Solyanka from fresh cabbage for the winter. Solyanka for the winter: simple recipes in jars for the winter. from early cabbage

Cabbage hodgepodge for the winter is a delicious preparation that will allow you not to feel a lack of vegetable food on the table in the cold season. Most often, it acts as an appetizer for main courses, but this does not mean at all that a salad cannot be served at the festive table. Rather, on the contrary, because the dish has a very appetizing appearance, pleasant aroma and divine taste. cook cabbage hodgepodge for the winter it will not be difficult even for novice hostesses.

Queen of autumn - cabbage

Cabbage is not only inexpensive and delicious vegetable. First of all, it is a unique product. containing a great variety of healthy substances and vitamins. White cabbage is a source of magnesium, potassium, sodium, chlorine, sulfur, phosphorus, calcium, iron, manganese, iodine, zinc, fluorine and many other trace elements. The vegetable is rich in vitamins A, B1, B2, B5, B6, B9, PP, H, K, E and C.

Due to its composition, cabbage accelerates metabolism, improves blood circulation, does not allow fluid to linger in the cells of the body, has antiviral properties, normalizes the functioning of the intestines, removes harmful cholesterol and toxins.

Due to the fact that 100 grams of the autumn queen contains only 28 calories, it is a dietary product. Cabbage is recommended for people who are on a diet or watching their figure. Doctors advise cabbage dishes to obese patients, because in addition to low calorie content, the vegetable has the ability to burn fat.

One of the most remarkable qualities of white cabbage is that it retains almost all of its vitamin composition even when cooked. When preparing a hodgepodge for the winter, you can be sure that this snack will not only be tasty, but also very healthy. And this is a very important factor in the winter season, when the body is so lacking in various vitamins and minerals contained in fresh vegetables and fruits.

Rinse the tomatoes, remove the core and cut into thin slices. After the specified time, add tomatoes, the remaining salt and granulated sugar. Simmer everything together for 5 minutes. Distribute the hot hodgepodge into sterilized jars and roll up the lids.

Tip: Since this hodgepodge recipe does not involve the use of vinegar, you should store the workpiece in the basement or refrigerator. This will serve as a guarantee of long-term preservation.

Solyanka with mushrooms

Solyanka with mushrooms - one of the traditional dishes Russian cuisine. Such a blank can be used not only as a snack, but also used as a filling for pies, pies or pies. Cabbage salad with mushrooms will favorably emphasize any festive table or complement the traditional lunch menu. Making such a blank is as simple as its simple counterpart. For mushroom hodgepodge will need:

Remove the upper leaves from the cabbage, and rinse the remaining head of cabbage under running water. Chop the vegetables into strips of the desired size. Wash mushrooms thoroughly, dry and then cut into thin slices. Chop the peeled carrots into slices.

Rinse tomatoes and blanch in boiling water. Remove the peel, pass the remaining pulp through a meat grinder or chop in a blender. Free the onion from the husk, wash and cut into thin half rings.

Pour vegetable oil into a deep frying pan and send it to the stove. When the fat is well heated (this can be understood by the characteristic crackle), put chopped mushrooms and one chopped onion into it. Fry over high heat until golden brown.

In a separate pan, add carrots, cabbage and the remaining onion. Combine ready vegetables with mushrooms, add tomato juice and mix thoroughly. Simmer over moderate heat for 45-50 minutes.

Add salt, sugar and black ground pepper. Mix thoroughly again and continue stewing until the mass acquires a thick consistency. Pour in the vinegar and cook for another 5 minutes. Arrange the hot hodgepodge of cabbage and mushrooms in sterile jars and roll up the lids.

Tip: instead of oyster mushrooms and champignons, you can use forest mushrooms. Solyanka with gifts of the forest will turn out to be more fragrant and tasty. Before frying forest mushrooms, they should be sent to boiling salted water for 30 minutes. After that, the product should be washed under running water, cut into slices and sent to the pan. If forest gifts are not to your taste, then you can cook cabbage hodgepodge for the winter without mushrooms.

Snack without tomatoes

The cabbage hodgepodge recipe for the winter without tomatoes will appeal to those who, for whatever reason, do not like tomatoes. The appetizer turns out to be very tender due to the fact that vegetables are fried not on vegetable, but on butter. The salad will serve as an excellent addition to complex side dishes and meat or fish dishes. Required Ingredients:

Peel carrots and onions and wash thoroughly. Grate the first on a coarse grater, and finely chop the second with a knife. Prepare the cabbage in the standard way: free from the upper leaves, rinse, and then chop into strips.

Melt the butter in a deep frying pan and add the onion to it. Fry for a few minutes, then add the carrots. Cook another 3-4 minutes.

Add cabbage and mix thoroughly. Add sugar, water and salt to taste. Cover the pan with a lid, reduce the flame of the burner to the minimum value, simmer for 20 minutes.

