Cooking a hodgepodge of fresh cabbage for the winter. Recipes for vegetable hodgepodge for the winter in jars Solyanka of cucumbers and cabbage for the winter

16.08.2021

In order not to feel a lack of vitamins, you can cook canned vegetables stored in a container. So, the hodgepodge is stored for a long time and looks appetizing both on a solemn and an ordinary table. This delicious dish is served hot or cold.

How to cook cabbage hodgepodge for the winter?

Such a dish as a hodgepodge for the winter in jars with cabbage is made taking into account the following points:

Mushrooms, beans, pickles and zucchini will help to achieve an exquisite taste.
Solyanka should not be stewed for a very long time, it is better if the dish is not slightly extinguished.
Vinegar and spices will marinate vegetables well.
A vegetable appetizer is easy to make, but you can use it as a side dish, additive in soups or stews, or as an independent dish.
Different products require different degrees of stewing, so the processes are carried out gradually, one after the other.
Grinding products is carried out depending on the preferences of the chef and how this will facilitate their digestion. So, cabbage is traditionally chopped into strips.
If the recipe does not involve the inclusion of vinegar, care must be taken to store the workpiece. It is better to place it in the cold to prolong its life.
Certain products in some are pre-fried, and only then stewed. An option is also allowed when vegetables are immediately stewed.
Vegetables are fried in a significant amount of oil, so its consumption is at least 500 ml.
White cabbage is predominantly used, but colored is also allowed.

Vegetable hodgepodge with cabbage for the winter - recipe

Vegetable hodgepodge with cabbage for the winter is extremely popular among housewives. Although a small amount of food is required to prepare a dish, it turns out to be tasty and aromatic. In terms of originality and beauty, homemade hodgepodge is not inferior to the purchased one. You need to place the workpiece in the cold, since there is no vinegar in the recipe.

Ingredients:

cabbage - 4 kg;
carrots, tomatoes - 1 kg each;
salt - 5 tbsp. l .;
sugar - 2 tbsp. l.

Preparation

Grind vegetables.
Combine ingredients, salt.
Pour the oil into a saucepan, add the mixture and simmer for 25 minutes.
Add sugar, tomatoes and salt. Simmer for 5 minutes.

Recipe for mushroom hodgepodge for the winter with cabbage

Used with cabbage as an original filling. Before canning, forest boletus should be boiled in water with an onion for 30 minutes. In this case, it is recommended to slightly salt the liquid. Then they need to be washed and cut into plates. The use of champignons, oyster mushrooms is allowed.

Ingredients:

cabbage - 1 kg;
mushrooms - 500 g;
tomatoes, onions and carrots - 200 g each;
salt, sugar - 1 tbsp. l .;
vinegar - 50 ml;
spices.

Preparation

Cut the carrots into slices. Do the same with onions. Chop the mushrooms into plates, and the cabbage into strips.
Heat oil in a saucepan, put mushrooms and half an onion. Fry for 2-3 minutes.
Fry the carrots, onions and cabbage in turn. Attach other components.
Simmer the mixture for 45-50 minutes. Pour in seasonings and cook until thick.
Pour in vinegar, simmer for 5 minutes. stored in banks.

Solyanka for the winter with cabbage and eggplant

An extremely original hodgepodge for the winter from cabbage, the recipe of which includes the addition of eggplants. The workpiece is tasty and aesthetically pleasing due to its bright colors. An appetizer for full readiness must be infused for 2 weeks after twisting. The combination of several types of vegetables will give the dish an indescribable taste.

Ingredients:

cabbage - 3 kg;
tomato juice - 1.5 l;
carrots, onions - 1 kg each;
eggplant - 1.5 kg;
bite - 80 ml;
salt, spices.

Preparation

Stew all chopped vegetables in a saucepan for 50 minutes.
Pour in vinegar 5 minutes before the end of stewing.
Solyanka from cabbage, eggplant for the winter is stored in a jar.

Solyanka for the winter with cucumbers and cabbage

Another popular option is the preparation of a hodgepodge for the winter from cabbage and cucumbers. This is a traditional recipe for a snack that lasts a long time and can even be left in the room. The blank has excellent taste and amazing aroma. For even greater saturation, bell pepper is added.

Ingredients:

cabbage, tomatoes - 2.5 kg each;
cucumbers - 1.2 kg;
carrots, onions - 2 kg each;
Bulgarian pepper - 1 kg;
sugar - 1 glass;
salt - 5 tbsp. l .;
spices, vinegar.

Preparation

Grind vegetables.
Fry onions with carrots in oil for 15 minutes. Add all vegetables and spices. Simmer for 45 minutes.
Arrange the solyanka in jars, pour vinegar on top (1 tbsp for 1 liter of the blank).

Solyanka with beans and cabbage for the winter

A delicious winter hodgepodge with cabbage, which contains legumes, is incredibly nutritious. Both white and red beans are suitable for harvesting. However, there is a nuance that must be observed during the preparatory process - the beans must be soaked in advance for 12 hours.

Ingredients:

beans, cabbage, carrots - 1 kg each;
tomatoes - 2.5 kg;
onions - 500 g;
sugar - 1 glass;
salt - 3 tbsp. l .;
vinegar - 1 tsp;
pepper - 2 tsp

Preparation

Cook the beans until they soften. Add salt and cook for 5-10 minutes. Put the beans in a colander.
Grind vegetables, combine, pour oil. Simmer for 10 minutes.
Add sugar, add beans and simmer for 15 minutes.

Solyanka for the winter with tomatoes and cabbage

You can use a simple recipe for cabbage hodgepodge for the winter, but at the same time get a delicious dish. At the same time, tomatoes can give an unsurpassed taste. They can be added in more or less amounts. The severity of the tomato flavor depends on this. Other organic ingredients are traditional onions and carrots.

