Recipe for mushroom solyanka with cabbage. Solyanka with mushrooms and cabbage: homemade recipes. Fresh cabbage solyanka with mushrooms, recipe

Hello, dear readers of my blog! Today I would like to offer you a culinary masterpiece - a recipe for making mushroom solyanka with cabbage. To make it easier for inexperienced housewives to cope with it, each step is accompanied by a photo.

This dish will be a wonderful addition to friendly gatherings at a large table. It is tasty and harmoniously combines savory notes, is easy to prepare and belongs to classic Russian recipes.

Ingredients for the dish:

1. Cabbage – 600 gr.

2. Mushrooms – 400 gr.

3. Onion – 110 gr.

4. Pickled cucumbers – 150 gr.

5. Carrots – 150 gr.

6. Tomato paste – 1.5 tbsp. spoons

7. Garlic – to taste

8. Salt - to taste

9. Pepper - to taste

10. Greens – to taste

12. Sunflower oil – 3 tbsp. spoons

Cooking method:

1. Lenten solyanka is made with mushrooms and is perfect during a diet or fasting period. For it, you can use any mushrooms that you have.

I am an avid mushroom picker and I always have wild mushrooms in stock in the freezer. I would like to note that all mushrooms, except champignons, are conditionally edible, so it is better to boil them in advance and only then store them.

Do not buy dubious forest mushrooms, as they can easily cause poisoning if you do not know better. It's better to buy champignons at the store. Rinse them thoroughly and cook.

2. Vegetables must be thoroughly washed under running water. I cut it into quarter rings.

3. grate it on a coarse grater.

I take a large, deep frying pan. A stewpan or cauldron will do. I heat the sunflower oil in it and pour in the onions and carrots. I fry them, stirring occasionally, for about 5 minutes.

4. I chop the cabbage into thin strips, which will be easy to chew and quickly simmer.

5. Add shredded white cabbage to them.

6. Next, I add tomato paste, salt, pepper, herbs and garlic to the vegetable mixture. It is equally good to use dried and fresh herbs. If you are cooking in the summer, it is better to take fresh, vitamin-filled parsley and dill from the garden or market.

7. Pour 200 ml of water into the frying pan and mix everything well. I leave it to simmer with the lid open over medium heat.

8. At this time I’m doing mushrooms. I chop them large, leaving the small ones whole. I add them to the frying pan with the vegetables and mix everything again. Without changing the heat level, I continue to simmer the mixture with the lid open for another 5 minutes.

9. Solyanka is prepared with pickled cucumbers, which add the necessary piquant zest. I cut them into thin half rings.

10. Pour into the contents of the pan. Simmer for 5 minutes without closing the lid.

11. After this time, the vegetarian hodgepodge should be quite soft. It is very tasty to serve it hot, although it does not lose its taste after cooling. Bon appetit!

This recipe is wonderful not only for its wonderful taste, quick preparation and simplicity of ingredients. It is great for storing for the winter.

Then it doesn’t hurt to add a little vinegar to it. It is also very tasty to make solyanka with sauerkraut, which will make it more interesting. Try different options and compare the results.

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

Cooking features

Preparing any appetizer has its own subtleties, and solyanka with cabbage and mushrooms is no exception.

• One of the main ingredients of solyanka is tomatoes. The skin must be removed from them before cooking. It will be easier to do this if you pour boiling water over them or even dip them in boiling water for a couple of minutes. However, tomatoes can often be replaced with tomato paste, where they are contained in concentrated form. In this case, you must select the appropriate recipe.
• It is better to choose cabbage for hodgepodge from those varieties that are intended for long-term storage. It is preferable to chop it into small pieces. If you are careless, the dish will turn out unappetizing.
• Mushrooms for making solyanka must undergo all the necessary processing: they need to be sorted, cleared of debris, washed, and, if necessary, soaked in acidified or salted water. Afterwards they need to be boiled, skimming off the foam, until they sink to the bottom. All that remains is to drain in a colander, rinse, and wait for the water to drain. Only after this are the mushrooms ready to go into the hodgepodge.
• Any mushroom is suitable for hodgepodge, but porcini mushrooms, boletus mushrooms and boletus mushrooms make the most delicious ones.
• If you simmer cabbage with mushrooms longer, the hodgepodge will acquire a special taste, but will become less healthy.

