Solyanka with cabbage and mushrooms for the winter: 7 homemade recipes

During the harvesting season, I want to fill the cellar with a variety of jars so that the winter assortment is varied and tasty. The site has different recipes, for example, pickled honey mushrooms, sun-dried tomatoes. I propose one more preparation for execution - hodgepodge for the winter with mushrooms and cabbage.

It is interesting that this name belongs to two dishes at the same time. Initially, this was the name for hot stew with meat or fish and vegetables. Later they began to call this the second dish, which was also prepared from meat, but based on stewed cabbage.

This is a multi-component dish, it contains different ingredients. Apparently this is why the word “solyanka” in Russian has acquired another meaning. In colloquial speech it is called something consisting of many heterogeneous things mixed together.

One of the components of this dish was mushrooms, and with such a tasty addition it became very popular, especially on fasting days, when they replaced meat. Since during the quiet hunting season there are quite a lot of mushrooms, and other vegetables too, housewives began to prepare hodgepodge for the winter, although without adding meat.

I really liked this preparation not only for its taste, but also for its versatility. After all, it can be served cold as a salad, it can be heated and served as a side dish for meat or fish dishes, or it can be used as an additive when preparing first or second courses.

If you don’t yet have jars of this salad in your stash, I advise you to pay attention to these recipes. And if you like them, don’t forget to share the article with your friends on social networks, in case they need it too.

Culinary secrets

Mushroom solyanka is one of the most popular dishes in winter. It's worth a little effort in the fall to be able to enjoy it all year long. This appetizer will help you out if unexpected guests arrive and will allow you to whip up a hearty and tasty dinner. Lack of culinary experience is not a reason to refuse to create such a tasty and healthy preparation. Get to know the advice of experienced chefs, and the task facing you will no longer seem so difficult, and you will feel confident in your abilities.

For canning, late or mid-season vegetables are used, this also applies to cabbage.
If you find it difficult to chop cabbage with a knife, use a special grater. A shredder will allow you to shred cabbage quickly and accurately.
You can take any mushrooms for hodgepodge, but it is best to choose boletus mushrooms, boletus mushrooms, aspen mushrooms, and chanterelles, as they make hodgepodge the most delicious. If you are interested in saving time, opt for the same porcini mushrooms or oyster mushrooms or champignons, since they do not require pre-boiling.
Many forest mushrooms require preliminary preparation, which may include not only cleaning and washing, but also soaking in acidified water. Almost all mushrooms require pre-boiling. They are considered ready when they sink to the bottom.
Recipes often indicate the weight of ready-made mushrooms. Please note that they boil down a lot. You will need at least one and a half times more raw mushrooms.
It would be useful to remind you that picking mushrooms near the road or near industrial facilities is a bad idea. They absorb toxins and become poisonous, even if they are boletus.
Solyanka will be healthier if you simply stew the vegetables and mushrooms, add a little vinegar to them for better preservation, sugar and salt to taste, then put them in sterilized jars and roll them up. But hardly anyone will argue that the appetizer will be much tastier if the vegetables are pre-fried.
Sterilization of jars is a prerequisite for long-term storage of canned food. You can choose the sterilization method that seems most convenient to you.
Do not forget that mushrooms, if stored improperly, can become a source of botulism. Therefore, jars with them must be sealed tightly and stored in a cool room. For safety, some housewives prefer to cover snacks that contain mushrooms with plastic lids, but they can only be stored in the refrigerator and for a relatively short period of time (up to 4 months), so we still vote for sealing.

Now that you are familiar with the technological intricacies of canning hodgepodge with mushrooms for the winter, we suggest moving on to choosing a recipe and starting preparing this delicious vegetarian snack. In the selection below you will find recipes for cabbage with noble forest mushrooms, butter mushrooms, chanterelles, honey mushrooms, as well as with oyster mushrooms and champignons.

Cauliflower with honey mushrooms, cooked in the oven

Cauliflower with honey mushrooms cooked in the oven is a great option to diversify your family’s daily diet.

1 head of cauliflower;
400 g honey mushrooms;
2 chicken eggs;
3 tbsp. l. sour cream;
Salt pepper;
150 g hard cheese;
2 tbsp. vegetable oil (grease the mold).

