Solyanka recipe for the winter from cabbage. Recipes for cabbage solyanka with vegetables in jars for the winter. Mushroom solyanka for the winter with cabbage - a delicious recipe made from fresh mushrooms

Cabbage solyanka for the winter is a delicious preparation that will allow you not to feel the lack of vegetable food on the table during the cold season. Most often it serves as an appetizer for main courses, but this does not mean that the salad cannot be served at the holiday table. Quite the contrary, because the dish has a very appetizing appearance, a pleasant aroma and a divine taste. Preparing cabbage solyanka for the winter is not difficult even for novice housewives.

Queen of autumn - cabbage

Cabbage is not only an inexpensive and tasty vegetable. First of all, it is a unique product, containing a great variety of healthy 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.

Thanks to its composition, cabbage speeds up metabolism, improves blood circulation, prevents fluid retention in body cells, has antiviral properties, normalizes intestinal functioning, and removes harmful cholesterol and toxins.

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

One of the most remarkable qualities of white cabbage is that it retains almost all of its vitamin composition even when cooked. When preparing hodgepodge for the winter, you can be sure that this snack will not only be tasty, but also very healthy. And this is a very important factor in the winter season, when the body lacks various vitamins and microelements contained in fresh vegetables and fruits.

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

Tip: since this solyanka recipe does not involve the use of vinegar, the preparation should be stored in the basement or refrigerator. This will guarantee long-term preservation.

Solyanka with mushrooms

Solyanka with mushrooms is one of the traditional dishes of Russian cuisine. This preparation can be used not only as a snack, but also used as a filling for pies, pies or pies. Cabbage salad with mushrooms will highlight any holiday table or complement the traditional lunch menu. Making such a blank is as simple 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 strips of the desired size. Wash the mushrooms thoroughly, dry them, and then cut them into thin slices. Chop the peeled carrots into slices.

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

Pour vegetable oil into a deep frying pan and place it on the stove. When the fat is hot (you can tell by the characteristic crackling sound), add chopped mushrooms and one chopped onion. Fry over high heat until golden brown.

In a separate pan, simmer the carrots, cabbage and remaining onions. Combine the prepared vegetables with mushrooms, add tomato juice and mix thoroughly. Simmer over moderate heat for 45-50 minutes.

Add salt, sugar and ground black pepper. Mix thoroughly again and continue simmering until the mass acquires a thick consistency. Pour in vinegar and cook for another 5 minutes. Place the hot hodgepodge of cabbage and mushrooms into sterile jars and roll up the lids.

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

Snack without tomatoes

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

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

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

Add cabbage and mix thoroughly. Add sugar, water and salt to taste. Cover the pan with a lid, reduce the burner flame to minimum, and 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, Provencal herbs and turmeric are perfect. The taste of the dish will become more vivid and memorable.

Solyanka made from fresh cabbage is a preparation that does not require expensive products and a lot of time for its preparation. The dish is very versatile: canned food can be used as a filling for savory pastries, you can cook delicious soups based on it, serve it as a snack or eat it on its own. To make the winter salad tasty, appetizing, and also stored for a long time, you should follow some tips:

By approaching the process of preparing hodgepodge for the winter with 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 solyanka!

The winter preparation season has started. If you are looking for recipes for interesting preparations of vegetables for the winter, I recommend closing several jars of eggplant solyanka or bell pepper. How to prepare hodgepodge for the winter watch and read further.

Winter preparations: hodgepodge / Recipes with photos

Solyanka for the winter is a vegetable preparation or homemade preserve. This preservation is prepared on the basis of vegetables, usually cabbage, with the addition of tomatoes, peppers, eggplants, beans and sometimes mushrooms. This preparation is used to prepare a delicious first course - solyanka.

Recipe Solyanka with beans and eggplants

Ingredients:

• 3 kg cabbage
• 1 kg eggplant
• 0.5 kg beans
• 1 kg onions
• 1 kg carrots
• 0.5 l tomato sauce or juice
• 300 ml vegetable oil
• 100 ml vinegar 6%
• 5-7 pcs. black peppercorns
• 1-2.5 tbsp. l. salt (to taste)

Cooking method:

1. Chop the cabbage into thin strips.

2. Grate the carrots on a coarse grater.

3. Soak the beans overnight, then boil until half cooked.

4. Cut the onions into half rings.

5. Wash, peel and cut the eggplants into cubes.

6. Pour vegetable oil into the pan.

7. Place all prepared vegetables in a saucepan.

8. Place the pan on the fire and simmer the vegetables for a few minutes, frying and stirring.

9. Pour tomato sauce into the pan.

10. Add the beans along with the water in which they were boiled. Bring vegetables to a boil, reduce heat and add salt to taste.

