Cabbage hodgepodge for the winter is a tasty and satisfying vegetable preparation that languishes for a long time with other vegetables, spices and tomato paste. As additional components, beans, mushrooms, beans, eggplant and cucumbers are most often used. The basis of the hodgepodge - cabbage is better to use late durum varieties, because blanks from it are stored much longer than from soft summer varieties.

Solyanka is served both cold and warm. You can also put it in pastries, fill the first course or add it to potatoes. The workpiece is well stored for a long time, so it can be prepared in sufficient quantities. To be able to enjoy her rich vegetable flavor all winter.

A simple recipe for cabbage hodgepodge with Lick Your Fingers, which is characterized by a minimum of ingredients and simple preparation.

Ingredients:

• 0.4 kg of any mushrooms;
• 1 kg of cabbage;
• 350 g carrots;
• 350 g of onions;
• 170 ml vegetable oil;
• 170 ml of tomato sauce;
• 2 tbsp table vinegar;
• 2 tbsp table salt;
• 2 tbsp granulated sugar;
• 8 peas of allspice;
• 6 laurels.

For cooking, take a fork of cabbage, clean it from the top sluggish leaves and chop.

Advice! Late varieties are often bitter, to avoid this, you need to pour the chopped vegetable with boiling water for 20 minutes.

We clean the carrots and onions. Three carrots, and cut the onions into small cubes. Brown the prepared root crops in a pan, preheating there vegetable oil. When the vegetables become soft, transfer them to a saucepan along with cabbage, simmer over medium heat for about 40 minutes. Stir occasionally to prevent the vegetables from burning.

Meanwhile, boil the mushrooms. If necessary, refresh the cut of the leg, clean, rinse under running water and cut into pieces. In a saucepan with cold salted water (1 teaspoon of salt per 1 liter of water), lower the mushrooms and heat the contents to 100 degrees. From the moment when the contents of the pan boil, until ready, they should cook from 5 to 20 minutes.

Advice! Mushrooms are considered ready when they sink to the bottom of the pan.

We put the mushrooms thrown into a colander in a saucepan along with sugar and table salt. We simmer for 10 minutes, lay the tomato sauce, mix everything and simmer the hodgepodge for another 10 minutes. It remains to add vinegar, mix and simmer the workpiece for another 10 minutes.

After we begin to distribute the hot mass in sterile jars. We fill the containers tightly so that there is less air left. Roll up, turn over, wrapping until the final cooling.

Cabbage hodgepodge in jars - a simple recipe

We set a goal to prepare in banks a quick and delicious snack for the winter? Then you should definitely pay attention to this simple cabbage hodgepodge recipe.

Read also: Squash caviar for the winter with mayonnaise - 9 recipes "you will lick your fingers"

Ingredients:

• 1 kg of carrots;
• 4 kg of cabbage;
• 2 tbsp granulated sugar;
• 0.5 st. vegetable oil (odorless);
• 1 kg of tomatoes;
• 5 tbsp table salt.

Rinse the carrots and forks thoroughly. We chop the cabbage head with a sharp knife or a special shredder, and three carrots. Mix vegetables, lightly salt, put in a saucepan with vegetable oil, simmer on moderate heat for about 25 minutes.

My mature tomatoes, cut the stalks, cut the fruits into small slices. Add the tomatoes to the hodgepodge, mix, simmer for 5 minutes.

It remains to decompose the mass into prepared glass containers, cork and cool under a warm blanket. It is recommended to store the workpiece in the basement or in the cellar, because. contains no vinegar.

Recipe with mushrooms

A versatile preparation with mushrooms is perfect for various dishes and as a separate snack. Solyanka comes out nutritious and tasty.

Ingredients:

• 1 kg of fresh cabbage;
• 0.5 kg of onions;
• 0.5 kg honey mushrooms (boiled);
• 500 g carrots;
• 200 ml of tomato sauce;
• 200 ml refined sunflower oil;
• 1 st. water;
• 2 tbsp table vinegar;
• 1 bay leaf;
• 3-4 black peppercorns;
• salt to taste.

We begin the process by cleaning all vegetable ingredients from the list. Carrots three medium straws. Shred the cabbage, and then knead with your hands until the juice is released. Cut the onion heads into medium-sized cubes.

Fry the onion and carrot in vegetable oil until the vegetables are soft and the onion is slightly translucent. Putting the roast in another container, lightly fry the boiled mushrooms in the same pan.

