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Delicious winter hodgepodge with mushrooms. Making delicious solyanka from cabbage: recipes for the winter

Solyanka with mushrooms is an excellent preparation for the winter. This is one of the few preparations that I make every year. The required ingredients for solyanka are mushrooms and cabbage. I also add bell pepper. Solyanka prepared according to this recipe turns out juicy, aromatic, and very filling. I serve it very often as a side dish for meat and fish dishes. But solyanka with mushrooms on fresh rye bread is especially good as a snack.

You can use any mushrooms; I’m not a mushroom picker, so I prefer to use tried and true oyster mushrooms. You can use fresh tomatoes, tomato puree or tomato paste.

To prepare hodgepodge with mushrooms for the winter, we will need the following products: cabbage, oyster mushrooms, carrots, onions, bell peppers, tomato paste, vegetable oil, water, salt, sugar, bay leaf, allspice, vinegar.

Shred cabbage and carrots on a shredder. Cut the bell pepper into small cubes, first removing the seeds from the pepper.

Pour half the amount of vegetable oil specified in the recipe into the frying pan, heat the frying pan and fry the vegetables until soft for 5-10 minutes.

Meanwhile, cut the mushrooms and onions into small cubes. If you like the mushrooms to feel brighter in the hodgepodge, you can chop them larger.

Boil the mushrooms in a pan of salted water for 5-7 minutes. Place them in a colander and let the water drain.

Pour the remaining vegetable oil into another frying pan, put the frying pan on the fire and fry the onions and mushrooms until the onions are soft, 5-8 minutes.

Combine vegetables and mushrooms with onions in a common frying pan. Add sugar, salt, bay leaf, allspice.

Add tomato paste or tomato puree. If you add tomato puree, you should use twice as much as tomato paste.

Pour water into the pan and simmer the hodgepodge over low heat under the lid for 30-40 minutes, stirring occasionally, until the liquid has evaporated and you get a thick hodgepodge. Add vinegar and let the hodgepodge boil for another 2-3 minutes.

Place the hot hodgepodge with mushrooms in sterilized jars and seal tightly with lids. For the winter, hodgepodge with mushrooms should be stored in a cool place, preferably in the basement.

How great it is to open a jar of solyanka with mushrooms in winter and enjoy the wonderful taste!

The arrival of autumn in our family means walks in the forest and the beginning of mushroom hunting. Most of all, of course, we love to collect boletus mushrooms; they are also called expensive mushrooms. On thick legs, they resemble heroes. It’s not for nothing that strong people are called boletus. But you’re not always lucky with boletus mushrooms, and then you look for any other edible mushrooms in the forest. And when you bring home such an assortment of mushrooms, mushroom hodgepodge for the winter is the right decision. The appetizer, let me tell you, is excellent. It goes well with hot potatoes and as a salad, and it’s also a good snack for a holiday.

Any edible mushrooms are suitable for such a hodgepodge. White boletuses, boletuses, aspen mushrooms, honey mushrooms, moss mushrooms, russula and even champignons are suitable. The advantage of solyanka is that it can be prepared from broken mushrooms and their pieces. And as other ingredients you can use various vegetables - cabbage, carrots, tomatoes, cucumbers. As a rule, mushrooms for hodgepodge are pre-boiled or fried. I sterilize mushroom preparations without fail, as I am afraid of poisoning, so I do not publish recipes for mushroom preparations without sterilization.

Another advantage of mushroom solyanka is that it is very easy to prepare. Even beginners can safely choose a recipe and get down to business.

Olyanka with mushrooms and cabbage in jars - a recipe for the winter

The most popular recipes for mushroom solyanka are with cabbage; both of these ingredients go well together.

Ingredients:

mushrooms - 400 gr.
white cabbage – 1 kg
bell pepper - 2 pcs.
carrots - 3 pcs.
onions - 2 pcs.
tomato juice - 1/2 liter
garlic - 2 cloves
fresh herbs to taste
salt - 1/2 tbsp. l.
sugar - 2 tbsp. l.
vinegar 9% - 2 tbsp. l.
vegetable oil - 100 ml.

Chop the mushrooms, peppers and onions as desired, grate the carrots on a coarse grater. Shred the cabbage into thin strips. I shred cabbage using a special cabbage grater. But you can just cut it thinly with a knife.

2. We will fry all the vegetables in this recipe. There are no rules for frying, but still, it is advisable to fry the mushrooms in one pan, and the onions, carrots and peppers in another. Add chopped garlic to the mushrooms, mix and transfer them to the pan.

