How to make mushroom hodgepodge. Mushroom solyanka

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 will 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

1. Pour boiling water over the dried mushrooms, close the lid and leave for half an hour. Porcini mushrooms are the most aromatic and give the dish an amazing taste. If you don't have dried mushrooms, use mushroom powder, then the dish will have an amazing smell.

Watch also the video recipe on how to prepare mushroom solyanka.

In the autumn season there is a very large assortment of different mushrooms.

Champignons, oyster mushrooms, boletus and porcini mushrooms - all this is so inexpensive and quick to prepare. A very good way to feed your household is to make a hodgepodge with fresh aromatic mushrooms, which will not leave anyone indifferent.

In just one hour you can prepare a hearty, full-fledged dinner or stock up on delicious dressing for the winter. The procedure is very simple, because fresh mushrooms just need to be boiled or fried (if wild mushrooms are used, then boil them before frying). There is no need to soak them and wait a long time for them to swell.

A special component in this dish recipe is cabbage. Thanks to fresh aromatic champignons, the vegetable dish acquires a bright taste. For solyanka with fresh mushrooms and white cabbage you need:

• 1 kg of champignons;
• 400 g cabbage;
• onions – 2 pieces;
• pickled cucumbers – 2 pieces;
• 500 ml spicy tomato sauce;
• 20 g salt;
• 40 g sugar;
• basil and pepper to taste;
• parsley – 3 sprigs;
• 50 ml sunflower oil for frying.

Peel the champignons and cut into slices.

Chop the vegetables into thin strips.

Fry the onion for 7 minutes and add the mushrooms to it, sauté for another 10 minutes.

Add sauce, cucumbers, seasonings, herbs, salt, sugar and cabbage to the mixture.

After stirring, let simmer under the lid closed for 20 minutes.

Mushroom solyanka made from fresh porcini mushrooms and chicken fillet

For a higher calorie content and rich taste of the dish, it is good to add meat ingredients.

Mushroom solyanka made from fresh porcini mushrooms and chicken fillet will appeal not only to the housewife herself, but also to everyone at home. Required components:

• 1 kg of champignons;
• 400 g chicken fillet;
• 2 onions;
• salt and seasonings (ground pepper and allspice) to taste;
• 250 ml tomato puree;
• parsley, optional;
• 100 ml sunflower oil for frying;
• grated nutmeg.

Wash and peel the champignons, cut into thin slices. Rinse the fillet, peel off the films and cut into cubes 1-1.5 cm in diameter. Peel the onion, then cut into strips. Fry all these ingredients one by one in oil until golden brown, combine and pour in tomato, add salt, pepper, herbs and nutmeg. Simmer everything over low heat for at least 20 minutes.

Mushroom solyanka with smoked meats

For a savory taste and aroma, add some smoked meats to the dish (for example, smoked chicken breast, pork ribs or ham). For the recipe for mushroom solyanka with smoked fresh porcini mushrooms you need:

• 1 kg butter;
• onions – 2 pieces;
• 300 g smoked ham;
• 250 ml Krasnodar sauce;
• salt to taste;
• 5 sprigs of dill, optional;
• 100 ml vegetable oil for frying;
• 1 pinch red hot pepper (ground).

Peel the butter and onion and cut into strips. Cut the ham into thin bars. Fry the onion in oil for 5 minutes, then add the butter and fry until barely golden brown. Add ham and cook for another 3 minutes. Pour in sauce with spices and salt. Simmer covered for 20 minutes. Before serving, sprinkle with finely chopped herbs.

Solyanka with celery, beans and fresh mushrooms

If you eat the dish as a cold appetizer or salad, then a good option would be to add celery and boiled salad beans. For solyanka with celery, beans and fresh mushrooms you need:

• 1 kg of any fresh mushrooms;
• 300 g beans (boiled until half cooked);
• 200 g celery;
• 2 onions;
• 250 ml spicy tomato sauce;
• salt and pepper to taste;
• 50 ml olive oil for frying.

Peel the mushrooms, cut into slices, fry in oil until golden brown. In the same frying pan, saute the onion, cut into strips. Combine fried ingredients with beans and sauce. After stirring, add the celery, cut into strips, and seasonings. Add salt and simmer covered for 20 minutes.

Solyanka of fresh mushrooms, cabbage and sweet peppers

For lovers of vegetable dressings, a good solution would be to add sweet bell peppers and cabbage. To prepare a solyanka recipe from fresh mushrooms, cabbage and sweet peppers you need:

• 1 kg fresh oyster mushrooms;
• 3 pieces of bell pepper;
• 2 onions;
• 200 g cabbage;
• 250 ml tomato sauce;
• 50 ml sunflower oil for frying;
• salt, sugar and ground black pepper to taste;
• 3 sprigs of dill.

Peel the oyster mushrooms, peppers and onions, cut into thin strips and fry in oil until golden brown in the following order: onions, mushrooms, lettuce peppers. Pour in the sauce, adding salt, sugar and ground black pepper. After stirring, pour into an oven-safe container and simmer for 20 minutes on low heat. When serving, sprinkle with finely chopped dill.

Making hodgepodge from fresh mushrooms for the winter

If you are tired of rich meat soups, then you probably won’t refuse light mushroom soup. In addition, this is a wonderful dish for those who want to lose weight.

To prepare hodgepodge, you can use both fresh and fresh ones. In addition, you can add sauerkraut or fresh cabbage to the solyanka. So, the cooking methods.

Mushroom solyanka - recipe No. 1

To prepare you will need:

• fresh mushrooms (you can take dry ones) - 0.2 kg;
• salted mushrooms - 0.2 kg;
• salt;
• carrots - a couple of pieces;
• celery - several stalks;
• greenery;
• butter;
• cabbage - 35 g;
• tomatoes - 230 g;
• pepper, bay leaf;
• lemon - 1 pc.;
• olives;
• sour cream.

First, boil the mushrooms. If you use dry ones, then you need to soak them first in salted water for an hour and a half, then boil them in the same water. Finely chop the vegetables, namely celery, carrots, greens. Then fry them a little in butter. When the mushrooms are almost ready, chop them finely, then place them in water again and cook over low heat. Add fried vegetables to them. Now simmer cabbage, onions and finely chopped tomatoes in butter. After this, put everything in a saucepan. Now add the salted mushrooms to the pan and cook the hodgepodge for another 19 minutes. And add the pepper 3 minutes before readiness. Sour cream, olives and lemon juice are added separately in a portioned plate before use. Bon appetit!

Mushroom solyanka - recipe No. 2

Products for cooking:

• porcini mushrooms - about 120 g;
• onion - 60 g;
• pickled cucumbers - 45 g;
• capers - 10-20 g;
• olives;
• olives;
• sour cream;
• lemon - 1 pc.;
• tomato puree - 30 g;
• butter;
• bay leaf;
• pepper, greens.

First you need to boil the porcini mushrooms, then wash them and chop them. The decoction that remains from them can later be used for hodgepodge. If desired, you can add some salted mushrooms. Fry the finely chopped onion, add tomato puree, salt, pepper and add it to the soup. Then add chopped capers. When serving, individually add sour cream, a slice of lemon, black olives, and herbs to each plate. Mushroom turns out very tasty, light and aromatic.

Mushroom solyanka - recipe No. 3

To prepare for two servings:

• mushrooms - up to 300 g;
• pickled cucumbers - 2 pieces;
• onion - 1 piece;
• potatoes - several pieces;
• tomato paste - 55 g;
• butter - about 60 g;
• water - 700 ml;
• olives;
• lemon;
• sour cream.

Initially, you should cut the cucumbers into small pieces and fry them a little in oil. Then add chopped onion and simmer for about 5 minutes. Then add tomato paste. Cut the mushrooms into strips and add to the frying pan, then simmer for 9 minutes. Now cut the potatoes into small pieces and boil. After this, add the mushroom frying from the frying pan to the potatoes. Cook everything for about 17 minutes. Then turn off the fire. This recipe is quite simple and easy and quick to prepare. Serve the dish hot, adding sour cream, herbs, olives and lemon.

Mushroom solyanka - recipe No. 4

Ingredients for cooking:

• water - 3 l;
• mushrooms - 230 g;
• meat delicacies - about 240 g;
• onion - several heads;
• pickled cucumbers - a couple of pieces;
• olives - about 120 g;
• tomato paste - 2 tablespoons;
• lemon;
• vegetable oil;
• greenery;
• sour cream;
• salt.

