How to make a hodgepodge of mushrooms and cabbage. Mushroom hodgepodge with cabbage, awesome soup! Try ...

Solyanka with mushrooms and cabbage is a delicious natural dish made from plant ingredients. In mushroom season, it pleasantly diversifies the assortment of mushroom dishes. And in winter, it can be prepared from frozen, canned or fresh purchased mushrooms.

Type of dish: main course
Caloric value: 37 kcal

Cabbage is an excellent healthy and tasty product, together with other components of this recipe, makes hodgepodge a wonderful non-high-calorie healthy food dish.

Mushroom hodgepodge

Ingredients:

white cabbage - 500 g,

carrots - 1 pc.,

onions - 2 pcs.,

mushrooms - about 300 boiled,

tomato juice - 1 glass (or 1 tablespoon tomato paste diluted in water)

salt, sugar, ground pepper - to taste

vegetable oil for frying

I want to note that refined oil contains many harmful substances due to the purification technology (see) and is a harmful product. I recommend using for frying (this is a 100% natural product) or ghee.

Preparation:

1.To prepare a hodgepodge, we need a deep frying pan. First, we cook mushrooms in it: cut the onion and fry it over low heat until golden brown, add boiled mushrooms to it, salt and pepper to taste and bring it to readiness. Transfer to a bowl.

2. Cut the second onion, three carrots on a coarse grater and fry them over low heat in the same pan. Add a glass of tomato juice to ready-made vegetables (or dilute 1 tablespoon of tomato paste in a glass of water - I use "Tomato", see).

3. We continue to fry vegetables over low heat, stirring constantly. Add 0.5 tsp. salt, 1 tsp. sugar, ground pepper and bring it all to the formation of a thick consistency - this is the basis of the future hodgepodge, giving it a peculiar pleasant taste.

4. Finely chop the cabbage and put it in a skillet with vegetables, stir, cover and simmer everything over low heat, stirring occasionally. Add salt and sugar to taste.

5. When the cabbage is ready, put the mushrooms to the vegetables, mix and simmer for about 3 minutes.

That's it, the mushroom hodgepodge is ready. This is a delicious and light dietary meal. Cabbage is a useful vegetable, indispensable for weight loss, for preparing healthy meals, and a vegetable available all year round.

Other cabbage recipes:

And also recipes from mushrooms:

Bon appetit and be healthy! Leave your comments - feedback is very important!
Best regards, Lena Radova

A rich hodgepodge with mushrooms is a hearty dish that warms up perfectly on cold, rainy days. It is nutritious even without adding meat. Any mushrooms are suitable for the soup.

Ingredients: 2 liters of strong meat broth, 80 g of smoked sausage, 340 g of boiled-smoked brisket, 3 potatoes, 380 g of oyster mushrooms, 2 onions, a handful of pitted olives, 3 tomatoes, coarse salt.

The broth is brought to a boil and added. Small pieces of potatoes are sent to it.
Mushrooms and onions are finely chopped. Together they are fried in hot oil until tender.
Sausage and brisket are cut into pieces larger than potatoes. They are also pan-fried until golden brown along with mushrooms and vegetables. Further, pureed tomatoes without the skin are laid out here.
When the mass thickens, it is laid out in the broth.

It remains to add salt, olives and cook the dish for a couple of minutes. A sprig of greens will only emphasize the taste of the food.

With chicken hearts

Ingredients: 820 g of chicken hearts, 130 g of tomato paste, 7-8 large spoons of fried honey mushrooms, 370 g of smoked sausage, 10-12 black peppercorns, coarse salt, 7-8 barrel pickles, 4-5 potatoes, 3 sausages, 2 tomatoes, the same amount of sweet bell peppers and onions, a full glass of cucumber pickle. How to properly cook mushroom hodgepodge with offal is described below.

Sausage and small sausages are cut and then fried to a crust. Cucumber cubes are added to them, together the products languish for another couple of minutes.
Randomly chopped fresh vegetables, except potatoes, are sautéed separately. Tomatoes, before adding to the frying, get rid of the skin with boiling water. When the vegetables have softened, they are poured over with tomato paste and stewed for a couple of minutes.
The by-products are cleaned of all excess and boiled in salted boiling water until fully cooked.
Further, frying from the first and second steps, potato cubes, brine, honey mushrooms, pepper and salt are sent to them in the pan.
After boiling, the soup simmers over low heat for about half an hour under a lid.

Served with creamy sour cream and a slice of freshly baked bread.

