Many housewives are accustomed to canning and cannot imagine a table without pickles and marinades. Solyanka recipes for the winter are extremely popular, because white cabbage is not only a tasty and low-calorie vegetable, but also a storehouse of vitamins and microelements. In addition, it is not difficult to prepare hodgepodge, and its shelf life is long. The set of products is minimal: cabbage, carrots, onions, sweet peppers, sugar, salt, spices, vinegar and vegetable oil.
The five most commonly used ingredients in recipes are:
If desired, you can cook it with meat or mushrooms. Cabbage solyanka is a traditional Russian appetizer that can be used as a stand-alone dish, cold or hot, as an addition to meat, or as a dressing for a first course. To prepare borscht, you will need to cook meat broth, add potatoes, solyanka and boil. That's all, excellent homemade borscht is ready! Delicious solyanka will help you out more than once in a difficult situation, for example, when guests arrive unexpectedly. With it you can make a delicious dish in a very short time.
Today I want to offer my readers a very necessary preparation of cucumbers for the winter. This is not only a universal cucumber preparation, but also an opportunity to process various non-standard, ugly and overgrown cucumbers. Which, as you know, we don’t know what to do with, but it’s a shame to throw them away.
Be sure to check out these recipes:
So, these cucumbers make a very interesting, simple, and tasty preparation. It is suitable for pickle soup, solyanka, everyone’s favorite Olivier salad, vinaigrette, and indeed for any salad where we use canned cucumbers. Convenient to use and tasty to eat.
Therefore, whoever grows cucumbers himself, in his own garden, this recipe for preparing cucumbers for the winter, will serve as “a real lifesaver.” Well, let's go... But first, let's see what we need for this workpiece.
Preparing cucumbers for the winter recipe
Products used:
- cucumbers - 5 kg.,
- sugar - 5 tbsp. l.,
- salt - 2 tbsp. l.,
- vinegar 9% - 100 ml.
How to prepare cucumber stock for the winter:
Wash the cucumbers well and cut off the ends on both sides.
We take a large saucepan (basin) that will fit all 5 kilograms of cucumbers. But, if you are making this preparation for a smaller quantity, then take the appropriate dishes. Cut the cucumbers into cubes. This can be done using a vegetable cutter or food processor. And, if you don’t have anything like that, then we cut it by hand.
Immediately place the chopped cucumbers in the container in which we will cook them. Add sugar.
Then add salt and vinegar.
Mix everything well. Let our cucumbers marinate for 2-3 hours. If you cut them in the evening, then in this case you can leave the cucumbers until the morning, but put them in the refrigerator.
Time has passed. Look, the cucumbers should release enough of their juice. We check, press a little on the cucumbers with a spoon, and they will immediately sink with it, which means everything is fine.
We put the bowl of cucumbers on the stove, we need to boil them. Cook for about 15 minutes, until our cucumbers change color from green to olive.
Reduce the heat, but do not turn it off so that the cucumbers do not cool down. Place them in sterilized jars.
Roll up, turn over, wrap, cool in this position. Then we put it away for storage.
That's it, the cool preparation of cucumbers for the winter is ready! And you will see for yourself how universal such a blank is when you make it. If you want to make a vinaigrette, you don’t need to cut the cucumbers, open the jar, drain the brine, and add.
We use it in the same way in any salads where we cut canned cucumbers, including in Olivier salad. And in solyanka, rassolnik, and in general, there is no need to drain the brine, the soup will be tastier with it. So, housewives, I advise everyone to prepare such a necessary recipe for cucumbers for the winter. Bon appetit!
P.S. In this cucumber preparation, as you noticed, I specifically do not use any spices. Well, because we like it better this way. You can experiment, make a preparation with the same spices (garlic, dill, pepper) with which you make ordinary cucumbers. Or try both, and then decide for yourself which ones to prepare for the winter.
Ingredients:
2 kg cucumbers
300 g onions
300 g carrots
1 head of garlic
dill, parsley
How to prepare dressing for hodgepodge and pickles for the winter
We cut greens, cucumbers and onions into cubes, carrots on a grater, garlic on a masher.
