Solyanka with mushrooms for the winter: homemade recipes conservation

What could be better than the taste of fresh vegetables in the winter? To enjoy them in the cold, just clog the hodgepodge in banks. This is not only useful, but also very convenient. Such a blank can be used as dressing in soups and borsch, as an addition to any side dish, like a cold appetizer or even a salad. Vegetable hodgepodge with mushrooms for the winter, corked in banks, stored no more 1 year in a cool dark place, subject to quality sterilization of containers and lids. Getting ready is quick and easy, so it’s under the power of any housewife.

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

The simplest and most common sterilization method is steaming cans. To do this, put in a water bath a sieve, and cans upside down – on top of it. And thus hot steam will process the container from the inside. Lids can just boil in water. The process lasts 15-20 minutes, no less.

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

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

</Классическая солянка с mushrooms , морковью и томатом наpreparing for winter is very simple and will be a great dressing for anyone the first dish. 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 canned for the winter with mushrooms, prepared in 3 stages: roasting, stewing and rolling in tara.

To start, rinse and peel the vegetables, chop into a thin straws.

Heat the pan, pour oil in it and fry the mushrooms for 10 minutes, then send the carrots to them, pass for another 20 minutes.

Then mix with tomato paste and mix thoroughly. shoulder blade. Stew for 7-8 minutes, sprinkle with salt, pepper and chopped greens.

At the end of cooking pour in vinegar, evenly distributing it shoulder blade.

Put it in cans for canning, roll each lid, wrap with a blanket and set to cool in a place that does not Available for direct sunlight.

How to cook a hodgepodge with mushrooms and fresh tomatoes on winter

Solyanka with fresh tomatoes and mushrooms is perfect for the winter as a cold snack 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 you cook such a hodgepodge with mushrooms, canned for the winter, it is necessary to make fruit juice from tomatoes. For scald each tomato with boiling water and dip in cold water. After this, the skin is well removed and can only be chopped tomatoes with a blender, salt and sprinkle with spices. Then you can proceed to basic cooking.

Wash mushrooms, onions and carrots, peel and chop straws. Heat the stew pan, oil and fry the onions first, and then mushrooms and carrots. Pass to barely tan crusts, and then fill with cooked tomato juice, stew in sealed dishes for 20 minutes, sprinkle with herbs, sprinkle with spices and pour in the vinegar. Mix well and remove the foam, roll in pre-prepared cans for canning.

Recipe for winter hodgepodge with salted and fresh mushrooms

To add rich flavor and light acidity to the dressing add some salted mushrooms or butter. Such a dish will appeal to all households and will become a frequent guest at the dining table. For the preparation of hodgepodge for the winter with adding 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 simple. To do this, clean fresh champignons and grind into slices, and salted – dry from brine and chop in quarters. Grind white onions and carrots into strips. Hot sprinkle the pan with oil and brown the onion, then add both species of mushrooms and carrots, pass for another 15-18 minutes. After pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Stew without boiling for 20 minutes, pour vinegar, stir, then distribute to disinfected banks and close tightly with lids. Set in a dark place with room temperature (like a pantry).

The recipe for delicious hodgepodge for the winter with fresh cucumbers and грибами

A very original version of such vegetable preservation cooked using fresh cucumbers. For this option hodgepodge for the winter with mushrooms and fresh cucumbers necessary:

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. For rinse mushrooms with running water, peel and chop slices. Put in a preheated stewpan, sprinkled with oil, add half rings of onions and carrots. Pass to light golden hue of the crust. After frying for another 20 minutes, put the pasta, grated fresh cucumber, salt and pepper. Stew for 20 minutes, mix with vinegar. Cork in prepared sterile jars, wrapped in 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 used as a salad or side dish. For preparations will be required:

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 are very simple. First, rinse and clean the mushroom caps, grind into slices. Cut the onion into half rings and lay on hot frying pan, sprinkled with oil, pass 10 minutes and after spill mushrooms. Put it out under the closed lid for 15 minutes, put to grated ginger root chopped on a fine grater celery, salt, pepper, bay leaf and chopped greens. Cook not less than 15-18 minutes. After do not forget to pour vinegar. Mix and preserve in sanitized jars, wrap with a thick cloth and put in a place with room temperature.

How to roll a hodgepodge with fresh mushrooms and eggplant on winter

Solyanka with the addition of fresh mushrooms and eggplant, prepared for the winter, the hostess will help out in case of an unexpected arrival of guests. For cooking, such Ingredients:

1. 1 kg of champignons.
2. 800 g eggplant.
3. 1 onion.
4. 200 g of 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 a great cold appetizer. Cooking start by processing vegetables. Champignon, onion, eggplant and pepper peel and chop with a medium straw. Preheat the pan, after pouring oil, alternately fry all vegetables until cooked. Put them in a thick-walled stewpan. After they will ready, pour juice, salt, pepper, sprinkle with herbs and mix with a wooden spatula. Stew for half an hour without stormy boiling. Pour vinegar and a few minutes before the end of cooking. mix. Now it remains only to decompose in a sterile container and roll up. After that, wrap the jars with a warm blanket and expose in a dark ventilated room.

Solyanka for the winter, cooked with dried mushrooms

Solyanka for the winter, cooked with dried mushrooms, has very rich mushroom flavor and aroma. For cooking The following ingredients are needed:

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 him in cold water for 2 hours. After cook 1-1.5 hours in salted water, get a slotted spoon on a dish or plate, let cool. Then dry with a paper towel, cut into strips and pass in oil 20-25 minutes, after 10-12 minutes add thin half rings of onions and carrots. Salt, pepper, sprinkle with chopped greens 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 variant of hodgepodge with mushrooms and salad beans 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 on in winter, you need to boil salad beans. To do this, soak it in cold water for 3-4 hours. After it swells and increase in size by 2-3 times, boil until half cooked in salt water.

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

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

Delicious solyanka with bell pepper, mushrooms and beets come in handy for the winter for cooking borsch. Necessary 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 fruit drink for the winter, it is necessary to prepare beetroot dressing. For peel the beets and grate or chop with a thin straw, pass in oil with salt, sugar and vinegar for at least a quarter of an hour, then fill in with fruit drink and bring yes boil by removing the foam.

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

Winter cabbage hodgepodge recipe with mushrooms and tomato sauce

The recipe for a delicious cabbage hodgepodge for the winter with mushrooms will take a place of honor in the cookbook of any housewife. After all, preparing simple, short 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 by the recipe below will be a great side dish to any the dish. To begin, finely chop the cabbage, cut the onions into strips, and carrot. Mix all this by hand and salt, in the process a little crumple for better isolation of cabbage juice. Chop the mushrooms straws and fry in oil for at least a quarter of an hour, then add a mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce with vinegar, add pepper, herbs and cook under a closed lid another 10 minutes. Lay the dish in a pre-sterile dish until it has cooled. Canned jars, close tightly with lids.

The recipe for a vegetable pickle with pickled mushrooms on winter

In the recipes for the preparation of a vegetable hodgepodge with mushrooms, canned for the winter, pickled very often used Components. And this is really an original solution, because the taste 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 table salt.
8. 300 g of ripe red tomatoes.
9. dry lemongrass on the tip of a knife.
10. 3 g of freshly ground black pepper.

For the preparation of hodgepodge with pickled mushrooms and for the winter chop the onions and carrots in small strips. Put on hot pan, drizzle with oil and fry for 10 minutes. Then get out brine mushrooms, dry with a napkin and cut into slices. Fry with vegetables for at least 15 minutes. Chop tomatoes dice and send to stew in a pan with a closed lid. Stew in a small heat for 15-18 minutes, salt, add greens, vinegar and spices. Mix thoroughly with a wooden spatula and put in cans intended for canning. Tight close with sterile lids and place in a dark cool place for cooling.

Option for rolling hodgepodge with mushrooms for the winter without vinegar

An interesting option for preserving a vegetable hodgepodge for winter mushrooms and cabbage without vinegar – it is prepared simply and perfectly stored all season. For recipe 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 dry basil.

Such a roll of hodgepodge with mushrooms and cabbage for the winter for reliability can be re-sterilized, i.e. pasteurization of already filled cans in boiling water. But for starters rinse and peel the mushrooms, chop them with a thin straw. IN with a thick bottom in a saucepan, heat the oil, and put the mushroom straws. As soon as all moisture comes out of them (at the bottom liquid), add thin half rings of onion and fry for 17-20 minutes. Meanwhile, chop the cabbage as thin as possible and chop the cucumbers straws. Put in the finished passivation and simmer in low heat 15 minutes, then pour juice, add salt, spices and simmer without boiling for 30-40 minutes. At the end of cooking, the dish will acquire a thicker consistency due to the softening of vegetables. It remains only clog everything with heat in prepared containers. Then turn the lid down and wrap it with a coverlet.

Solyanka with mushrooms and celery for the winter without sterilization: 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 – enough wash the cans with soda well, put them wet in the oven upside down and set the temperature to 110-120 degrees. Enough 15-20 minutes for them disinfection, after which boldly lay hot foods and roll up the covers. But remember that you should not get hot container immediately: just turn off the oven after the specified time, and let them cool smoothly. With a sharp drop glass temperatures may crack. And for cooking hodgepodge 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 the strength to prepare such a conservation. Rinse first and peel the mushrooms, cut into thin strips and put on a preheated oil pan. Chop the onion into thin rings, and pepper and celery – straws. Fry for 15 minutes until the mushrooms are empty plenty of water, and sprinkle the remaining vegetables. Pass until barely golden color and crisp, and then pour the sauce, salt, add spices. Stew for 30-40 minutes, pour vinegar, mix with a wooden or plastic spatula and roll up, distributed over warm banks.

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

Recipe for vegetable hodgepodge for the winter using salted mushrooms loved by households for its rich taste, mushroom aroma and light sourness. 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 so that get rid of excess brine. Chop onion and cabbage finely julienne and simmer in a thick-walled pan or saucepan in oil in mild heat for 20 minutes. After pour tomato water diluted paste, pour mushroom wedges, salt, spices and simmer in a closed dishes for 40 minutes. Add finely chopped garlic and vinegar, mix and place in sterile jars, then roll them tightly with lids.

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