Recipe for a delicious mushroom solyanka. Solyanka mushroom for the winter

What could be better than the taste of fresh vegetables in winter? To enjoy them even in the cold, just seal the hodgepodge in jars. This is not only useful, but also very convenient. This preparation can be used as a dressing for soups and borscht, as an addition to any side dish, as a cold appetizer, or even as a salad. Vegetable hodgepodge with mushrooms for the winter, sealed in jars, can be stored for no more than 1 year in a dark, cool place, provided that the containers and lids are properly sterilized. It's quick and easy to prepare, so any housewife can do it.

Before you roll up vegetable hodgepodge with mushrooms in jars for the winter, you need to carefully prepare the containers and lids. They must be sterile to avoid the development of pathogenic microorganisms that can be dangerous to the human body.

The simplest and most common method of sterilization is steaming the jars. To do this, place a sieve in a water bath, and put the jars upside down on top of it. And thus the hot steam will treat the container from the inside. The lids can simply be boiled in water. The process lasts 15-20 minutes, no less.

But remember that for canning you need to choose only whole jars without chips or cracks, and the products should be placed in them only while they are hot. To be on the safe side, you can pasteurize jars of ready-made products in boiling water.

Classic hodgepodge with mushrooms, carrots and tomatoes for the winter is very easy to prepare and will be an excellent dressing for any first course. Required ingredients:

1 kg of raw mushrooms.
500 g carrots.
50 g tomato paste.
6 sprigs of dill.
30 g salt.
5 g ground red pepper.
60 ml apple cider vinegar.
100 ml sunflower oil.
5 white peppercorns.

This simple vegetable hodgepodge, canned for the winter with mushrooms, is prepared in 3 stages: frying, stewing and rolling into a container.

First, wash and peel the vegetables, chop into thin strips.

Heat the frying pan, pour oil into it and fry the mushrooms for 10 minutes, then add the carrots to them and sauté for another 20 minutes.

Then mix with tomato paste and mix thoroughly with a spatula. Simmer for 7-8 minutes, sprinkle with salt, pepper and chopped herbs.

At the end of cooking, pour in the vinegar, spreading it evenly with a spatula.

Place in canning jars, roll up each lid, cover with a blanket and leave to cool in a place that is not exposed to direct sunlight.

How to cook hodgepodge with mushrooms and fresh tomatoes for the winter

Solyanka with fresh tomatoes and mushrooms is perfect for the winter as a cold appetizer or main course.

To prepare it you need:

1.5 kg champignons.
600 g tomatoes.
150 g onions.
0.5 kg carrots.
100 ml refined olive oil.
40 g salt.
60 ml vinegar.
5 sprigs of dill.
4 sprigs of basil.
2 g nutmeg.

Before preparing this hodgepodge with mushrooms, canned for the winter, you need to make a fruit drink from the tomatoes. To do this, scald each tomato with boiling water and place it in cold water. After this, the skin will come off well and all that remains is to chop the tomatoes in a blender, add salt and sprinkle with spices. Then you can begin the main cooking.

Wash the champignons, onions and carrots, peel and cut into strips. Heat a saucepan, grease with oil and fry first the onions, and then the mushrooms and carrots. Sauté until the crust is barely light brown, and then pour in the prepared tomato juice, simmer in a sealed container for 20 minutes, sprinkle with herbs, sprinkle with spices and pour in vinegar. After mixing well and removing the foam, roll into pre-prepared canning jars.

Solyanka recipe for the winter with salted and fresh mushrooms

To give the dressing a rich taste and slight sourness, add some salted champignons or butter. This dish will please everyone in the household and will become a frequent guest on the dinner table. To prepare hodgepodge for the winter with the addition of salted mushrooms you will need:

600 g salted champignons.
500 g carrots.
500 g fresh champignons.
1 onion.
1 cup Krasnodar sauce.
100 ml sunflower oil.
5 sprigs of green basil.
4 sprigs of parsley.
6 sprigs of dill.
4 cloves of garlic.
40 g salt.
50 ml vinegar.
5 g ground black pepper.

This winter hodgepodge with salted and fresh mushrooms is very easy to prepare. To do this, you need to clean and chop fresh champignons into slices, and dry salted ones from the brine and cut into quarters. Chop white onions and carrots into strips. Sprinkle a hot frying pan with oil and brown the onion, then add both types of mushrooms and carrots, sauté for another 15-18 minutes. Then pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer without boiling for 20 minutes, pour in vinegar, stir, then distribute into disinfected jars and close tightly with lids. Place in a dark place at room temperature (like a pantry).