You can store homemade hodgepodge in winter at room temperature, provided that it is placed in sterilized jars and the recipe and preparation technology are followed exactly.

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

This is the simplest recipe for solyanka, which is prepared from cabbage, mushrooms, onions and fresh tomatoes.

Classic recipe for solyanka with cabbage and mushrooms

• mushrooms – 1 kg;
• tomato paste (without salt) – 100 g;
• white cabbage – 2 kg;
• onions – 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. Place it in a thick-bottomed pan, onto the bottom of which you need to pour almost a full glass of oil (you should leave a little for frying the onions). Mix a glass of water with two tablespoons of vinegar and pour into the pan with the cabbage. Put pepper and cloves there too. Simmer the 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.
• Add mushrooms boiled until tender and cut into small pieces.
• Fry the onion, cut into half rings, in oil. Then fry the mushrooms along with it for 5 minutes.
• Place the mushrooms and onions into the pan with the cabbage. Simmer the hodgepodge for another 10 minutes, after which it can already be put into jars.
• Cover the jars filled with hodgepodge with metal lids, let them cool at normal temperature, then put them away for the winter.

This hodgepodge will taste slightly sour than the one prepared according to the previous recipe. In addition, it will have a specific spicy aroma inherent in 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 and peel all the vegetables, remove the skins from the tomatoes.
• Cut the pre-boiled mushrooms into strips, the tomatoes into thin semicircles, and the onions into half rings.
• Grate carrots for Korean salads.
• Finely chop the cabbage.
• Pour oil into a 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 place in jars.
• After cooling, store the sealed jars in the pantry or cellar.

Mushroom solyanka with vegetables turns out beautiful and tasty. Thanks to the large content of various vegetables, it is also very healthy.

Solyanka with cabbage, mushrooms and peppers

• 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:

• Cut the prepared mushrooms (already boiled) into strips.
• Peel the tomatoes and grind them through a meat grinder or dilute the tomato paste with water.
• Chop the remaining vegetables into thin strips.
• Place the vegetables in a heavy-bottomed pan; if using paste instead of fresh tomatoes, add it at this stage.
• Add salt and simmer for 40 minutes.
• Add spices, pour in vinegar, simmer for another 5 minutes and place in jars. Close with metal lids, wait until it cools down and put away for the winter.

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

Preparing hodgepodge with cabbage and mushrooms for the winter is not a difficult task. Meanwhile, this dish is universal and is liked by almost everyone.

Autumn is a busy time for many housewives to prepare vegetables for future use. Everyone knows how much pleasure you get on a cold winter day when you open a jar of canned vegetables and inhale the aromas of summer. This is twice as pleasant if all the vegetables are grown in your own garden, and the mushrooms are collected in the forest with your own hands.

Solyanka has been known for a long time; its recipes can be found in ancient cookbooks. Both cabbage and mushrooms combine perfectly in taste; moreover, this dish can be used as a side dish, as a cold appetizer, and for preparing first courses. Today we will introduce you to several of our favorite recipes for this delicious dish, and you can choose the most suitable one for yourself.

Mushroom solyanka with cabbage - the best recipes for the winter

Many housewives like to prepare mushroom hodgepodge for the winter. After all, this is a very tasty and satisfying dish. which will decorate any table. The main ingredients of the preparation are fresh vegetables and mushrooms. And to add piquancy and spiciness, you can add herbs, spices or spices.

Recipe without sterilization

This is the simplest and easiest recipe for this wonderful dish, which will help you out when guests suddenly arrive or simply when you want to pamper your family with something delicious.

To make a spicy solyanka, you need twice as much cabbage as mushrooms.

Ingredients:

• 3 kg cabbage,
• 1.5 kg mushrooms,
• 0.5 kg of onions and tomatoes,
• Salt and sugar are to taste
• Vegetable oil – 200 gr.,
• Table vinegar - 40 gr.

Preparation:

1. Clean the prepared mushrooms and boil them until fully cooked,
2. Then place in a sieve or colander and cool slightly.
3. Place the tomatoes in hot water for 2-3 minutes, then remove, peel and chop into small pieces.
4. Cut the onion into thin half rings and the cabbage into cubes or thick strips.
5. Take a spacious cauldron with thick walls, place all the vegetables in it and simmer for an hour. After the time has passed, add mushrooms, all the spices, vinegar and simmer for another 20 minutes.
6. Prepare sterilized jars, try the hodgepodge, and if you like it spicy and sour, then pour another teaspoon of vinegar (or wine) into each jar and place the hodgepodge among the vessels.

Completely cooled canned food can be stored in a cool place.

A very tasty mushroom solyanka is made with cabbage and fresh honey mushrooms. It's not difficult to prepare.You will need a traditional set of vegetables: cabbage, carrots, tomatoes and onions. It is advisable to take large honey mushrooms, so the hodgepodge will turn out juicier.

The amount of vegetables and mushrooms is calculated for 3 jars with a capacity of 0.5 liters.

Ingredients:

• Fresh honey mushrooms - 1200 kg.,
• Red and white onions (peeled) - only 600 g.,
• Peeled carrots - 600 gr.,
• Cabbage - 600 gr.,
• Tomatoes - 600 gr.,
• Sunflower oil (odorless) 250 gr.,
• Salt 1 tsp. with a slide
• 1/4 tsp. citric acid

Preparation:

1. Chop the cabbage into strips and place in a deep container. Add citric acid, mash and leave for 2 hours.
2. In the meantime, thoroughly wash the honey mushrooms and boil for 30 minutes.
   Place the mushrooms in a colander to drain all the water. And then scroll the honey mushrooms through a meat grinder.
3. Peel the carrots and onions.
   Then cut the onion into cubes and grate the carrots on a coarse grater.
4. Cut the tomatoes into halves, remove the stems.
   Then cut into cubes.
5. Pour sunflower oil into a thick-bottomed pan and heat. Add chopped onion and sauté for 3 minutes.
   
6. Then add carrots, stir and sauté for another 3 minutes.
   
7. Then add the cabbage to the pan and stir again. Simmer for 5 minutes.
   
8. Then add chopped tomatoes, add salt, stir and simmer for 1 hour.
   
9. After this time, add honey mushrooms and simmer for another 30 minutes.
   
10. Place the prepared hot mushroom hodgepodge into sterilized jars.
    

Screw on the lids and put them under a blanket to cool.

Mushroom solyanka without cabbage

If you don’t like cabbage or want to try something completely new and unusual, then prepare hodgepodge without cabbage, only with mushrooms. It will pleasantly surprise you with its delicate and piquant taste.

Champignons or porcini mushrooms are best suited for this recipe.

To prepare this dish, you need to choose fresh tomatoes and mushrooms:

• 1 kg tomatoes
• 0.5 kg boiled mushrooms,
• 1 large onion,
• Spices: salt and black peppercorns - to taste,
• Bay leaf - if desired.

We clean and wash the mushrooms, then cut them into very thin slices and cook for 10 minutes. At the same time, fry the onion until golden brown.

Wash the tomatoes, peel them, and pass them through a meat grinder. Place the mushrooms in a colander and mix with the fried onions.

Now place all the vegetables in one bowl with thick walls and place on the lowest heat for half an hour. Then add spices and simmer again for 5 minutes.

If you like your hodgepodge spicier, add black or red pepper to each jar on the tip of a knife and stir.

