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Homemade hodgepodge for the winter in banks

0
635
Kitchen Russian
Calorie content 85.7 kcal
Portions 9 port.
Cooking time 5 h
Proteins * 1.6 gr.
Fats * 1.7 gr.
Carbohydrates* 19.3 g
* per 100 gr. product
Homemade hodgepodge for the winter in banks
Content

Cabbage hodgepodge with forest mushrooms, rolled in late summer or early autumn, will delight with its taste on long winter evenings. This snack can be eaten during fasting, and it can also be enjoyed by those who adhere to a vegetarian lifestyle.

Ingredients

Cooking process

step 1 out of 9
Pour olive or sunflower oil into a thick-walled pan, add finely chopped onions there, sauté for a couple of minutes until the onions are transparent.
step 2 out of 9
Add coarsely grated carrots there, mix, fry for 5 minutes.
step 3 out of 9
Remove damaged leaves from cabbage. Chop the head of cabbage into thin strips, add the cabbage to the vegetables in the pan.
step 4 out of 9
Peel the cucumbers and cut into thin cubes, add to the pan.
step 5 out of 9
Put tomato paste there, add sugar and salt. Tomato paste can be replaced with fresh tomatoes passed through a meat grinder and then rubbed through a sieve.
step 6 out of 9
Boil the mushrooms in two waters until tender, then put them in a colander, rinse in cold water. Put in a frying pan with vegetables.
step 7 out of 9
Cover the pan tightly with a lid and simmer over medium heat for 45 minutes. In 5 min. until the end of cooking, remove the lid, pour in the vinegar. Stir, bring to a boil and remove from heat.
step 8 out of 9
Wash the jars with soda, rinse and dry in the oven at 110 degrees. Divide the hot vegetable mass into dry jars with a clean spoon. The mixture of vegetables should be applied as tightly as possible, leaving no air bubbles or empty space. Close containers with hodgepodge tightly, sterilize in the usual way for 20 minutes.
step 9 out of 9
Cool the workpieces at room temperature, and then take them to the basement or cellar, store at a temperature of 2 to 8 degrees Celsius.

Bon Appetit!

 

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