Solyanka cabbage recipe for the winter with sauce. Solyanka from cabbage for the winter
cold winter evenings it makes me want to eat something delicious. And a great find for such a snack will be various blanks cooked in summer or autumn. They can supplement family dinner, become great snack, dessert for tea or an ingredient for baking and others culinary experiments. Most of the blanks are prepared quite simply, you just need to prepare desired products and follow some simple advice. Let's talk about how a hodgepodge is prepared for the winter without mushrooms with cabbage.
Solyanka for the winter with cabbage without mushrooms
To prepare such delicious preparation you need to stock up on three kilograms white cabbage, two kilograms of carrots, the same amount of onions and tomatoes. Also prepare half a liter of vegetable oil, three or four bay leaves, a couple of tablespoons of salt, a tablespoon of sugar and vinegar, and a teaspoon of black peppercorns.
Remove the top leaves from the head of cabbage and chop thinner straws. Rinse the carrot, peel and grate it on a coarse grater. Peel the onions and chop into half rings. Pour the tomatoes with boiling water, remove the skin from them, then cut them into slices and remove the stalks.
Put all the prepared vegetables in a pan of a suitable size, add sugar and salt to them, pour in vegetable oil and mix well. send container
on slow fire, bring to a boil and boil for two hours. Add bay leaves and vinegar, as well as peppercorns, to the pan. Mix well.
Arrange the prepared hodgepodge in sterilized jars and seal. Turn them upside down and wrap until cool.
Solyanka for the winter without mushrooms with cabbage and pickles
To prepare such a preparation, you need to prepare three kilograms of cabbage, one and a half kilograms of carrots, the same number of tomatoes, one kilogram of onions, one and a half kilograms of salted barrel cucumbers. You will also need half a kilo bell pepper, one hundred and fifty milliliters of vegetable oil, half a liter of water, eighty milliliters table vinegar, two hundred grams of sugar, thirty-five grams of salt, a few bay leaves and some black pepper, depending on their taste preferences. Also use three hundred grams of tomato paste or sauce.
Combine water with vegetable oil, vinegar, tomato paste (or sauce), black ground pepper, bay leaf, sugar and salt.
Wash and clean all vegetables. Chop them: chop the cabbage thinner, grate the carrots, peel the tomatoes and chop them into slices, chop the onion into half rings, chop the cucumbers into cubes, and pepper into strips.
Put all the prepared vegetables in a saucepan, pour over the prepared sauce. Extinguish all components on a fire of medium power for an hour. Do not forget to stir the future hodgepodge from time to time. Arrange it in sterilized jars and roll up. Turn jars upside down and wrap until cool.
Solyanka without mushrooms with cabbage and zucchini
To prepare such delicious dish you need to use one kilogram of zucchini, carrots, tomatoes, onions and cabbage. You will also need a couple of tablespoons of salt, a tablespoon of sugar, a glass and a half of vegetable oil, a tablespoon of vinegar.
First of all, clean, wash and cut the vegetables. Peel and grate zucchini and carrots on a medium grater (perfect korean grater). Remove the skin from the tomatoes by dipping them in boiling water, and cut them into small slices. Peel the onion and cut into half rings. Shred the cabbage thinner.
Mix all the prepared vegetables, put them in a saucepan. Send salt, sugar, vegetable oil and vinegar there. Put the pan on the fire, bring the mixture to a boil and cook for twenty-five to thirty minutes. Arrange the finished hodgepodge in sterilized jars, roll up. Turn jars upside down and wrap well until cool.
Solyanka for the winter without mushrooms with cabbage and fresh cucumbers
To prepare such a preparation, you will need three kilograms of white cabbage, one kilogram of tomatoes, carrots, onions, cucumbers and bell peppers. Also use four tablespoons of salt, three to four clove buds, three to four bay leaves, half a liter of vegetable oil, three tablespoons of table vinegar.
Wash the cabbage, dry and chop thinner. Wash the tomatoes and cut into small pieces. Wash the carrots, peel and grate on a fairly large grater. Peel the onion, wash and chop into thin half rings. Wash cucumbers, dry and cut into thin strips. Wash the pepper and also chop into strips.
Combine all prepared ingredients except for vinegar. Send them to a deep frying pan and simmer over low heat for one hour. Do not forget to constantly stir the prepared hodgepodge. Then pour vinegar into the pan, mix and spread the hodgepodge in sterilized jars. Roll them up with lids, turn them upside down and wrap well until cool.
Vegetable hodgepodge for the winter is excellent workpiece which can be easily prepared on your own. It will appeal to all family members, and will be a good addition to main courses.
