Solyanka with mushrooms for the winter: recipes for home preservation

What could be better than the taste of fresh vegetables in the winter? To enjoy them in the cold, it is enough to clog the hodgepodge in banks. It is not only useful, but also very convenient. This preparation can be used as a dressing in soups and borsch, as an addition to any side dish, as a cold appetizer or even as a salad. Vegetable hodgepodge with mushrooms for the winter, corked in jars, is stored for no more than 1 year in a cool dark place, subject to high-quality sterilization of containers and lids. It is prepared quickly and simply, so that any hostess can do it.

Before you roll a vegetable hodgepodge with mushrooms in jars for the winter, you must carefully prepare the containers and lids. They must be sterile to avoid the development of pathogenic microorganisms, which can be dangerous to the human body.

The simplest and most common sterilization method is to steam disinfect cans. To do this, put a sieve in a water bath, and banks in an inverted form - on top of it. And thus, hot steam will process the container from the inside. Lids can simply be boiled in water. The process lasts 15-20 minutes, no less.

But remember that for canning, you need to choose only whole jars without chips and cracks, and the products are laid out in them exclusively in hot form. For reliability, you can pasteurize cans with ready-made products in boiling water.

Classic hodgepodge with mushrooms and carrots for the winter: a simple recipe

Essential Ingredients:

1. 1 kg of raw mushrooms.
2. 500 g of carrots.
3. 50 g of tomato paste.
4. 6 branches of dill.
5. 30 g of salt.
6. 5 g of ground red pepper.
7. 60 ml apple cider vinegar.
8. 100 ml of sunflower oil.
9. 5 peas of white pepper.

This simple vegetable hodgepodge, preserved for the winter with mushrooms, is prepared in 3 stages: roasting, stewing and rolling into containers.

How to cook a hodgepodge with mushrooms and fresh tomatoes for the winter

Solyanka with fresh tomatoes and mushrooms is perfect for the winter as a cold appetizer or main course.

To prepare it you need:

1. 1.5 kg of champignons.
2. 600 g of tomatoes.
3. 150 g of onions.
4. 0.5 kg of carrots.
5. 100 ml of refined olive oil.
6. 40 g of salt.
7. 60 ml of vinegar.
8. 5 sprigs of dill.
9. 4 sprigs of basil.
10. 2 g nutmeg.

Before preparing such a hodgepodge with mushrooms, canned for the winter, it is necessary to make fruit juice from tomatoes. To do this, scalp each tomato with boiling water and dip in cold water. After this, the skin is well removed and it remains only to chop the tomatoes with a blender, salt and sprinkle with spices. Then you can proceed to the main cooking.

Wash mushrooms, onions and carrots, peel and cut into strips. Heat the stew pan, oil and fry the onions first, and then the mushrooms and carrots. Pass to a barely light brown crust, and then pour over the cooked tomato juice, simmer in a sealed container for 20 minutes, sprinkle with herbs, sprinkle with spices and pour vinegar. Mix well and remove the foam, roll into pre-prepared cans for canning.

Recipe with hodgepodge for the winter with salted and fresh mushrooms

To give the dressing a rich taste and light acidity, add a little salty mushrooms or butter. Such a dish will appeal to all households and will become a frequent guest at the dining table. To prepare a hodgepodge for the winter with the addition of salted mushrooms you will need:

1. 600 g of salted champignons.
2. 500 g of carrots.
3. 500 g of fresh champignons.
4. 1 onion.
5. 1 glass of Krasnodar sauce.
6. 100 ml of sunflower oil.
7. 5 sprigs of green basil.
8. 4 sprigs of parsley.
9. 6 branches of dill.
10. 4 cloves of garlic.
11. 40 g of salt.
12. 50 ml of vinegar.
13. 5 g ground black pepper.

Such a hodgepodge for the winter with salted and fresh mushrooms is prepared very simply. To do this, fresh mushrooms should be cleaned and chopped into slices, and salted mushrooms should be dried from brine and cut into quarters. Grind white onions and carrots into strips. Sprinkle a hot frying pan with oil and brown the onion, then add both types of mushrooms and carrots, and pass for another 15-18 minutes. After pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer for 20 minutes without boiling, pour vinegar, stir, then distribute to disinfected jars and close tightly with lids. Set in a dark place with room temperature (like a pantry).

