Fresh mushroom solyanka with vegetables

In the fall season there is a very large assortment of different mushrooms.

Champignons, oyster mushrooms, butterfish and porcini mushrooms - all this is so inexpensive and quickly cooked. A very good way to feed the household is to make a hodgepodge with fresh fragrant mushrooms, which will not leave anyone indifferent.

In just one hour, you can cook a hearty full dinner or make stocks of delicious dressing for the winter. The procedure is very simple, because it is enough to boil or fry fresh mushrooms (if forest mushrooms are used, then boil before frying). They do not need to be soaked and wait a long time until they swell.

Solyanka with fresh mushrooms and white cabbage

A special ingredient in this recipe is cabbage. Thanks to fresh fragrant champignons, the vegetable dish acquires a bright taste. For hodgepodge with fresh mushrooms and white cabbage, you must:

• 1 kg of champignons;
• 400 g of cabbage;
• onion - 2 pieces;
• pickled cucumbers - 2 pieces;
• 500 ml of hot tomato sauce;
• 20 g of salt;
• 40 g of sugar;
• basil and pepper to taste;
• parsley - 3 branches;
• 50 ml of sunflower oil for frying.

Mushroom hodgepodge of fresh porcini mushrooms and chicken

For higher calorie content and rich flavor, it is good to add meat ingredients.

Mushroom hodgepodge of fresh porcini mushrooms and chicken fillet will appeal not only to the hostess herself, but also to all homemade. Necessary components:

• 1 kg of champignons;
• 400 g chicken;
• 2 pieces of onion;
• salt and seasonings (ground pepper and allspice) to taste;
• 250 ml of tomato puree;
• parsley greens optional;
• 100 ml of sunflower oil for frying;
• grated nutmeg.

Wash and clean the champignons, cut into thin slices. Rinse the fillet, peel off the films and cut into cubes 1-1.5 cm in diameter. Peel the onion, then cut into strips. Fry all these ingredients in oil until golden brown, combine and fill with tomato, add salt, pepper, herbs and nutmeg. Simmer in low heat for at least 20 minutes.

Smoked Mushroom

For a savory taste and aroma, add some smoked meats to the dish (for example, smoked chicken breast, pork ribs or ham). For a recipe for mushroom hodgepodge with smoked fresh white mushrooms:

• 1 kg of oil;
• onion - 2 pieces;
• 300 g smoked ham;
• 250 ml of Krasnodar sauce;
• salt to taste;
• 5 branches of dill optional;
• 100 ml of vegetable oil for frying;
• 1 pinch of red hot pepper (ground).

Peel and chop the oil and onion. Cut the ham into thin slices. Fry onion in oil for 5 minutes, then add the butter and fry until barely golden brown. Put the ham in and fry for another 3 minutes. Pour sauce with spices and salt. Stew under the lid for 20 minutes.Sprinkle finely chopped greens before serving.

Solyanka with celery, beans and fresh mushrooms

If you use the dish as a cold appetizer or salad, then a good option would be to add celery and boiled salad beans. For hodgepodge with celery, beans and fresh mushrooms, you must:

• 1 kg of any fresh mushrooms;
• 300 g of beans (boiled until half cooked);
• 200 g celery;
• 2 onions;
• 250 ml of hot tomato sauce;
• salt and pepper to taste;
• 50 ml of olive oil for frying.

Peel the mushrooms, cut into slices, fry in oil until golden brown. In the same pan, pass the onion, chopped into strips. Combine the fried ingredients with beans and sauce. After mixing, add the celery, chopped into strips, and seasonings. Salt and simmer under the lid for 20 minutes.

Solyanka made from fresh mushrooms, cabbage and sweet pepper

For lovers of vegetable dressings, sweet bell pepper and cabbage will be a good solution. To prepare a recipe for hodgepodge from fresh mushrooms, cabbage and sweet pepper, you must:

• 1 kg of fresh oyster mushrooms;
• 3 pieces of bell pepper;
• 2 onions;
• 200 g of cabbage;
• 250 ml of tomato sauce;
• 50 ml of sunflower oil for frying;
• black salt, sugar and ground pepper to taste;
• 3 sprigs of dill.

Oyster mushrooms, peppers and onions, peel, cut into thin strips and fry in oil until golden brown in the following sequence: onions, mushrooms, salad peppers. Pour the sauce, adding salt, sugar and ground black pepper to it. After stirring, pour into a container for the oven and simmer for 20 minutes in low heat. When serving, sprinkle with finely chopped dill.

Cooking hodgepodge fresh mushrooms for the winter

There is nothing better than the taste of fresh vegetables in the winter.

In order to close the gas station for the winter, it is enough to follow the classic methods of canning. To prepare a hodgepodge of fresh mushrooms, cabbage and bell pepper for the winter you need:

• 1 kg of fresh champignons;
• 200 g of cabbage;
• 2 pieces of sweet pepper;
• 250 ml of tomato juice with pulp;
• 40 g of salt;
• 60 g of sugar;
• 3 cloves of garlic;
• 100 ml of vegetable oil for frying;
• 3 pieces of bay leaf;
• ground black pepper to taste;
• 40 ml apple cider vinegar.

Cut the peeled mushrooms into thin slices, chop the cabbage finely, chop the pepper into strips. Fry the mushrooms and pepper until golden brown for 15 minutes. Pour tomato, adding cabbage, chopped garlic, sugar, salt, pepper and bay leaf. Boil for 20 minutes, pour in vinegar, simmer another 5 minutes, stirring constantly.

Sterilize the jars and lids for a couple, pour the boiling vegetable mixture into them. Cork and wrap with a thick towel. Leave to cool in a dark place.

About how to prepare a hodgepodge for the winter from cabbage, pepper and fresh mushrooms, see the video below. Having carefully watched it, learn the methods of simple and tasty home preservation.