11. Simmer the hodgepodge for about 45 minutes, then season with pepper.

12. With a low boil and constant stirring, simmer the hodgepodge for another 10-15 minutes. Remove the hodgepodge from the heat and season with vinegar.

13. Sterilize jars.

14. Fill the jars with hodgepodge. Close the jars with lids, turn them upside down and wrap them in a blanket until they cool completely.

15. Store the solyanka in a cool place.

Solyanka with eggplants and beans is suitable for making solyanka, borscht and other soups.

The second recipe for hodgepodge for the winter is hodgepodge with bell pepper. This hodgepodge turns out to be very aromatic and juicy. Perfect as a base for making soups or as a snack.

Solyanka recipe with bell pepper for the winter

Ingredients:

• 1.5 kg cabbage
• 0.5 kg carrots
• 1 kg bell pepper
• 0.5 kg onions
• 200 ml vegetable oil
• 1 tbsp. l. Sahara
• 2 tbsp. l. salt
• 3 tbsp. l. table vinegar 9%
• Bay leaf
• 5 pieces. allspice peas
• 100 ml water
• 100 ml tomato paste

Cooking method:

1. Chop the cabbage and carrots into strips.
2. Remove seeds from bell peppers and cut into cubes.
3. Heat half the vegetable oil in a saucepan.
4. Fry cabbage and carrots in oil.
5. Chop the onion into half rings and simmer in the remaining vegetable oil.
6. Combine cabbage and onion, add bell pepper.
7. Add all other ingredients except vinegar.
8. Simmer the hodgepodge for about 45 minutes with frequent stirring.
9. Then pour in the vinegar and bring the hodgepodge to a boil.
10. Sterilize the jars and fill them with hodgepodge.
11. Roll up with sterile lids.
12. Cool the hodgepodge at room temperature.
13. Store in a cool place or refrigerator.

Video recipe Vegetable hodgepodge with cabbage for the winter

Have fun cooking and be healthy!

Always yours Alena Tereshina.

If you make a lot of different delicious preparations in the summer, then in the fall and winter you can quickly prepare a nutritious lunch or dinner for the whole family. One of the best options is hodgepodge for the winter in jars; the recipes are simple and the results are excellent.

Cabbage solyanka for the winter, like store-bought

Today, stores offer customers a wide selection of various canned products. Unfortunately, it is not always possible to find hodgepodge, especially in small towns. Thick hodgepodge in jars is a very convenient product; you can prepare many delicious nutritious dishes from it. And if you are not lucky enough to find it, then you can prepare it for the winter yourself; the cabbage solyanka will turn out just like store-bought, even better.

To prepare hodgepodge, take the following ingredients:

• 2 kg of fresh or sauerkraut;
• 5 pieces of large pickled cucumbers;
• 1 kg carrots;
• 0.5 kg of onions;
• 2 kg of mushrooms;
• 0.5 liters of vegetable oil (preferably sunflower);
• 1 cup of tomato sauce (you can make it yourself from tomato paste without starch or preservatives);
• 0.5 cups 9% vinegar;
• 1 cup of sugar;
• 2 handfuls of salt;
• 1 tbsp. a spoonful of ground black pepper;
• 5 pieces. bay leaf.

Preparation:

1. Remove the top soft leaves from fresh cabbage, rinse the head of cabbage, and chop into thin strips. If you take sauerkraut, you must first rinse it a little in cold water to remove excess acid. Place in a colander and squeeze well to drain the liquid.
2. Sort the mushrooms (any kind, but preferably wild ones), wash, peel, boil in salted water for about 15 minutes. Drain the water, wait until they cool a little, and cut into thin slices into a separate bowl.
3. Peel the carrots, grate or thinly slice.
4. Peel the onion, cut into cubes or thin half rings.
5. Grate the pickled cucumbers or cut them into small cubes.
6. Pour sunflower oil into a cauldron or thick-bottomed pan. The hodgepodge made from homemade unrefined oil will be especially tasty and aromatic.
7. If you have sauerkraut, first simmer it in a small amount of oil for about 20 minutes. And only after that add oil and add other ingredients. If the cabbage is fresh, then pour all 0.5 liters of oil into the cauldron, heat it a little, add tomato sauce and mix well.
8. Add vinegar, sugar, salt, ground pepper and bay leaf.
9. Now add fresh cabbage, boiled mushrooms, carrots, onions, cucumbers and simmer over low heat for about an hour. The stewing time depends on the cabbage - if it is late and very hard, then you will have to simmer for about an hour and a half, adding water and stirring occasionally.
10. Prepare clean jars, sterilize them, or in a double boiler. Scald the lids with boiling water.
11. Try the prepared hodgepodge, add spices, if necessary, stir.
12. Now put the still hot preparation into jars and roll up the lids.
13. Turn it over, wrap it in a warm blanket, and let it stand for several hours until it cools down.