The recipe for tasty hodgepodge for the winter with fresh cucumbers and mushrooms

A very original version of such vegetable preservation is prepared using fresh cucumbers. For this option, hodgepodge for the winter with mushrooms and fresh cucumbers, you must:

1. 1 kg of any fresh mushrooms.
2. 300 g of fresh cucumbers.
3. 1 purple onion.
4. 400 g of carrots.
5. 40 g of tomato paste.
6. 30 g of salt.
7. 5 g ground white pepper.
8. 70 ml of sunflower oil.
9. 50 ml apple cider vinegar.

Thanks to this recipe of delicious hodgepodge for the winter with cucumbers and mushrooms, you can easily prepare dressing for pickle. To do this, rinse mushrooms with running water, peel and cut into slices. Put in a preheated stewpan, sprinkled with oil, add half rings of onions and carrots. Pass to a light golden hue of the crust. After frying for another 20 minutes, lay out the paste, grated fresh cucumber, salt and pepper. Stew for 20 minutes, mix with vinegar. Cork in prepared sterile jars, wrapping a blanket or a thick towel.

The recipe for a hodgepodge for the winter with porcini mushrooms and onions

Solyanka for the winter with porcini mushrooms and onions can be used as a salad or side dish. To prepare, you will need:

1. 900 g of porcini mushrooms.
2. 600 g of onions.
3. 100 ml of sunflower oil.
4. 30 g of salt.
5. 3 pieces of bay leaf.
6. 300 g of fresh celery.
7. 3 g ground black pepper.
8. 4 branches of dill.
9. 7 sprigs of green onions.
10. 3 cloves of garlic.
11. 50 ml of vinegar.
12. 20 g of ginger root.

The recipe for this hodgepodge for the winter with porcini mushrooms and onions is very simple. To start, rinse and clean the mushroom caps, chop into slices. Cut the onions in half rings and put in a hot pan, sprinkled with oil, pass for 10 minutes and then pour the mushrooms. Sauté for 15 minutes under a closed lid, put ginger root grated on a fine grater, chopped julienne celery, salt, pepper, bay leaf and chopped greens. Cook for at least 15-18 minutes. After do not forget to pour vinegar. Mix and preserve in sanitized jars, wrap with a thick cloth and place in a place with room temperature.

How to roll a hodgepodge with fresh mushrooms and eggplant for the winter

A hodgepodge with the addition of fresh mushrooms and eggplant prepared for the winter will help the hostess out in case of an unexpected arrival of guests. For cooking, the following ingredients are needed:

1. 1 kg of champignons.
2. 800 g eggplant.
3. 1 onion.
4. 200 g sweet bell pepper.
5. 100 ml of sunflower oil.
6. 2 peas of allspice.
7. 2 tbsp. tablespoons of salt.
8. 3 g ground black pepper.
9. 300 ml of a glass of tomato juice.
10. 5 sprigs of basil.
11. 50 ml apple cider vinegar.

Such a home-made canned hodgepodge for the winter with mushrooms and eggplant will be an excellent cold appetizer. Cooking begins with processing vegetables. Peel and chop the mushrooms, onions, eggplant and pepper with a medium straw. Heat the pan by pouring oil, and fry all the vegetables alternately until cooked. Put them in a thick-walled stewpan. After they are ready, pour juice, salt, pepper, sprinkle with herbs and mix with a wooden spatula. Stew for half an hour without boiling. Pour vinegar and mix a few minutes before the end of cooking. Now it remains only to decompose in a sterile container and roll up. After that, wrap the jars with a warm blanket and put them in a dark, ventilated room.

Solyanka for the winter, cooked with dried mushrooms

Solyanka for the winter, cooked with dried mushrooms, has a very rich mushroom taste and aroma. For cooking, you need the following ingredients:

1. 500 g of dried mushrooms.
2. 2 pieces of onions.
3. 2 carrots.
4. 100 ml of sunflower oil.
5. 30 g of salt.
6. 3 g ground black pepper.
7. 3 sprigs of dill.
8. 4 sprigs of parsley.
9. 60 ml of vinegar.

Before preparing a canned hodgepodge with dry mushrooms for the winter, it is necessary to prepare the dry ingredient by soaking it in cold water for 2 hours. After cooking, cook for 1-1.5 hours in salt water, remove with a slotted spoon to a dish or plate, let cool. Then dry with a paper towel, cut into strips and pass in oil for 20-25 minutes, after 10-12 minutes, add thin half rings of onions and carrots. Salt, pepper, sprinkle with chopped herbs and pour vinegar. Fry for another 5 minutes, and then cork over disinfected cans, wrap with a thick towel and put in a dark place upside down.

How to make a hodgepodge with mushrooms and salad beans for the winter

A very satisfying version of hodgepodge with mushrooms and salad beans is suitable for the winter as a vegetable dressing or salad.

For cooking you need:

1. 1 kg of oyster mushroom.
2. 500 g of white beans.
3. 1 onion.
4. 300 g of carrots.
5. 30 g of salt.
6. 300 ml of hot tomato sauce.
7. 10 basil leaves.
8. 4 branches of dill.
9. 3 g ground black pepper.
10. 70 ml of sunflower refined oil.
11. 50 ml apple cider vinegar.

Before making such a canned hodgepodge with mushrooms for the winter, you need to boil salad beans. To do this, soak it in cold water for 3-4 hours. After it swells and increases in size by 2-3 times, boil until half cooked in salt water.

Now you can proceed to the actual preparation. Cut oyster mushrooms into 4-6 pieces, depending on size. Fry in oil under a closed lid for 10 minutes, add half rings of onions and carrots and pass for another 16-17 minutes. Then pour the sauce, pour a little boiled beans, salt, pepper and chopped herbs. Stew for half an hour, pour vinegar a few minutes before cooking.It remains only to distribute in sterile jars and close the lids. Cool in a ventilated area without direct sunlight.

How to make a hodgepodge with bell pepper, mushrooms and beets for the winter

A delicious hodgepodge with bell pepper, mushrooms and beets is useful in the winter for cooking borsch. Required Products:

1. 1 kg of champignons.
2. 400 g of bell pepper.
3. 500 g of beets.
4. 1 onion white onion.
5. 100 ml of olive or sunflower oil.
6. 15 basil leaves.
7. 5 sprigs of parsley.
8. 40 g of salt.
9. 20 g of sugar.
10. 200 ml of spicy tomato juice.
11. 3 g ground black pepper.
12. 80 ml of vinegar.

Before you make a hodgepodge with mushrooms, pepper and tomato juice for the winter, you need to prepare beetroot dressing. To do this, peel the beets and grate on a medium grater or grind with a thin straw, pass in oil with the addition of salt, sugar and vinegar for at least a quarter of an hour, then fill in with fruit juice and bring to a boil, removing the foam.

Chop mushrooms, peppers, onions, sticks, and fry in a thick-walled pan with the addition of oil until light golden brown for about 20 minutes. Then pour the previously cooked beetroot dressing and simmer for 20-25 minutes over low heat. At the end, sprinkle with herbs and pepper, mix and close portioned in prepared containers. Turn it upside down and wrap it with a thick cloth.

Winter cabbage hodgepodge recipe with mushrooms and tomato sauce

The recipe for a delicious cabbage hodgepodge for the winter with mushrooms will take pride of place in the cookbook of any housewife. After all, preparing is simple, short-lived and cheap. For cooking you need:

1. 800 g of mushrooms.
2. 1 kg of white cabbage.
3. 1 white onion.
4. 1 carrot.
5. 300 ml of tomato sauce.
6. 5 sprigs of basil.
7. 4 sprigs of parsley.
8. 30 g of salt.
9. 3 g ground black pepper.
10. 70 ml of sunflower oil.
11. 70 ml of vinegar.
12. 3 pieces of sweet peppers.

Such a cabbage soup with mushrooms, prepared for the winter according to the recipe presented below, will be an excellent side dish for any dish. To begin, finely chop the cabbage, cut the onions and carrots into strips. Mix all this with your hand and salt, in the process, mash a little to better highlight cabbage juice. Grind the mushrooms in strips and fry in oil for at least a quarter of an hour, then add the mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce with vinegar, add pepper, herbs and cook under a closed lid for another 10 minutes. While the dish has not cooled down, put it in previously sterilized jars, tightly close the lids.

The recipe for a vegetable hodgepodge with pickled mushrooms for the winter

In recipes for preparing a canned vegetable hodgepodge with mushrooms, preserved for the winter, pickled components are often used. And this is really an original solution, because the taste is completely changing. Essential ingredients for cooking:

1. 1 kg of pickled mushrooms.
2. 400 g of purple onions.
3. 300 g of carrots.
4. 70 ml of vegetable refined oil.
5. 40 ml apple cider vinegar.
6. 3 sprigs of green onions.
7. 35 g of salt.
8. 300 g of ripe red tomatoes.
9. dry lemongrass on the tip of a knife.
10. 3 g freshly ground black pepper.

