With what mushrooms do a hodgepodge for the winter. Simple mushroom hodgepodge "Hurrah!"

Autumn is a hot time for many housewives to harvest vegetables for future use. Everyone knows what pleasure you get on a cold winter day, opening a jar of canned vegetables and inhaling the aromas of summer. It is twice as pleasant if all the vegetables are grown in your own garden, and the mushrooms are picked in the forest with your own hands.

Solyanka has been known for a long time, its recipes can be found in ancient cookbooks. Both cabbage and mushrooms are excellently combined in taste, moreover, this dish can be used both as a side dish and as cold appetizer, and for the preparation of first courses. Today we will introduce you to some of the most beloved recipes for this delicious dish, and you will be able to choose the most suitable for yourself.

Mushroom hodgepodge with cabbage - the best recipes for the winter

Many hostesses like to cook mushroom hodgepodge for the winter. After all, it is very tasty and hearty meal. which will decorate any table. The main ingredients of the workpiece are fresh vegetables and mushrooms. And to add spice and spiciness, you can add herbs, spices or spices.

Prescription without sterilization

This is the simplest and easy recipe this wonderful dish, which will help you out with the sudden arrival of guests or just when you want to pamper your family with something delicious.

For the manufacture of spicy hodgepodge, cabbage is taken twice as much as mushrooms.

Ingredients:

• 3 kg of cabbage
• 1.5 kg of mushrooms,
• 0.5 kg of onions and tomatoes,
• Salt and sugar to taste
• Vegetable oil - 200 gr.,
• Table vinegar - 40 gr.

Cooking:

1. Peel the prepared mushrooms and boil them until fully prepared,
2. Then fold into a sieve or colander and cool slightly.
3. Dip the tomatoes in hot water for 2-3 minutes, and then remove, peel the peel and crumble into small pieces.
4. Cut the onion into thin half rings, and the cabbage into cubes or thick straws.
5. Take a capacious cauldron with thick walls, place all the vegetables in it and simmer for an hour. After the time has elapsed, add the mushrooms, all the spices, vinegar and simmer for another 20 minutes.
6. Prepare sterilized jars, try the hodgepodge, and if you like it spicier and sour, then pour another teaspoon of vinegar (you can use wine) into each jar and arrange the hodgepodge in the vessels.

Completely cooled canned food can be removed in cool place for storage.

Very tasty mushroom hodgepodge is obtained with cabbage and fresh mushrooms. It is not difficult to prepare it.You will need a traditional set of vegetables: cabbage, carrots, tomatoes and onions. Honey mushrooms are desirable to take large ones, so the hodgepodge will turn out juicier.

The amount of vegetables and mushrooms is calculated for 3 jars with a capacity of 0.5 liters.

Ingredients:

• Fresh mushrooms - 1200 kg.,
• Onion red and white (peeled) - only 600 gr.,
• Peeled carrots - 600 gr.,
• Cabbage - 600 gr.,
• Tomatoes - 600 gr.,
• Sunflower oil (odorless) 250 gr.,
• Salt 1 tsp with a slide
• 1/4 tsp citric acid

Cooking:

1. Chop the cabbage into strips and put in a deep container. Pour citric acid, mash and leave for 2 hours.
2. In the meantime, wash mushrooms thoroughly and boil for 30 minutes.
   Drain the mushrooms in a colander to drain all the water. And then scroll through the meat grinder.
3. Peel carrots and onions.
   Then cut the onion into cubes, grate the carrots on coarse grater.
4. Cut the tomatoes in half, remove the stalks.
   Then cut into cubes.
5. Pour sunflower oil into a saucepan with a thick bottom and heat. Add chopped onion and sauté for 3 minutes.
   
6. Then add carrots, mix and saute for another 3 minutes.
   
7. Then put the cabbage into the pan, mix again. Simmer for 5 minutes.
   
8. Then add chopped tomatoes, salt, stir and simmer for 1 hour.
   
9. After this time, lay out the mushrooms and simmer for another 30 minutes.
   
10. Arrange hot mushroom hodgepodge in sterilized jars.
    

Screw on the lids and remove to cool under the blanket.

Mushroom hodgepodge without cabbage

If you do not like cabbage or want to try something completely new and unusual, then cook a hodgepodge without cabbage, only from mushrooms. It will pleasantly surprise you with its delicate and spicy taste.

