Canned solyanka with mushrooms for the winter- This is not only an amazing dish with amazing taste, but also an excellent snack that all practical housewives prepare for the cold weather. There are many recipes for preparing this treat with different interpretations and additives. Traditional Russian rolls certainly include cabbage, mushrooms; and has not lost its popularity for a long time. Harvesting solyanka does not take long and consists of several completely simple steps. You can get acquainted with the methods of making this winter vegetable delicacy in the following interesting and, most importantly, proven recipes.
Classic recipe for hodgepodge for the winter
“Hodgepodge with honey mushrooms and herbs”
Ingredients for the next version of the winter twist " Solyanka with mushrooms is delicious for the winter" will become: 0.5 kg of honey mushrooms, 2 kg of fresh white cabbage, 0.5 kg of onions, 1 kg of bell pepper, 100 g of parsley, half a glass of sunflower oil, 1 glass of vinegar 9%, salt, spices (bay leaf, black pepper and sweet peas, cloves).
Honey mushrooms, thoroughly cleared of debris and thoroughly washed, are dipped in salted water, boiled and boiled for about 30 minutes. In this case, you should regularly remove the foam from the surface. The water is drained from the cooked mushrooms and they are left to cool. The head of cabbage is finely shredded. The greens crumble finely. Sweet peppers are cut into strips, and onions are cut into neat cubes. Oil is poured into a deep frying pan and heated, and chopped onion is fried in it until slightly translucent. The onions are followed by cabbage and sweet peppers. After stirring, the mixture is fried in an open container for 7-8 minutes, and then salted, peppered, seasoned with parsley and mixed again.
Then half a glass of raw water is added to the vegetable mixture, the pan is covered with a lid, and the dish is simmered over low heat for 15 minutes. Next, add 3 bay leaves, 4 buds of cloves, 3-4 peas each of black and allspice. The mixture is stirred and simmered for another 5 minutes. The hot solyanka is placed in 1-liter glass jars, covered with lids and sterilized in boiling water for half an hour. After the thermal procedure, the jars are rolled up, the lids are turned down and covered with something warm. The cooled seaming “ ” should be transferred to a cool room for long-term storage.
First, let's select the mushrooms. As I already said, I only use tubular mushrooms in hodgepodge. Their appearance is completely unimportant.
Clean the mushrooms from any large debris.
The legs of boletuses and boletuses must be cleaned - remove the thin, dark top layer.
We take a large saucepan and chop our mushrooms into it, not very coarsely. Next, pour about half a liter of water, no more, and put it on fire. Within 5 minutes you will see that the mushrooms will begin to settle and the water will increase.
Cook the mushrooms for about 10 minutes after boiling, skimming off any foam that has formed on top several times. We pour everything into a colander - we don't need water.
In the meantime, let's take care of the vegetables. I don’t prepare (cut) all the vegetables at once, because while the cabbage is stewing, I have time to do it.
Do not chop the cabbage coarsely. Place a large saucepan on the fire and pour in 70 grams of vegetable oil. Add the chopped cabbage, turn the heat to medium and fry it a little.
Personally, I like to fry a little first, for a few minutes, and then simmer. Close the lid, reduce the heat to minimum, remember about it sometimes and stir. In the meantime, let's move on to the rest of the vegetables.
Peel the carrots and cut into thin strips. This method is good for those who have a Berner grater - five minutes and the carrots are ready! If you are not the lucky owner, then it is better to grate it - much faster than cutting it.
Pour 50 grams of vegetable oil into a heated frying pan and fry the carrots over medium-high heat for 5 minutes, stirring occasionally. Add it to the cabbage.
Wash the tomatoes and pour boiling water over them. Leave for about a minute, drain and fill with cold water. After such manipulations, you can very easily remove the skin from them.
Peel the onion and cut into half rings. If the heads are large, then quarter rings are better. Pour 50 grams of vegetable oil into the same (after the carrots) hot frying pan and fry it a little too. Add to the pan with cabbage and carrots.
Chop the tomatoes not very finely, fry them a little (in the same frying pan) and add them to the pan. Our decanted mushrooms also go there.
Next, add tomato paste (I use regular tomato sauce, sold in half-liter jars, just make sure that the amount of tomatoes in them is not less than 50%), salt, sugar, two types of peppers and bay leaves, mix everything thoroughly and simmer for 30 minutes Do not forget to stir, since all the resulting liquid rises to the top, and the bottom of the hodgepodge tends to burn.
The vegetables should not be completely mashed, they will remain a little crunchy. At the very end, add vinegar, mix well again and turn off.
Sterilize jars. Arrange the salad while it is hot.
I get about 4 liter jars. I definitely sterilize three of them with ready-made salad. To do this, put gauze or a cloth at the bottom of a large saucepan (so that the jars do not move and hit the bottom and each other), place the jars, cover (but do not screw on) with sterile lids, pour in hot water approximately up to the shoulders, bring to boil and sterilize the salad for another 20 minutes.
Then take it out and screw it tightly. I always turn the jars over, cover them with a towel and keep them there until they cool completely.
I store it in a cool basement, but one year they stood perfectly well until winter just in the kitchen, in a cabinet.
All! Have a delicious winter (and not only) snack! Bon appetit!
Despite the fact that the mushroom season is still far away, experienced housewives are already beginning to think about winter supplies. There are many recipes for vegetable preparations, but in the case of mushrooms, many limit themselves to simple pickling. But you can make a lot of delicious snacks from them that will delight you on cold evenings. An example of just such a dish is solyanka with mushrooms for the winter.
It is best to make this preparation from fresh forest mushrooms, but frozen ones can also work. As a last resort, you can use champignon mushroom, which is sold in stores all year round. However, the taste of the salad in this case will not be as rich.
Ingredients:
- 1 kg cabbage,
- 400 g boiled mushrooms,
- 350 g of onions and carrots,
- 170 ml each of sunflower oil and any tomato paste (ideally homemade),
- 2 tbsp. spoons of salt and sugar,
- 30 ml table vinegar,
- 6 bay leaves,
- 8 peppercorns (it’s better to take allspice).
The specified amount of ingredients yields approximately 3 liters of mushroom hodgepodge. For a recipe for the winter, it is better to take small half-liter jars.
Cooking steps
Boil the peeled mushrooms in boiling water for 25 minutes (stir 1 teaspoon of salt in 1 liter). It is believed that if the mushrooms sink to the bottom, they are completely cooked.
Place the vegetable hodgepodge with mushrooms prepared for the winter according to the recipe into sterile jars. The appetizer is ready.
It is very important to thoroughly compact the contents when placing them in a jar, thereby expelling excess air. After this, the jars can be safely rolled up. Allow them to cool gradually upside down in a warm place. It is better to store in the cold.
The appetizer prepared according to the presented recipes is very well stored during the winter and will delight everyone with its unique forest aroma.
One of the most popular preparations that housewives make for future use is hodgepodge with cabbage and mushrooms for the winter. It can be served as a separate dish or as a side dish - just heat it up. It is also used for preparing first courses.
Cooking features
Preparing any appetizer has its own subtleties, and solyanka with cabbage and mushrooms is no exception.
- One of the main ingredients of solyanka is tomatoes. The skin must be removed from them before cooking. It will be easier to do this if you pour boiling water over them or even dip them in boiling water for a couple of minutes. However, tomatoes can often be replaced with tomato paste, where they are contained in concentrated form. In this case, you must select the appropriate recipe.
- It is better to choose cabbage for hodgepodge from those varieties that are intended for long-term storage. It is preferable to chop it into small pieces. If you are careless, the dish will turn out unappetizing.
- Mushrooms for making solyanka must undergo all the necessary processing: they need to be sorted, cleared of debris, washed, and, if necessary, soaked in acidified or salted water. Afterwards they need to be boiled, skimming off the foam, until they sink to the bottom. All that remains is to drain in a colander, rinse, and wait for the water to drain. Only after this are the mushrooms ready to go into the hodgepodge.
- Any mushroom is suitable for hodgepodge, but porcini mushrooms, boletus mushrooms and boletus mushrooms make the most delicious ones.
- If you simmer cabbage with mushrooms longer, the hodgepodge will acquire a special taste, but will become less healthy.
You can store homemade hodgepodge in winter at room temperature, provided that it is placed in sterilized jars and the recipe and preparation technology are followed exactly.
Solyanka with cabbage and mushrooms: a simple recipe
- mushrooms – 1 kg;
- fresh tomatoes – 0.7 kg;
- white cabbage – 2 kg;
- onions – 0.5 kg;
- vegetable oil – 0.25 l;
- vinegar (9 percent) - 40 ml;
- bay leaf – 2 pcs.;
- allspice peas – 2 pcs.;
- sugar – 40 g;
- salt – 20 g.
Cooking method:
- Prepare the mushrooms, chop, boil until tender, remove with a slotted spoon and cool.
- Place the tomatoes in boiling water for 3 minutes, transfer them to cold water, and remove the skin. Cut into small pieces of arbitrary shape.
- Cut the onions into half rings.
- Remove large leaves from the head of cabbage, remove the stalk, and chop the cabbage.
- Heat the oil in a cauldron, add cabbage, onions, and tomatoes. Simmer for 50 minutes.
- Add salt, add sugar, add mushrooms, add vinegar, stir and simmer for another 20 minutes.
- Place into prepared jars. If the tomatoes, in your opinion, are not too sour, you can pour a little table (9%) vinegar into the bottom of each jar - a teaspoon per liter jar.
- Once rolled up, turn the jars over. After cooling, remove the hodgepodge for winter storage.
This is the simplest recipe for solyanka, which is prepared from cabbage, mushrooms, onions and fresh tomatoes.
Classic recipe for solyanka with cabbage and mushrooms
- mushrooms – 1 kg;
- tomato paste (without salt) – 100 g;
- white cabbage – 2 kg;
- onions – 0.2 kg;
- vegetable oil – 0.25 l;
- table vinegar (9%) – 40 ml;
- water – 0.25 l;
- allspice (peas) – 4 pcs.;
- cloves – 2 pcs.;
- sugar – 40 g;
- salt – 30 g.
Cooking method:
- Shred the cabbage. Place it in a thick-bottomed pan, onto the bottom of which you need to pour almost a full glass of oil (you should leave a little for frying the onions). Mix a glass of water with two tablespoons of vinegar and pour into the pan with the cabbage. Add pepper and cloves there. Simmer the cabbage over low heat for 30 minutes.
- Mix with tomato paste, salt and sugar, add a little water if necessary and simmer for another quarter of an hour.
- Add mushrooms boiled until tender and cut into small pieces.
- Fry the onion, cut into half rings, in oil. Then fry the mushrooms along with it for 5 minutes.
- Place the mushrooms and onions into the pan with the cabbage. Simmer the hodgepodge for another 10 minutes, after which it can already be put into jars.
- Cover the jars filled with hodgepodge with metal lids, let them cool at normal temperature, then put them away for the winter.
This hodgepodge will taste slightly sour than the one prepared according to the previous recipe. In addition, it will have a specific spicy aroma inherent in hodgepodge, which is given to it by cloves and allspice.
Solyanka with cabbage, mushrooms and carrots
- mushrooms – 1.5 kg;
- cabbage – 1 kg;
- tomatoes – 1 kg;
- onion – 1 kg;
- carrots – 1 kg;
- apple cider vinegar (6%) – 125 ml;
- vegetable oil – 125 ml;
- salt – 60 g;
- sugar – 40 g;
- ground black pepper – 5 g.
Cooking method:
- Wash and peel all the vegetables, remove the skins from the tomatoes.
- Cut the pre-boiled mushrooms into strips, the tomatoes into thin semicircles, and the onions into half rings.
- Grate carrots for Korean salads.
- Finely chop the cabbage.
- Pour oil into a cauldron, put all the vegetables in it, salt them and simmer over low heat for 40 minutes.
- Add sugar and pepper, vinegar, simmer for another 10 minutes and place in jars.
- After cooling, store the sealed jars in the pantry or cellar.
Mushroom solyanka with vegetables turns out beautiful and tasty. Thanks to the large content of various vegetables, it is also very healthy.
Solyanka with cabbage, mushrooms and peppers
- mushrooms – 1 kg;
- cabbage – 0.5 kg;
- tomatoes – 2 kg (or 0.3 kg of tomato paste and 0.3 l of water);
- bell pepper – 0.5 kg;
- onions – 1.5 kg;
- carrots – 1.5 kg;
- bitter capsicum – 1 kg;
- bay leaf – 2 pcs.;
- allspice (peas) – 5 pcs.;
- salt – 60 g;
- table vinegar (9%) – 100 ml.
Cooking method:
- Cut the prepared mushrooms (already boiled) into strips.
- Peel the tomatoes and grind them through a meat grinder or dilute the tomato paste with water.
- Chop the remaining vegetables into thin strips.
- Place the vegetables in a heavy-bottomed saucepan; if using paste instead of fresh tomatoes, add it at this stage.
- Add salt and simmer for 40 minutes.
- Add spices, pour in vinegar, simmer for another 5 minutes and place in jars. Close with metal lids, wait until it cools down and put away for the winter.
According to this recipe, mushroom hodgepodge turns out to be quite piquant. It will appeal to those who like spicy dishes.
Preparing hodgepodge with cabbage and mushrooms for the winter is not a difficult task. Meanwhile, this dish is universal and is liked by almost everyone.
The time is coming to an end when thrifty housewives are preparing various preserves for the winter. Among all kinds of cans with reserves, Why is it so popular? Because you opened a jar on a winter evening and you have a ready-made meal: an independent meal or an excellent side dish. Therefore, we will now choose the best recipe for mushroom hodgepodge from Mushrooms, by the way, you can use any mushrooms for this, the main thing is that they are safe. By the way, for information: Solyanka has two options, the first is a liquid soup, the second is the second dish. In this article we will consider the latter option.
with tomatoes and cabbage
You can change the remaining vegetable components at your discretion. So, we will need the following ingredients: 0.5 kg of mushrooms, one kilogram of tomatoes, one head of cabbage, three onions, pepper and salt. Now - the recipe for mushroom hodgepodge with cabbage for the winter. Cut the mushrooms into slices and boil them for 5-7 minutes if they were collected from the forest. We twist the tomatoes in a meat grinder and simmer together with shredded cabbage. In another frying pan, fry the onion until golden brown, then add the mushrooms to it and cook until all the liquid has evaporated.
After this, mix the contents of both frying pans, cover with a lid and simmer for 40 minutes, adding seasonings if necessary and desired. Season the finished dish with a tablespoon of vinegar and hot red pepper (a small amount). Place in pre-sterilized jars and seal. Ready.
Solyanka recipe with tomato paste and sugar
This dish is perfect for a winter table. Its preparation method is quite simple and accessible even to a novice housewife. Ingredients: one and a half kilograms of cabbage, one kilogram of fresh mushrooms, 150 grams of tomato paste, 100 grams of onions, four bay leaves, vegetable oil, 35 ml of 9% vinegar, 25 grams of salt, the same amount of granulated sugar. So, with cabbage. Cut the cabbage into thin strips, pour it with a mixture of oil, vinegar and water, simmer for 30 minutes. We dilute the tomato paste a little and send it to the cabbage. Add bay leaf, sugar and salt.
Simmer for another 15 minutes. We carefully sort the mushrooms and wash them well in several waters. Boil for 20 minutes, cool, cut into medium-sized pieces and fry in a frying pan along with the onion. After the mushrooms are browned, transfer them to the frying pan with the cabbage, mix and simmer all together for about five minutes. Place the hot dish into jars and close the lids. Store in a cool, dark place. Have you figured out how to prepare mushroom hodgepodge with cabbage for the winter? The recipes, as you can see, are simple.
Solyanka in a slow cooker
Cooking this recipe is a very complicated process, but the result will be delicious. You will need the following ingredients:
0.5 kg of frozen porcini mushrooms, or 100 grams of dry ones;
200 grams of salted chanterelles or saffron milk caps;
Pickled mushrooms - 100 grams;
0.5 kg of fresh champignons;
0.5 kg of small fresh oyster mushrooms;
70 grams of butter;
150 grams of fresh cabbage;
30 grams of flour;
200 grams of sauerkraut with carrots, along with brine;
100 grams of carrots;
100 grams of white root of parsnip, celery, parsley;
100 grams of onions;
Five pieces of pickled tomatoes;
To add to plates - gherkins, black olives, fern or bamboo shoots, capers, lemon sour cream;
Lemon juice;
Sugar, salt, allspice and black peppercorns;
A small bunch of garden greens.
This recipe for mushroom hodgepodge with cabbage, as already mentioned, is complex, so you can’t do without a preparatory stage.
Do you know what mushroom hodgepodge with cabbage is for the winter in a slow cooker? This is a real holiday of porcini mushroom. Without it, the recipe is empty, and there is no substitute for it; even truffle is not suitable for this role. By the way, don’t be surprised by the abundance of mushrooms in the ingredients. All of them should be there: dried, fresh, and salted.
Be careful when buying in briquettes, they can be overgrown and, accordingly, very hard. Buy oyster mushrooms only with small fruits. When adding vegetables, observe the proportions, otherwise some people add a lot of sauerkraut, but the dish is still mushroom. You can add a spoonful of flour to make the frying thicker. Never cook seasonings - gherkins, capers, olives, sour cream and lemon. Add them already to the serving plate. Having brought to life the recipe for mushroom hodgepodge with cabbage, with a photo, if you can’t cope with it, don’t rush to take a sample right away. Be sure to allow her to completely come to harmony - two to three hours.
Recipe
Now you are sufficiently instructed and ready to make real yummy food. We tell you in detail how to prepare mushroom hodgepodge with cabbage for the winter in a slow cooker. Soak dry mushrooms in warm water for an hour. In the meantime, put chopped onion and oil in the multicooker and turn on the stew mode for 20 minutes. During this time, the onion should become completely soft and transparent. Add flour to it and fry. Then add a third of the champignons, chop them finely, and fry until golden brown.
Take out the roast and set it aside. Pour 150 ml of water into a bowl, add peeled tomatoes, sauerkraut with brine, roots and fresh chopped cabbage. Simmer it all until half cooked. Then add softened dried mushrooms (along with water) and pre-chopped oyster mushrooms. Simmer until done. It's time to place all the remaining ingredients in the slow cooker: mix, add hot water (if necessary), bring to a boil, check for acidity and salinity. Turn it off and let it brew. Some can be served, seasoned with sour cream, gherkins and olives, some can be placed in sterile jars and rolled up.
How to prepare mushroom hodgepodge with cabbage for the winter without sterilization?
This recipe has been tested many times and the dish turns out very tasty. You will need the following ingredients: Cabbage - two kilograms, carrots - 1.5 kg, onions - 1 kg, vegetable oil - a glass, tomato sauce - the same amount, boiled mushrooms - a liter jar, salt - six teaspoons, granulated sugar - three teaspoons , bay leaf, peppercorns.
Chop and fry the vegetables in oil, put them in a pan, add mushrooms, sugar, salt, and a little later - bay leaf, tomato sauce and pepper. Then simmer for two hours. Mushroom solyanka with cabbage is ready for the winter without sterilization. Place in jars and seal with lids. There is no need to sterilize.
A simple recipe for making mushroom solyanka
The dish we are considering has both complex restaurant preparation options and homemade, simpler, tasty and financially profitable ones. We will now look at another recipe for mushroom hodgepodge with cabbage for the winter, one that is simpler.
For it, for six servings, we will need: half a kilogram of champignons, 400 grams of white cabbage, two onions, three potatoes, two tablespoons of tomato paste, two teaspoons of granulated sugar, half a lemon, a spoonful of vinegar, 30 grams of butter, pepper, salt , two bay leaves, two and a half liters of water, 50 grams of olives and half a bunch of herbs. Now we offer you the recipe for mushroom hodgepodge with cabbage for the winter.
The process of making solyanka
Peel the potatoes, wash and cut into small cubes. Boil water, add potatoes and cook for 15 minutes. Shred the cabbage, peel the onion, wash it and also cut it into cubes. We wash the mushrooms and cut them into slices. Heat up the frying pan, put butter on it, then the onion and simmer for a couple of minutes. Add cabbage and mushrooms, sprinkle with vinegar and simmer over low heat for 20 minutes. Add tomato paste and stir.
Cut the pickled cucumbers into cubes. Place all the vegetables and bay leaves into the pan, pepper, salt to taste, add sugar and, closing the lid, simmer for 10 minutes. That’s it, the dish is ready. Some of it goes on the table, the rest goes into jars and under lids. Try at least one of the dishes described above and make sure that mushroom hodgepodge with cabbage for the winter, the recipes for which are attached, is a very tasty dish. Bon appetit!
