Solyanka vegetable for the winter. Cooking delicious hodgepodge from cabbage: recipes for the winter

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 are a real gift in the middle 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 in addition to these traditional dishes, you can cook a delicious hodgepodge from this vegetable. 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 finely chop with a sharp knife, 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. When warmed up, you get an independent hearty dish. Although it can be used as a side dish.

You will need 0.5 kg of 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. This is a wonderful homemade snack, and it is 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.

Arrange the finished dish in sterile jars, roll up the lids.

Use the recipe that's right for you to treat your family to delicious homemade summer meals this winter. Bon appetit!

Solyanka from cabbage for the winter or from any other vegetable will certainly appeal to all family members and guests. The canning process will be simple if you follow the recommendations and step-by-step description that each recipe has.

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

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

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

There is another favorite recipe for winter hodgepodge 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 lick your fingers!

• Cabbage, about 2.5 kg, is washed and chopped into strips.
• Carrots about 2 kg are peeled and cut into rings.
• Bulgarian pepper must first be cleaned of seeds and stalk, 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 strips.
• Tomatoes are washed, scalded with boiling water, peeled and tomato mass is made with a grater.
• After the vegetables are cooked, proceed to fry the carrots and onions. Then all other ingredients are added. Simmer for about 45 minutes.
• Pour the hodgepodge into jars and add vinegar at the end (30 ml per 1 liter).

Soup with cabbage should 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 hodgepodge for the winter is obtained as 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.
• Carrots (1 kg) are chopped with a grater, onions (350 g) are cut into slices.
• All vegetables are combined and stewed for 40 minutes.
• Then 350 g of tomato paste, sugar and salt are added.
• A few minutes before removing the pan from the heat, add 150 ml of vinegar.

Vegetable winter soup is distributed in jars, rolled up and stored upside down under warm clothes for about two days.

Among the recipes for hodgepodge for the winter in jars can be found with the addition of cauliflower. Vegetable preparation of cauliflower for the winter is very juicy and tasty, and cooking will take a little time.

• Cauliflower inflorescences are divided into smaller bunches, which are dipped for a couple of minutes in salted boiling water. After that, you need to shift the parts to a colander so that all excess water is drained.
• Bulgarian peppers in the amount of 2 pieces must be cleaned of stalks and seeds, then cut into strips.
• Two onions are cut into small slices.
• The cloves of one head of garlic are divided in half.
• In prepared jars lay allspice with peas 5-6 pieces, parsley, grain mustard 8 pieces. Then comes the vegetables. The last layer also becomes a set of initial spices.
• The brine is prepared separately. Pour salt into the water and wait until it boils. After that, vegetable slices are poured for 15 minutes and drained for re-boiling. The contents of the jars are poured again and closed with iron lids.

Preservation of vegetables is turned upside down, as soon as it cools down, you can move the jars to a cool place for long-term storage.

Blue vegetables in addition to cabbage

Solyanka without mushrooms for the winter is obtained from any vegetables. But most of all, eggplant will help to recall the mushroom flavor, for example, champignons.

Solyanka with eggplant and cabbage for the winter pleases with its bright colors and excellent taste. How to cook a hodgepodge without sterilization will help detailed writing.

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

The resulting hodgepodge for the winter should be laid out in glass jars, rolled up and kept upside down under a warm blanket until it cools completely.

bean dish

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

• To prepare the dish, you need 1 kg of beans. The product must be soaked for 10 hours in water.
• Tomatoes in the amount of 2.5 kg are cut into slices.
• Carrots 1 kg are crushed with a grater.
• Bulgarian pepper 1 kg cut into strips.
• Onion 500 g cut into rings.
• All vegetables are mixed, salted, peppered, sugar, oil, vinegar 5 ml are added and the mass is brought to a boil. After that, cook for another two hours, periodically stirring the contents of the pan.

