Solyanka with cabbage and mushrooms for the winter - 6 step by step recipes

Cabbage hodgepodge with mushrooms is a delicious snack for the winter. It can be cooked in all sorts of ways: mushrooms can be both forest mushrooms - white, boletus or chanterelles, and grown in other conditions, for example, champignons. Spices help to make the preparation more aromatic and piquant.

Classic mushroom cabbage hodgepodge for the winter in jars

The classic hodgepodge prepared according to this recipe is a delicious product suitable as an appetizer for strong drinks or as an addition to main courses in winter.

Servings - 2.5 liters.

• 
  Boiled mushrooms are fried in 200 ml of oil with medium heat for 25 minutes, without covering the pan with a lid, and then transferred to another dish.
• 
  The cabbage is chopped very thinly to make a straw. Pour 200 ml of oil into a thick-walled heat-resistant dish and put cabbage. It must be stewed over medium heat, covered, until half cooked.
• 
  Onions are thinly sliced ​​and sautéed until softened. Then chopped carrots are added there. Cook everything together for 15 minutes.
• 
  Frying is mixed with cabbage and mushrooms, the remaining ingredients are added, except for vinegar. Solyanka is tasted, the amount of salt and tomato paste is adjusted, and it is stewed for another 20 minutes, stirring.
• 
  Vinegar is poured into the finished hodgepodge, mixed and cooked for just a couple of minutes.
• 
  The resulting snack is transferred to sterilized storage containers, rolled up and allowed to cool completely, turned upside down under a shelter, and then transferred to a cool place.

Cabbage solyanka with mushrooms and tomatoes

Tomatoes in a hodgepodge add flavor and light sourness: the very thing to serve on a festive table or to main courses for lunch and dinner. It turns out a fragrant preparation that will please the home, so it is worth making more jars for the winter.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 min.

Servings - 4 half liter jars.

Ingredients:

• Cabbage - 1 kg.
• Mushrooms - 1 kg.
• Tomatoes - 1 kg.
• Onions - 0.5 kg.
• Carrots - 0.5 kg.
• Salt - 5 tbsp l.
• Granulated sugar - 100 gr.
• Vegetable oil - 150 ml.
• Vinegar - 50 ml.

Cooking process:

1. Peeled and prepared mushrooms are chopped and boiled in salted water to cook completely.
2. Vegetables are chopped: cabbage is chopped into thin strips, onions and tomatoes are cut into cubes, carrots are rubbed.
3. Onions, tomatoes and carrots are sautéed in a wide saucepan in oil, and then stewed in juice for 40 minutes.
4. Mushrooms, salt with sugar and vinegar are added to the vegetables and cooked for another 10 minutes.
5. The finished product is transferred to sterilized jars and tightly closed. A delicious hodgepodge is ready for the winter.

Cabbage solyanka with mushrooms, tomatoes, carrots and onions for the winter

Vegetable hodgepodge with cabbage and mushrooms in the cold season will supplement the table with useful vitamins, and for those who are fasting, it will be an excellent product for every day. This recipe uses chili peppers. The spiciness of the finished snack can be adjusted by the amount of this ingredient.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings - 4 half liter jars.

Ingredients:

• Cabbage - 1 kg.
• Cucumber - 1 kg.
• Carrots - 0.5 kg.
• Onions - 0.75 kg.
• Chili pepper - 1-2 pcs.
• Sunflower oil - 125 ml.
• Tomatoes - 4 pcs.
• Mushrooms to taste.
• Salt - 1 tbsp l.
• Granulated sugar - 1 tbsp.
• Bay leaf - 2 pcs.
• Black peppercorns - 4 pcs.
• Vinegar - 125 ml.

Cooking process:

1. Tomatoes are poured over with boiling water and then they are easily peeled off, the vegetable is chopped in mashed potatoes.
2. Carrots, onions and cabbage are finely chopped, mushrooms are arbitrarily cut.
3. Chili peppers are chopped very finely.
4. All vegetables are placed in a wide and deep saucepan, poured over with oil, salt and sugar, seasonings and tomato puree are added and cooked for 40 minutes with medium heat.
5. The finished hodgepodge is laid out in jars, which must first be sterilized, corked and allowed to cool in a warm room. Bon Appetit!

Cabbage solyanka with mushrooms and tomato paste for the winter

For the preparation of cabbage-mushroom hodgepodge, you can use ready-made tomato paste: it gives the dish sourness and rich color. Spices and herbs will enrich the taste of the preparation.

Cooking time: 1 hour 50 minutes.

Cooking time: 20 min.

