Solyanka mushroom soup recipe. Mushroom solyanka with pickles and other vegetables - a delicious Lenten recipe with photos

Solyanka with the addition of mushrooms is a traditional dish, without which a family meal in Rus' was rarely complete. This name can mean either a liquid soup, which in addition to the mushroom component includes a number of other ingredients, or a second dish, where the base is white cabbage. You can roll hodgepodge with mushrooms into jars or use popular recipes for every day.

Mushroom solyanka with cabbage recipe

Products used for hodgepodge:

• dried white mushrooms - 50 gr.,
• pickled white mushrooms - 0.5 l. jar,
• frozen white mushrooms - 200 gr.,
• fresh cabbage - 300 gr.,
• sauerkraut - 250 gr.,
• onions - 1 pc.,
• carrots (large) - 1 pc.,
• vegetable oil (for frying) - 3 tbsp. l.,
• bay leaf - 2 pcs.,
• black peppercorns - 5 pcs.,
• fresh greens (dried),
• salt, ground pepper - to taste,
• lemon.

Preparation of mushroom hodgepodge with cabbage:

Today I cook hodgepodge from just porcini mushrooms. This year turned out to be a great mushroom year, so we can afford such luxury. But in general, any mushrooms that you have in stock are suitable for hodgepodge and nothing that is different. The taste of the hodgepodge will not be worse, don’t worry, feel free to cook it with what you have, it will still be delicious.

First of all, as always, let's prepare all the products that we will need. Clean fresh cabbage from dirty and green leaves, peel onions and carrots.

Place dry mushrooms in a saucepan, add water (1.5-2 liters), boil, reduce heat, add bay leaf, pepper, add a little salt, cook for half an hour.

While the dried mushrooms are cooking, we need to stew the vegetables. Heat vegetable oil in a frying pan, add chopped onion, fry for 2-3 minutes, then diced carrots, fry for another 2-3 minutes.

Then add fresh cabbage to everything already in the pan and simmer over medium heat for another 15 minutes.

Now we take broth with boiled dried mushrooms. Strain it into another pan, put it back on the stove, add fresh mushrooms and boil for 10 minutes. Dried cooled mushrooms need to be cut.

Now we take a large dish for the oven, a special kind of ceramic pan. And we begin to shift everything there. First, lay out the stewed vegetables with cabbage. Then pour in the boiled porcini mushrooms along with the broth, followed by boiled and chopped dried mushrooms.

We also send pickled porcini mushrooms from a jar there (without marinade). Mix everything, add salt and pepper to your taste, and if you find it too thick, add some water and cover with a lid.

Now all that remains is to put our mushroom hodgepodge in the oven. What we do is put it in a room heated to 170 degrees. We will simmer for an hour.

After the time has passed, take out the hodgepodge, chop the lemon, put it in a pan, sprinkle with chopped herbs, and stir. Then we pour it into a plate and... We help ourselves and treat our family with an awesome mushroom hodgepodge with cabbage.

Be sure to try it. Delicious. Bon appetit!

A great way to quickly and tasty feed the whole family is to prepare homemade hodgepodge with mushrooms and cabbage. The rich vegetable taste perfectly complements any side dish, and as a cold appetizer or salad, the dish will become a frequent guest at all holiday feasts. And preparing hodgepodge will take a little time and effort. It can be consumed not only as an addition to main dishes, but also as a dressing for soups and borscht. In this case, it is convenient to stock up on such canned vegetables for the winter.

How to prepare mixed meat solyanka with champignons:

We peel and wash the potatoes; it is advisable to choose yellow potatoes, they have less starch and are not so “sticky” in first courses. Cut the potatoes into cubes, as for regular soup, add water, and put on fire.

Other vegetables, namely onions and carrots, should also be peeled and washed. Then grate the carrots and cut the onion into large pieces.

Wash the champignons, do not need to peel the thin skin, cut into pieces.

First fry the onions and carrots in vegetable oil (about a minute), then add the champignons and keep this mixture on the fire for another minute.

Grate the pickled cucumbers on a coarse grater, do not squeeze, as the resulting juice will also be needed - it can and should be added to our meat hodgepodge to add a little spiciness to the taste.

Pour the cucumbers into the frying pan with the vegetables, add tomato paste, stir, sauté for 2-3 minutes over low heat. If the mixture turns out to be slightly dry, you can add a little oil and water so that the cucumbers simmer a little in the frying pan.

Add the resulting vegetable dressing with tomato paste to the pan with potatoes. At this point, the potatoes should be almost ready, slightly hard. Also add pepper and salt.

Cut the brisket and sausages into small pieces. Add the meat hodgepodge to the mixture, mix, and also add a little fresh herbs to taste. Or you can season the dish with herbs directly on the plate.