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

Cucumber dish

The following recipe is popular among housewives. “For a hodgepodge of cucumbers for the winter, I take the following components:

• three tomatoes and cucumbers, cut them into thin strips;
• two small onions cut into slices;
• I grind one large carrot on a grater;
• garlic cut into small slices;
• a bunch of dill finely chopped.

I mix all the components, add sugar 15 g and butter 150 ml. The mass is ready for distribution to banks.

Separately, I prepare the brine. In a liter of water I add 10 g of salt, 15 ml of vinegar. As soon as it boils, I pour the marinade over the vegetables. I put the jars in a large container with water and sterilize for 17 minutes.

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

For the winter, you can preserve a dish of pickled cucumbers from cabbage.

1. Cabbage is chopped, one carrot is rubbed on a grater, two onions are cut into half rings.
2. Pickled cucumbers about 300 g and one bell pepper cut into strips.
3. First, salt and sugar, a bay leaf and allspice peas are poured into the pan. All other chopped vegetables are placed on this layer. Vinegar 30 ml and oil 25 ml are poured. Tomato paste 60 g is mixed with water and also sent to the mass.
4. Simmer the vegetable mixture for about an hour. Then the hodgepodge is distributed among the banks, closed.

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

Zucchini for winter

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

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

Canned hodgepodge turns out to be very tasty and can be stored for a long time.

There is another recipe for hodgepodge with zucchini for winter storage in jars.

1. It will take 1.5 kg of zucchini peeled and peeled. The vegetable should be cut into cubes and sprinkled with salt for 15 minutes.
2. Peeled carrots need to be grated, the onion is cut into cubes. Sent to a frying pan with oil for frying.
3. Tomatoes are poured over with boiling water, peeled, cut into slices and sent to a saucepan for stewing. In the process of cooking, they need to be kneaded with a fork to obtain a homogeneous mass.
4. Squeeze the liquid from the zucchini, and send it to the pan for frying.
5. Combine all 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-made soup is laid out in jars, rolled up and covered with a warm towel until it cools completely.

There are many recipes for making hodgepodge for the winter. The traditional components of this preparation are cabbage, onions and carrots. For a change, you can add eggplant, mushrooms, sweet bell peppers or beans, as well as pickles or fresh cucumbers to the dish. Such an appetizer will greatly diversify the winter table.

Traditional cooking

This delicious recipe has become a classic. Before you make a hodgepodge for the winter from cabbage, you should prepare these components:

Cabbage should be peeled by cutting off the stalk and removing the leaves from above. Cabbage is cut into strips or larger pieces. Carrots are peeled and grated. Onions are chopped in half rings. Tomatoes need to be scalded with boiling water and peeled off. Large tomatoes can be finely chopped.

Next, all vegetables should be placed in a deep frying pan or pan, pour over with oil, sprinkle with sugar, salt and stir. The dish is cooked over low heat for two hours. At the end of cooking, put peppercorns, parsley and pour in a small amount of table vinegar. In conclusion, the hodgepodge is formed by banks.

This is a very interesting hodgepodge recipe for the winter in jars. For a culinary experiment you will need:

Dry beans should be soaked in water overnight. The next morning it is poured with water and boiled for 40 minutes. Cabbage is shredded. Carrots need to be well peeled and chopped on a coarse grater. Wash eggplant thoroughly and cut into cubes. You can not separate them from the peel, it will soften during the quenching process. Onion cut into half rings or small pieces.

All vegetables should be placed in a saucepan, mix thoroughly, pour over with oil and heat for 10 minutes on a burner. After that, the ingredients are poured with tomato sauce or tomato paste and beans are added. The dish is boiled for an hour over low heat. At the end of cooking, pepper, laurel and vinegar are added. Solyanka needs to be tasted, if it seems sour, you can pour a little sugar. The finished dish is laid out in jars.

Spicy recipe for vegetable hodgepodge with cabbage for the winter. To create this blank you will need:

White cabbage should be peeled and chopped into small pieces. Carrots can be chopped on a fine grater, or cut into strips. Remove the stalks and seeds from the pepper, chop into cubes or chop into strips. Onion cut into half rings.

Transfer onions, carrots and cabbage to a saucepan, mix and fry with vegetable oil. Then add sweet pepper, tomato paste and one glass of water. Salt and sprinkle with sugar. The dish is stewed for an hour and stirred in the process. At the end, seasonings and table vinegar are added. The prepared hodgepodge is placed in jars and cooled.

A wonderful recipe for a favorite cabbage dish. For this method, you can buy ordinary champignons or oyster mushrooms from the store, or you can collect forest mushrooms with your own hands. Honey mushrooms, boletus or boletus will do. No need to take voluminous boletus. During cooking, they most often lose their shape and spoil the attractive appearance of the whole dish. It is best to take small copies. Before you cook a hodgepodge for the winter from cabbage, you need to take:

Wash and clean mushrooms. If they were collected in the forest, it is recommended to fill them with water and let them boil. After 10 minutes have passed, drain the water. For store products, this procedure can be omitted, it is enough to chop them into pieces.

Carrots are rubbed on a grater or chopped into strips. Onions are peeled and cut. Carrots and onions are fried with vegetable oil over low heat. Finely chop the cabbage, as for a salad, and chop the tomatoes into cubes. If chili peppers are used in the recipe, they should be peeled and the seeds carefully removed, and then cut into rings.

White cabbage, peppers and tomatoes are added to the pan with onions and carrots. Sprinkle with sugar, add salt, oil and 200 ml of water. Sprinkle with spices and simmer for half an hour over medium heat. At the end of cooking, add table vinegar to the dish. Pour the hodgepodge into clean jars and refrigerate.

The addition of this ingredient makes the appetizer very interesting and original. To prepare the dish you will need:

Vegetables must be thoroughly washed, peeled and removed all unnecessary: ​​stalks and seeds. Finely chop the cabbage or chop on a grater. Peeled carrots rub or cut into strips. Sweet pepper cut into thin strips. Grind cucumbers and onions in the same way. Large cucumbers are best peeled.

It should be remembered that pickles are not used for such a recipe. They can be put in an ordinary hodgepodge, but should not be used for blanks.

Pour a tablespoon of oil into a frying pan or pan and put carrots and onions. Simmer until golden brown. Place pepper and cabbage in a separate container, add 200 ml of water and simmer for 10 minutes. Then add onions and carrots to the cabbage. Pour in oil, add peppercorns, salt and sugar. Stir well and cook for 15 minutes over medium-low heat.

Add cucumbers. Stir and continue cooking. As soon as the color of the cucumbers changes (after 10-15 minutes), pour in the tomato sauce. Cook for another 5 minutes, and then arrange in jars.

Banks for storing hodgepodge must first be disinfected. This is done in hot water for 10 minutes. After the procedure is completed, the jars are closed with lids, turned over and left to cool at a warm temperature.

Ready-made snacks are best stored in the basement or in a cool room. Although even in a regular refrigerator they will be perfectly stored.

Any hodgepodge prepared for the winter season can be served as a salad or used for soup. In order to get a delicious soup, you can cook the broth from meat or stew, and also add pieces of potatoes, and then season with hodgepodge. This soup is very easy to prepare, but it turns out delicious and appetizing.

Cabbage hodgepodge for the winter is a delicious preparation that will allow you not to feel a lack of vegetable food on the table in the cold season. Most often, it acts as an appetizer for main courses, but this does not mean at all that a salad cannot be served at the festive table. Rather, on the contrary, because the dish has a very appetizing appearance, pleasant aroma and divine taste. Preparing cabbage hodgepodge for the winter is not difficult even for novice hostesses.