Mushrooms or porcini mushrooms are best suited for this recipe.

To prepare this dish, you need to choose fresh tomatoes and mushrooms:

• 1 kg of tomatoes
• 0.5 kg boiled mushrooms,
• 1 large head Luke,
• Spices: salt and black peppercorns - to taste,
• Bay leaf - if desired.

We clean and wash the mushrooms, and then cut into very thin slices and cook for 10 minutes. Simultaneously fry the onion until golden brown.

My tomatoes, peel them, and pass through a meat grinder. Throw mushrooms in a colander and mix with fried onions.

Now we put all the vegetables in one bowl with thick walls and put on the most slow fire for half an hour. Then add spices and simmer again for 5 minutes.

If you like hodgepodge spicier, then add black or red pepper on the tip of a knife to each jar and mix.

We lay out the finished hodgepodge in sterilized jars and roll up metal lids.

In the season of harvesting vegetables, when they are of good quality and cheap, it makes sense to prepare them for the winter. The recipe for hodgepodge with cabbage, mushrooms and pepper is very simple, but the taste is original. Harvesting is convenient because it does not take much time from the hostess.

To prepare this dish you need to take:

• Cabbage and peppers in different proportions of 1 kg,
• Mushrooms - 2 kg,
• Fresh tomatoes - 2 kg,
• Onions - 0.5 kg and the same amount of carrots.

To prepare the dish, you will also need salt to taste, table vinegar - 100 g, black peppercorns and Bay leaf and also if you like hot peppers then take one pod.

Cooking:

1. Boiled mushrooms cut into thin strips.
2. Washed and peeled tomatoes also cut into strips.
3. Chop all other vegetables or cut into strips.
4. Put the prepared fruits in large saucepan, if instead of tomatoes you want to use tomato paste, then add to vegetable mix and her.
5. Salt and pepper the vegetable mass and simmer for 40 minutes.
6. After that, add vinegar and hot pepper, simmer for another 5 minutes.

Spread the finished hodgepodge in pre-prepared jars, cool and put in a cool place.

With champignons

If you did not have time or failed to dial forest mushrooms, do not be discouraged - you can cook a hodgepodge with champignons bought in a store.

Ingredients:

For 1 kg of fresh cabbage, you will need:

• 0.5 kg. mushrooms
• 300 gr. pepper
• One head of onion and carrot,
• A little vegetable oil for frying,
• 3 tbsp tomato paste
• Salt and spices to taste.

Cooking:

1. Clean the cabbage from dirty leaves and cut into small cubes. Then put the cooked cabbage in a cauldron or duck bowl, add vegetable oil and half a glass of water. Simmer for an hour until done.
2. Cut the onion into thin half rings, and chop the carrots on a coarse grater. Mushrooms cut into thin slices.
3. Saute onions and carrots in a pan, then add mushrooms there and simmer for a quarter of an hour, then add tomato paste and spices.
4. 10 minutes before the cabbage is ready, mix all the vegetables in a cauldron and simmer. Do not forget to salt and if you like spicy, then add a tablespoon of vinegar.

Ready-made caviar can be eaten immediately hot, served as a cold appetizer, or rolled up in jars and left for the winter.

A delicious hodgepodge can be prepared not only from fresh mushrooms, but also from frozen ones. Therefore, if you don’t have time now, boil and freeze the mushrooms, and in the winter cook this delicious dish and pamper your family. Just one tip: cook more at once, because this dish is eaten very quickly.

You will need:

• 1.5 kg of boiled mushrooms (you can take different ones that you have available),
• 1.5 kg fresh cabbage,
• 0.5 kg onion and carrots
• 250 ml tomato paste or sauce
• 2 tbsp heaping sugar,
• 2 tbsp salt without a slide,
• 70 gr. table vinegar (9%),
• 250 ml vegetable oil.
• Allspice - 4 peas
• 2 bay leaves

Cooking:

1. Wash the mushrooms thoroughly and boil in salted water for 20 minutes. Then we recline in a colander and let the excess water drain.
2. Finely chop cabbage and onion. We rub the carrots on a coarse grater or finely chop into strips.
3. Fry the cabbage for several minutes in a deep cauldron, then cover with a lid and leave to simmer over low heat.
4. Meanwhile about fry carrots with onions and add to the cauldron with cabbage.
5. We cut the boiled mushrooms into cubes and also send them to the cauldron. Add tomato paste, spices, bay leaf, salt, sugar. Stir and leave to simmer over low heat for an hour.
6. At the very end of cooking, add vinegar.

