Mushroom hodgepodge with chanterelles for the winter. Mushroom hodgepodge with vegetables for the winter

Hello, dear friends and guests of the site "I am a villager"!
Today I will share with you delicious and proven recipes for mushroom hodgepodge. Such preparations help out a lot when guests arrive, when there is no time to cook, and just took out a jar and enjoyed a delicious mushroom hodgepodge. You can cook delicious soup, stew and many other delicious dishes from canned food, you can even bake a pie.

The mushroom season is in full swing, the hostesses are in a hurry to stock up, a couple more weeks and the mushrooms can finish growing. Although the weather is unpredictable, it will rain and it will be warm, mushrooms will please us for a long time to come.
Mushroom hodgepodge is good to cook with porcini mushrooms, it turns out incomparably. If there is no such luxury, we take boletus and boletus.

Last year there was no such abundance of mushrooms, I made a hodgepodge from boiled, frozen ones. Delicious, didn't feel a difference. So, if you don’t have time now, boil and freeze the mushrooms, and when the time appears, prepare a hodgepodge for the winter.

Mushroom hodgepodge "Vkusnyatina"

3 kg boiled mushrooms in salted water
3 kg cabbage
1 kg carrots
1 kg of onion
0.5 l tomato paste or 1 l sauce
5 tbsp salt
5 tbsp sugar
150 gr vinegar 9%
0.5 l sunflower oil

Thinly chop cabbage and onions, you can pass through a grater in a food processor, three carrots on coarse grater.

Fry everything in sunflower oil, add boiled mushrooms, salt, sugar, pasta, vegetable oil residue.

We bet on slow fire and simmer for 1.5 hours. Before the end of cooking, add vinegar.

When hot, lay out in sterilized jars and roll up, turn the jars over and let cool.

Store in a dark cool place.

If you have doubts about storing a mushroom hodgepodge, then before you roll up the jars, sterilize them for 40 minutes in boiling water and then roll them up iron lids. I skip this moment, because I take boiled mushrooms, and while it is stewed, all microbes disappear.

Simple mushroom hodgepodge "Hurrah!"

Solyanka turns out very tasty, it is prepared easily and simply.

2 kg fresh mushrooms
2 kg red ripe tomatoes
1 kg of onion
0.5 kg
1 kg cabbage
0.5 l vegetable oil
3 tablespoons of salt and sugar without a slide
20 black peppercorns
70 gr vinegar 9%

We carefully sort and wash the mushrooms, cut into small pieces, boil in salted water for 20 minutes from the moment of boiling. We remove the foam during the boiling process.

Thinly chop the cabbage and onion, three carrots on a coarse grater, cut the tomatoes into thin slices.
We mix all the products except vinegar and simmer for 1.5 hours over low heat.

Before the end of cooking, add vinegar for 1-2 minutes. Without removing from the heat, lay out in sterile jars and roll up with iron lids. Wrap with a warm blanket and leave for 4-5 hours.

Store in a cool dark place.

All preservation, in which mushrooms are present, is stored for no more than a year. Do not risk your health, cook next season fresh hodgepodges with mushrooms. I advise you to cook as much as you can eat before the summer.

Prepare delicious mushroom hodgepodges according to proven recipes, delight your family and guests with new dishes using this wonderful preparation. On the site you will find delicious recipe dried porcini mushroom soup, read.

The site "I am a villager" wishes you Bon appetit and good mood!

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And do you cook hodgepodges with mushrooms for the winter? Please write in your comments, share your experience.

I suggest you watch a video recipe for cooking delicious mushroom salad- saltworts.

It is very satisfying and appetizing preparation, a delicious mushrooms give the dish a magical aroma. Thanks to universal recipe Solyanka can be used as a dressing for soup, as well as a stew when warmed up or as a salad when cold. If you know the recipe, preparing a mushroom hodgepodge with cabbage is easy, and even a novice cook can make a preparation for the winter.