Divide the cabbage into inflorescences and boil for 5 minutes. in water with the addition of a pinch of citric acid.
Separately, boil the honey mushrooms for 15 minutes, let the excess liquid drain and chop if necessary.
Place the cabbage and mushrooms in a greased form and prepare the filling.
Mix eggs with sour cream and grated cheese, beat with a whisk.
Add salt and pepper to taste, mix and pour into the mold.
Place the cauliflower with honey mushrooms in an oven preheated to 190° and bake until done.

Classic recipe for homemade cabbage solyanka with wild mushrooms

What you need (for 4 l):

verified mushrooms (boletus, boletus, porcini) – 2 kg;
white cabbage – 2 kg;
carrots, onions – 1 kg each;
tomato paste, water, refined vegetable oil - a glass (0.25 l);
salt –75 g;
sugar – 80 g;
table vinegar (9 percent) – 40 ml;
laurel leaves – 5 pcs.;
allspice and black peppercorns – 12 pcs.

How to cook:

Wash and peel the mushrooms. Cut into small cubes, boil in salted water until they sink to the bottom. Place in a colander to drain. To get 2 kg of boiled mushrooms you will need 3-3.5 fresh ones. If it turns out a little less than indicated in the recipe, it’s okay, the snack will still turn out delicious.
Shred the cabbage. Coarsely grate the carrots. Cut the onion into thin half rings.
Pour oil into the bottom of a large saucepan. Add vegetables, alternating layers. Fry them for 10-15 minutes.
Add salt, sugar, spices, tomato paste diluted with water.
Simmer the vegetables for half an hour after the contents of the pan boil.
During this time, wash and sterilize the jars. If you're afraid you won't have time, prepare jars with lids in advance.
Add mushrooms, stir. Continue simmering for 10 minutes.
Add vinegar. After stirring the hodgepodge, simmer it over low heat for 5 minutes.
Place the hodgepodge among the jars, compacting it with a spoon.
Close the jars with turnkey or twist-off lids.

It is better to leave the jars upside down under something warm to cool, this will allow for additional preservation. The resulting snack has a royal taste. You will not regret that you have found just such a use for noble forest mushrooms.

Recipe for pickled cabbage with honey mushrooms and horseradish

Pickled cabbage with honey mushrooms and horseradish is one of everyone’s favorite appetizers. It can also be prepared from red cabbage.

1 fork of cabbage weighing up to 2 kg;
350 g of mushrooms (boiled);
30 g horseradish root, grated;
1 tsp. dill seeds;
4 cloves of garlic;
15 currant leaves;
1 small bunch of parsley;
1 liter of water;
1 tbsp. l. salt and sugar;
1 tbsp. 6% vinegar.

How to marinate cabbage with honey mushrooms and horseradish?

First, prepare the marinade: let the water boil, dissolve salt and sugar in it.
Boil for a couple of minutes and add vinegar, turn off the heat.
Chop the cabbage into thin strips, mix it with dill seeds, horseradish and slices of garlic.
Place clean currant leaves and chopped parsley on the bottom of the jars.
Place cabbage with mushrooms on top and pour marinade over it.
After a few days, the appetizer can be placed on the table for tasting.

A simple recipe for cabbage solyanka with champignons

What you need (for 2 l):

white cabbage – 2 kg;
champignons – 1 kg;
onions – 2-3 heads;
vegetable oil, water - 0.25 l each;
tomato paste – 120 ml;
sugar – 40 g;
salt – 30 g;
9 percent vinegar – 40 ml;
allspice, black (peas) – 8 pcs.;
cloves – 4 pcs.;
laurel leaves – 2 pcs.

How to cook:

Cut the champignons into cubes or slices.
Cut the onion into cubes.
Pour 4 tablespoons of oil into a deep frying pan. Place onions and mushrooms in it. Fry them until the liquid released from the champignons evaporates.
Pour the remaining oil into a large saucepan and add the shredded cabbage. Cook it for a quarter of an hour.
Add tomato paste diluted with water, salt, sugar, seasonings. Simmer for another half hour.
Add onions, mushrooms and vinegar. Continue cooking for 10-15 minutes.
Distribute the snack among the prepared containers and seal tightly.

After cooling, put the hodgepodge in the pantry or other room that is not too hot. Strictly speaking, these canned foods are also stored in a heated room, but it is still better not to leave them for a long time in a room where the temperature is consistently above 22 degrees.

If you replace champignons with oyster mushrooms in the recipe, nothing bad will happen; hodgepodge is prepared with them using the same technology.

