Solyanka with mushrooms for the winter without sterilization. Solyanka with mushrooms for the winter: recipes for home canning

Mushrooms are an interesting product that offers a wide field for culinary achievements. One of the most favorite mushroom dishes among our compatriots is mushroom solyanka. This simple dish is often prepared in advance and served for the winter.

Solyanka from a jar always reminds you of autumn days and can decorate any table. Eat it as an independent dish or serve it as a salad - in any form, the food will delight even the most sophisticated gourmets.

In addition, this magical mixture can be added to soup or stew, thereby diversifying the usual taste. And what a good filling for pies solyanka makes in winter!

The convenience of this dish is that you can use absolutely any mushrooms to prepare it. Choose champignons or honey mushrooms, white or aspen mushrooms to suit your taste. Any mushroom that does not lose elasticity during cooking will be suitable for creating this amazing dish.

Considering the composition of solyanka, which, in addition to mushrooms, also contains a variety of vegetables, it can become a dietary item in your daily diet.

And that's not to mention the vitamins it contains!

We have prepared for you several simple recipes that will help you make delicious preparations for the coldest period of the year.

Mushroom solyanka with cabbage recipe

Many housewives roll up various vegetables and pickles. But for mushroom lovers there is no better option than mushroom hodgepodge with cabbage prepared for the winter. How nice it is to pull out jars of such an appetizing salad from stock on a cold January day. We can talk about its usefulness for a long time.

In addition, the method of preparing such a hodgepodge can be considered the simplest, and all the ingredients are extremely accessible. You don't need tedious preparation before you start cooking the dish.

To prepare mushroom solyanka with cabbage, you will need:

• 1 kg of your favorite mushrooms;
• 1 kg cabbage;
• 1 kg of onions;
• 1 kg carrots;
• vegetable oil;
• 2 tablespoons salt;
• 4 tablespoons sugar;
• allspice;
• 0.5 liters of tomato paste;
• Bay leaf.

First, you should thoroughly wash the mushrooms, clean them of excess fragments, and then boil them in water with a little salt. After cooking, let the water drain, then cut the mushrooms into small cubes and fry using vegetable oil. The cabbage should also be washed, finely chopped or chopped using a food processor.

Peeled and washed carrots need to be dried, grated and fried until they acquire their characteristic softness. Peel the onion and cut into rings, then fry until transparent.

All ingredients, including tomato paste, must be placed in one container, add salt and sugar, and then simmer for 1-1.5 hours. After some time, add allspice and bay leaf. Cook the dish in the preheated oven until it turns dark brown. After this, you can start rolling.

Mushroom solyanka for the winter without cabbage

Cabbage is undoubtedly one of the healthiest foods. However, it so happens that not everyone likes this vegetable. If you don’t eat or don’t use cabbage for some reason, but are simply delighted with mushrooms, this recipe is suitable for you.

Required ingredients:

• 2 kg of mushrooms;
• 4 things. onions;
• vegetable oil;
• 1 kg bell pepper;
• salt, pepper, sugar - add at your discretion;
• tomato paste;
• Bay leaf.

Fry the peeled and washed mushrooms in a frying pan along with the onions until all excess moisture has evaporated. Use a separate frying pan to fry bell peppers, pre-cut into strips. Next, add the peppers to the container with the onions and mushrooms, season with tomato paste and add 100 ml of water.

The resulting mixture must be simmered for 30 minutes. Don't forget to season it all with salt, seasonings and bay leaves. This hodgepodge is prepared incredibly quickly, and immediately after completion you can put it in jars and preserve it.

Wonderful mushroom hodgepodge for the winter from honey mushrooms and chanterelles

Tender chanterelles and honey mushrooms, the light consistency of which can conquer the most demanding gourmet, are ideally suited for winter preparation. This vibrant mushroom mix could become your signature dish. A piquant note in solyanka also appears due to the use of cloves and pickles.

So, you need to purchase the following ingredients:

• 0.5 kg chanterelles;
• 0.5 kg honey mushrooms;
• 3 pcs. onions;
• 250g pickled cucumbers;
• 2 kg of tomatoes;
• 1 kg cabbage;
• 2 pcs. carnations;
• salt, pepper and sugar - add to taste.

Clean the chanterelles and honey mushrooms thoroughly from dirt, then boil them in salted water for about 5-6 minutes.

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

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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 onions - 350 g (3.5 medium-sized pieces)
• 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 recommend 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. The traditional option is a 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 unflavored butter for the first 40 minutes - Add 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! The 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 directions. 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 (various 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.

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The conservation season, when housewives turn their kitchens into small factories of almost industrial scale, is considered one of the “hottest”. One of the most common types of preparations is cabbage solyanka: with mushrooms, carrots, bell peppers, the range of ingredients is very extensive. We invite you to familiarize yourself with traditional and original ways of preserving vegetables for the winter.

Classic hodgepodge of cabbage with mushrooms for the winter

The recipe can easily be called a classic of the genre, since it uses a traditional set of products, which includes cabbage, tomatoes (or tomato paste) and mushrooms.

