One of the most popular preparations that housewives make for the future is a hodgepodge with cabbage and mushrooms for the winter. It can be served as an independent dish or as a side dish - just heat it up. It is also used for cooking first courses.

Cooking features

The preparation of any snack has its own subtleties, and a hodgepodge with cabbage and mushrooms is no exception.

  • One of the main ingredients of hodgepodge is tomatoes. Remove the skin from them before cooking. It will be easier to do this if they are poured over with boiling water or even dipped in boiling water for a couple of minutes. However, tomatoes can often be replaced with tomato paste, where they are found in concentrated form. In this case, you must select the appropriate recipe.
  • Cabbage for hodgepodge is better to choose from those varieties that are intended for long storage. It is preferable to chop it medium-sized. If careless, the dish will come out unappetizing.
  • Mushrooms for making hodgepodge must go through all the necessary processing: they need to be sorted out, cleaned of debris, washed, and, if necessary, soaked in acidified or salted water. After they need to be boiled, removing the foam until they sink to the bottom. It remains to throw in a colander, rinse, wait until the water drains. Only after that the mushrooms are ready to get into the hodgepodge.
  • Any mushrooms are suitable for hodgepodge, but porcini, boletus and boletus are the most delicious.
  • If you darken cabbage with mushrooms longer, the hodgepodge will acquire a special taste, but will become less useful.

You can store homemade hodgepodge in winter with room temperature provided that it is laid out in sterilized jars, and the recipe and cooking technology are exactly followed.

Solyanka with cabbage and mushrooms: a simple recipe

  • mushrooms - 1 kg;
  • fresh tomatoes - 0.7 kg;
  • white cabbage - 2 kg;
  • onions - 0.5 kg;
  • vegetable oil- 0.25 l;
  • vinegar (9 percent) - 40 ml;
  • bay leaf - 2 pcs.;
  • allspice peas - 2 pcs.;
  • sugar - 40 g;
  • salt - 20 g.

Cooking method:

  • Prepare the mushrooms, cut, boil until tender, remove with a slotted spoon and cool.
  • Dip the tomatoes for 3 minutes in boiling water, transfer them to cold water, remove the skin. Cut into small pieces of arbitrary shape.
  • Cut the onions into half rings.
  • Remove large leaves from the head, remove the stalk, chop the cabbage.
  • Heat oil in a cauldron, put cabbage, onions, tomatoes in it. Simmer for 50 minutes.
  • Salt, add sugar, add mushrooms, pour in vinegar, mix and simmer for another 20 minutes.
  • Divide among prepared jars. If the tomatoes, in your opinion, are not too sour, you can pour a little table (9%) vinegar on the bottom of each jar - a teaspoon per liter jar.
  • Having rolled up, turn over the banks. After cooling, remove the hodgepodge for winter storage.

This is the easiest recipe for hodgepodge, which is made from cabbage, mushrooms, onions and fresh tomatoes.

Classic recipe for hodgepodge with cabbage and mushrooms

  • mushrooms - 1 kg;
  • tomato paste (without salt) - 100 g;
  • white cabbage - 2 kg;
  • onion - 0.2 kg;
  • vegetable oil - 0.25 l;
  • table vinegar (9%) - 40 ml;
  • water - 0.25 l;
  • allspice (peas) - 4 pcs.;
  • cloves - 2 pcs.;
  • sugar - 40 g;
  • salt - 30 g.

Cooking method:

  • Shred the cabbage. Put it in a thick-bottomed pan, on the bottom of which you need to pour an almost full glass of oil (leave a little for frying the onions). Mix a glass of water with two tablespoons of vinegar and pour into a pot of cabbage. Put pepper and cloves in there. Simmer cabbage over low heat for 30 minutes.
  • Mix with tomato paste, salt and sugar, add a little water if necessary and simmer for another quarter of an hour.
  • Put the mushrooms boiled until cooked and cut into small pieces.
  • Fry onion sliced ​​in half rings in oil. Then, together with it, fry for 5 minutes and mushrooms.
  • Transfer the mushrooms and onions to the pot with the cabbage. Simmer the hodgepodge for another 10 minutes, after which it can already be laid out in jars.
  • Close the jars filled with hodgepodge with metal lids, let them cool at normal temperature, then put away for the winter.

