Mushroom hodgepodge for the winter with cabbage step by step. Solyanka with mushrooms for the winter: recipes for home preservation

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, the rest vegetable oil.

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.

Autumn is a hot time for many housewives to harvest vegetables for future use. Everyone knows what pleasure you get on a cold winter day, opening a jar of canned vegetables and inhaling the aromas of summer. It is twice as pleasant if all the vegetables are grown in your own garden, and the mushrooms are personally picked in the forest.

Solyanka has been known for a long time, its recipes can be found in ancient cookbooks. Both cabbage and mushrooms are excellently combined in taste, moreover, this dish can be used both as a side dish and as cold appetizer, and for the preparation of first courses. Today we will introduce you to some of the most beloved recipes for this delicious dish, and you will be able to choose the most suitable for yourself.

Mushroom hodgepodge with cabbage - the best recipes for the winter

Many hostesses like to cook mushroom hodgepodge for the winter. After all, it is very tasty and hearty meal. which will decorate any table. The main ingredients of the workpiece are fresh vegetables and mushrooms. And to add spice and spiciness, you can add herbs, spices or spices.

Prescription without sterilization

This is the simplest and easy recipe this wonderful dish, which will help you out with the sudden arrival of guests or just when you want to pamper your family with something tasty.

For the manufacture of spicy hodgepodge, cabbage is taken twice as much as mushrooms.

Ingredients:

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

Cooking:

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

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

Very tasty mushroom hodgepodge is obtained with cabbage and fresh mushrooms. It is not difficult to prepare it.You will need a traditional set of vegetables: cabbage, carrots, tomatoes and onions. Honey mushrooms are desirable to take large ones, so the hodgepodge will turn out juicier.

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

Ingredients:

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

Cooking:

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

Screw on the lids and remove to cool under the blanket.

Mushroom hodgepodge without cabbage

If you do not like cabbage or want to try something completely new and unusual, then cook a hodgepodge without cabbage, only from mushrooms. She will pleasantly surprise you with her tender and piquant taste.

Mushrooms or porcini mushrooms are best suited for this recipe.

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

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

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

My tomatoes, peel them, and pass through a meat grinder. Throw mushrooms in a colander and mix with fried onions.

Now we put all the vegetables in one bowl with thick walls and put on the slowest fire for half an hour. Then add spices and simmer again for 5 minutes.

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

We lay out the finished hodgepodge in sterilized jars and roll up with metal lids.

In the season of harvesting vegetables, when they are of good quality and cheap, it makes sense to prepare them for the winter. The recipe for hodgepodge with cabbage, mushrooms and pepper is very simple, but the taste is original. Harvesting is convenient because it does not take much time from the hostess.

To prepare this dish you need to take:

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

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

Cooking:

Boiled mushrooms cut into thin strips.
Washed and peeled tomatoes also cut into strips.
Chop all other vegetables or cut into strips.
Put the prepared fruits in large saucepan if instead of tomatoes you want to use tomato paste, then add to vegetable mix and her.
Salt and pepper the vegetable mass and simmer for 40 minutes.
After that, add vinegar and hot pepper, simmer for another 5 minutes.

Arrange the finished hodgepodge in pre-prepared jars, cool and put in a cool place.

With champignons

If you did not have time or failed to dial forest mushrooms, do not be discouraged - you can cook a hodgepodge with champignons bought in a store.

Ingredients:

For 1 kg of fresh cabbage, you will need:

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

Cooking:

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

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

A delicious hodgepodge can be prepared not only from fresh mushrooms, but also from frozen ones. Therefore, if you don’t have time now, boil and freeze mushrooms, and cook this in winter tasty dish and pamper your family. Just one tip: cook more at once, because this dish is eaten very quickly.

You will need:

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

Cooking:

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

Immediately hot, lay out in sterilized jars, roll up the lids, wrap with a blanket and let cool completely.

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

Truth, experienced housewives They believe that if you take well-cooked mushrooms, then the saltwort is perfectly stored for a year, unless you eat it before.

