One of the most popular blanks that housewives make for future use is a hodgepodge with cabbage and mushrooms for the winter. It can be served as a separate dish or as a side dish - just warm it up. Apply it for cooking first courses.
Cooking Features
Cooking any snack has its own subtleties, and hodgepodge with cabbage and mushrooms is no exception.
- One of the main ingredients of solyanka is tomatoes. The skin from them before cooking must be removed. It will be easier to do this if they are doused with boiling water or even immersed in boiling water for a couple of minutes. However, tomatoes can often be replaced by tomato paste, where they are contained in a concentrated form. In this case, you must select the appropriate recipe.
- Cabbage for solyanka is better to choose from those varieties that are designed for long storage. Shred it preferably medium-sized. If you are negligent, the dish will come out unappetizing.
- Mushrooms for making solyanka should go through all the necessary processing: they need to be sorted, cleaned of garbage, washed, soaked in acidified or salted water, if necessary. After they need to boil, removing the foam, until they sink to the bottom. It remains to drain in a colander, rinse, wait until the water flows. Only after that the mushrooms are ready to get into the hodgepodge.
- Any mushrooms are suitable for solyanka, but from whites, aspen mushrooms and boletus mushrooms turn out to be the most delicious.
- If you later cabbage with mushrooms a little longer, the hodgepodge will acquire a special taste, but will become less useful.
It is possible to store homemade hodgepodge in the winter at room temperature, provided that it is laid out on sterilized jars, and the recipe and preparation technology are exactly followed.
Solyanka with cabbage and mushrooms: a simple recipe
Composition:
- mushrooms - 1 kg;
- fresh tomatoes - 0, 7 kg;
- white cabbage - 2 kg;
- onions - 0, 5 kg;
- vegetable oil - 0, 25 l;
- vinegar (9 percent) - 40 ml;
- bay leaf - 2 pcs .;
- allspice - 2 pcs .;
- sugar - 40 g;
- salt - 20 g.
Method of preparation:
- Prepare the mushrooms, cut, boil until cooked, remove with a skimmer and cool.
- Dip tomatoes in boiling water for 3 minutes, transfer them to cold water, remove the skin. Cut into small pieces of arbitrary shape.
- Cut the bulbs into half rings.
- Remove large leaves from the head, remove the stalk, chop the cabbage.
- Heat oil in a cauldron, put cabbage, onions, and tomatoes in it. Simmer for 50 minutes.
- Salt, add sugar, add mushrooms, pour in vinegar, mix and simmer for another 20 minutes.
- Spread over prepared banks. If tomatoes, in your opinion, are not too sour, you can pour a little table vinegar (9%) vinegar into the bottom of each jar - a teaspoon per liter jar.
- Rolled up, turn the jars. After cooling, remove the hodgepodge for winter storage.
This is the simplest recipe for solyanka made from cabbage, mushrooms, onions and fresh tomatoes.
The classic recipe for solyanka with cabbage and mushrooms
Composition:
- mushrooms - 1 kg;
- tomato paste (without salt) - 100 g;
- white cabbage - 2 kg;
- bulb onion - 0, 2 kg;
- vegetable oil - 0, 25 l;
- table vinegar (9%) - 40 ml;
- water - 0, 25 l;
- allspice (peas) - 4 pcs .;
- carnation - 2 pcs .;
- sugar - 40 g;
- salt - 30 g.
Method of preparation:
- Chop the cabbage. Put it in a thick-bottomed saucepan, at the bottom of which you need to pour out almost a full glass of oil (a little should be left on the onion roasting). Mix a glass of water with two tablespoons of vinegar and pour it into a saucepan with cabbage. Put the same pepper and cloves. Simmer the cabbage on low heat for 30 minutes.
- Mix with tomato paste, salt and sugar, if necessary, add a little water and simmer another quarter of an hour.
- Place the mushrooms, boiled until tender and cut into small pieces.
- Fry the onion sliced in half rings in butter. Then fry the mushrooms for 5 minutes with it.
- Put the mushrooms and onions in a saucepan with cabbage. Simmer the hodgepodge for another 10 minutes, after which it can already be laid out on the banks.
- Close the jugs with metal caps, let them cool at normal temperature, then remove for the winter.
To taste, this solyanka will be a little bit more sour than the one prepared according to the previous recipe. In addition, it will have a specific, inherent to the hodgepodge spicy aroma, which it gives to cloves and allspice.
Solyanka with cabbage, mushrooms and carrots
Composition:
- mushrooms - 1, 5 kg;
- cabbage - 1 kg;
- tomatoes - 1 kg;
- onions - 1 kg;
- carrots - 1 kg;
- apple cider vinegar (6%) - 125 ml;
- vegetable oil - 125 ml;
- salt - 60 g;
- sugar - 40 g;
- ground black pepper - 5 g.
Method of preparation:
- Wash, peel all vegetables, remove peels from tomatoes.
- Cut the boiled pre-mushrooms into straws, the tomatoes into thin semi-circles, and the onion into half rings.
- Grate carrots for Korean salads.
- Chop the cabbage finely.
- Pour oil into the cauldron, put all the vegetables in it, add salt and simmer for 40 minutes.
- Add sugar and pepper, vinegar, stew for another 10 minutes and spread on the jars.
- Stopped jars after cooling, store in a pantry or cellar.
Mushroom solyanka with vegetables turns out beautiful and tasty. Due to the large content of different vegetables, it is also very useful.
Solyanka with cabbage, mushrooms and pepper
Composition:
- mushrooms - 1 kg;
- cabbage - 0, 5 kg;
- tomatoes - 2 kg (or 0, 3 kg of tomato paste and 0, 3 l of water);
- Bulgarian pepper - 0, 5 kg;
- onions - 1, 5 kg;
- carrots - 1, 5 kg;
- bitter capsicum - 1 kg;
- bay leaf - 2 pcs .;
- allspice (peas) - 5 pcs .;
- salt - 60 g;
- Table vinegar (9%) - 100 ml.
Method of preparation:
- Cooked mushrooms (already boiled) cut into strips.
- Peel and rotate tomatoes through a meat grinder or dilute tomato paste with water.
- Chop the rest of the vegetables into thin strips.
- Fold the vegetables into a thick-bottomed saucepan; if you use pasta instead of fresh tomatoes, add it at this stage.
- Salt and simmer for 40 minutes.
- Add the spices, pour in the vinegar, stew for another 5 minutes and place in the jars. Close the metal lids, wait for cooling and clean for the winter.
According to this recipe, mushroom hodgepodge is pretty spicy. It will appeal to those who love food sharper.
Preparing solyanka with cabbage and mushrooms for the winter is a simple task. Meanwhile, the dish is universal and like almost everyone.
