Cabbage solyanka with mushrooms for the winter. The recipe for making hodgepodge with mushrooms for the winter is finger-licking good.

Mushroom solyanka with cabbage for the winter is a traditional dish of Russian cuisine; vegetables can be supplemented with different mushrooms, and each type adds its own unique taste. It is valuable because the products retain their properties. Cabbage contains a lot of vitamins A, B, K, PP, and the composition of vitamin C is even ahead of lemon.

How to prepare cabbage solyanka for the winter?

A hodgepodge of mushrooms for the winter with cabbage is a lifesaver for housewives. If guests come unexpectedly, it can be served on the table as an additional snack. The most delicious is obtained from boletus and boletus. Preparing cabbage solyanka with mushrooms for the winter will turn out very tasty if you take into account simple recommendations.

Cabbage is selected from long-life varieties and chopped finely.
Onions, carrots and tomatoes go well with the main ingredients.
Among the spices, black pepper and bay leaf are definitely added; cumin, hot red pepper, turmeric, and cardamom add an additional note.
Mushrooms need to be soaked in salted water, boiled, cut into medium pieces before adding to the dish.
Jars with ready-made hodgepodge for the winter must be turned over and covered until they cool down.

The easiest way is hodgepodge for the winter in jars with cabbage. Wild mushrooms must be soaked in salted water and boiled until they sink. Then place it on a wire rack to drain completely. If you use purchased champignons, then no additional processing will be required.

Ingredients:

cabbage – 4 kg;
mushrooms – 3 kg;
onion – 1 kg;
carrots – 1 kg;
sugar – 1 tbsp;
oil - 0.5 l;
salt – 2 tbsp. l.;
vinegar - 2.5 tbsp. l.;
bay leaf – 10 pcs.;
black peppercorns – 10 pcs.

Preparation

Boil the mushrooms, cut them.
Chop the cabbage and mash.
Fry onions and carrots with mushrooms.
Separately, simmer the cabbage for 10 minutes.
Add frying, spices, sugar.
Simmer for 20 minutes.
Pour in vinegar.
Cabbage solyanka with mushrooms for the winter takes 10 minutes to prepare.

Solyanka salad with cabbage for the winter will acquire an unusual taste if you prepare it from honey mushrooms. These mushrooms are called the forest pharmacy, a universal tonic, as a source of protein and vitamins, and without extra calories. An excellent option for vegetarians and those who fast. Clean the honey mushrooms, wash them, and boil them for 40 minutes.

Ingredients:

cabbage – 2 kg;
mushrooms – 0.5 kg;
onion – 0.5 kg;
bell pepper – 1 kg;
parsley – 50 g;
oil – 100 ml;
vinegar – 100 ml;
peppercorns – 5 pcs.;
salt – 1 tbsp. l.

Preparation

Chop the mushrooms.
Fry the onion for 5 minutes.
Add cabbage and bell pepper.
Simmer for 20 minutes.
Add mushrooms and spices, simmer for 5 minutes.
Add vinegar.
Place in jars and roll up.

Solyanka with saffron milk caps and cabbage for the winter

A very useful winter solyanka made from cabbage is a recipe with saffron milk caps. These mushrooms have an original taste, but also have a lot of beta-carotene, which when consumed turns into retinol - a vitamin for vision. Saffron milk caps retain their value even when cooked. It is recommended to simmer in an enamel pan.

Ingredients:

cabbage – 1.5 kg;
mushrooms – 1.5 kg;
onions – 2 pcs.;
carrots – 3 pcs.;
tomato paste – 150 ml;
vinegar - 2 tbsp. l.;
black peppercorns – 5 pcs.;
salt – 2 tbsp. l.;
vinegar - 2 tbsp. l.;
sugar – 1.5 tbsp;
cloves – 2 pcs.;
water – 1 tbsp.;
oil – 1.5 tbsp.

Preparation

Fry the mushrooms.
Sauté carrots and onions for 5 minutes.
Chop the cabbage.
Add water and boil.
Add roast, tomato, vinegar.
Add water, simmer for 40 minutes.
Add salt, sugar, spices.
Mushroom solyanka with cabbage for the winter is stewed for 20 minutes.
Place in jars and roll up.

