emmabrewda.com

A simple and hearty dinner option for the whole family is vegetable hodgepodge cooked with mushrooms.

It will take a little time to cook, in just 1-1.5 hours, and a delicious vegetarian dish will be ready. Vegetables are healthy and well nourish the body, and the budget will not suffer significantly from costs. In addition, this product can be stocked up for the winter without much difficulty, only by following the recipe. You can use this preservation as a cold snack or vegetable dressing for the first courses. The blanks are stored for about 1 year in a dark, ventilated room with a temperature of no higher than 20 degrees.

Recipes for a delicious vegetable hodgepodge with fried mushrooms for the winter are extremely simple and have several general rules:

1. You can use any mushrooms, but if these are forest or dry versions of the product, then before preparing the hodgepodge according to the recipe, they must first be prepared. Dry mushrooms - soak and boil until tender, and forest mushrooms are carefully sorted out and boiled in salted water. And only after that, fry or stew according to the recipe.
2. Be responsibly sterilizing cans. Thoroughly disinfected dishes will help to avoid the development of unwanted microorganisms and spoilage of canned food.
3. Pour the hodgepodge only in a boiling state into prepared dishes and close tightly with sterile lids.

Follow these guidelines, and then winter stocks will not only taste better, but also safer for your health.

There is more than one way to make a delicious hodgepodge. The recipe depends on imagination and personal preference.

Below are 5 ways to prepare a dish with the best vegetable combinations.

Vegetable hodgepodge with mushrooms and bell peppers for the winter

Vegetable hodgepodge with mushrooms and sweet peppers for the winter will become a favorite vegetable preservation for side dishes. For cooking you need:

• 1 kg of champignons;
• 2-3 large onions;
• 3-4 pieces of sweet pepper (preferably both yellow and red);
• 200 ml tomato juice with pulp;
• salt and spices (ground pepper, oregano and basil) to taste;
• 100 ml of vegetable oil for frying.

Rinse all vegetables and cut into small strips.

Fry in a skillet until tender, adding each ingredient in turn: onions, mushrooms and then peppers; this will take about 20 minutes.

After a light golden hue appears on the surface of the vegetables, pour in the tomato and mix well.

Simmer for 20 minutes with salt and spices.

Then seal the hot mixture in prepared jars and leave to cool, wrapped in a towel.

Recipe for vegetable hodgepodge with cabbage and porcini mushrooms for the winter

A variant of vegetable hodgepodge with white cabbage and porcini mushrooms is perfect as an addition to any side dish or as a cold appetizer to a festive table. Required Ingredients:

• 1 medium cabbage head
• 700 g of porcini mushrooms;
• onions - 4 pieces;
• carrots - 2 pieces;
• 600 ml tomato juice;
• 200 ml of vegetable oil;
• 40 g salt;
• 60 g sugar;
• peppercorns and green basil to taste.

Peel all vegetables and cut into thin medium strips. Sprinkle the cabbage with salt, sugar and spices, then mash well. Leave to let the juice sit for 20 minutes. Saute onions, mushrooms and carrots in oil until golden brown. Mix everything and pour over tomato, put on fire and simmer for 30 minutes. Be sure to skim off the foam in the process. Distribute the boiling mixture into sterilized jars and roll up tightly with lids. Wrap up and put to cool.

Option of vegetable hodgepodge with eggplant, pepper and mushrooms

A very interesting option for preparing a cold snack for the winter with eggplants will help out the hostess before the unexpected appearance of guests.

For a recipe for vegetable hodgepodge with eggplant, pepper and mushrooms, you will need:

• 1 liter of tomato juice;
• onions - 5 pieces;
• eggplant - 3-4 pieces;
• carrots - 2 pieces;
• 3 pieces of bell pepper;
• 300 g cabbage;
• 4 cloves of garlic;
• dill greens to taste;
• spices (oregano, ground pepper) and salt to taste;
• 60 ml olive oil;
• 40 g salt;
• 60 g sugar.

Peel and dice the eggplants, carrots, onions and peppers. Fry all vegetables in oil one by one until golden brown. Chop the cabbage into strips and cover with salt, sugar, herbs and spices. Wash with hands and let the juice run for 15 minutes. Then combine all the fried vegetables, cabbage, tomato and finely chopped garlic. Put simmer on low heat, covered for 30 minutes. Pour the hot mixture into sterile jars and roll up tightly with lids. Wrap with a thick towel and let cool.

Harvesting vegetable hodgepodge with beans and mushrooms

Harvesting in the form of a vegetable hodgepodge with beans and mushrooms will be very appropriate not only as a salad, but also for dressing borscht. Required Ingredients:

• 1 kg of oyster mushrooms;
• 1 l tomato;
• 300 g of boiled beans;
• onions - 2 pieces;
• sweet pepper - 3 pieces;
• carrots - 2 pieces;
• 300 g kaput;
• parsley to taste;
• 40 g salt;
• 60 g sugar;
• 150 ml of vegetable oil;
• seasonings (hot peppers and bay leaves) to taste.

Peel the vegetables and cut into thin strips of short length. Fry onions, carrots, mushrooms and peppers in oil until light golden brown. Mix the cabbage with herbs, sugar, salt and spices, then mash with your hands until the juice is released. Mix everything with beans and pour over tomato, simmer for 30 minutes. Pour the boiling mass into sterilized jars and seal. For this cooking method, choose a well-boiled, thin-skinned salad bean.

Vegetable hodgepodge recipe with celery root and mushrooms

A very popular way to prepare such canned vegetables with the addition of celery root. It has not only a pleasant taste and aroma, but is also very useful for colds. Exactly what you need for a cold winter. For a recipe for vegetable hodgepodge with celery root and mushrooms, you must:

• 1 kg of any mushrooms;
• 1 l tomato;
• onions - 3 pieces;
• carrots - 2 pieces;
• celery root - 1 piece;
• sweet pepper - 2 pieces;
• 40 g salt;
• 60 g sugar;
• 100 ml of vegetable oil;
• dill herbs and seasonings (peppercorns and basil) to taste.

Peel all vegetables and cut into cubes 2 cm wide. Fry in oil one by one until light golden brown. Pour over tomato and add spices and herbs. Simmer for 40 minutes. Pour boiling dressing into prepared jars and seal with lids.