Mushroom solyanka for the winter. Mushroom solyanka for the winter Mushroom solyanka for the winter

Like any woman, I have my gastronomic weaknesses. I can’t resist a slice of milk chocolate, an eclair with cream, boiled condensed milk and mushrooms. Don't be surprised, this is such a strange set. And if things are more complicated with sweets, because from time to time you have to give them up in order to get closer to your ideal weight, then you can eat any mushrooms, in any quantities and at any time. Here is my favorite dish - mushroom solyanka.

In winter and spring, champignons appear on my table more often than others. I make soups, salads, main courses, appetizers, and even pickle them. Well, in summer and autumn, active harvesting of forest mushrooms begins. For me, staying for the winter without a bag of dried boletus mushrooms, without a bag or two of frozen mushrooms or mushroom hodgepodge is simply a disaster. It seems that this is not the main product of the diet, however, you cannot tell how much it improves the taste and appearance of any dish! If you also collect and prepare these gifts of the forest, then, most likely, you have already prepared hodgepodge more than once. For beginners, I want to offer my recipe for such a preparation. Any mushrooms are suitable for it. But it’s still better to dry the white ones, make a dry seasoning from the chanterelles, marinate the aspen and boletus mushrooms, and make a mushroom hodgepodge with cabbage from the rest.

Mushroom solyanka for the winter

I have been using this recipe for mushroom solyanka for several years, and my mother also uses it. So, besides onions and carrots, she never adds any other vegetables. I don’t dare experiment either, so I can’t say that you can safely put the same pepper or tomato in it. But if you put both in your preparation, and it turns out delicious, continue to do it.

The ingredients in the solyanka recipe are given for 8 liters of the finished product.

Ingredients:

• mushrooms – 1 kg,
• white cabbage – 5 kg,
• carrots – 1 kg,
• onions – 1 kg,
• tomato sauce– 0.5 l,
• granulated sugar – 7 heaped tablespoons,
• salt – 2 heaped tablespoons,
• sunflower oil– 0.5 l,
• table vinegar 9% – 100 ml.

Cooking process:

Let's start with the most labor-intensive part - preparing the mushrooms. You know that they need to be sorted and processed immediately after bringing them from the forest. Therefore, we place baskets of mushrooms, a trash can, a large basin near us, take a knife and get to work. We clean sand and debris from the mushrooms and cut off the stems. We chop those mushrooms that we plan to put into hodgepodge into a large, convenient container. Pour boiling water over them and let them stand for about 10 minutes. During this time, the remaining debris will float to the surface, you just need to carefully remove it. We wash the mushrooms in a basin, and then again in batches, but this time under running water. Transfer to a large saucepan and pour cold water, add a little salt (2-3 pinches is enough) and put it on the stove. After boiling, keep the mushrooms on medium heat for 1 hour, i.e., as you understand, they need to be brought to full readiness, and only after that take on the vegetables for the hodgepodge, which, by the way, we clean, wash and chop. There is nothing new here: we grate the carrots on a coarse grater, finely chop the onion, and shred the cabbage.

Place the boiled mushrooms in a colander and let the liquid drain. Then in one large deep bowl we combine them with chopped vegetables, tomato sauce, sugar, oil, salt and vinegar. Stir, put the hodgepodge on the stove, wait until it boils. And we turn on the oven, it should warm up a little. When the salad has boiled, move the pan into the oven and simmer our mushroom preparation for 1.5 hours at a temperature of 150 degrees. It is necessary to stir periodically.

This time should be enough to wash the bottles and sterilize them. The solyanka with mushrooms is ready in the oven, put the prepared mushroom preparation for the winter into jars and screw on the boiled lids. We let them stay in the apartment for another night, after covering them with a blanket or fur coat, and then we take them to the basement. Bon appetit!

Mushrooms are an interesting product that offers a wide field for culinary achievements. One of the most favorite mushroom dishes Our compatriots have mushroom solyanka. This simple dish is often prepared in advance and served for the winter.

Solyanka from a jar always reminds you of autumn days and can decorate any table. Eat it as an independent dish or serve it as a salad - in any form, the food will delight even the most sophisticated gourmets.

In addition, this magical mixture can be added to soup or stew, thereby diversifying the usual taste. And what a good filling for pies solyanka makes in winter!

