How to cook solyanka from cabbage with mushrooms at home

Any housewife must know how to prepare hodgepodge of cabbage and mushrooms. This simple and savory dish will help feed the whole family without too much effort. There are recipes for preparations for the winter, as well as for a roast second course.

Advantages of hodgepodge
Useful tips
Savory containers
The best side dish for dinner

Advantages of hodgepodge

When choosing a dish for dinner or a recipe for canning, any housewife focuses on her own aspects. Solyanka with cabbage and mushrooms is very popular.

The main advantage of this dish is its availability. Housewives do not need to spend a lot of time on production, and all the ingredients are inexpensive. The most important thing is to follow all the tips and prepare the food correctly.

Natural vegetables are used, almost all ladies take cabbage, onions and carrots from their own garden beds. Often someone in the family picks mushrooms, or they can be purchased from a proven mushroom picker. In the latter case, it is better to use champignons. Naturally, the taste with forest mushrooms will be much richer, but there is no need to risk your health and take a bucket of snow-white mushrooms from a stranger at the market.

There are a huge number of modifications to this recipe. Solyanka can appeal to anyone; the main thing is to choose the right ingredients and choose a successful production method. The result is a healthy food dish that can be eaten by children, women watching their figure, and men who lack nutrients.

Useful tips

The main difficulty is to chop the carrots and cabbage. Vegetables can be grated on a coarse grater, but cabbage will be much nicer after shredding with a special knife. You can use regular table food, but then you need to be patient to really cut the vegetable thinly.

Any housewife can cut mushrooms and onions at her discretion. Some people love it when they come across large pieces, while others prefer a homogeneous composition. From the forest, hodgepodge comes out much more fragrant, it is lost from the table in one moment.

The key point is tomato paste. You shouldn't save on it. It is better to choose a high-quality product or prepare it in advance without the help of others from new tomatoes at home.

Making this dish doesn't require much effort, but it does require some patience. It is important to simmer for at least half an hour, only then the products will change their tastes and absorb the tomato paste.

Savory containers

Any housewife is obliged to work in advance to ensure that the table is always full of tasty and healthy food. The abundance of vegetables and fruits in the summer is amazing, but in the winter there are only containers left that the zealous wife and mother prepared for the cool season. There are recipes that always turn out well, the main thing is to follow the instructions correctly on how to create hodgepodge.

The basis continues to be cabbage, but to obtain an impeccable result, it is important not to skimp on mushrooms and good tomato sauce. Regular recipe:

Wash and boil the mushrooms in salted water for 20 minutes. Take about 300-400 g. There may be a little less forest mushrooms, and a little more mushrooms, so that the taste is catchy.
The cabbage is chopped quite thinly with a special or ordinary knife. It is better to additionally pour boiling water over it for 20 minutes, this will eliminate excessive bitterness. The recipe is calculated for 1 kg of cabbage.
Grate the carrots using a coarse grater. Quite a couple of pieces.
Basically cut the onion into cubes, the pieces should be quite small. About 3 medium sized onions.
Add tomato sauce to taste. The quantity depends on the sauce itself, as well as on the taste preferences of a particular family. On average you need about 200ml.
Sugar, salt and bay leaf are added after 40 minutes of simmering. Two tablespoons and a couple of leaves for taste.
After 10 minutes, add a spoonful of vinegar.

A similar salad, hot, is placed in jars. This is very important so that the preservation can be stored for several months and remain tasty and healthy. Yields about 3 liters. solyanka.

In winter, you can simply open a jar as a snack. Almost all housewives often use hodgepodge as a base for various recipes. Instead of frying it, it can be added to cabbage soup or borscht, or fried with pieces of meat. Most people eat hodgepodge with cabbage and mushrooms simply as an appetizer, place it on the ceremonial table and enjoy the guests’ enjoyment of the served food.

The best side dish for dinner

There are several options for making solyanka for dinner. Depending on the needs of a particular family, you can modify the recipe to suit your preferences. You can quietly prepare hodgepodge from fresh or sauerkraut.