Cabbage fried with honey mushrooms in a frying pan

You can prepare fried cabbage with honey mushrooms for your next meal. This dish will perfectly complement boiled potatoes, porridge, and meat dishes.

½ piece of medium-sized white cabbage;
400 g of pre-boiled honey mushrooms;
2 small onions;
2 tbsp. l. tomato paste;
Bay leaf;
Salt, pepper, odorless sunflower oil.

It’s not difficult to prepare cabbage with honey mushrooms; just read the corresponding recipe.

Before adding to the frying pan, the cabbage must be shredded. You need to chop the head of cabbage into strips using a sharp knife, a special shredder or a grater. Regardless of which method you choose, try to chop into thin strips, avoiding thick pieces.
Next, heat a small amount of oil in a frying pan and add the cabbage there, fry with constant stirring over intense heat.
Then add a couple of bay leaves, reduce the heat and simmer with the lid closed for about 1 hour.
While the cabbage is stewing, it’s time to tackle the mushrooms and onions. These 2 ingredients are chopped and fried in a separate pan until soft.
Combine with stewed cabbage, but first remove the bay leaf.
Add tomato paste and mix everything thoroughly.
Leave the mass to simmer over low heat for another 10-15 minutes, at the end add salt and pepper to taste.

Solyanka of sauerkraut and pickled cucumbers with mushrooms

What you need (for 2.5 l):

sauerkraut – 2 kg;
onion – 0.3 kg;
boiled mushrooms – 0.5 kg;
pickled cucumbers – 0.5 kg;
tomato paste – 120 ml;
water – 0.25 l;
apple cider vinegar (6 percent) – 100 ml;
sugar – 120 g;
salt, pepper (optional) - to taste.

How to cook:

Pour oil into a saucepan and heat it.
Fry the onion, cut into small cubes, in oil.
When the onion turns golden, add pre-cooked and chopped mushrooms to it. Fry them together for 5 minutes.
Add cabbage and chopped cucumbers, stir.
After 5 minutes, add the remaining ingredients.
Simmer on low heat for an hour.
After this, you can immediately roll up the snack or sterilize it in a water bath so that you can store it in the apartment.
To sterilize in a water bath, place a cloth at the bottom of the tank and place jars of hodgepodge on it. Fill the tank with warm water (up to the hangers of the cans). Bring water to a boil over low heat, sterilize half-liter jars for 15 minutes, liter jars for 25 minutes. After this, the jars need to be removed from the water and rolled up.

A snack prepared by sterilization can be stored in a warm room; for a hodgepodge prepared according to a simplified scheme, you will have to find a place in a cool room.

Sauerkraut with honey mushrooms and cranberries

Low-calorie, juicy and incredibly tasty cabbage, pickled for the winter with honey mushrooms and cranberries, will become one of the most popular in home cooking.

Housewives will be happy to write this recipe into their cookbook. Sauerkraut, mushrooms and cranberries perfectly retain nutrients, including large amounts of vitamin C.

1 medium head of cabbage (about 2 kg);
450 g fresh or 300 g frozen honey mushrooms;
1 tbsp. l. Sahara;
Cranberry to taste;
2 carrots;
10-20 black peppercorns;
2 tbsp. l. salt;
1 liter of warm boiled water.

Thanks to the presented step-by-step recipe, preparing cabbage with honey mushrooms and cranberries for the winter will not be difficult.

After primary processing, boil fresh mushrooms as described above. If you are using a frozen product, then defrost it. Proper defrosting is as follows: you need to transfer the semi-finished product from the freezer to the refrigerator shelf, leaving it for 7-10 hours, or better yet, overnight.
Shred the cabbage and grate the carrots on a coarse grater.
Combine everything in one container, add mushrooms and black pepper, mix with your hands.
We compact the mixture with our hands into prepared glass jars.
Dissolve salt in water and fill the jars with the future snack.
Leave at room temperature for about 3 days, piercing the cabbage daily with a long knife or wooden stick.
After the specified time has passed, drain half a glass of brine (from each jar) and dissolve the sugar in it.
Return it to the jar and leave it for another day, then completely drain the brine.
Move the jars to a cool room, be it a basement or refrigerator.

