until the juice stops oozing from the mushrooms. Transfer the roasted vegetables to the pan with the meat and potatoes.

In the same frying pan, fry the diced spicy sausages, add olives to them, tomato paste and chopped cucumbers. After frying, add costal products.

Add spices, bay leaves and seasonings to the soup, and a little fresh herbs to taste.

The hodgepodge with honey mushrooms and smoked sausages may lack a little sourness, which can be corrected lemon wedge when serving and a good portion of homemade sour cream.

Option 4: Solyanka with honey mushrooms and smoked pork ribs

Mushroom solyanka- This thick soup, often with smoked meat additions, which will warm you in winter and delight you with its aroma in late autumn. Smoked pork ribs add a special flavor to solyanka with honey mushrooms spicy taste and aroma.

Ingredients:

700 gr. smoked pork ribs;
2 heads of sweet onions;
3 large pickled cucumbers;
100 gr. pitted green olives;
200 gr. fresh (or pickled) honey mushrooms;
2 tbsp. spoons of pickled capers;
2-3 tbsp. spoons of tomato paste;
Sunflower oil for frying;
Herbs and seasonings, spices - to taste;
To serve - a little sour cream and lemon.

How to cook

Prepare a rich broth - pour in smoked rack of pork ribs water and cook on the stove for 40-45 minutes. Remove and cool, remove seeds and cartilage and return to strained broth.

Fry onions and carrots, cut into small cubes until golden brown, add washed and chopped mushrooms. Salt and season the vegetables with spices. At the very end, tomato paste is added, it warms up a little and after that the fried ingredients can be transferred to the pan with the meat.

Allow all the ingredients to boil, add chopped cucumbers, olives and capers and heat the soup. Now you can adjust the taste with seasonings and spices, and add some fresh herbs.

It’s worth pampering your family or guests with a hodgepodge of honey mushrooms by offering them sliced lemon, sour cream and fresh, crispy bread.

Option 5: Recipe for solyanka with honey mushrooms and sauerkraut

Solyanka is a dish of Russian cuisine, in which almost any product is combined under a sour-hot-spicy base, including fresh and dry mushrooms and spicy sauerkraut.

Ingredients:

700 gr. sauerkraut;
A handful of dry porcini mushrooms;
400gr. fresh honey mushrooms;
2 onions;
2-3 pickled cucumbers;
5 tbsp. spoons of tomato paste;
Salt, spices, seasonings;
A little fresh herbs, bay leaf;
Sunflower oil.

Step-by-step cooking recipe

We cut the cabbage so that its long slices become shorter, fill it with water and set it to cook on the stove until it boils. Steam a handful of dry mushrooms in boiling water.

Chop the onions, add steamed mushrooms (the water from which should not be thrown away - we will need it later). After the dry chopped mushrooms are fried, add fresh ones - washed and chopped.

Cut the cucumbers into small cubes and simmer them in a small saucepan with the addition of cucumber brine and tomato paste. Mix all the fried products with almost ready sauerkraut, add spices and seasonings, mushroom broth from dry porcini mushrooms, fresh herbs.

Simmer the soup on the stove for about 8-9 minutes and turn it off, wrap it up and let the hodgepodge steam properly.

You can dream about hodgepodge with honey mushrooms and sauerkraut in the summer, when there is a serious shortage of the last ingredient - but cook it aromatic dish in winter it's a pleasure.

Solyanka with mushrooms for the winter is one of the most appetizing and satisfying preparations. Preservation with chanterelles and other mushrooms is very versatile, as it is used to make various salads and it is quite often used as a dressing in dishes.

For people who have never prepared for the winter, it is very difficult to make a twist from cabbage and mushrooms. Therefore, it is recommended that you familiarize yourself in advance with how you can prepare hodgepodge with mushrooms for the winter.

Main nuances

Preparing hodgepodge for the winter with or without cabbage has certain subtleties that you should familiarize yourself with in advance:

Many recipes for mushroom hodgepodge for the winter include tomatoes. Before adding them to hodgepodge with mushrooms, you should clean the skin. It is recommended to douse them in advance hot water to make the skin easier to remove. Some housewives who do not want to use fresh tomatoes replace them with tomato paste.
Quite often, mushrooms are prepared with cabbage for the winter. Such vegetable preparation It turns out so delicious that you will lick your fingers. For this, it is recommended to use varieties that can be stored for a long time. To make the preservation appetizing, the vegetable needs to be chopped into smaller pieces.
To create the preparation, you can use any variety of mushrooms. For example, a hodgepodge of milk mushrooms for the winter is popular. Also, some housewives bake chanterelles with cabbage in jars for the winter.
Before use, all mushrooms must be sorted, washed from dirt and soaked in salt water.
Winter preserved mushrooms can be stored in rooms at room temperature. However, only on the condition that all containers were sterilized in advance, and the twist was prepared strictly according to one of the cooking technologies.