Now you can easily cook a spicy hodgepodge based on any meat broth. It is prepared like this:

1. Boil peeled and chopped potatoes in broth.
2. Add the contents of the jar and bring to a boil.
3. Add salt and pepper to taste, a little sugar, bay leaf.

You can also serve prepared hodgepodge as a side dish for a main dish or as a salad or appetizer.

Vegetable solyanka in half-liter jars

During the season of abundance of various vegetables, it is so convenient and easy to stock up on vitamin hodgepodge for the winter. It will help you out more than once in the winter; it is suitable as a base for soups, as well as a vegetable stew, salad or an independent snack. According to the classic recipe, vegetable hodgepodge with cabbage for the winter in jars is prepared for about two hours with the preparation of all the ingredients, and several jars of the aromatic preparation will soon replenish your supplies.

For vegetable hodgepodge with cabbage you need to take:

• 1.5 kg of ripe tomatoes;
• 1.5 kg of white cabbage (fresh);
• 1 kg of onions;
• 1 kg carrots;
• 700 g fresh cucumbers;
• 700 g bell pepper;
• 1 cup of sugar;
• 2 tbsp. spoons of salt;
• 0.5 cups vinegar (9%);
• 0.5 cups vegetable oil (refined);
• Black peppercorns (to taste);
• Several bay leaves;
• Seasoning mixture (to taste).

Cooking sequence:

1. First, rinse all the vegetables in cold running water, then dry and peel.
2. Chop the white cabbage into thin strips.
3. Cut the seeded bell pepper pods in half and cut crosswise into half rings or lengthwise into long strips.
4. Grate the carrots using a grater with large holes or cut into strips.
5. Cut fresh green cucumbers into small cubes.
6. Cut the onion heads in half, cut into cubes or half rings.
7. Cut the ripe tomatoes into pieces the size you usually like in hodgepodge.
8. Now take a container suitable for stewing and place the prepared vegetables there.
9. Pour in sunflower oil, stir, add seasonings, spices, and salt. The vegetables will release juice, immediately dissolve the sugar in it, stirring well so that it does not settle at the bottom during the stewing process. Then the sugar will not burn and spoil the taste of your dish.
10. Place the bowl with vegetables over medium heat and gradually bring to a boil. Then reduce the heat slightly and simmer, stirring, for an hour. Be careful not to burn the vegetables.
11. About 10 minutes before it’s ready, pour half a glass of vinegar into the hodgepodge and stir well.
12. Sterilize the jars, place the prepared vegetable hodgepodge in them up to the neck. It is most convenient to take 0.5 liter jars.
13. Roll up the sterilized lids using a key.
14. Wait until the workpiece has cooled a little, then turn the jars upside down, wrap them in a thick blanket and leave until completely cool.

Vegetarians will especially like this preparation. Now, at any time of the year, you can easily prepare a quick soup - just boil potatoes in water, and then add a jar of vegetable hodgepodge, bring to a boil, season to taste, sprinkle with herbs, and the dish is ready.

Or you can simply put the contents of the jar in a bowl, mix with chopped fresh herbs, season with unrefined aromatic oil, and you will get a tasty and healthy salad. It's simply delicious. Even porridge and pasta that have become boring over the winter will easily go with such a snack. Delight your family with a wonderful aromatic dish and pleasantly surprise your guests.

Solyanka for the winter from cucumbers

Solyanka is a spicy soup that combines the components of cabbage soup and pickle. It is cooked with various seasonings and is very popular in many families. Unfortunately, preparing hodgepodge often takes a lot of time, especially for working housewives. But there is an excellent option - to prepare a thick soup in concentrated form for the winter, and then it will be very easy to cook, with a minimum of time and effort. You will have to tinker with the workpiece, but you will get an excellent result. Recipes for solyanka with cucumbers are usually very successful, because many people really love delicious crispy cucumbers in the finished soup.