Pour water into a saucepan and put on fire. When the water boils, add it into cubes and pre-fried in oil. It can be sausages, meat or boiled. Now boil the mushrooms and place them in the pan with the meat. All this should be cooked for 8 minutes. Then chop the onion and fry it in a frying pan. Add tomato paste and diced pickled cucumbers to the onion. Then put the frying into the pan. When everything boils, you need to boil the hodgepodge for another 9 minutes. When serving, decorate each serving with herbs, olives, lemon slices and sour cream.

Hello, dear friends and guests of the site “I am a villager”!
Today I will share with you delicious and proven recipes for mushroom solyanka. Such preparations are very helpful when guests come over, when there is no time to cook, and you just took out a jar and enjoyed a delicious mushroom hodgepodge. From canned food you can make delicious soup, stew and many other delicious dishes, you can even bake a pie.

Mushroom season is in full swing, housewives are rushing to stock up on supplies, a couple more weeks and the mushrooms may finish growing. Although the weather is unpredictable, it will rain and be warm, the mushrooms will delight us for a long time.
It’s good to cook mushroom solyanka with porcini mushrooms, it turns out amazing. If you don’t have this luxury, we take boletus and boletus.

Last year there was not such an abundance of mushrooms, solyanka was made from boiled and frozen ones. It turned out delicious, I didn’t feel any difference. So, if you don’t have time right now, boil and freeze the mushrooms, and when you have time, prepare hodgepodge for the winter.

Mushroom solyanka “Yummy”

• 3 kg boiled mushrooms in salted water
• 3 kg cabbage
• 1 kg carrots
• 1 kg onion
• 0.5 l tomato paste or 1 l sauce
• 5 tbsp salt
• 5 tbsp sugar
• 150 g vinegar 9%
• 0.5 l sunflower oil

Finely chop the cabbage and onion; you can grate them in a food processor; grate the carrots on a coarse grater.

Fry everything in sunflower oil, add boiled mushrooms, salt, sugar, paste, and the rest of the vegetable oil.

Place on low heat and simmer for 1.5 hours. Before the end of cooking, add vinegar.

When hot, place in sterilized jars and roll up, turn the jars over and let cool.

Store in a cool, dark place.

If you have doubts about storing hodgepodge with mushrooms, then before rolling up the jars, sterilize them for 40 minutes in boiling water and then roll up with iron lids. I skip this moment, since I take boiled mushrooms, and while they are stewing, all the microbes disappear.

Simple mushroom hodgepodge “With a bang!”

Solyanka turns out very tasty and is easy and simple to prepare.

• 2 kg fresh mushrooms
• 2 kg red ripe tomatoes
• 1 kg onion
• 0.5 kg
• 1 kg cabbage
• 0.5 l vegetable oil
• 3 tablespoons each of salt and sugar without a slide
• 20 black peppercorns
• 70 g vinegar 9%

We carefully sort and wash the mushrooms, cut them into small pieces, and boil them in salted water for 20 minutes from the moment they boil. Remove the foam during the boiling process.

Finely chop the cabbage and onion, grate the carrots on a coarse grater, and cut the tomatoes into thin slices.
Mix all the products except vinegar and simmer for 1.5 hours over low heat.

Before the end of cooking, add vinegar 1-2 minutes. Without removing from the heat, place in sterile jars and seal with iron lids. Wrap in a warm blanket and leave for 4-5 hours.

Store in a cool, dark place.

All preserves that contain mushrooms are stored for no more than a year. Don’t risk your health; next season, prepare fresh hodgepodge with mushrooms. I advise you to cook as much as you can eat before summer.

Prepare delicious mushroom hodgepodges according to proven recipes, delight your family and guests with new dishes using this wonderful preparation. On the site you will find a delicious recipe for dried porcini mushroom soup, read.

The site “I am a villager” wishes you bon appetit and good mood!

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Do you prepare hodgepodge with mushrooms for the winter? Please write in your comments and share your experience.

I suggest you watch a video recipe for preparing a delicious mushroom salad - solyanka.