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Traditional Russian hodgepodge is prepared in fish, meat or vegetable broth; the dish consists of sauerkraut, pickled cucumbers, meat or fish. However, real gourmets also appreciated the excellent taste of the hodgepodge with mushrooms and sausages. You can prepare a mushroom first course for the winter and for every day according to several recipes.

Assorted meat solyanka with mushrooms mushrooms

How to cook a prefabricated meat hodgepodge with mushrooms according to this recipe? First of all, prepare the following ingredients:

• potatoes - 5 medium tubers;
• 100 g carrots;
• large onion;
• one and a half tablespoons of tomato paste;
• champignons - 200 g;
• vegetable oil;
• 200 g of pickled cucumbers;
• 100 g smoked chicken breast;
• 4 things. hunting or Bavarian sausages;
• 3 lemon wedges;
• greens, salt, pepper;
• 3 liters of water.

The process of making a hodgepodge with champignons according to this recipe looks like this:

Wash and peel the potatoes. It is advisable to take a root crop of yellow varieties, it contains much less starch, so there will be no "stickiness".

Cut the potatoes into cubes, add water and place on the stove.

Wash and peel carrots and onions. Cut the onion into large half rings, grate the carrots.

Wash the champignons, if they are young, you do not need to peel the thin skin. Cut into medium-sized plates.

Pour oil into a preheated pan, put onions and carrots, fry for a minute. Add mushrooms to vegetables, keep everything together on the fire for about 2 minutes.

Grate pickled cucumbers on a coarse grater and, without squeezing them out of the juice, place in a pan with vegetables. Add tomato paste, sauté for a few minutes over low heat. If you see that the mixture is dry and there is not enough liquid in it, add a little water or oil so that the cucumbers are still stewed in the pan.

At this point, the potatoes are almost ready, you need to add salt and pepper to the broth.

Add the prepared dressing with vegetables and tomato paste to the pot with the potatoes.

Cut the brisket and sausages into small slices, add to the pan to the rest of the ingredients.

When the potatoes are ready, add lemon wedges to the pan, remove from the stove. It is advisable to stand the finished dish for about 30 minutes, covering the pan with a lid.

Season the first course with chopped fresh herbs before serving.

Recipe for cooking hodgepodge with cabbage, mushrooms and fish

To prepare a hodgepodge with cabbage and mushrooms according to this recipe, you will need:

• Fish, canned in tomato - 240 g;
• 300 g of mushrooms and sauerkraut;
• 2 pickled cucumbers;
• 1 pc. carrots and onions;
• potatoes - 3 pcs.;
• 1-2 tbsp. l. tomato paste;
• ½ part lemon;
• a spoonful of vegetable oil;
• salt pepper;
• olives - 10 pcs.;
• ½ bunch of greens;
• 2.5 liters of water.

Solyanka with mushrooms and cabbage is prepared as follows:

1. The potatoes are peeled and diced, like soup.
2. Mushrooms are washed, peeled and cut into small slices.
3. Water is poured into a saucepan, put on the stove. As soon as the water boils, potatoes are placed in it. Cook it for 20 minutes.
4. While the potatoes are simmering, peel the onions and carrots. The onion is cut into small cubes, and the carrots are rubbed on a coarse grater.
5. Pickled cucumbers are cut into cubes. Sauerkraut is washed under running water and squeezed well.
6. Pour oil into a preheated pan. Spread onions and mushrooms in a pan. Stew for 5 minutes.
7. Then add the carrots, stew for another three minutes.
8. Add tomato paste to the pan, mix everything.
9. Pickled cucumbers are added to the dressing, stew for 2 minutes, spread the cabbage. Pour 0.5 cups of vegetable broth from the soup, stew under the lid for 5 minutes.
10. Open canned fish, put it in a dressing, salt, pepper, add bay leaves.
11. Then they open a jar of olives, add to the total mass, wash and finely chop the greens, and send them to the pan.
12. The entire contents of the pan are poured into a saucepan with potatoes, boiled for a few more minutes over low heat, let it brew for 40 minutes, and the lean first course is ready!

Mushroom soup with mushrooms in a slow cooker

Solyanka soup with mushrooms can also be prepared in a slow cooker. To prepare such a first course, you will need:

• white cabbage - 600 g;
• carrots, onions - 1 each;
• 100 g of canned mushrooms;
• 20 g tomato puree;
• 40 ml of sunflower oil;
• clove of garlic;
• salt pepper;
• 3 liters of water.