To taste, this hodgepodge will turn out to be a little sourer than prepared according to the previous recipe. In addition, it will have a specific spicy aroma inherent in the hodgepodge, which is given to it by cloves and allspice.

Solyanka with cabbage, mushrooms and carrots

  • mushrooms - 1.5 kg;
  • cabbage - 1 kg;
  • tomatoes - 1 kg;
  • onion - 1 kg;
  • carrots - 1 kg;
  • apple cider vinegar (6%) - 125 ml;
  • vegetable oil - 125 ml;
  • salt - 60 g;
  • sugar - 40 g;
  • ground black pepper - 5 g.

Cooking method:

  • Wash, peel all vegetables, remove the skin from the tomatoes.
  • Cut the pre-boiled mushrooms into strips, tomatoes into thin semicircles, onions into half rings.
  • Grate carrots for Korean salads.
  • Finely chop the cabbage.
  • Pour the oil into the cauldron, put all the vegetables in it, salt them and simmer over low heat for 40 minutes.
  • Add sugar and pepper, vinegar, simmer for another 10 minutes and arrange in jars.
  • After cooling, clogged jars should be stored in a pantry or cellar.

Mushroom hodgepodge with vegetables turns out beautiful and tasty. Thanks to the great content different vegetables she is also very helpful.

Solyanka with cabbage, mushrooms and pepper

  • mushrooms - 1 kg;
  • cabbage - 0.5 kg;
  • tomatoes - 2 kg (or 0.3 kg of tomato paste and 0.3 l of water);
  • bell pepper - 0.5 kg;
  • onions - 1.5 kg;
  • carrots - 1.5 kg;
  • bitter capsicum- 1 kg;
  • bay leaf - 2 pcs.;
  • allspice (peas) - 5 pcs.;
  • salt - 60 g;
  • table vinegar (9%) - 100 ml.

Cooking method:

  • Cooked mushrooms (already boiled) cut into strips.
  • Peel the tomatoes and turn through a meat grinder or dilute with water tomato paste.
  • Chop the rest of the vegetables into thin strips.
  • Place the vegetables in a heavy bottomed pot if instead fresh tomatoes If you are using paste, then add it at this stage.
  • Salt and simmer for 40 minutes.
  • Add spices, pour in vinegar, simmer for another 5 minutes and arrange in jars. Close with metal lids, wait for cooling and put away for the winter.

According to this recipe, mushroom hodgepodge turns out to be quite spicy. It will appeal to those who like spicy dishes.

Cooking a hodgepodge with cabbage and mushrooms for the winter is a simple task. Meanwhile, this dish is universal and is liked by almost everyone.

Solyanka soup with mushrooms is prepared in a special way: first, everything is prepared necessary ingredients, and then they are sort of collected.

AT classic recipes At least four types of meat, mushrooms, pickled or pickled cucumbers, carrots, onions, tomato paste and olives are used in the mixed hodgepodge. Served with lemon and sour cream.

But there is no single recipe for hodgepodge. Depending on the ingredients, the hodgepodge can be not only meat, but also mushroom, fish or vegetable. In any case, the hodgepodge is a combo dish and it can be prepared from any products that are at hand.

To obtain delicious hodgepodge, it is best to use a wide variety of products: the more, the better. A prerequisite for any hodgepodge, including fish, is the presence of a sour taste. This can be achieved with pickled or pickled cucumbers, cucumber pickle, lemon, pickled mushrooms, olives or olives.

Almost any mushroom is suitable for mushroom hodgepodge: dried, fresh, pickled, salted, or all at once.

