Delicious hodgepodge with mushrooms. Recipes

The time is running out when thrifty housewives are preparing various preservations for the winter. Among all kinds of jars with stocks, a place of honor occupies Why is it so popular? Because you opened a jar on a winter evening - and you have ready-made food: an independent meal or an excellent side dish. Therefore, we will now choose the best recipe for mushroom hodgepodge with Mushrooms, by the way, you can use any for this, most importantly - safe ones. By the way, for information: the hodgepodge has two options, the first is a liquid soup, the second is the second dish. We will consider the latter option in this article.

with tomatoes and cabbage

The rest of the vegetable ingredients can be changed at your discretion. So, we need the following ingredients: 0.5 kg of mushrooms, one kilogram of tomatoes, one head of cabbage, three onions, pepper and salt. Now - the recipe for mushroom hodgepodge with cabbage for the winter. Cut the mushrooms into slices and boil them for 5-7 minutes if they are collected in the forest. Twist the tomatoes in a meat grinder and stew with chopped cabbage. In another pan, fry the onion until golden brown, then add the mushrooms to it and cook until all the liquid has evaporated.

After that, mix the contents of both pans, close the lid and simmer for 40 minutes, add seasonings if necessary and desired. Season the finished dish with a tablespoon of vinegar and hot red pepper (a small amount). We lay out in pre-sterilized jars and roll up. Ready.

Solyanka recipe with tomato paste and sugar

This dish is perfect for the winter table. Its cooking method is quite simple and accessible even to a novice hostess. Ingredients: one and a half kilograms of cabbage, one kilogram of fresh mushrooms, 150 grams of tomato paste, 100 grams of onions, four pieces of bay leaf, vegetable oil, 35 ml of 9% vinegar, 25 grams of salt, the same amount of sugar sand. So, with cabbage. Cut the cabbage into thin strips, pour it with a mixture of vinegar oil and water, simmer for 30 minutes. We dilute the tomato paste a little and send it to the cabbage. Add bay leaf, sugar and salt.

Simmer another 15 minutes. We carefully sort the mushrooms and wash them well, in several waters. Boil for 20 minutes, cooled - cut into medium-sized pieces and fry in a pan with onions. After the mushrooms are browned, transfer them to a skillet with cabbage, mix and simmer all together for about five minutes. We lay out the hot dish in jars and close the lids. Store in a cool dark place. Figured out how to prepare a mushroom hodgepodge with cabbage for the winter? The recipes, as you can see, are simple.

Solyanka in a slow cooker

Cooking according to this recipe is a very complicated process, but the result will be delicious. You will need the following ingredients:

0.5 kg of frozen porcini mushrooms, or - 100 grams of dry;

200 grams of salted chanterelles or mushrooms;

Pickled mushrooms - 100 grams;

0.5 kg of fresh champignons;

0.5 kg of small fresh oyster mushrooms;

70 grams of butter;

150 grams of fresh cabbage;

30 grams of flour;

200 grams of sauerkraut with carrots, along with brine;

100 grams of carrots;

100 grams of white parsnip root, celery, parsley;

100 grams of onions;

Five pieces of pickled tomatoes;

To add to the plates - gherkins, olives, olives, fern or bamboo sprouts, capers, sour cream lemon;

Lemon juice;

Sugar, salt, allspice and black peppercorns;

A small bunch of garden greens.

This recipe for mushroom hodgepodge with cabbage, as already mentioned, is complex, so you can’t do without a preparatory stage.

Do you know what a mushroom hodgepodge with cabbage for the winter in a slow cooker is? This is a real porcini mushroom festival. Without it, the recipe is empty, and there is no substitute for it, even a truffle is not suitable for this role. By the way, do not be surprised by the abundance of mushrooms in the composition of the ingredients. All of them should be present there: dried, fresh, and salted.

Be careful when buying in briquettes, they can be overgrown and therefore very hard. Buy oyster mushrooms only with small fruits. When laying vegetables, observe the proportions, otherwise some put a lot of sauerkraut, but the dish is still mushroom. You can add a spoonful of flour to make the frying thicker. In no case do not cook seasonings - gherkins, capers, olives, sour cream and lemon. Add them to your serving bowl. Having brought to life the recipe for mushroom hodgepodge with cabbage, with a photo, if you can’t cope like that, don’t rush to immediately take a sample. Be sure to let her fully come to harmony - two to three hours.

