Mushroom solyanka for the winter. Mushroom solyanka for the winter: two delicious and proven recipes
What could be better than the taste of fresh vegetables in winter? To enjoy them even in the cold, just seal the hodgepodge in jars. This is not only useful, but also very convenient. This preparation can be used as a dressing for soups and borscht, as an addition to any side dish, as a cold appetizer, or even as a salad. Vegetable hodgepodge with mushrooms for the winter, sealed in jars, can be stored for no more than 1 year in a dark, cool place, provided that the containers and lids are properly sterilized. It's quick and easy to prepare, so any housewife can do it.
Before you roll up vegetable hodgepodge with mushrooms in jars for the winter, you need to carefully prepare the containers and lids. They must be sterile to avoid the development of pathogenic microorganisms that can be dangerous to the human body.
The simplest and most common method of sterilization is steaming the jars. To do this, place a sieve in a water bath, and put the jars upside down on top of it. And thus the hot steam will treat the container from the inside. The lids can simply be boiled in water. The process lasts 15-20 minutes, no less.
But remember that for canning you need to choose only whole jars without chips or cracks, and the products should be placed in them only while they are hot. To be on the safe side, you can pasteurize jars of ready-made products in boiling water.
Classic hodgepodge with mushrooms, carrots and tomatoes for the winter is very easy to prepare and will be an excellent dressing for any first course. Required ingredients:
- 1 kg of raw mushrooms.
- 500 g carrots.
- 50 g tomato paste.
- 6 sprigs of dill.
- 30 g salt.
- 5 g ground red pepper.
- 60 ml apple cider vinegar.
- 100 ml sunflower oil.
- 5 white peppercorns.
This simple vegetable hodgepodge, canned for the winter with mushrooms, is prepared in 3 stages: frying, stewing and rolling into a container.
First, wash and peel the vegetables, chop into thin strips.
Heat a frying pan, pour oil into it and fry the mushrooms for 10 minutes, then add the carrots to them and sauté for another 20 minutes.
Then mix with tomato paste and mix thoroughly with a spatula. Simmer for 7-8 minutes, sprinkle with salt, pepper and chopped herbs.
At the end of cooking, pour in the vinegar, spreading it evenly with a spatula.
Place in canning jars, roll up each lid, cover with a blanket and leave to cool in a place that is not exposed to direct sunlight.
How to cook hodgepodge with mushrooms and fresh tomatoes for the winter
Solyanka with fresh tomatoes and mushrooms is perfect for the winter as a cold appetizer or main course.
To prepare it you need:
- 1.5 kg champignons.
- 600 g tomatoes.
- 150 g onions.
- 0.5 kg carrots.
- 100 ml refined olive oil.
- 40 g salt.
- 60 ml vinegar.
- 5 sprigs of dill.
- 4 sprigs of basil.
- 2 g nutmeg.
Before preparing this hodgepodge with mushrooms, canned for the winter, you need to make a fruit drink from the tomatoes. To do this, scald each tomato with boiling water and place it in cold water. After this, the skin will come off well and all that remains is to chop the tomatoes in a blender, add salt and sprinkle with spices. Then you can begin the main cooking.
Wash the champignons, onions and carrots, peel and cut into strips. Heat a saucepan, grease with oil and fry first the onions, and then the mushrooms and carrots. Sauté until the crust is barely light brown, and then pour in the prepared tomato juice, simmer in a sealed container for 20 minutes, sprinkle with herbs, sprinkle with spices and pour in vinegar. After mixing well and removing the foam, roll into pre-prepared canning jars.
Solyanka recipe for the winter with salted and fresh mushrooms
To give the dressing a rich taste and slight sourness, add some salted champignons or butter. This dish will please everyone in the household and will become a frequent guest on the dinner table. To prepare hodgepodge for the winter with the addition of salted mushrooms you will need:
- 600 g salted champignons.
- 500 g carrots.
- 500 g fresh champignons.
- 1 onion.
- 1 cup Krasnodar sauce.
- 100 ml sunflower oil.
- 5 sprigs of green basil.
- 4 sprigs of parsley.
- 6 sprigs of dill.
- 4 cloves of garlic.
- 40 g salt.
- 50 ml vinegar.
- 5 g ground black pepper.
This winter hodgepodge with salted and fresh mushrooms is very easy to prepare. To do this, you need to clean and chop fresh champignons into slices, and dry salted ones from the brine and cut into quarters. Chop white onions and carrots into strips. Sprinkle a hot frying pan with oil and brown the onion, then add both types of mushrooms and carrots, sauté for another 15-18 minutes. Then pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer without boiling for 20 minutes, pour in vinegar, stir, then distribute into disinfected jars and close tightly with lids. Place in a dark place at room temperature (like a pantry).
Recipe for delicious winter solyanka with fresh cucumbers and mushrooms
A very original version of such canned vegetables is prepared using fresh cucumbers. For this version of hodgepodge for the winter with mushrooms and fresh cucumbers you need:
- 1 kg of any fresh mushrooms.
- 300 g fresh cucumbers.
- 1 purple onion.
- 400 g carrots.
- 40 g tomato paste.
- 30 g salt.
- 5 g ground white pepper.
- 70 ml sunflower oil.
- 50 ml apple cider vinegar.