Immediately hot, lay out in sterilized jars, roll up the lids, wrap with a blanket and let cool completely.

If you doubt the possibility of safe storage of canned food, then sterilize jars with hodgepodge in large saucepan for 30 minutes, and only then roll up the lids.

Is it true, experienced housewives It is believed that if you take well-cooked mushrooms, then the hodgepodge is perfectly stored for a year, unless you eat it before.

Solyanka with mushrooms for the winter you will lick your fingers - video

Making home canned food requires special knowledge that experienced housewives have and are willing to share with us:

• One of the ingredients of hodgepodge are mushrooms. For this dish, they must be thoroughly washed, and then boiled in salted water until fully cooked, and only then they can be used for hodgepodge. The mushrooms are ready when they have settled to the bottom.
• The most delicious, truly delicious hodgepodge is obtained from porcini mushrooms or boletus. But some answer that it is best to take chanterelles or mushrooms for this dish, however, even if you put different mushrooms that you were able to collect, then the taste will not deteriorate at all.
• Cabbage is better to choose those varieties that can be stored for a long time. Carefully remove spoiled leaves, otherwise the jars may "explode".
• One of the ingredients of saltwort is ripe tomatoes. The peel of the tomato can not be removed. But if the recipe involves such a procedure, then it is easier to do this if you hold the tomatoes for several minutes in boiling water.
• All canned food containing mushrooms is stored for no more than one year. Although usually they are so tasty that they do not stand idle for this period in the pantry.

Conclusion

Homemade preparations allow not only to diversify the menu and get maximum benefit from vegetable dishes, but also significantly affect the budget savings. And besides, what hostess does not want to boast of her culinary success in front of loved ones and loved ones.

Do not be lazy, cook delicious homemade meals and always with a smile and good mood feed your household. Their joy will make up for all the time spent on their preparation.

Successful preparations and Bon appetit!

Solyanka from cabbage with mushrooms is not related to the traditional Russian hot brew. More similar to vegetable stew, she stews in minimum quantity liquids with onions, carrots and tomato paste, until it turns into a distinctive, tasty, fragrant dish, which in winter time served as a simple but satisfying side dish.

Mushroom hodgepodge with cabbage - one of the most popular winter dishes. For many housewives, the low cost of the products used and the ease of their preparation are especially valuable: you just need to chop the mushrooms and onions, chop the cabbage, grate the carrots and stew everything with tomato paste for half an hour over low heat.

1. The recipe for a delicious hodgepodge with mushrooms and cabbage requires properly prepared ingredients. Cabbage should be cleaned of hard leaves, remove the stalk and finely chop. Careless shredding will make the dish sloppy.
2. Any mushrooms are suitable for hodgepodge, but from the forest - the dish is tastier.
3. Using in hodgepodge fresh mushrooms, you should take into account their insipid taste and acidify the dish with lemon juice.

The recipe for hodgepodge with mushrooms from fresh cabbage will arouse interest among a wide range of people. Vegetarians and fans healthy eating appreciate useful composition and dietary qualities of stew vegetable dish, and the housewives, seeking to feed their families cheaply and nutritiously, - the simplicity of cooking, in which the most difficult is cutting vegetables.

Ingredients:

• champignons - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 250 ml;
• tomato paste - 60 g;
• bay leaf - 1 pc.;
• oil - 80 ml;
• parsley - 30 g;
• black peppercorns - 4 pcs.

Cooking

1. Saute cabbage, onions and carrots for 10 minutes.
2. Add mushrooms, pasta, water, spices and simmer for 30 minutes.
3. Before serving, a hodgepodge of fresh cabbage with mushrooms is sprinkled with herbs.

Cabbage solyanka with mushrooms and potatoes

Cabbage hodgepodge with mushrooms - a dish whose nutritional value can be adjusted various additives. In this case, it is preferable to use potatoes as the latter. It goes well with vegetables and adds satiety and density to the dish. However, potatoes boil quickly, so they are fried in a pan before stewing.

Ingredients:

• cabbage - 400 g;
• potatoes - 6 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• mushrooms - 300 g;
• oil - 120 ml;
• boiling water - 250 ml;
• tomato paste - 70 g;
• black peppercorns - 6 pcs.