Recipe for delicious winter solyanka with fresh cucumbers and mushrooms

A very original version of this preserved vegetable is prepared using fresh cucumbers. For this version of hodgepodge for the winter with mushrooms and fresh cucumbers you need:

1 kg of any fresh mushrooms.
300 g fresh cucumbers.
1 purple onion.
400 g carrots.
40 g tomato paste.
30 g salt.
5 g ground white pepper.
70 ml sunflower oil.
50 ml apple cider vinegar.

Thanks to this recipe for a delicious winter hodgepodge with cucumbers and mushrooms, you can easily prepare a pickle dressing. To do this, rinse the mushrooms with running water, peel and cut into slices. Place in a preheated saucepan, sprinkle with oil, add onion and carrot half rings. Sauté until the crust is light golden brown. After frying for another 20 minutes, add the pasta, grated fresh cucumber, salt and pepper. Simmer for 20 minutes, stir with vinegar. Seal in prepared sterile jars, wrapping them in a blanket or thick towel.

Recipe for making hodgepodge for the winter with porcini mushrooms and onions

Winter solyanka with porcini mushrooms and onions can be used as a salad or side dish. To prepare you will need:

900 g of porcini mushrooms.
600 g onions.
100 ml sunflower oil.
30 g salt.
3 pieces bay leaves.
300 g fresh celery.
3 g ground black pepper.
4 sprigs of dill.
7 sprigs of green onions.
3 cloves of garlic.
50 ml vinegar.
20 g ginger root.

The recipe for making this winter hodgepodge with porcini mushrooms and onions is very simple. First, wash and peel the mushroom caps and chop into slices. Cut the onion into half rings and place in a hot frying pan, sprinkle with oil, sauté for 10 minutes and then add the mushrooms. Simmer under a closed lid for 15 minutes, add finely grated ginger root, chopped celery, salt, pepper, bay leaf and chopped herbs. Cook for at least another 15-18 minutes. Don't forget to add vinegar afterwards. Stir and preserve in disinfected jars, wrap with thick cloth and place in a place at room temperature.

How to make hodgepodge with fresh mushrooms and eggplants for the winter

Solyanka with the addition of fresh mushrooms and eggplants, prepared for the winter, will help out the hostess in case of unexpected guests. For preparation you need the following ingredients:

1 kg of champignons.
800 g eggplants.
1 onion.
200 g sweet bell pepper.
100 ml sunflower oil.
2 peas of allspice.
2 tbsp. spoons of table salt.
3 g ground black pepper.
300 ml glass of tomato juice.
5 sprigs of basil.
50 ml apple cider vinegar.

This homemade canned solyanka for the winter with mushrooms and eggplants will be an excellent cold appetizer. Start cooking by processing the vegetables. Peel the champignons, onions, eggplants and peppers and chop into medium strips. Heat a frying pan, add oil, fry all the vegetables one by one until tender. Place them in a thick-walled saucepan. After they are ready, pour in the juice, salt, pepper, sprinkle with herbs and stir with a wooden spatula. Simmer for half an hour without boiling. A few minutes before the end of cooking, pour in the vinegar and stir. Now all that remains is to put it in a sterile container and roll it up. After this, wrap the jars with a warm blanket and place them in a dark, ventilated room.

Solyanka for the winter, prepared with dried mushrooms

Solyanka for the winter, prepared with dried mushrooms, has a very rich mushroom taste and aroma. For cooking you need the following ingredients:

500 g dried mushrooms.
2 pieces of onions.
2 carrots.
100 ml sunflower oil.
30 g salt.
3 g ground black pepper.
3 sprigs of dill.
4 sprigs of parsley.
60 ml vinegar.

Before preparing canned hodgepodge with dry mushrooms for the winter, you need to prepare the dry ingredient by soaking it in cold water for 2 hours. Then cook for 1-1.5 hours in salted water, remove with a slotted spoon onto a dish or plate, and let cool. Then dry with a paper towel, cut into strips and sauté in oil for 20-25 minutes, after 10-12 minutes have elapsed, add thin half rings of onion and carrots. Salt, pepper, sprinkle with chopped herbs and pour over vinegar. Fry for another 5 minutes, and then seal them in disinfected jars, wrap them in a thick towel and place them upside down in a dark place.

How to make hodgepodge with mushrooms and salad beans for the winter

A very satisfying version of solyanka with mushrooms and salad beans is suitable for the winter as a vegetable dressing or salad.

1 kg oyster mushrooms.
500 g white beans.
1 onion.
300 g carrots.
30 g salt.
300 ml spicy tomato sauce.
10 basil leaves.
4 sprigs of dill.
3 g ground black pepper.
70 ml refined sunflower oil.
50 ml apple cider vinegar.

