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 cover 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 greens. 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!
Like any woman, I have my gastronomic weaknesses. I can’t resist a slice of milk chocolate, eclair with cream, boiled condensed milk and mushrooms. Don't be surprised, this is such a strange set. And if things are more complicated with sweets, because from time to time you have to give them up in order to get closer to your ideal weight, then you can eat any mushrooms, in any quantities and at any time. Here is my favorite dish - mushroom solyanka.
In winter and spring, champignons appear on my table more often than others. I make soups, salads, main courses, appetizers, and even pickle them. Well, in summer and autumn, active harvesting of forest mushrooms begins. For me, staying for the winter without a bag of dried boletus mushrooms, without a bag or two of frozen mushrooms or mushroom hodgepodge is simply a disaster. It seems that this is not the main product of the diet, however, you cannot tell how much it improves the taste and appearance of any dish! If you also collect and prepare these gifts of the forest, then, most likely, you have already prepared hodgepodge more than once. For beginners, I want to offer my recipe for such a preparation. Any mushrooms are suitable for it. But it’s still better to dry the white ones, make a dry seasoning from the chanterelles, marinate the aspen and boletus mushrooms, and make a mushroom hodgepodge with cabbage from the rest.
Mushroom solyanka for the winter
I have been using this recipe for mushroom solyanka for several years, and my mother also uses it. So, besides onions and carrots, she never adds any other vegetables. I don’t dare experiment either, so I can’t say that you can safely put the same pepper or tomato in it. But if you put both in your preparation, and it turns out delicious, continue to do it.
The ingredients in the solyanka recipe are given for 8 liters of the finished product.
Ingredients:
- mushrooms – 1 kg,
- white cabbage – 5 kg,
- carrots – 1 kg,
- onions – 1 kg,
- tomato sauce – 0.5 l,
- granulated sugar – 7 heaped tablespoons,
- salt – 2 heaped tablespoons,
- sunflower oil – 0.5 l,
- table vinegar 9% – 100 ml.
Cooking process:
Let's start with the most labor-intensive part - preparing the mushrooms. You know that they need to be sorted and processed immediately after bringing them from the forest. Therefore, we place baskets of mushrooms, a trash can, a large basin near us, take a knife and get to work. We clean sand and debris from the mushrooms and cut off the stems. We chop the mushrooms that we plan to put into hodgepodge into a large, convenient container. Pour boiling water over them and let them stand for about 10 minutes. During this time, the remaining debris will float to the surface, you just need to carefully remove it. We wash the mushrooms in a basin, and then again in batches, but this time under running water. Place it in a large saucepan, fill it with cold water, add a little salt (2-3 pinches is enough) and put it on the stove. After boiling, keep the mushrooms on medium heat for 1 hour, i.e., as you understand, they need to be brought to full readiness, and only after that take on the vegetables for the hodgepodge, which, by the way, we clean, wash and chop. There is nothing new here: we grate the carrots on a coarse grater, finely chop the onion, and shred the cabbage.
Place the boiled mushrooms in a colander and let the liquid drain. Then in one large deep bowl we combine them with chopped vegetables, tomato sauce, sugar, oil, salt and vinegar. Stir, put the hodgepodge on the stove, wait until it boils. And we turn on the oven, it should warm up a little. When the salad has boiled, move the pan into the oven and simmer our mushroom preparation for 1.5 hours at a temperature of 150 degrees. It is necessary to stir periodically.
This time should be enough to wash the bottles and sterilize them. The solyanka with mushrooms is ready in the oven, put the prepared mushroom preparation for the winter into jars and screw on the boiled lids. We let them stay in the apartment for another night, after covering them with a blanket or fur coat, and then we take them to the basement. Bon appetit!
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 solyanka recipe 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.
We can say with confidence that this is the most delicious hodgepodge with mushrooms for the winter.
It’s not for nothing that this homemade preparation is called “Finger-lickin’ good.”
Mushroom solyanka is designed for 2 kg of mushrooms; if you have more, then increase the amount of products proportionally. And from this you will get about 7 liters of a wonderful snack.
