Solyanka from young cabbage for the winter. Cabbage solyanka for the winter, like store-bought

A solyanka made from cabbage for the winter or from any other vegetable will certainly please the taste of all family members and guests. The canning process will be simple if you follow the recommendations and step by step description, which is available for each recipe.

Vegetable hodgepodge with cabbage for the winter turns out more refined and tastier if you pickle other vegetables along with it.

• You need to chop 2.5 kg of fresh cabbage.
• Approximately 700 g of onion is cut into half rings.
• Cut 1 kg of carrots and bell peppers into cubes.
• For cabbage solyanka you will need about 500 g of tomatoes, they also need to be cut into cubes.
• Combine the chopped vegetables in one pan, pour in 200 ml of oil, add 10 g of salt and 100 g of sugar.
• After the mixture boils, cook for another 17 minutes.

Cabbage solyanka is distributed into jars for the winter and rolled up iron lids. After cooling, store in a cool place.

There is another favorite recipe for housewives for winter solyanka in jars, which is best made from early cabbage. The composition includes a lot of vegetables, so the benefits are great, and the taste is just to lick your fingers!

• Cabbage, about 2.5 kg, is washed and chopped into strips.
• Carrots about 2 kg are peeled and cut into rings.
• Bell peppers must first be peeled from seeds and stalks, and then cut into slices.
• Onions will also need 2 kg. The vegetable is cut into rings.
• The composition is not complete without cucumbers, about 1 kg. They are cut into cubes.
• The tomatoes are washed, scalded with boiling water, the skin is removed and the tomato paste is made using a grater.
• After the vegetables are cooked, start frying the carrots and onions. Then add all the other ingredients. Simmer for about 45 minutes.
• Solyanka needs to be poured into jars and at the end add vinegar (30 ml per 1 liter).

The cabbage soup needs to be rolled up and turned upside down. Store under a warm blanket for about two days, after which you can transfer the jars to a permanent storage location.

Cabbage solyanka for the winter is made like store-bought pickles in combination with tomato paste. The recipe is easy to follow, especially if you follow the recommendations step by step.

• We prepare cabbage (3 kg). We clean it from the top leaves and finely chop it.
• Carrots (1 kg) are crushed using a grater, onions (350 g) are cut into slices.
• All vegetables are combined and simmered for 40 minutes.
• Then add 350 g of tomato paste, sugar and salt.
• A few minutes before removing the pan from the heat, add 150 ml vinegar.

Vegetable winter soup distribute into jars, roll up and store upside down under warm clothing for about two days.

Among the recipes for winter solyanka in jars can be found with the addition of cauliflower. Vegetable preparation from cauliflower for the winter turns out to be very juicy and tasty, and preparation will take a little time.

• Cauliflower inflorescences are divided into smaller bunches, which are dipped in salted boiling water for a couple of minutes. After this, you need to transfer the parts to a colander to drain all the excess water.
• 2 bell peppers need to be peeled from stems and seeds, then cut into strips.
• Two onions are cut into small slices.
• The cloves of one head of garlic are divided in half.
• Place in prepared jars allspice peas 5-6 pieces, bay leaves, grain mustard 8 pieces. Then comes the turn of vegetables. The last layer so does the set of initial spices.
• The brine is prepared separately. Add salt to the water and wait until it boils. After this they pour vegetable slicing for 15 minutes and drain to boil again. The contents of the jars are filled again and closed with iron lids.

Canned vegetables are turned upside down; as soon as they cool down, you can move the jars into cool place for long-term storage.

Blue vegetables in addition to cabbage

Solyanka without mushrooms for the winter can be made from any vegetables. But most of all, eggplant will help remind you of the mushroom flavor, for example, of champignons.

Solyanka with eggplants and cabbage for the winter pleases with its bright colors and great taste. A detailed description of how to prepare hodgepodge without sterilization will help.

