Cooking your favorite hodgepodge for the winter in jars, the recipe for which has been passed down from generation to generation - what could be better? Better just a lot of different blanks. After all, this dish has a wide variety of options. It may even be festive dish... Solyanka recipes are the most unusual, right down to the meat one. Thanks to them, kilograms of various vegetables are saved.

Solyanka for the winter is nutritious and healthy dish... His correct preparation requires good choice ingredients and strict adherence to the recipe. Any deviation from the latter could result in a missing product. In no case should you neglect preservatives and sterilization.

Requirements for the main ingredients

All ingredients are taken fresh, without damage. The best meat pork is considered because beef is often tough.

Recipes for cooking hodgepodge "Lick your fingers"

There are many recipes for making hodgepodge for the cold season. They make preparations with and without cabbage, with meat and cereals. Mix different vegetables.

Delicious vegetable hodgepodge of cabbage, like a store

Cabbage hodgepodge only at first glance seems to be a simple, from a gustatory point of view, an undemanding dish. It is made in such a way that it is not a shame to serve it even to the festive table.

To prepare a decent preparation for the winter, take:

• cabbage heads - 2.5 kilograms;
• carrots - 1 kilogram;
• bell pepper - 1 kilogram;
• bulbs - slightly less than a kilogram;
• tomatoes - a pound;
• lean oil - 100 milliliters;
• salt - 20 grams;
• sugar - half a glass.

Heads of cabbage for this hodgepodge are chopped finely enough, and carrots and tomatoes, as well as peppers, are cut into small cubes. Onions are cut into half rings. The rest of the products prepared for the process are combined in one saucepan, adding seasonings and oil. Cook for a little over a quarter of an hour after the boil has begun.

As soon as the workpiece is prepared, it is laid out in banks, without allowing it to cool, and rolled up. After that, leave to cool in a cool dark place.

Eggplant and cauliflower

Experienced chefs suggest using not only white cabbage in the preparations, but also making a dish with cauliflower inflorescences. This helpful and delicious vegetable will make the hodgepodge - one of the most beloved winter dishes - unique.

To prepare this juicy dish take:

• cauliflower - a kilogram of inflorescences;
• a couple of large Bulgarian peppers;
• a couple of medium onions;
• garlic head;
• peppercorns, lavrushka, mustard grains;
• salt to taste.

Each cabbage head is disassembled into separate inflorescences. Take small in size. They are washed and then dipped in salted boiling water for no more than a couple of minutes. Throw off in a colander. Peeled and washed peppers are cut into strips. The onion is cut in half rings, and the garlic cloves are cut into large pieces.

Pour prepared spices, vegetables and spices again - the last layer. Pour everything with salted boiling water and wait a quarter of an hour. Water is poured into a saucepan and boiled again. As soon as it boils, it is poured into jars and closed. Send to cool.

Eggplant is a very popular vegetable in Russia. It is not surprising that the hostesses have found a way to prepare it together with cabbage. This hodgepodge boasts a mushroom flavor without mushrooms.

For her they take:

• cabbage - three kilos;
• tomatoes - one and a half kilograms;
• bulbs - one and a half kilograms;
• blue ones - one and a half kilograms;
• vinegar - three tablespoons.

Tomatoes, to get juice from them, are passed through a meat grinder, and the head of cabbage is finely chopped. Eggplants are diced and salted to remove the bitterness. Sometimes they are additionally cleaned. Onions are cut into rings. Prepared vegetables are poured into a saucepan and stewed for almost an hour. After that, add vinegar and stew for no more than five minutes. The workpiece is ready, and it only remains to roll it up.

Cabbage with meat

You can cook an especially tasty cabbage hodgepodge with the addition of meat. For this appetizing winter dish, per kilogram of pork you need:

• cabbage - a kilo and a half;
• carrots - 2 large pieces;
• bulbs - 2 medium heads;
• 700 grams of tomatoes;
• tomato paste - 50 grams;
• water - 200 milliliters;
• sugar - 10 grams;
• vinegar - 30 milliliters;
• vegetable oil;
• meat - 350 grams;
• salt and pepper to taste.

The meat cut into small cubes is fried. Finely chopped onions and carrots are also fried. Mixed with meat, salt and pepper. Transfer to a saucepan and add chopped cabbage. Leave to cook over low heat for a quarter of an hour.

Peeled and finely chopped tomatoes are also fried. Add tomato paste and sugar. Then - water and Bay leaf... Cook for a few minutes and pour this sauce over the meat. Cook for another hour. At the end, add vinegar and pour it into sterilized jars.

Pickled cucumbers

For many, this is a discovery, but winter preparations are prepared using pickles for this. They add to the hodgepodge spicy taste... In addition, this recipe allows you to get rid of the cucumbers that turned out to be superfluous, left over from last winter.

For this dish take:

• a kilogram of white cabbage;
• one large carrot;
• two medium-sized bulbous heads;
• bell pepper- 1 piece;
• 300 grams of pickled cucumbers;
• 60 grams of tomato paste;
• 30 milliliters of vinegar;
• 25 milliliters of vegetable oil;
• spices to taste.