Solyanka for the winter from cucumbers is prepared from the following products:

• 1 kg of cucumbers (fresh);
• 1.5 kg of tomatoes;
• 0.5 kg bell pepper;
• 1.5 kg cabbage;
• 1 kg of onion;
• 1 kg carrots;
• 100 ml vegetable oil;
• 100 ml vinegar (6%);
• 200 g sugar;
• 40 g salt;
• Black pepper (peas);
• Seasoning mixture (to taste);
• Bay leaf.

Preparation:

1. Wash all vegetables and dry.
2. It is better to take good, strong cucumbers. Cut them into cubes or thin strips - whatever you like.
3. Remove the top weak leaves from the cabbage and chop into strips.
4. Scald the tomatoes with boiling water, then immerse them briefly in cold water so that the skin can be easily removed.
5. Cut them into cubes or small pieces. Peel the pepper from entrails and seeds, cut into strips. Grate the carrots, you can cut them into strips.
6. Pour vegetable oil (a little) into the bottom of the pan or cauldron and add the chopped vegetables there.
7. Add salt, spices, sugar, add oil to the required amount.
8. Slowly bring the resulting vegetable mixture to a boil, and then, reducing the heat, simmer for about an hour.
9. Add vinegar shortly before the end of the stewing process.
10. Place the prepared hodgepodge with cucumbers in prepared sterilized jars, roll them with scalded lids.
11. Turn it upside down, wrap it in a blanket and let it cool gradually.

You can vary this recipe by adding mushrooms (500 g for the indicated amount of other ingredients).

First boil any mushrooms (preferably wild mushrooms, as they are more aromatic) for about 20 minutes, then cut and fry until browned. Add the mushrooms to the hodgepodge 5 minutes before all the vegetables are ready.

Solyanka with cucumbers, which give it a special piquant taste, is best stored in a pantry or cellar. Based on this preparation, you can cook not only soup, but also vegetable stew, and simply serve it as an appetizer.

Preparation for pickle and solyanka (preservation)

Homemade preparations will help you quickly and inexpensively prepare your favorite dishes in winter. At the same time, you will not only save significant time, but also enjoy the taste of summer and autumn vegetables, enriching your body with a supply of vitamins and minerals. A very popular dressing for hodgepodge or pickle for the winter. With its help, you can cook aromatic soup in just half an hour.

Ingredients:

• 2 kg of cucumbers;
• 300 g carrots;
• 300 g onions;
• 3 tbsp. spoons of sugar;
• 1 head of garlic;
• 2 tbsp. spoons of salt;
• 1 glass of vegetable oil;
• 7 tbsp. spoons of vinegar (9%);
• Dill, parsley - to taste.

Preparation:

1. Rinse vegetables and herbs well.
2. Cut the onions and cucumbers into cubes, chop the greens.
3. Finely chop the garlic (you can crush it through a press).
4. Grate the carrots (it is better to use a grater with large holes).
5. Mix all processed vegetables in a separate bowl, add sugar, salt, herbs, pour in vegetable oil and vinegar. Stir again and let the vegetable mixture sit for three or four hours.
6. Then place the workpiece in a cauldron (or in a saucepan), place it on the stove over low heat. Gradually bring to a boil, let the mixture simmer a little (5 or 10 minutes), and then turn off.
7. Meanwhile, sterilize the jars and lids.
8. Place the dressing into jars while hot, then roll up the lids.
9. Leave to cool slowly, wrapped in something warm. After a few hours, when the preparation for the winter for pickle and hodgepodge has cooled, it can be put away for storage.

To prepare hodgepodge in winter using this dressing, boil the potatoes in broth until half cooked, add the stock and cook a little more. You can also cook vegetarian solyanka in water. For the pickle, you will first need to soak the pearl barley for several hours or overnight, then boil it with the potatoes, add the dressing, and cook over low heat for about 10 minutes.

Solyanka with eggplant and cabbage, canned

Try preparing an unusual vegetable hodgepodge with eggplants for the winter. The recipe is quick and simple, and you can choose the spices according to your taste (for example, add hot or allspice, a mixture of your favorite herbs). If you like it spicier, take more garlic and add it at the very end of cooking.

Products:

• Eggplants – 1 kg;
• Sweet pepper – 1 pc.;
• Carrots – 200 g;
• Cabbage – 300 g;
• Garlic – 3-4 cloves;
• Greens - to taste;
• Sunflower oil – 50 g;
• Salt - half a tablespoon;
• Vinegar (9%) – 30 g;
• Sugar – 2 tbsp.

Preparation:

1. Wash all vegetables well, peel, remove seeds from peppers.
2. Cut the eggplants into small cubes and sprinkle them with salt. Let them sit for half an hour so that the bitterness goes away, then rinse them well.
3. Chop the cabbage and pepper into strips, cut the carrots into slices.
4. Pour oil into a cauldron, place vegetables there, add sugar, salt, and stir.
5. Simmer for 40 minutes, then add vinegar, herbs, spices, and chopped garlic.
6. Leave on low heat for another 3 minutes.
7. Meanwhile, sterilize the jars and lids.
8. Carefully transfer the hot hodgepodge with eggplants into jars and roll up.
9. Wrap it up, leave it until it cools down, and you can put it in the pantry.

Solyanka with eggplant and cabbage is well stored at room temperature for the winter, as it contains vinegar.

Early cabbage solyanka in jars

An excellent preparation for the winter is solyanka made from early cabbage. For 10-12 jars with a volume of 500-700 ml you need to take:

• 6 kg of early varieties of cabbage;
• 100 ml vinegar;
• 500 g onions;
• 100 or 150 g salt;
• 500 g carrots;
• 10 bay leaves;
• 15 peas of allspice;
• 100 g sugar;
• 500 ml sunflower oil.

Preparation:

1. Finely chop the cabbage.
2. Peel the carrots, wash them, grate them or chop them in a food processor.
3. Peel the onion and cut into half rings.
4. Place the vegetables in a large stewing bowl, add bay leaf, salt, allspice, and sugar.
5. Pour in the oil and vinegar and simmer for about an hour, stirring.
6. Place the hot vegetable stock into sterilized jars and screw them on with metal lids.

Solyanka from early cabbage is ready, you can use other recipes, the main thing is to make sure that the cabbage does not become soggy, it is better not to cook it a little. It will then reach the required degree of readiness in the jars.

Cabbage solyanka with tomato paste

Solyanka prepared for the winter with tomato paste is rich in vitamins and minerals. Very tasty, aromatic and healthy, it is well suited as an appetizer and as the basis for a nutritious winter soup. Try to cook it, it's not difficult at all.

Products:

• Cabbage – 2 kg;
• Water – 1.5 l;
• Vegetable oil – 500 ml;
• Tomato paste – 500 ml;
• Carrots – 1 kg;
• Vinegar (9%) – 1 tbsp;
• Onion – 1 kg;
• Salt - to taste;
• Any mushrooms - optional.

How to prepare hodgepodge for the winter from cabbage with tomato paste:

1. Peel and chop onions, carrots, cabbage.
2. Heat the oil in a large frying pan or casserole and fry the vegetables (without cabbage) until they are browned.
3. Add cabbage, pour in water.
4. If you want to enrich the recipe with mushrooms, boil them and add to the vegetables.
5. Simmer for about half an hour.
6. Then add tomato paste to the vegetable mixture, add salt, stir, cook for another half hour, pour in vinegar, boil and turn off.
7. Place the hodgepodge into sterilized jars and roll up.

How to deliciously prepare hodgepodge for the winter from cabbage

Nowadays there are an incredible variety of recipes for preparing delicious hodgepodge for the winter. But I want to cook one that is especially tasty, and for this you need to know some secrets. Try stocking up on hodgepodge for the winter using the recipe below. It reveals all the nuances and tricks of preparing this wonderful dish.

Ingredients for aromatic vegetable hodgepodge with cabbage:

• 2 kg of small tomatoes;
• 1.5 kg cabbage;
• 1.5 kg of strong cucumbers;
• 1.5 kg of onion;
• 1.5 kg carrots;
• 0.5 kg of pepper of different colors (Bulgarian).

Since you won’t be able to make a delicious hodgepodge for the winter from cabbage without a secret filling, make a marinade that includes the following products:

• 1 cup vegetable oil;
• 2 tbsp. spoons of vinegar essence;
• 3 tbsp. spoons of sugar;
• 5 tbsp. spoons of salt;
• 3 pieces of bay leaf;
• 5 g black (or allspice) peppercorns.

