Mushroom solyanka with cabbage for the winter - 5 step by step recipes with photos

A wonderful appetizer that you can also dine. Due to the mushrooms, the hodgepodge turns out to be very satisfying and tasty. Bon Appetit!

Mushroom solyanka with sweet pepper

In the season of ripening of vegetables, it makes sense to prepare a variety of canned vegetable snacks for the winter. This recipe is a variation of the classic cabbage and mushroom hodgepodge with savory bell peppers.

Ingredients:

• White cabbage - 1 kg.
• Sweet red pepper - 1 kg.
• Boiled mushrooms - 2 kg.
• Tomatoes - 2 kg.
• Onions - 500 gr.
• Carrots - 500 gr.
• Table vinegar - 100 gr.
• Bay leaf, black peppercorns - to taste.
• Salt, sugar to taste.

Cooking method:

1. Cut the boiled mushrooms into large pieces.
2. Cut the tomatoes, pour boiling water over the peel, remove the peel and chop finely.
3. Chop cabbage and carrots into strips.
4. Cut the onion into small cubes.
5. Put everything in a thick-walled saucepan, add a little vegetable oil and simmer over low heat for 40 minutes (be sure to bring to a boil first).
6. Add vinegar and seasonings and cook for another 5 minutes.
7. Pour the solyanka into jars, cover with lids and sterilize for 15 minutes.
8. Screw the lids on tightly, turn the cans over and wrap them in a blanket.
9. After the hodgepodge has cooled to room temperature, put it in the cellar for storage.

Due to fresh tomatoes and an abundance of mushrooms, this hodgepodge is popular even for those who usually ignore homemade pickled snacks.

Bon Appetit!

Mushroom hodgepodge for the winter with sauerkraut and pickles

The original recipe for the classic cabbage hodgepodge with pickled cucumbers. The specialty of this recipe is sauerkraut and savory pickles.

Ingredients:

• Sauerkraut with carrots - 1 kg.
• Boiled mushrooms - 400 gr.
• White onions - 3 pcs.
• Pickled cucumbers - 400 gr.
• Tomato paste - 120 gr.
• Vegetable oil - 120 ml.
• Table vinegar - 40 ml.
• Rock salt - 20 gr.
• Sugar - 40 gr.

Cooking method:

1. Cut the onion into small cubes and fry it until transparent.
2. Add the mushrooms cut into pieces to the onion and fry over high heat for 5 minutes.
3. Squeeze the sauerkraut slightly to get rid of the brine.
4. Cut the pickled cucumbers into small cubes.
5. Add cabbage and cucumbers to onions with mushrooms. Salt, sugar and pour 400 ml into the vegetable mixture. boiled water. We simmer all this for about an hour on low heat.
6. When the cabbage has softened, add the tomato paste and simmer for another 10 minutes. At the very end, pour in the vinegar and keep the hodgepodge on fire for another 3 minutes.
7. We pour the hot hodgepodge into the jars. We sterilize the hodgepodge in jars for 20 minutes.
8. Tightly twist the pre-boiled lids, turn the top upside down and set to cool under a blanket or blanket.
9. We remove the ready-made hodgepodge in the cellar.

Mushroom solyanka with cabbage and mushrooms

If there are no forest mushrooms, it doesn't matter. You can use mushrooms for hodgepodge.

Ingredients:

• White cabbage - 2 kg.
• Boiled champignons - 1.5 kg.
• Ripe tomatoes - 1.5 kg.
• Carrots - 1 kg.
• Onions - 1 kg.
• Fresh sweet wig - 500 gr.
• Salt - 100 gr.
• Sugar - 160 gr.
• Ground black pepper - 0.5 tsp.
• Sunflower oil - 200 ml.
• Table vinegar 9% - 90 ml.

Cooking method:

1. Peel the onion and cut into small cubes.
2. Peel the carrots and three on a coarse grater
3. We wash the tomatoes, cut out the stalk and cut into small cubes.
4. Heat a thick-walled saucepan over high heat, pour vegetable oil into it and fry the onions and carrots. After 5 minutes, add the tomatoes there and simmer over medium heat for 15 minutes.
5. Finely chop the cabbage, about the same as for borscht.
6. In paprika, we cut off the stalk and remove the seeds, cut the pepper itself into strips or cubes.
7. Put pepper and cabbage in a saucepan for 25 minutes. Take a look at the kaput - as soon as it becomes soft, add seasoning and salt with sugar.
8. The champignons are not as rich in taste, so we will put them at the very end. They must be prepared in advance.
9. We wash the mushrooms and cut into large pieces. If the mushrooms are small, you can cut the mushrooms into quarters so that their taste can also be felt in the appetizer.
10. Fry the mushrooms for 5 minutes in a pan over high heat. Transfer to a saucepan with vegetables and simmer for another 10 minutes.
11. Pour in vinegar and mix.
12. We pour the hodgepodge into sterilized jars, without removing the pan from the heat, until all the jars are filled with snacks.
13. We roll up the cans, turn them upside down and wrap them in a blanket. After cooling to room temperature, the hodgepodge can be removed to a cool place.

Oriental solyanka with cabbage and mushrooms without vinegar

Ingredients:

• White cabbage - 2.5 kg.
• Boiled mushrooms - 2 kg.
• Carrots - 1 kg.
• Tomatoes - 1 kg.
• Onions - oh, 5 kg.
• Vegetable oil - 300 ml.
• Carnation - 3 pcs.
• Dried basil - 1 tsp.
• Coriander - 0.5 tsp.
• Tarragon - 0.5 tsp.
• Salt to taste.

Cooking method:

1. Cut the pre-boiled mushrooms into cubes.
2. Shred the onion into thin half rings.
3. We peel the tomato. Cut into thin slices.
4. Three carrots on a coarse grater.
5. Fry the onion in a little vegetable oil until transparent. Add carrots and fry together for 5 minutes.
6. We put the tomatoes and fry for another 10 minutes.
7. Add shredded cabbage.
8. Pour in the remaining oil and reduce the heat.
9. Simmer vegetables slowly for 30 minutes. Then add mushrooms and spices.
10. Cook for another 5 minutes, add finely chopped greens if desired.
11. We lay out the snack on sterilized jars and close the lids and let the hodgepodge cool. After that, we put it in the refrigerator, where the hodgepodge can stand for at least six months.

An excellent recipe for those who take care of their health and avoid unnecessary preservatives.