Cabbage hodgepodge with mushrooms cook recipes. We prepare a hodgepodge for the winter in an oriental way

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 a stewed vegetable dish, and the housewives, who are trying to feed their families cheaply and nutritiously, - the simplicity of cooking, in which cutting vegetables is the most difficult.

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 y.

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 revered for the sour taste that gives spice to the dishes, and the 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 sauerkraut- 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 you need is to use classic recipe, increasing the quenching 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.

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 perfectly combine in taste, moreover, this dish can be used as a side dish, as a cold appetizer, and for cooking 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 into a saucepan with a thick bottom sunflower oil and heat up. Add chopped onion and sauté for 3 minutes.
   
6. Then add carrots, mix and sauté 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 with 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.

Arrange 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 mushrooms, and cook this in winter tasty 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. Grate 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!

Under the name mushroom hodgepodge with cabbage, many people mean harvesting for the winter. But this is a completely different recipe - this is mushroom soup. And not a simple one, but a prefabricated one, consisting of several types of mushrooms, if it is a mushroom hodgepodge. And from several types of meat or sausage, if it is meat hodgepodge.

In the traditional meat hodgepodge usually use pickled cucumbers. And today, in addition to several types of mushrooms in a hodgepodge, we will use two types of cabbage, fresh and sauerkraut. Just in mushroom soup cucumbers are somehow considered inappropriate, but mushrooms coexist very well with cabbage. Solyanka with it turns out very tasty and satisfying.

See if you like these recipes:

Let's see what products we need for the mushroom hodgepodge recipe with cabbage. I will tell you everything and show you in detail how mushroom hodgepodge with cabbage is cooked. So let's go...

Recipe for mushroom hodgepodge with cabbage

Products used for hodgepodge:

• white dried mushrooms- 50 gr.,
• white pickled mushrooms - 0.5 l. jar,
• white frozen mushrooms - 200 gr.,
• fresh cabbage - 300 gr.,
• sauerkraut - 250 gr.,
• onion - 1 pc.,
• carrots (large) - 1 pc.,
• vegetable oil (for frying) - 3 tbsp. l.,
• bay leaf - 2 pcs.,
• black peppercorns - 5 pcs.,
• fresh herbs (dried),
• salt, ground pepper - to taste,
• lemon.

Preparation of mushroom hodgepodge with cabbage:

Today I cook hodgepodge from some white mushrooms. This year turned out to be a mushroom one, so we can afford such a luxury. But in general, any mushrooms that you have available are suitable for a hodgepodge and nothing that is different. The taste of hodgepodge will not be worse, do not worry, feel free to cook from what you have, it will still be delicious.

First of all, as always, let's prepare all the products that we need. Peel fresh cabbage from dirty and green leaves, peel onions, carrots.

Put dry mushrooms in a saucepan, pour water (1.5-2 liters), boil, reduce heat, add bay leaf, pepper, salt a little, cook for half an hour.

While the dried mushrooms are cooking, we need to stew the vegetables. Warm up in a frying pan vegetable oil, throw chopped onion there, fry for 2-3 minutes, then diced carrots, fry for another 2-3 minutes.

Then, to everything already in the pan, add fresh cabbage and over medium heat, simmer for another 15 minutes.

Now We are taking a broth with boiled dried mushrooms. We filter it into another pan, put it back on the stove, put fresh mushrooms and boil for 10 minutes. Dried cooled mushrooms need to be cut.

Now we take a large dish for the oven, some kind of special ceramic pan. And we start to transfer everything there. First lay out vegetable stew with cabbage. Then pour the boiled porcini mushrooms together with the broth, then put the boiled, chopped dried mushrooms.

We also send pickled porcini mushrooms from a jar (without marinade) there. We mix everything, salt, pepper to your liking, and if it seems thick to you, add some water, close the lid.

Now it remains to put our mushroom hodgepodge in the oven. What we are doing in you is putting it in heated up to 170 degrees. We will languish for an hour.

After the time has passed, we take out the hodgepodge, cut the lemon, put it in a saucepan, sprinkle with chopped herbs, mix. Then we pour it into a plate and ... We treat ourselves and treat our relatives to awesome mushroom hodgepodge with cabbage.

Be sure to try. Delicious. Bon appetit!

