Vegetable hodgepodge with cabbage for the winter. Cabbage hodgepodge for the winter - a delicious preparation with simple recipes

If you make a lot of different delicious preparations in the summer, then in the fall and winter you can quickly prepare a nutritious lunch or dinner for the whole family. One of the best options is hodgepodge for the winter in jars, the recipes are simple, and the result is excellent.

Cabbage hodgepodge for the winter, like a store

Today, stores offer customers a wide selection of various canned products. Unfortunately, hodgepodge is not always found, especially in small towns. Thick hodgepodge in jars is a very convenient product, you can cook many delicious nutritious dishes from it. And if you are not lucky enough to find it, then you can make a preparation for the winter yourself, cabbage hodgepodge will turn out like a store-bought one, even better.

To prepare hodgepodge, take the following ingredients:

• 2 kg fresh or sauerkraut;
• 5 pieces of large pickled cucumbers;
• 1 kg of carrots;
• 0.5 kg of onions;
• 2 kg of mushrooms;
• 0.5 liters of vegetable oil (preferably sunflower);
• 1 cup tomato sauce (you can make it yourself from tomato paste without starch and preservatives);
• 0.5 cups of 9% vinegar;
• 1 cup of sugar;
• 2 handfuls of salt;
• 1 st. a spoonful of ground black pepper;
• 5 pieces. bay leaf.

Cooking:

1. Remove the upper soft leaves from fresh cabbage, rinse the head, chop into thin strips. If you take sauerkraut, then you must first rinse it a little in cold water to remove excess acid. Drain in a colander, squeeze well to glass the liquid.
2. Mushrooms (any, but better forest ones), sort, wash, peel, boil in salted water for about 15 minutes. Drain the water, wait until it cools down a bit, and cut into thin slices in a separate bowl.
3. Peel, grate or finely chop the carrots.
4. Peel the onion, cut into cubes or thin half rings.
5. Grate pickled cucumbers or cut into small cubes.
6. Pour sunflower oil into a cauldron or pan with a thick bottom. A hodgepodge made from homemade unrefined oil will turn out especially tasty and fragrant.
7. If you have sauerkraut, first simmer it in a small amount of oil for about 20 minutes. And only after that add oil and add other ingredients. If the cabbage is fresh, then pour all 0.5 liters of oil into the cauldron, heat a little, add tomato sauce and mix well.
8. Add vinegar, sugar, salt, ground pepper and bay leaf.
9. Now put fresh cabbage, boiled mushrooms, carrots, onions, cucumbers and simmer over low heat for about an hour. The stewing time depends on the cabbage - if it is late, very hard, then it will take about an hour and a half to stew, adding water and stirring occasionally.
10. Prepare clean jars, sterilize them, you can in a double boiler. Scald the lids with boiling water.
11. Try the finished hodgepodge, add spices, if necessary, mix.
12. Now put the still hot billet into jars, roll up the lids.
13. Turn over, wrap in a warm blanket, let stand for several hours until cool.

Now you can easily cook a spicy hodgepodge based on any meat broth. She prepares like this:

1. Boil the peeled and chopped potatoes in the broth.
2. Add the contents of the jar, bring to a boil.
3. Add salt and pepper to taste, a little sugar, bay leaf.

You can also serve prepared hodgepodge as a side dish for the second or as a salad, appetizer.

Solyanka vegetable in half-liter jars

In the season of an abundance of various vegetables, it is so convenient and easy to stock up on vitamin hodgepodge for the winter. It will help you out more than once in winter, it is suitable as a base for soups, as well as vegetable stew, salad or an independent snack. According to the classic recipe, a vegetable hodgepodge with cabbage for the winter in jars is cooked for about two hours with the preparation of all the ingredients, and a few jars of fragrant preparations will soon replenish your stocks.

For vegetable hodgepodge with cabbage, you need to take:

• 1.5 kg of ripe tomatoes;
• 1.5 kg white cabbage (fresh);
• 1 kg of onions;
• 1 kg of carrots;
• 700 g of fresh cucumbers;
• 700 g of Bulgarian sweet pepper;
• 1 cup of sugar;
• 2 tbsp. spoons of salt;
• 0.5 cups of vinegar (9%);
• 0.5 cup vegetable oil (refined);
• Black peppercorns (to taste);
• A few bay leaves;
• Seasoning mix (to taste)

Cooking sequence:

1. First, rinse all vegetables in cold running water, then dry and peel.
2. Shred white cabbage into thin strips.
3. Peeled bell pepper pods, cut in half and cut across into half rings or lengthwise into long strips.
4. Grate carrots with large holes or cut into strips.
5. Cut fresh green cucumbers into small cubes.
6. Cut the onion heads in half, cut into cubes or half rings.
7. Cut ripe tomatoes into pieces of the size you usually like in a hodgepodge.
8. Now take a dish suitable for stewing, put the prepared vegetables there.
9. Pour in sunflower oil, mix, add seasonings, spices, salt. Vegetables will release juice, immediately dissolve sugar in it, stirring well so that it does not settle at the bottom during stewing. Then the sugar will not burn and will not spoil the taste of your dish.
10. Put the dishes with vegetables on medium heat, gradually bring to a boil. Then reduce the heat slightly and simmer, stirring, for an hour. Make sure the vegetables don't burn.
11. About 10 minutes before readiness, pour half a glass of vinegar into the hodgepodge, stir well.
12. Sterilize the jars, put the finished vegetable hodgepodge in them to the neck. It is most convenient to take jars for 0.5 liters.
13. Roll up with a key with sterilized lids.
14. Wait for the workpiece to cool slightly, then turn the jars upside down, wrap them in a thick blanket and leave until completely cool.

Vegetarians will especially like the preparation. Now, at any time of the year, you can easily make a quick soup - just boil potatoes in water, and then add a jar of vegetable hodgepodge, bring to a boil, season to taste, sprinkle with herbs, and the dish is ready.

Or you can just put the contents of the jar in a bowl, mix with chopped fresh herbs, season with unrefined fragrant oil, and you get a tasty and healthy salad. It's just a meal. Even cereals and pasta fed up over the winter will easily go with such an appetizer. Delight your family with a wonderful fragrant dish, pleasantly surprise your guests.

Solyanka for the winter of cucumbers

Solyanka is a spicy soup that combines the components of cabbage soup and pickle at the same time. It is boiled with different seasonings and is very much loved to be served at the table in many families. Unfortunately, cooking hodgepodge often takes a lot of time, especially for working housewives. But there is a great option - to prepare a thick soup in a concentrated form for the winter, and then it will be very easy to cook it, with a minimum of time and effort. You will have to tinker with the workpiece, but you will get an excellent result. Recipes for hodgepodge with cucumbers are usually very successful, because many people love delicious crispy cucumbers in ready-made soup.

