Mushroom solyanka with cabbage for the winter - traditional dish Russian cuisine, vegetables can be supplemented with different mushrooms, and each type gives its own unique taste. It is valuable because the products retain their properties. Cabbage contains a lot of vitamins A, B, K, PP, and the composition of vitamin C is even ahead of lemon.
A hodgepodge of mushrooms for the winter with cabbage is a lifesaver for housewives. If guests come unexpectedly, it can be served on the table as an additional snack. The most delicious is obtained from boletus and boletus. Preparing cabbage solyanka with mushrooms for the winter will turn out very tasty if you take into account simple recommendations.
The easiest way is hodgepodge for the winter in jars with cabbage. Wild mushrooms must be soaked in salted water and boiled until they sink. Then place it on a wire rack to drain completely. If you use purchased champignons, then no additional processing will be required.
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Preparation
Solyanka salad with cabbage for the winter will acquire an unusual taste if you prepare it from honey mushrooms. These mushrooms are called the forest pharmacy, a universal tonic, a source of protein and vitamins, and without extra calories. An excellent option for vegetarians and those who fast. Clean the honey mushrooms, wash them, and boil them for 40 minutes.
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Preparation
A very useful winter solyanka made from cabbage is a recipe with saffron milk caps. These mushrooms have an original taste, but also have a lot of beta-carotene, which when consumed turns into retinol - a vitamin for vision. Saffron milk caps retain their value even when cooked. It is recommended to simmer in an enamel pan.
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Preparation
Excellent cabbage is made with milk mushrooms. Nutritionists call these mushrooms good prevention against neuroses and depression due to their effect on the nervous system. The milk mushrooms must first be kept in cool water, then boiled for 7 minutes in water with salt, preferably cut into medium pieces.
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Preparation
A delicious mushroom hodgepodge is also made from chanterelles. They contain very rare, and therefore especially valuable, polysaccharides that are extremely beneficial for the body. These mushrooms go well with any vegetables, but they go amazingly well with cabbage. In winter, this dish is perfect with potatoes, rice, spaghetti.
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Preparation
Many housewives praise the recipe for mushroom butter. The protein in them is equal to meat, so these mushrooms are indispensable in the diet of dieters. Lecithin is also valued as it blocks the formation of cholesterol. Mushrooms also perfectly balance the characteristic taste of cabbage.
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Preparation
You can use any mushrooms, they need to be cut, boiled in water with salt for 20 minutes after boiling. Place a teaspoon of salt per liter of water. A very profitable option is mushroom solyanka for the winter with cabbage, tomatoes; vegetables not only add additional taste, but also increase the composition for preparation.
Ingredients.
Solyanka with mushrooms for the winter is one of the most appetizing and satisfying preparations. Canning with chanterelles and other mushrooms is very versatile, as various salads are made from it and it is often used as a dressing in dishes.
For people who have never prepared 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 prepare hodgepodge with mushrooms for the winter.
Preparing hodgepodge for the winter with or without cabbage has certain subtleties that you should familiarize yourself with in advance:
There are quite a lot of recipes for cabbage with mushrooms for the winter. However, this cooking recipe is the most popular among many people who can preserve mushrooms. This 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:
Cabbage with mushrooms for the winter is prepared in several stages. First you should start preparing all the ingredients. Vegetables are thoroughly washed and finely chopped. The cabbage is chopped as finely as possible to make the canned appetizer look appetizing. The onions are cut into half rings, and the carrots into circles.
When preparing a mushroom appetizer, all ingredients must be thoroughly cooked. To do this, place the mushrooms in a small saucepan and bring to a boil. After this, 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 the 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. Then everything needs to simmer for another half hour, after which the ingredients are put into jars.
Having laid everything out in sealing containers, salt the mushrooms, roll them up and place them in a room for storing preserves.
With honey mushrooms
Very often, hodgepodge with honey 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 onions;
- 100 ml vinegar;
- 500 ml oil;
- 40 g salt;
- 75 g sugar.
Mushroom hodgepodge for the winter without cabbage begins with preparing the ingredients. All mushrooms are washed with warm water and cut into pieces. After this, a container for cooking the ingredients is prepared. It is filled halfway with water and placed on the gas stove. Honey mushrooms are cooked 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 then the tomatoes.
After this, you should fry the boiled mushrooms. They are laid out in a frying pan, sprinkled with salt and pepper and simmered for 20 minutes. A few minutes before the end of frying, pour a little vinegar into the pan. After that ready ingredients are distributed into jars, and the hodgepodge with honey mushrooms is rolled up with lids.
With champignons
Many housewives prepare hodgepodge with champignons for the winter. However, some make them quite unusual by adding a little bell pepper. This recipe is universal, so if desired, you can replace champignons with boletus or other mushrooms. To create such a pickle, you will have to prepare the following ingredients in advance:
- kilogram of champignons;
- 400 g cabbage;
- kilogram of tomatoes;
- 400 g carrots;
- three onions;
- 500 g pepper;
- 150 ml vinegar;
- 100 g salt;
- five bay leaves.
Preparing mushroom hodgepodge for the winter should begin with preparing the ingredients. They are washed in advance with hot water and left in it for several hours. They are then cut into small pieces and set aside. After this, you can start preparing the remaining ingredients.
All tomatoes are poured with boiling water to make it easier to remove the skin.
They are crushed in a blender or meat grinder. After preparing the tomatoes, you can start with carrots and cabbage. They are cut into small pieces and placed in a pan, where they should be simmered for about an hour. At the end of the stewing, vinegar, pepper and bay leaves are added to the container.
At the final stage of preparation, everything is put into separate jars and covered with lids.
In a slow cooker
There is also a recipe for solyanka, which can be prepared in a slow cooker. This cooking method will help save a lot of time. To create the snack you will need:
- 400 g mushrooms;
- 50 g salt;
- kilogram of cabbage;
- two heads of garlic;
- 400 ml tomato juice;
- two bay leaves;
- 200 ml vinegar;
- 90 g sugar.
First, the mushrooms are cleaned, washed and boiled for 30 minutes in a saucepan over low heat. If the preparation is made from chanterelles, then they do not need to be cooked.
Then the carrots and onions are cut into small rings. The cabbage is also shredded smaller. To make it release juice faster, you can mash it a little with your hands. After this, oil is poured into the multicooker bowl and all the prepared ingredients are laid out. While preparing the twist, all vegetables need to be mixed and salted several times. After half an hour, the contents of the multicooker are distributed into jars and rolled up.
Conclusion
Anyone can prepare winter mushroom rolls. However, before this you will have to study this or that recipe with a photo and strictly follow it, getting the best hodgepodge for the winter.
Calories: Not specified
Cooking time: Not specified
Perhaps the most versatile preparation for the winter can rightfully be considered cabbage solyanka - it is ideal for preparing various dishes: soups, stews, and is excellent as an independent dish. We offer a recipe for cabbage solyanka with mushrooms and vegetables - an amazing appetizer to eat at any time of the year.
To prepare cabbage solyanka with mushrooms we need the following ingredients:
- fresh cabbage(early varieties are possible) - 1 kg;
- fresh carrots – 0.5 kg;
- onions – 0.5 kg;
- boiled honey mushrooms – 0.5 kg;
- salt;
- tomato sauce – 200 ml;
- sunflower oil – 200 ml;
- vinegar 9% - 2 tbsp. l.;
- a glass of drinking water;
- bay leaf;
- black peppercorns.
Recipe with photos step by step:
1. Finely chop the cabbage and squeeze it with your hands until it is soft and juices are released. 
2. Grate the carrots on a coarse grater. 
3. Cut the onions into cubes. 
4. Fry carrots and onions with sunflower oil in a frying pan. 
5. Then also fry the mushrooms. 
6. Mix all ingredients, adding water, tomato sauce, salt, vinegar and remaining sunflower oil. 
7. Place on the fire and simmer until tender, 40 - 50 minutes, stirring continuously. 10 minutes before the end of cooking, add bay leaf and black peppercorns. 
8. Place the hot hodgepodge into sterile jars and seal with sterile metal lids. 
9. Turn over and wrap until completely cool. 
10. Delicious cabbage solyanka with mushrooms is ready! We recommend watching the recipe
Cleaning 1 head onions, chop into small cubes. Wipe the champignons with a damp, clean cloth, cut off the contaminated base and cut into halves or quarters (depending on the size of the mushrooms).
Heat in a saucepan olive oil, sauté the onion cubes for 5 minutes until transparent. Add the champignon slices, increase the heat and fry until lightly golden.
Add 4 tbsp to the pan. chopped tomatoes (or tomato paste) and simmer for another 5 minutes. If there is no tomato paste, you can cut 2 crosswise through the stalk fresh tomatoes, pour boiling water over them, remove the skin and chop coarsely. Pour in the broth, lower the bay leaf and bring to a boil.
Peel the potatoes and cut them into cubes or cubes. Place the pickled honey mushrooms (I used store-bought ones, but it will be even tastier with your own homemade ones!) in a colander and rinse with cold water to remove excess marinade.
Dip the prepared products into the soup and cook for about 20 minutes until the potatoes are ready (due to the added pickled mushrooms and tomatoes, the potatoes cook more slowly), add salt and pepper to taste.
To add a touch of sophistication to our dish, you can throw a handful of black olives and capers into the pan a few minutes before it’s ready, and add a slice of lemon to the plate when serving. By the way, if you find the soup not sour enough, add freshly squeezed lemon juice to the pan, but only after the potatoes are already cooked.