Before making this canned hodgepodge with mushrooms for the winter, you need to boil the salad beans. To do this, soak it in cold water for 3-4 hours. After it swells and increases in size by 2-3 times, boil until half cooked in salted water.

Now you can start the actual cooking. Cut the oyster mushrooms into 4-6 pieces, depending on size. Fry in oil under a closed lid for 10 minutes, add onion and carrot half rings and sauté for another 16-17 minutes. Then pour in the sauce, add a little boiled beans, salt, pepper and chopped herbs. Simmer for half an hour, add vinegar a few minutes before the end of cooking. All that remains is to distribute it into sterile jars and close the lids. Cool in a ventilated area away from direct sunlight.

How to make hodgepodge with bell peppers, mushrooms and beets for the winter

A delicious hodgepodge with bell peppers, mushrooms and beets will be useful for making borscht in the winter. Required Products:

1 kg of champignons.
400 g bell pepper.
500 g beets.
1 white onion.
100 ml olive or sunflower oil.
15 basil leaves.
5 sprigs of parsley.
40 g salt.
20 g sugar.
200 ml of spicy tomato juice.
3 g ground black pepper.
80 ml vinegar.

Before you make hodgepodge with mushrooms, peppers and tomato juice for the winter, you need to prepare beetroot dressing. To do this, peel the beets and grate them on a medium grater or chop them into thin strips, sauté in oil with the addition of salt, sugar and vinegar for at least a quarter of an hour, then pour in fruit juice and bring to a boil, removing the foam.

Chop the champignons, peppers, and onions into strips and fry in a thick frying pan with added oil until light golden brown, about 20 minutes. Then pour in the previously prepared beetroot dressing and simmer for 20-25 minutes over low heat. At the end, sprinkle with herbs and pepper, mix and seal in portions in the prepared container. Turn it upside down and wrap it with thick cloth.

Recipe for cabbage solyanka for the winter with mushrooms and tomato sauce

The recipe for a very tasty cabbage solyanka for the winter with mushrooms will take pride of place in any housewife’s cookbook. After all, it’s easy to prepare, doesn’t take long, and is cheap. To prepare you need:

800 g mushrooms.
1 kg of white cabbage.
1 white onion.
1 carrot.
300 ml tomato sauce.
5 sprigs of basil.
4 sprigs of parsley.
30 g salt.
3 g ground black pepper.
70 ml sunflower oil.
70 ml vinegar.
3 pieces of allspice peas.

This hodgepodge of cabbage with mushrooms, prepared for the winter according to the recipe presented below, will be an excellent side dish for any dish. To begin, thinly shred the cabbage, cut the onions and carrots into strips. Mix all this with your hand and add salt, kneading it a little in the process to better release the cabbage juice. Chop the mushrooms into strips and fry in oil for at least a quarter of an hour, then add a mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce and vinegar, add pepper, herbs and cook with the lid closed for another 10 minutes. While the dish has not cooled, place it in pre-sterile-treated jars and close the lids tightly.

Recipe for preparing vegetable hodgepodge with pickled mushrooms for the winter

In recipes for preparing vegetable hodgepodge with mushrooms, canned for the winter, pickled ingredients are often used. And this is a truly original solution, because the taste changes completely. Necessary ingredients for cooking:

1 kg of pickled mushrooms.
400 g purple onions.
300 g carrots.
70 ml refined vegetable oil.
40 ml apple cider vinegar.
3 sprigs of green onions.
35 g table salt.
300 g red ripe tomatoes.
dry lemongrass on the tip of a knife.
3 g freshly ground black pepper.

To prepare hodgepodge with pickled mushrooms and for the winter, chop the onions and carrots into small strips. Place in a hot frying pan, sprinkle with oil and fry for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Fry with vegetables for at least 15 minutes. Cut the tomatoes into cubes and simmer in a frying pan with the lid closed. Simmer over low heat for 15-18 minutes, add salt, herbs, vinegar and spices. Mix thoroughly with a wooden spatula and place in jars intended for canning. Cover tightly with sterile lids and place in a cool, dark place to cool.

An option for making hodgepodge with mushrooms for the winter without vinegar

An interesting option for canning vegetable hodgepodge with mushrooms and cabbage for the winter without vinegar - it’s easy to prepare and stores well all season long. To prepare the recipe you will need:

700 g of raw mushrooms.
400 g raw butter.
500 g white cabbage.
300 g of white onions.
200 g pickled cucumbers.
1 liter of tomato juice with pulp.
100 ml refined sunflower oil.
1 g cloves.
40 g table salt.
2 g ground red pepper.
6 g dry basil.