The best mushrooms for hodgepodge are: milk mushrooms, chanterelles, champignons, oyster mushrooms and honey mushrooms. But you can use other mushrooms, the taste of hodgepodge will still be wonderful.

Do not forget that fresh mushrooms must be culinary.

How to cook hodgepodge soup with mushrooms - 15 varieties

Solyanka with mushrooms and meat is distinguished by rich broth and rich taste. Your guests are unlikely to refuse a second serving.

Ingredients:

  • beef meat - 500 g
  • fresh champignons - 150 g
  • ham, sausages, brisket - 350 g
  • onion - 2 pcs.
  • carrots - 1 pc.
  • pickled cucumbers - 3 pcs.
  • pitted olives
  • capers
  • pickled cucumber pickle - 1 cup
  • vegetable oil
  • greens
  • ground pepper and peas
  • Bay leaf
  • tomato paste
  • lemon
  • salt.

Cooking:

Boil beef meat for at least one hour. Add salt, peppercorns and bay leaf.

Cut pickled cucumbers into slices, cubes or straws as desired.

Put the capers in a colander and rinse with water.

Drain the brine from the olives and cut into rings.

Chop greens.

Rinse the mushrooms and cut into slices, cubes or slices. Fry in vegetable oil.

Cut the onion and carrot into cubes and fry in vegetable oil until the color changes.

Cut all meat delicacies into strips and fry until golden brown.

Remove the cooked meat from the broth, cool and tear into fibers.

Put the pot with the broth on the fire, bring to a boil. Gradually add onions with carrots, mushrooms, pickles, deli meats, boiled meat and tomato paste. Add salt and pepper to taste.

Add chopped herbs, olives, capers and cucumber pickle.

Bring soup to a boil over high heat. Lower the heat, cover with a lid and cook for another 10 minutes.

Let it brew for 15 minutes and serve. Add sour cream to each serving and garnish with a lemon.

In order not to oversalt the soup, taste it before adding the cucumber pickle.

This recipe is simple and affordable, does not contain exclusive products, but it turns out very satisfying. Despite the large number of ingredients, the soup can be prepared in half an hour.

Ingredients:

  • chicken hearts - 400 g
  • champignons - 200 g
  • smoked brisket - 200 g
  • sausages - 4 pcs.
  • potatoes - 4 pcs.
  • pickles - 3 pcs.
  • onion - 2 pcs.
  • carrots - 1 pc.
  • cucumber pickle - 1 cup
  • olives
  • lemon
  • pepper.

Cooking:

Chop the onion. Carrot cut into cubes.

Cut potatoes into cubes and add to a pot of hot water.

Wash mushrooms and cut into slices. Cut the brisket into cubes.

Process chicken hearts, cut and fry. Add mushrooms and brisket to them. Simmer for 5 minutes, put the contents of the pan into a pot with potatoes.

Fry onions and carrots. Send to the pan.

Sausages also fry and add to the pan.

Salt, pepper, add olives and herbs.

Close the lid, bring to a boil and turn off the heat. Let it brew for 10 minutes. Serve hot.

Lemon can be added to each serving, or you can simply add it along with olives and capers directly to the soup.

Mushroom lovers will love this soup. There are very few ingredients, but porcini mushrooms make the hodgepodge fragrant and give it a special, piquant taste.

Ingredients:

  • champignons - 300 g
  • white dried mushrooms- 50 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • tomato paste - 2 tbsp. l.
  • flour - 1 tbsp. l.
  • pickled cucumbers - 2 pcs.
  • cherry tomatoes - 7 pcs.
  • greens
  • olives
  • olive oil
  • pepper
  • Bay leaf.

Cooking:

Rinse white dry mushrooms several times and soak overnight. Before cooking, boil the mushrooms until tender.

Grate carrots. Chop the onion and fry in olive oil along with the carrots.