Cooking

1. Fry potatoes.
2. Add onions, carrots, mushrooms, spices and simmer for 10 minutes.
3. Enter cabbage, water, pasta and simmer for 20 minutes.

Cooking a hodgepodge with cabbage and mushrooms is not limited to using vegetables alone. So, meat-eaters can diversify the dish with their favorite products. Pork is often added to the hodgepodge. This type of meat makes the dish richer, juicier, fatter and more convenient, since the pork is cooked at the same time as the vegetables.

Ingredients:

• cabbage - 600 g;
• champignons - 200 g;
• pork - 350 g;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• oil - 80 ml;
• water - 100 ml;
• tomato sauce - 40 g.

Cooking

1. Mushrooms, carrots and onions.
2. Separately fry the meat.
3. Add cabbage, tomatoes, garlic and simmer for 5 minutes.
4. Combine all ingredients, pour in water and sauce.
5. Cabbage hodgepodge with mushrooms and meat is cooked for 30 minutes.

Solyanka with salted mushrooms and cabbage - recipe

Those who want to diversify cooking mushroom hodgepodge with cabbage new elements can use salted mushrooms. The latter will not only add freshness, crunchiness and a pleasant salty taste to the dish, but will also remind you of Russians. culinary traditions, when the mushrooms were taken out of the tub, washed, fried with vegetables and cabbage, and stewed for a long time.

Ingredients:

• salted white mushrooms - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato paste - 40 g;
• sugar - 10 g;
• water - 120 ml.

Cooking

1. Rinse mushrooms and fry together with onions and carrots for 5 minutes.
2. Add cabbage, pasta, water and seasonings.
3. Cabbage hodgepodge with salted mushrooms languishes for 45 minutes.

Solyanka with dried mushrooms and cabbage - recipe

especially delicious hodgepodge with mushrooms and cabbage is obtained from dried mushrooms. Thanks to this method of storage, mushrooms contain all the necessary vitamins, preserve natural taste and concentrate the flavor that is transferred to the broth during cooking. For cooking, mushrooms are soaked, boiled, the broth is filtered and used in a dish.

Ingredients:

• head of cabbage - ¼ pcs.;
• white mushrooms - 70 g;
• water - 500 ml;
• salt - 10 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato - 1 pc.;
• oil - 80 ml;
• bay leaf - 2 pcs.

Cooking

1. Mushrooms soaked for 30 minutes, boil. Strain the decoction.
2. Saute onions, carrots and mushrooms.
3. Add cabbage, spices, tomato, broth.
4. Mushroom hodgepodge at home is stewed for 20 minutes.

Solyanka with mushrooms and sauerkraut - recipe

Pickled cabbage hodgepodge with mushrooms - traditional Russian dish. From time immemorial, sauerkraut has been revered for its sour taste, which gives spice to dishes, and rich vitamin composition beneficial effect on the body. True, the sauerkraut technology makes the cabbage tougher, but this is easy to fix by putting it out in water for 15 minutes.

Ingredients:

• sauerkraut - 2 kg;
• water - 1.2 l;
• oil - 80 ml;
• vinegar - 40 ml;
• sugar - 10 g;
• tomato paste - 100 g;
• boiled butternuts - 800 g;
• onions - 2 pcs.;
• pickled cucumber - 3 pcs.

Cooking

1. Add 200 ml of water, oil, vinegar to the cabbage and simmer for 15 minutes.
2. Put cucumbers, mushrooms, onions, pasta, sugar and remove from heat after 20 minutes.

Solyanka with mushrooms and cabbage in the oven - the most useful option cooking. Today, modern cooking offers not only gentle heat treatment, but recipes with new ingredients. So, with cauliflower, the dish will get fresh taste and appetizing appearance, because it does not lose shape even with prolonged languishing in the oven.

Ingredients:

• cauliflower - 450 g;
• champignons - 250 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• oil - 80 ml;
• water - 1.2 l;
• sour cream - 60 g;
• tomatoes - 2 pcs.

Cooking

1. Boil the cauliflower for 5 minutes.
2. Saute mushrooms, onions and carrots.
3. Combine all components, add tomatoes, sour cream and 200 ml of water.
4. Cabbage hodgepodge with mushrooms is stewed in the oven at 200 degrees for 20 minutes.

