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A great way to quickly and tasty feed the whole family is to cook homemade hodgepodge with mushrooms and cabbage. The rich vegetable taste perfectly complements any side dish, and as a cold appetizer or salad, the dish will become a frequent guest at all festive feasts. And it will take a little time and effort to cook the hodgepodge. It can be used not only as an addition to main dishes, but also as a dressing for soups and borscht. In this case, it is convenient to stock up on such canned vegetables for the winter.

How to make a canned hodgepodge with cabbage and porcini mushrooms

In order to cork such a product, it does not take much time and effort. It is enough to know the basic rules of its sterilization. Vegetable dressing will be, more than ever, by the way in winter, when there are not enough useful micronutrients.

To prepare homemade canned hodgepodge with white cabbage and porcini mushrooms, you must:

1. 500 g of porcini mushrooms.
2. 150 g of cabbage.
3. 1 onion.
4. 250 ml tomato juice with pulp.
5. 4 sprigs of dill.
6. 2 sprigs of basil;
7. 50 ml of vegetable oil.
8. 50 ml vinegar.
9. 4 pinches of salt.

Wash the mushrooms, peel and cut into strips.

Finely chop the cabbage, salt and remember with your hands until the juice appears.

Cut the peeled onion into half rings.

Heat the oil in a deep frying pan and fry the onion first for 5 minutes, and then the mushrooms for 7-8 minutes.

After that, fill everything with juice, put the cabbage and simmer for 15 minutes.

Then add chopped herbs, salt and vinegar, move, simmer in low heat for 4-5 minutes.

Before making a hodgepodge for the winter with mushrooms and fresh cabbage, take care of the cans by picking up small jars without chips or cracks. While the vegetables are simmering in the skillet, steam sterilize the dishes and lids. Then spread the finished mixture into prepared containers and roll up. Remember that only hot food is rolled into cans - right from the heat of the heat.

Solyanka with mushrooms, cabbage and fresh tomatoes in a slow cooker

To save time and effort, it is very convenient to cook such a dish using a conventional multicooker. All prepared products are put into a bowl, and then the technique will do everything by itself. No effort is required, just a little visual control of the device.

To prepare a hodgepodge with mushrooms and fresh white cabbage in a multicooker, you must:

1. 700 g of champignons.
2. 300 g of cabbage.
3. 2 onions.
4. 1 carrot.
5. 6 red tomatoes.
6. 3 sprigs of basil.
7. 2 sprigs of parsley.
8. 0.5 teaspoon of salt.
9. 70 ml of olive oil.
10. Ground black pepper - to taste.

Such a hodgepodge is being prepared not only with mushrooms and cabbage, but also with fresh tomatoes. First, rinse and peel the mushrooms, then cut into small wedges. After peeling the onions and carrots, chop into strips. Salt the chopped cabbage, remember with your hand for greater juiciness and put in the bowl of the appliance. Scald the tomatoes with boiling water and cover with cold water, as soon as the skin begins to peel off, peel them and chop them into cubes. Heat the oil in a skillet and fry the onions, mushrooms and carrots. Then put everything in the multicooker bowl, adding tomatoes, herbs and peppers. Stir and put the device on the "Extinguishing" mode. After about 40-50 minutes, the dish will be ready.

Solyanka recipe with sauerkraut and fresh mushrooms

For a richer taste, a good solution would be to use sauerkraut in the recipe for a hodgepodge with mushrooms. In addition, you can add salted or pickled mushrooms.

A delicious second dish with a slight sour aftertaste will appeal to everyone at home. Perfect as a snack or as a soup dressing.

To prepare a hodgepodge with sauerkraut and fresh mushrooms, you must:

1. 800 g of champignons.
2. 400 g sauerkraut.
3. 1 onion.
4. 1 piece of carrots.
5. 1-2 pieces of bell pepper.
6. 1 liter of tomato juice.
7. 2 sprigs of green basil.
8. 3 sprigs of dill.
9. 40 g of salt.
10. 50 ml of refined sunflower oil.

Squeeze the cabbage well or put it in a colander to drain all the brine. Rinse the mushrooms and cut into slices. Chop the peeled remaining vegetables (onions, peppers and carrots) into strips. In a deep saucepan, heat the oil and put the onions first - 5 minutes, then mushrooms - another 8-9 minutes, then - peppers and carrots. All passivation should have a light golden hue. The next step is to simmer the dish over low heat. To do this, you need to shift the vegetable frying, tomato, salt, herbs and squeezed cabbage. Mix everything thoroughly, cook for 20-25 minutes, while the excess liquid should evaporate.

Solyanka with sauerkraut and oyster mushrooms

Another good recipe for cooking is also based on the use of fermented ingredients, but it has a high calorie content and a rich taste.

To prepare a hodgepodge with sour (sauerkraut) cabbage and fresh mushrooms, you will need:

1. 1 kg of oyster mushrooms.
2. 300 g sauerkraut.
3. 2 onions.
4. 1 sweet pepper.
5. 1 carrot.
6. 1 liter of tomato juice.
7. 40 g of salt.
8. 3 sprigs of dill.
9. 4 tablespoons of lard for frying.
10. 2 sprigs of basil.

Rinse the oyster mushrooms and cut into quarters (if large mushrooms, then into 6 parts). Peel and cut onions, peppers and carrots into thin quarters (slices). Preheat the pan and lay out the lard, when it melts, add the onions, after 3 minutes add the mushrooms, and after another 5 minutes add the peppers and carrots. Saute over low heat. As soon as a golden crust forms, place the food in clay pots (if not, in an oven dish). Send cabbage, tomato, herbs and salt squeezed from the brine there. Simmer in the oven for at least 20-30 minutes.

Solyanka recipe with cucumbers, pickled mushrooms and cabbage

The original taste of this dish is formed by combining salted mushrooms with fresh vegetables and pickled cucumbers. Great for a hearty and nutritious dinner.

To prepare a hodgepodge with canned cucumbers, pickled mushrooms and fresh cabbage according to the presented recipe, the following ingredients are needed:

1. 1 kg of salted mushrooms.
2. 2 pickled cucumbers.
3. 300 g of cabbage.
4. 2 onions.
5. 200 g carrots.
6. 70 ml of sunflower oil.
7. 3 sprigs of dill.
8. 2 sprigs of parsley.
9. 20 g of salt.
10. 50 g tomato paste.
11. 100 ml of drinking water.
12. Ground black pepper - to taste.

Remove the mushrooms and cucumbers from the brine and pat dry with a paper towel. Peel the onions and carrots and cut into half rings. Free the cucumbers from the peel and seeds, cut into strips. Dilute the tomato paste with water, adding salt and pepper. Heat the oil in a thick-walled skillet and fry the onions and carrots in it. Then put them in an oven dish, and brown the mushrooms in the same pan. Then add mushrooms, chopped cabbage, tomato, cucumbers, salt and herbs to the baking dish. Put in the oven to simmer for 1 hour on low heat. Stir occasionally and top up with water if necessary.

Solyanka with salted mushrooms, sauerkraut and boiled beans

If you combine salted mushrooms and boiled beans, you get an excellent appetizer for a festive table or just an original salad.

To prepare such a hodgepodge with salted mushrooms and sauerkraut, you will need:

1. 500 g of salted champignons.
2. 150 g sauerkraut.
3. 100 g of beans boiled until half cooked.
4. 1 onion.
5. 1 piece of red sweet pepper.
6. 70 ml of vegetable oil.
7. 20 g of salt.
8. 200 ml tomato juice.
9. Ground black pepper - to taste.

Solyanka not only with mushrooms and sauerkraut, but also boiled beans is a very nutritious and satisfying dish that is prepared quickly and effortlessly. To do this, it is necessary to throw the champignons and cabbage into a colander so that all the brine can drain. Peel and dice the onion and pepper. Heat oil in a frying pan and fry the onions and peppers until golden brown.Transfer the prepared vegetables to a ceramic cauldron, and in the same oil brown the mushrooms, cut into quarters or slices. After that, combine all the ingredients in a cauldron, adding beans, tomato, pepper, salt and cabbage there. Put in the oven for 1-1.5 hours and simmer until tender.

Solyanka with pickled mushrooms and kohlrabi cabbage

Solyanka cooked with pickled mushrooms and fresh kohlrabi cabbage will conquer not only with its bright taste, but also with its simplicity in preparation.

Required products:

1. 500 g of pickled champignons.
2. 350 g kohlrabi.
3. 2 onions.
4. 2 pickled cucumbers.
5. 30 g tomato paste.
6. 100 ml of drinking water.
7. 50 ml of sunflower oil.
8. 3 sprigs of parsley.
9. 15 g of salt.
10. 20 g grated celery root.

Remove the mushrooms and cucumbers from the brine and dry with a paper towel, and then cut into slices. Chop the kohlrabi finely and mash with your hands with salt for more juice. Fry the diced onion in oil until golden brown, add tomato paste and water, stir until it is completely dissolved. Put in a saucepan and combine with cabbage, mushrooms, herbs, celery and cucumbers. Fry for 20-25 minutes until the liquid has completely evaporated.

Solyanka stew with dried mushrooms and cabbage recipe

When using ordinary fresh mushrooms from a store or supermarket, you can be sure that they are edible.

But with collected in the forest or dry versions of the product, you need to be as careful as possible. And it is better to additionally subject them to heat treatment before adding them to the dish according to the recipe.

Required ingredients for a recipe for vegetable hodgepodge with dried mushrooms and fresh white cabbage:

1. 200 g dry mushrooms.
2. 200 g of cabbage.
3. 1 pickled cucumber.
4. 1 onion.
5. 1 red bell pepper.
6. 100 ml tomato puree.
7. 100 g pickled capers.
8. 50 ml of refined sunflower oil.
9. 4 sprigs of basil.
10. 3 cloves of garlic.
11. A pinch of salt.

To begin with, soak the mushrooms in drinking water for 3 hours in advance so that they swell. After that, drain the liquid in which they stood, and fill it with fresh, set to cook for 30 minutes in barely salted water. Saute the onion in half rings in oil for 5-6 minutes, then add pepper and mushrooms, cut into strips, to it. After the golden hue appears, pour in the tomato, add the capers, herbs, crushed garlic, finely chopped cabbage, salt and diced cucumber. Stewed hodgepodge with white cabbage and dry mushrooms is cooked for at least 40 minutes over low heat, so that the consistency is homogeneous and tender.

Solyanka recipe with wild mushrooms and fresh cabbage

When it comes to mushrooms harvested from the forest, be careful to make sure they are edible. It is best to use porcini mushrooms, boletus, green leaves, boletus or chanterelles.

To prepare a delicious hodgepodge with wild mushrooms and fresh cabbage according to the proposed recipe, you must:

1. 500 g oil.
2. 200 g of cabbage.
3. 2 sweet peppers.
4. 1 onion.
5. ¼ teaspoon ground black pepper.
6. 200 ml tomato juice.
7. 4 sprigs of basil.
8. 20 g of salt.
9. 50 ml of olive oil.

Before preparing a vegetable hodgepodge with wild mushrooms and fresh cabbage, you must first prepare the butter oil by cleaning and boiling them in salted water for 40 minutes. Then cut into cubes and sauté in butter until golden brown. In the same skillet, fry the diced onions and peppers. Combine fried ingredients with fruit drink, salt, finely chopped cabbage, black pepper and basil. After stirring, simmer covered for 30 minutes.

Recipe on how to cook a hodgepodge soup with mushrooms and white cabbage

Of all the filling soups, solyanka has the richest and brightest taste.

And with the addition of various meat products and mushrooms, such a treat becomes not only tastier, but also more satisfying.

To prepare a hodgepodge soup with porcini mushrooms and fresh cabbage according to the recipe, you must:

1. 400 g of mushrooms.
2. 150 g of cabbage.
3. 1 onion.
4. 8 pieces of canned olives.
5. 8 pieces of olives.
6. 40 g of capers.
7. 4 lemon wedges.
8. 50 ml of sunflower oil.
9. 1.5 liters of chicken or beef broth.
10. 30 g tomato paste.
11. 40 g of salt.
12. 4 g of ground red pepper.

Before boiling hodgepodge soup with mushrooms and white cabbage, take care of the broth. Of course, you can also cook on water, but then there will be no such bright taste. It is best to cook with meat and bone broth and, after cooking, strain the liquid from excess fat and small protein particles.

Peel the mushrooms and onions, cut into cubes, and then sauté in oil for 15 minutes. Add tomato paste and simmer for 5 minutes. Then bring the broth to a boil and cook finely chopped cabbage in it and sauté for 20 minutes. Pour the chopped olives, olives and capers into it. Season with salt and pepper, and add lemon wedges a few minutes before cooking ends.

Solyanka soup with cauliflower and fresh mushrooms

Solyanka soup with cauliflower and fresh mushrooms is a very healthy dish even for children. Required Ingredients:

1. 1 liter of chicken stock or water.
2. 200 g of cauliflower.
3. 200 g of champignons.
4. 1 onion.
5. 200 ml tomato juice.
6. 3 sprigs of dill.
7. 3 sprigs of parsley.
8. 50 ml of sunflower oil.
9. 1 carrot.
10. 30 g of salt.
11. 1 red bell pepper.
12. Olives are optional.