Mix tomato paste with flour, add to carrots and onions. Stir, pour in the water in which the dry mushrooms were cooked. Boil five minutes.

Cucumbers cut into cubes, send to vegetables and boil a little more.

Cut boiled dry mushrooms into strips. Cut mushrooms into slices and fry in vegetable oil.

Add mushrooms to bowl with vegetables. Salt, pepper and cook for 10 minutes.

Put olives and cherry tomatoes in a hodgepodge. Boil 5 minutes.

Before serving, put a slice of lemon on a plate and sprinkle with herbs.

Solyanka can be prepared without tomato paste, the taste of the dish will still be excellent.

A great recipe for those who have little time to cook. This soup recipe is very quick to prepare.

Ingredients:

  • champignons - 500 g
  • onion - 1 pc.
  • tomatoes - 6 pcs.
  • pickled cucumbers - 3 pcs.
  • olives
  • olives
  • capers
  • vegetable broth
  • vegetable little
  • lemon
  • greens
  • pepper.

Cooking:

Chop the onion and fry in vegetable oil.

Dice the pickled cucumbers and add to the onions.

Squeeze the juice from the tomatoes and pour into the pan. Cover with a lid and simmer over low heat.

Wash mushrooms and cut into pieces. Fry in vegetable oil.

Pour vegetable broth into a saucepan. Bring to a boil, add mushrooms, tomato fried and pickles from cucumbers, olives, olives and capers.

Boil a little. Salt, pepper to taste.

Before serving, add olives and olives. Garnish with lemon wedges and herbs.

Pickled cucumbers should be crispy. Soft cucumbers will spread during cooking and the hodgepodge will look ugly.

A great soup option for people during fasting or when dieting. Solyanka is low-calorie, but rich in vitamins. Sauerkraut makes the taste of hodgepodge original and gives it a slight sourness.

Ingredients:

  • sauerkraut - 1kg
  • fresh mushrooms - 500 g
  • onion - 1 pc.
  • pickles - 3 pcs.
  • tomato paste
  • olives
  • vegetable oil
  • greens
  • pepper
  • Bay leaf.

Cooking:

Put sauerkraut in a saucepan, add vegetable oil, tomato paste and finely chopped onion.

Salt, pepper. Add water and bay leaf to the pot.

Mushrooms cut and boil in another pan for 15 minutes. Add mushroom broth together with mushrooms in a pan with vegetables. Cook for 30 minutes.

10 minutes before the end of cooking, add cucumbers, olives and sugar cut into small cubes.

Garnish with herbs before serving. Put sour cream and croutons on a plate.

The original soup recipe will not leave the attention of even avid gourmets.

Ingredients:

  • fresh champignons - 300 g
  • cabbage - 200 g
  • carrots - 1 pc.
  • onion - 1 pc.
  • pickled cucumbers - 2 pcs.
  • tomato paste - 1 tbsp. l.
  • vegetable oil
  • olives
  • lemon
  • pepper
  • salt.

Cooking:

Mushrooms cut. Shred the cabbage. Chop the onion. Grate carrots.

Fry the mushrooms in vegetable oil in a pan. Add cabbage and simmer until done.

In a saucepan with two liters of water, send mushrooms with cabbage.

Cucumbers cut into cubes. Fry onions and carrots in a pan. Add chopped cucumbers and tomato paste to vegetables. Simmer a little.

Put the frying into a saucepan with boiling cabbage and mushrooms. Boil until tender and remove from heat.

Before serving, add olives, a slice of lemon to the plates and garnish with herbs.

The method of preparation makes this hodgepodge a real festive dish. Be sure to cook!

Ingredients:

  • fresh mushrooms - 300 g
  • brisket - 200 g
  • sausage - 200 g
  • potatoes - 6 pcs.
  • pickled cucumbers - 2 pcs.
  • bow - 2 pcs.
  • carrots - 2 pcs.
  • canned corn - 100 g
  • garlic - 2 cloves
  • olives
  • pepper
  • salt.

