Mushroom hodgepodge is an excellent delicacy for a feast in the winter. All homeworkers will be delighted with such a dish. It is especially liked by those who like to collect forest goodies on their own. This article contains the basic recipes for mushroom hodgepodge.
Selection and preparation of ingredients
To cook a fragrant hodgepodge, you will need mushrooms, cabbage, tomatoes, carrots, onions. All components must be cleaned and washed before cooking. Particular attention should be paid to mushrooms. With severe contamination, they can be soaked for several hours in water.
During this time, dirt, sand and insects that were under the cap of mushrooms will float to the surface, and it will be much easier to clean the fruiting bodies. You need to know that only sterilized containers and lids are used for blanks. So the seaming will last for several seasons and will not deteriorate.
Winter mushroom hodgepodge recipes
There are many variations on the preparation of mushroom-based hodgepodge. Additional ingredients can be tomatoes, cabbage, bell pepper. These components modify the taste, making it more acidic, spicy, etc.
Classic recipe
7 90 minutes
White cabbage
2.5 kg
vinegar essence (70%)
1 tbsp. l
Nutritional value per 100 g:
- Prepare the fruits: rinse thoroughly under running water and dry.
- Boil mushrooms, pour them on a sieve so that the liquid is completely glass.
- Cut the onion into quarter rings, grate the carrots or chop it with a knife.
- Put onions and carrots in a pan, sauté in oil for 10 minutes.
- It is good to chop cabbage for hodgepodge with fine straws.
- Place chopped cabbage in a bowl, pour 0.5 l of water. Put stewing for 30 minutes over medium heat.
- Remove the fried vegetables from the fire, send to white cabbage.
- Salt the mixture, season with tomato paste, stir constantly during cooking.
- Leave to cook for 20 minutes.
- Last add honey mushrooms and leave the vegetables to stew for another 20 minutes.
- 5 minutes before the end of cooking, add vinegar to the hodgepodge.
- Put the finished meal in sterilized jars, roll up the lid with a special key.
- After seaming, it is advisable to place all the cans with the lids down in a warm place until completely cooled. You can additionally "wrap" the workpiece.
Important! If there are doubts about the reliability of preservation of seals, it is necessary to additionally sterilize the filled cans in large containers for 30 minutes. After this procedure, you can safely roll them with lids.
No sterilization
5 70 minutes
White cabbage
1,5 kg
Nutritional value per 100 g:
- Be the first to boil mushrooms, put in a colander. When excess fluid drains, cut them into medium cubes.
- Chop fresh cabbage (for convenience, you can use a vegetable cutter). Mash it with your hands in addition to remove excessive stiffness.
- In a separate container, make a mixture of vinegar, sunflower oil and water. Ready sauce pour the cabbage. Cook on low heat for half an hour.
- After that, season the cabbage with tomato paste, put bay leaf, sugar and salt. Leave to simmer for another 15 minutes.
- Fry the mushrooms with onions. When a brown crust appears, send them to the cabbage, leave to stew for another 5 minutes.
- Move the finished warm delicacy into glass containers and roll up the lids.
- Leave them under a warm blanket with the lids down until the cans cool completely.
Important! It is better to leave the solyanka slightly damp than to retouch. Due to vinegar and spices, it is still well saturated with marinade and perfectly preserved.
With bell pepper
1070 minutes
White cabbage
1 kg
Nutritional value per 100 g:
- First prepare all the components of the hodgepodge, wash and clean the products.
- Carrots and white cabbage must be finely chopped.
- Cut sweet pepper from the stalk, cut into small cubes.
- Fry chopped vegetables in oil until soft.
- Boil oyster mushrooms in salted water for 5 minutes, transfer to a sieve, allow excess water to drain.
- Chop mushrooms and onions and fry in sunflower oil. After 5 minutes, send the fried oyster mushrooms to the stewed vegetables.
- Next, add a bay leaf, salt, pepper, tomato paste and water.
- Put out everything in a dish with a closed lid for 30-40 minutes, stir from time to time.
- At the end of cooking, add vinegar and let it boil for another 5 minutes.
- Put the finished treat in a sterile container and roll up the lids. Check cans for leaks.
Did you know? In the process of preparing preservation, juice can be used instead of tomato paste. In this case, it is recommended not to add additional water, but simply to take 2 times more tomato juice.
With tomato paste
10 70 minutes
White cabbage
2 pcs.
Nutritional value per 100 g:
- Finely chop the cabbage, chop the onion into a cube.
- Grind carrots with a grater or vegetable slicer.
- Put white cabbage in a cauldron, fry over medium heat for 3 minutes.
- Close the lid, turn off the gas and leave to simmer.
- Heat the oil in a saucepan, put onions first, then carrots. After being ready to move sautéed vegetables to cabbage.
- Next, put the chopped mushrooms, season everything with tomato paste, add salt and sugar. Stir the contents thoroughly and leave to cook over low heat for another 1 hour.
- When the hodgepodge is ready - add vinegar, stir again.
- Arrange the still hot dish in sterilized containers and roll up. It is necessary to lay it to the very top of the can so that there is as little free space as possible between the hodgepodge and the lid.
Important! To decontaminate cans for conservation, you can use a microwave, oven or steam sterilize containers.
With champignons and tomatoes
1070 minutes
Nutritional value per 100 g:
- Wash carrots, cabbage, tomatoes and mushrooms in running water.
- Peel onions and carrots.
- Cut clean vegetables with a knife or use a food processor with attachments.
- Cut the champignons into slices.
- Pour oil into a wok, put all prepared, chopped vegetables and champignons. Close the lid, leave to simmer for 1 hour, sometimes stirring.
- Salt, pepper, season with sugar and leave for another 15 minutes over low heat.
- 3 minutes before cooking, add vinegar and mix.
- Place the finished dish in jars, cover with lids, and sterilize for an additional 30 minutes. After that, the covers can be rolled up. It is important that the covers are with a rubber seal: this will ensure absolute tightness of the twists.
Did you know? Cabbage is 91% water.
With tomato sauce
660 minutes
Nutritional value per 100 g:
- Be the first to peel the mushrooms. Rinse well from debris, put to boil in salted water for 20 minutes.
- Dice the onions, put in a pan, fry in oil.
- After 3 minutes, send mushrooms there, continue cooking until golden brown.
- Season with tomato sauce, add salt and mix. Leave to simmer for 40 minutes.
- After ready to put on sterile jars, roll up the lids.
- You can pre-test the banks for strength. To do this, tap on the container with a pencil. If there are even small cracks, the sound will be dull and rattling. This capacity cannot be used.
Features of storage of blanks
It is advisable to store preservation in a cool place without direct sunlight. Ideally, this is a cellar, but in apartment conditions a closet or a mezzanine is suitable. Seaming is considered edible throughout the year.
In the midst of the season of vegetables, fruits and mushrooms, it is very convenient to stock up on vitamin preparations. Mushroom hodgepodge will be very useful in the cold season as an ordinary dish, or snacks on the festive table. It can be tasted as an independent dish, as a cold snack, as an additive to soup or stew.
