Solyanka with mushrooms cooked in a slow cooker

One way to quickly and satisfyingly feed the whole family is to cook a hodgepodge with mushrooms, stewed in a slow cooker. This budget dish does not require a lot of effort to create, it is enough to put all the prepared products into a device that will do everything by itself. And in 1.5 hours, a ready-made treat will delight all households. In this way, you can cook a dish for every day, and prepare supplies for the winter. Simple, fast and without any hassle.

Solyanka with cabbage and mushrooms in a slow cooker: a simple option

The most popular and simplest version of the hodgepodge, cooked in a slow cooker, consists of cabbage with mushrooms. For this we need the following products:

• 500 g of dense cabbage;
• 250 g of champignons;
• 2 medium carrots;
• 2 canned cucumbers;
• 3 onion heads;
• 100 ml vegetable oil for roasting;
• 50 g of tomato paste;
• 150 ml of water;
• salt, sugar, pepper, bay leaf - to taste.

Recipe for hodgepodge with porcini mushrooms in a slow cooker

The recipe for hodgepodge with porcini mushrooms cooked in a slow cooker can be improved for special connoisseurs of gastronomic delights. For this option you will need:

• 2 liters of low-fat beef broth;
• 250 g of porcini mushrooms;
• 2 onions;
• 1 carrot;
• 5 pickles;
• 7-8 pieces of canned olives;
• 5-6 pieces of canned olives;
• 2-3 potatoes;
• 40 g celery root;
• salt, black pepper (ground and peas), bay leaf - to taste;
• 50 g of tomato paste;
• sunflower or olive oil for frying vegetables;
• greens, lemon and sour cream - directly for serving at the individual discretion.

Mushrooms, onions and carrots must be washed, peeled and cut into strips, like cucumbers. Grated peeled celery root. It is advisable to use olives and olives without seeds and cut into rings. Peel the potatoes and cut into a bar with a diameter of 1-1.5 cm.

Fry all the vegetables in a pan until cooked until cooked, except for potatoes and olives. Then put in the thicket of a household appliance and pour in the broth, add peppercorns, bay leaf, a pinch of hot ground pepper, salt to taste and tomato paste. Mix everything thoroughly and turn on the quenching mode. After 50 minutes - a maximum of an hour, the dish is ready.

Solyanka in a slow cooker with meat, smoked meats and mushrooms

For lovers of meat dishes, a good option would be to cook a hodgepodge in a slow cooker with meat, smoked meats and mushrooms.

This rich and slightly islandy taste will not leave indifferent all the inhabitants of the home. For cooking you need:

• 2 l of beef broth;
• 200 g of boiled beef (from broth);
• 200 g smoked chicken breast;
• 50 g of Cervelat sausage;
• 2 pickles;
• 250 g of champignons;
• 6 pieces of canned olives;
• salt, spices - according to personal preference;
• 50 g of tomato paste;
• 1 onion head;
• 40 ml of sunflower oil for frying;
• greens to taste.

Cut all meat ingredients into strips or small cubes. Peeled onions and cucumbers and cut into strips. Grind olives into rings or slices. Rinse, peel and slice the mushrooms. Fry onions and mushrooms until cooked. Fold in the thicket of the device and pour in the broth, adding meat components, cucumbers, tomato paste, salt and seasonings to taste. Stir and simmer for 45-50 minutes. When serving, add finely fresh herbs and olives.

How to cook a delicious hodgepodge with mushrooms in the Redmond slow cooker

In the Redmond multicooker, a vegetable hodgepodge with mushrooms is the best possible and very tasty, and most importantly - without unnecessary trouble. To prepare it you need:

• 350 g of fresh mushrooms (any);
• 150 g canned champignons;
• 2 onion heads;
• 2 pickles;
• 8 olives, canned without seed;
• 250 ml of water;
• 30 g of tomato paste;
• 40 g butter;
• salt, spices - according to personal preference.

Grind the peeled onions into cubes. Turn on the device in the "Frying" mode, put oil and pour onion. Fry for 2-3 minutes. Fresh mushrooms peeled and julienne should be sent to the thicket to fry along with onions. Remove the cucumbers from the brine and cut into small cubes together with the pickled champignons. Put everything in a bowl, pour with drinking water, introduce tomato, spices and salt to taste. Stir everything until the tomato paste dissolves. It remains to turn on the “Soup” program, and after about 20 minutes, the dish is ready to serve with olives (you can with lemon, herbs and olives).

To learn how to cook a tasty hodgepodge with different mushrooms in a multicooker, see the detailed video tutorial presented below, which will tell you about each action step by step.

Solyanka with mushrooms, cooked for the winter in a slow cooker

To stock up on a delicious dish for the winter, prepare a hodgepodge with mushrooms in a slow cooker and cork it in jars. For three cans of ½ liter you will need:

• 350-400 g of champignons;
• 2 medium onions;
• 1.5 kg of white cabbage;
• 2 carrots;
• sunflower oil for frying;
• 3 cloves of garlic;
• 100-150 ml of tomato paste;
• 3-5 pieces of bay leaf;
• 20 g of sugar;
• 20 g of salt;
• 40 g butter;
• 50 ml of vinegar.

Chop the onion into strips, grate the peeled carrots. Slice cabbage and mushrooms. Fry vegetables in a mixture of butter until cooked. Put in a bowl of the device and add cabbage, chopped garlic, tomato paste, salt, sugar and all spices. Mix everything and put on the "Extinguishing" mode, after about an hour the products will be ready. In the meantime, carefully process the cans and lids for preservation for a couple.

The last stage is the most responsible. After quenching, add vinegar and mix well, then immediately - with heat, with heat - put in disinfected jars, roll up the lids and cover with a towel until cool. After that, remove the blanks for the winter in a dark, cool place.