Cooking:

Cut potatoes and carrots into cubes. Onions - half rings. Mushrooms - plates.

Cut the brisket into strips. Sausage - cubes.

Cut pickled cucumbers into slices.

Drain water from corn.

Cut the garlic into 4 pieces.

Lemon cut into slices.

Prepare clay pots and put in them potatoes, onions, carrots, sausages, brisket, pickled cucumbers, canned corn, Mushrooms, Olives, Garlic And Lemon.

Pour the brine from the olives into the pots and top up with water.

Add salt and pepper to taste. Sprinkle with herbs.

Cover the pots with a lid and place in the microwave or oven.

Serve hodgepodge directly in hot pots.

Don't skimp on ingredients when making hodgepodge. The more varieties of mushrooms and meat products you put in a hodgepodge, the tastier, more aromatic and richer the dish will turn out.

colorful and hearty soup will delight even gourmets. A very valuable recipe.

Ingredients:

  • mushrooms - 500 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • lemon
  • olives
  • pickled cucumbers - 3 pcs.
  • pepper.

Cooking:

Cut mushrooms into slices. Pickled cucumbers and carrots - cubes.

Chop the onion. Saute onions, carrots and mushrooms in a pan. Add flour, tomato paste and some water.

Place the roast in a pot of hot water. Add cucumbers and olives. Cook for 5 minutes and remove from heat.

Serve in bowls. Decorate with herbs and lemon.

A very unusual soup, thanks to its ingredients. Will not disregard those who love seafood.

Ingredients:

  • fresh mushrooms -100 g
  • boiled squid - 250 g
  • onion - 3 pcs.
  • butter
  • tomato paste
  • pickled cucumbers - 4 pcs.
  • fish broth
  • spices
  • capers
  • olives
  • greens
  • salt.

Cooking:

Onion cut into strips. Cucumbers - cubes. Mushrooms and squid - slices.

fry on butter onions and cucumbers. Add tomato paste and mushrooms.

Bring the fish broth to a boil and put the roast and squid in it. Cook for 15 minutes over low heat.

Add capers, olives, herbs and lemon slices to the plates.

Everyone can easily and quickly prepare this hodgepodge, since most of the products are already ready-made.

Ingredients:

  • pickled mushrooms - 1 can
  • canned beans- 1 bank
  • Bulgarian pepper - 1 pc.
  • pickled cucumbers - 2 pcs.
  • carrots - 1 pc.
  • onion - 1 pc.
  • vegetable oil
  • tomato paste
  • olives
  • olives
  • lemon
  • pepper
  • salt.

Cooking:

Finely chop the onion. Grate carrots. Cut pickled cucumbers into cubes. bell pepper- straw.

Pour water into a saucepan and put mushrooms, beans and cucumbers in it.

Fry onion, carrots in a frying pan with the addition of tomato paste. Add roast to the pot. Cook a little and send bell pepper, bay leaf, olives and black olives to the soup. Cook for 15 minutes.

Salt, pepper. When serving, sprinkle with herbs and garnish with lemon.

Can be served hot and cold.

It is the fleshy milk mushrooms that make this hodgepodge so great. The rest of the ingredients can be added to your liking.

Ingredients:

  • milk mushrooms - 400 g
  • mushroom broth - 1 l
  • onion - 2 pcs.
  • tomatoes - 2 pcs.
  • pickle- 2 pcs.
  • parsley root
  • olives
  • butter
  • lemon
  • parsley
  • Bay leaf
  • peppercorns
  • ground pepper
  • salt.

Cooking:

Cut pickled cucumbers and tomatoes into cubes. Mushrooms - straws. Chop the onion.

Fry onions and mushrooms in a pan with butter for 20 minutes.

Boil the broth and put the frying into it.

Boil for 10 minutes and add cucumbers, tomatoes, olives, bay leaves, peppercorns. Cook for 7 more minutes. Salt and pepper.