Cabbage solyanka with bell peppers, cucumbers and mushrooms

What you need (for 3.5-4 l):

boiled mushrooms, fresh cabbage, cucumbers, onions and carrots - 0.75 kg each;
tomatoes – 1 kg;
bell pepper – 0.5 kg;
salt – 90 g;
sugar – 60 g;
9 percent vinegar – 120 ml;
vegetable oil – 120 ml;
bay leaf – 2 pcs.;
before peas - 7-8 pcs. black and fragrant.

How to cook:

Chop the cabbage, cut the pepper into strips, carrots and cucumbers into half circles, onions into half rings.
After dousing the tomatoes with boiling water, peel and cut into slices.
Pour oil into the pan.
Place the onion first. Fry for 5 minutes.
At intervals of 5 minutes, add carrots, boiled mushrooms, cabbage (in that order).
After simmering the food over low heat for half an hour, add all the remaining ingredients.
Continue simmering the food for 15-20 minutes.
Place the bright autumn snack in sterilized jars and roll them up.

The multi-component hodgepodge made according to this recipe looks so colorful and appetizing that you will not regret the time spent preserving it. The taste of the snack will not disappoint you either.

Preparing mushroom hodgepodge for the winter without cabbage

Solyanka with cabbage is a classic of the genre, but why not deviate from the rules. I offer an equally delicious salad, in which the queen of the garden will not be present.

What you will need:

wild mushrooms - 1 kg.
onion - 300 gr.
bell pepper - 300 gr.
carrots - 300 gr.
tomatoes - 700 gr.
vinegar 9% - 5 tbsp. l.
sunflower oil - 200 ml
salt - 1 tbsp. l. with a slide
sugar - 100 gr.

Prepare according to the recipe:

Process wild mushrooms and cut into small pieces. Then boil for 20 minutes in lightly salted water. Drain the water, rinse them under running water and dry them as much as possible to remove excess moisture.
Then they need to be fried in a dry frying pan. It is better to do this in parts so that the mushrooms are arranged in a single row in the pan, this way they are released from moisture faster and better and acquire a pleasant aroma. Place them in a bowl and set aside for now.
Let's do the vegetables. Cut the onion into rings, cut the bell pepper into strips, and grate the carrots on a coarse grater. Pour boiling water over the tomatoes, remove the skins and cut into slices.
Pour oil into a saucepan, put it on the stove, and bring to a boil. Carefully lower the tomatoes, as they contain a lot of moisture and the hot oil can cause a lot of splashes. Fry the tomatoes over high heat for 5 minutes.
Then add pepper and onion, mix well, fry for another 5 minutes.
Now add mushrooms, carrots, salt, sugar. Fry over high heat, stirring constantly, for 15 minutes. High heat is needed to remove excess moisture from the salad faster.
Pour in vinegar, stir, reduce heat to low and simmer for 15 minutes.
When hot, place into sterile jars and seal with sterile lids. Be sure to wrap it until it cools completely.

These products make 4 half-liter jars.

Mushroom solyanka of honey mushrooms with cabbage

What you need (for 2 l):

boiled honey mushrooms – 0.5 kg;
cabbage – 1 kg;
onions, carrots – 0.5 kg each;
tomato sauce (ketchup) – 0.2-0.25 l;
water – 0.25 l;
vegetable oil – 0.2 l;
9 percent vinegar – 40 ml;
salt, spices - to your taste.

How to cook:

Cut the onion into cubes, grate the carrots coarsely.
Fry the onions and carrots in vegetable oil, transfer to a saucepan.
In the same oil, fry the honey mushrooms, previously boiled in salted water, and add them to the onions and carrots.
Add carefully shredded cabbage.
Pour in the remaining oil, ketchup diluted with water, add salt and seasonings.
Simmer the hodgepodge over low heat for 50 minutes. During this time you will have time to prepare the container.
Pour vinegar into the hodgepodge and simmer for another 10 minutes.
Fill the jars with hodgepodge, screw them on with metal lids, turn them upside down and leave to cool.

This simple recipe for mushroom hodgepodge can be mastered by a completely inexperienced cook.

Solyanka with honey mushrooms in a slow cooker for the winter

A multicooker is a universal kitchen device that makes life much easier for the housewife. You can cook a huge number of dishes in it according to a variety of recipes, including hodgepodge.

You can use the previous recipe, first using the “Frying” mode, and then using the “Baking” mode. You need to simmer vegetables and mushrooms in a slow cooker for an hour, remembering to stir.

There is another recipe for hodgepodge with honey mushrooms, which works great in a slow cooker.

