Solyanka from cabbage with mushrooms is not related to the traditional Russian hot brew. More similar to vegetable stew, she stews in minimum quantity liquid with onions, carrots and tomato paste, until it turns into a distinctive, tasty, aromatic dish, which is served as a simple but satisfying side dish in winter.

Mushroom hodgepodge with cabbage is one of the most popular winter dishes. For many housewives, the low cost of the products used and the ease of their preparation are especially valuable: you just need to chop the mushrooms and onions, chop the cabbage, grate the carrots and stew everything with tomato paste for half an hour over low heat.

1. The recipe for a delicious hodgepodge with mushrooms and cabbage requires properly prepared ingredients. Cabbage should be cleaned of hard leaves, remove the stalk and finely chop. Careless shredding will make the dish sloppy.
2. Any mushrooms are suitable for hodgepodge, but from the forest - the dish is tastier.
3. Using in hodgepodge fresh mushrooms, you should take into account their insipid taste and acidify the dish with lemon juice.

The recipe for hodgepodge with mushrooms from fresh cabbage will arouse interest among a wide range of people. Vegetarians and fans healthy eating appreciate useful composition and dietary qualities of stew vegetable dish, and the housewives, seeking to feed their families cheaply and nutritiously, - the simplicity of cooking, in which the most difficult is cutting vegetables.

Ingredients:

• champignons - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 250 ml;
• tomato paste - 60 g;
• Bay leaf- 1 PC.;
• oil - 80 ml;
• parsley - 30 g;
• black peppercorns - 4 pcs.

Cooking

1. Saute cabbage, onions and carrots for 10 minutes.
2. Add mushrooms, pasta, water, spices and simmer for 30 minutes.
3. Before serving, a hodgepodge of fresh cabbage with mushrooms is sprinkled with herbs.

Cabbage solyanka with mushrooms and potatoes

Cabbage hodgepodge with mushrooms is a dish whose nutritional value can be regulated by various additives. In this case, it is preferable to use potatoes as the latter. It goes well with vegetables and adds satiety and density to the dish. However, potatoes boil quickly, so they are fried in a pan before stewing.

Ingredients:

• cabbage - 400 g;
• potatoes - 6 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• mushrooms - 300 g;
• oil - 120 ml;
• boiling water - 250 ml;
• tomato paste - 70 g;
• black peppercorns - 6 pcs.

Cooking

1. Fry potatoes.
2. Add onions, carrots, mushrooms, spices and simmer for 10 minutes.
3. Enter cabbage, water, pasta and simmer for 20 minutes.

Cooking a hodgepodge with cabbage and mushrooms is not limited to using vegetables alone. So, meat-eaters can diversify the dish with their favorite products. Pork is often added to the hodgepodge. This type of meat makes the dish richer, juicier, fatter and more convenient, since the pork is cooked at the same time as the vegetables.

Ingredients:

• cabbage - 600 g;
• champignons - 200 g;
• pork - 350 g;
• tomato - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• oil - 80 ml;
• water - 100 ml;
• tomato sauce - 40 g.

Cooking

1. Mushrooms, carrots and onions.
2. Separately fry the meat.
3. Add cabbage, tomatoes, garlic and simmer for 5 minutes.
4. Combine all ingredients, pour in water and sauce.
5. Cabbage hodgepodge with mushrooms and meat is cooked for 30 minutes.

Solyanka with salted mushrooms and cabbage - recipe

Those who want to diversify the preparation of mushroom hodgepodge with cabbage with new elements can use salted mushrooms. The latter will not only add freshness, crunchiness and a pleasant salty taste to the dish, but will also remind you of Russian culinary traditions, when mushrooms were taken out of a tub, washed, fried with vegetables and cabbage, and stewed for a long time.

Ingredients:

• salted white mushrooms - 250 g;
• cabbage - 550 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato paste - 40 g;
• sugar - 10 g;
• water - 120 ml.

Cooking

1. Rinse mushrooms and fry together with onions and carrots for 5 minutes.
2. Add cabbage, pasta, water and seasonings.
3. Cabbage hodgepodge with salted mushrooms languishes for 45 minutes.