Solyanka for the winter of cucumbers is prepared from the following products:

• 1 kg cucumbers (fresh);
• 1.5 kg of tomatoes;
• 0.5 kg of bell pepper;
• 1.5 kg of cabbage;
• 1 kg of onion;
• 1 kg of carrots;
• 100 ml vegetable oil;
• 100 ml of vinegar (6%);
• 200 g of sugar;
• 40 g of salt;
• Black pepper (peas);
• Seasoning mix (to taste)
• Bay leaf.

Cooking:

1. Wash all vegetables, pat dry.
2. Cucumbers are better to take good, strong ones. Cut them into cubes or thin strips - as you like.
3. Remove the upper weak leaves from the cabbage, chop into strips.
4. Scald the tomatoes with boiling water, then dip briefly in cold water so that it is easy to remove the skin.
5. Cut them into cubes or small pieces. Peel the pepper from the insides and seeds, cut into strips. Grate the carrots, you can cut into strips.
6. Pour vegetable oil (a little) on the bottom of the pan or cauldron, put the chopped vegetables there.
7. Add salt, spices, sugar, add oil to the desired amount.
8. Slowly bring the resulting vegetable mixture to a boil, and then, reducing the heat, simmer for about an hour.
9. Add vinegar shortly before the end of the stewing process.
10. Put the finished hodgepodge with cucumbers into prepared sterilized jars, roll them up with scalded lids.
11. Turn upside down, wrap with a blanket, let cool gradually.

You can diversify this recipe by adding mushrooms to it (500 g for the indicated amount of other ingredients).

Any mushrooms (better - forest, as they are more aromatic), first boil for about 20 minutes, and then cut and fry until they turn brown. Add mushrooms to the hodgepodge 5 minutes before all vegetables are ready.

Solyanka with cucumbers, which give it a special piquant taste, is best stored in a pantry or cellar. On the basis of this blank, you can cook not only soup, but also vegetable stew, and also simply serve it as an appetizer.

Preparation for pickle and hodgepodge (preservation)

Homemade preparations will help you quickly and inexpensively prepare your favorite dishes in the winter. At the same time, you will not only significantly save time, but also enjoy the taste of summer and autumn vegetables, enriching your body with a supply of vitamins and minerals. A very popular dressing for hodgepodge or pickle for the winter. With its help, you can cook a fragrant soup in just half an hour.

Ingredients:

• 2 kg of cucumbers;
• 300 g carrots;
• 300 g of onions;
• 3 art. spoons of sugar;
• 1 head of garlic;
• 2 tbsp. spoons of salt;
• 1 glass of vegetable oil;
• 7 art. tablespoons of vinegar (9%);
• Dill, parsley - to taste.

Cooking:

1. Rinse vegetables and herbs well.
2. Cut the onion and cucumber into cubes, chop the greens.
3. Finely chop the garlic (can be crushed through a press).
4. Grate the carrots (it is better to take a grater with large holes).
5. Mix all processed vegetables in a separate bowl, add sugar, salt, herbs, pour vegetable oil, vinegar. Stir again and let the vegetable mixture sit for three or four hours.
6. Then put the workpiece in a cauldron (you can put it in a saucepan), put it on the stove, on a small fire. Gradually bring to a boil, let the mixture simmer a little (5 or 10 minutes), and then turn it off.
7. Meanwhile, sterilize jars and lids.
8. Arrange the dressing in hot jars, then roll up the lids.
9. Leave to cool slowly, wrapped in something warm. After a few hours, when the preparation for the winter for pickle and hodgepodge has cooled down, it can be put away for storage.

To prepare a hodgepodge based on this dressing in winter, boil potatoes in broth until half cooked, add the billet and cook a little more. You can also cook a vegetarian hodgepodge on the water. For the pickle, you will first need to soak the pearl barley for several hours or overnight, then also boil it with potatoes, add dressing, cook over low heat for about 10 minutes.

Solyanka with eggplant and canned cabbage

Try to prepare an unusual vegetable hodgepodge with eggplant for the winter. The recipe is quick and easy, and you can choose the spices to your liking (for example, add hot or allspice, a mixture of your favorite herbs). If you like it spicy, take more garlic and add it at the very end of cooking.

Products:

• Eggplant - 1 kg;
• Sweet pepper - 1 pc.;
• Carrots - 200 g;
• Cabbage - 300 g;
• Garlic - 3-4 teeth;
• Greens - to taste;
• Sunflower oil - 50 g;
• Salt - half a tablespoon;
• Vinegar (9%) - 30 g;
• Sugar - 2 tbsp.

Cooking:

1. Wash all vegetables well, peel, remove seeds from pepper.
2. Cut the eggplant into medium-sized cubes, sprinkle them with salt. Let them stand for half an hour so that the bitterness goes away, then rinse them well.
3. Chop the cabbage and pepper into strips, cut the carrot into circles.
4. Pour oil into a cauldron, put vegetables there, add sugar, salt, mix.
5. Stew for 40 minutes, then add vinegar, herbs, spices, chopped garlic.
6. Leave on low heat for another 3 minutes.
7. Sterilize jars and lids.
8. Gently transfer the hot eggplant hodgepodge into jars and roll up.
9. Wrap, leave to stand until cool, and you can clean in the pantry.

Solyanka with eggplant and cabbage for the winter is well stored at room temperature, as vinegar is present in the composition.

Solyanka from early cabbage in jars

An excellent preparation for the winter is a hodgepodge of early cabbage. For 10-12 jars with a volume of 500-700 ml, you need to take:

• 6 kg of cabbage of early varieties;
• 100 ml of vinegar;
• 500 g of onion;
• 100 or 150 g of salt;
• 500 g carrots;
• 10 bay leaves;
• 15 peas of allspice;
• 100 g of sugar;
• 500 ml sunflower oil.

Cooking:

1. Finely chop the cabbage.
2. Peel, wash, grate or chop the carrots in a food processor.
3. Peel the onion, cut into half rings.
4. Put the vegetables in a large stewing bowl, add bay leaf, salt, allspice, sugar.
5. Pour in the oil and vinegar and simmer for about an hour, stirring occasionally.
6. Arrange the hot vegetable preparation in sterilized jars, screw them with metal lids.

Solyanka from early cabbage is ready, you can take other recipes, the main thing is to make sure that the cabbage does not become a mess, it is better not to cook it a little. It will then reach the desired degree of readiness in banks.

Solyanka from cabbage with tomato paste

Solyanka prepared for the winter with tomato paste is rich in vitamins and minerals. Very tasty, fragrant and healthy, it is well suited as an appetizer and as the basis for a nutritious winter soup. Try it, it's really easy.

