Today we will have mushroom solyanka with cabbage for dinner. In general, our family is more accustomed to cooking mushrooms and potatoes. This time we prepared vegetables in a rich composition and will combine them into one whole. Therefore, those who have never prepared or tried such a dish may have doubts about the compatibility of the components and the final result.
I immediately want to put all doubts aside. The products combine perfectly and the result is a delicious dish that is sure to be eaten with some extra ingredients. It looks like an A+, and its smell can be heard a mile away. Of course, it contains beautiful forest boletuses. What else is needed for success?
Solyanka with mushrooms and cabbage is prepared in two versions. One of them to eat right away. In another version, it is prepared for the winter. Different varieties of “forest meat” are used. This is what they call boletus, white, chanterelle, boletus... There are many of their names, it’s impossible to list them all.
Today our task is to feed our family a delicious dinner, and that’s what we’ll do. We’ll leave the preparations for the winter for another occasion. Friends, please join us too. Perhaps you don’t have this dish in your piggy bank yet.
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 – 5 tbsp. l.
- Granulated sugar – 100 gr.
- Vegetable oil – 150 ml.
- Vinegar – 50 ml.
Cooking process:
Step 1. Peeled and prepared mushrooms are cut and boiled in salted water until completely cooked.
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 onions, tomatoes and carrots in oil, and then simmer in juice for 40 minutes.
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.
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Tips on how to prepare hodgepodge, what mushrooms to use
It is especially good made from porcini mushrooms or boletus mushrooms. But if you don’t have such a luxury for harvesting, you can use assorted boletus mushrooms, honey mushrooms, aspen mushrooms, etc. Store-bought oyster mushrooms or champignons are also suitable.
The big advantage of this preparation is that it does not necessarily require whole mushrooms. You can feel free to prepare a blank from broken caps and legs. Their appearance is completely irrelevant here.
With ordinary champignons or oyster mushrooms, the preparation will not be as aromatic as with noble forest mushrooms. However, such a dish will also be nutritious and quite tasty.
Champignons and oyster mushrooms do not require pre-treatment. But fresh or frozen forest fruits must be boiled.
If you use dried fruits, they are usually soaked in water for a couple of hours before cooking.
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.
- Cucumber – 1 kg.
- Carrots – 0.5 kg.
- Onion – 0.75 kg.
- Chili pepper – 1-2 pcs.
- Sunflower oil – 125 ml.
- Tomatoes – 4 pcs.
- Mushrooms - to taste.
- Salt – 1 tbsp. l.
- Granulated sugar – 1 tbsp.
- Bay leaf – 2 pcs.
- Black peppercorns – 4 pcs.
- Vinegar – 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. Finely chop the carrots, onions and cabbage, cut the mushrooms randomly.
Step 3. Chop the chili pepper very finely.
Step 4. Place all the vegetables in a wide and deep pan, add oil, add salt and sugar, seasonings and tomato puree and cook for 40 minutes at medium heat.
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!
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Ingredients:
- Champignons – 500 grams
- Cabbage - 400 grams
- Pickled cucumbers – 2 pieces
- Onions - 2 pieces
- Potatoes – 3 pieces
- Tomato paste - 2 tbsp. spoons
- Sugar - 2 teaspoons
- Lemon – 0.5 pieces
- Vinegar - 1 tbsp. spoon
- Butter – 30 grams
- Salt - To taste
- Pepper - To taste
- Bay leaf – 1 piece
- Water – 2.5 Liters
- Olives - 50 grams
- Greens - To taste
Number of servings: 6
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 min.
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 sauce – 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 again 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.
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Recipe for mushroom solyanka with cabbage in a frying pan
1. It is better to immediately place pieces of boletus in a pan with cold water and place it on the stove. Then wait until the water boils. As it heats up, foam will appear and must be skimmed off. This process is not quick, foam will appear again and again. Therefore, do not leave the pan for a long time at this moment.
2. Along with boiling, you should note the time. Boletus boletuses are cooked for 20-25 minutes. White boletus, boletus and boletus - 20 minutes. Store-bought oyster mushrooms or champignons can be cooked for 15 minutes.
3. The foam will gradually end, which means it’s time to add salt to the water. The volume in the pan was 2 liters of water along with the mushrooms. Feel free to add half a tablespoon, then try and add more salt if necessary.
4. At the same time, heat the oil in a frying pan on another burner. Then add the onion and fry for 2 minutes while stirring.
5. Next add the carrots and fry everything together for another 4-5 minutes. At the same time, do not forget to stir the contents so that the frying is uniform and nothing burns.
6. The carrots are limp and it’s time to put the garlic in the pan. Next, pour in the tomato and stir the mixture.
After this, immediately place the cabbage in the bowl. At first you will get a full frying pan, but as you simmer, it will significantly decrease in volume.
If the frying pan is of small volume, then first put half of the slices into the dish, mix and only then lay out the second part.
7. After adding the second batch of cabbage to the frying pan, salt it to taste. At this point it is difficult to determine how much salt you need. The cabbage is still tough and does not fully absorb the salt. Therefore, add a little salt at first, then you will be able to add as much as you need.
8. The cabbage will roast for approximately 25 minutes. At the beginning of frying, you can pour a little hot water or mushroom broth, which is still simmering in the pan. Cucumber pickle is also suitable. Do not cover the pan with a lid. Stir frequently to prevent the vegetables from burning.
The time for frying cabbage is approximate. We simmer it until it is ready, the degree of which is determined by which one you like best - soft or slightly crunchy.
9. Meanwhile, the redheads are cooked, drain the water from them and place in a colander. Then we put them in a frying pan, mix the ingredients and simmer for 5 minutes.
10. After 5 minutes, place the cucumbers in the bowl and stir. Then fry the contents for another 3 minutes.
As you may have noticed, we did not cover the pan with a lid throughout the entire cooking process. Thus, we evaporated the moisture from the vegetables and prevented the cabbage from becoming very soft.
11. Now all that remains is to add ground black pepper and simmer the dish for another 2-3 minutes. Then turn off the gas.
The dish is served hot, so invite everyone to the delicious aromatic hodgepodge. It can be sprinkled with fresh herbs and served on a common platter. Or put it on everyone’s plates.
It is difficult to describe in words the taste of the dish. Only the banal “very tasty” is on the tip of the tongue. Be sure to prepare this hodgepodge, you will definitely like it.
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 – 8 tbsp. l.
- Vegetable oil – 1 tbsp.
- Table vinegar – 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
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Salted chanterelles for the winter in jars: brine recipe
I would like to say right away that you can add absolutely any spices to the brine for chanterelles, as long as you like their taste and aroma. But still, if you want to salt forest meat according to the classic recipe, then stock up on the standard set - coarse salt, sugar, bay leaf, black and allspice, dill umbrellas and garlic. If you like bright spicy aromas and tastes, then feel free to add cinnamon and cloves to the brine.
Brine ingredients:
- Water - 4 l
- Salt - 4 tbsp. l
- Citric acid - 2 tbsp. l
- Sugar - 3 tbsp. l
- Bay leaf - 7 pcs
- Peppercorns – 15 pcs.
- A couple of dill umbrellas (large)
Recipe:
- First, put water on the fire and bring it to a boil.
- When it boils, add absolutely all the dry ingredients to it.
- Stir the liquid, cover everything with a lid and let the brine cool
- During this time, the spices will give their taste and aroma to the water, and you can pour the brine over the pre-cleaned chanterelles
Tips for preparing mushroom solyanka
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.