The convenience of this dish is that you can use absolutely any mushrooms to prepare it. Choose champignons or honey mushrooms, white or aspen mushrooms to suit your taste. Any mushroom that does not lose elasticity during cooking will be suitable for creating this amazing dish.

Considering the composition of solyanka, which, in addition to mushrooms, also contains a variety of vegetables, it can become a dietary item in your daily diet.

And that's not to mention the vitamins it contains!

We have prepared for you several simple recipes that will help you make delicious preparations for the coldest period of the year.

Mushroom solyanka with cabbage recipe

Many housewives roll up various vegetables and pickles. But not for mushroom lovers best option than mushroom hodgepodge with cabbage prepared for the winter. How nice it is on a cold January day to pull out jars of such an appetizing salad from stock. We can talk about its usefulness for a long time.

In addition, the method of preparing such a hodgepodge can be considered the simplest, and all the ingredients are extremely accessible. You don't need tedious preparation before you start preparing the dish.

Ingredients:

• 1 kg of your favorite mushrooms;
• 1 kg cabbage;
• 1 kg of onions;
• 1 kg carrots;
• vegetable oil;
• 2 tablespoons salt;
• 4 tablespoons sugar;
• allspice;
• 0.5 liters of tomato paste;
• bay leaf.

Cooking method:

Mushroom solyanka for the winter without cabbage

Cabbage is undoubtedly one of the most healthy products. However, it so happens that not everyone likes this vegetable. If you don’t eat or don’t use cabbage for some reason, but are simply delighted with mushrooms, this recipe is suitable for you.

Ingredients:

• 2 kg of mushrooms;
• 4 pcs. onions;
• vegetable oil;
• 1 kg bell pepper;
• salt, pepper, sugar - add at your discretion;
• tomato paste;
• bay leaf.

Cooking method:

1. Fry the peeled and washed mushrooms in a frying pan along with the onions until all excess moisture has evaporated.
2. Use a separate frying pan to fry bell peppers, pre-cut into strips.
3. Next, add the peppers to the container with the onions and mushrooms, season with tomato paste and add 100 ml of water.
4. The resulting mixture must be simmered for 30 minutes.
5. Don't forget to season it all with salt, seasonings and bay leaves.
6. This hodgepodge is prepared incredibly quickly, and immediately after completion you can put it in jars and preserve it.

Wonderful mushroom hodgepodge for the winter from honey mushrooms and chanterelles

Tender chanterelles and honey mushrooms, the light consistency of which can conquer the most demanding gourmet, are ideally suited for winter preparation. This vibrant mushroom mix could become your signature dish. A piquant note in solyanka also appears due to the use of cloves and pickles.

Ingredients:

Cooking method:

1. Clean the chanterelles and honey mushrooms thoroughly from dirt, then boil them in salted water for about 5-6 minutes.
2. Next, you need to cool the mushrooms and chop them coarsely.
3. The onion needs to be chopped and fried with mushrooms in vegetable oil.
4. Now it’s the turn of the tomatoes – they also need to be chopped and added to the mixture.
5. Pickled cucumber and cabbage can be grated or chopped and also placed in a container with the rest of the ingredients. Leave all this on low heat for 40-50 minutes.
6. When the cabbage becomes soft, the dish is ready.
7. The main thing is not to forget to add spices, namely a couple of cloves, because this will give your hodgepodge a unique spicy aroma.

Use simple recipes, preparing mushroom hodgepodge to create culinary masterpieces! All options for preparing solyanka are suitable not only for winter reserves, but also for consumption immediately after preparation.

Mushroom solyanka with cabbage and vegetables for the winter

Mushroom solyanka with vegetables– wonderful, satisfying and delicious snack for any occasion. But it's not easy delicious dish, it is also a healthy food that both adults and children love.

Preparation of mushroom solyanka will not take much time, will not take away energy and money. All products for this dish are cheap, and mushrooms are gifts from the forest; you can always pick them up in the forest completely free of charge during the season. And what a taste and aroma it is, you'll just lick your fingers.

Do you want to make your own fragrant and satisfying preparation at home? Pay attention to our simple recipe for mushroom hodgepodge for the winter.