Solyanka soup with mushrooms and cabbage - recipe

Solyanka soup with cabbage and mushrooms is the perfect hot dish for the cold season. Often, for satiety, the dish is diversified meat products, But this recipe not from this number. The use of fresh and dried mushrooms in it allows you to achieve richness and nutrition, and fresh and sour cabbage - a classic sour taste.

Ingredients:

• dried porcini mushrooms - 70 g;
• champignons - 350 g;
• sauerkraut - 250 g;
• fresh cabbage - 350 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• tomato sauce - 180 g;
• water - 3.5 liters.

Cooking

1. Boil dried mushrooms.
2. Strain the broth, chop the mushrooms.
3. Fry onions, carrots, fresh mushrooms, sauerkraut.
4. Add sauce, fresh cabbage and simmer for 20 minutes.
5. Combine with broth and boil for 10 minutes.

Solyanka from cabbage with mushrooms in a slow cooker

Mushroom hodgepodge with cabbage in a slow cooker is one of the preferred options. As always, a modern gadget saves cooking time and does an excellent job of stewing, saving housewives from the hassle. In the process of cooking, you need to darken the mushrooms, onions and carrots on the "Frying" and, having added the remaining components, complete the process in the "Stew" mode.

Ingredients:

• oyster mushrooms - 450 g;
• cabbage - 650 g;
• oil - 80 ml;
• ketchup - 60 g;
• water - 50 ml;
• pickled cucumber - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• sugar - 20 g.

Cooking

1. Sweat onions, carrots and mushrooms in the “Frying” for 15 minutes.
2. Add the rest of the ingredients and cook in "Stew". Mushroom hodgepodge with cabbage at home will be ready in 30 minutes.

Vegetable hodgepodge with mushrooms and cabbage has various cooking techniques. Those wishing to receive delicious product and save time can stock up on hodgepodge for future use. All that is required is to use the classic recipe, increasing the stewing time to 45 minutes, add a preservative and sterilize the workpiece for better storage.

Ingredients:

• cabbage - 2.5 kg;
• boiled chanterelles - 800 g;
• carrots - 400 g;
• onion - 400 g;
• tomato sauce - 200 ml;
• bay leaf - 3 pcs.;
• oil - 60 ml;
• vinegar - 20 ml.

Cooking

1. Fry onions, carrots and cabbage for 10 minutes.
2. Add mushrooms, laurel, sauce and simmer for 45 minutes.
3. Pour in the vinegar, arrange in jars and sterilize for 15 minutes.

One of the most popular blanks, which housewives make for the future - a hodgepodge with cabbage and mushrooms for the winter. It can be submitted as independent dish or as a side dish - just heat it up. It is also used for cooking first courses.

Cooking features

The preparation of any snack has its own subtleties, and a hodgepodge with cabbage and mushrooms is no exception.

• One of the main ingredients of hodgepodge is tomatoes. Remove the skin from them before cooking. It will be easier to do this if they are poured over with boiling water or even dipped in boiling water for a couple of minutes. However, tomatoes can often be replaced with tomato paste, where they are found in concentrated form. In this case, you must select the appropriate recipe.
• Cabbage for hodgepodge is better to choose from those varieties that are intended for long storage. It is preferable to chop it medium-sized. If careless, the dish will come out unappetizing.
• Mushrooms for making hodgepodge must go through all the necessary processing: they need to be sorted out, cleaned of debris, washed, and, if necessary, soaked in acidified or salted water. After they need to be boiled, removing the foam until they sink to the bottom. It remains to throw in a colander, rinse, wait until the water drains. Only after that the mushrooms are ready to get into the hodgepodge.
• Any mushrooms are suitable for hodgepodge, but porcini, boletus and boletus are the most delicious.
• If you darken cabbage with mushrooms longer, the hodgepodge will acquire a special taste, but will become less useful.

Keep homemade hodgepodge in winter you can room temperature provided that it is laid out in sterilized jars, and the recipe and cooking technology are exactly 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, cut, boil until tender, remove with a slotted spoon and cool.
• Dip the tomatoes in boiling water for 3 minutes, transfer them to cold water, remove the skin. Cut into small pieces of arbitrary shape.
• Cut the onions into half rings.
• Remove from the head large leaves, remove the stalk, chop the cabbage.
• Heat oil in a cauldron, put cabbage, onions, tomatoes in it. Simmer for 50 minutes.
• Salt, add sugar, add mushrooms, pour in vinegar, mix and simmer for another 20 minutes.
• Divide among prepared jars. If the tomatoes, in your opinion, are not too sour, you can pour a little table (9%) vinegar on the bottom of each jar - a teaspoon per liter jar.
• Having rolled up, turn over the banks. After cooling, remove the hodgepodge for winter storage.