To be safe, this type of hodgepodge with mushrooms and cabbage can be re-sterilized for the winter, i.e. pasteurizing already filled jars in boiling water. But first, wash and peel the mushrooms, chop them into thin strips. Heat the oil in a thick-bottomed saucepan and add the mushroom strips. As soon as all the moisture comes out of them (liquid forms at the bottom), add thin onion half rings and fry for 17-20 minutes. Meanwhile, chop the cabbage as thinly as possible and cut the cucumbers into strips. Place in the prepared sauté and simmer over low heat for 15 minutes, then pour in the juice, add salt, spices and simmer without boiling for 30-40 minutes. At the end of cooking, the dish will acquire a thicker consistency due to the softening of the vegetables. All that remains is to seal everything in the heat of the moment into the prepared container. Then turn the lid down and cover with a blanket.

Solyanka with mushrooms and celery for the winter without sterilization: step-by-step recipe

It is quite possible to prepare hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It’s very simple and convenient - just wash the cans of soda well, put them in the oven, wet, bottom up, and set the temperature to 110-120 degrees. It will take 15-20 minutes to disinfect them, after which you can safely add hot food and roll up the lids. But remember that you shouldn’t take out the hot containers right away: just turn off the oven after the specified time has passed and let them cool smoothly. If there is a sudden change in temperature, the glass may crack. And to prepare the hodgepodge itself you will need:

1 kg of champignons.
500 ml Krasnodar tomato sauce.
300 g onions.
300 g fresh celery.
200 g sweet red pepper.
40 g table salt.
100 ml sunflower oil.
2 g cloves.
1 g chili pepper.
50 ml apple cider vinegar.

Thanks to a detailed step-by-step recipe for hodgepodge with mushrooms and Krasnodar sauce for the winter, everyone, even a novice housewife, will be able to prepare such a preserve. First of all, rinse and peel the mushrooms, cut into thin strips and place in a heated frying pan, greased with oil. Chop the onion into thin rings, and the pepper and celery into strips. Fry for 15 minutes until the mushrooms have released a lot of water, and add the remaining vegetables. Sauté until barely golden brown and crispy, then pour in the sauce, salt and add spices. Simmer for 30-40 minutes, pour in vinegar, stir with a wooden or plastic spatula and roll up, distributing into warm jars.

Vegetable hodgepodge for the winter with pickled mushrooms and cabbage: recipe with video

A recipe for vegetable hodgepodge for the winter using salted mushrooms will be loved by households for its rich taste, mushroom aroma and slight sourness. To prepare you need:

1 kg of any salted mushrooms.
400 g onions.
500 g white cabbage.
1 glass of vegetable oil.
2 tbsp. spoons of tomato paste.
0.5 glasses of drinking water.
4 pieces of allspice.
2 black peppercorns.
35 g salt.
5 tbsp. spoons of apple cider vinegar.
5 g dry basil.
3 cloves of garlic.

First, place the mushrooms in a sieve or colander to remove excess brine. Finely chop the onion and cabbage into strips and simmer in a thick frying pan or saucepan in oil over low heat for 20 minutes. Then pour in tomato paste diluted with water, add mushroom slices, salt, spices and simmer in a sealed container for 40 minutes. At the end, add finely grated garlic and vinegar, mix and place in sterile jars, then roll them tightly with lids.

To make it easier to prepare hodgepodge with mushrooms and tomatoes for the winter, watch the detailed recipe in the video, which clearly explains each stage.

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Mushrooms are an interesting product that offers a wide field for culinary achievements. One of the most favorite mushroom dishes among our compatriots is mushroom solyanka. This simple dish is often prepared in advance and served for the winter.

Solyanka from a jar always reminds you of autumn days and can decorate any table. Eat it as an independent dish or serve it as a salad - in any form, the food will delight even the most sophisticated gourmets.

In addition, this magical mixture can be added to soup or stew, thereby diversifying the usual taste. And what a good filling for pies solyanka makes in winter!

The convenience of this dish is that you can use absolutely any mushrooms to prepare it. Choose champignons or honey mushrooms, white or aspen mushrooms to suit your taste. Any mushroom that does not lose elasticity during cooking will be suitable for creating this amazing dish.

Considering the composition of solyanka, which, in addition to mushrooms, also contains a variety of vegetables, it can become a dietary item in your daily diet.

And that's not to mention the vitamins it contains!

We have prepared for you several simple recipes that will help you make delicious preparations for the coldest period of the year.