On a grater, first of all, carrots and cabbage are chopped, and peppers and cucumbers are cut into strips. The onions are cut into halves of the rings. Sugar, salt, bay leaf, peppercorns are put down the pans, and vegetables are poured on top of them. Vinegar with oil and tomato paste diluted with water are added at the last stage. The quenching is carried out for about an hour, and immediately the hot mixture is distributed among the jars. Close.

With tomato paste

A very popular hodgepodge that resembles in its taste best blanks from the store. For her, take fewer different types of vegetables, but add one secret ingredient, which is responsible for enhancing the taste - tomato paste.

It is made from:

• cabbage in the amount of 3 kilograms;
• a kilo of carrots;
• onions - 350 grams;
• tomato paste - 350 grams;
• vinegar - a little more than half a glass;
• salt and sugar to taste.

The heads of cabbage are finely chopped, and the onions are cut medium. At the same time, grate the carrots. They put it with onions in a pan, where they stew on their own for several minutes. Then cabbage is added to them. Stewing all vegetables takes four dozen minutes. Tomato paste and sugar and salt are added in the last step. Just before removing from the heat, pour in vinegar.

From early cabbage

A very tasty cabbage hodgepodge is obtained if young heads of cabbage are used. For a recipe for the same amount of the main vegetable, take:

• carrots, in the amount of 2 kilograms;
• sweet pepper, in the amount of a kilogram;
• bulbs - 2 kilograms;
• cucumbers - 1 kilogram;
• tomatoes - half a kilogram;
• water;
• vegetable oil;
• 30 milliliters each vinegar essence per liter of liquid;
• salt, sugar - to taste.

Unlike the previous recipe, this time the carrots are cut into rings and the peppers are cut into strips. Cucumbers are cut into bars. Tomatoes, having previously peeled with blanching, are ground into a paste. The prepared roots with onions are dropped into an appropriate container and fried, adding the remaining food as it cooks. Stew for three quarters of an hour, after which they are distributed into jars, adding essence. Close.

With mushrooms and fresh tomatoes

Mushroom hodgepodge belongs to the most popular winter preparations. Especially in combination with the favorite vegetable - tomato. The most common autumn mushroom in our country, honey mushroom, is well suited for this dish.

For him, for a couple of kilograms of honey agarics, they take:

• tomatoes - 2 kilos;
• onions - a couple of heads;
• vinegar - half a glass;
• sunflower oil - two glasses;
• a tablespoon of salt;
• sugar - 60 grams.

The mushrooms are carefully prepared. After washing well, they are cut into pieces. Only warm water is used for rinsing. Place in a pot half-filled with water and leave to simmer for about half an hour.

Onions and carrots are finely chopped at the same time. They are fried in sunflower oil. They take mushrooms out of the water and also throw them to the vegetables. Salted and peppered, they are stewed for up to 20 minutes. A couple of minutes before the end of the procedure, pour in vinegar. The finished workpiece is closed.

With pearl barley

A blank with barley is a full-fledged lunch in a bank. To make it, in addition to half a kilogram of cereals, they also take:

• cucumbers - three kilos;
• tomatoes - one and a half kilos;
• bulbs - only a kilogram;
• carrots - as many as onions;
• salt - 60 grams;
• sugar - up to half a glass;
• vinegar essence - the same amount;
• water - the same amount;
• sunflower oil - the same amount.

The vegetables are finely chopped, and the cereals are washed. The ingredients are mixed in a container for cooking, add water and oil, seasonings. Boil for 20 minutes after boiling. At the end, add the essence and cook for another ten minutes. The dish is ready to be rolled.

With beans

Harvesting beans and other vegetables in winter is reminiscent of Mexico. It is not only useful, but will also be an excellent flavoring addition to the table in the winter season. Such a preparation is used both as an independent dish, and as a side dish, and as an addition to it. It is heated or eaten cold.

To prepare this hodgepodge, take per kilogram of beans:

• two and a half kilograms of tomatoes;
• carrots - as much as legumes;
• a kilo of bell pepper;
• a pound of onions;
• 100 milliliters of vegetable oil;
• 15 grams of vinegar essence;
• salt and sugar to taste.

The main stage of initial preparation is soaking the beans. It is left in water for at least 10 hours. Other vegetables are cooked as soon as this time has elapsed. Onions are cut into rings, and peppers are cut into strips. The carrots are not rubbed very finely. Tomatoes are cut into small slices. All ingredients are mixed in a container for cooking and sent to cook.

The mass boils, and it is left to cook for a couple of hours. It is important not to forget to stir occasionally. Ready dish distributed to banks and rolled up.

From zucchini

Another vegetable that goes well with its counterparts in winter preparations, - zucchini. Solyanka from it is an excellent solution for those who do not know where to attach a bountiful harvest of this relative of pumpkin and cucumber.

For this dish, you need to take for the number of zucchini in 3 kilos:

• 5 large sweet peppers;
• tomatoes, in the amount of one and a half kilograms;
• hot pepper - one;
• 2 garlic;
• sugar - 200 grams;
• salt - 60 grams;
• vegetable oil - 200 grams;
• vinegar - 60 grams.

All vegetables are pre-washed, peeled if necessary and, if required by the size, cut into pieces. Having prepared, they are twisted through a meat grinder. Vinegar, seasonings and oil are added to the resulting mass. Move it to a saucepan and boil for a quarter of an hour.

Without sterilization

Sometimes such hodgepodge is prepared without sterilizing the jars. But they don't last long. In addition, it is strictly not allowed to cook dishes with meat in this way.

Rules and storage times for hodgepodge

All workpieces are stored in dark, not warm places. Solyanka in jars is placed upside down and covered with something to prevent sunlight from falling on them.

Conclusion

Various preparations for the winter are made in the form of hodgepodge from a mixture of vegetables. For this, they take cabbage as a basis. But in some recipes, they do without it - in particular, in the preparation with beans. Sometimes they even make a pork dish. Making a hodgepodge requires strict adherence to the recipe.

There are many recipes for making hodgepodge for the winter. The traditional components of this harvest are cabbage, onion and carrots. For a change, you can add eggplants, mushrooms, bell peppers or beans, 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 making a hodgepodge for the winter from cabbage, you should prepare these components:

Peel the cabbage by cutting off the stalk and removing the leaves from above. Cabbage is cut into strips or larger pieces. Carrots are peeled and grated. Chop the onion in half rings. Scald tomatoes with boiling water and peel them off. Large tomatoes can be chopped finely.

Further, all vegetables must be placed in a deep frying pan or saucepan, pour over with oil, sprinkle with granulated sugar, salt and stir. The dish is cooked over low heat for two hours. At the end of cooking, put peppercorns, lavrushka and pour in a small amount of vinegar. Finally, the hodgepodge is formed over the banks.

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

Dry beans should be soaked in water overnight. In the morning it is poured with water and boiled for 40 minutes. The cabbage is shredded. Carrots need to be well peeled and chopped on a coarse grater. Wash the eggplants thoroughly and chop into cubes. You do not need to separate them from the peel, it will soften during the stewing process. Cut the onion into half rings or small pieces.

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

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

White cabbage need to be peeled and chopped into small pieces. Carrots can be finely chopped or cut into strips. Remove the stalks and seeds from the pepper, chop into cubes or chop into strips. Cut the onion into half rings.

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

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

Wash and clean the mushrooms. If they have been 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 grated or chopped into strips. Onions are peeled and cut. Carrots and onions are fried with vegetable oil over low heat. The cabbage is finely chopped, as for a salad, and the tomatoes are chopped into cubes. If chili is used in a recipe, it should be peeled and thoroughly sunk and then cut into rings.

White cabbage, peppers and tomatoes are added to a saucepan with onions and carrots. Sprinkle with granulated sugar, add salt, oil and 200 ml of water. Sprinkle with seasonings and simmer for half an hour over medium heat. At the end of cooking, add vinegar to the dish. Put the solyanka in clean jars and cool.

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 excess: stalks and seeds. Finely chop or grate the cabbage. Grate or cut into strips of peeled carrots. Cut the sweet pepper into thin strips. Chop cucumbers and onions in the same way. Large cucumbers are best peeled.

Remember that pickles are not used for this recipe. They can be put in a regular hodgepodge, but should not be used for blanks.

Pour a tablespoon of oil into a frying pan or saucepan and add carrots and onions. Simmer until golden brown. Put 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. Cover with oil, add peppercorns, salt and sugar. Stir well and cook for 15 minutes over medium-medium heat.

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

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

It is best to store ready-made snacks in the basement or in a cool place. Although even in an ordinary 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 boil broth from meat or stew, and also add pieces of potatoes, and then season with hodgepodge. Such a soup is prepared very simply, but it turns out delicious and appetizing.

The end of summer and autumn is the time for home preparations for the cold season. Cabbage solyanka for the winter is an excellent example of this. A stew of tender cabbage slicing with your favorite vegetables, spices and herbs. Cook it now, while the main vegetables are ripening! And in winter, you just need to put the hodgepodge out of the jar and heat it up. Delicious and cheap dinner ready for the whole family! This saves not only money, because vegetables in stores in winter become much more expensive, but also precious time of the hostess!

The main and invariable ingredient of the hodgepodge, of course, is the late variety cabbage. Its leaves are not as loose as those of early cabbage, and therefore, the workpiece from it will be better and longer stored.

Also, there is no such snack without the addition of other products:

• carrot;
• onion;
• bulgarian pepper of any color;
• green apple;
• fresh cucumbers;
• mushrooms;
• black radish;
• root celery or something else.

The variety of additional ingredients in a vegetable hodgepodge for the winter depends on your own taste. Just like using condiments, spices and herbs. For hodgepodge in jars for the winter, you can take a ready-made store-bought seasoning for vegetables or make the following combinations yourself:

• black and allspice peas and bay leaves;
• mustard powder and black pepper;
• clove inflorescences, ground pepper and parsley;
• cumin seeds, cardamom and ground pepper.

These are examples of the most popular spice sets for vegetables, but you can mix and match to your liking.

Having prepared and chopped all the ingredients, then you need to extinguish them in a saucepan over the fire and seal them in jars. Very important in making home preservation to properly sterilize cans and lids. This can be done by a simple method - pour boiling water into a warm jar, and boil the lids in a saucepan. With such processing, all your workpieces will be perfectly stored and delight with their fresh amazing taste!

We invite you to get acquainted with basic recipe vegetable hodgepodge for the winter, as well as with the preparation of the preparation - cabbage hodgepodge with cucumbers and another recipe - mushroom hodgepodge.

But let's start with the classic basic recipe.

Ingredients

• White cabbage - 750 g;
• Onions - 2-3 pcs.;
• Sweet bell pepper - 2 pcs.;
• Fresh tomatoes - 4-5 pcs.;
• Tomato paste - 3-4 tbsp l .;
• Granulated sugar - 2 tbsp. l .;
• Salt without additives - 1 tbsp. l .;
• Vinegar 9% - 2 tbsp l .;
• Spices and seasonings to taste;
• Sunflower oil - 100 ml.

Preparation

Cut the white cabbage into thin strips. So it will quickly reach readiness when stewing. To do this, you can use a sharp knife with a cutting board or a special grater. Take winter varieties of cabbage for such a preparation, it keeps the slicing shape better, and the cabbage hodgepodge for the winter will not only be stored longer, but will have a pleasant-looking consistency.


Cut the peeled bell peppers and onions into strips. For this hodgepodge, you can also use carrots or other vegetables to your liking.


Take a saucepan with thick sides and bottom and transfer the prepared cabbage into it. Pour in half a glass of water. Place the cabbage over low heat to let it sag slightly. Keep the cover closed. After 4-5 minutes, transfer the onion and pepper to the pan. Stir.

Season the cabbage with salt and granulated sugar. Pour in sunflower oil. Also add sliced ​​peeled tomatoes and pasta. Solyanka with tomato paste turns out to be softer than without it. The preparation will be even tastier if you add your favorite spices and herbs to your own taste to the hodgepodge. By the way, it is recommended to scald tomatoes for cleaning with boiling water, and cool in cold water... So the skin will come off more easily.

Simmer the cabbage hodgepodge over medium heat for 30-40 minutes. It is better to cover the lid of the pan.

Remove the pot from the stove and pour the vinegar into the hodgepodge. Stir. Now you can take a little from the pan with a clean tablespoon and taste it. It turned out like a store! Put the cabbage hodgepodge into clean sterilized jars and cover with sterilized lids on top. Then send the jars to the pan and fill with water, sterilize the 0.5 liter jars for 7-9 minutes.


Remove the hodgepodge jars from the pot and cover with lids. Turn the blanks over and keep in this form until they cool completely naturally.

A hodgepodge of fresh cabbage is stored for the winter in jars in a cool basement or pantry.

Cabbage solyanka with mushrooms for the winter

Adding mushrooms to a simple vegetable hodgepodge makes it more varied and satisfying. You can take any fresh forest mushrooms. White mushrooms, aspen mushrooms, chanterelles, and oyster mushrooms are also suitable. This recipe uses mushrooms. Their Preliminary processing is no different from peeling porcini mushrooms. And the taste is not inferior to other forest mushrooms. Having taken out of the cellar in winter and warmed up such a mushroom hodgepodge, you can enjoy it as an independent dish or use it as a side dish.

Ingredients:

• Cabbage - 800 g;
• Tomatoes - 2 pcs.;
• Carrots - 1 pc.;
• Onions - 2 pcs.;
• Moss mushrooms - 1.5 kg;
• Sunflower oil - 200 ml;
• Salt - 2 tbsp. l .;
• Vinegar 9% - 2 tbsp l.

Preparation:

1. Prepare the flywheels first. Peel each mushroom by hand with a small knife. Look through the leg and cap so that the wormy mushroom does not get caught. Then remove any dark spots, if any. The legs can be cleaned with a housekeeper. And in the flywheels, you need to remove the spore layer under the cap. This layer, often overripe and stewed in a hodgepodge, will taste unpleasant. If the mushrooms are small and young, this layer does not need to be removed. You can remove the top film from the cap, but this is not necessary for flywheels.
2. Then rinse the mushrooms in cold water and soak in a cup for 10 minutes. If dirt remains on them, it will sink to the bottom. Remove the mushrooms and place in a colander or sieve so that all the water is glass. After that, cut the mushrooms into thin slices and soak in cold water again. Stir with your hands and remove the sliced ​​mushrooms. Transfer to a saucepan and cover again with cool water. Put the treated mushrooms to simmer in lightly salted water.
3. Peel and wash all vegetables for the mushroom hodgepodge. Chop the cabbage finely and place in a separate saucepan to make the mushroom hodgepodge. Cut the onion into strips and grate the carrots.
4. Fold the onions and carrots over the cabbage. Pour a glass of hot boiled water into the casserole.
5. Close the lid and simmer for a few minutes.
6. Until then, finely chop the tomatoes. They can be additionally peeled, but if their skin is thin, this may not be done.
7. Add tomatoes to the hodgepodge.
8. Fill in sunflower oil and add salt.
9. Stir and simmer for about 25 minutes.
10. Then remove the cooked mushrooms with a slotted spoon and transfer them to a saucepan with a hodgepodge. There is no need to rinse the mushrooms.
11. Stir and simmer for another 15 minutes. Add vinegar and stir. Remove the pot from the stove.
12. Immediately put the hodgepodge into jars sterilized with boiling water and cover with sterilized iron lids.
13. Now send the jars of hodgepodge for sterilization in a wide saucepan with hot water... Place a soft cloth or tea towel on the bottom of the pot. This is necessary so that they do not burst. When boiling water slowly in a saucepan, sterilize half-liter jars for 7-9 minutes.
14. After that, carefully remove the cans on the table. Cap tightly and turn over. Place to cool in a warm place under a blanket or thick paper.

Store this mushroom and cabbage salad in a cool place.

Solyanka for the winter with cucumbers and cabbage

Solyanka with cucumbers is delicious winter snack... Adding cucumbers to cabbage makes the hodgepodge interesting to taste. It can be safely served as a salad for an everyday lunch or a festive dinner.

Ingredients:

• Fresh cabbage - 1.5 kg;
• Onions - 1 kg;
• Carrots - 1 kg;
• Bulgarian pepper - 1 kg;
• Tomato paste - 3 tbsp l .;
• Fresh cucumbers - 700 g;
• Granulated sugar - 1 tbsp. l .;
• Salt without additives - 2 tbsp. l .;
• Sunflower oil - 200 ml;
• Bay leaves - 3-4 pcs.;
• Peas of black and allspice - 2-3 pcs.;
• Vinegar 9% - 3 tbsp. l.

Preparation:

1. All vegetables prepared for hodgepodge must be sorted and rinsed under running cool water. Vegetables that have been damaged by pests or that are rotten will not work.
2. Then clean them, cut off everything unnecessary: ​​seeds and stalks.
3. Finely chop the white cabbage or pass it through a food processor. You can also use a special grater.
4. On a regular coarse grater, grate the carrots.
5. Cut the bell pepper into thin strips with a knife.
6. Also cut the onions and cucumbers into strips. If the cucumbers are large, it is better to pre-cut the rough skin. By the way, pickles will not work here. It is better to use them for an ordinary hodgepodge, and not as a preparation for the winter.
7. Pour a tablespoon of sunflower oil into a small skillet and place the onions and carrots in it. Put the skillet on fire and sauté until slightly discolored.
8. V a large pot fold the cabbage and peppers. Add a glass of hot water and simmer for 5-10 minutes. Then add the sautéed vegetables to the cabbage.
9. Fill in vegetable oil... Add allspice and black peppercorns. As well as sugar and salt. Stir and simmer for 10-15 minutes over moderate heat with the lid almost closed.
10. Then add the sliced ​​cucumbers to the hodgepodge. Stir and simmer. Watch the color of the cucumbers. As soon as it changes a little (this can happen in 10-14 minutes), pour vinegar into the hodgepodge.
11. Stir and simmer for another 3-4 minutes. Then carefully place the snack in pre-sterilized jars and cover with lids treated with boiling water.
12. Sterilize the jars in a pot of hot water for about 10 minutes. Then close the jars tightly with the lids. Turn them over and put them in a warm place to cool gradually.
13. After that, move the cans to a cool underground or cellar. They will keep great in the refrigerator, though.

Prepare a hodgepodge in jars according to any of the suggested recipes and use it for making soup in winter, it can also be served as a salad. To make a hodgepodge soup, you need to cook meat broth or use stew, add chopped potatoes and use a ready-made canned hodgepodge, it is very simple to cook soup with such a preparation, but it turns out appetizing and tasty.

Green summer and golden autumn constantly give us different foods: healthy vegetables, juicy fruits, colorful berries. Satiated fresh salads, wonderful dessert dishes and other delicacies, housewives of summer cottages begin to prepare for canning blanks for the winter. It is these cans that allow you not to feel the lack of vegetable food on the table in winter. Therefore, today we propose to get acquainted with original recipes about how to cook cabbage hodgepodge for the winter.

Canning vegetables is considered the "hottest" period in home kitchen, which turns into a small factory. Many people use only family recipes blanks, but even in this article they will definitely find something new for themselves. Try making a hodgepodge according to any of the recipes below. Your household will definitely appreciate the work!

This homemade hodgepodge cooks quickly. But it is incomparable with industrial canned food. The workpiece is very tasty, aromatic, healthy, original, beautiful. Moreover, this recipe for making a hodgepodge with cabbage for the winter is very simple, since it does not contain a large number products.

Ingredients for cooking:

• 4 kg of white cabbage;
• 1 kg of carrots;
• 5 tbsp. l. salt;
• 0.5 cups of unrefined oil;
• 2 tbsp. l. granulated sugar;
• 1 kg of ripe tomatoes.

Manufacturing sequence:

1. Rinse the cabbage under water and chop it.
2. Rub the carrots on a medium / coarse grater.
3. Add salt, mix slightly.
4. Pour the vegetable oil into a saucepan.
5. We spread the mixture, simmer for 20-25 minutes.
6. Add sugar, salt and sliced ​​tomatoes.
7. We continue to simmer for another five minutes.
8. We put it in a sterilized dish and seal it with lids.
9. We wrap it in a blanket until it cools completely.

A simple and tasty cabbage hodgepodge is ready for the winter! But it is better to store it in a basement or refrigerator, as canned food does not contain vinegar.

Homemade hodgepodge recipe

This Russian dish considered a traditional treat. It is very beloved for dining table... Vegetable hodgepodge with cabbage for the winter , cooked according to this recipe, it has a wonderful taste and unsurpassed aroma. At the same time, the workpiece is perfectly stored even in a room on a shelf for a long time.

Products:

• 2.5 kg of white cabbage;
• 2.5 kg of ripe tomatoes;
• 2 kg of onions;
• 1.2 kg of cucumbers;
• 2 kg of carrots;
• 1 kg of bell pepper;
• 1 cup of sugar;
• 1 cup vegetable oil;
• 4-5 st. l. table salt;
• 2-3 pcs. laurel leaf;
• spices to taste.

Cooking sequence:

1. Wash cabbage, cut into strips or three on a special grater.
2. We wash the carrots, cut them into slices.
3. Wash, remove seeds and cut sweet peppers into thin strips.
4. Cut the onions into rings.
5. We wash the cucumbers from the ground, cut them into thin cubes (2.5 cm x 0.5-1 cm).
6. Pour tomatoes over with boiling water and immerse in ice water, remove the peel and three on a fine grater.
7. Fry onions and carrots in a deep bowl in vegetable oil until transparent.
8. Add the remaining vegetables and spices to them.
9. Simmer for about 40 minutes.
10. We lay out a tender vegetable hodgepodge of cabbage in previously prepared sterile jars.
11. Top up with 9% vinegar at the rate of 1 tbsp. l. for 1 liter of workpiece.
12. We roll up the lids, turn over the cans, wrap them with something warm for a day.

When it cools down, you should take the jars to the pantry. They will do well until the next harvest. But, believe me, you will use this hodgepodge much earlier.

Eggplant and Cabbage Yummy

Do you know how to cook cabbage and eggplant hodgepodge for the winter? Not? Well, then we'll fix it quickly now. By the way, the pickles are excellent. The bright colors of vegetables are pleasing to the eye, and the taste is such that it seems as if you are about to swallow your tongue.

Components:

• 3 kg of fresh cabbage;
• 1.5 liters of tomato juice;
• 1 kg of onions;
• 1 kg of carrots;
• 1.5 kg eggplant;
• 350 ml of unrefined oil;
• salt, spices to taste;
• 80 g vinegar 9%.

Manufacturing technology:

1. Shred cabbage on a coarse shredder.
2. Wash the tomatoes and twist them in a meat grinder.
3. Cut the onion into rings.
4. Cut the eggplants into 1x1 cm cubes, then add salt and leave for 15 minutes to drain the bitter juice.
5. With our hands we squeeze out all the bitterness from the blue ones.
6. In a deep saucepan with unrefined oil, stew all vegetables for 50-60 minutes.
7. Until the end of extinguishing in 5-10 minutes. pour in table vinegar;
8. We put it in jars and roll up the lids.
9. We turn the blanks over, wrap them under a blanket, give time to cool.

As a rule, after a day, the jars cool down and can be placed in storage. But the hodgepodge will be usable only after two weeks. Then the vegetables will be finally marinated and will acquire their unique relish.

Cabbage solyanka with meat

A tender cabbage hodgepodge with meat, prepared for the winter according to this recipe, makes it possible to quickly serve a second dish on the table in winter. To do this, you just need to warm it up. Believe me, such preservation significantly saves the family budget and allows you to taste delicious healthy food from vegetables all year round.

Components:

• 1.5 kg of white cabbage;
• 700 g carrots;
• 300 g onions;
• 100 g of vegetable oil;
• 200 g tomato paste;
• 350 g of any meat;
• Salt, pepper and spices taste.

Cooking process:

1. Rinse the cabbage under water and chop it (not finely).
2. We wash the meat, cut it into strips, like on beef stroganoff, removing veins and films if necessary.
3. Cut the peeled carrots into rings.
4. Chop the onion in half rings.
5. Fry the meat in a saucepan for 15 minutes.
6. We spread all the other ingredients, simmer for 25-30 minutes.
7. We spread the hodgepodge in half-liter or liter cans, we seal with iron lids.
8. Cover with a blanket and wait for it to cool.

Attention: preservation must be stored in a cool place: in the cellar or refrigerator! To store at room temperature, the jars must be placed in an autoclave for 30-40 minutes.

Mushroom hodgepodge

An appetizing cabbage hodgepodge with mushrooms prepared according to this recipe is used as a separate dish and as a filling for pies and pies. Be sure to cook it. This hodgepodge will advantageously complement cabbage preparations for the winter.

Products for cooking:

• 1 kg of white cabbage;
• 0.5 kg of champignons or oyster mushrooms (can be replaced forest mushrooms);
• 0.2 kg of onions;
• 0.2 kg of carrots;
• 50 g of unrefined oil;
• 0.2 kg of ripe tomatoes;
• 1 tbsp. l. table salt;
• 1 tbsp. l. granulated sugar;
• 50 ml vinegar 9%;
• spices to taste.

Step-by-step instruction:

1. Shred the cabbage (the size of the shredder does not matter).
2. We clean the mushrooms, cut into slices.
3. We clean and cut the carrots into slices.
4. Scroll the tomatoes through a meat grinder or three on a fine grater without a peel.
5. Heat in a deep saucepan vegetable oil.
6. Put the mushrooms with one chopped onion in a pan, quickly fry.
7. Transfer to a stew pan.
8. Fry the carrots, the remaining onions and cabbage (you can do it together, but better in turn).
9. Combine with mushrooms, add tomato juice, set to stew for 45-50 minutes.
10. Pour in the seasonings and cook until thick.
11. Pour in vinegar, simmer for another 5 minutes.
12. We lay out the mushroom hodgepodge in the jars, roll up with tin lids.
13. Cover the inverted jars with a blanket. Leave to cool.

It's so easy and simple to cook a hodgepodge with mushrooms and cabbage for the winter. The only thing you should also know: If you are preparing a hodgepodge with forest mushrooms, they must be boiled for half an hour in salted water along with an onion before conservation. Then rinse and only then cut into slices.

Spicy cabbage hodgepodge "Ogonyok"

This recipe for cabbage hodgepodge for the winter is prepared without sterilization. Therefore, you will need to store the resulting pickles in the cold. But it's worth it. The taste of the blank is stunning. It is especially highly appreciated at various celebrations where strong drinks are consumed. Everyone likes this spicy, moderately sour appetizer.

Ingredients:

• 2 kg of cabbage;
• 1 kg of carrots;
• 2 kg of fresh cucumbers;
• 1.5 kg of onions;
• 5 tbsp. l. thick tomato paste;
• 2 glasses of sugar;
• 1 glass of sunflower oil;
• 2 tbsp. l. kitchen salt;
• 250 g 9% table vinegar;
• 2-3 chili peppers;
• 7-8 peas of allspice;
• 3-4 pcs. laurel leaf.

Cooking instructions:

1. Cut the cabbage into thin strips or chop it coarsely.
2. We clean the carrots, three on a grater for Korean pickles.
3. Cut the cucumbers into slices up to 5 mm thick.
4. Cut the onions into thin half rings.
5. Mix the vegetables in a deep bowl thoroughly.
6. Add tomato paste, oil, sugar, salt and all spices according to the recipe.
7. We put on fire for extinguishing for 40-50 minutes.
8. In 5-10 minutes. until the end of stewing, pour out the vinegar, let it boil.
9. We put the hodgepodge in jars, cork it.
10. Turn the cans upside down and cover with a warm blanket.

Cabbage solyanka for the winter "Ogonyok" is ready! But it is better not to eat it right away, but to let it stand for at least a few weeks. Then the vegetables will absorb salt, sweetness and sourness, and give the brine their unique aroma.

Classic hodgepodge "Autumn in a bank"

If you don't know how to cook cabbage hodgepodge for the winter so that adults and children like the dish, use classic recipe presented below . This assortment of vegetables not only looks delicious, but also tastes great.

For cooking you need products:

• 1.5 kg of cabbage;
• 1.5 kg of carrots;
• 1.5 kg of onions;
• 1 kg of sweet pepper (it is better to take multi-colored fruits, it's more beautiful);
• 2 kg of dense tomatoes;
• 1.5 kg of cucumbers;
• 1.5 kg of champignons (you can do without mushrooms);
• 7 tbsp. l. Sahara;
• 9 tbsp. l. salt;
• 250 g vinegar 9%;
• 180 g vegetable oil;
• 3 pcs. laurel leaf;
• 8-10 peas of black pepper.

Cooking technology:

1. We clean and wash all the vegetables.
2. Shred cabbage. It is desirable not shallow, so that it looks harmonious in combination with other vegetables.
3. Cut the colored peppers lengthwise into strips of 4-5 mm.
4. Cut the tomatoes into slices, like for a salad.
5. Cut carrots, cucumbers and onions into rings up to 4 mm wide.
6. Grind fresh mushrooms into plates, the thickness of which is no more than 5 mm.
7. Fry in sunflower oil, carrots, onions, mushrooms and cabbage. It is better to fry in turn. In this case, each vegetable will retain its juiciness inside itself.
8. Combine fried vegetables in a stewing pot.
9. We add all other products except vinegar.
10. We put on fire for extinguishing for 30-40 minutes;
11. Add vinegar a few minutes before the end of stewing.
12. Let it boil, put the assortment in the jars, roll it up.
13. Cover with a blanket until it cools completely.

Mushroom solyanka for the winter with cabbage and cauliflower is ready! By the way, mushrooms can be replaced with eggplants. It also turns out very tasty. In terms of volume, in this case, you must also take 1.5 kg. But it should be cut into 2x1 cm cubes. Then you need to add salt, drain the bitterness and fry the eggplants.

To make the cabbage hodgepodge for the winter tasty and beautiful, you should follow some rules:

1. Vegetables should be fried on high fire... So the top layer will be "grabbed" by the crust, and all the juice will remain inside.
2. The hodgepodge should be stewed over medium or low heat, depending on the size of your burner and the volume of the saucepan / cauldron.
3. Stir occasionally when extinguishing. But don't do it too often or too intensely. Otherwise, you will get porridge instead of presentable cabbage preparation.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

One of the most delicious winter meals is hodgepodge. You can serve this blank to the table both cold and hot. Every housewife needs to know what recipes for preparing this amazing delicacy for the winter exist. You should definitely get to know them in order to surprise your loved ones.

Recipes for making a hodgepodge for harvesting for the winter

A vegetable snack is very simple. It is eaten as an independent dish, a side dish, put in different soups and stew. It can be stored very well in winter, so you can cook any amount without worrying that it will deteriorate over time. In addition, it looks appetizing, therefore it will become a bright decoration for both ordinary and festive table... Read a few recipes and find the one that suits you best.

Cabbage solyanka for the winter, like a store with tomato paste

For preparation, you will need the following ingredients:

• cabbage (only late, early for the recipe is not suitable) - 3 kg;
• onions - 400 grams;
• carrots - 1 kg;
• tomato paste - 380 ml;
• vegetable oil - 0.25 l;
• salt - 20 g;
• granulated sugar - 130 grams;
• vinegar 9% - 150 ml.

The original recipe for cabbage hodgepodge:

1. Wash and clean all products thoroughly.
2. Remove the top leaves from the fork, chop it. It is convenient to do this with a special grater.
3. Chop the rest of the vegetables, grate the carrots or cut into thin strips.
4. Heat the sunflower oil in a deep skillet (a stewpan is best). Vegetable mix put there and stir well. Simmer for about 40 minutes on medium heat. Stir the food regularly, otherwise it may burn.
5. Add tomato paste with salt and granulated sugar, simmer for another half hour, closing the lid and making the lowest heat.
6. Pour the vinegar into the dish shortly before removing it from the stove.
7. Divide the snack into sterilized jars. After seaming, place them with the lids down and wait for them to cool completely. Re-sterilization is not required. After cooling down, simply turn the snack over and place it where it is dark and cool. Jars and lids can be sterilized by any method you know.

Vegetable hodgepodge with mushrooms for the winter in jars

For the dish you will need the following components:

• boiled mushrooms (you can buy champignons, honey agarics, aspen mushrooms, boletus mushrooms) - 1 kg;
• onions - 0.5 kg;
• white cabbage - 1 kg;
• tomatoes - 5 large;
• carrots - 0.5 kg;
• salt - 50 g;
• vegetable oil - 0.1 l;
• sugar - a couple of tablespoons;
• tomato paste - 100 g;
• vinegar 9% - 30 ml;
• allspice - 5 peas;
• bay leaf - 2 pcs.;
• black pepper (peas) - to your taste.

Mushroom hodgepodge with cabbage is prepared like this:

1. Clean the mushrooms from debris, wash them, but do not soak for a long time. Cut, fold into a large saucepan. Type a liter of water into it, put it on the stove, cook for 10 minutes from the moment it boils, constantly remove the foams. After that, strain so that they do not accumulate excess liquid.
2. Clean and chop the forks. Pour 150 ml of oil into a large saucepan. Put the cabbage there, fry for a short time. Cover, simmer over low heat, stirring occasionally.
3. While it's cooking, peel and wash the rest of the ingredients.
4. Cut the carrots into thin strips or grate. Fry in a skillet for 5-7 minutes, transfer to a saucepan.
5. Scald the tomatoes with boiling water, remove the peel. Cut the onion into half rings and fry in the same pan where the carrots were. Add to the pan with other foods.
6. Cut the tomatoes into medium pieces and fry them too. Put in a saucepan, throw mushrooms there.
7. Add tomato paste with sugar, salt and season with spices. Simmer for half an hour, stirring constantly. Pour in vinegar before turning off.
8. Spread out delicious salad on sterilized jars, after seaming, place them upside down under a warm blanket. Turn over after cooling completely.

Delicious hodgepodge of fresh cabbage with pickles

List of components:

• cabbage - 500 g;
• onion - 2 heads;
• pickles - 250 grams;
• carrots - 250 g;
• sweet bell pepper - 1 pc.;
• tomato paste - a couple of tablespoons;
• sugar - 25 g;
• salt - half a teaspoon;
• vinegar 9% - 1 tbsp. l .;
• vegetable oil - 25 ml;
• water - half a glass;
• peppers (black and sweet peas), bay leaves - to your taste.

How to cook a hodgepodge for the winter:

1. Rinse and peel all vegetables. Chop the heads of cabbage, cut the rest into strips.
2. Add sugar, salt, spices to the bottom of a deep saucepan, place vegetables on top. Mix vegetable oil with vinegar, tomato paste with water. Pour the resulting sauce over the ingredients.
3. Simmer the workpiece for about an hour, pour it into a sterilized glass container, roll it up. Place the lids down and wait for the jars to cool completely. Turn over, store dark and cold.

How to cook cabbage hodgepodge with eggplant

You will need the following products for this recipe:

• cabbage - 1 kg;
• eggplant - 500 g;
• tomatoes - 500-600 grams;
• onions - 3 medium heads;
• carrots - 3 small pieces;
• vegetable oil - a third of a glass;
• vinegar - 50 ml;
• salt - half a teaspoon.

How to make a delicious hodgepodge:

1. Wash and peel vegetables. Chop the forks, grate the carrots, use a meat grinder to puree the tomatoes, cut the onion into half rings, and cut the eggplant into medium cubes.
2. Salt the ingredients. Simmer in an enamel bowl for an hour from the moment the dish boils. Set the fire to medium. Pour in vinegar a couple of minutes before turning off.
3. Solyanka for the winter is distributed in jars and kept upside down under a warm blanket until it cools completely. After that, the workpiece is rearranged for storage in a cool corner.