Products:

• Cabbage - 2 kg;
• Water - 1.5 l;
• Vegetable oil - 500 ml;
• Tomato paste - 500 ml;
• Carrots - 1 kg;
• Vinegar (9%) - 1 tbsp;
• Onion - 1 kg;
• Salt - to taste;
• Any mushrooms - optional.

How to prepare a hodgepodge for the winter from cabbage with tomato paste:

1. Peel onions, carrots, cabbage, chop.
2. In a large frying pan or cauldron, heat the oil, fry the vegetables (without cabbage) until they are browned.
3. Add cabbage, pour in water.
4. If you want to enrich the recipe with mushrooms, boil them and add them to the vegetables.
5. Simmer for about half an hour.
6. Then put tomato paste in the vegetable mixture, salt, stir, cook for another half an hour, pour vinegar, boil and turn off.
7. Arrange the hodgepodge in sterilized jars, roll up.

How delicious to cook a hodgepodge for the winter from cabbage

There are an incredible variety of recipes for preparing delicious hodgepodge for the winter. But I want to cook one that is especially tasty, and for this you need to know some secrets. Try to stock up on hodgepodge for the winter according to the recipe below. It reveals all the nuances and tricks of preparing this wonderful dish.

Ingredients for fragrant vegetable hodgepodge with cabbage:

• 2 kg of small tomatoes;
• 1.5 kg of cabbage;
• 1.5 kg of strong cucumbers;
• 1.5 kg of onion;
• 1.5 kg of carrots;
• 0.5 kg of pepper of different colors (Bulgarian).

Since it’s impossible to cook a hodgepodge for the winter from cabbage without a secret filling, make a marinade, which includes the following products:

• 1 glass of vegetable oil;
• 2 tbsp. spoons of vinegar essence;
• 3 art. spoons of sugar;
• 5 st. spoons of salt;
• 3 pieces of bay leaf;
• 5 g black pepper (or allspice) peas.

Cooking:

1. Wash all vegetables, peel carrots and onions.
2. Cut the peppers in half, cut out the middle.
3. Shred the cabbage, best of all - on a special shredder. Then it will turn out smooth, thin and juicy.
4. Bulgarian pepper for harvesting is better to take bright colors - red, green, yellow, orange. The more flowers, the more colorful the finished dish will look, reminding you of golden autumn in winter.
5. Tomatoes are better to take medium-sized, with dense pulp.
6. Cut the pepper into strips, and the tomatoes into slices, carrots into strips.
7. Onions are best cut into thin half rings. Then it will be visually combined with cabbage and other vegetables.
8. Cucumbers cut into large cubes so that they can be clearly seen in the finished dish. You can take a smaller number of cucumbers, and - of any size.
9. And now the biggest secret. To make the hodgepodge especially juicy and fragrant, separately fry the cabbage, then the onions, then the carrots before laying in the cauldron. Saute vegetables for 5 minutes.
10. Put the fried vegetables in a cauldron or pan, add tomatoes, cucumbers and peppers.
11. Put sugar, salt, spices (you can replace black pepper with allspice).
12. Pour in the remaining oil, simmer for about half an hour.
13. Add the essence about 10 minutes before readiness.
14. Gently stir the vegetables, make sure that they do not turn into a mess, do not burn.

It is better not to extinguish the hodgepodge slightly than to extinguish it. Thanks to the vinegar and spices, it will still pickle well and keep well.

Pour hot hodgepodge into sterilized jars. It is better to choose twist-off lids - twist-off, it will turn out much faster. Cool in the air.

That's all the tricks of preparing a hodgepodge for the winter in jars, although the recipes are different, the requirements are the same: make sure that it does not burn and boil. Everything else is a matter of technology - you just need to correctly measure and lay the products on time.

In Russian cuisine there is a surprisingly tasty dish, which is both the first and second course. This spicy-salty and sour food of vegetables and seasonings cooked in strong meat or fish broth is called solyanka. Preparing it is quite difficult. But the hodgepodge for the winter, prepared in jars, is very easy to use.

The stores sell very tasty hodgepodge, but homemade hodgepodges for the winter in jars are no worse. In addition, they are made from vegetables grown in their own garden, which are always better than bought ones: fresh, high-quality, free from nitrates.

It is worth spending some time preparing homemade hodgepodge, because in winter it will be enough to make broth, boil potatoes in it and put ready-made dressing in the soup.

You can prepare a hodgepodge for the winter in different ways. The classic is made on the basis of stewed cabbage. Cucumbers, eggplants, corn, zucchini, green peas, and beans are added to it. For taste put lemon, capers or olives.

And also for the winter they make preparations with mushrooms or meat. The set of spices can be changed at will.

General cooking requirements:

1. Vegetables are used ripe, healthy, without rot.
2. Everything is washed and dried before cleaning.
3. If the recipe requires roasting, each component is prepared separately.
4. At the beginning of cooking, the fire is made strong so that a crust forms - it will not allow the juice to flow out.
5. Then stew over low heat, stirring very carefully so that the pieces of vegetables do not turn into a homogeneous mixture.
6. In most cases, the workpiece does not require additional pasteurization.

When the hodgepodge is cooked, it is packaged:

1. Small dishes are used - 0.5–0.7 liters.
2. The blanks are laid out in a clean, dry, processed container, which is twisted with sterile lids.
3. Banks are placed upside down on the table and wrapped with an old blanket in order to slow down the cooling rate.
4. The hodgepodge will be completely ready in about 2 weeks: during this time it will “ripen”.

You can cut the ingredients in different ways: strips or cubes. But it is desirable that the pieces of vegetables are as uniform in shape and size as possible.

Most often, hodgepodge is eaten as a first course. In this case, it is put in a broth made on the basis of different types of meat: boiled, fried, smoked. You can use corned beef and sausage.

For fish hodgepodge, a broth is made from boiled, smoked and salted fish, preferably red.

It also goes as an independent side dish for meat, fish, rice or pasta. They even put it with pies. And it is good not only hot, but also cold.

There are a lot of recipes for hodgepodge for the winter.

Classic with cabbage

Solyanka is best made from early cabbage. It is cut into strips as thin as possible. Sweet pepper and onion - half rings. Cucumbers - cubes or cubes. Tomatoes - in pieces. Carrots are rubbed on a grater.