In the recipe for solyanka with mushrooms for rolling, tomato sauce is added, not tomato paste, which has a slightly different taste, namely sauce, it is less concentrated.
Let's find out how to prepare hodgepodge from fresh mushrooms, which turns out very tasty, aromatic and can not only replace a side dish, but also serve as an independent Lenten or vegetarian dish.
And of course, the famous and beloved soup is prepared using canned hodgepodge with mushrooms.
Ingredients for preparing Solyanka mushrooms for the winter:
- 2 kg wild mushrooms
- 4 kg white cabbage
- 1 kg onions
- 1 kg carrots
- 0.5 l tomato sauce
- vegetable oil
- 2 tbsp. no heaps of salt or to taste
- 1/4 tsp. citric acid
- vinegar 9% - 1 tbsp. for a half liter jar
What mushrooms are best to put in hodgepodge?
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The recipe for mushroom solyanka for future use will turn out very tasty if you add porcini mushrooms.
If you don’t have this luxury, then take boletus and boletus.
Many housewives prefer this twist with boletus or chanterelles.
Preparing hodgepodge with mushrooms for the winter
1. Peel, wash and boil the mushrooms in salted water with citric acid for 30 minutes.
2. Drain the finished gifts of the forest in a colander and transfer to an enamel bowl in which you will prepare the hodgepodge with mushrooms.
3. Cut the onion into thin rings. Lightly fry it in vegetable oil.
4. Peel and grate the carrots, then fry them in another frying pan in oil.
5. Chop the cabbage as thinly as possible.
6. Mix vegetables and mushrooms, add salt, add tomato sauce and mix again.
7. Pour 1 liter of vegetable oil, mix and leave until the juice releases from the vegetables.
8. Place on low heat and cook, stirring all the time from the moment of boiling for 1.5 hours.
9. Place Solyanka salad with mushrooms in sterilized jars for the winter.
10. Pour vinegar - 1 tablespoon into each 0.5 liter jar, 2 tablespoons into each liter jar. Roll up the boiled lids, turn them upside down, and wrap them in a blanket until they cool completely.
Homemade preserved solyanka with mushrooms is ready.
It will undoubtedly delight you in winter with its forest taste and aroma.
Bon appetit!
Mushroom season is in full swing, and you need to hurry and stock up on enough delicious food for the winter to last until the next season.
Thick, rich solyanka is an old dish of Russian national cuisine, and there are many variations of it; there are even ways to prepare “Solyanka with Mushrooms” in jars, which will be discussed today.
From the prepared preserves in winter you can whip up excellent soups and delight your home with the aromas of the forest.
Solyanka is best prepared from fresh porcini mushrooms, but boletus and boletus mushrooms, as well as honey mushrooms and chanterelles, will also work for it.
Choose a delicious recipe for making hodgepodge with mushrooms for the winter at home, and start canning.
A simple mushroom hodgepodge for the winter with tomato paste
Ingredients:
- 3 kg mushrooms boiled in salted water
- 3 kg cabbage
- 1 kg of carrots and onions
- 0.5 l tomato paste
- 5 tbsp. spoons of salt and sugar
- 150 ml vinegar 9%
- 500 ml vegetable oil
A simple recipe for hodgepodge with mushrooms for the winter:
1. Finely chop the cabbage and onion, grate the carrots on a coarse grater.
2. Fry everything in oil, add boiled mushrooms, salt, sugar and paste.
3. Place on low heat and simmer for 1.5 hours.
4. Add vinegar before finishing cooking.
5. Place in sterilized jars and seal. Turn over onto lids and let cool under blanket.
Preparing hodgepodge with mushrooms in jars
Ingredients:
- 2 kg of fresh mushrooms and ripe tomatoes
- 1 kg each of cabbage and onion
- 500 g carrots
- 0.5 l vegetable oil
- 3 tables each. level spoons of salt and sugar
- 20 black peppercorns
- 70 ml vinegar 9%
How to make hodgepodge with mushrooms for the winter:
1. Wash the mushrooms, cut into small pieces and boil in salted water for 20-30 minutes from the moment of boiling, skimming off the foam.