This is the easiest recipe for hodgepodge, which is made from cabbage, mushrooms, onions and fresh tomatoes.

Classic recipe for hodgepodge with cabbage and mushrooms

• mushrooms - 1 kg;
• tomato paste (without salt) - 100 g;
• white cabbage - 2 kg;
• onion - 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. Put it in a thick-bottomed pan, on the bottom of which you need to pour an almost full glass of oil (leave a little for frying the onions). Mix a glass of water with two tablespoons of vinegar and pour into a pot of cabbage. Put pepper and cloves in there. Simmer 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.
• Put the mushrooms boiled until cooked and cut into small pieces.
• Fry onion sliced ​​in half rings in oil. Then, together with it, fry for 5 minutes and mushrooms.
• Transfer the mushrooms and onions to the pot with the cabbage. Simmer the hodgepodge for another 10 minutes, after which it can already be laid out in jars.
• Close the jars filled with hodgepodge with metal lids, let them cool at normal temperature, then put away for the winter.

To taste, this hodgepodge will be slightly sour than cooked according to previous recipe. In addition, it will have a specific, inherent in hodgepodge spicy aroma, which is given to her 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, peel all vegetables, remove the skin from the tomatoes.
• Cut the pre-boiled mushrooms into strips, tomatoes into thin semicircles, onions into half rings.
• Grate carrots for Korean salads.
• Finely chop the cabbage.
• Pour the oil into the 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 arrange in jars.
• After cooling, clogged jars should be stored in a pantry or cellar.

Mushroom hodgepodge with vegetables turns out beautiful and tasty. Thanks to great content different vegetables she is also very helpful.

Solyanka with cabbage, mushrooms and pepper

• 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 Bell pepper- 1 kg;
• bay leaf - 2 pcs.;
• allspice (peas) - 5 pcs.;
• salt - 60 g;
• table vinegar (9%) - 100 ml.

Cooking method:

• Cooked mushrooms (already boiled) cut into strips.
• Peel the tomatoes and turn through a meat grinder or dilute the tomato paste with water.
• Chop the rest of the vegetables into thin strips.
• Place the vegetables in a heavy bottomed pot if instead fresh tomatoes If you are using paste, then add it at this stage.
• Salt and simmer for 40 minutes.
• Add spices, pour in vinegar, simmer for another 5 minutes and arrange in jars. Close with metal lids, wait for cooling and put away for the winter.

According to this recipe, mushroom hodgepodge turns out to be quite spicy. It will appeal to those who like spicy dishes.

Cooking a hodgepodge with cabbage and mushrooms for the winter is a simple task. Meanwhile, this dish is universal and is liked by almost everyone.

The end of August and the beginning of September are marked by the process of food preparation and conservation. And one of the main processes often becomes the preparation of a hodgepodge with mushrooms for the winter. The range of ingredients that go for conservation is always extremely wide. Such vegetable and mushroom preservation becomes an indispensable snack, main dish or supplement in every family.

Cooks who do not have the skills to preserve vegetables or mushrooms for the winter will not find it very easy to prepare a hodgepodge.

This process has its own subtleties and nuances that are important to consider when preparing a dish:

• One of the central components of mushroom hodgepodge is tomatoes. Before harvesting, you must first remove the skin from them. In the usual way this is problematic, so you need to resort to tricks. Tomatoes should be placed in boiling water for a couple of minutes. But also some recipes call for tomato paste instead of vegetables.
• If cabbage is present in the recipe, then this ingredient should be selected for long-term preservation. It is necessary to grind this component in medium-large pieces.

• One of key points cooking hodgepodge is the preparation of the mushroom component. Any variety of mushrooms must be properly processed and soaked in liquid. After the raw material is boiled and dried.
• Almost all varieties of mushrooms are suitable for this conservation, but there are the most preferred ones. Boletus and boletus - the best choice for mushroom pickle.

Storage of the finished spin is possible even at room temperature. But only on the condition that heat treatment containers, as well as the procurement technology remained exactly observed.

