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Combined hodgepodge with the addition of mushrooms is a traditional dish, without which a family meal rarely did in Russia. This name can mean both a liquid soup, which, in addition to the mushroom component, includes a number of ingredients, and a second dish, where white cabbage is the basis. You can roll a hodgepodge with mushrooms in jars or use popular recipes for every day.

Recipes for hodgepodge with mushrooms, sausage, ham and meat

Solyanka with mushrooms and sausage.

• 200 g sausages (ham)
• 100 g of chanterelles,
• 100 g onions
• 25 g lard,
• 100 g pickled cucumbers,
• 1 tbsp. spoon of capers,
• meat broth,
• coriander,
• sour cream,
• pepper.

Saute the onions, overcook with mushrooms, and then combine with sausage, bacon, cucumbers and capers. Pour the resulting composition with broth, add coriander and boil. Serve the mushroom and sausage hodgepodge prepared according to this recipe, with sour cream and pepper.

Mushroom hodgepodge with meat.

Composition:

• fresh - 200 g or dried porcini mushrooms - 30 g,
• beef bones - 300 g,
• beef - 100 g
• lean ham - 50 g,
• sausages or wieners - 50 g,
• onions - 1-2 pcs.,
• parsley root
• celery root,
• carrots - 1 pc.,
• butter - 1-2 tbsp. spoons,
• pickled cucumber - 1 pc.,
• tomato puree - 1 tbsp. spoon or fresh tomatoes - 2 pcs.,
• capers and olives - 1 tbsp each spoon,
• sour cream - 2 tbsp. spoons,
• lemon - 2-3 slices,
• salt, pepper, bay leaf.

1. Boil broth from bones, meat, parsley, carrots and strain.
2. Chop onions, mushrooms and sauté them in oil with tomato puree.
3. Cut meat, ham, sausages or sausages into small slices.
4. Peel and seed the pickled cucumber, cut into thin slices.
5. Put all the products in a saucepan, pour over the meat broth and cook for 10-15 minutes, add spices and salt to taste.
6. When serving, sprinkle with chopped herbs prepared according to this recipe with mushrooms and meat, add a slice of lemon and sour cream.

Solyanka with fresh and dried mushrooms: classic recipes with photos

Solyanka with porcini mushrooms, classic.

The first way.

• Fresh porcini mushrooms - 80 g and dried - 15 g,
• onions - 50 g,
• pickled cucumbers - 30 g,
• capers - 10 g,
• olives - 25 g
• olives - 10 g
• tomato puree - 25 g,
• butter - 10 g,
• sour cream - 30 g,
• lemon - 1/10 pcs.,
• Bay leaf,
• black peppercorns,
• greens, salt.

Before preparing the hodgepodge, fresh porcini mushrooms must be boiled, washed and chopped, do not pour out the broth.

If the mushrooms are dried, they also need to be boiled, drained and cut into strips.

Put onion, chopped pickled cucumbers, sautéed in butter separately, and then with tomato puree in boiling mushroom broth and cook for 10-15 minutes at low boil.

Add mushrooms, black peppercorns, bay leaf, salt and let it boil, and then add olives, capers, sour cream and cook for another 3-5 minutes.

In a plate with a ready-made hodgepodge with dried mushrooms, prepared according to this recipe, put a circle of peeled lemon and herbs.

Second way.

For this recipe for making a hodgepodge with mushrooms, you will need:

• Mushroom broth - 30 g
• dried porcini mushrooms - 10 g,
• salted mushrooms - 40 g,
• fresh cabbage - 30 g,
• sauerkraut - 30 g,
• carrots - 15 g
• parsley root - 10 g,
• onions - 20 g,
• tomatoes - 30 g
• sour cream - 20 g,
• butter - 10 g,
• olives - 5 g
• dill - 5 g
• Bay leaf,
• black peppercorns,
• lemon - 1/8

Boil the dried mushrooms, remove them, cut into strips, put them again to cook, adding carrots, parsley, celery cut into strips. Simmer fresh and sauerkraut in oil until soft. Scald the salted mushrooms, cut into small pieces. Combine all products together, add spices and cook for 15 minutes over medium heat. Season the finished hodgepodge with sour cream and lemon juice.