1. Cabbage (3 kg) is finely chopped, you can use a special grater.
2. You need to get juice from tomatoes (1.5 kg). Therefore, fresh vegetables are passed through a meat grinder.
3. 1.5 kg bulbs are cut into rings.
4. Eggplants (1.5 kg) should be cut into cubes, sprinkled with salt and left for 17 minutes. During this time, all the bitterness will come out.
5. All vegetables are combined in one container and simmered for about 50 minutes.
6. Then pour in 75 ml of vinegar and leave to simmer for another 5 minutes.

The resulting hodgepodge for the winter should be spread over glass jars, roll up and keep upside down under a warm blanket until completely cooled.

Bean dish

You can make a preparation in the form of hodgepodge for the winter from beans. Solyanka with beans for the winter is sure to please everyone. When heated, it can be eaten separately. And when cold it will become a great addition for any side dish.

• To prepare the dish you will need 1 kg of beans. The product must be soaked in water for 10 hours.
• 2.5 kg of tomatoes are cut into slices.
• 1 kg carrots are chopped using a grater.
• 1 kg bell pepper cut into strips.
• 500 g onion cut into rings.
• Mix all the vegetables, salt, pepper, add sugar, oil, 5 ml vinegar and bring the mixture to a boil. After this, cook for another two hours, stirring the contents of the pan occasionally.

The finished soup is placed in sterilized jars and covered with iron lids. The container should be stored upside down for the first few days, wrapped in a warm blanket.

Cucumber dish

Popular among housewives next recipe. “For cucumber hodgepodge for the winter, I take the following components:

• three tomatoes and three cucumbers, cut into thin strips;
• cut two small onions into slices;
• I chop one large carrot;
• I cut the garlic into small slices;
• Finely chop a bunch of dill.

I mix all the ingredients, add 15 g of sugar and 150 ml of butter. The mass is ready for distribution into jars.

I prepare the brine separately. I add 10 g of salt and 15 ml of vinegar to a liter of water. As soon as it boils, pour the marinade into the vegetables. I place the jars in a large container with water and sterilize them for 17 minutes.

Ready-made salted vegetables can be opened in winter and any dish can be cooked with the addition of healthy and tasty vegetables.”

For the winter, you can preserve cabbage in a dish with pickled cucumbers.

1. The cabbage is chopped, one carrot is grated, two onions are cut into half rings.
2. Pickled cucumbers about 300 g and one bell pepper cut into strips.
3. First add salt and sugar, a bay leaf and allspice into the pan. All other chopped vegetables are placed on this layer. Pour in 30 ml vinegar and 25 ml oil. Tomato paste 60 g is mixed with water and also added to the mass.
4. Stew vegetable mixture it takes about an hour. Then the hodgepodge is distributed into jars and closed.

Closed jars of pickled vegetables are turned upside down and wrapped in a warm blanket until the contents have cooled. The contents in canned food can be stored for a long time.

Zucchini for winter

You can prepare a delicious hodgepodge of zucchini for the winter.

• For hodgepodge you will need 3 kg of zucchini, 1.5 kg of tomatoes, 5 bell peppers, 1 hot peppers, cloves of two heads of garlic. All washed and peeled vegetables must be minced through a meat grinder.
• Add 200 g of sugar, 60 g of salt, 200 ml of oil and 60 ml of vinegar to the resulting mixture. You need to cook for about 25 minutes.
• Hot vegetable hodgepodge is distributed into jars and rolled up.

Canned solyanka is very tasty and can be stored for a long time.

There is another recipe for solyanka with zucchini for winter storage in banks.

1. You will need 1.5 kg of peeled and gutted zucchini. The vegetable should be cut into cubes and sprinkled with salt for 15 minutes.
2. Peeled carrots need to be grated, onions cut into cubes. Place in a frying pan with oil for frying.
3. Tomatoes are doused with boiling water, peeled, cut into slices and placed in a pan for stewing. During the cooking process, they need to be mashed with a fork to obtain a homogeneous mass.
4. Squeeze out the liquid from the zucchini and place it in a frying pan.
5. Combine all the vegetables, add salt and sugar. You need to cook for another 20 minutes.
6. A few minutes before removing from heat, add parsley. citric acid And ground pepper.