Basic requirements for the main ingredients

Mushrooms are the best for cooking. Before preservation, they should be boiled and dried. If you take chanterelles, it should be borne in mind that only young mushrooms are suitable for harvesting. Butter mushrooms are also a good option, but these mushrooms require thorough cleaning and soaking in salt water.

Honey mushrooms, in turn, are miniature, so they do not require cutting. If milk mushrooms are used for the recipe, then it is important to soak this product well before cooking.

How to roll a hodgepodge with mushrooms at home

You can choose and stick to a strict classic recipe or boldly carry out conservation in unusual ways.

A variety of vegetable components allows you to experiment with an established recipe and introduce something new, improving taste qualities blanks.

Classic recipe with cabbage and mushrooms "Lick your fingers"

This recipe owes its popularity to its simplicity and great taste finished preservation. This classic way blanks, since it contains standard set components. Instead of a tomato, tomato paste is allowed.

What do you need:

• kilogram of mushrooms;
• 4 large tomatoes or 4 tablespoons of tomato paste;
• 2 kilograms of cabbage;
• 3 onions;
• 250 milliliters of vegetable oil;
• 40 milliliters of vinegar;
• lavrushka;
• 40 grams of refined sugar;
• 20 grams of salt.

Cooking scheme: first you need to prepare the mushrooms: cut into slices, boil, and then dry. With help convenient way Tomatoes should be peeled and cut into medium pieces. Also chop the onions. Cabbage can be chopped into thin strips by hand or with the help of improvised means.

Place cabbage, tomatoes and onion rings in a heated pan with oil. Simmer this mixture for about an hour. Then throw salt, refined sugar, add mushrooms. Mix the ingredients and pour the specified amount of vinegar. Continue simmering vegetables for another 20 minutes.

Then soft vegetables should be placed in sterile containers. And, as usual, turn over, wrap and wait for cooling. Hide after.

With the addition of carrots

Doing so amazing cooking can be with the addition of bright carrots. It will not only make preservation as useful as possible, but also give the hodgepodge an appetizing look and better taste. What is needed:

• large cabbage;
• 800 grams of mushrooms;
• 5 medium carrots;
• 2 onions;
• 500 milliliters of oil;
• 4 large spoons of tomato paste;
• vinegar;
• lavrushka;
• black allspice;
• a large spoonful of salt.

Instructions for preparation: you must first boil the mushroom product in salted water. Then it must be fried in a pan for 20 minutes. This is required in order for the residual liquid to evaporate from the fungi.

The cabbage is then finely chopped. In a separate cauldron, you need to stew the cabbage straw until soft - it should not be fried. When the mushrooms are fried, they should be removed, and the onion rings should be fried instead. After 10 minutes, add chopped carrots.

Stew all vegetables for half an hour. Cooled mushrooms and fried onions with carrots should be added to the cabbage. Next, throw in the tomato paste and seasonings. After waiting 20 minutes, you can add a little vinegar (about 15 milliliters). Wait another 5 minutes and start rolling the dish.

With tomato paste

You can cook a delicious hodgepodge with mushrooms with the addition of tomato paste, instead of the usual tomatoes. This component gives the preparation the best taste and incredible aroma. What is required for the recipe:

• 8 large champignons;
• large head of cabbage;
• 4 large spoons of tomato paste;
• 5 bulbs;
• 200 milliliters of oil;
• 30 milliliters of vinegar;
• ground pepper;
• a large spoonful of salt;
• 50 grams of refined sugar;
• carrot.

Cooking instructions: before chopping a cabbage head, you must perform a number of standard actions: rinse and dry the product. Next, you need to place the chopped ingredient in a deep frying container, pour oil, a little water and simmer for at least half an hour.

Stir gently so that the product does not turn into a solid porridge.

At this time, you need to do the preparation of onions and mushrooms. mushroom product boil in salted water for 15 minutes. Onion rings need to be sent for frying along with forest product. Wait another 15 minutes. After moving all the ingredients to the chopped cabbage and pour in the tomato paste. Simmer the mixture for another 10 minutes. Vinegar should be added almost at the very end of cooking. The finished delicacy can be laid out in sterile containers.

With bell pepper

If done mushroom preservation with the rich component composition, such a blank will be loved even by conservative connoisseurs of classic recipes.

IN this case sweet pepper will be responsible for the taste and impeccable aftertaste.