Excellent cabbage is made with milk mushrooms. Nutritionists call these mushrooms good prevention against neuroses and depression due to their effect on the nervous system. The milk mushrooms must first be kept in cool water, then boiled for 7 minutes in water with salt, preferably cut into medium pieces.

Ingredients:

cabbage – 3 kg;
mushrooms – 3 kg;
onion – 1 kg;
carrots – 1 kg;
oil – 500 ml;
sugar – 1 tbsp;
salt – 2 tbsp. l.;
vinegar - 2 tbsp. l.;
bay leaf – 10 pcs.;
allspice peas – 15 pcs.

Preparation

Chop the mushrooms.
Chop the cabbage and mash.
Saute for 20 minutes with onions and carrots.
Add spices and sugar.
Cook for 20 minutes.
Add vinegar, keep for another 10 minutes.
Place in a container and roll up.

A delicious mushroom hodgepodge is also made from chanterelles. They contain very rare, and therefore especially valuable, polysaccharides that are extremely beneficial for the body. These mushrooms go well with any vegetables, but they go amazingly well with cabbage. In winter, this dish is perfect with potatoes, rice, spaghetti.

Ingredients:

cabbage – 2 kg;
mushrooms – 3 kg;
onion – 1 kg;
carrots – 1 kg;
tomatoes – 300 g;
water – 1 tbsp.;
tomato paste – 300 ml;
salt – 5 tbsp. l.;
sugar – 4 tbsp. l.;
oil – 500 ml;
vinegar 9% – 8 tbsp. l.

Preparation

Fry mushrooms with carrots and onions.
Dilute tomato paste with water.
Put cabbage, tomatoes, tomato.
Simmer for 10 minutes.
Add butter, salt, sugar.
Cook for 1.5 hours.
Pour in vinegar.
Place in jars and roll up.

Many housewives praise the recipe for mushroom butter. The protein in them is equal to meat, so these mushrooms are indispensable in the diet of dieters. Lecithin is also valued as it blocks the formation of cholesterol. Mushrooms also perfectly balance the characteristic taste of cabbage.

Ingredients:

cabbage – 2.5 kg;
mushrooms – 3 kg;
onions – 5 pcs.;
sweet pepper – 2 kg;
tomato paste – 200 g;
butter – 0.5 tbsp;
sugar – 50 g;
water – 1 tbsp.;
black pepper – 1 tsp;
salt – 2 tbsp. l.

Preparation

Fry mushrooms with onions.
Saute the pepper separately.
Dilute tomato paste with water.
Mix vegetables, pour in tomato.
Cook for 30 minutes.
Add spices, cook for 7 minutes.
Place in jars and roll up.

Recipe for winter solyanka with cabbage and tomatoes

You can use any mushrooms, they need to be cut, boiled in water with salt for 20 minutes after boiling. Place a teaspoon of salt per liter of water. A very profitable option is mushroom solyanka for the winter with cabbage, tomatoes; vegetables not only add additional taste, but also increase the composition for preparation.

Ingredients.

Solyanka with mushrooms is an excellent preparation for the winter. This is one of the few preparations that I make every year. The required ingredients for solyanka are mushrooms and cabbage. I also add bell pepper. Solyanka prepared according to this recipe turns out juicy, aromatic, and very filling. I serve it very often as a side dish for meat and fish dishes. But solyanka with mushrooms on fresh rye bread is especially good as a snack.

You can use any mushrooms; I’m not a mushroom picker, so I prefer to use tried and true oyster mushrooms. You can use fresh tomatoes, tomato puree or tomato paste.

To prepare hodgepodge with mushrooms for the winter, we will need the following products: cabbage, oyster mushrooms, carrots, onions, bell peppers, tomato paste, vegetable oil, water, salt, sugar, bay leaf, allspice, vinegar.

Shred cabbage and carrots on a shredder. Cut the bell pepper into small cubes, first removing the seeds from the pepper.

Pour half the amount of vegetable oil specified in the recipe into the frying pan, heat the frying pan and fry the vegetables until soft for 5-10 minutes.

Meanwhile, cut the mushrooms and onions into small cubes. If you like the mushrooms to feel brighter in the hodgepodge, you can chop them larger.

Boil the mushrooms in a pan of salted water for 5-7 minutes. Place them in a colander and let the water drain.

Pour the remaining vegetable oil into another frying pan, put the frying pan on the fire and fry the onions and mushrooms until the onions are soft, 5-8 minutes.

Combine vegetables and mushrooms with onions in a common frying pan. Add sugar, salt, bay leaf, allspice.

Add tomato paste or tomato puree. If you add tomato puree, you should use twice as much as tomato paste.

Pour water into the pan and simmer the hodgepodge over low heat under the lid for 30-40 minutes, stirring occasionally, until the liquid has evaporated and you get a thick hodgepodge. Add vinegar and let the hodgepodge boil for another 2-3 minutes.

Place the hot hodgepodge with mushrooms in sterilized jars and seal tightly with lids. For the winter, hodgepodge with mushrooms should be stored in a cool place, preferably in the basement.

How great it is to open a jar of solyanka with mushrooms in winter and enjoy the wonderful taste!

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

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

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

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

Classic hodgepodge with mushrooms, carrots and tomatoes for the winter is very easy to prepare and will be an excellent dressing for any first course. Required ingredients:

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

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

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

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

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

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

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

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

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

To prepare it you need:

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

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

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

Solyanka recipe for the winter with salted and fresh mushrooms

To give the dressing a rich taste and slight sourness, add some salted champignons or butter. This dish will please everyone in the household and will become a frequent guest on the dinner table. To prepare hodgepodge for the winter with the addition of salted mushrooms you will need:

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

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

Recipe for delicious winter solyanka with fresh cucumbers and mushrooms

A very original version of this preserved vegetable is prepared using fresh cucumbers. For this version of hodgepodge for the winter with mushrooms and fresh cucumbers you need:

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

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

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

Winter solyanka with porcini mushrooms and onions can be used as a salad or side dish. To prepare you will need:

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

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

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

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

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

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

Solyanka for the winter, prepared with dried mushrooms

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

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

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

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

A very satisfying version of solyanka with mushrooms and salad beans is suitable for the winter as a vegetable dressing or salad.

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

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

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

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

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

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

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

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

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

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

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

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

Recipe for preparing vegetable hodgepodge with pickled mushrooms for the winter

In recipes for preparing vegetable hodgepodge with mushrooms, canned for the winter, pickled ingredients are often used. And this is a truly original solution, because the taste changes completely. Necessary ingredients for cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Mushrooms are an interesting product that offers a wide field for culinary achievements. One of the most favorite mushroom dishes among our compatriots is mushroom solyanka. This simple dish is often prepared in advance and served for the winter.

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

In addition, this magical mixture can be added to soup or stew, thereby diversifying the usual taste. And what a good filling for pies solyanka makes 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 solyanka, which, in addition to mushrooms, also contains a variety of 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 several simple recipes that will help you make delicious preparations for the coldest period of the year.

Mushroom solyanka with cabbage recipe

Many housewives roll up various vegetables and pickles. But for mushroom lovers there is no better option than mushroom hodgepodge with cabbage prepared for the winter. How nice it is on a cold January day to pull out jars of such an appetizing salad from stock. 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, must be placed 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 healthiest foods. However, it so happens that not everyone likes this vegetable. If you don’t eat or don’t use cabbage for some reason, but are simply delighted with mushrooms, this recipe is suitable for you.

Required ingredients:

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 the 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 ideally suited for winter preparation. This vibrant mushroom mix could become your 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.

Chopped cake: recipe with photo Chopped cake with custard recipe

Cabbage solyanka with mushrooms - the most delicious recipes for a simple Russian dish

Recipe for mushroom hodgepodge from honey mushrooms

The recipe for making hodgepodge with mushrooms for the winter is finger-licking good.