Tasty vegetable hodgepodge with mushrooms

A simple and satisfying option for dinner for the whole family is a vegetable hodgepodge cooked with mushrooms.

It takes a little time to cook, in just 1-1.5 hours, and tasty The vegetarian dish will be ready. The vegetables are healthy and well saturate. organism, and the budget will not suffer significantly from costs. Also this product can be stocked up for the winter without much difficulty, only following the recipe. You can use such conservation as cold appetizer or vegetable dressing for first courses. blanks for about 1 year in a dark ventilated room with temperature not higher than 20 degrees.

Recipes of delicious vegetable hodgepodge with fried mushrooms on winter are extremely simple and have several general rules:

1. You can use any mushrooms, but if it is forest or dry product options, then before cooking hodgepodge according to their recipe need to be prepared in advance. Dry mushrooms – soak and cook until ready, and the forest carefully sort and cook in salted water. And only then fry or stew according to the recipe.
2. Responsible for sterilizing cans. Carefully disinfected dishes will help to avoid the development of unwanted microorganisms and spoilage of canned food.
3. Pour boiled hodgepodge only into prepared cover dishes tightly with sterile lids.

Observe these regulations, and then winter stocks will not be only tastier, but also safer for health.

There is not one way to prepare delicious hodgepodge. Recipe Depends on imagination and personal preferences.

Below are 5 ways to cook dishes with the most successful combinations of vegetables.

Vegetable hodgepodge with mushrooms and sweet pepper for the winter

Vegetable hodgepodge with mushrooms and sweet pepper for the winter will favorite vegetable preservation to the side dishes. For cooking necessary:

• 1 kg of champignons;
• 2-3 large onions;
• 3-4 pieces of sweet pepper (preferably yellow, and red);
• 200 ml of tomato juice with pulp;
• salt and seasonings (ground pepper, oregano and basil) taste;
• 100 ml of vegetable oil for frying.

Rinse all vegetables and cut into small strips.

Fry in a pan until cooked, alternately laying each ingredient: onion, mushrooms and then pepper. This takes about 20 minutes.

After the appearance of a light golden hue on the surface Pour the vegetables into the tomato and mix well.

Stew for 20 minutes with salt and spices.

Then cork the hot mixture in prepared jars and leave cool by wrapping in a towel.

Recipe for vegetable hodgepodge with cabbage and porcini mushrooms for the winter

Variant of vegetable hodgepodge with white cabbage and porcini mushrooms great as a complement to any side dish or as cold appetizer to the festive table. Necessary Ingredients:

• 1 medium sized cabbage head;
• 700 g of porcini mushrooms;
• onion – 4 pieces;
• carrots – 2 pieces;
• 600 ml of tomato juice;
• 200 ml of vegetable oil;
• 40 g of salt;
• 60 g of sugar;
• peppercorns and green basil to taste.

Peel all vegetables and cut into thin strips of medium length. Sprinkle the cabbage with salt, sugar and seasonings, then mash well. Leave for 20 minutes to empty the juice. Passion onions, mushrooms and carrots in oil to a golden hue. Mix everything and pour tomato put on fire and simmer for 30 minutes. In the process necessarily remove the foam. Distribute the boiling mixture into sterilized jars and roll up tightly with lids. Wrap and put to cool.

Variant of vegetable hodgepodge with eggplant, pepper and mushrooms

A very interesting option for making cold snacks for the winter with aubergines will help out the hostess before an unexpected appearance guests.

For a recipe for a vegetable hodgepodge with eggplant, pepper and mushrooms will need:

• 1 liter of tomato juice;
• onion – 5 pieces;
• eggplant – 3-4 pieces;
• carrots – 2 pieces;
• 3 pieces of bell pepper;
• 300 g of cabbage;
• 4 cloves of garlic;
• dill greens to taste;
• seasonings (oregano, ground pepper) and salt to taste;
• 60 ml of olive oil;
• 40 g of salt;
• 60 g of sugar.

Peel eggplant, carrots, onions and peppers and cut into cubes. Fry all the vegetables in oil one by one until golden brown. Chop the cabbage into strips and cover with salt, sugar, herbs and spices. Wash hands and let juice flow for 15 minutes. After combine all the fried vegetables, cabbage, tomato and finely chopped garlic. Put the simmer on low heat under the lid for 30 minutes. Pour the hot mixture into sterile jars and roll up tight lids. Wrap with a thick towel and let cool.

Harvesting vegetable hodgepodge with beans and mushrooms

Harvesting in the form of a vegetable hodgepodge with beans and mushrooms will become very appropriate not only as a salad, but also for dressing borsch. Essential Ingredients:

• 1 kg of oyster mushroom;
• 1 liter of tomato;
• 300 g of boiled beans;
• onion – 2 pieces;
• sweet pepper – 3 pieces;
• carrots – 2 pieces;
• 300 g of cabbage;
• parsley to taste;
• 40 g of salt;
• 60 g of sugar;
• 150 ml of vegetable oil;
• seasonings (hot pepper and bay leaf) to taste.

Peel and cut vegetables into thin strips of short length. Fry onion, carrots, mushrooms and peppers in oil until light golden hue. Mix cabbage with greens, sugar, salt and spices, then mash with your hands until the juice. Mix everything with beans and pour tomato, simmer for 30 minutes. Pour the boiling mass into sterilized jars and clog. For this cooking method choose well-cooked varieties of salad beans with thin sandpaper.

Recipe for vegetable hodgepodge with celery root and mushrooms

A very popular way to prepare such canned vegetables with adding celery root. It has not only a pleasant taste. and aroma, but also very useful for colds. Exactly what you need for a cold winter. For a vegetable recipe Solyanka with celery root and mushrooms:

• 1 kg of any mushrooms;
• 1 liter of tomato;
• onion – 3 pieces;
• carrots – 2 pieces;
• celery root – 1 piece;
• sweet pepper – 2 pieces;
• 40 g of salt;
• 60 g of sugar;
• 100 ml of vegetable oil;
• dill and seasonings (peppercorns and basil) to taste.

Peel all vegetables and cut into a 2 cm wide cube. Fry on oil in turn until a light golden hue. Pour tomato and add spices and herbs. Simmer for 40 minutes. Pour boiling dressing into prepared jars and plug lids.