2. Thinly slice the cabbage and onion, grate the carrots on a coarse grater, cut the tomatoes into thin slices.
3. Stir, add butter, salt, sugar and pepper and simmer for 1.5 hours over low heat.
4. Pour in the vinegar a couple of minutes before the end of cooking.
5. Without removing the pan from the heat, spread the hodgepodge into sterilized jars, twist and wrap for several hours.
Mushroom solyanka made from fresh honey mushrooms
Ingredients:
- 0.5 kg honey mushrooms
- 2 kg white cabbage,
- 0.5 kg onions
- 1 kg bell pepper
- 100 g green parsley
- 125 ml oil
- 0.75 cups vinegar 9%
- bay leaf, black and allspice, cloves
How to make a hodgepodge of honey mushrooms for the winter:
1. Wash the honey mushrooms, peel them, you already know, and boil them in salted water for half an hour, removing the foam. Drain and reserve.
2. Chop the cabbage, cut the pepper into strips, dice the onion, finely chop the greens.
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3. Heat the oil in a deep saucepan and fry the onion until almost transparent.
4. Add honey mushrooms, cabbage and sweet peppers, stir and simmer for 10 minutes.
5. Add salt, add parsley, stir, pour in half a glass of water, cover with a lid and simmer over low heat for 15 minutes.
6. Add 3 bay leaves, 4 clove buds, 3-4 peas each of black and allspice. Simmer for 5 minutes.
7. Place hot hodgepodge into liter jars, cover with lids and sterilize in boiling water for 30 minutes.
8. Roll up, turn over onto lids and cover until cool.
Solyanka recipe with fresh mushrooms without cabbage
Ingredients:
- 3 kg honey mushrooms
- 2 kg tomatoes
- 1 kg onion
- 2 tbsp. salt
- 5 tbsp sugar
- 1 tbsp. vinegar essence
- 600 ml vegetable oil
How to prepare hodgepodge with mushrooms for the winter:
1. Boil washed and peeled honey mushrooms in water with salt for 20 minutes, drain in a colander and leave to cool.
2. Remove the skin from the tomatoes by pouring boiling water over them, and cut the pulp into slices.
3. Chop the onion and fry in some oil, add the tomato and cook for another 5 minutes.
4. Add chopped honey mushrooms, stir, add salt and sugar, add the remaining oil.
5. Simmer for 30 minutes, stirring occasionally.
6. Remove from heat, pour in vinegar and stir.
7. Place in sterilized jars, roll up the lids and cover with a blanket until cool.
Solyanka without cabbage with tomato sauce
- 2 kg mushrooms
- 700 g onion
- 500 ml Krasnodar sauce
- 120 ml vegetable oil
1. Boil mushrooms for 20 minutes in salted water, cool and chop.
2. Finely chop the onion and fry it in oil, add the mushrooms and fry for 3 minutes.
3. Add tomato sauce, salt, stir and simmer for 40 minutes over low heat.
4. Roll into jars.
Mushroom solyanka made from fresh mushrooms recipe in a slow cooker
Ingredients:
- 350 g boiled mushrooms
- 200 g carrots and onions each
- 700 g cabbage
- 3 tablespoons tomato paste
- 1 teaspoon vinegar essence
- 70 ml vegetable oil
- 1.5 tsp. salt
- 1 tsp Sahara
- a little ground pepper
How to close the Mushroom Solyanka salad for the winter:
1. Pour oil into a bowl, add chopped carrots and diced onions. Set it to “Bake” mode for 1 hour.
2. Once the timer tells you there are 20 minutes left, add the chopped cabbage, stirring gently.
3. Wait until the end of the mode, add salt and sugar, stir.
4. Add chopped mushrooms, tomato paste, pepper. Turn on the “Baking” mode for half an hour and cook until all the liquid has evaporated. Add vinegar and stir.
5. Place the salad in sterile jars, roll up and let the preparation cool.
Canned food on the theme “Solyanka with mushrooms” can be stored for no more than a year.
If you want to be on the safe side, any recipe can be supplemented with sterilization for 30-40 minutes for a liter jar.
