What mushrooms for a hodgepodge with cabbage. Mushroom solyanka with cabbage recipe

01.12.2019

Today I want to offer a recipe for delicious mushroom hodgepodge with cabbage. We will bake this dish in pots in the oven. Mushroom hodgepodge with vegetables is simply delicious! I still have very few mushroom recipes on my site. There are recipes for blanks -, and. From hot dishes -, with mushroom filling, thai, and spinach,. From baking -. There are, and several snacks with mushrooms -, and. Here, perhaps, all the dishes.

But this is undeservedly little for mushrooms, I thought. I would also like to know your opinion, dear reader, about mushroom dishes - how often do you cook mushroom dishes? Do you like these dishes? What recipes would you like to know? Write about it in the comments. I would be very grateful for taking part in this small survey. Now let's move on to cooking mushroom hodgepodge.

Composition:

250 g mushrooms
100-150 g white or Peking cabbage
4 medium potatoes
1 large onion
1 carrot
3-4 tablespoons of vegetable oil
2 glasses of water
salt pepper

Mushroom hodgepodge recipe

As you already understood, we will cook mushroom hodgepodge with potatoes, cabbage and carrots.

Put the chopped onion in a pan with butter, simmer for 1 minute and add the chopped mushrooms (I have fresh champignons). Simmer for 3 minutes.

Add the grated carrots, salt and simmer again for 3 minutes. Remove the prepared mixture from the heat.

Cut the potatoes into plastics no more than 0.5 cm thick. If you cut them larger, then the cooking time should be increased. Chop the cabbage. I love Chinese cabbage, since it is more tender than white cabbage. If you use white cabbage for cooking, then chop it thinner.

First put the potatoes and cabbage in the pots. Don't forget to add salt.

Fill the top with the mushroom mixture. Now let's add some ground black pepper. It will add a spicy pungency to the dish.

Add 1/2 cup of water to each pot. We cover the pots with lids or foil and put them in the oven, of course, preheated. Cooking for 40 minutes at t = 180 degrees.

Now you know how to cook mushroom hodgepodge. Eat to your health! This is delicious!

BON APPETIT!

Making a hodgepodge is easy. We will boil mushrooms and stew them with cabbage and other vegetables. This seaming is without sterilization. We will lay it out hot straight from the stove as soon as the vegetables are cooked. Any of the two checked blanks takes no more than 1.5 hours.

We store without problems delicious salad at room temperature until spring. We eat all winter long and praise without hesitation!

Quick navigation through the article:

Cabbage solyanka with mushrooms for the winter: a classic recipe with a photo

The classic is a minimum of vegetables, a lot of mushrooms and a rich tomato sauce... Usually they take Krasnodarskiy. It is easy to find it in the line of TM Chumak, etc. You can also take "Universal".

Cooking time - 1 hour 30 minutes.

We need:

White cabbage - 1 kg
Boiled mushrooms - 350-400 g
White onion- 350 g (3.5 pieces of medium size)
Carrots - 350 g (3.5 pieces of medium size)
Tomato sauce - 170 ml (Krasnodar, Universal, etc.)
Vegetable oil - 170 ml
Salt - 2 tbsp. spoons without a slide (try it!)
Sugar - 2 tbsp. heaped spoons
Vinegar, 9% - 30 ml (2 tablespoons)
Bay leaf - 6 medium sized leaves
Allspice - 8 peas

Important details:

Conservation yield is about 3 liters. If you want more, increase the amount of ingredients proportionally.
You can add ground black pepper, garlic (3-4 cloves), cloves (2-3 pcs.), A little greenery. If you want to experiment, keep in mind that many housewives sin on chopped garlic, parsley and cilantro as a risk factor for cans explosion. For the first try better to stop on a proven recipe.
Don't be surprised at the small amount of vinegar. There is enough of it in the dish, because it is included in all sauces.

1) Let's prepare the components.

How to boil fresh mushrooms?

Let's sort out, rinse and cut to taste. We love to feel the mushrooms.

Immediately immerse the mushrooms in a cold and already salted (!) water. For 1 liter of water - 1 teaspoon of salt.

The cooking time from the moment of boiling depends on the type fresh mushrooms, but not more than 20-25 minutes on medium boil, without a lid. Landmarks: 5-7 minutes for milk mushrooms and russula. 10 minutes for white and aspen mushrooms. 20 minutes for chanterelles. The mushrooms are ready when they sink to the bottom. While they float, we continue to boil.

Attention! What to do to keep mushroom dishes safe?

