Despite the fact that the mushroom season is still far away, experienced housewives are already starting to think about winter stocks. There are many recipes for vegetable preparations, but in the case of mushrooms, many are limited to simple salting. But from them you can cook a lot delicious snacks that will delight on cold evenings. An example of just such a dish is a hodgepodge with mushrooms for the winter.

It is best to make such a blank from fresh forest mushrooms but frozen can also be used. In extreme cases, you can use the mushroom "champignon", which is sold in stores all year round. However, the taste of the salad in this case will not be so rich.

Ingredients:

1. 1 kg of cabbage
2. 400 g boiled mushrooms,
3. 350 g of onions and carrots,
4. 170 ml each of sunflower oil and any tomato paste (ideally homemade),
5. 2 tbsp. spoons of salt and sugar,
6. 30 ml of table vinegar,
7. 6 bay leaves,
8. 8 peas of pepper (it is better to take fragrant).

About 3 liters of mushroom hodgepodge comes out of the indicated amount of ingredients. For a recipe for the winter, it is better to take small jars of half a liter.

Cooking steps

Boil the peeled mushrooms in boiling water for 25 minutes (in 1 liter you need to stir 1 teaspoon of salt). It is believed that if the mushrooms sank to the bottom, they were completely cooked.

Put the vegetable hodgepodge with mushrooms ready for the winter according to the recipe into sterile jars. The snack is ready.

It is very important to carefully tamp the contents in the process of laying in a jar, thereby expelling excess air. After that, the banks can be safely rolled up. Let them cool gradually upside down in a warm place. It is better to store in the cold.

The appetizer prepared according to the presented recipes is very well stored during the winter and will delight everyone with its unique forest aroma.

Solyanka with mushrooms for the winter is one of the most appetizing and satisfying preparations. Preservation with chanterelles and other mushrooms is very versatile, as various salads are made from it and it is quite often used as a dressing in dishes.

For people who have never made preparations for the winter, it is very difficult to make a twist from cabbage and mushrooms. Therefore, it is recommended that you familiarize yourself in advance with how you can cook a hodgepodge with mushrooms for the winter.

Main nuances

Cooking a hodgepodge for the winter with or without cabbage has certain subtleties that you should familiarize yourself with in advance:

• Many mushroom hodgepodge recipes for the winter include tomatoes. Before adding them to hodgepodges with mushrooms, you should clean the skin. It is recommended to pour them in advance hot water to make it easier to remove the skin. Some housewives who do not want to use fresh tomatoes substitute tomato paste instead.
• Quite often, mushrooms are harvested with cabbage for the winter. Such a vegetable preparation turns out so tasty that you will lick your fingers. For this, it is recommended to use varieties that can be stored for a long time. To make the preservation appetizing, the vegetable needs to be chopped smaller.
• To create a blank, you can use any variety of mushrooms. For example, a hodgepodge of milk mushrooms for the winter is popular. Also, some housewives roll chanterelles with cabbage for the winter in jars.
• Before use, all mushrooms must be sorted out, washed from dirt and soaked in salt water.
• Winter mushroom preservation can be stored at room temperature. However, only on condition that all containers were sterilized in advance, and the twist was prepared strictly according to one of the cooking technologies.

with cabbage

There are quite a few recipes for cabbage with mushrooms for the winter. However, this cooking recipe is the most popular among many people who canned mushrooms. Such popularity is due to the fact that this hodgepodge with mushrooms and cabbage has an excellent taste. To prepare it, you will need the following ingredients:

• kilogram of cabbage;
• kilogram of mushrooms;
• 80 g of onion;
• 100 ml of vinegar;
• two carrots;
• 70 g of sugar;
• 50 g of salt;
• a glass of oil.

Cabbage with mushrooms for the winter is prepared in several stages. First you need to start preparing all the ingredients. Vegetables are thoroughly washed and finely chopped. Cabbage is chopped as finely as possible so that the canned snack looks appetizing. The onions are cut into half rings, and the carrots are cut into circles.

When preparing a mushroom appetizer, all ingredients must be thoroughly cooked. To do this, the mushrooms are placed in a small saucepan and brought to a boil. After that, a little more water is added to the container so that the marinade completely covers the surface of the vegetables. In parallel with this, it is recommended to fry onions and carrots, which are then also added to the pan. When the liquid begins to boil, you will have to add a little tomato paste and vinegar to it. Then everything needs to be stewed for another half hour, after which the ingredients are laid out in jars.

