Solyanka with mushrooms and cabbage: homemade recipes

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

How to make canned hodgepodge with cabbage and white mushrooms

In order to clog such a product, it does not take 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 lacking useful trace elements.

For the preparation of homemade canned hodgepodge with white cabbage and porcini mushrooms 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.

Wash the mushrooms, peel and cut into strips.

Finely chop the cabbage, salt and remember with your hands until juice.

Chopped peeled onions in half rings.

In a deep frying pan, heat the oil and pass the onion first – 5 minutes, and then mushrooms – 7-8 minutes.

After pour all the juice, put the cabbage and simmer for 15 minutes.

After add chopped greens, salt and vinegar, move, languish in low heat for 4-5 minutes.

Before you make a hodgepodge for the winter with mushrooms and fresh cabbage, take care of the can, picking up small cans without chips and cracks. While the vegetables are languishing in a pan, Sterilize dishes and lids with steam. Then lay the finished mix on prepared containers and roll up. remember, that only hot products are rolled into banks – right from the heat with the heat.

Solyanka with mushrooms, cabbage and fresh tomatoes in slow cooker

To save time and effort it is very convenient to cook such a dish with using an ordinary multicooker. All prepared products stack in a bowl, and then the technique will do everything by itself. Not required no effort, just a little visual control over appliance.

For the preparation of hodgepodge with mushrooms and fresh white cabbage in a slow cooker:

  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. Peel the onions and carrots, chop straws. Salt shredded cabbage, remember with your hand for more juices and put in the bowl of the device. Scale 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 peppers. Shuffle and place the appliance on 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 in the recipe for hodgepodge with mushrooms and sauerkraut. In addition, you can add salted or pickled mushrooms.

Delicious second course with a slight sour flavor like everyone homework. Great as an appetizer or soup refueling.

For the preparation of solyanka with white sauerkraut cabbage and fresh mushrooms 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.

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

Solyanka with sour cabbage and oyster mushrooms

Another good cooking recipe is also based on using pickled ingredients but has great calorie content and rich taste.

For the preparation of hodgepodge with sour (pickled) cabbage and Fresh mushrooms 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. quarters (slices). Preheat the pan and put out the lard, when it melts, add the onion, after 3 minutes – mushrooms, and after another 5 minutes – pepper and carrots. Pass over low heat. Once a golden crust is formed, put the products in clay pots (if not, then in the form for the oven). Send it there squeezed cabbage, tomato, greens and salt. Tomite in the roast the cabinet for at least 20-30 minutes.

Recipe for hodgepodge with cucumbers, pickled mushrooms and cabbage

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

For cooking according to the presented recipe for hodgepodge with canned cucumbers, pickled mushrooms and fresh cabbage The following 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 champignons and cucumbers from brine and dry with paper with a towel. Peel and chop the onions and carrots. Cucumbers free from peel and seeds, cut into strips. Tomato paste dilute 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 form for the oven, and in the same pan brown the mushrooms. After add mushrooms, chopped cabbage to the baking dish, tomato, cucumbers, salt and greens. Put in the oven to languish in for 1 hour in low heat. Stir occasionally and when the need to add water.

Solyanka with salted mushrooms, sour cabbage and boiled beans

If you combine salted mushrooms and boiled beans, you get a wonderful snack to the festive table or just the original salad.

For the preparation of such a hodgepodge with salted mushrooms and kale is required:

  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 – a very nutritious and satisfying dish that is being prepared quickly and effortlessly. To do this, champignons and discard the cabbage in a colander so that the whole brine stack. Onion and pepper peel and dice. Heat oil and fry in a pan onions and peppers until golden brown. Put ready vegetables in ceramic cauldron, and brown the mushrooms in the same oil, sliced ​​in quarters or slices. After all the ingredients combine in a cauldron by adding beans, tomato, pepper, salt and cabbage. Put in the oven for 1-1.5 hours stew until readiness.

Solyanka with pickled mushrooms and kohlrabi cabbage

Solyanka cooked with pickled mushrooms and fresh kohlrabi cabbage, will conquer not only its bright taste, but also simplicity in 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 grated celery root.

Mushrooms and cucumbers from brine and dry with paper towel, and then cut into slices. Kohlrabi finely chop and mash hands with salt for more excreted juice. Fry onion diced in oil until golden brown, add tomato paste and water, stir until completely dissolution. Put in a saucepan and combine with cabbage, mushrooms, herbs, celery and cucumbers. Fry for 20-25 minutes until full evaporation of liquid.

