In the season of harvesting, I want to fill the cellar with a variety of cans so that the winter assortment is varied and tasty. There are different recipes on the site, for example. I offer one more preparation for execution - a hodgepodge for the winter with mushrooms and cabbage.

It is interesting that 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 the second dish, which was also prepared from meat, but on the basis of stewed cabbage.

This is a multicomponent dish and contains different ingredients. Apparently, therefore, the word "hodgepodge" in Russian has acquired another meaning. In colloquial speech, they are called something consisting of many dissimilar 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 were substituted for meat. Since there are a lot of mushrooms during the quiet hunting season, and there are many other vegetables too, the housewives began to prepare a hodgepodge for the winter, albeit without adding meat.

Such a blank was very fond of, 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 "lick your fingers"

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

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

Ingredients:

• white cabbage - 2 kg.
• carrots - 1 kg.
• onions - 1 gr.
• boiled mushrooms - 2 kg.
• fresh tomato tomato - 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. Cut the peeled, washed mushrooms 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 simmer 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 boiling, prepare the vegetables. Cut the onions into small cubes, grate the carrots on a coarse grater. Chop the cabbage and chop the tomatoes until puree.
5. Pour vegetable oil into a deep frying pan, half of that stated in the recipe. Put the chopped onion, fry it until soft. Then add the carrots and fry together until tender.
   
6. Pour the remaining vegetable oil into a cauldron or a saucepan with a thick bottom, when it warms up, put the mushrooms and fry them until all the liquid has evaporated.
   
7. Then add the cabbage and mix. Fry together over high heat until the cabbage is soft. When it settles, add the carrots and onions.
   
8. Put chopped fresh tomatoes, bay leaves, salt. Mix well, make the fire slightly below average. Cover and simmer the hodgepodge for 20 minutes.
   
9. The final stage - add ground pepper and vinegar, mix. Taste the preparation, 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 on the banks. 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 they cool completely.

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

Solyanka recipe with mushrooms, cabbage and tomato paste without sterilization

This recipe does not use fresh tomatoes, tomato paste is used instead. It makes mushroom hodgepodge richer in taste. The recipe also differs 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.
• onions - 500 gr.
• sugar - 120 gr.
• tomato paste - 150 ml.
• vegetable oil - 125 ml.
• vinegar 9% - 60 ml.
• salt - 2 tbsp. l. with a small slide
• water - 250 ml.

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

How to cook:

With boletus, boletus, boletus, chanterelles, honey mushrooms, the hodgepodge will turn out to be tastier, but you can use other types of mushrooms, those that you have in stock.

A simple recipe for making mushroom hodgepodge with carrots and onions

This recipe differs from the previous ones in that there are no tomatoes at all. But this will not 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.
• onions - 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 highly boiled down, then fresh ones need to be taken 1.5-2 times more.

Solyanka for the winter in jars of cabbage and dried mushrooms

It is not difficult 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 to be tastier if they are of different types.

Ingredients:

peeled vegetable weight

• cabbage - 2.5 kg.
• carrots - 1 kg.
• onions - 1 kg.
• bell pepper - 1 kg.
• hot pepper - 1 pc.
• tomatoes - 2 kg.
• dried mushrooms - 100 gr. (or 1 kg of 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 cans 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. It will become softer.

Keep in mind that mushrooms can be a source of botulism. Therefore, they must be carefully processed, and the finished workpiece should be laid out only in sterile jars. By wrapping cans, you create additional preservation, which makes your blanks of higher quality 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 propose an equally delicious salad, in which the queen of the garden will not be present.

What you need:

• forest mushrooms - 1 kg.
• onions - 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 cans are obtained.

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

The multicooker is perfectly 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 entire cooking process in the video.

Be sure to close the mushroom and cabbage hodgepodge for the winter. Yes, she will have to take time, but this will justify itself with the enthusiastic reviews of your household.

Successful and tasty blanks for you!

