Recipes for making solyanka with mushrooms and cabbage. Mushroom solyanka with cabbage recipe

The time is coming to an end when thrifty housewives are preparing various preserves for the winter. Among all kinds of cans with reserves, Why is it so popular? Because you opened a jar on a winter evening and you have a ready-made meal: an independent meal or an excellent side dish. Therefore, we will now choose the best recipe for mushroom hodgepodge from Mushrooms, by the way, you can use any mushrooms for this, the main thing is that they are safe. By the way, for information: Solyanka has two options, the first is a liquid soup, the second is the second dish. In this article we will consider the latter option.

with tomatoes and cabbage

You can change the remaining vegetable components at your discretion. So, we will 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 were collected from the forest. We twist the tomatoes in a meat grinder and simmer together with shredded cabbage. In another frying pan, fry the onion until golden brown, then add the mushrooms to it and cook until all the liquid has evaporated.

After this, mix the contents of both frying pans, cover with a lid and simmer for 40 minutes, adding seasonings if necessary and desired. Season the finished dish with a tablespoon of vinegar and hot red pepper (a small amount). Place in pre-sterilized jars and seal. Ready.

Solyanka recipe with fresh mushrooms without cabbage

Ingredients:

3 kg honey mushrooms
2 kg tomatoes
1 kg onion
2 tbsp. salt
5 tbsp sugar
1 tbsp. vinegar essence
600 ml vegetable oil

How to prepare hodgepodge with mushrooms for the winter:

1. Boil washed and peeled honey mushrooms in water with salt for 20 minutes, drain in a colander and leave to cool.

2. Remove the skin from the tomatoes by pouring boiling water over them, and cut the pulp into slices.

3. Chop the onion and fry in some oil, add the tomato and cook for another 5 minutes.

4. Add chopped honey mushrooms, stir, add salt and sugar, add the remaining oil.

5. Simmer for 30 minutes, stirring occasionally.

6. Remove from heat, pour in vinegar and stir.

7. Place in sterilized jars, roll up the lids and cover with a blanket until cool.

Solyanka without cabbage with tomato sauce

2 kg mushrooms
700 g onion
500 ml Krasnodar sauce
120 ml vegetable oil
salt

1. Boil mushrooms for 20 minutes in salted water, cool and chop.

2. Finely chop the onion and fry it in oil, add the mushrooms and fry for 3 minutes.

3. Add tomato sauce, salt, stir and simmer for 40 minutes over low heat.

4. Roll into jars.

Solyanka recipe with tomato paste and sugar

This dish is perfect for a winter table. Its preparation method is quite simple and accessible even to a novice housewife. Ingredients: one and a half kilograms of cabbage, one kilogram of fresh mushrooms, 150 grams of tomato paste, 100 grams of onions, four bay leaves, vegetable oil, 35 ml of 9% vinegar, 25 grams of salt, the same amount of granulated sugar. So, with cabbage. Cut the cabbage into thin strips, pour it with a mixture of oil, vinegar 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 for another 15 minutes. We carefully sort the mushrooms and wash them well in several waters. Boil for 20 minutes, cool, cut into medium-sized pieces and fry in a frying pan along with the onion. After the mushrooms are browned, transfer them to the frying pan with the cabbage, mix and simmer all together for about five minutes. Place the hot dish into jars and close the lids. Store in a cool, dark place. Have you figured out how to prepare mushroom hodgepodge with cabbage for the winter? The recipes, as you can see, are simple.

↑ Mushroom hodgepodge for the winter without cabbage

If you are tired of cabbage, or you think that there is no need to waste energy on preparing it, because it is already available all year round, then this recipe is for you. Solyanka with mushrooms in a jar for the winter is prepared with bell peppers and onions. If you wish, you can add carrots or eggplants to it. In this case, increase the amount of spices in proportion to the weight of the vegetables.

Ingredients:

Mushrooms – 3 kg;
Tomato paste – 375 g;
Sweet pepper – 1.5 kg;
Large onion – 6 pcs.;
Bay leaf – 4 pcs.;
Water – 150 ml;
Vegetable oil – 100 ml;
Salt, pepper, sugar - to taste.

Preparation:

Peel the onion, rinse and finely chop.
Sort the mushrooms and then rinse thoroughly. Cut the fruit into portions. Send them to the frying pan, after pouring 50 ml of vegetable oil onto it. Add pieces of onion there.
Fry the onions and mushrooms over medium heat, stirring occasionally, until the moisture has completely evaporated.
At this time, prepare the bell pepper. Try to use fleshy fruits, preferably of different colors. Peel the pepper from seeds and stalks, wash, and then cut into large cubes or strips. Fry the vegetable in a separate frying pan, pouring the remaining vegetable oil into it. As soon as the pepper becomes soft, it is ready.
Place the pepper (along with the oil that remains from frying it) into the frying pan with the soft mushrooms and onions.
Dilute tomato paste in water. Pour it into the pan with vegetables and mushrooms.
Add salt, ground black pepper and sugar to taste. Season the solyanka with bay leaves. Simmer everything together under the lid for 30-40 minutes.
Distribute the hot hodgepodge among the jars, sterilizing them in advance. Cover the containers with lids.
Place the jars with the preparations in a pan, the bottom of which is covered with a towel. Place the container on the fire.
Sterilize the jars for 30-40 minutes after the liquid boils, then roll up and cool.
Store hodgepodge in a cool place out of direct sunlight. Bon appetit!

Note to the owner:

Do not forget that mushrooms are a rather capricious product. Therefore, do not neglect the sterilization procedure under any circumstances. Otherwise, the safety of your winter preparations may be at risk.
Tomato paste, which is often found in solyanka recipes, can always be replaced with fresh tomatoes. This will make the food even more delicious and rich.
If desired, during stewing, you can add your favorite spices and seasonings to the hodgepodge - they will make the taste of the dish brighter.

And also be sure to try mushroom caviar with carrots and onions for the winter.

Recipe

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

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

How to prepare mushroom hodgepodge with cabbage for the winter without sterilization?

This recipe has been tested many times and 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, granulated sugar - three teaspoons , bay leaf, peppercorns.

Chop and fry the vegetables in oil, put them in a pan, add mushrooms, sugar, salt, and a little later - bay leaf, tomato sauce and pepper. Then simmer for two hours. Mushroom solyanka with cabbage is ready for the winter without sterilization. Place in jars and cover with lids. There is no need to sterilize.

Mushroom solyanka with sauerkraut

Ingredients: a kilo of sauerkraut, an onion, 2 barrel pickles, 3 large spoons of tomato paste, a handful of black olives, half a kilo of any mushrooms, a pinch of sugar, table salt, a mixture of peppers.

The cabbage is washed with water so that it is not too sour.
Next, it simmers in a large frying pan along with tomato paste and a small amount of vegetable oil.
After a couple of minutes, add onion cubes and pickled cucumber strips. The components of the pan are filled with a small amount of water and simmered until soft.
In another pan, boil the mushrooms: fresh - 12-15 minutes, dried - about half an hour.
The water immediately salts.
The contents of the first pan are transferred to the prepared mushrooms. Sugar, chopped olives or black olives, and a mixture of peppers are also added here.

Served hot solyanka with mushrooms and cabbage with homemade sour cream.

A simple recipe for making mushroom solyanka

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

For it, for six servings, we will need: half a kilogram of champignons, 400 grams of white cabbage, two onions, three potatoes, two tablespoons of tomato paste, two teaspoons of granulated sugar, 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.

The process of making solyanka

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

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

Girls, boys, I present to you the most delicious (for me) hodgepodge in the world))). This wonderful recipe was given to me by my husband’s mother, for which I and all my loved ones are incredibly grateful to her. Solyanka salad turns out very tasty. Rarely survives until winter here. But this doesn’t stop us, and in winter we make new portions of this miracle salad, taking frozen mushrooms out of the freezer.

Recipe for “Solyanka with mushrooms for the winter”:

Any edible mushrooms are suitable here - even noble white mushrooms or aspen mushrooms, even store-bought champignons and oyster mushrooms. We clean them, wash them, chop them and boil them (about 20-30 minutes). We cut the mushrooms not too finely so that they are visible in the salad. When I cook mushrooms, I always add 1 onion to them. Today I’m cooking from ordinary mushrooms, boiling them together with the legs (we, residents of big cities, are not spoiled with good mushrooms). About 1.5 liters of boiled mushrooms came out of a 5-liter bucket of honey mushrooms.

I always prepare this salad in “industrial” quantities, and for this I have a special pan-basin. Shred the cabbage and three carrots. Cut the onion and pepper into cubes. Add the sauce (today I use homemade one, but most often I use Krasnodarsky), sunflower oil, bay leaf. Salt, pepper, add water and simmer everything over low heat for 1.5 hours. Stir occasionally to prevent burning. I repeat, you can use any sauce here. The main thing is not to use any artificial sauces. Here, as with wine, if you don’t eat such a sauce in everyday life, then don’t use it in your salad.

After 1.5 hours, add the mushrooms and cook for about another 30 minutes. In 15 min. Add vinegar essence until ready. Mix.

And today I decided to try to prepare this salad in a 5-liter multicooker-pressure cooker (power 900 Watt). I take the following proportions for it: cabbage 1 kg, onion 200 g, carrots 200 g, bell pepper 2 pcs., tomato sauce 100 ml, salt 25 g, sugar 40 g, sunflower oil 100 ml, bay leaf 2 pcs., water 5 Art. l., mushrooms 600 ml, vinegar essence 1/3 tsp. Since I have a multicooker-pressure cooker, the cooking time for hodgepodge is reduced. I spent 45 minutes stewing vegetables without mushrooms. under the lid, with the valve closed on the “Vegetables” program. After that, I opened it, added the mushrooms and put it back under the lid, with the valve closed, for 10 minutes. to the same mode. After cooking, opened it, added essence, stirred and simmered for another 10 minutes without a lid.

A universal preparation - hodgepodge for the winter with mushrooms. It can be eaten cold, like a salad. You can also heat it up and serve it as a side dish or as a full meal. Making solyanka is not particularly difficult, but you will have to tinker with cutting the cabbage. To make this work easier, you can use special shredders.

The main ingredients of the preparation are cabbage and mushrooms. Cabbage needs to be cleaned of the top leaves, which can be dirty and damaged. Then you need to cut the cabbage into quarters and cut out the stalk. Then you need to finely chop the cabbage.

You can use any mushrooms to make hodgepodge. The simplest option is champignons; you just need to wash them well. But wild mushrooms will have to be cleaned more carefully. They are soaked in water to make it easier for all the dirt to come off. After which the mushrooms are cleaned with a brush. Large mushrooms are cut into slices or strips; small mushrooms can be left whole.

Before cooking, the mushrooms need to be boiled in boiling water with salt added. It is enough to cook champignons for 10 minutes, wild mushrooms have to be cooked longer. A sign that the mushrooms are ready is that the mushrooms settle to the bottom of the pan, and their volume is almost halved.

In addition to cabbage and mushrooms, solyanka often includes tomatoes, onions, carrots, as well as herbs and various spices.

Interesting facts: despite all the diversity of the Russian language, the word “solyanka” is usually used to describe two completely different dishes - thick soup with pickles and stewed cabbage. This word also has another meaning - a mixture of different ingredients, a mishmash. Indeed, a large number of ingredients are used to prepare both versions of solyanka.

