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One of the ways to quickly and satisfyingly feed the whole family is to cook a hodgepodge with mushrooms, stewed in a slow cooker. This budget dish does not require a lot of effort to create, it is enough to put all the prepared products into a device that will do everything by itself. And in 1.5 hours, a ready-made meal will delight all household members. In this way, you can prepare a dish for every day, and prepare supplies for the winter. Simple, fast and hassle-free.

Solyanka with cabbage and mushrooms in a slow cooker: a simple option

The most popular and simple version of a hodgepodge, cooked in a multicooker, consists of cabbage with mushrooms. This requires the following products:

• 500 g of dense cabbage;
• 250 g champignons;
• 2 medium carrots;
• 2 canned cucumbers;
• 3 onion heads;
• 100 ml vegetable oil for frying;
• 50 g tomato paste;
• 150 ml of water;
• salt, sugar, pepper, laurel leaf - to taste.

The cabbage must be finely chopped, the mushrooms must be peeled and cut into plates, the rest of the vegetables must be cut into strips.

Fry onions for 5-7 minutes, add carrots, and after 5 minutes add mushrooms.

Saute until light golden brown with constant stirring.

The next step is to put all the ingredients in the multicooker bowl: sautéing, cabbage, pepper, salt, sugar, cucumbers, tomato with water and bay leaf.

Mix everything and put on the "Quenching" mode.

And after about 50-60 minutes, the delicious dish is ready to eat.

Recipe for hodgepodge with porcini mushrooms in a slow cooker

The recipe for a hodgepodge with porcini mushrooms, cooked in a multicooker, can be improved for special connoisseurs of gastronomic delights. For this option you will need:

• 2 liters of low-fat beef broth;
• 250 g porcini mushrooms;
• 2 onions;
• 1 carrot;
• 5 pickles;
• 7-8 pieces of canned olives;
• 5-6 pieces of canned olives;
• 2-3 potatoes;
• 40 g celery root;
• salt, black pepper (ground and peas), laurel leaf - to taste;
• 50 g tomato paste;
• sunflower or olive oil for frying vegetables;
• greens, lemon and sour cream - directly for serving at individual discretion.

Mushrooms, onions and carrots must be rinsed, peeled and cut into strips, just like cucumbers. Grate the peeled celery root. It is advisable to use olives and olives without pits and cut into rings. Peel and cut the potatoes into a 1-1.5 cm bar.

In a frying pan, fry all vegetables, in turn, until tender, except for potatoes and olives. Then put it in a thicket of household appliance and pour the broth, add peppercorns, bay leaf, a pinch of hot ground pepper, salt to taste and tomato paste. Mix everything thoroughly and turn on the stewing mode. After 50 minutes, the dish is ready for a maximum of an hour.

Solyanka in a slow cooker with meat, smoked meats and mushrooms

For lovers of meat dishes, a good option would be to cook a mixed hodgepodge in a slow cooker with meat, smoked meats and mushrooms.

This rich and slightly pungent taste will not leave indifferent all domestic inhabitants. For cooking you need:

• 2 liters of beef broth;
• 200 g of boiled beef (from broth);
• 200 g smoked chicken breast;
• 50 g of "Cervelat" sausage;
• 2 pickled cucumbers;
• 250 g champignons;
• 6 pieces of canned olives;
• salt, spices - according to personal preference;
• 50 g tomato paste;
• 1 onion head;
• 40 ml of sunflower oil for frying;
• greens to taste.

Cut all meat ingredients into strips or small cubes. Peeled onions and cucumbers and cut into strips. Grind olives into rings or slices. Rinse the mushrooms, peel and cut into slices. Fry onions and mushrooms until tender. Fold into the thicket of the appliance and pour over the broth, adding meat components, cucumbers, tomato paste, salt and seasonings to taste. Stir and simmer for 45-50 minutes.When serving, add finely fresh herbs and olives.

How to cook a delicious mushroom hodgepodge in the Redmond multicooker

In the multicooker of the "Redmond" company, the vegetable hodgepodge with mushrooms turns out to be the best and very tasty, and most importantly - without unnecessary hassle. To prepare it you need:

• 350 g of fresh mushrooms (any);
• 150 g of canned mushrooms;
• 2 onion heads;
• 2 pickled cucumbers;
• 8 olives, canned without pits;
• 250 ml of water;
• 30 g tomato paste;
• 40 g butter;
• salt, spices - according to personal preference.

Chop the peeled onion into cubes. Turn the appliance on to the "Frying" mode, put in the oil and pour the onion. Fry for 2-3 minutes. Send fresh mushrooms, peeled and cut into strips, to fry together with onions. Remove the cucumbers from the brine and cut into small cubes along with the pickled mushrooms. Put everything in a bowl, pour drinking water, add tomato, spices and salt to taste. Stir everything until the tomato paste is dissolved. It remains to turn on the "Soup" program, and after about 20 minutes the dish is ready to be served with olives (you can - with lemon, herbs and olives).

For information on how to cook a delicious hodgepodge with different mushrooms in a slow cooker, see the detailed video tutorial below, where each step is described in stages.

Solyanka with mushrooms, cooked for the winter in a slow cooker

To stock up on a delicious meal for the winter, cook a hodgepodge with mushrooms in a slow cooker and cork it in jars. For three ½ l cans you will need:

• 350-400 g of champignons;
• 2 medium onions;
• 1.5 kg of white cabbage;
• 2 carrots;
• sunflower oil for frying;
• 3 cloves of garlic;
• 100-150 ml tomato paste;
• 3-5 pieces of bay leaves;
• 20 g sugar;
• 20 g salt;
• 40 g butter;
• 50 ml vinegar.

Chop the onion into strips, grate the peeled carrots. Cut the cabbage and mushrooms into slices. Fry vegetables in the oil mixture until tender. Put in the bowl of the appliance and add cabbage, chopped garlic, tomato paste, salt, sugar and all spices. Mix everything and put on the "Stew" mode, in about an hour the products will be ready. In the meantime, carefully process the cans and lids for steaming.

The last stage is the most crucial. After the end of stewing, add vinegar and mix well, then immediately - with heat, with heat - put in disinfected jars, roll up the lids and cover with a towel until cool. Then remove the blanks for winter in a dark, cool place.