Solyanka from dried mushrooms.

• For 50-60 g of dried mushrooms - 2-3 pickles,
• 2 tablespoons of capers and olives,
• 8-12 olives,
• 4 tablespoons tomato puree
• 100 g butter
• sour cream, lemon, spices to taste.

1. Before preparing the hodgepodge, the dried mushrooms must be soaked in water, boiled until tender, removed from the broth and chopped. Strain the broth, put on fire. Saute finely chopped onions in fat with tomato puree, then simmer for 5 minutes. Peel and seed pickled cucumbers, cut into diamonds.
2. Put onions, cucumbers, capers, olives, bay leaves, spices in the boiling broth and cook for 7-10 minutes. Then add boiled mushrooms, olives there, season with sour cream and garnish with lemon slices.
3. You can use sauerkraut instead of cucumbers.

Mushroom solyanka is a simple recipe.

1. For 500 g of mushrooms - 2-3 pickles,
2. 5 onions, 2 tablespoons tomato paste
3. 4 tablespoons ghee
4. 12-16 pieces of olives,
5. 2-3 tablespoons of capers,
6. one third of a lemon
7. 4 tablespoons sour cream
8. salt, pepper, bay leaves and herbs to taste.

Pour peeled and washed fresh mushrooms with water and cook until tender, then put on a sieve and cut into thin slices. Strain the broth. Chop the onions and fry in ghee with tomato paste. Peel the pickles and seeds, cut them across into thin slices, mix with fried onions and simmer for 5-6 minutes. Rinse olives, free from seeds.

Put chopped mushrooms, cucumbers, fried onions, capers, bay leaves, salt, pepper in the mushroom broth and cook for 10-15 minutes. Before serving, season the homemade mushroom hodgepodge with sour cream, add olives, slices of peeled lemon, dill and parsley.

Solyanka recipe with mushrooms, sausages and ham

• For 200 g of fresh or 30 g of dried porcini mushrooms - 300 g of beef bones,
• 100 g of beef
• 50 g lean ham
• 50 g sausages or wieners,
• 1-2 onions
• 1 parsley root
• 1 celery root,
• 1 carrot,
• 1-2 tablespoons of butter
• 1 pickled cucumber
• 1 tablespoon tomato puree or 2 fresh tomatoes,
• 1 tablespoon each of capers and olives,
• 2 tablespoons sour cream
• 2-3 slices of lemon,
• salt, pepper, bay leaf.

To cook a hodgepodge with mushrooms, sausages and ham according to this recipe, you need to boil the broth from bones, meat, parsley and carrots and strain. Chop onions, mushrooms and sauté them in oil with tomato puree. Cut meat, ham, sausages or sausages into small slices. Peel and seed the pickled cucumber, cut into thin slices. Put all the products in a saucepan, pour over the meat broth and cook for 10-15 minutes, add spices and salt to taste. When serving, sprinkle with chopped herbs, add a slice of lemon and sour cream.

Here is a selection of photos for classic recipes for hodgepodge with mushrooms:

Siberian solyanka with mushrooms and fish fillet

• For 200 g of fresh mushrooms - 400 g of fish fillets,
• 1 onion
• 4 peppercorns,
• 1 tablespoon flour
• 1 pickled cucumber
• 1 sour apple
• 2-3 slices of lemon,
• 2 tablespoons sour cream
• salt, herbs, bay leaf

Cut the prepared fish fillet into pieces, put in a saucepan, add pepper, bay leaf, salt, pour cold water and cook. Simmer onion slices, fresh mushrooms, pickled cucumber and apple in melted butter and tomato puree. After 10 minutes, add flour and stir, then put in a saucepan with fish broth and cook over low heat for 10 minutes. Before serving, put chopped dill, lemon slices and sour cream in a Siberian mushroom hodgepodge.