Solyanka with dried mushrooms and cabbage - recipe

Especially tasty hodgepodge with mushrooms and cabbage is obtained from dried mushrooms. Thanks to this method of storage, mushrooms contain all the necessary vitamins, retain their natural taste and concentrate the aroma, which is transferred to the broth during cooking. For cooking, mushrooms are soaked, boiled, the broth is filtered and used in a dish.

Ingredients:

• head of cabbage - ¼ pcs.;
• white mushrooms - 70 g;
• water - 500 ml;
• salt - 10 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato - 1 pc.;
• oil - 80 ml;
• bay leaf - 2 pcs.

Cooking

1. Mushrooms soaked for 30 minutes, boil. Strain the decoction.
2. Saute onions, carrots and mushrooms.
3. Add cabbage, spices, tomato, broth.
4. Mushroom hodgepodge at home is stewed for 20 minutes.

Solyanka with mushrooms and sauerkraut - recipe

Solyanka from sauerkraut with mushrooms - traditional Russian dish. From time immemorial, sauerkraut has been revered for its sour taste, which gives spice to dishes, and its rich vitamin composition, which has a beneficial effect on the body. True, the sauerkraut technology makes the cabbage tougher, but this is easy to fix by putting it out in water for 15 minutes.

Ingredients:

• sauerkraut - 2 kg;
• water - 1.2 l;
• oil - 80 ml;
• vinegar - 40 ml;
• sugar - 10 g;
• tomato paste - 100 g;
• boiled butternuts - 800 g;
• onions - 2 pcs.;
• pickled cucumber - 3 pcs.

Cooking

1. Add 200 ml of water, oil, vinegar to the cabbage and simmer for 15 minutes.
2. Put cucumbers, mushrooms, onions, pasta, sugar and remove from heat after 20 minutes.

Solyanka with mushrooms and cabbage in the oven - the most useful option cooking. Today, modern cooking offers not only sparing heat treatment but recipes with new ingredients. So, with cauliflower, the dish will acquire a fresh taste and appetizing appearance, since it does not lose its shape even with prolonged languishing in the oven.

Ingredients:

• cauliflower - 450 g;
• champignons - 250 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• oil - 80 ml;
• water - 1.2 l;
• sour cream - 60 g;
• tomatoes - 2 pcs.

Cooking

1. Boil the cauliflower for 5 minutes.
2. Saute mushrooms, onions and carrots.
3. Combine all components, add tomatoes, sour cream and 200 ml of water.
4. Cabbage hodgepodge with mushrooms is stewed in the oven at 200 degrees for 20 minutes.

Solyanka soup with mushrooms and cabbage - recipe

Solyanka soup with cabbage and mushrooms is the perfect hot dish for the cold season. Often, for satiety, the dish is diversified with meat products, but this recipe is not one of them. The use of fresh and dried mushrooms in it allows you to achieve richness and nutrition, and fresh and sauerkraut- classic sour taste.

Ingredients:

• dried porcini mushrooms - 70 g;
• champignons - 350 g;
• sauerkraut - 250 g;
• fresh cabbage- 350 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• tomato sauce - 180 g;
• water - 3.5 liters.

Cooking

1. Boil dried mushrooms.
2. Strain the broth, chop the mushrooms.
3. Fry onions, carrots, fresh mushrooms, sauerkraut.
4. Add sauce, fresh cabbage and simmer for 20 minutes.
5. Combine with broth and boil for 10 minutes.

Solyanka from cabbage with mushrooms in a slow cooker

Mushroom hodgepodge with cabbage in a slow cooker is one of the preferred options. As always, a modern gadget saves cooking time and does an excellent job of stewing, saving housewives from the hassle. In the process of cooking, you need to darken the mushrooms, onions and carrots on the "Frying" and, having added the remaining components, complete the process in the "Stew" mode.

Ingredients:

• oyster mushrooms - 450 g;
• cabbage - 650 g;
• oil - 80 ml;
• ketchup - 60 g;
• water - 50 ml;
• pickled cucumber - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• sugar - 20 g.

Cooking

1. Sweat onions, carrots and mushrooms in the “Frying” for 15 minutes.
2. Add the rest of the ingredients and cook in "Stew". Mushroom hodgepodge with cabbage at home will be ready in 30 minutes.

Vegetable hodgepodge with mushrooms and cabbage has various cooking techniques. Those wishing to receive delicious product and save time can stock up on hodgepodge for future use. All you need is to use classic recipe, increasing the quenching time to 45 minutes, add a preservative and sterilize the workpiece for better storage.

Ingredients:

• cabbage - 2.5 kg;
• boiled chanterelles - 800 g;
• carrots - 400 g;
• onion - 400 g;
• tomato sauce - 200 ml;
• bay leaf - 3 pcs.;
• oil - 60 ml;
• vinegar - 20 ml.

Cooking

1. Fry onions, carrots and cabbage for 10 minutes.
2. Add mushrooms, laurel, sauce and simmer for 45 minutes.
3. Pour in the vinegar, arrange in jars and sterilize for 15 minutes.

Solyanka is a very common version of the second course. It is made from fresh or sauerkraut, adding meat, poultry, various vegetables and herbs to the main ingredient. Used as a sauce for this dish. tomato paste, mustard, sour cream or mayonnaise. Below are the most common sauerkraut hodgepodge recipes.

IN classic version hodgepodge is made with meat. For these purposes, both pork and beef are suitable.

In the process of work you will need:

• sauerkraut;
• pork or beef;
• onion;
• tomato paste;
• salt and seasonings.

So, we are preparing a classic hodgepodge with meat:

1. Wash and cut the meat, put it in a pan, season with salt and spices, fry until a crust forms.
2. Squeeze sauerkraut from juice. If it is too sour, rinse in a colander, then add to the meat.
3. Chop the onion in half rings, send to the pan and continue frying.
4. Season the hodgepodge with tomato paste, add a little water if necessary and simmer until the liquid has evaporated.

Arrange the finished hodgepodge on plates, sprinkle with finely chopped greens and serve. This dish is delicious both hot and cold.

With the addition of mushrooms

If it is not possible to purchase meat, you can cook a hodgepodge of sauerkraut with mushrooms. They are allowed to be taken both fresh and canned.

During the cooking process you will need:

• 500 g sauerkraut;
• 2 heads of onions;
• 3 - 4 carrots;
• 400 g mushrooms;
• salt and seasonings;
• sour cream or cream.

Cooking order:

1. Peel mushrooms, onions and carrots, chop and send to fry, adding salt and seasonings.
2. Drain the brine from the sauerkraut, add it to the pan and continue cooking.
3. A few minutes before removing the dishes from the fire, add cream or sour cream diluted with water, and simmer the dish for a while.

Advice. To make the taste of hodgepodge more spicy and bright, it is better to use canned Forest mushrooms and hot spices.

Cooking with pork and mustard

Solyanka with pork will turn out spicy and spicy if you season it with mayonnaise-mustard sauce.

To make such a dish, you will need the following components:

• sauerkraut;
• pork;
• garlic cloves;
• red bell pepper;
• salt and spices;
• mayonnaise and mustard in equal proportions;
• greenery.

Work process:

1. Cut the pork into cubes or strips, season with salt, spices and send to fry.
2. Grind the onion, garlic and bell pepper, and after the meat is covered with a crust, put vegetable cutting into the pan and continue cooking.
3. Drain the sauerkraut from the brine, add to the dish and fry until soft.
4. Mix mustard and mayonnaise sauce in equal proportions, add to the dish and mix thoroughly. Simmer covered for a few minutes.

The finished hodgepodge is laid out on plates, sprinkled with herbs and put on the table.

Delicious option with sausages

Sauerkraut hodgepodge with sausages is a fairly economical and common cooking option for this dish.

For work you will need:

• sauerkraut;
• any sausages;
• bell pepper;
• carrot;
• fresh tomatoes;
• salt and seasonings.

Work sequence:

1. Put sauerkraut, grated carrots, chopped onions and bell peppers chopped in half rings into a deep frying pan. Start frying, sprinkled with salt and spices.
2. Cut the sausages into circles or semi-circular slices and add them to the vegetables when they soften and release their juice.
3. Cut the tomatoes into cubes, put to the rest of the ingredients, close the container with a lid and then cook the dish on the fire until cooked.

Attention! Tomatoes should be well stewed. Otherwise, the hodgepodge can quickly "ferment" and become unusable.

Recipe with potatoes

Potatoes can rightly be called one of the most popular vegetables in Russia. It is added both to the first and second courses, and of course, there is the option of preparing a hodgepodge with this root crop.

For the dish you will need:

• sauerkraut;
• meat or poultry fillet;
• carrot;
• garlic;
• several potato tubers;
• tomato paste;
• broth or boiled water;
• salt and spices;
• greenery.

Work sequence:

1. Cut the meat, chop the onion, carrot and garlic. Add salt and seasonings, fry.
2. Peel the potatoes, cut into large pieces and add to the meat, then cook until a crust forms.
3. Add sauerkraut to other ingredients and keep everything on fire for some more time. After that, pour the dish with tomato paste, diluted in broth or boiled water, and simmer until the potatoes are soft.
4. A few minutes before removing the container from the burner, sprinkle the dish with chopped herbs and mix.

Advice. To prepare such a dish, it is better to take not a frying pan, but a deep pan with thick walls.

From sauerkraut and fresh cabbage

If sauerkraut was not enough to make hodgepodge, you can add fresh cabbage to it. In this case, it is permissible to use both the white-headed and the red-headed version.

For the dish you will need:

• sauerkraut and fresh cabbage in equal proportions;
• meat or sausages;
• garlic;
• carrot;
• sweet and hot peppers;
• fat sour cream;
• salt and suitable seasonings.

Work process:

1. Fry the meat with onions, garlic, carrots and chopped peppers. If sausages are used for cooking, they are added after roasting the cabbage.
2. Pour assorted cabbage strips into the pan, fry until tender.
3. Add salt, spices and sour cream to the dish, and then simmer, closing the container with a lid.

Some housewives prefer to add to this dish green pea by taking a fresh, frozen or canned product.

Sauerkraut solyanka in a slow cooker

Various household appliances make life much easier housewife and allows you to cook familiar dishes without spending a lot of time and effort. Consider the recipe in the slow cooker of our already simple dish.

For work you will need:

• chicken fillet;
• sauerkraut;
• garlic;
• carrot;
• large juicy tomatoes;
• mustard seeds;
• salt and seasonings.

Operating procedure:

1. Heat vegetable oil in the bowl of the appliance and lay out the chicken fillet. Season it with salt and spices, then turn on the frying mode.
2. When the meat starts to juice, add chopped onions, garlic and carrots, fry the mixture until the vegetables are soft.
3. Put the sauerkraut, diced tomatoes in a bowl and cook in the frying mode for another 5 to 7 minutes.
4. Sprinkle the dish with mustard seeds, stir and add some water. Close the lid of the device by setting the extinguishing mode.

Solyanka will be ready in 20-30 minutes. At the end of the process, do not immediately open the lid, it is better to let the dish brew a little.

How to cook a dish in the oven

Cooking hodgepodge will not take much time and effort if you make this dish in the oven.

For work you will need:

• sauerkraut;
• meat;
• bell pepper;
• garlic;
• carrot;
• tomato paste;
• sour cream;
• broth or purified water;
• seasonings and salt.

Cooking sequence:

1. Fry the meat in a pan with onions, carrots, bell peppers and garlic. When it releases juice, add sauerkraut.
2. Keep the dish on fire for a while, season with salt and spices, mix. Then put the resulting mass in a refractory dish.
3. Smooth the ingredients with a spoon and pour in a mixture of tomato paste, sour cream and broth (or purified water). Following this, it's time to send the future hodgepodge to the oven.
4. We will cook such a first dish with medium heat until the liquid has evaporated.

A rich hodgepodge with mushrooms is a hearty dish that perfectly warms you on cold rainy days. It turns out nutritious even without the addition of meat. Any type of mushroom is suitable for soup.

Ingredients: 2 l strong meat broth, 80 g smoked sausage, 340 g boiled smoked brisket, 3 potatoes, 380 g oyster mushrooms, 2 onions, a handful of pitted olives, 3 tomatoes, coarse salt.

1. The broth is brought to a boil and added. Small pieces of potatoes are sent to it.
2. Finely chopped mushrooms and onions. Together they are fried in hot oil until tender.
3. Sausage and brisket are cut into pieces larger than potatoes. They are also fried in a skillet until golden brown along with mushrooms and vegetables. Next, mashed tomatoes without skins are laid out here.
4. When the mass thickens, it is laid out in the broth.

It remains to add salt, olives and cook the dish for a couple more minutes. A sprig of greens will only emphasize the taste of food.

with chicken hearts

Product composition: 820 g chicken hearts, 130 g tomato paste, 7-8 large spoons of fried mushrooms, 370 g smoked sausage, 10-12 black peppercorns, coarse salt, 7-8 barrel pickles, 4-5 potatoes, 3 sausages, 2 tomatoes, the same amount sweet bell peppers and onions, a full glass cucumber pickle. How to cook mushroom hodgepodge with by-products, is described below.

1. Sausages and small sausages are cut into small pieces, after which they are fried to a crust. Cucumber sticks are added to them, together the products languish for another couple of minutes.
2. Separately, arbitrarily chopped fresh vegetables are passivated, except for potatoes. Tomatoes before adding to the fry get rid of the skin with the help of boiling water. When the vegetables soften, they are poured with tomato paste and stewed for a couple more minutes.
3. Offal is cleaned of everything superfluous and boiled in salted boiling water until fully cooked.
4. Next, frying from the first and second steps, potato cubes, brine, mushrooms, pepper and salt are sent to the pan.
5. After boiling, the soup languishes over low heat under a lid for about half an hour.

Served with rich sour cream and a slice of freshly baked bread.

Mushroom hodgepodge with sauerkraut

Ingredients: a kilo of sauerkraut, an onion, 2 barrel pickled cucumbers, 3 large spoons of tomato paste, a handful of olives or olives, a pound of any mushrooms, a pinch of sugar, salt, a mixture of peppers.

1. The cabbage is washed with water so that it is not too acidic. Then she languishes in a large frying pan along with tomato paste and does not big amount vegetable oil.
2. After a couple of minutes, onion cubes and straws of pickles are poured here. The components of the pan are poured with a small amount of water and stewed until soft.
3. Mushrooms are boiled in another pan: fresh - 12-15 minutes, dried - about half an hour. The water is immediately salted.
4. The contents of the first pan are transferred to the finished mushrooms. Sugar, chopped olives or olives, a mixture of peppers are also added here.

Solyanka is served with mushrooms and hot cabbage with homemade sour cream.

Vegetarian cooking option

Ingredients: 3 onions, 5 large spoons of tomato paste, 3 pickles, 30 g of dried porcini mushrooms and 230 g of any fresh, fresh garlic to taste, a handful of olives or black olives, 3 potatoes, sweet paprika, salt, ground cumin.

1. Dry mushrooms are soaked in warm water for half an hour.
2. Fresh ingredients are cut into plates and fried with onion cubes, minced garlic, salt and seasonings. When the mushrooms in the pan decrease in size, you can add a little water to them and simmer the food together for 7-8 minutes.
3. Potato bars and chopped potatoes are poured into a pot of water. dried mushrooms. The container is sent to the stove.
4. Lastly, a paste of their tomatoes, chopped olives or olives, pieces of cucumbers are sent to the pan.

The contents of the container are transferred to the pan. The soup is salted and boiled until the potatoes soften.

Solyanka soup with different types of mushrooms

Ingredients: 5-6 fresh champignons, 60 g of dried porcini mushrooms, 120 g of salted and the same amount of fresh mushrooms, 3-4 garlic cloves, carrots, 2 barrel pickled cucumbers, onion, a large spoonful of tomato paste, 1/3 cup of brine from cucumbers, a handful of olives, a pinch of sugar, coarse salt, fresh herbs.

1. From chopped carrots, garlic and onions, frying is prepared in any oil. When the vegetables are gilded, tomato paste and coarsely grated pickles are laid out in the pan.
2. After another couple of minutes, a solution of pickles is poured in. The mass languishes over medium heat for 12-14 minutes. In the process, it is salted, sugared. You can add any seasonings.
3. All mushrooms are crushed and sent to cook. The dried product must first be soaked in cold water for a couple of hours.
4. Ready mushrooms are removed from the broth and finely chopped. The liquid is filtered. They return to the broth again.
5. After another 10-12 minutes of cooking, the contents of the pan and whole olives are transferred to the pan. Salt soup with mushrooms is added to taste.

Served with lots of chopped greens.

In a slow cooker

Composition of products: 1.5 kilos of any fresh mushrooms, a large slice of butter, 2 tbsp. tablespoons of flour, a large onion, 4-5 tomatoes, a handful of olives or olives, salt, a mixture of peppers.

1. Mushrooms are washed, peeled and finely chopped.
2. In the bowl of the "smart pot" it warms up butter, mushroom pieces and onion cubes are fried on it. The frying program is suitable for this.
3. Flour is added to mushrooms and onions. After a couple of minutes, mashed tomatoes without skins are laid. As well as halves of olives or black olives, a mixture of ground peppers, salt.
4. The mode changes to "Soup", after which 2 liters of water are poured into the bowl.

The dish is prepared in 14-17 minutes.

Solyanka with mushrooms and cabbage - preparation for the winter

Ingredients: a kilo of oyster mushrooms and the same amount of fresh cabbage (white cabbage), a pound of onions, sweet bell pepper and carrots, a large spoonful of sugar, 2 large spoons of salt, small. a spoonful of tomato paste, 3 large spoons of table vinegar, 4-5 peas of allspice, bay leaf.

1. Cabbage and carrots are chopped with a shredder. Bell pepper cut into small cubes.
2. Vegetables are fried in hot oil until golden brown.
3. Mushrooms are finely chopped and boiled in salted boiling water for 7-9 minutes. After that, they are fried together with miniature onion cubes in a separate pan until the vegetable pieces are soft.
4. Products from the last two steps are combined in a common dish. Salt, sugar, bay leaf, pepper are poured here.
5. After adding tomato paste, the mass is poured with half a glass of boiling water and stewed under the lid for about half an hour. During this time, all the liquid from the container should evaporate.
6. Vinegar pours in. Bring to a boil and let the dish simmer for 3-4 minutes.
7. It remains to decompose the hodgepodge of cabbage with mushrooms for the winter in prepared jars and roll up.

Keep containers in a cool place.

Winter harvest with carrots and peppers

Ingredients: a kilo of forest mushrooms, a pound of fresh white cabbage, 2 kg of fresh tomatoes, a pound of sweet red bell pepper, 1.5 kilos of white onions and the same amount of carrots, 340 g of hot capsicum, 6-7 peas of allspice, 60-70 g of coarse salt, 110 ml of table vinegar, 2-3 leaves of laurel.

1. Mushrooms need to be boiled in advance, put in a colander. When liquid drains from them, the product is cut into thin strips.
2. Tomatoes are peeled and turned through a meat grinder. If you want to make things easier, you can take instead of fresh vegetables 320 g of tomato paste without additives. It is diluted in the same amount of filtered water.
3. The remaining vegetables are chopped into thin strips, after which they are folded into a bowl with a thick bottom and walls. If instead of tomatoes, tomato paste with water is taken, then it is poured to the rest of the ingredients already at this stage.
4. The components are salted and left under the lid over medium heat for 40-45 minutes.
5. Next, all the declared spices and seasonings are added to the pan, and also poured table vinegar. The resulting mixture is stewed for another 6-7 minutes.
6. The treat is laid out in prepared jars. The containers are rolled up with metal lids.

Step-by-step recipes for sauerkraut hodgepodge with beef and pork, mushrooms, sausages, in a slow cooker

2017-12-13 Marina Vykhodtseva

Grade
prescription

14662

Time
(min)

servings
(people)

In 100 grams ready meal

5 gr.

6 gr.

carbohydrates

4 gr.

88 kcal.

Option 1: Classic sauerkraut hodgepodge with meat

An old Russian dish of sauerkraut. You can use any meat for it, here is the recipe with beef. We take the pulp from any part of the carcass, but it is better without a large number films and tendons so that the extinguishing process does not drag out. Since the sauerkraut already has carrots, we do not add it.

Ingredients

• 1 kg of sour cabbage;
• 350 g of beef;
• 150 g of onion;
• 30 g of tomato paste;
• 50 ml of oil;
• spices, herbs.

Step by step recipe classic hodgepodge from sauerkraut

Pour sauerkraut with water and rinse several times. At the end, squeeze with your hands or drain into a colander. After draining all the excess water, put it in a frying pan with half of the prescription oil. Cover, simmer until soft, about an hour.

Step 2:
We send the second part of the oil to another pan, heat it up. Cut the washed meat into strips, lay out and fry a little. Then add the onion and fry for a couple more minutes. Cover the pan, remove the heat and simmer the beef with onions until soft.

As soon as the meat is cooked, add tomato paste to it, stir, after a minute pour half a glass hot water. Let the meat boil with the sauce, pour over the cabbage or vice versa, depending on the size of the dishes.

Stir the sauerkraut with meat, season with spices, cover and simmer together for another quarter of an hour. Before serving the hodgepodge to the table, sprinkle the dish with herbs, you can add sour cream, garlic.

The same dish can be prepared with fresh or canned tomatoes, it will turn out even tastier. In this version, the tomatoes are simply cut into pieces and laid out to the meat, fried a little longer than with pasta.

Option 2: A quick recipe for sauerkraut hodgepodge in a slow cooker

To prepare such a hodgepodge, you will need a slow cooker, which will do all the main work. This dish is without meat, but you can cut some sausages, sausages or smoked meats. They will not increase the cooking time, but they will ennoble the taste.

Ingredients:

• 1 kg of sour cabbage;
• 2 onion heads;
• 3-4 tablespoons of oil;
• 1-2 spoons of paste;
• bell pepper;
• 1-2 carrots.

How to quickly cook sauerkraut hodgepodge

We fill cold water cabbage, set aside, let it soak a little. Until we clean all the vegetables.

Pour the oil into the multicooker, turn on the frying program. We spread the chopped onion, and after a few more minutes the grated carrot. Fry the vegetables a little. If there is a carrot in the cabbage and there is a lot of it, then you can cook without this vegetable.

Cut the pepper in half, discard the seeds and chop into cubes. Add to multicooker.

Squeeze the cabbage from the water, lay out after the pepper. Now you can fry it a little with vegetables or immediately start stewing, as you like. Before changing the program, pour in 150 ml of hot water.

We cook on the extinguishing mode for 1.5 hours. 15 minutes before the end, open the slow cooker, put the tomato paste and spices, stir the dish well and bring it to full readiness.

If you want to add potatoes to the hodgepodge, then you need to cut it finely and fry it along with onions until half ready. Otherwise, with sour cabbage, the vegetable will cook for a very long time.

Option 3: Sauerkraut Solyanka with Mushrooms (Lenten)

Another recipe for sour hodgepodge with sauerkraut, but it is very tasty, beautiful and multi-component. This is just mushrooms. It can be champignons or any other species. If necessary, replace the tomatoes with tomato paste. Dish with potatoes.

Ingredients

• 300 g mushrooms;
• kilogram of cabbage;
• a pair of onion heads;
• large carrot;
• 3 tomatoes;
• 70 ml of oil;
• 4 potatoes;
• spices, garlic, laurel.

How to cook

We start with cabbage. Squeeze, put in a frying pan with oil and fry almost until soft, but not less than half an hour. We add a little oil, a couple of spoons is enough.

Pour all the remaining oil into a cauldron or into a large saucepan, in which the hodgepodge will be prepared, heat it up. We cut a couple of large onion heads, carrots and run them into heated fat. Stirring, cook for a couple of minutes.

Cut the mushrooms into large pieces. If these are champignons, then we simply throw them into the vegetables. When using other mushrooms, you need to first boil them slightly, only after that we shift them. We fry for about five minutes.

We clean the potatoes, cut into pieces of any shape and size, send to the mushrooms. Pour boiling water over to cover the ingredients. Cook until the potatoes are soft, reducing the heat after boiling.

Tomatoes can be used with the skin on or removed first. Cut into pieces, send to the cabbage. Now you can add some fire. Fry for about five minutes.

We spread the sauerkraut in the total mass. We stir everything, salt a little. If you want to get a more liquid hodgepodge, then pour in a little more boiling water.

Cover, simmer for about twenty minutes, all ingredients should reach full softness. At the end, we try, add more salt to taste, season the hodgepodge with garlic, sprinkle with herbs, be sure to put a bay leaf.

In addition to potatoes, such a hodgepodge can also be cooked with other vegetables, for example, pumpkin, zucchini, it turns out very tasty with eggplant.

Option 4: Sauerkraut and sausage solyanka

With sausages, you can cook not only delicious, but also enough a simple hodgepodge. Sauerkraut is not soaked in this recipe. But if it is vigorous, then you can rinse it.

Ingredients

• 5 sausages;
• 2 onion heads;
• 900 g cabbage;
• 3 potatoes;
• 200 ml of tomato juice;
• 5 tablespoons of oil;
• spices.

Step by step recipe

We send two tablespoons of oil to the pan in which we will fry the cabbage. We warm up. We spread the sauerkraut, and cook over medium heat until soft.

Take another frying pan or saucepan. Pour the rest of the oil, add the chopped onion, fry for a minute. Next, cut the potatoes into strips and pour out, fry with onions for about five more minutes.

We cut the sausages into circles or just each into several parts, if you want. large pieces. Don't forget to remove the packaging. Add to the potatoes, warm up a little and pour the tomato. Bring to a boil.

We shift the fried cabbage next to the total mass, mix everything, simmer together for a quarter of an hour. We try at the very end, when the cabbage will share its taste with the rest of the ingredients. If necessary, salt, pepper, sprinkle with herbs on the hodgepodge when serving.

By the same principle, you can cook delicious hodgepodges with others sausages. It turns out very tasty with smoked meats: pork ribs, chicken legs Even regular bacon will do.

Option 5: Sauerkraut Solyanka with Pork and Potatoes

Perhaps this is the most satisfying and versatile dish of all the options presented here. You can use any pieces of pork, it turns out great even with ribs. It is also not forbidden to adjust the density of the dish by changing the amount of water. Such a hodgepodge is tasty not only on the first day, but also after the second and third heating. In Russia, the dish was prepared for future use and frozen.

Ingredients

• 500 g pork;
• 700 g sour cabbage;
• 500 g potatoes;
• 25 g of paste;
• 200 g of onion;
• 1 carrot;
• oil, spices.

How to cook

Pork cut into pieces of 20-30 grams. If ribs are used, then just one at a time. Heat up the oil, throw in the meat. We fry for about a quarter of an hour.

We put cabbage in a pan, fry separately. Stir occasionally, bring to softness.

As soon as the meat is fried a little, pour coarsely chopped onions to it. We fry everything together. We clean the carrots. You can grate it, but it is better to cut it into strips too. Add to the onion with meat, fry for a few more minutes.

We clean the potatoes, cut into bars or cubes. We start the meat, pour in two glasses of water, cover and simmer for a quarter of an hour, you can add a little salt.

As soon as the cabbage softens, add pasta to it, slightly dilute with water. Fry for a couple more minutes and you can shift to the meat and potatoes, which have almost reached readiness. Cover, simmer the hodgepodge for another half an hour on the smallest fire.

At the end, put more salt, pepper, season the dish with herbs to your taste, stir well.

If you do not want to get a too sour dish, then you can mix sour and fresh cabbage in any proportions. Just don't fry them together. fresh vegetable quite quickly comes to readiness. Sauerkraut in some cases takes up to 1-1.5 hours.

Solyanka with pickled mushrooms

Sauerkraut - a storehouse useful properties. Solyanka is the first dish that comes to mind when talking about sauerkraut. In this case, hodgepodge can be prepared both as a soup and as a side dish. Everything will depend on the amount of vegetable broth used ...

SOLYANKA RECIPE WITH PICKLED MUSHROOMS

NECESSARY:

200 g fresh cabbage
200 g sauerkraut
1 carrot
1 bulb
100 g pickled mushrooms
2 pickled cucumbers
2-3 tbsp. l. tomato paste
vegetable broth
black olives
peppercorns
2 pcs. Bay leaf
Vegetable oil
Parsley dill
Salt
Sugar to taste

HOW TO COOK:

1. Rinse the sauerkraut from the brine and let the water drain.

2. Chop fresh cabbage.

3. On the vegetable oil Brown the cabbage in a deep saucepan.

4. Add chopped cucumbers, pour in the broth to just cover the vegetables, and simmer for 20 minutes.

5. Cut onions and carrots into thin half rings.

6. In a separate skillet, sauté the onion and carrots for 2-3 minutes. Add tomato paste and keep on fire for a couple more minutes, stirring.

7. Then add the fried vegetables with tomato, chopped mushrooms, olives cut in half into the cabbage and pour in more broth if you are making soup.

8. Put peppercorns, bay leaf, salt, if necessary, add granulated sugar. Keep on low heat for 10 minutes.

9. 2 minutes before readiness, add finely chopped greens.