Winter solyanka made from cabbage without tomatoes. Making delicious solyanka from cabbage: recipes for the winter

Solyanka recipes are simple, but I like this simple recipe the most. If you like vegetables winter salads, then you will like cabbage hodgepodge for the winter in jars. In my family, both my husband and children love her. Everyone puts two or three spoons on their plate and for dinner we eat one half-liter jar. It’s very convenient, since you no longer need to put the hodgepodge in the refrigerator and store it. The remaining jars await their time in the cool, dark pantry. I serve it in spaghetti mashed potatoes and everyone remains happy and full. To keep the table varied in winter, I always uncork all sorts of goodies; the whole family always thanks me. I happily preserve all summer, and in the winter we together choose what to open. But cabbage solyanka always evokes a lot of positivity, and everyone often asks to get it out of the cellar for dinner. I store all the preparations in the cellar, where the temperature is good and there is enough space. I’ve already built a lot of shelves and now I beautifully sort all the canned goods: separately fruits, vegetables and all kinds of salads. Today we’ll prepare a cabbage solyanka that will make you lick your fingers.

Required Products:

- 2 kg. white cabbage,
- 500 grams of carrots,
- 350 grams of onion,
- 3-5 pcs. peppercorns,
- 2 bay leaves,
- 20 grams of salt,
- 10 grams of granulated sugar,
- 1.5 liters of tomato juice,
- 15 grams of 9% vinegar.

To make it, chop the cabbage to make long thin strips. It's easy to do sharp knife with a thin blade. Before slicing the cabbage, sharpen the knife, wipe it with a cloth and cut the cabbage.

Grind the peeled onion into half rings, and grate the carrots, again peeled.

Pour the vegetables into the pan, add salt and add granulated sugar to balance all the flavors.

Pour in tomato juice(I immediately indicated tomato juice, since you usually need to take more tomatoes) and simmer for 35-40 minutes, at the end of the simmering process, pour in 9% vinegar and after 2-3 minutes remove from heat.

Carefully spoon the hot salad into the jars and cover them with lids.

Bon Appetite!

One of the most delicious winter dishes is solyanka. You can serve this preparation to the table either cold or hot. Every housewife needs to know what recipes exist for preparing this amazing delicacy for the winter. You should definitely get to know them to surprise your loved ones.

Recipes for preparing hodgepodge for the winter

Vegetable snack It's very easy to do. It is eaten like independent dish, side dish, put in different soups and stew. It stores very well in the winter, so you can prepare any quantity without worrying that it will spoil over time. In addition, it looks appetizing, so it will become a bright decoration for both ordinary and festive table. Read several recipes for preparing the dish and choose the most suitable one for yourself.

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

To prepare you will need the following ingredients:

cabbage (late cabbage only, early cabbage is not suitable for the recipe) – 3 kg;
onion – 400 grams;
carrots – 1 kg;
tomato paste – 380 ml;
vegetable oil – 0.25 l;
salt – 20 g;
granulated sugar – 130 grams;
vinegar 9% – 150 ml.

Original recipe for cabbage solyanka:

Wash and clean all products thoroughly.
Remove the top leaves from the fork and chop it. It is convenient to do this with a special grater.
Chop the remaining vegetables, grate the carrots or cut into thin strips.
Heat in a deep frying pan sunflower oil(it's best to take a saucepan). Place the vegetable mixture there and stir well. Simmer for about 40 minutes on medium heat. Stir foods regularly, otherwise they may burn.
Add tomato paste with salt and granulated sugar, simmer for another half hour, closing the lid and turning the heat to low.
Pour vinegar into the dish shortly before removing it from the stove.
Place the snack in pre-sterilized jars. After rolling, place them with the lids down and wait until they cool completely. Repeated sterilization is not required. Once cooled, simply turn the snack over and place it somewhere dark and cool. You can sterilize jars and lids using any method known to you.

Vegetable solyanka with mushrooms for the winter in jars

For the dish you will need the following components:

boiled mushrooms(you can buy champignons, honey mushrooms, boletus, boletus) – 1 kg;
onion – 0.5 kg;
white cabbage – 1 kg;
tomatoes – 5 large pieces;
carrots – 0.5 kg;
salt – 50 g;
vegetable oil – 0.1 l;
sugar - a couple of tablespoons;
tomato paste – 100 g;
vinegar 9% – 30 ml;
allspice – 5 peas;
Bay leaf- 2 pcs.;
black pepper (peas) - to your taste.

