Solyanka is classified as thick and spicy - salty dishes, because the products that are in it give just such a taste. The main ones are pickled cucumbers, mushrooms, capers and lemon. They make it thick, a lot of finely chopped ingredients, because of this it is difficult to call it a soup. But still, for myself, I think that hodgepodge is the most best food Suitable for both lunch and dinner.

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

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

You can cook this food from any mushrooms, salted, frozen, fresh and dry. Dry mushrooms include porcini and boletus, they give the hodgepodge richness and aroma. Salty usually milk mushrooms, russula and volnushki, the taste of the soup becomes sour - brackish. Well, frozen, mostly champignons and mushrooms, they are also used for taste.

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

In these soups, spices play a small role.

Tip: do not abuse the seasoning, otherwise you will kill all the mushroom taste.

Lenten hodgepodge with mushrooms. The secret of how to cook mushroom hodgepodge with mushrooms:

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

Ingredients:

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

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

2. Cut the onion into half rings, peel the carrots and cut them into cubes, cucumbers are also into half rings.

3. In a pan, pour vegetable oil add the onion and fry a little.

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

5. We send there salted cucumbers and continue to simmer.

6. Throw in the tomato paste and fry, stirring for another 1.5 minutes.

7. Throw flour into the pan, knead and pour cucumber pickle. Then reduce the heat on the stove to medium and continue to fry until the brine has evaporated.

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

9. We clean the potatoes, cut them into cubes and send them to the pan, fill it with mushroom broth and water, put it on the stove, cook until the potatoes are cooked. Then we put our dressing in the broth.

10. Cut the olives and send them to the pan, also put the mushrooms. Salt to taste and cook over low heat for 10-15 minutes.

11. At the end of time, add garlic and parsley.

Stir and the dish is ready.

Collected hodgepodge with mushrooms - the most delicious classic recipe:

Ingredients:

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

1. First, cook the broth. Put the beef in a saucepan with water and bring to a boil, remove the foam, throw onion 1 pc. and cook on low heat for 2 hours, when 10 minutes remain until the end of cooking, salt, pepper, and put Bay leaf.

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

2. We take out the meat, filter the broth, throwing out onions, bay leaves, and peppers from it. We put it back on the stove.

3. We cut the potatoes into cubes and throw them into our broth as soon as it boils again.

4. Fry the chopped mushrooms in a pan until the water evaporates and throw them into the broth.

5. Sausage, brisket and boiled beef(separated from the bone), cut into cubes and also fry in a pan for 5 minutes, this will be a super flavor for the hodgepodge. We send to the broth.

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

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

Well, the hodgepodge with mushrooms is ready. Enjoy your meal!

Mushroom hodgepodge with frozen mushrooms and cabbage:

Excellent and delicious recipe if you have frozen mushrooms, you don’t want to go for fresh ones.

Ingredients:

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

1. Defrost the mushrooms and cut into small pieces.

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

2. We also cut onions, cucumbers. We chop cabbage, three carrots on a grater.

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

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

5. In a pot of water, put our fried cabbage with mushrooms. While the water starts to boil, we will do the following.

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

7. For frying, put in the soup, add bay leaf, pepper, add salt to your liking, Close the lid and cook over low heat for 15 minutes.

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

Cooking hodgepodge soup for dinner, with mushrooms and sauerkraut:

An interesting recipe that turns out delicious and thick soup chik.

Ingredients:

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

1. We put water on the stove and until it boils, we do the following.

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

3. We will also cut the mushrooms, but not very finely. Mushrooms can be added different fresh, dried, frozen.

4. In the water that has boiled, we throw the potatoes, and while it is cooking, we make the frying.

5. Pour oil into the pan, put the onion, fry until a golden crust appears.

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

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

8. Cut olives and black olives.

9. While we were doing all this, the potatoes were cooked. We add to it our frying of onions and carrots, pickled cucumbers cut into cubes, sauerkraut and mushrooms. We also send chopped olives and black olives there. Salt, pepper, put bay leaf.

10. Leave to boil for 10 minutes, then let it brew and arrange on plates, adding greens and lemon.

Enjoy your meal!

Cooking hodgepodge with mushrooms.

Solyanka with mushrooms great option second course for those who keep . In the composition of the hodgepodge, you can add all the vegetables that are in the autumn. Any fresh or frozen mushrooms are suitable - champignons, mushrooms, chanterelles ... etc. It is delicious if the composition of the hodgepodge includes a mixture of various mushrooms.

Ingredients

• Mushrooms-1kg (I have mushrooms).
• Cabbage-1kg.
• Onion-1pc.
• Carrot-1pc.
• Pickled cucumbers - 2 pcs.
• Tomato paste-2 tbsp.
• Vegetable oil.

Besides:

• Sugar-1st.l.
• Salt.
• Pepper.
• Bay leaf-1-2pcs.

STAGE 1

Finely shred the cabbage.

STAGE 2

Finely chop the onion.

STAGE 3

Grate carrots on a coarse grater.

STAGE 4

Cucumbers cut into thin half rings.

STAGE 5

Lightly salt the cabbage and crush with your hands. Transfer the cabbage to a saucepan with a thick bottom, add 50 ml. water, 1 tbsp vegetable oil and put on medium fire. Simmer under a closed lid for 10-15 minutes. stir occasionally.

STAGE 6

Then add tomato paste, pepper, sugar, bay leaf. Let's mix.

STAGE 7

Next, add chopped cucumbers. Let's mix. Close the lid and simmer over medium heat, stirring occasionally for 10-15 minutes.

STAGE 8

While the cabbage is stewing, fry the onion in vegetable oil until soft.

STAGE 9

Then we add carrots. Let's mix. Fry 5-7 min.

STAGE 10

Boil mushrooms in lightly salted water for 10-15 minutes. Then drain the water through a colander. Let's drain the mushrooms. Add mushrooms to fried onions and carrots. Mix and fry for 7-10 minutes, stirring. If necessary, salt.

STAGE 11

Add mushrooms to cabbage, mix. Simmer another 5-7 minutes. Solyanka with mushrooms is ready.

BON APPETIT!

Universal preparation - hodgepodge for the winter with mushrooms. It can be eaten cold as a salad. And you can warm up and serve as a side dish or as a full meal. Cooking a hodgepodge is not particularly difficult, but you will have to tinker with slicing cabbage. To facilitate this work, you can use special shredders.

The main ingredients of the preparation are cabbage and mushrooms. Cabbage must be cleaned of the upper leaves, which are contaminated and damaged. Then you need to cut the cabbage into quarters and cut out the stalk. Then you need to finely chop the cabbage.

Any mushrooms can be used to make hodgepodge. The easiest option is champignons, you just need to wash them well. But Forest mushrooms need to be cleaned more thoroughly. They are soaked in water to make it easier to remove all the dirt. After that, the mushrooms are cleaned with a brush. Large mushrooms are cut into slices or strips, small mushrooms can be left whole.

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

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

Interesting facts: with all the diversity of the Russian language, the word "hodgepodge" is usually called two completely different dishes- thick soup with pickles and stewed cabbage. This word has another meaning - a mixture of different ingredients, a hodgepodge. And indeed, for the preparation of both versions of the hodgepodge, a large number of ingredients.

Solyanka for the winter with mushrooms "Lick your fingers"

it classic recipe mushroom hodgepodge for the winter, it is easy to prepare, and the taste turns out to be licking your fingers

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

Wash fresh mushrooms well, peel, cut into small pieces and boil until tender in salted water. We recline the mushrooms in a colander and let the liquid drain.

• 2 kg of champignons;
• 1 kg of white cabbage;
• 1 kg of onion;
• 1 kg of carrots;
• 1 kg of ripe tomatoes;
• 100 ml of vegetable oil;
• 100 ml of vinegar (9%);
• 3 tablespoons of salt;
• 4 teaspoons of sugar;
• 0.5 teaspoon ground black pepper.