Mushroom hodgepodge with sauerkraut

Ingredients: a kilo of sauerkraut, onion, 2 barrel pickles, 3 large spoons of tomato paste, a handful of olives or olives, a pound of any mushrooms, a pinch of sugar, table salt, a mixture of peppers.

The cabbage is washed with water so that it is not too sour. Next, she simmered in a large skillet with tomato paste and a little vegetable oil.
After a couple of minutes, onion cubes and straws of pickled cucumbers are poured here. Pour the ingredients into the saucepan with a little water and simmer until soft.
Mushrooms are boiled in another saucepan: fresh - 12-15 minutes, dried - about half an hour. The water is immediately salted.
The contents of the first pan are transferred to the ready-made mushrooms. Sugar, chopped olives or olives, a mixture of peppers are also added here.

A hodgepodge with mushrooms and hot cabbage with homemade sour cream is served.

Vegetarian cooking option

Ingredients: 3 onions, 5 large spoons of tomato paste, 3 pickles, 30 g of dried porcini mushrooms and 230 g of any fresh, fresh garlic to taste, a handful of olives or olives, 3 potatoes, sweet paprika, salt, ground cumin.

Dry mushrooms are soaked in warm water for half an hour.
Fresh ingredients are cut into slices and fried with onion cubes, chopped garlic, salt and seasonings. When the mushrooms in the pan are reduced in size, you can add a little water to them and simmer the food together for 7-8 minutes.
Bars of potatoes and chopped dried mushrooms are poured into a saucepan with water. The container is sent to the stove.
Last of all, tomato paste, chopped olives or olives, pieces of cucumbers are sent to the pan.

The contents of the container are transferred to a saucepan. The soup is salted and cooked until the potatoes are tender.

Solyanka soup with different types of mushrooms

Ingredients: 5-6 fresh champignons, 60 g dry porcini mushrooms, 120 g salted and the same amount of fresh mushrooms, 3-4 garlic cloves, carrots, 2 barrel pickles, onion, a large spoonful of tomato paste, 1/3 cup of brine from cucumbers, a handful of olives, a pinch of sugar, coarse salt, fresh herbs.

Chopped carrots, garlic and onions are used for frying in any oil. When the vegetables are golden, put tomato paste and coarsely grated pickles into the pan.
After another couple of minutes, the pickle solution is poured in. The mass languishes over medium heat for 12-14 minutes. In the process, it is salted and sugared. You can add any seasonings.
All mushrooms are crushed and boiled. The dried product must first be soaked in cold water for a couple of hours.
Ready mushrooms are removed from the broth and cut into small pieces. The liquid is filtered. They return to the broth again.
After another 10-12 minutes of cooking, the contents of the pan and whole olives are transferred to the pan. Soup with mushrooms is salted to taste.

Served with lots of chopped herbs.

In a multicooker

Ingredients: 1.5 kilos of any fresh mushrooms, a large slice of butter, 2 tbsp. tablespoons of flour, a large onion, 4-5 tomatoes, a handful of olives or olives, salt, a mixture of peppers.

The mushrooms are washed, peeled and finely chopped.
In the bowl of the "smart pot" butter is heated, mushroom pieces and onion cubes are fried on it. The frying program is suitable for this.
Flour is added to mushrooms and onions. After a couple of minutes, mashed peeled tomatoes are laid. And also halves of olives or olives, a mixture of ground peppers, salt.
The mode changes to "Soup", after which 2 liters of water are poured into the bowl.

The dish is being prepared for 14-17 minutes.

Solyanka with mushrooms and cabbage - preparation for the winter

Ingredients: a kilo of oyster mushrooms and the same amount of fresh cabbage (white cabbage), half a kilo of onions, sweet bell peppers and carrots, a large spoonful of sugar, 2 large tablespoons of salt, small. spoon of tomato paste, 3 large tablespoons of vinegar, 4-5 allspice peas, bay leaf.

Cabbage and carrots are chopped using a shredder. Sweet peppers are cut into small cubes.
Vegetables are fried in hot oil until golden brown.
Mushrooms are finely chopped and boiled in salted boiling water for 7-9 minutes. Then they are fried together with miniature onion cubes in a separate frying pan until the vegetable pieces are soft.
The products from the last two steps are combined in a common bowl. Salt, sugar, bay leaves, pepper are poured here.
After adding tomato paste, the mass is poured with half a glass of boiling water and stewed under the lid for about half an hour. During this time, all the liquid from the container should evaporate.
Vinegar is poured in. Bring to a boil and let the food simmer for 3-4 minutes.
It remains to decompose the cabbage hodgepodge with mushrooms for the winter in prepared jars and roll up.

Store containers in a cool place.