Preparing hodgepodge with mushrooms in jars

Ingredients:

2 kg of fresh mushrooms and ripe tomatoes
1 kg each of cabbage and onion
500 g carrots
0.5 l vegetable oil
3 tables each. level spoons of salt and sugar
20 black peppercorns
70 ml vinegar 9%

How to make hodgepodge with mushrooms for the winter:

1. Wash the mushrooms, cut into small pieces and boil in salted water for 20-30 minutes from the moment of boiling, skimming off the foam.

2. Thinly slice the cabbage and onion, grate the carrots on a coarse grater, cut the tomatoes into thin slices.

3. Stir, add butter, salt, sugar and pepper and simmer for 1.5 hours over low heat.

4. Pour in the vinegar a couple of minutes before the end of cooking.

5. Without removing the pan from the heat, spread the hodgepodge into sterilized jars, twist and wrap for several hours.

Solyanka for the winter with finger-licking mushrooms

This is a classic recipe for mushroom hodgepodge for the winter, it’s easy to prepare and the taste is to die for

2 kg of already cooked mushrooms (note that mushrooms boil down a lot, so you need to take at least 3.5 kg of fresh mushrooms);
2 kg of white cabbage;
1 kg carrots;
1 kg of onion;
1 cup high-quality tomato paste;
1 cup refined vegetable oil;
3 tablespoons salt;
4 tablespoons sugar;
2 tablespoons vinegar (9%);
5 bay leaves;
10-15 peas of allspice.

Wash the fresh mushrooms well, peel them, cut them into small pieces and boil until tender in salted water. Place the mushrooms in a colander and let the liquid drain.

2 kg of champignons;
1 kg of white cabbage;
1 kg of onion;
1 kg carrots;
1 kg of ripe tomatoes;
100 ml vegetable oil;
100 ml vinegar (9%);
3 tablespoons salt;
4 teaspoons sugar;
0.5 teaspoon ground black pepper.

This is a simpler recipe since the mushrooms do not need to be boiled first. Wash the mushrooms well, rinse and peel all the vegetables. We take a cauldron or a large saucepan and begin to chop the food, placing them in the pan in layers.

First, lay out the onion, chopped into small cubes, then lay out the grated carrots. Place the next layer of cabbage shredded into narrow strips. Place champignons cut into thin slices on the cabbage, and place tomatoes cut into thin slices on top.

Advice! If the white cabbage you come across is very dense and hard, then it is recommended to first mash it with your hands so that it becomes softer.

Pour the contents with refined vegetable oil. Bring to a boil. There is no need to add water, as the vegetables will give juice. As soon as it boils, reduce the heat, cover the dish with a lid and simmer for 40 minutes.

Once the first 10 minutes of stewing have passed, go to the stove, remove the lid from the pan and stir its contents. Then, during the stewing process, you will need to stir the vegetables several more times.

Add salt, sugar, pepper and continue simmering for another quarter of an hour. The cabbage should become completely soft. At the very end of stewing, you need to add vinegar. Let the hodgepodge cool a little.

1.5 kg of pre-cooked honey mushrooms or other mushrooms;
1.5 kg cabbage;
1.5 kg of onion;
1.5 kg carrots;
1.5 kg of fresh cucumbers;
1 kg bell pepper;
2 kg of fresh tomatoes;
7 tablespoons sugar;
9 tablespoons salt;
250 ml table vinegar (9%);
200 ml vegetable oil;
3 bay leaves;
10 peas of allspice.

Wash all the vegetables well, peel the peppers, carrots and onions. Chop the onion into thin half rings and the cabbage into thin strips. Cut carrots and cucumbers into thin circles or halves of circles, as you prefer. Cut the pepper into strips.

Scald the tomatoes with boiling water, peel them, and cut into thin slices. Small mushrooms can be left whole, large mushrooms can be cut into pieces.

Pour vegetable oil into a cauldron or pan, add onions, after five minutes add carrots. After another 10 minutes add the mushrooms, and after 5 minutes add the cabbage. It is recommended to add vegetables in the specified sequence, this helps maintain the juiciness of the products.

Autumn is a busy time for many housewives to prepare vegetables for future use. Everyone knows how much pleasure you get on a cold winter day when you open a jar of canned vegetables and inhale the aromas of summer. This is twice as pleasant if all the vegetables are grown in your own garden, and the mushrooms are collected in the forest with your own hands.

Solyanka has been known for a long time; its recipes can be found in ancient cookbooks. Both cabbage and mushrooms combine perfectly in taste; moreover, this dish can be used as a side dish, as a cold appetizer, and for preparing first courses. Today we will introduce you to several of our favorite recipes for this delicious dish, and you can choose the most suitable one for yourself.

Option 3: Sour cabbage solyanka with mushrooms (lean)

Another recipe for sour solyanka with sauerkraut, but it is very tasty, beautiful and multi-component. These are just mushrooms. These can be champignons or any other species. If necessary, replace tomatoes with tomato paste. Dish with potatoes.

Ingredients

300 g mushrooms;
kilogram of cabbage;
a pair of onions;
large carrot;
3 tomatoes;
70 ml oil;
4 potatoes;
spices, garlic, bay.

How to cook

We start with cabbage. Squeeze, place in a frying pan with oil and fry until almost soft, but not less than half an hour. Add a little oil, a couple of spoons is enough.

Pour all the remaining oil into a cauldron or into a large saucepan, in which the hodgepodge will be prepared, and heat it up. We cut a couple of large onions and carrots and put them in the heated fat. Stirring, cook for a couple of minutes.

Cut the mushrooms into large pieces. If these are champignons, then just add them to the vegetables. When using other mushrooms, you need to lightly boil them first, and only then transfer them. Fry for about five minutes.

Peel the potatoes, cut them into pieces of any shape and size, and send them to the mushrooms. Pour boiling water so that it covers the ingredients. Cook until the potatoes are soft, reducing the heat after boiling.

Tomatoes can be used with the skin or removed first. Cut into pieces and send to the cabbage. Now you can turn up the heat a little. Fry for about five minutes.

Add sauerkraut to the mixture. Stir everything and add a little salt. If you want to get a more liquid hodgepodge, then pour in a little more boiling water.

Cover and simmer for about another twenty minutes until all ingredients are completely soft. At the end, taste, add more salt to taste, season the hodgepodge with garlic, sprinkle with herbs, and be sure to add a bay leaf.

In addition to potatoes, this hodgepodge can be prepared with other vegetables, for example, pumpkin, zucchini, and it turns out very tasty with eggplants.

Mushroom solyanka with cabbage - the best recipes for the winter

Many housewives like to prepare mushroom hodgepodge for the winter. After all, this is a very tasty and satisfying dish. which will decorate any table. The main ingredients of the preparation are fresh vegetables and mushrooms. And to add piquancy and spiciness, you can add herbs, spices or herbs.

Recipe without sterilization

This is the simplest and easiest recipe for this wonderful dish, which will help you out when guests suddenly arrive or simply when you want to pamper your family with something delicious.

To make a spicy solyanka, you need twice as much cabbage as mushrooms.

Ingredients:

3 kg cabbage,
1.5 kg mushrooms,
0.5 kg of onions and tomatoes,
Salt and sugar are to taste
Vegetable oil – 200 gr.,
Table vinegar - 40 gr.

Preparation:

Clean the prepared mushrooms and boil them until fully cooked,
Then place in a sieve or colander and cool slightly.
Place the tomatoes in hot water for 2-3 minutes, then remove, peel and chop into small pieces.
Cut the onion into thin half rings and the cabbage into cubes or thick strips.
Take a roomy cauldron with thick walls, place all the vegetables in it and simmer for an hour. After the time has passed, add mushrooms, all the spices, vinegar and simmer for another 20 minutes.
Prepare sterilized jars, try the hodgepodge, and if you like it spicy and sour, then pour another teaspoon of vinegar (or wine) into each jar and place the hodgepodge among the vessels.