For 5-6 servings of mushroom hodgepodge for the winter, you will need:

3 kg of white cabbage;
3 kg of mushrooms;
1 kg of carrots;
1 kg of onions;
500 g fresh tomatoes;
250 g of tomato paste;
5 st. spoons of salt;
5 st. spoons of sugar;
0.5 liters of vegetable oil;
7 art. tablespoons of vinegar (9%).

Crockery and cooking utensils:

Thick-walled saucepan with a lid for stewing hodgepodge;
cutting board;
kitchen knife;
grater;
ladle;
knife for peeling vegetables;
skimmer;
a saucepan for boiling mushrooms;
sterilized jars;
sterilized lids;
can key;
tablespoon;
kitchen towel.

Cooking sequence:

First prepare the mushrooms. The most delicious and amazing fragrant hodgepodge will come out, of course, from forest mushrooms. If they are not, then you can take ordinary store-bought champignons.
Soak the mushrooms in cold water for 15 minutes to remove all debris from them - small twigs, specks, leaves. Then rinse them well, dry slightly, cut into thin slices.
Put a pot of salted water on the fire, heat to a boil and pour the mushrooms into it. Reduce heat and simmer for 20 minutes.
After that, catch the mushrooms with a slotted spoon, put in a plate to cool. And from the rest mushroom broth it will be possible to cook a delicious soup or use it to prepare various fragrant sauces, especially if forest mushrooms.
While the mushrooms are cooking, prepare the cabbage. The main condition is that the cabbage should be tasty, crispy, and you can take it both young and already stale. Peel the head, remove the yellowed and darkened leaves, wash, chop into thin strips or small cubes.
Now take care of the tomatoes. Rinse them well, cut each in half, cut out the stalk and cut into small cubes. If you don't like tomato slices in ready dish, you can remove the skin from them, after scalding them with boiling water, and pass the tomatoes through a meat grinder. You can grind them in a food processor or with a hand blender.
Peel the carrots, rinse in running water. Then grate each root vegetable on a grater with medium-sized holes.
Peel the onion, cut off the upper and lower parts, wash, cut into thin half rings, cubes or grate.
When all the products are prepared, you can start stewing the hodgepodge. Pour into a thick-walled saucepan a large number of vegetable oil.
Wait for it to warm up, about 10 minutes. Put onions and carrots, fry, stirring.
Then you can add mushrooms, tomatoes, cabbage, tomato paste. Top up vegetable oil, season with salt and sugar to taste.
Mix everything thoroughly and put on a small fire to simmer for 1.5 hours, covered with a lid.
For better preservation of the hodgepodge, add vinegar a few minutes before cooking.
While the hodgepodge is slowly languishing, sterilize the jars and lids.
Arrange the prepared vegetables with a ladle rinsed with boiling water over the jars, roll them up with lids.
Turn the container over, wrapping it in a warm towel. Let the canned hodgepodge stand in this form for 1 or 2 days.

After that, you can put away the jars for storage in order to one day please your family with delicious culinary masterpiece. It will become a fragrant decoration of your festive and everyday table. Serve it not only as a first course, but also as a side dish or appetizer. Thick hodgepodge perfectly complements boiled or fried potatoes, rice, all kinds of cereals, spaghetti and other pasta dishes.

If you wish, you can diversify the recipe with your ingredients. For example, you can not take tomatoes at all, just increase the amount of tomato paste in the preparation.

If you prefer more spicy dishes, then you can add pods when cooking hodgepodge hot pepper to taste or a little red ground pepper. First you will need to clean them from seeds and finely chop. Piquantly sets off the taste of mushroom hodgepodge and bell pepper cut into thin strips.

Create, experiment, diversify your recipe to enrich the hodgepodge with vitamins, giving new notes to its amazing taste.

Solyanka with mushrooms and cabbage "Merry Kum"

Mushroom hodgepodge for the winter is good both as a solo option and as a basis for cooking delicious soups, various stews, salads, fillings for pies. This is an old Russian National dish, and earlier hodgepodge was called not only thick rich soups with the taste properties of pickle and cabbage soup, but also dishes from stewed cabbage(fresh or pickled) with mushrooms, meat or fish. Nowadays, the recipes for preparing mushroom hodgepodge for the winter are very diverse, so you can cook it in different variations.

In autumn, during the season of vegetables and wild mushrooms, a hodgepodge with mushrooms and cabbage with an intriguing name " Cheerful godfather» prepared with the addition of fresh tomatoes (or tomato sauce, pasta). Tomatoes fit red, brownish and even green.

You can take any forest mushrooms, it is better in a mixture: porcini, boletus, chanterelles, boletus, boletus, oyster mushrooms.

If there are not very many mushrooms, you can mix them with purchased champignons. It should be borne in mind that mushrooms usually lose about half of their volume during cooking.

For a fragrant mushroom preparation, you need to take:

2 kg of fresh forest mushrooms;
2 kg of fresh tomatoes;
2 kg of white cabbage;
0.5 kg of fresh carrots;
0.5 kg of onion;
Vegetable oil for stewing;
Seasonings to taste: salt, Bay leaf, black peppercorns;
0.5 cups of table vinegar 9% (if the tomatoes are green or brown).

Cooking:

Pour boiling water over fresh tomatoes, dip for a minute in cold water then peel off the skin.
If the tomatoes are firm, cut them into slices. Very ripe tomatoes it is better to scroll through a meat grinder or grind in a blender.
Rinse the mushrooms, clean, cut into slices.
Clean the onion. Chop into cubes or half rings.
Peel the carrots as well, grate on a coarse grater.
Chop the cabbage into strips, remember with salt.
Fold the onion with carrots in a cauldron, fry a little in vegetable oil.
Then add mushrooms, cabbage, tomatoes or tomato paste, seasonings. You can add if you wish ground pepper, hops-suneli, coriander.
Now cover the cauldron with a lid and simmer until tender, about 40 minutes. Stir the contents of the cauldron from time to time.
At the end of cooking, add salt to taste, you can add a little sugar if the hodgepodge seems too sour to you.
For unripe tomatoes, be sure to add salt vinegar.
Put the finished hodgepodge into sterilized jars, roll up the lids, after scalding them with boiling water.
Turn the jars over, wrap, leave for several hours to cool.

Another cooking option:

Mushrooms (except porcini) first boil a little, 5-7 minutes, dropping them into boiling water.
Stew the cabbage separately a little, then put these ingredients in a cauldron with carrots and onions and simmer everything together for about half an hour.
Vinegar and spices also add at the end of the stew, mix.
Arrange in banks and roll up.

A variant of mushroom hodgepodge with bell pepper is very tasty. It is enough to take about 0.5 kg of pepper, wash, remove seeds, finely chop and stew in a cauldron along with other vegetables.

Instead of fresh, you can take dry mushrooms. First you need to prepare them: soak cold water overnight (or hot - for 40 minutes), then boil for about half an hour or a little longer. Now you can cut them and add to the hodgepodge.

on a note

If the mushrooms are frozen, they do not need to be thawed first. They will defrost during the cooking process, while retaining more flavor, aroma and nutrients.

Another interesting recipe- hodgepodge from fresh mushrooms. You will need:

0.5 kg of medium-sized mushrooms;
2 kg of white cabbage;
1 kg of bell pepper;
0.5 kg of onion;
Vegetable oil;
parsley greens;
Spices (peppercorns - black, allspice, 4-5 pieces each, 2 or 3 bay leaves, cloves - 3 or 4 pieces)
0.5 cup table vinegar(or lemon juice).

Cooking:

Wash fresh mushrooms, peel, boil for 40 minutes. Throw the mushrooms in a colander to glass the water.
Chop the cabbage, cut the bell pepper into thin strips.
Peel the onion, cut it into half rings.
In a deep bowl, fry the onion until translucent, add the cabbage, fry a little, then the bell pepper. Fry everything again, stirring and adding oil. Then add boiled mushrooms, chopped herbs, spices, salt. Simmer until cabbage is tender enough to your liking.
A minute before the end of cooking, add vinegar or lemon juice.
Fragrant hodgepodge with mushrooms for the winter is ready. Transfer the workpiece to sterilized jars, roll up.
To keep the hodgepodge longer, you can put the jars with it before rolling into a pot of boiling water and sterilize them for 10-15 minutes, and then roll them up.
Let the jars cool upside down, and then you can put them away for storage.

Now even the harsh winter is not afraid of you with such a versatile and appetizing preparation!

Mushroom hodgepodge "Nutritious winter"

V winter cold not always have the strength to spend a lot of time in the kitchen, preparing all kinds of delicacies. But I really want to eat tasty and satisfying food, especially in cold weather, when the appetite is greatly increased. In such cases, preparations for the winter come to the rescue of wise hostesses. One of popular dishes- this is a mushroom hodgepodge Hearty winter". It is prepared from fragrant forest mushrooms, but you can take champignons or oyster mushrooms. And it is better to take late cabbage, with tight, strong heads of cabbage.

For 4 half-liter jars you need to take:

0.5 kg of mushrooms;
0.5 kg of white cabbage;
;0.5 kg sweet bell pepper
0.5 kg of carrots;
0.5 kg of onion;
3 tomatoes;
150 g of tomato paste;
1 glass of refined vegetable oil;
0.5 cups of table vinegar;
Ginger - to taste;
Chili pepper - to taste;
Salt - to taste;
3 pcs. cloves;
3 peas of allspice;
2 pcs. bay leaf;
A pinch of black pepper (ground).

Forest mushrooms are best boiled first in slightly salted water. For flavor, add spices during cooking - cloves, allspice and black pepper, ginger, bay leaf. These seasonings will improve the taste properties of mushrooms. Mushrooms or oyster mushrooms can not be boiled in advance, just rinse them with water.

Cooking:

Peel the carrots, grate.
Heat the oil in a saucepan, fry the carrots and sauté them a little until they turn orange.
Add chopped onion rings, stew with carrots.
Finely chop the cabbage, put to the vegetables.
Cut the mushrooms. If the mushrooms are small, you can not cut them, but put them whole.
Add chopped bell pepper, chopped tomatoes.
Season with ginger to taste and hot pepper for a spicy twist. Add the rest of the spices.
Dilute the tomato paste by pouring half a glass of water into it, pour into a saucepan, add vegetable oil.
Now, on a small fire, simmer the hodgepodge with mushrooms for about one hour or an hour and a half.
Add vinegar about 10 minutes before the end of the stewing process.
Sterilize the jars, distribute the finished hot hodgepodge in them.
Roll up tightly with lids. You can also use screw caps.
Then turn the banks over, wrap well. Let it sit like this for a while until it cools down completely.

Here the mushroom hodgepodge is ready! It is best to store it in a cool place. And in winter you can always get a jar of mushroom hodgepodge and cook on its basis quick lunch or dinner. Eat and enjoy!

Mushroom hodgepodge with cabbage for the winter: a simple recipe

How pleasant and convenient it is to open a jar of prepared hodgepodge in winter and enjoy it. piquant taste! Unfortunately, novice housewives are often afraid to make such preservation, fearing the complexity of the recipe. We would like to offer you a simple recipe for harvesting a hodgepodge with mushrooms and cabbage, without sterilization. You can take any forest mushrooms or replace them with champignons. Try it, you won't regret it!

Products based on 4 or 5 half-liter jars:

1 kg of cabbage;
300 g butter;
400 g of boletus;
300 g of boletus;
500 g of tomatoes;
500 g carrots;
500 g of onion;
1 chili pepper (or a mixture of peppers)
Half a glass of sunflower oil (refined);
1 glass of water;
3 pcs. bay leaf;
7 peas of allspice;
3 tbsp vinegar;
2 tbsp salt;
2 tbsp Sahara.

Cooking:

Peel mushrooms and vegetables, remove damaged areas.
Wash the mushrooms, boil for 10 minutes. Drain the water, cut into pieces.
Chop the cabbage and onion into strips, grate the carrots.
Cut the tomatoes into cubes.
Fry the onions and carrots.
Put cabbage, tomatoes, mushrooms, onions and carrots in a large saucepan. Pour in water, season with spices and simmer for half an hour.
Table vinegar add 5 minutes before readiness.
While the vegetables are stewing, sterilize the jars and lids.
Put the hodgepodge still hot in jars, twist with roofs, turn over.

Ready-made preparation for the winter - mushroom hodgepodge with cabbage is not sterilized, so the recipe is really simple. In order not to sterilize the jars with the workpiece in the pan, wrap them with a thick blanket. This will ensure dry sterilization. Let the workpiece stand like this for several hours. Then it can be stored even in a room (but, of course, not near the battery), but it is better to put it in a pantry or cellar.

Now, on the basis of a mushroom blank, you can easily prepare a fragrant soup. It will not be a shame to offer such a hodgepodge to guests. It will decorate your table not only as a first course, but also as a salad or stew.

Mushroom hodgepodge without cabbage

Do you want to prepare a hodgepodge for the winter, which is always excellent even for novice cooks? In addition, you do not like canned cabbage? Then check out this easy recipe.

To prepare mushroom hodgepodge for the winter without cabbage, you need to take the following products:

2 kg of mushrooms;
1 kg of sweet pepper;
0.5 kg of onion;
1 cup tomato paste (you can rub fresh tomatoes)
Refined vegetable oil (for frying);
Pepper, salt, various seasonings - to taste;
Grated carrots (optional)

Cooking:

First prepare the mushrooms - wash, dry. You can boil them a little, about 5 minutes, and then cut into slices or medium-sized pieces.
Fry the mushrooms in a frying pan in preheated oil until the excess liquid has evaporated. At the same time, they will brown slightly.
Meanwhile, peel the onion and finely chop it. Add to mushrooms and continue frying. You can also add shredded carrots if you like.
Remove the stems and entrails from the pepper, wash it, cut it into thin strips. Fry the pepper for 5 or 7 minutes in a separate bowl.
Now put the mushrooms fried with vegetables in a cauldron, add pepper to them.
Add tomato paste diluted with water. If you have fresh pureed tomatoes, then you can not add water to vegetables.
Then add different seasonings to taste, bay leaf, salt, season with pepper.
Simmer all vegetables at the same time over low heat for 20 minutes.
Sterilize jars and lids.
Arrange the mushroom hodgepodge in jars while still hot, twist.
Then turn each jar upside down, wrap it well with a blanket. After they cool down, you can remove the blanks for storage.

Solyanka turns out very tasty! Based on it, you can cook fragrant soups or serve as a separate dish, salad.

Solyanka for the winter with chanterelles

Solyanka with chanterelles - unusual, but very delicious option preparations for the winter. It has amazing taste and ease of preparation. The main thing is to correctly observe the indicated proportions, and everything will work out!

Solyanka for the winter with chanterelles is prepared from the following products:

Chanterelles - 3 kg;
Cabbage - 5 kg;
Sweet pepper - 1 kg;
Onion - 1 kg;
Carrots - 1 kg;
Tomato sauce (or ketchup) - 500 ml;
Sunflower oil - 500 ml;
Table vinegar - 50 ml;
Salt - 100 g;
Sugar - 200 g;
Spices, bay leaf (to taste);
Water.

Cooking:

Wash wild chanterelle mushrooms thoroughly and boil for about half an hour. To give the mushrooms a special pleasant taste, add the peeled onion head to the pan while cooking.
Then cool the chanterelles and chop coarsely.
Shred the cabbage into a large bowl.
Grate the carrot.
Cut the onion and pepper into half rings.
Put the vegetables in a cauldron, pour in tomato sauce (you can use ketchup - for lovers of a more spicy taste).
Add sunflower oil, spices, bay leaf.
Stir and simmer over low heat for an hour and a half, stirring occasionally.
Then add chanterelles to the vegetables, simmer for another half hour.
Pour in the vinegar 10 minutes before it's done.
Distribute the hodgepodge into sterilized jars, twist.
Wrap the jars, leave to cool. Mushroom treat is ready.

As you can see, there are many options. This is a mushroom hodgepodge for the winter with cabbage, and a recipe without it. For lovers of spicy, it will be enough to add chili peppers. The ingredients are easily replaced with available ones, but most importantly, you can do without sterilizing the product, it will be enough to hold the jars over the steam and pour over the lids with boiling water.

Universal preparation - hodgepodge for the winter with mushrooms. It can be eaten cold as a salad. And you can warm up and serve as a side dish or as full meal. Cooking a hodgepodge is not particularly difficult, but you will have to tinker with slicing cabbage. To facilitate this work, you can use special shredders.

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

Any mushrooms can be used to make hodgepodge. The easiest option is champignons, you just need to wash them well. But Forest mushrooms need to be cleaned more thoroughly. They are soaked in water to make it easier to remove all the dirt. After that, the mushrooms are cleaned with a brush. Large mushrooms are cut into slices or strips, small mushrooms can be left whole.

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

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

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

Solyanka for the winter with mushrooms "Lick your fingers"

This classic recipe mushroom hodgepodge for the winter, it is easy to prepare, and the taste turns out to be licking your fingers

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

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

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

This is an easier recipe, since the mushrooms do not need to be boiled first. Wash the mushrooms well, rinse and clean all the vegetables. Take a cauldron or large saucepan and begin to cut the products, putting them in a pan in layers.

First, lay out the onion, cut into small cubes, then lay out the grated carrot. In the next layer, put the cabbage chopped in narrow strips. We put the champignons cut into thin slices on the cabbage, and put the tomatoes cut into thin slices on top.

Advice! If White cabbage got very dense and hard, it is recommended to pre-rumple it with your hands so that it becomes softer.

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

As the first 10 minutes of stewing pass, we approach the stove, remove the lid from the pan and mix its contents. Then, in the process of stewing, it will be necessary to stir the vegetables several more times.

Add salt, sugar, pepper and continue stewing for another quarter of an hour. The cabbage should be quite soft. At the very end of the quenching, it is necessary to pour in the vinegar. Let the saucepan cool down a bit.

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

Wash all the vegetables well, peel the peppers, carrots and onions. We chop the onion into thin half rings, the cabbage into thin strips. Cut carrots and cucumbers into thin circles or halves of circles, as you like. Pepper cut into strips.

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

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

Mushroom season is in full swing, and you need to hurry to make enough tasty stocks for the winter so that there is enough until the next season.

Thick, rich hodgepodge - old dish Russian national cuisine, and there are many options for it, there are even ways to prepare the preparation “Solyanka with mushrooms” in jars, which will be discussed today.

From the prepared preservation in the winter, you can cook excellent soups on hastily and delight home aromas of the forest.

Solyanka is best prepared from fresh porcini mushrooms, but aspen mushrooms with boletus mushrooms, as well as honey mushrooms and chanterelles, will fit for her.

Choose a delicious recipe for how to roll up a hodgepodge with mushrooms for the winter at home, and start canning.

A simple mushroom hodgepodge for the winter with tomato paste

Ingredients:

3 kg mushrooms boiled in salted water
3 kg cabbage
1 kg carrots and onions
0.5 l tomato paste
by 5 st. spoons of salt and sugar
150 ml vinegar 9%
500 ml vegetable oil

A simple recipe for hodgepodge with mushrooms for the winter:

1. Finely chop the cabbage and onion, grate the carrots on a coarse grater.

2. Fry everything in oil, add boiled mushrooms, salt, sugar and pasta.

3. Put on a slow fire and simmer for 1.5 hours.

4. Before the end of cooking, add vinegar.

5. Arrange in sterilized jars and roll up. Turn on lids and let cool under a blanket.

Cooking hodgepodge with mushrooms in jars

Ingredients:

2 kg of fresh mushrooms and ripe tomatoes
1 kg cabbage and onion
500 g carrots
0.5 l vegetable oil
3 table. tablespoons of salt and sugar without a slide
20 black peppercorns
70 ml vinegar 9%

How to make a hodgepodge with mushrooms for the winter:

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

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

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

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

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

Mushroom hodgepodge from fresh mushrooms

Ingredients:

0.5 kg honey mushrooms
2 kg of white cabbage,
0.5 kg of onion
1 kg bell pepper
100 g green parsley
125 ml oil
0.75 cup vinegar 9%
bay leaf, black and allspice pepper, cloves

How to roll up a hodgepodge of mushrooms for the winter:

1. Rinse the mushrooms, peel, you already know, and boil in salted water for half an hour, removing the foam. Drain and leave.