Mushroom solyanka with cabbage recipe

Many housewives roll up various vegetables and pickles. But for mushroom lovers there is no better option than mushroom hodgepodge with cabbage prepared for the winter. How nice it is to pull out jars of such an appetizing salad from stock on a cold January day. We can talk about its usefulness for a long time.

In addition, the method of preparing such a hodgepodge can be considered the simplest, and all the ingredients are extremely accessible. You don't need tedious preparation before you start cooking the dish.

To prepare mushroom solyanka with cabbage, you will need:

1 kg of your favorite mushrooms;
1 kg cabbage;
1 kg of onions;
1 kg carrots;
vegetable oil;
2 tablespoons salt;
4 tablespoons sugar;
allspice;
0.5 liters of tomato paste;
Bay leaf.

First, you should thoroughly wash the mushrooms, clean them of excess fragments, and then boil them in water with a little salt. After cooking, let the water drain, then cut the mushrooms into small cubes and fry using vegetable oil. The cabbage should also be washed, finely chopped or chopped using a food processor.

Peeled and washed carrots need to be dried, grated and fried until they acquire their characteristic softness. Peel the onion and cut into rings, then fry until transparent.

All ingredients, including tomato paste, must be placed in one container, add salt and sugar, and then simmer for 1-1.5 hours. After some time, add allspice and bay leaf. Cook the dish in the preheated oven until it turns dark brown. After this, you can start rolling.

Mushroom solyanka for the winter without cabbage

Cabbage is undoubtedly one of the healthiest foods. However, it so happens that not everyone likes this vegetable. If you don’t eat or don’t eat cabbage for some reason, but are simply delighted with mushrooms, this recipe is suitable for you.

Required ingredients:

2 kg of mushrooms;
4 things. onions;
vegetable oil;
1 kg bell pepper;
salt, pepper, sugar - add at your discretion;
tomato paste;
Bay leaf.

Fry the peeled and washed mushrooms in a frying pan along with the onions until all excess moisture has evaporated. Use a separate frying pan to fry bell peppers, pre-cut into strips. Next, add the peppers to the container with the onions and mushrooms, season with tomato paste and add 100 ml of water.

The resulting mixture must be simmered for 30 minutes. Don't forget to season it all with salt, seasonings and bay leaves. This hodgepodge is prepared incredibly quickly, and immediately after completion you can put it in jars and preserve it.

Wonderful mushroom hodgepodge for the winter from honey mushrooms and chanterelles

Tender chanterelles and honey mushrooms, the light consistency of which can conquer the most demanding gourmet, are ideally suited for winter preparation. This vibrant mushroom mix could become your signature dish. A piquant note in solyanka also appears due to the use of cloves and pickles.

So, you need to purchase the following ingredients:

0.5 kg chanterelles;
0.5 kg honey mushrooms;
3 pcs. onions;
250g pickled cucumbers;
2 kg of tomatoes;
1 kg cabbage;
2 pcs. carnations;
salt, pepper and sugar - add to taste.

Clean the chanterelles and honey mushrooms thoroughly from dirt, then boil them in salted water for about 5-6 minutes.

One of the most popular preparations that housewives make for future use is hodgepodge with cabbage and mushrooms for the winter. It can be served as a separate dish or as a side dish - just heat it up. It is also used for preparing first courses.

Cooking features

Preparing any appetizer has its own subtleties, and solyanka with cabbage and mushrooms is no exception.

One of the main ingredients of solyanka is tomatoes. The skin must be removed from them before cooking. It will be easier to do this if you pour boiling water over them or even dip them in boiling water for a couple of minutes. However, tomatoes can often be replaced with tomato paste, where they are contained in concentrated form. In this case, you must select the appropriate recipe.
It is better to choose cabbage for hodgepodge from those varieties that are intended for long-term storage. It is preferable to chop it into small pieces. If you are careless, the dish will turn out unappetizing.
Mushrooms for making solyanka must undergo all the necessary processing: they need to be sorted, cleared of debris, washed, and, if necessary, soaked in acidified or salted water. Afterwards they need to be boiled, skimming off the foam, until they sink to the bottom. All that remains is to drain in a colander, rinse, and wait for the water to drain. Only after this are the mushrooms ready to go into the hodgepodge.
Any mushroom is suitable for hodgepodge, but porcini mushrooms, boletus mushrooms and boletus mushrooms make the most delicious ones.
If you simmer cabbage with mushrooms longer, the hodgepodge will acquire a special taste, but will become less healthy.