Hot, ready soup put into jars, roll up and cover with a warm towel until completely cooled

To quickly prepare the soup, you will need a dressing. We suggest preparing for the winter not only a classic set for borscht, but also for making solyanka. With this preparation you can easily and quickly cook your favorite soup!

Solyanka for the winter in jars: recipe with cabbage and tomato paste for the winter

Autumn is the hottest time for preparations. Especially many different rolls are made from cabbage. It is not only fermented, pickled, made into canned cabbage soup, but also various salads, vinaigrettes, solyanka. I offer a recipe that is easy to prepare, but delicious hodgepodge from vegetables. This preparation will be useful not only as it is tasty and vitamin snack, but also as a dressing for cabbage soup and hodgepodge. To prepare it thrifty housewives very often they use all those vegetables that cannot be long-term storage: for example, damaged. In winter, with a minimum of time, you can prepare delicious and hearty dish.

Solyanka for the winter

• Fresh white cabbage – 2 kg
• Fresh carrots – 1 kg
• Onions – 1 kg
• Refined sunflower oil – 500 ml
• Water – 1.5 l
• Tomato paste – 500 g
• Acetic acid 80% concentration - 1 tbsp. spoon

Preparation time- 15 minutes
Cooking time– 1 hour 15 minutes
Exit– 5.5 l

Preparation:

Prepare everything necessary ingredients.

Wash the carrots and grate them on a coarse grater.

Peel the onions, cut in half, and then chop each half into thin half rings.

Place the onion in a frying pan with heated oil and fry until semi-soft.

Add carrots to the onions.

Mix everything and fry until the vegetables are soft.

Remove the top green and damaged leaves from the cabbage heads, cut in half, remove the stalks and chop into thin strips.

In a large container (saucepan or basin), combine cabbage and fried vegetables and add water.

Stir the mixture and simmer, covered and stirring, for 20 minutes.

Add tomato paste and salt.

Mix everything again and simmer for another 30 minutes. At the end of simmering add acetic acid and mix well.

Transfer the prepared hodgepodge into sterilized jars.

Seal the jars with boiled canning lids, turn them upside down, wrap them and leave them in this position until they cool completely, and then move them for storage in a cool place or in the refrigerator.

Now you can spend less time preparing soup and more hours giving to your family!

When it's summer outside and there's a lot of fresh vegetables on the table, it's time to think about the coming winter. All prudent housewives take care in advance about what to prepare for their beloved household members for the winter, when fresh vegetables are not available, but you want something tasty and healthy.

Cabbage solyanka for the winter: the best recipes with photos

What vegetable is inexpensive, accessible, contains a lot of vitamins and is traditional for our cuisine? Of course, cabbage. Preservation and pickles with cabbage are probably made in every family. And we'll talk about cabbage recipes. More precisely, about how to prepare cabbage solyanka for the winter. So, the first recipe is also the simplest. How to prepare: Peel, wash and cut 1-1.5 kg of cabbage. Salt and mash until the cabbage releases juice.

Next, squeeze the cabbage to remove excess liquid, put it in a saucepan and simmer with sunflower oil for about 30 minutes. When the cabbage has acquired a golden color, add sugar (to taste), salt and 100 g tomato paste or sauce. Bring to a boil and simmer for another 5 minutes. Place the solyanka in hot jars and roll up. Jars must be sterilized.

There are several ways to sterilize jars and lids: the simplest is to sterilize by steam. A coffee pot (or teapot) is best suited for this. You can also use a regular saucepan.

Pour water into a saucepan (coffee pot, kettle). If it is a pan, then place a metal sieve or wire rack on the bottom. When the water boils, place the jar on the grill, neck down, and let it steam for at least 15 minutes. If you use a coffee pot or teapot, then the jar is simply placed on top and is also sterilized. Just boil the lids.

Cabbage solyanka recipe for the winter- a little more complicated. Not in the preparation, but in the quantity of ingredients, of course. How to cook: take cabbage - about 2 kg, cut it. Pour oil into a frying pan, add cabbage, simmer, adding a little water and vinegar (25 g), for about half an hour. When the cabbage has become soft, add sugar (about 50 g), salt (35 g), mix, also add tomato sauce(about 100 g).