Having laid everything in seaming containers, salt the mushrooms, roll them up and put them in a storage room for preservation.

With mushrooms

Very often a hodgepodge with mushrooms is made for the winter. It differs in that this appetizer is prepared without adding cabbage. To prepare it, you will need the following ingredients:

• 2 kg honey mushrooms;
• 2 kg of tomatoes;
• two onion heads;
• 100 ml of vinegar;
• 500 ml of oil;
• 40 g of salt;
• 75 g sugar.

Mushroom hodgepodge for the winter without cabbage begins with the preparation of the components. All mushrooms are washed with warm water and cut into pieces. After that, a container for cooking ingredients is prepared. It is half filled with water and placed on a gas stove. Honey mushrooms are boiled for 20-30 minutes. At this time, you need to start preparing other ingredients. Onions and carrots are finely chopped and fried in oil.

In this case, you should first fry the onion and only after that the tomatoes.

After that, boiled mushrooms should be fried. They are laid out in a pan, sprinkled with salt and pepper and stewed for 20 minutes. A few minutes before the end of frying, pour a little vinegar into the pan. After that, the finished ingredients are distributed among the jars, and the hodgepodge with mushrooms is rolled up with lids.

With champignons

Many housewives prepare champignon hodgepodge for the winter. However, some make them quite unusual by adding a little bell pepper to them. This recipe is universal, so if you wish, you can replace the champignons with butter or other mushrooms. To create such a salting, you will have to prepare the following ingredients in advance:

• kilogram of champignons;
• 400 g cabbage;
• kilogram of tomatoes;
• 400 g carrots;
• three heads of onions;
• 500 g pepper;
• 150 ml of vinegar;
• 100 g of salt;
• five bay leaves.

Harvesting mushroom hodgepodge for the winter should begin with the preparation of ingredients. They are washed in advance with hot water and settled in it for several hours. Then they are cut into small pieces and set aside. After that, you can start preparing the rest of the ingredients.

All tomatoes are poured with boiling water to make it easier to remove the skin from them.

They are ground in a blender or meat grinder. Having prepared the tomatoes, you can do the carrots and cabbage. They are cut into small pieces and put in a saucepan, where they should be stewed for about an hour. At the end of the stew, vinegar, pepper and bay leaves are added to the container.

At the final stage of preparation, everything is laid out in separate jars and rolled up with lids.

In a slow cooker

There is also a recipe for hodgepodge, which can be cooked in a slow cooker. This cooking method will save you a lot of time. To create a snack you will need:

• 400 g mushrooms;
• 50 g of salt;
• kilogram of cabbage;
• two heads of garlic;
• 400 ml tomato juice;
• two bay leaves;
• 200 ml of vinegar;
• 90 g sugar.

First, the mushrooms are cleaned, washed and boiled for 30 minutes in a saucepan over low heat. If the workpiece is made from chanterelles, then they can not be cooked.

Then carrots and onions are cut into small rings. Cabbage is also shredded smaller. To make it let the juice out faster, you can wrinkle it a little with your hands. After that, oil is poured into the multicooker bowl and all the prepared ingredients are laid out. During the preparation of the twist, all vegetables must be mixed and salted several times. After half an hour, the contents of the multicooker are distributed among the banks and rolled up.

Conclusion

Everyone can prepare winter seamings from mushrooms. However, before that, you will have to study this or that recipe with a photo and strictly follow it, getting the best hodgepodge for the winter.

What could be better than the taste of fresh vegetables in the winter? To enjoy them even in the cold, it is enough to cork the hodgepodge in jars. This is not only useful, but also very convenient. Such a preparation can be used as a dressing for soups and borscht, as an addition to any side dish, as a cold appetizer or even as a salad. Vegetable hodgepodge with mushrooms for the winter, corked in jars, is stored for no more than 1 year in a dark, cool place, subject to high-quality sterilization of containers and lids. It is prepared quickly and simply, so any housewife can do it.

Before you roll up a vegetable hodgepodge with mushrooms in jars for the winter, you must carefully prepare the container and lids. They must be sterile to avoid the development of pathogenic microorganisms that can be dangerous to the human body.

The simplest and most common sterilization method is steam disinfection of jars. To do this, put a sieve in a water bath, and the jars upside down - on top of it. And thus hot steam will process the container from the inside. Lids can simply be boiled in water. The process lasts 15-20 minutes, no less.

But remember that for canning it is necessary to choose only whole cans without chips and cracks, and the products are laid out in them exclusively hot. For reliability, you can pasteurize jars with ready-made products in boiling water.

The classic hodgepodge with mushrooms, carrots and tomatoes for the winter is prepared very simply and will be a great dressing for any first course. Required Ingredients:

1. 1 kg of raw mushrooms.
2. 500 g carrots.
3. 50 g of tomato paste.
4. 6 sprigs of dill.
5. 30 g salt.
6. 5 g ground red pepper.
7. 60 ml apple cider vinegar.
8. 100 ml sunflower oil.
9. 5 white peppercorns.

This simple vegetable hodgepodge, preserved for the winter with mushrooms, is prepared in 3 stages: frying, stewing and rolling into a container.

First, rinse and peel the vegetables, chop into thin strips.

Heat the pan, pour oil into it and fry the mushrooms for 10 minutes, then send the carrots to them, pass for another 20 minutes.

Then mix with tomato paste and mix thoroughly with a spatula. Simmer for 7-8 minutes, sprinkle with salt, pepper and chopped herbs.

At the end of cooking, pour in the vinegar, spreading it evenly with a spatula.

Arrange in canning jars, roll up each with a lid, wrap with a blanket and set to cool in a place that is not accessible to direct sunlight.

How to cook a hodgepodge with mushrooms and fresh tomatoes for the winter

Solyanka with fresh tomatoes and mushrooms is perfect for the winter as a cold appetizer or second course.

For its preparation it is necessary:

1. 1.5 kg of champignons.
2. 600 g tomatoes.
3. 150 g onions.
4. 0.5 kg of carrots.
5. 100 ml refined olive oil.
6. 40 g salt.
7. 60 ml of vinegar.
8. 5 sprigs of dill.
9. 4 sprigs of basil
10. 2 g nutmeg.

Before preparing such a hodgepodge with mushrooms, canned for the winter, it is necessary to make fruit drink from tomatoes. To do this, scald each tomato with boiling water and lower it into cold water. After that, the skin will be well removed and all that remains is to chop the tomatoes with a blender, salt and sprinkle with spices. Then you can start the main cooking.

Wash mushrooms, onions and carrots, peel and cut into strips. Heat a saucepan, grease with oil and fry the onions first, and then the mushrooms and carrots. Pass until a barely light brown crust, and then pour the cooked tomato juice, simmer in a sealed container for 20 minutes, sprinkle with herbs, sprinkle with spices and pour in the vinegar. After mixing well and removing the foam, roll into pre-prepared canning jars.

Recipe from hodgepodge for the winter with salted and fresh mushrooms

To give the dressing a rich taste and slight sourness, add a little salted champignons or butter. Such a dish will appeal to all households and will become a frequent guest on the dining table. To prepare a hodgepodge for the winter with the addition of salted mushrooms, you will need:

1. 600 g salted champignons.
2. 500 g carrots.
3. 500 g fresh champignons.
4. 1 bulb.
5. 1 glass of Krasnodar sauce.
6. 100 ml sunflower oil.
7. 5 sprigs of green basil
8. 4 sprigs of parsley.
9. 6 sprigs of dill.
10. 4 garlic cloves.
11. 40 g salt.
12. 50 ml of vinegar.
13. 5 g ground black pepper.

Such a hodgepodge for the winter with salty and fresh mushrooms very easy to prepare. To do this, it is necessary to clean and chop fresh mushrooms into slices, and salted ones - dry from the brine and cut into quarters. Chop the white onion and carrot into strips. Sprinkle a hot frying pan with oil and brown the onion, then add both types of mushrooms and carrots, sauté for another 15-18 minutes. After pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer without a violent boil for 20 minutes, pour in the vinegar, stir, then distribute into disinfected jars and close tightly with lids. Put in a dark place with room temperature (like a pantry).

Recipe for a delicious hodgepodge for the winter with fresh cucumbers and mushrooms

A very original version of such vegetable preservation is prepared using fresh cucumbers. For this variant of a hodgepodge for the winter with mushrooms and fresh cucumbers, you must:

1. 1 kg of any fresh mushrooms.
2. 300 g fresh cucumbers.
3. 1 purple onion.
4. 400 g carrots.
5. 40 g of tomato paste.
6. 30 g salt.
7. 5 g ground white pepper.
8. 70 ml sunflower oil.
9. 50 ml apple cider vinegar.

Thanks to this recipe for a delicious hodgepodge for the winter with cucumbers and mushrooms, you can easily prepare a dressing for pickle. To do this, rinse running water mushrooms, clean and cut into slices. Put in a heated stewpan, drizzling with oil, add onion and carrot half rings. Sauté until light golden brown. After frying for another 20 minutes, put the pasta, grated fresh cucumber, salt and pepper. Simmer for 20 minutes, mix with vinegar. Cork in prepared sterile jars, wrapped in a blanket or thick towel.

Recipe for hodgepodge for the winter with porcini mushrooms and onions

Solyanka for the winter with porcini mushrooms and onions can be used as a salad or side dish. For cooking you will need:

1. 900 g of white mushrooms.
2. 600 g onions.
3. 100 ml sunflower oil.
4. 30 g salt.
5. 3 bay leaves.
6. 300 g fresh celery.
7. 3 g ground black pepper.
8. 4 sprigs of dill.
9. 7 sprigs of green onions.
10. 3 garlic cloves.
11. 50 ml of vinegar.
12. 20 g of ginger root.

The recipe for this winter hodgepodge with porcini mushrooms and onions is very simple. First, rinse and clean the mushroom caps, chop into slices. Cut the onion into half rings and put in a hot pan, sprinkled with oil, sauté for 10 minutes and then pour the mushrooms. Stew under a closed lid for 15 minutes, put grated ginger root on a fine grater, chopped celery, salt, pepper, bay leaf and chopped greens. Cook for at least 15-18 minutes more. After do not forget to pour in the vinegar. Mix and preserve in disinfected jars, wrap with a thick cloth and put in a place at room temperature.

How to roll up a hodgepodge with fresh mushrooms and eggplant for the winter

Solyanka with the addition of fresh mushrooms and eggplant, prepared for the winter, will help out the hostess in case of an unexpected arrival of guests. For cooking, the following ingredients are needed:

1. 1 kg of champignons.
2. 800 g eggplant.
3. 1 onion.
4. 200 g sweet bell pepper.
5. 100 ml sunflower oil.
6. 2 peas of allspice.
7. 2 tbsp. tablespoons of table salt.
8. 3 g ground black pepper.
9. 300 ml glass of tomato juice.
10. 5 sprigs of basil
11. 50 ml apple cider vinegar.

Such a homemade canned hodgepodge for the winter with mushrooms and eggplant will be an excellent cold snack. Start cooking by processing vegetables. Peel and chop mushrooms, onions, eggplants and peppers into medium straws. Heat up a frying pan by pouring oil, fry all the vegetables one by one until cooked through. Put them in a thick-walled saucepan. After they are ready, pour juice, salt, pepper, sprinkle with herbs and mix with a wooden spatula. Simmer for half an hour without vigorous boiling. A few minutes before the end of cooking, pour in the vinegar and mix. Now it remains only to decompose into a sterile container and roll up. After that, wrap the jars with a warm blanket and put them in a dark, ventilated room.

Solyanka for the winter, cooked with dried mushrooms

Solyanka for the winter, cooked with dried mushrooms, has a very rich mushroom taste and aroma. For cooking, the following ingredients are needed:

1. 500 g dry mushrooms.
2. 2 pieces of onion.
3. 2 carrots.
4. 100 ml sunflower oil.
5. 30 g salt.
6. 3 g ground black pepper.
7. 3 sprigs of dill.
8. 4 sprigs of parsley.
9. 60 ml of vinegar.

Before preparing a canned hodgepodge with dry mushrooms for the winter, it is necessary to prepare the dry ingredient by soaking it in cold water for 2 hours. After boiling for 1-1.5 hours in salt water, remove with a slotted spoon to a dish or plate, let cool. Then dry with a paper towel, cut into strips and sauté in oil for 20-25 minutes, after 10-12 minutes, add thin onion and carrot half rings. Salt, pepper, sprinkle with chopped herbs and pour with vinegar. Fry for another 5 minutes, and then cork in disinfected jars, wrap with a thick towel and put in a dark place upside down.

How to make a hodgepodge with mushrooms and salad beans for the winter

A very satisfying version of a hodgepodge with mushrooms and lettuce beans is suitable for the winter as a vegetable dressing or salad.

1. 1 kg oyster mushrooms.
2. 500 g white beans.
3. 1 onion.
4. 300 g carrots.
5. 30 g salt.
6. 300 ml spicy tomato sauce.
7. 10 basil leaves
8. 4 sprigs of dill.
9. 3 g ground black pepper.
10. 70 ml refined sunflower oil.
11. 50 ml apple cider vinegar.

Before you make such a canned hodgepodge with mushrooms for the winter, you need to boil the salad beans. To do this, soak it in cold water for 3-4 hours. After it swells and increases in size by 2-3 times, boil until half cooked in salt water.

Now you can start the actual cooking. Cut the oyster mushrooms into 4-6 pieces, depending on the size. Fry in oil under a closed lid for 10 minutes, add onion and carrot half rings and sauté for another 16-17 minutes. Then pour the sauce, add a little boiled beans, salt, pepper and chopped herbs. Simmer for half an hour, pour in the vinegar a few minutes before the end of cooking. It remains only to distribute into sterile jars and close the lids. Cool in a ventilated area out of direct sunlight.

How to make a hodgepodge with bell peppers, mushrooms and beets for the winter

Delicious hodgepodge with bell peppers, mushrooms and beets will come in handy for the winter for making borscht. Required products:

1. 1 kg of champignons.
2. 400 g of bell pepper.
3. 500 g beets.
4. 1 white onion.
5. 100 ml olive or sunflower oil.
6. 15 basil leaves
7. 5 sprigs of parsley.
8. 40 g salt.
9. 20 g sugar.
10. 200 ml of spicy tomato juice.
11. 3 g ground black pepper.
12. 80 ml of vinegar.

Before you make a hodgepodge with mushrooms, peppers and tomato juice for the winter, you need to prepare beetroot dressing. To do this, peel the beets and grate on a medium grater or chop into thin strips, sauté in oil with the addition of salt, sugar and vinegar for at least a quarter of an hour, then pour over the juice and bring to a boil, removing the foam.

Chop mushrooms, peppers, onions into strips and fry in a thick-walled pan with oil until light golden brown for about 20 minutes. Then pour the previously prepared beetroot dressing and simmer for 20-25 minutes over low heat. At the end, sprinkle with herbs and pepper, mix and cork in portions in the prepared container. Turn it upside down and wrap it in a thick cloth.

Recipe for cabbage hodgepodge for the winter with mushrooms and tomato sauce

The recipe for a delicious cabbage hodgepodge for the winter with mushrooms will take pride of place in the cookbook of any housewife. After all, it is prepared simply, briefly and cheaply. For cooking you need:

1. 800 g mushrooms.
2. 1 kg white cabbage.
3. 1 white onion.
4. 1 carrot.
5. 300 ml tomato sauce.
6. 5 sprigs of basil
7. 4 sprigs of parsley.
8. 30 g salt.
9. 3 g ground black pepper.
10. 70 ml sunflower oil.
11. 70 ml of vinegar.
12. 3 pieces of allspice peas.

Such a hodgepodge of cabbage with mushrooms, prepared for the winter according to the recipe below, will become great side dish to any meal. To begin with, finely chop the cabbage, chop the onion and carrot into strips. Mix all this with your hand and salt, in the process, knead a little to better highlight the cabbage juice. Grind the mushrooms into strips and fry in oil for at least a quarter of an hour, then add a mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce with vinegar, add pepper, herbs and cook under a closed lid for another 10 minutes. While the dish has not cooled down, put it in pre-sterilely processed jars, tightly close the lids.

The recipe for harvesting vegetable hodgepodge with pickled mushrooms for the winter

In recipes for preparing a vegetable hodgepodge with mushrooms, canned for the winter, pickled components are often used. And this is really an original solution, because the taste changes completely. Required ingredients for cooking:

1. 1 kg pickled mushrooms.
2. 400 g purple onion.
3. 300 g carrots.
4. 70 ml vegetable refined oil.
5. 40 ml apple cider vinegar.
6. 3 sprigs of green onions.
7. 35 g of table salt.
8. 300 g red ripe tomatoes.
9. dry lemongrass on the tip of a knife.
10. 3 g freshly ground black pepper.

To prepare a hodgepodge with pickled mushrooms and for the winter, chop onion and carrot into small strips. Place in a hot pan, drizzle with oil and fry for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Saute with vegetables for at least 15 minutes. Cut the tomatoes into cubes and send to stew in a frying pan under a closed lid. Simmer on a small heat for 15-18 minutes, salt, add herbs, vinegar and spices. Mix thoroughly with a wooden spatula and place in jars intended for canning. Close tightly with sterile lids and place in a dark, cool place to cool.

An option for rolling a hodgepodge with mushrooms for the winter without vinegar

An interesting option for preserving a vegetable hodgepodge with mushrooms and cabbage without vinegar for the winter is simple to prepare and perfectly stored all season. To prepare the recipe you will need:

1. 700 g raw mushrooms.
2. 400 g raw oil.
3. 500 g white cabbage.
4. 300 g white onion.
5. 200 g pickled cucumbers.
6. 1 liter of tomato juice with pulp.
7. 100 ml refined sunflower oil.
8. 1 g of cloves.
9. 40 g of table salt.
10. 2 g ground red pepper.
11. 6 g dry basil.

Such a seaming of a hodgepodge with mushrooms and cabbage for the winter, for reliability, can be re-sterilized, i.e. pasteurization of already filled jars in boiling water. But first, rinse and clean the mushrooms, chop them into thin strips. Heat the oil in a heavy-bottomed saucepan and add the mushroom sticks. As soon as all the moisture comes out of them (liquid forms at the bottom), add thin onion half rings and fry for 17-20 minutes. In the meantime, chop the cabbage as thinly as possible and cut the cucumbers into strips. Put in the prepared passivation and simmer on low heat for 15 minutes, then pour in the juice, add salt, spices and simmer without a rapid boil for 30-40 minutes. At the end of cooking, the dish will acquire a thicker consistency due to the softening of vegetables. It remains only to cork everything with heat from the heat into the prepared container. Then turn the lid down and wrap with a blanket.

Solyanka with mushrooms and celery for the winter without sterilization: a step by step recipe

It is quite possible to cook a hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It is very simple and convenient - it is enough to wash the cans of soda well, put them wet in the oven upside down and set the temperature to 110-120 degrees. It will take 15-20 minutes to disinfect them, after which you can safely lay hot products and roll them up with lids. But remember that you should not take out hot containers immediately: just turn off the oven after the specified time, and let them cool down smoothly. The glass may crack if the temperature drops sharply. And to prepare the hodgepodge itself, you will need:

1. 1 kg of champignons.
2. 500 ml Krasnodar tomato sauce.
3. 300 g of onions.
4. 300 g fresh celery.
5. 200 g sweet red pepper.
6. 40 g of table salt.
7. 100 ml sunflower oil.
8. 2 g cloves.
9. 1 g chili pepper.
10. 50 ml apple cider vinegar.

Thanks to a detailed step-by-step recipe for hodgepodge with mushrooms and Krasnodar sauce for the winter, each, even a novice housewife, will be able to prepare such preservation. First of all, rinse and clean the mushrooms, cut into thin strips and put in a preheated frying pan, greased with oil. Chop the onion into thin rings, and the pepper and celery into strips. Saute for 15 minutes until the mushrooms have a lot of water, and pour the remaining vegetables. Pass until barely golden and crispy, and then pour sauce, salt, add spices. Simmer for 30-40 minutes, pour in the vinegar, mix with a wooden or plastic spatula and roll up, distributing into warm jars.

Vegetable hodgepodge for the winter with salted mushrooms and cabbage: recipe with video

The recipe for a vegetable hodgepodge for the winter using salted mushrooms will be loved by the household for its rich taste, mushroom aroma and slight sourness. For cooking you need:

1. 1 kg of any salted mushrooms.
2. 400 g of onion.
3. 500 g white cabbage.
4. 1 glass of vegetable oil.
5. 2 tbsp. spoons of tomato paste.
6. 0.5 cups of drinking water.
7. 4 pieces of allspice.
8. 2 black peppercorns.
9. 35 g salt.
10. 5 st. spoons of apple cider vinegar.
11. 5 g dry basil.
12. 3 garlic cloves.

First of all, put the mushrooms in a sieve or colander to get rid of excess brine. Finely chop the onion and cabbage into strips and simmer in a thick-walled frying pan or saucepan in oil over low heat for 20 minutes. After that, pour the tomato paste with diluted water, pour out the mushroom slices, salt, spices and simmer in a sealed container for 40 minutes. At the end, add garlic and vinegar, grated on a fine grater, mix and place in sterile jars, then roll them tightly with lids.

To facilitate the process of preparing a hodgepodge with mushrooms and tomatoes for the winter, watch the detailed recipe on the video, which describes each step in an accessible way.

With the onset of rainy autumn days, the mushroom season begins. A variety of mushrooms appear on forest edges and meadows, which are collected with pleasure by many citizens of our country. Such products are widely used in cooking: they can be used to prepare first and second courses, delicious sauces and pastries. In addition, mushrooms are great for harvesting for the winter. They can be dried, frozen and salted, as well as used for the preparation of various preservation. And an excellent option for such home-made dishes is mushroom hodgepodge without cabbage for the winter, the recipe for which we will definitely give further.

The classic mushroom hodgepodge is prepared with cabbage. But if for some reason you don’t like this vegetable or simply don’t eat it, you can cook mushroom hodgepodge without it.

Mushroom hodgepodge for the winter without cabbage

To prepare this version of the 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.

Clean and wash the mushrooms well. Fry them in a pan with chopped onions until all excess moisture has evaporated.

Fry in a separate container bell pepper, cleaning it and chopping it into strips. Then add pepper to the onion 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, salt and put bay leaves.

Spread the finished hodgepodge into sterile jars, cork and turn upside down. Wrap the jars in a blanket and leave to cool completely.

Mushroom hodgepodge 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 (Provencal), salt and pepper.

Rinse the mushrooms well and cut them into thin layers. Send the mushrooms to the pan, cover with water and bring to a boil. Boil for five minutes.

Peel the onion, chop it smaller. Fry the onion in a hot skillet until golden.
Dip the tomatoes in boiling water, carefully cutting the skin crosswise, then peel them.
Send the mushrooms to the fried onions and cook for ten minutes.

Mix all the prepared ingredients in one pan, cover with a lid and simmer over low heat for half an hour. Add all the spices you need to the bowl, mix well.

Arrange 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 hodgepodge 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, some salt and pepper, depending on your taste preferences.

Peel the mushrooms, wash and boil until tender in salted water. Chop the carrots into thin circles, and the onions into rings. Peel the pepper, cut it into circles, just like cucumbers. Chop the tomatoes into slices.

Boil the oil, send carrots into it, after five minutes onions, and after another five minutes - 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 finished hodgepodge into sterile jars, roll up and turn upside down. Leave the jars wrapped until completely cool.

Mushroom hodgepodge for the winter without cabbage with butter

To prepare this option tasty preparation you need to stock up on two kilograms of carrots, one kilogram of sweet red 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 black pepper (to your taste).

Butter must be cleaned before boiling, after which they should be cut and boiled in salted water for thirty to forty minutes. Drain water from 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 in turn.

Mix vegetables and butter, add tomato paste to them, as well as the right amount of salt. Mix well. Stew under the lid for an hour, at the end of this time, pour vinegar into the future hodgepodge and pepper.

Send mushroom hodgepodge to sterilized jars, roll up and sterilize (half-liter jars for forty-five minutes).

Mushroom hodgepodge is an excellent preparation for the future, which even novice housewives can cook. And it’s not at all difficult to find a convenient hodgepodge recipe for the winter without cabbage. Further know follow written and all!

Universal preparation - hodgepodge for the winter with mushrooms. It can be eaten cold as a salad. And you can warm up and serve as a side dish or as a full meal. Cooking a hodgepodge is not particularly difficult, but you will have to tinker with slicing cabbage. To facilitate this work, you can use special shredders.

The main ingredients of the preparation are cabbage and mushrooms. Cabbage must be cleaned of the upper leaves, which are contaminated and damaged. Then you need to cut the cabbage into quarters and cut out the stalk. Then you need to finely chop the cabbage.

Any mushrooms can be used to make hodgepodge. The easiest option is champignons, you just need to wash them well. But forest mushrooms will have to be cleaned more carefully. They are soaked in water to make it easier to remove all the dirt. After that, the mushrooms are cleaned with a brush. Large mushrooms are cut into slices or strips, small mushrooms can be left whole.

Before cooking, mushrooms must be boiled in boiling water with the addition of salt. It is enough to cook champignons for 10 minutes, forest mushrooms have to be cooked longer. A sign of the readiness of the mushrooms is that the mushrooms settle to the bottom of the pan, and their volume is almost halved.

In addition to cabbage and mushrooms, hodgepodges often include tomatoes, onions, carrots, as well as herbs and various spices.

Interesting facts: with all the diversity of the Russian language, the word "hodgepodge" is used to refer to two completely different dishes - a thick soup with pickles and stewed cabbage. This word has another meaning - a mixture of different ingredients, a hodgepodge. Indeed, a large number of ingredients are used to prepare both versions of the hodgepodge.

Solyanka for the winter with mushrooms "Lick your fingers"

it classic recipe mushroom hodgepodge for the winter, it is easy to prepare, and the taste turns out to be licking your fingers

• 2 kg of already cooked mushrooms (note that mushrooms are highly boiled, so you need to take at least 3.5 kg of fresh mushrooms);
• 2 kg of white cabbage;
• 1 kg of carrots;
• 1 kg of onion;
• 1 cup good quality tomato paste
• 1 cup refined vegetable oil;
• 3 tablespoons of salt;
• 4 tablespoons of sugar;
• 2 tablespoons of vinegar (9%);
• 5 bay leaves;
• 10-15 peas of allspice.

Wash fresh mushrooms well, peel, cut into small pieces and boil until tender in salted water. We recline 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 of carrots;
• 1 kg of ripe tomatoes;
• 100 ml of vegetable oil;
• 100 ml of vinegar (9%);
• 3 tablespoons of salt;
• 4 teaspoons of sugar;
• 0.5 teaspoon ground black pepper.

This is an easier recipe, since the mushrooms do not need to be boiled first. Wash the mushrooms well, rinse and clean all the vegetables. We take a cauldron or a large pan and begin to cut the products, putting them in layers in the pan.

First, lay out the onion, cut into small cubes, then lay out the grated carrot. In the next layer, put the cabbage chopped in narrow strips. We put the champignons cut into thin slices on the cabbage, and put the tomatoes cut into thin slices on top.

Advice! If the white cabbage is very dense and tough, then it is recommended to pre-mash it with your hands so that it becomes softer.

Pour the contents with vegetable refined oil. Bring to a boil. There is no need to add water, as the vegetables will give juice. As it boils, reduce the heat, cover the dishes with a lid and simmer for 40 minutes.

As the first 10 minutes of stewing pass, we approach the stove, remove the lid from the pan and mix its contents. Then, in the process of stewing, it will be necessary to stir the vegetables several more times.

Add salt, sugar, pepper and continue stewing for another quarter of an hour. The cabbage should be quite soft. At the very end of the quenching, it is necessary to pour in the vinegar. Let the saucepan cool down a bit.

• 1.5 kg of pre-cooked mushrooms or other mushrooms;
• 1.5 kg of cabbage;
• 1.5 kg of onion;
• 1.5 kg of carrots;
• 1.5 kg of fresh cucumbers;
• 1 kg of bell pepper;
• 2 kg of fresh tomatoes;
• 7 tablespoons of sugar;
• 9 tablespoons of salt;
• 250 ml of table vinegar (9%);
• 200 ml of vegetable oil;
• 3 bay leaves;
• 10 peas of allspice.

Wash all the vegetables well, peel the peppers, carrots and onions. We chop the onion into thin half rings, the cabbage into thin strips. Cut carrots and cucumbers into thin circles or halves of circles, as you like. Pepper cut into strips.

Scald tomatoes with boiling water, peel, cut into thin slices. Small mushrooms can be left whole, large mushrooms cut into pieces.

Pour vegetable oil into a cauldron or pan, put onions, after five minutes add carrots. After another 10 minutes, put the mushrooms, and after 5 minutes add the cabbage. It is recommended to add vegetables in the specified sequence, this helps to preserve the juiciness of the products.