3. Separately, fry the cabbage. Don't forget to add oil. You can cover the cabbage with a lid to let it simmer a little.

4. Place all the fried vegetables in a saucepan, pour tomato juice on top, add chopped herbs, salt, sugar and vinegar. After boiling, simmer for 20-30 minutes over low heat with the lid closed. Don't forget to stir while doing this.

5. Place in sterilized jars. I’m a little wary of preparing mushroom preparations without sterilization, so I recommend that you don’t be too lazy and boil the jars of mushroom hodgepodge.

Mushroom solyanka for the winter with cabbage - a delicious recipe made from fresh mushrooms

The recipe for mushroom solyanka is also with cabbage, but the composition of the ingredients is slightly different. This recipe does not contain bell pepper or garlic. It’s very easy to remember - you will need 1 kg of all ingredients, and 1.5 kg of cabbage.

Ingredients:

mushrooms - 1 kg
white cabbage - 1.5 kg
carrots - 1 kg
onions - 1 kg
tomato sauce - 1/2 liter
salt - 1 tbsp. l.
sugar - 1/2 cup
vinegar 9% - 100 ml
vegetable oil - 300 ml.
black peppercorns
bay leaf - 2 pcs.

Chop the onion and fry it in a frying pan, adding vegetable oil. The onion should become soft and transparent.

2. Grate the carrots on a coarse grater and add to the pan with the onions. Fry over low heat, you can cover the pan with a lid and simmer for 20 minutes.

3. Add tomato sauce, salt, sugar, bay leaf and black pepper to the fried vegetables, stir everything well.

4. Clean the mushrooms, wash, chop and pre-boil for about 15 minutes. After this, add the mushrooms to the onions and carrots and simmer over low heat for 5 minutes. We transfer the vegetables into a deep pan so that the cabbage can also fit.

5. Shred the cabbage into thin strips and add to the pan with the rest of the vegetables.

Add cabbage to the pan gradually, in small portions, stir and, when the cabbage has settled a little, add a new portion.

6. Mix everything, cover with a lid and simmer over low heat for about 20 minutes. To prevent the hodgepodge from burning, stir it periodically.

7. 5 minutes before the end, add vinegar. Delicious hodgepodge is ready.

The golden rule for preparing any dish is to trust the recipe, but still try it for yourself. And if anything is missing, add to taste.

8. Sterilize jars of hodgepodge in a pan with hot water.

Delicious solyanka with mushrooms and cabbage - a recipe for the winter in a slow cooker

For those who have a multicooker in their kitchen, I try to post recipes for cooking in it as well. This, of course, makes the housewife’s work easier, although it takes a little more time.

Olyanka with mushrooms without cabbage - a finger-licking recipe for the winter

A delicious mushroom hodgepodge with wild mushrooms, which is the first thing we eat. It is prepared without cabbage, I recommend trying it.

Ingredients:

mushrooms - 1/2 kg
tomatoes - 4 pcs.
carrots - 1-2 pcs.
onions - 2 pcs.
bell pepper - 3 pcs.
salt - 2 tbsp. l.
sugar - 50 gr.
vinegar 9% - 30 ml
vegetable oil - 100 ml.
black peppercorns
bay leaf - 2 pcs.

Cut the onion into half rings and fry in vegetable oil for about 5 minutes.

2. Add chopped mushrooms to the onion, simmer everything together for another 10 minutes.

3. Grate the carrots and add them to the onions and mushrooms. Stir and continue to simmer everything together.

4. It’s the turn of the bell pepper. We cut it into strips and also add it to the vegetables.

5. Cut the tomatoes into small pieces and also add them to the hodgepodge.

6. Mix everything, add salt, sugar, vinegar. Cover the pan with hodgepodge with a lid, reduce the heat and simmer for about 1 hour.

Mushroom solyanka with sauerkraut and pickles - a recipe for the winter

If you want to diversify your preparations of hodgepodge with mushrooms, then this recipe is more suitable than ever. After all, sauerkraut and pickled cucumbers give this dish a special spicy taste, and in this recipe I recommend adding various spices for spiciness and aroma - chili pepper, cloves, allspice, or just a bay leaf.

Ingredients:

pickled white cabbage with carrots – 2 kg.
fresh mushrooms – 300 gr.
onion – 300 gr.
pickled cucumbers – 500 gr.
tomato paste – 150 gr.
vegetable oil – 50 ml.
salt – 40 gr.
vinegar 9% – 70 ml.
sugar – 150 gr.
water – 300 ml.
bay leaf - 2 pcs.
chili pepper - to taste
cloves - to taste

Any forest mushrooms are suitable for this hodgepodge, and if you don’t have any, try cooking them with champignons. We clean the mushrooms and boil until tender (20 minutes). Place in a colander, let cool and cut into thin strips.