You can store homemade hodgepodge in winter at room temperature, provided that it is placed in sterilized jars and the recipe and preparation technology are followed exactly.

Solyanka with cabbage and mushrooms: a simple recipe

mushrooms – 1 kg;
fresh tomatoes – 0.7 kg;
white cabbage – 2 kg;
onions – 0.5 kg;
vegetable oil – 0.25 l;
vinegar (9 percent) - 40 ml;
bay leaf – 2 pcs.;
allspice peas – 2 pcs.;
sugar – 40 g;
salt – 20 g.

Cooking method:

Prepare the mushrooms, chop, boil until tender, remove with a slotted spoon and cool.
Place the tomatoes in boiling water for 3 minutes, transfer them to cold water, and remove the skin. Cut into small pieces of arbitrary shape.
Cut the onions into half rings.
Remove large leaves from the head of cabbage, remove the stalk, and chop the cabbage.
Heat the oil in a cauldron, add cabbage, onions, and tomatoes. Simmer for 50 minutes.
Add salt, add sugar, add mushrooms, add vinegar, stir and simmer for another 20 minutes.
Place into prepared jars. If the tomatoes, in your opinion, are not too sour, you can pour a little table (9%) vinegar into the bottom of each jar - a teaspoon per liter jar.
Once rolled up, turn the jars over. After cooling, remove the hodgepodge for winter storage.

This is the simplest recipe for solyanka, which is prepared from cabbage, mushrooms, onions and fresh tomatoes.

Classic recipe for solyanka with cabbage and mushrooms

mushrooms – 1 kg;
tomato paste (without salt) – 100 g;
white cabbage – 2 kg;
onions – 0.2 kg;
vegetable oil – 0.25 l;
table vinegar (9%) – 40 ml;
water – 0.25 l;
allspice (peas) – 4 pcs.;
cloves – 2 pcs.;
sugar – 40 g;
salt – 30 g.

Cooking method:

Shred the cabbage. Place it in a thick-bottomed pan, onto the bottom of which you need to pour almost a full glass of oil (a little should be left for frying the onions). Mix a glass of water with two tablespoons of vinegar and pour into the pan with the cabbage. Put pepper and cloves there too. Simmer the cabbage over low heat for 30 minutes.
Mix with tomato paste, salt and sugar, add a little water if necessary and simmer for another quarter of an hour.
Add mushrooms boiled until tender and cut into small pieces.
Fry the onion, cut into half rings, in oil. Then fry the mushrooms along with it for 5 minutes.
Place the mushrooms and onions into the pan with the cabbage. Simmer the hodgepodge for another 10 minutes, after which it can already be put into jars.
Cover the jars filled with hodgepodge with metal lids, let them cool at normal temperature, then put them away for the winter.

This hodgepodge will taste slightly sour than the one prepared according to the previous recipe. In addition, it will have a specific spicy aroma inherent in hodgepodge, which is given to it by cloves and allspice.

Solyanka with cabbage, mushrooms and carrots

mushrooms – 1.5 kg;
cabbage – 1 kg;
tomatoes – 1 kg;
onion – 1 kg;
carrots – 1 kg;
apple cider vinegar (6%) – 125 ml;
vegetable oil – 125 ml;
salt – 60 g;
sugar – 40 g;
ground black pepper – 5 g.

Cooking method:

Wash and peel all the vegetables, remove the skins from the tomatoes.
Cut the pre-boiled mushrooms into strips, the tomatoes into thin semicircles, and the onions into half rings.
Grate carrots for Korean salads.
Finely chop the cabbage.
Pour oil into a cauldron, put all the vegetables in it, salt them and simmer over low heat for 40 minutes.
Add sugar and pepper, vinegar, simmer for another 10 minutes and place in jars.
After cooling, store the sealed jars in the pantry or cellar.

Mushroom solyanka with vegetables turns out beautiful and tasty. Thanks to the large content of various vegetables, it is also very healthy.

Solyanka with cabbage, mushrooms and peppers

mushrooms – 1 kg;
cabbage – 0.5 kg;
tomatoes – 2 kg (or 0.3 kg of tomato paste and 0.3 liters of water);
bell pepper – 0.5 kg;
onions – 1.5 kg;
carrots – 1.5 kg;
bitter capsicum – 1 kg;
bay leaf – 2 pcs.;
allspice (peas) – 5 pcs.;
salt – 60 g;
table vinegar (9%) – 100 ml.