Solyanka salad for the winter is not just conservation, which makes it possible to preserve many vegetables throughout the winter. It can make your life much easier with it. The fact is that such a salad can be used as a ready-made frying for many first courses. Also, such a salad can be used for cooking vegetable and meat stews.
In addition, you should pay attention to the name of such conservation. "Solyanka" - very popular title first course. In this there are several varieties of meat at once. But in the hodgepodge salad for the winter there are several types of vegetables at once. It is not uncommon to prepare such a preparation, you even need to use different varieties of the same vegetable.
Also calling card Salad hodgepodge is that when preparing it, vegetables are often pre-fried.
Our housewives are accustomed to using only vegetable oil for frying, however, there are other options. So for frying, you can take not only vegetable, but also olive oil. Approximately in the same proportions.
How to cook hodgepodge salad for the winter - 15 varieties
For classic recipe This preparation for the winter uses the most popular vegetables for our people. If desired, it can be supplemented with zucchini, or blue ones.
Ingredients:
- White cabbage - 1.5 kg.
- Tomatoes - 1.5 kg.
- Cucumbers - 1 kg.
- Onion - 1 kg.
- Bulgarian pepper - ½ kg.
- Carrots - 1 kg.
- Sugar - 200 gr.
- Vegetable oil - 100 ml.
- Vinegar - 100 ml.
- Salt - 2 tbsp. l.
- black peppercorns, Bay leaf- taste
Cooking:
We clean and wash vegetables. Now they should be cut. Finely chop the onion, cucumber and tomato. Finely chop the cabbage and bell pepper. Three carrots on a coarse grater. Now we combine all this together, add bay leaf and peppercorns, mix and pour marinade.
To prepare in a deep container, combine and mix sugar, salt, vegetable oil and vinegar.
We put the prepared salad on the fire, bring to a boil and cook over low heat for about 90 minutes. Then we lay out the finished hodgepodge in jars and roll it up. Preparation for the winter is ready!
Solyanka salad is a dish whose contents can vary considerably, however, white cabbage is considered a must-have ingredient. Peculiarity this recipe- the absence of such.
Ingredients:
- Mushrooms - 2 kg.
- Onion - 500 gr.
- Sweet pepper - 1 kg.
- Tomato paste - 1 cup
- Salt, pepper, vegetable oil - to taste
Cooking:
We clean the mushrooms, wash them, boil for about 5 minutes, and then fry until golden in vegetable oil. Then add the chopped onion to the mushrooms and fry it all until the onion becomes golden. In a separate pan, fry the chopped Bell pepper. When it changes color add to it tomato paste and fry them together, stirring constantly for about 5 minutes. Now we combine all the fried ingredients together, mix them, salt, pepper and simmer for another 20 minutes. After this time, the salad can be rolled into jars.
Recipe this salad for the winter, like most others, suggests the presence of vinegar in it.
For those who don't really like the taste or smell this product there is an alternative. Vinegar can easily be replaced with lemon juice.
Ingredients:
- Cabbage - 2 kg.
- Tomatoes - 2 kg.
- Carrots - 1 kg.
- Rice - 500 gr.
- Vegetable oil - 1 cup
- Onion - 500 gr.
- Salt, sugar - to taste
- Vinegar - 5 tbsp. l.
Cooking:
Clean vegetables should be finely chopped. Rinse rice and boil until tender. salt water. Now we proceed directly to cooking. To do this, heat the vegetable oil in a deep saucepan. Then fry the onion in it. When it becomes transparent, put the cabbage and carrots into the pan. After about 5 minutes of frying, add tomatoes, salt and sugar to the vegetables. All together should be simmered for about 1 hour.
After the required time has elapsed, add rice to the vegetables and cook for another 15 minutes. About 3 minutes before the end of cooking, add vinegar to the salad. The finished workpiece is poured into jars, rolled up, cooled and sent to cool place before winter.
Mushrooms are a favorite product of many. Prepare them yourself different ways. It is customary to salt mushrooms for the winter, however, as part of canned salads they will also have a unique taste.
Ingredients:
- White cabbage - 3 kg.
- Onion - 1 kg.
- Tomatoes - 1 kg.
- Carrots - 1 kg.
- Mushrooms - 1 kg.
- Vegetable oil - ½ l.
- Tomato juice - ½ l.
- Vinegar - 100 gr.