Queen of autumn - cabbage

Cabbage is not only an inexpensive and tasty vegetable. First of all, it is a unique product. containing a great variety of healthy substances and vitamins. White cabbage is a source of magnesium, potassium, sodium, chlorine, sulfur, phosphorus, calcium, iron, manganese, iodine, zinc, fluorine and many other trace elements. The vegetable is rich in vitamins A, B1, B2, B5, B6, B9, PP, H, K, E and C.

Due to its composition, cabbage accelerates metabolism, improves blood circulation, does not allow fluid to linger in the cells of the body, has antiviral properties, normalizes the functioning of the intestines, removes harmful cholesterol and toxins.

Due to the fact that 100 grams of the autumn queen contains only 28 calories, it is a dietary product. Cabbage is recommended for people who are on a diet or watching their figure. Doctors advise cabbage dishes to obese patients, because in addition to low calorie content, the vegetable has the ability to burn fat.

One of the most remarkable qualities of white cabbage is that it retains almost all of its vitamin composition even when cooked. When preparing a hodgepodge for the winter, you can be sure that this snack will not only be tasty, but also very healthy. And this is a very important factor in the winter season, when the body is so lacking in various vitamins and minerals contained in fresh vegetables and fruits.

Preparation for work

Rinse the tomatoes, remove the core and cut into thin slices. After the specified time, add tomatoes, the remaining salt and granulated sugar to the vegetable mixture. Simmer everything together for 5 minutes. Distribute the hot hodgepodge into sterilized jars and roll up the lids.

Tip: Since this hodgepodge recipe does not involve the use of vinegar, you should store the workpiece in the basement or refrigerator. This will serve as a guarantee of long-term preservation.

Solyanka with mushrooms

Solyanka with mushrooms is one of the traditional dishes of Russian cuisine. Such a blank can be used not only as a snack, but also used as a filling for pies, pies or pies. Cabbage salad with mushrooms will accentuate any festive table or complement the traditional lunch menu. Making such a blank is as simple as its simple counterpart. For mushroom hodgepodge you will need:

Remove the upper leaves from the cabbage, and rinse the remaining head of cabbage under running water. Chop the vegetables into strips of the desired size. Wash mushrooms thoroughly, dry and then cut into thin slices. Chop the peeled carrots into slices.

Rinse tomatoes and blanch in boiling water. Remove the peel, pass the remaining pulp through a meat grinder or chop in a blender. Free the onion from the husk, wash and cut into thin half rings.

Pour vegetable oil into a deep frying pan and send it to the stove. When the fat is well heated (this can be understood by the characteristic crackle), put chopped mushrooms and one chopped onion into it. Fry over high heat until golden brown.

In a separate pan, add carrots, cabbage and the remaining onion. Combine the prepared vegetables with mushrooms, add tomato juice and mix thoroughly. Simmer over moderate heat for 45-50 minutes.

Add salt, sugar and ground black pepper. Mix thoroughly again and continue stewing until the mass acquires a thick consistency. Pour in the vinegar and cook for another 5 minutes. Arrange the hot hodgepodge of cabbage and mushrooms in sterile jars and roll up the lids.

Tip: instead of oyster mushrooms and champignons, you can use forest mushrooms. Solyanka with gifts of the forest will turn out to be more fragrant and tasty. Before frying forest mushrooms, they should be sent to boiling salted water for 30 minutes. After that, the product should be washed under running water, cut into slices and sent to the pan. If forest gifts are not to your taste, then you can cook cabbage hodgepodge for the winter without mushrooms.

Snack without tomatoes

A cabbage hodgepodge recipe for the winter without tomatoes will appeal to those who, for whatever reason, do not like tomatoes. The appetizer turns out to be very tender due to the fact that the vegetables are fried not in vegetable oil, but in butter. The salad will serve as an excellent addition to complex side dishes and meat or fish dishes. Required Ingredients:

Peel carrots and onions and wash thoroughly. Grate the first on a coarse grater, and finely chop the second with a knife. Prepare the cabbage in the standard way: free from the upper leaves, rinse, and then chop into strips.

Melt the butter in a deep frying pan and add the onion to it. Fry for a few minutes, then add the carrots. Cook another 3-4 minutes.

Add cabbage and mix thoroughly. Add sugar, water and salt to taste. Cover the pan with a lid, reduce the flame of the burner to the minimum value, simmer for 20 minutes.

Pour in the vinegar and mix well. Immediately remove the pan from the heat and distribute its contents among sterile containers. Roll up with tin lids.

Tip: you can add your favorite spices to the hodgepodge. A mixture of peppers, coriander, Provencal herbs and turmeric is perfect. The taste of the dish will become more vivid and memorable.

Solyanka from fresh cabbage is a preparation that does not require expensive products and a lot of time for its preparation. The dish is very versatile: preservation can be used as a filling for savory pastries, cooked on its basis in delicious soups, served as a snack or eaten on its own. To make a winter salad tasty, appetizing, and also stored for a long time, some tips should be followed:

Approaching the process of preparing a hodgepodge for the winter with a soul, you can create not just an appetizer, but a real masterpiece of culinary art. Such a dish will give true pleasure to all loved ones and certainly will not leave anyone indifferent. Bon appetit and the most delicious hodgepodge!

Cabbage goes well with meat, so the hodgepodge of these ingredients will turn out both tasty and healthy, as it is one of the dishes of proper nutrition. It can be prepared at one time and tasted immediately or canned and opened jars as needed.

Solyanka with meat

Ingredients:

1.5 kg cabbage
1 kg pork
2 carrots
2 onions
700 g tomatoes
1.5 st. spoons of tomato paste
1.5 cups of water
salt, pepper to taste
1 teaspoon sugar
sunflower oil
1.5 st. spoons of vinegar essence

How to cook hodgepodge for preservation:

1. Cut the meat into slices with a cross section of 3 cm, fry it until lightly browned in a saucepan in sunflower oil.
2. Chop carrots on a grater for Korean carrots. So that the straw is not very long, lay the root crop slightly obliquely. You can grind it on a regular grater. Cut the onion randomly into medium pieces. Fry the vegetables in another pan, too, until browned.
3. Now add them to the meat, sprinkle with salt and pepper to taste, mix. Put cabbage in the same place, in a saucepan with pork. You can cut it into squares or strips. Stir, cook further the dish under a closed lid, stirring it occasionally.
4. Remove the skin from the tomatoes, to do this, dip them in boiling water for 30-40 seconds, after which the film will be easy to remove. Finely chop the tomatoes, put them in the pan in which the carrots and onions were cooked before, fry them for 5 minutes over low heat. Then pour sugar, add tomato paste, mix, cook for 3 minutes. Pour in hot water, put a bay leaf, hold on fire for a couple more minutes.
5. Pour the tomato sauce into the cabbage and meat, which have been on low heat under the lid for 15 minutes, mix and simmer the hodgepodge for an hour.
6. After this time, add essence to it, mix and immediately place in sterilized glass jars, cover them with a lid and roll up. They should stand upside down, wrapped up until completely cool. After that, canned food is stored in a cool place where the temperature is + 3 + 12 ° C.

There should be increased attention to home-made canned meat, as well as to fish and mushrooms. If hygiene measures are not followed, they can remain a dangerous microorganism that causes a disease called botulism. In an acidic environment, microorganisms die, so be sure to add vinegar and tomatoes to the meat hodgepodge with cabbage, but this does not give a 100% guarantee. This is especially true for homemade preparations. Meat canning on an industrial scale is safer in this sense, since it has the necessary equipment and certain technologies.

If you decide to cook a hodgepodge for the winter with meat for the first time, you are not sure of complete sterility, you want to completely protect yourself, make cabbage hodgepodge with vegetables. Having opened a jar in winter, you can eat it with appetite with freshly fried or stewed pieces of meat.

Solyanka with apples.The recipe was checked by chef Mark Statsenko. Watch the video!