Mushroom hodgepodge with mushrooms with vegetables

When you bring a lot of mushrooms from the forest, you need to figure out how prepare them for the winter. Part will go on pickling and pickling, and the rest can be used to make hodgepodge. Vegetable hodgepodge with the addition of saffron milk will provide you and your loved ones Great snack for the whole winter. Recipes for making hodgepodge from saffron milk caps for the winter – a good option for blanks that will help diversify the nutrition of the family and save its budget.

Although usually hodgepodge is cooked with cabbage, there are recipes and without adding it. Ginger must boil, and even in in some cases, fried, making the taste of the finished product more interesting. It is worth noting that for the preparation of hodgepodge from saffron milk can be taken broken or very large specimens that absolutely does not spoil the taste of the dish.

How to make a solyanka of mushrooms: a classic recipe

The recipe for a gingerbread hodgepodge in the classic version will please you with its taste. This combination of cabbage, mushrooms and Tomato paste with spices as a snack will decorate any festive table.

• 1.5 kg of cabbage;
• 1.5 kg of mushrooms;
• 200 g of onions;
• 3 pcs. carrots;
• 150 ml tomato paste;
• 2 sec l vinegar 9%;
• 5 peas of black and allspice;
• 1.5-2 tbsp. l salt without top;
• 1.5 tbsp. l Sahara;
• 2 cloves;
• 1 tbsp. water;
• 1.5 tbsp. vegetable oil.

How to make a solyanka of mushrooms in a classic way, will show step by step instructions.

Peel, rinse and boil the mushrooms for 10 minutes. in boiling water then fry until golden brown.

Peel all vegetables and then chop: chop carrots dice, chop the cabbage as finely as possible, chop the onion half rings.

Fry the carrots and onions in oil and put in a separate a bowl.

Put the cabbage in an enamel pan, pour in water and bring to a boil.

Add vegetables and mushrooms, mix, let it boil and pour vinegar.

Introduce the tomato paste, adding a little water, and simmer on slow fire 40 min.

Salt, add sugar and all remaining spices, mix and put out for 20 minutes

Put hot solyanka in sterilized jars, roll up and wrap up.

Allow to cool and only then take it out to the cellar.

Solyanka of saffron mushrooms with cauliflower for the winter

This original recipe for saffron mushrooms with cabbage – amazingly tasty and fragrant dish.

Cauliflower with mushrooms – an amazing interpretation of hodgepodge, which in appearance will be very presentable. To to fill 10 cans with a capacity of 0.5 l each we need:

• 2.5 kg of mushrooms;
• 1.5 kg of cauliflower;
• 700 g of carrots and onions;
• 300-400 ml of vegetable oil;
• Salt to taste;
• 200 ml of tomato sauce;
• 4 cloves;
• ¼ tsp ground coriander;
• 2 pcs. bay leaf;
• 1 bunch of dill and / or parsley.

A sausage of saffron mushrooms with cabbage is prepared for the winter in the following way:

1. Mushrooms are cleaned, washed, boiled for 15 minutes in boiling water.
2. Spread in a colander, drain and chop into pieces.
3. Onions and carrots are peeled and chopped: onions – in cubes, carrots – on a coarse grater.
4. Fry in a small amount of oil and spread in a bowl with a thick bottom, in which the quenching will take place.
5. Boil the cabbage for 5 minutes in salted water and take it apart inflorescences, injected into the onions with carrots and pour the remaining oil.
6. Stew for 30 minutes over low heat and add the boiled mushrooms.
7. Stew for 10 minutes, tomato sauce, all spices and spices with chopped herbs.
8. Stir until smooth and simmer for 20 minutes, stirring constantly to prevent burning.
9. Packed in sterilized jars, clean the bay leaf and thrown away, rolled up and insulated until cool.
10. They are taken out to a cool basement and stored for no more than 6 months.

Mushroom hodgepodge with tomatoes for the winter: step-by-step instructions

Cabbage in mushroom hodgepodge – a classic genre of Russian cuisine, however, without this vegetable, you can prepare a workpiece. Solyanka from mushrooms, cooked with tomatoes, acquires new flavoring shades, which in no way makes the snack less nutritious and fragrant.

• 3 kg of mushrooms;
• 2 kg of fresh tomatoes;
• 1 kg of onions;
• According to 2 tbsp. l salt and sugar;
• 400 ml of vegetable oil;
• 1 tsp ground black pepper;
• 4 tbsp. l vinegar 9%;
• 3 cloves.

Mushroom hodgepodge for the winter is prepared from mushrooms according to the step by step instructions described below.

1. Sliced ​​milk after pretreatment and boil in boiling water 15 min.
2. Peel the onion, cut into cubes and fry in a small amount of oil.
3. Wash the tomatoes, grind through a meat grinder, add to the onion and simmer 15 minutes
4. Introduce mushrooms, add salt, sugar, ground pepper, cloves.
5. Pour in the remaining oil, simmer for 40 minutes. over low heat.
6. Pour in vinegar, stew again for 10 minutes. and distribute to sterilized jars.
7. Roll up, insulate until cool and take to the basement.

How to cook a solyanka of mushrooms for the winter with Bulgarian pepper

How to cook a solyanka of mushrooms for the winter, to please in the winter your loved ones with a delicious dish and diversify the daily menu? Use the recipe for hodgepodge with bell pepper, cabbage and saffron mushrooms.

This appetizer will always help out if guests unexpectedly come.

• 2 kg of mushrooms;
• 1 kg of cabbage (late varieties);
• 500 g of onion;
• 1 kg of bell pepper;
• 200-300 ml of vegetable oil;
• To taste the salt;
• 2 tbsp. l Sahara;
• 50 ml of vinegar 9%;
• 300 ml of tomato paste;
• 2 tbsp. water.

How to cook a hodgepodge of mushrooms, you can learn from step-by-step instructions for the original recipe.

1. Peel, wash and chop all vegetables: finely sprouts chop, dice the onion, chop the bell pepper noodles.
2. Boil the mushrooms after cleaning for 20 minutes, allow to cool and cut pieces.
3. Fry until tender, introduce vegetables other than cabbage, and continue to fry for 15 minutes
4. Combine mushrooms, vegetables and shredded cabbage, salt, add sugar, tomato paste diluted with water and simmer 40 min
5. Pour vinegar, mix, continue simmering over low heat another 20 minutes
6. Distribute the hodgepodge into sterilized glass containers and roll up.
7. After complete cooling, put in a cool room.