Ingredients:

1 kg honey mushrooms;
4 carrots and onions;
8 tomatoes;
6 sweet peppers;
a glass of vegetable oil;
4 tablespoons of salt without top;
0.5 cups sugar;
2 tbsp. spoons 9% vinegar.

Season the product with bay leaf and black peppercorns.

Advice! If your multicooker model has a small bowl, the number of components can be halved or even tripled.

The preparation of the dish is very simple: chop vegetables and mushrooms, place them in a multicooker bowl, season with spices and herbs, excluding vinegar - it is added at the very end of cooking.

Use the “Quenching” mode. Production time is one hour. The finished product is placed in sterile jars and sealed hermetically.

You can watch the video for more information about preparing mushroom hodgepodge in a slow cooker:

Solyanka with cabbage and boletus

What you need (for 2.5 l):

boletus – 1 kg;
cabbage, sweet peppers, onions, carrots - 0.5 kg each;
tomatoes – 0.7 kg;
hot pepper – 1 pod;
cloves, allspice, bay leaf - 3 pcs.;
refined oil – 0.2 l;
9 percent vinegar - 100 ml;
salt - to taste.

How to cook:

Clean the butterflies, making sure to remove the film covering their caps. Cut into large pieces, cover with water. Throw cloves and pepper into the water, add a little salt. Cook the mushrooms, skimming off the foam, until they sink to the bottom.
Fry coarsely grated carrots and onions cut into half rings in vegetable oil until soft, then add cabbage and half the tomatoes, previously peeled and pureed.
After stewing the food for half an hour, add to it sweet peppers cut into strips, seeded and finely chopped hot peppers and the remaining tomatoes in the form of large slices.
Continue simmering the hodgepodge for half an hour. 20 minutes before cooking, add salt, spices and mushrooms, and 10 minutes before adding vinegar.
Distribute the savory snack into pre-sterilized jars and roll it up.

Solyanka, made from cabbage with boletus according to this recipe, is quite resistant to unfavorable storage conditions and can be kept in a warm basement or heated room in winter.

A simple recipe for salted cabbage with honey mushrooms

A simple recipe for preparing cabbage with honey mushrooms will allow you to put a delicious snack on the table for the winter in a short time.

1 medium cabbage fork;
350 g boiled mushrooms;
2 bell peppers;
1 head of garlic;
120 ml each of 6% vinegar and lemon juice;
1.5 liters of water;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
5 bay leaves;
20 black peppercorns.

To make the salted honey mushrooms with cabbage a hit, check out the step-by-step recipe.

Chop the cabbage, choose the shape you wish: strips, squares or triangles.
Peel the pepper from seeds and cut into rings, divide the head of garlic into cloves and also peel.
Combine all the vegetables and boiled mushrooms in one container.
Dissolve salt and sugar in a saucepan with water, add bay leaf, pepper, vinegar and lemon juice.
Place on the stove and bring to a boil.
Pour the resulting brine into a container with vegetables and mushrooms, cover with a lid or an inverted plate and put pressure on it. There is no need to completely fill the mixture with brine; the cabbage itself will soon begin to release juice.
We leave the cabbage with mushrooms overnight, and the next day we remove the pressure and place it in the refrigerator. After a few hours, the snack is ready to eat.
You can spread the mixture into sterilized jars and close with tight nylon lids. This product can be stored for no more than 4 months. in a cool place.

Preparation of solyanka

1. Chop the cabbage into thin strips.

2. Then peel the onion. Cut it into strips. You can also cut it into cubes.

3. Then fry in oil.

4. Grind the carrots on a coarse grater. Then fry it with onions until soft.

5. Then add chopped cabbage there. Stir quickly. Make sure that the bottom layer of vegetables does not burn.

6. Then reduce the heat a little. Simmer covered for about twenty minutes. Don't forget to stir the dish during the process.

7. Then add champignons (coarsely chopped) there. Simmer them for about five minutes.

8. Then pour the tomato mixture into the vegetables, dilute it with water (2 tablespoons) in advance. Mix everything well. Then continue to simmer.

9. Then add honey mushrooms. Stir the hodgepodge. Then add spices to taste. Then don't forget to salt the dish. To prevent the hodgepodge with honey mushrooms from being too sour, you can add sugar.

10. Then stir the dish. Remove from heat. Cover the dish with a lid. Let it sit for about six minutes. Then serve.