See how easy it is to prepare cabbage soup with mushrooms for the winter. The recipe for a finger-licking delicious vegetable stew made from the most inexpensive and accessible products is already waiting for you below. What could be simpler than cabbage and forest mushrooms, unless, of course, you collect mushrooms in the forest and not at the market.
The dish can be served immediately or placed in jars and sterilized according to the recommendations given in this recipe.
The mushrooms are pre-boiled until tender; the cooking time depends on the variety.
Such preparations are stored only in a cool cellar or basement at a temperature not exceeding +8 degrees Celsius. Please also take a look at this one.
It will take 90 minutes to prepare; from the above ingredients you will get several jars with a capacity of about 0.5 liters.
Ingredients:
- white cabbage – 3 kg;
- forest mushrooms – 1 kg;
- onion – 500 g;
- carrots – 500 g;
- tomato sauce – 250 ml;
- salt – 20 g;
- vegetable oil – 50 ml;
- apple cider vinegar – 25 ml;
- bay leaf, pepper.
Peel the onion and chop finely. In a deep saucepan with a thick bottom, heat the vegetable oil, throw in the onion, add a little salt. Sauté the onion until transparent, stirring so as not to burn. 
Wash the carrots, scrape them, grate them on a coarse grater. Add the grated carrots to the sautéed onion in a saucepan and cook everything together for 10 minutes. 
Cut the stalk from the fork, chop the cabbage thinly, sprinkle with the remaining salt. Grind the chopped vegetables with salt to reduce them slightly in volume, add to the saucepan. 
Then add finely chopped boiled mushrooms and tomato sauce to the vegetables. Cover the saucepan with a lid and simmer over moderate heat for 45 minutes.
It is important to properly boil the gifts of the forest - carefully sort, wash, chop finely, put in a saucepan with water, bring to a boil and drain the first water. Then pour clean boiling water, add salt and cook until tender for about 30 minutes. 
10 minutes before cooking, add black peppercorns, a few bay leaves and apple cider vinegar. I'm sure you'll like this one too. 
We pack the hodgepodge into clean and dry jars, close the lids, and sterilize the 500 ml jars in boiling water for 15 minutes. 
Like any woman, I have my gastronomic weaknesses. I can’t resist a slice of milk chocolate, 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 the 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. Place it in a large saucepan, fill it with 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!
With the onset of rainy autumn days, the mushroom season begins. A variety of mushrooms appear on forest edges and meadows, which many citizens of our country enjoy collecting. Such products are widely used in cooking: they can be used to prepare first and second courses, delicious sauces and baked goods. In addition, mushrooms are great for storing for the winter. They can be dried, frozen and salted, and also used to prepare various preserves. And an excellent option for such homemade dishes is mushroom solyanka without cabbage for the winter, the recipe for which we will definitely give below.
Classic mushroom solyanka is prepared with cabbage. But if for some reason you don’t like this vegetable or simply don’t eat it, you can prepare mushroom hodgepodge without it.
Mushroom solyanka for the winter without cabbage
To prepare this version of hodgepodge, you need to stock up on two kilograms of mushrooms, four medium onions and a kilogram of bell pepper. You will also need some vegetable oil, tomato paste, salt, sugar and pepper, as well as bay leaves.
Peel and wash the mushrooms thoroughly. Fry them in a frying pan with chopped onions until all excess moisture has evaporated.
In a separate container, fry the bell pepper, peeling it and chopping it into strips. Then add the pepper to the onions and mushrooms, season with tomato paste. Also pour one hundred milliliters of water into the pan.
Simmer the resulting mixture for half an hour. Be sure to season the ingredients, add salt and bay leaves.
Place the prepared hodgepodge into sterile jars, seal and turn upside down. Wrap the jars in a blanket and leave until completely cool.
Mushroom solyanka without cabbage with tomatoes
To prepare such a dish you need to prepare one kilogram of tomatoes, half a kilogram of mushrooms, three medium onions. Also use some red pepper, spices (herbs de Provence), salt and pepper.
Wash the mushrooms thoroughly and cut them into thin layers. Place the mushrooms in a saucepan, add water and bring to a boil. Boil for five minutes.
Peel the onion and chop it smaller. Fry the onion in a hot frying pan until golden.
Dip the tomatoes into boiling water, carefully cutting the skin crosswise, and then peel them.
Add the mushrooms to the fried onions and cook for ten minutes.
Mix all the prepared ingredients in one frying pan, cover with a lid and simmer over low heat for half an hour. Add all the necessary spices to the container and mix well.
Place the finished mixture in sterilized jars, add a spoonful of vinegar and a little red pepper. Roll up, turn upside down and wrap until cool.
Mushroom solyanka with vegetables without cabbage for future use
For one kilogram of prepared mushrooms you will need a liter of sunflower oil, one kilogram of carrots, a kilogram of onions, and a kilogram of cucumbers. You also need to prepare half a kilogram of tomatoes, the same amount of sweet pepper, three tablespoons of sugar, a tablespoon of vinegar essence (80%), three bay leaves, a certain amount of salt and pepper, depending on your taste preferences.
Peel, wash and boil the mushrooms in salted water until tender. Chop the carrots into thin circles and the onion into rings. Peel the pepper and cut it into circles, just like the cucumbers. Chop the tomatoes into slices.
Boil the oil, add the carrots, after five minutes the onions, and after another five minutes add the sugar. After another ten minutes, add mushrooms and cucumbers, prepared sweet peppers, tomatoes and bay leaves to the container. Pepper, salt and pour in the vinegar essence. Mix well and simmer for forty minutes.
Pour the prepared hodgepodge into sterile jars, roll up and turn upside down. Leave the jars covered until completely cool.
Mushroom solyanka for the winter without cabbage with boletus
To prepare this version of a tasty preparation, you need to stock up on two kilograms of carrots, one kilogram of red sweet peppers, the same amount of onions, two kilograms of boiled butter and one hundred milliliters of vinegar. In addition, you will need eight to ten teaspoons of salt, a couple of tablespoons of tomato paste, half a liter of sunflower oil and some ground black pepper (to your taste).
Butter must be peeled before boiling, then cut into pieces and boiled in salted water for thirty to forty minutes. Drain the mushrooms.
Boil the carrots until half cooked, peel and chop into circles or cubes. Chop the pepper into thin bars and the onion into half rings. Simmer in oil in separate containers or one at a time.
Mix vegetables and butter, add tomato paste to them, as well as the required amount of salt. Mix well. Simmer covered for an hour, at the end of this time, pour vinegar and pepper into the future hodgepodge.
Send the mushroom hodgepodge into sterilized jars, roll up and sterilize (half-liter jars for forty-five minutes).
Mushroom solyanka is an excellent preparation for future use, which even novice housewives can prepare. And choosing a convenient recipe for hodgepodge for the winter without cabbage is not at all difficult. Next, know, follow what is written and that’s it!
A universal preparation - hodgepodge for the winter with mushrooms. It can be eaten cold, like a salad. You can also heat it up and serve it as a side dish or as a full meal. Making solyanka is not particularly difficult, but you will have to tinker with cutting the cabbage. To make this work easier, you can use special shredders.
The main ingredients of the preparation are cabbage and mushrooms. Cabbage needs to be cleaned of the top leaves, which can be dirty and damaged. Then you need to cut the cabbage into quarters and cut out the stalk. Then you need to finely chop the cabbage.
You can use any mushrooms to make hodgepodge. The simplest option is champignons; you just need to wash them well. But wild mushrooms will have to be cleaned more carefully. They are soaked in water to make it easier for all the dirt to come off. After which the mushrooms are cleaned with a brush. Large mushrooms are cut into slices or strips; small mushrooms can be left whole.
Before cooking, the mushrooms need to be boiled in boiling water with salt added. It is enough to cook champignons for 10 minutes, wild mushrooms have to be cooked longer. A sign that the mushrooms are ready is that the mushrooms settle to the bottom of the pan, and their volume is almost halved.
In addition to cabbage and mushrooms, solyanka often includes tomatoes, onions, carrots, as well as herbs and various spices.
Interesting facts: despite all the diversity of the Russian language, the word “solyanka” is usually used to describe two completely different dishes - thick soup with pickles and stewed cabbage. This word also has another meaning - a mixture of different ingredients, a mishmash. Indeed, a large number of ingredients are used to prepare both versions of solyanka.
Solyanka for the winter with finger-licking mushrooms
This is a classic recipe for mushroom hodgepodge for the winter, it’s easy to prepare and the taste is to die for
- 2 kg of already cooked mushrooms (note that mushrooms boil down a lot, so you need to take at least 3.5 kg of fresh mushrooms);
- 2 kg of white cabbage;
- 1 kg carrots;
- 1 kg of onion;
- 1 cup high-quality tomato paste;
- 1 cup refined vegetable oil;
- 3 tablespoons salt;
- 4 tablespoons sugar;
- 2 tablespoons vinegar (9%);
- 5 bay leaves;
- 10-15 peas of allspice.
Wash the fresh mushrooms well, peel them, cut them into small pieces and boil until tender in salted water. Place the mushrooms in a colander and let the liquid drain.
- 2 kg of champignons;
- 1 kg of white cabbage;
- 1 kg of onion;
- 1 kg carrots;
- 1 kg of ripe tomatoes;
- 100 ml vegetable oil;
- 100 ml vinegar (9%);
- 3 tablespoons salt;
- 4 teaspoons sugar;
- 0.5 teaspoon ground black pepper.
This is a simpler recipe since the mushrooms do not need to be boiled first. Wash the mushrooms well, rinse and peel all the vegetables. We take a cauldron or a large saucepan and begin to chop the food, placing them in the pan in layers.
First, lay out the onion, chopped into small cubes, then lay out the grated carrots. Place the next layer of cabbage shredded into narrow strips. Place champignons cut into thin slices on the cabbage, and place tomatoes cut into thin slices on top.
Advice! If the white cabbage you come across is very dense and hard, then it is recommended to first mash it with your hands so that it becomes softer.
Pour the contents with refined vegetable oil. Bring to a boil. There is no need to add water, as the vegetables will give juice. As soon as it boils, reduce the heat, cover the dish with a lid and simmer for 40 minutes.
Once the first 10 minutes of stewing have passed, go to the stove, remove the lid from the pan and stir its contents. Then, during the stewing process, you will need to stir the vegetables several more times.
Add salt, sugar, pepper and continue simmering for another quarter of an hour. The cabbage should become completely soft. At the very end of stewing, you need to add vinegar. Let the hodgepodge cool a little.
- 1.5 kg of pre-cooked honey mushrooms or other mushrooms;
- 1.5 kg cabbage;
- 1.5 kg of onion;
- 1.5 kg carrots;
- 1.5 kg of fresh cucumbers;
- 1 kg bell pepper;
- 2 kg of fresh tomatoes;
- 7 tablespoons sugar;
- 9 tablespoons salt;
- 250 ml table vinegar (9%);
- 200 ml vegetable oil;
- 3 bay leaves;
- 10 peas of allspice.
Wash all the vegetables well, peel the peppers, carrots and onions. Chop the onion into thin half rings and the cabbage into thin strips. Cut carrots and cucumbers into thin circles or halves of circles, as you prefer. Cut the pepper into strips.
Scald the tomatoes with boiling water, peel them, and cut into thin slices. Small mushrooms can be left whole, large mushrooms can be cut into pieces.
Pour vegetable oil into a cauldron or pan, add onions, after five minutes add carrots. After another 10 minutes add the mushrooms, and after 5 minutes add the cabbage. It is recommended to add vegetables in the specified sequence, this helps maintain the juiciness of the products.
It’s no secret that solyanka is not only a delicious dish with indescribable taste. It makes a fabulous appetizer or side dish. Almost all housewives preserve Solyanka for the winter. There are many variations in how this dish is prepared.
The standard preserved food, prepared according to all Russian traditions, includes cabbage and mushrooms, and has not lost its popularity for many years. In order to prepare hodgepodge, you don’t need to spend a lot of time.
Classic: recipe for canned solyanka with cabbage and mushrooms
Ingredients:
- a kilogram of any variety of mushrooms (fresh);
- two kilograms of white cabbage;
- one hundred milliliters of tomato paste;
- one hundred grams of onions;
- faceted glass of sunflower oil;
- two large spoons of vinegar 9%;
- four peppercorns;
- two carnations;
- one and a half large spoons of coarse salt;
- two tablespoons of sugar.
Now let's connect these components correctly:
- We wash the white cabbage under water.
- Now the forks need to be thoroughly dried. In order to do this faster, you can take a paper towel and thoroughly wipe the head of cabbage. The cabbage will quickly become dry.
- Chop it finely.
- Place all the chopped cabbage in a large enamel pan, add sunflower oil and vinegar. If you don’t have vinegar on hand, you can use essence after calculating the required proportion.
- Place the container over moderate heat and add a small amount of water.
- Simmer the cabbage in this way for half an hour, stirring occasionally.
- When the required time has passed, tomato paste and all other ingredients can be added to the brew.
- Simmer for another quarter of an hour.
- Clean the mushrooms and rinse thoroughly. Place in a pan of salted water and cook for ten to fifteen minutes. If foam appears on the surface of the water during cooking, remove it.
- Prepared mushrooms must be drained of water.
- Remove the onion from its “clothing” and chop finely.
- Place onions and mushrooms in a well-heated frying pan. Fry over medium heat for a quarter of an hour.
- Add the onion-mushroom mixture to the cabbage and let simmer over low heat for five to ten minutes.
- Place the prepared hodgepodge into the prepared container. Cover with a lid.
- Place to sterilize in a large container for twenty minutes.
- You can roll it up.
Store the preparations until completely cooled on the lids, wrapped in a blanket. You can then leave them at room temperature without spoiling them.
Canned solyanka with vegetables for the winter
Your imagination can run wild with this recipe. Vegetables can be added or excluded based on your own taste. Carrots or tomatoes would not be superfluous in the hodgepodge. They can add some piquancy to a dish.
So:
- boletus, boletus or boletus - one and a half kilograms to choose from;
- kilogram of white cabbage;
- kilogram of onions;
- kilogram of red tomatoes;
- half a glass of vinegar 6%;
- half a glass of sunflower oil;
- three large spoons of coarse salt;
- two tablespoons of sugar;
- a couple of small spoons of ground black pepper.
Before you start cooking, you will need to wash and dry the vegetables.
Cooking steps:
- We immediately move on to chopping the products.
- Cut the selected mushrooms into strips, cut the onion into half rings, cut the tomato into circles (try to make them as thin as possible), and carrots into small cubes.
- The cabbage is shredded.
- Mix the cabbage with salt and grind as thoroughly as possible.
- Transfer this mixture to a large enamel pan, add sunflower oil and simmer over moderate heat for at least forty minutes. Don't forget to stir from time to time.
- Time has passed - add coarse salt, pepper, sugar, pour in vinegar. Simmer for another half hour.
- While it is still hot, spread the hodgepodge into jars and roll up.
- Cover the canned hodgepodge, previously placed on the lids, with a blanket until it cools completely.
Recipe for making hodgepodge for the winter in an oriental style
Such a hodgepodge includes not only spices, it is also necessary to add spices and seasonings inherent in oriental dishes. Mushrooms can be added based on your own taste.
For ten half-liter jars, prepare in advance:
- two kilograms of your favorite mushrooms (preferably boil them first);
- one head of cabbage;
- kilogram of carrots;
- the same number of ripe tomatoes;
- half a kilogram of onions;
- three hundred milliliters of vegetable oil;
- various spices to your taste;
- Also use salt and dill with parsley to taste.
Now we follow the following steps:
- Cut the mushrooms into slices.
- Cut the tomatoes into small slices.
- Peel the onions and carrots and chop them.
- Fry them until golden brown in a frying pan and place in the “main” enamel container.
- Place chopped cabbage, tomatoes in it, add vegetable oil.
- Simmer over low heat for a maximum of half an hour.
- When the specified time has passed, boiled and chopped mushrooms are added to the container.
- Now you need to simmer the hodgepodge until fully cooked: periodically take a sample.
- At the very end, after the fire has already been turned off, stir in the remaining spices and finely chopped herbs.
- Place in pre-prepared jars and you can roll up.
The jars must be kept wrapped in a blanket until they cool completely.
Solyanka for the winter with bell pepper
Based on the name, as you may have guessed, you will need to add “sweet” pepper.
But besides this, you need to prepare in advance:
- kilogram of boletus;
- half a kilo of white cabbage;
- one and a half kilograms of onions;
- the same amount of carrots;
- “sweet” pepper – half a kilo;
- one pod of “light”;
- three large spoons of coarse salt;
- a small amount of spices;
- two tablespoons of vinegar, 6% or 9%.
Cooking process:
- The tomatoes are washed, dried and treated with boiling water. This is necessary in order to remove the peel easily.
- Tomato pulp must be passed through a meat grinder. If you don’t have the opportunity to use tomatoes, feel free to replace them with tomato paste. Take three hundred grams.
- Peel the carrots, rinse and grate on a coarse grater.
- Finely chop the cabbage.
- Do the same with onions, sweet and bitter peppers.
- Combine all crushed ingredients in one large container. Cover tightly with a lid and let them simmer for one hour. Stir occasionally.
- Fifteen minutes before the time is up, add three or four bay leaves, salt to taste and a small spoonful of peppercorns.
- Vinegar is poured in very last, when the hodgepodge is completely ready and removed from the heat.
- Mix the dish thoroughly again and place in prepared clean jars. You can roll it up.
Without cabbage: a non-standard recipe
You will definitely need the following ingredients:
- three kilograms of fresh honey mushrooms;
- two kilograms of ripe tomatoes;
- kilogram of onions;
- two large spoons of coarse salt;
- five spoons of sugar;
- one large spoon of 9% vinegar;
- six hundred grams of sunflower oil.
Now let's move on to cooking:
- Rinse the mushrooms thoroughly under running water.
- Boil until tender in salted water and give them some time to cool.
- When the mushrooms have cooled, cut them in a convenient way.
- Pour boiling water over the tomatoes and remove the skins. Cut the tomato pulp into small slices.
- Peel the onion, chop finely into cubes, fry in a frying pan until golden brown.
- Add the tomatoes to the onions and fry for five minutes.
- When time has passed, add honey mushrooms to the frying pan and mix thoroughly.
- Add salt and pepper as much as you like.
- Pour in sunflower oil. Cover tightly with a lid and simmer for half an hour. It is necessary to stir periodically.
- You can turn off the heat and add vinegar. Mix again.
- Place the hodgepodge among the prepared jars and roll up.
Dressing for solyankas and pickles (video)
You can leave a certain amount of solyanka “for testing” and eat it with a side dish right away.