Ingredients:

• 4 tbsp. with a heap of tomato paste;
• A kilogram of mushrooms;
• 2 kilograms of cabbage;
• 200 g onions;
• A glass of oil and water;
• 40 ml. vinegar (9%);
• 4 peppercorns;
• 1.5 tbsp. Sahara;
• 1 tbsp. salt.

Step-by-step recipe for making cabbage soup with mushrooms for the winter:

1. 1. After chopping the white cabbage, put it in a cauldron with 200 ml. oils
   2. Mix 250 milliliters of water with vinegar and pour into the cauldron. Throw in pepper and cloves.
   3. Simmer everything over low heat for half an hour.
   4. It's time for the tomato paste: before adding it to the cauldron, mix it with salt and sugar.
   5. It is important that the finished pasta contains only tomatoes!
   6. Simmer again: now 15 minutes.

1. After 45 minutes from the start of preparing the hodgepodge, add the mushrooms to the bowl. They must be boiled until fully cooked, cut into pieces, and then fried together with onions in vegetable oil. The process, not taking into account the time of boiling the mushrooms, will take 5-7 minutes.
2. Mushrooms, fried with onions, are sent to a vat with cabbage. Simmer for another 10 minutes and turn off.

Solyanka: recipe with carrots

Solyanka is an amazing dish. It can be either an appetizer or a full second course. The preparation can also be used as a vegetable base for first and second courses.

Ingredients:

• White cabbage: 1 kg;
• Boiled mushrooms: 800 gr.;
• Carrots: 500 gr.;
• Onion: 500 gr.;
• Oil: 500 ml;
• Tomato paste: 4 tbsp;
• Apple vinegar: 15 ml;
• Laurel: 2 leaves;
• Pepper: 7 peas;
• Salt: 1 tbsp.

How to prepare hodgepodge of cabbage and mushrooms for the winter? To find out, follow the step-by-step recommendations:

1. 1. Mushrooms, boiled in advance in salted water, fry in 100 ml. oil for 25 minutes.

You need to fry the mushrooms so that the excess moisture that they acquired during boiling evaporates from them.

1. 1. The mushrooms are fried, and we begin to process the cabbage. It must be cut into thin strips.
   2. Place the cabbage in a cauldron and, pouring 200 milliliters of oil into it, simmer it over medium heat until al dente.

If you notice that the cabbage is fried rather than stewed, this is a clear sign that the fruit is dry. Therefore, you need to pour a little water into the cauldron.

1. 1. The mushrooms are fried, carefully remove them from the frying pan and here, adding another 200 milliliters of oil, fry thin onion half rings.
   2. When it becomes soft, but clearly has not yet reached a state of full readiness, add carrots grated into a coarse grater.
   3. Simmer the vegetables for a quarter of an hour until soft.
   4. While we were frying the onions and carrots, the cabbage was already ready to be combined with the rest of the ingredients. Now it crunches slightly, but is already quite soft and slightly transparent.
   5. Place mushrooms, onions and carrots in a cauldron with cabbage.
   6. Next we add tomato paste, bay leaves, and peppercorns.
   7. After simmering slightly, taste and add salt to taste.

1. The total simmering time for all ingredients together is about 20 minutes after boiling.
2. We determine the readiness of the hodgepodge by checking the cabbage: it will become soft, transparent and stop crunching. At this stage, pour vinegar into the cauldron.
3. Simmer the hodgepodge under the lid for another 5 minutes and turn it off.
4. Place the prepared hodgepodge with carrots and mushrooms in sterile jars, wrap it upside down and cover it with a blanket.

Despite the fact that the mushroom season is still far away, experienced housewives are already beginning to think about winter supplies. There are many recipes for vegetable preparations, but in the case of mushrooms, many limit themselves to simple pickling. But you can make a lot of delicious snacks from them that will delight you on cold evenings. An example of just such a dish is solyanka with mushrooms for the winter.

It is best to make this preparation from fresh forest mushrooms, but frozen ones can also work. As a last resort, you can use champignon mushroom, which is sold in stores all year round. However, the taste of the salad in this case will not be as rich.

Ingredients:

1. 1 kg cabbage,
2. 400 g boiled mushrooms,
3. 350 g of onions and carrots,
4. 170 ml each of sunflower oil and any tomato paste (ideally homemade),
5. 2 tbsp. spoons of salt and sugar,
6. 30 ml table vinegar,
7. 6 bay leaves,
8. 8 peppercorns (it’s better to take allspice).

The specified amount of ingredients yields approximately 3 liters of mushroom hodgepodge. For a recipe for the winter, it is better to take small half-liter jars.

Cooking steps

Boil the peeled mushrooms in boiling water for 25 minutes (stir 1 teaspoon of salt in 1 liter). It is believed that if the mushrooms sink to the bottom, they are completely cooked.

Place the vegetable hodgepodge with mushrooms prepared for the winter according to the recipe into sterile jars. The appetizer is ready.

It is very important to thoroughly compact the contents when placing them in a jar, thereby expelling excess air. After this, the jars can be safely rolled up. Let them cool gradually upside down in a warm place. It is better to store in the cold.

The appetizer prepared according to the presented recipes is very well stored during the winter and will delight everyone with its unique forest aroma.