Solyanka for the winter with mushrooms and cabbage. The recipes are to die for. Solyanka with mushrooms for the winter: recipes for home canning How to close a solyanka with mushrooms

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 - you just need to 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.

Keep homemade hodgepodge in winter you can room temperature provided that it is placed in sterilized jars, and the recipe and preparation technology are strictly followed.

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 (a little should be left for frying the onions). Mix a glass of water with two tablespoons of vinegar and pour into the pan with the cabbage. Put pepper and cloves there too. 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 a little more sour than the one cooked according to 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 great content different vegetables she is also very useful.

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 them with water. tomato paste.
• 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.

Hello, dear friends and guests of the site “I am a villager”!
Today I will share with you delicious and proven recipes for mushroom solyanka. Such preparations are very helpful when guests come over, when there is no time to cook, and you just took out a jar and enjoyed a delicious mushroom hodgepodge. You can make delicious soup, stew and many others from canned food. delicious dishes, you can even bake a cake.

Mushroom season is in full swing, housewives are rushing to stock up on supplies, a couple more weeks and the mushrooms may finish growing. Although the weather is unpredictable, it will rain and be warm, the mushrooms will delight us for a long time.
It’s good to cook mushroom solyanka with porcini mushrooms, it turns out amazing. If you don’t have this luxury, we take boletus and boletus.

Last year there was not such an abundance of mushrooms, solyanka was made from boiled and frozen ones. It turned out delicious, I didn’t feel any difference. So, if you don’t have time right now, boil and freeze the mushrooms, and when you have time, prepare hodgepodge for the winter.

Mushroom solyanka “Yummy”

• 3 kg boiled mushrooms in salted water
• 3 kg cabbage
• 1 kg carrots
• 1 kg onion
• 0.5 l tomato paste or 1 l sauce
• 5 tbsp salt
• 5 tbsp sugar
• 150 g vinegar 9%
• 0.5 l sunflower oil

Finely chop the cabbage and onion; you can grate them in a food processor; grate the carrots on a coarse grater.

Fry everything in sunflower oil, add boiled mushrooms, salt, sugar, paste, and the rest of the vegetable oil.

Place on low heat and simmer for 1.5 hours. Before the end of cooking, add vinegar.

When hot, place in sterilized jars and roll up, turn the jars over and let cool.

Store in a cool, dark place.

If you have doubts about storing hodgepodge with mushrooms, then before rolling up the jars, sterilize them for 40 minutes in boiling water and then roll up with iron lids. I skip this moment, since I take boiled mushrooms, and while they are stewing, all the microbes disappear.

Simple mushroom hodgepodge “With a bang!”

Solyanka turns out very tasty and is easy and simple to prepare.

• 2 kg fresh mushrooms
• 2 kg red ripe tomatoes
• 1 kg onion
• 0.5 kg
• 1 kg cabbage
• 0.5 l vegetable oil
• 3 tablespoons each of salt and sugar without a slide
• 20 black peppercorns
• 70 g vinegar 9%

We carefully sort and wash the mushrooms, cut them into small pieces, and boil them in salted water for 20 minutes from the moment they boil. Remove the foam during the boiling process.

Finely chop the cabbage and onion, grate the carrots on a coarse grater, and cut the tomatoes into thin slices.
Mix all the products except vinegar and simmer for 1.5 hours over low heat.

Before the end of cooking, add vinegar 1-2 minutes. Without removing from the heat, place in sterile jars and seal with iron lids. Wrap in a warm blanket and leave for 4-5 hours.

Store in a cool, dark place.

All preserves that contain mushrooms are stored for no more than a year. Don’t risk your health; next season, prepare fresh hodgepodge with mushrooms. I advise you to cook as much as you can eat before summer.

Prepare delicious mushroom hodgepodges according to proven recipes, delight your family and guests with new dishes using this wonderful preparation. On the website you will find delicious recipe dried porcini mushroom soup, read.

The site “I am a villager” wishes you bon appetit and good mood!

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Do you prepare hodgepodge with mushrooms for the winter? Please write in your comments and share your experience.

I suggest you watch the video recipe for preparing delicious mushroom salad- solyanka.

This is a very satisfying and appetizing preparation, and 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 warm 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:

1. First prepare the mushrooms. The most delicious and incomparably aromatic hodgepodge will, of course, come from forest mushrooms. If you don’t have them, then you can take regular store-bought champignons.
2. 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.
3. Place a pan of salted water on the fire, heat to a boil and add the mushrooms. Reduce heat and simmer for 20 minutes.
4. 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 aromatic sauces, especially if the mushrooms are wild.
5. 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.
6. 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.
7. Peel the carrots and rinse in running water. Then grate each root vegetable using a grater with medium-sized holes.
8. Peel the onion, cut off the top and bottom, wash, cut into thin half rings, cubes or grate.
9. When all the ingredients are prepared, you can start stewing the hodgepodge. Pour into a thick-walled saucepan small quantity vegetable oil.
10. Wait until it warms up, about 10 minutes. Add onions and carrots, fry, stirring.
11. Then you can add mushrooms, tomatoes, cabbage, and tomato paste. Add vegetable oil, season with salt and sugar to taste.
12. Mix everything thoroughly and simmer on low heat for 1.5 hours, covering with a lid.
13. To better preserve the hodgepodge, add vinegar a few minutes before it’s ready.
14. While the hodgepodge is slowly simmering, sterilize the jars and lids.
15. Place the prepared vegetables into jars with a ladle rinsed with boiling water, and roll up their lids.
16. 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 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 spicier dishes, you can add hot pepper pods to taste or a little ground red pepper when cooking the hodgepodge. You will first need to peel them from seeds and chop them finely. The taste of mushroom hodgepodge and bell pepper, cut into thin strips, will add a piquant flavor.

