Preparations for the winter: vegetable solyanka with cucumbers. Recipes for making vegetable hodgepodge in jars for the winter are finger-licking. Delicious vegetable cabbage solyanka, just like store-bought

Classic cabbage solyanka in jars

The store-bought solyanka recipe for the winter is suitable for preparing a homemade dish from fresh or sauerkraut. If you make twists from sauerkraut, then you first need to rinse the sour cabbage well, simmer separately for 30 minutes, and then add the rest of the products.

Serving: 1

80 min

85 kcal per 100 g

Ingredients for preparation:

  • 3 kg of white cabbage;
  • 500 grams of onions;
  • 1 kg carrots;
  • 400 ml tomato paste.

For the marinade:

  • 20 grams of salt;
  • 130 grams of sugar;
  • 150 ml vinegar 9%.
  • glass (250 ml) vegetable oil;
  • 2 laurel leaves;
  • 5 black peppercorns.

Cooking steps:

  1. At the first stage, prepare the vegetables. Wash and peel the top leaves from the head of cabbage.
  2. Shred the cabbage using a knife or use a special grater to shred it.
  3. Chop vegetables. Cut the onion into half rings, grate the carrots into strips (can be cut into cubes).
  4. Heat vegetable oil in a deep frying pan. Place assorted vegetables in oil and stir.
  5. Simmer the vegetable mixture for 30 minutes. The exact time will depend on the type of cabbage used.
  6. Add spices, salt, sugar, add tomato paste. Simmer for another 30 minutes on the lowest heat. 10 minutes before the end of cooking, pour in the vinegar and continue to simmer the appetizer until cooked. At this stage, you can take a sample so as not to overcook the hodgepodge.
  7. Place the finished dish in sterilized jars and seal with iron lids. Allow to cool and store in a cool place for long-term storage.

With fresh young (early) cabbage, solyanka is quickly prepared. With late (winter) a little longer, it will take more time to stew the tough cabbage itself. The classic preparation is delicious to eat both cold and hot. You can cook soup from a can of canned food.

How to make solyanka from sauerkraut?

Traditional cabbage solyanka is prepared by classically stewing a pickled vegetable, often with the addition of other ingredients, seasonings and spices.

  1. The dish will be nutritious and tasty when prepared with pork, beef, chicken, other fresh meat or using smoked meats.
  2. For a meatless version, cabbage is combined with mushrooms or added nutritional boost with pre-cooked or canned beans.
  3. The taste of the food is diversified by adding root or stem celery, parsley, potatoes or peppers, other vegetables or even fruits: often apples.
  4. Among the seasonings and flavorings used are bay leaves, various peppercorns, garlic, capers, olives and olives, or gherkins, all kinds of dried herbs or spices.
  5. You can cook hodgepodge in a frying pan, in a saucepan or cauldron on the stove, in pots in the oven or in a slow cooker.

Solyanka from sauerkraut and fresh cabbage

The cabbage solyanka recipe can be made with beef pulp, rib meat, chicken or pork.

  • sauerkraut – 400 g;
  • fresh cabbage – 700 g;
  • meat – 0.5 kg;
  • onions – 2 pcs.;
  • tomato paste – 3-4 tbsp. spoons;
  • oil, salt, pepper, spices.
  1. Meat is fried in oil.
  2. Add onion, fry for 5 minutes.
  3. If necessary, if the meat is tough, add a little water and simmer until half cooked.
  4. Add fresh and sauerkraut, pasta, seasonings, salt and pepper, and cover the container with a lid.
  5. After 40 minutes of simmering over low heat, the hodgepodge of sauerkraut and fresh cabbage will be ready.

Solyanka of sauerkraut with sausages

A quick, hearty sauerkraut hodgepodge in a frying pan can be prepared with sausages or small sausages, which will add extraordinary piquancy to the dish and a pleasant light aroma of smoked meats. You can also use ham, boiled or soft smoked sausage, or hunting sausages together with sausages or instead of them.

  • sauerkraut – 0.5 kg;
  • sausages – 350 g;
  • onions – 2 pcs.;
  • tomato paste – 2 tbsp. spoons;
  • sugar – 1 teaspoon;
  • water – 100 ml;
  • oil, salt, pepper, spices.
  1. Fry chopped onions in oil, adding sausages during frying.
  2. Add tomato paste, and after 2 minutes cabbage, spices, spices, sugar.
  3. Pour in water, mix the mixture, cover the pan with a lid.
  4. The sour cabbage solyanka with sausages will be ready after 30 minutes of simmering.

Canned solyanka with mushrooms, cabbage and tomatoes

If you want to get a less sour taste without tomato paste, then you can include fresh tomatoes in the salad. We prepare hodgepodge with mushrooms, cabbage and tomatoes - very tasty!