Vegetarian option

Most housewives prepare the usual recipe as a side dish for dinner. He is unrivaled in his approach to any kind of meat. Vegetable eaters and girls who watch their own figure will certainly appreciate the low amount of calories.

It is useful for any family to give up regular fried meat from time to time and enjoy only this healthy low-calorie vitamin side dish.

The usual set of goods will come in handy:

Champignon;
cabbage;
carrot;
onion;
tomato paste;
Bay leaf;
greenery;
dark pepper;
citric acid.

A good solution would be to add snow-white or honey mushrooms, but wild mushrooms are not always affordable.

Finely chopped vegetables are previously fried until light golden in a frying pan. Then you can add mushrooms, pasta and add water, you can immediately add spices, bay leaves, and also a few drops of citric acid for additional taste.

Hearty dinner

The basic recipe is often criticized because it is impossible to get enough of it. A grown man cannot have a vegetarian hodgepodge dinner after work and leave the table with pleasure.

In such a situation, you should add the most common topping. In our country it is potatoes.

There are two options for adding during manufacturing. At the end, the potatoes may be boiled and very soft. In this case, it should be placed together with mushrooms.

From time to time, housewives prepare a dish with separate dense pieces of potatoes; to do this, fry the slices in a frying pan and then add them 20 minutes before the dish is ready.

Real dish

Almost anyone would like to add a meat dish to a vegetable hodgepodge. But the housewife simply may not have the time or desire to spend her own evening in the kitchen. Dinner will become much easier if you try creating a recipe in a slow cooker and adding pieces of meat.

It is better to fry all the ingredients alternately and then combine them. Prepare a dish with meat on the stewing program for about an hour. Be sure to cut pork, beef or chicken into soft pieces so that they are not raw at the end of the program.

A similar option can be very diluted with water, add your favorite seasonings and get soup. It will be rich, vegetable and very nutritious. From the first basic set of goods comes a huge variety of options for dinner or lunch.

Greens can be in virtually any recipe. The main thing is to add it only to the finished dish, and not to stew it along with vegetables and meat; otherwise, it quickly loses its own smell and attractive appearance.

Any option is fragrant, satisfying and suitable for the whole family. Anyone can, without the help of others, choose a suitable method for preparing cabbage hodgepodge with mushrooms.

Mushroom solyanka with cabbage for the winter - the most delicious recipe

Mushroom season is in full swing. So now I went to the forest, picked up boletus, which I marinated, and from boletuses (we call them redheads) I made a mushroom hodgepodge with cabbage for the winter. The preparation turns out to be very tasty, whether you want to eat it hot or cool. You can take it for a snack at the dacha, on a hike, on a fishing trip, or anywhere. The snack will perfectly relieve hunger and give strength.

In Russian cuisine there are 2 meanings of this dish. This could be a hot soup, cooked in a strong meat, fish or mushroom broth, with the addition of pickles and lemon. There is also another dish with the same name, which is made from stewed cabbage with meat, fish, pickles or mushrooms. These bluels differ from all others by adding a huge number of different spices, seasonings, and herbs.

Now we will prepare the second version of hodgepodge - a salad for the winter with cabbage, carrots, onions, tomatoes and, of course, you can add snow-white mushrooms to it. But it’s not a failure if you don’t have them, you can use those that you collected in the forest - boletus, boletus, boletus. With wild mushrooms, the finished dish will be more flavorful. And if you don’t have them, you can buy champignons at the store, it won’t be any worse. And vegetables can be consumed from your garden; by this time they are already ripe and can be used!

How to cook mushroom solyanka with cabbage at home

I learned this recipe from one of my good friends. And since then, every year I prepare several jars of it. I like this preparation because it is simple to prepare, although it takes more time to prepare all the ingredients. And later you put everything in a pan, and you wait until all the vegetables are stewed.

The ingredients you will need to make this salad are:

How to cook

First you need to prepare all the vegetables, wash them under running water and peel them.

Shred the cabbage thinly

Grate the carrots on a large grater

Cut the onion into half rings,

First fill the tomatoes with boiling water, and then remove the skins from them. Then cut into slices or large pieces.

Preparing the mushrooms. First, they need to be cleared of forest debris and painstakingly washed three times in water.

Fill well-washed boletus with water, salt to taste and boil for 5-10 minutes. Don’t forget to remove any stained foam that forms. When ready, place them in a colander to drain.

Pour vegetable oil and a little water into the bottom of a large saucepan.

Then we lay the vegetables in layers. First the cabbage

then carrots and onions,

and tomatoes. Vegetables can be compacted a little.

Place boiled mushrooms on top of all the vegetables.

Cover the pan with a lid and put it on the fire to simmer. Once the vegetables have warmed up and settled slightly, you can stir them and turn down the heat a little so that they don’t burn to the bottom. Simmer for approximately 1 hour. During the stewing process, the size of the vegetables in the pan is reduced by almost half.

After the vegetables have become soft, add salt and sugar to taste, bay leaf and pepper. 5 minutes before readiness, add 2 tbsp. l. vinegar, mix everything, bring to a boil and boil for another 2-3 minutes.

We put the prepared hodgepodge into jars that have been sterilized in advance, immediately roll up the lids and wrap them in a warm blanket. We leave the preparations under the blanket for the day.

Mushroom solyanka with cabbage is ready for the winter without sterilization

Out of the declared quantity of goods, I got 6 jars of 0.7 liters each, and still a little in the salad bowl for testing.

Mushroom solyanka with cabbage for the winter – 5 step-by-step recipes with photos

Homemade solyanka with mushrooms and cabbage

Ingredients

Manufacturing process

A beautiful appetizer that you can have for lunch. Due to the mushrooms, the hodgepodge is very filling and tasty. Bon appetit!

Mushroom solyanka with sweet pepper

During the vegetable ripening season, it makes sense to prepare a variety of canned vegetable snacks for the winter. This recipe is a variation of the traditional solyanka with cabbage and mushrooms with special sweet peppers.

Ingredients:

White cabbage – 1 kg.
Sweet reddish pepper – 1 kg.
Boiled mushrooms – 2 kg.
Tomatoes – 2 kg.
Onion – 500 gr.
Carrots – 500 gr.
Table vinegar – 100 gr.
Bay leaf, dark peppercorns - to taste.
Salt, sugar - to taste.

Manufacturing method:

Cut the boiled mushrooms into large pieces.
Cut the tomatoes, pour boiling water over the skins, remove the skins and chop finely.
Chop the cabbage and carrots into strips.
Cut the onion into small cubes.
Place everything in a thick-walled saucepan, add a little vegetable oil and simmer over low heat for 40 minutes (be sure to bring to a boil first).
Add vinegar and seasonings and cook for another 5 minutes.
Pour the solyanka into jars, cover with lids and sterilize for 15 minutes.
Screw the lids on tightly, turn the jars over and wrap them in a blanket.
After the hodgepodge has cooled to room temperature, store it in the cellar.

Due to the new tomatoes and richness of mushrooms, this hodgepodge is liked even by those who usually ignore homemade pickled snacks.

Mushroom solyanka for the winter with sauerkraut and pickles

A unique recipe for traditional cabbage solyanka with pickles. The “trick” of this recipe is sauerkraut and special pickles.

Ingredients:

Sauerkraut with carrots – 1 kg.
Boiled mushrooms – 400 gr.
Snow-white onions – 3 pcs.
Pickled cucumbers – 400 gr.
Tomato paste – 120 gr.
Vegetable oil – 120 ml.
Table vinegar – 40 ml.
Rock salt – 20 gr.
Sugar – 40 gr.