Cooking method:

Cut the prepared mushrooms (already boiled) into strips.
Peel the tomatoes and grind them through a meat grinder or dilute the tomato paste with water.
Chop the remaining vegetables into thin strips.
Place the vegetables in a heavy-bottomed pan; if using paste instead of fresh tomatoes, add it at this stage.
Add salt and simmer for 40 minutes.
Add spices, pour in vinegar, simmer for another 5 minutes and place in jars. Close with metal lids, wait until it cools down and put away for the winter.

According to this recipe, mushroom hodgepodge turns out to be quite piquant. It will appeal to those who like spicy dishes.

Preparing hodgepodge with cabbage and mushrooms for the winter is not a difficult task. Meanwhile, this dish is universal and is liked by almost everyone.

Solyanka is classified as a thick and spicy-salty dish, because the products contained in it impart just such a taste. The main ones are pickled cucumbers, mushrooms, capers and lemon. They make it thick, there are a lot of finely chopped ingredients, which is why it can hardly be called a soup. But still, for myself, I think that solyanka is the best food that is suitable for both lunch and dinner.

By the way, the more products in hodgepodge, the tastier and more aromatic it is considered.

In the last article I already wrote how to prepare this wonderful soup, and in this one I decided to continue and write several ways of mushroom hodgepodge.

You can prepare this food from any mushrooms, salted, frozen, fresh or dry. Dry mushrooms include porcini and boletus; they add richness and flavor to the hodgepodge. Usually salted milk mushrooms, russula and volushki, the taste of the soup becomes sour and salty. Well, frozen ones, mainly champignons and honey mushrooms, are also used for taste.

Advice: if you want to eat real hodgepodge, take a different composition of mushrooms.

In these soups, spices play a small role.

Advice: do not overuse the seasoning, otherwise you will kill all the mushroom flavor.

Lenten solyanka with mushrooms. The secret of how to prepare mushroom hodgepodge with honey mushrooms:

Perhaps the most delicious soup during Lent, it is prepared according to a very simple recipe, and there is nothing superfluous in it, everyone will like it. Although, those who do not observe fasting can eat it at least every day, but then add a little sour cream to it.

Ingredients:

Dried honey mushrooms – 200 gr.
Onion – 1 pc.
Carrot 1 pc.
Water – 1.5 liters.
Mushroom broth (water in which mushrooms were boiled) – 0.5 liters.
Olives – 100 gr.
Pickled or pickled cucumbers – 2 pcs.
Flour – 1 tbsp. spoon.
potatoes – 1 pc.
Tomato paste – 2 teaspoons.
Garlic – 2 cloves.
Salt - to taste.
parsley – 0.5 bunch.
Cucumber pickle 0.5 cups.

1. First, you need to soak the dry mushrooms in advance, preferably overnight, and cook the mushrooms after boiling for 15 minutes. There is no need to pour out the water from boiled mushrooms, it will be useful to us, like mushroom broth

2. Cut the onion into half rings, peel and cut the carrots into cubes, and cucumbers into half rings as well.

3. Pour vegetable oil into a frying pan, add onion and fry briefly.

4. Add carrots. We continue to fry until our ingredients turn golden brown.

5. We also send pickled cucumbers there and continue to simmer.

6. Add tomato paste and stir-fry for another 1.5 minutes.

7. Throw flour into the pan, mix and pour in cucumber pickle. Then turn the heat on the stove down to medium and continue frying until the brine evaporates.

8. Pour another half glass of water and cook with the lid closed for 15 - 20 minutes.

9. Peel the potatoes, cut them into cubes and put them in a saucepan, fill it with mushroom broth and water, put it on the stove, cook until the potatoes are cooked. Then add our dressing to the broth.

10.Chop the olives and place them in a saucepan, also add the mushrooms. Add salt to taste and cook over low heat for 10–15 minutes.

11. After time, add garlic and parsley.

Stir and the dish is ready.

Hodgepodge with mushrooms - the most delicious classic recipe:

Ingredients:

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

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

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

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

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

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

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

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

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

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

Mushroom solyanka with frozen mushrooms and cabbage:

An excellent and tasty recipe if you have frozen mushrooms and don’t want to go for fresh ones.

Ingredients:

Frozen champignon mushrooms – 350 gr.
Cucumbers – 4 pcs.
Carrots – 1 pc.
Onion – 1 pc.
Fresh cabbage – 250 gr.
Tomato paste – 1 tbsp. spoon
Salt - to taste.
Water – 2 liters.
Bay leaf – 2 pcs.
greens - to taste.
Pepper - to taste.
Sour cream - for serving.

1. Defrost the mushrooms and chop them, maybe not very finely.

Tip: Do not defrost mushrooms in hot water or the microwave, otherwise all the flavor will be lost.