With cabbage

There are quite a lot of recipes for cabbage with mushrooms for the winter. However, this cooking recipe is the most popular among many people who can preserve mushrooms. This popularity is due to the fact that this hodgepodge with mushrooms and cabbage has an excellent taste. To prepare it you will need the following ingredients:

kilogram of cabbage;
kilogram of mushrooms;
80 g onion;
100 ml vinegar;
two carrots;
70 g sugar;
50 g salt;
a glass of oil.

Cabbage with mushrooms for the winter is prepared in several stages. First you should start preparing all the ingredients. Vegetables are thoroughly washed and finely chopped. The cabbage is chopped as finely as possible so that canned snack looked delicious. The onions are cut into half rings, and the carrots into circles.

When preparing a mushroom appetizer, all ingredients must be thoroughly cooked. To do this, place the mushrooms in a small saucepan and bring to a boil. After this, a little more water is added to the container so that the marinade completely covers the surface of the vegetables. In parallel with this, it is recommended to fry the onions and carrots, which are then also added to the pan. When the liquid starts to boil, you will have to add a little tomato paste and vinegar to it. Then everything needs to simmer for another half hour, after which the ingredients are put into jars.

Having laid everything out in sealing containers, salt the mushrooms, roll them up and place them in a room for storing preserves.

With honey mushrooms

Very often, hodgepodge is made with honey mushrooms for the winter. It differs in that this appetizer is prepared without adding cabbage. To prepare it you will need the following ingredients:

2 kg honey mushrooms;
2 kg of tomatoes;
two onions;
100 ml vinegar;
500 ml oil;
40 g salt;
75 g sugar.

Mushroom hodgepodge for the winter without cabbage begins with preparing the ingredients. All mushrooms are washed warm water and cut into pieces. After this, a container for cooking the ingredients is prepared. It is filled halfway with water and placed on gas stove. Honey mushrooms are cooked for 20-30 minutes. At this time, you need to start preparing other ingredients. Onions and carrots are finely chopped and fried in oil.

In this case, you should first fry the onion and only then the tomatoes.

After this, you should fry the boiled honey mushrooms. They are laid out in a frying pan, sprinkled with salt and pepper and simmered for 20 minutes. A few minutes before the end of frying, pour a little vinegar into the pan. After that ready ingredients are distributed into jars, and the hodgepodge with honey mushrooms is rolled up with lids.

With champignons

Many housewives prepare hodgepodge with champignons for the winter. However, some people make them quite unusual by adding a little bell pepper to them. This recipe is universal, so if desired, you can replace champignons with boletus or other mushrooms. To create such a pickle, you will have to prepare the following ingredients in advance:

kilogram of champignons;
400 g cabbage;
kilogram of tomatoes;
400 g carrots;
three onions;
500 g pepper;
150 ml vinegar;
100 g salt;
five bay leaves.

Preparing mushroom hodgepodge for the winter should begin with preparing the ingredients. They are washed in advance with hot water and left in it for several hours. They are then cut into small pieces and set aside. After this, you can start preparing the remaining ingredients.

All tomatoes are poured with boiling water to make it easier to remove the skin.

They are crushed in a blender or meat grinder. After preparing the tomatoes, you can move on to carrots and cabbage. They are cut into small pieces and placed in a pan, where they should be simmered for about an hour. At the end of the stewing, vinegar, pepper and bay leaves are added to the container.

At the final stage of preparation, everything is put into separate jars and covered with lids.

In a slow cooker

There is also a recipe for solyanka, which can be prepared in a slow cooker. This method cooking will save a lot of time. To create the snack you will need:

400 g mushrooms;
50 g salt;
kilogram of cabbage;
two heads of garlic;
400 ml tomato juice;
two bay leaves;
200 ml vinegar;
90 g sugar.

First, the mushrooms are cleaned, washed and boiled for 30 minutes in a saucepan over low heat. If the preparation is made from chanterelles, then they do not need to be cooked.

Then the carrots and onions are cut into small rings. The cabbage is also shredded smaller. To make it release juice faster, you can mash it a little with your hands. After this, oil is poured into the multicooker bowl and all the prepared ingredients are laid out. While preparing the twist, all the vegetables need to be mixed and salted several times. After half an hour, the contents of the multicooker are distributed into jars and rolled up.

Conclusion

Prepare winter sunsets Everyone can make mushrooms. However, before this you will have to study this or that recipe with a photo and strictly follow it, having received the best hodgepodge for the winter.

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

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

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

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

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

Storing the finished twist is possible even with room temperature. But only on the condition that it was carried out heat treatment containers, as well as the procurement technology remained exactly the same.