To prepare a hodgepodge with pickled mushrooms and for the winter, chop onion and carrots with a shallow straw. Put in a hot pan, sprinkle with oil and fry for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Fry with vegetables for at least 15 minutes. Dice tomatoes and send to stew in a pan with a closed lid. Stew in a small heat for 15-18 minutes, salt, add herbs, vinegar and spices. Mix thoroughly with a wooden spatula and put in cans intended for canning. Close tightly with sterile lids and place in a cool dark place to cool.

Variant of pickling hodgepodge with mushrooms for the winter without vinegar

An interesting option for preserving a vegetable hodgepodge with mushrooms and cabbage without vinegar for the winter - it is prepared simply and is perfectly stored all season. For prescription cooking you will need:

1. 700 g of raw mushrooms.
2. 400 g of crude butter.
3. 500 g of white cabbage.
4. 300 g of white onion.
5. 200 g of pickles.
6. 1 liter of tomato juice with pulp.
7. 100 ml of sunflower refined oil.
8. 1 g cloves.
9. 40 g of table salt.
10. 2 g of ground red pepper.
11. 6 g of dry basil.

Such rolling of hodgepodge with mushrooms and cabbage for the winter for reliability may be subjected to repeated sterilization, i.e. pasteurization of already filled cans in boiling water. But first, rinse and clean the mushrooms, chop them with a thin straw. Heat the oil in a thick-bottomed stewpan and put the mushroom straw. As soon as all moisture comes out (liquid forms on the bottom), add thin half rings of onion and fry for 17-20 minutes. Meanwhile, chop the cabbage as thin as possible and cut the cucumbers into strips. Put in the prepared passivation and simmer on low heat for 15 minutes, then fill with juice, add salt, spices and simmer for 30-40 minutes without boiling. At the end of cooking, the dish will acquire a thicker consistency due to the softening of vegetables. It remains only to clog everything in the heat of the prepared container. Then turn the lid down and wrap it with a coverlet.

Solyanka with mushrooms and celery for the winter without sterilization: a step by step recipe

It is possible to cook a hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It is very simple and convenient - it’s good enough to wash the cans of soda, put it wet in the oven upside down and set the temperature to 110-120 degrees. Enough 15-20 minutes for their disinfection, after which boldly lay hot foods and roll up the lids. But remember that you should not get hot containers immediately: just turn off the oven after the specified time, and let them cool smoothly. With a sharp temperature difference, the glass may crack. And to prepare the hodgepodge itself you will need:

1. 1 kg of champignons.
2. 500 ml of Krasnodar tomato sauce.
3. 300 g onions.
4. 300 g of fresh celery.
5. 200 g of sweet red pepper.
6. 40 g of table salt.
7. 100 ml of sunflower oil.
8. 2 g cloves.
9. 1 g of chili pepper.
10. 50 ml apple cider vinegar.

Thanks to a detailed step-by-step recipe for hodgepodge with mushrooms and Krasnodar sauce for the winter, everyone, even a novice hostess, will be able to prepare such a preservation. First rinse and peel the mushrooms, cut into thin strips and put them in a heated frying pan, oiled. Chop the onion into thin rings, and pepper and celery with straws. Fry for 15 minutes until the mushrooms pour a lot of water, and sprinkle the remaining vegetables. Pass until golden brown and crisp, and then fill with sauce, salt and add spices. Stew for 30-40 minutes, pour vinegar, mix with a wooden or plastic spatula and roll up, spreading over warm cans.

Vegetable hodgepodge for the winter with pickled mushrooms and cabbage: recipe with video

The recipe for a vegetable hodgepodge for the winter using salted mushrooms will be loved by households for their rich taste, mushroom aroma and light acidity. For cooking you need:

1. 1 kg of any salted mushrooms.
2. 400 g onions.
3. 500 g of white cabbage.
4. 1 cup vegetable oil.
5. 2 tbsp. tablespoons of tomato paste.
6. 0.5 cups of drinking water.
7. 4 pieces of allspice.
8. 2 peas of black pepper.
9. 35 g of salt.
10. 5 tbsp. tablespoons of apple cider vinegar.
11. 5 g dry basil.
12. 3 cloves of garlic.

First put the mushrooms on a sieve or colander to get rid of excess brine. Thoroughly chop the onion and cabbage with straws and simmer in a thick-walled pan or saucepan in oil in low heat for 20 minutes. After pour tomato paste diluted with water, pour mushroom wedges, salt, spices and simmer for 40 minutes in a sealed container. At the end, add the grated garlic and vinegar on a fine grater, mix and place in sterile jars, then roll them tightly with lids.

To facilitate the process of preparing a hodgepodge with mushrooms and tomato for the winter, see the detailed recipe in the video, which is available about each stage.