Mushroom solyanka with cabbage is prepared as follows:

Clean the mushrooms from debris, wash them, but do not soak them for a long time. Cut and place in a large saucepan. Fill it with a liter of water, put it on the stove, cook for 10 minutes from the moment it boils, constantly remove the foam. Then strain so that they do not take on excess liquid.
Clean and shred the forks. IN large saucepan pour in 150 ml of oil. Place the cabbage there and fry for a short time. Cover with a lid and simmer over low heat, stirring occasionally.
While it's cooking, peel and wash the remaining ingredients.
Cut the carrots into thin strips or grate them. Fry in a frying pan for 5-7 minutes, transfer to a saucepan.
Scald the tomatoes with boiling water, remove the skins. Cut the onion into half rings and fry in the same frying pan where the carrots were. Add to the pan with other ingredients.
Cut the tomatoes into medium pieces and fry them too. Place in a saucepan and add mushrooms.
Add tomato paste with sugar, salt and season with spices. Simmer for half an hour, stirring constantly. Before turning off, add vinegar.
Lay out delicious salad in sterilized jars, after sealing, place them upside down under a warm blanket. Turn over after completely cooled.

Delicious solyanka made from fresh cabbage with pickled cucumbers

List of components:

cabbage – 500 g;
onion – 2 heads;
pickled cucumbers – 250 grams;
carrots – 250 g;
sweet bell pepper – 1 pc.;
tomato paste - a couple of tablespoons;
sugar – 25 g;
salt - half a teaspoon;
vinegar 9% – 1 tbsp. l.;
vegetable oil – 25 ml;
water – half a glass;
peppers (black and sweet peas), bay leaves - to your taste.

How to prepare hodgepodge for the winter:

Wash and peel all vegetables. Chop the heads of cabbage, cut everything else into strips.
Place sugar, salt, spices on the bottom of a deep pan, and place vegetables on top. Mix vegetable oil with vinegar, tomato paste with water. Pour the resulting sauce over the ingredients.
Simmer for about an hour, pour into a sterilized glass container, and roll up. Place lids down and wait for jars to cool completely. Turn over and store in the dark and cool.

How to make solyanka from cabbage and eggplants

You will need the following products for this recipe:

cabbage – 1 kg;
eggplants – 500 g;
tomatoes – 500-600 grams;
onion– 3 medium heads;
carrots – 3 small pieces;
vegetable oil - a third of a glass;
vinegar – 50 ml;
salt - half a teaspoon.

How to cook delicious hodgepodge:

Wash and peel the vegetables. Chop with forks, grate the carrots, use a meat grinder to puree the tomatoes, cut the onions into half rings, and cut the eggplants into medium cubes.
Salt the ingredients. Stew in enamel dishes an hour from the moment the dish boils. Make the heat medium. A couple of minutes before turning off, pour in vinegar.
For the winter, the solyanka is distributed into jars and kept upside down under a warm blanket until it cools completely. After this, the workpiece is rearranged for storage in a cool corner.

How to make hodgepodge in a slow cooker

To prepare this method you will need the following ingredients:

mushrooms – 150 g;
onion – 1 small;
cabbage – 500 grams;
garlic – 1 clove;
carrots – 1 pc.;
vinegar - 1 tbsp. l.;
vegetable oil – 50 ml;
sugar – 15 g;
tomato paste – 120 ml;
salt – 1 tsp;
bay leaf – 1 pc.

How to cook hodgepodge at home:

Wash and peel the vegetables, chop.
Turn on the “Baking” program on the multicooker for half an hour. Pour oil into a container, cook the onion in it for 10 minutes, then add the carrots. When there is a quarter of an hour left until the end of the regime, put the cabbage in it.
At the end of the program, add sugar and all the spices, including garlic, and salt. Cook on the “Stew” program for an hour.
A few minutes before the slow cooker turns off, pour in the vinegar. After the sound signal, stir the workpiece. Pour it into jars and roll it up.

The video recipe for hodgepodge for the winter is simply lickable

The purpose of any conservation is to diversify and replenish winter menu. After all, it’s dishes like solyanka for the winter from cabbage They help us out perfectly in the cold and, if possible, free the hostess from constantly being near the stove. These wonderful preparations are compatible with many side dishes and will please literally everyone. Solyanka is hearty, moderately healthy and extremely tasty. It is presented as a main course during a meal or as an individual appetizer. It can also be used as a filling for fried fluffy pies and, of course, for baked ones in the oven. To sum it up, this vegetable treat will come in handy for all occasions! Therefore, we are preparing cabbage solyanka different ways!