When the potatoes in the hodgepodge are completely ready, add 3-4 slices of lemon and let the assembled meat hodgepodge simmer for another 2-3 minutes.

It is advisable to give the dish a little time to brew before serving, at least 30-40 minutes. Olives are also added if desired.

Sour cream and other additives are completely optional, since the taste of the dish is quite pronounced and does not require any other accents.

Bon appetit!

How to make canned solyanka with cabbage and porcini mushrooms

In order to seal such a product, it does not require much effort and time. It is enough to know the basic rules of its sterilization. Vegetable dressing will come in handy more than ever in the winter, when there are not enough useful microelements.

To prepare homemade canned solyanka with white cabbage and porcini mushrooms you need:

1. 500 g of porcini mushrooms.
2. 150 g cabbage.
3. 1 onion.
4. 250 ml tomato juice with pulp.
5. 4 sprigs of dill.
6. 2 sprigs of basil;
7. 50 ml vegetable oil.
8. 50 ml vinegar.
9. 4 pinches of salt.

Wash the mushrooms, peel and cut into strips.

Finely chop the cabbage, add salt and crush with your hands until the juice appears.

Cut the peeled onion into half rings.

Heat the oil in a deep frying pan and sauté the onions first for 5 minutes, then the mushrooms for 7-8 minutes.

Then pour the juice over everything, add the cabbage and simmer for 15 minutes.

Then add chopped herbs, salt and vinegar, stir, simmer over low heat for 4-5 minutes.

Before making hodgepodge for the winter with mushrooms and fresh cabbage, take care of the canning containers by selecting small jars without chips or cracks. While the vegetables are simmering in the pan, sterilize the dishes and lids with steam. Then spread the finished mixture into prepared containers and roll up. Remember that only hot products are rolled into jars - straight from the heat.

Solyanka with mushrooms, cabbage and fresh tomatoes in a slow cooker

To save time and effort, it is very convenient to prepare such a dish using a regular multicooker. All prepared products are placed in a bowl, and then the equipment will do everything itself. No effort is required, just a little visual control of the device.

To prepare hodgepodge with mushrooms and fresh white cabbage in a slow cooker you need:

1. 700 g champignons.
2. 300 g cabbage.
3. 2 onions.
4. 1 carrot.
5. 6 red tomatoes.
6. 3 sprigs of basil.
7. 2 sprigs of parsley.
8. 0.5 teaspoon of salt.
9. 70 ml olive oil.

This hodgepodge is prepared not only with mushrooms and cabbage, but also with fresh tomatoes. First, wash and peel the mushrooms, then cut into small slices. After peeling the onions and carrots, chop into strips. Salt the shredded cabbage, press it with your hand for greater juiciness and place it in the bowl of the device. Scald the tomatoes with boiling water and pour cold water over them; as soon as the skin begins to peel off, peel them and chop them into cubes. Heat the oil in a frying pan and fry the onions, mushrooms and carrots. Then place everything in the multicooker bowl, adding tomatoes, herbs and peppers. Stir and set the device to the “Extinguishing” mode. In about 40-50 minutes the dish will be ready.

Solyanka recipe with sauerkraut and fresh mushrooms

For a richer taste, a good solution would be to also use pickled white cabbage in the recipe for solyanka with mushrooms. In addition, you can add salted or pickled mushrooms.

A tasty second course with a slight sour taste will please everyone at home. Perfect as a snack or soup dressing.

To prepare solyanka with white sauerkraut and fresh mushrooms you need:

1. 800 g champignons.
2. 400 g sauerkraut.
3. 1 piece of onion.
4. 1 piece of carrot.
5. 1-2 pieces of bell pepper.
6. 1 liter of tomato juice.
7. 2 sprigs green basil.
8. 3 sprigs of dill.
9. 40 g salt.

The cabbage must be squeezed well or placed in a colander to drain all the brine. Rinse the mushrooms and cut into slices. Chop the remaining peeled vegetables (onions, peppers and carrots) into strips. Heat the oil in a deep saucepan and fry the onions first for about 5 minutes, then the mushrooms for another 8-9 minutes, then the peppers and carrots. The entire pass should have a light golden hue. The next step is to simmer the dish over low heat. To do this, you need to combine frying vegetables, tomatoes, salt, herbs and squeezed cabbage. After thoroughly mixing everything, cook for 20-25 minutes, while the excess liquid should evaporate.

Solyanka with sour cabbage and oyster mushrooms

Another good recipe is also based on the use of fermented ingredients, but has a high calorie content and rich taste.