Having bought mushrooms at the bazaar, even from trusted people, we nevertheless used the onion dough. You've probably heard of him too. Add the onion head to the pan. If it turns blue during cooking, it means that there is one of the poisonous species in the pan.
but experienced mushroom pickers do not advise rely on this method. Onions may not turn blue even if there is a pale toadstool in the mixture. It is a particularly dangerous species that causes severe poisoning.
Therefore, the choice for reinsurance is not great. Or rely entirely on the experience of the assembler. A careful and experienced person, at the slightest doubt, will throw out an incompletely understood mushroom. Or buy one type of product only in a supermarket, where raw materials are from mushroom farms, and not random forestry.

We shred cabbage as we love in a hodgepodge. We don't do it too thin so that the slicing preserves the texture. If the cabbage is late, you can hedge against bitterness and pour boiling water over the slices, leaving it to stand for 20 minutes.

Three carrots in your favorite size. The traditional option is a coarse or medium grater. Gourmet - thin straw, like a Berner grater. Cut the onion into small cubes (about 1 cm).

2) We stew vegetables, pack them hot and roll up the jars.

Stewing itself is not much different from preparing a delicious hodgepodge for the table. We pay the most attention to the time of setting the sauce and vinegar.

Brief algorithm.

Fry the carrots and onions and combine in a saucepan with cabbage - Simmer with butter without flavoring for the first 40 minutes - Adds sugar, salt and mushrooms - Pour in the sauce after another 10 minutes - Add vinegar after another 10 minutes - Simmer for the last 10 minutes.

While hot from the stove, lay out in banks.

Total time on the stove: roast + 40 minutes + 30 minutes.

Details on the steps from the photo. Fry onions and carrots in a pan with vegetable oil- until softened. We transfer it to a large saucepan, where the main character with mushrooms will also fit. Add all the cabbage and simmer over medium heat - 40 minutes. Stir periodically from bottom to top. After 40 minutes have passed, add boiled mushrooms, sugar, salt and mix well.

We still have to keep the dish over medium heat for another 30 minutes.

After 10 minutes, pour in the tomato sauce and stir. Don't add the sauce earlier! The acidic environment prevents cabbage from stewing well.

After another 10 minutes (i.e. 10 minutes before the end of cooking), pour in the vinegar and stir the vegetables well again.

All 30 minutes passed. We leave the saucepan on the stove, reduce heating to a minimum and put the hot hodgepodge in the banks. It is important! Directly from the stove, without turning off the fire (!) - under the very neck of the cans.

We tightly close the blanks, turn them upside down, check for leaks, tilting the jar in different directions. Let it cool under the covers. We move it to a dark cabinet. Ideal if cool, but optional.

Nice, satisfying and aromatic! Can be set aside for dinner 10 minutes before the end of the braise - before adding the vinegar. For a perfect result, sprinkle with the simplest but awesome seasoning - mushroom dust. ...

Mushroom hodgepodge "Lick your fingers!" with bell pepper

The second recipe for the winter is wider in the set of vegetables. It differs in texture and will require frying all ingredients separately until softened. Many housewives believe that everyone's taste is better revealed this way.

Cooking time - 1 hour 15 minutes.

We need:

Cabbage - 1 kg
Fresh mushrooms - 400 g
Bulgarian pepper - 2 pcs. medium (assorted colors, 1 red)
Onions - 200-250 g
Carrots - 250 g
Tomato juice - 300 ml
Vinegar - 2 tbsp. spoons
Vegetable oil - 100 ml
Salt, sugar - to taste
Garlic and herbs - if you love

How to cook.

We don't cook mushrooms. Prepare the rest of the vegetables as in the first recipe. Cut the bell pepper into short strips or small cubes 1-1.5 cm.

Fry onions + carrots + peppers, sliced fresh mushrooms and cabbage. Stew the last one with butter in portions.

Combine well-softened vegetables in a large saucepan, add sugar, salt, tomato juice and simmer for 10 minutes. Pour in vinegar and simmer for another 10 minutes over medium heat.

Directly from the stove, leaving the stewpan on minimal heat, lay out the hodgepodge in sterilized jars - right under the neck. Roll up tightly, turn over and let cool under the covers.

Lean hodgepodge with mushrooms and cabbage is tasty and hearty dish... Used as acidic products sauerkraut... Mushrooms are mushrooms, while there are still fresh ones. The taste and aroma of the hodgepodge turns out to be rich. And for those who observe the fast, such a hodgepodge is a godsend.

To prepare a lean mushroom hodgepodge with cabbage, we need the products listed in the list.

We clean the mushrooms, wash and boil for 30 minutes.

We also boil sauerkraut for 30 minutes, do not drain the broth.

Cut fresh cabbage into strips.

Finely chop the onion and carrots and send them to sauté in vegetable oil.

When they are slightly fried, add the boiled mushrooms to them and continue to fry together.

After 3-4 minutes add to the sautéing tomato paste.

We continue to brown for 2-3 minutes.

We combine all the products in a saucepan with mushroom broth, sautéed, fresh and sauerkraut. Bring to a boil and boil everything together for 5 minutes. Close with a lid, leave for 10 minutes.

Thick, rich, lean hodgepodge with mushrooms and cabbage is ready! Serve with a slice of lemon and olives.

Bon Appetit!

Solyanka with mushrooms and cabbage is a delicious natural dish made from plant ingredients. In mushroom season, it pleasantly diversifies the assortment of mushroom dishes. And in winter it can be prepared from frozen, canned or fresh purchased mushrooms.

Type of dish: main course
Caloric value: 37 kcal

Cabbage is great, healthy and tasty product, together with other components of this recipe, makes the hodgepodge a wonderful non-high-calorie dish healthy eating.

Mushroom hodgepodge

Ingredients:

white cabbage - 500 g,

carrots - 1 pc.,

onions - 2 pcs.,

mushrooms - about 300 boiled,

tomato juice - 1 glass (or 1 tablespoon tomato paste diluted in water)

salt, sugar, ground pepper - to taste

vegetable oil for frying

I want to note that refined oil contains many harmful substances due to the purification technology (see) and is a harmful product. I recommend using it for frying (this is 100% natural product) or ghee.

Preparation:

1.To prepare a hodgepodge, we need a deep frying pan. First, we cook mushrooms in it: cut the onion and fry it over low heat until golden brown, add to it boiled mushrooms, salt and pepper to taste and bring to readiness. Transfer to a bowl.

2. Cut the second onion, three carrots on a coarse grater and fry them over low heat in the same pan. Add a glass to the finished vegetables tomato juice(or we dilute 1 tablespoon of tomato paste in a glass of water - I use "Tomato", see).

3. We continue to fry vegetables over low heat, stirring constantly. Add 0.5 tsp. salt, 1 tsp. sugar, ground pepper and bring it all to the formation of a thick consistency - this is the basis of the future hodgepodge, giving it a peculiar pleasant taste.

4. Finely chop the cabbage and put in a frying pan with vegetables, stir, cover and simmer everything over low heat, stirring occasionally. Add salt and sugar to taste.

5. When the cabbage is ready, put the mushrooms to the vegetables, mix and simmer for about 3 minutes.

That's it, the mushroom hodgepodge is ready. It's tasty and light diet dish... Cabbage is useful, indispensable for weight loss, for preparing healthy meals and affordable all year round vegetable.

Other cabbage recipes:

And also recipes from mushrooms:

Bon appetit and be healthy! Leave your comments - feedback is very important!
Best regards, Lena Radova

There is nothing tastier fragrant hodgepodge with mushrooms and cabbage. It is true Russian dish, which is still popular today. Below we will consider the most best recipes from famous chefs.

Solyanka with mushrooms and fresh cabbage

Mushrooms and fresh cabbage- the best combination for an appetizing and aromatic dish. Is it so? Let's look at an example of one of the most common recipes.

How to make a hodgepodge:

Sauerkraut recipe

It is easy to please family and friends with a wonderful and satisfying delicacy. To do this, it is enough to follow all the following manufacturing points.

Required Ingredients:

sauerkraut - 150 grams;
dried mushrooms- 50 grams;
fresh champignons - 150 grams;
tomato paste - 50 grams;
onions - 3 pieces;
carrots - 100 grams;
salt and pepper - to taste;
frying oil - 65 milliliters;
parsley - a bunch;
lemon - optional.

Caloric content per hundred grams: 350 kcal.

How to make a dish?

We clean all vegetables. We prepare dried mushrooms.
Chop peeled and washed fresh mushrooms with onions, chop cabbage and carrots into pieces. Fry onion with mushrooms in oil. As soon as they are ready, we send tomatoes with salt and pepper to them. We mix. We send cabbage and carrots to them. Finally, decorate the mixture with dried mushrooms. Cover the pan with a lid and simmer over low heat.
Cook stewed vegetables with mushrooms for about ten minutes. After this time, we remove the hodgepodge from the oven and serve to eat. Decorate each plate with a few lemon wedges with parsley.

Cooking method with dried mushrooms

Solyanka with dried mushrooms and cabbage is a multi-useful treat for the whole family. We will tell you how to cook it below.

Required Ingredients:

fresh cabbage - 150 grams;
carrots - 120 grams;
onions - 3 pieces;
dried mushrooms - 240 grams;
vegetable oil - 45 milliliters;
salt, pepper, bay leaf - to taste;
greens - 55 grams;
lemon - 5 slices.

Cooking time: 30 minutes.

Calories per 100 grams: 250 kcal.

Cooking steps:

We peel the carrots and onions, cut them into small pieces. Shred the cabbage medium-sized. Fry the onions in a pan with oil, and then send cabbage and carrots to them. Stew under closed lid with salt, pepper and other spices. At the end, add dried mushrooms and bay leaves to them.
We heat the vegetable mixture for 5-7 minutes. Remove bay leaves before serving. We remove from heat and serve. This is best done with lemon and herbs.

Solyanka with mushrooms and cabbage for the winter

In winter, it is important to get maximum vitamins from the most simple dishes... There is no more useful hodgepodge. Consider the recipe below.

Ingredients:

meat broth - 80 milliliters;
fresh cabbage - 1 small head of cabbage;
carrots - 340 grams;
onions - 4 pieces;
large tomato paste - 65 grams;
fresh champignons - 7 pieces;
spices to taste;
olives - 8 pieces;
olive oil - 70 milliliters;
sausages - 120 grams.

Cooking time: 2 days and 35 minutes.

Caloric content per 100 grams: 340 kcal.

How to do?

Fry sausages in a pan with olive oil... We remove them for a while.
We cut cabbage, carrots, onions and mushrooms. All vegetables are about the same size. Fry onions and mushrooms in a pan with spices until tender. We gradually add tomato paste, carrots with cabbage to them. Close the lid and simmer for 10 minutes.
We place vegetable mix to the bank. We send sausages to a sterilized jar. Put the chopped olives on top. We roll up the jar and put it upside down under a warm blanket. When it cools down, we send it to the cellar. You can open it after two days.

The video shows a simple recipe for making a hodgepodge with mushrooms for the winter:

Recipe with the addition of tomatoes

There is nothing better for dinner than braised cabbage with mushrooms. How to cook it, yes so as to surprise unique aroma and the taste of their loved ones, we will tell below.

Ingredients:

water - 40 milliliters;
carrots - 3 pieces;
onions - 2 pieces;
smoked sausage - 90 grams;
cabbage - 190 grams;
fresh mushrooms - 6 pieces;
salt and pepper - to taste;
frying oil - 40 milliliters;
greens to taste;
tomatoes - 2 pieces.

Cooking time: 35 minutes.

Caloric content per 100 grams: 290 kcal.

How to make?

We wash the cabbage and chop it into neat small strips. Stir it with a pinch of salt. We leave aside.
We peel carrots and onions. We cut them into small pieces. We do the same with fresh mushrooms... We send vegetables with mushrooms to a preheated pan with oil. Fry the entire mixture for five minutes. Add spices. We mix everything. We put cabbage to them. Simmer the dish under a closed lid, adding a little water.
Fry slices of sausage and tomatoes separately. We mix them with a hodgepodge. Finely chop the greens.
Cook for 5-7 minutes and remove from the oven. We serve to the table.

Solyanka soup with mushrooms and cabbage

Healthy, original and appetizing! How to make the best dish for dinner or lunch? Let's see original recipe from a professional hostess.

Ingredients:

beef broth - 400 milliliters;
carrots - 4 pieces;
onions - 3 pieces;
chicken - 100 grams;
smoked sausage or sausages - 120 grams;
cabbage - 130 grams;
fresh mushrooms - 8 pieces;
spices to taste;
vegetable oil - 65 milliliters;
greens - 50 grams;
lemon wedges to taste.

Cooking time: 55 minutes.

Caloric content per 100 grams: 350 kcal.

How to make?

We make beef broth, cook for thirty minutes. Add finely chopped carrots and chicken to it.
Fry finely chopped sausages or sausages in oil. Fry mushrooms there. We send the mixture to the hodgepodge.
Simmer separately chopped cabbage with spices in butter with chopped onions. Simmer for five minutes.
Cook the hodgepodge for about twenty minutes after preparing the broth.
Serve with a lemon wedge and fresh herbs. It can be cut or crumbled into a plate with your hands.

Prepare the broth in advance so that it has time to infuse and fill. Only then make a full soup.
Barrel pickles in the soup are much tastier than those sold in the jar. Use them to make it faster and tastier. favorite dish for the whole family.
All ingredients must be evenly chopped. Follow this simple tip for a delicious treat.
Use only fresh meat for the hodgepodge. Fresh frozen pork or beef will spoil the taste.
Try to keep the olives in the juice until they are in the pan.
Do not overdo it with salt, as it can ruin the whole taste.
Remove bay leaves at the end of cooking. Add the sliced lemon to a bowl before serving.
Smoked sausage for better taste fry in oil. This will give extra aroma and a richer flavor.
Don't use lime instead of lemon. You can use natural yogurt instead of sour cream before serving.
Finely chop the greens for piquancy. This can be parsley, lettuce, dill, or any other herb.
Simmer all vegetables with the lid closed. It is better to add spices after cooking. Some housewives say that it will be tastier this way.
Use large tomatoes. Be sure to peel them for extra zest.
Do not add water if using tomato paste. It will make the taste worse.
It is best to use champignons. However, also Forest mushrooms in the form of white and boletus.

In the video - detailed instructions for making a hodgepodge with mushrooms: