Mushroom solyanka with cabbage: a recipe for the winter. The best recipes for making hodgepodge with mushrooms for the winter and storing preparations Recipe for making hodgepodge with mushrooms for the winter

Solyanka with mushrooms for the winter is one of the most appetizing and satisfying preparations. Canning with chanterelles and other mushrooms is very versatile, as various salads are made from it and it is often used as a dressing in dishes.

For people who have never prepared for the winter, it is very difficult to make a twist from cabbage and mushrooms. Therefore, it is recommended that you familiarize yourself in advance with how you can prepare hodgepodge with mushrooms for the winter.

Main nuances

Preparing hodgepodge for the winter with or without cabbage has certain subtleties that you should familiarize yourself with in advance:

• Many recipes for mushroom hodgepodge for the winter include tomatoes. Before adding them to hodgepodge with mushrooms, you should clean the skin. It is recommended to pour hot water over them in advance to make the skin easier to remove. Some housewives who do not want to use fresh tomatoes replace them with tomato paste.
• Quite often, mushrooms are prepared with cabbage for the winter. This vegetable preparation turns out so tasty that you will lick your fingers. For this, it is recommended to use varieties that can be stored for a long time. To make the preservation appetizing, the vegetable needs to be chopped into smaller pieces.
• To create the preparation, you can use any variety of mushrooms. For example, a hodgepodge of milk mushrooms for the winter is popular. Also, some housewives bake chanterelles with cabbage in jars for the winter.
• Before use, all mushrooms must be sorted, washed from dirt and soaked in salt water.
• Winter preserved mushrooms can be stored in rooms at room temperature. However, only on the condition that all containers were sterilized in advance, and the twist was prepared strictly according to one of the cooking technologies.

With cabbage

There are quite a lot of recipes for cabbage with mushrooms for the winter. However, this cooking recipe is the most popular among many people who can preserve mushrooms. This popularity is due to the fact that this hodgepodge with mushrooms and cabbage has an excellent taste. To prepare it you will need the following ingredients:

• kilogram of cabbage;
• kilogram of mushrooms;
• 80 g onion;
• 100 ml vinegar;
• two carrots;
• 70 g sugar;
• 50 g salt;
• a glass of oil.

Cabbage with mushrooms for the winter is prepared in several stages. First you should start preparing all the ingredients. Vegetables are thoroughly washed and finely chopped. The cabbage is chopped as finely as possible to make the canned appetizer look appetizing. The onions are cut into half rings, and the carrots into circles.

When preparing a mushroom appetizer, all ingredients must be thoroughly cooked. To do this, place the mushrooms in a small saucepan and bring to a boil. After this, a little more water is added to the container so that the marinade completely covers the surface of the vegetables. In parallel with this, it is recommended to fry the onions and carrots, which are then also added to the pan. When the liquid starts to boil, you will have to add a little tomato paste and vinegar to it. Then everything needs to simmer for another half hour, after which the ingredients are put into jars.

Having laid everything out in sealing containers, salt the mushrooms, roll them up and place them in a room for storing preserves.

With honey mushrooms

Very often, hodgepodge is made with honey mushrooms for the winter. It differs in that this appetizer is prepared without adding cabbage. To prepare it you will need the following ingredients:

• 2 kg honey mushrooms;
• 2 kg of tomatoes;
• two onions;
• 100 ml vinegar;
• 500 ml oil;
• 40 g salt;
• 75 g sugar.

Mushroom hodgepodge for the winter without cabbage begins with preparing the ingredients. All mushrooms are washed with warm water and cut into pieces. After this, a container for cooking the ingredients is prepared. It is filled halfway with water and placed on the gas stove. Honey mushrooms are cooked for 20-30 minutes. At this time, you need to start preparing other ingredients. Onions and carrots are finely chopped and fried in oil.

In this case, you should first fry the onion and only then the tomatoes.

After this, you should fry the boiled honey mushrooms. They are laid out in a frying pan, sprinkled with salt and pepper and simmered for 20 minutes. A few minutes before the end of frying, pour a little vinegar into the pan. After this, the finished ingredients are distributed into jars, and the hodgepodge with honey mushrooms is rolled up with lids.

With champignons

Many housewives prepare hodgepodge with champignons for the winter. However, some people make them quite unusual by adding a little bell pepper to them. This recipe is universal, so if desired, you can replace the champignons with butter mushrooms or other mushrooms. To create such a pickle, you will have to prepare the following ingredients in advance:

• kilogram of champignons;
• 400 g cabbage;
• kilogram of tomatoes;
• 400 g carrots;
• three onions;
• 500 g pepper;
• 150 ml vinegar;
• 100 g salt;
• five bay leaves.

Preparing mushroom hodgepodge for the winter should begin with preparing the ingredients. They are washed in advance with hot water and left in it for several hours. They are then cut into small pieces and set aside. After this, you can start preparing the remaining ingredients.

All tomatoes are poured with boiling water to make it easier to remove the skin.

They are crushed in a blender or meat grinder. After preparing the tomatoes, you can move on to carrots and cabbage. They are cut into small pieces and placed in a pan, where they should be simmered for about an hour. At the end of the stewing, vinegar, pepper and bay leaves are added to the container.

At the final stage of preparation, everything is put into separate jars and covered with lids.

In a slow cooker

There is also a recipe for solyanka, which can be prepared in a slow cooker. This cooking method will help save a lot of time. To create the snack you will need:

• 400 g mushrooms;
• 50 g salt;
• kilogram of cabbage;
• two heads of garlic;
• 400 ml tomato juice;
• two bay leaves;
• 200 ml vinegar;
• 90 g sugar.

First, the mushrooms are cleaned, washed and boiled for 30 minutes in a saucepan over low heat. If the preparation is made from chanterelles, then they do not need to be cooked.

Then the carrots and onions are cut into small rings. The cabbage is also shredded smaller. To make it release juice faster, you can mash it a little with your hands. After this, oil is poured into the multicooker bowl and all the prepared ingredients are laid out. While preparing the twist, all the vegetables need to be mixed and salted several times. After half an hour, the contents of the multicooker are distributed into jars and rolled up.

Conclusion

Anyone can prepare winter mushroom rolls. However, before this you will have to study this or that recipe with a photo and strictly follow it, getting the best hodgepodge for the winter.

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

How to cook.

We don't cook mushrooms. Prepare the remaining vegetables as in the first recipe. Cut the bell pepper into short strips or small cubes of 1-1.5 cm.

Fry onions + carrots + peppers, chopped fresh mushrooms and cabbage. Simmer the last one with butter in batches.

Combine well-softened vegetables in a large saucepan, add sugar, salt, tomato juice and simmer for 10 minutes. Add vinegar and simmer for another 10 minutes over medium heat.

Directly from the stove, leaving the saucepan on minimum heat, put the hodgepodge into sterilized jars - right up to the neck. Roll up tightly, turn over and let cool under the blanket.

The laconic video demonstrates all the stages well.

Share with your friends on social networks if you liked the workpiece. And be sure to come back and tell us who licked their fingers while savoring your hodgepodge of cabbage and mushrooms for the winter. And then look at the section “Easy recipes” - “Homemade preparations”! We are already writing about a new delicious preserve.

Calories: Not specified
Cooking time: Not indicated

Perhaps the most versatile preparation for the winter can rightfully be considered cabbage solyanka - it is ideal for preparing various dishes: soups, stews, and is excellent as an independent dish. We offer a recipe for cabbage solyanka with mushrooms and vegetables - an amazing appetizer to eat at any time of the year.

To prepare cabbage solyanka with mushrooms we need the following ingredients:
- fresh cabbage (early varieties are possible) - 1 kg;
- fresh carrots – 0.5 kg;
- onions – 0.5 kg;
- boiled honey mushrooms – 0.5 kg;
- salt;
- tomato sauce – 200 ml;
- sunflower oil – 200 ml;
- vinegar 9% - 2 tbsp. l.;
- a glass of drinking water;
- Bay leaf;
- black peppercorns.

Recipe with photos step by step:

1. Finely chop the cabbage and squeeze it with your hands until it is soft and juices are released.




2. Grate the carrots on a coarse grater.




3. Cut the onions into cubes.




4. Fry carrots and onions with sunflower oil in a frying pan.






5. Then also fry the mushrooms.




6. Mix all the ingredients, adding water, tomato sauce, salt, vinegar and the remaining sunflower oil.




7. Place on the fire and simmer until cooked for 40 - 50 minutes, stirring continuously. 10 minutes before the end of cooking, add bay leaf and black peppercorns.




8. Place the hot hodgepodge into sterile jars and seal with sterile metal lids.






9. Turn over and wrap until completely cool.




10. Delicious cabbage solyanka with mushrooms is ready! We recommend watching the recipe

Solyanka refers to two popular dishes in Russian cuisine: a soup made from several types of meat or fish, and a dish of stewed cabbage. This word in Russian also has another meaning, colloquial: something consisting of many heterogeneous things mixed together. Indeed: the two named dishes are multi-component, and this is their main charm.

Cabbage solyanka often contains mushrooms, and our fellow citizens especially loved this appetizer. After all, it can be eaten during fasting, it is in demand in vegetarian diets, it is inexpensive, has an amazing taste, is good both cold and hot, and can serve as an appetizer, side dish or main dish. And this universal dish can be rolled up in jars and consumed throughout the year, when the quiet hunting season has long passed.

Today we offer readers of the New Domostroy website 7 recipes according to which homemade hodgepodge with cabbage and mushrooms can be closed for the winter. Their complexity depends mainly on what mushrooms will be taken as a basis. But even an inexperienced housewife can make canned mushrooms and cabbage using the most difficult recipe, and the recommendations below will help her with this.

Culinary secrets

Mushroom solyanka is one of the most popular dishes in winter. It's worth a little effort in the fall to be able to enjoy it all year long. This appetizer will help you out if unexpected guests arrive and will allow you to whip up a hearty and tasty dinner. Lack of culinary experience is not a reason to refuse to create such a tasty and healthy preparation. Get to know the advice of experienced chefs, and the task facing you will no longer seem so difficult, and you will feel confident in your abilities.

• For canning, late or mid-season vegetables are used, this also applies to cabbage.
• If you find it difficult to chop cabbage with a knife, use a special grater. A shredder will allow you to shred cabbage quickly and accurately.
• You can take any mushrooms for hodgepodge, but it is best to choose boletus mushrooms, boletus mushrooms, aspen mushrooms, and chanterelles, as they make hodgepodge the most delicious. If you are interested in saving time, opt for the same porcini mushrooms or oyster mushrooms or champignons, since they do not require pre-boiling.
• Many forest mushrooms require preliminary preparation, which may include not only cleaning and washing, but also soaking in acidified water. Almost all mushrooms require pre-boiling. They are considered ready when they sink to the bottom.
• Recipes often indicate the weight of ready-made mushrooms. Please note that they boil down a lot. You will need at least one and a half times more raw mushrooms.
• It would be useful to remind you that picking mushrooms near the road or near industrial facilities is a bad idea. They absorb toxins and become poisonous, even if they are boletus.
• Solyanka will be healthier if you simply stew the vegetables and mushrooms, add a little vinegar to them for better preservation, sugar and salt to taste, then put them in sterilized jars and roll them up. But hardly anyone will argue that the appetizer will be much tastier if the vegetables are pre-fried.
• Sterilization of jars is a prerequisite for long-term storage of canned food. you can choose the one that seems most convenient to you.
• Do not forget that mushrooms, if stored improperly, can become a source of botulism. Therefore, jars with them must be sealed tightly and stored in a cool room. For safety, some housewives prefer to cover snacks that contain mushrooms with plastic lids, but they can only be stored in the refrigerator and for a relatively short period of time (up to 4 months), so we still vote for sealing.

Now that you are familiar with the technological intricacies of canning hodgepodge with mushrooms for the winter, we suggest moving on to choosing a recipe and starting preparing this delicious vegetarian snack. In the selection below you will find recipes for cabbage with noble forest mushrooms, butter mushrooms, chanterelles, honey mushrooms, as well as with oyster mushrooms and champignons.

Classic recipe for homemade cabbage solyanka with wild mushrooms

What you need (for 4 l):

• verified mushrooms (boletus, boletus, porcini) – 2 kg;
• white cabbage – 2 kg;
• carrots, onions – 1 kg each;
• tomato paste, water, refined vegetable oil - a glass (0.25 l);
• salt –75 g;
• sugar – 80 g;
• table vinegar (9 percent) – 40 ml;
• laurel leaves – 5 pcs.;
• allspice and black peppercorns – 12 pcs.

How to cook:

1. Wash and peel the mushrooms. Cut into small cubes, boil in salted water until they sink to the bottom. Place in a colander to drain. To get 2 kg of boiled mushrooms you will need 3-3.5 fresh ones. If it turns out a little less than indicated in the recipe, it’s okay, the snack will still turn out delicious.
2. Shred the cabbage. Coarsely grate the carrots. Cut the onion into thin half rings.
3. Pour oil into the bottom of a large saucepan. Add vegetables, alternating layers. Fry them for 10-15 minutes.
4. Add salt, sugar, spices, tomato paste diluted with water.
5. Simmer the vegetables for half an hour after the contents of the pan boil.
6. During this time, wash and sterilize the jars. If you're afraid you won't have time, prepare jars with lids in advance.
7. Add mushrooms, stir. Continue simmering for 10 minutes.
8. Add vinegar. After stirring the hodgepodge, simmer it over low heat for 5 minutes.
9. Place the hodgepodge among the jars, compacting it with a spoon.
10. Close the jars with turnkey or twist-off lids.

It is better to leave the jars upside down under something warm to cool, this will allow for additional preservation. The resulting snack has a royal taste. You will not regret that you have found just such a use for noble forest mushrooms.

A simple recipe for cabbage solyanka with champignons

What you need (for 2 l):

• white cabbage – 2 kg;
• champignons – 1 kg;
• onions – 2-3 heads;
• vegetable oil, water - 0.25 l each;
• tomato paste – 120 ml;
• sugar – 40 g;
• salt – 30 g;
• 9 percent vinegar – 40 ml;
• allspice, black (peas) – 8 pcs.;
• cloves – 4 pcs.;
• laurel leaves – 2 pcs.

How to cook:

1. Cut the champignons into cubes or slices.
2. Cut the onion into cubes.
3. Pour 4 tablespoons of oil into a deep frying pan. Place onions and mushrooms in it. Fry them until the liquid released from the champignons evaporates.
4. Pour the remaining oil into a large saucepan and add the shredded cabbage. Cook it for a quarter of an hour.
5. Add tomato paste diluted with water, salt, sugar, seasonings. Simmer for another half hour.
6. Add onions, mushrooms and vinegar. Continue cooking for 10-15 minutes.
7. Distribute the snack among the prepared containers and seal tightly.

After cooling, put the hodgepodge in the pantry or other room that is not too hot. Strictly speaking, these canned foods are also stored in a heated room, but it is still better not to leave them for a long time in a room where the temperature is consistently above 22 degrees.

If you replace champignons with oyster mushrooms in the recipe, nothing bad will happen; hodgepodge is prepared with them using the same technology.

Solyanka of sauerkraut and pickled cucumbers with mushrooms

What you need (for 2.5 l):

• sauerkraut – 2 kg;
• onion – 0.3 kg;
• boiled mushrooms – 0.5 kg;
• pickled cucumbers – 0.5 kg;
• tomato paste – 120 ml;
• water – 0.25 l;
• apple cider vinegar (6 percent) – 100 ml;
• sugar – 120 g;
• salt, pepper (optional) - to taste.

