Solyanka with mushrooms and cabbage: home recipes

A great way to quickly and tasty feed the whole family is to cook homemade hodgepodge with mushrooms and cabbage. A rich vegetable taste perfectly complements any side dish, and as a cold appetizer or salad, the dish will become a frequent guest at all festive feasts. And cooking a hodgepodge will take a little time and effort. It can be used not only as an addition to the main dishes, but also as a dressing for soups and borsch. In this case, it is convenient to stock up on such canned vegetables for the winter.

How to make canned hodgepodge with cabbage and porcini mushrooms

In order to clog such a product, you do not need much effort and time. It is enough to know the basic rules for its sterilization. Vegetable dressing will be more than ever, by the way in the winter, when there are not enough useful trace elements.

To prepare homemade canned hodgepodge with white cabbage and porcini mushrooms, you must:

1. 500 g of porcini mushrooms.
2. 150 g of cabbage.
3. 1 onion.
4. 250 ml of tomato juice with pulp.
5. 4 branches of dill.
6. 2 branches of basil;
7. 50 ml of vegetable oil.
8. 50 ml of vinegar.
9. 4 pinches of salt.

Before making a hodgepodge for the winter with mushrooms and fresh cabbage, take care of the canning container by picking up small jars without chips and cracks. While vegetables are languishing in a pan, steam the dishes and lids. Then lay the finished mixture in prepared containers and roll up. Remember that only hot products are rolled up in jars - right from the heat.

Solyanka with mushrooms, cabbage and fresh tomatoes in a slow cooker

To save time and effort, it is very convenient to cook such a dish using a conventional slow cooker. All prepared products are put in a bowl, and then the equipment will do everything by itself. No effort is required, just a little visual control over the device.

To prepare a hodgepodge with mushrooms and fresh white cabbage in a slow cooker, you must:

1. 700 g of champignons.
2. 300 g of cabbage.
3. 2 onions.
4. 1 carrot.
5. 6 red tomatoes.
6. 3 sprigs of basil.
7. 2 sprigs of parsley.
8. 0.5 teaspoon of salt.
9. 70 ml of olive oil.
10. Ground black pepper - to taste.

Such a hodgepodge is being prepared not only with mushrooms and cabbage, but also with fresh tomatoes. Rinse and peel the mushrooms first, then cut into small slices. After peeling the onions and carrots, chop into strips. Salt chopped cabbage, remember with your hand for greater juiciness and put in the bowl of the device. Scald the tomatoes with boiling water and fill with cold water, as soon as the skin begins to peel, peel them and grind them into cubes. Heat oil in a pan and fry onions, mushrooms and carrots. After, put everything in a multicooker bowl, adding tomatoes, herbs and pepper. Shuffle and put the device into the "Extinguishing" mode. After about 40-50 minutes, the dish will be ready.

Recipe for hodgepodge with sauerkraut and fresh mushrooms

For a richer taste, a good solution would be to use sauerkraut in the recipe for hodgepodge with mushrooms. In addition, you can add salted or pickled mushrooms.

A delicious second dish with a slight sour flavor will appeal to all homemade. Great as an appetizer or soup dressing.

To prepare a hodgepodge with white cabbage sauerkraut and fresh mushrooms, you must:

1. 800 g of champignons.
2. 400 g sauerkraut.
3. 1 piece of onion.
4. 1 piece of carrots.
5. 1-2 pieces of bell pepper.
6. 1 liter of tomato juice.
7. 2 sprigs of green basil.
8. 3 sprigs of dill.
9. 40 g of salt.
10. 50 ml of refined sunflower oil.

Squeeze the cabbage well or put it in a colander to stack the whole brine. Rinse the mushrooms and cut into slices. Grind the remaining vegetables (onions, peppers and carrots) with straws. In a deep saucepan, heat the oil and put onion first to fry - about 5 minutes, then mushrooms - another 8-9 minutes, then - pepper and carrots. All passivation should have a light golden hue. The next step will be languishing dishes on low heat. To do this, you need to shift the vegetable frying, tomato, salt, greens and squeezed cabbage. After thoroughly mixing everything, cook for 20-25 minutes, while the excess liquid should evaporate.

Solyanka with sour cabbage and oyster mushrooms

Another good recipe for cooking is also based on the use of pickled ingredients, but has a high calorie content and rich taste.