- Salt, sugar, black pepper - to taste
Cooking:
We clean and wash all vegetables. Shred cabbage, onions and carrots as small as possible. Pass the tomatoes through a meat grinder. Mushrooms cut into large pieces. Then all these ingredients should be combined together. Add salt, sugar and pepper to them and mix everything thoroughly. We put the prepared salad on the fire and bring to a boil. While it boils, fry the tomato paste with vegetable oil in a pan for several minutes and also send it to the pan with vegetables. After adding the sauce, everything should naturally be mixed and cooked for about 1 hour. At the very end of cooking, add vinegar.
We pour the finished hodgepodge into jars, roll it up and hide it until winter. Bon appetit!
The recipe for the salad described below can be called unique. It allows not only to keep vegetables and meat until winter, but also to get absolutely full meal, which does not require any addition at all.
Ingredients:
- Pork - 1 kg.
- Cabbage - 5 kg.
- Onion - 1 kg.
- Carrots - 1 kg.
- Mushrooms - 600 gr.
- Bulgarian pepper - ½ kg.
- Tomato sauce - 500 ml.
- Sugar - 200 gr.
- Salt - 100 gr.
- Vegetable oil - ½ l.
- Vinegar concentrate - 1 tbsp. l.
- Bay leaf - 10 pcs.
Cooking:
We prepare products for cooking, that is, we clean them, if necessary, and wash them. We chop the vegetables into thin strips, and cut the meat and mushrooms into medium-sized cubes. In one pan in vegetable oil, fry onions, meat and mushrooms for 40 minutes. In another pan in vegetable oil, simmer the rest of the vegetables for about an hour and tomato sauce. Then we combine it all together, salt and pepper to taste, add bay leaf, vinegar and boil together for another 15 minutes. We roll the finished salad into jars, sterilize and hide until winter.
The peculiarity of this salad for the winter is that it lacks any spices, and even salt. The taste of such a salad can be called “clean”; there is nothing superfluous in it, only the taste of beets, carrots and apples.
Ingredients:
- Beets - 3 kg.
- Apples - 2 kg.
- Carrots - 1.5 kg.
- Salt - 6 tbsp. l.
- Vegetable oil - 300 gr.
- Water - 3 cups
Cooking:
Boil the beets in water until half cooked. Then we clean the carrots, apples and beets from the skin and three of them on a coarse grater. Then all this should be combined in one pan and simmer in vegetable oil for about 20 minutes. We lay out the finished workpiece in jars and roll it up.
This preparation is great as an appetizer for strong alcoholic drinks. It is quite spicy, satisfying, but it does not cause heaviness in the stomach after its use.
Ingredients:
- Mushrooms - 2 kg.
- Carrots - 2 kg.
- Sweet pepper - 1 kg.
- Vinegar - 100 ml.
- Salt - 8 tsp
- Tomato paste - 2 tbsp. l.
- Vegetable oil - ½ l.
- Black pepper - to taste
Cooking:
All vegetables should be washed and peeled. Boil carrots and mushrooms until half cooked and cut into cubes. Onion with sweet pepper also cut into cubes and fry them together.
Now we combine the prepared products together in one deep saucepan. Add tomato paste, salt, black pepper to them. All this is cooked for 1 hour. Add vinegar at the end of cooking. When the salad is ready, roll it into jars and store it in a cool place.
The multicooker is universal kitchen appliance, which can help the hostess in the preparation of any dish. Here is the conservation this case is no exception.
Ingredients:
- Eggplant - 1 kg.
- Cabbage - 300 gr.
- Carrots - 200 gr.
- Bulgarian pepper - 1 pc.
- Garlic - 4 cloves
- Vegetable oil - 50 ml.
- Sugar - 2 tbsp. l.
- Salt - ½ tbsp. l.
- Vinegar - 30 ml.
- Greens - to taste
Cooking:
We clean, wash and cut all vegetables. You can cut at your own discretion, as you like. Now all these products should be placed in a slow cooker preheated with vegetable oil. Add salt and sugar to them, mix and select the “porridge” mode for 40 minutes. At the very end of cooking, add chopped herbs, garlic and vinegar to the multicooker bowl. Mix everything thoroughly and wait until the cooking time is over.
We lay out the finished hodgepodge in jars and roll them up.
Solyanka salad for the winter with pearl barley is just the perfect dressing for pickle. By preparing such a blank, you can greatly facilitate your work on preparing first courses.
Ingredients:
- Fresh cucumbers - 3 kg.
- Tomatoes - 1.5 kg.
- Onion - 1 kg.
- Carrots - 1 kg.
- Pearl barley - 500 gr.
- Salt - 2 tbsp. l.
- Sugar - 4 tbsp. l.