Winter harvesting with carrots and peppers

Ingredients: a kilo of forest mushrooms, a pound of fresh white cabbage, 2 kg of fresh tomatoes, a pound of sweet red bell pepper, 1.5 kilos of white onions and the same amount of carrots, 340 g of hot paprika, 6-7 peas of allspice, 60 -70 g of coarse salt, 110 ml of table vinegar, 2-3 laurel leaves.

Mushrooms need to be boiled in advance, put in a colander. When the liquid drains from them, the product is cut into thin strips.
Tomatoes are peeled and turned through a meat grinder. If you want to make the task easier, you can take 320 g of tomato paste without additives instead of fresh vegetables. She is diluted in the same amount of filtered water.
The remaining vegetables are chopped into thin strips, and then folded into a bowl with a thick bottom and walls. If instead of tomatoes, tomato paste with water is taken, then it is poured out to the rest of the ingredients already at this stage.
The ingredients are salted and left covered over medium heat for 40-45 minutes.
Next, all the declared spices and seasonings are added to the pan, and table vinegar is poured. The resulting mixture is stewed for another 6-7 minutes.
Treats are laid out in prepared banks. The containers are rolled up with metal lids.

We love hodgepodge with mushrooms and cabbage! This is another lifesaver of ours. If there is no time to cook, then you can open the jar and heat it up, or you can eat it cold - very tasty!
This year we have a lot of good mushrooms, so this recipe comes in handy like never before!
We collect the mushrooms ourselves.

We boil them in salted water. We need 1 kg of boiled mushrooms. But you can do more and less. I froze the excess.
We remove the mushrooms to the side. Shred cabbage. Preferably thinner, since the autumn is stronger and takes longer to cook. Cabbage - like all the hardest part is work for my husband)

We put it in a large saucepan for stewing. Since there is a lot of it, I stew it with vegetable oil until it decreases slightly in volume. Then I put in the rest of the ingredients.
I cut tomatoes at random, because I chop them in a blender. Pour the tomatoes to the cabbage.

Three carrots on a coarse grater and also send it to stew.

Now mix everything well and simmer for 15 minutes without mushrooms. Then put the mushrooms.

Mix again and add spices and salt with sugar.

We simmer for 40-50 minutes, maybe longer. This year, my cabbage was strong for a very long time, so it stewed for a long time.
For 10 minutes add 4 tablespoons of vinegar. We turn off and lay out the hodgepodge on sterilized jars and roll up with metal lids. We wrap it until it cools completely and put it in the refrigerator, cellar, etc.

Autumn is a hot season for many housewives to harvest vegetables for future use. Everyone knows what pleasure you get on a cold winter day, opening a jar of canned vegetables and breathing in the aromas of summer. Twice it is more pleasant if all the vegetables are grown in their own garden, and the mushrooms are personally picked in the forest.

Solyanka has been known for a long time, its recipes can be found in old cookbooks. Both cabbage and mushrooms are perfectly combined in taste, besides, this dish can be used as a side dish, and as a cold appetizer, and for preparing first courses. Today we will introduce you to several of the most beloved recipes for this delicious dish, and you can choose the most suitable one for yourself.

Mushroom hodgepodge with cabbage - the best recipes for the winter

Many hostesses like to cook mushroom hodgepodge for the winter. After all, this is a very tasty and satisfying dish. which will decorate any table. The main ingredients of the preparation are fresh vegetables and mushrooms. And to add piquancy and pungency, you can add herbs, spices or herbs.

Recipe without sterilization

This is the simplest and easiest recipe for this wonderful dish, which will help you out when guests suddenly arrive or just when you want to pamper your family with something delicious.

To make a spicy hodgepodge, cabbage is taken twice as much as mushrooms.

Ingredients:

3 kg of cabbage,
1.5 kg of mushrooms,
0.5 kg of onions and tomatoes,
Salt and sugar are needed to taste,
Vegetable oil - 200 gr.,
Table vinegar - 40 gr.

Preparation:

Peel the prepared mushrooms and boil them until fully cooked,
Then fold in a sieve or colander and cool slightly.
Dip the tomatoes in hot water for 2-3 minutes, and then remove, peel and chop into small pieces.
Cut the onion into thin half rings, and the cabbage into cubes or thick strips.
Take a spacious cauldron with thick walls, place all the vegetables in it and simmer for an hour. After the time has elapsed, add the mushrooms, all the spices, vinegar and simmer for another 20 minutes.
Prepare sterilized jars, try the hodgepodge, and if you like sharper and sourier, then pour in each jar another teaspoon of vinegar (you can wine) and put the hodgepodge in the vessels.