Solyanka with mushrooms for the winter you will lick your fingers - video

Making home canned food requires special knowledge that experienced housewives have and are willing to share with us:

One of the ingredients of hodgepodge are mushrooms. For this dish, they must be thoroughly washed, and then boiled in salted water until fully cooked, and only then they can be used for hodgepodge. The mushrooms are ready when they have settled to the bottom.
The most delicious, truly delicious hodgepodge is obtained from porcini mushrooms or boletus. But some answer that it is best to take chanterelles or mushrooms for this dish, however, even if you put different mushrooms that you were able to collect, then the taste will not deteriorate at all.
Cabbage is better to choose those varieties that can be stored for a long time. Carefully remove spoiled leaves, otherwise the jars may "explode".
One of the ingredients of saltwort is ripe tomatoes. The peel of the tomato can not be removed. But if the recipe involves such a procedure, then it is easier to do this if you hold the tomatoes for several minutes in boiling water.
All canned food containing mushrooms is stored for no more than one year. Although usually they are so tasty that they do not stand idle for this period in the pantry.

Conclusion

Homemade preparations allow not only to diversify the menu and get maximum benefit from vegetable dishes, but also have a significant impact on budget savings. And besides, what hostess does not want to boast of her culinary success in front of loved ones and loved ones.

Do not be lazy, cook delicious homemade meals and always treat your household members with a smile and good mood. Their joy will make up for all the time spent on their preparation.

Successful preparations and bon appetit!

The end of August and the beginning of September are marked by the process of food preparation and conservation. And one of the main processes often becomes the preparation of a hodgepodge with mushrooms for the winter. The range of ingredients that go for conservation is always extremely wide. Such vegetable and mushroom preservation becomes an indispensable snack, main dish or supplement in every family.

Cooks who do not have the skills to preserve vegetables or mushrooms for the winter will not be very easy to prepare a hodgepodge.

This process has its own subtleties and nuances that are important to consider when preparing a dish:

One of the central components of mushroom hodgepodge is tomatoes. Before harvesting, you must first remove the skin from them. In the usual way this is problematic, so you need to resort to tricks. Tomatoes should be placed in boiling water for a couple of minutes. But also some recipes call for tomato paste instead of vegetables.
If cabbage is present in the recipe, then this ingredient should be selected for long-term preservation. It is necessary to grind this component in medium-large pieces.

One of the key points in the preparation of hodgepodge is the preparation of the mushroom component. Any variety of mushrooms must be properly processed and soaked in liquid. After the raw material is boiled and dried.
Almost all varieties of mushrooms are suitable for this conservation, but there are the most preferred ones. Boletus and boletus - the best choice for mushroom pickle.

Storage of the finished spin is possible even when room temperature. But only on the condition that heat treatment containers, as well as the procurement technology remained exactly observed.

Basic requirements for the main ingredients

Mushrooms are the best for cooking. Before preservation, they should be boiled and dried. If you take chanterelles, it should be borne in mind that only young mushrooms are suitable for harvesting. Butter mushrooms are also a good option, but these mushrooms require thorough cleaning and soaking in salt water.

Honey mushrooms, in turn, are miniature, so they do not require cutting. If milk mushrooms are used for the recipe, then it is important to soak this product well before cooking.

How to roll a hodgepodge with mushrooms at home

You can choose and stick to a strict classic recipe or boldly carry out conservation in unusual ways.

A variety of vegetable components allows you to experiment with an established recipe and introduce something new, improving taste qualities blanks.

Classic recipe with cabbage and mushrooms "Lick your fingers"

This recipe owes its popularity to its simplicity and great taste finished preservation. This classic way blanks, since it contains a standard set of components. Instead of a tomato, tomato paste is allowed.

What do you need:

kilogram of mushrooms;
4 large tomatoes or 4 tablespoons of tomato paste;
2 kilograms of cabbage;
3 onions;
250 milliliters of vegetable oil;
40 milliliters of vinegar;
lavrushka;
40 grams of refined sugar;
20 grams of salt.

Cooking scheme: first you need to prepare the mushrooms: cut into slices, boil, and then dry. Using a convenient method, peel the tomatoes and cut into medium pieces. Also chop the onions. Cabbage can be chopped into thin strips by hand or with the help of improvised means.

In a heated skillet with oil, place cabbage, tomatoes and onion rings. Simmer this mixture for about an hour. Then throw salt, refined sugar, add mushrooms. Mix the ingredients and pour the specified amount of vinegar. Continue simmering vegetables for another 20 minutes.

Then soft vegetables should be placed in sterile containers. And, as usual, turn over, wrap and wait for cooling. Hide after.

With the addition of carrots

Doing so amazing cooking can be with the addition of bright carrots. It will not only make preservation as useful as possible, but also give the hodgepodge an appetizing look and better taste. What is needed:

large cabbage;
800 grams of mushrooms;
5 medium carrots;
2 onions;
500 milliliters of oil;
4 large spoons of tomato paste;
vinegar;
lavrushka;
black allspice;
a large spoonful of salt.

Cooking instructions: first boil the mushroom product in salted water. Then it must be fried in a pan for 20 minutes. This is required in order for the residual liquid to evaporate from the fungi.

The cabbage is then finely chopped. In a separate cauldron, you need to stew the cabbage straw until soft - it should not be fried. When the mushrooms are fried, they should be removed, and the onion rings should be fried instead. After 10 minutes, add chopped carrots.

Stew all vegetables for half an hour. Cooled mushrooms and fried onions with carrots should be added to the cabbage. Next, throw in the tomato paste and seasonings. After waiting 20 minutes, you can add a little vinegar (about 15 milliliters). Wait another 5 minutes and start rolling the dish.

With tomato paste

You can cook a delicious hodgepodge with mushrooms with the addition of tomato paste, instead of the usual tomatoes. This component gives the preparation the best taste and incredible aroma. What is required for the recipe:

8 large champignons;
large head of cabbage;
4 large spoons of tomato paste;
5 bulbs;
200 milliliters of oil;
30 milliliters of vinegar;
ground pepper;
a large spoonful of salt;
50 grams of refined sugar;
carrot.

Cooking instructions: before chopping a cabbage head, you must perform a number of standard actions: rinse and dry the product. Next, you need to place the chopped ingredient in a deep frying container, pour oil, a little water and simmer for at least half an hour.

Stir gently so that the product does not turn into a solid porridge.

At this time, you need to do the preparation of onions and mushrooms. mushroom product boil in salted water for 15 minutes. Onion rings must be sent for frying along with the forest product. Wait another 15 minutes. After moving all the ingredients to the chopped cabbage and pour in the tomato paste. Simmer the mixture for another 10 minutes. Vinegar should be added almost at the very end of cooking. The finished delicacy can be laid out in sterile containers.

With bell pepper

If you make mushroom preservation with a rich component composition, even conservative connoisseurs of classic recipes will fall in love with such a preparation.

V this case sweet pepper will be responsible for the taste and impeccable aftertaste.

What is needed:

10 large champignons;
kilogram of carrots;
6 bulbs;
kilogram of cucumbers;
large head of cabbage;
2 kilograms of tomatoes;
7 large spoons of refined sugar;
9 large spoons of salt;
lavrushka;
ground pepper.

Manufacturing Process: To begin with, all components undergo a thorough preparation, which includes washing, cleaning and drying. Then onion rings are made, and the cabbage head is chopped. The carrot is also chopped, and the cucumber is cut into slices. Boiled mushroom raw materials should be cut into slices.

After all the ingredients, except for the cucumber, you will need to fry, gradually adding food. Wait about half an hour and add all the other ingredients. After 50 minutes, pour the specified amount of vinegar. Transfer the boiled dish to clean containers.

Vegetable hodgepodge with sauerkraut and pickles

pickled cucumbers and sour cabbage will add to this blank saturated and unusual taste. What to use:

5 large salted mushrooms;
4 bulbs;
500 grams of sauerkraut;
a glass of vegetable oil;
2 large spoons of tomato sauce;
ground pepper;
a spoonful of salt;
dry basil;
4 garlic cloves.