Cabbage solyanka for the winter: “Basic preservation recipe”

The ingredients for the basic cooking method are: canned vegetables how to prepare: 3 kg of white cabbage, 2 kilos of carrots, tomatoes and onions, 1 tbsp. sugar and 2 tbsp. table salt, 1 tbsp. oceta, 500 ml vegetable oil, 3-4 small bay leaves and 1 tsp. black peppercorns.

And first of all, for seaming it is necessary to sterilize glass containers and seaming tin lids. This is done so that the dish does not “explode” during storage. After the thermal procedure, the jars are exposed to a clean kitchen towel for drying. The rough, bad leaves are torn off the cabbage forks, and the head of cabbage itself is washed under cold water. Then it is chopped into thin strips on a cutting board, and the finished slice is poured into a deeper bowl. The carrots are first cleaned of sand and dirt, thoroughly rinsed and chopped into coarse grater. Bulbs that have been peeled are cut into half rings. All vegetables are placed in separate bowls and left alone for a while.

Special attention is paid to tomatoes. For them, water is heated in a small saucepan. It is brought to the boiling point and the fire under the container is turned off. Ripe and at the same time dense tomatoes are carefully dipped into the steep water, blanched for 3-4 minutes and removed with a slotted spoon onto a cutting board. The peels are removed from slightly cooled nightshades, and the pulp is chopped into thin longitudinal pieces. Also, before slicing, you must remember to cut out the hard butts, which are completely unnecessary in the finished dish.

Further, according to the technology, all vegetable components are placed in a thick-walled, volumetric pan and sprinkled with sand and sugar. table salt. Lenten oil is poured in there, and the mixture is carefully mixed. It is preferable to use a wooden spatula or spoon as a “stirrer”. Afterwards, the workpiece is placed on the stove over low heat, and it is given the opportunity to boil. From the moment of boiling, a time is noted - 2 hours - during which the dish must be thoroughly stewed. Dishes for the period heat treatment must be closed with a lid. The dish itself should be stirred from time to time to prevent the ingredients from burning to the bottom of the container. At the end of the specified time period allotted for stewing, black peppercorns, bay leaves and oceta are added to the recipe. Stir once more and remove from the burner.

Without waiting for the mixture to cool, it is put into sterilized jars and tightly closed with turnkey metal sealing lids. Ready solyanka for the winter from cabbage in jars placed bottom up, wrapped in a blanket and left in a secluded place for at least a day to cool to a moderate temperature. Then she hides in a closet with home blockages or is taken out to the cellar, where she will wait her time until winter.

How to properly sterilize containers for preservation

To do this, cold water is poured into a pan of suitable capacity and the container is placed on the stove to heat up. While it is boiling, containers with lids are washed under a running stream, using special detergents and a hard sponge. After thoroughly rinsing the jars, dry them on a clean towel. Then they are laid out in a saucepan with boiling liquid, reducing the heat to minimum. Containers should not hit each other during processing; therefore, a rolled-up cotton fabric is placed between it. Metal lids are also sent there. The procedure lasts about a quarter of an hour. The treated items are removed with kitchen tongs and placed bottom up to drain moisture. After carrying out such manipulations, all clogged ones will certainly remain idle for the entire winter period without harm to the contents.

Cabbage solyanka for the winter: “Recipe with cucumbers”

“Solyanka for the winter from cabbage” recipes The good thing is that they can easily replace first courses throughout the year. All that remains is to heat the contents glass containers, season with herbs or spices if necessary and serve. To make such a treat-snack you will need to take: 3 kg of cabbage and ripe tomatoes, 2 kg of carrots and onions, 1.5 kg of fresh cucumbers, 1 kg of sweet meaty pepper, 4 tbsp. salt, a couple of glasses of granulated sugar, 200 ml vegetable oil, bay leaf (one for each jar), ground black peppercorns to taste. By the way, cucumbers are not a required ingredient in this recipe. Therefore they can be excluded; but they are the ones who bring freshness to the dish and such an original taste.

And to begin with, all products are carefully sorted and washed in cold running water. Then the cabbage is chopped into thinner strips or shredded on a special grater. The carrots are also grated. Sweet bell pepper, peeled from seeds, cut into the same strips or cubes. Onion cucumbers are cut into small pieces. Instead of regular onion, you can take Crimean or white, which will make the taste much sweeter and piquant. The tomatoes are blanched, peeled, cut in half and ground into puree in any convenient way (for example, using a grater or blender). In general, cutting can be speeded up by using a food processor for chopping.

