People share recipes for mushroom hodgepodge for the winter. Mushroom solyanka with vegetables for the winter. Step by step recipe

Mushrooms - most interesting product, which provides a wide field for culinary achievements. One of the most favorite mushroom dishes Our compatriots have mushroom solyanka. This simple dish often prepared in advance and rolled up for the winter.

Solyanka from a jar always reminds you of autumn days and can decorate any table. Eat it as independent dish or serve as a salad - in any form, the food will delight even the most sophisticated gourmets.

In addition, this magic mixture can be added to soup or stew, thereby diversifying familiar taste. Which one then good filling it becomes a hodgepodge for pies in winter!

The convenience of this dish is that you can use absolutely any mushrooms to prepare it. Choose champignons or honey mushrooms, white or aspen mushrooms to suit your taste. Any mushroom that does not lose elasticity during cooking will be suitable for creating this amazing dish.

Considering the composition of hodgepodge, which, in addition to mushrooms, also contains a variety of different vegetables, it can become a dietary item in your daily diet.

And that's not to mention the vitamins it contains!

We have prepared for you some simple recipes that will help you make delicious preparation for the coldest period of the year.

Mushroom solyanka with cabbage recipe

Many housewives roll up various vegetables and pickles. But not for mushroom lovers best option than mushroom hodgepodge with cabbage prepared for the winter. How nice it is on a cold January day to take jars of this out of stock. delicious salad. We can talk about its usefulness for a long time.

In addition, the method of preparing such a hodgepodge can be considered the simplest, and all the ingredients are extremely accessible. You don't need tedious preparation before you start cooking the dish.

To prepare mushroom solyanka with cabbage, you will need:

1 kg of your favorite mushrooms;
1 kg cabbage;
1 kg of onions;
1 kg carrots;
vegetable oil;
2 tablespoons salt;
4 tablespoons sugar;
allspice;
0.5 liters of tomato paste;
Bay leaf.

First, you should thoroughly wash the mushrooms, clean them of excess fragments, and then boil them in water with a little salt. After cooking, let the water drain, then cut the mushrooms into small cubes and fry using vegetable oil. The cabbage should also be washed, finely chopped or chopped using a food processor.

Peeled and washed carrots need to be dried, grated and fried until they acquire their characteristic softness. Peel the onion and cut into rings, then fry until transparent.

All ingredients including tomato paste, you need to place it in one container, add salt and sugar, and then simmer for 1-1.5 hours. After some time, add allspice and bay leaf. Cook the dish in the preheated oven until it turns dark brown. After this, you can start rolling.

Mushroom solyanka for the winter without cabbage

Cabbage is undoubtedly one of the most healthy products. However, it so happens that not everyone likes this vegetable. If you don’t eat or don’t eat cabbage for some reason, but are simply delighted with mushrooms, this recipe is suitable for you.

2 kg of mushrooms;
4 things. onions;
vegetable oil;
1 kg bell pepper;
salt, pepper, sugar - add at your discretion;
tomato paste;
Bay leaf.

Fry the peeled and washed mushrooms in a frying pan along with onions until all excess moisture has evaporated. Use a separate frying pan to fry bell peppers, pre-cut into strips. Next, add the peppers to the container with the onions and mushrooms, season with tomato paste and add 100 ml of water.

The resulting mixture must be simmered for 30 minutes. Don't forget to season it all with salt, seasonings and bay leaves. This hodgepodge is prepared incredibly quickly, and immediately after completion you can put it in jars and preserve it.

Wonderful mushroom hodgepodge for the winter from honey mushrooms and chanterelles

Tender chanterelles and honey mushrooms, the light consistency of which can conquer the most demanding gourmet, are ideal for winter harvesting. This bright mushroom mix can be yours signature dish. A piquant note in solyanka also appears due to the use of cloves and pickles.

So, you need to purchase the following ingredients:

0.5 kg chanterelles;
0.5 kg honey mushrooms;
3 pcs. onions;
250g pickled cucumbers;
2 kg of tomatoes;
1 kg cabbage;
2 pcs. carnations;
salt, pepper and sugar - add to taste.

Clean the chanterelles and honey mushrooms thoroughly from dirt, then boil them in salted water for about 5-6 minutes.

Now it’s the turn of the tomatoes – they also need to be chopped and added to the mixture. Pickle and cabbage can be grated or chopped and also placed in a container with the rest of the ingredients. Leave all this on low heat for 40-50 minutes.