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, a variety of stews, salads, pie fillings. This is old Russian national dish, and earlier solyanka called not only thick, rich soups with the taste properties of pickle and cabbage soup, but also dishes made from stewed cabbage (fresh or sauerkraut) 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 wild mushrooms, solyanka with mushrooms and cabbage with the 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 aromatic 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 onions;
• 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:

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

Another cooking option:

1. First boil the mushrooms (except white ones) a little, for 5-7 minutes, placing them in boiling water.
2. Stew the cabbage separately for a bit, then put these ingredients in a cauldron with carrots and onions and simmer everything together for about half an hour.
3. Add vinegar and spices at the end of stewing and stir.
4. 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 in cold water overnight (or hot for 40 minutes), then boil them for about half an hour or a little longer. Now you can cut them and add them to the hodgepodge.

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 onions;
• 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:

1. Wash, peel, and boil fresh honey mushrooms for 40 minutes. Place the mushrooms in a colander to drain.
2. Shred the cabbage and cut the bell pepper into thin strips.
3. Peel the onion and cut it into half rings.
4. 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, and salt. Simmer until the cabbage reaches your desired softness.
5. A minute before the end of cooking, add vinegar or lemon juice.
6. The fragrant hodgepodge with honey mushrooms is ready for the winter. Transfer the workpiece into sterilized jars and roll up.
7. 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.
8. 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 “Nourishing 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 the taste of mushrooms. You don’t need to cook champignons or oyster mushrooms in advance, just rinse them with water.

Preparation:

1. Peel the carrots and grate them.
2. Heat the oil in a saucepan, fry the carrots and simmer them a little until they turn orange.
3. Add the onion cut into rings and simmer along with the carrots.
4. Chop the cabbage thinly and add to the vegetables.
5. Chop the mushrooms. If the champignons are small, you don’t have to cut them, but put them whole.
6. Add chopped bell peppers and chopped tomatoes.
7. Season to taste with ginger and hot pepper for a spicy kick. Add the rest of the spices.
8. Dilute the tomato paste by pouring half a glass of water into it, pour it into a saucepan, add vegetable oil.
9. Now simmer the hodgepodge with mushrooms over low heat for about an hour or an hour and a half.
10. Add vinegar 10 minutes before the end of the stewing process.
11. Sterilize the jars, distribute the prepared hot hodgepodge into them.
12. Roll up the lids tightly. You can also use screw caps.
13. 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 a quick lunch or dinner using it. 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 its piquant 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 of sunflower oil (refined);
• 1 glass of water;
• 3 pcs. bay leaf;
• 7 allspice peas;
• 3 tbsp. vinegar;
• 2 tbsp. salt;
• 2 tbsp. Sahara.

Preparation:

1. Peel mushrooms and vegetables, remove damaged areas.
2. Wash the mushrooms, boil for 10 minutes. Drain the water, cut into pieces.
3. Chop the cabbage and onion into strips and grate the carrots.
4. Cut the tomatoes into cubes.
5. Fry onions and carrots.
6. Place cabbage, tomatoes, mushrooms, onions and carrots in a large saucepan. Pour in water, season with spices and simmer for half an hour.
7. Add table vinegar 5 minutes before readiness.
8. While the vegetables are stewing, sterilize the jars and lids.
9. 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:

1. 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.
2. Fry the mushrooms in a frying pan in preheated oil until the excess liquid has evaporated. They will brown slightly.
3. Meanwhile, peel the onion and chop it finely. Add to the mushrooms and continue frying. You can add grated carrots if you wish.
4. 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.
5. Now put the mushrooms fried with vegetables into a cauldron, add pepper to them.
6. Add tomato paste diluted with water. If you have fresh pureed tomatoes, then you don’t have to add water to the vegetables.
7. Then add different seasonings to taste, bay leaf, salt and pepper.
8. Simmer all the vegetables at the same time over low heat for 20 minutes.
9. Meanwhile, sterilize the jars and lids.
10. Place the mushroom hodgepodge into jars while still hot and screw.
11. 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 a separate dish or 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:

1. Wash the wild chanterelle mushrooms thoroughly and cook for about half an hour. To give the mushrooms a particularly pleasant taste, add a peeled onion to the pan while cooking.
2. Then cool the chanterelles and chop them coarsely.
3. Shred the cabbage into a large bowl.
4. Grate the carrots.
5. Cut the onion and pepper into half rings.
6. Place the vegetables in a cauldron, pour tomato sauce(you can use ketchup - for those who like a more spicy taste).
7. Add sunflower oil, spices, bay leaf.
8. Stir and simmer over low heat for an hour and a half, stirring occasionally.
9. Then add the chanterelles to the vegetables and simmer for another half hour.
10. Pour in vinegar 10 minutes before cooking.
11. Distribute the hodgepodge among sterilized jars and screw.
12. 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.

Like any woman, I have my gastronomic weaknesses. I can't resist a slice milk chocolate, eclair with cream cream and 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. Before you is mine 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 those 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 coarse grater, finely chop the onion, 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!

A universal preparation - hodgepodge for the winter with mushrooms. It can be eaten cold, like a salad. You can also heat it up and serve it as a side dish or as a 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 cleaned 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. But 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 also has another meaning - a mixture of different ingredients, a mishmash. Indeed, a large number of ingredients are used to prepare both versions of solyanka.

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 mushrooms boil down a lot, so you need to take at least 3.5 kg of fresh mushrooms);
• 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 of 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 the white cabbage you come across is very dense and hard, then it is recommended to first mash it with your hands so that it becomes softer.

Pour the contents with refined vegetable 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 of 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.