Preparation:

1. Wash all the vegetables, peel the carrots and onions.
2. Cut the pepper pods in half and cut out the middle.
3. Shred the cabbage, preferably using a special shredder. Then it will turn out even, thin and juicy.
4. For harvesting, it is better to take bell peppers of bright colors - red, green, yellow, orange. The more flowers, the more colorful the finished dish will look, reminding you of a golden autumn in winter.
5. It is better to take medium-sized tomatoes with dense pulp.
6. Cut the peppers into strips, the tomatoes into slices, and the carrots into strips.
7. It is best to cut the onion into thin half rings. Then it will be visually combined with cabbage and other vegetables.
8. Cut the cucumbers into large cubes so that they are clearly visible in the finished dish. You can take a smaller number of cucumbers, and of any size.
9. And now the biggest secret. To make the hodgepodge especially juicy and aromatic, before adding it to the cauldron, separately fry the cabbage, then the onions, then the carrots. Fry vegetables for 5 minutes.
10. Place the fried vegetables in a cauldron or pan, add tomatoes, cucumbers and peppers.
11. Add sugar, salt, spices (you can replace black pepper with allspice).
12. Pour in the remaining oil and simmer for about half an hour.
13. Add the essence 10 minutes before it is ready.
14. Gently stirring the vegetables, make sure that they do not turn into a mess or burn.

important nuance

It is better not to extinguish the hodgepodge slightly, than to over-extinguish it. Thanks to the vinegar and spices, it will still marinate well and keep well.

Pour hot hodgepodge into sterilized jars. It is better to choose twist-off lids, this will work much faster. Cool in air.

That’s all the tricks for preparing hodgepodge for the winter in jars, although the recipes are different, the requirements are the same: make sure that it doesn’t burn or boil over. The rest is a matter of technique - you just need to measure the food correctly and put the food in on time.

Making hodgepodge is simple. We will boil the mushrooms and stew them with cabbage and other vegetables. This seaming is without sterilization. We'll serve it hot right off the stove as soon as the vegetables are cooked. It takes no more than 1.5 hours.

We can easily store a delicious salad at room temperature until spring. We eat all winter long and praise without hesitation!

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Cabbage solyanka with mushrooms for the winter: a classic recipe with photos

The classic is a minimum of vegetables, a lot of mushrooms and rich tomato sauce. Usually they take “Krasnodarsky”. It is easy to find in the line of TM Chumak, etc. You can also take “Universal”.

Cooking time - 1 hour 30 minutes.

We need:

• White cabbage - 1 kg
• Boiled mushrooms - 350-400 g
• White onions - 350 g (3.5 medium-sized pieces)
• Carrots - 350 g (3.5 medium-sized pieces)
• Tomato sauce - 170 ml (“Krasnodar”, “Universal”, etc.)
• Vegetable oil - 170 ml
• Salt - 2 tbsp. spoons without a slide (try it!)
• Sugar - 2 tbsp. heaped spoons
• Vinegar, 9% - 30 ml (2 tbsp. spoons)
• Bay leaf - 6 medium sized leaves
• Allspice - 8 peas

Important details:

• The preservation yield is about 3 liters. If you want more, increase the amount of ingredients proportionally.
• You can add ground black pepper, garlic (3-4 cloves), cloves (2-3 pieces), and a little herbs. If you want to experiment, keep in mind that many housewives blame chopped garlic, parsley and cilantro as a risk factor for jars exploding. For the first try better stop on a proven recipe.
• Don't be surprised by the small amount of vinegar. There is enough of it in the dish, because... it is included in all sauces.

1) Let's prepare the components.

How to boil fresh mushrooms?

Sort through, wash and cut to taste. We love the mushroom feel.

Immediately immerse the mushrooms in cold and already salted (!) water. For 1 liter of water - 1 teaspoon of salt.

The cooking time from the moment of boiling depends on the type of fresh mushrooms, but no more than 20-25 minutes at medium boil without a lid. Guidelines: 5-7 minutes for milk mushrooms and russula. 10 minutes for boletus and boletus. 20 minutes for chanterelles. The mushrooms are ready if they sink to the bottom. While they float, continue to boil.

Attention! What to do to ensure the safety of mushroom dishes?

• Having bought mushrooms at the market, even from trusted people, we nevertheless used the dough with the onion. Surely you have heard about him too. Add the onion head to the pan. If it turns blue during cooking, it means there is one of the poisonous species in the pan.
• However experienced mushroom pickers do not recommend rely on this method. The onions may not turn blue even if there is toadstool in the mixture. This is a particularly dangerous species that causes severe poisoning.
• Therefore, there is not much choice for reinsurance. Or rely entirely on the experience of the assembler. A careful and experienced person, at the slightest doubt, will throw out a mushroom that is not fully understood. Or buy one type of product only in a supermarket, where the raw materials are from mushroom farms, and not random forest products.