	Ingredients	Quantity	Cooking
1	White cabbage	1.5 kg	Put everything in a bowl, mix
	Tomatoes	1.5 kg
	fresh cucumbers	0.7 kg
	Carrot	1 kg
	Bulb onions	1 kg
	Bell pepper	0.7 kg
	Salt	2 tbsp. l.
2	Vegetable oil	0.5 cup	Mix carefully, wait until the vegetables let the juice
	Bay leaf	3–4 pcs.
	Black peppercorns	taste
	Spices	taste
3	Sugar	1 glass	Pour into vegetables, mix, wait until dissolved
4	Bring to a boil over high heat, then reduce the flame and simmer for 50 minutes.
5	Vinegar 9%	0.5 cup	Pour into the prepared mass
6

Can be used in soups or as a salad. To taste, such a hodgepodge turns out like a store.

spicy snack

This is a very tasty dish for those who love spicy food.

Cabbage is chopped into rather large strips. Carrots are rubbed on a grater (better in Korean). Cucumbers are cut into circles. Onions - half rings.

	Ingredients	Quantity	Cooking
1	Cabbage	2 kg	Put in a bowl, stir
	cucumbers	2 kg
	Carrot	1 kg
	Onion	1.5 kg
	Hot pepper	2-3 pods
2	Vegetable oil	1 glass	Add to vegetables
	tomato paste	5 st. l.
	Salt	2 tbsp. l.
	Granulated sugar	2 glasses
	Bay leaf	4 things.
	Black peppercorns (allspice)	8 pcs.
3	Simmer 40 minutes
4	Vinegar 9%	250 ml	Pour into a saucepan
5	Simmer for 10 minutes, pour, roll up

You can add any aromatic herbs to the recipe.

With meat

Solyanka with meat is hearty. But in winter it is very convenient - it is enough to warm up such a dish before dinner.

Cabbage is cut into wide strips, and meat - narrow. Onions are cut into half rings. Carrots - in circles.

Store this snack in the refrigerator.

Harvesting in jars with cabbage and eggplant

For hodgepodge and cabbage for the winter, eggplants are cut into cubes. Pepper - stripes. Carrots - in circles. Cabbage is shredded. Garlic is passed through a press.

Stage	Products	Quantity	Cooking
1	eggplant	1 kg	Salt, soak for 30 minutes, rinse
	Vegetable oil	50 g	Pour into a saucepan, put the washed eggplants in it
2	Cabbage	300 g	Put everything in and mix
	Carrot	200 g
	bell pepper	1 PC.
	Salt	0.5 cup
	Sugar	2 tbsp. l.
3	Simmer 40 minutes
4	Vinegar 9%	30 g
	Greenery	taste
	peppercorns
	Garlic	4 cloves
5	Simmer for 3 minutes, spread out, roll up

Solyanka with eggplant for the winter is one of the most delicious preparations, in fact, you will lick your fingers.

Dressing with beans

Solyanka with beans for the winter cannot be called classic, but it is quite popular because it has a delicate original taste.

Carrots are rubbed on a grater. Onions are cut into rings. Tomatoes - slices. Pepper - stripes.

They eat hodgepodge with beans both hot and cold.

With pickles and mushrooms

It is very convenient to use such a blank for making pickle, at the same time it is a full-fledged dish.

Cabbage is shredded very thinly. Carrots and cucumbers are grated. Onions are cut into cubes.

Instead of fresh cabbage, you can use sauerkraut, but it must be washed with cold water before cooking. After the sauerkraut is stewed for 20 minutes, and only then put all the other vegetables in the pan.

From zucchini

Solyanka for the winter from zucchini will turn out homogeneous if all the vegetables are grated or scrolled through a meat grinder.

To such a hodgepodge, you can add a little peppercorns or tomato paste - about 250 g.

Mushroom hodgepodge for the winter

Mushrooms use any: champignons, forest or oyster mushrooms. But forest ones need to be boiled in advance in salt water with spices.

Cut the mushrooms not too finely. Pepper - stripes. Onions - rings. Cabbage is shredded thinly. Carrots and ginger are grated.

For this recipe, it is better to take late varieties of cabbage.

Solyanka with rice

For a hodgepodge with rice for the winter, if you wish, you can take mushrooms - about two kilograms. They are boiled in advance for about 15 minutes and put in a dish 20 minutes before the end of cooking, along with rice. But it is delicious without mushrooms.

A simple recipe for hodgepodge for the winter without cooking

According to this recipe, salad hodgepodge for the winter is prepared by pasteurization. It is advisable to use liter jars.

Vegetables are cut into small slices.

Stage	Ingredients	Quantity	Cooking
1	Cabbage	2 kg	Put everything in a bowl, mix
	Sweet pepper	2 kg
	Onion	0.5 kg
	Parsley	25 g
	Vinegar	250 g
	Salt	taste
2	Split into banks
3	Pasteurize in low-boiling water for 40 minutes, roll up

When heated, jars should be immersed in water up to their shoulders.

The best place to store home preservation in winter is the refrigerator. This is especially true for blanks that are made without vinegar.

If vinegar is added to the stocks, the hodgepodge can be stored at home in the pantry. But the place should be dark and cool (not higher than + 15 ° C).

Step 1: Sterilize jars with lids.

So that jars with hodgepodge do not explode, you need to sterilize them. To begin with, we collect ordinary cold water in a medium saucepan and put it on a large fire. While the liquid is heating up, we wash the containers with lids under running water. To do this, use a special detergent and a kitchen sponge. Then we put the glass containers upside down on a clean cloth towel and leave them alone for a while.
When the water boils, reduce the heat to a minimum and carefully put several cans into the pan so that they do not beat against each other during the process. To do this, between them you can put a towel rolled into a roll. We also add lids here and sterilize everything for 10–15 minutes.
After the allotted time, we take out the container with the help of kitchen tongs and lay it upside down on a towel. We place lids nearby and leave everything aside for a while.

Step 2: prepare the cabbage.

With clean hands, we cut off the coarsened leaves from the cabbage and wash the head of cabbage under running water. Now we lay out the component on a cutting board and, using a knife, chop into thin strips. Pour finely chopped cabbage into a deep bowl.

Step 3: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Then we grind the component on a cutting board, using a large grater, and pour it into a medium bowl.

Step 4: prepare the bow.

With a knife, peel the onion from the husk and rinse well under running water. Then lay the component on a cutting board and cut into thin half rings. We move the chopped onions to a free medium bowl and leave aside for a while.

Step 5: Prepare the tomatoes.

Pour ordinary cold water into a clean medium saucepan and put on a large fire. Attention: To make the liquid boil faster, cover the container with a lid. Immediately after that, turn off the burner, and carefully put the tomatoes in the pan, which we wash in advance under running water. We blanch the component for 4–5 minutes. Then we take it out with a slotted spoon and put it on a cutting board.

When the vegetables become warm, remove the peel from them and then cut into thin slices. Important: do not forget to remove the stem from each tomato. Move the finely chopped component to a clean medium bowl and leave it aside for a while.