2. Chop the cabbage, cut the pepper into strips, onion into cubes, finely chop the greens.

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3. In a deep saucepan, heat the oil and fry the onion until almost transparent.

4. Add mushrooms, cabbage and Bell pepper, stir and simmer for 10 minutes.

5. Salt, put the parsley, mix, pour half a glass of water, cover and simmer over low heat for 15 minutes.

6. Add 3 bay leaves, 4 cloves, 3-4 peas of black and allspice. Simmer for 5 minutes.

7. Spread the hot hodgepodge over liter jars, cover with lids and sterilize in boiling water for 30 minutes.

8. Roll up, turn over on lids and cover until cool.

Solyanka recipe with fresh mushrooms without cabbage

Ingredients:

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

How to cook a hodgepodge with mushrooms for the winter:

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

2. Remove the skin from the tomato, dousing them with boiling water, and cut the flesh into slices.

3. Cut the onion and fry in part of the oil, add the tomato and cook for another 5 minutes.

4. Put chopped mushrooms, mix, add salt and sugar, add the remaining oil.

5. Simmer for 30 minutes, stirring occasionally.

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

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

Solyanka without cabbage with tomato sauce

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

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

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

3. Put tomato sauce, salt, mix and simmer for 40 minutes over low heat.

4. Roll up in banks.

Mushroom hodgepodge from fresh mushrooms recipe in a slow cooker

Ingredients:

350 g boiled mushrooms
200 g carrots and onions
700 g cabbage
3 tablespoons tomato paste
1 teaspoon vinegar essence
70 ml vegetable oil
1.5 tsp salt
1 tsp Sahara
a little ground pepper

How to close the salad Mushroom hodgepodge for the winter:

1. Pour the oil into the bowl, put the chopped on Korean grater carrots and diced onion. Put 1 hour on the "Baking" mode.

2. Once the timer tells you that there are 20 minutes left, add the chopped cabbage, stirring gently.

3. Wait until the end of the regime, add salt and sugar, stir.

4. Put chopped mushrooms, tomato paste, pepper. Turn on the “Baking” mode for half an hour and cook until all the liquid has evaporated. Add vinegar and stir.

5. Arrange the salad in sterile jars, roll up and let the workpiece cool.

Preservations on the theme "Solyanka with mushrooms" are stored for no more than a year.

If you want to be safe, then any recipe can be supplemented with sterilization for 30-40 minutes for a liter jar.

Solyanka with mushrooms for the winter- nutritious, aromatic and tasty dish, which can be served at the table as an appetizer, but it will also become a full-fledged second course. In the fall, everyone is available to prepare such a blank. necessary ingredients and housewives have enough time for culinary experiments, and the presented recipe will help you not only tasty feed your family, but also save the harvest.

It is a stewed cabbage with onions and carrots with the addition of fragrant forest mushrooms, in winter you just need to open a jar, put the contents on a dish and serve.

Recipe for hodgepodge with mushrooms for the winter

Even a novice hostess will master it without any difficulties. recipe for hodgepodge with mushrooms for the winter, and the preparation will turn out delicious the first time. But in fact, you can start such a preparation at any time of the year, if you are a thrifty hostess, and have already stocked up on mushrooms, frozen them. Other ingredients are also available all year round in the store, and the vegetables harvested from your site can also be stored all year round until the next vegetable season.

It is ideal for this recipe for hodgepodge with mushrooms and cabbage to use wild mushrooms, they are more tasty and fragrant, but you can try to prepare a blank with champignons or oyster mushrooms, which you can buy at your nearest store. In our version, a mix of forest mushrooms is used, there will be mushrooms, and boletus, and chanterelles with butterflies, and you can add any that you collected during the autumn “quiet hunt”.