This is an easier recipe, since the mushrooms do not need to be boiled first. Wash the mushrooms well, rinse and clean all the vegetables. Take a cauldron or large saucepan and begin to cut the products, putting them in a pan in layers.

First lay out the chopped small cubes onions, then spread the grated carrots. In the next layer, put the cabbage chopped in narrow strips. We put the champignons cut into thin slices on the cabbage, and put the tomatoes cut into thin slices on top.

Advice! If a White cabbage got very dense and hard, it is recommended to pre-rumple it with your hands so that it becomes softer.

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

As the first 10 minutes of stewing pass, we approach the stove, remove the lid from the pan and mix its contents. Then, in the process of stewing, it will be necessary to stir the vegetables several more times.

Add salt, sugar, pepper and continue stewing for another quarter of an hour. The cabbage should be quite soft. At the very end of the quenching, it is necessary to pour in the vinegar. Let the saucepan cool down a bit.

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

Wash all the vegetables well, peel the peppers, carrots and onions. We chop the onion into thin half rings, the cabbage into thin strips. Cut carrots and cucumbers into thin circles or halves of circles, as you like. Pepper cut into strips.

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

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

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

Cooking features

The preparation of any snack has its own subtleties, and a hodgepodge with cabbage and mushrooms is no exception.

• One of the main ingredients of hodgepodge is tomatoes. Remove the skin from them before cooking. It will be easier to do this if they are poured over with boiling water or even dipped in boiling water for a couple of minutes. However, tomatoes can often be replaced with tomato paste, where they are found in concentrated form. In this case, you must select the appropriate recipe.
• It is better to choose cabbage for hodgepodge from those varieties that are intended for long-term storage. It is preferable to chop it medium-sized. If careless, the dish will come out unappetizing.
• Mushrooms for making hodgepodge must go through all the necessary processing: they need to be sorted out, cleaned of debris, washed, and, if necessary, soaked in acidified or salted water. After they need to be boiled, removing the foam until they sink to the bottom. It remains to throw in a colander, rinse, wait until the water drains. Only after that the mushrooms are ready to get into the hodgepodge.
• Any mushrooms are suitable for hodgepodge, but porcini, boletus and boletus are the most delicious.
• If you darken cabbage with mushrooms longer, the hodgepodge will acquire a special taste, but will become less useful.

Keep homemade hodgepodge in winter it is possible at room temperature, provided that it is laid out in sterilized jars, and the recipe and cooking technology are exactly followed.

Solyanka with cabbage and mushrooms: a simple recipe

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

Cooking method:

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

This is the easiest recipe for hodgepodge, which is made from cabbage, mushrooms, onions and fresh tomatoes.

Classic recipe for hodgepodge with cabbage and mushrooms

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

Cooking method:

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

To taste, this hodgepodge will turn out to be a little sourer than prepared according to the previous recipe. In addition, it will have a specific spicy aroma inherent in the hodgepodge, which is given to it by cloves and allspice.

Solyanka with cabbage, mushrooms and carrots

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

Cooking method:

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

Mushroom hodgepodge with vegetables turns out beautiful and tasty. Thanks to the great content different vegetables she is also very helpful.

Solyanka with cabbage, mushrooms and pepper

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

Cooking method:

• Cooked mushrooms (already boiled) cut into strips.
• Peel the tomatoes and turn through a meat grinder or dilute the tomato paste with water.
• Chop the rest of the vegetables into thin strips.
• Place the vegetables in a heavy-bottomed pot, if using pasta instead of fresh tomatoes, add it at this stage.
• Salt and simmer for 40 minutes.
• Add spices, pour in vinegar, simmer for another 5 minutes and arrange in jars. Close with metal lids, wait for cooling and put away for the winter.

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

Cooking a hodgepodge with cabbage and mushrooms for the winter is a simple task. Meanwhile, this dish is universal and is liked by almost everyone.

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 enjoy fresh tomatoes, replace them with tomato paste.
• 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 canned 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 shredded as finely as possible so that canned snack looked 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.

Having laid everything in seaming containers, salt the mushrooms, roll them up and put them in a storage room for preservation.

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 cook 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.