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A wonderful dish with an amazing taste, which experienced housewives always prepare for the winter - a hodgepodge of butter. This traditional Russian cuisine is prepared in various variations. Mushroom hodgepodge made from butter is considered an excellent appetizer and a good addition to the main course.

Solyanka from butter without cabbage

It is known that cabbage is the main ingredient in the preparation of this dish. However, not everyone likes to eat this vegetable. Therefore, mushroom hodgepodge of butter for the winter will be an excellent substitute.

• 2.5 kg of oil;
• 5 large onions;
• 2 kg of sweet bell peppers;
• 170 g tomato paste;
• vegetable oil (for frying);
• 60 g sugar;
• 250 ml of water;
• 4 bay leaves;
• 1 tsp black pepper (ground);
• 2 tbsp salt.

Fry the peeled butter in a pan with finely chopped onion until the liquid evaporates.

Separately fry the bell peppers, chopped into strips, over medium heat.

Combine pepper with butter and onions, pour in tomato paste diluted in water. Mix the mass well and leave to simmer for about half an hour.

Add the necessary spices to the hodgepodge: salt, pepper, granulated sugar, bay leaf, and simmer for another 7 minutes.

Remove from heat, put in sterilized jars and roll up. Such preservation is well suited for storage in the pantry of an ordinary city apartment.

Salt and cabbage hodgepodge recipe

Another, more common option for preparing winter harvesting, is a hodgepodge of butter and cabbage.

• 1.5 kg of fresh butter;
• 1 kg of cabbage;
• 6 small onions;
• 1 tbsp. vegetable oil;
• 150 g tomato paste;
• 3 tbsp. l. vinegar 9%;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• bay leaf, cloves, allspice - to taste.

Chop the cabbage, combine with 1/2 tbsp. oils and acetic acid. Put in a skillet and simmer for 30 minutes. As the liquid evaporates, it is advised to add water in small portions. Transfer the cabbage to a saucepan, adding the tomato paste, salt, granulated sugar, the remaining spices, and simmer for about 10 minutes.

Separately, you need to prepare the boletus: boil for 15 minutes, drain the water through a colander, cool and cut into 1 cm cubes.

Saute chopped onions in a pan, mix with mushrooms, and then send everything together into cabbage. Simmer the hodgepodge over low heat for 15 minutes, then put in jars and cover with lids.

Next, put the jars on the bottom of a large dish, pour hot water and put on fire for sterilization. After 15 minutes, remove the cans and roll up. Turn upside down, cover with a blanket and allow to cool completely. Such a blank is unpretentious, so you can also keep it in the apartment.

Mushroom hodgepodge of butter for the winter with vegetables

No less tasty and interesting is the recipe for a mushroom hodgepodge of butter for the winter with vegetables.

• 2 kg of oil;
• 1.5 kg of white cabbage;
• 1.5 kg of onions;
• 1.5 kg of carrots;
• 1.5 kg of fresh tomatoes;
• ½ tbsp. vinegar 9%;
• ½ tbsp. vegetable oil;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2 tsp ground black pepper;
• 3 grains of allspice;
• 2 bunches of dill and parsley greens.

Vegetables should be pre-peeled, washed thoroughly and laid out on a towel to remove moisture.

The next step will be slicing: butter - 1 cm cubes, onions - in thin half rings, tomatoes - in rings, carrots - in thin strips (you can grate on a "Korean" grater), and finely chop cabbage.

Separately in a deep frying pan, lightly fry the cabbage, adding a little sunflower oil. Combine with carrots, onions, tomatoes and mushrooms.

Pour the remaining vegetable oil into the resulting mass, mix gently. Simmer everything together for 40 minutes over low heat. Finally add the remaining ingredients from the list: salt, sugar, pepper, vinegar, as well as chopped dill and parsley.Simmer the workpiece over low heat for another 10 minutes. After that, distribute the hodgepodge of butter with vegetables into the jars and roll up.

Spicy hodgepodge of butter

I must say that lovers of "spicy" and piquant will definitely like this recipe for a hodgepodge of butter for the winter.

• 1 kg of oil;
• 1 kg of cabbage;
• 1 kg of carrots;
• 0.5 kg of fresh tomatoes;
• 0.5 kg of onions;
• 150 ml of vegetable oil;
• spices: cloves, coriander, grains of allspice and black pepper, bay leaf, rosemary;
• 3 large heads of garlic;
• salt to taste.

Grate the carrots on a coarse grater, chop the onion into cubes. Fry everything in preheated vegetable oil. Transfer to a stewing container, add chopped cabbage, tomatoes cut into rings and cover with the remaining oil. Simmer all vegetables over low heat for 25 minutes.

Add the pre-boiled mushrooms to the vegetables and continue to simmer for 20 minutes. Then throw in the salt and all the spices (finely chop the garlic or grate it on a fine grater). Simmer the hodgepodge for another 7 minutes on low heat, then boldly put in jars and let cool.