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

The mushroom time is in full swing, the hostesses are in a hurry to stock up, a couple more weeks and the mushrooms can finish growing. Although the weather is unpredictable, it will rain and warm, mushrooms will delight us for a long time.
Mushroom hodgepodge is good to cook with porcini mushrooms, it turns out incomparably. If there is no such luxury, we take boletus and boletus boletus.

Last year there was not such an abundance of mushrooms, I made a hodgepodge of boiled, frozen. It turned out tasty, did not feel the difference. So, if you don't have time now, boil and freeze the mushrooms, and as time appears, prepare a hodgepodge for the winter.

Mushroom hodgepodge "Vkusnyatina"

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

Shred cabbage and onions thinly, you can pass through a grater on a food processor, three carrots on a coarse grater.

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

We put on a slow fire and simmer for 1.5 hours. Add vinegar before the end of cooking.

While hot, lay out in sterilized jars and roll up, turn the jars over and let cool.

Store in a cool, dark place.

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

Simple mushroom hodgepodge "Hurray!"

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

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

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

Thinly chop the cabbage and onions, three carrots on a coarse grater, cut the tomatoes into thin slices.
We mix all the products except vinegar and simmer for 1.5 hours over low heat.

Before the end of cooking, add vinegar for 1-2 minutes. Without removing from the heat, lay out in sterile jars and roll up with iron lids. We wrap it in a warm blanket and leave it for 4-5 hours.

Store in a cool, dark place.

All preservation, in which mushrooms are present, is stored for no more than a year. Do not risk your health, next season prepare fresh hodgepodge with mushrooms. I advise you to cook as much as you can eat before summer.

Prepare delicious mushroom hodgepodge according to proven recipes, delight your family and guests with new dishes using this wonderful preparation. On the site you will find a delicious recipe for dried porcini mushroom soup, read.

The site "I am a selyanochka" wishes you bon appetit and good mood!

Dear friends, if the article was useful to you, share with your friends, click the buttons of social networks.

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

I suggest you watch a video recipe for making a delicious mushroom salad - hodgepodge.

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

Any edible mushrooms are suitable for such a hodgepodge. White mushrooms, boletus mushrooms, aspen mushrooms, mushrooms, mushrooms, russula and even mushrooms are suitable. The advantage of the hodgepodge is that it can be prepared from broken mushrooms and their pieces. And as other ingredients, you can use various vegetables - cabbage, carrots, tomatoes, cucumbers. As a rule, mushrooms for hodgepodge are pre-boiled or fried. I sterilize blanks with mushrooms without fail, because I fear poisoning, so I do not publish recipes for blanks from mushrooms without sterilization.

And another advantage of mushroom hodgepodge is that it is very easy to cook. Even beginners can safely choose a recipe and get down to business.

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

The most popular recipes for mushroom hodgepodge are with cabbage, both of these ingredients go well with each other.

Ingredients:

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

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

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

3. Separately fry the cabbage. Do not forget to add oil. The cabbage can be covered with a lid so that it is slightly stewed.

4. Put all the fried vegetables in a saucepan, pour in tomato juice on top, add chopped herbs, salt, sugar and vinegar. After boiling, simmer for 20-30 minutes over low heat under a closed lid. Do not forget to stir at the same time.

5. Place in sterilized jars. I am a little afraid to cook preparations with mushrooms without sterilization, therefore I recommend you not to be lazy and boil jars with mushroom hodgepodge.

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

The recipe for mushroom hodgepodge is also with cabbage, but the composition of the products is slightly different. There are no bell peppers or garlic in this recipe. It is very easy to remember - you will need 1 kg of all the ingredients, and 1.5 kg of cabbage.

Ingredients:

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

1. Chop the onions and fry them in a pan, adding vegetable oil. The onion should become soft and transparent.

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

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

4. Clean the mushrooms, wash, chop and pre-boil for about 15 minutes. Then add the mushrooms to the onion with carrots and simmer over low heat for 5 minutes. We transfer the vegetables to a deep saucepan so that the cabbage can also fit.