Place the prepared hodgepodge into sterilized jars and seal with metal lids.

During the vegetable harvesting season, when they are of good quality and cheap, it makes sense to prepare them for the winter. The recipe for making solyanka with cabbage, mushrooms and peppers is very simple and tastes original. The preparation is convenient because it does not take much time from the hostess.

To prepare this dish you need to take:

• Cabbage and peppers in different parts, 1 kg each,
• Mushrooms – 2 kg,
• Fresh tomatoes – 2 kg,
• Onions – 0.5 kg and the same amount of carrots.

To prepare the dish, you will also need salt to taste, table vinegar - 100 g, black peppercorns and bay leaf, and also, if you like hot pepper, then take one pod.

Preparation:

1. Cut the boiled mushrooms into thin strips.
2. Also cut the washed and peeled tomatoes into strips.
3. Chop or cut all other vegetables into strips.
4. Place the prepared fruits in a large saucepan; if you want to use tomato paste instead of tomatoes, then add that to the vegetable mixture.
5. Season the vegetable mixture with salt and pepper and simmer for 40 minutes.
6. After this, add vinegar and hot pepper, simmer for another 5 minutes.

Place the prepared hodgepodge into pre-prepared jars, cool and store in a cool place.

With champignons

If you didn’t have time or weren’t able to pick wild mushrooms, don’t worry - you can make hodgepodge with champignons bought in the store.

Ingredients:

For 1 kg of fresh cabbage, you will need:

• 0.5 kg. champignons
• 300 gr. pepper
• One large head of onion and carrot,
• A little vegetable oil for frying,
• 3 tbsp. tomato paste
• Salt and spices to taste.

Preparation:

1. Peel the cabbage from dirty leaves and cut into small cubes. Then put the cooked cabbage in a cauldron or duck pot, add vegetable oil and half a glass of water. Simmer for an hour until done.
2. Cut the onion into thin half rings and chop the carrots on a coarse grater. Cut the mushrooms into thin slices.
3. Sauté onions and carrots in a frying pan, then add mushrooms and simmer for a quarter of an hour, then add tomato paste and spices.
4. 10 minutes before the cabbage is ready, mix all the vegetables in a cauldron and simmer. Don't forget to add salt and if you like it spicy, add a tablespoon of vinegar.

Ready caviar can be eaten immediately hot, served as a cold appetizer, or rolled into jars and left for the winter.

Delicious solyanka can be prepared not only from fresh mushrooms, but also from frozen ones. Therefore, if you don’t have time right now, boil and freeze the mushrooms, and in winter, prepare this delicious dish and pamper your family. Just one piece of advice: cook more at once, as this dish gets eaten very quickly.

You will need:

• 1.5 kg of boiled mushrooms (you can take different ones that you have on hand),
• 1.5 kg fresh cabbage,
• 0.5 kg of onions and carrots,
• 250 ml tomato paste or sauce,
• 2 tbsp. sugar with a slide,
• 2 tbsp. salt without a slide,
• 70 gr. table vinegar (9%),
• 250 ml vegetable oil.
• Allspice - 4 peas
• 2 bay leaves

Preparation:

1. Wash the mushrooms thoroughly and boil in salted water for 20 minutes. Then put it in a colander and let the excess water drain.
2. Finely chop the cabbage and onion. Grate the carrots on a coarse grater or finely chop them into strips.
3. Fry the cabbage for several minutes in a deep cauldron, then cover with a lid and leave to simmer over low heat.
4. Meanwhile about fry carrots with onions and add to the cauldron with cabbage.
5. Cut the boiled mushrooms into cubes and also add them to the cauldron. Add tomato paste, spices, bay leaf, salt, sugar. Stir and leave to simmer over low heat for an hour.
6. At the very end of cooking, add vinegar.

Immediately, while hot, place into sterilized jars, roll up the lids, wrap in a blanket and let cool completely.

