Mushroom hodgepodge with mushrooms with vegetables

When you bring a lot of mushrooms from the forest, you need to figure out how to harvest them for the winter. Part will go on pickling and pickling, and the rest can be used to make hodgepodge. Vegetable hodgepodge with the addition of camelina will provide you and your loved ones with an excellent snack for the whole winter. Recipes for making hodgepodge of saffron mushrooms for the winter are a good option for cooking, which will help diversify the nutrition of the family and save its budget.

Although usually the hodgepodge is cooked with cabbage, there are recipes without adding it. Ginger must be boiled and even in some cases fried, which makes the taste of the finished product more interesting. It is worth noting that for the preparation of gingerbread from mushrooms, you can take broken or very large specimens, which does not spoil the taste of the dish.

How to make a solyanka of mushrooms: a classic recipe

The recipe for a gingerbread hodgepodge in the classic version will delight you with its taste. Such a combination of cabbage, mushrooms and tomato paste with spices as an appetizer will decorate any holiday table.

• 1.5 kg of cabbage;
• 1.5 kg of mushrooms;
• 200 g of onions;
• 3 pcs. carrots;
• 150 ml tomato paste;
• 2 sec l vinegar 9%;
• 5 peas of black and allspice;
• 1.5-2 tbsp. l salt without top;
• 1.5 tbsp. l Sahara;
• 2 cloves;
• 1 tbsp. water;
• 1.5 tbsp. vegetable oil.

How to make a solyanka of mushrooms in the classical way, a step-by-step instruction will show.

Solyanka of saffron mushrooms with cauliflower for the winter

This original recipe for sauerkraut with sauerkraut is an amazingly tasty and fragrant dish.

Cauliflower with mushrooms is an amazing interpretation of the hodgepodge, which in appearance will be very presentable. To fill 10 cans with a capacity of 0.5 l we need:

• 2.5 kg of mushrooms;
• 1.5 kg of cauliflower;
• 700 g of carrots and onions;
• 300-400 ml of vegetable oil;
• Salt to taste;
• 200 ml of tomato sauce;
• 4 cloves;
• ¼ tsp ground coriander;
• 2 pcs. bay leaf;
• 1 bunch of dill and / or parsley.

Solyanka made of saffron mushrooms with cabbage is prepared for the winter as follows:

1. Mushrooms are cleaned, washed, boiled for 15 minutes in boiling water.
2. Spread in a colander, drain and chop into pieces.
3. Onions and carrots are peeled and chopped: onions - in cubes, carrots - on a coarse grater.
4. Fry in a small amount of oil and spread in a bowl with a thick bottom, which will be quenched.
5. Boil the cabbage for 5 minutes in salted water and sorted into inflorescences, injected into the onion with carrots and pour the remaining oil.
6. Stew for 30 minutes over low heat and add the boiled mushrooms.
7. Stewing is continued for 10 minutes, tomato sauce, all spices and spices are added together with chopped herbs.
8. Stir until smooth and continue to simmer for 20 minutes, stirring constantly to prevent sticking.
9. Packaged in sterilized jars, remove the bay leaf and discard, roll up and insulate until cool.
10. They are taken out to a cool basement and stored for no more than 6 months.

Mushroom hodgepodge with tomatoes for the winter: step-by-step instructions

Cabbage in mushroom hodgepodge is a classic genre of Russian cuisine, however, without this vegetable, you can cook a workpiece. Mushroom solyanka, cooked with tomatoes, acquires new flavoring shades, which in no way makes the snack less nutritious and fragrant.

• 3 kg of mushrooms;
• 2 kg of fresh tomatoes;
• 1 kg of onions;
• According to 2 tbsp. l salt and sugar;
• 400 ml of vegetable oil;
• 1 tsp ground black pepper;
• 4 tbsp. l vinegar 9%;
• 3 cloves.

Mushroom hodgepodge for the winter is prepared from saffron milk according to the step-by-step instructions described below.

1. Sliced ​​milk after pretreatment and boil in boiling water for 15 minutes.
2. Peel the onion, cut into cubes and fry in a small amount of oil.
3. Wash the tomatoes, grind through a meat grinder, add to the onion and simmer for 15 minutes.
4. Introduce mushrooms, add salt, sugar, ground pepper, cloves.
5. Pour in the remaining oil, simmer for 40 minutes. over low heat.
6. Pour vinegar, stew again 10 min. and dispense into sterilized jars.
7. Roll up, insulate until cool and remove to the basement.

How to cook a solyanka of mushrooms for the winter with bell pepper

How to cook a solyanka of mushrooms for the winter, so that in winter you can delight your loved ones with a delicious dish and diversify the daily menu? Use the recipe for hodgepodge with bell pepper, cabbage and mushrooms.

This appetizer will always help out if guests unexpectedly come.

• 2 kg of mushrooms;
• 1 kg of cabbage (late varieties);
• 500 g of onion;
• 1 kg of bell pepper;
• 200-300 ml of vegetable oil;
• To taste the salt;
• 2 tbsp. l Sahara;
• 50 ml of vinegar 9%;
• 300 ml of tomato paste;
• 2 tbsp. water.

How to cook a hodgepodge of saffron milk can be found in the step-by-step instructions of the original recipe.

1. Peel, wash and chop all vegetables: finely chop the cabbage, chop the onion into cubes, chop the bell pepper with noodles.
2. Boil the mushrooms after cleaning for 20 minutes, allow to cool and cut into slices.
3. Fry until tender, introduce vegetables other than cabbage, and continue frying for 15 minutes.
4. Combine mushrooms, vegetables and shredded cabbage, add salt, add sugar, tomato paste diluted with water and simmer for 40 minutes.
5. Pour in vinegar, mix, continue simmering over low heat for another 20 minutes.
6. Distribute the hodgepodge into sterilized glass containers and roll up.
7. After complete cooling, put in a cool room.