Lenten cabbage hodgepodge with mushrooms in a slow cooker. Cabbage solyanka in a slow cooker: recipes for every day Terms and rules for storing mushroom solyanka from honey mushrooms
A difficult recipe for hodgepodge with mushrooms in a slow cooker step by step with photos.A friend gave me the recipe for hodgepodge with mushrooms in a slow cooker. I liked the recipe for its simplicity. An hour - and a magnificent soup is ready, thick and satisfying. Solyanka is desirable especially in the cool season.
10 minutes before the end of cooking, remove the meat and place a bay leaf in the multi-pan. When the meat has cooled, cut it into small pieces and return it to the hodgepodge. The taste of the solyanka will be very rich, because the solyanka seems to be languishing in a Russian oven. I think that dishes in a slow cooker always turn out very tasty. And solyanka is especially special, since it combines products with different tastes. Serve the finished solyanka with lemon and sour cream. Good luck and bon appetit!
Number of servings: 8
- National cuisine: Russian cuisine
- Type of dish: Soups, Solyanka
- Recipe difficulty: Not an easy recipe
- Preparation time: 16 minutes
- Cooking time: 2 hours
- Number of servings: 8 servings
- Calorie Amount: 202 kilocalories
- Occasion: For lunch
Ingredients for 8 servings
- Meat (any) - 450 grams
- Champignons - 300 grams
- Ham - 150 grams
- Hunter's sausages - 150 grams
- Potatoes - 150 grams
- Pickled cucumbers - 2 pieces
- Onion - 1 piece
- Olives - 1 Cup
- Lemon - 1 piece
- Carrot - 1 piece
- Salt, pepper - To taste
- Sour cream - To taste
Step by step
- Prepare food.
- Place the meat in the slow cooker, add water, select the “stew” program and leave the meat to cook. At this time, fry the onion in a frying pan, add carrots and mushrooms until golden brown.
- Cut sausages, cucumbers, potatoes, olives.
- Add fried and chopped ingredients, tomato paste, spices to the multicooker and cook for an hour and a half on the “stew” program.
- Bon appetit!
One way to quickly and satisfyingly feed the whole family is to prepare hodgepodge with mushrooms, stewed in a slow cooker. This budget dish does not require much effort to create; all you need to do is put all the prepared ingredients into a device that will do everything itself. And in 1.5 hours, the ready-made treat will delight all household members. This way you can prepare a dish for every day, and prepare supplies for the winter. Simple, fast and without unnecessary hassle.
The most popular and simplest version of solyanka cooked in a slow cooker consists of cabbage with mushrooms. For this you need the following products:
- 500 g dense cabbage;
- 250 g champignons;
- 2 medium carrots;
- 2 canned cucumbers;
- 3 onions;
- 100 ml vegetable oil for frying;
- 50 g tomato paste;
- 150 ml water;
- salt, sugar, pepper, bay leaf - to taste.
The cabbage must be finely chopped, the mushrooms must be peeled and cut into slices, and the remaining vegetables into strips.
Fry the onion for 5-7 minutes, add the carrots, and after 5 minutes add the mushrooms.
Sauté until lightly golden brown with constant stirring.
The next step is to put all the ingredients into the multicooker bowl. These are sauteed cabbage, pepper, salt, sugar, cucumbers, tomato with water and bay leaf.
Mix everything and put it on the “Stew” mode.
And after about 50-60 minutes, the delicious dish is ready to eat.
Recipe for solyanka with porcini mushrooms in a slow cooker
The recipe for hodgepodge with porcini mushrooms, cooked in a slow cooker, can be improved for special connoisseurs of gastronomic delights. For this option you will need:
- 2 liters of low-fat beef broth;
- 250 g porcini mushrooms;
- 2 onions;
- 1 carrot;
- 5 pickles;
- 7-8 pieces of canned olives;
- 5-6 pieces of canned olives;
- 2-3 potatoes;
- 40 g celery root;
- salt, black pepper (ground and peas), bay leaf - to taste;
- 50 g tomato paste;
- sunflower or olive oil for frying vegetables;
- greens, lemon and sour cream - directly for serving at individual discretion.
Mushrooms, onions and carrots must be washed, peeled and cut into strips, just like cucumbers. Grate the peeled celery root. It is advisable to use olives without pits and cut into rings. Peel the potatoes and cut into bars with a diameter of 1-1.5 cm.
In a frying pan, fry all the vegetables, except potatoes and olives, until tender. Then put it in the bowl of a household appliance and fill it with broth, add peppercorns, bay leaves, a pinch of hot ground pepper, salt to taste and tomato paste. Mix everything thoroughly and turn on the stew mode. After 50 minutes - a maximum of an hour, the dish is ready.
Solyanka in a slow cooker with meat, smoked meats and mushrooms
For lovers of meat dishes, a good option would be to prepare hodgepodge in a slow cooker with meat, smoked meats and mushrooms.
This rich and slightly spicy taste will not leave all household inhabitants indifferent. To prepare you need:
- 2 liters of beef broth;
- 200 g boiled beef (from broth);
- 200 g smoked chicken breast;
- 50 g of Cervelat sausage;
- 2 pickled cucumbers;
- 250 g champignons;
- 6 pieces of canned olives;
- salt, spices - according to personal preference;
- 50 g tomato paste;
- 1 onion;
- 40 ml sunflower oil for frying;
- greens - to taste.
Cut all meat ingredients into strips or small cubes. Peel onions and cucumbers and cut into strips. Grind the olives into rings or slices. Wash the mushrooms, peel and cut into slices. Fry onions and mushrooms until done. Place in the bowl of the device and fill with broth, adding meat ingredients, cucumbers, tomato paste, salt and seasonings to taste. Stir and simmer for 45-50 minutes. When serving, add finely fresh herbs and olives.
How to cook delicious hodgepodge with mushrooms in the Redmond multicooker
In the Redmond multicooker, the vegetable hodgepodge with mushrooms turns out just right and is very tasty, and most importantly, without any extra hassle. To prepare it you need:
- 350 g fresh mushrooms (any);
- 150 g canned champignons;
- 2 onions;
- 2 pickled cucumbers;
- 8 olives, canned, pitted;
- 250 ml water;
- 30 g tomato paste;
- 40 g butter;
- salt, spices - according to personal preference.
Chop the peeled onion into cubes. Turn on the appliance to the “Frying” mode, add oil and add onions. Fry for 2-3 minutes. Send fresh mushrooms, peeled and cut into strips, into the thicket to fry along with the onions. Remove the cucumbers from the brine and cut into small cubes along with the pickled champignons. Place everything in a bowl, fill with drinking water, add tomato, spices and salt to taste. Stir everything until the tomato paste dissolves. All that remains is to turn on the “Soup” program, and after about 20 minutes the dish is ready to be served with olives (you can use lemon, herbs and olives).
To learn how to prepare a delicious hodgepodge with different mushrooms in a slow cooker, watch the detailed video tutorial below, which explains each step step by step.
Solyanka with mushrooms, prepared for the winter in a slow cooker
One way to quickly and satisfyingly feed the whole family is to prepare hodgepodge with mushrooms, stewed in a slow cooker. This budget dish does not require much effort to create; all you need to do is put all the prepared ingredients into a device that will do everything itself. And in 1.5 hours, the ready-made treat will delight all household members. This way you can prepare a dish for every day, and prepare supplies for the winter. Simple, fast and without unnecessary hassle.
Solyanka with cabbage and mushrooms in a slow cooker: a simple option
The most popular and simplest version of solyanka cooked in a slow cooker consists of cabbage with mushrooms. For this you need the following products:
- 500 g dense cabbage;
- 250 g champignons;
- 2 medium carrots;
- 2 canned cucumbers;
- 3 onions;
- 100 ml vegetable oil for frying;
- 50 g tomato paste;
- 150 ml water;
- salt, sugar, pepper, bay leaf - to taste.
The cabbage must be finely chopped, the mushrooms must be peeled and cut into slices, and the remaining vegetables into strips.
Fry the onion for 5-7 minutes, add the carrots, and after 5 minutes add the mushrooms.
Sauté until lightly golden brown with constant stirring.
The next step is to put all the ingredients into the multicooker bowl. These are sauteed cabbage, pepper, salt, sugar, cucumbers, tomato with water and bay leaf.
Mix everything and put it on the “Stew” mode.
And after about 50-60 minutes, the delicious dish is ready to eat.
Recipe for solyanka with porcini mushrooms in a slow cooker
The recipe for hodgepodge with porcini mushrooms, cooked in a slow cooker, can be improved for special connoisseurs of gastronomic delights. For this option you will need:
- 2 liters of low-fat beef broth;
- 250 g porcini mushrooms;
- 2 onions;
- 1 carrot;
- 5 pickles;
- 7-8 pieces of canned olives;
- 5-6 pieces of canned olives;
- 2-3 potatoes;
- 40 g celery root;
- salt, black pepper (ground and peas), bay leaf - to taste;
- 50 g tomato paste;
- sunflower or olive oil for frying vegetables;
- greens, lemon and sour cream - directly for serving at individual discretion.
Mushrooms, onions and carrots must be washed, peeled and cut into strips, just like cucumbers. Grate the peeled celery root. It is advisable to use olives without pits and cut into rings. Peel the potatoes and cut into bars with a diameter of 1-1.5 cm.
In a frying pan, fry all the vegetables, except potatoes and olives, until tender. Then put it in the bowl of a household appliance and fill it with broth, add peppercorns, bay leaves, a pinch of hot ground pepper, salt to taste and tomato paste. Mix everything thoroughly and turn on the stew mode. After 50 minutes - a maximum of an hour, the dish is ready.
Solyanka in a slow cooker with meat, smoked meats and mushrooms
For lovers of meat dishes, a good option would be to prepare hodgepodge in a slow cooker with meat, smoked meats and mushrooms.
This rich and slightly spicy taste will not leave all household inhabitants indifferent. To prepare you need:
- 2 liters of beef broth;
- 200 g boiled beef (from broth);
- 200 g smoked chicken breast;
- 50 g of Cervelat sausage;
- 2 pickled cucumbers;
- 250 g champignons;
- 6 pieces of canned olives;
- salt, spices - according to personal preference;
- 50 g tomato paste;
- 1 onion;
- 40 ml sunflower oil for frying;
- greens - to taste.
Cut all meat ingredients into strips or small cubes. Peel onions and cucumbers and cut into strips. Grind the olives into rings or slices. Wash the mushrooms, peel and cut into slices. Fry onions and mushrooms until done. Place in the bowl of the device and fill with broth, adding meat ingredients, cucumbers, tomato paste, salt and seasonings to taste. Stir and simmer for 45-50 minutes. When serving, add finely fresh herbs and olives.
How to cook delicious hodgepodge with mushrooms in the Redmond multicooker
In the Redmond multicooker, the vegetable hodgepodge with mushrooms turns out just right and is very tasty, and most importantly, without any extra hassle. To prepare it you need:
- 350 g fresh mushrooms (any);
- 150 g canned champignons;
- 2 onions;
- 2 pickled cucumbers;
- 8 olives, canned, pitted;
- 250 ml water;
- 30 g tomato paste;
- 40 g butter;
- salt, spices - according to personal preference.
Chop the peeled onion into cubes. Turn on the appliance to the “Frying” mode, add oil and add onions. Fry for 2-3 minutes. Send fresh mushrooms, peeled and cut into strips, into the thicket to fry along with the onions. Remove the cucumbers from the brine and cut into small cubes along with the pickled champignons. Place everything in a bowl, fill with drinking water, add tomato, spices and salt to taste. Stir everything until the tomato paste dissolves. All that remains is to turn on the “Soup” program, and after about 20 minutes the dish is ready to be served with olives (you can use lemon, herbs and olives).
To learn how to prepare a delicious hodgepodge with different mushrooms in a slow cooker, watch the detailed video tutorial below, which explains each step step by step.
16.03.2018
How to stew cabbage solyanka in a slow cooker? In principle, any recipe can be adapted to this device. Cabbage solyanka is prepared with meat, sausages, and mushrooms - here your culinary imagination can run wild.
This hodgepodge will not only diversify the family diet, but will also decorate a festive feast. It's easy to prepare. You can use any type of meat to prepare it.
Compound:
- fresh cabbage – 550 g;
- 550 g pork ribs;
- sauerkraut - 300 g;
- 80 g prunes;
- bulb;
- carrot;
- 2 laurel leaves;
- salt;
- unflavored sunflower oil;
- black pepper
Preparation:
Note! To prevent the hodgepodge from turning out watery, add a little potato or rice to it.
Mushroom solyanka
The cabbage hodgepodge with mushrooms in a slow cooker deserves special attention. It is appetizing, tasty and filling. Shall we try?
Compound:
- half a fork of cabbage;
- onion;
- 250 g of any mushrooms;
- tomato sauce - 60 ml;
- salt;
- unflavored sunflower seed oil;
- black pepper;
- 2 laurel leaves.
Note! You can diversify the taste of mushroom hodgepodge with vegetables such as carrots and bell peppers.
Preparation:
Advice! Solyanka, to which lemon juice is added, has a richer and brighter taste. It should be added at the end of the stewing process.
Delicious solyanka without much hassle
Without much effort and quite quickly, you can prepare cabbage soup with sausage in a slow cooker. It is prepared from both fresh and sauerkraut (pickled) cabbage. And if you complement the dish with wine and prunes, you will get a true culinary masterpiece.
Note! Instead of sausages, you can use any sausage products. Solyanka with the addition of hunting sausages will be especially tasty.
Compound:
- 1 kg of sauerkraut;
- 4 tbsp. l. tomato sauce;
- onion;
- 2-3 cloves of garlic;
- salt;
- sausages - 0.3 kg;
- unflavored vegetable oil;
- caraway;
- 2 laurel leaves.
Preparation:
Delicious winter preparation
Let's look at how to prepare cabbage hodgepodge for the winter in a slow cooker. Based on it, you can cook a delicious first course or a full-fledged second course quickly and without hassle.
Compound:
- meat (preferably pork) - 1 kg;
- cabbage – 4.7-5 kg;
- onion - 1 kg;
- 1 kg of carrot roots;
- sweet peppers - 600 g;
- tomato sauce (or paste diluted with water) - 250 ml;
- fresh mushrooms - 500 g;
- 100 g salt;
- sugar - 0.2 kg;
- unflavored sunflower seed oil - 500 ml;
- vinegar (70% essence concentrate) - 1 tbsp. l.;
- 10 laurel leaves;
- 21 Art. l. purified water.
Preparation:
Note to hostesses:
- Cabbage solyankas are prepared with the addition of vegetables (canned, fresh, and salted), meat and sausage, mushrooms and even fish.
- If you are adding vegetables, sauté them first using the Bake or Sauté option.
- Then the dish is simmered in the “Stew” mode (you can use the “Soup” option).
- To prevent the hodgepodge from turning into an unattractive porridge, add the ingredients in the order specified in the recipe.
