Solyanka With Mushrooms For The Winter: Step By Step Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

A fragrant hodgepodge with mushrooms for the winter: we prepare a dish according to proven recipes

Not everyone knows that the word "hodgepodge" can mean not only a rich soup, but also another, no less tasty dish. Yes, the same name also hides a wonderful dish based on cabbage stewed with meat or fish, vegetables and mushrooms, legumes, rice and other ingredients. This dish of Russian cuisine has a rich taste that you want to enjoy again and again. Taking into account the fact that the preparation of any kind of hodgepodge requires a small margin of time, many chefs prefer to prepare food for future use. And today we will talk about how to cook a hodgepodge with mushrooms for the winter.

Content

• 1 Step-by-step recipes for a hodgepodge with mushrooms for the winter

  • 1.1 Solyanka with wild mushrooms and tomatoes

    1.1.1 Video: mushroom hodgepodge

  • 1.2 Solyanka with dried mushrooms and rice

  • 1.3 Solyanka without cabbage with butter and bell pepper

    1.3.1 Video: salad with mushrooms for the winter

Step-by-step recipes for a hodgepodge with mushrooms for the winter

The fact that stewed cabbage with various additives is called hodgepodge, I learned from the landlady of the apartment in which I rented a room. The woman always had a small but very varied supply of preparations for the winter, which she often treated to her lodgers. One cold winter evening, she invited me to dinner with them. I happily agreed, because the delicious aroma walking around the apartment did not allow me to concentrate on writing notes. As it turned out, there was exactly a hodgepodge with mushrooms for dinner. Already at the meal, the woman told me that in order to save time and effort, she rolls such yummy food into jars for many years, and then just warms it up and serves it on the table. Today I bring you a selection of my favorite recipes for mushroom hodgepodge.

Solyanka with wild mushrooms and tomatoes

Preparation for the winter, which will be an excellent independent dish or addition to main courses.

Ingredients:

• 3 kg of white cabbage;
• 1 kg of onions;
• 1 kg of carrots;
• 1 kg of fresh tomatoes;
• 1.5 kg of boiled forest mushrooms;
• 3/4 Art. granulated sugar;
• 2 tbsp. l. salt;
• 1-1.5 st. l. vinegar essence;
• 0.5 l of sunflower oil;
• 8-10 bay leaves;
• 5 buds of dried cloves;
• 15 peas of black pepper;
• 5 allspice peas.

Preparation:

1. Put the boiled mushrooms in a frying pan or stewpan with one glass of vegetable oil, fry for 2-3 minutes, cover and continue cooking for another 5-7 minutes.

   

   Use mushrooms previously boiled in salted water for hodgepodge

2. Cut the onion into small cubes.

   

   Onions for hodgepodge are cut into small cubes or pieces of arbitrary shape

3. Transfer the onion to the mushrooms, stir and fry until the products are half cooked.

   

   The onion should become soft and translucent.

4. Make small criss-cross cuts in the tomatoes. Dip the tomatoes for 1-2 minutes in boiling water, remove, peel.

   

   To easily peel tomatoes, soak them in boiling water for a few minutes

5. Cut the tomatoes into large pieces and add to the mushrooms and onions.

   

   Cut the tomatoes into large slices

6. Grate the carrots on a coarse grater, transfer to the rest of the ingredients.

   

   Carrots can be grated on a coarse grater or cut into halves of very thin slices

7. Add sugar and spices to the vegetable mass with mushrooms, mix everything and simmer for half an hour under the lid.

   

   To stew vegetables and mushrooms faster, do not forget to cover the saucepan with a lid.

8. Chop the cabbage, cover with salt, remember a little with your hands.

   

   To make the cabbage juice, salt the vegetable liberally after shredding and lightly remember with your hands

9. Place the cabbage in a cauldron or saucepan with a thick bottom, add the remaining oil, stir, simmer for 15 minutes.

10. Transfer the mushrooms and vegetables to the bowl with the cabbage, stir and cook for 50-60 minutes.

    

    Simmer until the cabbage is soft

11. When the cabbage is soft enough, pour vinegar into the blank and cook for 10 minutes.

12. Put the hot mass in pre-sterilized jars, cover with sterile lids and roll up.

    

    Use sterilized jars and lids for workpieces

13. Flip the jars upside down and let them cool completely.

14. Serve hot or cold.

    

    Serve the hodgepodge cold, warm or hot

Video: mushroom hodgepodge

Solyanka with dried mushrooms and rice

This winter preparation option is not only tasty, but also very satisfying.