- Vinegar - ½ cup
- Water - ½ cup
- Vegetable oil - ½ cup
Cooking:
Wash all the vegetables and cut into cubes, and three carrots on a coarse grater. Wash the barley thoroughly. Now we combine all these ingredients together. Add salt, sugar, water to them and send them to stew for 20 minutes. At the very end, add vinegar to the salad and cook the salad for another 10 minutes. The dish is ready! We lay out the salad in jars and roll it up.
The recipe for the preparation described below for the winter is perhaps one of the simplest. And this despite the fact that it contains not so few components. It is recommended to start learning the skill of conservation with this salad.
Ingredients:
- White cabbage - 1.2 kg.
- Carrots - 450 gr.
- Salted cucumbers- 1.1 kg.
- Onion - 120 gr.
- Hot peppers- 1 PC.
- Sugar, tomato paste, allspice, bay leaf - to taste
Cooking:
We prepare vegetables according to the standard scheme, namely: wash them, clean them, if necessary, and cut them at our own discretion. Then we connect them together. Add sugar, tomato paste, bay leaf and pepper to them. Mix everything and simmer for about 2 hours on low heat. That's all! Preparation for the winter is ready. It remains only to decompose it into jars and roll it up tightly.
The preparation of such a workpiece is slightly different from other cooking methods. The thing is that vegetables for such a hodgepodge should not only be stewed, as is usually done, but also pre-fried.
Ingredients:
- Zucchini - 1.5 kg.
- Carrots - ½ kg.
- Tomato - ½ kg.
- Tomato paste - 1 tbsp. l.
- Vegetable oil - 100 ml.
- Lemon acid- 1 tsp
- Parsley - 1 bunch
- Salt, sugar, pepper - to taste
Cooking:
Wash the vegetables that need to be cleaned and cut into medium-sized cubes. Everything except carrots. It should be rubbed on a coarse grater.
When everything is ready, each of the vegetables should be fried in vegetable oil in a separate pan. Then we combine all these vegetables in one deep container, mix, add salt, sugar, pepper and simmer for 20 minutes over low heat. About 5 minutes before the end of the stew, add chopped greens and citric acid to the salad.
We roll the finished salad into sterile jars and send it to be stored in a cool place until winter.
The name of this dish speaks for itself. This is a very spicy salad that will definitely appeal to many. It is best served with meat.
Ingredients:
- Sweet pepper - 1 kg.
- Green tomatoes - 1 kg.
- Onion - 1 kg.
- Hot pepper - 3 pcs.
- Mustard seeds - ½ tsp
- Black pepper, allspice - to taste
- Water - 1 l.
- Vinegar - 2 cups
- Salt, sugar - to taste
Cooking:
Wash peppers and tomatoes, cut into pieces of the desired shape and boil in water until tender. Peel the onion, wash and cut into rings.
In the water in which the vegetables were cooked, add mustard, salt, vinegar and sugar. Bring the resulting mixture to a boil and cook for about 10 minutes.
Arrange vegetables in sterile jars. We add allspice to them, fill them with filling, sterilize for about 20 minutes, and then roll them up.
The main dish of this hodgepodge is mushrooms. For its preparation, it is very important to take not one, but at least three varieties of mushrooms. Then the preparation will turn out really tasty and fragrant.
Ingredients:
- Forest mushrooms - 1 kg.
- Currant leaves - 3 pcs.
- Horseradish leaves - 2 pcs.
- Dill, parsley - to taste
- Sugar - 1 tbsp. l.
- Salt, spices - to taste
- Vinegar - 1 tsp
Cooking:
Mushrooms clean, wash and cut into cubes. At the bottom of the multicooker bowl we lay currant and horseradish leaves. We put mushrooms, salt and all your favorite spices on top, select the "Stew" mode and set the time to 30 minutes. After this time, add vinegar to the mushrooms, mix and let them stand in hot slow cooker 5 more minutes. Then we take them out, put them in banks and roll them up.
Mushrooms are very often used for salad hodgepodge for the winter. Someone might think that it does not matter which mushrooms to take, but this is not at all the case. WITH different varieties mushrooms different taste dishes.
Ingredients:
- Honey mushrooms - 500 gr.
- White cabbage - 2 kg.
- Bulgarian pepper - 1 kg.
- Onion - 500 gr.
- Vegetable oil - 100 gr.
- Parsley greens - 50 gr.
- Vinegar - 250 gr.
- Bay leaf - 2 pcs.
- Allspice peas - 5 pcs.
- Carnation - 4 pcs.