A solyanka made from cabbage for the winter or from any other vegetable will certainly please the taste of all family members and guests. The canning process will be simple if you follow the recommendations and step by step description, which is available for each recipe.

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

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

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

There is another favorite recipe for housewives for winter solyanka in jars, which is best made from early cabbage. The composition includes a lot of vegetables, so the benefits are great, and the taste is just to lick your fingers!

Cabbage, about 2.5 kg, is washed and chopped into strips.
Carrots about 2 kg are peeled and cut into rings.
Bell peppers must first be peeled from seeds and stalks, and then cut into slices.
Onions will also need 2 kg. The vegetable is cut into rings.
The composition is not complete without cucumbers, about 1 kg. They are cut into cubes.
The tomatoes are washed, scalded with boiling water, the skin is removed and the tomato paste is made using a grater.
After the vegetables are cooked, start frying the carrots and onions. Then add all the other ingredients. Simmer for about 45 minutes.
Solyanka needs to be poured into jars and at the end add vinegar (30 ml per 1 liter).

The cabbage soup needs to be rolled up and turned upside down. Store under a warm blanket for about two days, after which you can transfer the jars to a permanent storage location.

Cabbage solyanka for the winter is made like store-bought pickles in combination with tomato paste. The recipe is easy to follow, especially if you follow the recommendations step by step.

We prepare cabbage (3 kg). We clean it from the top leaves and finely chop it.
Carrots (1 kg) are crushed using a grater, onions (350 g) are cut into slices.
All vegetables are combined and simmered for 40 minutes.
Then add 350 g of tomato paste, sugar and salt.
A few minutes before removing the pan from the heat, add 150 ml vinegar.

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

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

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

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

Blue vegetables in addition to cabbage

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

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

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

The resulting hodgepodge for the winter should be spread over glass jars, roll up and keep upside down under a warm blanket until completely cooled.

Bean dish

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

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

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

Cucumber dish

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

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

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

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

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

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

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

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

Zucchini for winter

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

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

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

There is another recipe for solyanka with zucchini for winter storage in banks.

You will need 1.5 kg of peeled and gutted zucchini. The vegetable should be cut into cubes and sprinkled with salt for 15 minutes.
Peeled carrots need to be grated, onions cut into cubes. Place in a frying pan with oil for frying.
Tomatoes are doused with boiling water, peeled, cut into slices and placed in a pan for stewing. During the cooking process, they need to be mashed with a fork to obtain a homogeneous mass.
Squeeze out the liquid from the zucchini and place it in a frying pan.
Combine all the vegetables, add salt and sugar. You need to cook for another 20 minutes.
A few minutes before removing from heat, add parsley. citric acid and ground pepper.

Hot, ready soup put into jars, roll up and cover with a warm towel until completely cooled

Step-by-step recipes for hodgepodge for the winter in cabbage jars, with mushrooms, rice, eggplants

2018-02-24 Marina Vykhodtseva

Grade
recipe

6491

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

3 gr.

Carbohydrates

5 gr.

55 kcal.

Option 1: Classic hodgepodge for the winter in jars

IN traditional version Solyanka for the winter in jars is prepared from vegetables, the main ingredient being white cabbage. In autumn it is especially juicy and crispy, ideal for stocking. It is convenient to use a large cauldron or saucepan for stewing vegetables. Recipe with tomato paste, only natural sunflower oil is used for preparations.

Ingredients

kilogram of cabbage;
two carrots;
a pair of onions;
two peppers;
0.1 l of water;
50 g paste;
1 tbsp. l. salt;
28 ml vinegar;
50 ml oil.

Step by step recipe classic solyanka for the winter in jars

All vegetables for hodgepodge are cut or chopped into strips, the only exception may be onions, cut into cubes or half rings. Heat the oil.

Add onion to oil and fry. After another two minutes, add the carrots, followed by the pepper. As soon as they are fried, add tomato paste. We prepare the solyanka dressing with it for just a couple of minutes, after which we add the cabbage.

Pour in water, cover and simmer for about a quarter of an hour. Then add salt and stir. Cover and simmer for the same amount of time.

Pour vinegar into the hodgepodge (use 9%), stir. At this point you can taste for salt and add if necessary. Then put the workpiece into jars and roll up immediately. Sterile containers are used.

