Mushroom solyanka for the winter with cabbage and tomatoes. Mushroom hodgepodge with cabbage: a recipe for cooking for the winter. Conditions and terms of storage of blanks

Like any woman, I have my gastronomic weaknesses. I can't resist a slice of milk chocolate, eclair with cream and boiled condensed milk and mushrooms. Do not be surprised, here is such a strange set. And if things are more complicated with sweets, because from time to time you have to give them up in order to get closer to the ideal weight, then you can eat any mushrooms, in any quantities and at any time. Here is my favorite dish - mushroom hodgepodge.

In winter and spring, champignons appear on my table more often than others. I cook soups, salads, main dishes, appetizers and even pickles from them. Well, in summer and autumn, active harvesting of forest mushrooms begins. For me, staying for the winter without a bag of dried mushrooms, without a bag or two of frozen mushrooms or mushroom hodgepodge is just a disaster. It seems that this is not the main product of the diet, however, how much it improves the taste and appearance of any dish, you cannot convey! If you also collect and harvest these gifts of the forest, then most likely you have already prepared hodgepodge more than once. For beginners, I want to offer my recipe for such a blank. Any mushroom will work for her. But it’s still better to let whites dry, make dry seasoning from chanterelles, marinate boletus with boletus, but from the rest prepare mushroom hodgepodge with cabbage.

Mushroom solyanka for the winter

I have been using this recipe for mushroom hodgepodge for several years, my mother also uses it. So, apart from onions and carrots, she never adds other vegetables. I don’t dare to experiment either, so I can’t say that you can safely put the same pepper or tomato in it. But if you put both in your preparation, and another, and it turns out delicious, keep doing it.

The ingredients in the hodgepodge recipe are given for 8 liters of the finished product.

Ingredients:

• mushrooms - 1 kg,
• white cabbage - 5 kg,
• carrots - 1 kg,
• onions - 1 kg,
• tomato sauce - 0.5 l,
• granulated sugar - 7 tablespoons with a slide,
• salt - 2 tablespoons with a slide,
• sunflower oil - 0.5 l,
• table vinegar 9% - 100 ml.

Cooking process:

We start with the most time-consuming - the preparation of mushrooms. You know that they need to be sorted out and processed immediately, bringing them from the forest. Therefore, we put baskets with mushrooms, a trash can, a large basin near us, take a knife and get to work. We clean the sand, debris from the mushrooms, cut the legs. Those mushrooms that we plan to put on a hodgepodge, crumble into a large convenient container. Fill them with boiling water, let stand for about 10 minutes. During this time, the remaining debris will float up, you will only need to carefully remove it. We wash the mushrooms in a basin, and then again in batches, but already under running water. We shift it into a capacious saucepan, fill it with cold water, add a little salt (2-3 pinches is enough) and put it on the stove. After boiling, we keep the mushrooms on medium heat for 1 hour, i.e., as you understand, they need to be brought to full readiness, and only after that we take on the vegetables for the hodgepodge, which, by the way, we clean, wash and chop. There is nothing new here: we rub the carrots on a coarse grater, finely chop the onion, chop the cabbage.

We discard the boiled mushrooms in a colander and let the liquid drain. Then, in one large deep bowl, combine them with chopped vegetables, tomato sauce, sugar, oil, salt and vinegar. Stir, put the hodgepodge on the stove, wait until it boils. And we ourselves turn on the oven, it should warm up a little. When the salad boils, we move the pan into the oven and simmer our mushroom preparation for 1.5 hours at a temperature of 150 degrees. It is necessary to stir periodically.

This time should be enough to wash the bottles and sterilize them. The hodgepodge with mushrooms in the oven is ready, we lay out the prepared mushroom preparation for the winter in jars and twist it with boiled lids. We let them stand in the apartment for another night, having previously covered them with a blanket or a fur coat, and then we take them down to the basement. Enjoy your meal!

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

Solyanka from a jar always reminds of autumn days and is able to decorate any table. Eat it as an independent dish or serve as a salad - in any form, the dish will please 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 successful filling for pies becomes a hodgepodge in winter!