Keep on fire for another 15 minutes. Boil 1 kg fresh mushrooms, then drain the water and cut the mushrooms. Peel the onion, cut it, fry it in a frying pan with the addition of vegetable oil, throw the mushrooms in there and fry for 10 minutes. Mix the mushrooms with onions and cabbage and continue to simmer for another 15-20 minutes over low heat.

When everything is ready, put the vegetables in jars. Don't forget that jars must be sterilized before canning. So, the cabbage solyanka is almost ready, but there is one last step left. Jars with hodgepodge need to be sterilized, also covered with sterilized lids (do not roll up yet). After 20 minutes, the lids can be rolled up. Like all preserved foods, jars of hodgepodge are also turned upside down to further check whether they are airtight. Our Cabbage solyanka for the winter ready.

Another option Cabbage solyanka recipe for the winter. How to cook: grate 2 kg of carrots, but this is for particularly patient housewives; it is much easier to do this using a food processor or blender. The rest of the vegetables, such as cabbage 3 kg, onions 2 kg, fresh tomatoes 2 kg, peel and cut; having a blender or food processor will also help a lot in chopping, but you can do it the old fashioned way, with a knife. Stew the vegetables by adding refined vegetable oil (0.5 l), salt (55 g), sugar (30 g).

Cabbage should be stewed for at least 2 hours. Before completing cooking, add 13 grams of vinegar, as well as spices - Bay leaf, peppercorns and ground pepper, whichever you like best, mix. Place in sterilized jars. Don't forget that the lids also need to be sterilized. Ours is ready. In winter it will be simply delicious.

When the vegetables are ready, salt to taste, add sugar (50 g), vinegar (125 g) and ground pepper. Now the hodgepodge goes to stew for another half hour. The jars and their lids are sterilized, and the finished hodgepodge is placed in them. There is no need for additional sterilization. Roll up and turn the lids down until the jars have cooled. Can also be stored at room temperature, but better in a cool place.

The following recipe differs by adding sweet bell pepper to the hodgepodge. So, Cabbage solyanka for the winter with pepper. How to prepare: 1.5 kg of cabbage is shredded using a shredder, using a food processor or cut with a knife, 1 kg of carrots are grated or we make our life easier using a blender. 700 gr fresh cucumbers, 500 grams of bell pepper, 1 kg of onions and 1.5 kg of tomatoes are also cut. Place all the ingredients in a saucepan, add 250 grams of sugar, 60 grams of salt (depend on your taste) and spices.

Add 100-120 grams of vegetable oil. Mix everything and simmer for about 1 hour. low heat. You need to make sure that the hodgepodge does not burn, so stir it periodically. After this, add 30-35 grams of vinegar to the finished dish and put the mixture into sterilized jars. Turn over and cool. Delicious cabbage solyanka for the winter ready.

If in previous recipe were used fresh cucumbers, then salted ones will be used for this recipe. Meet, Cabbage solyanka for the winter with pickles. How to prepare: mix salt (35 g), sugar (200 g), bay leaf, pepper, tomato paste or sauce (300 g), vegetable oil (150 g) with 500 ml of water, add vinegar (80 ml) . We wash, peel and cut vegetables: 3 kg of cabbage, 1.5 kg of carrots, 1.5 kg of tomatoes, 1.5 kg of onions, 1.5 kg of pickled vegetables barrel cucumbers, 500 gr. bell pepper.

Place the vegetables in a saucepan and add our sauce. Simmer everything over medium heat for 1 hour, stirring occasionally to prevent it from burning. Place the prepared hodgepodge into sterilized jars and roll up. If you are the happy owner of a multicooker, then the next cabbage solyanka recipe for the winter in a slow cooker will interest you. How to cook: onion - 150-200 gr. cut into half rings, grate 150 grams of carrots, and also chop 300 grams of mushrooms.