Sterilizing jars will not take much time and effort if you use the oven. You can simply place the dishes on a baking sheet and heat thoroughly. You can also do this in the microwave, but you will need to pour a little water into each jar.

Option 2: Quick recipe for cabbage solyanka for the winter

This preparation will help out if you don’t have time to stand at the stove, but need to identify vegetables. Take a large saucepan. It is important to have a good lid. If you have a cauldron, you can cook in it, but the size should allow for the preparation of ingredients.

Ingredients

3 kg cabbage;
5 carrots;
3 onions;
0.5 cups of oil;
1 tbsp. tomato puree;
30 ml vinegar;
glass of water;
35 grams of salt;
2 spoons of sugar.

How to quickly cook solyanka

Pour all the sunflower oil into the bottom of the pan at once, set it to heat and immediately peel the onion. Shred it into strips, throw it into the oil, and let it fry a little.

We peel all the other vegetables, cut or chop them, place carrots on top of the onion, then cabbage, sprinkle everything with salt, and finish with tomato puree or paste. Pour the recipe water around the edge, cover, and simmer for 30 minutes.

Stir the solyanka with a spatula and add vinegar, let it simmer for another minute, after which you can put the hot cabbage solyanka into jars and roll it up.

Can be replaced tomato puree juice, but in this option you can exclude water and take twice as much juice.

Option 3: Solyanka for the winter in jars with rice

A hearty version of hodgepodge in jars for the winter. The workpiece can be used for different dishes or act as a snack, a kind of salad or side dish. For her, it is better to take large rice; the chopped rice will not turn out so beautiful.

Ingredients

two kilograms of cabbage;
400 grams of rice;
1.6 kg of tomatoes;
130 grams of sugar;
60 grams of salt;
600 grams of onion;
kilogram of carrots;
a glass of oil.

How to cook

Let's prepare a large saucepan. Pour oil into it and sauté the chopped onion. As soon as it reaches transparency, add grated carrots. We do not fry the vegetables for very long; they should only be slightly browned.

Immediately set the rice to cook. Be sure to wash it. Pour into boiling water and take at least three liters of water. Do not bring it to full readiness, let the rice remain a little raw, drain it into a colander.

Twist the tomatoes or simply puree them with a blender. Shred the cabbage, add to the vegetables, cover for about fifteen minutes, let it steam a little.

Add rice and tomato mass, which was prepared from fresh tomatoes. At the same stage, add salt and sugar, mix everything thoroughly. Boil the cabbage until soft, add vinegar, after which the hodgepodge needs to be mixed very well. Place into sterile jars. Let's roll up.

You need to put the boiling mass into jars, roll it up immediately, before the temperature of the workpiece drops and microbes and air do not get into it.

Option 4: Solyanka with mushrooms for the winter without vinegar

For mushroom hodgepodge for the winter, you can use champignons and oyster mushrooms, but it is best to use forest mushrooms. With them, the preparation turns out incredibly aromatic. Cabbage is also needed, you can’t do without it. Choose a juicy and fresh vegetable.

Ingredients

1.5 kg cabbage;
half a kilo of mushrooms;
300 grams of onion;
half a kilo of carrots;
35 grams of salt;
60 grams of sugar;
0.18 liters of oil;
0.2 liters of tomato paste.

Step by step recipe

Rinse the mushrooms thoroughly so that no sand remains. If they are large, then immediately cut the caps into several parts. Place in boiling water and boil for about twenty minutes. Drain into a colander.

In a large frying pan, saute the chopped onions in oil. A little later we introduce carrots, and then tomato paste. After frying, transfer to a pan for stewing.

Shred the cabbage. Place in a bowl, sprinkle with salt and granulated sugar, and mash with your hands until the juice appears. If suddenly it is not enough, then simply add half a glass of water to the pan, lay out the cabbage and add the mushrooms.

Stir the hodgepodge ingredients, cover the pan and simmer the mixture for forty minutes. After that, put it in jars and seal it.

In addition to salt and sugar, absolutely any spices can be added to hodgepodge. It could be pepper different types, coriander, dried herbs and Provencal herbs. But do not forget that as it steeps, the aroma will intensify.

Option 5: Mushroom solyanka for the winter with cabbage

Another recipe for mushroom solyanka for the winter with the addition of white cabbage. Also a simple and uncomplicated option with a minimal assortment of vegetables. You can take any type of mushroom; it works great with honey mushrooms.

Ingredients

two carrots;
two kilograms of cabbage;
0.5 cups pasta;
700 grams of mushrooms;
25 grams of salt;
2 tbsp. l. vinegar;
50 grams of sugar;
100 grams of butter.