To prepare a hodgepodge with sour (sauerkraut) cabbage and fresh mushrooms you will need:

1. 1 kg of oyster mushroom.
2. 300 g of sour cabbage.
3. 2 onions.
4. 1 sweet pepper.
5. 1 carrot.
6. 1 liter of tomato juice.
7. 40 g of salt.
8. 3 sprigs of dill.
9. 4 tablespoons of lard for frying.
10. 2 sprigs of basil.

Rinse oyster mushrooms and cut into quarters (if large mushrooms, then into 6 parts). Peel and chop onions, peppers, and carrots into thin quarters (slices). Preheat the pan and lay out the lard, when it melts, add the onions, after 3 minutes - mushrooms, and after 5 minutes - pepper and carrots. Pass over low heat. As soon as a golden crust forms, put the products in clay pots (if not, then in the oven dish). Send cabbage squeezed from brine, tomato, greens and salt there. Stew in the oven for at least 20-30 minutes.

Recipe for hodgepodge with cucumbers, pickled mushrooms and cabbage

The original taste of this dish is formed due to the combination of salted mushrooms with fresh vegetables and pickled cucumbers. Great for a hearty and nutritious dinner.

For the preparation according to the presented recipe, hodgepodge with canned cucumbers, pickled mushrooms and fresh cabbage such ingredients are needed:

1. 1 kg of salted champignons.
2. 2 pickled cucumbers.
3. 300 g of cabbage.
4. 2 onions.
5. 200 g of carrots.
6. 70 ml of sunflower oil.
7. 3 sprigs of dill.
8. 2 sprigs of parsley.
9. 20 g of salt.
10. 50 g of tomato paste.
11. 100 ml of drinking water.
12. Ground black pepper - to taste.

Remove the mushrooms and cucumbers from the brine and pat dry with a paper towel. Peel and chop the onions and carrots. Free cucumbers from peel and seeds, cut into strips. Dilute the tomato paste with water, adding salt and pepper. In a thick-walled pan, heat the oil and fry the onions and carrots on it.Then put them in the form for the oven, and in the same pan, brown the mushrooms. Then add mushrooms, chopped cabbage, tomato, cucumbers, salt and greens to the baking dish. Put in the oven to simmer for 1 hour in low heat. Stir periodically and top up if necessary.

Solyanka with salted mushrooms, sour cabbage and boiled beans

If you combine salted mushrooms and boiled beans, you get a great snack for the holiday table or just an original salad.

To prepare such a hodgepodge with salted mushrooms and sour cabbage you will need:

1. 500 g of salted champignons.
2. 150 g of sauerkraut.
3. 100 g of boiled beans until half cooked.
4. 1 onion.
5. 1 piece of red bell pepper.
6. 70 ml of vegetable oil.
7. 20 g of salt.
8. 200 ml of tomato juice.
9. Ground black pepper - to taste.

Solyanka not only with mushrooms and sour cabbage, but also boiled beans is a very nutritious and satisfying dish that is prepared quickly and without unnecessary effort. To do this, mushrooms and cabbage are thrown into a colander so that the whole brine stack. Peel and dice the onion and pepper. Heat oil in a pan and fry the onions and peppers until golden brown. Transfer the prepared vegetables to a ceramic cauldron, and brown the mushrooms in the same oil, sliced ​​in quarters or slices. After all the ingredients are combined in a cauldron, adding beans, tomato, pepper, salt and cabbage. Put in the oven for 1-1.5 hours stew until cooked.

Solyanka with pickled mushrooms and kohlrabi cabbage

Solyanka prepared with pickled mushrooms and fresh kohlrabi cabbage will win over not only with its bright taste, but also with ease of preparation.

Required Products:

1. 500 g of pickled champignons.
2. 350 g kohlrabi.
3. 2 onions.
4. 2 pickled cucumbers.
5. 30 g of tomato paste.
6. 100 ml of drinking water.
7. 50 ml of sunflower oil.
8. 3 sprigs of parsley.
9. 15 g of salt.
10. 20 g of grated celery root.

Remove the mushrooms and cucumbers from the brine and dry with a paper towel, and then cut into slices. Kohlrabi finely chop and mash with salt for more excreted juice. Fry onion into cubes in oil until golden brown, add tomato paste and water, stir until it is completely dissolved. Put in a saucepan and combine with cabbage, mushrooms, herbs, celery and cucumbers. Fry for 20-25 minutes until the liquid has completely evaporated.

Recipe for hodgepodge stew with dried mushrooms and cabbage

When using ordinary fresh mushrooms from the store or supermarket, you can be sure of their edibility.

