Cooking mushroom hodgepodge with cabbage for the winter. The recipe for making hodgepodge with mushrooms for the winter is licking your fingers. Nutritional and energy value

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.

To prepare mushroom hodgepodge with cabbage, you will need:

• 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.

To begin with, you should thoroughly wash the mushrooms, clean them of excess fragments, and then boil them in water with a small amount of salt. After boiling, let the water drain, then cut the mushrooms into small cubes and fry using vegetable oil. Cabbage should also be washed, finely chopped or chopped with a combine.

Peeled and washed carrots must 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 a preheated oven until it turns dark brown. After that, you can start rolling.

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.

• 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.

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

So, you need to purchase the following ingredients:

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

Chanterelles and mushrooms are well cleaned of dirt, then boil in salted water for about 5-6 minutes.

Now it's the turn of the tomatoes - they also need to be chopped and added to the mixture. 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.

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.

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

Clear the mushrooms of large debris.

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

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

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

In the meantime, let's get on with the vegetables. I do not prepare (cut) all the vegetables at once, because while the cabbage is stewing, I have time to do it.

Do not chop the cabbage coarsely. We put a large saucepan on the fire and pour 70 grams of vegetable oil. Throw chopped cabbage, make medium heat and fry it a little.

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

Clean the carrots and cut into thin strips. This method is good for those who have a Berner grater - five minutes and the carrots are ready! If you are not a happy owner, then it is better to rub it on a grater - much faster than cutting it.

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

Wash the tomatoes and pour boiling water over them. Hold for about a minute, drain and fill with cold water already. After such manipulations, you can very easily remove the skin from them.

Peel the onion and cut into half rings. If the heads are large, then quarter rings are better. Pour 50 grams of vegetable oil into the same (after carrots) hot pan and fry it a little too. Add to pot with cabbage and carrots.

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

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

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

Sterilize jars. Lay out the salad hot.

Elena 09/26/2019 22 1.7k.

In the season of harvesting, I want to fill the cellar with a variety of banks so that the winter assortment is varied and tasty. The site has different recipes, for example,. I propose another preparation for execution - a hodgepodge for the winter with mushrooms and cabbage.

Interestingly, this name belongs to two dishes at the same time. Initially, this was the name of a hot stew with meat or fish and vegetables. Later, they began to call it the second dish, which was also prepared from meat, but already on the basis of stewed cabbage.

This is a multi-component dish, it consists of different ingredients. Apparently, therefore, the word "hodgepodge" in the Russian language has acquired another meaning. In colloquial speech, they call it something consisting of many heterogeneous things mixed together.

Mushrooms became one of the components of this dish, and with such a tasty addition, it became very popular, especially on fasting days, when they replaced meat. Since there are quite a lot of mushrooms during the quiet hunting season, and other vegetables too, the housewives began to prepare hodgepodge for the winter, though without adding meat.

This preparation was very fond of, and not only for its taste, but also for its versatility. After all, it can be served cold as a salad, it can be warmed up and served as a side dish for meat or fish dishes, or it can be used as an additive in the preparation of first or second courses.

Solyanka for the winter with mushrooms, cabbage and tomatoes "you will lick your fingers"

This delicious preparation will always help you out if you need to quickly and tasty feed your family. It is not difficult to make it, the hostess will cope even with a little experience. The only difficulty is that you need to prepare all the ingredients and special attention should be paid to mushrooms. Not only taste depends on this, but also the safety of your canned food.

Forest representatives need more thorough preliminary preparation than store ones. Any mushrooms from the forest should be freed from leaves and branches, washed from the ground and sand, but some require a soaking procedure, and some need to be cleaned.

Ingredients:

• white cabbage - 2 kg.
• carrots - 1 kg.
• onion - 1 gr.
• boiled mushrooms - 2 kg.
• tomato from fresh tomatoes - 0.5 liters
• odorless sunflower oil - 250 gr.
• vinegar 9% - 50 ml
• salt - 1.5 tbsp. l.
• sugar to taste
• bay leaf - 2 pcs.
• ground black pepper - 1.5 tsp.

Recipe:

1. Prepare jars and lids in advance, they need to be sterilized in a way convenient for you.
2. Peeled, washed mushrooms cut into medium-sized pieces. Pour 2 liters of water into a deep saucepan, add 1 tablespoon of salt, put mushrooms.
   
3. Bring to a boil and boil for 30 minutes until tender. They are considered ready when they sink to the bottom. Then drain them through a colander, rinse with cold running water and leave in a colander to drain excess liquid.
4. While the mushrooms are cooking, prepare the vegetables. Cut the onion into small cubes, grate the carrots on a coarse grater. Chop the cabbage, and chop the tomatoes to a puree.
5. Pour vegetable oil into a deep frying pan, half of the amount stated in the recipe. Put the chopped onion, fry it until soft. Then add carrots and fry together until tender.
   
6. Pour the remaining vegetable oil into a cauldron or pan with a thick bottom, when it warms up, put the mushrooms and fry them until all the liquid has evaporated.
   
7. Then add cabbage and mix. Fry over high heat until the cabbage is soft. When it settles, add carrots with onions.
   
8. We put chopped fresh tomatoes, bay leaf, salt. Mix well, make the fire slightly lower than medium. Cover with a lid and simmer for 20 minutes.
   
9. The final stage - add ground pepper and vinegar, mix. Taste it, you may need to add salt or sugar if it seems sour. Simmer the dish for 5 minutes.
10. While hot, we lay out the workpiece in jars. With a spatula or spoon, you need to tamp the hodgepodge so that there are no voids and excess air comes out.
    
11. Roll up the lids, wrap the jars until completely cool.

The output is 4 liters of delicious winter preparation, which can be stored at room temperature.

Solyanka recipe with mushrooms, cabbage and tomato paste without sterilization

This recipe does not use fresh tomatoes, but uses tomato paste instead. It makes the mushroom hodgepodge richer in taste. The recipe is also different in that there is no preliminary frying of vegetables, they are only stewed.

You will need:

• cabbage - 1.5 kg.
• Boiled porcini mushrooms - 500 gr.
• carrots - 500 gr.
• onion - 500 gr.
• sugar - 120 gr.
• tomato paste - 150 ml.
• vegetable oil - 125 ml.
• vinegar 9% - 60 ml.
• salt - 2 tbsp. l. with a small hill
• water - 250 ml.

From this amount of ingredients you get 2.5 liters of salad.

How to cook:

With mushrooms, boletus, boletus, chanterelles, honey agarics, the hodgepodge will turn out tastier, but you can use other types of mushrooms, those that you have available.

A simple recipe for mushroom hodgepodge with carrots and onions

This recipe differs from the previous ones in that it does not contain tomatoes at all. But this won't make the hodgepodge worse. On the contrary, the taste of mushrooms is even better felt in it.

Products for the recipe:

• white cabbage - 2.5 kg.
• carrots - 1 kg.
• onion - 1 kg.
• boiled mushrooms - 1 kg.
• salt - 2 tbsp. l.
• sugar - 100 gr.
• vegetable oil - 250 ml.
• table vinegar - 100 gr.
• ground black pepper - 1 tsp.

Step by step description:

The recipes indicate the weight of boiled mushrooms. Since they are strongly boiled down, fresh ones need to be taken 1.5-2 times more.

Solyanka for the winter in jars of cabbage and dried mushrooms

It is easy to make such a blank with dried mushrooms. This is very convenient, because fresh ones are not always available. By the way, it is not at all necessary to use them of the same variety, the hodgepodge will turn out tastier if they are of a different type.

Ingredients:

weight of peeled vegetables

• cabbage - 2.5 kg.
• carrots - 1 kg.
• onion - 1 kg.
• bell pepper - 1 kg.
• hot pepper - 1 pc.
• tomatoes - 2 kg.
• dried mushrooms - 100 gr. (or 1 kg boiled fresh)
• sugar - 250 gr.
• salt - 4 tbsp. l. without a slide
• vegetable oil - 300 ml.
• vinegar 9% - 100 ml

From these ingredients you will get 8 liter jars and one half-liter

Recipe Description:

If the white cabbage is very dense and tough, then remember the chopped vegetable with your hands, adding a teaspoon of salt. She will become softer.

Do not forget that mushrooms can become a source of botulism. Therefore, they must be carefully processed, and the finished workpiece should be laid out only in sterile jars. By wrapping the jars, you create additional preservation, which makes your blanks better and more reliable.

Harvesting mushroom hodgepodge for the winter without cabbage

Solyanka with cabbage is a classic of the genre, but why not deviate from the rules. I offer no less delicious salad, in which the queen of the garden will not be present.

What you will need:

• forest mushrooms - 1 kg.
• onion - 300 gr.
• Bulgarian pepper - 300 gr.
• carrots - 300 gr.
• tomatoes - 700 gr.
• vinegar 9% - 5 tbsp. l.
• sunflower oil - 200 ml
• salt - 1 tbsp. l. with a slide
• sugar - 100 gr.

Cooking according to the recipe:

From these products, 4 half-liter jars are obtained.

Video on how to make a hodgepodge salad for the winter from mushrooms and cabbage in a slow cooker

A slow cooker is the best suited for stewing vegetables, so it can be safely used to prepare a variety of preparations for the winter. Mushroom hodgepodge is no exception. I suggest watching the whole cooking process in the video.

Be sure to close the hodgepodge with mushrooms and cabbage for the winter. Yes, she will have to take the time, but it will justify itself with rave reviews from your household.

Good luck and delicious preparations to you!

Girls, boys, I present to you the most delicious (for me) hodgepodge in the world))). This wonderful recipe was given to me by my husband's mother, for which I and all my relatives are extremely grateful to her. Solyanka salad is very tasty. Rarely does it survive the winter. But this does not stop us, and in winter we make new portions of this wonderful salad, taking frozen mushrooms from the freezer.

Ingredients for "Solyanka with mushrooms for the winter":

Nutritional and energy value:

Recipe "Solyanka with mushrooms for the winter":

Any edible mushrooms are suitable here - even noble porcini or boletus, even purchased champignons and oyster mushrooms.
We clean them, wash them, grind them and boil them (about 20-30 minutes). We cut the mushrooms not too finely so that they are visible in the salad. When I cook mushrooms, I always add 1 onion to them. Today I cook from ordinary mushrooms, cook them together with legs (we, residents of megacities, are not spoiled with good mushrooms). About 1.5 liters of boiled mushrooms came out of a 5 liter bucket of mushrooms.

I always cook this salad in "industrial" volumes, and for this I have a special pan-basin.
Shred cabbage, three carrots.
Onion, pepper cut into cubes.
Add sauce (I have homemade today, but most often I use Krasnodar), sunflower oil, bay leaf. Salt, pepper, add water and put everything to stew on a slow fire for 1.5 hours. Stir occasionally so as not to burn. The sauce here, I repeat, you can use any. Most importantly, do not take completely artificial sauces. Here, as with wine, if you don’t eat such a sauce in everyday life, then don’t take it in a salad.

After 1.5 hours, add the mushrooms and cook for about 30 more minutes.
For 15 min. until ready, add vinegar essence. We mix.

And today I decided to try to cook this salad in a 5-liter slow cooker-pressure cooker (power 900 watts). I take the following proportions in it: cabbage 1 kg, onion 200 g, carrots 200 g, bell peppers 2 pcs., tomato sauce 100 ml, salt 25 g, sugar 40 g, sunflower oil 100 ml, lavrushka 2 pcs., water 5 Art. l., mushrooms 600 ml, vinegar essence 1/3 tsp.
Since I have a multicooker-pressure cooker, the cooking time for hodgepodge is reduced. I spent 45 minutes on stewing vegetables without mushrooms. under the lid, with the closed valve on the program "Vegetables". After that, I opened it, added mushrooms and put it again under the lid, with the valve closed for 10 minutes. to the same mode.
After cooking, I opened it, added essences, mixed it and put out another 10 minutes without a lid.

What could be better than the taste of fresh vegetables in the winter? To enjoy them even in the cold, it is enough to cork the hodgepodge in jars. This is not only useful, but also very convenient. Such a 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, corked in jars, is stored for no more than 1 year in a dark, cool place, subject to high-quality sterilization of containers and lids. It is prepared quickly and simply, so any housewife can do it.

Before you roll up a vegetable hodgepodge with mushrooms in jars for the winter, you must carefully prepare the container 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 sterilization method is steam disinfection of jars. To do this, put a sieve in a water bath, and the jars upside down - on top of it. And thus hot steam will process the container from the inside. Lids can simply be boiled in water. The process lasts 15-20 minutes, no less.

But remember that for canning it is necessary to choose only whole cans without chips and cracks, and the products are laid out in them exclusively hot. For reliability, you can pasteurize jars with ready-made products in boiling water.

The classic hodgepodge with mushrooms, carrots and tomatoes for the winter is prepared very simply and will be a great dressing for any first course. Required Ingredients:

1. 1 kg of raw mushrooms.
2. 500 g carrots.
3. 50 g of tomato paste.
4. 6 sprigs of dill.
5. 30 g salt.
6. 5 g ground red pepper.
7. 60 ml apple cider vinegar.
8. 100 ml sunflower oil.
9. 5 white peppercorns.

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

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

Heat the pan, pour oil into it and fry the mushrooms for 10 minutes, then send the carrots to them, pass 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.

Arrange in canning jars, roll up each with a lid, wrap with a blanket and set to cool in a place that is not accessible to direct sunlight.

How to cook a 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 second course.

For its preparation it is necessary:

1. 1.5 kg of champignons.
2. 600 g tomatoes.
3. 150 g onions.
4. 0.5 kg of carrots.
5. 100 ml refined olive oil.
6. 40 g salt.
7. 60 ml of vinegar.
8. 5 sprigs of dill.
9. 4 sprigs of basil
10. 2 g nutmeg.

Before preparing such a hodgepodge with mushrooms, canned for the winter, it is necessary to make fruit drink from tomatoes. To do this, scald each tomato with boiling water and lower it into cold water. After that, the skin will be well removed and all that remains is to chop the tomatoes with a blender, salt and sprinkle with spices. Then you can start the main cooking.

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

Recipe from hodgepodge for the winter with salted and fresh mushrooms

To give the dressing a rich taste and slight sourness, add a little salted champignons or butter. Such a dish will appeal to all households and will become a frequent guest on the dining table. To prepare a hodgepodge for the winter with the addition of salted mushrooms, you will need:

1. 600 g salted champignons.
2. 500 g carrots.
3. 500 g fresh champignons.
4. 1 bulb.
5. 1 glass of Krasnodar sauce.
6. 100 ml sunflower oil.
7. 5 sprigs of green basil
8. 4 sprigs of parsley.
9. 6 sprigs of dill.
10. 4 garlic cloves.
11. 40 g salt.
12. 50 ml of vinegar.
13. 5 g ground black pepper.

Such a hodgepodge for the winter with salted and fresh mushrooms is prepared very simply. To do this, it is necessary to clean and chop fresh mushrooms into slices, and salted ones - dry from the brine and cut into quarters. Chop the white onion and carrot 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. After pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer without a violent boil for 20 minutes, pour in the vinegar, stir, then distribute into disinfected jars and close tightly with lids. Put in a dark place with room temperature (like a pantry).

Recipe for a delicious hodgepodge for the winter with fresh cucumbers and mushrooms

A very original version of such vegetable preservation is prepared using fresh cucumbers. For this variant of a hodgepodge for the winter with mushrooms and fresh cucumbers, you must:

1. 1 kg of any fresh mushrooms.
2. 300 g fresh cucumbers.
3. 1 purple onion.
4. 400 g carrots.
5. 40 g of tomato paste.
6. 30 g salt.
7. 5 g ground white pepper.
8. 70 ml sunflower oil.
9. 50 ml apple cider vinegar.

Thanks to this recipe for a delicious hodgepodge for the winter with cucumbers and mushrooms, you can easily prepare a dressing for pickle. To do this, rinse the mushrooms with running water, clean and cut into slices. Put in a heated stewpan, drizzling with oil, add onion and carrot half rings. Sauté until light golden brown. After frying for another 20 minutes, put the pasta, grated fresh cucumber, salt and pepper. Simmer for 20 minutes, mix with vinegar. Cork in prepared sterile jars, wrapped in a blanket or thick towel.

Recipe for hodgepodge for the winter with porcini mushrooms and onions

Solyanka for the winter with porcini mushrooms and onions can be used as a salad or side dish. For cooking you will need:

1. 900 g of white mushrooms.
2. 600 g onions.
3. 100 ml sunflower oil.
4. 30 g salt.
5. 3 bay leaves.
6. 300 g fresh celery.
7. 3 g ground black pepper.
8. 4 sprigs of dill.
9. 7 sprigs of green onions.
10. 3 garlic cloves.
11. 50 ml of vinegar.
12. 20 g of ginger root.

The recipe for this winter hodgepodge with porcini mushrooms and onions is very simple. First, rinse and clean the mushroom caps, chop into slices. Cut the onion into half rings and put in a hot pan, sprinkled with oil, sauté for 10 minutes and then pour the mushrooms. Stew under a closed lid for 15 minutes, put grated ginger root on a fine grater, chopped celery, salt, pepper, bay leaf and chopped greens. Cook for at least 15-18 minutes more. After do not forget to pour in the vinegar. Mix and preserve in disinfected jars, wrap with a thick cloth and put in a place at room temperature.

How to roll up a hodgepodge with fresh mushrooms and eggplant for the winter

Solyanka with the addition of fresh mushrooms and eggplant, prepared for the winter, will help out the hostess in case of an unexpected arrival of guests. For cooking, the following ingredients are needed:

1. 1 kg of champignons.
2. 800 g eggplant.
3. 1 onion.
4. 200 g sweet bell pepper.
5. 100 ml sunflower oil.
6. 2 peas of allspice.
7. 2 tbsp. tablespoons of table salt.
8. 3 g ground black pepper.
9. 300 ml glass of tomato juice.
10. 5 sprigs of basil
11. 50 ml apple cider vinegar.

Such a homemade canned hodgepodge for the winter with mushrooms and eggplant will be an excellent cold snack. Start cooking by processing vegetables. Peel and chop mushrooms, onions, eggplants and peppers into medium straws. Heat up a frying pan by pouring oil, fry all the vegetables one by one until cooked through. Put them in a thick-walled saucepan. After they are ready, pour juice, salt, pepper, sprinkle with herbs and mix with a wooden spatula. Simmer for half an hour without vigorous boiling. A few minutes before the end of cooking, pour in the vinegar and mix. Now it remains only to decompose into a sterile container and roll up. After that, wrap the jars with a warm blanket and put them in a dark, ventilated room.

Solyanka for the winter, cooked with dried mushrooms

Solyanka for the winter, cooked with dried mushrooms, has a very rich mushroom taste and aroma. For cooking, the following ingredients are needed:

1. 500 g dry mushrooms.
2. 2 pieces of onion.
3. 2 carrots.
4. 100 ml sunflower oil.
5. 30 g salt.
6. 3 g ground black pepper.
7. 3 sprigs of dill.
8. 4 sprigs of parsley.
9. 60 ml of vinegar.

Before preparing a canned hodgepodge with dry mushrooms for the winter, it is necessary to prepare the dry ingredient by soaking it in cold water for 2 hours. After boiling for 1-1.5 hours in salt water, remove with a slotted spoon to a dish or plate, let cool. Then dry with a paper towel, cut into strips and pass in oil for 20-25 minutes, after 10-12 minutes, add thin half rings of onions and carrots. Salt, pepper, sprinkle with chopped herbs and pour with vinegar. Fry for another 5 minutes, and then cork in disinfected jars, wrap with a thick towel and put in a dark place upside down.

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

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

1. 1 kg oyster mushrooms.
2. 500 g white beans.
3. 1 onion.
4. 300 g carrots.
5. 30 g salt.
6. 300 ml spicy tomato sauce.
7. 10 basil leaves
8. 4 sprigs of dill.
9. 3 g ground black pepper.
10. 70 ml refined sunflower oil.
11. 50 ml apple cider vinegar.

Before you make such a 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 salt water.

Now you can start the actual cooking. Cut the oyster mushrooms into 4-6 pieces, depending on the 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 the sauce, add a little boiled beans, salt, pepper and chopped herbs. Simmer for half an hour, pour in the vinegar a few minutes before the end of cooking. It remains only to distribute into sterile jars and close the lids. Cool in a ventilated area out of direct sunlight.

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

Delicious hodgepodge with bell peppers, mushrooms and beets will come in handy for the winter for making borscht. Required products:

1. 1 kg of champignons.
2. 400 g of bell pepper.
3. 500 g beets.
4. 1 white onion.
5. 100 ml olive or sunflower oil.
6. 15 basil leaves
7. 5 sprigs of parsley.
8. 40 g salt.
9. 20 g sugar.
10. 200 ml of spicy tomato juice.
11. 3 g ground black pepper.
12. 80 ml of vinegar.

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

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

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

The recipe for a delicious cabbage hodgepodge for the winter with mushrooms will take pride of place in the cookbook of any housewife. After all, it is prepared simply, briefly and cheaply. For cooking you need:

1. 800 g mushrooms.
2. 1 kg white cabbage.
3. 1 white onion.
4. 1 carrot.
5. 300 ml tomato sauce.
6. 5 sprigs of basil
7. 4 sprigs of parsley.
8. 30 g salt.
9. 3 g ground black pepper.
10. 70 ml sunflower oil.
11. 70 ml of vinegar.
12. 3 pieces of allspice peas.

Such a hodgepodge of cabbage with mushrooms, prepared for the winter according to the recipe below, will be an excellent side dish for any dish. To begin with, finely chop the cabbage, chop the onion and carrot into strips. Mix all this with your hand and salt, in the process, knead a little to better highlight the cabbage juice. Grind 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 with vinegar, add pepper, herbs and cook under a closed lid for another 10 minutes. While the dish has not cooled down, put it in pre-sterilely processed jars, tightly close the lids.

The recipe for harvesting vegetable hodgepodge with pickled mushrooms for the winter

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

1. 1 kg pickled mushrooms.
2. 400 g purple onion.
3. 300 g carrots.
4. 70 ml vegetable refined oil.
5. 40 ml apple cider vinegar.
6. 3 sprigs of green onions.
7. 35 g of table salt.
8. 300 g red ripe tomatoes.
9. dry lemongrass on the tip of a knife.
10. 3 g freshly ground black pepper.

To prepare a hodgepodge with pickled mushrooms and for the winter, chop onion and carrot into small strips. Place in a hot pan, drizzle with oil and fry for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Saute with vegetables for at least 15 minutes. Cut the tomatoes into cubes and send to stew in a frying pan under a closed lid. Simmer on a small heat for 15-18 minutes, salt, add herbs, vinegar and spices. Mix thoroughly with a wooden spatula and place in jars intended for canning. Close tightly with sterile lids and place in a dark, cool place to cool.

An option for rolling a hodgepodge with mushrooms for the winter without vinegar

An interesting option for preserving a vegetable hodgepodge with mushrooms and cabbage without vinegar for the winter is simple to prepare and perfectly stored all season. To prepare the recipe you will need:

1. 700 g raw mushrooms.
2. 400 g raw oil.
3. 500 g white cabbage.
4. 300 g white onion.
5. 200 g pickled cucumbers.
6. 1 liter of tomato juice with pulp.
7. 100 ml refined sunflower oil.
8. 1 g of cloves.
9. 40 g of table salt.
10. 2 g ground red pepper.
11. 6 g dry basil.

Such a seaming of a hodgepodge with mushrooms and cabbage for the winter, for reliability, can be re-sterilized, i.e. pasteurization of already filled jars in boiling water. But first, rinse and clean the mushrooms, chop them into thin strips. Heat the oil in a heavy-bottomed saucepan and add the mushroom sticks. 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. In the meantime, chop the cabbage as thinly as possible and cut the cucumbers into strips. Put in the prepared passivation and simmer on low heat for 15 minutes, then pour in the juice, add salt, spices and simmer without a rapid boil for 30-40 minutes. At the end of cooking, the dish will acquire a thicker consistency due to the softening of vegetables. It remains only to cork everything with heat from the heat into the prepared container. Then turn the lid down and wrap with a blanket.

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

It is quite possible to cook a hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It is very simple and convenient - it is enough to wash the cans of soda well, put them wet in the oven upside down and set the temperature to 110-120 degrees. It will take 15-20 minutes to disinfect them, after which you can safely lay hot products and roll them up with lids. But remember that you should not take out hot containers immediately: just turn off the oven after the specified time, and let them cool down smoothly. The glass may crack if the temperature drops sharply. And to prepare the hodgepodge itself, you will need:

1. 1 kg of champignons.
2. 500 ml Krasnodar tomato sauce.
3. 300 g of onions.
4. 300 g fresh celery.
5. 200 g sweet red pepper.
6. 40 g of table salt.
7. 100 ml sunflower oil.
8. 2 g cloves.
9. 1 g chili pepper.
10. 50 ml apple cider vinegar.

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

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

The recipe for a vegetable hodgepodge for the winter using salted mushrooms will be loved by the household for its rich taste, mushroom aroma and slight sourness. For cooking you need:

1. 1 kg of any salted mushrooms.
2. 400 g of onion.
3. 500 g white cabbage.
4. 1 glass of vegetable oil.
5. 2 tbsp. spoons of tomato paste.
6. 0.5 cups of drinking water.
7. 4 pieces of allspice.
8. 2 black peppercorns.
9. 35 g salt.
10. 5 st. spoons of apple cider vinegar.
11. 5 g dry basil.
12. 3 garlic cloves.

First of all, put the mushrooms in a sieve or colander to get rid of excess brine. Finely chop the onion and cabbage into strips and simmer in a thick-walled frying pan or saucepan in oil over low heat for 20 minutes. After that, pour the tomato paste with diluted water, pour out the mushroom slices, salt, spices and simmer in a sealed container for 40 minutes. At the end, add garlic and vinegar, grated on a fine grater, mix and place in sterile jars, then roll them tightly with lids.

To facilitate the process of preparing a hodgepodge with mushrooms and tomatoes for the winter, watch the detailed recipe in the video, which describes each step in an accessible way.