Pour in the vinegar and mix well. Immediately remove the pan from the heat and distribute its contents among sterile containers. Roll up with tin lids.

Tip: you can add your favorite spices to the hodgepodge. A mixture of peppers, coriander, Provencal herbs and turmeric. The taste of the dish will become more vivid and memorable.

Solyanka from fresh cabbage is a preparation that does not require expensive products and a lot of time for its preparation. The dish is very versatile: preservation can be used as a filling for savory pastries, cook on its basis delicious soups Serve as a snack or eat on its own. To make a winter salad tasty, appetizing, and also stored for a long time, some tips should be followed:

Approaching the process of preparing a hodgepodge for the winter with a soul, you can create not just an appetizer, but real masterpiece culinary arts. Such a dish will give true pleasure to all loved ones and certainly will not leave anyone indifferent. Bon appetit and the most delicious hodgepodge!

In Russian cuisine there is a surprisingly tasty dish, which is both the first and second course. This spicy-salty and sour food of vegetables and seasonings cooked on strong meat or fish broth, is called a hodgepodge. Preparing it is quite difficult. But the hodgepodge for the winter, prepared in jars, is very easy to use.

The stores sell very tasty hodgepodge, but homemade hodgepodges for the winter in jars are no worse. In addition, they are made from vegetables grown in their own garden, which are always better than bought ones: fresh, high-quality, free from nitrates.

It is worth spending some time preparing homemade hodgepodge, because in winter it will be enough to make broth, boil potatoes in it and put ready-made dressing in the soup.

You can prepare a hodgepodge for the winter in different ways. The classical one is made on the basis stewed cabbage. Cucumbers, eggplants, corn, zucchini are added to it, green pea, beans. For taste put lemon, capers or olives.

And also for the winter they make preparations with mushrooms or meat. The set of spices can be changed at will.

General cooking requirements:

1. Vegetables are used ripe, healthy, without rot.
2. Everything is washed and dried before cleaning.
3. If the recipe requires roasting, each component is prepared separately.
4. At the beginning of cooking, the fire is made strong so that a crust forms - it will not allow the juice to flow out.
5. Then stew over low heat, stirring very carefully so that the pieces of vegetables do not turn into a homogeneous mixture.
6. In most cases, the workpiece does not require additional pasteurization.

When the hodgepodge is cooked, it is packaged:

1. Small dishes are used - 0.5–0.7 liters.
2. The blanks are laid out in a clean, dry, processed container, which is twisted with sterile lids.
3. Banks are placed upside down on the table and wrapped with an old blanket in order to slow down the cooling rate.
4. The hodgepodge will be completely ready in about 2 weeks: during this time it will “ripen”.

You can cut the ingredients in different ways: strips or cubes. But it is desirable that the pieces of vegetables are as uniform in shape and size as possible.

Most often, hodgepodge is eaten as a first course. In this case, it is put in a broth made on the basis of different types of meat: boiled, fried, smoked. You can use corned beef and sausage.

For fish hodgepodge, a broth is made from boiled, smoked and salted fish, preferably red.

It also goes as an independent side dish for meat, fish, rice or pasta. They even put it with pies. And it is good not only hot, but also cold.

There are a lot of recipes for hodgepodge for the winter.

Classic with cabbage

Solyanka is best made from early cabbage. It is cut into strips as thin as possible. Sweet pepper and onion - half rings. Cucumbers - cubes or cubes. Tomatoes - in pieces. Carrots are rubbed on a grater.

Can be used in soups or as a salad. To taste, such a hodgepodge turns out like a store.

spicy snack

This is very tasty dish for those who love spicy food.

Cabbage is chopped into rather large strips. Carrots are rubbed on a grater (better in Korean). Cucumbers are cut into circles. Onions - half rings.

You can add any aromatic herbs to the recipe.

With meat

Solyanka with meat is hearty. But in winter it is very convenient - it is enough to warm up such a dish before dinner.

Cabbage is cut into wide strips, and meat - narrow. Onions are cut into half rings. Carrots - in circles.

Store this snack in the refrigerator.

Harvesting in jars with cabbage and eggplant

For hodgepodge and cabbage for the winter, eggplants are cut into cubes. Pepper - stripes. Carrots - in circles. Cabbage is shredded. Garlic is passed through a press.

Solyanka with eggplant for the winter is one of the most delicious preparations, in fact, "you will lick your fingers."

Dressing with beans

Solyanka with beans for the winter cannot be called classic, but it is quite popular because it has a delicate original taste.

Carrots are rubbed on a grater. Onions are cut into rings. Tomatoes - slices. Pepper - stripes.

They eat hodgepodge with beans both hot and cold.

With pickles and mushrooms

It is very convenient to use such a blank for making pickle, at the same time it is a complete dish.

Cabbage is shredded very thinly. Carrots and cucumbers are grated. Onions are cut into cubes.