Step 6: preparing cabbage hodgepodge for the winter.

Put all the vegetables in a large saucepan with a thick bottom and cover them with salt and sugar. Pour the vegetable oil here and gently mix everything with a wooden spatula. Then we put the container on a small fire and wait for the vegetable mass to begin to boil. Immediately after that, we pinpoint 2 hours and let the hodgepodge stew well. Important: from time to time do not forget to stir the ingredients with improvised inventory so that they do not burn at the bottom of the pan. After the allotted time, we add bay leaves, black peppercorns, and table vinegar to the hodgepodge. Once again, mix everything well and turn off the burner.

We lay out the hot vegetable mixture with a tablespoon in sterilized jars, cover with metal lids and roll it tightly using a can opener. Everything, the hodgepodge is almost ready! Now we put the jars upside down in some secluded place, wrap them in a warm blanket and leave them to cool to room temperature for no less than a day. After that, we hide the cabbage hodgepodge in a specially designated preservation cabinet and wait for the onset of winter.

Step 7: Serve cabbage hodgepodge for the winter.

When the time comes to evaluate our efforts, we take out a jar of hodgepodge from the pantry, open it with a can opener, and put the contents into a special deep bowl. We serve the dish to the dining table along with any boiled cereals, fried potatoes, as well as slices of bread.
Enjoy your meal!

In order to prepare the jars, you can use the microwave, oven, and steam sterilize the container;

Since we use a lot of vegetables to make hodgepodge, you can speed up the process of preparing the ingredients using a food processor or blender;

Instead of the usual onions, you can take white or Crimean. Then the hodgepodge will turn out a little sweeter.

To prepare your favorite hodgepodge for the winter in jars, the recipe of which has been passed down from generation to generation - what could be better? Better just a lot of different blanks. After all, this dish has a wide variety of options. It can even be a festive dish. Solyanka recipes are the most unusual, up to meat. Thanks to them, kilograms of various vegetables are saved.

Solyanka for the winter is a nutritious and healthy dish. Its proper preparation requires a good choice of ingredients and precise adherence to the recipe. Any deviation from the latter may result in a missing product. In no case should you neglect preservatives and sterilization.

Requirements for the main ingredients

All ingredients are taken fresh, without damage. Pork is considered the best meat, as beef is often tough.

Recipes for hodgepodge "Lick your fingers"

There are a lot of recipes for making hodgepodge for the cold season. They make blanks with and without cabbage, with meat and cereals. Mix different vegetables.

Delicious cabbage vegetable hodgepodge, like a store-bought one

Cabbage hodgepodge only at first glance seems to be a simple, from a taste point of view, undemanding dish. It is made in such a way that it is not a shame to serve it even to the festive table.

To prepare a decent preparation for the winter, take:

• cabbage heads - 2.5 kilograms;
• carrots - 1 kilogram;
• Bulgarian pepper - 1 kilogram;
• bulbs - a little less than a kilogram;
• tomatoes - half a kilo;
• vegetable oil - 100 milliliters;
• salt - 20 grams;
• sugar - half a glass.

Heads for this hodgepodge are chopped quite finely, and carrots and tomatoes, as well as peppers, are cut into small cubes. Bulbs are cut into half rings. The rest of the products prepared for the process are combined in one pan, adding seasonings and oil. Cook for a little over a quarter of an hour after the boil has begun.

As soon as the workpiece is ready, it is laid out in jars, not allowed to cool, and rolled up. After that, leave to cool in a dark cool place.

Eggplant and cauliflower

Experienced chefs suggest using not only white cabbage in preparations, but also making a dish with cauliflower inflorescences. This healthy and tasty vegetable will make hodgepodge - one of the most beloved winter dishes - unique.

To prepare this juicy dish, take:

• cauliflower - a kilogram of inflorescences;
• a couple of large Bulgarian peppers;
• a couple of medium bulbs;
• garlic head;
• peppercorns, lavrushka, mustard grains;
• salt - to taste.

Each cabbage head is disassembled into separate inflorescences. Take small sizes. They are washed, and then dipped in salted boiling water for no more than a couple of minutes. They throw it in a colander. Peeled and washed peppercorns are cut into strips. Onions are cut into half rings, and garlic cloves are cut into large pieces.

Pour prepared spices, vegetables and spices again - the last layer. Pour everything with salted boiling water and wait a quarter of an hour. Water is poured into a saucepan and boiled again. As soon as it boils, pour it into jars and close them. Sent to cool down.

Eggplant is a very popular vegetable in Russia. There is nothing surprising in the fact that the housewives found a way to prepare it together with cabbage. Such a hodgepodge boasts a mushroom flavor without mushrooms.

For her take:

• cabbage - three kilos;
• tomatoes - one and a half kilograms;
• bulbs - one and a half kilograms;
• little blue ones - one and a half kilograms;
• vinegar - three tablespoons.

To obtain juice from them, the tomatoes are passed through a meat grinder, and the head of cabbage is finely chopped. Eggplants are cut into cubes and salted to remove bitterness from them. Sometimes they are further cleaned. Onions are cut into rings. Prepared vegetables are poured into a saucepan and stewed for almost an hour. After that, vinegar is added and stewed for no more than five minutes. The workpiece is ready, and it remains only to roll it up.

From cabbage with meat

You can cook a particularly tasty cabbage hodgepodge with the addition of meat. For this appetizing winter dish per kilogram of pork you need:

• cabbage - a kilo and a half;
• carrots - 2 large pieces;
• bulbs - 2 medium heads;
• 700 grams of tomatoes;
• tomato paste - 50 grams;
• water - 200 milliliters;
• sugar - 10 grams;
• vinegar - 30 milliliters;
• vegetable oil;
• meat - 350 grams;
• salt and pepper - to taste.

The meat cut into small cubes is fried. Finely chopped onions and carrots are also fried. Mix with meat, salt and pepper. Transfer to a saucepan and add shredded cabbage. Leave to cook on low heat for a quarter of an hour.

Peeled and finely chopped tomatoes are also fried. Add tomato paste and sugar. Then - water and bay leaf. Cook for a few minutes, and this sauce is poured over the meat. Cook for another hour. At the end, vinegar is added and poured into sterilized jars.

From pickled cucumbers

For many, this is a discovery, but winter preparations are prepared using pickles for this. They add a spicy taste to saltworts. In addition, this recipe allows you to get rid of cucumbers that have turned out to be superfluous, left over from last winter.

For this dish take:

• kilogram of white cabbage;
• one large carrot;
• two bulbous heads of medium size;
• bell pepper - 1 piece;
• 300 grams of pickles;
• 60 grams of tomato paste;
• 30 milliliters of vinegar;
• 25 milliliters of vegetable oil;
• spices - to taste.