- Salt, pepper - to taste
Cooking:
We begin the preparation of this preparation for the winter with the main ingredient - mushrooms. They should be cleaned, washed and boiled for 40 minutes.
Before cooking, it is advisable to soak the mushrooms for about 30 minutes in cold water.
Wash vegetables and herbs, clean and chop thoroughly. Then they should be put in a deep frying pan with heated vegetable oil and fry for 20 minutes, stirring them constantly. During this culinary action, vegetables should be salted and peppered to taste. Approximately 3 minutes before the end of the stew, add cloves, bay leaves, peppercorns and mushrooms to the vegetables. At the very end of cooking, add vinegar to the salad and mix everything.
We lay out the finished salad in sterile jars and roll it up. Bon appetit!
Mushrooms are often used as a snack. Mushrooms with tomato sauce can find much more use. They can be used for cooking first courses, as a side dish and as a component of hot dishes.
Ingredients:
- Honey mushrooms - 3 kg.
- White onion - 2 kg.
- Tomato sauce - ½ l.
- Vegetable oil - ½ l.
- Salt, pepper - to taste
Cooking:
Cut the onion into half rings and fry in vegetable oil until golden color. We clean the mushrooms, cut into pieces and boil until tender. Now add the mushrooms to the onions. We also send tomato sauce, salt, pepper. Mix all products and simmer for 15 minutes. At the end of the stew, add vinegar.
Pour the finished salad into jars and roll up.
Conservation helps a lot when you want to diversify winter table delicious vegetable dishes. In the season you will make preparations, and then you don’t know grief all winter - you open a jar, and an addition to any side dish is ready. Now we will tell you how to cook cabbage hodgepodge for the winter.
Solyanka from cabbage for the winter with cucumbers
Ingredients:
- white cabbage - 1.5 kg;
- cucumbers - 1 kg;
- tomatoes - 1 kg;
- onion - 1 kg;
- sweet pepper - 1 kg;
- carrots - 1 kg;
- vegetable oil - 120 ml;
- sugar - 1 cup;
- vinegar - 100 ml;
- salt - 4 teaspoons;
- black peppercorns, bay leaf - to taste.
Cooking
Wash all vegetables well first. running water and then dry and clean. Finely chop the cabbage, cut the pepper into half rings, onion into cubes, and three carrots into coarse grater. Cucumbers with tomatoes are also cut into cubes. Place all prepared ingredients in large saucepan. Please note - it must be enameled. Add vegetable oil, sugar, salt and spices to the vegetables. Bring the mass to a boil and then reduce the fire and cook the hodgepodge for about 1 hour. At the same time, 5 minutes before the end of cooking, pour in the vinegar and mix. We lay out the finished hodgepodge in pre-prepared sterile jars and roll it up. Then turn them over and leave to cool. Such preservation should be stored in a cool place.
Cabbage hodgepodge for the winter in a slow cooker
Ingredients:
- mushrooms - 300 g;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- cabbage - 1 kg;
- garlic - 2 cloves;
- tomato sauce - 1 cup;
- vegetable oil - 2/3 cup;
- salt - 1 tbsp. spoon;
- sugar - 1 tbsp. spoon;
- vinegar - 2 tbsp. spoons;
- bay leaf - 2 pcs.
Cooking
Finely chop the onion, three carrots on a grater. Finely chop the cabbage, lightly salt and knead well with your hands. In the slow cooker, set the "Baking" mode, the cooking time is 30 minutes. Pour about 20 ml of vegetable oil into the pan, spread the onion, fry it for about 10 minutes, then add the carrots and cook for another 5 minutes. Now spread the cabbage, add oil and fry the remaining time. Pour tomato sauce, sugar, salt, bay leaf into the multicooker pan and cook for 1 hour in the “Stewing” mode. Pour vinegar into the finished hodgepodge, mix and lay it out in sterile jars and roll it up.
Cabbage hodgepodge with eggplant for the winter
Ingredients:
- white cabbage - 3 kg;
- carrots - 1 kg;
- tomatoes - 2 kg;
- onion - 1 kg;
- eggplant - 1 kg;
- vegetable oil - 300 g;
- vinegar - 100 ml;
- salt - to taste.
Cooking
We chop the cabbage, pass the tomatoes through a meat grinder, onions can be cut into half rings, or you can cut them into cubes. Similarly, carrots can be grated, or cut into half rings or strips. We cut the eggplant into bowls. Now we put all the ingredients in a large saucepan, add salt and simmer for about 1 hour, then pour in the vinegar, bring the hodgepodge back to a boil. Now we lay it out in sterilized jars, roll them up, wrap them up and leave to cool.