What is needed:

• 10 large champignons;
• kilogram of carrots;
• 6 bulbs;
• kilogram of cucumbers;
• large head of cabbage;
• 2 kilograms of tomatoes;
• 7 large spoons of refined sugar;
• 9 large spoons of salt;
• lavrushka;
• ground pepper.

Manufacturing process: To begin with, all components undergo a thorough preparation, which includes washing, cleaning and drying. Then onion rings are made, and the cabbage head is chopped. The carrot is also chopped, and the cucumber is cut into slices. Boiled mushroom raw materials should be cut into slices.

After all the ingredients, except for the cucumber, you will need to fry, gradually adding products. Wait about half an hour and add all the other ingredients. After 50 minutes, pour the specified amount of vinegar. Transfer the boiled dish to clean containers.

Vegetable hodgepodge with sauerkraut and pickles

pickled cucumbers and sour cabbage will add to this blank saturated and unusual taste. What to use:

• 5 large salted mushrooms;
• 4 bulbs;
• 500 grams of sauerkraut;
• a glass of vegetable oil;
• 2 large spoons tomato sauce;
• ground pepper;
• a spoonful of salt;
• dry basil;
• 4 garlic cloves.

Sequence of actions: the onion is sent for chopping or chopping. Then, together with cabbage, onion rings should be stewed in a deep container for 20 minutes. Then pour in the tomato paste, throw in the mushroom slices and season. Simmer the mixture for another 35 minutes. Then, when ready, throw in the garlic cloves, pour in the vinegar. Preservation is ready.

With green tomatoes

Unripe tomatoes are suitable for making hodgepodge according to this recipe. It is added to soups or becomes a separate snack. What to take:

• 5 bulbs;
• liter of tomato sauce;
• 0.5 liters of vegetable oil;
• 4 large spoons of salt;
• 2 large spoons of refined sugar;
• ground pepper.

Cooking scheme: grind the main set of components and mix thoroughly in a frying container. Then pour in the tomato paste, butter and other spices. Boil the vegetable mixture and simmer on low gas for an hour and a half. After the boiled snack, place in containers.

With coriander

Surprisingly refined and subtle aftertaste is obtained when added to preservation ground coriander. Component composition.

Hello, dear friends and guests of the site "I am a villager"!
Today I will share with you delicious and proven recipes for mushroom hodgepodge. Such preparations help out a lot when guests arrive, when there is no time to cook, and just took out a jar and enjoyed a delicious mushroom hodgepodge. canned food can be prepared delicious soup, stew and many others delicious meals You can even bake a cake.

The mushroom season is in full swing, the hostesses are in a hurry to stock up, a couple more weeks and the mushrooms can finish growing. Although the weather is unpredictable, it will rain and it will be warm, mushrooms will please us for a long time to come.
Mushroom hodgepodge is good to cook with porcini mushrooms, it turns out incomparably. If there is no such luxury, we take boletus and boletus.

Last year there was no such abundance of mushrooms, I made a hodgepodge from boiled, frozen ones. Delicious, didn't feel a difference. So, if you don’t have time now, boil and freeze the mushrooms, and when the time appears, prepare a hodgepodge for the winter.

Mushroom hodgepodge "Vkusnyatina"

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

Thinly chop cabbage and onions, you can pass through a grater in a food processor, three carrots on a coarse grater.

Roast everything for sunflower oil, add boiled mushrooms, salt, sugar, pasta, vegetable oil residue.

We put on a slow fire and simmer for 1.5 hours. Before the end of cooking, add vinegar.

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

Store in a dark cool place.

If you have doubts about storing a mushroom hodgepodge, then before you roll up the jars, sterilize them for 40 minutes in boiling water and then roll them up iron lids. I skip this moment, because I take boiled mushrooms, and while it is stewed, all microbes disappear.

Simple mushroom hodgepodge "Hurrah!"

Solyanka turns out very tasty, it is prepared easily and simply.

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

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

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

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

Store in a cool dark place.

All preservation, in which mushrooms are present, is stored for no more than a year. Do not risk your health, cook next season fresh hodgepodges with mushrooms. I advise you to cook as much as you can eat before the summer.

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

The site "I'm a villager" wishes you bon appetit and good mood!

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And do you cook hodgepodges with mushrooms for the winter? Please write in your comments, share your experience.

I suggest you watch a video recipe for cooking delicious mushroom salad- saltworts.