2. We also chop onions and cucumbers. Shred the cabbage and grate the carrots.

3. Fry the champignons in a frying pan until golden brown.

4. Put cabbage in them and fry until the cabbage is ready.

5. Place our fried cabbage with mushrooms in a saucepan with water. While the water starts to boil, we will do the following.

6. Fry the onion in a frying pan until golden brown, add carrots, fry for 5 minutes, add cucumbers and tomato paste, add some salt.

7. During frying, put in the soup, add bay leaf, pepper, add salt to your taste, close with a lid and cook over low heat for 15 minutes.

8. When the hodgepodge is cooked, serve it to the table with herbs and sour cream.

Prepare solyanka soup for dinner, with mushrooms and sauerkraut:

An interesting recipe that produces a tasty and thick soup.

Ingredients:

Potatoes – 3 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Sauerkraut – 1.5 cups.
Mushrooms – 350 gr.
Pickled cucumbers – 3 pcs.
Olives – 100 gr
Olives – 100 gr.
Salt - to taste.
Bay leaf – 2 pcs.
Flour – 1 tbsp. l.
Tomato paste – 2 tbsp. l.
Parsley – 1 bunch.

1. Put the water on the stove and until it boils, do the following.

2. Cut the potatoes into cubes, cut the carrots into three on a grater, finely chop the onion.

3. We will also cut the mushrooms, but not very finely. You can add various fresh, dried or frozen mushrooms.

4. Throw the potatoes into the water that has boiled, and while they are cooking, fry them.

5. Pour oil into a frying pan, add onion, fry until golden brown.

6. Then throw carrots into it, fry a little and add flour and tomato paste. Simmer in a frying pan for 2 - 3 minutes.

7. In another frying pan, fry the mushrooms until half cooked until the water disappears.

8. Cut the olives and black olives.

9. While we were all doing this, the potatoes were boiled. We add to it our fried onions and carrots, salted cucumbers cut into cubes, sauerkraut and mushrooms. We also send chopped olives and olives there. Salt, pepper, add bay leaf.

10. Let it simmer for 10 minutes, then let it brew and put it on plates, adding herbs and lemon.

Bon appetit!

A universal preparation - hodgepodge for the winter with mushrooms. It can be eaten cold, like a salad. You can also heat it up and serve it as a side dish or as a full meal. Making solyanka is not particularly difficult, but you will have to tinker with cutting the cabbage. To make this work easier, you can use special shredders.

The main ingredients of the preparation are cabbage and mushrooms. Cabbage needs to be cleared of the top leaves, which can be dirty and damaged. Then you need to cut the cabbage into quarters and cut out the stalk. Then you need to finely chop the cabbage.

You can use any mushrooms to make hodgepodge. The simplest option is champignons; you just need to wash them well. But wild mushrooms will have to be cleaned more carefully. They are soaked in water to make it easier for all the dirt to come off. After which the mushrooms are cleaned with a brush. Large mushrooms are cut into slices or strips; small mushrooms can be left whole.

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

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

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

Solyanka for the winter with finger-licking mushrooms

This is a classic recipe for mushroom hodgepodge for the winter, it’s easy to prepare and the taste is to die for

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

Wash the fresh mushrooms well, peel them, cut them into small pieces and boil until tender in salted water. Place 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 carrots;
1 kg of ripe tomatoes;
100 ml vegetable oil;
100 ml vinegar (9%);
3 tablespoons salt;
4 teaspoons sugar;
0.5 teaspoon ground black pepper.

This is a simpler recipe since the mushrooms do not need to be boiled first. Wash the mushrooms well, rinse and peel all the vegetables. We take a cauldron or a large saucepan and begin to chop the products, placing them in the pan in layers.

First, lay out the onion, chopped into small cubes, then lay out the grated carrots. Place the next layer of cabbage shredded into narrow strips. Place champignons cut into thin slices on the cabbage, and place tomatoes cut into thin slices on top.

Advice! If the white cabbage you come across is very dense and hard, then it is recommended to first mash it with your hands so that it becomes softer.

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

Once the first 10 minutes of stewing have passed, go to the stove, remove the lid from the pan and stir its contents. Then, during the stewing process, you will need to stir the vegetables several more times.

Add salt, sugar, pepper and continue simmering for another quarter of an hour. The cabbage should become completely soft. At the very end of stewing, you need to add vinegar. Let the hodgepodge cool a little.

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

Wash all the vegetables well, peel the peppers, carrots and onions. Chop the onion into thin half rings and the cabbage into thin strips. Cut carrots and cucumbers into thin circles or halves of circles, as you prefer. Cut the pepper into strips.

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

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