Solyanka from cabbage for the winter with mushrooms
Ingredients:
- white cabbage - 3.5 kg;
- mushrooms - 5 kg;
- onion - 2 kg;
- tomatoes - 2 kg;
- vegetable oil - 3 cups;
- salt - 8 tbsp. spoons;
- black peppercorns and allspice - to taste.
Cooking
Wash and clean mushrooms. Then boil them in boiling water for about 10 minutes. Cut the onion into half rings and fry in vegetable oil for about 12-15 minutes. Boil the mushrooms in boiling water for about 10 minutes. If there is no large container into which the whole onion will immediately enter, then it can be fried in parts. 
Now cut the cabbage. And put it together with onions in a large saucepan, add diced tomatoes and mushrooms. We also pour salt, pour in the remaining vegetable oil and mix everything well. Simmer the resulting mixture for about 50 minutes, and then pour it into sterile jars. If desired, a few peas of allspice and black pepper can be added to each jar. Now we cover the jars with sterile lids, but do not roll them up, but put them in a large pot of water to sterilize. After boiling water: half-liter 25 minutes, liter - 40 minutes. And only after that you can roll them up. We turn the jars upside down, wrap them up and leave them for about 24 hours, and then put them away for storage.
Many of us, opening a jar of homemade canned food in winter, remember the warm sunny summer, fresh young cucumber, just from the garden, a ruddy barrel of tomato and fresh, dew-covered leaves of young white cabbage. We are so accustomed to homemade vegetable preparations that it is simply impossible to imagine a table without them!
Indeed, these products real gift in the midst of a cold frosty winter, when we all lack vitamins so much. All of the above fully applies to Russia's favorite vegetable - cabbage. It contains many vitamins, trace elements necessary for our health. Other than that, it's just delicious.
For the winter, it is salted, fermented, marinated, salads and dressings for borscht are prepared. But apart from these traditional dishes, from this vegetable you can cook a delicious hodgepodge. About how cabbage hodgepodge is prepared for the winter, the recipe for cooking, I will tell you on our website www.site.
Cabbage solyanka classic
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 with, clean the head of old, dirty, green leaves, rinse well under running water. Then sharp knife finely chop, salt, leave for a couple of hours. Squeeze out the released juice, put the chopped vegetable in a deep saucepan, put on the stove, simmer over medium heat for 10 minutes. then add the tomato, sugar (a little), simmer over low heat for half an hour.
Then fill sterile jars with ready, hot hodgepodge. Cover with lids, sterilize for 20 minutes. (for half-liter jars). After that, roll up the banks, put them away for storage.
In winter, use the blank as a filling for pies, or as a side dish for meat, fish, potatoes.
Solyanka mushroom
A dish prepared according to this recipe can be used in winter as a cold salad. If warmed up, it will turn out independent hearty meal. Although it can be used as a side dish.
You will need 0.5 kg fresh champignons, 2 kg. cabbage, 0.5 kg of onion, 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 9% vinegar.
How to cook:
Peel and wash vegetables well. Chop the cabbage, cut the vegetables into cubes. Mushrooms boil, or fry, cut into slices. Put onions, carrots in a deep saucepan, fry in vegetable oil until golden brown. Add cabbage, tomatoes, simmer for half an hour over medium heat.
Then add salt, sugar, mix, add mushrooms, pepper, parsley. Simmer another 20 min. Pour in the vinegar when finished.
Immediately spread the hodgepodge into sterile jars, roll up, put away for winter storage.
Solyanka for the winter vegetable
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 9% vinegar, 2 tbsp. l. salt, sugar.
How to cook:
Wash vegetables, clean. Chop cabbage, carrot, onion cut into small cubes. Pour vegetable oil into a deep saucepan, heat it, put the vegetables, mix, simmer over medium heat for half an hour. Then add tomato sauce, salt, sugar, simmer for another half an hour. For 5 min. add vinegar until finished.
Spread the finished hodgepodge into sterile jars, roll up the lids.
Meat solyanka
This recipe for a very tasty dish is a must-have for the winter. It's beautiful homemade snack, and it’s not shameful to serve guests.
For cooking you will need: 2 forks, 3-4 carrots, 4 onions, 300 g of lean pork, 100 g of tomato paste, vegetable oil, salt, pepper.
How to cook:
Wash and clean vegetables. Chop the cabbage, put in a deep saucepan, add a little water (half a glass), simmer for 20 minutes.
Separately, in a pan, fry the grated carrots on a coarse grater, then add the diced onion. Fry the finely chopped meat in another pan. Then add the vegetables to the meat, add the tomato, then simmer over low heat for another 5 minutes. Combine everything with cabbage, salt, pepper, simmer for 10 minutes.