Thanks to this recipe for a delicious winter hodgepodge with cucumbers and mushrooms, you can easily prepare a pickle dressing. To do this, rinse the mushrooms with running water, peel and cut into slices. Place in a preheated saucepan, sprinkle with oil, add onion and carrot half rings. Sauté until the crust is light golden brown. After frying for another 20 minutes, add the pasta, grated fresh cucumber, salt and pepper. Simmer for 20 minutes, stir with vinegar. Seal in prepared sterile jars, wrapping them in a blanket or thick towel.
Recipe for making hodgepodge for the winter with porcini mushrooms and onions
Winter solyanka with porcini mushrooms and onions can be used as a salad or side dish. To prepare you will need:
- 900 g of porcini mushrooms.
- 600 g onions.
- 100 ml sunflower oil.
- 30 g salt.
- 3 pieces bay leaves.
- 300 g fresh celery.
- 3 g ground black pepper.
- 4 sprigs of dill.
- 7 sprigs of green onions.
- 3 cloves of garlic.
- 50 ml vinegar.
- 20 g ginger root.
The recipe for making this winter hodgepodge with porcini mushrooms and onions is very simple. First, wash and peel the mushroom caps and chop into slices. Cut the onion into half rings and place in a hot frying pan, sprinkle with oil, sauté for 10 minutes and then add the mushrooms. Simmer under a closed lid for 15 minutes, add finely grated ginger root, chopped celery, salt, pepper, bay leaf and chopped herbs. Cook for at least another 15-18 minutes. Don't forget to add vinegar afterwards. Stir and preserve in disinfected jars, wrap with thick cloth and place in a place at room temperature.
How to make hodgepodge with fresh mushrooms and eggplants for the winter
Solyanka with the addition of fresh mushrooms and eggplants, prepared for the winter, will help out the hostess in case of unexpected guests. For preparation you need the following ingredients:
- 1 kg of champignons.
- 800 g eggplants.
- 1 onion.
- 200 g sweet bell pepper.
- 100 ml sunflower oil.
- 2 peas of allspice.
- 2 tbsp. spoons of table salt.
- 3 g ground black pepper.
- 300 ml glass of tomato juice.
- 5 sprigs of basil.
- 50 ml apple cider vinegar.
This homemade canned solyanka for the winter with mushrooms and eggplants will be an excellent cold appetizer. Start cooking by processing the vegetables. Peel the champignons, onions, eggplants and peppers and chop into medium strips. Heat a frying pan, add oil, fry all the vegetables one by one until tender. Place them in a thick-walled saucepan. After they are ready, pour in the juice, salt, pepper, sprinkle with herbs and stir with a wooden spatula. Simmer for half an hour without boiling. A few minutes before the end of cooking, pour in the vinegar and stir. Now all that remains is to put it in a sterile container and roll it up. After this, wrap the jars with a warm blanket and place them in a dark, ventilated room.
Solyanka for the winter, prepared with dried mushrooms
Solyanka for the winter, prepared with dried mushrooms, has a very rich mushroom taste and aroma. For cooking you need the following ingredients:
- 500 g dried mushrooms.
- 2 pieces of onions.
- 2 carrots.
- 100 ml sunflower oil.
- 30 g salt.
- 3 g ground black pepper.
- 3 sprigs of dill.
- 4 sprigs of parsley.
- 60 ml vinegar.
Before preparing canned hodgepodge with dry mushrooms for the winter, you need to prepare the dry ingredient by soaking it in cold water for 2 hours. Then cook for 1-1.5 hours in salted water, remove with a slotted spoon onto a dish or plate, and let cool. Then dry with a paper towel, cut into strips and sauté in oil for 20-25 minutes, after 10-12 minutes have elapsed, add thin half rings of onion and carrots. Salt, pepper, sprinkle with chopped herbs and pour over vinegar. Fry for another 5 minutes, and then seal them in disinfected jars, wrap them in a thick towel and place them upside down in a dark place.
How to make hodgepodge with mushrooms and salad beans for the winter
A very satisfying version of solyanka with mushrooms and salad beans is suitable for the winter as a vegetable dressing or salad.
- 1 kg oyster mushrooms.
- 500 g white beans.
- 1 onion.
- 300 g carrots.
- 30 g salt.
- 300 ml spicy tomato sauce.
- 10 basil leaves.
- 4 sprigs of dill.
- 3 g ground black pepper.
- 70 ml refined sunflower oil.
- 50 ml apple cider vinegar.
Before making this canned hodgepodge with mushrooms for the winter, you need to boil the salad beans. To do this, soak it in cold water for 3-4 hours. After it swells and increases in size by 2-3 times, boil until half cooked in salted water.
Now you can start the actual cooking. Cut the oyster mushrooms into 4-6 pieces, depending on size. Fry in oil under a closed lid for 10 minutes, add onion and carrot half rings and sauté for another 16-17 minutes. Then pour in the sauce, add a little boiled beans, salt, pepper and chopped herbs. Simmer for half an hour, add vinegar a few minutes before the end of cooking. All that remains is to distribute it into sterile jars and close the lids. Cool in a ventilated area away from direct sunlight.
How to make hodgepodge with bell peppers, mushrooms and beets for the winter
A delicious hodgepodge with bell peppers, mushrooms and beets will be useful for making borscht in the winter. Required Products:
- 1 kg of champignons.
- 400 g bell pepper.
- 500 g beets.
- 1 white onion.
- 100 ml olive or sunflower oil.
- 15 basil leaves.
- 5 sprigs of parsley.
- 40 g salt.
- 20 g sugar.
- 200 ml of spicy tomato juice.
- 3 g ground black pepper.
- 80 ml vinegar.
Before you make hodgepodge with mushrooms, peppers and tomato juice for the winter, you need to prepare beetroot dressing. To do this, peel the beets and grate them on a medium grater or chop them into thin strips, sauté in oil with the addition of salt, sugar and vinegar for at least a quarter of an hour, then pour in fruit juice and bring to a boil, removing the foam.
Chop the champignons, peppers, and onions into strips and fry in a thick frying pan with added oil until light golden brown, about 20 minutes. Then pour in the previously prepared beetroot dressing and simmer for 20-25 minutes over low heat. At the end, sprinkle with herbs and pepper, mix and seal in portions in the prepared container. Turn it upside down and wrap it with thick cloth.
Recipe for cabbage solyanka for the winter with mushrooms and tomato sauce
The recipe for a very tasty cabbage solyanka for the winter with mushrooms will take pride of place in any housewife’s cookbook. After all, it’s easy to prepare, doesn’t take long, and is cheap. To prepare you need:
- 800 g mushrooms.
- 1 kg of white cabbage.
- 1 white onion.
- 1 carrot.
- 300 ml tomato sauce.
- 5 sprigs of basil.
- 4 sprigs of parsley.
- 30 g salt.
- 3 g ground black pepper.
- 70 ml sunflower oil.
- 70 ml vinegar.
- 3 pieces of allspice peas.
This hodgepodge of cabbage with mushrooms, prepared for the winter according to the recipe presented below, will be an excellent side dish for any dish. To begin, thinly shred the cabbage, cut the onions and carrots into strips. Mix all this with your hand and add salt, kneading it a little in the process to better release the cabbage juice. Chop the mushrooms into strips and fry in oil for at least a quarter of an hour, then add a mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce and vinegar, add pepper, herbs and cook with the lid closed for another 10 minutes. While the dish has not cooled, place it in pre-sterile-treated jars and close the lids tightly.
Recipe for preparing vegetable hodgepodge with pickled mushrooms for the winter
In recipes for preparing vegetable hodgepodge with mushrooms, canned for the winter, pickled ingredients are often used. And this is a truly original solution, because the taste changes completely. Necessary ingredients for cooking:
- 1 kg of pickled mushrooms.
- 400 g purple onions.
- 300 g carrots.
- 70 ml refined vegetable oil.
- 40 ml apple cider vinegar.
- 3 sprigs of green onions.
- 35 g table salt.
- 300 g red ripe tomatoes.
- dry lemongrass on the tip of a knife.
- 3 g freshly ground black pepper.
To prepare hodgepodge with pickled mushrooms and for the winter, chop the onions and carrots into small strips. Place in a hot frying pan, sprinkle with oil and fry for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Fry with vegetables for at least 15 minutes. Cut the tomatoes into cubes and simmer in a frying pan with the lid closed. Simmer over low heat for 15-18 minutes, add salt, herbs, vinegar and spices. Mix thoroughly with a wooden spatula and place in jars intended for canning. Cover tightly with sterile lids and place in a cool, dark place to cool.
An option for making hodgepodge with mushrooms for the winter without vinegar
An interesting option for canning vegetable hodgepodge with mushrooms and cabbage for the winter without vinegar - it’s easy to prepare and stores well all season long. To prepare the recipe you will need:
- 700 g of raw mushrooms.
- 400 g raw butter.
- 500 g white cabbage.
- 300 g of white onions.
- 200 g pickled cucumbers.
- 1 liter of tomato juice with pulp.
- 100 ml refined sunflower oil.
- 1 g cloves.
- 40 g table salt.
- 2 g ground red pepper.
- 6 g dry basil.
To be safe, this type of hodgepodge with mushrooms and cabbage can be re-sterilized for the winter, i.e. pasteurizing already filled jars in boiling water. But first, wash and peel the mushrooms, chop them into thin strips. Heat the oil in a thick-bottomed saucepan and add the mushroom strips. As soon as all the moisture comes out of them (liquid forms at the bottom), add thin onion half rings and fry for 17-20 minutes. Meanwhile, chop the cabbage as thinly as possible and cut the cucumbers into strips. Place in the prepared sauté and simmer over low heat for 15 minutes, then pour in the juice, add salt, spices and simmer without boiling for 30-40 minutes. At the end of cooking, the dish will acquire a thicker consistency due to the softening of the vegetables. All that remains is to seal everything in the heat of the moment into the prepared container. Then turn the lid down and cover with a blanket.
Solyanka with mushrooms and celery for the winter without sterilization: step-by-step recipe
It is quite possible to prepare hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It’s very simple and convenient - just wash the cans of soda well, put them in the oven, wet, bottom up, and set the temperature to 110-120 degrees. It will take 15-20 minutes to disinfect them, after which you can safely add hot food and roll up the lids. But remember that you shouldn’t take out the hot containers right away: just turn off the oven after the specified time has passed and let them cool smoothly. If there is a sudden change in temperature, the glass may crack. And to prepare the hodgepodge itself you will need:
- 1 kg of champignons.