To prepare hodgepodge with sour (sauerkraut) cabbage and fresh mushrooms you will need:

1. 1 kg oyster mushrooms.
2. 300 g sauerkraut.
3. 2 onions.
4. 1 sweet pepper.
5. 1 carrot.
6. 1 liter of tomato juice.
7. 40 g salt.
8. 3 sprigs of dill.
9. 4 tablespoons of lard for frying.
10. 2 sprigs of basil.

Rinse the oyster mushrooms and cut into quarters (if large mushrooms, then into 6 pieces). Peel the onions, peppers and carrots and cut into thin quarters (slices). Heat the frying pan and add the lard; when it melts, add the onions, after 3 minutes – the mushrooms, and after another 5 minutes – the peppers and carrots. Sauté over low heat. As soon as a golden crust forms, place the products in clay pots (if not, then in an oven-safe pan). Send the cabbage, tomatoes, herbs and salt squeezed out of the brine there. Simmer in the oven for at least 20-30 minutes.

Solyanka recipe with cucumbers, pickled mushrooms and cabbage

The original taste of this dish is formed by combining salted mushrooms with fresh vegetables and pickled cucumbers. Great for a hearty and nutritious dinner.

To prepare hodgepodge with canned cucumbers, pickled mushrooms and fresh cabbage according to the presented recipe, you need the following ingredients:

1. 1 kg of salted champignons.
2. 2 pickled cucumbers.
3. 300 g cabbage.
4. 2 onions.
5. 200 g carrots.
6. 70 ml sunflower oil.
7. 3 sprigs of dill.
8. 2 sprigs of parsley.
9. 20 g salt.
10. 50 g tomato paste.
11. 100 ml of drinking water.
12. Ground black pepper - to taste.

Remove the champignons and cucumbers from the brine and dry with a paper towel. Peel the onions and carrots and cut into half rings. Remove the peel and seeds from the cucumbers and cut into strips. Dilute tomato paste with water, adding salt and pepper. Heat the oil in a thick frying pan and fry the onions and carrots in it. Then place them in an oven-safe pan, and brown the mushrooms in the same pan. Then add mushrooms, shredded cabbage, tomato, cucumbers, salt and herbs to the baking container. Place in the oven to simmer for 1 hour on low heat. Stir occasionally and add water if necessary.

Solyanka with mushroom broth

Mushroom solyanka soup is one of 3 variants of classic solyanka (along with meat and fish). Below is a step-by-step recipe for its preparation.

Product composition:

• 50 g dried white mushrooms;
• 0.5 kg of fresh champignons;
• 3 onions (1 of them will go into the broth);
• 300 g pickled cucumbers;
• 20 g tomato paste;
• 300 g cabbage;
• cucumber pickle;
• salt.

Work order:

1. Pre-soak dried mushrooms in cold water for several hours.
2. Chop all types of mushrooms and pour into a saucepan with water. Put it on the fire, adding a whole onion to the water. The broth should be cooked for 30 minutes. Experienced housewives often use a whole onion. There is no need to clean it, just wash it; it is in the husk that its healing properties are found.
3. Fry finely chopped onion and chopped cucumbers in a frying pan. Fry a little, add tomato paste. Simmer the roast for 5 minutes over low heat.
4. Chop the cabbage into thin strips.
5. Place the roast into the boiling broth, then the cabbage. To add piquancy, add 2 tbsp to the pan. l. cucumber pickle.
6. Cook the solyanka until the cabbage is ready.

After cooking is complete, remove the whole onion. Serve the dish with a slice of lemon.

Solyanka with salted mushrooms, sauerkraut and boiled beans

If you combine salted mushrooms and boiled beans, you will get a wonderful appetizer for the holiday table or just an original salad.

To prepare this hodgepodge with salted mushrooms and sauerkraut you will need:

1. 500 g salted champignons.
2. 150 g sauerkraut.
3. 100 g of beans, boiled until half cooked.
4. 1 onion.
5. 1 piece red sweet pepper.
6. 70 ml vegetable oil.
7. 20 g salt.
8. 200 ml tomato juice.
9. Ground black pepper - to taste.

Solyanka with not only mushrooms and sauerkraut, but also boiled beans is a very nutritious and satisfying dish that can be prepared quickly and without extra effort. To do this, place the champignons and cabbage in a colander to drain all the brine. Peel the onion and pepper and cut into cubes. Heat the oil in a frying pan and fry the onion and pepper until golden brown. Place the prepared vegetables in a ceramic cauldron, and in the same oil brown the mushrooms, cut into quarters or slices. Then combine all the ingredients in a cauldron, adding beans, tomato, pepper, salt and cabbage. Place in the oven for 1-1.5 hours until cooked.

Solyanka with pickled mushrooms and kohlrabi cabbage

Solyanka, prepared with pickled mushrooms and fresh kohlrabi cabbage, will captivate you not only with its bright taste, but also with its ease of preparation.