Completely cooled canned food can be stored in a cool place.

A very tasty mushroom solyanka is made with cabbage and fresh honey mushrooms. It's not difficult to prepare. You will need a traditional set of vegetables: cabbage, carrots, tomatoes and onions. It is advisable to take large honey mushrooms, so the hodgepodge will turn out juicier.

The amount of vegetables and mushrooms is calculated for 3 jars with a capacity of 0.5 liters.

Ingredients:

Fresh honey mushrooms - 1200 kg.,
Red and white onions (peeled) - only 600 g.,
Peeled carrots - 600 gr.,
Cabbage - 600 gr.,
Tomatoes - 600 gr.,
Sunflower oil (flavorless) 250 gr.,
Salt 1 tsp. with a slide
1/4 tsp. citric acid

Preparation:

Chop the cabbage into strips and place in a deep container. Add citric acid, mash and leave for 2 hours.
In the meantime, thoroughly wash the mushrooms and boil for 30 minutes. Place the mushrooms in a colander to drain all the water. And then scroll the honey mushrooms through a meat grinder.
Peel the carrots and onions. Then cut the onion into cubes and grate the carrots on a coarse grater.
Cut the tomatoes into halves, remove the stems. Then cut into cubes.
Pour sunflower oil into a thick-bottomed pan and heat. Add chopped onion and sauté for 3 minutes.
Then add carrots, stir and sauté for another 3 minutes.
Then add the cabbage to the pan and stir again. Simmer for 5 minutes.
Then add chopped tomatoes, add salt, stir and simmer for 1 hour.
After this time, add honey mushrooms and simmer for another 30 minutes.
Place the prepared hot mushroom hodgepodge into sterilized jars.

Screw on the lids and put them under a blanket to cool.

Mushroom solyanka without cabbage

If you don’t like cabbage or want to try something completely new and unusual, then prepare hodgepodge without cabbage, only with mushrooms. It will pleasantly surprise you with its delicate and piquant taste.

Champignons or porcini mushrooms are best suited for this recipe.

To prepare this dish, you need to choose fresh tomatoes and mushrooms:

1 kg tomatoes
0.5 kg boiled mushrooms,
1 large onion,
Spices: salt and black peppercorns - to taste,
Bay leaf - if desired.

We clean and wash the mushrooms, then cut them into very thin slices and cook for 10 minutes. At the same time, fry the onion until golden brown.

Wash the tomatoes, peel them, and pass them through a meat grinder. Place the mushrooms in a colander and mix with the fried onions.

Now place all the vegetables in one bowl with thick walls and place on the lowest heat for half an hour. Then add spices and simmer again for 5 minutes.

If you like your hodgepodge spicier, add black or red pepper to each jar on the tip of a knife and stir.

Place the prepared hodgepodge into sterilized jars and seal with metal lids.

During the vegetable harvesting season, when they are of good quality and cheap, it makes sense to prepare them for the winter. The recipe for making solyanka with cabbage, mushrooms and peppers is very simple and tastes original. The preparation is convenient because it does not take much time from the hostess.

To prepare this dish you need to take:

Cabbage and peppers in different parts, 1 kg each,
Mushrooms – 2 kg,
Fresh tomatoes – 2 kg,
Onions – 0.5 kg and the same amount of carrots.

To prepare the dish, you will also need salt to taste, table vinegar - 100 g, black peppercorns and bay leaf, and also, if you like hot pepper, then take one pod.

Preparation:

Cut the boiled mushrooms into thin strips.
Also cut the washed and peeled tomatoes into strips.
Chop or cut all other vegetables into strips.
Place the prepared fruits in a large saucepan; if you want to use tomato paste instead of tomatoes, then add that to the vegetable mixture.
Season the vegetable mixture with salt and pepper and simmer for 40 minutes.
After this, add vinegar and hot pepper, simmer for another 5 minutes.

Place the prepared hodgepodge into pre-prepared jars, cool and store in a cool place.

With champignons

If you didn’t have time or weren’t able to pick wild mushrooms, don’t worry - you can make hodgepodge with champignons bought in the store.

Ingredients:

For 1 kg of fresh cabbage, you will need:

0.5 kg. champignons
300 gr. pepper
One large head of onion and carrot,
A little vegetable oil for frying,
3 tbsp. tomato paste
Salt and spices to taste.

Preparation:

Peel the cabbage from dirty leaves and cut into small cubes. Then put the cooked cabbage in a cauldron or duck pot, add vegetable oil and half a glass of water. Simmer for an hour until done.
Cut the onion into thin half rings and chop the carrots on a coarse grater. Cut the mushrooms into thin slices.
Sauté onions and carrots in a frying pan, then add mushrooms and simmer for a quarter of an hour, then add tomato paste and spices.
10 minutes before the cabbage is ready, mix all the vegetables in a cauldron and simmer. Don't forget to add salt and if you like it spicy, add a tablespoon of vinegar.

Ready caviar can be eaten immediately hot, served as a cold appetizer, or rolled into jars and left for the winter.

Delicious solyanka can be prepared not only from fresh mushrooms, but also from frozen ones. Therefore, if you don’t have time right now, boil and freeze the mushrooms, and in winter, prepare this delicious dish and pamper your family. Just one piece of advice: cook more at once, as this dish gets eaten very quickly.

You will need:

1.5 kg of boiled mushrooms (you can take different ones that you have on hand),
1.5 kg fresh cabbage,
0.5 kg of onions and carrots,
250 ml tomato paste or sauce,
2 tbsp. sugar with a slide,
2 tbsp. salt without a slide,
70 gr. table vinegar (9%),
250 ml vegetable oil.
Allspice - 4 peas
2 bay leaves

Preparation:

Wash the mushrooms thoroughly and boil in salted water for 20 minutes. Then put it in a colander and let the excess water drain.
Finely chop the cabbage and onion. Grate the carrots on a coarse grater or finely chop them into strips.
Fry the cabbage for several minutes in a deep cauldron, then cover with a lid and leave to simmer over low heat.
Meanwhile, fry the carrots and onions and add them to the cauldron with cabbage.
Cut the boiled mushrooms into cubes and also add them to the cauldron. Add tomato paste, spices, bay leaf, salt, sugar. Stir and leave to simmer over low heat for an hour.
At the very end of cooking, add vinegar.

Immediately, while hot, place into sterilized jars, roll up the lids, wrap in a blanket and let cool completely.

If you doubt the possibility of safe storage of canned food, then sterilize the jars of hodgepodge in a large saucepan for 30 minutes, and only then roll up the lids.

True, experienced housewives believe that if you take well-cooked mushrooms, the hodgepodge will keep well for a year, unless you eat it first.

Mushroom solyanka

Ingredients:

white cabbage - 500 g.,

carrots - 1 pc.,

onions - 2 pcs.,

mushrooms - about 300 g. boiled,

tomato juice - 1 glass (or 1 tbsp tomato paste diluted in water)

salt, sugar, ground pepper - to taste

vegetable oil for frying

I would like to note that refined oil contains many harmful substances due to the purification technology (see) and is a harmful product. I recommend using ghee for frying (this is a 100% natural product).

Preparation:

1. To prepare hodgepodge we need a deep frying pan. First, we cook the mushrooms in it: cut the onion and fry it over low heat until golden brown, add boiled mushrooms to it, add salt and pepper to taste and cook until done. Transfer to a bowl.