If the mushrooms are very difficult to clean from dirt and leaves, you can put them in boiling water and bring to a boil. All dirt in boiling water will rise to the top. Using a spoon, remove the dirt along with the foam, and drain the mushrooms in a colander and rinse them with running water. Boil clean water again and cook the mushrooms in it until tender.

2. Cut the onions into cubes and fry in vegetable oil.

3. Mix the onions with mushrooms and fry a little more.

4. Cut the pickled cucumbers arbitrarily - you want them into circles, or you want them into strips.

If you don’t have pickled cucumbers, it doesn’t matter - pickled cucumbers will do.

5. Squeeze the sauerkraut from the brine. You can optionally rinse it with cold water if the cabbage is already strongly fermented.

6. Place all the ingredients in a deep saucepan - cabbage, cucumbers, onions and mushrooms. Dilute the tomato paste with warm water and pour it into the hodgepodge. Add vegetable oil, salt, sugar and spices to taste. Mix everything well and simmer over low heat for about an hour. Sometimes it takes longer, depending on the cabbage. Try it, it should become soft.

7. At the very end, add vinegar. Place in clean jars and sterilize.

Mushroom solyanka with cabbage - Lenten recipe

In principle, this recipe is not much different from the previous ones, the same mushrooms, cabbage, but deliciously prepared. And if at the end of cooking you add a little vinegar and roll it into jars, you will get hodgepodge for the winter.

Another dish in our collection of recipes and preparations. I adhere to the principle - less is better, but more varied. That's why I offer different versions of the same dish.

And I wish you pleasant walks through the autumn forest, a variety of preparations and delicious tastings. And if you understand that it’s difficult to master all the recipes alone, just share them with your friends. Then you can try everything.

Hello, dear friends and guests of the site “I am a villager”!
Today I will share with you delicious and proven recipes for mushroom solyanka. Such preparations are very helpful when guests come over, when there is no time to cook, and you just took out a jar and enjoyed a delicious mushroom hodgepodge. From canned food you can make delicious soup, stew and many other delicious dishes, you can even bake a pie.

Mushroom season is in full swing, housewives are rushing to stock up on supplies, a couple more weeks and the mushrooms may finish growing. Although the weather is unpredictable, it will rain and be warm, the mushrooms will delight us for a long time.
It’s good to cook mushroom solyanka with porcini mushrooms, it turns out amazing. If you don’t have this luxury, we take boletus and boletus.

Last year there was not such an abundance of mushrooms, solyanka was made from boiled and frozen ones. It turned out delicious, I didn’t feel any difference. So, if you don’t have time right now, boil and freeze the mushrooms, and when you have time, prepare hodgepodge for the winter.

Mushroom solyanka “Yummy”

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

Finely chop the cabbage and onion; you can grate them in a food processor; grate the carrots on a coarse grater.

Fry everything in sunflower oil, add boiled mushrooms, salt, sugar, paste, and the rest of the vegetable oil.

Place on low heat and simmer for 1.5 hours. Before the end of cooking, add vinegar.

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

Store in a cool, dark place.

If you have doubts about storing hodgepodge with mushrooms, then before rolling up the jars, sterilize them for 40 minutes in boiling water and then roll up with iron lids. I skip this moment, since I take boiled mushrooms, and while they are stewing, all the microbes disappear.

Simple mushroom hodgepodge “With a bang!”

Solyanka turns out very tasty and is easy and simple to prepare.

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

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

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

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

Store in a cool, dark place.

All preserves that contain mushrooms are stored for no more than a year. Don’t risk your health; next season, prepare fresh hodgepodge with mushrooms. I advise you to cook as much as you can eat before 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 a delicious recipe for dried porcini mushroom soup, read.

The site “I am a villager” wishes you bon appetit and good mood!

Dear friends, if the article was useful to you, share it with your friends, press the social network buttons.

Do you prepare hodgepodge with mushrooms for the winter? Please write in your comments and share your experience.

I suggest you watch a video recipe for preparing a delicious mushroom salad - solyanka.

Mushroom solyanka with cabbage and vegetables for the winter

Mushroom solyanka with vegetables– a wonderful, satisfying and tasty snack for any occasion. But this is not just a tasty dish, it is also a healthy food that both adults and children love.