It is worth mentioning the other components that will be used for cooking. We added vinegar as a preservative, we have it natural Apple vinegar, but you can also take table, but be sure to reduce its amount (concentration of apple - 6%, table - 9%).

You can do without vinegar at all, because we will add tomato paste, and there is enough acid in it. Vinegar must be added if you do not have a suitable cool place to store blanks, if you will store preservation at room temperature, then vinegar must be added.

Cabbage - 1 kg

Mushrooms - 800 gr.

Carrot - 500 gr.

Onion - 500 gr.

Tomato paste - 100 ml

Vinegar 6% - 1 tbsp.

Vegetable oil - 0.5 l

Lavrushka - 2 pcs.

Allspice peas - 7 pcs.

Coarse salt - 1 tbsp.

The amount of ingredients indicated in the recipe is enough to prepare five half-liter jars finished product, so do not forget to prepare the container in advance, wash the glass walls thoroughly and put the containers for sterilization. Solyanka from cabbage with mushrooms for the winter can be stored for 1-2 years, subject to the preparation technology, so do not neglect the proper sterilization of glass containers.

Solyanka from cabbage with mushrooms for the winter

Let's start cooking by preparing the collected forest mushrooms. They must be sorted out and cleaned of debris, and then sent to boiling water and boiled. Mushrooms should be boiled for 40 minutes after boiling water, then put them in a colander to drain excess liquid, and put them in a pan. In vegetable oil, the fruits must be fried for 20 minutes, without covering the pan with a lid, so that the liquid evaporates.

We will not waste time, so while the mushrooms are boiled and fried, we will prepare the rest of the vegetables. Cabbage should be shredded into thin strips.

For cabbage, we need a cauldron or a saucepan with thick walls, put the dishes on fire and pour a glass of sunflower oil, then put the chopped cabbage into the cauldron and simmer it over medium heat with the lid closed. If necessary, you can add half a glass of water to the cauldron if the cabbage juice is not enough. It is necessary to stew cabbage until half cooked, it should not become too soft.

From the pan, the mushrooms should be transferred to any free bowl, and again pour oil into the pan (the 200 ml that we have left), and send the onion to it. You can cut the onion the way you like best - large or small cube, half rings or quarter rings. On medium heat, fry the onion until translucent. After that, grated carrots must also be sent to the pan. Together, the vegetable mixture should be simmered under the lid for about 15 minutes, stirring occasionally.

You will have the most delicious hodgepodge with mushrooms for the winter, photo prescription and step by step description become your culinary assistants. But in fact, this recipe is no different from the classic stewed cabbage with mushrooms, except for the addition of vinegar and other marinade ingredients.

The stewed vegetables should be transferred to the already prepared cabbage, and mushrooms fried in butter should also be sent to the cauldron. Now you can go to final stage cooking, in vegetable hodgepodge with mushrooms for the winter spices should be sent - lavrushka, peppercorns and table salt. At the same stage to vegetable mix add tomato paste. When choosing a paste, make sure that it is as natural as possible, without a set of dyes and flavors.

In a cauldron, having covered it with a lid, the mixture must be stewed for 20 minutes at a minimum heat. Sometimes the mixture must be stirred, since there will be a minimum of liquid here, and the mass can easily burn. The readiness of the hodgepodge can be assessed by cabbage: if it is soft, then the hodgepodge is ready. At this point, you can pour vegetable salad vinegar, mix again, hold on fire for a couple of minutes, and proceed directly to the workpiece.

The vegetable mixture must be distributed among the jars, hermetically sealed with lids and left for a day under the covers, the jars turned upside down. Now what? It remains to look forward to winter to try and make sure that it has an amazing aroma and taste.

Prepare a hodgepodge with mushrooms for the winter it is possible with champignons, using the same recipe. Mushrooms will need to be chopped, but not too finely, and it is better to leave small mushrooms whole, so their taste will not be lost against the background of other vegetables.