Basic requirements for main ingredients

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

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

How to make hodgepodge with mushrooms at home

You can choose and adhere to strict classic recipe or boldly carry out conservation in unusual ways.

The variety of vegetable components allows you to experiment with established recipes and introduce something new, improving the taste of the product.

Classic recipe with cabbage and mushrooms “You will lick your fingers”

This recipe owes its popularity to its simplicity and excellent taste ready-made preservation. This classic way blanks, since it contains standard set components. Instead of tomatoes, you can use tomato paste.

What do you need:

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

Cooking instructions: first you need to prepare the mushrooms: cut into slices, boil, and then dry. Using a convenient method, peel the tomatoes and cut into medium pieces. Also chop the onions. Cabbage can be chopped into thin strips manually or using improvised means.

Place cabbage, tomatoes and onion rings. Simmer this mixture for about an hour. Then add salt, refined sugar, and mushrooms. Mix the ingredients and pour in the specified amount of vinegar. Continue to simmer the vegetables for another 20 minutes.

Soft vegetables should then be placed in sterile containers. And, as usual, turn it over, wrap it up and wait for it to cool. Then hide it.

With added carrots

Doing so amazing cooking You can add bright carrots. It will not only make the preservation as healthy as possible, but will also give the hodgepodge an appetizing appearance and better taste. What is needed:

large cabbage;
800 grams of mushrooms;
5 medium carrots;
2 onions;
500 milliliters of oil;
4 large spoons of tomato paste;
vinegar;
laurel;
black allspice;
a large spoon of salt.

Cooking instructions: You must first boil the mushroom product in salted water. Then it needs to be fried in a frying pan for 20 minutes. This is required so that the residual liquid evaporates from the fungi.

Then the cabbage is finely shredded. In a separate cauldron, you need to simmer the cabbage strips until soft - they should not be fried. When the mushrooms are fried, remove them and start frying the onion rings instead. After 10 minutes, add the chopped carrots.

Simmer all vegetables for half an hour. Cooled mushrooms and fried onions and carrots should be added to the cabbage. Next add tomato paste and seasonings. After waiting 20 minutes, you can add a little vinegar (about 15 milliliters). Wait another 5 minutes and start rolling up the dish.

With tomato paste

You can prepare a delicious hodgepodge with mushrooms by adding tomato paste instead of the usual tomatoes. This component gives the product the best taste and incredible aroma. What you need for the recipe:

8 large champignons;
large head of cabbage;
4 large spoons of tomato paste;
5 onions;
200 milliliters of oil;
30 milliliters of vinegar;
ground pepper;
a large spoon of salt;
50 grams of refined sugar;
carrot.

Preparation instructions: before chopping a head of cabbage, you need to perform a number of standard steps: rinse and dry the product. Next, you need to place the chopped ingredient in a deep frying container, add oil, a little water and simmer for at least half an hour.

Stir carefully so that the product does not turn into a continuous mess.

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

With bell pepper

If you make canned mushrooms with a rich component composition, even conservative connoisseurs of classic recipes will love this preparation.

IN in this case Sweet pepper will be responsible for the taste and impeccable aftertaste.

What is needed:

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

Manufacturing process: First, all components undergo careful preparation, which includes washing, cleaning and drying. Then onion rings are made and the cabbage head is chopped. The carrots are also chopped and the cucumber is cut into slices. Boiled mushroom raw materials should be cut into slices.

Afterwards, all the ingredients, except the cucumber, will need to be fried, gradually adding products. Wait about half an hour and add all the other ingredients. After 50 minutes, pour in the specified amount of vinegar. Transfer the boiled dish to clean containers.

Vegetable solyanka with sauerkraut and pickles

Pickled cucumbers and sour cabbage will add richness and unusual taste. What to use:

5 large salted mushrooms;
4 onions;
500 grams of sauerkraut;
a glass of vegetable oil;
2 large spoons of tomato sauce;
ground pepper;
spoon of salt;
dry basil;
4 garlic cloves.

Sequence of actions: the onion is sent for chopping or chopping. Then, together with the cabbage, the onion rings should be stewed in deep container 20 minutes. Then pour in the tomato paste, add the mushroom slices and season. Simmer the mixture for another 35 minutes. Then, when ready, add the garlic cloves and pour in the vinegar. Preservation is ready.

With green tomatoes

Unripe tomatoes are suitable for making solyanka according to this recipe. Add to soups or become separate snack. What to take:

5 onions;
liter of tomato sauce;
0.5 liters of vegetable oil;
4 large spoons of salt;
2 large spoons of refined sugar;
ground pepper.

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

With coriander

A surprisingly refined and subtle aftertaste is obtained when added to canned food. ground coriander. Component composition.