Instead of fresh cabbage, you can use sauerkraut, but it must be washed with cold water before cooking. After sauerkraut stew for 20 minutes, and only then put all the other vegetables in the pan.

From zucchini

Solyanka for the winter from zucchini will turn out homogeneous if all the vegetables are grated or scrolled through a meat grinder.

To such a hodgepodge, you can add a little peppercorns or tomato paste- about 250 g.

Mushroom hodgepodge for the winter

Mushrooms use any: champignons, forest or oyster mushrooms. But forest ones need to be boiled in advance in salt water with spices.

Cut the mushrooms not too finely. Pepper - stripes. Onions - rings. Cabbage is shredded thinly. Carrots and ginger are grated.

For this recipe, it is better to take late varieties of cabbage.

Solyanka with rice

For a hodgepodge with rice for the winter, if you wish, you can take mushrooms - about two kilograms. They are boiled in advance for about 15 minutes and put in a dish 20 minutes before the end of cooking, along with rice. But it is delicious without mushrooms.

A simple recipe for hodgepodge for the winter without cooking

According to this recipe, salad hodgepodge for the winter is prepared by pasteurization. It is advisable to use liter jars.

Vegetables are cut into small slices.

When heated, jars should be immersed in water up to their shoulders.

The best place to store home preservation in winter is the refrigerator. This is especially true for blanks that are made without vinegar.

If vinegar is added to the stocks, the hodgepodge can be stored at home in the pantry. But the place should be dark and cool (not higher than + 15 ° C).

To prepare your favorite hodgepodge for the winter in jars, the recipe of which has been passed down from generation to generation - what could be better? Better just a lot of different blanks. After all, this dish has a wide variety of options. It may even be festive dish. Solyanka recipes are the most unusual, up to meat. Thanks to them, kilograms of various vegetables are saved.

Solyanka for the winter is nutritious and healthy dish. His proper preparation requires good choice ingredients and following the exact recipe. Any deviation from the latter may result in a missing product. In no case should you neglect preservatives and sterilization.

Requirements for the main ingredients

All ingredients are taken fresh, without damage. The best meat Pork is considered because beef is often tough.

Recipes for hodgepodge "Lick your fingers"

There are a lot of recipes for making hodgepodge for the cold season. They make blanks with and without cabbage, with meat and cereals. Mix different vegetables.

Delicious cabbage vegetable hodgepodge, like a store-bought one

Cabbage hodgepodge only at first glance seems to be a simple, from a taste point of view, undemanding dish. It is made in such a way that it is not a shame to serve it even to the festive table.

To prepare a decent preparation for the winter, take:

• cabbage heads - 2.5 kilograms;
• carrots - 1 kilogram;
• Bulgarian pepper - 1 kilogram;
• bulbs - a little less than a kilogram;
• tomatoes - half a kilo;
• vegetable oil - 100 milliliters;
• salt - 20 grams;
• sugar - half a glass.

Heads for this hodgepodge are chopped quite finely, and carrots and tomatoes, as well as peppers, are cut into small cubes. Bulbs are cut into half rings. The rest of the products prepared for the process are combined in one pan, adding seasonings and oil. Cook for a little over a quarter of an hour after the boil has begun.

As soon as the workpiece is ready, it is laid out in jars, not allowed to cool, and rolled up. After that, leave to cool in a dark cool place.

Eggplant and cauliflower

Experienced chefs suggest using not only white cabbage in preparations, but also making a dish with cauliflower inflorescences. This healthy and tasty vegetable will make hodgepodge - one of the most beloved winter dishes - unique.

To prepare this juicy dish take:

• cauliflower - a kilogram of inflorescences;
• a couple of large Bulgarian peppers;
• a couple of medium bulbs;
• garlic head;
• peppercorns, lavrushka, mustard grains;
• salt - to taste.

Each cabbage head is disassembled into separate inflorescences. Take small sizes. They are washed, and then dipped in salted boiling water for no more than a couple of minutes. They throw it in a colander. Peeled and washed peppercorns are cut into strips. Onions are cut into half rings, and garlic cloves are cut into large pieces.

Pour prepared spices, vegetables and spices again - the last layer. Pour everything with salted boiling water and wait a quarter of an hour. Water is poured into a saucepan and boiled again. As soon as it boils, pour it into jars and close them. Sent to cool down.

Eggplant is a very popular vegetable in Russia. There is nothing surprising in the fact that the housewives found a way to prepare it together with cabbage. Such a hodgepodge boasts a mushroom flavor without mushrooms.

For her take:

• cabbage - three kilos;
• tomatoes - one and a half kilograms;
• bulbs - one and a half kilograms;
• little blue ones - one and a half kilograms;
• vinegar - three tablespoons.

To obtain juice from them, the tomatoes are passed through a meat grinder, and the head of cabbage is finely chopped. Eggplants are cut into cubes and salted to remove bitterness from them. Sometimes they are further cleaned. Onions are cut into rings. Prepared vegetables are poured into a saucepan and stewed for almost an hour. After that, vinegar is added and stewed for no more than five minutes. The workpiece is ready, and it remains only to roll it up.

From cabbage with meat

You can cook a particularly tasty cabbage hodgepodge with the addition of meat. For this appetizing winter dish per kilogram of pork you need:

• cabbage - a kilo and a half;
• carrots - 2 large pieces;
• bulbs - 2 medium heads;
• 700 grams of tomatoes;
• tomato paste - 50 grams;
• water - 200 milliliters;
• sugar - 10 grams;
• vinegar - 30 milliliters;
• vegetable oil;
• meat - 350 grams;
• salt and pepper - to taste.

The meat cut into small cubes is fried. Finely chopped onions and carrots are also fried. Mix with meat, salt and pepper. Transfer to a saucepan and add shredded cabbage. Leave to cook on low heat for a quarter of an hour.

Peeled and finely chopped tomatoes are also fried. Add tomato paste and sugar. Then - water and bay leaf. Cook for a few minutes, and this sauce is poured over the meat. Cook for another hour. At the end, vinegar is added and poured into sterilized jars.

From pickled cucumbers

For many, this is a discovery, but winter preparations are prepared using pickles for this. They add a spicy taste to saltworts. In addition, this recipe allows you to get rid of cucumbers that have turned out to be superfluous, left over from last winter.

For this dish take:

• kilogram of white cabbage;
• one large carrot;
• two bulbous heads of medium size;
• bell pepper - 1 piece;
• 300 grams of pickles;
• 60 grams of tomato paste;
• 30 milliliters of vinegar;
• 25 milliliters of vegetable oil;
• spices - to taste.

On a grater, carrots and cabbage are first chopped, and peppers and cucumbers are cut into strips. Onions are cut into halves of the rings. Sugar, salt, bay leaf, peppercorns are folded down the pans, and vegetables are poured on top of them. Vinegar with oil and tomato paste diluted with water are added at the last stage. The quenching is carried out for about an hour, and immediately the hot mixture is distributed among the jars. Close.

With tomato paste

Very popular hodgepodge, reminiscent of its taste the best blanks from the store. For her, they take fewer different varieties of vegetables, but at the same time they add one secret ingredient that is responsible for enhancing the taste - tomato paste.

It is made from:

• cabbage in the amount of 3 kilograms;
• a kilo of carrots;
• bulbs - 350 grams;
• tomato paste - 350 grams;
• vinegar - a little more than half a glass;
• salt and sugar - to taste.

Heads of cabbage are finely chopped, and onions are cut medium. At the same time, grate the carrots. She is laid out with onions in a pan, where they are stewed for several minutes on their own. Then cabbage is added to them. Stewing all vegetables takes four dozen minutes. Tomato paste and sugar and salt are placed at the last stage. Just before removing from the fire, pour in the vinegar.

from early cabbage

A very tasty cabbage hodgepodge is obtained if young heads of cabbage are used. For a recipe for the same amount of the main vegetable, take:

• carrots, in the amount of 2 kilograms;
• sweet pepper, in the amount of a kilogram;
• bulbs - 2 kilograms;
• cucumbers - 1 kilogram;
• tomatoes - half a kilogram;
• water;
• vegetable oil;
• 30 milliliters vinegar essence per liter of liquid;
• salt, sugar - to taste.

Unlike the previous recipe, this time carrots are cut into rings, and peppers are cut into strips. Cucumbers are cut into bars. Tomatoes, having previously been cleaned with blanching, are ground into a paste. Prepared roots with onions are thrown into an appropriate container and fried, adding the remaining products as they cook. Stew for three quarters of an hour, after which they are distributed in jars, adding essence. Close.

With mushrooms and fresh tomatoes

Mushroom hodgepodge is one of the most popular winter preparations. Especially in combination with many favorite vegetables - tomato. The most common autumn mushroom in our country, honey agaric, is well suited for this dish.

For him, for a couple of kilograms of mushrooms, they take:

• tomatoes - 2 kilos;
• bulbs - a couple of heads;
• vinegar - half a glass;
• sunflower oil - two glasses;
• a tablespoon of salt;
• sugar - 60 grams.

Mushrooms are carefully cooked. Rinse well and cut into pieces. For washing use only warm water. Put in a saucepan half filled with water and leave to cook for about half an hour.

Bulbs and carrots, at the same time, finely chopped. They are fried for sunflower oil. Honey mushrooms are taken out of the water and also thrown to the vegetables. They are stewed with salt and pepper for up to 20 minutes. Vinegar is poured a couple of minutes before the end of the procedure. The finished workpiece is closed.