Required Products:

1. 500 g pickled champignons.
2. 350 g kohlrabi.
3. 2 onions.
4. 2 pickled cucumbers.
5. 30 g tomato paste.
6. 100 ml of drinking water.
7. 50 ml sunflower oil.
8. 3 sprigs of parsley.
9. 15 g salt.
10. 20 g grated celery root.

Remove the champignons and cucumbers from the brine and dry with a paper towel, and then cut into slices. Finely chop the kohlrabi and mash it with your hands with salt to release more juice. Fry the diced onion in oil until golden brown, add tomato paste and water, stir until it is completely dissolved. Place in a saucepan and combine with cabbage, mushrooms, herbs, celery and cucumbers. Fry for 20-25 minutes until the liquid has completely evaporated.

Lenten solyanka with champignons: photo recipe at home

Lenten solyanka with champignons: homemade recipe

The recipe for this hodgepodge is simply a godsend for people observing fasting. It does not contain meat or sausages, but is very filling and tasty. The main component here is champignons, the remaining ingredients are typical for classic solyanka - olives, lemon, pickled cucumbers. Tomato paste makes the liquid a beautiful bright red color, which adds expressiveness to the dish. If desired, water can be replaced with vegetable or mushroom broth.

Products for cooking

What is necessary:

• 300 grams of champignons;
• 200 grams of potatoes;
• 2 liters of water;
• 1 carrot;
• 1 onion;
• 2 pickled cucumbers;
• 50 grams of pickled pitted olives;
• 2 tablespoons of tomato paste;
• vegetable oil for sautéing;
• spices: paprika, dried basil, bay leaf, peppercorns, salt;
• greenery;
• lemon for serving.

Recipe for solyanka stewed with dried mushrooms and cabbage

When using regular fresh mushrooms from a store or supermarket, you can be sure that they are edible.

But with forest-collected or dry versions of the product you need to be as careful as possible. And it is better to additionally heat them before adding them to a dish according to the recipe.

Necessary ingredients for the recipe for vegetable solyanka with dried mushrooms and fresh white cabbage:

1. 200 g dried mushrooms.
2. 200 g cabbage.
3. 1 pickled cucumber.
4. 1 onion.
5. 1 red bell pepper.
6. 100 ml tomato puree.
7. 100 g pickled capers.
8. 50 ml refined sunflower oil.
9. 4 sprigs of basil.
10. 3 cloves of garlic.
11. A pinch of salt.

To begin, soak the mushrooms in drinking water for 3 hours in advance to allow them to swell. After this, drain the liquid in which they stood, fill with fresh, and cook for 30 minutes in barely salted water. Saute onion, cut into half rings, in oil for 5-6 minutes, then add pepper and mushrooms, cut into strips. After a golden hue appears, pour in the tomato, add capers, herbs, crushed garlic, finely shredded cabbage, salt and diced cucumber. Stewed solyanka with white cabbage and dry mushrooms is cooked for at least 40 minutes over low heat so that the consistency is smooth and tender.

Solyanka recipe with wild mushrooms and fresh cabbage

When it comes to mushrooms collected in the forest, be careful and make sure they are edible. It is best to use porcini mushrooms, boletus, greenfinches, boletuses or chanterelles.

To prepare a delicious solyanka with wild mushrooms and fresh cabbage according to the proposed recipe, you need:

1. 500 g butter.
2. 200 g cabbage.
3. 2 sweet peppers.
4. 1 onion.
5. ¼ teaspoon ground black pepper.
6. 200 ml tomato juice.
7. 4 sprigs of basil.
8. 20 g salt.
9. 50 ml olive oil.

Before preparing vegetable hodgepodge with wild mushrooms and fresh cabbage, you must first prepare the boletus by peeling it and boiling it in salted water for 40 minutes. Then cut into cubes and sauté in oil until golden brown. In the same pan, fry the diced onion and pepper. Combine fried ingredients with fruit juice, salt, finely chopped cabbage, black pepper and basil. After stirring, simmer covered for 30 minutes.

Recipe for making solyanka soup with mushrooms and white cabbage

Of all the seasoning soups, Solyanka has the richest and brightest taste.

And with the addition of various meat products and mushrooms, such a treat becomes not only tastier, but also more satisfying.

To prepare Solyanka soup with porcini mushrooms and fresh cabbage according to the recipe you need:

1. 400 g mushrooms.
2. 150 g cabbage.
3. 1 onion.
4. 8 pieces of canned olives.
5. 8 pieces of olives.
6. 40 g capers.
7. 4 slices of lemon.
8. 50 ml sunflower oil.
9. 1.5 liters of chicken or beef broth.
10. 30 g tomato paste.
11. 40 g salt.
12. 4 g ground red pepper.