Prepare a solyanka with cabbage and mushrooms according to the following scheme:

1. Wash the cabbage under running water, dry it with a paper towel and chop finely.
2. Peel the carrots, wash and cut into strips.
3. Peel the onion and cut into thin half rings.
4. Remove the canned champignons from the jar, let the liquid drain.
5. Pour sunflower oil at the bottom of the multicooker bowl, place chopped onions and carrots in it. Turn on the Bake function and fry the vegetables with the lid open for 5 minutes, stirring occasionally.
6. Add mushrooms to the fried vegetables and fry a little more.
7. If desired, you can add chopped pickled cucumber and bell pepper to the hodgepodge.
8. When the vegetables are toasted, add tomato paste, chopped garlic, cabbage, salt and pepper to them. Select the "Stew" mode for half an hour, pour the vegetables with ½ glasses of water and cook with the lid closed.
9. After 30 minutes, stir, pour 3 liters of water, select the "Soup" mode for 30 minutes and continue to cook the dish. When the solyanka soup is ready, keep it in a closed multicooker for 5 minutes.

Solyanka with mushrooms in the oven

To prepare a mushroom hodgepodge according to this recipe, prepare the following products:

• 300 grams of champignons;
• white cabbage - 800 g;
• one pickled cucumber;
• tomato paste - a tablespoon
• one onion;
• 2 tbsp. l. olive oils;
• 1 tbsp. l. wine vinegar;
• breadcrumbs;
• 1 tsp Sahara;
• Bay leaf;
• salt pepper.

Prepare a mushroom hodgepodge with champignons as follows:

1. Prepare the cabbage - remove the top leaves, rinse and chop.
2. Pour vegetable oil into a saucepan, place chopped cabbage in a bowl, fry lightly and add ½ cup of water.

3. Place a lid on the saucepan and simmer for 20 minutes. Stir the cabbage periodically and add water if necessary. While the cabbage is stewing, peel the mushrooms, cut into slices. Peel the onion, cut into half rings.
4. Place the skillet on the stove, add the oils and sauté the onions for 4 minutes over medium heat. Add mushrooms to the onion and simmer for another 10 minutes, stirring occasionally.
5. Cut the pickled cucumbers into cubes, add to the pan with the mushrooms, salt and pepper, stir and remove from the stove.
6. After 20 minutes, add tomato paste, black pepper, salt, bay leaf, sugar and wine vinegar to the cabbage. Simmer for another 20 minutes.
7. Now take a stewpan, grease it with oil, put a layer of cabbage (half of the whole mass), a layer of mushrooms and again a layer of the remaining cabbage.
8. Sprinkle with breadcrumbs on top to form a thin layer. Place the baking dish in an oven preheated to 200 degrees for 20 minutes.

Solyanka recipe with cabbage, mushrooms and bell peppers for the winter

You can also cook a hodgepodge with champignons for the winter to pamper your family with a delicious dish in the cold season.

To make a blank in the amount of 4 liter jars, you will need the following ingredients:

• 500 g of champignons;
• 500 g of white cabbage;
• 500 g of sweet Bulgarian pepper, onions and carrots;
• 3 tomatoes;
• 150 g tomato paste;
• 1 tbsp. vegetable oil;
• ½ tbsp. table vinegar;
• salt and chili to taste;
• 3 pcs. peppercorns and cloves;
• bay leaf - 2 pcs.

According to this recipe, prepare a solyanka with champignons for the winter as follows:

1. Grate the carrots. Cut the onion into half rings.
2. Heat the vegetable oil well in a saucepan, place the carrots and onions there, fry for 5 minutes.
3. Finely chop the cabbage, send to the stewpan with vegetables.
4. Wash the champignons, dry them with a paper towel. If the mushrooms are large, they should be cut into plates, small mushrooms can be omitted.
5. Cut sweet peppers into strips, tomatoes into cubes. Add all vegetables to the saucepan. Season with all the spices.
6. Dilute the tomato paste with ½ cup of water, pour into a saucepan, add the remaining vegetable oil there.
7. Cover the saucepan with a lid, reduce the heat and simmer the mushroom hodgepodge for about an hour and a half.
8. Add vinegar 10 minutes before the end of the preparation.
9. Sterilize liter punks, evenly distribute the hodgepodge over them, roll up the lids tightly and store in a cool place until winter.

From such a hodgepodge of cabbage with mushrooms for the winter, you can quickly prepare a delicious first course.