The conservation season, when housewives turn their kitchens into small factories of almost industrial proportions, is considered one of the hottest. One of the most common types of workpieces is cabbage hodgepodge: with mushrooms, with carrots, with bell pepper, the range of ingredients is very extensive. We suggest you familiarize yourself with traditional and original ways of preserving vegetables for the winter.

Classic cabbage with mushrooms for the winter

The recipe can be safely called a classic of the genre, as it uses a traditional set of products, which includes cabbage, tomatoes (or tomato paste) and mushrooms.

 

Ingredients:

  • 4 tbsp with a slide of tomato paste;
  • A kilogram of mushrooms;
  • 2 kilograms of cabbage;
  • 200 g onion;
  • A glass of oil and water;
  • 40 ml vinegar (9%);
  • 4 peas of pepper;
  • 1.5 tbsp Sahara;
  • 1 tbsp salt.

A step-by-step recipe for cooking cabbage with mushrooms for the winter:

    1. After chopping white cabbage, put it in a cauldron with 200 ml. oils.
    2. Mix 250 milliliters of water with vinegar and pour into a cauldron. There we throw pepper, cloves.
    3. Stew everything on low heat for half an hour.
    4. The time has come for tomato paste: before adding to the cauldron, mix it with salt and sugar.
    5. It is important that only tomatoes are part of the finished paste!
    6. Stew again: now 15 minutes.
  1. After 45 minutes from the beginning of the preparation of the hodgepodge, we send mushrooms to the bowl. They must be boiled until fully cooked, cut into pieces, and then fry together with onions in vegetable oil. The process, not taking into account the time of boiling mushrooms, will take 5-7 minutes.
  2. Mushrooms, overcooked with onions, sent to the tub with cabbage. Stew for another 10 minutes and turn it off.

Solyanka is ready. It will be perfectly preserved even throughout the winter.

Solyanka: recipe with carrots

Solyanka is an amazing dish. It can be either an appetizer or a full-fledged second course. Also, the workpiece can be used as a vegetable base for the first and second courses.

Ingredients:

  • White cabbage: 1 kg .;
  • Boiled mushrooms: 800 gr.;
  • Carrots: 500 gr.;
  • Onion: 500 gr.;
  • Oil: 500 ml .;
  • Tomato paste: 4 tbsp .;
  • Apple cider vinegar: 15 ml .;
  • Lavrushka: 2 leaves;
  • Pepper: 7 peas;
  • Salt: 1 tbsp

 

How to cook a cabbage soup with mushrooms for the winter? To find out, follow the step by step recommendations:

    1. Mushrooms, boiled in advance in salted water, fry in 100 ml. oil 25 minutes.

Mushrooms need to be fried so that the excess moisture that they acquired during boiling evaporates from them.

    1. Mushrooms are fried, and we begin to process cabbage. It must be cut into thin strips.
    2. We spread the cabbage into the cauldron and, pouring 200 milliliters of oil to it, simmer it over medium heat until al dente.

If you notice that the cabbage is fried, but not stewed, this is a clear sign of dry fruit. Therefore, it is necessary to pour a little water into the cauldron.

    1. The mushrooms are fried, carefully remove them from the pan and here, adding another 200 milliliters of oil, fry the thin half rings of onions.
    2. When it becomes soft, but obviously has not yet reached a state of full readiness, add carrots grated in a coarse grater to it.
    3. Stew vegetables a quarter of an hour until soft.
    4. While we fried onions with carrots, cabbage is ready to mix with the rest of the ingredients. Now it is slightly crunchy, but already quite soft and slightly transparent.
    5. Mushrooms, onions with carrots are laid in a cauldron with cabbage.
    6. Next we send tomato paste, lavrushka, peppercorns.
    7. Slightly put out, try and add salt to taste.
  1. The total extinguishing time of all ingredients in the aggregate is about 20 minutes after boiling.
  2. The readiness of the hodgepodge is determined by the cabbage: it will become soft, transparent and stop crunching. At this stage, pour vinegar into the cauldron.
  3. Stir the hodgepodge under the lid for another 5 minutes and turn it off.
  4. We lay out the prepared hodgepodge with carrots and mushrooms in sterile jars, wrap it, turning it upside down and covering it with a blanket.

The solyanka turns out to be very tasty and juicy.

Solyanka with tomato sauce

Tomato sauce is an almost indispensable ingredient for hodgepodge. Of course, it is impossible to put it on one level with cabbage, but it is also not worth it to miss the taste qualities that it gives to the workpiece.