With barley

A blank with pearl barley is a full-fledged lunch in a jar. To make it, in addition to half a kilogram of cereals, they also take:

• cucumbers - three kilos;
• tomatoes - one and a half kilos;
• bulbs - only a kilogram;
• carrots - as much as onions;
• salt - 60 grams;
• sugar - up to half a glass;
• vinegar essence - the same amount;
• water - the same amount;
• sunflower oil - the same.

Vegetables are finely chopped, and the cereals are washed. The ingredients are mixed in a container for cooking, water and oil, seasonings are added. Boil for 20 minutes after boiling. At the end, essence is added and boiled for another ten minutes. The dish is ready to roll.

with beans

Winter harvesting of beans and other vegetables is reminiscent of Mexico. It is not only useful, but will also be a great flavor addition to the table in the winter season. Such a preparation is used both as an independent dish, and as a side dish, and as an addition to it. It is warmed or eaten cold.

To prepare this hodgepodge, take a kilogram of beans:

• two and a half kilograms of tomatoes;
• carrots - as much as legumes;
• a kilo of bell pepper;
• half a kilo of onions;
• 100 milliliters of vegetable oil;
• 15 grams of vinegar essence;
• salt and sugar - to taste.

The main stage of initial preparation is soaking the beans. It is left in water for at least 10 hours. Other vegetables are cooked as soon as this time is up. Onions are cut into rings, and peppers are cut into strips. Carrots are not rubbed very finely. Cut the tomatoes into small slices. All ingredients are mixed in a container for cooking and sent to cook.

The mass boils, and it is left to cook for another couple of hours. It is important not to forget to stir occasionally. The finished dish is distributed into jars and rolled up.

From zucchini

Another vegetable that goes well with its counterparts in winter preparations, - zucchini. Solyanka from it is a great solution for those who do not know where to attach a plentiful harvest of this relative of pumpkin and cucumber.

For this dish, you need to take for the number of zucchini in 3 kilos:

• 5 large sweet peppers;
• tomatoes, in the amount of one and a half kilograms;
• hot pepper - one;
• 2 garlic;
• sugar - 200 grams;
• salt - 60 grams;
• vegetable oil - 200 grams;
• vinegar - 60 grams.

All vegetables are pre-washed, if necessary, cleaned and, if required by size, cut into pieces. Having prepared, they are twisted through a meat grinder. Vinegar, seasonings and oil are added to the resulting mass. Move it to the pan and boil for a quarter of an hour.

Without sterilization

Sometimes such hodgepodges are prepared without sterilizing the jars. But they don't last long. In addition, it is strictly forbidden to cook dishes with meat in this way.

Rules and terms of storage of hodgepodge

All blanks are stored in dark, not warm places. Solyanka in jars are placed upside down and covered with something to prevent sunlight from falling on them.

Conclusion

Various preparations for the winter are made in the form of hodgepodges from a mixture of vegetables. To do this, take cabbage as a basis. But in some recipes they do without it - in particular, in a preparation with beans. Sometimes they even make a dish with pork. Cooking hodgepodge requires following the recipe exactly.

Solyanka is a multifaceted dish. This name has a soup cooked with pickles and different types meat products and also a dish of cabbage. It is the cabbage version of the hodgepodge that is harvested for the winter. It can be served cold or heated in a pan. Solyanka is being prepared for the winter in jars different recipes, choose the one you like best.

Solyanka base - White cabbage. To prepare the workpiece, it is recommended to choose juicy heads of autumn varieties.

In addition to cabbage, hodgepodge usually contains carrots, onions and tomatoes (or tomato paste). Very often, mushrooms are included in the composition, you can use champignons, mushrooms or wild mushrooms. Forest mushrooms must first be boiled, champignons can be added raw and stewed with cabbage.

A more satisfying version of the hodgepodge is prepared with the addition of cereals. Barley or rice is usually used. You can also make a blank with meat, but then you need to sterilize canned food very carefully, it is advisable to use an autoclave for sterilization.

Interesting facts: the first mention of a cabbage hodgepodge is found in Russian literature of the 18th century. This dish must necessarily have a sour taste, so tomatoes or brine from homemade pickles are added to it.

Cabbage hodgepodge for the winter in jars - a simple recipe

This is a very simple hodgepodge recipe with, but it turns out delicious and fragrant.

• 4 kg of white cabbage;
• 1 kg of carrots;
• 5 tablespoons of salt;
• 2 tablespoons of granulated sugar;
• 1 kg fresh tomatoes.

We clean the cabbage from the top leaves, cut it in half and chop finely. We cut it in the same way as in the preparation of ordinary stewed cabbage. Peel and grate carrots coarse grater. Sprinkle with salt and stir. You don't need to rub it with your hands, you just need to stir it.