To make a salad you need simple ingredients:

  • 1 kg of white cabbage;
  • 1 kg of boiled mushrooms (whatever you have);
  • 1 kg of tomatoes;
  • 500 grams of onion;
  • 500 grams of carrots.


  • 5 tablespoons of salt;
  • 5 tablespoons of sugar;
  • 150 ml sunflower oil;
  • 50 ml vinegar 9%;
  • 3 peas of allspice.

Cooking in stages:

  1. Prepare hodgepodge with cabbage and mushrooms. Store-bought champignons, store-bought oyster mushrooms, wild mushrooms such as boletus, boletus, chanterelles or boletus are suitable; the dish is delicious with autumn mushrooms.
  2. Peel vegetables and mushrooms. Cut the mushrooms into pieces and boil in salted water until fully cooked, as before marinating. Place them in a colander to drain the water.
  3. Chop the cabbage, grate the carrots, chop the onions and tomatoes into cubes.
  4. Pour oil into a deep frying pan or thick-walled pan and heat it. Add tomatoes, onions, carrots. Reduce heat and simmer vegetables for 20 minutes.
  5. Add cabbage to the vegetables, add salt, sugar, and season with spices. Mix carefully and cook for another 40 minutes.
  6. Add mushrooms, add vinegar and cook again for 10 minutes.
  7. Distribute hot hodgepodge into steamed jars. Roll up with iron lids, cover with a warm blanket and let cool completely.

The aromatic salad is easy to make. According to a simple recipe, mushroom hodgepodge with cabbage is prepared without sterilization for the winter in a jar.

Solyanka with mushrooms

Cabbage solyanka with mushrooms can be prepared according to a dietary recipe. It will require:

  • 0.5 kg of fresh cabbage;
  • 2 pickled cucumbers;
  • 300 g mushrooms;
  • 200 ml each of lemon juice and water;
  • 1 onion;
  • 2 tbsp. l. butter and natural tomato paste;
  • 1 tsp. granulated sugar;
  • Bay leaf;
  • 1 tbsp. l. vinegar;
  • spices to taste;
  • vegetable or sunflower oil.

The cabbage is finely chopped and placed in a pan. Add water, 1 tbsp. l. butter and vinegar. Cabbage is stewed over low heat for 45 minutes. Mushrooms and cucumbers are cut into small pieces and placed in a frying pan with vegetable oil. The onion is peeled and chopped. Then it is added to the pan with the mushrooms. Sprinkle everything with salt and pepper and fry for 15 minutes.

15 minutes before the cabbage is ready, add the contents of the frying pan, sugar and bay leaf. Mix everything thoroughly, cover with a lid and simmer for at least another 20 minutes, until fully cooked.

Cabbage solyanka for the winter, like store-bought with tomato paste

For lovers of store-bought delicacies, a recipe for solyanka, just like in the store. Delicious cabbage, just like store-bought cabbage, only natural, homemade.

For seaming you will need the following ingredients:

  • 3 kg of fresh cabbage;
  • 2 pickled cucumbers (lightly salted ones are fine);
  • 1 kg of mushrooms;
  • 3 kg carrots;
  • half a glass of tomato paste.

For the marinade:

  • 1 teaspoon salt;
  • 4 tablespoons sugar;
  • 1 glass of sunflower oil;
  • a quarter glass of table vinegar 9%;
  • 2 bay leaves;
  • 0.5 tsp ground black pepper.

How to cook:

  1. Peel and rinse all vegetables.
  2. Boil the mushrooms, previously peeled, in salted water until tender. Drain in a colander, let the water drain and cut into slices.
  3. Chop the cabbage, grate the carrots and cucumbers on a Korean carrot grater (regular one will do). Cut the onion into half rings or cubes.
  4. Place oil in a thick-bottomed pan and add seasonings along with vinegar.
  5. Add vegetables and tomato paste one by one and stir. After boiling, add a little water and simmer until the cabbage is ready. Add the mushrooms and let the vegetable mixture simmer for 10 minutes.
  6. Fill sterilized jars with the prepared hodgepodge and roll each one under an iron lid. Turn it upside down, wrap it warm and leave it as is until the twists have cooled completely.

When opening the jar in winter, you can add ground red pepper to taste; it will add a spicy kick to the aromatic hodgepodge of cabbage and mushrooms.

Recipe for cabbage solyanka for the winter with eggplants and beans

You will need:

Leave dry beans in cold water overnight to soften. Pour in water and cook for about 40 minutes, but not until fully cooked. Finely chop the cabbage

. Peel and chop the carrots on a coarse grater. Wash the eggplants and cut into cubes. You don’t have to remove the skin - it will become soft after stewing. Cut the onion into small pieces or half rings.

Mix vegetables in a saucepan, pour in vegetable oil, heat on a hot burner for 10 minutes. Pour in tomato juice or sauce. Put the beans

. Simmer everything together over low heat for about an hour. Add vinegar, pepper and bay leaf. Try it. If the hodgepodge seems too sour, add sugar to taste (a few teaspoons).

Place the hodgepodge into sterilized jars, close the lids, and cool slowly.

Recipe for spicy solyanka with cabbage, tomatoes and onions

It's easy to make your own homemade salad mix. It is enough to reduce the portion of cabbage or simply make solyanka without cabbage and instead add more carrots, tomatoes and onions, changing the ratio of vegetables in the recipe to your taste. You can complement the spicy (bitter) ingredients with sweet bell pepper and get the sweet-spicy taste of an incomparable delicacy for the winter table.

Proportions of products for preparation:

  • 1 kg cabbage;
  • 1 kg of cucumbers;
  • half a kilo of carrots;
  • 3 tomatoes;
  • 700 grams of onion;
  • a couple of hot peppers.


  • 1 tablespoon salt;
  • 5 tablespoons of sugar;
  • half a glass of table vinegar 9%;
  • half a glass of sunflower oil;
  • 2 bay leaves;
  • peppercorns - to taste.

Let's preserve it deliciously:

  1. For hodgepodge with cabbage for the winter, peel and wash the vegetables. Place the tomatoes in boiling water for a minute and remove the skin from the fruit. Using a blender or meat grinder, puree.
  2. Peel the carrots, onions and hot peppers and chop them with a knife.
  3. Place the prepared ingredients into a saucepan or saucepan and put on fire. Pour in oil, tomato puree (tomato sauce is suitable), add salt, granulated sugar, add seasonings and simmer from the moment of boiling for 40 minutes over medium heat.
  4. Pour in vinegar and cook for about 10 minutes until tender.
  5. Fill pre-sterilized jars with the prepared salad and seal them with metal lids. Leave in a warm place until completely cooled.

You can always add aromatic spices, herbs, and boiled mushrooms to the hodgepodge, and together you will have a mushroom hodgepodge.

Mushroom solyanka for the winter


  • Wild mushrooms - 1 kg.
  • Currant leaves - 3 pcs.
  • Horseradish leaves - 2 pcs.
  • Dill, parsley - to taste
  • Sugar - 1 tbsp. l.
  • Salt, spices - to taste
  • Vinegar - 1 tsp.

We clean the mushrooms, wash them and cut them into cubes. Place currant and horseradish leaves on the bottom of the multicooker bowl. Place mushrooms, salt and all your favorite spices on top, select the “Stew” mode and set the time to 30 minutes. After this time, add vinegar to the mushrooms, mix and let them stand in the hot slow cooker for another 5 minutes. Then we take them out, put them in jars and roll them up.

Required ingredients:

  • 1.5 kg of fresh cabbage;
  • 500 g porcini mushrooms;
  • 500 g carrots;
  • 500 g onions;
  • 125 ml tomato sauce or paste;
  • 125 ml vegetable oil;
  • 120 g sugar;
  • 60 ml table vinegar 9%;
  • 2 tbsp. salt;
  • 250 ml water.

1. Chop the cabbage, grate the carrots on a coarse grater, and cut the onion into small cubes.

2. Peel, chop and boil the mushrooms in salted water for 5 minutes.

3. Pour vegetable oil and water into the pan, add vegetables and mushrooms.

4. Place on the fire, cover with a lid and warm up a little. When the products settle a little and decrease in volume, stir them.

5. Cover the pan with a lid and bring to a boil.

6. Add tomato paste, salt and sugar to the container, stir. Cover with a lid and simmer over low heat for about 30 minutes.

7. 10 minutes before readiness, pour in vinegar, stir, cover again and cook further.

8. Place hot vegetables in sterilized jars, roll up, place on lids, wrap and leave until cool.

Mushroom solyanka turns out incredibly tasty and appetizing. I recommend trying it!

Vegetable solyanka with mushrooms for the winter in jars

You can buy mushrooms for harvesting: champignons, oyster mushrooms, collect boletus, milk mushrooms, chanterelles in the forest yourself, or take a mixture of different types and combine them with the classic composition of the salad.

We will need:

  • 1 kg of boiled mushrooms;
  • 500 grams of onion;
  • 1 kg of white cabbage;
  • 5-7 large tomatoes;
  • 500 grams of carrots;
  • 100 grams of tomato paste.

For the marinade:

  • 50 grams of salt;
  • 2 tablespoons sugar;
  • 30 ml table vinegar 9%;
  • 100 ml vegetable oil;
  • 2 laurel leaves;
  • 5 peas of allspice;
  • 5 black hot peppercorns.

How to preserve for the winter:

  1. Clean mushrooms from forest debris. Wash them, cut them and put them in a pan. Boil in a liter of clean water for 10-15 minutes from the moment of boiling. Place in a colander and strain.
  2. Clean the head of cabbage from dirty leaves and chop into strips. Chop the vegetables and fry them in a frying pan separately from each other in any order. You can fry cabbage in sunflower oil, followed by onions and carrots.
  3. Scald the tomatoes with boiling water and remove the skins. Cut into pieces and fry them.
  4. Place vegetables in a pan, add mushrooms, tomato paste with sugar, salt and season with spices. Simmer everything for 30 minutes, stirring occasionally. Remove from heat and pour in vinegar.
  5. Place the spicy salad in sterilized jars, screw it on, and after sealing, place it on the lid under a warm blanket.

Place twists of delicious salad in jars for long-term storage.

How to prepare Solyanka salad for the winter - 15 varieties

For the classic recipe for this preparation for the winter, the most popular vegetables for our people are used. If desired, it can be supplemented with zucchini or blueberries.


  • White cabbage - 1.5 kg.
  • Tomatoes - 1.5 kg.
  • Cucumbers - 1 kg.
  • Onions - 1 kg.
  • Bell pepper - ½ kg.
  • Carrots - 1 kg.
  • Sugar - 200 gr.
  • Vegetable oil - 100 ml.
  • Vinegar - 100 ml.
  • Salt - 2 tbsp. l.
  • Black peppercorns, bay leaf - to taste


We clean and wash the vegetables. Now they should be cut. Chop onions, cucumbers and tomatoes into small cubes. Shred the cabbage and bell pepper into small strips. Grate the carrots on a coarse grater. Now we put it all together, add bay leaves and peppercorns, mix and pour in the marinade.

To prepare, combine and mix sugar, salt, vegetable oil and vinegar in a deep container.

Place the prepared salad on the fire, bring to a boil and cook over low heat for about 90 minutes. Then we put the finished hodgepodge into jars and roll it up. The preparations for the winter are ready!

Solyanka salad is a dish whose contents can vary significantly, however, white cabbage is considered an essential ingredient. The peculiarity of this recipe is its absence.


  • Mushrooms - 2 kg.
  • Onions - 500 gr.
  • Sweet pepper - 1 kg.
  • Tomato paste - 1 cup
  • Salt, pepper, vegetable oil - to taste


We clean the mushrooms, wash them, boil them for about 5 minutes, and then fry them until golden brown in vegetable oil. Then add chopped onions to the mushrooms and fry it all until the onions turn golden. In a separate frying pan, fry the sweet peppers cut into strips. When it changes color, add tomato paste to it and fry them together, stirring constantly for about 5 minutes. Now combine all the fried ingredients together, mix them, add salt, pepper and simmer for another 20 minutes. After this time, the salad can be rolled into jars.

The recipe for this salad for the winter, like most others, assumes the presence of vinegar in it.

For those who do not really like the taste or smell of this product, there is an alternative. Vinegar can easily be replaced with lemon juice.


  • Cabbage - 2 kg.
  • Tomatoes - 2 kg.
  • Carrots - 1 kg.
  • Rice - 500 gr.
  • Vegetable oil - 1 cup
  • Onions - 500 gr.
  • Salt, sugar - to taste
  • Vinegar - 5 tbsp. l.


Clean vegetables should be finely chopped. Rinse the rice and boil until tender in salted water. Now let's proceed directly to the preparation. To do this, heat the vegetable oil thoroughly in a deep saucepan. Then fry the onion on it. When it becomes transparent, put the cabbage and carrots in the pan. After about 5 minutes of frying, add tomatoes, salt and sugar to the vegetables. All together should be simmered for about 1 hour.

After the required time has passed, add rice to the vegetables and cook for another 15 minutes. About 3 minutes before the end of cooking, add vinegar to the salad. Pour the finished product into jars, roll it up, cool it and send it to a cool place until winter.

Mushrooms are a favorite product for many. They are prepared in a variety of ways. It is customary to pickle mushrooms for the winter, however, they will also have a unique taste as part of canned salads.


  • White cabbage - 3 kg.
  • Onions - 1 kg.
  • Tomatoes - 1 kg.
  • Carrots - 1 kg.
  • Mushrooms - 1 kg.
  • Vegetable oil - ½ l.
  • Tomato juice - ½ l.
  • Vinegar - 100 gr.
  • Salt, sugar, black pepper - to taste


We clean and wash all the vegetables. Chop the cabbage, onions and carrots as finely as possible. We pass the tomatoes through a meat grinder. Cut the mushrooms into large pieces. Then all these ingredients should be combined together. Add salt, sugar and pepper to them and mix everything thoroughly. Place the prepared salad on the fire and bring to a boil. While it is boiling, fry the tomato paste with vegetable oil in a frying pan for several minutes and also add it to the pan with the vegetables. After adding the sauce, everything should naturally be mixed and cooked for about 1 hour. At the very end of cooking, add vinegar.

Pour the finished hodgepodge into jars, roll it up and hide it until winter. Bon appetit!

The recipe for the salad described below can be called unique. It allows you not only to preserve vegetables and meat until winter, but also to get an absolutely complete dish that does not require any additions at all.


  • Pork - 1 kg.
  • Cabbage - 5 kg.
  • Onions - 1 kg.
  • Carrots - 1 kg.
  • Mushrooms - 600 gr.
  • Bell pepper - ½ kg.
  • Tomato sauce - 500 ml.
  • Sugar - 200 gr.
  • Salt - 100 gr.
  • Vegetable oil - ½ l.
  • Vinegar concentrate - 1 tbsp. l.
  • Bay leaf - 10 pcs.


We prepare the products for cooking, that is, we clean them, if necessary, and wash them. Chop the vegetables into thin strips, and cut the meat and mushrooms into medium-sized cubes. In one frying pan, fry onions, meat and mushrooms in vegetable oil for 40 minutes. In another frying pan in vegetable oil, simmer the remaining vegetables and tomato sauce for about an hour. Then we put it all together, salt and pepper to taste, add bay leaf, vinegar and boil together for another 15 minutes. We roll the finished salad into jars, sterilize it and hide it until winter.

The peculiarity of this salad for the winter is that it does not contain any spices, and even salt. The taste of such a salad can be called “clean”; there is nothing superfluous in it, only the taste of beets, carrots and apples.


  • Beets - 3 kg.
  • Apples - 2 kg.
  • Carrots - 1.5 kg.
  • Salt - 6 tbsp. l.
  • Vegetable oil - 300 gr.
  • Water - 3 glasses


Boil the beets in water until half cooked. Then peel the carrots, apples and beets and grate them on a coarse grater. Next, all this should be combined in one pan and simmered in vegetable oil for about 20 minutes. We put the finished product into jars and roll it up.

This preparation is great as a snack for strong alcoholic drinks. It is quite spicy, satisfying, but does not cause heaviness in the stomach after eating it.


  • Mushrooms - 2 kg.
  • Carrots - 2 kg.
  • Sweet pepper - 1 kg.
  • Vinegar - 100 ml.
  • Salt - 8 tsp.
  • Tomato paste - 2 tbsp. l.
  • Vegetable oil - ½ l.
  • Black pepper - to taste


All vegetables should be washed and peeled. Boil carrots and mushrooms until half cooked and cut into cubes. We also cut the onion and sweet pepper into cubes and fry them together.

Now we combine the prepared products together in one deep pan. Add tomato paste, salt, black pepper to them. Cook all this for 1 hour. At the end of cooking, add vinegar. When the salad is ready, roll it into jars and store it in a cool place.

A slow cooker is a universal kitchen appliance that can help a housewife prepare any dish. Conservation in this case is no exception.


  • Eggplant - 1 kg.
  • Cabbage - 300 gr.
  • Carrots - 200 gr.
  • Bell pepper - 1 pc.
  • Garlic - 4 cloves
  • Vegetable oil - 50 ml.
  • Sugar - 2 tbsp. l.
  • Salt - ½ tbsp. l.
  • Vinegar - 30 ml.
  • Greens - to taste


We clean, wash and chop all the vegetables. You can cut it at your own discretion, as you like. Now all these products should be placed in a multicooker preheated with vegetable oil. Add salt and sugar to them, stir and select the “porridge” mode for 40 minutes. At the very end of cooking, add chopped herbs, garlic and vinegar to the multicooker bowl. Mix everything thoroughly and wait until the cooking time is over.

We put the finished hodgepodge into jars and roll them up.

Solyanka salad for the winter with pearl barley is just the perfect dressing for pickle sauce. By preparing such a preparation, you can greatly facilitate the work of preparing first courses.


  • Fresh cucumbers - 3 kg.
  • Tomatoes - 1.5 kg.
  • Onions - 1 kg.
  • Carrots - 1 kg.
  • Pearl barley - 500 gr.
  • Salt - 2 tbsp. l.
  • Sugar - 4 tbsp. l.
  • Vinegar - ½ cup
  • Water - ½ cup
  • Vegetable oil - ½ cup


Wash all the vegetables and cut them into cubes, and grate the carrots on a coarse grater. We wash the pearl barley thoroughly. Now we combine all these ingredients together. Add salt, sugar, water to them and let them simmer for 20 minutes. At the very end, add vinegar to the salad and cook the salad for another 10 minutes. The dish is ready! Place the salad in jars and roll it up.

The recipe for winter preparation described below is perhaps one of the simplest. And this despite the fact that it contains quite a few components. It is recommended to start learning the art of preservation with this salad.


  • White cabbage - 1.2 kg.
  • Carrots - 450 gr.
  • Pickled cucumbers - 1.1 kg.
  • Onions - 120 gr.
  • Hot pepper - 1 pc.
  • Sugar, tomato paste, allspice, bay leaf - to taste


We prepare vegetables according to the standard scheme, namely: wash them, peel them, if necessary, and cut them at our own discretion. Then we connect them together. Add sugar, tomato paste, bay leaf and pepper to them. Mix everything and simmer for about 2 hours over low heat. That's all! The preparations for the winter are ready. All that remains is to put it in jars and seal it hermetically.

The preparation of this preparation is slightly different from other cooking methods. The thing is that vegetables for such a hodgepodge should not just be stewed, as is usually done, but also pre-fried.


  • Zucchini - 1.5 kg.
  • Carrots - ½ kg.
  • Tomato - ½ kg.
  • Tomato paste - 1 tbsp. l.
  • Vegetable oil - 100 ml.
  • Citric acid - 1 tsp.
  • Parsley - 1 bunch
  • Salt, sugar, pepper - to taste


Wash the vegetables that need to be cleaned and cut into medium-sized cubes. Everything except carrots. It should be grated on a coarse grater.

When everything is ready, fry each of the vegetables in vegetable oil in a separate frying pan. Then we combine all these vegetables in one deep container, mix, add salt, sugar, pepper and simmer for 20 minutes over low heat. About 5 minutes before the end of stewing, add chopped herbs and citric acid to the salad.

We roll the finished salad into sterile jars and store it in a cool place until winter.

The name of this dish speaks for itself. This is a very spicy salad that will definitely appeal to many. It is best served with meat.


  • Sweet pepper - 1 kg.
  • Green tomatoes - 1 kg.
  • Onions - 1 kg.
  • Hot pepper - 3 pcs.
  • Mustard seeds - ½ tsp.
  • Black pepper, allspice - to taste
  • Water - 1 l.
  • Vinegar - 2 cups
  • Salt, sugar - to taste


Wash the peppers and tomatoes, cut into pieces of the desired shape and boil in water until tender. Peel the onion, wash it and cut it into rings.

Add mustard, salt, vinegar and sugar to the water in which the vegetables were cooked. Bring the resulting mixture to a boil and cook for about 10 minutes.

Place vegetables in sterile jars. Add allspice to them, pour in the filling, sterilize for about 20 minutes, and then roll up.

Solyanka for the winter - you'll lick your fingers: cabbage recipe

The housewife, who knows how to properly and tasty cook stewed cabbage and eggplant dishes, knows how to prepare hodgepodge of cabbage and eggplants. This simple recipe for canned solyanka with eggplant is so delicious, you'll just lick your fingers!

Ingredients for cooking:

  • 5 kg of white cabbage;
  • 5 eggplants;
  • 5 kg carrots;
  • 1 glass of tomato ketchup.


  • 1 tablespoon salt;
  • 50 ml vinegar 9%;
  • 150 ml sunflower oil;
  • 3 clove buds;
  • 4 peppercorns.


  1. Wash the vegetables, peel and chop. Grate the carrots, cut the onions into thin strips, chop the cabbage, cut the blue ones into cubes.
  2. Pour oil into a large saucepan and place chopped vegetables in it. Simmer for 30-40 minutes.
  3. Pour in tomato sauce and a little water so that the vegetables do not burn. Cook after boiling for 20 minutes.
  4. Add salt and marinade seasonings, stir and cook for another 10 minutes. At the end of cooking, add vinegar.
  5. Place the delicious salad in sterilized jars and screw them on with iron lids. Leave to cool under a warm blanket.

A simple recipe for a delicious cabbage hodgepodge for the winter can be supplemented with spicy spices and your favorite vegetables to taste.

Vegetable solyanka recipe with cabbage for the winter recipes

Category: Solyanka

A solyanka made from cabbage for the winter or from any other vegetable will certainly please the taste of all family members and guests. The canning process will be simple if you follow the recommendations and step-by-step descriptions that come with each recipe.

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

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

Cabbage solyanka is distributed into jars for the winter and sealed with iron lids. After cooling, store in a cool place.

There is another favorite recipe for housewives for winter solyanka 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 to lick your fingers!

  • Cabbage, about 2.5 kg, is washed and chopped into strips.
  • Carrots about 2 kg are peeled and cut into rings.
  • Bell peppers must first be peeled from seeds and stalks, 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 cubes.
  • The tomatoes are washed, scalded with boiling water, the skin is removed and the tomato paste is made using a grater.
  • After the vegetables are cooked, start frying the carrots and onions. Then add all the other ingredients. Simmer for about 45 minutes.
  • Solyanka needs to be poured into jars and at the end add vinegar (30 ml per 1 liter).

The cabbage soup needs to 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 solyanka for the winter is made like 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 it.
  • Carrots (1 kg) are crushed using a grater, onions (350 g) are cut into slices.
  • All vegetables are combined and simmered for 40 minutes.
  • Then add 350 g of tomato paste, sugar and salt.
  • A few minutes before removing the pan from the heat, add 150 ml vinegar.

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

Among the recipes for winter solyanka in jars can be found with the addition of cauliflower. Vegetable preparation from cauliflower for the winter turns out to be very juicy and tasty, and preparation will take a little time.

  • Cauliflower inflorescences are divided into smaller bunches, which are dipped in salted boiling water for a couple of minutes. After this, you need to transfer the parts to a colander to drain all the excess water.
  • 2 bell peppers need to be peeled from stems and seeds, then cut into strips.
  • Two onions are cut into small slices.
  • The cloves of one head of garlic are divided in half.
  • Place 5-6 allspice peas, bay leaves, and 8 grain mustard into prepared jars. Then comes the turn of vegetables. The final layer also becomes a set of initial spices.
  • The brine is prepared separately. Add salt to the water and wait until it boils. After this, pour in the chopped vegetables for 15 minutes and drain to boil again. The contents of the jars are filled again and closed with iron lids.

Canned vegetables are turned upside down; as soon as they cool down, you can move the jars to a cool place for long-term storage.

Solyanka without mushrooms for the winter can be made from any vegetables. But most of all, eggplant will help remind you of the mushroom flavor, for example, of champignons.

Solyanka with eggplants and cabbage for the winter pleases with its bright colors and excellent taste. A detailed description of how to prepare hodgepodge without sterilization will help.

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

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

You can make a preparation in the form of hodgepodge for the winter from beans. Solyanka with beans for the winter is sure to please everyone. When heated, it can be eaten separately. And when cold it will be an excellent addition to any side dish.

  • To prepare the dish you will need 1 kg of beans. The product must be soaked in water for 10 hours.
  • 2.5 kg of tomatoes are cut into slices.
  • 1 kg carrots are chopped using a grater.
  • 1 kg bell pepper cut into strips.
  • 500 g onion cut into rings.
  • Mix all the vegetables, salt, pepper, add sugar, oil, 5 ml vinegar and bring the mixture to a boil. After this, cook for another two hours, stirring the contents of the pan occasionally.

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

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

  • three tomatoes and three cucumbers, cut into thin strips;
  • cut two small onions into slices;
  • I chop one large carrot;
  • I cut the garlic into small slices;
  • Finely chop a bunch of dill.

I mix all the ingredients, add 15 g of sugar and 150 ml of butter. The mass is ready for distribution into jars.

I prepare the brine separately. I add 10 g of salt and 15 ml of vinegar to a liter of water. As soon as it boils, pour the marinade into the vegetables. I place the jars in a large container with water and sterilize them for 17 minutes.

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

For the winter, you can preserve cabbage in a dish with pickled cucumbers.

  1. The cabbage is chopped, one carrot is grated, two onions are cut into half rings.
  2. Pickled cucumbers about 300 g and one bell pepper cut into strips.
  3. First add salt and sugar, a bay leaf and allspice into the pan. All other chopped vegetables are placed on this layer. Pour in 30 ml vinegar and 25 ml oil. Tomato paste 60 g is mixed with water and also added to the mass.
  4. The vegetable mixture needs to simmer for about an hour. Then the hodgepodge is distributed into jars and closed.

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

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

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

Canned solyanka is very tasty and can be stored for a long time.

Delicious solyanka made from fresh cabbage with pickled cucumbers

For the classic recipe, you need to take late cabbage; early cabbage is not suitable for rolling with pickles. Use any pickled cucumbers to make hodgepodge. These can be lightly salted homemade, pickled, pickled cucumbers or pickled green tomatoes. You will need 300 grams of pickles. You need to cut them or grate them into medium strips.

To prepare the dish we will need:

  • 500 grams of fresh cabbage;
  • 2 onions;
  • 300 grams of pickled cucumbers;
  • 300 grams of carrots;
  • 1 sweet bell pepper;
  • 2 tablespoons of tomato paste.

For the marinade:

  • half a glass of water;
  • 30 grams of sugar;
  • 0.5 teaspoon salt;
  • 1 tablespoon of diluted vinegar 9%;
  • half a glass of vegetable oil;
  • peppers to taste (black and allspice).

How to make soup stock at home:

  1. First, rinse and peel the vegetables. Chop the forks and cut the remaining ingredients into strips.
  2. Mix sunflower oil with vinegar in a saucepan, stir tomato paste with water. Add sugar, salt and herbs to the pan, place vegetables on top.
  3. Simmer the soup dressing for 60 minutes. Fill sterilized glass jars with selyanka and seal them with lids. Turn upside down and let cool in a warm place. Turn over again and place in a dark and cool place for long-term storage.

Recipe in a slow cooker

Cabbage solyanka in a slow cooker can be prepared not only in the classic version.

For a more unusual dish you will need the following ingredients:

  • medium head of fresh cabbage;
  • a large onion or two small ones;
  • 8 sausages;
  • 1 large carrot;
  • 60 g tomato paste;
  • small bag of granulated garlic;
  • vegetable oil;
  • spices to taste.

First, cut all the sausages into small circles. Cook for five minutes in a multicooker (in the “Frying” mode) in vegetable oil. The onion is crushed and added to the container. The ingredients are fried for another 5 minutes. The carrots are peeled and coarsely grated. Add to the slow cooker and mix everything. After five minutes the unit turns off.

The cabbage is thinly shredded and placed in a slow cooker. Tomato paste, salt, pepper and garlic are added. Everything is thoroughly mixed and 100 ml of water is added. The multicooker lid closes and the “Quenching” mode is activated. The dish takes half an hour to prepare. Before serving, each serving is sprinkled with fresh chopped herbs.

Cooking a dish in a slow cooker

We will learn how to easily make hodgepodge in a multicooker from the universal recipe for preparing it for the winter with vinegar for any model of multicooker.

To prepare homemade village bread you will need:

  • 200 grams of boiled mushrooms;
  • 500 grams of cabbage;
  • 1 onion;
  • 1 carrot;
  • 2 cloves of garlic;
  • 1 tbsp. vinegar 9%;
  • 50 ml vegetable oil;
  • 1 tsp salt;
  • 1 tsp Sahara;
  • 120 ml tomato paste;
  • 1 laurel

How to cook:

  1. Wash the vegetables, peel and chop all ingredients. Boil the mushrooms for 10 minutes.
  2. Set the multicooker to Baking mode for 30 minutes. Pour oil into a saucepan, heat it and cook the onion until lightly golden, then add the carrots.
  3. When the carrots are lightly fried, add the cabbage.
  4. After the sound signal indicates the end of the program, add sugar, salt and all other ingredients, including boiled mushrooms.
  5. Cook on stewing mode for 1 hour.
  6. At the end of the program, pour in vinegar and stir the mixture. Place into jars and roll up.

Cabbage solyanka with meat

  • Cabbage 1 head
  • Pork neck 500 g
  • Pork sausages for frying 2-3 pcs.
  • Boiled beef or pork tongue 170 g
  • Hunting sausages 2 pcs.
  • Onion 2 pcs.
  • Grated tomatoes + 1 tbsp. tomato paste 200 g
  • Bay leaf 2 pcs.
  • Black pepper (peas) 0.5 tsp.
  • Salt to taste
  • You will need
    : more than 1 hour
  • Geography of the dish
    : Russian
  • Main ingredient
    : White cabbage
  • Type of dish
    : Lunch

Cut the meat into cubes with a side of 2.5 cm. Fry in small portions in a saucepan in vegetable oil.

Place all the fried meat in a saucepan, add the onion cut into thin half rings and fry until the onion turns golden.

Shred the cabbage thinly, sprinkle with salt and mash with your hands. Place in a saucepan and fry, stirring constantly, over high heat for about 10 minutes.

Add tomatoes with tomato paste, diluted with a glass of water, pepper and bay leaf to the saucepan.

Stir, add salt if necessary, cover the saucepan with a lid and simmer over low heat until the cabbage is soft (40 to 60 minutes).

Meanwhile, cut the tongue into cubes and cut the hunting sausages into circles. Cut the sausages for frying into pieces 1.5-2 cm thick, fry for a couple of minutes on each side in vegetable oil. Add all this to the finished cabbage.

Stir, heat for 7-10 minutes and serve.

Seasoning for hodgepodge for the winter

Winter soup dressings are a convenient way to quickly prepare your first dish. The winter dressing is suitable for solyanka with barley, pickle soup, meat soup, preparing a first course with olives and capers, and pickles. Solyanka dressing is very easy to prepare.

In addition to seasoning soup or stew, the dish can be served as a cold appetizer or side dish. If you make soup for the winter, you can quickly make a delicious soup from it. Solyanka in jars saves time and is well stored at home for many winters. Canned mushrooms can be stored for 1 year from the moment of twisting.

Simple recipes for cabbage solyanka with mushrooms, tomatoes, peppers in jars for the winter are not difficult to master. A tasty and appetizing roll will decorate your daily and holiday table in the winter season. Choose a recipe and cook hodgepodge!

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