Ready meal Arrange in sterile jars, roll up the lids.
Use the recipe that's right for you to treat your family to delicious homemade treats this winter. summer meals. Bon appetit!
The arrival of autumn in our family means walks in the forest and the beginning of mushroom hunting. Most of all, of course, we love to collect mushrooms, they are also called expensive mushrooms. On a thick leg, they resemble heroes. It is not for nothing that strong people are called mushrooms. But you are not always lucky with mushrooms, and then you look in the forest for any other edible mushrooms. And when you bring this home mushroom platter, then mushroom hodgepodge for the winter is the most correct solution. Appetizer, I tell you, excellent. Suitable with hot potatoes, and as a salad, and it’s good to have a bite to eat on a holiday.
Any edible mushrooms are suitable for such a hodgepodge. White, boletus, boletus, honey mushrooms, flywheels, russula and even champignons will do. The advantage of hodgepodge is that it can be prepared from broken mushrooms and their pieces. Can be used as other ingredients various vegetables- cabbage, carrots, tomatoes, cucumbers. As a rule, mushrooms for hodgepodge are pre-boiled or fried. I sterilize blanks with mushrooms without fail, as I am afraid of poisoning, so I don’t publish recipes for mushroom blanks without sterilization.
And another advantage of mushroom hodgepodge is that it is very easy to prepare. Even beginners can safely choose a recipe and get down to business.
olyanka with mushrooms and cabbage in jars - a recipe for the winter
Most popular recipes mushroom hodgepodge - with cabbage, both of these ingredients go well with each other.
Ingredients:
- mushrooms - 400 gr.
- white cabbage - 1 kg
- bell pepper - 2 pcs.
- carrots - 3 pcs.
- onion - 2 pcs.
- tomato juice- 1/2 liter
- garlic - 2 cloves
- fresh herbs to taste
- salt - 1/2 tbsp. l.
- sugar - 2 tbsp. l.
- vinegar 9% - 2 tbsp. l.
- vegetable oil - 100 ml.
- Mushrooms, peppers and onions are cut arbitrarily, carrots are rubbed on a coarse grater. Shred the cabbage into thin strips. I shred cabbage with a special cabbage grater. But you can just cut it thinly with a knife.
2. We will fry all the vegetables in this recipe. There are no rules for frying, but still, it is advisable to fry mushrooms in one pan, and onions, carrots and peppers in another. Add chopped garlic to the mushrooms, mix and transfer them to the pan.
3. Separately fry the cabbage. Don't forget to add oil. You can cover the cabbage with a lid so that it is stewed a little.
4. Put all the fried vegetables in a saucepan, pour tomato juice on top, add chopped herbs, salt, sugar and vinegar. After boiling, simmer for 20-30 minutes for small fire under a closed lid. Don't forget to stir while doing this.
5. We lay out in sterilized jars. I am a little afraid to cook blanks with mushrooms without sterilization, so I recommend that you not be too lazy and boil jars of mushroom hodgepodge.
Mushroom hodgepodge for the winter with cabbage - a delicious recipe from fresh mushrooms
The recipe for mushroom hodgepodge is also with cabbage, but the composition of the products is slightly different. There is no bell pepper and garlic in this recipe. It is very easy to remember - all the ingredients will need 1 kg each, and cabbage - 1.5 kg.
Ingredients:
- mushrooms - 1 kg
- white cabbage - 1.5 kg
- carrots - 1 kg
- onion - 1 kg
- tomato sauce - 1/2 liter
- salt - 1 tbsp. l.
- sugar - 1/2 cup
- vinegar 9% - 100 ml
- vegetable oil - 300 ml.
- black peppercorns
- bay leaf - 2 pcs.
- Cut the onion and fry it in a pan, adding vegetable oil. The onion should become soft and translucent.
2. Grate the carrots on a coarse grater and add to the onion in the pan. Fry over low heat, you can cover the pan with a lid and simmer for 20 minutes.
3. Add tomato sauce, salt, sugar, bay leaf and black pepper to the fried vegetables, mix everything well.
4. We clean, wash, cut and pre-boil the mushrooms for about 15 minutes. After that, add the mushrooms to the onion with carrots and simmer over low heat for 5 minutes. We shift the vegetables into a deep saucepan to fit the cabbage.
5. Shred the cabbage into thin strips and add to the pan with the rest of the vegetables.
Gradually add the cabbage to the pot in small portions, mix and, when the cabbage settles a little, lay a new portion.