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

Add the cabbage to the saucepan gradually, in small portions, stir and, when the cabbage settles a little, add a new portion.

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

7. 5 minutes before the end, pour in the vinegar. A delicious hodgepodge is ready.

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

8. We sterilize jars with hodgepodge in a saucepan with hot water.

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

For those who have a slow cooker in the kitchen, I try to lay out cooking recipes in it too. This, of course, makes the work of the hostess easier, although it takes a little longer.

With olyanka with mushrooms without cabbage - recipe for the winter "lick your fingers"

Delicious mushroom hodgepodge with forest mushrooms, which we eat first. It is prepared without cabbage, I recommend trying to cook it.

Ingredients:

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

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

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

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

4. It's the turn of the bell pepper. Cut it into strips and also spread it with vegetables.

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

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

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

If you want to diversify the preparations from the hodgepodge with mushrooms, then this recipe will do more than ever. After all, sauerkraut and pickles give this dish a special pungent taste, and it is in this recipe that I recommend adding various spices for pungency and aroma - chili, cloves, allspice, or just use bay leaves.

Ingredients:

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

1. Any forest mushrooms are suitable for this hodgepodge, and if there are none, try cooking with champignons. We clean the mushrooms and boil until tender (20 minutes). We put it in a colander, let it cool and cut into thin strips.

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

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

3. Mix onion with mushrooms and fry a little more.

4. Chop pickled cucumbers arbitrarily - you want into circles, but want into strips.

If you don't have pickled cask cucumbers, it doesn't matter - pickled cucumbers will do as well.

5. Sour cabbage from the brine. You can rinse it with cold water if desired if the cabbage is already strong.

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

7. At the very end, pour in the vinegar. We put it in clean jars and sterilize.

Mushroom hodgepodge with cabbage - lean recipe

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

Another dish in our collection of recipes and blanks. I adhere to the principle - less is better, but more varied. Therefore, I offer different versions of the same dish.

And I wish you pleasant walks in the autumn forest, various preparations and delicious tastings. And if you understand that it is difficult to master all the recipes alone, just share them with your friends. Then you can try everything.

A delicious mushroom hodgepodge for the winter helps out a lot. You can make soup or stew quickly, especially if you're short on time. And these nutritious canned foods are prepared from simple ingredients. It takes less than one hour in time.

Please note that in a recipe with cabbage, the ratio to the rest of the vegetables will usually be 1.5: 1. Where salted and fermented ingredients are used, less vinegar and salt are generally used.

For mushroom hodgepodge with cabbage, weighty heads of cabbage with juicy dense leaves are selected in the composition. The number of components can be taken arbitrary, but it is advisable to observe the proportions. There should be one and a half times more cabbage in the dish than other vegetables.

Be sure to wash the utensils for the workpiece and then sterilize it. In recipes where sterilization is carried out in jars, the workpieces are laid out to the very top of the container. As soon as the contents boil, the jars are taken out and tightened with lids boiled in water.

It is especially good from porcini mushrooms or from boletus. But if there is no such luxury for harvesting, you can use an assortment: boletus mushrooms, mushrooms, aspen mushrooms, etc. Store oyster mushrooms or mushrooms are also suitable.

The big advantage of this kind of harvesting is that it doesn't necessarily need whole mushrooms. You can not hesitate to prepare a blank from broken hats and legs. Their appearance is completely irrelevant here.

With ordinary champignons or oyster mushrooms, the preparation will not be as fragrant as with noble forest mushrooms. However, such a dish will also be nutritious and tasty enough.

Champignons and oyster mushrooms do not require pre-processing. But fresh or frozen forest fruits must be boiled.

If you use dried fruits, then they are usually soaked in water for a couple of hours before cooking.

Mushroom hodgepodge for the winter - a classic recipe with cabbage without sterilization (without tomatoes and tomato paste)

Such a recipe is useful when you do not know what to cook and how to please your loved ones. And besides, together with this hodgepodge, the process of preparing dinner will go much faster.

Let's take:

• White cabbage and mushrooms will need three kilos each.
• Carrots, onions, one kilo each.
• 250-300 ml of vegetable oil.
• 210 g sugar
• 2 tbsp salt,
• 9 lavrushkas,
• 12 black peppercorns,
• 2 tbsp essences.

We prepare the mushrooms: peel, cut into not too small pieces.

Boil in boiling salted water for about 25 minutes. For 2 liters of water we take 2 tsp. salt.

The cabbage needs to be chopped, salted, well wrinkled with your hands to make the juice stand out.

Now we clean, chop the onion. Simmer in vegetable oil in a skillet.

Peel the peel from the carrots, rub with the coarse side of the grater. Then simmer it in oil until tender.

Combine all prepared vegetables together with mushrooms into a small cauldron, pour in 250 ml of vegetable oil. Let's add some flavor with salt and sugar.

Transfer the hot hodgepodge to a sterile container to the very top.

We close it under the lids, which were previously scalded with boiling water.

We wrap it up with a warm cloth.

The most delicious recipe for mushroom hodgepodge for the winter in jars without cabbage (option with sterilization)

Diversify your work with additional vegetables. Instead of cabbage, we will use bell peppers, carrots and tomatoes. If you pre-boil mushrooms (except for mushrooms), then sterilization can be omitted.

For one kilogram of honey agarics we need:

• two pieces of onions,
• a couple of carrots,
• 3 pieces of sweet pepper,
• 4-5 medium tomatoes,
• vinegar 9% - about 30 ml,
• 55 g sugar
• 2 tbsp salt.

We cut the forest gifts into small pieces and fry in a cauldron in vegetable oil for about five minutes.

We clean the onion, cut into half rings. Add it to the cauldron and fry in oil for about five minutes.

Now we need three bell peppers. We take out the seeds from it, cut into thin strips, then put them in a bowl with vegetables.

Tomatoes are next. Cut them into small pieces, also put them in a hodgepodge.

Stir the contents, add 30 ml of 9% vinegar, 50 gr. sugar, two tbsp. l salt. We cover the container, reduce the heat, simmer under the lid for about one hour.

To do this, take a wide saucepan. Lay a towel at the bottom. Let's put out the cans of snacks and cover them with lids. Pour hot water up to the hangers of the container and turn on the maximum heating of the stove. And we are waiting for the water to boil in the pan. Then we reduce the heat and sterilize the liter cans for 15 minutes. Then we take them out and seal them for the winter.

Another excellent recipe is ready!

Recipe for "lick your fingers" hodgepodge with fresh mushrooms, cabbage and tomatoes

A snack with mushrooms and vegetables will be a great addition to your winter diet.

For preparation we need:

• boiled mushrooms - 500 g;
• fresh cabbage - 1 kg;
• onions - 500 kg;
• fresh carrots - 500 g,
• 6 tomatoes or 200 ml tomato paste.

Spices:

• lavrushka,
• 5 black peppercorns,
• 250 ml of water,
• 130 ml vegetable oil,
• 2 tbsp vinegar 9%

The head of cabbage needs to be washed, chopped. Then shake it with your palms until juice forms.

We clean the carrots, grate. Cut the onion into cubes. Fry it with carrots in a pan.

Then we mix the ingredients together, pour in one glass of water, 120-130 ml of sunflower oil, two tbsp. l. vinegar 9%.

Also add 200 ml of tomato paste. Or twist the tomatoes in a meat grinder.

Salt the vegetable mass. Simmer over the fire, stirring occasionally, for about 40 minutes under a closed lid.

About 7-8 minutes before the end, put a bay leaf, a few peas of black pepper.

We put the still hot gas station in cans, roll up the lids.

How to cook a mushroom hodgepodge with tomato paste for the winter in a slow cooker

When there are no fresh tomatoes at hand, and there are enough mushrooms, you can cook a hodgepodge with tomato paste.

Let's take:

• 1 kg of mushrooms,
• 0.4 kg of carrots,
• 0.6 kg of head of cabbage,
• 250 g onions
• 180 ml vegetable oil,
• 2 tbsp salt,
• 2 lavrushkas,
• 2 allspice peas,
• 1 tbsp sugar,
• 4 tablespoons tomato paste
• 160 ml of water,
• 2 tbsp vinegar 9%.

Forest fruits need to be peeled, then boiled for 15 minutes.

We clean the onion from the husk, finely chop it. Fry in oil on the "Fry" mode.
We clean the whole carrot, grate it, send it to the multicooker bowl, into which you need to pour one glass of vegetable oil. Introducing the boiled gifts of the forest.

Finely chop the forks and send them to the multicooker bowl.

Add salt and sugar. For aroma - lavrushka and peppercorns.

Close the lid tightly, turn on the "Extinguishing" option for 40 minutes.

Hot salt at home for the winter is ready as soon as the assistant beeps. It means that the program has ended.

It remains to move it into sterile jars and seal with scalded boiling water lids.

Harvesting for the winter "mushroom hodgepodge" with sauerkraut and pickles

This version of the preparation can be used both for making soup and as a second course. We will use crispy pickles and sauerkraut in it.

For one kilogram of mushrooms, take the same amount of sauerkraut with carrots.

Clean, then wash one onion, we cut it arbitrarily.

We sort out the mushrooms, wash them, cut them into slices. Boil in salted water for about half an hour.

Fry the onion in sunflower oil.

Cut pickled cucumbers into strips, they need 300 BC Squeeze the cabbage from the brine, mix with cucumbers.

Too salted cabbage is best washed in water.

Put vegetables and mushrooms in a saucepan, pour in 50 ml vegetable oil and the same amount of vinegar.

Add spices to taste. It can be black or allspice peas (5 each) and a couple of lavrushkas.

We simmer everything over medium heat, avoiding strong boiling of the components.

We roll the finished mass into jars under the lids.

We will insist for a day “under a fur coat”.

Mushroom preparation with bell pepper for the winter

A wonderful hodgepodge salad will be very useful in winter and will be perfect as a side dish for the main course.

Let's take:

• 1.8 kg of cabbage,
• 800 g onions
• 800 g carrots
• 1 kg of boiled mushrooms,
• 1 bell pepper,
• 400 ml vegetable oil,
• 500 g tomato paste
• 1 tbsp essences,
• 3 tbsp salt,
• 2 tbsp Sahara
• optionally a couple of lavrushkas and peppercorns.

We clean the mushrooms from debris, rinse with water. Boil in two liters of salted water. We rinse under the tap and put it in a colander. Then chop finely.

We chop the cabbage not too coarsely. Then we transfer it to a saucepan, pour 70 ml of vegetable oil to the bottom, fry for a very short time over medium heat. We reduce the heat, close the lid, simmer our cabbage, stirring occasionally.

At this time, we clean the carrots, chop them on a grater. We heat the oil in a skillet, fry the chopped carrots. Then we shift it to the cabbage.

Cut the onion into half rings, also fry, spread to the cabbage.

Remove the stalks and seeds from the pepper, cut it into thin strips. Add to vegetables along with a little tomato paste. Then there are chopped mushrooms, salt, sugar.

Simmer the preparation, stirring for about 30 minutes.

8-10 minutes before the end, add a measured amount of acetic acid, laurel, peppercorns. We mix everything and taste it.

We lay out our hot vegetable snack with mushrooms in sterile glass jars.

Serve the wonderful homemade hodgepodge with meatballs or fish cakes.

Such mouth-watering supplies for the winter are needed in every family. Prepare a healthy spicy salad with different vegetables and you no longer need to think about additional salad or sauce.

Bon appetit and success in preparing multifunctional blanks for the winter!