Mushroom hodgepodge with cabbage – a traditional dish Russian, Ukrainian and Belarusian cuisine. Recipes for mushroom hodgepodges with cabbage are varied both in duration of preparation and in the level of complexity, in the method of preparation and composition. For the preparation of mushroom pickles are used different types mushrooms in salted, pickled, fresh and boiled form. You can cook mushroom hodgepodge with both for lunch or dinner, and in reserve, that is, for the winter.

Housewives prepare mushroom hodgepodge for the winter in summer and autumn - during the harvest season of forest mushrooms, in order to preserve the harvest of mushrooms. If you have pickled, fresh mushrooms, salted or frozen, then you can always cook mushroom hodgepodge, in particular mushroom hodgepodge with cabbage. For cooking mushroom hodgepodge with cabbage most often use fresh white cabbage.

To enhance the taste, sauerkraut is often added to it. So that the mushroom hodgepodge does not turn out to be too sour, when used in the recipe, they take fresh mushrooms (oyster mushrooms, champignons) or boiled, pickled mushrooms or salted ones in such cases are no longer used.

Ingredients:

• White cabbage - 400 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Champignons - 200 gr.,
• Spices and salt - to taste,
• Lemon juice- 1 tbsp. spoon,
• Bay leaf - 1-2 pcs.,
• Ketchup -2 tbsp. spoons,
• Olives - 100 gr.,
• Vegetable oil

Mushroom hodgepodge with cabbage - recipe

The preparation of mushroom hodgepodge with cabbage begins with the preparation of products, namely, with chopping vegetables and mushrooms. Remove the skins from carrots and onions. Like for cooking stewed cabbage, cut the onion into cubes, and grate the carrots.

Shred white cabbage.

Combine cabbage, onion and carrot in one bowl. Mix vegetables.

Pour vegetable oil into a saucepan or deep frying pan. After that, lay out the cabbage, onions and carrots.

Pour in the amount of water indicated in the ingredients. Salt the cabbage, sprinkle with spices, add bay leaf.

Stir it. Simmer over low heat for 15 minutes.

While it is stewing, wash and cut into slices (can be slices or cubes) fresh.

Add ketchup.

Stir.

Add chopped mushrooms and lemon juice to the hodgepodge. Lemon juice in this mushroom hodgepodge recipe can be replaced with pickled cucumbers.

Mix cabbage with mushrooms.

If there is not enough water, then it should be finished off, unlike ordinary stewed cabbage with mushrooms, mushroom hodgepodge with cabbage should turn out with big amount liquids. Simmer the hodgepodge with mushrooms and cabbage for another 10 minutes. Five minutes before the readiness, add the olives. Lenten vegetarian mushroom hodgepodge with cabbage is ready.

Mushroom hodgepodge with cabbage. Photo

You can also cook a mushroom hodgepodge with cabbage, meat and sausage, which will surpass in taste at times.

Ingredients:

• Champignons - 200 gr.,
• White cabbage - 500 gr.,
• Smoked sausage - 100 gr.,
• Sausages - 100 gr.,
• Pork - 200 gr.,
• Olives or olives - 100 gr.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Salt - 0.5 tsp,
• Black pepper - a pinch
• Sunflower oil

Mushroom hodgepodge with cabbage team - recipe

wash required amount meat for brine. Dry the meat and cut it into cubes measuring 2 by 2 cm. Peel the onions and carrots. Grate the carrots fine grater, cut the onion into cubes. Put the meat into the pot. Fill with water.

Add salt, bay leaf, black pepper, onion and carrots. Set to boil meat broth for the combined mushroom hodgepodge with cabbage on a slow fire. While the meat is cooking, chop the cabbage, cut into cubes smoked sausage and sausages.

Cut the mushrooms into slices. Put the cabbage, sausage, mushrooms into the meat broth. Boil for another 15 minutes. Five minutes before the end of cooking, add olives (olives) to the mushroom hodgepodge with cabbage. Mushroom hodgepodge with cabbage, recipe with photo which we reviewed, is served with a slice of lemon and sour cream. Enjoy your meal.

In this article I want to present you a fairly simple, but at the same time useful and tasty dish of cabbage and mushrooms. This dish is hodgepodge of fresh cabbage with mushrooms. Solyanka with mushrooms as good as cold cold appetizer, and hot, when used as a second meat-free dishes. The main components of the proposed hodgepodge recipe are White cabbage and ordinary forest mushrooms.

I already wrote about the beneficial properties of white cabbage in my article "". You can easily find this information on my website. And for those who have difficulty in searching, I will briefly remind you of the benefits of this unique vegetable right in this article, and I think that for this you will not be offended by me.