Pour vegetable oil into a cauldron or thick-walled pan, let it warm up, and spread the mixture of cabbage and carrots. Stir, warm and, having reduced the fire, simmer for about half an hour. Add sugar to the hodgepodge, as well as tomatoes, cut into slices. If desired, you can remove the skin from the tomatoes, but you can not do this. Continue simmering for another ten minutes.

We will sterilize the jars in advance. We spread the hot hodgepodge in them and immediately close the lids hermetically. We turn the jars over, placing them on the lids. We wrap them with a blanket, leave them “under a fur coat” until they cool completely.

Advice! This variant of hodgepodge is prepared without vinegar, so it is better to store this blank in a cool place.

Solyanka with mushrooms and tomatoes

You can cook a hodgepodge with and. Of course, the preparation is especially tasty when used. forest mushrooms- boletus, boletus. Mushrooms must first be boiled until tender in salted water.

• 2 kg of cabbage;
• 2 kg of mushrooms (weight of already boiled mushrooms);
• 2 kg of fresh tomatoes;
• 1 kg of onion;
• 1 kg of carrots;
• 100 gr. salt;
• 200 gr. Sahara;
• 300 gr. vegetable oil;
• 100 ml of vinegar (9%);
• 0.5 teaspoon ground black pepper.

• 500 gr. white cabbage;
• 300 gr. carrots;
• 200 gr. fresh cucumbers;
• 200 gr. Luke;
• 1 bell pepper;
• 700 ml of tomato juice or 1 kg of tomatoes;
• 1.5 tablespoons of sugar;
• 1 tablespoon of salt;
• 1 tablespoon essence (70%);
• 0.5 cups of vegetable oil;
• 1/3 teaspoon ground black pepper.

If fresh tomatoes are used instead of tomato juice, then they must be passed through a meat grinder in advance and rubbed through a rare sieve or colander.

We clean the cabbage from dirty upper leaves, chop into thin strips. We clean the carrots, wash them and three thin straws. Peeled onions are chopped into half rings very thinly or cut into cubes.

Pour vegetable oil from a cauldron or large saucepan. Fry on it first onion with carrots, then add cabbage and continue to fry everything together. We cook for about a quarter of an hour on a medium heat level.

My cucumbers, cut off the ends and cut into cubes. We send cucumbers to cabbage. There we put the cleaned Bell pepper, which also needs to be cut into small cubes. Pour in the tomato juice, add salt and sugar, mix and simmer covered over low heat for 45 minutes.

At the very end of the stew, pour in a spoon acetic acid. We sterilize the jars, lay out the hot hodgepodge in them and close the jars hermetically.

Recipe with pearl barley and tomato paste

A more satisfying version of the hodgepodge is prepared with barley. The workpiece can be made with fresh tomatoes or with tomato paste.

• 500 gr. fresh cabbage;
• 1.5 cups of pre-cooked barley;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of tomato paste;
• 80 ml of vegetable oil;
• 30 ml of table vinegar (9%);
• 2 teaspoons of sugar;
• 2 bay leaves;
• salt and pepper to taste.

Barley must be prepared in advance. We wash the chicken, soak it in cold water for several hours (you can overnight), then boil until tender. Drain the finished barley through a colander and rinse with cold water.

We chop the cabbage, as usual when preparing borscht. Transfer shredded cabbage to a large bowl. Peel the carrots, wash and grate. Mix carrots with cabbage. We clean the onion, chop it into small cubes and mix it with the rest of the ingredients.

• 1 kg of cabbage;
• 150 gr. dry rice;
• 1 onion;
• 1 carrot;
• 3 bay leaves;
• 1 tablespoon of vegetable oil;
• 2 tablespoons of tomato paste;
• salt, black ground pepper to taste;
• 1 teaspoon of vinegar essence (70%);
• some water.

Wash and clean vegetables. Cut the onion into cubes, rub the carrot into thin strips. Put the vegetables in a cauldron vegetable oil and fry, stirring occasionally until half cooked. Then add shredded cabbage. We continue to simmer for another 10-15 minutes, until the cabbage settles. At this point, add spices - black pepper, salt, bay leaves. Add tomato paste and mix and smooth.

Put rice on top of the cabbage. If there is not enough liquid in the cauldron, then add a little slightly salted boiling water. The liquid should completely cover the rice. We put on fire and cook until the liquid is absorbed into the rice. Once upper layer rice becomes dry, you need to cover the dishes with a lid, reduce the heat greatly and cook the hodgepodge for 40 minutes. Then stir, pour in the vinegar and continue to simmer for another 5 minutes. Then we lay out the hot hodgepodge in sterilized jars and immediately close it hermetically.

Solyanka with eggplant

Fragrant and tender hodgepodge with sure to please your family.

• 3 kg of cabbage;
• 1 kg of carrots;
• 1 kg of onion;
• 6 bell peppers;
• 1.5 kg of eggplant;
• 500 ml ready tomato sauce(you can take ketchup, but only good quality);
• 250 ml of vegetable oil;
• 350 ml of water;
• 120 gr. salt;
• 200 gr. Sahara;
• 10 laurel leaves;
• 1 teaspoon of allspice peas;
• 50 ml vinegar (9%).