Recipe for hodgepodge stew with dried mushrooms and cabbage

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

But with harvested or dry product options you need to be as neatly as possible. And better before adding to the recipe heat them additionally.

Essential ingredients for a vegetable hodgepodge recipe 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 start, pre-soak the mushrooms in drinking water for 3 hours, so that they swell. After this, drain the liquid in which they stood, and fill with fresh, put to cook for 30 minutes in barely salt water. Onion, sliced ​​in half rings, pass in oil 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 cabbage and dried mushrooms are cooked for at least 40 minutes on a weak fire, so that the consistency is uniform and tender.

Recipe for hodgepodge with wild mushrooms and fresh cabbage

As for mushrooms collected in the forest, be careful and make sure they are edible. It’s best to use porcini mushrooms, butter, greenfinch, boletus or chanterelle.

For cooking according to the proposed recipe, delicious hodgepodge with wild mushrooms and fresh cabbage necessary:

  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 cook a vegetable hodgepodge with wild mushrooms and fresh cabbage, you must first prepare the butter, after cleaning them and boiling in salt water for 40 minutes. After chop cubes and pass in oil until golden brown. In the same fry the diced onion and pepper in a pan. Connect fried ingredients with fruit drink, salt, chopped cabbage, black pepper and basil. Stir and simmer under the lid 30 minutes.

The recipe for boiling soup with mushrooms and white cabbage cabbage

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

And with the addition of various meat products and mushrooms, this the treats become not only tastier, but also more satisfying.

For the preparation of soup hodgepodge with porcini mushrooms and fresh prescription cabbage is necessary:

  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 you cook soup 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. Best 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 on oil for 15 minutes. Add tomato paste and simmer for 5 minutes. Then bring the broth to a boil and cook finely chopped cabbage in it and passivation of 20 minutes. Pour olives into rings into it, olives and capers. Salt and pepper, and a few minutes before after cooking add lemon wedges.

Solyanka soup with cauliflower and fresh mushrooms

Solyanka soup with cauliflower and fresh mushrooms – very a healthy dish even for children. Necessary 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 – optional.

Cooking healthy hodgepodge with mushrooms and cauliflower is not take more than one hour. To do this, separately cook the cabbage in salt water for 15 minutes, take to a dish and leave cool down. Meanwhile, peeled mushrooms, carrots and onions cut into strips and fry in oil until golden brown. Pour in fried tomato 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 how to cook a hodgepodge with mushrooms, potatoes, olives and cabbage

Solyanka soup with mushrooms, potatoes and fresh cabbage prepared according to a simple recipe, and such dishes are needed 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 you cook soup with mushrooms, potatoes and cabbage, rinse and peel potatoes, mushrooms, onions and peppers. Cut into strips and fry everything except potatoes on oil for 15-17 minutes. Add potatoes to boiling water and cook for 20 minutes. After pouring in the sauce, 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 cook this refueling soup will be an option with the addition of meat, sausages products or smoked meats.

Solyanka soup with beef and sausages, mushrooms and fresh cabbage has a rich meat taste and is very easy 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 delicious meat hodgepodge with mushrooms, sausages and cabbage is in rich broth. It’s best to cook it from meat on bones with the addition of allspice and bay leaves, and after filter out excess fat.

After boiling the broth, add salt and potato, chopped a little stick. Cook for 15-20 minutes. Meanwhile, chop the peeled onions and champignon sticks, pass in oil until golden, and then put in the broth. Grind meat and sausages in strips. After the potatoes are cooked until cooked, add shredded cabbage and sauce. Greens, peppers, meat, sausages, put olives, olives and capers next. Cook for 5-10 minutes

Mushroom cuisine: how to make hodgepodge 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 smoked meat.

To cook this mushroom dish will need:

  1. 1.5 liters of broth.
  2. 400 g smoked ham.
  3. 150 g smoked chicken sausage “on 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, champignons must be removed from the brine and dry with a paper towel, and then cut into quarters, if large mushrooms, then cut into 6 parts. And after peeled and Pour chopped potatoes into boiling broth. Fresh rinse oyster mushrooms, peel and cut into slices. Onion and pepper grind with fine straws. Pass the potatoes while boiling. oil onion, 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 break apart other ingredients can be added: fruit drink, shredded cabbage, greens, peppers, salt and olives. After cooking for 10 minutes and serve with slice of lemon and sour cream.

To facilitate the cooking process of hodgepodge as the first course with mushrooms and cabbage watch the video presented below, where the entire process is described in detail.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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