On a grater, carrots and cabbage are first chopped, and peppers and cucumbers are cut into strips. Onions are cut into halves of the rings. Sugar, salt, bay leaf, peppercorns are folded down the pans, and vegetables are poured on top of them. Vinegar with oil and tomato paste diluted with water are added at the last stage. The quenching is carried out for about an hour, and immediately the hot mixture is distributed among the jars. Close.

With tomato paste

Solyanka is very popular, reminiscent of the best preparations from the store. For her, they take fewer different varieties of vegetables, but at the same time they add one secret ingredient that is responsible for enhancing the taste - tomato paste.

It is made from:

• cabbage in the amount of 3 kilograms;
• a kilo of carrots;
• bulbs - 350 grams;
• tomato paste - 350 grams;
• vinegar - a little more than half a glass;
• salt and sugar - to taste.

Heads of cabbage are finely chopped, and onions are cut medium. At the same time, grate the carrots. She is laid out with onions in a pan, where they are stewed for several minutes on their own. Then cabbage is added to them. Stewing all vegetables takes four dozen minutes. Tomato paste and sugar and salt are placed at the last stage. Just before removing from the fire, pour in the vinegar.

from early cabbage

A very tasty cabbage hodgepodge is obtained if young heads of cabbage are used. For a recipe for the same amount of the main vegetable, take:

• carrots, in the amount of 2 kilograms;
• sweet pepper, in the amount of a kilogram;
• bulbs - 2 kilograms;
• cucumbers - 1 kilogram;
• tomatoes - half a kilogram;
• water;
• vegetable oil;
• 30 milliliters of vinegar essence per liter of liquid;
• salt, sugar - to taste.

Unlike the previous recipe, this time carrots are cut into rings, and peppers are cut into strips. Cucumbers are cut into bars. Tomatoes, having previously been cleaned with blanching, are ground into a paste. Prepared roots with onions are thrown into an appropriate container and fried, adding the remaining products as they cook. Stew for three quarters of an hour, after which they are distributed in jars, adding essence. Close.

With mushrooms and fresh tomatoes

Mushroom hodgepodge is one of the most popular winter preparations. Especially in combination with many favorite vegetables - tomato. The most common autumn mushroom in our country, honey agaric, is well suited for this dish.

For him, for a couple of kilograms of mushrooms, they take:

• tomatoes - 2 kilos;
• bulbs - a couple of heads;
• vinegar - half a glass;
• sunflower oil - two glasses;
• a tablespoon of salt;
• sugar - 60 grams.

Mushrooms are carefully cooked. Rinse well and cut into pieces. For washing use only warm water. Put in a saucepan half filled with water and leave to cook for about half an hour.

Bulbs and carrots, at the same time, finely chopped. They are fried in sunflower oil. Honey mushrooms are taken out of the water and also thrown to the vegetables. They are stewed with salt and pepper for up to 20 minutes. Vinegar is poured a couple of minutes before the end of the procedure. The finished workpiece is closed.

With barley

A blank with pearl barley is a full-fledged lunch in a jar. To make it, in addition to half a kilogram of cereals, they also take:

• cucumbers - three kilos;
• tomatoes - one and a half kilos;
• bulbs - only a kilogram;
• carrots - as much as onions;
• salt - 60 grams;
• sugar - up to half a glass;
• vinegar essence - the same amount;
• water - the same amount;
• sunflower oil - the same.

Vegetables are finely chopped, and the cereals are washed. The ingredients are mixed in a container for cooking, water and oil, seasonings are added. Boil for 20 minutes after boiling. At the end, essence is added and boiled for another ten minutes. The dish is ready to roll.

with beans

Winter harvesting of beans and other vegetables is reminiscent of Mexico. It is not only useful, but will also be a great flavor addition to the table in the winter season. Such a preparation is used both as an independent dish, and as a side dish, and as an addition to it. It is warmed or eaten cold.

To prepare this hodgepodge, take a kilogram of beans:

• two and a half kilograms of tomatoes;
• carrots - as much as legumes;
• a kilo of bell pepper;
• half a kilo of onions;
• 100 milliliters of vegetable oil;
• 15 grams of vinegar essence;
• salt and sugar - to taste.

The main stage of initial preparation is soaking the beans. It is left in water for at least 10 hours. Other vegetables are cooked as soon as this time is up. Onions are cut into rings, and peppers are cut into strips. Carrots are not rubbed very finely. Cut the tomatoes into small slices. All ingredients are mixed in a container for cooking and sent to cook.

The mass boils, and it is left to cook for another couple of hours. It is important not to forget to stir occasionally. The finished dish is distributed into jars and rolled up.

From zucchini

Another vegetable that goes well with its counterparts in winter preparations is zucchini. Solyanka from it is a great solution for those who do not know where to attach a plentiful crop of this pumpkin and cucumber relative.

For this dish, you need to take for the number of zucchini in 3 kilos:

• 5 large sweet peppers;
• tomatoes, in the amount of one and a half kilograms;
• hot pepper - one;
• 2 garlic;
• sugar - 200 grams;
• salt - 60 grams;
• vegetable oil - 200 grams;
• vinegar - 60 grams.

All vegetables are pre-washed, if necessary, cleaned and, if required by size, cut into pieces. Having prepared, they are twisted through a meat grinder. Vinegar, seasonings and oil are added to the resulting mass. Move it to the pan and boil for a quarter of an hour.

Without sterilization

Sometimes such hodgepodges are prepared without sterilizing the jars. But they don't last long. In addition, it is strictly forbidden to cook dishes with meat in this way.

Rules and terms of storage of hodgepodge

All blanks are stored in dark, not warm places. Solyanka in jars are placed upside down and covered with something to prevent sunlight from falling on them.

Conclusion

Various preparations for the winter are made in the form of hodgepodges from a mixture of vegetables. To do this, take cabbage as a basis. But in some recipes they do without it - in particular, in a preparation with beans. Sometimes they even make a dish with pork. Cooking hodgepodge requires following the recipe exactly.

Solyanka for the winter is designed to extend the shelf life of cabbage and make cooking easier in the winter months. I just warmed up a salad for dinner or added it to the broth for almost instant cooking, borscht,.

Such blanks were definitely invented by very wise hostesses. After all, there are a lot of vegetables in the season, sometimes there is nowhere to put them, and then the prices for the same cabbage, carrots grow significantly - try it, buy everything! And so the harvest will not be lost, and there will always be a jar-assistant at hand.

I confess, I always close such preparations for borscht, hodgepodge according to various recipes. Firstly, I have nowhere to store stocks of vegetables and root crops, and secondly, they quickly deteriorate.

Well, it’s also important that in summer and autumn the days are longer, purely psychologically, you even want to work longer, do conservation, but in winter, running home from the cold after a hard day’s work, you don’t even have the strength to stand in the kitchen. And it happens - and never.

Here such preparations are saved, with the help of which in just 20 minutes you can cook a hearty soup or use the contents of the jar as a salad. Comfortable? How else, see for yourself!

On cold winter days, the body simply requires a hearty, high-calorie meal. And you don’t always want to cook it for all household chores, work, and minor problems. Such preservation is simply indispensable when you need to quickly but thoroughly feed the whole family, as it contains the entire set of vegetables, seasonings, ingredients for cabbage soup or hodgepodge.

It is enough to add a twist to a pre-cooked broth or even boiling water, add potatoes or meat products if necessary - and the soup is ready in record time. And sometimes the contents of such a jar with us “does not live up” even to the pan, being eaten instead of a salad, because it really is, well, very tasty!

Ingredients:

• White cabbage - 2 kg
• Tomatoes - 1 kg
• Onion - 1 kg
• Carrots - 1 kg
• Bulgarian pepper - 0.5 kg
• Salt - 70 g
• Sugar - 30 g
• Sweet pea pepper - 10-15 pcs.
• Bay leaf - 5-6 pcs.
• Vegetable oil - 200 ml

For such a twist, I strongly recommend taking winter varieties of cabbage, as it is dense, juicy, and keeps its shape well. But an early vegetable can meanly soften into an unappetizing porridge right during the cooking process or already during storage.

So, in order to prepare such a tasty and in every sense useful preparation, all vegetables should be washed with clean running water, root crops should be cleaned of unnecessary peel.

1. Onions, carrots need to be chopped into strips. It’s easier and easier for me to do this with a food processor on the shredder and grater function. If there is no such miracle in the kitchen, we arm ourselves with a sharp knife in the old fashioned way and slowly cut all the vegetables into thin strips. Yes, it’s long, dreary, but we’re thinking about how we quickly use this blank for express soup in winter. We calm down this thought and stubbornly cut further ...

2. Put a large pot on the stove, unload the prepared vegetables, half a glass of water, oil and a little salt, turn on the heat, simmer for 10 minutes, remembering to stir.

3. While the first batch of food is boiling, chop the tomatoes with a blender. For an ideal winter hodgepodge, they should be ripe, juicy, fleshy, sweet - what you put in is what you get, so it’s better to put aside rotten, unripe fruits.

4. Add the resulting tomato mass to the salad, leave to stew for another 10 minutes after boiling over low heat.

5. In the meantime, you can do shredding cabbage, sweet peppers.

6. Add spices, sugar, mix again, bring to a boil, and then reduce the fire to maintain the temperature, that is, so that it gurgles, but does not burn.

7. Simmer under the lid until all products are ready, stirring every couple of minutes. The fresher the products, the faster the process will go (about 30-40 minutes on average). If during cooking you see that the liquid has all boiled away, and the salad is ready to boil to the bottom - feel free to add a couple of tablespoons, maybe half a glass of water.

8. When all the ingredients are ready, you can lay out the mixture in sterile jars, roll up with clean lids. And how every housewife knows how to clean them, this is a separate and rather extensive topic.

9. Wrap the jars upside down, leave to cool on their own.

10. If you are afraid that preservation may deteriorate in a warm room - you can add 40-50 ml of vinegar at 9% concentration at the end of cooking, then nothing will hurt the twist!

Mushroom hodgepodge with cabbage and tomatoes

This recipe is dedicated to true connoisseurs of mushrooms, this product, unsurpassed in taste and aroma. From them you can cook such a variety of snacks, salads, first, second courses - just incredible! Although the mushroom season is short, people have come up with different ways to preserve this valuable ingredient, salting, pickling, freezing mushrooms “for later”.

In our family, harvesting for the winter with vegetables is very much appreciated. We use it as a main dish, salad and appetizer, sometimes as an addition to first courses. Here is such a universal soldier of the culinary front!

Products:

• Cabbage - 1 kg
• Boiled mushrooms - 350 g
• Onion - 350 g
• Carrots - 350 g
• Tomato sauce - 170 ml
• Unrefined sunflower oil - 170 ml
• Salt - 2 tbsp.
• Sugar - ¼ tbsp.
• Vinegar 9% - 30 ml
• Bay leaf - 6 pcs.
• Allspice sweet peas - 6-8 pcs.

1. Peel the vegetables, cut the onion into small cubes. And in order not to cry, it is worth moistening the knife in cool water and trying not to touch the area near the “nose” of the root crop. Although you can use more extravagant methods to protect your eyes from essential oils - a snorkeling mask or a fan.

2. Fry it on a part of vegetable oil, send it to the pan of the proper volume (in which all the ingredients will fit).

3. In the second run, grate the carrot, also fry, add to the onion.

4. Send finely chopped cabbage there in a convenient way - with an old-fashioned knife or a shredding board, a food processor. If the product is too hard, and many varieties of winter cabbage sin this way. It must be poured with boiling water for 15-20 minutes, and then drained so that the fibers in the salad are tender and do not crunch on the teeth.

5. Pour cabbage into the pan, simmer for 40 minutes over low heat, not forgetting to stir occasionally.

6. Then add boiled mushrooms, salt, sugar, sauce (if you pour it in first, the salad will take a very long time to cook because of the acid), mix.

7. Cook for another 30 minutes, at the end add bay leaf, pepper.

8. After another 10 minutes - vinegar, simmer for 10 minutes and you can roll up.

9. When laying out in sterile jars, the pot with a snack should be kept on low heat, maintaining a slow boil. Place jars on lids, wrap.

10. It is better to store the workpiece in a dark, cool place, and use it at your discretion. Such conservation, in truth, does not happen much, it is instantly taken apart on plates, both in a narrow family circle and at noisy gatherings

Preparation with cabbage and tomatoes

Another recipe for a traditional winter hodgepodge, in which there is nothing superfluous, only our favorite vegetables with a minimum set of spices - juicy, fleshy tomatoes, the freshest crispy cabbage, ripe, better red and thick-walled peppers with young bright orange carrots. It even sounds appetizing, but how delicious it is!