How to cook:

1. Pour oil into the pan and heat it.
2. Fry the onion, cut into small cubes, in oil.
3. When the onion turns golden, add pre-cooked and chopped mushrooms to it. Fry them together for 5 minutes.
4. Add cabbage and chopped cucumbers, stir.
5. After 5 minutes, add the remaining ingredients.
6. Simmer on low heat for an hour.
7. After this, you can immediately roll up the snack or sterilize it in a water bath so that you can store it in the apartment.
8. To sterilize in a water bath, place a cloth at the bottom of the tank and place jars of hodgepodge on it. Fill the tank with warm water (up to the hangers of the cans). Bring water to a boil over low heat, sterilize half-liter jars for 15 minutes, liter jars for 25 minutes. After this, the jars need to be removed from the water and rolled up.

A snack prepared by sterilization can be stored in a warm room; for a hodgepodge prepared according to a simplified scheme, you will have to find a place in a cool room.

Cabbage solyanka with bell peppers, cucumbers and mushrooms

What you need (for 3.5-4 l):

• boiled mushrooms, fresh cabbage, cucumbers, onions and carrots - 0.75 kg each;
• tomatoes – 1 kg;
• bell pepper – 0.5 kg;
• salt – 90 g;
• sugar – 60 g;
• 9 percent vinegar - 120 ml;
• vegetable oil – 120 ml;
• bay leaf – 2 pcs.;
• before peas - 7-8 pcs. black and fragrant.

How to cook:

1. Chop the cabbage, cut the pepper into strips, carrots and cucumbers into half circles, onions into half rings.
2. After dousing the tomatoes with boiling water, peel and cut into slices.
3. Pour oil into the pan.
4. Place the onion first. Fry for 5 minutes.
5. At intervals of 5 minutes, add carrots, boiled mushrooms, cabbage (in that order).
6. After simmering the food over low heat for half an hour, add all the remaining ingredients.
7. Continue simmering the food for 15-20 minutes.
8. Place the bright autumn snack in sterilized jars and roll them up.

The multi-component hodgepodge made according to this recipe looks so colorful and appetizing that you will not regret the time spent preserving it. The taste of the snack will not disappoint you either.

Mushroom solyanka of honey mushrooms with cabbage

What you need (for 2 l):

• boiled honey mushrooms – 0.5 kg;
• cabbage – 1 kg;
• onions, carrots – 0.5 kg each;
• tomato sauce (ketchup) – 0.2-0.25 l;
• water – 0.25 l;
• vegetable oil – 0.2 l;
• 9 percent vinegar – 40 ml;
• salt, spices - to your taste.

How to cook:

1. Cut the onion into cubes, grate the carrots coarsely.
2. Fry the onions and carrots in vegetable oil, transfer to a saucepan.
3. In the same oil, fry the honey mushrooms, previously boiled in salted water, and add them to the onions and carrots.
4. Add carefully shredded cabbage.
5. Pour in the remaining oil, ketchup diluted with water, add salt and seasonings.
6. Simmer the hodgepodge over low heat for 50 minutes. During this time you will have time to prepare the container.
7. Pour vinegar into the hodgepodge and simmer for another 10 minutes.
8. Fill the jars with hodgepodge, screw them on with metal lids, turn them upside down and leave to cool.

This simple recipe for mushroom hodgepodge can be mastered by a completely inexperienced cook.

Solyanka with cabbage and boletus

What you need (for 2.5 l):

• boletus – 1 kg;
• cabbage, sweet peppers, onions, carrots - 0.5 kg each;
• tomatoes – 0.7 kg;
• hot pepper – 1 pod;
• cloves, allspice, bay leaf - 3 pcs.;
• refined oil – 0.2 l;
• 9 percent vinegar – 100 ml;
• salt - to taste.