Use simple recipes, preparing mushroom hodgepodge to create culinary masterpieces! All options for preparing solyanka are suitable not only for winter reserves, but also for consumption immediately after preparation.

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 don't 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 great 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 solyanka for the winter without cabbage begins with preparing the components. 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.

A universal preparation - hodgepodge for the winter with mushrooms. It can be eaten cold, like a salad. Or you can heat it up and serve it as a side dish or as full meal. Making solyanka is not particularly difficult, but you will have to tinker with cutting the cabbage. To make this work easier, you can use special shredders.

The main ingredients of the preparation are cabbage and mushrooms. Cabbage needs to be cleared of the top leaves, which can be dirty and damaged. Then you need to cut the cabbage into quarters and cut out the stalk. Then you need to finely chop the cabbage.

You can use any mushrooms to make hodgepodge. The simplest option is champignons; you just need to wash them well. And here Forest mushrooms will have to be cleaned more thoroughly. They are soaked in water to make it easier for all the dirt to come off. After which the mushrooms are cleaned with a brush. Large mushrooms are cut into slices or strips; small mushrooms can be left whole.

Before cooking, the mushrooms need to be boiled in boiling water with salt added. It is enough to cook champignons for 10 minutes, wild mushrooms have to be cooked longer. A sign that the mushrooms are ready is that the mushrooms settle to the bottom of the pan, and their volume is almost halved.

In addition to cabbage and mushrooms, solyanka often includes tomatoes, onions, carrots, as well as herbs and various spices.

Interesting facts: with all the diversity of the Russian language, the word “solyanka” is usually used to describe two completely different dishes – thick soup with pickles and stewed cabbage. This word has another meaning - mixture different ingredients, mishmash. Indeed, to prepare both versions of solyanka, it is used a large number of ingredients.

Solyanka for the winter with finger-licking mushrooms

This classic recipe mushroom hodgepodge for the winter, it’s easy to prepare and the taste is to die for

2 kg of already cooked mushrooms (note that the mushrooms are boiled strongly, so fresh mushrooms you need to take at least 3.5 kg);
2 kg of white cabbage;
1 kg carrots;
1 kg of onion;
1 cup high-quality tomato paste;
1 cup refined vegetable oil;
3 tablespoons salt;
4 tablespoons sugar;
2 tablespoons vinegar (9%);
5 bay leaves;
10-15 peas allspice.

Wash the fresh mushrooms well, peel them, cut them into small pieces and boil until tender in salted water. Place the mushrooms in a colander and let the liquid drain.

2 kg of champignons;
1 kg of white cabbage;
1 kg of onion;
1 kg carrots;
1 kg of ripe tomatoes;
100 ml vegetable oil;
100 ml vinegar (9%);
3 tablespoons salt;
4 teaspoons sugar;
0.5 teaspoon ground black pepper.

This is a simpler recipe since the mushrooms do not need to be boiled first. Wash the mushrooms well, rinse and peel all the vegetables. We take a cauldron or a large saucepan and begin to chop the food, placing them in the pan in layers.

First, lay out the onion, chopped into small cubes, then lay out the grated carrots. Place the next layer of cabbage shredded into narrow strips. Place champignons cut into thin slices on the cabbage, and place tomatoes cut into thin slices on top.

Advice! If White cabbage If you get one that is very dense and hard, it is recommended to first knead it with your hands so that it becomes softer.

Water the contents with vegetable matter refined oil. Bring to a boil. There is no need to add water, as the vegetables will give juice. As soon as it boils, reduce the heat, cover the dish with a lid and simmer for 40 minutes.

Once the first 10 minutes of stewing have passed, go to the stove, remove the lid from the pan and stir its contents. Then, during the stewing process, you will need to stir the vegetables several more times.

Add salt, sugar, pepper and continue simmering for another quarter of an hour. The cabbage should become completely soft. At the very end of stewing, you need to add vinegar. Let the hodgepodge cool a little.

1.5 kg of pre-cooked honey mushrooms or other mushrooms;
1.5 kg cabbage;
1.5 kg of onion;
1.5 kg carrots;
1.5 kg of fresh cucumbers;
1 kg bell pepper;
2 kg fresh tomatoes;
7 tablespoons sugar;
9 tablespoons salt;
250 ml table vinegar (9%);
200 ml vegetable oil;
3 bay leaves;
10 peas of allspice.