Ingredients:

• 1 kg of white cabbage;
• 2 tbsp. rice;
• 150 g dried mushrooms;
• 1 head of onion;
• 1 carrot;
• 5 tbsp. l. sunflower oil;
• 2-3 tbsp. l. 9% vinegar;
• 4 cloves of garlic;
• 4 tbsp. l. tomato paste;
• 1/2 tsp ground ginger;
• 2-3 bay leaves;
• salt and black pepper to taste.

Preparation:

1. Rinse the dried mushrooms, cover with boiling water and leave for 1 hour.

   

   Before cooking, dried mushrooms must be soaked in hot water

2. Prepare the required amount of vegetables.

   

   Fresh vegetables add juiciness and rich flavor to the dish

3. Chop the cabbage into strips about 1 cm thick.

   

   So that the cabbage does not boil over during cooking, cut the vegetable large enough

4. Cut the carrots into small cubes or strips.

   

   Cut carrots into cubes or thick strips

5. Chop the onion as you want.

   

   Onions can be chopped with a knife in any shape

6. Place the mushrooms together with the infusion in a cauldron or a thick-walled pan. Add rice, cabbage, salt and black pepper, washed in several waters, to taste.

7. Pour water into the cauldron so that it slightly covers the food, mix everything and put to simmer over low heat.

   

   To make the rice crumbly, rinse it several times in water

8. Fry onions and carrots in a frying pan until half cooked, transfer to a cauldron with the rest of the ingredients.

   

   Fry the onions and carrots until golden brown

9. Chop the garlic in any convenient way.

10. Add garlic, ground dried ginger, tomato paste to the hodgepodge. Continue cooking until the rice and cabbage are tender. The proposed spices can be replaced with any others to your taste.

    

    You can add any spices and seasonings to the hodgepodge at your discretion

11. 10 minutes before the end of cooking, pour vinegar into the cauldron.

12. Lay out the workpiece in a previously prepared (sterilized) container and screw it up.

    

    Solyanka needs to be rolled into sterilized jars

Solyanka without cabbage with butter and bell pepper

This hodgepodge will appeal to those who love a combination of vegetables and mushrooms, but are not a fan of stewed cabbage.

Ingredients:

• 2 kg of boiled butter;
• 2 kg of carrots;
• 1 kg of onions;
• 1 kg of red bell pepper;
• 2 tbsp. l. tomato paste;
• 2 tbsp. sunflower oil;
• 100 ml of 9% vinegar;
• 1–2 tsp ground black pepper;
• 8 tsp salt.

Preparation:

1. Clear the mushrooms from debris and soil, cut off the roots.

   

   Thoroughly clean the mushrooms from dirt and debris before cooking

2. Remove the skin from the mushroom caps, rinse the oil under running water and dry.

   

   To remove excess liquid, pat the mushrooms dry with kitchen towels

3. Cut the mushrooms into large cubes, place in a saucepan with salted water and cook for 30-40 minutes. Throw the finished butter in a colander.

   

   So that the hodgepodge does not turn into caviar, cut the butter into large pieces

4. Cut the red bell pepper into squares or thick strips, carrots into cubes, onions into thin half rings.

5. Simmer all vegetables separately until half cooked, then add to the mushrooms.

   

   Mix mushrooms with half-cooked vegetables

6. Transfer the solyanka blank to a cauldron or large non-stick saucepan, add tomato paste and salt, simmer for 1 hour under the lid.

   

   Adjust the amount of salt to your liking

7. 5-10 minutes before the end of cooking, pour vinegar into the cauldron and add black pepper to taste, mix.

8. Spread the hot hodgepodge in half-liter glass jars.

   

   It is recommended to use a small container for preparation

9. Sterilize (boil over low heat) jars, covered with lids, for 40–45 minutes.
10. Roll up the cans, turn over, wrap and leave overnight.

11. Move the cooled workpiece for storage in the cellar.

    

    Store the workpiece in the cellar or refrigerator.

Video: salad with mushrooms for the winter

Lovers of mushroom hodgepodge know that in modern cooking, there are dozens of options for their favorite dish. I told about only three recipes, but I am sure that our readers will replenish this small list by sharing their ways of preparing a fragrant meal for the winter by writing comments below. Bon appetit to you and your loved ones!