We chop the cabbage the way we like it in hodgepodge. We don't cut it too thin so that the cutting retains its texture. If the cabbage is late, you can protect yourself from bitterness and pour boiling water over the slices, leaving to stand for 20 minutes.

Three carrots in your favorite size. The traditional option is a large or medium grater. Refined - thin straw, like from a Berner type grater. Cut the onion into small cubes (about 1 cm).

2) Stew the vegetables, pack them hot and seal the jars.

The stewing itself is not much different from preparing a delicious hodgepodge for the table. We pay the greatest attention to the time of adding the sauce and vinegar.

Brief algorithm.

Fry carrots and onions and combine in a saucepan with cabbage - Simmer with unflavored butter for the first 40 minutes - Add sugar, salt and mushrooms - After another 10 minutes, add the sauce - After another 10 minutes, add vinegar - Simmer for the last 10 minutes.

While hot from the stove, place into jars.

Total time on stove: roast + 40 minutes + 30 minutes.

Detailed steps with photos. Fry onions and carrots in a frying pan with vegetable oil until softened. We transfer it to a large saucepan, where the main character with mushrooms will fit. Add all the cabbage and simmer over medium heat for 40 minutes. Stir occasionally from bottom to top. Once 40 minutes have passed, add boiled mushrooms, sugar, salt and mix well.

We just have to keep the dish on medium heat for another 30 minutes.

After 10 minutes, add tomato sauce and stir. Don't add the sauce before! The acidic environment prevents the cabbage from stewing well.

After another 10 minutes (i.e. 10 minutes before the end of cooking), add vinegar and stir the vegetables well again.

All 30 minutes have passed. Leave the saucepan on the stove, reduce heat to minimum and put the hot hodgepodge into jars. It is important! Directly from the stove, without turning off the heat (!) - right up to the neck of the cans.

We seal the blanks tightly, turn them upside down, check for leaks by tilting the jar in different directions. Let it cool under the blanket. We rearrange it in a dark closet. Cool if ideal, but not necessary.

Beautiful, satisfying and aromatic! You can put it aside for lunch 10 minutes before the end of the stew - before you add the vinegar. For perfect results, sprinkle with the simplest but awesome seasoning - mushroom dust. .

Mushroom solyanka “You'll lick your fingers!” with bell pepper

The second recipe for the winter has a wider range of vegetables. It differs in texture and will require frying all ingredients separately until softened. Many housewives believe that this way everyone’s taste is better revealed.

Cooking time - 1 hour 15 minutes.

We need:

• Cabbage - 1 kg
• Fresh mushrooms - 400 g
• Bell pepper - 2 pcs. medium size (various colors, 1 red)
• Onion - 200-250 g
• Carrots - 250 g
• Tomato juice - 300 ml
• Vinegar - 2 tbsp. spoons
• Vegetable oil - 100 ml
• Salt, sugar - to taste
• Garlic and herbs - if you like

Severe frosts and generous snowfalls are not scary when jars with homemade preparations are lined up in an even row in the pantry. Such strategic reserves for a rainy (and not too rainy) day can be found in almost every Russian family. Among the fragrant jams, compotes, delicious tomatoes and pickled cucumbers, there are also jars of vegetable salads.

One of the most delicious salads for preparations is solyanka. Essentially, it is a regular stewed cabbage cooked with various vegetables or mushrooms. Sometimes solyanka is used as a base for cabbage soup and borscht, but most often it is simply eaten as a vegetable side dish for meat dishes.

Solyanka is prepared in different ways. In most cases, fresh white cabbage, onions and carrots are used for it. Fresh or dried mushrooms, pickled cucumbers, tomato paste or ripe tomatoes can be added. Solyanka turns out to be especially piquant when sauerkraut, pickles and mushrooms are used to prepare it.

Classic solyanka made from fresh cabbage

The most common recipe for white cabbage salad. For the dish, you need to select weighty white heads of cabbage with thick, juicy leaves. The number of ingredients is arbitrary, but when adding, you need to maintain a two to one ratio. That is, there should be twice as much cabbage as other vegetables. Tomatoes, carrots, cucumbers and onions are taken in equal parts.

Frying oil, spices and water are indicated per 1.5 kg portion. or for a load of 9 kg. That is, if you take 1.5 kg. onions, carrots, tomatoes, cucumbers and 3 kg. cabbage, then you need to use the specified amount of ingredients. If the bookmark is larger, then, accordingly, everything needs to be recalculated.