How to cook

Boil the mushrooms as in the recipe above. Let it simmer for about twenty minutes, pour into a colander and let the water drain.

Fry the onions, add cabbage and mushrooms, stir, add salt and simmer in their juice for half an hour.

Add sugar and tomato paste diluted in half a glass of water. Stir and simmer for another ten minutes. Add vinegar, mix again, then arrange mushroom hodgepodge with cabbage in jars.

You can cook this hodgepodge in a slow cooker, and it will also work out great, but you need to mash the cabbage very well before adding it, otherwise it may not fit in such a volume.

Option 6: Solyanka with mushrooms for the winter (with fresh tomatoes)

This is a version of hodgepodge with mushrooms for the winter, which is prepared with fresh tomatoes. We use sweet tomatoes that have ripened in the sun and are saturated with summer aroma.

Ingredients

1800 grams of mushrooms;
1800 grams of cabbage;
90 ml vinegar (9%);
300 grams of butter;
90 grams of salt;
900 grams of onion;
1 kg carrots;
1 tsp. ground pepper(black or mixture);
2.5 kg of tomatoes.

How to cook

Peel the onion and cut into strips. Chop the carrots in about the same way. Place vegetables in hot oil, cook for about five minutes, add chopped small cubes or crushed tomatoes. Cover and simmer for twenty minutes.

Boil the mushrooms in boiling water for about the same amount of time. We cut large specimens. Drain the prepared mushrooms into a colander and let the water drain from them.

Shred the cabbage as you would for soup or borscht. Add to vegetables, immediately add mushrooms and spices, stir. Simmer for 40 minutes without vinegar. Then add it, stir the hodgepodge thoroughly, and put it in jars.

There are quite a lot of ingredients in this recipe and they are taken in large quantities. If you don’t need so much hodgepodge or just want to make it “for testing,” then you can simply proportionally divide all the measures in half or even into three parts.

Option 7: Solyanka for the winter in jars with cabbage and eggplants

Another version of cabbage solyanka for the winter, but with the addition of eggplant. They are perfect for such preparations, they perfectly enhance the appetizer, and give a very good taste and even somewhat similar to mushrooms.

Ingredients

1 kg of eggplants;
0.5 kg cabbage;
one pepper;
one head of garlic;
25 ml vinegar 9%;
50 ml oil;
0.2 kg carrots;
a bunch of parsley;
15 grams of salt.

How to cook

Chop the carrots into neat strips, place them in heated oil, and begin cooking. Let's start with the pepper right away. Cut it in approximately the same way, add and fry for another minute.

Shred the cabbage and mix with vegetables. Now you can put everything into a saucepan if you originally used a frying pan. Start heating over low heat.

Cut off the ends of the eggplants, cut them into small cubes, add to the cabbage and other vegetables. You can add salt immediately. Stir, add a glass of water, chopped garlic cloves and simmer until tender, but at least twenty minutes.

Pour in vinegar and add chopped parsley, boil for about five more minutes, after which we place the preparation in sterile jars and roll up.

If garlic is not to your taste or you are simply confused by its quantity, then you can take half a head or just a couple of cloves.

Option 8: Mushroom solyanka for the winter with cabbage

For this hodgepodge, champignons are used and they are simply fried. It turns out incredibly tasty and aromatic, and you don’t need to waste time boiling the mushrooms in a separate bowl. It is best to cook in a large cauldron or choose a pan with a good bottom, to which nothing will burn.

Ingredients

2 kg cabbage;
700 g tomatoes;
1 kg of champignons;
500 g onions;
220 grams of butter;
35 ml vinegar (table);
1.5 tablespoons of salt.

How to cook

First chop the onion. Heat the oil until almost smoking, add the vegetable and quickly fry over the highest heat.

There is time to prepare the champignons. Cut into pieces, add to the onion, continue cooking over high heat for five minutes. Be sure to stir, nothing should burn.

Grate or twist the tomatoes, pour in the mushrooms and onions. Now you can turn down the heat a little. Simmer for another five minutes, then add salt and shredded cabbage. Stir, cover, cook for half an hour.

We check readiness. If the cabbage is soft, then add vinegar. Stir the hodgepodge thoroughly; you can season it with pepper or add other spices. We pack the product into sterile jars.

If suddenly the vegetables are not very juicy and the tomatoes are meaty, then you can additionally add a little clean water to the hodgepodge.