Recipe

Now you are sufficiently instructed and ready to make real yummy. We tell in detail how mushroom hodgepodge with cabbage is prepared for the winter in a slow cooker. Soak dry mushrooms in warm water for an hour. In the meantime, put the chopped onion and oil in the slow cooker and turn on the stewing mode for 20 minutes. During this time, the onion should become completely soft and transparent. Add flour to it and fry. Then put the third part of the champignons, cut them finely, and fry until blush.

We take out the roast and set it aside. Pour 150 ml of water into a bowl, put the tomatoes, freed from the skin, sauerkraut with brine, roots and fresh chopped cabbage. We simmer it all until half cooked. Then add softened dried mushrooms (together with water) and oyster mushrooms, pre-cut. Simmer until ready. It's time to put all the remaining ingredients in the slow cooker: mix, add hot water (if necessary), bring to a boil, check for acidity and salinity. Turn off and let it brew. Some can be served to the table, seasoned with sour cream, gherkins and olives, some - in sterile jars and rolled up.

How is mushroom hodgepodge with cabbage prepared for the winter without sterilization?

This recipe has been tested many times, the dish turns out very tasty. You will need the following ingredients: Cabbage - two kilograms, carrots - 1.5 kg, onions - 1 kg, vegetable oil - a glass, tomato sauce - the same amount, boiled mushrooms - a liter jar, salt - six teaspoons, sugar sand - three teaspoons , bay leaf, peppercorns.

We cut and fry vegetables in oil, put them in a saucepan, add mushrooms, sugar, salt, a little later - bay leaf, tomato sauce and pepper. Then simmer for two hours. Mushroom hodgepodge with cabbage for the winter without sterilization is ready. We lay out on the banks and roll up the lids. There is no need to sterilize.

A simple recipe for making mushroom hodgepodge

The dish we are considering has both complex, restaurant cooking options, and homemade, simpler, tasty and financially profitable. We will now consider another recipe for mushroom hodgepodge with cabbage for the winter, one that is simpler.

For him, for six servings, we need: half a kilogram of champignons, 400 grams of white cabbage, two onions, three potatoes, two tablespoons of tomato paste, two teaspoons of sugar sand, half a lemon, a spoonful of vinegar, 30 grams of butter, pepper, salt , two bay leaves, two and a half liters of water, 50 grams of olives and half a bunch of greens. Now we offer you the recipe for mushroom hodgepodge with cabbage for the winter.

Salt making process

Peel potatoes, wash and cut into small cubes. Boil water, pour potatoes and cook for 15 minutes. Shred the cabbage, peel the onion, wash and also cut into cubes. We cut the mushrooms and slice them into slices, heat the pan, put butter on it, then onion and simmer for a couple of minutes. Add cabbage and mushrooms, sprinkle with vinegar and simmer over low heat for 20 minutes. Spread the tomato paste and mix.

Cut pickled cucumbers into cubes. We send all the vegetables and bay leaf to the pan, pepper, salt to taste, add sugar and, closing the lid, simmer for 10 minutes. Everything, the dish is ready. Part - on the table, the rest - in jars and under the lids. Try at least one of the dishes described above and make sure that the mushroom hodgepodge with cabbage for the winter, the recipes of which are attached, is a very tasty dish. Bon appetit!

In autumn, many of us love mushrooms. Hundreds of recipes today exist for their preparation. What can you do with mushrooms: dry, marinate, and even freeze. Well, no one will definitely refuse a pickle with mushrooms, therefore, especially for you, we decided to write a detailed recipe for mushroom pickle for the winter with cabbage, pepper and without cabbage with photos for your convenience.

As you know, there are a huge number of types of mushrooms. So there is no need to focus only on mushrooms. After all, there are many other tasty mushrooms, such as porcini, russula, butter, and so on. Today we will tell you three recipes, thanks to which you can cook delicious mushroom hodgepodge.