Manufacturing method:

Cut the onion into small cubes and fry it until transparent.
Add chopped mushrooms to the onion and fry over high heat for 5 minutes.
Lightly squeeze the sauerkraut to get rid of the brine.
Cut the pickled cucumbers into small cubes.
Add cabbage and cucumbers to the onions and mushrooms. Salt, sugar and pour 400 ml into the vegetable mixture. boiled water. Simmer it all for about an hour on low heat.
When the cabbage softens, add tomato paste and simmer for another 10 minutes. At the very end, pour in the vinegar and keep the hodgepodge on the fire for another 3 minutes.
Pour the hot hodgepodge into jars. Sterilize hodgepodge in jars for 20 minutes.
Screw the lids on tightly with the previously boiled lids, turn them upside down and set them to cool under a blanket or blanket.
We put the finished hodgepodge into the cellar.

Mushroom solyanka with cabbage and champignons

If there are no forest mushrooms, it’s not a failure. You can use champignons for hodgepodge.

Ingredients:

White cabbage – 2 kg.
Boiled champignons – 1.5 kg.
Ripe tomatoes – 1.5 kg.
Carrots – 1 kg.
Onion – 1 kg.
Fresh sweet wig – 500 gr.
Salt – 100 gr.
Sugar – 160 gr.
Dark ground pepper - 0.5 teaspoon.
Sunflower oil – 200 ml.
Table vinegar 9% – 90 ml.

Manufacturing method:

Peel the onion and cut into small cubes.
Peel the carrots and grate them on a large grater
Wash the tomatoes, remove the stem and cut into small cubes.
Heat a thick-walled pan over high heat, pour vegetable oil into it and fry the onions and carrots. After 5 minutes, add tomatoes and simmer over medium heat for 15 minutes.
Finely chop the cabbage, approximately as for borscht.
Cut off the stalk of the paprika and remove the seeds; cut the pepper itself into strips or cubes.
Place the peppers and cabbage in the pan for 25 minutes. Watch the kaputa - when it becomes soft, you need to add seasonings, salt and sugar.
The champignons are not as rich in taste, so we will put them at the very end. They need to be prepared in advance.
Wash the mushrooms and cut into large pieces. If the champignons are small, you can cut the mushrooms into quarters so that their taste is also felt in the appetizer.
Fry the mushrooms for 5 minutes in a frying pan over high heat. Transfer to the pan with the vegetables and simmer for another 10 minutes.
Add vinegar and stir.
Pour the hodgepodge into sterilized jars, without removing the pan from the heat until all the jars are filled with the snack.
We roll up the jars, turn them upside down and wrap them in a blanket. After cooling to room temperature, the hodgepodge can be removed to a cold space.

Oriental solyanka with cabbage and mushrooms without vinegar

Ingredients:

White cabbage – 2.5 kg.
Boiled mushrooms – 2 kg.
Carrots – 1 kg.
Tomatoes – 1 kg.
Onion – about.5 kg.
Vegetable oil – 300 ml.
Cloves – 3 pcs.
Dried basil – 1 teaspoon.
Coriander – 0.5 teaspoon.
Tarragon - 0.5 teaspoon.
Salt - to taste.

Manufacturing method:

Cut the previously boiled mushrooms into cubes.
Chop the onion into thin half rings.
Peel the tomato. Cut into thin slices.
Three carrots on a large grater.
Fry the onion in a small amount of vegetable oil until transparent. Add carrots and fry together for 5 minutes.
Add the tomatoes and fry for another 10 minutes.
Add shredded cabbage.
Add the remaining oil and reduce the heat.
Slowly simmer the vegetables for 30 minutes. Later we add mushrooms and spices.
Cook for another 5 minutes, add finely chopped herbs if desired.
Place the snack in sterilized jars and close the lids and let the hodgepodge cool. After that, we put it in the refrigerator, where the hodgepodge can stand for at least six months.

A beautiful recipe for those who protect their health and avoid unnecessary preservatives.

Solyanka soup with mushrooms and cabbage, recipe with photo

Solyanka with snow-white mushrooms and cabbage step by step with photos

Solyanka or selyanka is an ancient Russian soup made with meat broth. And since this dish is very old, quite a lot of recipes have come down to us. The traditional recipe is a meat hodgepodge with various types of meat products, prepared without potatoes, but with pickles and lemon. In some regions, potatoes, cabbage, and even mushrooms were added to hodgepodge. Moreover, these were not greenhouse champignons, but mountain or forest mushrooms. They are much more aromatic and tasty. This recipe for hodgepodge with mushrooms and cabbage was popular in the old days, I highly recommend trying it for you too. If you can’t find snow-white mushrooms, you can get by with the same greenhouse champignons. True, it is better to choose the largest specimens with an open cap - old mushrooms have the richest taste. Solyanka with snow-white mushrooms is an incredibly tasty, fragrant and satisfying dish for a home-cooked dinner. The soup is prepared in mushroom broth with the addition of any type of meat and sausages, a huge amount of herbs and spices. Manufacturing development is quite simple and does not require much time. Solyanka is delicious to eat both hot and cool.

Production time: 60 minutes.
Number of servings: 4.

Ingredients:

Water - 1 l;
White mushrooms - 250 g;
Onion - 1 pc.;
Boiled sausage - 150 g;
Smoked sausage, the fattest - 100 g;
White cabbage - 200 g;
Potatoes - 2-3 pcs.;
Vegetable oil without aroma - 3-4 tbsp;
Pickled cucumbers - 3-4 pcs.;
Cucumber brine - 250 ml;
Tomato paste - 2-3 tbsp;
Lemon - to taste;
Fresh parsley - to taste;
Salt - to taste;
Ground dark pepper - to taste.

How to cook solyanka with mushrooms and cabbage, step-by-step recipe

1. White mushrooms must be processed in advance. Greenhouse champignons do not need preparation. So, carefully wash the mushrooms under running water. Cut large caps into several pieces. We throw away the wormy mushrooms.

2. Transfer the washed mushrooms to the pan. Fill with water. Boil for 10-15 minutes from the moment of boiling. Drain the first broth, rinse the mushrooms and put them back into the pan. Add water. Bring to a boil. Cook for 15-20 minutes over moderate heat.

3. Remove the boiled mushrooms from the broth, cool, and cut into pieces.

4. Pour the brine into the mushroom broth. Add diced potatoes. Cook for 10-15 minutes from the moment it boils.

5. Clean the onion. Rinse and dry with a napkin. Cut into cubes. Heat vegetable oil in a deep frying pan. Add onion. Fry for 3-4 minutes over moderate heat.

6. Wash the white cabbage. Shred it into narrow strips. Add to the pan with the fried onions. Mix. Cook for 15-20 minutes over low heat with the lid on.

7. Add tomato paste. Mix. Simmer for 5-7 minutes.

8. Add chopped white mushrooms to the cabbage. Cook for another 5-7 minutes.

9. Cut pickled cucumbers into small cubes. Pour them into the pan with the cabbage. Mix.

10. Cut two types of sausages into small cubes. Add to other ingredients. Mix. Simmer over low heat for 8-10 minutes.

11. Add the stewed ingredients to the pan with the potatoes. Stir and let it boil. Cook for about 5-6 minutes.

12. Add chopped lemon slices and chopped herbs. Add salt and dark ground pepper as needed. Add lemon, spices and herbs at the very end. Boil for a little less than a minute and turn off the heat.

The most delicious rich solyanka with mushrooms and cabbage is ready. Pour the hot soup into bowls and serve with homemade sour cream. Bon appetit!

Tips for the recipe:

1. Honey mushrooms, honey mushrooms, puffballs, and boletus mushrooms are also excellent. The extreme ones must be carefully cleaned. Try to eat mushrooms that you are 100% sure of.

2. Mushroom broth comes out very rich in taste. But if you want the broth to be richer and the soup even richer, you can boil the broth using a pork or beef bone.

3. It is also better to take fattier sausages; smoked and boiled varieties are excellent. Smoked products will give the soup an even more pleasant smell. It will be delicious with smoked chicken or pork loin with streaks of lard.

4. It is better to choose pickled cucumbers rather than pickled with vinegar.

That's all the little tips. Cook with pleasure!