Mushroom hodgepodge with cabbage and vegetables for the winter

Mushroom solyanka with vegetables- a wonderful, satisfying and tasty snack for any occasion. But this is not just a tasty dish, it is also a healthy food that both adults and children love.

Preparation of mushroom sauce does not take much time, does not take strength and money. All products for this dish are cheap, and mushrooms are the gifts of the forest, you can always pick them up in the forest for free during the season. And what a taste and aroma, well, you just lick your fingers.

Do you want to make a fragrant and satisfying preparation at home? Take a look at our simple mushroom hodgepodge recipe for the winter.

Mushroom solyanka with cabbage, made according to our recipe, is suitable as a main course, which can be served with bread (black, white), as an appetizer, as an addition to some kind of side dish.
Let's talk about how to cook mushroom soup with vegetables right now. So, mushroom hodgepodge for the winter what products we take.

To prepare mushroom hodgepodge you will need:
any mushrooms (boiled should be at least 2 kg);
2 kilos of cabbage;
1 kilogram of onions and carrots;
200 ml (measuring cup) classic or mushroom tomato paste;
5-6 pieces of medium-sized laurels;
200 ml (glass) refined vegetable oil;
3-4 tablespoons of salt (to your taste);
4-5 tablespoons of sugar (to your taste);
2-3 tablespoons of vinegar (2 - nine percent, 3 - six percent);
ground allspice or peas to your taste - 5-6 peas, 1-2 teaspoons.

How to cook mushroom hodgepodge?

Mushroom hodgepodge recipe for the winter step by step

Mushroom hodgepodge with cabbage is prepared as follows:
Step 1. The collected mushrooms, it is better if they are the gifts of the forest of the same species, for example, only mushrooms or only mushrooms, should be washed, cleaned of adhering leaves, twigs and dirt.

Attention! The preparation of mushroom hodgepodge according to our recipe allows the use of any edible mushrooms, however, the most suitable options for the dish are porcini mushrooms, mushrooms, aspen mushrooms, mushrooms and boletus.

Step 2. We cut the peeled and washed mushrooms into a saucepan into medium-sized pieces (not small ones) - in half, into three, or even into four parts, it all depends on the size of the mushroom, we do not cut small mushrooms at all.

Step 3. Fill the mushrooms with water until they are completely covered, add a little salt, a pinch is enough, put on fire and cook for 15-20 minutes after boiling.

Step 4. We strain the finished boiled mushrooms so that the liquid is completely glass and set aside for now.

Step 5. Take a large bowl or large pot.

Step 6. Shred the cabbage finely into a container. In a bowl, you should crush it a little and pour it with sunflower oil.

Attention! The mushroom hodgepodge recipe for the winter allows you to replace vegetable oil with olive oil. If you are using olive oil for a dish, choose a product that contains more than 80% olive oil.

Step 7. We put the cabbage on the stove, turn on the medium heat. At this time, we clean and grate carrots on a coarse grater, you can grate the vegetable in Korean (mushroom hodgepodge with vegetables in this case will look more appetizing).

Step 8. Add carrots to cabbage, mix gently with a spatula.

Step 9. We clean the onion, cut it to your taste. You can cut it very finely so that later it is not visible in the finished dish, it can be half rings or halves of half rings. We send it to stew with vegetables.

Step 10. We take a liter of boiled water, dilute tomato paste in it, pour vegetables with the resulting mass, mix.

Step 11. After 10 minutes, after you poured the vegetables with tomato juice, add sugar, laurel, pepper, salt to the dish, mix everything again using a wooden spatula.

Step 12. When the vegetables are already boiling, reduce the heat to a minimum, simmer for about an hour (45-50 minutes), but no more than an hour.

Step 13. 10 minutes before the end of cooking, after 40 minutes of stewing vegetables, add boiled mushrooms to them. Stir and let simmer for another 10 minutes.

Step 14. Turn off the fire, cover the hodgepodge with a lid, leave it like this for 5-7 minutes.

Mushroom hodgepodge with vegetables is ready, it can be cooled and eaten immediately, or it can be prepared for the winter. To do this, pre-sterilize liter or 500 ml. jars, boil the seaming lids, put hot mushroom hodgepodge into containers and roll up.

Wrap the rolled jars in towels and let them cool right in the room. When the mushroom hodgepodge has reached room temperature for the winter, it can be stored in a colder place.

Mushroom hodgepodge with vegetables should be stored at a temperature of +3 to +9 degrees. The shelf life in this case can be up to two years.

Bon appetit!

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The end of August and the beginning of September are marked by the process of food preparation and conservation. And one of the main processes often becomes the preparation of a hodgepodge with mushrooms for the winter. The range of ingredients that go for conservation is always extremely wide. Such vegetable and mushroom preservation becomes an indispensable snack, main dish or supplement in every family.

Cooks who do not have the skills to preserve vegetables or mushrooms for the winter will not be very easy to prepare a hodgepodge.

This process has its own subtleties and nuances that are important to consider when preparing a dish:

• One of the central components of mushroom hodgepodge is tomatoes. Before harvesting, you must first remove the skin from them. It is problematic to do this in the usual way, so you need to resort to tricks. Tomatoes should be placed in boiling water for a couple of minutes. But also some recipes call for tomato paste instead of vegetables.
• If cabbage is present in the recipe, then this ingredient should be selected for long-term preservation. It is necessary to grind this component in medium-large pieces.

• One of the key points in the preparation of hodgepodge is the preparation of the mushroom component. Any variety of mushrooms must be properly processed and soaked in liquid. After the raw material is boiled and dried.
• Almost all varieties of mushrooms are suitable for this conservation, but there are the most preferred ones. Boletus and boletus are the best choice for mushroom hodgepodge.

Storage of the finished spin is possible even at room temperature. But only on condition that the heat treatment of the containers was carried out, and the harvesting technology remained exactly observed.

Basic requirements for the main ingredients

Mushrooms are the best for cooking. Before preservation, they should be boiled and dried. If you take chanterelles, it should be borne in mind that only young mushrooms are suitable for harvesting. Butter mushrooms are also a good option, but these mushrooms require thorough cleaning and soaking in salt water.

Honey mushrooms, in turn, are miniature, so they do not require cutting. If milk mushrooms are used for the recipe, then it is important to soak this product well before cooking.

How to roll a hodgepodge with mushrooms at home

You can choose and stick to a strict classic recipe or boldly preserve it in unusual ways.

A variety of vegetable components allows you to experiment with an established recipe and introduce something new, improving the taste of the workpiece.

Classic recipe with cabbage and mushrooms "Lick your fingers"

This recipe owes its popularity to the simplicity and excellent taste of the finished preservation. This is a classic harvesting method, since it contains a standard set of components. Instead of a tomato, tomato paste is allowed.

What do you need:

• kilogram of mushrooms;
• 4 large tomatoes or 4 tablespoons of tomato paste;
• 2 kilograms of cabbage;
• 3 onions;
• 250 milliliters of vegetable oil;
• 40 milliliters of vinegar;
• lavrushka;
• 40 grams of refined sugar;
• 20 grams of salt.

Cooking scheme: first you need to prepare the mushrooms: cut into slices, boil, and then dry. Using a convenient method, peel the tomatoes and cut into medium pieces. Also chop the onions. Cabbage can be chopped into thin strips by hand or with the help of improvised means.

Place cabbage, tomatoes and onion rings in a heated pan with oil. Simmer this mixture for about an hour. Then throw salt, refined sugar, add mushrooms. Mix the ingredients and pour the specified amount of vinegar. Continue simmering vegetables for another 20 minutes.

Then soft vegetables should be placed in sterile containers. And, as usual, turn over, wrap and wait for cooling. Hide after.

With the addition of carrots

You can make this amazing preparation with the addition of bright carrots. It will not only make preservation as useful as possible, but also give the hodgepodge an appetizing look and better taste. What is needed:

• large cabbage;
• 800 grams of mushrooms;
• 5 medium carrots;
• 2 onions;
• 500 milliliters of oil;
• 4 large spoons of tomato paste;
• vinegar;
• lavrushka;
• black allspice;
• a large spoonful of salt.

Cooking instructions: first boil the mushroom product in salted water. Then it must be fried in a pan for 20 minutes. This is required in order for the residual liquid to evaporate from the fungi.

The cabbage is then finely chopped. In a separate cauldron, you need to stew the cabbage straw until soft - it should not be fried. When the mushrooms are fried, they should be removed, and the onion rings should be fried instead. After 10 minutes, add chopped carrots.

Stew all vegetables for half an hour. Cooled mushrooms and fried onions with carrots should be added to the cabbage. Next, throw in the tomato paste and seasonings. After waiting 20 minutes, you can add a little vinegar (about 15 milliliters). Wait another 5 minutes and start rolling the dish.

With tomato paste

You can cook a delicious hodgepodge with mushrooms with the addition of tomato paste, instead of the usual tomatoes. This component gives the preparation the best taste and incredible aroma. What is required for the recipe:

• 8 large champignons;
• large head of cabbage;
• 4 large spoons of tomato paste;
• 5 bulbs;
• 200 milliliters of oil;
• 30 milliliters of vinegar;
• ground pepper;
• a large spoonful of salt;
• 50 grams of refined sugar;
• carrot.

Cooking instructions: before chopping a cabbage head, you must perform a number of standard actions: rinse and dry the product. Next, you need to place the chopped ingredient in a deep frying container, pour oil, a little water and simmer for at least half an hour.

Stir gently so that the product does not turn into a solid porridge.

At this time, you need to do the preparation of onions and mushrooms. The mushroom product needs to be boiled in salt water for 15 minutes. Onion rings must be sent for frying along with the forest product. Wait another 15 minutes. After moving all the ingredients to the chopped cabbage and pour in the tomato paste. Simmer the mixture for another 10 minutes. Vinegar should be added almost at the very end of cooking. The finished delicacy can be laid out in sterile containers.

With bell pepper

If you make mushroom preservation with a rich component composition, even conservative connoisseurs of classic recipes will fall in love with such a preparation.

In this case, sweet pepper will be responsible for the taste and impeccable aftertaste.

What is needed:

• 10 large champignons;
• kilogram of carrots;
• 6 bulbs;
• kilogram of cucumbers;
• large head of cabbage;
• 2 kilograms of tomatoes;
• 7 large spoons of refined sugar;
• 9 large spoons of salt;
• lavrushka;
• ground pepper.

Manufacturing process: To begin with, all components undergo a thorough preparation, which includes washing, cleaning and drying. Then onion rings are made, and the cabbage head is chopped. The carrot is also chopped, and the cucumber is cut into slices. Boiled mushroom raw materials should be cut into slices.

After all the ingredients, except for the cucumber, you will need to fry, gradually adding products. Wait about half an hour and add all the other ingredients. After 50 minutes, pour the specified amount of vinegar. Transfer the boiled dish to clean containers.

Vegetable hodgepodge with sauerkraut and pickles

Pickled cucumbers and sauerkraut will add a rich and unusual taste to this preparation. What to use:

• 5 large salted mushrooms;
• 4 bulbs;
• 500 grams of sauerkraut;
• a glass of vegetable oil;
• 2 large spoons of tomato sauce;
• ground pepper;
• a spoonful of salt;
• dry basil;
• 4 garlic cloves.

Sequence of actions: the onion is sent for chopping or chopping. Then, together with cabbage, onion rings should be stewed in a deep container for 20 minutes. Then pour in the tomato paste, throw in the mushroom slices and season. Simmer the mixture for another 35 minutes. Then, when ready, throw in the garlic cloves, pour in the vinegar. Preservation is ready.

With green tomatoes

Unripe tomatoes are suitable for making hodgepodge according to this recipe. It is added to soups or becomes a separate snack. What to take:

• 5 bulbs;
• liter of tomato sauce;
• 0.5 liters of vegetable oil;
• 4 large spoons of salt;
• 2 large spoons of refined sugar;
• ground pepper.

Cooking scheme: grind the main set of components and mix thoroughly in a frying container. Then pour in the tomato paste, butter and other spices. Boil the vegetable mixture and simmer on low gas for an hour and a half. After the boiled snack, place in containers.

With coriander

A surprisingly refined and subtle aftertaste is obtained by adding ground coriander to the preservation. Component composition:

• 3 kilograms of mushrooms;
• half a cabbage;
• 6 tomatoes;
• 4 bulbs;
• black pepper;
• lavrushka;
• 40 grams of coriander;
• a large spoonful of salt.

How to cook: carry out standard actions for cleaning and cutting vegetables. Fry onion rings and carrots for 5 minutes. Throw in the tomatoes and wait another 5 minutes. Place cabbage strips in a container and simmer the mixture for at least 20 minutes.

Add boiled mushrooms to the pan and simmer for another half hour. Pour spices, wait a couple of minutes. Distribute the vegetable delicacy in clean containers.

Conditions and terms of storage of blanks

Canned vegetables in jars can be stored for no more than one year if the main requirements were met during closing. Only the right technology will allow you to store the workpiece at room temperature. Otherwise, the containers are kept in a dark, cool place.

Autumn is a hot time for many housewives to harvest vegetables for future use. Everyone knows what pleasure you get on a cold winter day, opening a jar of canned vegetables and inhaling the aromas of summer. It is twice as pleasant if all the vegetables are grown in your own garden, and the mushrooms are personally picked in the forest.

Solyanka has been known for a long time, its recipes can be found in old cookbooks. Both cabbage and mushrooms perfectly combine in taste, moreover, this dish can be used as a side dish, as a cold appetizer, and for cooking first courses. Today we will introduce you to some of the most beloved recipes for this delicious dish, and you will be able to choose the most suitable for yourself.

Mushroom hodgepodge with cabbage - the best recipes for the winter

Many hostesses like to cook mushroom hodgepodge for the winter. After all, this is a very tasty and satisfying dish. which will decorate any table. The main ingredients of the preparation are fresh vegetables and mushrooms. And to add spice and spiciness, you can add herbs, spices or spices.

Prescription without sterilization

This is the simplest and easiest recipe for this wonderful dish, which will help you out when guests suddenly arrive or just when you want to pamper your family with something delicious.

For the manufacture of spicy hodgepodge, cabbage is taken twice as much as mushrooms.

Ingredients:

• 3 kg of cabbage
• 1.5 kg of mushrooms,
• 0.5 kg of onions and tomatoes,
• Salt and sugar to taste
• Vegetable oil - 200 gr.,
• Table vinegar - 40 gr.

Cooking:

1. Peel the prepared mushrooms and boil them until fully cooked,
2. Then fold into a sieve or colander and cool slightly.
3. Dip the tomatoes in hot water for 2-3 minutes, and then remove, peel and chop into small pieces.
4. Cut the onion into thin half rings, and the cabbage into cubes or thick straws.
5. Take a capacious cauldron with thick walls, place all the vegetables in it and simmer for an hour. After the time has elapsed, add the mushrooms, all the spices, vinegar and simmer for another 20 minutes.
6. Prepare sterilized jars, try the hodgepodge, and if you like it spicier and sour, then pour another teaspoon of vinegar (you can use wine) into each jar and arrange the hodgepodge in the vessels.

Completely cooled canned food can be stored in a cool place.

Very tasty mushroom hodgepodge is obtained with cabbage and fresh mushrooms. It is not difficult to prepare it.You will need a traditional set of vegetables: cabbage, carrots, tomatoes and onions. Honey mushrooms are desirable to take large ones, so the hodgepodge will turn out juicier.

The amount of vegetables and mushrooms is calculated for 3 jars with a capacity of 0.5 liters.

Ingredients:

• Fresh mushrooms - 1200 kg.,
• Onion red and white (peeled) - only 600 gr.,
• Peeled carrots - 600 gr.,
• Cabbage - 600 gr.,
• Tomatoes - 600 gr.,
• Sunflower oil (odorless) 250 gr.,
• Salt 1 tsp with a slide
• 1/4 tsp citric acid

Cooking:

1. Chop the cabbage into strips and put in a deep container. Pour in citric acid, mash and leave for 2 hours.
2. In the meantime, wash mushrooms thoroughly and boil for 30 minutes.
   Drain the mushrooms in a colander to drain all the water. And then scroll through the meat grinder.
3. Peel carrots and onions.
   Then cut the onion into cubes, grate the carrots on a coarse grater.
4. Cut the tomatoes in half, remove the stalks.
   Then cut into cubes.
5. Pour sunflower oil into a saucepan with a thick bottom and heat. Add chopped onion and sauté for 3 minutes.
   
6. Then add carrots, mix and sauté for another 3 minutes.
   
7. Then put the cabbage into the pan, mix again. Simmer for 5 minutes.
   
8. Then add chopped tomatoes, salt, stir and simmer for 1 hour.
   
9. After this time, lay out the mushrooms and simmer for another 30 minutes.
   
10. Arrange hot mushroom hodgepodge in sterilized jars.
    

Screw on the lids and remove to cool under the blanket.

Mushroom hodgepodge without cabbage

If you do not like cabbage or want to try something completely new and unusual, then cook a hodgepodge without cabbage, only from mushrooms. It will pleasantly surprise you with its delicate and spicy taste.

Mushrooms or porcini mushrooms are best suited for this recipe.

To prepare this dish, you need to choose fresh tomatoes and mushrooms:

• 1 kg of tomatoes
• 0.5 kg boiled mushrooms,
• 1 large head of onion,
• Spices: salt and black peppercorns - to taste,
• Bay leaf - if desired.

We clean and wash the mushrooms, and then cut into very thin slices and cook for 10 minutes. Simultaneously fry the onion until golden brown.

My tomatoes, peel them, and pass through a meat grinder. Throw mushrooms in a colander and mix with fried onions.

Now we put all the vegetables in one bowl with thick walls and put on the slowest fire for half an hour. Then add spices and simmer again for 5 minutes.

If you like hodgepodge spicier, then add black or red pepper on the tip of a knife to each jar and mix.

We lay out the finished hodgepodge in sterilized jars and roll up with metal lids.

In the season of harvesting vegetables, when they are of good quality and cheap, it makes sense to prepare them for the winter. The recipe for hodgepodge with cabbage, mushrooms and pepper is very simple, but the taste is original. Harvesting is convenient because it does not take much time from the hostess.

To prepare this dish you need to take:

• Cabbage and peppers in different proportions of 1 kg,
• Mushrooms - 2 kg,
• Fresh tomatoes - 2 kg,
• Onions - 0.5 kg and the same amount of carrots.

To prepare the dish, you will also need salt to taste, table vinegar - 100 g, black peppercorns and bay leaf, and also, if you like hot peppers, then take one pod.

Cooking:

1. Boiled mushrooms cut into thin strips.
2. Washed and peeled tomatoes also cut into strips.
3. Chop all other vegetables or cut into strips.
4. Put the prepared fruits in a large saucepan, if instead of tomatoes you want to use tomato paste, then add it to the vegetable mixture.
5. Salt and pepper the vegetable mass and simmer for 40 minutes.
6. After that, add vinegar and hot pepper, simmer for another 5 minutes.

Arrange the finished hodgepodge in pre-prepared jars, cool and put in a cool place.

With champignons

If you did not have time or failed to collect forest mushrooms, do not be discouraged - you can cook a hodgepodge with champignons bought in a store.

Ingredients:

For 1 kg of fresh cabbage, you will need:

• 0.5 kg. mushrooms
• 300 gr. pepper
• One head of onion and carrot,
• A little vegetable oil for frying
• 3 tbsp tomato paste
• Salt and spices to taste.

Cooking:

1. Clean the cabbage from dirty leaves and cut into small cubes. Then put the cooked cabbage in a cauldron or duck bowl, add vegetable oil and half a glass of water. Simmer for an hour until done.
2. Cut the onion into thin half rings, and chop the carrots on a coarse grater. Mushrooms cut into thin slices.
3. Saute onions and carrots in a pan, then add mushrooms there and simmer for a quarter of an hour, then add tomato paste and spices.
4. 10 minutes before the cabbage is ready, mix all the vegetables in a cauldron and simmer. Do not forget to salt and if you like spicy, then add a tablespoon of vinegar.

Ready-made caviar can be eaten immediately hot, served as a cold appetizer, or rolled up in jars and left for the winter.

A delicious hodgepodge can be prepared not only from fresh mushrooms, but also from frozen ones. Therefore, if you don’t have time now, boil and freeze the mushrooms, and in the winter cook this delicious dish and pamper your family. Just one tip: cook more at once, because this dish is eaten very quickly.

You will need:

• 1.5 kg of boiled mushrooms (you can take different ones that you have available),
• 1.5 kg fresh cabbage,
• 0.5 kg of onions and carrots,
• 250 ml tomato paste or sauce
• 2 tbsp heaping sugar,
• 2 tbsp salt without a slide,
• 70 gr. table vinegar (9%),
• 250 ml vegetable oil.
• Allspice - 4 peas
• 2 bay leaves

Cooking:

1. Wash the mushrooms thoroughly and boil in salted water for 20 minutes. Then we recline in a colander and let the excess water drain.
2. Finely chop cabbage and onion. Grate the carrots on a coarse grater or finely chop into strips.
3. Fry the cabbage for several minutes in a deep cauldron, then cover with a lid and leave to simmer over low heat.
4. Meanwhile about fry carrots with onions and add to the cauldron with cabbage.
5. We cut the boiled mushrooms into cubes and also send them to the cauldron. Add tomato paste, spices, bay leaf, salt, sugar. Stir and leave to simmer over low heat for an hour.
6. At the very end of cooking, add vinegar.

Immediately hot, lay out in sterilized jars, roll up the lids, wrap with a blanket and let cool completely.

If you doubt the possibility of safe storage of canned food, then sterilize jars of hodgepodge in a large saucepan for 30 minutes, and only then roll up the lids.

True, experienced housewives believe that if you take well-boiled mushrooms, then the hodgepodge is perfectly stored for a year, unless you eat it before.

Solyanka with mushrooms for the winter you will lick your fingers - video

Making home canned food requires special knowledge that experienced housewives have and are willing to share with us:

• One of the ingredients of hodgepodge are mushrooms. For this dish, they must be thoroughly washed, and then boiled in salted water until fully cooked, and only then they can be used for hodgepodge. The mushrooms are ready when they have settled to the bottom.
• The most delicious, truly delicious hodgepodge is obtained from porcini mushrooms or boletus. But some answer that it is best to take chanterelles or mushrooms for this dish, however, even if you put different mushrooms that you were able to collect, the taste will not worsen at all.
• Cabbage is better to choose those varieties that can be stored for a long time. Carefully remove spoiled leaves, otherwise the jars may "explode".
• One of the ingredients of hodgepodge are ripe tomatoes. The peel of the tomato can not be removed. But if the recipe involves such a procedure, then it is easier to do this if you hold the tomatoes for several minutes in boiling water.
• All canned food containing mushrooms is stored for no more than one year. Although usually they are so tasty that they do not stand idle for this period in the pantry.

Conclusion

Home-made preparations allow not only to diversify the menu and get the maximum benefit from vegetable dishes, but also significantly affect budget savings. And besides, what hostess does not want to boast of her culinary success in front of loved ones and loved ones.

Do not be lazy, cook delicious homemade meals and always treat your household members with a smile and good mood. Their joy will make up for all the time spent on their preparation.

Successful preparations and bon appetit!

Mushroom hodgepodge with cabbage for the winter is a traditional dish of Russian cuisine, vegetables can be supplemented with different mushrooms, and each type gives its own unique taste. It is valuable that the products retain their properties. Cabbage contains a lot of vitamins A, B, K, PP, and even ahead of lemon in terms of the composition of vitamin C.

How to cook cabbage hodgepodge for the winter?

A mushroom hodgepodge for the winter with cabbage is a lifesaver for housewives. If guests suddenly come, it can be served on the table as an additional snack. The most delicious is obtained from boletus and boletus. Harvesting cabbage hodgepodge with mushrooms for the winter will turn out to be very tasty, given the simple recommendations.

1. Cabbage is chosen from long-term storage varieties, chopped finely.
2. It goes well with the main ingredients onions, carrots and tomatoes.
3. Of the spices, black pepper and bay leaf will certainly be put, cumin, hot red pepper, turmeric, cardamom will add an additional touch.
4. Mushrooms should be soaked in salted water, boiled, cut into medium pieces before putting in a dish.
5. Banks with ready-made hodgepodge for the winter must be turned over, covered until they cool.

The easiest way is a hodgepodge for the winter in jars of cabbage. Forest mushrooms must certainly be soaked in salted water, boiled until they go to the bottom. Then recline on the grate so that the glass is completely water. If you use purchased champignons, then additional processing is not required.

Ingredients:

• cabbage - 4 kg;
• mushrooms - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• sugar - 1 tbsp.;
• oil - 0.5 l;
• salt - 2 tbsp. l.;
• vinegar - 2.5 tbsp. l.;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.

Cooking

1. Boil mushrooms, cut.
2. Shred cabbage, mash.
3. Fry onions, carrots with mushrooms.
4. Separately stew the cabbage for 10 minutes.
5. Add roast, spices, sugar.
6. Simmer for 20 minutes.
7. Pour in the vinegar.
8. Cabbage hodgepodge with mushrooms for the winter is prepared for 10 minutes.

Solyanka salad with cabbage for the winter will acquire an unusual taste if you cook it from mushrooms. These mushrooms are called the forest pharmacy, a universal tonic, as a source of protein and vitamins, and without extra calories. A great option for vegetarians and fasting people. Honey mushrooms clean, wash, boil for 40 minutes.

Ingredients:

• cabbage - 2 kg;
• mushrooms - 0.5 kg;
• onion - 0.5 kg;
• bell pepper - 1 kg;
• parsley - 50 g;
• oil - 100 ml;
• vinegar - 100 ml;
• peppercorns - 5 pcs.;
• salt - 1 tbsp. l.

Cooking

1. Mushrooms cut.
2. Fry onion for 5 minutes.
3. Add cabbage and sweet pepper.
4. Simmer for 20 minutes.
5. Put mushrooms and spices, sweat for 5 minutes.
6. Add vinegar.
7. Place on banks, roll up.

Solyanka with mushrooms, with cabbage for the winter

Very useful hodgepodge for the winter from cabbage - a recipe with mushrooms. These mushrooms have an original taste, but also have a lot of beta-carotene, which turns into retinol when consumed - a vitamin for vision. Mushrooms retain their value even during heat treatment. It is recommended to stew in an enamel pan.

Ingredients:

• cabbage - 1.5 kg;
• mushrooms - 1.5 kg;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• tomato paste - 150 ml;
• vinegar - 2 tbsp. l.;
• black peppercorns - 5 pcs.;
• salt - 2 tbsp. l.;
• vinegar - 2 tbsp. l.;
• sugar - 1.5 tbsp.;
• cloves - 2 pcs.;
• water - 1 tbsp.;
• oil - 1.5 tbsp.

Cooking

1. Roast the mushrooms.
2. Saute carrots and onions for 5 minutes.
3. Chop the cabbage.
4. Add water, boil.
5. Put the roast, tomato, vinegar.
6. Add water, simmer for 40 minutes.
7. Add salt, sugar, spices.
8. Mushroom hodgepodge with cabbage for the winter is stewed for 20 minutes.
9. Place on banks, roll up.

Excellent cabbage is obtained with milk mushrooms. Nutritionists call these mushrooms a good prevention against neurosis and depression, due to their effect on the nervous system. Milk mushrooms must first be held in cool water, then boiled for 7 minutes in water with salt, it is better to cut into medium pieces.

Ingredients:

• cabbage - 3 kg;
• mushrooms - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• oil - 500 ml;
• sugar - 1 tbsp.;
• salt - 2 tbsp. l.;
• vinegar - 2 tbsp. l.;
• bay leaf - 10 pcs.;
• allspice peas - 15 pcs.

Cooking

1. Mushrooms cut.
2. Shred cabbage, mash.
3. Saute for 20 minutes with onions and carrots.
4. Add spices and sugar.
5. Cook 20 minutes.
6. Add vinegar, hold for another 10 minutes.
7. Place in a container, roll up.

Delicious mushroom hodgepodge is also obtained from chanterelles. They contain very rare, and therefore especially valuable polysaccharides, extremely useful for the body. These mushrooms are suitable for any vegetables, but they combine amazingly with cabbage. In winter, this dish is perfect for potatoes, rice, spaghetti.

Ingredients:

• cabbage - 2 kg;
• mushrooms - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• tomatoes - 300 g;
• water - 1 tbsp.;
• tomato paste - 300 ml;
• salt - 5 tbsp. l.;
• sugar - 4 tbsp. l.;
• oil - 500 ml;
• vinegar 9% - 8 tbsp. l.

Cooking

1. Saute mushrooms with carrots and onions.
2. Dilute the tomato paste with water.
3. Put cabbage, tomatoes, tomato.
4. Simmer for 10 minutes.
5. Add oil, salt, sugar.
6. Cook 1.5 hours.
7. Pour in the vinegar.
8. Place in banks, roll up.

Many housewives praise the mushroom butter recipe. The protein in them is equal to meat, so these mushrooms are indispensable in the diet of dieters. Lecithin is also valued, which blocks the formation of cholesterol. And mushrooms perfectly balance the characteristic taste of cabbage.

Ingredients:

• cabbage - 2.5 kg;
• mushrooms - 3 kg;
• onions - 5 pcs.;
• sweet pepper - 2 kg;
• tomato paste - 200 g;
• oil - 0.5 tbsp.;
• sugar - 50 g;
• water - 1 tbsp.;
• black pepper - 1 tsp;
• salt - 2 tbsp. l.

Cooking

1. Saute mushrooms with onions.
2. Saute the peppers separately.
3. Dilute the tomato paste with water.
4. Mix vegetables, pour tomatoes.
5. Cook 30 minutes.
6. Add spices, cook for 7 minutes.
7. Place in banks, roll up.

Solyanka recipe for the winter with cabbage, tomatoes

Mushrooms can be used any, they need to be cut, boiled in water with salt for 20 minutes after they boil. Put a teaspoon of salt per liter of water. A very profitable option is a mushroom hodgepodge for the winter with cabbage, tomatoes, vegetables not only add extra flavor, but also increase the composition for harvesting.

Ingredients.

Despite the fact that the mushroom season is still far away, experienced housewives are already starting to think about winter stocks. There are many recipes for vegetable preparations, but in the case of mushrooms, many are limited to simple salting. But from them you can cook a lot of delicious snacks that will delight on cold evenings. An example of just such a dish is a hodgepodge with mushrooms for the winter.

It is best to make such a preparation from fresh forest mushrooms, but frozen ones may also work. In extreme cases, you can use the mushroom "champignon", which is sold in stores all year round. However, the taste of the salad in this case will not be so rich.

Ingredients:

1. 1 kg of cabbage
2. 400 g boiled mushrooms,
3. 350 g of onions and carrots,
4. 170 ml each of sunflower oil and any tomato paste (ideally homemade),
5. 2 tbsp. spoons of salt and sugar,
6. 30 ml of table vinegar,
7. 6 bay leaves,
8. 8 peas of pepper (it is better to take fragrant).

About 3 liters of mushroom hodgepodge comes out of the indicated amount of ingredients. For a recipe for the winter, it is better to take small jars of half a liter.

Cooking steps

Boil the peeled mushrooms in boiling water for 25 minutes (in 1 liter you need to stir 1 teaspoon of salt). It is believed that if the mushrooms sank to the bottom, they were completely cooked.

Put the vegetable hodgepodge with mushrooms ready for the winter according to the recipe into sterile jars. The snack is ready.

It is very important to carefully tamp the contents in the process of laying in a jar, thereby expelling excess air. After that, the banks can be safely rolled up. Let them cool gradually upside down in a warm place. It is better to store in the cold.

The appetizer prepared according to the presented recipes is very well stored during the winter and will delight everyone with its unique forest aroma.