Set the multicooker to baking mode, pour 20 ml of vegetable oil into the container, fry the onion in it, stirring constantly, add grated carrots and mushrooms, fry for about 5 minutes. We take cabbage, we need 1 kg of it, peel it and cut it with a knife or shred it. Add some salt to the chopped cabbage and mash it to release the juice. Add cabbage to the onions and carrots and fry for 15 minutes, adding 200 grams of vegetable oil (it is highly advisable to use refined oil).

The cabbage should take on a golden color. After this, add 20-25 grams of sugar, the same amount of salt, bay leaf, pepper and 250 grams of tomato paste or sauce to the vegetables. Mix everything thoroughly, set the multicooker to simmer mode and cook for 1 hour. When the cabbage is ready, pour in 25 grams of vinegar, mix thoroughly, bring to a boil and place hot in jars. Naturally, banks and roofs must be sterilized. Roll up and leave until winter.

Another great one cabbage solyanka recipe for the winter for your attention. How to prepare: Prepare tomato sauce from fresh tomatoes (2.5 kg). To do this, fry the onion in vegetable oil, add finely chopped tomatoes and boil to a paste. Next, we will need 3.7 kg of carrots, 600 grams of onions, parsley roots, parsnips and celery - 450 grams. Fry onions, carrots and roots with vegetable oil.

Take 1.5 kg of cabbage, peel and cut into pieces, then blanch in boiling water or steam for 1 minute, then cool in water. Mix the fried vegetables and put them in a pan with greens (we will need about 25 grams of chopped greens), salt (you will need 90 grams of salt), mix and add cabbage there. The whole mixture is heated to 70 degrees. Add ground pepper and bring to a boil. We put the hot hodgepodge into jars. Banks must be sterilized first.

After that, put the tomato sauce on the bottom, put the vegetables on top, pour the sauce on top again, cover with lids (do not roll up) and set to sterilize for at least 1 hour.

After this, we roll up the jars. One more wonderful recipe for cabbage solyanka for the winter. We will need: 2-3 kg of cabbage, 500-800 g of onions, 500 g of tomatoes (no more), 1 kg of sweet pepper, 1 kg of carrots, 0.5 cups of vinegar, 1 cup of vegetable oil, 0.5 cups of sugar, 2 tsp salt (to taste).

How to cook: take 2.5-3 kg of cabbage, wash and cut. We also chop 500-800 grams of onion - either into cubes or half rings. Cut 1 kg of carrots, 500 grams of tomatoes and 1 kg of bell pepper into fine cubes. Place the vegetables in a saucepan, add 1 cup of refined vegetable oil, 0.5 cups of sugar, 2 tsp. salt.

Bring to a boil and from the moment of boiling simmer everything for about 15 minutes. Roll into sterilized jars. Cool and store in a cool place. I recommend it, very tasty.

If you like dishes with eggplants, then with this vegetable you can also prepare a delicious hodgepodge for the winter. How to prepare: 3 kg of cabbage, peeled and chopped. Pass 2 kg of tomatoes through a meat grinder or grind to puree in a blender. We also chop 1 kg of onions and 1 kg of carrots - cut by hand or in a food processor. Carrots can be grated. Wash 1 kg of eggplants and cut into slices.

Simmer all vegetables over low heat with the addition of vegetable oil (350 ml) for about 1 hour, do not forget to add salt. Stir frequently to prevent the hodgepodge from burning. When the vegetables are ready, add 100 ml of vinegar, bring to a boil and you can put them in jars.

Our next solyanka recipe with meat for those who cannot imagine hodgepodge without meat. Imagine, you can do this option for the winter. How to prepare: 1 kg of cabbage, 600 g of carrots, 200-250 g of onions, wash, peel and cut. Again, do not forget that with the help of kitchen appliances it is much easier to do all this.

First, put the onion in a frying pan and fry it in vegetable oil (you will need 0.2 cups). Then add all the other vegetables, spices and tomato paste (100 g) and fry until half cooked.

