Solyanka from butter: recipes for winter preparations

A wonderful dish with an amazing taste that experienced housewives always procure for the winter is a hodgepodge of butter. This traditional dish of Russian cuisine is prepared in various variations. Mushroom hodgepodge from butter is considered an excellent snack and a good addition to the main dish.

Solyanka from butter without cabbage

It is known that cabbage is the main ingredient in the preparation of this dish. However, not everyone likes to eat this vegetable. Therefore, mushroom hodgepodge of butter for the winter will be an excellent replacement.

• 2.5 kg oil;
• 5 large onions;
• 2 kg of sweet bell pepper;
• 170 g of tomato paste;
• vegetable oil (for frying);
• 60 g of sugar;
• 250 ml of water;
• 4 bay leaves;
• 1 tsp black pepper (ground);
• 2 tbsp salt.

Fry the peeled oil in a pan with finely chopped onions until the liquid evaporates.

Separately fry Bulgarian pepper chopped with straws over medium heat.

Combine pepper with oils and onions, pour tomato paste diluted in water. Stir the mass well and leave to simmer over low heat for about half an hour.

Add the necessary spices to the hodgepodge: salt, pepper, granulated sugar, bay leaf, and simmer another 7 minutes.

Remove from heat, put into sterilized jars and roll up. Such conservation is well suited for storage in the pantry of an ordinary city apartment.

Recipe for hodgepodge from butter and cabbage

Another, more familiar option for preparing winter harvesting is a hodgepodge of butter and cabbage.

• 1.5 kg of fresh butter;
• 1 kg of cabbage;
• 6 small onions;
• 1 tbsp. vegetable oil;
• 150 g of tomato paste;
• 3 tbsp. l vinegar 9%;
• 3 tbsp. l Sahara;
• 1 tbsp. l salts;
• bay leaf, cloves, allspice - to taste.

Chop cabbage, combine with 1/2 tbsp. oils and acetic acid. Put in a pan and simmer for 30 minutes. As the liquid evaporates, it is advised to add water in small portions. Transfer the cabbage to the pan, adding tomato paste, salt, granulated sugar, remaining spices and simmer for about 10 minutes.

Separately, you need to cook the oil: boil for 15 minutes, drain the water through a colander, cool and cut into 1 cm cubes.

Sauté chopped onions in a pan, mix with mushrooms, and then send them together to cabbage. Stew the hodgepodge for 15 minutes over low heat, put in jars and cover with lids.

Next, put the jars on the bottom of a large dish, pour hot water and put on fire for sterilization. After 15 minutes, take out the cans and roll up. Turn upside down, cover with a blanket and allow to cool completely. Such a blank is unpretentious, so you can also keep it in the apartment.

Mushroom hodgepodge from butter for the winter with vegetables

No less tasty and interesting is the recipe for mushroom hodgepodge from butter for the winter with vegetables.

• 2 kg of oil;
• 1.5 kg of white cabbage;
• 1.5 kg of onions;
• 1.5 kg of carrots;
• 1.5 kg of fresh tomatoes;
• ½ tbsp vinegar 9%;
• ½ tbsp vegetable oil;
• 2 tbsp. l salts;
• 2 tbsp. l Sahara;
• 2 tsp ground black pepper;
• 3 kernels of allspice;
• 2 bunches of dill and parsley.

Vegetables should first be peeled, thoroughly washed and laid out on a towel to remove moisture.

The next step will be slicing: butter - in 1 cm cubes, onions - thin half rings, tomatoes - rings, carrots - thin straws (can be grated on a “Korean” grater), and finely chop the cabbage.

Separately, in a deep pan, lightly fry the cabbage, adding a little sunflower oil. Combine with carrots, onions, tomatoes and mushrooms.

Pour the remaining vegetable oil into the resulting mass, mix gently. Simmer everything together for 40 minutes over low heat. At the end, add the remaining ingredients from the list: salt, sugar, pepper, vinegar, as well as chopped dill and parsley. Put out the workpiece over low heat for another 10 minutes. Then a hodgepodge of butter with vegetables to distribute in banks and roll up.

Spicy hodgepodge of butter

I must say that lovers of "spicy" and piquant will surely like this recipe for hodgepodge from butter for the winter.

• 1 kg of oil;
• 1 kg of cabbage;
• 1 kg of carrots;
• 0.5 kg of fresh tomato;
• 0.5 kg of onions;
• 150 ml of vegetable oil;
• spices: cloves, coriander, grains of allspice and black pepper, bay leaf, rosemary;
• 3 large heads of garlic;
• salt to taste.

Grate the carrots on a coarse grater, chop the onion into cubes. Fry everything in preheated vegetable oil. Transfer to a container for stewing, add chopped cabbage, chopped rings, tomatoes and pour the remaining oil. Simmer all vegetables on low heat 25 min.

Add boiled mushrooms to vegetables in advance and continue to simmer for 20 minutes. Then toss salt and all spices (finely chop the garlic or grate it on a fine grater). Simmer the hodgepodge for another 7 minutes over low heat, then boldly put it in the jars and let cool.