The convenience of this dish is that absolutely any mushrooms can be used for its preparation. Choose champignons or mushrooms, white or boletus to your taste. Any mushroom that does not lose its elasticity during cooking will work to create this amazing dish.

Given the composition of the hodgepodge, 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 some simple recipes that will help you make delicious preparations for the coldest period of the year.

Recipe for mushroom hodgepodge with cabbage

Many housewives roll up various vegetables and pickles. But for mushroom lovers, there is no better option than mushroom hodgepodge prepared for the winter with cabbage. How nice it is to take out jars with such a delicious salad from stocks 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 attributed to the simplest, and all the ingredients are extremely accessible. You do not need tedious preparation before proceeding to the direct preparation of the dish.

Ingredients:

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

Cooking method:

Mushroom hodgepodge for the winter without cabbage

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

Ingredients:

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

Cooking method:

1. Fry the peeled and washed mushrooms in a pan with onions until all excess moisture has evaporated.
2. Use a separate frying pan to fry bell peppers, pre-cut into strips.
3. Next, add pepper to a container with onions and mushrooms, season with tomato paste and pour 100 ml of water.
4. The resulting mixture must be simmered for 30 minutes.
5. Don't forget to season it all with salt, seasonings and bay leaf.
6. Such a hodgepodge is prepared incredibly quickly, and immediately after completion, you can lay it out in jars and preserve it.

Wonderful mushroom hodgepodge for the winter from mushrooms and chanterelles

Delicate chanterelles and mushrooms, whose light texture is able to conquer the most demanding gourmet, are the best suited for winter harvesting. This vibrant mushroom mix could be your signature dish. A piquant note in the saltwort also appears through the use of cloves and pickles.

Ingredients:

Cooking method:

1. Chanterelles and mushrooms are well cleaned of dirt, then boil in salted water for about 5-6 minutes.
2. Next, you need to cool the mushrooms and chop coarsely.
3. Onions need to be chopped and fried with mushrooms in vegetable oil.
4. Now it's the turn of the tomatoes - they also need to be chopped and added to the mixture.
5. Pickled cucumber and cabbage can be grated or chopped and also placed in a container with the rest of the ingredients. Leave all this on low heat for 40-50 minutes.
6. When the cabbage becomes soft, we can assume that the dish is ready.
7. The main thing is not to forget to add spices, namely a couple of cloves, because this will give your hodgepodge a unique spicy flavor.

Use simple recipes for making mushroom hodgepodge to create culinary masterpieces! All options for preparing hodgepodge are suitable not only for winter stocks, but also for consumption immediately after preparation.

Solyanka with mushrooms for the winter is one of the most appetizing and satisfying preparations. Preservation with chanterelles and other mushrooms is very versatile, as various salads are made from it and it is quite often used as a dressing in dishes.

For people who have never made preparations for the winter, it is very difficult to make a twist from cabbage and mushrooms. Therefore, it is recommended that you familiarize yourself in advance with how you can cook a hodgepodge with mushrooms for the winter.

Main nuances

Cooking a hodgepodge for the winter with or without cabbage has certain subtleties that you should familiarize yourself with in advance:

• Many mushroom hodgepodge recipes for the winter include tomatoes. Before adding them to hodgepodges with mushrooms, you should clean the skin. It is recommended to douse them in advance with hot water so that the skin can be removed more easily. Some housewives who do not want to use fresh tomatoes substitute tomato paste instead.
• Quite often, mushrooms are harvested with cabbage for the winter. Such a vegetable preparation turns out so tasty that you will lick your fingers. For this, it is recommended to use varieties that can be stored for a long time. To make the preservation appetizing, the vegetable needs to be chopped smaller.
• To create a blank, you can use any variety of mushrooms. For example, a hodgepodge of milk mushrooms for the winter is popular. Also, some housewives roll chanterelles with cabbage for the winter in jars.
• Before use, all mushrooms must be sorted out, washed from dirt and soaked in salt water.
• Winter mushroom preservation can be stored at room temperature. However, only on condition that all containers were sterilized in advance, and the twist was prepared strictly according to one of the cooking technologies.

with cabbage

There are quite a few recipes for cabbage with mushrooms for the winter. However, this cooking recipe is the most popular among many people who preserve mushrooms. Such popularity is due to the fact that this hodgepodge with mushrooms and cabbage has an excellent taste. To prepare it, you will need the following ingredients:

• kilogram of cabbage;
• kilogram of mushrooms;
• 80 g of onion;
• 100 ml of vinegar;
• two carrots;
• 70 g of sugar;
• 50 g of salt;
• a glass of oil.