Let the hodgepodge infuse for 15 minutes. When serving, season each serving with herbs and sour cream. Garnish with a slice of lemon.

Solyanka with sausage and mushrooms complex soup. It usually takes at least two hours to prepare. However, this time is justified. After all, hodgepodge is so tasty, satisfying and healthy!

Ingredients:

  • beef meat - 300 g
  • canned champignons- 300 g
  • sausages - 3 pcs.
  • smoked sausages - 150 g
  • boiled smoked pork - 150 g
  • onion - 2 pcs.
  • carrots - 1 pc.
  • potatoes - 2 pcs.
  • pickled cucumbers - 3 pcs.
  • olives
  • tomato paste
  • lemon
  • pepper
  • salt.

Cooking:

Cut the beef into strips and fry over high heat.

Chop the onion. Grate carrots.

Add vegetables to meat and simmer until soft.

Cut meat delicacies into slices and strips. Potatoes - cubes.

Put canned mushrooms and potatoes in a pan. Simmer until potatoes are cooked. Add 2 cups water and tomato paste. Simmer for 5 minutes.

In a separate pan, fry the meat delicacies until golden brown.

Pour into a saucepan meat broth. Bring to a boil and put in it the frying, deli meats, cucumbers, olives and cucumber pickle.

Cook over low heat for 10 minutes. Let it brew for one hour.

Sprinkle with herbs before serving.

Solyanka with such ingredients is not for every day. it holiday dish. And if you have a very significant solemn event, then this is the most the best option delight and surprise guests.

Ingredients:

  • salmon - 100 g
  • pike perch - 100 g
  • fresh sturgeon - 100 g
  • fish broth - 1 liter
  • marinated white mushrooms - 300 g
  • olives - 1 can
  • tomato paste
  • pickled cucumbers - 2 pcs.
  • onion - 1 pc.
  • vegetable oil
  • cucumber pickle
  • lemon
  • olives
  • greens
  • capers
  • black peppercorns
  • Bay leaf
  • salt.

Cooking:

Chop the onion. Put in a pan with vegetable oil, sprinkle with flour and fry until golden brown.

Pour the fish broth into a saucepan, add the cucumber pickle and bring to a boil.

Mushrooms, capers and olives chop and add to the broth.

Cut pickled cucumbers into cubes.

Cut the fish into pieces, fry in a pan with the addition of oil, tomato paste and pickles.

Add fish to the broth with tomato paste and cucumbers. Put bay leaf, add spices, pepper and salt. Cook until the fish is ready.

A piece of all kinds of fish is laid out on each plate, a circle of lemon, olives and greens are added.

Easy to prepare, vegetarian dish. Hearty and nutritious, thanks to several types of mushrooms.

Ingredients:

  • fresh champignons - 200 g
  • dried porcini mushrooms - 50 g
  • salted mushrooms - 100 g
  • tomato paste
  • Cherry tomatoes
  • onion - 1 pc.
  • carrots - 1 pc.
  • olives
  • olives
  • olive oil
  • lemon
  • pepper.

Cooking:

Rinse dried porcini mushrooms in several waters, soak overnight. Boil until done.

Chop the onion. Grate carrots. Bulgarian pepper cut into strips. Cut cherry tomatoes into two pieces.

Cut all mushrooms into slices.

Fry in a pan with olive oil onions, carrots and fresh mushrooms.

After a few minutes, put dried porcini mushrooms into the pan. Put out.

Add tomato paste, bell pepper and decoction after boiling porcini mushrooms. Salt a little. Spice up. Simmer everything for 5 minutes.

Put salted mushrooms and stew a little more.

Transfer the vegetables to a pot of water, add the tomatoes and olives. Bring to a boil and cook for 10 minutes.

Add greens and a slice of lemon to the finished hodgepodge.

A very unusual hodgepodge, a delicacy worth trying at least once.

Ingredients:

  • morels - 300 g
  • potatoes - 3 pcs.
  • cauliflower - 300 g
  • carrots - 1 pc.
  • asparagus - 100 g
  • butter
  • sugar
  • greens
  • olives
  • lemon
  • salt.

Cooking:

Divide the cauliflower into florets. Peel potatoes and cut into 4 pieces. Cut carrots and asparagus.

Simmer everything in a frying pan with butter and sugar.

Transfer to a saucepan, add water and cook over low heat.

Peel the morels, rinse, put in cold water and bring to a boil. Pour out the water, add new water and cook until tender.

Fry the flour in butter, add a little water. Mix mushrooms and greens with the resulting sauce and add to the pot with vegetables.

Boil for a few minutes and remove from heat.

Garnish with olives and lemon.

Enjoy your meal!

Let's start with the mushrooms. As I said, I use only tubular mushrooms in a hodgepodge. Them appearance completely unimportant.

Clear the mushrooms of large debris.

The legs of the boletus and boletus must be cleaned - remove the thin, dark top layer.


We take a large saucepan and cut our mushrooms into it not very large. Next, pour about half a liter of water, no more, and put on fire. Already after 5 minutes you will see that the mushrooms will begin to settle and water will increase.


Boil the mushrooms for 10 minutes after boiling, several times removing the foam that has formed on top. Pour everything into a colander - we do not need water.

In the meantime, let's get on with the vegetables. I do not prepare (cut) all the vegetables at once, because while the cabbage is stewing, I have time to do it.

Do not chop the cabbage coarsely. We put a large saucepan on the fire and pour 70 grams of vegetable oil. Throw chopped cabbage, do medium fire and fry it a little.

Personally, I like to fry a little first, a few minutes, and only then stew. Close the lid, make the fire minimal, sometimes remember and stir about it. In the meantime, let's take care of the rest of the vegetables.


Clean the carrots and cut into thin strips. This method is good for those who have a Berner grater - five minutes and the carrots are ready! If you are not a happy owner, then it is better to rub it on a grater - much faster than cutting it.

Pour 50 grams of vegetable oil into a preheated pan and 5 minutes, stirring, fry the carrots over medium-high heat. Add it to cabbage.


Wash the tomatoes and pour boiling water over them. Hold for about a minute, drain and fill with cold water already. After such manipulations, you can very easily remove the skin from them.

Peel the onion and cut into half rings. If the heads are large, then quarter rings are better. Pour 50 grams of vegetable oil into the same (after carrots) hot pan and fry it a little too. Add to pot with cabbage and carrots.


Cut the tomatoes not very finely, also fry a little (in the same pan) and add to the pan. Our strained mushrooms also go there.


Next, add tomato paste (I use regular tomato sauce, sold in half-liter jars, just make sure that the number of tomatoes in them is not less than 50%), salt, sugar, two types of peppers and bay leaf, mix everything thoroughly and simmer for about 30 minutes. Do not forget to stir, as all the resulting liquid rises to the top, and the bottom of the hodgepodge strives to burn.

Vegetables should not be completely mashed, they will remain a little crispy. At the very end, add vinegar, mix well again and turn off.

Sterilize jars. Lay out the salad hot.


I get about 4 liter jars. Three of them I will definitely sterilize with a ready-made salad. To do this, put gauze or a rag on the bottom of a large saucepan (so that the jars do not go and hit the bottom and each other), put the jars, cover (but do not twist) with sterile lids, pour hot water approximately on the "hangers", bring to boil and sterilize the salad for another 20 minutes.

Then take it out and screw it on tightly. I always turn the jars over, cover with a towel and keep it until completely cool.

I keep it in a cool basement, but in some year they stood perfectly until winter just in the kitchen, in a cabinet.

Everything! Tasty winter (and not only) snacks for you! Enjoy your meal!