If you doubt the possibility of safe storage of canned food, then sterilize the jars of hodgepodge in a large saucepan for 30 minutes, and only then roll up the lids.

True, experienced housewives believe that if you take well-cooked mushrooms, the hodgepodge will keep well for a year, unless you eat it first.

Solyanka with mushrooms for the winter is finger licking good - video

Making homemade canned food requires special knowledge, which experienced housewives have and are willing to share with us:

• One of the ingredients in solyanka is mushrooms. For this dish, they must be thoroughly washed and then boiled in salted water until fully cooked, and only then can they be used for hodgepodge. The mushrooms are ready if they have sunk to the bottom.
• The most delicious, truly delicious solyanka is made from porcini mushrooms or boletus mushrooms. But some people answer that it is best to take chanterelles or honey mushrooms for this dish, however, even if you add different mushrooms that you were able to pick, the taste will not deteriorate at all.
• It is better to choose cabbage varieties that can be stored for a long time. Carefully remove spoiled leaves, otherwise the jars may “explode”.
• One of the ingredients in solyanka is ripe tomatoes. The peel of the tomato does not need to be removed. But if the recipe calls for such a procedure, then it’s easier to do it if you keep the tomatoes in boiling water for a few minutes.
• All canned food containing mushrooms can be stored for no more than one year. Although they are usually so tasty that they don’t sit idle in the pantry for this period.

Conclusion

Homemade preparations allow you not only to diversify the menu and get the maximum benefit from vegetable dishes, but also significantly affect budget savings. And besides, what housewife wouldn’t want to brag about her culinary successes to her near and dear people?

Don’t be lazy, prepare delicious home-cooked meals and always treat your household with a smile and good mood. Their joy will make up for all the time spent preparing them.

Good luck with your preparations and bon appetit!

Solyanka with mushrooms and cabbage is a delicious natural dish made from plant ingredients. During mushroom season, it pleasantly diversifies the range of mushroom dishes. And in winter it can be prepared from frozen, canned or fresh store-bought mushrooms.

• Type of dish: main course
• Calorie content:37 kcal

Mushroom solyanka

Ingredients:

• white cabbage - 500 g.,

• carrots - 1 pc.,

• onions - 2 pcs.,

• mushrooms - about 300 g. boiled,

• tomato juice - 1 glass (or 1 tbsp tomato paste, diluted in water)

• salt, sugar, ground pepper - to taste

• vegetable oil for frying

I would like to note that refined oil contains many harmful substances due to the purification technology (see) and is a harmful product. I recommend using ghee for frying (this is a 100% natural product).

Preparation:

1. To prepare hodgepodge we need a deep frying pan. First, we cook the mushrooms in it: cut the onion and fry it over low heat until golden brown, add boiled mushrooms to it, add salt and pepper to taste and cook until done. Transfer to a bowl.

2.Chop the second onion, grate the carrots on a coarse grater and fry them over low heat in the same frying pan. Add a glass of tomato juice to the prepared vegetables (or dilute 1 tablespoon of tomato paste in a glass of water - I use Pomodorka, see).

3.Continue to fry the vegetables over low heat, stirring them constantly. Add 0.5 tsp. salt, 1 tsp. sugar, ground pepper and bring it all to a thick consistency - this is the basis of the future hodgepodge, giving it a peculiar pleasant taste.

4. Finely chop the cabbage and place it in a frying pan with the vegetables, stir, cover with a lid and simmer everything over low heat, stirring occasionally. Add salt and sugar to taste.

5.When the cabbage is ready, add the mushrooms to the vegetables, mix and simmer for about 3 minutes.

That's it, the hodgepodge with mushrooms is ready. This is a tasty and easy dietary dish. Cabbage is a healthy vegetable, indispensable for weight loss, for preparing healthy meals and available all year round.

Other cabbage recipes:

And also mushroom recipes:

Bon appetit and be healthy! Leave your comments - feedback is very important!
Best regards, Lena Radova