Add 3 tablespoons of sugar, 1.5-2 tablespoons of salt, 7 tablespoons of vinegar 9%, 1 cup of vegetable oil.
Mix everything well and leave for 3-4 hours.
Then we put everything in a saucepan and put it on the fire.
Once it boils, let it simmer for 5-10 minutes.
Place into jars and seal.
Ingredients:
Cucumbers – 2 kg
Onions - 300 g
Carrots – 300 g
Garlic - 1 head
Dill, parsley - to taste
Sugar - 3 tbsp. l.
Salt - 1.5-2 tbsp. l.
Vinegar 9% - 7 tbsp. l.
Vegetable oil - 1 cup
How to prepare dressing for hodgepodge and pickles for the winter 2
Cut the greens, cucumbers and onions into cubes. Carrots - on a grater, garlic - on a crusher. Add 3 tbsp. spoons of sugar, 1.5-2 tbsp. spoons of salt, 7 tbsp. spoons of vinegar 9%, 1 glass of vegetable oil. Mix everything well and leave for 3-4 hours. Then we put everything in a saucepan and put it on the fire.
Once it boils, let it simmer for 5-10 minutes. Place the pickle dressing into jars and seal.
The dressing for hodgepodge and pickles for the winter is ready!
Dressing for hodgepodge and pickles for the winter
Russian cuisine has an amazingly tasty dish that is both the first and second course. This spicy, salty and sour food made from vegetables and seasonings cooked in a strong meat or fish broth is called solyanka. It's quite difficult to cook. But hodgepodge for the winter, prepared in jars, is very easy to use.
Stores sell very tasty hodgepodge, but homemade hodgepodge for the winter in jars turns out no worse. In addition, they are made from vegetables grown in your own garden, which are always better than purchased ones: fresh, high-quality, free of nitrates.
It is worth spending some time preparing homemade hodgepodge, because in winter it will be enough to make a broth, boil potatoes in it and add the prepared dressing to the soup.
You can prepare hodgepodge for the winter in different ways. The classic one is made with stewed cabbage. Cucumbers, eggplants, corn, zucchini, green peas, and beans are added to it. For taste add lemon, capers or olives.
They also make preparations with mushrooms or meat for the winter. The set of spices can be changed as desired.
General cooking requirements:
- Vegetables are used when they are ripe, healthy, and free of rot.
- Everything is washed and dried before cleaning.
- If the recipe requires frying, each component is prepared separately.
- At the beginning of cooking, make the fire high so that a crust forms - it will prevent the juice from leaking out.
- Next, simmer over low heat, stirring very carefully so that the pieces of vegetables do not turn into a homogeneous mixture.
- In most cases, the product does not require additional pasteurization.
When the hodgepodge is cooked, it is packaged:
- Use small dishes - 0.5–0.7 liters.
- Place the workpieces in a clean, dry, treated container, which is screwed on with sterile lids.
- The jars are placed on the table bottom up and wrapped in an old blanket in order to reduce the cooling rate.
- Solyanka will be completely ready in about 2 weeks: during this time it will “ripen”.
You can cut the ingredients in different ways: into strips or cubes. But it is desirable that the pieces of vegetables are the same in shape and size as much as possible.
Most often, hodgepodge is eaten as a first course. In this case, it is placed in a broth made from different types of meat: boiled, fried, smoked. You can use corned beef and sausage.
For fish solyanka, broth is made from boiled, smoked and salted fish, preferably red.
It also goes as an independent side dish for meat, fish, rice or pasta. They even put it with pies. Moreover, it is good not only hot, but also cold.
There are a huge variety of solyanka recipes for the winter.
Classic with cabbage
Solyanka is best made from early cabbage. It is cut into strips as thin as possible. Sweet peppers and onions - in half rings. Cucumbers - in sticks or cubes. Tomatoes - in pieces. Grate carrots.
| Ingredients | Quantity |
Preparation |
|
| 1 | White cabbage | 1.5 kg | Place everything in a saucepan and stir |
| Tomatoes | 1.5 kg | ||
| Fresh cucumbers | 0.7 kg | ||
| Carrot | 1 kg | ||
| Bulb onions | 1 kg | ||
| Bell pepper | 0.7 kg | ||
| Salt | 2 tbsp. l. | ||
| 2 | Vegetable oil | 0.5 cups | Mix carefully and wait for the vegetables to release their juices. |
| Bay leaf | 3–4 pcs. | ||
| Black peppercorns | taste | ||
| Spices | taste | ||
| 3 | Sugar | 1 glass | Pour into vegetables, stir, wait until it dissolves |
| 4 | Bring to a boil over high heat, then reduce the flame and simmer for 50 minutes. | ||
| 5 | Vinegar 9% | 0.5 cups | Pour into the prepared mixture |
| 6 | |||
Can be used for making soups or as a salad. This hodgepodge tastes just like store-bought.
Spicy snack
This is a very tasty dish for those who love spicy food.
The cabbage is chopped into fairly large strips. Grate carrots (better in Korean). Cucumbers are cut into slices. Onion - in half rings.
| Ingredients | Quantity |
Preparation |
|
| 1 | Cabbage | 2 kg | Place in a saucepan, stir |
| cucumbers | 2 kg | ||
| Carrot | 1 kg | ||
| Onion | 1.5 kg | ||
| Hot pepper | 2–3 pods | ||
| 2 | Vegetable oil | 1 glass | Add to vegetables |
| Tomato paste | 5 tbsp. l. | ||
| Salt | 2 tbsp. l. | ||
| Granulated sugar | 2 glasses | ||
| Bay leaf | 4 things. | ||
| Black peppercorns (allspice) | 8 pcs. | ||
| 3 | Simmer for 40 minutes | ||
| 4 | Vinegar 9% | 250 ml | Pour into the pan |
| 5 | Simmer for 10 minutes, pour, roll up | ||
You can add any aromatic herbs to the recipe.
With meat
Solyanka with meat turns out to be satisfying. But in winter it is very convenient - it is enough to warm up such a dish before lunch.
The cabbage is cut into wide strips, and the meat into narrow strips. The onion is cut into half rings. Carrots - in circles.
Store this snack in the refrigerator.
Preserving cabbage and eggplants in jars
For hodgepodge and winter cabbage, eggplants are cut into cubes. Pepper - stripes. Carrots - in circles. The cabbage is chopped. Garlic is passed through a press.
| Stage | Products | Quantity |
Preparation |
| 1 | Eggplant | 1 kg | Salt, stand for 30 minutes, rinse |
| Vegetable oil | 50 g | Pour into a saucepan, place the washed eggplants in it | |
| 2 | Cabbage | 300 g | Place everything and mix |
| Carrot | 200 g | ||
| bell pepper | 1 PC. | ||
| Salt | 0.5 cups | ||
| Sugar | 2 tbsp. l. | ||
| 3 | Simmer for 40 minutes | ||
| 4 | Vinegar 9% | 30 g | |
| Greenery | taste | ||
| Peppercorns | |||
| Garlic | 4 cloves | ||
| 5 | Simmer for 3 minutes, spread out, roll up | ||
Solyanka with eggplants for the winter is one of the most delicious preparations, in fact, you will lick your fingers.
Dressing with beans
Solyanka with beans for the winter cannot be called classic, but it is quite popular because it has a delicate original taste.
Grate carrots. The onion is cut into rings. Tomatoes - in slices. Pepper - stripes.
They eat solyanka with beans, both hot and cold.
With pickles and mushrooms
This preparation is very convenient to use for preparing pickle, and at the same time it is a complete dish.
The cabbage is chopped very finely. Grate carrots and cucumbers. Cut the onion into cubes.
Instead of fresh cabbage, you can use sauerkraut, but it must be rinsed with cold water before cooking. Afterwards, sauerkraut is stewed for 20 minutes, and only then all the other vegetables are added to the pan.
From zucchini
The zucchini solyanka for the winter will turn out homogeneous if you grate all the vegetables or grind them through a meat grinder.
To this hodgepodge you can add a little peppercorns or tomato paste - about 250 g.
Mushroom solyanka for the winter
Any mushrooms can be used: champignons, wild mushrooms or oyster mushrooms. But forest vegetables need to be boiled in salted water with spices in advance.