Russian brine soups, which include hodgepodges, are very loved by many! The main ingredients, as the name suggests, are brine and pickles. And the more ingredients, the more fragrant, fragrant and richer the hodgepodge!

I propose to cook a hodgepodge of mushrooms. it great option for fasting, as there are products allowed by the church. But the wonderful taste and rich composition of the hodgepodge is such that it can safely decorate the festive table!

Let's prepare the products for the combined mushroom hodgepodge. These are vegetables and various mushrooms.

I took four types of mushrooms. These are dry mushrooms, salted valui, frozen mushrooms and champignons. Of course, dry mushrooms can be any forest (white, boletus). Salted mushrooms, too, feel free to take what you have (milk mushrooms, russula, volnushki)!

Let's prepare the dressing for the brine. Fry the onion, garlic and carrots until soft.

Add grated pickles and tomato paste to them.

Dilute with brine from pickles and simmer for 10-15 minutes over low heat.

Soak dry mushrooms in cold water in advance, when they soften, then cook them until tender.

Take out the boiled dry mushrooms. If they are large, they must be cut into smaller pieces.

Mushroom broth must be filtered through a strainer or cheesecloth, as it may contain forest debris.

Return the boiled mushrooms to the strained broth. And also put chopped salted and fresh mushrooms there. Cook skimming the foam for 10 minutes.

Coarsely chop the capers. Drain liquid from olives and olives.

Add dressing, olives, olives and capers to the mushrooms. Taste, add salt, sugar, bay leaf.

Cut a bunch of different greens and add to the hodgepodge at the end of cooking. Turn off the fire and let the hodgepodge brew.

The mushroom hodgepodge is ready. Serve with greens, a slice of lemon. On the festive table sour cream and a glass are not forbidden!

Solyanka with mushrooms is an excellent preparation for the winter. This is one of the few blanks that I make every year. The obligatory ingredients of the hodgepodge are mushrooms and cabbage. I also add bell pepper. Solyanka prepared according to this recipe is juicy, fragrant, very satisfying. I serve it very often as a side dish for meat and fish dishes. But hodgepodge with mushrooms on fresh rye bread is especially good as a snack.

You can take any mushrooms, I am not a mushroom picker, so I prefer to use proven and reliable oyster mushrooms. Can be used fresh tomatoes, tomato puree or tomato paste.

To prepare a hodgepodge with mushrooms for the winter, we need the following products: cabbage, oyster mushrooms, carrots, onions, bell peppers, tomato paste, vegetable oil, water, salt, sugar, bay leaf, allspice, vinegar.

Cabbage and carrots shredded on a shredder. Cut the bell pepper into small cubes, removing the seeds from the pepper first.

Pour half the amount of vegetable oil indicated in the recipe into the pan, heat the pan and fry the vegetables until soft, 5-10 minutes.

Meanwhile, cut the mushrooms and onion into small cubes. If you like the mushrooms to feel brighter in the hodgepodge, you can cut them larger.

Boil the mushrooms in a saucepan with salted water for 5-7 minutes. We discard them in a colander and let the water drain.

Pour the remaining vegetable oil into another pan, put the pan on the fire and fry the onion and mushrooms until the onion is soft, about 5-8 minutes.

We combine vegetables and mushrooms with onions in a common pan. Add sugar, salt, bay leaf, allspice.

Add tomato paste or tomato puree. If you add tomato puree, then you should take it twice as much as tomato paste.

Pour water into the pan and simmer the hodgepodge over low heat under the lid for 30-40 minutes, stirring occasionally, until the liquid evaporates and you get a thick hodgepodge. Add vinegar and let the hodgepodge boil for another 2-3 minutes.

We lay out the hot hodgepodge with mushrooms in sterilized jars and tightly close the lids tightly. For the winter, a hodgepodge with mushrooms should be stored in a cool place, preferably in the basement.

How great it is to open such a jar of hodgepodge with mushrooms in winter and enjoy the wonderful taste!