Recipe for hodgepodge (peasant) with mushrooms and cabbage for the winter: how to cook a fragrant side dish, dressing for soup and the perfect snack under one lid

In the old days, this dish was called "villager." Literally - rural food, peasant food. Usually the villagers cooked dinners from what was lying in the cellar or barn. And only with time, when the word “peasant” left our vocabulary, did the Russian language modernize the “peasant” into a “hodgepodge”. It was a rural dish, but it became salty. Here is a linguistic metamorphosis.

Porcini mushrooms, which are most often chosen as the main ingredient of the hodgepodge, do not need boiling. If you want to protect yourself, boil them in boiling water for about ten minutes - this will be enough.

Stage of preparation: choose, clean, soak

Mushroom hodgepodge with cabbage for the winter has its own nuances of cooking. You should familiarize yourself with them before starting the culinary work. Tomatoes, which are an integral part of many recipes, need to be "debunked." To do this, on each vegetable, using a sharp knife, make a cross-shaped incision in the “tail” area, dip it in steep boiling water for a minute, after which the skin will be instantly removed. Moreover, with minimal losses for the fetus. What else to consider?

• Cabbage. Most often this is fresh white cabbage, but in some recipes it comes across pickled cabbage. When choosing a vegetable for pickling or pickling, you need to give preference to a variety that lies for a long time and is suitable for long-term storage.
• Mushrooms. Before becoming part of the hodgepodge, this product must undergo proper processing. First of all, thermal. All fresh mushrooms must be boiled. Frozen boiled forest products can be used immediately. The recipe for pickled salted mushrooms requires soaking the main ingredient in clean water to remove excess salt.

Some housewives prepare mushroom hodgepodge in the form of a semi-finished product: in winter they cook the broth on meat, add potatoes and sausage, and use the contents of the can as a dressing. It turns out the first dish. Fast, useful and very simple.

Solyanka with mushrooms for the winter: 3 basic ways ...

It is believed that the longer the hostess stews vegetables with mushrooms, the more hearty and tasty the hodgepodge is. In this case, you have to sacrifice aroma and benefits: the characteristic forest smell disappears without a trace after 40 minutes of heat treatment, along with useful properties, which are already few in conservation. Therefore, the duration of the final quenching in most recipes you can adjust yourself, depending on what is preferable for you - taste or smell.

Fresh aesthetics aesthetically pleasing

Features Almost all recipes of hodgepodge with mushrooms for the winter involve the use of any edible or conditionally edible gifts of the forest. There are milk mushrooms - we take milk mushrooms. There is butter - we use them. However, according to the reviews of the hostesses, honey mushrooms are one of the best mushroom ingredients for this dish. Miniature mushrooms that do not require additional grinding provide aesthetically pleasing appearance.Their dense and crunchy consistency is an added bonus that turns a Russian business card into a great snack for homemade tinctures.

Grocery set:

• honey agarics - 2 kg;
• tomatoes - 1.5 kg;
• onions - five large onions;
• carrots - 1 kg;
• white cabbage - medium forks;
• granulated sugar - 1/3 cup;
• 9% vinegar - three large spoons;
• salt - to regulate the taste.

Step by step

1. Onions and cabbage finely chopped.
2. We dip the tomatoes in boiling water for 30 seconds, after which we carefully and easily remove the skin.
3. We cut the carrots with a grater for Korean carrots to get thin, equally sized cubes.
4. We heat the pan and separately fry all vegetable ingredients in a small amount of vegetable oil.
5. Mushrooms are cleaned of sand and dirt, washed under running water and cook for an hour and a half.
6. In a stewpan, mix boiled mushrooms with vegetable ingredients, add spices and simmer for ¼ hours.
7. A few minutes before turning off the fire, pour in acetic acid.
8. In a pre-sterilized container, lay a ready-to-eat snack and preserve it.
9. Turn the hodgepodge with mushrooms in jars for the winter upside down, wrap it in a blanket and leave it in this position until the temperature of the contents reaches room temperature.

Useful of boiled butter with tomato sauce.

Features If you have boiled mushrooms cooked in the fall in the freezer, you can put them into a hodgepodge with tomato sauce. It is important to take the sauce, not the tomato paste. It is less concentrated and has a milder taste. With tomato paste, the appetizer turns out to be successful, but more sharp in taste. It is contraindicated for people suffering from gastrointestinal diseases. And her "light" option with sauce will not do any harm to her health. It is most convenient to cook a dish in a slow cooker. If this household appliance is not in the kitchen arsenal, do the same, but on the stove - gas or electric.

Grocery set:

• frozen butter - 2 kg;
• white cabbage - two large forks;
• four large onions;
• carrot - 1 kg;
• tomato sauce - 0.5 l;
• refined vegetable oil - 1 l;
• salt - two large spoons;
• citric acid - ¼ large spoon;
• 9% vinegar - one large spoon in a half-liter jar.