Servings - 6 half liter jars.

Ingredients:

• White cabbage - 1 kg.
• Boiled mushrooms - 350-400 gr.
• Bulb onions - 350 gr.
• Carrots - 350 gr.
• Tomato sauce - 170 ml.
• Vegetable oil - 170 ml.
• Salt - 2 tbsp. l.
• Granulated sugar - 2 tbsp. l.
• Vinegar 9% - 2 tbsp l.
• Bay leaves - 6 pcs.
• Allspice peas - 8 pcs.
• Ground black pepper - to taste.
• Garlic - 4 teeth.
• Carnation - 3 pcs.
• Ground dried greens - to taste.

Cooking process:

1. Put the prepared mushrooms in cold salted water. Liquid for 1 liter should contain 1 tsp. salt. Boil the mushrooms without a lid for 25 minutes with medium heat on the stove.
2. Vegetables are not cut too thinly so that after processing they give texture and feel.
3. All chopped vegetables are stewed in a deep ovenproof dish for 40 minutes.
4. Then add salt, the right amount of granulated sugar, chopped garlic and herbs, spices and mushrooms. Stir and after 10 minutes of stewing add vinegar, stew for another 10 minutes. Then add the tomato paste again and continue cooking for another 10 minutes.
5. The resulting hodgepodge is transferred to jars and sealed. After rolling, the product needs to be cooled under cover in the room, and then the hodgepodge can be stored in a cool place throughout the winter.

How to prepare a hodgepodge for the winter with chanterelles and cabbage?

Chanterelles are mushrooms that can decorate any dish with their taste, and hodgepodge for the winter in this sense is no exception. It is better to choose small, dense mushrooms for harvesting so that they crunch pleasantly when they are eaten.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 min.

Servings - 10 half-liter jars.

Ingredients:

• Chanterelle mushrooms - 1 kg.
• Bulb onions - 1 kg.
• Carrots - 1 kg.
• Tomatoes - 1 kg.
• Cabbage - 1 kg.
• Salt - 3 tbsp. l.
• Granulated sugar - 8 tbsp. l.
• Vegetable oil - 1 tbsp.
• Table vinegar - 4 tbsp. l.

Cooking process:

1. Chanterelles are sorted out, washed, large mushrooms should be cut, and smaller ones should be used whole. Boil them in lightly salted water.
2. The peeled onions are cut to form a half-ring of medium thickness.
3. The cabbage is thinly chopped, and the same is done with carrots.
4. Cut the tomatoes into small cubes.
5. Place vegetables in one deep bowl, add bulk ingredients and oil, mix and heat over medium heat for 90 minutes. Then add vinegar, stir to distribute it evenly, and continue to simmer.
6. After another 10 minutes, the finished product is placed in sterilized jars, tightly closed

Delicious hodgepodge with mushrooms and cabbage for the winter

Instead of forest mushrooms, mushrooms can be added to the winter hodgepodge. If you take the royal variety of these mushrooms, the aroma will be incomparably brighter and the taste richer. Also, for preparation, it is better to use only high-quality tomato sauce or pasta.

Cooking time: 1 hour 50 minutes.

Cooking time: 20 min.

Servings - 15 half-liter jars.

Ingredients:

• Cabbage - 4 kg.
• Champignons - 2 kg.
• Bulb onions - 1 kg.
• Carrots - 1 kg.
• Tomato sauce - 0.5 l.
• Vegetable oil - 1 liter.
• Salt - 2 tbsp. l.
• Citric acid - ¼ tsp.
• Table vinegar 9% - 1 tbsp. l. for a 0.5 liter can

Cooking process:

1. Peeled mushrooms are boiled in slightly salted water, to which citric acid must be added. Then the mushrooms are filtered and placed in a deep saucepan, where the hodgepodge will be prepared.
2. Cut the onions into rings or half rings and fry them in oil until golden brown.
3. The carrots are chopped as convenient and fried separately.
4. The cabbage is chopped to make thin stripes.
5. All vegetables are added to the mushrooms, tomato sauce and salt are put in the same place, everything is mixed well so that the vegetables are evenly distributed over the pan. Pour in oil and let stand for about half an hour, so that the juice begins to stand out.
6. Solyanka is boiled with low heat for 1.5 hours, stirring regularly so that the vegetables do not burn from the bottom. After the required time, the workpiece is laid out in sterilized containers, in each of which the specified amount of vinegar is additionally added: in a half-liter jar - 1 tbsp. l., in a liter - 2 tbsp. l. Close the jars tightly and allow to cool under a shelter indoors, then rearrange to a cool place.