Preparation of mushroom solyanka will not take much time, will not take away energy and money. All products for this dish are cheap, and mushrooms are gifts from the forest; you can always pick them up in the forest completely free of charge during the season. And what a taste and aroma it is, you'll just lick your fingers.

Do you want to make your own fragrant and satisfying preparation at home? Pay attention to our simple recipe for mushroom hodgepodge for the winter.

Mushroom solyanka with cabbage, made according to our recipe, is suitable as a main dish, which can be served with bread (black, white), as an appetizer, as an addition to some kind of side dish.
Let's talk about how to cook mushroom solyanka with vegetables right now. So, mushroom hodgepodge for the winter, what products we take.

Ingredients for mushroom solyanka

To prepare mushroom hodgepodge you will need:
any mushrooms (boiled should be at least 2 kg);
2 kilos of cabbage;
1 kilogram of onions and carrots;
200 ml (measuring cup) classic tomato or mushroom paste;
5-6 pieces of medium-sized bay leaves;
200 ml (glass) refined vegetable oil;
3-4 tablespoons of salt (to your taste);
4-5 tablespoons of sugar (to your taste);
2-3 tablespoons of vinegar (2 – nine percent, 3 – six percent);
ground allspice or peas to your taste - 5-6 peas, 1-2 teaspoons.

How to prepare mushroom solyanka?

Mushroom solyanka recipe for the winter step by step

Mushroom solyanka with cabbage is prepared as follows:
Step 1. The collected mushrooms, preferably if they are gifts of the forest of one type, for example, only boletus mushrooms or only honey mushrooms, should be washed and cleaned of adhering leaves, twigs and dirt.

Attention! Cooking mushroom hodgepodge according to our recipe allows the use of any edible mushrooms, however, the most suitable options for the dish are porcini mushrooms, saffron milk caps, boletuses, honey mushrooms and boletus mushrooms.

Step 2. Cut the peeled and washed mushrooms into a saucepan into medium-sized pieces (not small) - in half, into three, or even into four parts, it all depends on the size of the mushroom; we don’t cut small mushrooms at all.

Step 3. Fill the mushrooms with water until they are completely covered, add a little salt, a pinch is enough, put on the fire and after boiling, cook for 15-20 minutes.

Step 4. Strain the finished boiled mushrooms until the liquid is completely drained and set aside for now.

Step 5. Take a large basin or large saucepan.

Step 6. Finely chop the cabbage into a container. In a basin you should mash it a little and fill it with sunflower oil.

Attention! The recipe for mushroom hodgepodge for the winter allows you to replace vegetable oil with olive oil. If you use olive oil for a dish, choose a product that contains more than 80% olive oil.

Step 7. Place the cabbage on the stove and turn on medium heat. At this time, we clean and grate the carrots on a coarse grater, you can grate the vegetable in Korean (the mushroom hodgepodge with vegetables in this case will look more appetizing).

Step 8. Add the carrots to the cabbage and stir gently with a spatula.

Step 9. Peel the onion and cut it to your taste. You can cut it very finely so that it is not visible later in the finished dish; you can cut it into half rings or halves of half rings. We send it to stew with the vegetables.

Step 10. Take a liter of boiled water, dilute tomato paste in it, pour the mixture over the vegetables, and mix.

Step 11. After 10 minutes, after you have poured tomato juice over the vegetables, add sugar, laurel, pepper, salt to the dish, mix everything again using a wooden spatula.

Step 12. When the vegetables are already boiling, reduce the heat to minimum and simmer for about an hour (45-50 minutes), but no more than an hour.

Step 13. 10 minutes before the end of cooking, after 40 minutes of stewing the vegetables, add boiled mushrooms to them. Stir and let simmer for another 10 minutes.

Step 14. Turn off the heat, cover the hodgepodge with a lid, and leave it like that for 5-7 minutes.

Mushroom solyanka with vegetables is ready, it can be cooled and eaten immediately, or it can be prepared for the winter. To do this, you should sterilize liter or 500 ml bottles in advance. jars, boil the sealing lids, spread the hot mushroom hodgepodge into containers and roll up.

Wrap the rolled cans in towels and let them cool right in the room. When the mushroom hodgepodge has reached room temperature for the winter, it can be stored in a colder place.

Mushroom solyanka with vegetables should be stored at a temperature of +3 to +9 degrees. The shelf life in this case can be up to two years.

Bon appetit!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

To prepare it you need:

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

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

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

Solyanka recipe for the winter with salted and fresh mushrooms

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

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

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

Recipe for delicious winter solyanka with fresh cucumbers and mushrooms

A very original version of 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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