What is needed for a hodgepodge with tomato sauce:

  • 1 kg. fresh mushrooms;
  • 2 kg cabbage;
  • 4 tbsp tomato paste;
  • 100 gr. Luke;
  • 200 ml. oils;
  • 30 ml vinegar (9%);
  • 2 cloves;
  • 2 peas of pepper;
  • 1.5 tbsp salts;
  • 50 gr Sahara.

 

How to cook a hodgepodge:

    1. Before chopping the cabbage, we subject it to the standard procedure: washing and drying.
    2. We send it to a large stewpan, pouring oil and a small amount of water, put on moderate heat.
    3. Do not forget to periodically stir the cabbage, simmer it at that pace for 30 minutes.

With a stirring frequency, do not overdo it. Since there is a great danger of obtaining a mushy mass instead of a hodgepodge with clearly defined pieces of vegetables.

    1. While the cabbage is being stewed, we must prepare the mushrooms and onions. Pre-cleaned and washed mushrooms set to boil in salted water for 10 minutes. Do not forget to clean the foam. When ready, drain the water from the mushrooms.
    2. Finely chop the onion and fry with the mushrooms in oil for 1 \ 4 hours.
    3. Ready onion-mushroom mixture is laid for cabbage along with tomato paste and spices. Stew again - now 15 minutes.
  1. Vinegar is added to the hodgepodge 10 minutes before the stew is complete.
  2. The dish can be laid both in an already sterilized container and sterilized cans in boiling water without screwed caps, but with pre-packaged dressing. In the second case, we sterilize the jars for 20 minutes.

Roll up the prepared hodgepodge, sterilized in accordance with all the rules, and wrap it with something warm until it cools.

Solyanka with tomato sauce, prepared according to this recipe, is well stored even at room temperature.

Read also:hodgepodge in a slow cooker

Vegetable Solyanka Recipe with Bell Pepper

We present you a hodgepodge with a rich ingredient composition that will appeal to even the most rigorous connoisseurs of homemade workpieces.

Ingredients:

  • Cabbage, carrots, onions, cucumbers, champignons: 1.5 kg each .;
  • Sweet bell pepper: 1 kg.;
  • Tomatoes: 2 kg.;
  • Sugar: 7 tbsp .;
  • Salt: 9 tbsp .;
  • Vinegar (9%): 250 ml .;
  • Lean oil: 180 gr.;
  • Lavrushka: 3 leaves;
  • Black pepper: 10 peas.

 

Step-by-step recommendations for preparation:

    1. We process all vegetables: wash, clean, dry.
    2. Vegetables to be chopped: cabbage, onions.
    3. Cut carrots and cucumbers in circles.
    4. Peppers and tomatoes, from which it is preferable to peel, slices.
    5. Mushrooms - in thin plates.
    6. Fry onions, carrots, mushrooms and cabbage in oil. The sequence of addition corresponds to the sequence of ingredients in this step. The gradual addition of vegetables for roasting is a guarantee of preserving the juiciness of vegetables.
  1. Add the remaining ingredients to the finished mass, excluding vinegar.
  2. After 40 minutes from the beginning of the quenching, pour the vinegar.
  3. After boiling, turn off and immediately proceed to lay the hodgepodge in sterile jars.

A dish with sweet bell pepper is ready. Forgot to mention that it is recommended to take different shades of peppers for a beautiful aesthetic appearance.

The easiest hodgepodge recipe for the winter

The recipe, which will be presented below, can’t even be compared to billets to taste. The solyanka turns out fragrant, tasty and healthy, at the same time it is prepared in two ways. To implement the recipe, you will need a multicooker.

Ingredients for hodgepodge with fresh tomatoes:

  • Forest mushrooms: 350 gr.;
  • White cabbage: 700 gr.;
  • Onion: 200 gr.;
  • Carrots: 200 gr.;
  • Tomatoes: 1 fruit;
  • Salt: 1 tsp;
  • Unrefined sunflower oil: 50 gr.;
  • Acetic essence: 1.5 tsp;
  • Black pepper: 5 peas;
  • Lavrushka: 2 leaves.