Completely cooled canned food can be stored in a cool storage area.

A very tasty mushroom hodgepodge is obtained with cabbage and fresh mushrooms. It is not difficult to prepare it.You will need a traditional set of vegetables: cabbage, carrots, tomatoes and onions. It is advisable to take large mushrooms, so the hodgepodge will turn out to be juicier.

The amount of vegetables and mushrooms is calculated for 3 jars with a capacity of 0.5 liters.

Ingredients:

Fresh mushrooms - 1200 kg.,
Red and white onions (peeled) - only 600 gr.,
Peeled carrots - 600 gr.,
Cabbage - 600 gr.,
Tomatoes - 600 gr.,
Sunflower oil (odorless) 250 gr.,
Salt 1 tsp with a slide
1/4 tsp citric acid

Preparation:

Chop the cabbage into strips and place in a deep container. Add citric acid, mash and leave for 2 hours.
In the meantime, wash the mushrooms thoroughly and boil for 30 minutes.
Throw the mushrooms in a colander to drain all the water. And then scroll the mushrooms through a meat grinder.
Peel carrots and onions.
Then cut the onion into cubes, grate the carrots on a coarse grater.
Cut the tomatoes into halves, remove the stalks.
Then cut into cubes.
Pour sunflower oil into a saucepan with a thick bottom and heat. Add chopped onion and sauté for 3 minutes.
Then add the carrots, stir and sauté for another 3 minutes.
Then put the cabbage in a saucepan, mix again. Simmer for 5 minutes.
Then add the chopped tomatoes, salt, stir and simmer for 1 hour.
After this time, put honey mushrooms and simmer for another 30 minutes.
Put the prepared mushroom hodgepodge hot in sterilized jars.

Tighten with lids and put to cool under a blanket.

Mushroom hodgepodge without cabbage

If you do not like cabbage or want to try something completely new and unusual, then prepare a hodgepodge without cabbage, only from mushrooms. She will pleasantly surprise you with her delicate and piquant taste.

Champignons or porcini mushrooms are best suited for this recipe.

To prepare this dish, you need to choose fresh tomatoes and mushrooms:

1 kg of tomatoes
0.5 kg of boiled mushrooms,
1 large onion head
Spices: salt and black peppercorns - to taste,
Bay leaf - if desired.

We clean and wash the mushrooms, and then cut into very thin slices and cook for 10 minutes. Simultaneously fry the onion until golden brown.

Wash the tomatoes, peel them, and pass them through a meat grinder. We put the mushrooms in a colander and mix with fried onions.

Now we place all the vegetables in one bowl with thick walls and put on the slowest heat for half an hour. Then add spices and simmer again for 5 minutes.

If you like the hodgepodge, add black or red pepper on the tip of a knife to each jar and stir.

We lay out the finished hodgepodge in sterilized jars and roll up with metal lids.

In the season of harvesting vegetables, when they are of good quality and cheap, it makes sense to prepare them for the winter. The recipe for making a hodgepodge with cabbage, mushrooms and pepper is very simple, and the taste is original. The preparation is convenient in that it does not take the hostess a lot of time.

To prepare this dish you need to take:

Cabbage and peppers in different proportions, 1 kg each,
Mushrooms - 2 kg
Fresh tomatoes - 2 kg,
Onions - 0.5 kg and the same amount of carrots.

To prepare the dish, you will also need salt to taste, table vinegar - 100 g, black peppercorns and bay leaves, and also, if you like hot peppers, then take one pod.

Preparation:

Cut the boiled mushrooms into thin strips.
Cut the washed and peeled tomatoes into strips.
Chop or cut all other vegetables into strips.
Put the prepared fruits in a large saucepan, if you want to use tomato paste instead of tomatoes, then add it to the vegetable mixture.
Season with salt and pepper and simmer for 40 minutes.
Then add vinegar and hot pepper, simmer for another 5 minutes.

Put the finished hodgepodge in pre-prepared jars, cool and put in a cool place.

With mushrooms

If you did not have time or were unable to collect forest mushrooms, do not be discouraged - you can cook a hodgepodge with champignons bought in a store.

Ingredients:

For 1 kg of fresh cabbage, you will need:

0.5 kg. champignons
300 gr. pepper
One large head of onion and one carrot,
A little vegetable oil for frying,
3 tbsp tomato paste
Salt and spices to taste.