Wash all the vegetables well, peel the peppers, carrots and onions. Chop the onion into thin half rings and the cabbage into thin strips. Cut carrots and cucumbers into thin circles or halves of circles, as you prefer. Cut the pepper into strips.

Scald the tomatoes with boiling water, peel them, and cut into thin slices. Small mushrooms can be left whole, large mushrooms can be cut into pieces.

Pour vegetable oil into a cauldron or pan, add onions, after five minutes add carrots. After another 10 minutes add the mushrooms, and after 5 minutes add the cabbage. It is recommended to add vegetables in the specified sequence, this helps maintain the juiciness of the products.

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

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

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

Cooking utensils and equipment:

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

Cooking sequence:

First prepare the mushrooms. The most delicious and incomparably aromatic hodgepodge will, of course, come from wild mushrooms. If you don’t have them, then you can take regular store-bought champignons.
Soak the mushrooms in cold water for 15 minutes to remove all the debris - small twigs, specks, leaves. Then rinse them well, dry them slightly, and cut into thin slices.
Place a pan of salted water on the fire, heat to a boil and add the mushrooms. Reduce heat and simmer for 20 minutes.
After this, catch the mushrooms with a slotted spoon and place them in a plate to cool. And from the rest mushroom broth you can cook a delicious soup or use it to prepare various flavorful sauces, especially if the mushrooms are wild.
While the mushrooms are cooking, prepare the cabbage. The main condition is that the cabbage should be tasty, crispy, and you can take either young or already aged. Clean the head of cabbage, remove yellowed and darkened leaves, wash, chop into thin strips or small cubes.
Now get to the tomatoes. Wash them well, cut each in half, remove the stem and cut into small cubes. If you don't like tomato pieces in ready dish, you can remove the skin from them, after scalding them with boiling water, and pass the tomatoes through a meat grinder. You can puree them in a food processor or using a hand blender.
Peel the carrots and rinse in running water. Then grate each root vegetable using a grater with medium-sized holes.
Peel the onion, cut off the top and bottom, wash, cut into thin half rings, cubes or grate.
When all the ingredients are prepared, you can start stewing the hodgepodge. Pour into a thick-walled saucepan a small amount of vegetable oil.
Wait until it warms up, about 10 minutes. Add onions and carrots, fry, stirring.
Then you can add mushrooms, tomatoes, cabbage, and tomato paste. Add vegetable oil, season with salt and sugar to taste.
Mix everything thoroughly and simmer on low heat for 1.5 hours, covering with a lid.
To better preserve the hodgepodge, add vinegar a few minutes before it’s ready.
While the hodgepodge is slowly simmering, sterilize the jars and lids.
Lay out prepared vegetables Using a ladle rinsed with boiling water, fill the jars with lids.
Turn the container over and wrap it in a warm towel. Let the canned hodgepodge stand in this form for 1 or 2 days.

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

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

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

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

Solyanka with mushrooms and cabbage “Merry godfather”

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

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

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

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

For fragrant mushroom preparation you need to take:

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

Preparation:

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

Another cooking option:

First boil the mushrooms (except white ones) a little, for 5-7 minutes, placing them in boiling water.
Stew the cabbage separately a little, then put these ingredients in a cauldron with carrots and onions and simmer everything together for about half an hour.
Add vinegar and spices at the end of stewing and stir.
Place in jars and roll up.

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

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

on a note

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

Another interesting recipe- a hodgepodge of fresh honey mushrooms. You will need:

0.5 kg of medium-sized mushrooms;
2 kg of white cabbage;
1 kg bell pepper;
0.5 kg of onion;
Vegetable oil;
Parsley;
Spices (peppercorns - black, allspice, 4-5 pieces each, 2 or 3 bay leaves, cloves - 3 or 4 pieces)
0.5 cups table vinegar (or lemon juice).

Preparation:

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

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

Mushroom Solyanka “Nourishing Winter”

In the winter cold, you don’t always have the strength to spend a lot of time in the kitchen preparing all kinds of delicacies. But I really want to eat tasty and satisfying food, especially in cold weather, when my appetite increases greatly. In such cases, wise housewives come to the rescue of winter preparations. One of popular dishes- this is a mushroom hodgepodge " Hearty winter" It is prepared from aromatic forest mushrooms, but you can also use champignons or oyster mushrooms. It’s better to take late cabbage, with tight, strong heads.