In a large saucepan, mix the cabbage with the roast and mushrooms. Add water to the vegetable mass, put spices, sauce, remaining vegetable oil and table vinegar. We simmer the mass at medium heat for about 50 minutes.

Advice! To prevent the workpiece from sticking to the bottom, it is better to use thick-walled dishes and often mix the hodgepodge.

In an almost ready dish, add peppercorns and lavrushka. We distribute the mass over the steamed container, twist it with iron caps. Cool by turning upside down and covering with a thick cloth.

Solyanka with oils

The preparation comes out spicy and satisfying.

Ingredients:

• 0.5 kg of cabbage and sweet pepper;
• 0.5 kg of onions, mushrooms and carrots;
• 150 g of tomato paste;
• 3 large tomatoes;
• 1 st. odorless oils;
• 0.5 st. table vinegar;
• 0.5 st. water;
• 3 buds of cloves and peas of black pepper;
• 2 laurels;
• ground ginger, chili and salt to taste.

If forest mushrooms are used in the recipe, then they must first be boiled in water with salt. And so that they have a pleasant aftertaste and aroma, you can add ginger, cloves and lavrushka.

Advice! Shop mushrooms (champignons or oyster mushrooms) do not need to be boiled, it is enough to wash and cut them.

We clean, rinse vegetables. We rub the carrots, chop the onion into half rings. We spread the carrot in a bowl with heated oil and stew it a little with moderate heat until noticeable softness. Then add the onion half rings, stir and simmer a little all together.

Read also: Garlic shooters for the winter - 8 best recipes

We lay mushrooms, bell pepper straws, tomato cubes and spices for frying. Dilute the pasta with half a glass of drinking water and pour it into the pan. We put out the hodgepodge on low heat, about an hour and a half. 10 minutes before the end of the process, pour in the vinegar.

We lay out the hodgepodge in glass containers, twist, store in a cool and dark place.

Cooking with tomatoes without sterilization

Cabbage hodgepodge with tomatoes is not much different from freshly prepared sauerkraut or fresh cabbage hodgepodge. When there is no time, you can quickly uncork a jar of this treat, especially since it is prepared without sterilization.

Ingredients:

• 2 kg forest mushrooms(fresh);
• 2 kg of fresh tomatoes;
• 500 g carrots;
• 2 kg of white cabbage;
• 500 g of onions;
• 0.5 st. table vinegar;
• 2-3 laurels;
• a few peas of black pepper;
• a little vegetable oil;
• salt to taste.

Rinse, clean the mushrooms, cut them into slices. My tomatoes, scalded, immediately lowered into ice water. Then peel the fruit from the skin, cut into small pieces.

Advice! Soft overripe tomatoes can be simply mashed with a blender.

Having freed the cabbage forks from the upper leaves, chop it and grind it with salt. We clean the carrots, three on a grater. Cut the peeled onions into cubes or thin half rings.

We put a cauldron on the burner, pour a little vegetable oil. When everything warms up, lay and fry the carrots and onions a little. Then add all the other vegetables and spices. You can put any seasonings (coriander, suneli hops and others).

Simmer the workpiece under the lid for 40 minutes. Stir occasionally with a spatula so nothing burns. At the very end, we fall asleep granulated sugar, salt and add vinegar. Mix everything well, put it in jars and immediately roll up the lids scalded with boiling water.

Cabbage hodgepodge with tomato paste and cucumber

Cabbage hodgepodge with tomato paste and has high palatability. It is especially good as an appetizer for "hot" drinks.

Ingredients:

• 2 kg of fresh cabbage;
• 5 tbsp tomato paste;
• 2 kg of fresh cucumbers;
• 1 kg of carrots;
• 2 tbsp. granulated sugar;
• 1.5 kg of onion;
• 1 st. vegetable oil;
• 2 tbsp rock salt;
• 2 chili pods;
• 3-4 pcs. lavrushki;
• 250 g of table vinegar;
• 7-8 peas of allspice.

My cucumbers, cut off the edges, cut them into circles. We clean the carrot, rub it with long noodles on Korean grater. We remove the husk from the onion, chop it in half rings. Cabbage cut into strips of medium thickness.

We put all the vegetables in a bowl. Mix thoroughly and transfer to a large bowl for cooking on the stove. Add spices, spices, pasta, simmer for 50 minutes. 10 minutes before the end of the process, pour in the vinegar, wait for it to boil, set aside.