White cabbage contains a large number of vitamins, which include vitamins A, groups B, C, K, PP, antiulcer vitamin U and others. It may also be of interest that in terms of the amount of vitamin C in cabbage, it is even ahead of lemons. White cabbage is rich in elements such as potassium, magnesium, calcium, chlorine, sulfur, sodium, which are very useful for humans. In addition to these macronutrients, it contains many necessary for a person trace elements, such as cobalt, iron, aluminum, zinc and many others. At the same time, cabbage is distinguished by its low calorie content, which is only 28 kilocalories. White cabbage on average contains about 2% protein, 0.1% fat and about 5% carbohydrates.

Due to the content in cabbage folic acid, its use in food has a beneficial effect on blood circulation, on what is happening in human body metabolic processes, the removal of excess moisture from the cells of the human body, and so on.

In general, white cabbage is a very common inexpensive and very healthy vegetable product, which should always be present on our table. And so that cabbage does not become boring, dishes from it must be regularly diversified and used in various combinations with other tasty and healthy products.

This is it, in fact, Lenten dish from cabbage and mushrooms can serve not only as an independent second dish without meat, but also become tasty and useful addition to the second meat dishes. So if you want it vegetarian dish can easily turn into meat, although the offered to you vegetable dish with mushrooms is delicious on its own.

As for mushrooms, beneficial features and dishes from them, including vegetable dishes with mushrooms, can also be found on the pages of this site. At the same time, I want to note that the mushrooms of mushrooms used by me in the proposed hodgepodge are not strictly mandatory. They can be replaced with other forest or store mushrooms or oyster mushrooms, which I will write about in this article.

Cook at home, home always tastes better and you can always experiment.

Solyanka from fresh cabbage with mushrooms, recipe

The recipe for making hodgepodge is very simple, it does not take much time to cook and it is prepared vegetable dish with mushrooms from simple and affordable products.

For the preparation of mushroom hodgepodge, I will use the following products:

White cabbage - 0.5 heads (about 800 grams);

Carrots - 1 piece;

Onions - 4 - 5 pieces, (small sizes);

Boiled mushrooms mushrooms -400 grams;

Tomato sauce -150 grams;

Bay leaf - 3 leaves;

Sunflower oil -80 grams;

Ground black pepper.

How to cook a hodgepodge of fresh cabbage with mushrooms, a step-by-step recipe with a photo

To prepare a hodgepodge of fresh cabbage with mushrooms, you need to chop the cabbage, peel the onion and carrot, chop the onion, grate the carrot, fry the onion with mushrooms. Prepared cabbage and carrots, as well as fried mushrooms with onions, put in a stew dish, salt, add spices and stew in the oven.

And now the process of preparing cabbage hodgepodge with mushrooms in more detail.

For the preparation of mushroom hodgepodge, I have forest mushrooms, which my husband and I ourselves collected in the forest. I pre-boiled them in salted water for about an hour. But if you don’t have such mushrooms, then they can be easily replaced with champignons or oyster mushrooms that are quite affordable and commercially available on the market or in a store. I took 400 grams of already boiled mushrooms, and fresh ones will have to take 600 - 700 grams. At the same time, champignons or oyster mushrooms can not be boiled, but fried raw.

So, in order not to waste time, I take a deep frying pan, pour 50 grams of sunflower oil into it and put it on a small fire. While the pan is heating up, I peel the onion and cut it into half rings.

During this time, the pan warmed up, I put mushrooms and onions in it to fry. At the same time, my mushrooms are small, so I don’t cut them before frying.

Since I use pre-boiled mushrooms, I fry them with onions for about 5-7 minutes, stirring occasionally. Sometime earlier, to prepare a similar hodgepodge with mushrooms, I used raw champignons. So I fried them in a pan with oil separately from the onion for about 5-7 minutes, and then added the onion and continued to fry for another 5-7 minutes.

While the onions and mushrooms are fried, I shred the cabbage with a sharp large knife.

Then I peel the carrots, wash under running water and rub it on a coarse grater.

I take a baking dish, which, when preparing this culinary dish I will have a form for stewing, I put chopped cabbage and grated carrots in it.

Lightly mix carrots and cabbage.

After the mushrooms and onions are fried, I transfer them from the pan to the stewing dish for cabbage and carrots.

I add tomato sauce, salt, black ground pepper, bay leaf, pour out the remaining sunflower oil and 50-70 grams of water.