Meat - 300 grams of lamb (or other of your choice, you can cook with pork, beef or chicken) cut into portioned pieces and add to vegetables. Cover the hodgepodge with a lid and cook for about 20-25 minutes. When the meat is ready, hot hodgepodge is placed in sterilized jars and rolled up.

Next winter solyanka recipe with beets can be used as a solyanka recipe or is also called “borscht for future use”, that is, if necessary, it can be used as a dressing for borscht in the absence of fresh vegetables. How to prepare: chop 1 kg of cabbage finely, also chop 500 g of beets, 300 g of carrots, 300 g of bell pepper, 300 g of onion.

Recipes for cabbage solyanka with mushrooms, with bell pepper, with eggplants, with beets, with meat it will turn out great. Do not forget that it is advisable to cool cans of preserved food by turning them upside down to make sure that they are tightly closed, and also, while the cans are cooling, it is advisable to wrap them in a blanket or some warm jackets or other things.

This way the preservation will cool more slowly. I have no doubt that you will be happy to open the jars you stocked up from the summer all winter. Bon appetit.

Many of us, when opening a jar of homemade preserves in winter, remember a warm sunny summer, a fresh young cucumber, just from the garden, a ruddy side of a tomato and fresh, dew-covered leaves of a young white cabbage. We're so used to being at home vegetable preparations It’s simply impossible to imagine a table without them!

Indeed, these products a real gift in the middle of a cold frosty winter, when we all lack vitamins. All of the above fully applies to Russia’s favorite vegetable – cabbage. It contains many vitamins and microelements necessary for our health. Besides that, it is simply very tasty.

For the winter, it is salted, fermented, pickled, and used in salads and borscht dressings. But besides these traditional dishes, from this vegetable you can make a delicious hodgepodge. I will tell you about how cabbage solyanka is prepared for the winter and the recipe on our website www.site.

Classic cabbage solyanka

To implement this recipe for the winter, you will need a head of cabbage, 100 g of tomato, herbs, salt, sugar to taste.

How to cook:

To begin, clean the head of cabbage from old, dirty, green leaves, rinse thoroughly under running water. Then sharp knife finely chop, add salt, and leave for a couple of hours. Squeeze out the released juice, place the chopped vegetable in a deep saucepan, place on the stove, and simmer over medium heat for 10 minutes. then add tomato, sugar (a little), simmer over low heat for half an hour.

Then fill sterile jars with the prepared, hot hodgepodge. Cover with lids and sterilize for 20 minutes. (for half-liter jars). After this, roll up the jars and put them away for storage.

In winter, use the preparation as a filling for pies, or a side dish for meat, fish, and potatoes.

Solyanka mushroom

The dish prepared according to this recipe can be used in winter as a cold salad. If you reheat it, you will get a hearty meal in its own right. Although it can be used as a side dish.

You will need 0.5 kg fresh champignons, 2 kg. cabbage, 0.5 kg onions, 1.5 kg. 1 kg. fresh tomatoes, fresh carrots, 300 ml. sunflower oil, 2 tbsp. l. salt, the same amount of sugar, a pinch of black peppercorns, 10 pcs. bay leaves, 100 ml. table vinegar 9%

How to cook:

Peel and wash the vegetables thoroughly. Shred the cabbage and cut the vegetables into cubes. Boil or fry the mushrooms and cut into slices. Place onions and carrots in a deep pan, fry in vegetable oil until golden color. Add cabbage, tomatoes, simmer for half an hour over medium heat.

Then add salt, sugar, stir, add mushrooms, pepper, bay leaves. Simmer for another 20 minutes. When finished, add vinegar.

Immediately place the solyanka into sterile jars, roll it up, and store it for winter storage.

Solyanka vegetable for the winter

For this delicious recipe you will need 3 medium forks, 1 kg. fresh carrots, 3-4 large onions, 1 tbsp. any tomato sauce, vegetable oil, 100 ml. table vinegar 9%, 2 tbsp. l. salt, sugar.