Before cooking solyanka soup with mushrooms and white cabbage, take care of the broth. Of course, you can cook it in water, but then you won’t have such a bright taste. It is best to cook with meat and bone broth and after cooking, strain the liquid to remove excess fat and small particles of protein.

Peel the mushrooms and onions, cut into cubes, and then sauté in oil for 15 minutes. Add tomato paste and simmer for 5 minutes. Then bring the broth to a boil and cook finely chopped cabbage in it and sauté for 20 minutes. Add olives, olives and capers cut into rings. Season with salt and pepper, and add lemon slices a few minutes before the end of cooking.

Solyanka with mushrooms, chicken and beef

• Chicken - 100 g,
• meat broth - 1.5 l,
• cucumber pickle - 250 g,
• boiled beef - 200 g,
• fried beef or veal - 200 g,
• ham - 100 g,
• sausages - 100 g,
• pickled cucumbers - 150 g,
• fresh cabbage - 250 g,
• tomatoes - 150 g,
• sour cream - 100 g,
• salted mushrooms - 100 g,
• capers - 25 g,
• onion - 100 g,
• olives - 25 g,
• greens - 25 g,
• green onion - 25 g,
• pepper, salt.

To prepare hodgepodge with mushrooms and chicken according to this recipe, you need to boil the cucumber brine, descale it, combine it with meat broth and bring to a boil. Cut meat, ham, sausages, chicken fillet into small cubes. Pour boiling water over salted mushrooms and fresh cabbage and cut into cubes. Also cut tomatoes, cucumbers and onions into cubes. Then put all these products, along with spices and sour cream, in a clay pot, pour boiling broth over them and put in the oven for 10-15 minutes.

Next, you can familiarize yourself with the photo and step-by-step recipe for preparing hodgepodge with mushrooms for rolling into jars.

Solyanka soup with cauliflower and fresh mushrooms

Solyanka soup with cauliflower and fresh mushrooms is a very healthy dish even for children. Required ingredients:

1. 1 liter chicken broth or water.
2. 200 g cauliflower.
3. 200 g champignons.
4. 1 onion.
5. 200 ml tomato juice.
6. 3 sprigs of dill.
7. 3 sprigs of parsley.
8. 50 ml sunflower oil.
9. 1 carrot.
10. 30 g salt.
11. 1 red bell pepper.
12. Olives - optional.

Preparing a healthy hodgepodge with mushrooms and cauliflower will not take more than one hour. To do this, boil the cabbage separately in salted water for 15 minutes, remove to a dish and leave to cool. Meanwhile, cut the peeled champignons, carrots and onions into strips and fry in oil until golden brown. Pour the tomato into the fried vegetables and simmer for 6-8 minutes. Boil the broth and add sauteed cabbage, cabbage cut into “florets”, herbs, salt and pepper, and olives. Cook for 20 minutes over low heat.

Recipe for making solyanka from vegetables and mushrooms

1. In order to prepare a hodgepodge of sauerkraut, first peel the potatoes, cut them into cubes and put them in boiling water. Cook for 10-15 minutes.

2. The champignons are washed, peeled and cut into slices.

3. Grate the carrots on a coarse grater.

4. Cut the onion into cubes.

5. Cucumbers are cut into strips.

6. Rinse the cabbage in a colander and allow the water to drain. Sliced.

7. Prepare the frying. Heat the vegetable oil, fry the mushrooms and half the onion. After 4 minutes, add carrots and stir. After 3 minutes, add tomato paste and simmer for another 3 minutes.

8. Add the fry to the soup and cook for about 10 minutes over low heat.

9. Remove the pan from the heat and leave for about 15 minutes.

When serving, vegetable solyanka soup is poured into plates and 5-6 olives, a slice of lemon and a little chopped herbs are added to each serving.

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Recipe for making solyanka with mushrooms, potatoes, olives and cabbage

Solyanka soup with mushrooms, potatoes and fresh cabbage is prepared according to a simple recipe, and the following ingredients are needed for the dish:

1. 400 g champignons.
2. 200 g cabbage.
3. 300 g potatoes.
4. 1 onion.
5. 1 sweet pepper.
6. 8-9 canned olives.
7. 3 slices of lemon.
8. 150 ml tomato sauce.
9. 1 liter of water or strained broth.
10. 40 g salt.
11. 20 g butter.
12. Black pepper to taste.
13. 4 sprigs each of dill, parsley and green basil.

Before preparing solyanka soup with mushrooms, potatoes and cabbage, you need to rinse and peel the potatoes, champignons, onions and peppers. Cut into strips and fry everything except the potatoes in oil for 15-17 minutes. Add potatoes to boiling water and cook for 20 minutes. Then add the sauté, sauce, herbs, salt, pepper, olives and shredded cabbage. Boil for 10 minutes, serve with a slice of lemon.