How to cook:

1. Clean the butterflies, making sure to remove the film covering their caps. Cut into large pieces, cover with water. Throw cloves and pepper into the water, add a little salt. Cook the mushrooms, skimming off the foam, until they sink to the bottom.
2. Fry coarsely grated carrots and onions cut into half rings in vegetable oil until soft, then add cabbage and half the tomatoes, previously peeled and pureed.
3. After stewing the food for half an hour, add to it sweet peppers cut into strips, seeded and finely chopped hot peppers and the remaining tomatoes in the form of large slices.
4. Continue simmering the hodgepodge for half an hour. 20 minutes before cooking, add salt, spices and mushrooms, and 10 minutes before adding vinegar.
5. Distribute the savory snack into pre-sterilized jars and roll it up.

Solyanka, made from cabbage with boletus according to this recipe, is quite resistant to unfavorable storage conditions and can be kept in a warm basement or heated room in winter.

Mushroom solyanka with cabbage and chanterelles

What you need (for 3.5-4 l):

• cabbage – 2.5 kg;
• chanterelles – 1.5 kg;
• onions, bell peppers, carrots - 0.5 kg each;
• ketchup, vegetable oil - 0.25 l each;
• salt – 60 g;
• sugar – 100 g;
• 9 percent vinegar – 40 ml;
• water – 120 ml;
• spices - to your taste.

How to cook:

1. Coarsely chop the chanterelles and boil in salted water.
2. Fry the onion in a small amount of oil, combine it with the chanterelles, fry them together a little.
3. Pour the remaining oil into the pan, add chopped cabbage and carrots. Pour in tomato paste and water. Simmer them for half an hour.
4. Add mushrooms fried with onions, bell peppers cut into strips, as well as salt, sugar and spices.
5. After simmering the hodgepodge for 20 minutes, pour vinegar into it and simmer for another 5-10 minutes.
6. Close the solyanka in sterilized jars and hide it away so as not to eat this snack before the onset of winter.

Solyanka with chanterelles is one of the most delicious, we advise you to save it for the New Year's table or for another family holiday.

Solyanka with mushrooms is one of the most popular homemade preparations for the winter. You can close it using several recipes, simple and complex. Each snack option has its fans.

Find the latest popular recipes for solyanka with mushrooms on the innovative culinary site site. Try traditional meat solyanka, with ham, sausages and smoked meats, fish, cabbage, mushrooms, vegetable, Georgian or homemade. Every option is amazingly good!

The selection and preparation of ingredients for the soup depends on the recipe. If the variation is using dried wild mushrooms, then they must be soaked for several hours in advance. The more varied and high quality the sausages, the tastier and more aromatic the hodgepodge will be. The required ingredients in the dish are tomato, onion, and carrots are often used.

The five most commonly used ingredients in mushroom solyanka recipes:

Interesting recipe:
1. Prepare a rich, aromatic meat broth.
2. Remove, cool, chop finely and return to future hodgepodge.
3. Fry carefully chopped onions and fresh mushrooms.
4. Add pickled mushrooms and chopped pickles to them.
5. Fry for another five to six minutes.
6. Pour a glass of grated tomato into the frying pan and simmer the hodgepodge dressing until thick.
7. Carefully and beautifully cut all kinds of sausages and smoked meats and brown them a little in a separate frying pan.
8. Add sliced ​​sausage and vegetables and mushrooms to the broth with meat. Add salt and spices.
9. Add olives, boil for another eight to ten minutes.
10. Enjoy the hot soup, sprinkling it with freshly chopped herbs and adding sour cream and a thin slice of lemon.

Five of the fastest recipes for solyanka with mushrooms:

Helpful Tips:
. You can equally add dark olives and green olives to hodgepodge.
. The soup is cooked over low heat so as not to turn it into porridge.
. Along with tomatoes, you can use tomato paste, fresh and salted tomatoes.
. When preparing hodgepodge, do not overuse seasonings. We must remember that it has its own wonderful and unique aroma.