Ingredients:

• The tomatoes are ripe.
• White cabbage.
• Carrot.
• Fresh cucumbers.
• Bulb onions.
• Vegetable oil – 150 ml.
• Sugar – 200 g.
• Salt – 40 g.
• Table vinegar 9% - 100 ml.
• Water – 250 ml.

Preparation:

1. Prepare vegetables for storing. Chop the cabbage into thin strips and mash well to release the juice. Cut carrots, fresh cucumbers, onions and tomatoes into large cubes. If you use “cream” tomatoes, then you need to remove the hard skin from them. Do the same with overripe cucumbers.
2. Mix the vegetables evenly and place tightly in an enamel pan. It is better to place the bay leaf and allspice and black peppercorns at the bottom of the dish.
3. Mix all liquid ingredients (water, vinegar, vegetable oil) and spices (salt, sugar). Pour the mixture over the chopped vegetables.
4. Simmer over low heat for about an hour.
5. Sterilize the floor and liter jars in the microwave, oven or just boiling water. Also sterilize tin lids.
6. Place the solyanka in jars and roll up. Place the jars under the blanket with the lid down until they have cooled completely.

Fresh cabbage solyanka with pickled cucumbers

The recipe is not much different from the previous one. The only difference is that in this version paprika is added and instead of fresh cucumbers and ripe tomatoes, unsalted tomato paste and crispy barrel cucumbers are used. The ratio of cabbage and other components is about one and a half to one. The exception is red bell pepper. For one bookmark you will need only about 500 g of pure weight (without seeds and stalks).

Salt and spices are given per 1.5 kg portion.

Ingredients:

• White cabbage.
• Carrot.
• Bulb onions.
• Barrel pickled cucumbers.
• Red sweet pepper – 500 g.
• Tomato paste – 300 g.
• Sugar – 200 g.
• Salt – 30-40 g.
• Table vinegar 9% - 80 ml.
• Vegetable oil – 150 ml.
• Water – 500 ml.
• Bay leaf, allspice and black pepper in peas.

Preparation:

1. Chop all the vegetables into strips. If the pickled cucumbers are too large and overripe, then it is advisable to peel them from hard peel and seeds.
2. Place the vegetables in a large enamel pan, placing the spices on the bottom.
3. Mix vegetable oil and vinegar, dilute the tomato paste with water and pour these mixtures over the chopped vegetables.
4. Simmer everything over medium heat for about an hour to an hour and a half, avoiding boiling the ingredients.
5. Place in small glass jars, pre-sterilized in any way.
6. Roll up under a tin lid and place under a warm shelter with the lids down until the contents have cooled completely.

Mushroom solyanka from sauerkraut

This recipe is also one of the most common ways to prepare mushroom hodgepodge. In principle, they are all very similar, with only minimal differences in the set of spices and the type of raw materials used. For example, usually when stewing, only black or allspice and bay leaf are added to hodgepodge, but there are also recipes with cloves, cumin and fennel, chili pepper and fresh ginger. Mushrooms in a salad can also be different, such as store-bought champignons and oyster mushrooms, as well as forest mushrooms, honey mushrooms and even russula.

Below is a recipe for mushroom hodgepodge with cloves and fresh summer honey mushrooms. Due to the spice, cabbage with vegetables acquires a piquant and unusual taste. If someone is not satisfied with the clove aroma, then the dish will turn out tasty with the usual spices.

Cloves are added to salad at the rate of one dried bud per 1 kg. chopped vegetables. The ratio of cabbage and other components is one and a half to one. It is also worth noting that if the recipe contains salted and fermented foods, then much less salt and table vinegar are required.

Ingredients:

• Pickled white cabbage with carrots.
• Summer honey mushrooms.
• Bulb onions.
• Barrel pickled cucumbers.
• Unsalted tomato paste – 150 g.
• Vegetable oil – 50 ml.
• Salt – 40 g.
• Table vinegar – 50-70 ml.
• Sugar – 150 g.
• Water – 300 ml.

Preparation:

1. Sort through the summer honey mushrooms and remove their stems. Boil the remaining caps in salted water, cool and chop into pieces.
2. Cut the onion into half rings and fry in vegetable oil along with mushrooms.
3. Chop the barrel cucumbers into a long strip. Squeeze out excess brine from sauerkraut and mix with chopped cucumbers. If it is too salty, you must first rinse it in water.
4. Place in an enamel pan, add vegetable oil and diluted tomato paste. Add spices and simmer over medium heat.
5. Roll up under a tin lid into sterilized glass jars.