Step by step

1. Pour a little vegetable oil into the multicooker bowl and fry the onion chopped in half rings in the appropriate mode.
2. We take out the onions and in its place fry the carrots chopped on a fine grater.
3. Grind cabbage with a blender or food processor.
4. In the vegetable hodgepodge, harvested for the winter, add mushrooms and tomato sauce, salt and mix thoroughly.
5. Pour a liter of vegetable oil into a common bowl, mix and forget about the dish for ¼ hours.
6. We spread the mixture in a multi-cooker bowl and put it on the "Extinguishing" mode. If the dish is thermally processed in a pan, then it is necessary to stir it periodically for one and a half hours.
7. We pack the snack in glass pre-sterilized jars, add a tablespoon of vinegar to each and roll it under a tin lid.

Dried Chanterelles Nontrivially

Features If there are no fresh gifts of the forest, you can safely prepare a hodgepodge with dried mushrooms. But before using them as an ingredient in a dish, the product must be soaked in hot water. It’s best to do it at night, and in the morning, throw dried mushrooms that have absorbed water into a colander, allowing excess moisture to drain. Next, step-by-step cooking will look exactly the same as with fresh mushroom ingredients.This recipe will appeal to those who love dishes with a sour taste and spicy aroma - they are given cloves and allspice.

Grocery set:

• dried chanterelles - 0.4 kg;
• tomato paste - 0.1 kg;
• white cabbage - 1 kg;
• onions - 200 g;
• sunflower oil - a glass;
• 9% vinegar - 40 ml;
• water is a glass;
• allspice - four peas;
• cloves - two buds;
• granulated sugar - 40 g;
• common salt (non-iodized) - 30 g.

Step by step

1. Pour a glass of vegetable oil at the bottom of the cauldron and lay out fresh cabbage chopped in a food processor or manually.
2. Mix vinegar with a glass of drinking water, add to cabbage, put on fire and simmer for about half an hour.
3. After 30 minutes, add tomato paste, salt and granulated sugar to a common pot, mix thoroughly and simmer for another ¼ hour.
4. Shred the onions in half rings and fry it in a pan until a distinctive golden hue appears.
5. We add pre-soaked chanterelles to the onion, fry over high heat so that the moisture evaporates within seven to ten minutes.
6. We transfer the onion-mushroom mixture into a common pot, simmer for another 1/6 hour, and then put it on sterilized jars and roll it up.

... and vegetable variations on a theme

Solyanka is good because even “unconditioned” can be sent to it - that is, broken gifts of the forest that have an unaesthetic appearance, but at the same time have not lost their taste. You can always add “babies” to the “wreckage” in the jar, which will decorate the appetizer and turn into its presentation element.

With green tomatoes

Features Both ripe and unripe tomatoes can participate in the preparation. If desired, you can mix the fruits in a proportion of 50/50 with the addition of tomatoes of different colors. There is no acidic tomato paste in the recipe, and a minimum of vinegar is used: this product plays the role of preservative and practically does not affect the taste.

Grocery set:

• any mushrooms - 1 kg;
• green tomatoes - 0.5 kg;
• zucchini - one middle;
• white cabbage - 1 kg;
• two large onions;
• sunflower oil - 250 ml;
• water - 300 ml;
• table salt - two large spoons;
• granulated sugar - one big spoon;
• black pepper - ten peas;
• bay leaf - two in each jar;
• 9% vinegar - a tablespoon in each can of 0.5 l.

Step by step

1. Wash my mushrooms, clean (if necessary) and boil in slightly salted water for 30 minutes.
2. We throw the mushrooms in a colander, let the water drain, and cool the product. Cut into any convenient way - from slices to cubes.
3. Shred the cabbage, tomatoes, onions and zucchini, cut into small cubes.
4. Pour vegetable oil into the stewpan, send the onions inside and pass until the golden hue appears.
5. Next, add the remaining vegetables to the onion and simmer for about an hour.
6. We lay the mushrooms and spices, simmer another 1/6 hour and pack them in sterilized jars.
7. On top of each jar add a tablespoon of vinegar and roll until winter.

With sweet pepper

Features One of the main ingredients in this recipe is sweet pepper. Its abundance, complemented by a large number of tomatoes, makes the dish look like a lecho. But the mushroom component makes its own adjustments. It should also be noted that chili pepper makes the appetizer more spicy. Therefore, those who abstain from acute, it is better not to use this product in the cooking process. While lovers of spicy can increase the content of chili in the dish.

Grocery set:

• sweet pepper - 0.5 kg;
• tomatoes - 2 kg;
• any mushrooms - 1 kg;
• cabbage - 0.5 kg;
• onions - 1.5 kg;
• carrot - 1.5 kg;
• chili pepper - 0.5 kg;
• bay leaf - packaging;
• black pepper peas - packaging;
• salt - 1/5 cup;
• 9% vinegar - ½ cup.

