Solyanka with mushrooms cooked in slow cooker

One way to quickly and satisfyingly feed the whole family is cook a hodgepodge with mushrooms, stewed in a slow cooker. This is a budget the dish does not require much effort to create, everything is enough put 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 stocks for the winter. Simple, fast and without any hassle.

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

The most popular and easiest version of hodgepodge cooked in slow cooker, consists of cabbage with mushrooms. For this we need such 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.

Finely chop the cabbage, clean and chop the mushrooms plates, other vegetables – straws.

Fry onions for 5-7 minutes, add carrots, and after 5 minutes – mushrooms.

Fry the frying until light golden tint with stirring constantly.

The next step is to put all the ingredients in a bowl slow cookers. This is passivation, cabbage, pepper, salt, sugar, cucumbers, tomato with water and bay leaf.

Mix everything and put on the “Extinguishing” mode.

And after about 50-60 minutes, the delicious dish is ready for use.

Recipe for hodgepodge with porcini mushrooms in a slow cooker

Recipe for hodgepodge with porcini mushrooms cooked in a slow cooker, can be improved for special connoisseurs of gastronomic frills. 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 – taste;
  • 50 g of tomato paste;
  • sunflower or olive oil for frying vegetables;
  • greens, lemon and sour cream – directly for serving individual discretion.

Mushrooms, onions and carrots must be washed, peeled and chopped straws, like cucumbers. Grated celery root grate on grater. It is advisable to use olives and olives pitted and cut into rings. Peel and cut potatoes with a bar with a diameter 1-1.5 cm.

In a pan, fry until ready, alternately, all vegetables except potatoes and olives. Then put in the thicket of a household appliance and pour broth, add pepper peas, bay leaf, a pinch of hot ground pepper, salt to taste and tomato paste. All carefully mix and turn on the quenching mode. After 50 minutes – maximum hour dish ready.

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

For meat lovers, cooking is a good option. hodgepodge in a slow cooker with meat, smoked meats and mushrooms.

This rich and slightly islandy taste will not leave you indifferent. all domestic inhabitants. For cooking necessary:

  • 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 on rings or lobules. Rinse, peel and slice the mushrooms. Fry onions and mushrooms until cooked. Fold in the thickness of the appliance and pour broth, adding meat components, cucumbers, tomato paste, salt and seasoning to taste. Stir and simmer for 45-50 minutes. At serve add finely fresh herbs and olives.

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

In a slow cooker company “Redmond” vegetable hodgepodge with mushrooms it turns out perfectly and very tasty, and most importantly – without unnecessary hassle. To prepare it you need:

  • 350 g of fresh mushrooms (any);
  • 150 g canned champignons;
  • 2 onion heads;
  • 2 pickles;
  • 8 olives, canned without stones;
  • 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 the device on “Fry”, put butter and pour onion. Fry for 2-3 minutes. Fresh and peeled fresh mushrooms, julienne, send to the thicket fry with onions. Get cucumbers from brine and chop in a small cube together with pickled champignons. Put everything in bowl, pour with drinking water, introduce tomato, spices and salt to taste. Stir everything until the tomato paste dissolves. Remains turn on the “Soup” program, and after about 20 minutes the dish is ready for Serve with olives (possible – with lemon, herbs and olives).

About how to cook a delicious hodgepodge with different mushrooms in a slow cooker, see the detailed video tutorial below, where step by step is told about each action.

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 in jars. For three cans on 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. Cabbage and slice the mushrooms. Fry the vegetables in an oil mixture until readiness. Put in the bowl of the device and add the cabbage, chopped garlic, tomato paste, salt, sugar and all spices. All mix and put on the “Extinguishing” mode, after about an hour products will be ready. Meanwhile, handle the cans well 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 cans, roll up lids and cover towel until cool. After which, the blanks for winter should be removed in dark cool place.

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