For 4 half-liter jars you need to take:

0.5 kg of mushrooms;
0.5 kg of white cabbage;
;0.5 kg sweet bell pepper
0.5 kg carrots;
0.5 kg of onion;
3 tomatoes;
150 g tomato paste;
1 glass of refined vegetable oil;
0.5 cups table vinegar;
Ginger - to taste;
Chili pepper - to taste;
Salt - to taste;
3 pcs. carnations;
3 peas of allspice;
2 pcs. bay leaf;
A pinch of black pepper (ground).

It is better to first boil wild mushrooms in slightly salted water. For flavor, add spices during cooking - cloves, allspice and black pepper, ginger, bay leaf. These seasonings will improve taste properties mushrooms There is no need to cook champignons or oyster mushrooms in advance, just rinse them with water.

Preparation:

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

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

Mushroom solyanka with cabbage for the winter: a simple recipe

How pleasant and convenient it is to open a jar of prepared hodgepodge in winter and enjoy it spicy taste! Unfortunately, novice housewives are often afraid to make such preservation, fearing the complexity of the recipe. We would like to offer you a simple recipe for making solyanka with mushrooms and cabbage, without sterilization. You can take any wild mushrooms or replace them with champignons. Try it, you won't regret it!

Products for 4 or 5 half-liter jars:

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

Preparation:

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

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

Now you can easily prepare a flavorful soup based on mushroom preparation. It would not be a shame to offer such a hodgepodge to guests. It will decorate your table not only as a first course, but also as a salad or stew.

Mushroom solyanka without cabbage

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

To prepare mushroom hodgepodge for the winter without cabbage, you need to take the following products:

2 kg of mushrooms;
1 kg of sweet pepper;
0.5 kg of onion;
1 cup tomato paste (you can grate fresh tomatoes);
Refined vegetable oil (for frying);
Pepper, salt, various seasonings - to taste;
Grated carrots (optional).

Preparation:

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

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

Solyanka for the winter with chanterelles

Solyanka with chanterelles - unusual, but very tasty option preparations for the winter. It has a delicious taste and ease of preparation. The main thing is to correctly follow the specified proportions, and everything will work out!

Solyanka for the winter with chanterelles is prepared from the following products:

Chanterelles – 3 kg;
Cabbage – 5 kg;
Sweet pepper – 1 kg;
Onion – 1 kg;
Carrots – 1 kg;
Tomato sauce (or ketchup) – 500 ml;
Sunflower oil – 500 ml;
Table vinegar – 50 ml;
Salt – 100 g;
Sugar – 200 g;
Spices, bay leaf (to taste);
Water.

Preparation:

Wash the wild chanterelle mushrooms thoroughly and cook for about half an hour. To give the mushrooms a special pleasant taste, add the peeled onion to the pan while cooking.
Then cool the chanterelles and chop them coarsely.
Shred the cabbage into a large bowl.
Grate the carrots.
Cut the onion and pepper into half rings.
Place the vegetables in a cauldron, pour tomato sauce(you can use ketchup - for those who like a more spicy taste).
Add sunflower oil, spices, bay leaf.
Stir and simmer over low heat for an hour and a half, stirring occasionally.
Then add the chanterelles to the vegetables and simmer for another half hour.
Pour in vinegar 10 minutes before cooking.
Distribute the hodgepodge among sterilized jars and screw.
Wrap the jars and leave until cool. The mushroom delicacy is ready.

As you can see, there are many options. This is a mushroom hodgepodge for the winter with cabbage, and a recipe without it. For spicy lovers, adding chili pepper will be enough. The ingredients can be easily replaced with available ones, but the most important thing is that you can do without sterilizing the product; it will be enough to hold the jars over steam and pour boiling water over the lids.

Solyanka with mushrooms for the winter- nourishing, aromatic and tasty dish, which can be served as an appetizer, but will also become a full-fledged second course. In the fall, everyone is available to prepare such a preparation. necessary ingredients and housewives have enough time for culinary experiments, and the presented recipe will help you not only feed your family deliciously, but also preserve the harvest.

It is stewed cabbage with onions and carrots with the addition of aromatic wild mushrooms; in winter, you just need to open the jar, put the contents on a dish and serve.

Recipe for hodgepodge with mushrooms for the winter

Even a novice housewife can master it without any difficulties. recipe for hodgepodge with mushrooms for the winter, and the preparation will turn out delicious the first time. But in fact, you can start this preparation at any time of the year, if you are a thrifty housewife and have already stocked up on mushrooms and frozen them. Other ingredients are also available all year round in the store, and collected vegetables from your plot can also be stored all year round until the next vegetable season.

It is ideal to use wild mushrooms for this recipe for hodgepodge with mushrooms and cabbage; they are more tasty and aromatic, but you can try preparing the preparation with champignons or oyster mushrooms, which you can buy at your local store. Our version uses a mix of forest mushrooms, there will be boletus mushrooms, boletus mushrooms, chanterelles with boletus mushrooms, and you can add any mushrooms you collected during the autumn “quiet hunt”.

It is worth mentioning other components that will be used for cooking. We added vinegar as a preservative; ours is natural. Apple vinegar, but you can also take the table variety, but be sure to reduce its quantity (apple concentration - 6%, table content - 9%).

You can do without vinegar altogether, because we will be adding tomato paste, and it contains enough acid. Vinegar must be added if you do not have a suitable cool place to store the preparations, if you store the preserved food at room temperature, then it is necessary to add vinegar.

Cabbage - 1 kg

Mushrooms - 800 gr.

Carrots - 500 gr.

Onion - 500 gr.

Tomato paste - 100 ml

Vinegar 6% - 1 tbsp.

Vegetable oil - 0.5 l

Lavrushka - 2 pcs.

Allspice peas - 7 pcs.

Coarse salt - 1 tbsp.

The amount of ingredients indicated in the recipe is enough to prepare five half-liter jars finished product, so do not forget to prepare the containers in advance, wash the glass walls thoroughly and put the containers for sterilization. Cabbage solyanka with mushrooms for the winter can be stored for 1-2 years if the preparation technology is followed, so do not neglect proper sterilization of glass containers.

Cabbage solyanka with mushrooms for the winter

Let's start cooking by preparing the collected forest mushrooms. They need to be sorted out and cleared of debris, and then placed in boiling water and boiled. The mushrooms should be cooked for 40 minutes after the water boils, then drain them in a colander to drain excess liquid and place them in a frying pan. The fruits must be fried in vegetable oil for 20 minutes, without covering the pan with a lid, so that the liquid evaporates.

We won’t waste time, so while the mushrooms are boiling and frying, let’s prepare the rest of the vegetables. The cabbage needs to be chopped into thin strips.

For cabbage, we need a cauldron or a saucepan with thick walls; put the dish on the fire and pour a glass of sunflower oil, then put the shredded cabbage in the cauldron and simmer it over medium heat with the lid closed. If necessary, you can add half a glass of water to the cauldron if the cabbage juice is not enough. It is necessary to simmer the cabbage until half cooked; it should not become too soft.

Transfer the mushrooms from the frying pan to any free bowl, pour oil into the frying pan again (the 200 ml we have left), and add the onion to it. You can cut the onion the way you like - large or small cubes, half rings or quarter rings. Fry the onion over medium heat until transparent. After this, you need to add the grated carrots to the frying pan. Together, the vegetable mixture should be simmered under the lid for about 15 minutes, stirring occasionally.

You will get the most delicious Solyanka with mushrooms for the winter, photo recipe and step by step description will become your culinary assistants. But in fact, this recipe is no different from the classic stewed cabbage with mushrooms, with the only exception being the addition of vinegar and other marinade ingredients.

Stewed vegetables should be transferred to already cooked cabbage, and mushrooms fried in oil should also be sent to the cauldron here. Now you can move on to final stage cooking, in vegetable hodgepodge with mushrooms for the winter you need to send spices - bay leaves, peppercorns and table salt. At the same stage vegetable mixture you need to add tomato paste. When choosing a paste, pay attention to the fact that it is as natural as possible, without a set of dyes and flavors.

In a cauldron, covered with a lid, the mixture should be simmered for 20 minutes over low heat. Sometimes the mixture must be stirred, since there will be a minimum of liquid here, and the mass can easily burn. The readiness of the hodgepodge can be assessed by the cabbage: if it is soft, then the hodgepodge is ready. At this moment you can pour in vegetable salad vinegar, stir again, keep on the fire for a couple of minutes, and proceed directly to the preparation.

The vegetable mixture must be distributed into jars, hermetically sealed with lids, and the jars turned upside down under a blanket are left for a day. Now what? All we have to do is look forward to winter so we can try it and make sure it has an amazing aroma and taste.

Prepare hodgepodge with mushrooms for the winter You can also use champignons using the same recipe. The champignons will need to be chopped, but not too finely, and it is better to leave small mushrooms whole, so their taste will not be lost against the background of other vegetables.