Step by step

1. We cut the boiled gifts of the forest into bars or in another way (depending on the selected variety of mushrooms).
2. Tomatoes are removed from the peel and mashed with a blender or meat grinder.
3. The remaining vegetables are cut the same way - in strips or cubes.
4. We put all the ingredients in a wide pan and simmer for about 40 minutes.
5. Add bay leaf and pepper, add acetic acid and after five minutes remove from heat.

With sauerkraut

Features This winter mushroom hodgepodge recipe includes pickles and sauerkraut. The result is an unusual dish with a piquant taste. It looks especially good in the composition of first courses, as well as in the form of snacks on the table for tinctures and other strong drinks. If you crave variety, learn this recipe. To simplify the process of its preparation will help the slow cooker, as well as the use of mushrooms as one of the main ingredients. These mushrooms do not require boiling, and therefore cooking takes less time.

Grocery set:

• sauerkraut - 1.5 kg;
• champignons - 800 g;
• onions - two pieces;
• pickles - 0.5 kg;
• tomato paste without adding salt - 0.15 kg;
• refined vegetable oil - 1/5 cup;
• table salt - 1/5 cup;
• 9% acetic acid - ¼ cup;
• granulated sugar - 3/5 cup;
• pure drinking water - one and a half glasses;
• dried clove buds and “Spark” pepper - to regulate the taste;
• bay leaf - two leaves in each glass container.

Step by step

1. Mushrooms cut into slices.
2. We chop the onion into cubes and send it to the pan with vegetable oil.
3. After the appearance of characteristic transparency, add champignons to the onion.
4. Squeeze the cabbage from the brine and put it in a cauldron with a thick bottom.
5. There we send cucumbers, diced, and onions with mushrooms.
6. The amount of tomato paste indicated in the recipe is diluted in a glass of water and poured into a common cauldron.
7. Mix the contents thoroughly, turn on the stove and simmer for about an hour.

Whatever recipe for hodgepodge with mushrooms and cabbage for the winter you choose, before you roll up the jars, you must again sterilize them in a water bath. For this, the lids of the containers are placed in a wide aluminum basin, which is filled with water so that the liquid reaches the neck of the cans. After they turn on the fire, and the boiling process begins. Half-liter jars with hodgepodge should spend in boiling water for about 15 minutes. This process increases the cooking time, but it serves as an additional barrier that protects you and your loved ones from poisoning.

Reviews: “It turns out very economically”

We also have the whole family - inveterate mushroom pickers. It gives me great pleasure to cook all kinds of preparations for the winter, because we love mushrooms in any form (hodgepodge, frozen, dried, etc.) My cookbook is replenished with another yum-yam. I don’t add anything to the classic mushroom hodgepodge recipe, all the ingredients are like that, I only put more mushrooms than cabbage. And I add only strong mushrooms to the hodgepodge, for example, greenbacks, russules or chanterelles. In winter, you open a jar and, oh, already drooling - the divine food is ready !!!

Vinisa, https://1000.menu/cooking/10066-zagotovka-gribnoi-solyanki-na-zimu

Stewing mushrooms for 1.5 hours is too much. their taste is boiled completely. This is from personal observation. It is enough to add them to the mass for 15-20 minutes before the end of the quenching. We used russula, in the hope that their rather pronounced taste will make itself felt, but, by no means - the taste is boiled. It would be interesting to try with the mushrooms - their taste is more difficult to kill.

Scholyupenko Vladimir, https://www.edimdoma.ru/retsepty/57094-domashnie-zagotovki-solyanka-ovoschnaya-s-gribami

I believe that strictly adhering to proportions up to a gram is completely unnecessary in this case. Solyanka - it is also a hodgepodge in Africa: cabbage and mushrooms should dominate, and everything else tastes pure - as anyone likes.

Andrey Lisovoy, http://www.povarenok.ru/recipes/show/95772/

Many years ago, even under Soviet rule, they sold a hodgepodge with mushrooms in a store. So in it, if you find 2-3 mushrooms among the cabbage, it’s already a joy. And this is a real homework. I imagined how much pleasure it is used in winter and early spring. People have a need for something tasty and unusual. And the sun is like a find. Sometimes I add even simple oyster mushrooms or champignons. They do not leave so much. It turns out very economically.

Svetlana http://zapisnayaknigka.ru/solyanka-gribnaya/

Of these, borsch can be quickly bungled in winter too. I once had a recipe, but was lost, and it is exactly like a hodgepodge of fresh mushrooms. I still close the roasting for the winter. Cooked the broth, only potatoes need to be put there, and everything else from the cans - first frying, and then cabbage. Neither clean nor shred anything. Cool. In the summer, on a combine, everything went through in one go, and then it remains only to get out of the basement.

Alenka, http://kapusty.ru/kak-prigotovit-solyanku-na-zimu-iz-kapusty.html

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