How to cook:

Wash and peel the vegetables. Chop the cabbage, carrots, and onions into small cubes. Pour vegetable oil into a deep saucepan, heat it, add vegetables, stir, simmer over medium heat for half an hour. Then add tomato sauce, salt, sugar, simmer for another half hour. In 5 min. Pour in vinegar until finished.

Place the prepared hodgepodge into sterile jars and roll up the lids.

Meat solyanka

This recipe is very delicious dish just needs to be prepared for the winter. This is wonderful homemade snack, and there’s no shame in serving it to guests.

To prepare you will need: 2 forks, 3-4 carrots, 4 onions, 300 g lean pork, 100 g tomato paste, vegetable oil, salt, pepper.

How to cook:

Wash and peel the vegetables. Chop the cabbage, place in a deep saucepan, add a little water (half a glass), simmer for 20 minutes.

Separately in a frying pan, fry the grated coarse grater carrots, then add diced onion. In another frying pan, fry the finely chopped meat. Then add the vegetables to the meat, add the tomato, and simmer over low heat for another 5 minutes. Combine everything with cabbage, salt and pepper, simmer for 10 minutes.

Ready dish Place in sterile jars and seal with lids.

Use the recipe that suits you to treat your family with delicious homemade food this winter. summer dishes. Bon appetit!

Making hodgepodge is simple. We will boil the mushrooms and stew them with cabbage and other vegetables. This seaming is without sterilization. We'll serve it hot right off the stove as soon as the vegetables are cooked. It takes no more than 1.5 hours.

We store without problems delicious salad at room temperature until spring. We eat all winter long and praise without hesitation!

Quick navigation through the article:

Cabbage solyanka with mushrooms for the winter: a classic recipe with photos

The classic is a minimum of vegetables, a lot of mushrooms and rich tomato sauce. Usually they take “Krasnodarsky”. It is easy to find in the line of TM Chumak, etc. You can also take “Universal”.

Cooking time - 1 hour 30 minutes.

We need:

• White cabbage - 1 kg
• Boiled mushrooms - 350-400 g
• White onion- 350 g (3.5 pieces medium size)
• Carrots - 350 g (3.5 medium-sized pieces)
• Tomato sauce - 170 ml (“Krasnodar”, “Universal”, etc.)
• Vegetable oil - 170 ml
• Salt - 2 tbsp. spoons without a slide (try it!)
• Sugar - 2 tbsp. heaped spoons
• Vinegar, 9% - 30 ml (2 tbsp. spoons)
• Bay leaf - 6 medium sized leaves
• Allspice - 8 peas

Important details:

• The preservation yield is about 3 liters. If you want more, increase the amount of ingredients proportionally.
• You can add ground black pepper, garlic (3-4 cloves), cloves (2-3 pieces), and a little herbs. If you want to experiment, keep in mind that many housewives blame chopped garlic, parsley and cilantro as a risk factor for jars exploding. For the first try better stop on a proven recipe.
• Don't be surprised by the small amount of vinegar. There is enough of it in the dish, because... it is included in all sauces.

1) Let's prepare the components.

How to boil fresh mushrooms?

Sort through, wash and cut to taste. We love the mushroom feel.

Immediately immerse the mushrooms in cold and already salted (!) water. For 1 liter of water - 1 teaspoon of salt.

The cooking time from the moment of boiling depends on the type of fresh mushrooms, but no more than 20-25 minutes at medium boil without a lid. Guidelines: 5-7 minutes for milk mushrooms and russula. 10 minutes for boletus and boletus. 20 minutes for chanterelles. The mushrooms are ready if they sink to the bottom. While they float, continue to boil.

Attention! What to do to ensure the safety of mushroom dishes?

• Having bought mushrooms at the market, even from trusted people, we nevertheless used the dough with the onion. Surely you have heard about him too. Add the onion head to the pan. If it turns blue during cooking, it means there is one of the poisonous species in the pan.
• However experienced mushroom pickers do not advise rely on this method. The onions may not turn blue even if there is toadstool in the mixture. This is a particularly dangerous species that causes severe poisoning.
• Therefore, there is not much choice for reinsurance. Or rely entirely on the experience of the assembler. A careful and experienced person, at the slightest doubt, will throw out a mushroom that is not fully understood. Or buy one type of product only in a supermarket, where the raw materials are from mushroom farms, and not random forest products.

