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

Classical hodgepodge with mushrooms and meat

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

  1. The broth is brought to a boil and added. Small pieces of potato are sent to it.
  2. Mushrooms and onions are finely chopped. Together, they are fried in hot oil until cooked.
  3. Sausage and brisket are cut in pieces larger than potatoes. They are also fried in a skillet until golden with mushrooms and vegetables. Next, pureed peeled tomatoes 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 greenery will only emphasize the taste of the food.

With chicken hearts

Ingredients: 820 g of chicken hearts, 130 g of tomato paste, 7-8 large spoons of roasted honey mushrooms, 370 g of smoked sausage, 10-12 peas of black pepper, coarse salt, 7-8 barrel pickles, 4-5 potatoes, 3 sausages, 2 tomatoes, as many sweet bell peppers and onions, a full glass of cucumber pickle. How to cook a mushroom hodgepodge with offal is described below.

  1. Sausage and sausages are medium-sized cut, and then fried to a crust. Cucumber sticks are added to them, together the products languish for a couple of minutes.
  2. Freely chopped fresh vegetables, except for potatoes, are separately passivated.Tomatoes, before adding to the frying, get rid of the skin with boiling water. When the vegetables soften, they are poured with tomato paste and stewed for a couple of minutes.
  3. Offal is cleaned of all unnecessary and boiled in salted boiling water until cooked.
  4. Then, frying from the first and second steps, potato cubes, pickle, honey agarics, pepper and salt are sent to the pan to them.
  5. After boiling, the soup simmers over low heat under a lid for about half an hour.

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

Mushroom hodgepodge with sauerkraut

Ingredients: a kilo of sauerkraut, onion, 2 barrel pickles, 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. Cabbage is washed with water so that it is not too acidic. Then she languishes in a large pan with tomato paste and a small amount of vegetable oil.
  2. After a couple of minutes, onion cubes and straws of pickles are poured here. The components of the pot are poured with a small amount of water and stewed until soft.
  3. In another pan, mushrooms are boiled: fresh - 12-15 minutes, dried - about half an hour. Water is salted immediately.
  4. The contents of the first pan are transferred to the prepared mushrooms. Sugar, chopped olives or olives, a mixture of peppers are added to this.

Served with mushroom and hot cabbage with homemade sour cream.

Vegetarian 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 olives, 3 potatoes, sweet paprika, salt, ground cumin.

It is interesting:sausage recipe

  1. Dry mushrooms are soaked for half an hour in warm water.
  2. Fresh ingredients are cut into plates and fried with onion cubes, chopped garlic, salt and seasonings. When the mushrooms in the pan decrease in size, you can add a little water to them and simmer the products together for 7-8 minutes.
  3. Potatoes and shredded dried mushrooms are poured into a pot of water. The capacity goes to the stove.
  4. Last of all, a paste of their tomatoes, chopped olives or olives, slices of cucumbers is 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 as many fresh mushrooms, 3-4 garlic cloves, carrots, 2 barrel pickles, onion, a large spoon of tomato paste, 1/3 cup brine cucumbers, a handful of olives, a pinch of sugar, coarse salt, fresh herbs.

  1. From crushed carrots, garlic and onions, frying is prepared in any oil. When the vegetables are gilded, a paste of tomatoes and coarsely grated pickles are laid out in the pan.
  2. After a couple of minutes, the solution from the pickles is poured. The mass languishes over medium heat for 12-14 minutes. In the process, it is salted, sugar. You can add any seasoning.
  3. All mushrooms are chopped and sent to cook. The dried product must first be soaked in cold water for a couple of hours.
  4. Ready mushrooms are extracted 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. To taste soup, hodgepodge with mushrooms is salted.

Served with plenty of chopped greens.

It is interesting:cabbage soup recipe

In a slow cooker

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

  1. Mushrooms are washed, cleaned and finely chopped.
  2. In a bowl of a “smart pan” butter is heated, mushroom pieces and onion cubes are fried on it. For this, a frying program is suitable.
  3. Flour is added to the mushrooms and onions. After a couple of minutes, mashed tomatoes without skin are laid.As well as halves of olives or 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 preparing for 14-17 minutes.

Solyanka with mushrooms and cabbage - harvesting for the winter

Ingredients: a kilo of oyster mushroom and the same amount of fresh cabbage (white), half a kilo of onion, sweet bell pepper and carrot, a large spoon of sugar, 2 large tablespoons of salt, small. a spoonful of tomato paste, 3 large tablespoons of vinegar, 4-5 peas of allspice, bay leaf.

  1. Cabbage and carrots are chopped with a shredder. Sweet pepper is cut into a small cube.
  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. Then they are fried together with miniature onion cubes in a separate pan until the vegetable slices are soft.
  4. Products from the last two steps are combined in a common bowl. Salt, sugar, bay leaf, pepper are poured here.
  5. After adding tomato paste, the mass is poured into half a glass of boiling water and stewed under the lid for about half an hour. During this time, all liquid from the container should evaporate.
  6. Vinegar flows in. Bring to a boil and let the food boil for 3-4 minutes.
  7. It remains to spread 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 pepper

Ingredients: a kilo of forest mushrooms, a pound of fresh cabbage, 2 kg of fresh tomatoes, a pound of sweet red bell pepper, 1.5 pounds of white onion and the same amount of carrots, 340 g of bitter capsicum, 6-7 allspice peas, 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 cranked through a meat grinder. If you want to facilitate the task, instead of fresh vegetables, you can take 320 g of tomato paste without additives. It is bred in the same amount of filtered water.
  3. The remaining vegetables are chopped with a thin straw, after which they are folded into dishes with a thick bottom and walls. If tomato paste with water is taken instead of tomatoes, then it is poured to the rest of the ingredients already at this stage.
  4. Components are salted and left under the lid over medium heat for 40-45 minutes.
  5. Next, all declared spices and seasonings are added to the pan, and table vinegar is poured. The resulting mixture is stewed for another 6-7 minutes.
  6. The treat is laid out on prepared banks. Capacities are rolled up with metal caps.

Once the cans have cooled, you can rearrange them in a cool place for long-term storage. If the family does not like savory foods, bitter peppers should be excluded from the recipe.

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