With potatoes and sour cream

Even a novice housewife can prepare such an appetizing and truly autumn dish. The main thing is that all the necessary products are at hand.

Ingredients:

• 0.5 kg of mushrooms;
• 5 potato tubers;
• a glass of sour cream;
• 50 g butter;
• 1 onion;
• 50 g cheese;
• Bay leaf;
• 4 cherry tomatoes;
• 0.7 liters of milk.

Work order:

1. Chop the mushrooms.
2. Chop some of the potatoes.
3. Pour milk into a cauldron and place over medium heat.
4. Cut the remaining potatoes into cubes and fry in oil. Add chopped onions and tomatoes to it. Pre-pierce the latter so that they release the juice. Fry everything until the potatoes are browned.
5. When the milk boils, add the contents of the pan except the tomatoes.
6. Pour the previously chopped mushrooms into the cauldron.
7. Add salt, cheese and sour cream.
8. Simmer over low heat for about 20 minutes.

The dish turns out rich and flavorful. Before serving, decorate the solyanka with cherry slices.

Delicious solyanka with meat, sausages, mushrooms and cabbage

For real meat eaters, the best way to prepare such a filling soup is to add meat, sausages or smoked meats.

Solyanka soup with beef and sausages, mushrooms and fresh cabbage has a rich meaty taste and is very easy to prepare.

To do this you need:

1. 1.5 liters of beef broth.
2. 200 g boiled beef (from broth).
3. 200 g butter sausages.
4. 200 g champignons.
5. 100 g cabbage.
6. 5 potatoes.
7. 1 onion.
8. 40 g salt.
9. 200 ml tomato Krasnodar sauce.
10. 10 canned olives.
11. 10 pickled olives.
12. 50 ml sunflower oil.
13. 40 g capers.
14. 5 g ground red pepper.
15. 3 sprigs of dill and basil.

The secret of a delicious meat soup with mushrooms, sausages and cabbage lies in the rich broth. It is best to cook it from meat on the bone with the addition of allspice and bay leaves, and then strain to remove excess fat.

After boiling the broth, add salt and potatoes, cut into cubes. Cook for 15-20 minutes. Meanwhile, cut the peeled onions and champignons into strips, sauté in oil until golden brown, and then add to the broth. Chop the meat and sausages into strips. Once the potatoes are cooked until tender, add the shredded cabbage and sauce. Place greens, peppers, meat, sausages, black olives and capers next. Cook for 5-10 minutes

Hodgepodge with mushrooms - the most delicious classic recipe:

Ingredients:

• Brisket boiled - smoked - 250 - 300 gr.
• Beef – 400 gr.
• Smoked sausage – 200 gr.
• Meat broth - 2 liters.
• Potatoes – 3 pcs.
• Mushrooms “Oyster mushrooms” – 350 gr.
• Tomatoes – 2 medium.
• Olives – 100 gr.
• Onion – 2 pcs.
• Salt - to taste.
• Pepper – 3 pcs.
• Bay leaf – 2 pcs.

1. First, cook the broth. Place the beef in a saucepan with water and bring to a boil, remove the foam, add 1 onion. and cook over low heat for 2 hours, when there are 10 minutes left until the end of cooking, add salt, pepper, and add a bay leaf.

Tip: the beef should be on the bone, then the broth will be rich.

2. Take out the meat, strain the broth, discarding the onion, bay leaf, and pepper. We put it back on the stove.

3. Cut the potatoes into cubes and add them to our broth as soon as it boils again.

4. Fry the chopped mushrooms in a frying pan until the water evaporates and add them to the broth.

5. Cut the sausage, brisket meat and boiled beef (separated from the bone) into cubes and also fry in a frying pan for 5 minutes, this will give the hodgepodge a super flavor. We send it to the broth.

6. Fry the second onion in a frying pan until golden brown and add the tomatoes twisted in a blender. Fry until it thickens.

7. Check to see if the potatoes are cooked, if they are ready, add the onions and tomatoes, wait until it boils and add the olives.

Well, the hodgepodge with mushrooms is ready. Bon appetit!

Mushroom cuisine: how to make solyanka soup with mushrooms, smoked meats and cabbage

Mushroom solyanka soup with mushrooms, smoked meats and fresh cabbage will captivate everyone in the household with its rich taste and pleasant aroma of smoked meat.

To prepare this mushroom dish you will need:

1. 1.5 liters of broth.
2. 400 g smoked ham.
3. 150 g wood-smoked chicken sausage.
4. 100 g cabbage.
5. 250 g fresh oyster mushrooms.
6. 4 potatoes.
7. 100 g pickled champignons.
8. 1 piece of onion.
9. 1 sweet pepper.
10. 40 g salt.
11. 3 sprigs of parsley.
12. 40 g canned olives.
13. 50 ml sunflower oil.
14. Ground black pepper - to taste.
15. 200 ml tomato juice.
16. Lemon slices and sour cream - optional for serving.

Before making hodgepodge with pickled mushrooms, smoked meats and cabbage, the champignons must be removed from the brine and dried with a paper towel, and then cut into quarters; if large mushrooms, then cut into 6 pieces. And then pour the peeled and cut into cubes into the boiling broth. Rinse fresh oyster mushrooms, peel and cut into slices. Chop the onion and pepper into small strips. While the potatoes are boiling, sauté the onions in oil, then the oyster mushrooms and peppers. When a golden crust appears, pour the roast into the broth. Cut the ham and sausage into strips and place in a saucepan to cook. As soon as the potatoes are boiled, you can add the rest of the ingredients: fruit drink, shredded cabbage, herbs, pepper, salt and olives. Then cook for 10 minutes and serve with a slice of lemon and sour cream.

To make the process of preparing solyanka as a first course with mushrooms and cabbage easier, watch the video below, which describes the entire process in detail.

Solyanka with mushrooms and cabbage is a delicious natural dish made from plant ingredients. During mushroom season, it pleasantly diversifies the range of mushroom dishes. And in winter it can be prepared from frozen, canned or fresh store-bought mushrooms.

• Type of dish: main course
• Calorie content:37 kcal

Cabbage is an excellent healthy and tasty product, together with other components of this recipe, making solyanka a wonderful low-calorie healthy food dish.

Solyanka with mushrooms, pickles, olives and beans

• Beans 0.5 cups,
• salted milk mushrooms 80 g,
• honey mushrooms 80 g,
• champignons 5 pcs.,
• onion 1 pc.,
• carrots 1 pc.,
• garlic 3 pcs.,
• pickles 2 pcs.,
• tomato sauce 2 tbsp. l.,
• olives 30 g,
• lemon 0.5 pcs.,
• capers 1 tsp,
• olives 30 g,
• cucumber pickle 1 cup(s),
• dried flywheel mushrooms 40 g,
• bay leaf 2 pcs.,
• hot pepper to taste,
• sugar 1 tsp,
• salt to taste,
• dill, parsley, cilantro 1 bunch.

1. To prepare hodgepodge with salted mushrooms according to this recipe, you need to add water to the milk mushrooms and let them cook. At the same time, let the beans cook until half cooked. Separate the boiled mushrooms from the broth.
2. Thinly slice the champignons and milk mushrooms. Grate the carrots, chop the onion and garlic, and fry everything together. Add pickled cucumbers and tomato sauce to the fried mass, then pour in a small amount of pickle brine. Simmer these ingredients for hodgepodge with mushrooms and pickles for 15 minutes.
3. Throw boiled mushrooms, champignons, honey mushrooms, and salted milk mushrooms into the mushroom broth, bring to a boil, add beans and vegetable dressing. Cook for 5 minutes.
4. Chop the capers, chop the greens, put them in a saucepan along with the olives, add sugar and pepper. Before serving, sprinkle the hodgepodge with beans and mushrooms with fresh herbs.
5. How to make solyanka from fresh and salted mushrooms with tomato paste

Solyanka of fresh mushrooms with pickled cucumbers.

Compound:

• mushrooms – 500 g,
• pickled cucumbers – 2–3 pcs.,
• onions – 5 pcs.,
• tomato paste – 2 tbsp. spoons,
• ghee - 4 tbsp. spoons,
• olives – 12–16 pcs.,
• capers - 2-3 tbsp. spoons,
• lemon – 0.3 pcs.,
• sour cream – 4 tbsp. spoons,
• salt, pepper, bay leaf, herbs.

Before making such a hodgepodge, washed fresh mushrooms need to be poured with water and cooked until tender, then thrown into a sieve and cut into thin slices. Strain the broth. Chop the onion and fry in melted butter with tomato paste. Peel the pickles and remove seeds, cut crosswise into thin slices, mix with fried onions and simmer for 5-6 minutes. Wash the olives and remove the pits.

Add chopped mushrooms, cucumbers, fried onions, capers, bay leaves, salt, pepper into the mushroom broth and cook for 10-15 minutes. Before serving, season the hodgepodge with sour cream, add olives, slices of peeled lemon, dill and parsley.

Solyanka with mushrooms and tomato paste.

Compound:

• dried mushrooms – 50–60 g,
• salted milk mushrooms and saffron milk caps – 100 g each,
• onions – 4 pcs.,
• pickled cucumbers – 2–3 pcs.,
• tomato paste – 100 g,
• butter – 4 tbsp. spoons,
• capers – 80 g,
• olives – 40 g,
• olives – 8–12 pcs.,
• sour cream – 100 g,
• pepper – 5–8 peas,
• bay leaf, lemon, herbs, salt.

Soak the dried mushrooms and boil until tender, then cut into strips. Strain the broth and put on fire. Cut the salted milk mushrooms, saffron milk caps and onions into strips. Peel the pickles and remove seeds, cut into slices. Fry onions with butter, add tomato puree.

Place pickled cucumbers in boiling broth. When the broth boils again, add the prepared mushrooms, fried onions, capers, pitted olives, peppercorns, bay leaf, salt and cook for 10 minutes. Then add olives. When serving, season the hodgepodge with mushrooms and tomato paste with sour cream, add lemon slices and sprinkle with finely chopped herbs.

Homemade mushroom solyanka.

Compound:

• fresh mushrooms – 200 g,
• fish fillet – 400 g,
• onion – 1 pc.,
• pepper – 4 peas,
• flour – 1 tbsp. spoon,
• pickled cucumber – 1 pc.,
• sour apple – 1 pc.,
• lemon – 2-3 slices,
• sour cream – 2 tbsp. spoons,
• salt,
• greenery,
• Bay leaf,
• oil,
• tomato puree.

Cut the prepared fish fillet into pieces, put in a pan, add pepper, bay leaf, salt, add cold water and cook. In melted butter and tomato puree, simmer onion slices, fresh mushrooms cut into strips, pickled cucumber and apple. After 10 minutes, add flour and stir, then put in a pan with fish broth and cook over low heat for 10 minutes. Before serving, add chopped dill, lemon slices and sour cream to the hodgepodge.

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

We love solyanka with mushrooms and cabbage! This is another one of our lifesavers. If you don’t have time to cook, you can open the jar and heat it up, or you can eat it cold—it’s very tasty! We have a lot of good mushrooms this year, so this recipe is more timely than ever! We collect mushrooms ourselves.

We boil them in salted water. We need 1 kg of boiled mushrooms. But you can do more or less. I froze the excess. We remove the mushrooms to the side. Shred the cabbage. It is advisable to be thinner, since the autumn one is stronger and takes longer to cook. Cabbage - like all the most difficult things - is a job for the husband)

We put it in a large saucepan for stewing. Since there is a lot of it, I simmer it with vegetable oil until it reduces a little in volume. Then I add the rest of the ingredients. I cut the tomatoes randomly because I grind them in a blender. Pour the tomatoes over the cabbage.

Three carrots on a coarse grater and also send them to stew.

Now mix everything well and simmer without mushrooms for about 15 minutes. Then add the mushrooms.

Mix again and add spices, salt and sugar.

Simmer for 40-50 minutes, maybe longer. This year my cabbage was strong for a very long time, so it took a long time to stew. After 10 minutes, add 4 tablespoons of vinegar. Turn off and place the hodgepodge in sterilized jars and roll up with metal lids. Wrap it until it cools completely and put it in the refrigerator, cellar, etc.

Find the latest popular recipes for solyanka with mushrooms on the innovative culinary site site. Try traditional meat solyanka, with ham, sausages and smoked meats, fish, cabbage, mushrooms, vegetable, Georgian or homemade. Every option is amazingly good!

The selection and preparation of ingredients for the soup depends on the recipe. If the variation is using dried wild mushrooms, then they must be soaked for several hours in advance. The more varied and high quality the sausages, the tastier and more aromatic the hodgepodge will be. The required ingredients in the dish are tomato, onion, and carrots are often used.

The five most commonly used ingredients in mushroom solyanka recipes:

Interesting recipe: 1. Prepare a rich, aromatic meat broth. 2. Remove, cool, chop finely and return to future hodgepodge. 3. Fry carefully chopped onions and fresh mushrooms. 4. Add pickled mushrooms and chopped pickles to them. 5. Fry for another five to six minutes. 6. Pour a glass of grated tomato into the frying pan and simmer the hodgepodge dressing until thick. 7. Carefully and beautifully cut all kinds of sausages and smoked meats and brown them a little in a separate frying pan. 8. Add sliced ​​sausage and vegetables and mushrooms to the broth with meat. Add salt and spices. 9. Add olives, boil for another eight to ten minutes. 10. Enjoy the hot soup, sprinkling it with freshly chopped herbs and adding sour cream and a thin slice of lemon.

Five of the fastest recipes for solyanka with mushrooms:

Useful tips: . You can equally add dark olives and green olives to hodgepodge. . The soup is cooked over low heat so as not to turn it into porridge. . Along with tomatoes, you can use tomato paste, fresh and salted tomatoes. . When preparing hodgepodge, do not overuse seasonings. We must remember that it has its own wonderful and unique aroma.

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. .