Without delay, we distribute the hodgepodge into containers, cork and cool under a warm cloth. We store in a cool room without access to light.

There are many recipes for making hodgepodge for the winter. The traditional components of this preparation are cabbage, onion and carrots. For a change, you can add eggplant, mushrooms, sweet bell peppers or beans to the dish, as well as salted or fresh cucumbers. Such an appetizer will greatly diversify the winter table.

Traditional cooking

Such delicious recipe has long been a classic. Before you make a hodgepodge for the winter from cabbage, you should prepare these components:

Cabbage should be peeled by cutting off the stalk and removing the leaves from above. Cabbage is cut into strips or larger pieces. Carrots are peeled and grated. Onions are chopped in half rings. Tomatoes need to be scalded with boiling water and peeled off. Large tomatoes can be finely chopped.

Next, all vegetables should be placed in a deep frying pan or pan, pour over with oil, sprinkle with sugar, salt and stir. The dish is cooked over low heat for two hours. At the end of cooking, put peppercorns, parsley and pour in a small amount of table vinegar. In conclusion, the hodgepodge is formed by banks.

This is very interesting recipe hodgepodges for the winter in jars. For a culinary experiment you will need:

Dry beans should be soaked in water overnight. The next morning it is poured with water and boiled for 40 minutes. Cabbage is shredded. Carrots need to be well peeled and chopped on a coarse grater. Wash eggplant thoroughly and cut into cubes. You can not separate them from the peel, it will soften during the quenching process. Onion cut into half rings or small pieces.

All vegetables should be placed in a saucepan, mix thoroughly, pour over with oil and heat for 10 minutes on a burner. After that, the ingredients are poured tomato sauce or tomato paste and add beans. The dish is boiled for an hour over low heat. At the end of cooking, pepper, laurel and vinegar are added. Solyanka needs to be tasted, if it seems sour, you can pour a little sugar. Ready meal distributed among the banks.

Spicy Recipe vegetable hodgepodge with cabbage for the winter. To create this blank you will need:

White cabbage should be peeled and chopped into small pieces. Carrots can be chopped on a fine grater, or cut into strips. Remove the stalks and seeds from the pepper, chop into cubes or chop into strips. Onion cut into half rings.

Transfer onions, carrots and cabbage to a saucepan, mix and fry with vegetable oil. After add Bell pepper, tomato paste and one glass of water. Salt and sprinkle with sugar. The dish is stewed for an hour and stirred in the process. At the end, seasonings and table vinegar are added. The prepared hodgepodge is placed in jars and cooled.

A wonderful recipe for a favorite cabbage dish. For this method, you can buy ordinary champignons or oyster mushrooms from the store, or you can collect forest mushrooms with your own hands. Honey mushrooms, boletus or boletus will do. No need to take voluminous boletus. During cooking, they most often lose their shape and spoil the attractive appearance of the whole dish. It is best to take small copies. Before you cook a hodgepodge for the winter from cabbage, you need to take:

Wash and clean mushrooms. If they were collected in the forest, it is recommended to fill them with water and let them boil. After 10 minutes have passed, drain the water. For store products, this procedure can be omitted, it is enough to chop them into pieces.

Carrots are rubbed on a grater or chopped into strips. Onions are peeled and cut. Carrots and onions are fried with vegetable oil over low heat. Finely chop the cabbage, as for a salad, and chop the tomatoes into cubes. If chili peppers are used in the recipe, they should be peeled and the seeds carefully removed, and then cut into rings.

White cabbage, peppers and tomatoes are added to the pan with onions and carrots. Sprinkle with sugar, add salt, oil and 200 ml of water. Sprinkle with spices and simmer for half an hour over medium heat. At the end of cooking, add table vinegar to the dish. Pour the hodgepodge into clean jars and refrigerate.

The addition of this ingredient makes the appetizer very interesting and original. To prepare the dish you will need:

Vegetables must be thoroughly washed, peeled and removed all unnecessary: ​​stalks and seeds. Finely chop the cabbage or chop on a grater. Peeled carrots rub or cut into strips. Sweet pepper cut into thin strips. Grind cucumbers and onions in the same way. Large cucumbers are best peeled.

It should be remembered that pickles are not used for such a recipe. They can be put in an ordinary hodgepodge, but should not be used for blanks.