- 500 ml Krasnodar tomato sauce.
- 300 g onions.
- 300 g fresh celery.
- 200 g sweet red pepper.
- 40 g table salt.
- 100 ml sunflower oil.
- 2 g cloves.
- 1 g chili pepper.
- 50 ml apple cider vinegar.
Thanks to a detailed step-by-step recipe for hodgepodge with mushrooms and Krasnodar sauce for the winter, everyone, even a novice housewife, will be able to prepare such a preserve. First of all, rinse and peel the mushrooms, cut into thin strips and place in a preheated frying pan, greased with oil. Chop the onion into thin rings, and the pepper and celery into strips. Fry for 15 minutes until the mushrooms have released a lot of water, and add the remaining vegetables. Sauté until barely golden brown and crispy, then pour in the sauce, salt and add spices. Simmer for 30-40 minutes, pour in vinegar, stir with a wooden or plastic spatula and roll up, distributing into warm jars.
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 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, look detailed recipe on the video, which clearly explains each stage.
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Like any woman, I have my gastronomic weaknesses. I can’t resist a slice of milk chocolate, eclair with cream, boiled condensed milk and mushrooms. Don't be surprised, this is such a strange set. And if things are more complicated with sweets, because from time to time you have to give them up in order to get closer to your ideal weight, then you can eat any mushrooms, in any quantities and at any time. Here is my favorite dish - mushroom solyanka.
In winter and spring, champignons appear on my table more often than others. I make soups, salads, main courses, appetizers, and even pickle them. Well, in summer and autumn, active harvesting of forest mushrooms begins. For me, staying for the winter without a bag of dried boletus mushrooms, without a bag or two of frozen mushrooms or mushroom hodgepodge is simply a disaster. It seems that this is not the main product of the diet, however, you cannot tell how much it improves the taste and appearance of any dish! If you also collect and prepare these gifts of the forest, then, most likely, you have already prepared hodgepodge more than once. For beginners, I want to offer my recipe for such a preparation. Any mushrooms are suitable for it. But it’s still better to dry the white ones, make a dry seasoning from the chanterelles, marinate the aspen and boletus mushrooms, and make a mushroom hodgepodge with cabbage from the rest.
Mushroom solyanka for the winter
I have been using this recipe for mushroom solyanka for several years, and my mother also uses it. So, besides onions and carrots, she never adds any other vegetables. I don’t dare experiment either, so I can’t say that you can safely put the same pepper or tomato in it. But if you put both in your preparation, and it turns out delicious, continue to do it.
The ingredients in the solyanka recipe are given for 8 liters of the finished product.
Ingredients:
- mushrooms – 1 kg,
- white cabbage – 5 kg,
- carrots – 1 kg,
- onions – 1 kg,
- tomato sauce– 0.5 l,
- granulated sugar – 7 heaped tablespoons,
- salt – 2 heaped tablespoons,
- sunflower oil – 0.5 l,
- table vinegar 9% – 100 ml.
Cooking process:
Let's start with the most labor-intensive part - preparing the mushrooms. You know that they need to be sorted and processed immediately after bringing them from the forest. Therefore, we place baskets of mushrooms, a trash can, a large basin near us, take a knife and get to work. We clean sand and debris from the mushrooms and cut off the stems. We chop the mushrooms that we plan to put into hodgepodge into a large, convenient container. Pour boiling water over them and let them stand for about 10 minutes. During this time, the remaining debris will float to the surface, you just need to carefully remove it. We wash the mushrooms in a basin, and then again in batches, but this time under running water. Place it in a large saucepan, fill it with cold water, add a little salt (2-3 pinches is enough) and put it on the stove. After boiling, keep the mushrooms on medium heat for 1 hour, i.e., as you understand, they need to be brought to full readiness, and only after that take on the vegetables for the hodgepodge, which, by the way, we clean, wash and chop. There is nothing new here: we grate the carrots on a coarse grater, finely chop the onion, and shred the cabbage.
Place the boiled mushrooms in a colander and let the liquid drain. Then in one large deep bowl we combine them with chopped vegetables, tomato sauce, sugar, oil, salt and vinegar. Stir, put the hodgepodge on the stove, wait until it boils. And we turn on the oven, it should warm up a little. When the salad has boiled, move the pan into the oven and simmer our mushroom preparation for 1.5 hours at a temperature of 150 degrees. It is necessary to stir periodically.
This time should be enough to wash the bottles and sterilize them. The solyanka with mushrooms is ready in the oven, put the prepared mushroom preparation for the winter into jars and screw on the boiled lids. We let them stay in the apartment for another night, after covering them with a blanket or fur coat, and then we take them to the basement. Bon appetit!
Solyanka cabbage with mushrooms is not related to the traditional Russian hot brew. More similar to a vegetable stew, it is stewed in a minimal amount of liquid with onions, carrots and tomato paste until it turns into a distinctive, tasty, aromatic dish, which in winter is served as a simple but satisfying side dish.
