Solyanka with cabbage and mushrooms for the winter

Solyanka with cabbage and mushrooms is a delicious winter snack. It can be prepared in all sorts of ways: mushrooms can be either wild mushrooms - porcini mushrooms, boletuses or chanterelles, or grown in other conditions, for example, champignons. Spices help make the preparation more aromatic and piquant.

Classic mushroom solyanka from cabbage for the winter in jars

Classic solyanka prepared according to this recipe is a tasty product, suitable as a snack for strong drinks or as an addition to main courses in the winter.

1. 
   How to prepare classic hodgepodge with cabbage and mushrooms for the winter? Boiled mushrooms are fried in 50 ml of oil at medium heat for 25 minutes, without covering the pan with a lid, and then transferred to another bowl.
2. 
   The cabbage is shredded very thinly to form a straw.Pour 100 ml of oil into a thick-walled heat-resistant bowl and add cabbage. It needs to be simmered over medium heat under the lid until half cooked.
3. 
   Thinly slice the onion and sauté until softened. Then chopped carrots are added there. Cook everything together for 15 minutes.
4. 
   The frying is mixed with cabbage and mushrooms, the remaining ingredients are added, except vinegar. Taste the solyanka, adjust the amount of salt, sugar and tomato paste, and simmer for another 20 minutes, stirring.
5. 
   Vinegar is poured into the prepared hodgepodge, stirred and cooked for just a couple more minutes.
6. 
   The resulting snack is transferred to sterilized storage containers, rolled up and allowed to cool completely, turned upside down under cover, and then transferred to a cool place.

Cabbage solyanka with mushrooms and tomatoes

Tomatoes in solyanka add flavor and slight sourness: just right to serve on a holiday table or as a main course for lunch and dinner. The result is a fragrant preparation that your family will love, so it’s worth making more jars for the winter.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 min.

Servings: 4 half-liter jars.

Ingredients:

• Cabbage – 1 kg.
• Mushrooms – 1 kg.
• Tomatoes – 1 kg.
• Onions – 0.5 kg.
• Carrots – 0.5 kg.
• Salt – 2-3 tbsp.
• Granulated sugar – 3 tbsp.
• Vegetable oil – 150 ml.
• Vinegar 9% – 50 ml.

Cooking process:

Step 1. Peeled and prepared mushrooms are cut and boiled for 30 minutes in salted water.

Step 2. Vegetables are chopped: cabbage is chopped into thin strips, onions and tomatoes are cut into cubes, carrots are grated.

Step 3. In a wide saucepan, sauté cabbage, onions, tomatoes and carrots in oil, and then simmer in juice for 1 hour.

Step 4.Add mushrooms, salt with sugar and vinegar to the vegetables and cook for another 10 minutes.

Step 5. Transfer the finished product into sterilized jars and close tightly. Delicious hodgepodge is ready for the winter.

Cabbage solyanka with mushrooms, tomatoes, carrots and onions for the winter

Vegetable solyanka with cabbage and mushrooms will supplement the table with healthy vitamins in the cold season, and for those who are fasting, it will be an excellent product for every day. This recipe uses chili peppers. The spiciness of the finished snack can be adjusted by the amount of this ingredient.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings: 4 half-liter jars.

Ingredients:

• Cabbage – 1 kg.
• Carrots – 0.5 kg.
• Onion – 0.75 kg.
• Chili pepper – 1-2 pcs.
• Sunflower oil – 125 ml.
• Tomatoes – 4 pcs.
• Forest mushrooms – 1 kg.
• Salt – 1 tbsp. l.
• Granulated sugar – 2 tbsp
• Bay leaf – 2 pcs.
• Black peppercorns – 4 pcs.
• Vinegar 9% – 125 ml.

Cooking process:

Step 1. Pour boiling water over the tomatoes and then easily remove the skin and grind the vegetable into a puree.

Step 2. Carrots, onions and cabbage are finely chopped, any wild mushrooms are cut randomly.

Step 3. Chop the chili pepper very finely.

Step 4. Place all vegetables and mushrooms in a wide and deep pan, add oil, add salt and sugar, seasonings and tomato puree and cook for 40 minutes at medium heat. 10 minutes before the end of cooking, add vinegar and stir.

Step 5. The finished hodgepodge is placed in jars, which must first be sterilized, sealed and allowed to cool in a warm room. Bon appetit!

Cabbage solyanka with mushrooms and tomato paste for the winter

To prepare cabbage and mushroom hodgepodge, you can use ready-made tomato paste: it adds sourness and rich color to the dish.Spices and herbs will enrich the taste of the preparation.

Cooking time: 1 hour 50 minutes.

Cooking time: 20 min.

Servings – 6 half-liter jars.

Ingredients:

• White cabbage – 1 kg.
• Boiled mushrooms – 350-400 gr.
• Onions – 350 gr.
• Carrots – 350 gr.
• Tomato paste – 170 ml.
• Vegetable oil – 170 ml.
• Salt – 2 tbsp. l.
• Granulated sugar – 2 tbsp. l.
• Vinegar 9% – 2 tbsp. l.
• Bay leaf – 6 pcs.
• Allspice peas – 8 pcs.
• Ground black pepper - to taste.
• Garlic – 4 teeth.
• Cloves – 3 pcs.
• Dried ground greens - to taste.

Cooking process:

Step 1. Place the prepared mushrooms in cold salted water. Liquid per 1 liter should contain 1 tsp. salt. Boil the mushrooms without a lid for 25 minutes on medium heat on the stove.

Step 2. Vegetables are not cut too thin so that after processing they give texture and feel.

Step 3. In a deep heat-resistant bowl, simmer all the chopped vegetables for 40 minutes.

Step 4. Then add salt, the required amount of granulated sugar, chopped garlic and herbs, spices and mushrooms. Stir and after 10 minutes of simmering, add vinegar, simmer for another 10 minutes. Then add tomato paste and continue cooking for another 10 minutes.

Step 5. The resulting hodgepodge is transferred into jars and sealed. After rolling, the product needs to cool under cover in the room, and then the hodgepodge can be stored in a cool place all winter.

How to prepare hodgepodge for the winter with chanterelles and cabbage?

Chanterelles are mushrooms that can decorate any dish with their taste, and winter solyanka is no exception in this sense. It is better to choose small, dense mushrooms for preparation so that they have a pleasant crunch when eaten.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 min.

Servings – 10 half-liter jars.

Ingredients:

• Chanterelle mushrooms – 1 kg.
• Onions – 1 kg.
• Carrots – 1 kg.
• Tomatoes – 1 kg.
• Cabbage – 1 kg.
• Salt – 3 tbsp. l.
• Granulated sugar – 3 tbsp. l.
• Vegetable oil – 1 tbsp.
• Table vinegar 9% – 4 tbsp. l.

Cooking process:

Step 1. Chanterelles are sorted, washed, large mushrooms should be chopped, and smaller ones should be used whole. Boil them in lightly salted water.

Step 2. Peeled onions are cut so that they form a half-ring of medium thickness.

Step 3. Shred the cabbage thinly, and do the same with the carrots.

Step 4. Tomatoes need to be cut into small cubes.

Step 5. Place the vegetables in one deep bowl, add bulk ingredients and oil, mix and heat over medium heat for 90 minutes. Then add vinegar, stir so that it is evenly distributed, and continue to simmer.

Step 6. After another 10 minutes, put the finished product into sterilized jars and close tightly

Delicious solyanka with champignons and cabbage for the winter

Instead of wild mushrooms, you can add champignons to the winter hodgepodge. If you take the royal variety of these mushrooms, the aroma will be incomparably brighter and the taste will be richer. It is also better to use only high-quality tomato sauce or paste for preparation.

Cooking time: 1 hour 50 minutes.

Cooking time: 20 min.

Servings – 15 half-liter jars.

Ingredients:

• Cabbage – 4 kg.
• Champignons – 2 kg.
• Onions – 1 kg.
• Carrots – 1 kg.
• Tomato sauce – 0.5 l.
• Vegetable oil - 2 tbsp.
• Salt - 2 tbsp. l.
• Granulated sugar - 3 tbsp.
• Citric acid – ¼ tsp.
• Table vinegar 9% - 1 tbsp. l. for a 0.5 liter jar

Cooking process:

Step 1. Boil the peeled champignons in slightly salted water, to which you need to add citric acid. Then the mushrooms are filtered and placed in a deep pan, where the hodgepodge will be prepared.

Step 2. The onions are cut into rings or half rings and fried in oil until golden brown.

Step 3. Chop the carrots as convenient and fry them separately.

Step 4. Shred the cabbage to form thin strips.

Step 5. All vegetables are added to the mushrooms, tomato sauce and salt are added there, everything is mixed well so that the vegetables are evenly distributed throughout the pan. Pour in oil and let stand for about half an hour until the juice begins to stand out.

Step 6. After the specified time, add sugar and cook the hodgepodge on low heat for 1.5 hours, stirring well regularly so that the vegetables do not burn from below. After the required time, the workpiece is laid out in sterilized containers, into each of which the specified amount of vinegar is additionally added: in a half-liter jar - 1 tbsp. l., in a liter - 2 tbsp. l. Close the jars tightly and let cool under cover indoors, then move them to a cool place.