Pour a tablespoon of oil into a frying pan or pan and put carrots and onions. Simmer until golden brown. Place pepper and cabbage in a separate container, add 200 ml of water and simmer for 10 minutes. Then add onions and carrots to the cabbage. Pour in oil, add peppercorns, salt and sugar. Stir well and cook for 15 minutes over medium-low heat.

Add cucumbers. Stir and continue cooking. As soon as the color of the cucumbers changes (after 10-15 minutes), pour in the tomato sauce. Cook for another 5 minutes, and then arrange in jars.

Banks for storing hodgepodge must first be disinfected. This is done in hot water 10 minutes. After the procedure is completed, the jars are closed with lids, turned over and left to cool at a warm temperature.

Ready-made snacks are best stored in the basement or in a cool room. Although even in a regular refrigerator they will be perfectly stored.

Any hodgepodge prepared for the winter season can be served as a salad or used for soup. In order to get tasty soup, you can cook the broth from meat or stew, and also add pieces of potatoes, and then season with hodgepodge. This soup is very easy to prepare, but it turns out delicious and appetizing.

Solyanka from cabbage for the winter or from any other vegetable will certainly appeal to all family members and guests. The canning process will be simple if you follow the recommendations and step by step description that comes with every recipe.

Vegetable hodgepodge with cabbage for the winter turns out to be more refined and tastier if you pickle other vegetables with it.

• You need to chop 2.5 kg of fresh cabbage.
• Approximately 700 g of onion cut into half rings.
• 1 kg of carrots and bell peppers are cut into cubes.
• For cabbage hodgepodge, you need about 500 g of tomatoes, they also need to be cut into cubes.
• Combine chopped vegetables in one saucepan, pour in 200 ml of oil, add 10 g of salt and 100 g of sugar.
• After the mass boils, cook for another 17 minutes.

Cabbage hodgepodge for the winter is distributed in jars and rolled up iron lids. After cooling, store in a cool place.

There is another recipe for hodgepodge for the winter in jars, which is best made from early cabbage. The composition includes a lot of vegetables, so the benefits are great, and the taste is just lick your fingers!

• Cabbage, about 2.5 kg, is washed and chopped into strips.
• Carrots about 2 kg are peeled and cut into rings.
• Bulgarian pepper must first be cleaned of seeds and stalk, and then cut into slices.
• Onions will also need 2 kg. The vegetable is cut into rings.
• The composition is not complete without cucumbers, about 1 kg. They are cut into strips.
• Tomatoes are washed, scalded with boiling water, peeled and tomato mass is made with a grater.
• After the vegetables are cooked, proceed to fry the carrots and onions. Then all other ingredients are added. Simmer for about 45 minutes.
• Pour the hodgepodge into jars and add vinegar at the end (30 ml per 1 liter).

Soup with cabbage should be rolled up and turned upside down. Store under a warm blanket for about two days, after which you can transfer the jars to a permanent storage location.

Cabbage hodgepodge for the winter is obtained as store-bought pickles in combination with tomato paste. The recipe is easy to follow, especially if you follow the recommendations step by step.

• We prepare cabbage (3 kg). We clean it from the top leaves and finely chop.
• Carrots (1 kg) are chopped with a grater, onions (350 g) are cut into slices.
• All vegetables are combined and stewed for 40 minutes.
• Then attach tomato paste 350 g, sugar and salt.
• A few minutes before removing the pan from the heat, add 150 ml of vinegar.

Vegetable winter soup is distributed in jars, rolled up and stored upside down under warm clothes for about two days.

Among the recipes for hodgepodge for the winter in jars can be found with the addition of cauliflower. Vegetable harvest from cauliflower for the winter is very juicy and tasty, and cooking will take a little time.

• Cauliflower inflorescences are divided into smaller bunches, which are dipped for a couple of minutes in salted boiling water. After that, you need to shift the parts to a colander so that all excess water is drained.
• Bulgarian peppers in the amount of 2 pieces must be cleaned of stalks and seeds, then cut into strips.
• Two onions are cut into small slices.
• The cloves of one head of garlic are divided in half.
• In prepared jars lay allspice with peas 5-6 pieces, parsley, grain mustard 8 pieces. Then comes the vegetables. The last layer also becomes a set of initial spices.
• The brine is prepared separately. Pour salt into the water and wait until it boils. After that, pour vegetable cutting for 15 minutes and drained for re-boiling. The contents of the jars are poured again and closed with iron lids.

Preservation of vegetables is turned upside down, as soon as it cools down, you can move the jars to a cool place for long-term storage.

Blue vegetables in addition to cabbage

Solyanka without mushrooms for the winter is obtained from any vegetables. But most of all, eggplant will help to recall the mushroom flavor, for example, champignons.

Solyanka with eggplant and cabbage for the winter pleases with its bright colors and excellent taste. How to cook a hodgepodge without sterilization will help detailed writing.

1. Cabbage (3 kg) is finely chopped, you can use a special grater.
2. From tomatoes (1.5 kg) you need to get juice. That's why fresh vegetables passed through a meat grinder.
3. Bulbs 1.5 kg cut into rings.
4. Eggplant (1.5 kg) should be cut into cubes, sprinkled with salt and left for 17 minutes. During this time, all bitterness will come out.
5. All vegetables are combined in one container and stewed for about 50 minutes.
6. Then 75 ml of vinegar is poured in and left to stew for another 5 minutes.

The resulting hodgepodge for the winter must be decomposed according to glass jars, roll up and keep upside down under a warm blanket until cool.

bean dish

You can make a blank in the form of a hodgepodge for the winter from beans. Solyanka with beans for the winter is sure to please everyone. It can be eaten separately when warm. And when cold, it will be a great addition to any side dish.

• To prepare the dish, you need 1 kg of beans. The product must be soaked for 10 hours in water.
• Tomatoes in the amount of 2.5 kg are cut into slices.
• Carrots 1 kg are crushed with a grater.
• Bulgarian pepper 1 kg cut into strips.
• Onion 500 g cut into rings.
• All vegetables are mixed, salted, peppered, sugar, oil, vinegar 5 ml are added and the mass is brought to a boil. After that, cook for another two hours, periodically stirring the contents of the pan.

The finished soup is laid out in sterilized jars and covered with iron lids. The container must be stored upside down for the first few days, wrapped in a warm blanket.

Cucumber dish

Popular with housewives next recipe. “For a hodgepodge of cucumbers for the winter, I take the following components:

• three tomatoes and cucumbers, cut them into thin strips;
• two small onions cut into slices;
• I grind one large carrot on a grater;
• garlic cut into small slices;
• a bunch of dill finely chopped.

I mix all the components, add sugar 15 g and butter 150 ml. The mass is ready for distribution to banks.

Separately, I prepare the brine. In a liter of water I add 10 g of salt, 15 ml of vinegar. As soon as it boils, I pour the marinade over the vegetables. I put the jars in a large container with water and sterilize for 17 minutes.

Ready-made salted vegetables can be opened in winter and cooked any dish with the addition of healthy and tasty vegetables.”

For the winter, you can preserve a dish of pickled cucumbers from cabbage.

1. Cabbage is chopped, one carrot is rubbed on a grater, two onions are cut into half rings.
2. Pickled cucumbers about 300 g and one bell pepper cut into strips.
3. First, salt and sugar, a bay leaf and allspice peas are poured into the pan. All other chopped vegetables are placed on this layer. Vinegar 30 ml and oil 25 ml are poured. Tomato paste 60 g is mixed with water and also sent to the mass.
4. Extinguish vegetable mix need about an hour. Then the hodgepodge is distributed among the banks, closed.

Closed jars of pickled vegetables are turned upside down and wrapped in a warm blanket until the contents have cooled. The contents of canned food can be stored for a long time.

Zucchini for winter

Can cook delicious hodgepodge from zucchini for the winter.

• For a hodgepodge, you need 3 kg of zucchini, 1.5 kg of tomatoes, bell peppers 5 pieces, 1 spicy pepper, cloves of two heads of garlic. All washed and peeled vegetables must be scrolled through a meat grinder.
• 200 g of sugar, 60 g of salt, 200 ml of oil and 60 ml of vinegar are added to the resulting mixture. It takes about 25 minutes to cook.
• Hot vegetable hodgepodge is distributed into jars and rolled up.

Canned hodgepodge turns out to be very tasty and can be stored for a long time.

There is another recipe for hodgepodge with zucchini for winter storage in jars.

1. It will take 1.5 kg of zucchini peeled and peeled. The vegetable should be cut into cubes and sprinkled with salt for 15 minutes.
2. Peeled carrots need to be grated, the onion is cut into cubes. Sent to a frying pan with oil for frying.
3. Tomatoes are poured over with boiling water, peeled, cut into slices and sent to a saucepan for stewing. In the process of cooking, they need to be kneaded with a fork to obtain a homogeneous mass.
4. Squeeze the liquid from the zucchini, and send it to the pan for frying.
5. Combine all vegetables, add salt and sugar. You need to cook for another 20 minutes.
6. A few minutes before removing from heat, add parsley, citric acid and ground pepper.

Hot, ready-made soup is laid out in jars, rolled up and covered with a warm towel until it cools completely.

Russian cuisine has amazing delicious food, which is both the first and second course. This spicy-salty and sour food of vegetables and seasonings cooked on strong meat or fish broth, is called a hodgepodge. Preparing it is quite difficult. But the hodgepodge for the winter, prepared in jars, is very easy to use.

The stores sell very tasty hodgepodge, but homemade hodgepodges for the winter in jars are no worse. In addition, they are made from vegetables grown in their own garden, which are always better than bought ones: fresh, high-quality, free from nitrates.

Worth spending some time cooking homemade hodgepodge, because in winter it will be enough to make a broth, boil potatoes in it and put ready-made dressing in the soup.

You can prepare a hodgepodge for the winter in different ways. The classical one is made on the basis stewed cabbage. Cucumbers, eggplants, corn, zucchini are added to it, green pea, beans. For taste put lemon, capers or olives.

And also for the winter they make preparations with mushrooms or meat. The set of spices can be changed at will.

General cooking requirements:

1. Vegetables are used ripe, healthy, without rot.
2. Everything is washed and dried before cleaning.
3. If the recipe requires roasting, each component is prepared separately.
4. At the beginning of cooking, the fire is made strong so that a crust forms - it will not allow the juice to flow out.
5. Then stew over low heat, stirring very carefully so that the pieces of vegetables do not turn into a homogeneous mixture.
6. In most cases, the workpiece does not require additional pasteurization.

When the hodgepodge is cooked, it is packaged:

1. Small dishes are used - 0.5–0.7 liters.
2. The blanks are laid out in a clean, dry, processed container, which is twisted with sterile lids.
3. Banks are placed upside down on the table and wrapped with an old blanket in order to slow down the cooling rate.
4. The hodgepodge will be completely ready in about 2 weeks: during this time it will “ripen”.

You can cut the ingredients in different ways: strips or cubes. But it is desirable that the pieces of vegetables are as uniform in shape and size as possible.

Most often, hodgepodge is eaten as a first course. In this case, it is put in a broth made on the basis of different types of meat: boiled, fried, smoked. You can use corned beef and sausage.

For fish hodgepodge, a broth is made from boiled, smoked and salted fish, preferably red.

It also goes as an independent side dish for meat, fish, rice or pasta. They even put it with pies. And it is good not only hot, but also cold.

There are a lot of recipes for hodgepodge for the winter.

Classic with cabbage

Solyanka is best made from early cabbage. It is cut into strips as thin as possible. Sweet pepper and onion - half rings. Cucumbers - cubes or cubes. Tomatoes - in pieces. Carrots are rubbed on a grater.

Can be used in soups or as a salad. To taste, such a hodgepodge turns out like a store.

spicy snack

This is very tasty dish for those who love spicy food.

Cabbage is chopped into rather large strips. Carrots are rubbed on a grater (better in Korean). Cucumbers are cut into slices. Onions - half rings.

You can add any aromatic herbs to the recipe.

With meat

Solyanka with meat is hearty. But in winter it is very convenient - it is enough to warm up such a dish before dinner.

Cabbage is cut into wide strips, and meat - narrow. Onions are cut into half rings. Carrots - in circles.

Store this snack in the refrigerator.

Harvesting in jars with cabbage and eggplant

For hodgepodge and cabbage for the winter, eggplants are cut into cubes. Pepper - stripes. Carrots - in circles. Cabbage is shredded. Garlic is passed through a press.

Solyanka with eggplant for the winter is one of the most delicious preparations, in fact, "you will lick your fingers."

Dressing with beans

Solyanka with beans for the winter cannot be called classic, but it is quite popular because it has a delicate original taste.

Carrots are rubbed on a grater. Onions are cut into rings. Tomatoes - slices. Pepper - stripes.

They eat hodgepodge with beans both hot and cold.

With pickles and mushrooms

It is very convenient to use such a blank for making pickle, at the same time it is a complete dish.

Cabbage is shredded very thinly. Carrots and cucumbers are grated. Onions are cut into cubes.

Instead of fresh cabbage, you can use sauerkraut, but it must be washed before cooking cold water. After sauerkraut stew for 20 minutes, and only then put all the other vegetables in the pan.

From zucchini

Solyanka for the winter from zucchini will turn out homogeneous if all the vegetables are grated or scrolled through a meat grinder.

To such a hodgepodge, you can add a little peppercorns or tomato paste - about 250 g.

Mushroom hodgepodge for the winter

Mushrooms use any: champignons, forest or oyster mushrooms. But forest ones need to be boiled in advance in salt water with spices.

Cut the mushrooms not too finely. Pepper - stripes. Onions - rings. Cabbage is shredded thinly. Carrots and ginger are grated.

For this recipe, it is better to take late varieties of cabbage.

Solyanka with rice

For a hodgepodge with rice for the winter, if you wish, you can take mushrooms - about two kilograms. They are boiled in advance for about 15 minutes and put in a dish 20 minutes before the end of cooking, along with rice. But it is delicious without mushrooms.

A simple recipe for hodgepodge for the winter without cooking

According to this recipe, salad hodgepodge for the winter is prepared by pasteurization. It is advisable to use liter jars.

Vegetables are cut into small slices.

When heated, jars should be immersed in water up to their shoulders.

The best place to store home preservation in winter is the refrigerator. This is especially true for blanks that are made without vinegar.

If vinegar is added to the stocks, the hodgepodge can be stored at home in the pantry. But the place should be dark and cool (not higher than + 15 ° C).

Solyanka is a multifaceted dish. This name has a soup cooked with pickles and different types meat products, as well as a cabbage dish. It is the cabbage version of the hodgepodge that is harvested for the winter. It can be served cold or heated in a pan. Solyanka is being prepared for the winter in jars different recipes, choose the one you like best.

Solyanka base - White cabbage. To prepare the workpiece, it is recommended to choose juicy heads of autumn varieties.

In addition to cabbage, hodgepodge usually contains carrots, onions and tomatoes (or tomato paste). Very often, mushrooms are included in the composition, you can use champignons, mushrooms or wild mushrooms. Forest mushrooms must first be boiled, champignons can be added raw and stewed with cabbage.

More hearty option solyanka is prepared with the addition of cereals. Barley or rice is usually used. You can also make a blank with meat, but then you need to sterilize canned food very carefully, it is advisable to use an autoclave for sterilization.

Interesting facts: the first mention of a cabbage hodgepodge is found in Russian literature of the 18th century. This dish must necessarily have a sour taste, so tomatoes or brine from homemade pickles are added to it.

Cabbage hodgepodge for the winter in jars - a simple recipe

This is a very simple hodgepodge recipe with, but it turns out delicious and fragrant.

• 4 kg of white cabbage;
• 1 kg of carrots;
• 5 tablespoons of salt;
• 2 tablespoons of granulated sugar;
• 1 kg fresh tomatoes.

We clean the cabbage from the top leaves, cut it in half and chop finely. We cut it in the same way as in the preparation of ordinary stewed cabbage. We clean the carrots and rub on a coarse grater. Sprinkle with salt and stir. You don't need to rub it with your hands, you just need to stir it.

Pour vegetable oil into a cauldron or thick-walled pan, let it warm up, and spread the mixture of cabbage and carrots. Stir, warm and, having reduced the fire, simmer for about half an hour. Add sugar to the hodgepodge, as well as tomatoes, cut into slices. If desired, you can remove the skin from the tomatoes, but you can not do this. Continue simmering for another ten minutes.

We will sterilize the jars in advance. We spread the hot hodgepodge in them and immediately close the lids hermetically. We turn the jars over, placing them on the lids. We wrap them with a blanket, leave them “under a fur coat” until they cool completely.

Advice! This variant of hodgepodge is prepared without vinegar, so it is better to store this blank in a cool place.

Solyanka with mushrooms and tomatoes

You can cook a hodgepodge with and. Of course, the preparation is especially tasty when using forest mushrooms - aspen mushrooms, boletus mushrooms. Mushrooms must first be boiled until tender in salted water.

• 2 kg of cabbage;
• 2 kg of mushrooms (weight of already boiled mushrooms);
• 2 kg of fresh tomatoes;
• 1 kg of onion;
• 1 kg of carrots;
• 100 gr. salt;
• 200 gr. Sahara;
• 300 gr. vegetable oil;
• 100 ml of vinegar (9%);
• 0.5 teaspoon ground black pepper.

• 500 gr. white cabbage;
• 300 gr. carrots;
• 200 gr. fresh cucumbers;
• 200 gr. Luke;
• 1 bell pepper;
• 700 ml of tomato juice or 1 kg of tomatoes;
• 1.5 tablespoons of sugar;
• 1 tablespoon of salt;
• 1 tablespoon essence (70%);
• 0.5 cups of vegetable oil;
• 1/3 teaspoon ground black pepper.

If fresh tomatoes are used instead of tomato juice, then they must be passed through a meat grinder in advance and rubbed through a rare sieve or colander.

We clean the cabbage from dirty upper leaves, chop into thin strips. We clean the carrots, wash them and three thin straws. Peeled onions are chopped into half rings very thinly or cut into cubes.

Pour from a cauldron or large saucepan vegetable oil. Fry on it first onion with carrots, then add cabbage and continue to fry everything together. We cook for about a quarter of an hour on a medium heat level.

My cucumbers, cut off the ends and cut into cubes. We send cucumbers to cabbage. We put the peeled sweet pepper there, which also needs to be cut into small cubes. Pour in tomato juice, add salt and sugar, mix and simmer under the lid for small fire within 45 minutes.

At the very end of the stew, pour in a spoon acetic acid. We sterilize the jars, lay out the hot hodgepodge in them and close the jars hermetically.

Recipe with pearl barley and tomato paste

A more satisfying version of the hodgepodge is prepared with barley. The workpiece can be made with fresh tomatoes or with tomato paste.

• 500 gr. fresh cabbage;
• 1.5 cups of pre-cooked barley;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of tomato paste;
• 80 ml of vegetable oil;
• 30 ml of table vinegar (9%);
• 2 teaspoons of sugar;
• 2 bay leaves;
• salt and pepper to taste.

Barley must be prepared in advance. We wash the chicken, soak it in cold water for several hours (you can overnight), then boil until tender. Drain the finished barley through a colander and rinse with cold water.

We chop the cabbage, as usual when preparing borscht. Transfer shredded cabbage to a large bowl. Peel the carrots, wash and grate. Mix carrots with cabbage. Peel and chop the onion small cubes and mix it with the rest of the ingredients.

• 1 kg of cabbage;
• 150 gr. dry rice;
• 1 onion;
• 1 carrot;
• 3 bay leaves;
• 1 tablespoon of vegetable oil;
• 2 tablespoons of tomato paste;
• salt, black ground pepper to taste;
• 1 teaspoon vinegar essence (70%);
• some water.

Wash and clean vegetables. Cut the onion into cubes, rub the carrot into thin strips. We spread the vegetables in a cauldron with vegetable oil and fry, stirring occasionally until half cooked. Then add shredded cabbage. We continue to simmer for another 10-15 minutes, until the cabbage settles. At this point, add spices - black pepper, salt, bay leaves. Add tomato paste and mix and smooth.

Put rice on top of the cabbage. If there is not enough liquid in the cauldron, then add a little slightly salted boiling water. The liquid should completely cover the rice. We put on fire and cook until the liquid is absorbed into the rice. As soon as the top layer of rice becomes dry, you need to cover the dishes with a lid, reduce the heat greatly and cook the hodgepodge for 40 minutes. Then stir, pour in the vinegar and continue to simmer for another 5 minutes. Then we lay out the hot hodgepodge in sterilized jars and immediately close it hermetically.

Solyanka with eggplant

Fragrant and tender hodgepodge with sure to please your family.

• 3 kg of cabbage;
• 1 kg of carrots;
• 1 kg of onion;
• 6 bell peppers;
• 1.5 kg of eggplant;
• 500 ml of ready-made tomato sauce (you can take ketchup, but only of good quality);
• 250 ml of vegetable oil;
• 350 ml of water;
• 120 gr. salt;
• 200 gr. Sahara;
• 10 laurel leaves;
• 1 teaspoon of allspice peas;
• 50 ml vinegar (9%).