Preparation:

Peel the cabbage from dirty leaves and cut into small cubes. Then put the cooked cabbage in a cauldron or rooster, add vegetable oil and half a glass of water. Simmer for an hour until tender.
Cut the onion into thin half rings, and chop the carrots on a coarse grater. Cut the mushrooms into thin slices.
Saute onions and carrots in a frying pan, then add mushrooms there and simmer for a quarter of an hour, then add tomato paste and spices.
10 minutes before the cabbage is ready, mix all the vegetables in a cauldron and simmer. Do not forget to salt and if you like spicy, then add a tablespoon of vinegar.

Ready caviar can be eaten immediately hot, can be served as a cold snack, or can be rolled up in jars and left for the winter.

A delicious hodgepodge can be prepared not only from fresh mushrooms, but also from frozen ones. Therefore, if you do not have time now, boil and freeze mushrooms, and in winter prepare this delicious dish and pamper your family. Just one tip: cook more at once, as this dish eats up very quickly.

You will need:

1.5 kg of boiled mushrooms (you can take different ones that you have in stock),
1.5 kg of fresh cabbage,
0.5 kg of onions and carrots,
250 ml tomato paste or sauce,
2 tbsp sugar with a slide,
2 tbsp salt without a slide,
70 gr. table vinegar (9%),
250 ml of vegetable oil.
Allspice - 4 peas
2 Bay leaves

Preparation:

Wash the mushrooms thoroughly and boil in salted water for 20 minutes. Then we throw it back in a colander and let the excess water drain.
Shred cabbage and onions thinly. Rub the carrots on a coarse grater or finely chop into strips.
Fry the cabbage for several minutes in a deep cauldron, then cover with a lid and leave to simmer over low heat.
In the meantime, oh roast carrots and onions and add to the cauldron with cabbage.
Cut the boiled mushrooms into cubes and also send them to the cauldron. Add tomato paste, spices, bay leaves, salt, sugar. Stir and leave to simmer over low heat for an hour.
At the very end of cooking, add vinegar.

Immediately hot, lay out on sterilized jars, roll up the lids, wrap with a blanket and let cool completely.

If you are in doubt about the possibility of safely storing canned food, then sterilize the jars of hodgepodge in a large saucepan for 30 minutes, and only then roll up the lids.

True, experienced housewives believe that if you take well-boiled mushrooms, then the hodgepodge is perfectly stored for a year, unless you eat it earlier.

Solyanka with mushrooms for the winter you will lick your fingers - video

Making homemade canned food requires special knowledge that experienced housewives have, and which they are willing to share with us:

One of the ingredients of the hodgepodge is mushrooms. For this dish, they must be thoroughly rinsed, and then boiled in salted water until fully cooked, and only then they can be used for hodgepodge. The mushrooms are ready when they have settled to the bottom.
The most delicious, truly delicious hodgepodge is obtained from porcini mushrooms or boletus mushrooms. But some answer that it is best to take chanterelles or honey mushrooms for this dish, however, even if you put different mushrooms that you could collect, the taste will not deteriorate at all.
It is better to choose cabbage of those varieties that can be stored for a long time. Carefully remove spoiled leaves, otherwise the cans may "explode".
Ripe tomatoes are one of the ingredients of the hodgepodge. The peel of the tomato can be left on. But if the recipe involves such a procedure, then it is easier to do this if you keep the tomatoes in boiling water for several minutes.
All canned food containing mushrooms is stored for no more than one year. Although they are usually so tasty that they do not stand idle for this period in the pantry.

Conclusion

Homemade preparations allow not only to diversify the menu and get the maximum benefit from vegetable dishes, but also significantly affect budget savings. And besides, what hostess does not want to boast of her culinary successes in front of loved ones.

Do not be lazy, cook delicious homemade dishes and always treat your household with a smile and a good mood. Their joy will make up for all the time spent on their preparation.

Happy preparations and bon appetit!

Thickness of mushroom solyanka can be as a soup, as a stew or as a side dish and served in any of these options. Dishes with fresh forest mushrooms, even frozen or dried ones, are especially aromatic and rich in flavor.

Mushroom hodgepodge with cabbage is an irreplaceable dish during the fast.

It is convenient to cook the hodgepodge in a saucepan, in a saucepan, in a deep frying pan or in a multicooker bowl.

Prepare the ingredients for making mushroom hodgepodge with cabbage.

First of all, or rather, in advance, you need to soak dry mushrooms in a liter of water for several hours, and then cook them for at least an hour.

When the dry mushrooms are boiled, you can already start cooking the rest of the ingredients.

Chop the onion and simmer in vegetable oil, lightly salting. After about five minutes, add the tomato slices and a little tomato sauce. Simmer everything together for 5-10 minutes.