Do not cut the mushrooms too finely. Pepper - stripes. Onion - rings. Shred the cabbage thinly. Grate carrots and ginger.
For this recipe, it is better to use late varieties of cabbage.
Solyanka with rice
For hodgepodge with rice for the winter, if desired, you can take mushrooms - about two kilograms. They are boiled in advance for about 15 minutes and placed in a dish 20 minutes before the end of cooking, along with rice. But it is delicious without mushrooms.
A simple recipe for hodgepodge for the winter without cooking
According to this recipe, hodgepodge salad for the winter is prepared by pasteurization. It is advisable to use liter jars.
Vegetables are cut into small slices.
| Stage | Ingredients | Quantity | Preparation |
| 1 | Cabbage | 2 kg | Place everything in a bowl, mix |
| Sweet pepper | 2 kg | ||
| Onion | 0.5 kg | ||
| Parsley | 25 g | ||
| Vinegar | 250 g | ||
| Salt | taste | ||
| 2 | Divide into jars | ||
| 3 | Pasteurize in low boiling water for 40 minutes, roll up | ||
When warming up, the jars should be immersed in water up to the hangers.
The best place to store homemade preserves in winter is the refrigerator. This is especially true for preparations that are made without vinegar.
If vinegar is added to the supplies, the hodgepodge can be stored in the pantry at home. But the place should be dark and cool (not higher than +15°C).
Solyanka is a dish with many faces. This name goes to a soup prepared with pickles and various types of meat products, as well as a cabbage dish. It is the cabbage version of solyanka that is prepared for the winter. It can be served cold or heated in a frying pan. Solyanka is prepared for the winter in jars according to different recipes, choose the one you like best.
The basis of solyanka is white cabbage. To prepare the preparation, it is recommended to choose juicy heads of autumn varieties.
In addition to cabbage, solyanka usually includes carrots, onions and tomatoes (or tomato paste). Very often, mushrooms are included in the composition; champignons, honey mushrooms or wild mushrooms can be used. Wild mushrooms need to be boiled first, champignons can be added raw and stewed together with cabbage.
A more satisfying version of solyanka is prepared with the addition of cereal. Usually barley or rice is used. You can also make a preparation with meat, but then you need to sterilize the canned food very carefully; it is advisable to use an autoclave for sterilization.
Interesting facts: the first mention of cabbage solyanka is found in Russian literature of the 18th century. This dish must have a sour taste, so tomatoes or homemade pickles are added to it.
Cabbage solyanka for the winter in jars - a simple recipe
This is a very simple recipe for hodgepodge, but it turns out tasty and aromatic.
- 4 kg of white cabbage;
- 1 kg carrots;
- 5 tablespoons of salt;
- 2 tablespoons granulated sugar;
- 1 kg of fresh tomatoes.
We peel the cabbage from the top leaves, cut it in half and shred it thinly. We cut it in the same way as when preparing regular stewed cabbage. Peel the carrots and grate them on a coarse grater. Sprinkle with salt and stir. There is no need to rub it with your hands, just stir it.
Pour vegetable oil into a cauldron or thick-walled pan, let it warm up, and lay out the mixture of cabbage and carrots. Stir, heat and, reducing the heat, simmer for about half an hour. Add sugar to the hodgepodge, as well as tomatoes, cut into slices. If you wish, you can peel the tomatoes, but you don’t have to. Continue simmering for another ten minutes.
We will sterilize the jars in advance. Place the hot hodgepodge in them and immediately close the lids tightly. We turn the jars over, placing them on the lids. We wrap them in a blanket and leave them “under the fur coat” until they cool completely.
Advice! This version of hodgepodge is prepared without vinegar, so it is better to store this preparation in a cool place.
Solyanka with mushrooms and tomatoes
You can prepare hodgepodge with and. Of course, the preparation turns out to be especially tasty when using forest mushrooms - boletus, boletus. Mushrooms must first be boiled until tender in salted water.
- 2 kg cabbage;
- 2 kg of mushrooms (weight of already boiled mushrooms);
- 2 kg of fresh tomatoes;
- 1 kg of onion;
- 1 kg carrots;
- 100 gr. salt;
- 200 gr. Sahara;
- 300 gr. vegetable oil;
- 100 ml vinegar (9%);
- 0.5 teaspoon ground black pepper.