6. Mix everything, cover with a lid and simmer over low heat for about 20 minutes. So that the hodgepodge does not burn, stir it occasionally.
7. 5 minutes before the end, pour in the vinegar. Delicious hodgepodge ready.
The golden rule of cooking any dish - trust the recipe, but still try it yourself. And if something is missing, add to taste.
8. We sterilize jars with hodgepodge in a saucepan with hot water.
Delicious hodgepodge with mushrooms and cabbage - a recipe for the winter in a slow cooker
For those who have a slow cooker in the kitchen, I try to post recipes in it as well. This, of course, facilitates the work of the hostess, although it takes a little more time.
With olyanka with mushrooms without cabbage - a recipe for the winter "you will lick your fingers"
Delicious mushroom hodgepodge forest mushrooms, which we eat first. It is prepared without cabbage, I recommend trying to cook it.
Ingredients:
- mushrooms - 1/2 kg
- tomatoes - 4 pcs.
- carrots - 1-2 pcs.
- onion - 2 pcs.
- bell pepper - 3 pcs.
- salt - 2 tbsp. l.
- sugar - 50 gr.
- vinegar 9% - 30 ml
- vegetable oil - 100 ml.
- black peppercorns
- bay leaf - 2 pcs.
- Onion cut into half rings and fry in vegetable oil for about 5 minutes.
2. Add chopped mushrooms to the onion, simmer together for another 10 minutes.
3. Grate the carrots and run it to the onion with mushrooms. Mix and continue to simmer everything together.
4. It's the turn of bell pepper. We cut it into strips and also spread it to the vegetables.
5. Cut the tomatoes into small pieces and also add to the hodgepodge.
6. Mix everything, add salt, sugar, pour vinegar. Cover the saucepan with a hodgepodge, lower the heat and simmer for about 1 hour.
Mushroom hodgepodge with sauerkraut and pickles - a recipe for the winter
If you want to diversify preparations from hodgepodge with mushrooms, then this the recipe will do more than ever. After all, sauerkraut and pickles give this dish a special spicy taste, and it is in this recipe that I recommend adding various spices for pungency and flavor - chili peppers, cloves, allspice, or simply get by with a bay leaf.
Ingredients:
- sauerkraut with carrots - 2 kg.
- fresh mushrooms - 300 gr.
- onion - 300 gr.
- pickled cucumbers - 500 gr.
- tomato paste - 150 gr.
- vegetable oil - 50 ml.
- salt - 40 gr.
- vinegar 9% - 70 ml.
- sugar - 150 gr.
- water - 300 ml.
- bay leaf - 2 pcs.
- chili pepper - to taste
- cloves - to taste
- Any forest mushrooms are suitable for this hodgepodge, and if there are none, try cooking with champignons. We clean the mushrooms and boil until tender (20 minutes). Drain in a colander, let cool and cut into thin strips.
If the mushrooms are very difficult to clean from dirt and leaves, you can put them in boiling water, bring to a boil. All the dirt in the boiling water will rise to the top. With a spoon, remove the dirt along with the foam, and throw the mushrooms into a colander, rinse with running water. We boil again clean water, and already in it we cook the mushrooms until cooked.
2. Cut the onion into cubes and fry in vegetable oil.
3. Mix onion with mushrooms and fry a little more.
4. We cut pickles arbitrarily - if you want in circles, but if you want in strips.
If you don't have salty barrel cucumbers, it doesn’t matter - pickled ones are also suitable.
5. Squeeze sauerkraut from the brine. You can wash it if you like. cold water if the cabbage is already a strong leaven.
6. Put all the ingredients in a deep saucepan - cabbage, cucumbers, onions with mushrooms. Breeding tomato paste warm water and pour it into the brine. Add vegetable oil, salt, sugar and spices to taste. Mix everything well and simmer over low heat for about an hour. Sometimes it takes longer, depends on the cabbage. Try it, it should become soft.
7. At the very end, pour in the vinegar. We lay out in clean jars and sterilize.
Mushroom hodgepodge with cabbage - lean recipe
In principle, this recipe is not much different from the previous ones, the same mushrooms, cabbage, but deliciously cooked. And if at the end of cooking add a little vinegar and roll it into jars, you will get a hodgepodge for the winter.
Another dish in our piggy bank of recipes and preparations. I adhere to the principle - less is better, but more diverse. Therefore, I propose various options the same dish.
And I wish you pleasant walks through the autumn forest, various blanks and delicious tastings. And if you understand that it’s difficult to master all the recipes alone, just share them with your friends. Then you can try everything.
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