Solyanka with mushrooms, chicken and beef

• Chicken - 100 g
• meat broth - 1.5 l,
• cucumber pickle - 250 g,
• boiled beef - 200 g,
• fried beef or veal - 200 g,
• ham - 100 g
• sausages - 100 g,
• pickled cucumbers - 150 g,
• fresh cabbage - 250 g,
• tomatoes - 150 g,
• sour cream - 100 g,
• salted mushrooms - 100 g,
• capers - 25 g,
• onions - 100 g,
• olives - 25 g
• greens - 25 g,
• green onions - 25 g,
• pepper, salt.

To prepare a hodgepodge with mushrooms and chicken according to this recipe, the cucumber pickle must be boiled, descaled, combined with meat broth and brought to a boil. Cut meat, ham, sausages, chicken fillet into small cubes. Pour boiling water over salted mushrooms and fresh cabbage and cut into cubes. Cut the tomatoes, cucumbers and onions into cubes. Then put all these products together with spices and sour cream in an earthen pot, pour boiling broth and put in the oven for 10-15 minutes.

Next, you can familiarize yourself with a photo and a step-by-step recipe for making a hodgepodge with mushrooms for rolling into jars.

Recipe for a hodgepodge with mushrooms for rolling into jars

• 1 kg of white cabbage,
• 500 g onions
• the same amount of carrots and tomatoes,
• 700 g of fresh mushrooms, can be different,
• 3 bay leaves,
• 3 black peas,
• 1 glass of water
• half a glass of vegetable oil,
• 3 tbsp. tablespoons of vinegar
• 1 chili pepper
• 2 tbsp. tablespoons of sugar
• the same amount of salt.

Rinse vegetables and mushrooms thoroughly, peel. Boil mushrooms after processing for 10 minutes. Grate the carrots, finely chop the onion, combine, fry. Cut the tomatoes into small cubes, finely chop the cabbage. Remove the mushrooms and chop finely. Put all vegetables and spices in a large saucepan, salt, sugar, simmer for half an hour. Pour vinegar five minutes before the end of cooking. Mix the resulting mass well, pour into sterilized jars.

Look at the step-by-step photos of making a hodgepodge with mushrooms according to this recipe:

Solyanka with mushrooms, pickles, olives and beans

• Beans 0.5 cups,
• salted milk mushrooms 80 g,
• mushrooms 80 g,
• champignons 5 pcs.,
• onion 1 pc.,
• carrots 1 pc.,
• garlic 3 pcs.,
• pickled cucumbers 2 pcs.,
• tomato sauce 2 tbsp l.,
• olives 30 g,
• lemon 0.5 pcs.,
• capers 1 tsp,
• olives 30 g,
• cucumber pickle 1 cup (s),
• dry mushrooms 40 g,
• bay leaf 2 pcs.,
• hot pepper to taste
• sugar 1 tsp.,
• salt to taste
• dill, parsley, cilantro 1 bunch.

1. To prepare a hodgepodge with salted mushrooms according to this recipe, the milk mushrooms need to be poured with water and cooked. At the same time, cook the beans until half cooked. Separate the boiled mushrooms from the broth.
2. Cut the champignons and milk mushrooms into thin slices. Grate carrots, chop onion and garlic, fry everything together. Add pickles, tomato sauce to the fried mass, and then pour a small amount of pickle brine. Simmer these ingredients for a hodgepodge with mushrooms and pickles for 15 minutes.
3. Throw boiled mushrooms, mushrooms, mushrooms, salted milk mushrooms into the mushroom broth, bring to a boil, throw beans and vegetable dressing there. Cook for 5 minutes.
4. Chop the capers, chop the herbs, put in a saucepan with olives and olives, put sugar and pepper. Before serving, sprinkle the hodgepodge with beans and mushrooms with fresh herbs.
5. How to make a hodgepodge of fresh and salted mushrooms with tomato paste

Fresh mushroom solyanka with pickled cucumbers.

Composition:

• mushrooms - 500 g,
• pickled cucumbers - 2-3 pcs.,
• onions - 5 pcs.,
• tomato paste - 2 tbsp. spoons,
• ghee - 4 tbsp. spoons,
• olives - 12-16 pcs.,
• capers - 2-3 tbsp. spoons,
• lemon - 0.3 pcs.,
• sour cream - 4 tbsp. spoons,
• salt, pepper, bay leaves, herbs.

Before making such a hodgepodge, washed fresh mushrooms must be poured with water and cooked until tender, then put on a sieve and cut into thin slices. Strain the broth. Chop the onions and fry in ghee and tomato paste. Peel the pickles and seeds, cut them across into thin slices, mix with fried onions and simmer for 5-6 minutes. Rinse olives, free from seeds.

Put chopped mushrooms, cucumbers, fried onions, capers, bay leaves, salt, pepper in the mushroom broth and cook for 10-15 minutes. Before serving, season the hodgepodge with sour cream, add olives, slices of peeled lemon, dill and parsley.

Solyanka with mushrooms and tomato paste.

Composition:

• dried mushrooms - 50-60 g,
• salted milk mushrooms and mushrooms - 100 g each,
• onions - 4 pcs.,
• pickled cucumbers - 2-3 pcs.,
• tomato paste - 100 g,
• butter - 4 tbsp. spoons,
• capers - 80 g,
• olives - 40 g,
• olives - 8-12 pcs.,
• sour cream - 100 g,
• pepper - 5-8 peas,
• bay leaf, lemon, herbs, salt.

Soak dried mushrooms and boil until tender, then cut into strips. Strain the broth and put on fire. Cut salted milk mushrooms, mushrooms and onions into strips. Peel and seed pickled cucumbers, cut into slices. Fry onions with butter, add tomato puree to it.

Put pickles in boiling broth. When the broth boils again, add the prepared mushrooms, fried onions, capers, pitted olives, peas, bay leaves, salt and cook for 10 minutes. Then add the olives. When serving, season the hodgepodge with mushrooms and tomato paste with sour cream, put lemon slices and sprinkle with finely chopped herbs.

Homemade mushroom hodgepodge.

Composition:

• fresh mushrooms - 200 g,
• fish fillet - 400 g,
• onion - 1 pc.,
• pepper - 4 peas,
• flour - 1 tbsp. spoon,
• pickled cucumber - 1 pc.,
• sour apple - 1 pc.,
• lemon - 2-3 slices,
• sour cream - 2 tbsp. spoons,
• salt,
• greens,
• Bay leaf,
• butter,
• tomato puree.

Cut the prepared fish fillet into pieces, put in a saucepan, add pepper, bay leaf, salt, pour cold water and cook. Simmer onion slices, fresh mushrooms, pickled cucumber and apple in melted butter and tomato puree. After 10 minutes, add flour and stir, then put in a saucepan with fish broth and cook over low heat for 10 minutes. Before serving, put chopped dill, lemon slices and sour cream in a hodgepodge.

How to cook a hodgepodge with mushrooms and fresh tomatoes

Solyanka with salted mushrooms.

Products:

• pickles of salted 150 g,
• meat or mushroom broth 1 l,
• 1 onion
• fresh tomatoes 2 pieces,
• butter 1 tablespoon
• sour cream 1 tablespoon,
• 1 pickled cucumber,
• tomato - mashed potatoes 2 tablespoons,
• green onions 40 g,
• 2 lemon slices
• parsley root.

Before making such a hodgepodge, the mushrooms must be cut into strips, chopped mushrooms, parsley and onions, all this must be stewed in oil. Then add broth and cook for 15 minutes. Peel and seed the pickled cucumber, cut into small pieces. Cut the tomatoes into slices and add to the mushroom broth together with the cucumber. Boil everything for another 5 minutes. Before serving, add sour cream, lemon slices and chopped herbs to the salted mushroom hodgepodge.

Assorted fish solyanka with mushrooms and tomatoes.

• Fish broth - 250 g,
• cucumber pickle - 50 g,
• lemon - 1/8 pcs.,
• fish fillet - 100 g,
• crayfish - 50 g,
• boiled salted pink salmon,
• chum salmon - 50 g,
• fresh sturgeon - 50 g,
• onions - 40 g,
• pickled cucumbers - 30 g,
• tomatoes - 40 g,
• capers - 5 g,
• olives - 5 g
• salted mushrooms - 30 g,
• carrots - 20 g
• vegetable oil - 10 g,
• parsley root - 10 g,
• parsley, dill - 5 g,
• Bay leaf,
• black peppercorns.

Combine fish broth with boiled cucumber pickle, put carrots, parsley cut into strips and boil over low heat.

Sauté finely chopped onion and tomatoes in butter. Scald the salted mushrooms, cut into cubes. Cut cucumbers and tomatoes into cubes, fresh and salted fish, crayfish pulp into pieces, combine with the rest of the products and spices in a ceramic pot or enamel dish and put in an oven or over low heat for 15 minutes.

Before serving, squeeze lemon juice into a mixed fish hodgepodge with mushrooms and tomatoes or add a slice of grainless lemon.

How to make a mixed hodgepodge with salted and dried mushrooms: simple recipes

Solyanka mushroom team.

• Mushrooms: dried - 25 g, fresh - 75 g, pickled - 50 g, salted - 50 g,
• onions - 250 g,
• pickled cucumbers - 150 g,
• olives - 100 g
• capers - 50 g,
• olives - 50 g
• tomato puree - 40 g,
• butter - 50 g,
• sour cream - 150 g,
• lemon - 1/2 pc.,
• Bay leaf,
• black peppercorns,
• greens,
• salt.

Boil the dried mushrooms, drain and cut into strips.Put fresh mushrooms pre-boiled for 4-5 minutes and cut into strips in a boiling broth of dried mushrooms and cook for 12-15 minutes. Prepare onions with tomato puree and pickles as usual. Scald pickled mushrooms, salted mushrooms or milk mushrooms and cut into strips. Put prepared food in boiling broth and cook for 10-15 minutes, then add boiled dried mushrooms, black pepper, bay leaf, salt and let it boil. Add olives, capers, sour cream and cook for another 5 minutes. Put a slice of peeled lemon and herbs in a plate.

Assorted dried mushroom solyanka.

• Dried mushrooms - 50-60 g,
• pickled cucumbers - 2-3 pcs.,
• capers and olives - 2 tablespoons each,
• olives - 8-12 pcs.,
• tomato puree - 4 tbsp. spoons,
• butter - 100 g,
• sour cream,
• lemon,
• spices.

Soak dried mushrooms in water, boil until tender, remove from broth and chop. Strain the broth, put on fire. Saute finely chopped onions in fat with tomato puree, then simmer for 5 minutes. Peel and seed pickled cucumbers, cut into diamonds.

Put onions, cucumbers, capers, olives, bay leaves, spices in the boiling broth and cook for 7-10 minutes. Then add boiled mushrooms and olives there. Season the mushroom hodgepodge prepared according to this simple recipe with sour cream and garnish with lemon slices.

Solyanka recipe with dried mushrooms and potatoes

• Dried porcini mushrooms - 50 g,
• potatoes - 300 g,
• carrots - 125 g,
• onions - 250 g,
• pickled cucumbers - 250 g,
• green peas - 125 g,
• tomato paste - 75 g,
• olives - 100 g
• butter - 50 g,
• lemon - 1/2 pc.,
• sour cream - 100 g,
• greens,
• salt.

Soak the washed dried mushrooms in cold water for 3-4 hours, then boil until tender, cut into small cubes and fry in butter with the addition of tomato paste. Peel and seed pickles, cut into diamonds, boil in a little water. Put prepared mushrooms, diced potatoes in boiling mushroom broth and cook until the potatoes are almost ready, add pickles, fried onions, carrots, green peas, salt. Cook for 5-10 minutes. When serving, put olives, a slice of lemon, sour cream and finely chopped parsley or dill in a plate with a hodgepodge of dried mushrooms and potatoes.

