Cabbage solyanka for the winter - delicious preparation, which will allow you not to feel the lack of vegetable food on the table in the cold season. Most often, it serves as an appetizer for main dishes, but this does not mean at all that the salad cannot be served on the festive table. Quite the opposite, because the dish has a very appetizing appearance, pleasant aroma and divine taste... Cooking cabbage hodgepodge for the winter will not be difficult even for novice hostesses.

The queen of autumn is cabbage

Cabbage is not only inexpensive and delicious vegetable. First of all, it is a unique product. containing a great variety of health-promoting substances and vitamins. White cabbage is a source of magnesium, potassium, sodium, chlorine, sulfur, phosphorus, calcium, iron, manganese, iodine, zinc, fluorine and many other trace elements. The vegetable is rich in vitamins A, B1, B2, B5, B6, B9, PP, H, K, E and C.

Due to its composition, cabbage accelerates metabolism, improves blood circulation, prevents fluid from retaining in the cells of the body, has antiviral properties, normalizes intestinal function, removes harmful cholesterol and toxins.

Due to the fact that 100 grams of the autumn queen contains only 28 calories, she is dietary product... Cabbage is recommended for people who are on a diet or looking after their figure. Doctors advise cabbage dishes for obese patients, because in addition to the low calorie content, the vegetable has the ability to burn fat.

One of the most remarkable qualities white cabbage- this is that it retains almost all of its vitamin composition even during heat treatment. Preparing a hodgepodge for the winter, you can be sure that this snack will not only be tasty, but also very useful. And this is a very important factor in the winter season, when the body is so lacking in various vitamins and minerals contained in fresh vegetables and fruits.

Rinse the tomatoes, remove the core and cut into thin slices. After the specified time has elapsed, add to vegetable mix tomatoes, the remaining salt and granulated sugar. Simmer everything together for 5 minutes. Spread the hot hodgepodge over sterilized jars and roll up the lids.

Tip: since this recipe for hodgepodge does not involve the use of vinegar, the workpiece should be stored in the basement or refrigerator. This will serve as a guarantee of long-term preservation.

Solyanka with mushrooms

Solyanka with mushrooms is one of traditional dishes Russian cuisine. Such a blank can be used not only as a snack, but also as a filling for pies, pies or pies. Cabbage salad with mushrooms will favorably emphasize any festive table or complement the traditional lunch menu. Making such a blank is as easy as its simple counterpart. For mushroom hodgepodge you will need:

Remove the top leaves from the cabbage, and rinse the remaining head of cabbage under running water. Chop the vegetables into the desired size. Wash the mushrooms thoroughly, dry, and then cut into thin slices. Chop the peeled carrots into slices.

Rinse the tomatoes and scald with boiling water. Remove the peel, mince the remaining pulp or grind in a blender. Peel the onion, wash and cut into thin half rings.

Pour into a deep frying pan vegetable oil and send it to the stove. When the fat is well heated (this can be understood by the characteristic crackling), put the chopped mushrooms and one chopped onion into it. Fry on high fire until golden brown.

In a separate skillet, simmer carrots, cabbage and leftover onions. Combine ready-made vegetables with mushrooms, add tomato juice and mix thoroughly. Simmer over medium heat for 45-50 minutes.

Add salt, sugar and black pepper. Stir again thoroughly and continue braising until the mass acquires a thick consistency. Pour in vinegar and cook for another 5 minutes. Arrange the hot cabbage and mushroom hodgepodge in sterile jars and roll up the lids.

Tip: instead of oyster mushrooms and champignons, you can use wild mushrooms. Solyanka with the gifts of the forest will turn out to be more fragrant and tasty. Before frying wild mushrooms, they should be placed in boiling salted water for 30 minutes. After that, the product should be rinsed under running water, cut into slices and sent to the pan. If the forest gifts are not to your taste, then you can cook cabbage hodgepodge for the winter without mushrooms.

Appetizer without tomatoes

The cabbage hodgepodge recipe for the winter without tomatoes will appeal to those who, for whatever reason, do not like tomatoes. The appetizer turns out to be very tender due to the fact that vegetables are fried not on vegetable, but on butter... Salad will serve as an excellent addition to complex side dishes and meat or fish dishes. Required Ingredients:

Peel carrots and onions and wash thoroughly. Grate the first with a coarse grater, and finely chop the second with a knife. Prepare the cabbage in the standard way: remove from the upper leaves, rinse, and then chop into strips.

Melt the butter in a deep frying pan and send the onions into it. Fry for a few minutes, then add the carrots. Cook for another 3-4 minutes.

Put the cabbage and mix thoroughly. Add sugar, water and salt to taste. Cover the pan with a lid, reduce the burner flame to the minimum value, simmer for 20 minutes.

Pour in vinegar and mix well. Immediately remove the pan from the heat and distribute its contents into sterile containers. Roll up with tin lids.

Tip: you can add your favorite spices to the hodgepodge. A mixture of peppers, coriander, herbs of Provence and turmeric works great. The taste of the dish will become brighter and more memorable.

Fresh cabbage solyanka - a preparation that does not require expensive products and a large number time for your preparation. The dish is very versatile: preservation can be used as a filling for savory baked goods, cook on its basis delicious soups, serve as a snack, or eat it on its own. To winter salad turned out delicious, appetizing, and has also been stored for a long time, you should follow some tips:

Approaching the process of making a hodgepodge for the winter with a soul, you can create not just a snack, but a real masterpiece of culinary art. Such a dish will give true pleasure to all loved ones and certainly will not leave anyone indifferent. Bon appetit and the most delicious hodgepodge!

Calorie content: Not specified
Cooking time: 60 minutes

Solyanka for the winter in banks, a recipe with cabbage and cucumber inexpensive and tasty cold appetizer, which can be served as an independent dish or as a side dish for meat or poultry.
You can store ready-made canned food in a cool place at temperatures from +2 to +12 degrees Celsius. See the most delicious.
It will take 60 minutes to cook, from the indicated ingredients you will get several cans of 750 g each.
Ingredients:

- white cabbage - 3 kg;
- cucumber - 1 kg;
- tomato - 500 g;
- carrots - 500 g;
- onions - 350 g;
- parsley - 100 g;
- chili pepper - 2 pcs.;
- sunflower oil - 150 ml;
- Apple vinegar- 50 ml;
- sugar - 40 g;
- table salt - 25 g.

Recipe with photo step by step:

My red tomatoes, cut out the stalks with a seal, cut into cubes, place in a blender. Grind the tomatoes until you get homogeneous mass, then rub through a sieve to get rid of the skins and seeds.




We remove the husk from the heads onions... Chop the onion finely.




Scrape the carrots, wash them thoroughly, rub them on a coarse grater.




Cut the stumps from the forks, chop the cabbage into thin strips.






Remove a thin layer of peel from the cucumbers with a vegetable peeling knife. Cut the pulp into strips.




Chop a bunch of parsley finely. Cut the chili pods into rings. If the chili is not very hot, then there is no need to peel it of seeds - you can cut the whole pepper. If the chili is rich in capsaicin, it is recommended to deseed and remove the membrane.




Pour sunflower oil into a deep saucepan with a thick bottom, throw in finely chopped onions, then grated carrots... After about 6 minutes add the shredded cabbage, cucumbers and tomatoes chopped in a blender.
Pour granulated sugar and salt, simmer the hodgepodge on small fire 40 minutes. 5 minutes before cooking, pour apple cider vinegar, add herbs and chili pepper. I also suggest that you cook such.




I wash the jars for the preparation carefully, dry them in the oven at a temperature of 100 degrees Celsius. We lay out the hot hodgepodge in a warm container, seal it, get rid of air pockets.
We sterilize cans with a capacity of up to 0.75 liters for 10 minutes.






We close it tightly, after cooling we put it for storage in a cold basement or cellar.

Solyanka for the winter is designed to extend the shelf life of cabbage and make it easier to prepare food during the winter months. I just warmed up the salad for dinner or added borscht to the broth for almost instant cooking.

Such blanks were unambiguously invented by very wise hostesses. Indeed, there are a lot of vegetables during the season, sometimes there is nowhere to put them, and then the prices for the same cabbage, carrots grow significantly - try it, buy everything! And so the harvest will not be lost, and there will always be a helper jar at hand.

I confess that I always close such blanks for borscht, hodgepodge different recipes... Firstly, I have nowhere to store stocks of vegetables and root crops, and secondly, they quickly deteriorate.

Well, it is also important that in summer and autumn the day is longer, purely psychologically, I even want to work longer, do conservation, but in winter, running home from the cold after a hard day at work, even in the kitchen there is no strength to stand. And it happens - and there is no time.

This is where such blanks are saved, with the help of which you can cook in just 20 minutes hearty soup or use the contents of the jar as a salad. Comfortable? And how, see for yourself!

On cold winter days, the body simply requires a hearty, high-calorie meal. And you don't always want to cook it for all the household chores, work, minor problems. Such preservation is simply irreplaceable when you need to quickly but thoroughly feed the whole family, as it contains the entire set of vegetables, seasonings, components for cabbage soup or hodgepodge.

It is enough to add a twist to a pre-cooked broth or even boiling water, add potatoes or meat products if necessary - and the soup is ready in record time. And sometimes the contents of such a jar "do not live up" even to the saucepan, being eaten instead of salad, because it is really well, very tasty!

Ingredients:

• White cabbage - 2 kg
• Tomatoes - 1 kg
• Onions - 1 kg
• Carrots - 1 kg
• Bulgarian pepper - 0.5 kg
• Salt - 70 g
• Sugar - 30 g
• Allspice peas - 10-15 pcs.
• Bay leaves - 5-6 pcs.
• Vegetable oil - 200 ml

For such a spin, I strongly recommend taking winter cabbage varieties, since it is dense, juicy, and keeps its shape well. But an early vegetable can vilely soften into an unappetizing porridge right during the cooking process or already during storage.

So, to cook so delicious and in every sense useful workpiece, all vegetables should be rinsed with clean running water, root vegetables should be peeled off.

1. Onions, carrots should be chopped into strips. It's easier and easier for me to do this with a food processor for the function of a shredder and grater. If there is no such miracle in the kitchen, we arm ourselves in the old fashioned way with a sharp knife and slowly cut all the vegetables into thin strips. Yes, it’s a long time, it’s dreary, but we’re thinking how to quickly use this preparation for express soup in winter. We calm down with this thought and persistently cut further ...

2. Put a large saucepan on the stove, unload the prepared vegetables, half a glass of water, oil and a little salt, turn on a little heat, simmer for 10 minutes, remembering to stir.

3. While the first batch of food is boiling, grind the tomatoes with a blender. For the perfect winter hodgepodge they should be ripe, juicy, fleshy, sweet - what you put in is what you get, so it is better to postpone rotten, unripe fruits.

4. Add the resulting tomato mass to the salad, leave to simmer for another 10 minutes after boiling over low heat.

5. In the meantime, you can do shredding cabbage, bell peppers.

6. Add spices, sugar, mix again, bring to a boil, and then reduce the heat until the temperature is maintained, that is, so that it gurgles, but does not burn.

7. Simmer, covered, until all products are cooked, stirring every couple of minutes. How fresh food, the faster the process will go (about 30-40 minutes on average). If during cooking you see that all the liquid has boiled away, and the salad is ready to boil to the bottom - feel free to add a couple of tablespoons, or half a glass of water.

8. When all the ingredients are ready, you can put the mixture in sterile jars, roll up with clean lids. And every housewife knows how to clean them, this is a separate and rather extensive topic.

9. Wrap up the jars, turning them upside down, leave them to cool down on their own.

10. If you are afraid that the preservation may deteriorate in a warm room - you can add 40-50 ml of vinegar 9% concentration at the end of cooking, then nothing will hurt the spinning!

Mushroom hodgepodge with cabbage and tomatoes

This recipe is dedicated to true connoisseurs of mushrooms, this product unsurpassed in its taste and aroma. You can make such a variety of snacks, salads, first and second courses from them - it's just incredible! Although the mushroom season is short, people have come up with different ways preserving this valuable ingredient by pickling, pickling, freezing mushrooms "for later".

Preparation for the winter with vegetables is very much appreciated in our family. We use it as a main course, salad and appetizer, sometimes as an addition to first courses. Here is such a universal soldier of the culinary front!

Products:

• Cabbage - 1 kg
• Boiled mushrooms - 350 g
• Onions - 350 g
• Carrots - 350 g
• Tomato sauce - 170 ml
• Unrefined sunflower oil - 170 ml
• Salt - 2 tablespoons
• Sugar - ¼ tbsp.
• Vinegar 9% - 30 ml
• Bay leaves - 6 pcs.
• Allspice peas - 6-8 pcs.

1. Peel the vegetables, chop the onion small cubes... And in order not to cry - it is worth moistening the knife in cool water and trying not to touch the area at the "nose" of the root crop. Although more extravagant methods of protecting the eyes from essential oils- a snorkeling mask or fan.

2. Fry it on a piece of vegetable oil, send it to a saucepan of the proper size (in which all the ingredients will fit).

3. Grate the carrots for the second time, also fry, add to the onion.

4. Send finely chopped cabbage there in a convenient way - with a knife in the old fashioned way or with a chopping board, a food processor. If the product is too tough, and many varieties sin this way winter cabbage... It must be poured with boiling water for 15-20 minutes, and then drained so that the fibers in the salad are tender, do not crunch on the teeth.

5. Pour cabbage into a saucepan, simmer for 40 minutes on low heat, not forgetting to stir occasionally.

6. Then add boiled mushrooms, salt, sugar, sauce (if you pour it in first, the salad will take a very long time to cook because of the acid), mix.

7. Cook for another 30 minutes, add at the end Bay leaf, pepper.

8. After another 10 minutes - vinegar, simmer for 10 minutes and you can roll up.

9. When unfolding in sterile jars, keep the pan with the snack on low heat, maintaining a slow boil. Place the jars on the lids, wrap them up.

10. It is better to store the workpiece in a dark, cool place, and use it at your own discretion. Such preservation, in truth, does not happen much, it is instantly disassembled into plates, both in a narrow family circle and at noisy gatherings.

Harvesting with cabbage and tomatoes

Another recipe for a traditional winter hodgepodge, in which there is nothing superfluous, only our favorite vegetables with minimal set spices - juicy, fleshy tomatoes, the freshest crispy cabbage, ripe, preferably red and thick-walled peppers with young bright orange carrots. It even sounds delicious, and how delicious it is!

So, in order to stock up for the winter with all the vitamins that nature has put into these products, you need to take the following proportions of ingredients:

• Cabbage - 3 kg
• Tomatoes - 1-1.5 kg
• Carrots, onions, bell peppers - 0.5 kg each
• Vegetable oil - 200 ml
• Sugar - 0.5 tbsp.
• Salt - 3 tablespoons
• Bay leaves - 3-4 pcs.
• Peppercorns - 10-15 pcs.
• Vinegar 9% - 4 tablespoons

Preparation:

• Products must be thoroughly washed from dirt, debris, dust. Remove the skin from onions, carrots, tails, pepper seeds, tomato stalks.
• Coarsely grate carrots, onions. For such work I have a smart combine and a shredder attachment for a meat grinder. If there are no such devices, you will have to cut it with a knife; this will definitely not make the salad worse.
• Cut the pepper into strips, chop the cabbage into even strips, not too thin (otherwise it may soften during cooking) and not thick. And I also advise you to make sure that the length is about 3-5 cm, otherwise it will be inconvenient to eat.
• Chop the tomatoes with medium cubes or strips. The shape is not very important here, because the soft, tender pulp, when cooked, will turn into a natural sauce for salad.
• Mix everything, add vegetable oil. In a container of sufficient volume, warm everything up on the stove until it boils.
• Then add all the seasonings, stir, simmer, stirring gently. But you should not wield too much a spoon in a saucepan or basin. Our task is to preserve the original shape of the salad as much as possible (we don't want to turn everything into an incomprehensible porridge ?!).
• When the products are ready, add vinegar, let it boil for another 5-10 minutes, then transfer the mass to sterile jars.
• Twist the jars, turn over to the lids. It is better to cool the preservation slowly, wrapping it up immediately after rolling - so even if some vegetables “have not reached” readiness, in the warmth they will acquire the required degree of cooking.
• I really like this preparation as a dressing for cabbage soup, borscht or hodgepodge, but you can eat it as a separate dish. It's delicious even with bread, and if you add meat ...

Solyanka with cabbage and fresh cucumbers for the winter

This recipe is remembered when we collect the remnants of the harvest from the garden, all our favorite options have already been used, and the vegetables need to be applied - do not throw them away? Tried so much, sowed, planted, weeded, watered, how to throw?

And this gas station uses different vegetables, roots, the result is surprising with juiciness, rich taste. Who would have thought that a hodgepodge with cucumbers would be so interesting! Try it, this method of spinning for the winter is definitely worthy of respect, attention and enthusiastic ahs of tasters!

Products:

• Fresh cabbage - 1.5 kg
• Onions - 1 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Tomato paste - 3 tablespoons or tomatoes - 1 kg
• Cucumbers - 700 g
• Sugar - 1 tablespoon
• Salt - 2 tablespoons
• Sunflower oil - 200 ml
• Bay leaves - 3-4 pcs.
• Black pepper and sweet peas - 2-3 pcs.
• Vinegar 9% - 3 tablespoons

Preparation:

• Sort vegetables, using only high-quality ones, without rotten, lethargic. Although the plus of this particular twist is that you can even use a burst head of cabbage, unripe tomatoes, that is, what is available (but, of course, of normal quality).
• Clean everything, remove seeds, stalks, areas of dubious quality (eaten by pests, etc.).
• Crumble everything into strips, grate the carrots if it is more convenient for you.
• Heat the vegetable oil in a deep frying pan, fry the onions and carrots in it until a moderate color change.
• Put vegetables (except for cucumbers) in a large saucepan, fry, add a glass of water and simmer for 5-10 minutes after boiling, occasionally stirring the mass gently, trying not to break the slices of food.
• Add oil, all the spices, simmer under a tightly closed lid for another 15 minutes, so that all the tastes, aromas of our vegetables are mixed together into a single whole.
• Pour cucumbers to the salad, mix and simmer until they change their color from bright green to light green - this is a sign of their readiness. Typically, the process takes 10-15 minutes.
• Only after that, you can safely pour vinegar into the preparation, because its acid does not allow the products to boil, so if you add it first, cooking may take a long time - and we value our time!
• Stir and cook for another 3-4 minutes.
• Divide the mass into pre-washed, sterilized in a convenient way. Personally, it is more convenient for me to steam them on a large baking sheet in the oven until the moisture evaporates from the bottom and walls of the containers, so it is convenient to clean a large number of cans at once.
• Close the preservation with clean lids, place it in a saucepan with a cloth-covered bottom, pour water over the hangers (remember that you should use warm water, because the salad is hot, the glass may burst from the contrast of temperatures).
• Sterilize 10 minutes after the first bubbles appear, reducing heat to low - just to maintain a simmer.
• When sterilizing, I advise you to make sure that the water is not poured into the jars, because we are preparing a salad, not a soup.
• Roll up the cans, turn over and put in a warm place until it cools naturally, and then transfer to a cool corner.

How to cook a hodgepodge with tomato paste and mushrooms

When our favorite tomatoes are not at hand, and the dish simply requires their sweet-sour taste, their derivatives come to the rescue. The most effective of them can be considered a paste, because it is a concentrate of tomato juice, in each spoon of the product - up to 5-10 tomatoes!

With such a paste, you can even cook twists, the same hodgepodge for the winter. Of the advantages, I can name a small expense, for example, only 1 tablespoon ready-made sauce can replace up to 300-400 g of fresh tomatoes. Seriously, right?

• Mushrooms - 2 kg
• Carrots - 2 kg
• Bulgarian pepper - 1 kg
• Tomato paste - 2 tablespoons
• Vegetable oil - 0.5 l
• Vinegar - 100 ml
• Salt - 8-10 tsp
• Ground black pepper - to taste.

Preparation:

• As you can see, there is no cabbage in this recipe, but a lot of nutritious mushrooms, so the dish gets a rich mushroom flavor without unnecessary notes.
• Rinse the mushrooms thoroughly under running water, remove the skins from the caps, remove the debris, cut off the tips of the legs.
• Then the aromatic gift of the forest needs to be cut into cubes, boiled in water with a small amount of salt for 30-40 minutes, and filtered.
• Peel the carrots, boil in a separate container until half cooked, only then cut into cubes.
• Pepper, after removing the seeds, cut the stalks into strips.
• Peel the onion, chop into half rings, fry with pepper until a beautiful ruddy color and softness.
• Combine all the ingredients, add a couple of tablespoons of water for more active stewing, cook for 50-60 minutes.
• Add vinegar at the very end of cooking.
• Divide the fragrant mass into washed cans (make sure that no one snatches the salad from under the hands, because it has long been teasing the family with its breathtaking aroma!).
• Sterilize for 45 minutes, roll up with boiled lids.
• Store in a cool, shaded place for no more than 12 months, although our twist rarely "survives" at least until spring, being one of the first to be eaten!

Solyanka for the winter is not a soup that is familiar to many, but rather a salad, a side dish, or a dressing for the first course. But this makes it no less tasty, everyone who has tried this recipe invariably uses it every year. Give it a try, this is a really successful culinary invention!

Step 1: sterilize the jars with lids.

To prevent the jars of hodgepodge from exploding, you need to sterilize them. To begin with, we collect the usual in a medium saucepan cold water and put on a big fire. While the liquid is warming up, we rinse the container with lids under running water. To do this, we will use a special detergent and a kitchen sponge. Then we put the glass containers upside down on a clean cloth towel and leave it alone for a while.
When the water boils, reduce the heat to a minimum and carefully put several cans in a saucepan so that they do not batter against each other in the process. To do this, you can put a rolled towel between them. We also add lids here and sterilize everything within 10-15 minutes.
After the allotted time, we take out the container using kitchen tongs and lay it upside down on a towel. We place the caps nearby and leave everything aside for a while.

Step 2: prepare the cabbage.

With clean hands, we tear off the coarse leaves from the cabbage and rinse the head of cabbage under running water. Now we put the component on a cutting board and, using a knife, chop it into thin strips. Pour finely chopped cabbage into a deep bowl.

Step 3: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Then grind the component on a cutting board using a coarse grater and pour into a medium bowl.

Step 4: prepare the onion.

Peel the onion with a knife and rinse it well under running water. Then we put the component on a cutting board and cut into thin half rings. Place the chopped onions in a free medium bowl and set aside for a while.

Step 5: prepare the tomatoes.

Pour plain cold water into a clean medium saucepan and set over high heat. Attention: to make the liquid boil faster, cover the container with a lid. Immediately after that, turn off the burner, and carefully put the tomatoes in the pan, which we rinse in advance under running water. Blanch the component for 4-5 minutes... Then we take it out with a slotted spoon and put it on a cutting board.

When the vegetables are warm, remove the skin from them and then cut them into thin slices. Important: do not forget to remove the stalk from each tomato. Move the finely chopped component into a clean medium bowl and leave it aside for a while.

Step 6: prepare the cabbage hodgepodge for the winter.

Put all the vegetables in a large saucepan with a thick bottom and cover them with salt and sugar. Pour vegetable oil here and gently mix everything with a wooden spatula. Then we put the container on a small fire and wait for the vegetable mass to boil. Immediately after that, we detect 2 hours and let the hodgepodge stew well. Important: from time to time, do not forget to stir the components with the improvised inventory so that they do not burn at the bottom of the pan. After the allotted time, add bay leaves, black peppercorns, and table vinegar to the hodgepodge. Once again, mix everything well and turn off the burner.

Spread the hot vegetable mixture with a tablespoon on sterilized jars, cover with metal lids and roll up tightly using a can key. That's it, the hodgepodge is almost ready! Now we put the jars upside down in some secluded place, wrap them in a warm blanket and leave them to cool for at least a day to room temperature. After that, we hide the cabbage hodgepodge in a specially designated storage cabinet and wait for the onset of winter.

Step 7: serve the cabbage hodgepodge for the winter.

When the time comes to evaluate your efforts, we take out a jar of hodgepodge from the pantry, open it with a can opener, and put the contents in a special deep bowl. We serve the dish to the dining table along with any boiled porridge, fried potatoes as well as slices of bread.
Enjoy your meal!

In order to prepare banks, you can use microwave oven, oven, and also sterilize steam containers;

Since we use a lot of vegetables to prepare the hodgepodge, you can speed up the process of preparing the components using a food processor or blender;

Instead of the usual onions, you can take white or Crimean onions. Then the hodgepodge will turn out a little sweeter.

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 preparing 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 amount of 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.

Simple and delicious hodgepodge cabbage 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

it 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. We fry in a deep dish on vegetable oil onions with carrots 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? No? 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 the vegetable oil in a deep saucepan.
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 mushroom hodgepodge on cans, 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 still 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 on 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. Fry vegetables over high heat. 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.