Solyanka - favorite dish many hostesses. There are many recipes for cooking food with the addition of meat, fish products or mushrooms, lemons, capers, cucumbers, onions, tomato paste. Due to the abundance of components, the cooking process itself takes a lot of time.

But if you make a preparation for cabbage hodgepodge for the winter in advance, you can cope with cooking in 10 minutes. At the same time, such preservation is stored for at least a year at room temperature.

The simplest cabbage soup recipe

A tasty, healthy, original, beautiful preparation for a hodgepodge for the winter in jars is incomparable with store-bought canned food, and the recipe itself is very simple and does not contain complex components.

Products:

• Cabbage - 2 kg
• Carrot - 0.5 kg
• Salt - 2.5 tbsp.
• Sunflower oil - ¼ tbsp.
• Sugar - 1 tbsp.
• Tomatoes - 0.5 kg

1. Peel the head of cabbage from the top leaves and stalk, rinse, chop into strips.
2. Peel the carrots, wash, grate on a fine grater.
3. Mix prepared vegetables in a bowl, salt.
4. Pour sunflower oil into a saucepan, pour a mixture of carrots and cabbage. Simmer the mass for 20-25 minutes, stirring occasionally.
5. Separate the tomatoes from the skin, cut into slices. Pour the tomatoes over the rest of the vegetables. Salt, sugar the workpiece, simmer for another 5 minutes over low heat.
6. Arrange the hot hodgepodge in sterilized jars, seal the glass containers with lids. Wrap the preservation with a blanket, leave to cool completely.

Store the seam in a cool basement, refrigerator, as vinegar is not used in the recipe.

Traditional hodgepodge recipe

Vegetable hodgepodge for the winter with cabbage, prepared according to this recipe, is a traditional Russian treat and a favorite dish at the dinner table of many housewives. After all, the dish has an unsurpassed taste and aroma.

Ingredients:

• Cabbage, tomatoes - 5 kg
• Onions, carrots - 4 kg
• Cucumbers - 2.4 kg
• Sweet pepper - 2 kg
• Sugar, vegetable oil - 2 tbsp.
• Salt - 10 tablespoons
• Laurel leaves - 6 pcs.
• Vinegar - 1 tbsp. per 1 liter
• Spices - to taste.

How to cook hodgepodge for the winter:

1. Cut the head of cabbage into strips or grate.
2. Cut peeled carrots into slices.
3. Wash, remove the seeds and stalk sweet pepper, cut into thin strips.
4. Peel the onion, cut into rings.
5. Rinse the cucumbers, cut off both sides, chop into cubes.
6. Put the tomatoes in boiling water, dip in ice water. Thus, the skin on the tomatoes will curl up and it will be easy to remove. Then grate the peeled vegetables.
7. Fry onions and carrots in sunflower oil in a deep bowl. Add the rest of the vegetables, spices, mix. Simmer the mass for 40 minutes.
8. Pack the hodgepodge in clean liter jars, add a tablespoon of acetic acid to each. Shake the jars, roll up the lids, turn upside down and cover with something warm.

Solyanka from cabbage and eggplant

An unusual preparation for a hodgepodge of fresh cabbage and eggplant will surprise you with a bright, appetizing taste. appearance and seemingly incompatible ingredients.

Products:

• Head of cabbage - 1.5 kg
• Tomatoes - 1 kg
• Onions, carrots - 0.5 kg each
• Eggplant - 0.7 kg
• Sunflower oil - 180 ml
• Vinegar - 40 g
• Salt, spices - to the taste of the cook.

Procurement order:

1. Peel the head of cabbage, chop into strips.
2. Wash the tomatoes, separate from the peel, twist in a meat grinder.
3. Peel the onions, cut into rings. Peeled carrots chop into thin circles.
4. Peel the eggplant, cut into cubes, salt and leave for 15 minutes to remove the bitterness from the vegetables. Rinse, transfer to a colander or sieve, wring out with your hands, dry.
5. Pour all prepared vegetables and spices into a deep saucepan with vegetable oil. Simmer the ingredients for 50-60 minutes.
6. 5-10 minutes before the end of cooking, mix acetic acid into the dish.
7. Pour mixture into jars and close with lids. Turn the glass container upside down, cover with a blanket. Cool the seaming for a day and transfer to a place for winter storage.

The dish will be ready for consumption in 2 weeks, since by this time the vegetables will be well marinated and will acquire the desired taste and aroma.

Salad "Solyanka with cabbage" for the winter

Crispy vegetable hodgepodge fresh vegetables It cooks very quickly, it turns out fragrant, juicy and perfectly stored until spring.