 

Step-by-step recommendations for preparing a simple hodgepodge:

  1. We wash white cabbage, dry it slightly (you can just get it wet with a paper towel) and shred.
  2. We choose the method of slicing carrots based on personal preferences. You can grind in a coarse grater or, for example, in Korean.
  3. Mushrooms are preferably cut into strips. Boil for a quarter of an hour in salted water.
  4. Onion cut into strips similar to straw mushrooms.
  5. We add cabbage with a couple of a pinch of salt.
  6. Pour unrefined oil into the multicooker bowl and spread the prepared mixture of onions and carrots into it. Cooking in the "Frying" mode for 15 minutes.
  7. Now it’s time to add cabbage. We spread it in a dense layer on a vegetable frying. And languish in the previous mode for 15 minutes. Cabbage settles and you can add spices.
  8. During these 15 minutes, during which cabbage with carrots and onions will be stewed, it is necessary to peel the tomatoes and cut into slices.
  9. We send tomatoes and mushrooms, the remaining salt, and lavrushka to the bowl.
  10. We put the slow cooker in the "Extinguishing" mode for 30 minutes.
  11. At the sound of a signal pour in vinegar and mix. Another 5 minutes in the previous mode and you can turn off the hodgepodge with carrots and mushrooms.
  12. Pack the solyanka in sterile jars, cork with lids.

After the hodgepodge has completely cooled, we put the jars in a cool place under the covers.

We prepare a hodgepodge for the winter in the east

Classical hodgepodge in the ingredient composition includes a fairly narrow list of spices. These include bay leaf, allspice or ground pepper, salt, sugar. But there is also a recipe for making hodgepodge according to oriental tastes. In this case, an extensive list of spices and seasonings is used.

Ingredient composition:

  • White cabbage: 2.5 kg .;
  • Mushrooms (previously boiled): 2 kg .;
  • Carrot: 1 kg.;
  • Tomatoes: 1 kg .;
  • Onion: 1 \ 2 kg.;
  • Vegetable oil: 300 ml .;
  • Carnation: 3 umbrellas;
  • Basil: 1 tsp;
  • Coriander: 1/2 tsp;
  • Tarragon: 1/2 tsp;
  • Salt and herbs (dill, parsley) to taste.

 

Step-by-step recommendations for the preparation of cabbage hodgepodge with mushrooms for the winter in the east:

    1. Grind boiled mushrooms.
    2. Remove the peel from the tomato and chop along with the onion.
    3. Grind carrots into a coarse grater.
    4. In a saucepan, we pass the vegetables: tomatoes, onions and carrots - in vegetable oil to a delicious golden hue.

We fry on a big fire. In this case, all the juice will remain inside the vegetable slices.

  1. Add chopped cabbage to them. Pour the entire volume of vegetable oil.
  2. Stew for 30 minutes, and add mushrooms to the stewpan.
  3. At this stage, we also send spices to the stewpan.
  4. Taste the stew time until fully cooked - taste - all vegetables must be fully prepared.
  5. Just a minute before turning off, we send chopped greens to the stewpan.
  6. We lay out the ready cabbage with mushrooms and tomatoes in sterile jars.

 

After the hodgepodge has completely cooled, we put the cans in the refrigerator under the covers. This is where the dressing prepared according to this recipe should be stored, since it does not contain vinegar and other acid.

Read also:recipe for salted sausage

Canned hot appetizer for the winter

Preservation prepared according to this recipe will appeal to connoisseurs of spicy, slightly sour dishes.

What is required:

  • Cabbage: 1 kg.;
  • Carrots: 1 \ 2 kg.;
  • Fresh cucumbers: 1 kg .;
  • Onions: 750 gr.;
  • Tomato paste: 2.5 tbsp .;
  • Sugar: a glass;
  • Sunflower oil: 1 \ 2 cups;
  • Salt: 1 tbsp .;
  • Table vinegar (9%): 125 ml .;
  • Chili pods: 2 pcs.;
  • Allspice: 3-4 peas;
  • Lavrushka: 2 leaves.

Step-by-step recipe for spicy hodgepodge with mushrooms and carrots:

    1. Shred the cabbage and knead it with your hands.
    2. We grind the carrots through a grater in Korean.
    3. Freshly cut cucumbers thinly. Preferred shape: half circle.
    4. Peel the chili seeds and cut into small cubes.

We process chili pepper only in gloves to avoid getting its juice in the eyes or other mucous membranes.

  1. We mix cabbage, carrots, cucumbers, chili.
  2. Add spices and spices. Also do not forget about tomato paste, butter and sugar with salt.
  3. Put the finished mixture on the fire and simmer for 50 minutes.
  4. 5-10 minutes before turning off, pour in the vinegar and, after boiling, turn it off.
  5. We lay out the finished preservation in sterile jars. Cork up.

We are waiting for complete cooling, which must necessarily take place at room temperature, under a blanket or blanket.

Spicy hodgepodge with cabbage and mushrooms in addition to a sharp aftertaste has a slight acidity and spicy aroma.

We wish you delicious culinary experiments with their successful implementation.

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