We chop the cabbage the way we like it in hodgepodge. We don't cut it too thin so that the cutting retains its texture. If the cabbage is late, you can protect yourself from bitterness and pour boiling water over the slices, leaving to stand for 20 minutes.

Three carrots in your favorite size. Traditional option- large or medium grater. Refined - thin straw, like from a Berner type grater. Cut the onion into small cubes (about 1 cm).

2) Stew the vegetables, pack them hot and seal the jars.

The stewing itself is not much different from preparing a delicious hodgepodge for the table. We pay the greatest attention to the time of adding the sauce and vinegar.

Brief algorithm.

Fry carrots and onions and combine in a saucepan with cabbage - Simmer with butter without flavoring additives first 40 minutes - Adds sugar, salt and mushrooms - After another 10 minutes, add the sauce - After another 10 minutes, add vinegar - Simmer for the last 10 minutes.

While hot from the stove, place into jars.

Total time on stove: roast + 40 minutes + 30 minutes.

Detailed steps with photos. Fry onions and carrots in a frying pan with vegetable oil until softened. We transfer it to a large saucepan, where the main character with mushrooms will fit. Add all the cabbage and simmer over medium heat for 40 minutes. Stir occasionally from bottom to top. Once 40 minutes have passed, add boiled mushrooms, sugar, salt and mix well.

We just have to keep the dish on medium heat for another 30 minutes.

After 10 minutes, add tomato sauce and stir. Don't add the sauce before! Acidic environment prevents the cabbage from stewing well.

After another 10 minutes (i.e. 10 minutes before the end of cooking), add vinegar and stir the vegetables well again.

All 30 minutes have passed. Leave the saucepan on the stove, reduce heat to minimum and put the hot hodgepodge into jars. It is important! Directly from the stove, without turning off the heat (!) - right up to the neck of the cans.

We seal the blanks tightly, turn them upside down, check for leaks by tilting the jar in different sides. Let it cool under the blanket. We rearrange it in a dark closet. Cool if ideal, but not necessary.

Beautiful, satisfying and aromatic! You can put it aside for lunch 10 minutes before the end of the stew - before you add the vinegar. For perfect results, sprinkle with the simplest but awesome seasoning - mushroom dust. .

Mushroom solyanka “You will lick your fingers!” with bell pepper

The second recipe for the winter has a wider range of vegetables. It differs in texture and will require frying all ingredients separately until softened. Many housewives believe that this way everyone’s taste is better revealed.

Cooking time - 1 hour 15 minutes.

We need:

• Cabbage - 1 kg
• Fresh mushrooms - 400 g
• Bell pepper - 2 pcs. medium size ( different colors, 1 red)
• Onion - 200-250 g
• Carrots - 250 g
• Tomato juice - 300 ml
• Vinegar - 2 tbsp. spoons
• Vegetable oil - 100 ml
• Salt, sugar - to taste
• Garlic and herbs - if you like

How to cook.

We don't cook mushrooms. Prepare the remaining vegetables as in the first recipe. Cut the bell pepper into short strips or small cubes of 1-1.5 cm.

Fry onions + carrots + peppers, chopped fresh mushrooms and cabbage. Simmer the last one with butter in batches.

Combine well-softened vegetables in a large saucepan, add sugar, salt, tomato juice and simmer for 10 minutes. Add vinegar and simmer for another 10 minutes over medium heat.

Directly from the stove, leaving the saucepan on minimum heat, put the hodgepodge into sterilized jars - right up to the neck. Roll up tightly, turn over and let cool under the blanket.

The laconic video demonstrates all the stages well.

Share with your friends on social networks if you liked the workpiece. And be sure to come back and tell us who licked their fingers while savoring your hodgepodge of cabbage and mushrooms for the winter. And then look at the section “Easy recipes” - “Homemade preparations”! We are already writing about a new delicious preserve.

Thank you for the article (2)