- 500 gr. white cabbage;
- 300 gr. carrots;
- 200 gr. fresh cucumbers;
- 200 gr. Luke;
- 1 pod of bell pepper;
- 700 ml of tomato juice or 1 kg of tomatoes;
- 1.5 tablespoons sugar;
- 1 tablespoon salt;
- 1 tablespoon of essence (70%);
- 0.5 cups vegetable oil;
- 1/3 teaspoon ground black pepper.
If fresh tomatoes are used instead of tomato juice, they must be minced in advance and rubbed through a fine sieve or colander.
We clean the cabbage from dirty outer leaves and chop it into thin strips. Peel the carrots, rinse and cut into thin strips. Chop the peeled onion into half rings very thinly or cut into cubes.
Pour vegetable oil from a cauldron or large saucepan. First fry the onions and carrots on it, then add the cabbage and continue frying everything together. Cook for about a quarter of an hour on medium heat.
Wash the cucumbers, trim the ends and cut them into cubes. We send the cucumbers to the cabbage. We also put peeled sweet peppers there, which also need to be cut into small cubes. Pour in tomato juice, add salt and sugar, mix and simmer under the lid over low heat for 45 minutes.
At the very end of stewing, add a spoonful of acetic acid. We sterilize the jars, put hot hodgepodge in them and close the jars hermetically.
Recipe with pearl barley and tomato paste
A more satisfying version of solyanka is prepared with pearl barley. The preparation can be made with fresh tomatoes or tomato paste.
- 500 gr. fresh cabbage;
- 1.5 cups pre-cooked pearl barley;
- 1 carrot;
- 1 onion;
- 2-3 tablespoons of tomato paste;
- 80 ml vegetable oil;
- 30 ml table vinegar (9%);
- 2 teaspoons sugar;
- 2 bay leaves;
- salt and pepper to taste.
The barley needs to be prepared in advance. We wash the chicken, soak it in cold water for several hours (overnight is possible), then boil until tender. Drain the finished pearl barley through a colander and rinse with cold water.
Shred the cabbage as usual when preparing borscht. Transfer shredded cabbage to a large bowl. Peel the carrots, rinse and grate. Mix carrots with cabbage. Peel the onion, chop it into small cubes and mix it with the rest of the ingredients.
- 1 kg cabbage;
- 150 gr. dry rice;
- 1 onion;
- 1 carrot;
- 3 bay leaves;
- 1 tablespoon vegetable oil;
- 2 tablespoons of tomato paste;
- salt, ground black pepper to taste;
- 1 teaspoon of vinegar essence (70%);
- some water.
Wash and peel the vegetables. Dice the onion and grate the carrots into thin strips. Place the vegetables in a cauldron with vegetable oil and fry, stirring occasionally until half cooked. Then add shredded cabbage. Continue simmering for another 10-15 minutes until the cabbage settles. At this point, add spices - black pepper, salt, bay leaves. Add tomato paste and mix and level.
Place rice on top of the cabbage. If there is not enough liquid in the cauldron, then add a little lightly salted boiling water. The liquid should completely cover the rice. Place on the fire and cook until the liquid is absorbed into the rice. As soon as the top layer of rice becomes dry, you need to cover the dish with a lid, reduce the heat very much and cook the hodgepodge for 40 minutes. Then stir, add vinegar and continue to simmer for another 5 minutes. Then we put the hot hodgepodge into sterilized jars and immediately seal it tightly.
Solyanka with eggplant
Your family will definitely like this fragrant and tender hodgepodge.
- 3 kg cabbage;
- 1 kg carrots;
- 1 kg of onion;
- 6 pods of bell pepper;
- 1.5 kg eggplants;
- 500 ml of ready-made tomato sauce (you can use ketchup, but only good quality);
- 250 ml vegetable oil;
- 350 ml water;
- 120 gr. salt;
- 200 gr. Sahara;
- 10 laurel leaves;
- 1 teaspoon allspice;
- 50 ml vinegar (9%).
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