Components:

• Red cabbage - 3 kg
• Bulgarian pepper - 1.2 kg
• Onion - 0.7 kg
• Tomatoes - 0.6 kg
• pods hot pepper– 200 g
• Parsley rhizomes and greens - 100 g each
• Garlic cloves - 10 pcs.
• Salt - 20 g
• Vinegar (red wine) - 60 ml
• Sugar - 60 g
• Sunflower oil - 110 ml

The cooking plan is as follows:

1. Pre-prepare all vegetable components: wash, peel, dry.
2. Chop the ingredients like this:

• chop the cabbage into thin slices using a knife or a shredder for this;
• sweet pepper - cubes;
• bulbs - half rings;
• tomatoes - large cubes;
• hot pepper pods - rings;
• finely tear the greens with your hands;
• skip the garlic through the press;
• grate parsley root.

1. Heat a thick-walled pan and sprinkle with vegetable oil. Pour onions into a bowl and fry for 6-8 minutes.
2. Pour all the chopped vegetables into the bowl one by one. Salt, sugar, season the mixture, close the lid, cook for 40 minutes. 10 minutes before the end of the stew, pour in the vinegar.
3. Pack the hodgepodge in pre-washed soda solution and sterilized jars. Cover glass containers with disinfected lids.
4. Send blanks for pasteurization in a water bath. To do this, prepare a wide pan or basin, cover the bottom of the dishes with a terry towel, put jars on top. Fill the container with water so that the liquid reaches the “shoulders” of the cans. After boiling, sterilize the jars for 15-25 minutes.
5. Carefully remove the jars, tightly close the lids. After cooling the preservation upside down under a blanket, transfer it to storage in a room with a constant temperature of +1 ... 7 degrees.

Spicy hodgepodge for the winter

Spicy, moderately sour hodgepodge for the winter with tomato paste will definitely appeal to connoisseurs of extraordinary recipes.

Components:

• Head of cabbage - 1 kg
• Cucumbers - 1 kg
• Carrot - 500 g
• Onion - 750 g
• Sugar - 1 tbsp.
• Sunflower oil, vinegar - ½ tbsp.
• Tomato paste - 2.5 tbsp.
• Salt - 1 tbsp.
• Hot pepper pods - 2 pcs.
• Peppercorns - 4 pcs.
• Laurel leaves - 2 pcs.

The cooking process is as follows:

1. Chop cabbage into thin strips.
2. Grate peeled carrots.
3. Cut cucumbers into slices.
4. Chop the onion into half rings.
5. Mix prepared vegetables in a bowl.
6. Separately combine salt, sugar, spices, tomato paste, sunflower oil.
7. Pour vegetables into a saucepan, season with tomato mixture. Set the dishes on the fire, simmer the workpiece for 40-50 minutes, stirring occasionally. 5-7 minutes before readiness, pour vinegar into the dish.
8. Arrange the hot hodgepodge in clean jars, close the lids. Turn the container upside down and cool in this position.

Solyanka with meat is not only the basis for the first course, but also a rich side dish or an independent full-fledged treat.

Components:

• Meat - 700 g
• Head of cabbage - 3 kg
• Carrots - 1.5 kg
• Onion - 0.6 kg
• Sunflower oil - 200 ml.
• Tomato paste or freshly squeezed juice - 400 ml
• Spices, salt, pepper - to the taste of the cook.

Attention! For harvesting, you can take any meat: rabbit, beef, pork or chicken.

Procurement order meat hodgepodge for the winter the following:

1. Wash the meat and cut into thin strips, removing, if necessary, veins, fat and film. Fry the ingredient in sunflower oil for 15 minutes.
2. Grind the washed and peeled vegetables as follows: carrots in rings, cabbage in strips, onions in half rings. Pour the prepared ingredients into the pan with the meat, simmer for 30 minutes, adding spices and spices to taste.
3. decompose ready meal in liter or half-liter jars, close with lids.

Delicious hodgepodge without tomatoes

Vegetable hodgepodge - in addition to being a tasty and simple dish, it is also a real storehouse of vitamins, which are especially lacking in the body in winter. And having prepared such a treat for the winter, you can always have at hand natural remedy, which helps to cope with viruses and infections, a preparation for first courses or a filling for baking.

It will take a minimum of ingredients to prepare, such as:

• Carrot - 320 g
• Cabbage -1 kg
• Onion - 560 g
• Butter - 0.5 packs.
• Salt - 10 g
• Sugar - 20 g
• Water - 2 tbsp.
• Vinegar - 120 ml

How to cook vegetable soup:

1. Peel vegetables, wash and pat dry on paper towels.
2. Finely chop the onion, grate the carrots on a coarse grater, cut the head of cabbage into large slices.
3. Fry onions and carrots in butter until golden brown for 6-7 minutes. After that, stir in the cabbage slices, cook everything together under the lid for 20 minutes with the addition of water, salt and granulated sugar.