Mushroom solyanka with cabbage, made according to our recipe, is suitable as a main dish, which can be served with bread (black, white), as an appetizer, as an addition to some kind of side dish.
Let's talk about how to cook mushroom solyanka with vegetables right now. So, mushroom hodgepodge for the winter, what products we take.

To prepare mushroom hodgepodge you will need:
any mushrooms (boiled should be at least 2 kg);
2 kilos of cabbage;
1 kilogram of onions and carrots;
200 ml (measuring cup) classic tomato or mushroom paste;
5-6 pieces of medium-sized bay leaves;
200 ml (glass) refined vegetable oil;
3-4 tablespoons of salt (to your taste);
4-5 tablespoons of sugar (to your taste);
2-3 tablespoons of vinegar (2 – nine percent, 3 – six percent);
ground allspice or peas to your taste - 5-6 peas, 1-2 teaspoons.

How to prepare mushroom solyanka?

Mushroom solyanka recipe for the winter step by step

Mushroom solyanka with cabbage is prepared as follows:
Step 1. The collected mushrooms, preferably if they are gifts of the forest of one type, for example, only boletus mushrooms or only honey mushrooms, should be washed and cleaned of adhering leaves, twigs and dirt.

Attention! Cooking mushroom hodgepodge according to our recipe allows the use of any edible mushrooms However, the most suitable options for the dish are porcini mushrooms, saffron milk caps, boletuses, honey mushrooms and boletus mushrooms.

Step 2. We cut the peeled and washed mushrooms into a saucepan into medium-sized pieces (not small) - in half, into three, or even into four parts, it all depends on the size of the mushroom; we do not cut small mushrooms at all.

Step 3. Fill the mushrooms with water until they are completely covered, add a little salt, a pinch is enough, put on the fire and after boiling, cook for 15-20 minutes.

Step 4. Strain the finished boiled mushrooms until the liquid is completely drained and set aside for now.

Step 5. Take a large basin or large saucepan.

Step 6. Finely chop the cabbage into a container. In a basin you should mash it a little and fill it with sunflower oil.

Attention! The recipe for mushroom hodgepodge for the winter allows you to replace vegetable oil with olive oil. If you use olive oil for a dish, choose a product that contains more than 80% olive oil.

Step 7. Place the cabbage on the stove and turn on medium heat. At this time, we clean and grate the carrots on a coarse grater, you can grate the vegetable in Korean (the mushroom hodgepodge with vegetables in this case will look more appetizing).

Step 8. Add the carrots to the cabbage and stir gently with a spatula.

Step 9. Peel the onion and cut it to your taste. You can cut it very finely so that it will not be visible later. ready dish, can be half rings or halves of half rings. We send it to stew with the vegetables.

Step 10. Take a liter of boiled water, dilute tomato paste in it, pour the mixture over the vegetables, and mix.

Step 11. After 10 minutes, after you have poured tomato juice over the vegetables, add sugar, laurel, pepper, salt to the dish, mix everything again using a wooden spatula.

Step 12. When the vegetables are already boiling, reduce the heat to minimum and simmer for about an hour (45-50 minutes), but no more than an hour.

Step 13. 10 minutes before the end of cooking, after 40 minutes of stewing the vegetables, add boiled mushrooms to them. Stir and let simmer for another 10 minutes.

Step 14. Turn off the heat, cover the hodgepodge with a lid, and leave it like that for 5-7 minutes.

Mushroom solyanka with vegetables is ready, it can be cooled and eaten immediately, or it can be prepared for the winter. To do this, you should sterilize liter or 500 ml bottles in advance. jars, boil the sealing lids, spread the hot mushroom hodgepodge into containers and roll up.

Wrap the rolled cans in towels and let them cool right in the room. When the mushroom hodgepodge has reached room temperature for the winter, it can be stored in a colder place.

Mushroom solyanka with vegetables should be stored at a temperature of +3 to +9 degrees. The shelf life in this case can be up to two years.

Bon appetit!

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Girls, boys, I present to you the most delicious (for me) hodgepodge in the world))). This wonderful recipe was given to me by my husband’s mother, for which I and all my loved ones are incredibly grateful to her. Solyanka salad turns out very tasty. Rarely survives until winter here. But this doesn’t stop us, and in winter we make new portions of this miracle salad, taking frozen mushrooms out of the freezer.