Mushroom solyanka with cabbage is one of the most popular winter dishes. For many housewives, the low cost of the products used and the ease of their preparation are especially valuable: you just need to chop the mushrooms and onions, chop the cabbage, grate the carrots and simmer everything with tomato paste for half an hour over low heat.
- The recipe for delicious hodgepodge with mushrooms and cabbage requires properly prepared ingredients. The cabbage should be cleared of hard leaves, the stalk removed and finely chopped. Sloppy shredding will make the dish look sloppy.
- Any mushrooms are suitable for hodgepodge, but forest mushrooms make the dish tastier.
- When using fresh mushrooms in hodgepodge, you should take into account their bland taste and acidify the dish with lemon juice.
The recipe for solyanka with mushrooms from fresh cabbage will arouse the interest of wide range population. Vegetarians and fans healthy eating will appreciate useful composition and dietary qualities of a stewed vegetable dish, and for housewives seeking to feed their family cheaply and nutritiously - simplicity of preparation, in which the most difficult part is cutting vegetables.
Ingredients:
- champignons - 250 g;
- cabbage - 550 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- water - 250 ml;
- tomato paste - 60 g;
- bay leaf - 1 pc.;
- oil - 80 ml;
- parsley - 30 g;
- black peppercorns - 4 pcs.
Preparation
- Fry cabbage, onions and carrots for 10 minutes.
- Add mushrooms, pasta, water, spices and simmer for 30 minutes.
- Before serving, the hodgepodge of fresh cabbage with mushrooms is sprinkled with herbs.
Cabbage solyanka with mushrooms and potatoes
Cabbage solyanka with mushrooms is a dish whose nutritional value can be adjusted with various additives. In this case, it is preferable to use potatoes as the latter. It goes well with vegetables and adds richness and thickness to the dish. However, potatoes boil quickly, so they are fried in a frying pan before stewing.
Ingredients:
- cabbage - 400 g;
- potatoes - 6 pcs.;
- carrots - 2 pcs.;
- onion - 1 pc.;
- honey mushrooms - 300 g;
- oil - 120 ml;
- boiling water - 250 ml;
- tomato paste - 70 g;
- black peppercorns - 6 pcs.
Preparation
- Fry the potatoes.
- Add onions, carrots, mushrooms, spices and simmer for 10 minutes.
- Add cabbage, water, pasta and simmer for 20 minutes.
Cooking hodgepodge with cabbage and mushrooms is not limited to using vegetables alone. So, meat eaters can diversify the dish with their favorite products. Pork is often added to hodgepodge. This type of meat makes the dish richer, juicier, fattier and more convenient, since the pork is cooked at the same time as the vegetables.
Ingredients:
- cabbage - 600 g;
- champignons - 200 g;
- pork - 350 g;
- tomato - 2 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- oil - 80 ml;
- water - 100 ml;
- tomato sauce - 40 g.
Preparation
- Saute the mushrooms, carrots and onions.
- Fry the meat separately.
- Add cabbage, tomatoes, garlic and simmer for 5 minutes.
- Combine all ingredients, add water and sauce.
- Cabbage solyanka with mushrooms and meat takes 30 minutes to prepare.
Solyanka with salted mushrooms and cabbage - recipe
Those who want to diversify the preparation of mushroom hodgepodge with cabbage with new elements can use salted mushrooms. The latter will not only add freshness, crunchiness and a pleasant salty taste to the dish, but will also remind you of Russian culinary traditions, when mushrooms were taken out of a tub, washed, fried with vegetables and cabbage, and stewed for a long time.
Ingredients:
- salted porcini mushrooms - 250 g;
- cabbage - 550 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- tomato paste - 40 g;
- sugar - 10 g;
- water - 120 ml.
Preparation
- Wash the mushrooms and fry along with the onions and carrots for 5 minutes.
- Add cabbage, pasta, water and seasonings.
- Cabbage solyanka with salted mushrooms simmers for 45 minutes.
Solyanka with dried mushrooms and cabbage - recipe
A particularly tasty solyanka with mushrooms and cabbage is made from dried mushrooms. Thanks to this storage method, mushrooms contain everything essential vitamins, preserve the natural taste and concentrate the aroma, which is transferred to the broth during the cooking process. To prepare, mushrooms are soaked, boiled, the broth is filtered and used in a dish.
Ingredients:
- head of cabbage - ¼ piece;
- porcini mushrooms - 70 g;
- water - 500 ml;
- salt - 10 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- tomato - 1 pc.;
- oil - 80 ml;
- bay leaf - 2 pcs.
Preparation
- Boil mushrooms soaked for 30 minutes. Strain the broth.
- Fry onions, carrots and mushrooms.
- Add cabbage, spices, tomato, broth.
- Mushroom solyanka is stewed at home for 20 minutes.
Solyanka with mushrooms and sauerkraut - recipe
Solyanka of sauerkraut with mushrooms - traditional Russian dish. From time immemorial, sauerkraut has been revered for its sour taste, which adds piquancy to foods, and its rich vitamin composition, which has a beneficial effect on the body. True, the fermentation technology makes the cabbage tougher, but this can be easily corrected by stewing it in water for 15 minutes.
Ingredients:
- sauerkraut - 2 kg;
- water - 1.2 l;
- oil - 80 ml;
- vinegar - 40 ml;
- sugar - 10 g;
- tomato paste - 100 g;
- boiled butter - 800 g;
- onion - 2 pcs.;
- pickled cucumber - 3 pcs.