Cabbage with mushrooms for the winter is prepared in several stages. First you need to start preparing all the ingredients. Vegetables are thoroughly washed and finely chopped. Cabbage is chopped as finely as possible so that the canned snack looks appetizing. The onions are cut into half rings, and the carrots are cut into circles.

When preparing a mushroom appetizer, all ingredients must be thoroughly cooked. To do this, the mushrooms are placed in a small saucepan and brought to a boil. After that, a little more water is added to the container so that the marinade completely covers the surface of the vegetables. In parallel with this, it is recommended to fry onions and carrots, which are then also added to the pan. When the liquid begins to boil, you will have to add a little tomato paste and vinegar to it. Then everything needs to be stewed for another half hour, after which the ingredients are laid out in jars.

After laying everything in seaming containers, salt the mushrooms, roll them up and put them in a storage room.

With mushrooms

Very often a hodgepodge with mushrooms is made for the winter. It differs in that this appetizer is prepared without adding cabbage. To prepare it, you will need the following ingredients:

• 2 kg honey mushrooms;
• 2 kg of tomatoes;
• two onion heads;
• 100 ml of vinegar;
• 500 ml of oil;
• 40 g of salt;
• 75 g sugar.

Mushroom hodgepodge for the winter without cabbage begins with the preparation of the components. All mushrooms are washed with warm water and cut into pieces. After that, a container for cooking ingredients is prepared. It is half filled with water and placed on a gas stove. Honey mushrooms are boiled for 20-30 minutes. At this time, you need to start preparing other ingredients. Onions and carrots are finely chopped and fried in oil.

In this case, you should first fry the onion and only after that the tomatoes.

After that, boiled mushrooms should be fried. They are laid out in a pan, sprinkled with salt and pepper and stewed for 20 minutes. A few minutes before the end of frying, pour a little vinegar into the pan. After that, the finished ingredients are distributed among the jars, and the hodgepodge with mushrooms is rolled up with lids.

With champignons

Many housewives prepare champignon hodgepodge for the winter. However, some make them quite unusual by adding a little bell pepper to them. This recipe is universal, so if you wish, you can replace the champignons with butter or other mushrooms. To create such a salting, you will have to prepare the following ingredients in advance:

• kilogram of champignons;
• 400 g cabbage;
• kilogram of tomatoes;
• 400 g carrots;
• three heads of onions;
• 500 g pepper;
• 150 ml of vinegar;
• 100 g of salt;
• five bay leaves.

Harvesting mushroom hodgepodge for the winter should begin with the preparation of ingredients. They are washed in advance with hot water and settled in it for several hours. Then they are cut into small pieces and set aside. After that, you can start preparing the rest of the ingredients.

All tomatoes are poured with boiling water to make it easier to remove the skin from them.

They are ground in a blender or meat grinder. Having prepared the tomatoes, you can do the carrots and cabbage. They are cut into small pieces and put in a saucepan, where they should be stewed for about an hour. At the end of the stew, vinegar, pepper and bay leaves are added to the container.

At the final stage of preparation, everything is laid out in separate jars and rolled up with lids.

In a slow cooker

There is also a recipe for hodgepodge, which can be cooked in a slow cooker. This cooking method will save you a lot of time. To create a snack you will need:

• 400 g mushrooms;
• 50 g of salt;
• kilogram of cabbage;
• two heads of garlic;
• 400 ml of tomato juice;
• two bay leaves;
• 200 ml of vinegar;
• 90 g sugar.

First, the mushrooms are cleaned, washed and boiled for 30 minutes in a saucepan over low heat. If the workpiece is made from chanterelles, then they can not be cooked.

Then carrots and onions are cut into small rings. Cabbage is also shredded smaller. To make it let the juice out faster, you can wrinkle it a little with your hands. After that, oil is poured into the multicooker bowl and all the prepared ingredients are laid out. During the preparation of the twist, all vegetables must be mixed and salted several times. After half an hour, the contents of the multicooker are distributed among the banks and rolled up.

Conclusion

Everyone can prepare winter seamings from mushrooms. However, before that, you will have to study this or that recipe with a photo and strictly follow it, getting the best hodgepodge for the winter.

Solyanka from cabbage with mushrooms is not related to the traditional Russian hot brew. More like a vegetable stew, it is stewed in a minimal amount of liquid with onions, carrots and tomato paste until it turns into a distinctive, tasty, aromatic dish that is served as a simple but satisfying side dish in winter.

Mushroom hodgepodge with cabbage is one of the most popular winter dishes. For many housewives, the low cost of the products used and the simplicity of their preparation are especially valuable: you just need to chop the mushrooms and onions, chop the cabbage, grate the carrots and stew everything with tomato paste for half an hour over low heat.

1. The recipe for a delicious hodgepodge with mushrooms and cabbage requires properly prepared ingredients. Cabbage should be cleaned of hard leaves, remove the stalk and finely chop. Careless shredding will make the dish sloppy.
2. Any mushrooms are suitable for hodgepodge, but from the forest - the dish is tastier.
3. Using fresh mushrooms in a hodgepodge, you should take into account their insipid taste and acidify the dish with lemon juice.

The recipe for hodgepodge with mushrooms from fresh cabbage will arouse interest among a wide range of people. Vegetarians and fans of a healthy diet will appreciate the healthy composition and dietary qualities of a vegetable stew, and housewives who want to feed their families cheaply and nutritiously will appreciate the simplicity of cooking, in which cutting vegetables is the most difficult.

Ingredients:

• champignons - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 250 ml;
• tomato paste - 60 g;
• bay leaf - 1 pc.;
• oil - 80 ml;
• parsley - 30 g;
• black peppercorns - 4 pcs.

Cooking

1. Saute cabbage, onions and carrots for 10 minutes.
2. Add mushrooms, pasta, water, spices and simmer for 30 minutes.
3. Before serving, a hodgepodge of fresh cabbage with mushrooms is sprinkled with herbs.

Cabbage solyanka with mushrooms and potatoes

Cabbage hodgepodge with mushrooms is a dish whose nutritional value can be regulated by various additives. In this case, it is preferable to use potatoes as the latter. It goes well with vegetables and adds satiety and density to the dish. However, potatoes boil quickly, so they are fried in a pan before stewing.

Ingredients:

• cabbage - 400 g;
• potatoes - 6 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• mushrooms - 300 g;
• oil - 120 ml;
• boiling water - 250 ml;
• tomato paste - 70 g;
• black peppercorns - 6 pcs.

Cooking

1. Fry potatoes.
2. Add onions, carrots, mushrooms, spices and simmer for 10 minutes.
3. Enter cabbage, water, pasta and simmer for 20 minutes.

Cooking a hodgepodge with cabbage and mushrooms is not limited to using vegetables alone. So, meat-eaters can diversify the dish with their favorite products. Pork is often added to the hodgepodge. This type of meat makes the dish richer, juicier, fatter and more convenient, since the pork is cooked at the same time as the vegetables.

Ingredients:

• cabbage - 600 g;
• champignons - 200 g;
• pork - 350 g;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• oil - 80 ml;
• water - 100 ml;
• tomato sauce - 40 g.

Cooking

1. Mushrooms, carrots and onions.
2. Separately fry the meat.
3. Add cabbage, tomatoes, garlic and simmer for 5 minutes.
4. Combine all ingredients, pour in water and sauce.
5. Cabbage hodgepodge with mushrooms and meat is cooked for 30 minutes.

Solyanka with salted mushrooms and cabbage - recipe

Those who want to diversify the preparation of mushroom hodgepodge with cabbage with new elements can use salted mushrooms. The latter will not only add freshness, crunchiness and a pleasant salty taste to the dish, but will also remind you of Russian culinary traditions, when mushrooms were taken out of a tub, washed, fried with vegetables and cabbage, and stewed for a long time.

Ingredients:

• salted white mushrooms - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato paste - 40 g;
• sugar - 10 g;
• water - 120 ml.

Cooking

1. Rinse mushrooms and fry together with onions and carrots for 5 minutes.
2. Add cabbage, pasta, water and seasonings.
3. Cabbage hodgepodge with salted mushrooms languishes for 45 minutes.

Solyanka with dried mushrooms and cabbage - recipe

Especially tasty hodgepodge with mushrooms and cabbage is obtained from dried mushrooms. Thanks to this method of storage, mushrooms contain all the necessary vitamins, retain their natural taste and concentrate the aroma, which is transferred to the broth during cooking. For cooking, mushrooms are soaked, boiled, the broth is filtered and used in a dish.

Ingredients:

• head of cabbage - ¼ pcs.;
• white mushrooms - 70 g;
• water - 500 ml;
• salt - 10 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato - 1 pc.;
• oil - 80 ml;
• bay leaf - 2 pcs.

Cooking

1. Mushrooms soaked for 30 minutes, boil. Strain the decoction.
2. Saute onions, carrots and mushrooms.
3. Add cabbage, spices, tomato, broth.
4. Mushroom hodgepodge at home is stewed for 20 minutes.

Solyanka with mushrooms and sauerkraut - recipe

Sauerkraut hodgepodge with mushrooms is a traditional Russian dish. From time immemorial, sauerkraut has been revered for its sour taste, which gives spice to dishes, and its rich vitamin composition, which has a beneficial effect on the body. True, the sauerkraut technology makes the cabbage tougher, but this is easy to fix by putting it out in water for 15 minutes.

Ingredients:

• sauerkraut - 2 kg;
• water - 1.2 l;
• oil - 80 ml;
• vinegar - 40 ml;
• sugar - 10 g;
• tomato paste - 100 g;
• boiled butternuts - 800 g;
• onions - 2 pcs.;
• pickled cucumber - 3 pcs.

Cooking

1. Add 200 ml of water, oil, vinegar to the cabbage and simmer for 15 minutes.
2. Put cucumbers, mushrooms, onions, pasta, sugar and remove from heat after 20 minutes.

Solyanka with mushrooms and cabbage in the oven is the most healthy cooking option. Today, modern cooking offers not only gentle heat treatment, but recipes with new ingredients. So, with cauliflower, the dish will acquire a fresh taste and appetizing appearance, since it does not lose its shape even with prolonged languishing in the oven.

Ingredients:

• cauliflower - 450 g;
• champignons - 250 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• oil - 80 ml;
• water - 1.2 l;
• sour cream - 60 g;
• tomatoes - 2 pcs.

Cooking

1. Boil the cauliflower for 5 minutes.
2. Saute mushrooms, onions and carrots.
3. Combine all components, add tomatoes, sour cream and 200 ml of water.
4. Cabbage hodgepodge with mushrooms is stewed in the oven at 200 degrees for 20 minutes.

Solyanka soup with mushrooms and cabbage - recipe

Solyanka soup with cabbage and mushrooms is the perfect hot dish for the cold season. Often, for satiety, the dish is diversified with meat products, but this recipe is not one of them. The use of fresh and dried mushrooms in it allows you to achieve richness and nutrition, and fresh and sour cabbage - a classic sour taste.

Ingredients:

• dried porcini mushrooms - 70 g;
• champignons - 350 g;
• sauerkraut - 250 g;
• fresh cabbage - 350 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• tomato sauce - 180 g;
• water - 3.5 liters.

Cooking

1. Boil dried mushrooms.
2. Strain the broth, chop the mushrooms.
3. Fry onions, carrots, fresh mushrooms, sauerkraut.
4. Add sauce, fresh cabbage and simmer for 20 minutes.
5. Combine with broth and boil for 10 minutes.

Solyanka from cabbage with mushrooms in a slow cooker

Mushroom hodgepodge with cabbage in a slow cooker is one of the preferred options. As always, a modern gadget saves cooking time and does an excellent job of stewing, saving housewives from the hassle. In the process of cooking, you need to darken the mushrooms, onions and carrots on the “Frying” and, having added the remaining components, complete the process in the “Stew” mode.

Ingredients:

• oyster mushrooms - 450 g;
• cabbage - 650 g;
• oil - 80 ml;
• ketchup - 60 g;
• water - 50 ml;
• pickled cucumber - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• sugar - 20 g.

Cooking

1. Sweat onions, carrots and mushrooms in the “Frying” for 15 minutes.
2. Add the rest of the ingredients and cook in "Stew". Mushroom hodgepodge with cabbage at home will be ready in 30 minutes.

Vegetable hodgepodge with mushrooms and cabbage has various cooking techniques. Those who want to get a tasty product and save time can stock up on hodgepodge for future use. All that is required is to use the classic recipe, increasing the stewing time to 45 minutes, add a preservative and sterilize the workpiece for better storage.

Ingredients:

• cabbage - 2.5 kg;
• boiled chanterelles - 800 g;
• carrots - 400 g;
• onion - 400 g;
• tomato sauce - 200 ml;
• bay leaf - 3 pcs.;
• oil - 60 ml;
• vinegar - 20 ml.

Cooking

1. Fry onions, carrots and cabbage for 10 minutes.
2. Add mushrooms, laurel, sauce and simmer for 45 minutes.
3. Pour in the vinegar, arrange in jars and sterilize for 15 minutes.

Mushroom hodgepodge 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 sauce does not take much time, does not take strength and money. All products for this dish are cheap, and mushrooms are the gifts of the forest, you can always pick them up in the forest for free during the season. And what a taste and aroma, well, you just lick your fingers.

Do you want to make a fragrant and satisfying preparation at home? Take a look at our simple mushroom hodgepodge recipe for the winter.

Mushroom solyanka with cabbage, made according to our recipe, is suitable as a main course, 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 soup with vegetables right now. So, mushroom hodgepodge for the winter what products we take.

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 or mushroom tomato paste;
5-6 pieces of medium-sized laurels;
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 cook mushroom hodgepodge?

Mushroom hodgepodge recipe for the winter step by step

Mushroom hodgepodge with cabbage is prepared as follows:
Step 1. The collected mushrooms, it is better if they are the gifts of the forest of the same species, for example, only mushrooms or only mushrooms, should be washed, cleaned of adhering leaves, twigs and dirt.

Attention! The preparation of mushroom hodgepodge according to our recipe allows the use of any edible mushrooms, however, the most suitable options for the dish are porcini mushrooms, mushrooms, aspen mushrooms, mushrooms and boletus.

Step 2. We cut the peeled and washed mushrooms into a saucepan into medium-sized pieces (not small ones) - in half, into three, or even into four parts, it all depends on the size of the mushroom, we do not 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 fire and cook for 15-20 minutes after boiling.

Step 4. We strain the finished boiled mushrooms so that the liquid is completely glass and set aside for now.

Step 5. Take a large bowl or large pot.

Step 6. Shred the cabbage finely into a container. In a bowl, you should crush it a little and pour it with sunflower oil.

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

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

Step 8. Add carrots to cabbage, mix gently with a spatula.

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

Step 10. We take a liter of boiled water, dilute tomato paste in it, pour vegetables with the resulting mass, mix.

Step 11. After 10 minutes, after you poured the vegetables with tomato juice, 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 a minimum, 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 vegetables, add boiled mushrooms to them. Stir and let simmer for another 10 minutes.

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

Mushroom hodgepodge with vegetables is ready, it can be cooled and eaten immediately, or it can be prepared for the winter. To do this, pre-sterilize liter or 500 ml. jars, boil the seaming lids, put hot mushroom hodgepodge into containers and roll up.

Wrap the rolled jars 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 hodgepodge 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.

Enjoy your meal!

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