Immediately set aside 10 pieces of cans of 0.5 liters each, without them we will not be able to cook a hodgepodge for the winter. We will also need:

• 2 kilograms of boiled mushrooms;
• 1 kilogram of white cabbage;
• 1 kilogram of tomatoes;
• 1 kilogram of carrots;
• 0.5 kilograms of onions;
• 0.3 liters of vegetable oil;
• spices (bay leaf, black peppercorns, cloves, salt).

Mushroom hodgepodge recipe for the winter with cabbage

Onions and carrots are cut into strips. We mix them, and then we send them to the pan, where our hodgepodge will be prepared. In it we put already chopped cabbage along with tomatoes, pour everything with oil, salt. Next, you need to stew the vegetables for about twenty minutes over low heat.

We cook the mushrooms, and then put them in a saucepan and wait until our dish is cooked. After cooking, put the spices.

We “pack” the dish according to pre-prepared jars, tightly close the lid. Do not immediately put jars in a cold place, wait until they cool down!

Video recipe: Cabbage hodgepodge with mushrooms!

We suggest you familiarize yourself with the second recipe of the dish.

We need the following list of ingredients:

• 2 kilograms of tomatoes;
• 0.5 kilograms of white cabbage;
• 1.5 kilograms of carrots;
• 1.5 kilograms of onions;
• 0.5 kilograms of bell pepper;
• 1 kilogram of fresh mushrooms;
• 1 hot pepper;
• vinegar;
• 3 tablespoons of salt;
• spices (black peppercorns, bay leaf).

Mushroom hodgepodge recipe for the winter with cabbage and pepper

We twist the tomatoes in a meat grinder. But if you do not have a fresh vegetable, we need tomato paste, about four hundred grams. We rub the carrots on a coarse grater, cabbage mode. Hot or bell pepper - you decide. We cut the onion into thin layers, and the mushrooms into slices. We put all the cooked vegetables in a container in which we will cook the dish. We cover everything that has turned out with a lid and wait about forty minutes, and sometimes an hour, until the hodgepodge is cooked. Ten minutes before cooking, do not forget to put one teaspoon of black peppercorns, a couple of bay leaves. Salt the brine.

We add vinegar after the dish is cooked - one spoon will be enough. We mix the dish. This is where our preparation of the hodgepodge ends, it remains only to place it in jars.

Video recipe: Vegetable hodgepodge for the winter! (Vegetarian dish)

A distinctive feature of this recipe is that we do not need cabbage this time.

To make a hodgepodge with mushrooms for the winter, you will need:

• 3 kilograms of mushrooms;
• 1 kilogram of onions;
• 2 kilograms of tomatoes;
• 5 tablespoon of sugar;
• 2 tablespoons of salt;
• 600 ml. vegetable oil;
• 1 tablespoon of vinegar.

Mushroom hodgepodge recipe for the winter

Mushroom hodgepodge without cabbage Do not forget to rinse the mushrooms thoroughly before boiling. After cooking, wait until they cool down, and later start cutting them.

You need to remove the skin from the tomatoes, but before that, rinse them with hot water, then cut the vegetable into small pieces. Onions also need to be cut into small slices, and then fry it in vegetable oil - wait until the onion becomes golden in color, and then add tomatoes to the pan. Everything will be ready in five minutes. Add further mushrooms, mix the finished mixture.

Next, add salt, sugar, add more vegetable oil to the pan. Mix everything well, simmer the mixture for half an hour. As soon as half an hour has passed, add a little vinegar to the dish. Now it remains only to pour the hodgepodge into pre-prepared jars and wait for the dish to cool.

Video cooking recipe: Mushroom hodgepodge with chicken!

Now you know the recipe for mushroom hodgepodge for the winter with cabbage, pepper, tomato paste or without cabbage. In any case, you have the recipe for making mushroom hodgepodge, the only thing left is to pull yourself together, be patient and cook mushroom hodgepodge ..

Solyanka with mushrooms is an excellent preparation for the winter. This is one of the few blanks that I make every year. The obligatory ingredients of the hodgepodge are mushrooms and cabbage. I also add bell pepper. Solyanka prepared according to this recipe is juicy, fragrant, very satisfying. I serve it very often as a side dish for meat and fish dishes. But hodgepodge with mushrooms on fresh rye bread is especially good as a snack.