But with collected in the forest or dry versions of the product you need to be as careful as possible. And it is better to add them to a heat treatment before adding to the dish according to the recipe.

Essential ingredients for a recipe for a vegetable hodgepodge with dried mushrooms and fresh cabbage:

1. 200 g of dried mushrooms.
2. 200 g of cabbage.
3. 1 pickled cucumber.
4. 1 onion.
5. 1 red bell pepper.
6. 100 ml of tomato puree.
7. 100 g pickled capers.
8. 50 ml of refined sunflower oil.
9. 4 sprigs of basil.
10. 3 cloves of garlic.
11. A pinch of salt.

To begin, soak mushrooms in drinking water for 3 hours in advance so that they swell. After this, drain the liquid in which they stood, and fill it with fresh, set to cook for 30 minutes in barely salty water. Pass the onion, sliced ​​in half rings in oil for 5-6 minutes, then add pepper and mushrooms, cut into strips. After the golden hue appears, pour in the tomato, add capers, herbs, crushed garlic, finely chopped cabbage, salt and diced cucumber. Braised hodgepodge with white cabbage and dried mushrooms is cooked for at least 40 minutes on low heat, so that the consistency is uniform and tender.

Recipe for hodgepodge with wild mushrooms and fresh cabbage

As for the mushrooms collected in the forest, be careful and make sure they are edible. It is best to use porcini mushrooms, butterfish, greenfinch, boletus or chanterelles.

To prepare a delicious hodgepodge with wild mushrooms and fresh cabbage according to the proposed recipe, you must:

1. 500 g oil
2. 200 g of cabbage.
3. 2 sweet peppers.
4. 1 onion.
5. ¼ teaspoon black ground pepper.
6. 200 ml of tomato juice.
7. 4 sprigs of basil.
8. 20 g of salt.
9. 50 ml of olive oil.

Before you prepare a vegetable hodgepodge with wild mushrooms and fresh cabbage, you must first prepare the butter, clean them and boil in salt water for 40 minutes. After cut into cubes and pass in oil until golden brown. In the same pan, sauté the onion and pepper, diced. Combine the fried ingredients with fruit drink, salt, chopped cabbage, black pepper and basil. After stirring, simmer under the lid for 30 minutes.

Recipe for boiling soup with mushrooms and white cabbage

Of all the filling soups, the hodgepodge has the most intense and vibrant taste.

And with the addition of various meat products and mushrooms, such a treat becomes not only tastier, but also more satisfying.

To prepare a soup of solyanka with porcini mushrooms and fresh cabbage according to the recipe, you must:

1. 400 g of mushrooms.
2. 150 g of cabbage.
3. 1 onion.
4. 8 pieces of canned olives.
5. 8 pieces of olives.
6. 40 g of capers.
7. 4 slices of lemon.
8. 50 ml of sunflower oil.
9. 1.5 liters of chicken or beef broth.
10. 30 g of tomato paste.
11. 40 g of salt.
12. 4 g of red pepper powder.

Before boiling soup with hodgepodge with mushrooms and white cabbage, take care of the broth. Of course, you can cook on water, but then there will not be such a bright taste. It is best to cook on meat and bone broth and after cooking, strain the liquid from excess fat and small particles of protein.

Peel the mushrooms and onions, cut into cubes, and then pass in oil for 15 minutes. Add tomato paste and simmer for 5 minutes. Then bring the broth to a boil and cook in it chopped cabbage and passivation for 20 minutes. Pour olives, olives and capers into sliced ​​rings. Salt and pepper, and a few minutes before the end of cooking add slices of lemon.

Solyanka soup with cauliflower and fresh mushrooms

Solyanka soup with cauliflower and fresh mushrooms is a very healthy dish even for children. Essential Ingredients:

1. 1 liter of chicken stock or water.
2. 200 g of cauliflower.
3. 200 g of champignons.
4. 1 onion.
5. 200 ml of tomato juice.
6. 3 sprigs of dill.
7. 3 sprigs of parsley.
8. 50 ml of sunflower oil.
9. 1 carrot.
10. 30 g of salt.
11. 1 red bell pepper.
12. Olives are optional.

Cooking a healthy hodgepodge with mushrooms and cauliflower will not take more than one hour. To do this, separately cook the cabbage in salt water for 15 minutes, remove to a dish and leave to cool. Meanwhile, chopped mushrooms, carrots and onions, cut into strips and fry in oil until golden brown. Pour the tomato into the fried vegetables and simmer for 6-8 minutes. Boil the broth and add in it a passivation, cabbage, cut into "inflorescences", greens, salt and pepper, olives. Cook for 20 minutes over low heat.

The recipe for cooking a hodgepodge with mushrooms, potatoes, olives and cabbage

Solyanka soup with mushrooms, potatoes and fresh cabbage is prepared according to a simple recipe, and for the dish you need the following ingredients:

1. 400 g of champignons.
2. 200 g of cabbage.
3. 300 g of potatoes.
4. 1 onion.
5. 1 bell pepper.
6. 8-9 canned olives.
7. 3 slices of lemon.
8. 150 ml of tomato sauce.
9. 1 liter of water or strained broth.
10. 40 g of salt.
11. 20 g butter.
12. Black pepper to taste.
13. 4 branches of dill, parsley and green basil.

Before preparing the soup with mushrooms, potatoes and cabbage, it is necessary to rinse and peel the potatoes, mushrooms, onions and peppers. Cut into strips and fry everything except potatoes in oil for 15-17 minutes. Add potatoes to boiling water and cook for 20 minutes. After pouring in the sauté, sauce, herbs, salt, pepper, olives and shredded cabbage. Boil for 10 minutes, serve with a slice of lemon.

Tasty hodgepodge with meat, sausages, mushrooms and cabbage

For real meat-eaters, the best way to make this dressing soup would be with meat, sausages or smoked meats.

Solyanka soup with beef and sausages, mushrooms and fresh cabbage has a rich meat taste and is very simple to prepare.

To do this, you must:

1. 1.5 liters of beef broth.
2. 200 g of boiled beef (from broth).
3. 200 g creamy sausages.
4. 200 g of champignons.
5. 100 g of cabbage.
6. 5 potatoes.
7. 1 onion.
8. 40 g of salt.
9. 200 ml of tomato Krasnodar sauce.
10. 10 canned olives.
11. 10 pickled olives.
12. 50 ml of sunflower oil.
13. 40 g of capers.
14. 5 g of red ground pepper.
15. 3 sprigs of dill and basil.

The secret of a delicious meat hodgepodge with mushrooms, sausages and cabbage is in rich broth. It is best to cook it from meat to bone with the addition of allspice and bay leaf, and then strain it from excess fat.

After boiling the broth, add salt and potatoes, cut into cubes. Cook for 15-20 minutes. Meanwhile, chop the peeled onions and mushrooms into strips, pass in oil until golden, and then put in the broth. Grind meat and sausages with strips. After the potatoes are cooked until cooked, add chopped cabbage and sauce. Put greens, peppers, meat, sausages, olives, olives and capers next. Cook for 5-10 minutes

Mushroom cuisine: how to make a soup with mushrooms, smoked meats and cabbage

Mushroom soup with mushrooms, smoked meats and fresh cabbage will conquer all households with a rich taste and pleasant aroma of smoked meat.

To prepare this dish of mushroom cuisine you will need:

1. 1.5 liters of broth.
2. 400 g smoked ham.
3. 150 g smoked chicken sausage "on the wood."
4. 100 g of cabbage.
5. 250 g of fresh oyster mushrooms.
6. 4 potatoes.
7. 100 g pickled champignons.
8. 1 piece of onion.
9. 1 bell pepper.
10. 40 g of salt.
11. 3 sprigs of parsley.
12. 40 g canned olives.
13. 50 ml of sunflower oil.
14. Ground black pepper - to taste.
15. 200 ml of tomato juice.
16. Slices of lemon and sour cream - optionally for serving.

Before you make a hodgepodge with pickled mushrooms, smoked meats and cabbage, mushrooms should be removed from the brine and dried with a paper towel, and then cut into quarters, if large mushrooms, then cut into 6 parts. And then peeled and chopped potatoes sprinkle in boiling broth. Rinse fresh oyster mushrooms, peel and cut into slices. Grind onion and pepper in small strips. While the potatoes are boiling, pass the onion in butter, then oyster mushrooms and pepper. When a golden crust appears, pour the frying into the broth. Cut the ham and sausage into strips and send to the pot to cook. As soon as the potatoes are boiled, you can add the rest of the ingredients: fruit drink, chopped cabbage, herbs, pepper, salt and olives. After cooking for 10 minutes and serve with a slice of lemon and sour cream.

To facilitate the process of cooking hodgepodge as a first course with mushrooms and cabbage, watch the video below, which describes the entire process in detail.