Cooking a healthy hodgepodge with mushrooms and cauliflower will not take more than one hour. To do this, boil the cabbage separately in salted water for 15 minutes, remove it on a dish and leave to cool. Meanwhile, cut the peeled champignons, carrots and onion into strips and fry in oil until golden brown. Pour tomato into fried vegetables and simmer for 6-8 minutes. Boil the broth and add to it the sautéing, cabbage cut into "inflorescences", greens, salt and pepper, olives. Simmer for 20 minutes over low heat.

Recipe on how to cook a hodgepodge with mushrooms, potatoes, olives and cabbage

Solyanka soup with mushrooms, potatoes and fresh cabbage is prepared according to a simple recipe, and the dish requires the following ingredients:

1. 400 g of champignons.
2. 200 g of cabbage.
3. 300 g potatoes.
4. 1 onion.
5. 1 sweet pepper.
6. 8-9 canned olives.
7. 3 lemon wedges.
8. 150 ml tomato sauce.
9. 1 liter of water or strained broth.
10. 40 g of salt.
11. 20 g butter.
12. Black pepper to taste.
13. 4 sprigs of dill, parsley and green basil.

Before preparing a hodgepodge soup with mushrooms, potatoes and cabbage, you need to rinse and peel the potatoes, champignons, onions and peppers. Cut into strips and fry everything except potatoes in oil for 15-17 minutes. Add potatoes to boiling water and cook for 20 minutes. Then add the sautéing, sauce, herbs, salt, pepper, olives and shredded cabbage. Boil for 10 minutes, serve with a lemon wedge.

Delicious hodgepodge with meat, sausages, mushrooms and cabbage

For real meat-eaters, the best way to prepare such a filling soup would be the option with the addition of meat, sausages or smoked meats.

Solyanka soup with beef and sausages, mushrooms and fresh cabbage has a rich meat flavor and is very easy to prepare.

This requires:

1. 1.5 liters of beef broth.
2. 200 g of boiled beef (from broth).
3. 200 g creamy sausages.
4. 200 g of champignons.
5. 100 g of cabbage.
6. 5 potatoes.
7. 1 onion.
8. 40 g of salt.
9. 200 ml of Krasnodar tomato sauce.
10. 10 canned olives.
11. 10 pickled olives.
12. 50 ml of sunflower oil.
13. 40 g of capers.
14. 5 g of red ground pepper.
15. 3 sprigs of dill and basil.

The secret of a delicious meat hodgepodge with mushrooms, sausages and cabbage lies in a rich broth. It is best to cook it from meat on the bone with the addition of allspice and bay leaf, and then filter it from excess fat.

After boiling the broth, add salt and potatoes, cut into a block. Cook for 15-20 minutes. Meanwhile, cut the peeled onions and mushrooms into strips, sauté in butter until golden brown, and then put in the broth. Chop meat and sausages into strips. After the potatoes are cooked through until tender, add the shredded cabbage and sauce. Place greens, peppers, meat, sausages, olives, olives and capers next. Cook for 5-10 minutes

Mushroom cuisine: how to make a hodgepodge soup with mushrooms, smoked meats and cabbage

Mushroom solyanka soup with mushrooms, smoked meats and fresh cabbage will conquer all households with its rich taste and pleasant aroma of smoked meat.

To prepare this dish of mushroom cuisine you will need:

1. 1.5 l of broth.
2. 400 g smoked ham.
3. 150 g smoked chicken sausage "on the wood".
4. 100 g of cabbage.
5. 250 g fresh oyster mushrooms.
6. 4 potatoes.
7. 100 g of pickled mushrooms.
8. 1 piece of onions.
9. 1 sweet pepper.
10. 40 g of salt.
11. 3 sprigs of parsley.
12. 40 g canned olives.
13. 50 ml of sunflower oil.
14. Ground black pepper - to taste.
15. 200 ml tomato juice.
16. Lemon wedges and sour cream - optional for serving.

Before making a hodgepodge with pickled mushrooms, smoked meats and cabbage, the mushrooms must be removed from the brine and dried with a paper towel, and then cut into quarters, if large mushrooms, then cut into 6 pieces. And then pour the peeled and chopped potatoes into a boiling broth. Rinse fresh oyster mushrooms, peel and cut into slices. Chop the onion and pepper into small strips. While the potatoes are boiling, sauté the onion in butter, then the oyster mushrooms and pepper. When golden brown, pour the broth into the broth. Cut the ham and sausage into strips and cook in a saucepan. As soon as the potatoes are boiled, you can add the rest of the ingredients: fruit drink, chopped cabbage, herbs, pepper, salt and olives. Then cook for 10 minutes and serve with lemon wedge and sour cream.

To facilitate the process of cooking hodgepodge as a first dish with mushrooms and cabbage, watch the video below, which describes the whole process in detail.