Sequence of actions: the onion is sent for chopping or chopping. Then, together with cabbage, onion rings should be stewed in a deep container for 20 minutes. Then pour in the tomato paste, throw in the mushroom slices and season. Simmer the mixture for another 35 minutes. Then, when ready, throw in the garlic cloves, pour in the vinegar. Preservation is ready.

With green tomatoes

Unripe tomatoes are suitable for making hodgepodge according to this recipe. It is added to soups or becomes a separate snack. What to take:

5 bulbs;
liter of tomato sauce;
0.5 liters of vegetable oil;
4 large spoons of salt;
2 large spoons of refined sugar;
ground pepper.

Cooking scheme: grind the main set of components and mix thoroughly in a frying container. Then pour in the tomato paste, butter and other spices. Boil the vegetable mixture and simmer on low gas for an hour and a half. After the boiled snack, place in containers.

With coriander

A surprisingly refined and subtle aftertaste is obtained by adding ground coriander to the preservation. Component composition.

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 saucepan a small amount 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. Add 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. It is better to scroll very ripe tomatoes through a meat grinder or chop 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. If desired, you can add ground pepper, suneli hops, 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 cups 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 its 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.

Let's start with the mushrooms. As I said, I use only tubular mushrooms in a hodgepodge. Their appearance completely unimportant.

Clear the mushrooms of large debris.

The legs of the boletus and boletus must be cleaned - remove the thin, dark top layer.

We take a large saucepan and cut our mushrooms into it not very large. Next, pour about half a liter of water, no more, and put on fire. Already after 5 minutes you will see that the mushrooms will begin to settle and water will increase.

Boil the mushrooms for 10 minutes after boiling, several times removing the foam that has formed on top. Pour everything into a colander - we do not need water.

In the meantime, let's get on with the vegetables. I do not 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. We put a large saucepan on the fire and pour 70 grams of vegetable oil. Throw chopped cabbage, make medium heat and fry it a little.

Personally, I like to fry a little first, a few minutes, and only then stew. Close the lid, make the fire minimal, sometimes remember and stir about it. In the meantime, let's take care of the rest of the vegetables.

Clean 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 a happy owner, then it is better to rub it on a grater - much faster than cutting it.

Pour 50 grams of vegetable oil into a preheated pan and 5 minutes, stirring, fry the carrots over medium-high heat. Add it to cabbage.

Wash the tomatoes and pour boiling water over them. Hold for about a minute, drain and fill with cold water already. 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 into the same (after carrots) hot pan 50 grams of vegetable oil and also fry it a little. Add to pot with cabbage and carrots.

Cut the tomatoes not very finely, also fry a little (in the same pan) and add to the pan. Our strained mushrooms also go there.

Next, add tomato paste (I use regular tomato sauce, sold in half-liter jars, just make sure that the number of tomatoes in them is not less than 50%), salt, sugar, two types of peppers and bay leaf, mix everything thoroughly and simmer for about 30 minutes. Do not forget to stir, as all the resulting liquid rises to the top, and the bottom of the hodgepodge strives to burn.

Vegetables should not be completely mashed, they will remain a little crispy. At the very end, add vinegar, mix well again and turn off.

Sterilize jars. Lay out the salad hot.

I get about 4 liter cans. Three of them I will definitely sterilize with already ready salad. To do this, put gauze or a rag on the bottom of a large saucepan (so that the jars do not go and hit the bottom and each other), put the jars, cover (but do not twist) with sterile lids, pour hot water approximately on the "shoulders", bring to a boil and sterilize the salad for another 20 minutes.

Then take it out and screw it on tightly. I always turn the jars over, cover with a towel and keep it until completely cool.

I keep it in a cool basement, but in some year they stood perfectly until winter just in the kitchen, in a cabinet.

Everything! Tasty winter (and not only) snacks for you! Bon Appetit!