Preparation
- Add 200 ml of water, oil, vinegar to the cabbage and simmer for 15 minutes.
- Add cucumbers, mushrooms, onions, pasta, sugar and remove from heat after 20 minutes.
Solyanka with mushrooms and cabbage in the oven is the healthiest cooking option. Today, modern cooking offers not only gentle heat treatment, but recipes with new ingredients. Thus, with cauliflower, the dish will acquire a fresh taste and appetizing appearance, since it does not lose its shape even after prolonged simmering in the oven.
Ingredients:
- cauliflower - 450 g;
- champignons - 250 g;
- carrots - 1 pc.;
- onion - 2 pcs.;
- oil - 80 ml;
- water - 1.2 l;
- sour cream - 60 g;
- tomatoes - 2 pcs.
Preparation
- Boil the cauliflower for 5 minutes.
- Fry mushrooms, onions and carrots.
- Combine all ingredients, add tomatoes, sour cream and 200 ml of water.
- Cabbage solyanka with mushrooms is stewed in the oven at 200 degrees for 20 minutes.
Solyanka soup with mushrooms and cabbage - recipe
Solyanka soup with cabbage and mushrooms is an ideal hot dish for the cold season. Often, for satiety, the dish is varied meat products, but this recipe is not one of those. The use of fresh and dried mushrooms in it allows you to achieve richness and nutrition, and fresh and sour cabbage - a classic sour taste.
Ingredients:
- dried porcini mushrooms - 70 g;
- champignons - 350 g;
- sauerkraut - 250 g;
- fresh cabbage - 350 g;
- carrots - 1 pc.;
- onion - 2 pcs.;
- tomato sauce - 180 g;
- water - 3.5 l.
Preparation
- Boil dried mushrooms.
- Strain the broth and chop the mushrooms.
- Fry onions, carrots, fresh mushrooms, sauerkraut.
- Add sauce, fresh cabbage and simmer for 20 minutes.
- Combine with broth and simmer for 10 minutes.
Cabbage solyanka with mushrooms in a slow cooker
Mushroom solyanka with cabbage in a slow cooker is one of the preferred options. As always, a modern gadget saves cooking time and does an excellent job of stewing, saving housewives from the hassle. During the cooking process, you need to simmer the mushrooms, onions and carrots in the “Frying” mode and, adding the remaining components, complete the process in the “Stewing” mode.
Ingredients:
- oyster mushrooms - 450 g;
- cabbage - 650 g;
- oil - 80 ml;
- ketchup - 60 g;
- water - 50 ml;
- pickled cucumber - 1 pc.;
- carrots - 1 pc.;
- onion - 1 pc.;
- sugar - 20 g.
Preparation
- Simmer onions, carrots and mushrooms on the “Fry” for 15 minutes.
- Add the remaining ingredients and cook in “Stew”. Mushroom solyanka with cabbage at home will be ready in 30 minutes.
Vegetable solyanka with mushrooms and cabbage has various cooking techniques. Those who want to get a tasty product and save time can stock up on hodgepodge for future use. All you need to do is use classic recipe, increasing the stewing time to 45 minutes, add a preservative and sterilize the workpiece for better storage.
Ingredients:
- cabbage - 2.5 kg;
- boiled chanterelles - 800 g;
- carrots - 400 g;
- onion - 400 g;
- tomato sauce - 200 ml;
- bay leaf - 3 pcs.;
- oil - 60 ml;
- vinegar - 20 ml.
Preparation
- Fry onions, carrots and cabbage for 10 minutes.
- Add mushrooms, bay, sauce and simmer for 45 minutes.
- Pour in vinegar, place in jars and sterilize for 15 minutes.
The arrival of autumn in our family means walks in the forest and the beginning of mushroom hunting. Most of all, of course, we love to collect boletus mushrooms; they are also called expensive mushrooms. On thick legs, they resemble heroes. It’s not for nothing that strong people are called boletus. But you’re not always lucky with boletus mushrooms, and then you look for any other edible mushrooms in the forest. And when you bring home such an assortment of mushrooms, mushroom hodgepodge for the winter is the right decision. The appetizer, let me tell you, is excellent. It goes well with hot potatoes and as a salad, and it’s also a good snack for a holiday.
Any edible mushrooms are suitable for such a hodgepodge. White boletuses, boletuses, aspen mushrooms, honey mushrooms, moss mushrooms, russula and even champignons are suitable. The advantage of solyanka is that it can be prepared from broken mushrooms and their pieces. And as other ingredients you can use various vegetables - cabbage, carrots, tomatoes, cucumbers. As a rule, mushrooms for hodgepodge are pre-boiled or fried. I sterilize preparations with mushrooms in mandatory, because I’m afraid of poisoning, so I don’t publish recipes for mushroom preparations without sterilization.
Another advantage of mushroom solyanka is that it is very easy to prepare. Even beginners can safely choose a recipe and get down to business.
Olyanka with mushrooms and cabbage in jars - a recipe for the winter
The most popular recipes for mushroom solyanka are with cabbage; both of these ingredients go well together.
Ingredients:
- mushrooms - 400 gr.
- white cabbage – 1 kg
- bell pepper - 2 pcs.
- carrots - 3 pcs.
- onions - 2 pcs.
- tomato juice- 1/2 liter
- garlic - 2 cloves
- fresh herbs to taste
- salt - 1/2 tbsp. l.
- sugar - 2 tbsp. l.
- vinegar 9% - 2 tbsp. l.
- vegetable oil - 100 ml.
- Chop the mushrooms, peppers and onions as desired, grate the carrots on a coarse grater. Shred the cabbage into thin strips. I shred cabbage using a special cabbage grater. But you can just cut it thinly with a knife.
2. We will fry all the vegetables in this recipe. There are no rules for frying, but still, it is advisable to fry the mushrooms in one pan, and the onions, carrots and peppers in another. Add chopped garlic to the mushrooms, mix and transfer them to the pan.
3. Separately, fry the cabbage. Don't forget to add oil. You can cover the cabbage with a lid to let it simmer a little.
4. Place all the fried vegetables in a saucepan, pour tomato juice on top, add chopped herbs, salt, sugar and vinegar. After boiling, simmer for 20-30 minutes over low heat with the lid closed. Don't forget to stir while doing this.
5. Place in sterilized jars. I’m a little wary of preparing mushroom preparations without sterilization, so I recommend that you don’t be too lazy and boil the jars of mushroom hodgepodge.
Mushroom solyanka for the winter with cabbage - a delicious recipe made from fresh mushrooms
The recipe for mushroom solyanka is also with cabbage, but the composition of the ingredients is slightly different. This recipe does not contain bell pepper or garlic. It’s very easy to remember - you will need 1 kg of all ingredients, and 1.5 kg of cabbage.
Ingredients:
- mushrooms - 1 kg
- white cabbage - 1.5 kg
- carrots - 1 kg
- onions - 1 kg
- tomato sauce - 1/2 liter
- salt - 1 tbsp. l.
- sugar - 1/2 cup
- vinegar 9% - 100 ml
- vegetable oil - 300 ml.
- black peppercorns
- bay leaf - 2 pcs.
- Chop the onion and fry it in a frying pan, adding vegetable oil. The onion should become soft and transparent.
2. Grate the carrots on a coarse grater and add to the pan with the onions. Fry over low heat, you can cover the pan with a lid and simmer for 20 minutes.
3. Add tomato sauce, salt, sugar, bay leaf and black pepper to the fried vegetables, stir everything well.
4. Clean the mushrooms, wash them, chop them and pre-boil them for about 15 minutes. After that, add the mushrooms to the onions and carrots and simmer over low heat for 5 minutes. We transfer the vegetables into a deep pan so that the cabbage can also fit.
5. Shred the cabbage into thin strips and add to the pan with the rest of the vegetables.
Add cabbage to the pan gradually, in small portions, stir and, when the cabbage has settled a little, add a new portion.
6. Mix everything, cover with a lid and simmer over low heat for about 20 minutes. To prevent the hodgepodge from burning, stir it periodically.
7. 5 minutes before the end, add vinegar. Delicious hodgepodge is ready.
The golden rule for preparing any dish is to trust the recipe, but still try it for yourself. And if anything is missing, add to taste.
8. Sterilize jars of hodgepodge in a pan with hot water.
Delicious solyanka with mushrooms and cabbage - a recipe for the winter in a slow cooker
For those who have a multicooker in their kitchen, I try to post recipes for cooking in it as well. This, of course, makes the housewife’s work easier, although it takes a little more time.
Olyanka with mushrooms without cabbage - a finger-licking recipe for the winter
A delicious mushroom hodgepodge with wild mushrooms, which is the first thing we eat. It is prepared without cabbage, I recommend trying it.
Ingredients:
- mushrooms - 1/2 kg
- tomatoes - 4 pcs.
- carrots - 1-2 pcs.
- onions - 2 pcs.
- bell pepper - 3 pcs.
- salt - 2 tbsp. l.
- sugar - 50 gr.
- vinegar 9% - 30 ml
- vegetable oil - 100 ml.
- black peppercorns
- bay leaf - 2 pcs.
- Cut the onion into half rings and fry in vegetable oil for about 5 minutes.
2. Add chopped mushrooms to the onion, simmer everything together for another 10 minutes.
3. Grate the carrots and add them to the onions and mushrooms. Stir and continue to simmer everything together.
4. It’s the turn of the bell pepper. We cut it into strips and also add it to the vegetables.
5. Cut the tomatoes into small pieces and also add them to the hodgepodge.
6. Mix everything, add salt, sugar, vinegar. Cover the pan with hodgepodge with a lid, reduce the heat and simmer for about 1 hour.
Mushroom solyanka with sauerkraut and pickles - a recipe for the winter
If you want to diversify your preparations of hodgepodge with mushrooms, then this recipe is more suitable than ever. After all, sauerkraut and pickled cucumbers give this dish a special spicy taste, and in this recipe I recommend adding various spices for spiciness and aroma - chili pepper, cloves, allspice, or just get by with a bay leaf.
Ingredients:
- pickled white cabbage with carrots – 2 kg.
- fresh mushrooms – 300 gr.
- onion – 300 gr.
- pickled cucumbers – 500 gr.
- tomato paste – 150 gr.
- vegetable oil – 50 ml.
- salt – 40 gr.
- vinegar 9% – 70 ml.
- sugar – 150 gr.
- water – 300 ml.
- bay leaf - 2 pcs.
- chili pepper - to taste
- cloves - to taste
- Any forest mushrooms are suitable for this hodgepodge, and if you don’t have any, try cooking them with champignons. We clean the mushrooms and boil until tender (20 minutes). Place in a colander, let cool and cut into thin strips.
If the mushrooms are very difficult to clean from dirt and leaves, you can put them in boiling water and bring to a boil. All dirt in boiling water will rise to the top. Using a spoon, remove the dirt along with the foam, and drain the mushrooms in a colander and rinse them with running water. Boil clean water again and cook the mushrooms in it until tender.
2. Cut the onions into cubes and fry in vegetable oil.
3. Mix the onions with mushrooms and fry a little more.
4. Cut the pickled cucumbers arbitrarily - you want them into circles, or you want them into strips.
If you don’t have pickled cucumbers, it doesn’t matter - pickled cucumbers will do.
5. Squeeze the sauerkraut from the brine. You can optionally rinse it with cold water if the cabbage is already strongly fermented.
6. Place all the ingredients in a deep saucepan - cabbage, cucumbers, onions and mushrooms. Divorce tomato paste warm water and pour into the hodgepodge. Add vegetable oil, salt, sugar and spices to taste. Mix everything well and simmer over low heat for about an hour. Sometimes it takes longer, depending on the cabbage. Try it, it should become soft.
7. At the very end, add vinegar. Place in clean jars and sterilize.
Mushroom solyanka with cabbage - Lenten recipe
In principle, this recipe is not much different from the previous ones, the same mushrooms, cabbage, but deliciously prepared. And if at the end of cooking you add a little vinegar and roll it into jars, you will get hodgepodge for the winter.
Another dish in our collection of recipes and preparations. I adhere to the principle - less is better, but more varied. That's why I offer different versions of the same dish.
And I wish you pleasant walks around autumn forest, a variety of preparations and delicious tastings. And if you understand that it’s difficult to master all the recipes alone, just share them with your friends. Then you can try everything.
First, let's select the mushrooms. As I already said, I only use tubular mushrooms in hodgepodge. Their appearance completely unimportant.
Clean the mushrooms from any large debris.
The legs of boletuses and boletuses must be cleaned - remove the thin, dark top layer.
We take a large saucepan and chop our mushrooms into it, not very coarsely. Next, pour about half a liter of water, no more, and put it on fire. Within 5 minutes you will see that the mushrooms will begin to settle and the water will increase.
Cook the mushrooms for about 10 minutes after boiling, skimming off any foam that has formed on top several times. We pour everything into a colander - we don't need water.
In the meantime, let's take care of the vegetables. I don’t prepare (cut) all the vegetables at once, because while the cabbage is stewing, I have time to do it.
Do not chop the cabbage coarsely. Place a large saucepan on the fire and pour in 70 grams of vegetable oil. Add the chopped cabbage, turn the heat to medium and fry it a little.
Personally, I like to fry a little first, for a few minutes, and then simmer. Close the lid, reduce the heat to minimum, remember about it sometimes and stir. In the meantime, let's move on to the rest of the vegetables.
Peel the carrots and cut into thin strips. This method is good for those who have a Berner grater - five minutes and the carrots are ready! If you are not the lucky owner, then it is better to grate it - much faster than cutting it.
Pour 50 grams of vegetable oil into a heated frying pan and fry the carrots over medium-high heat for 5 minutes, stirring occasionally. Add it to the cabbage.
Wash the tomatoes and pour boiling water over them. Leave for about a minute, drain and fill with cold water. After such manipulations, you can very easily remove the skin from them.
Peel the onion and cut into half rings. If the heads are large, then quarter rings are better. Pour 50 grams of vegetable oil into the same (after the carrots) hot frying pan and fry it a little too. Add to the pan with cabbage and carrots.
Chop the tomatoes not very finely, fry them a little (in the same frying pan) and add them to the pan. Our decanted mushrooms also go there.
Next, add tomato paste (I use regular tomato sauce, sold in half-liter jars, just make sure that the amount of tomatoes in them is not less than 50%), salt, sugar, two types of peppers and bay leaves, mix everything thoroughly and simmer for 30 minutes Do not forget to stir, since all the resulting liquid rises to the top, and the bottom of the hodgepodge tends to burn.
The vegetables should not be completely mashed, they will remain a little crunchy. At the very end, add vinegar, mix well again and turn off.
Sterilize jars. Arrange the salad while it is hot.
I get about 4 liter jars. I definitely sterilize three of them with ready-made salad. To do this, put gauze or a cloth at the bottom of a large saucepan (so that the jars do not move around and hit the bottom and each other), place the jars, cover (but do not screw on) with sterile lids, pour hot water approximately up to the shoulders, bring to a boil and sterilize the salad for another 20 minutes.
Then take it out and screw it tightly. I always turn the jars over, cover them with a towel and keep them there until they cool completely.
I store it in a cool basement, but one year they stood perfectly well until winter just in the kitchen, in a cabinet.
All! Have a delicious winter (and not only) snack! Bon appetit!