So, in order to stock up for the winter with all the vitamins invested by nature in these products, you need to take the following proportions of the ingredients:

• Cabbage - 3 kg
• Tomatoes - 1-1.5 kg
• Carrots, onions, bell peppers - 0.5 kg each
• Vegetable oil - 200 ml
• Sugar - 0.5 tbsp.
• Salt - 3 tbsp.
• Bay leaf - 3-4 pcs.
• Peppercorns - 10-15 pcs.
• Vinegar 9% - 4 tablespoons

Cooking:

• Products must be thoroughly washed from dirt, debris, dust. Remove the skin from onions, carrots, ponytails, pepper seeds, tomato stalks.
• Carrots, onion grate coarsely. For such work, I have a smart harvester and a shredder attachment for a meat grinder. If there are no such devices, you will have to cut with a knife, this will definitely not make the salad worse.
• Cut the pepper into strips, chop the cabbage into uniform strips, not too thin (otherwise it may soften during the cooking process) and not thick. I also advise you to make sure that the length is about 3-5 cm, otherwise it will be inconvenient to eat.
• Tomatoes are also chopped into medium cubes or straws. The shape is not very important here, because the soft, tender pulp, when cooked, will turn into a natural salad dressing.
• Mix everything, add vegetable oil. In a container of sufficient volume, warm everything on the stove until it boils.
• Then add all the seasonings, mix, simmer, stirring gently. But it’s not worth it to wield too much with a spoon in a pan or basin. Our task is to preserve the original shape of the salad as much as possible (we don’t want to turn everything into an unintelligible mess?!).
• When the products are ready, add vinegar, let it boil for another 5-10 minutes, then transfer the mass to sterile jars.
• Screw on the jars, turn over the lids. It is better to cool the preservation slowly, wrapping it immediately after rolling it up - so even if some vegetables “did not reach” readiness, they will acquire the desired degree of cooking in the heat.
• I really like this preparation as a dressing for cabbage soup, borscht or hodgepodge, but it can be eaten as a separate dish. Even just with bread it is delicious, and if you add meat ...

Solyanka with cabbage and fresh cucumbers for the winter

This recipe is remembered when we collect the remains of the harvest from the garden, all our favorite options have already been used, and the vegetables need to be applied - do not throw them away? So much tried, sowed, planted, weeded, watered, how to throw?

And this dressing uses different vegetables, root crops, but the result surprises with juiciness, rich taste. Who would have thought that a hodgepodge with cucumbers would be so interesting! Try it, this way of spinning for the winter is definitely worthy of respect, attention and enthusiastic gasps of tasters!

Products:

• Fresh cabbage - 1.5 kg
• Onion - 1 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Tomato paste - 3 tbsp. or tomatoes - 1 kg
• Cucumbers - 700 g
• Sugar - 1 tbsp.
• Salt - 2 tbsp.
• Sunflower oil - 200 ml
• Bay leaf - 3-4 pcs.
• Black pepper and allspice peas - 2-3 pcs.
• Vinegar 9% - 3 tablespoons

Cooking:

• Sort vegetables, using only high-quality ones, without rotten, sluggish ones. Although the advantage of this particular spin is that you can even use a bursting head of cabbage, unripe tomatoes, that is, what is available (but, of course, of normal quality).
• Clean everything, remove seeds, stalks, areas of dubious quality (eaten by pests, etc.).
• Chop everything into strips, you can grate the carrots if it’s more convenient for you.
• Heat vegetable oil in a deep frying pan, fry onion and carrots on it until a moderate color change.
• Put vegetables (except cucumbers), fry in a large saucepan, add a glass of water and simmer for 5-10 minutes after boiling, occasionally stirring the mass gently, trying not to break the slices of food.
• Add oil, all spices, simmer under a tightly closed lid for another 15 minutes, so that all the tastes and aromas of our vegetables mix together into a single whole.
• Pour cucumbers to the salad, mix and simmer until they change their color from bright green to light green - this is a sign of their readiness. As a rule, the process takes 10-15 minutes.
• Only after that, you can safely pour vinegar into the workpiece, because its acid does not allow the products to boil, so if you add it first, cooking can be delayed - and we value our time!
• Stir and cook for another 3-4 minutes.
• Arrange the mass in pre-washed, sterilized jars in a convenient way. Personally, it’s more convenient for me to steam them on a large baking sheet in the oven until moisture evaporates from the bottom and walls of the containers, it’s so convenient to clean a large number of cans at once.
• Close the preservation with clean lids, place in a pan with a cloth-lined bottom, pour water up to the shoulders (remember that the water should be used warm, because the salad is hot, the glass may burst from the temperature contrast).
• Sterilize 10 minutes after the first bubbles appear, reducing the heat to a minimum - just to maintain a boil.
• When sterilizing, I advise you to make sure that water is not poured into jars, because we are preparing a salad, not a soup.
• Roll up the jars, turn over and put in heat until it cools naturally, and then transfer to a cool corner.

How to cook a hodgepodge with tomato paste and mushrooms

When our favorite tomatoes are not at hand, and the dish simply requires their sweet and sour taste, their derivatives come to the rescue. Pasta can be considered the most effective of them, because it is a concentrate of tomato juice, in each spoonful of the product there are up to 5-10 tomatoes!

With such a paste, you can even cook twists, the same hodgepodge for the winter. Of the pluses, I can name a small expense, for example, only 1 tablespoon of the finished sauce can replace up to 300-400 g of fresh tomatoes. Seriously, right?

• Mushrooms - 2 kg
• Carrots - 2 kg
• Bulgarian pepper - 1 kg
• Tomato paste - 2 tbsp.
• Vegetable oil - 0.5 l
• Vinegar - 100 ml
• Salt - 8-10 tsp
• Ground black pepper - to taste.

Cooking:

• As you can see, there is no cabbage in this recipe, but a lot of nutritious mushrooms, so the dish gets a rich mushroom flavor without unnecessary notes.
• Mushrooms should be thoroughly rinsed under running water, remove the skin from the caps, remove debris, cut off the tips of the legs.
• Then the fragrant gift of the forest should be cut into cubes, boiled in water with a small amount of salt for 30-40 minutes, drained.
• Peel the carrots, boil in a separate container until half cooked, only then cut into cubes.
• Pepper after removing the seeds, cut the stalks into strips.
• Peel the onion, chop in half rings, fry with pepper until a beautiful ruddy color and softness.
• Combine all components, add a couple of tablespoons of water for more active stewing, cook for 50-60 minutes.
• At the very end of cooking, add vinegar.
• Arrange the fragrant mass in washed jars (make sure that no one steals the salad from under the hands, because it has long teased the family with its breathtaking aroma!).
• Sterilize for 45 minutes, roll up with boiled lids.
• Store in a cool, shady place for no more than 12 months, although in our country the twist rarely “survives” at least until spring, being eaten one of the first!

Solyanka for the winter is not a soup familiar to many, but rather a salad, side dish or dressing for the first course. But this makes it no less tasty, everyone who has tried this recipe invariably uses it every year. Try it, this is really a successful culinary invention!