2.Chop the second onion, grate the carrots on a coarse grater and fry them over low heat in the same frying pan. Add a glass of tomato juice to the prepared vegetables (or dilute 1 tablespoon of tomato paste in a glass of water - I use Pomodorka, see).

3.Continue to fry the vegetables over low heat, stirring them constantly. Add 0.5 tsp. salt, 1 tsp. sugar, ground pepper and bring it all to a thick consistency - this is the basis of the future hodgepodge, giving it a peculiar pleasant taste.

4. Finely chop the cabbage and place it in the frying pan with the vegetables, mix, cover with a lid and simmer everything over low heat, stirring occasionally. Add salt and sugar to taste.

5.When the cabbage is ready, add the mushrooms to the vegetables, mix and simmer for about 3 minutes.

That's it, the hodgepodge with mushrooms is ready. This is a tasty and easy dietary dish. Cabbage is a healthy vegetable, indispensable for weight loss, for preparing healthy meals and available all year round.

Other cabbage recipes:

And also mushroom recipes:

Bon appetit and be healthy! Leave your comments - feedback is very important! Best regards, Lena Radova

There is nothing tastier than aromatic hodgepodge with mushrooms and cabbage. This is a truly Russian dish that is still popular. Below we look at the best recipes from famous chefs.

Solyanka with mushrooms and fresh cabbage

Mushrooms and fresh cabbage are the best combination for an appetizing and fragrant dish. Is it so? Let's look at the example of one of the most common recipes.

How to make solyanka:

Solyanka with mushrooms for the winter is finger licking good - video

Making homemade canned food requires special knowledge, which experienced housewives have and are willing to share with us:

One of the ingredients in solyanka is mushrooms. For this dish, they must be thoroughly washed and then boiled in salted water until fully cooked, and only then can they be used for hodgepodge. The mushrooms are ready if they have sunk to the bottom.
The most delicious, truly delicious solyanka is made from porcini mushrooms or boletus mushrooms. But some people answer that it is best to take chanterelles or honey mushrooms for this dish, however, even if you add different mushrooms that you were able to pick, the taste will not deteriorate at all.
It is better to choose cabbage varieties that can be stored for a long time. Carefully remove spoiled leaves, otherwise the jars may “explode”.
One of the ingredients in solyanka is ripe tomatoes. The peel of the tomato does not need to be removed. But if the recipe calls for such a procedure, then it’s easier to do it if you keep the tomatoes in boiling water for a few minutes.
All canned food containing mushrooms can be stored for no more than one year. Although they are usually so tasty that they don’t sit idle in the pantry for this period.

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

The classic is a minimum of vegetables, a lot of mushrooms and a 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, it is better to stick to 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 relying 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 oil 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 the heat to low and put the hot hodgepodge into the 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. .

Vegetable hodgepodge for the winter with pickled mushrooms and cabbage: recipe with video

A recipe for vegetable hodgepodge for the winter using salted mushrooms will be loved by households for its rich taste, mushroom aroma and slight sourness. To prepare you need:

1 kg of any salted mushrooms.
400 g onions.
500 g white cabbage.
1 glass of vegetable oil.
2 tbsp. spoons of tomato paste.
0.5 glasses of drinking water.
4 pieces of allspice.
2 black peppercorns.
35 g salt.
5 tbsp. spoons of apple cider vinegar.
5 g dry basil.
3 cloves of garlic.

First, place the mushrooms in a sieve or colander to remove excess brine. Finely chop the onion and cabbage into strips and simmer in a thick frying pan or saucepan in oil over low heat for 20 minutes. Then pour in tomato paste diluted with water, add mushroom slices, salt, spices and simmer in a sealed container for 40 minutes. At the end, add finely grated garlic and vinegar, mix and place in sterile jars, then roll them tightly with lids.

To make it easier to prepare hodgepodge with mushrooms and tomatoes for the winter, watch the detailed recipe in the video, which clearly explains each stage.