Ingredients for “Solyanka with mushrooms for the winter”:

Nutritional and energy value:

Recipe for “Solyanka with mushrooms for the winter”:

Any edible mushrooms are suitable here - even noble white or aspen mushrooms, even store-bought champignons and oyster mushrooms.
We clean them, wash them, chop them and boil them (about 20-30 minutes). We do not cut the mushrooms too finely so that they are visible in the salad. When I cook mushrooms, I always add 1 onion to them. Today I’m cooking from ordinary mushrooms, boiling them together with the legs (we, residents of megacities, are not spoiled, good mushrooms). About 1.5 liters of boiled mushrooms came out of a 5-liter bucket of honey mushrooms.

I always prepare this salad in “industrial” quantities, and for this I have a special pan-basin.
Shred the cabbage and three carrots.
Cut the onion and pepper into cubes.
Add the sauce (today I use homemade one, but most often I use Krasnodarsky), sunflower oil, bay leaf. Salt, pepper, add water and simmer everything over low heat for 1.5 hours. Stir occasionally to prevent burning. I repeat, you can use any sauce here. The main thing is not to use any artificial sauces. Here, as with wine, if you don’t eat such a sauce in everyday life, then don’t use it in your salad.

After 1.5 hours, add the mushrooms and cook for about another 30 minutes.
In 15 min. Add vinegar essence until ready. Mix.

And today I decided to try to prepare this salad in a 5-liter multicooker-pressure cooker (power 900 Watt). I use the following proportions: cabbage 1 kg, onions 200 g, carrots 200 g, bell pepper 2 pcs., tomato sauce 100 ml, salt 25 g, sugar 40 g, sunflower oil 100 ml, bay leaf 2 pcs., water 5 tbsp. l., mushrooms 600 ml, vinegar essence 1/3 tsp.
Since I have a multicooker-pressure cooker, the cooking time for hodgepodge is reduced. I spent 45 minutes stewing vegetables without mushrooms. under the lid, with the valve closed on the "Vegetables" program. After that, I opened it, added the mushrooms and put it back under the lid, with the valve closed, for 10 minutes. to the same mode.
After cooking, opened it, added essence, stirred and simmered for another 10 minutes without a lid.

Autumn is a busy time for many housewives to prepare vegetables for future use. Everyone knows how much pleasure you get on a cold winter day by opening a jar of canned vegetables and inhaling the aromas of summer. This is twice as pleasant if all the vegetables are grown in your own garden, and the mushrooms are collected in the forest with your own hands.

Solyanka has been known for a long time; its recipes can be found in ancient cookbooks. Both cabbage and mushrooms combine perfectly in taste; moreover, this dish can be used as a side dish, as a cold appetizer, and for preparing first courses. Today we will introduce you to several of our favorite recipes for this delicious dish, and you can choose the most suitable one for yourself.

Mushroom solyanka with cabbage - the best recipes for the winter

Many housewives like to prepare mushroom hodgepodge for the winter. It's very tasty and hearty dish. which will decorate any table. The main ingredients of the preparation are fresh vegetables and mushrooms. And to add piquancy and spiciness, you can add herbs, spices or herbs.

Recipe without sterilization

This is the simplest and easiest recipe for this wonderful dish, which will help you out when guests suddenly arrive or simply when you want to pamper your family with something delicious.

To make a spicy solyanka, you need twice as much cabbage as mushrooms.

Ingredients:

• 3 kg cabbage,
• 1.5 kg mushrooms,
• 0.5 kg of onions and tomatoes,
• Salt and sugar are to taste
• Vegetable oil – 200 gr.,
• Table vinegar - 40 gr.

Preparation:

1. Clean the prepared mushrooms and boil them until fully cooked,
2. Then place in a sieve or colander and cool slightly.
3. Place the tomatoes in hot water for 2-3 minutes, then remove, peel and chop into small pieces.
4. Cut the onion into thin half rings and the cabbage into cubes or thick strips.
5. Take a roomy cauldron with thick walls, place all the vegetables in it and simmer for an hour. After the time has passed, add mushrooms, all the spices, vinegar and simmer for another 20 minutes.
6. Prepare sterilized jars, try the hodgepodge, and if you like it spicy and sour, then pour another teaspoon of vinegar (or wine) into each jar and place the hodgepodge among the vessels.

Completely cooled canned food can be stored in a cool place.

A very tasty mushroom solyanka is made with cabbage and fresh honey mushrooms. It's not difficult to prepare.You will need a traditional set of vegetables: cabbage, carrots, tomatoes and onions. It is advisable to take large honey mushrooms, so the hodgepodge will turn out juicier.

The amount of vegetables and mushrooms is calculated for 3 jars with a capacity of 0.5 liters.

Ingredients:

• Fresh honey mushrooms - 1200 kg.,
• Red and white onions (peeled) - only 600 g.,
• Peeled carrots - 600 gr.,
• Cabbage - 600 gr.,
• Tomatoes - 600 gr.,
• Sunflower oil (odorless) 250 gr.,
• Salt 1 tsp. with a slide
• 1/4 tsp. citric acid

Preparation:

1. Chop the cabbage into strips and place in a deep container. Add citric acid, mash and leave for 2 hours.
2. In the meantime, thoroughly wash the honey mushrooms and boil for 30 minutes.
   Place the mushrooms in a colander to drain all the water. And then scroll the honey mushrooms through a meat grinder.
3. Peel the carrots and onions.
   Then cut the onion into cubes and grate the carrots on a coarse grater.
4. Cut the tomatoes into halves, remove the stems.
   Then cut into cubes.
5. Pour sunflower oil into a thick-bottomed pan and heat. Add chopped onion and sauté for 3 minutes.
   
6. Then add carrots, stir and sauté for another 3 minutes.
   
7. Then add the cabbage to the pan and stir again. Simmer for 5 minutes.
   
8. Then add chopped tomatoes, add salt, stir and simmer for 1 hour.
   
9. After this time, add honey mushrooms and simmer for another 30 minutes.
   
10. Place the prepared hot mushroom hodgepodge into sterilized jars.
    

Screw on the lids and put them under a blanket to cool.

Mushroom solyanka without cabbage

If you don’t like cabbage or want to try something completely new and unusual, then prepare hodgepodge without cabbage, only with mushrooms. It will pleasantly surprise you with its delicate and piquant taste.

Champignons or porcini mushrooms are best suited for this recipe.

To prepare this dish, you need to choose fresh tomatoes and mushrooms:

• 1 kg tomatoes
• 0.5 kg boiled mushrooms,
• 1 large onion,
• Spices: salt and black peppercorns - to taste,
• Bay leaf - if desired.

We clean and wash the mushrooms, then cut them into very thin slices and cook for 10 minutes. At the same time, fry the onion until golden brown.

Wash the tomatoes, peel them, and pass them through a meat grinder. Place the mushrooms in a colander and mix with the fried onions.

Now place all the vegetables in one bowl with thick walls and place on the lowest heat for half an hour. Then add spices and simmer again for 5 minutes.

If you like your hodgepodge spicier, add black or red pepper to each jar on the tip of a knife and stir.

Place the prepared hodgepodge into sterilized jars and seal with metal lids.

During the vegetable harvesting season, when they are of good quality and cheap, it makes sense to prepare them for the winter. The recipe for making solyanka with cabbage, mushrooms and peppers is very simple and tastes original. The preparation is convenient because it does not take much time from the hostess.

To prepare this dish you need to take:

• Cabbage and peppers in different parts, 1 kg each,
• Mushrooms – 2 kg,
• Fresh tomatoes – 2 kg,
• Onions – 0.5 kg and the same amount of carrots.

To prepare the dish you will also need salt to taste, table vinegar - 100 g, black peppercorns and bay leaf, and also, if you like hot pepper, then take one pod.

Preparation:

1. Cut the boiled mushrooms into thin strips.
2. Also cut the washed and peeled tomatoes into strips.
3. Chop or cut all other vegetables into strips.
4. Place the prepared fruits in a large saucepan if you want to use tomatoes instead tomato paste, then add it to the vegetable mixture.
5. Salt and pepper the vegetable mixture and simmer for 40 minutes.
6. After this, add vinegar and hot pepper, simmer for another 5 minutes.

Place the prepared hodgepodge into pre-prepared jars, cool and store in a cool place.

With champignons

If you did not have time or were unable to dial forest mushrooms, don’t be upset - you can make hodgepodge with champignons bought in the store.

Ingredients:

For 1 kg of fresh cabbage, you will need:

• 0.5 kg. champignons
• 300 gr. pepper
• One large head of onion and carrot,
• A little vegetable oil for frying,
• 3 tbsp. tomato paste
• Salt and spices to taste.

Preparation:

1. Peel the cabbage from dirty leaves and cut into small cubes. Then put the cooked cabbage in a cauldron or duck pot, add vegetable oil and half a glass of water. Simmer for an hour until done.
2. Cut the onion into thin half rings and chop the carrots on a coarse grater. Cut the mushrooms into thin slices.
3. Sauté onions and carrots in a frying pan, then add mushrooms and simmer for a quarter of an hour, then add tomato paste and spices.
4. 10 minutes before the cabbage is ready, mix all the vegetables in a cauldron and simmer. Don't forget to add salt and if you like it spicy, add a tablespoon of vinegar.

Ready caviar can be eaten immediately hot, served as a cold appetizer, or rolled into jars and left for the winter.

Delicious solyanka can be prepared not only from fresh mushrooms, but also from frozen ones. Therefore, if you don’t have time now, boil and freeze the mushrooms, and in winter, prepare this delicious dish and pamper your family. Just one piece of advice: cook more at once, as this dish gets eaten very quickly.

You will need:

• 1.5 kg of boiled mushrooms (you can take different ones that you have on hand),
• 1.5 kg fresh cabbage,
• 0.5 kg of onions and carrots,
• 250 ml tomato paste or sauce,
• 2 tbsp. sugar with a slide,
• 2 tbsp. salt without a slide,
• 70 gr. table vinegar (9%),
• 250 ml vegetable oil.
• Allspice - 4 peas
• 2 bay leaves

Preparation:

1. Wash the mushrooms thoroughly and boil in salted water for 20 minutes. Then put it in a colander and let the excess water drain.
2. Finely chop the cabbage and onion. Grate the carrots on a coarse grater or finely chop them into strips.
3. Fry the cabbage for several minutes in a deep cauldron, then cover with a lid and leave to simmer over low heat.
4. Meanwhile about fry carrots with onions and add to the cauldron with cabbage.
5. Cut the boiled mushrooms into cubes and also add them to the cauldron. Add tomato paste, spices, bay leaf, salt, sugar. Stir and leave to simmer over low heat for an hour.
6. At the very end of cooking, add vinegar.

Immediately, while hot, place into sterilized jars, roll up the lids, wrap in a blanket and let cool completely.

If you doubt the possibility of safe storage of canned food, then sterilize the jars of hodgepodge in a large saucepan for 30 minutes, and only then roll up the lids.

True, experienced housewives believe that if you take well-cooked mushrooms, the hodgepodge will keep well for a year, unless you eat it first.

Solyanka with mushrooms for the winter is finger licking good - video

Making homemade canned food requires special knowledge, which experienced housewives have and are willing to share with us:

• One of the ingredients in solyanka is mushrooms. For this dish, they must be thoroughly washed and then boiled in salted water until fully cooked, and only then can they be used for hodgepodge. The mushrooms are ready if they have sunk to the bottom.
• The most delicious, truly delicious solyanka is made from porcini mushrooms or boletus mushrooms. But some people answer that it is best to take chanterelles or honey mushrooms for this dish, however, even if you add different mushrooms that you were able to pick, the taste will not deteriorate at all.
• It is better to choose cabbage varieties that can be stored for a long time. Carefully remove spoiled leaves, otherwise the jars may “explode”.
• One of the ingredients in solyanka is ripe tomatoes. The peel of the tomato does not need to be removed. But if the recipe calls for such a procedure, then it’s easier to do it if you keep the tomatoes in boiling water for a few minutes.
• All canned food containing mushrooms can be stored for no more than one year. Although they are usually so tasty that they don’t sit idle in the pantry for this period.

Conclusion

Homemade preparations allow you not only to diversify the menu and get the maximum benefit from vegetable dishes, but also significantly affect budget savings. And besides, what housewife wouldn’t want to brag about her culinary successes to her near and dear people.

Don’t be lazy, prepare delicious home-cooked meals and always treat your household with a smile and good mood. Their joy will make up for all the time spent preparing them.

Good luck with your preparations and bon appetit!