Below are step-by-step recipes for making fish saltwort with mushrooms.

Recipes for delicious fish saltwort with pickled mushrooms

Delicious fish hodgepodge.

For broth:

• fish - 150 g,
• onions - 40 g,
• carrots - 20 g
• parsley root
• black peppercorns,
• Bay leaf,
• salt;

for refueling:

• onions - 50 g,
• butter - 10 g,
• tomato puree - 10 g,
• pickled cucumbers - 40 g,
• pickled mushrooms - 40 g,
• lemon - 1/10 pcs.,
• capers,
• olives - 5 g each,
• parsley or dill.

1. It is recommended to cook this dish from sea fish: sea carp, sea bass, horse mackerel, mackerel, etc.
2. Cut the cleaned and prepared fish into skinless and boneless fillets.
3. Cook broth from small fish, bones and heads with the addition of parsley root, carrots, onions, black peppercorns, bay leaves and salt; strain the broth, cool. Cut the onions into rings.
4. Peel pickled cucumbers, remove seeds, cut into wedges. Cut the fish separately cooked into thin slices. Fry onions in oil, add tomato puree, pickled cucumbers and fresh, pickled or pickled mushrooms cut into strips. Pour in broth and cook for 15-20 minutes.
5. When serving, add the pulp of boiled fish, lemon slices without zest, capers, olives or pickled plums to the hodgepodge with pickled mushrooms, sprinkle with finely chopped dill or parsley.

Assorted fish solyanka with mushrooms.

• Fresh fish, salted sturgeon or stellate sturgeon - 1 kg,
• onions - 80 g,
• flour - 100 g
• oil - 30 g,
• tomato,
• gherkins - 200 g,
• pickled porcini mushrooms - 400 g,
• juice from half a lemon,
• greens,
• olives,
• pepper, l
• aurora leaf.

For this recipe for a delicious hodgepodge + with mushrooms, you need to peel the fresh fish, remove the fillet from it.Boil the broth from the skin, bones and head of fresh fish with the addition of onions, peppers, bay leaves and herbs, strain, season with toasted flour and butter, add lightly fried pickled porcini mushrooms, olives, gherkins. Bring to a boil, lower the fresh fish fillet, cook. When the fish is ready, put separately cooked salted fish in the same soup, lemon juice to taste, for color - 1 tablespoon of tomato puree fried in oil, a pinch of chopped parsley, stir gently and pour into a soup bowl.

Look at the photo of how appetizing the soup with mushrooms looks like according to this recipe:

Fish hodgepodge with mushrooms.

• Fish broth - 300 g,
• fresh cabbage - 60 g,
• pickled mushrooms - 40 g,
• pickled cucumbers - 30 g,
• tomato puree - 25 g,
• olives - 10 g
• fat - 20 g,
• smoked herring - 20 g,
• onions - 40 g,
• butter - 20 g,
• greens,
• salt;

for meatballs:

• fish fillet - 40 g,
• krill meat (shrimp) - 10 g,
• milk - 15 g,
• onions - 5 g,
• butter - 5 g,
• wheat bread - 10 g,
• flour - 10 g
• egg - 1/4 pcs.,
• ground black pepper
• salt.

Chop the white cabbage and simmer with pickled cucumbers, peeled and seeds, cut into rhombuses, fried finely chopped onions and tomato puree.

Put lard and smoked herring fillets, lightly fried salted mushrooms, olives, stewed vegetables into the fish broth and cook for 5-10 minutes.

Cook meatballs separately. To do this, mince fish fillets cut into pieces without skin and bones together with krill meat (or shrimps, crab sticks), add finely chopped onions, wheat bread soaked in milk, egg, black pepper, salt, form balls the size of walnuts, breaded in flour and fry in butter.

When serving in a hodgepodge, put the meatballs and finely chopped greens.

Watch the video "Solyanka with mushrooms", which shows how this traditional Russian dish is prepared: