Tasty vegetable hodgepodge with mushrooms

A simple and satisfying option for dinner for the whole family is a vegetable hodgepodge cooked with mushrooms.

It takes a little time to cook, in just 1-1.5 hours, and a delicious vegetarian dish will be ready. The vegetables are healthy and saturate the body well, and the budget will not suffer significantly from the costs. In addition, this product can be stocked up for the winter without much difficulty, just observing the recipe. You can use this preservation as a cold appetizer or vegetable dressing for the first dishes. Stores are stored for about 1 year in a dark ventilated room with a temperature of no higher than 20 degrees.

The recipes for a delicious vegetable hodgepodge with fried mushrooms for the winter are extremely simple and have several general rules:

1. You can use any mushrooms, but if these are forest or dry versions of the product, then before preparing the hodgepodge according to the recipe, they must first be prepared. Dry mushrooms - soak and cook until tender, and forest mushrooms thoroughly sort and cook in salted water. And only then fry or stew according to the recipe.
2. Responsible for sterilizing cans. Carefully sanitized dishes will help to avoid the development of unwanted microorganisms and spoilage of canned food.
3. Pour the hodgepodge only in boiling form into the prepared dishes and tightly cover with sterile lids.

Follow these instructions, and then winter stocks will not only be tastier, but also safer for health.

There is not one way to prepare a delicious hodgepodge. The recipe depends on the imagination and personal preferences.

Below are 5 ways to cook dishes with the most successful combinations of vegetables.

Vegetable hodgepodge with mushrooms and sweet pepper for the winter

Vegetable hodgepodge with mushrooms and sweet pepper for the winter will be a favorite vegetable preservation for side dishes. For cooking you need:

• 1 kg of champignons;
• 2-3 large onions;
• 3-4 pieces of sweet pepper (preferably yellow and red);
• 200 ml of tomato juice with pulp;
• salt and seasonings (ground pepper, oregano and basil) to taste;
• 100 ml of vegetable oil for frying.

Recipe for vegetable hodgepodge with cabbage and porcini mushrooms for the winter

The option of vegetable hodgepodge with white cabbage and porcini mushrooms is perfect as a complement to any side dish or as a cold appetizer to the holiday table. Essential Ingredients:

• 1 medium sized cabbage head;
• 700 g of porcini mushrooms;
• onion - 4 pieces;
• carrots - 2 pieces;
• 600 ml of tomato juice;
• 200 ml of vegetable oil;
• 40 g of salt;
• 60 g of sugar;
• peppercorns and green basil to taste.

Peel all vegetables and cut into thin strips of medium length. Sprinkle the cabbage with salt, sugar and seasonings, then mash well. Leave on juice for 20 minutes.Pass the onions, mushrooms and carrots in oil until golden brown. Mix everything and pour in tomato, put on fire and simmer for 30 minutes. Be sure to remove the foam during the process. Distribute the boiling mixture into sterilized jars and roll tightly with lids. Wrap and put to cool.

Variant of vegetable hodgepodge with eggplant, pepper and mushrooms

A very interesting option for making cold snacks for the winter with eggplant will help the hostess out before the unexpected appearance of the guests.

For a recipe for a vegetable hodgepodge with eggplant, pepper and mushrooms you will need:

• 1 liter of tomato juice;
• onion - 5 pieces;
• eggplant - 3-4 pieces;
• carrots - 2 pieces;
• 3 pieces of bell pepper;
• 300 g of cabbage;
• 4 cloves of garlic;
• dill greens to taste;
• seasonings (oregano, ground pepper) and salt to taste;
• 60 ml of olive oil;
• 40 g of salt;
• 60 g of sugar.

Peel eggplant, carrots, onions and peppers and cut into cubes. Fry all the vegetables in oil one by one until golden brown. Chop the cabbage into strips and sprinkle with salt, sugar, herbs and spices. Wash hands and let juice flow for 15 minutes. Then combine all the fried vegetables, cabbage, tomato and chopped garlic. Put the simmer on low heat under the lid for 30 minutes. Pour the hot mixture into sterile jars and roll tightly with lids. Wrap in a thick towel and allow to cool.

Harvesting vegetable hodgepodge with beans and mushrooms

Harvesting in the form of a vegetable hodgepodge with beans and mushrooms will become very appropriate not only as a salad, but also for dressing borsch. Essential Ingredients:

• 1 kg of oyster mushroom;
• 1 liter of tomato;
• 300 g of boiled beans;
• onion - 2 pieces;
• sweet pepper - 3 pieces;
• carrots - 2 pieces;
• 300 g of cabbage;
• parsley to taste;
• 40 g of salt;
• 60 g of sugar;
• 150 ml of vegetable oil;
• seasonings (hot pepper and bay leaf) to taste.

Peel and cut the vegetables into thin strips of short length. Fry onion, carrots, mushrooms and peppers in oil until a light golden hue. Mix cabbage with herbs, sugar, salt and spices, then mash hands until the juice is released. Mix everything with beans and pour tomato, simmer for 30 minutes. Pour the boiling mass into sterilized jars and seal. For this cooking method, choose well-cooked varieties of salad beans with thin skin.

Recipe for vegetable hodgepodge with celery root and mushrooms

A very popular way to prepare such canned vegetables with celery root. It has not only a pleasant taste and aroma, but also very useful for colds. Exactly what you need for a cold winter. For a recipe for a vegetable hodgepodge with celery root and mushrooms:

• 1 kg of any mushrooms;
• 1 liter of tomato;
• onion - 3 pieces;
• carrots - 2 pieces;
• celery root - 1 piece;
• sweet pepper - 2 pieces;
• 40 g of salt;
• 60 g of sugar;
• 100 ml of vegetable oil;
• dill and seasonings (peppercorns and basil) to taste.

Peel all vegetables and cut them into a 2 cm wide cube. Fry in oil one by one until a light golden hue. Pour in tomato and add spices and herbs. Simmer for 40 minutes. Pour boiling dressing into prepared jars and cork with lids.