You can take any mushrooms, I am not a mushroom picker, so I prefer to use proven and reliable oyster mushrooms. You can use fresh tomatoes, tomato puree or tomato paste.

To prepare a hodgepodge with mushrooms for the winter, we need the following products: cabbage, oyster mushrooms, carrots, onions, bell peppers, tomato paste, vegetable oil, water, salt, sugar, bay leaf, allspice, vinegar.

Cabbage and carrots shredded on a shredder. Cut the bell pepper into small cubes, removing the seeds from the pepper first.

Pour half the amount of vegetable oil indicated in the recipe into the pan, heat the pan and fry the vegetables until soft, 5-10 minutes.

Meanwhile, cut the mushrooms and onion into small cubes. If you like the mushrooms to feel brighter in the hodgepodge, you can cut them larger.

Boil the mushrooms in a saucepan with salted water for 5-7 minutes. We discard them in a colander and let the water drain.

Pour the remaining vegetable oil into another pan, put the pan on the fire and fry the onion and mushrooms until the onion is soft, about 5-8 minutes.

We combine vegetables and mushrooms with onions in a common pan. Add sugar, salt, bay leaf, allspice.

Add tomato paste or tomato puree. If you add tomato puree, then you should take it twice as much as tomato paste.

Pour water into the pan and simmer the hodgepodge over low heat under the lid for 30-40 minutes, stirring occasionally, until the liquid evaporates and you get a thick hodgepodge. Add vinegar and let the hodgepodge boil for another 2-3 minutes.

We lay out the hot hodgepodge with mushrooms in sterilized jars and tightly close the lids tightly. For the winter, a hodgepodge with mushrooms should be stored in a cool place, preferably in the basement.

How great it is to open such a jar of hodgepodge with mushrooms in winter and enjoy the wonderful taste!

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Canned hodgepodge with mushrooms for the winter- this is not only an amazing dish with amazing taste, but also a great snack, which is prepared by all practical housewives for the cold. Many recipes for this treat have been invented with different interpretations and additives. Traditional Russian seaming certainly includes cabbage, mushrooms; and has not lost its popularity for a long time. Harvesting a hodgepodge is short and consists of several completely simple steps. You can get acquainted with the methods of making this winter vegetable delicacy in the following interesting and, most importantly, proven recipes.

Classic hodgepodge recipe for the winter

"Solyanka with mushrooms and herbs"

Ingredients for the next winter spin option " Solyanka with mushrooms for the winter is delicious"will become: 0.5 kg of honey mushrooms, 2 kg of white fresh cabbage, 0.5 kg of onions, 1 kg of sweet bell pepper, 100 g of parsley, half a glass of sunflower oil, 1 cup of vinegar 9%, salt, spices (bay leaf, black pepper and sweet peas, cloves).

Honey mushrooms, thoroughly cleaned of litter and thoroughly washed, are dipped in salted water, boiled and boiled for about 30 minutes. At the same time, foam should be regularly removed from the surface. Water is drained from boiled mushrooms, and they are left to cool. The head of cabbage is finely shredded. The greens crumble a little. Sweet pepper is cut into strips, and onions are cut into neat cubes. Oil is poured into a deep frying pan and heated, and chopped onion is fried in it until lightly transparent. Cabbage and sweet peppers are sent for onions. After stirring, the mixture is fried in an open bowl for 7-8 minutes, and then salted, peppered, seasoned with parsley and mixed again.

Then half a glass of raw water is added to the vegetable mixture, the pan is covered with a lid, and the dish is stewed over low heat for 15 minutes. Next, put 3 bay leaves, 4 cloves, 3-4 peas of black and allspice pepper. The mixture is mixed and stewed for another 5 minutes. Hot hodgepodge is laid out in glass jars with a volume of 1 liter, covered with lids and sterilized in boiling water for half an hour. After the thermal procedure, the jars are rolled up, turned upside down with lids and covered with something warm. The cooled seaming "" should be transferred to a cool room for long-term storage.