Ingredients:

cabbage, tomatoes - 2 kg each;
carrots, onions - 1 kg each;
sweet pepper - 0.5 kg;
peppercorns - 15 pcs.;
sugar - 30 g;
salt - 70 g

Preparation

Grind vegetables.
Boil onions and carrots for 10 minutes with salt and oil.
Attach the tomatoes chopped with a blender and cook for another 10 minutes
Add the rest of the ingredients and simmer for 50 minutes.
Pour in vinegar. Cabbage solyanka is stored in jars for the winter.

Solyanka with zucchini and cabbage for the winter

In the summer, you can use a recipe for cabbage hodgepodge for the winter, which contains zucchini. You can give the dish the desired flavor at your discretion: make it more spicy or sour. This is achieved by adding a variety of spices. Vegetables can be chopped into different shapes, such as squares or straws.

Ingredients:

zucchini - 2 kg;
cabbage - 3 kg;
tomatoes - 1.5 kg;
bitter pepper - 2 pcs.;
garlic - 2 heads;
sugar - 1 glass;
salt, vinegar - 2 tbsp each l.

Preparation

Chop the cabbage. Grind the rest of the products through a meat grinder.
Mix the ingredients. Add spices and vinegar, oil.
Boil for 20 minutes. Fresh cabbage solyanka is stored in jars for the winter.

Cabbage solyanka with rice for the winter

If you want to get a nutritious and satisfying meal, you can use the recipe for a delicious cabbage hodgepodge for the winter, to which rice is added. The dish has a rich taste and is great for lunch or dinner. This cooking method differs from the others in that it involves additional heat treatment.

Ingredients:

cabbage - 1 kg;
rice - 150 g;
carrots and onions - 1 pc.;
tomato paste - 2 tbsp l .;
vinegar - 1 tsp;
water;
salt.

Preparation

Grind vegetables, fry in oil. Simmer for 10-15 minutes.
Add spices, leaf and pasta. Mix.
Add rice on top. Add water if necessary, cook for 40 minutes.
Pour in vinegar and simmer for 5 minutes. Cabbage hodgepodge is stored in jars for the winter.

Cauliflower solyanka for the winter

An extremely interesting recipe is made from cabbage. A common vegetable can be replaced with a colored head of cabbage, from which the dish will only benefit. The rest of the ingredients and the cooking process remain the same as in the classic methods. Cauliflower pre-blanch in liquid with a little salt.

Solyanka for the winter is designed to extend the shelf life of cabbage and make it easier to prepare food during the winter months. I just warmed up the salad for dinner or added borscht to the broth for almost instant cooking.

Such blanks were unambiguously invented by very wise hostesses. Indeed, there are a lot of vegetables during the season, sometimes there is nowhere to put them, and then the prices for the same cabbage, carrots grow significantly - try it, buy everything! And so the harvest will not be lost, and there will always be a helper jar at hand.

I confess that I always close such blanks for borscht, hodgepodge according to different recipes. Firstly, I have nowhere to store stocks of vegetables and root crops, and secondly, they quickly deteriorate.

Well, it is also important that in summer and autumn the day is longer, purely psychologically, I even want to work longer, do preservation, but in winter, running home from the cold after a hard day at work, even in the kitchen there is no strength to stand. And it happens - and there is no time.

This is where such blanks are saved, with the help of which you can cook in just 20 minutes hearty soup or use the contents of the jar as a salad. Comfortable? And how, see for yourself!

On cold winter days, the body simply requires a hearty, high-calorie meal. And you don't always want to cook it for all the household chores, work, minor problems. Such preservation is simply irreplaceable when you need to quickly but thoroughly feed the whole family, as it contains the entire set of vegetables, seasonings, components for cabbage soup or hodgepodge.

It is enough to add a twist to a pre-cooked broth or even boiling water, add potatoes or meat products if necessary - and the soup is ready in record time. And sometimes the contents of such a jar "do not live up" even to the saucepan, being eaten instead of salad, because it really is, well, very tasty!

Ingredients:

White cabbage - 2 kg
Tomatoes - 1 kg
Onions - 1 kg
Carrots - 1 kg
Bulgarian pepper - 0.5 kg
Salt - 70 g
Sugar - 30 g
Allspice peas - 10-15 pcs.
Bay leaves - 5-6 pcs.
Vegetable oil - 200 ml

For such a spin, I strongly recommend taking winter varieties of cabbage, since it is dense, juicy, and keeps its shape well. But an early vegetable can vilely soften into an unappetizing porridge right during the cooking process or already during storage.

So, in order to prepare such a tasty and in every sense useful preparation, all vegetables should be rinsed with clean running water, root vegetables should be peeled from unnecessary.

1. Onions, carrots should be chopped into strips. It's easier and easier for me to do this with a food processor for the function of a shredder and grater. If there is no such miracle in the kitchen, we arm ourselves in the old fashioned way with a sharp knife and slowly cut all the vegetables into thin strips. Yes, it’s a long time, it’s dreary, but we’re thinking how to quickly use this preparation for express soup in winter. We calm down with this thought and persistently cut further ...

2. Put a large saucepan on the stove, unload the prepared vegetables, half a glass of water, oil and a little salt, turn on a little heat, simmer for 10 minutes, remembering to stir.

3. While the first batch of food is boiling, grind the tomatoes with a blender. For an ideal winter hodgepodge, they should be ripe, juicy, fleshy, sweet - what you put in is what you get, therefore, it is better to postpone rotten, unripe fruits.

4. Add the resulting tomato mass to the salad, leave to simmer for another 10 minutes after boiling over low heat.

5. In the meantime, you can do shredding cabbage, bell peppers.

6. Add spices, sugar, mix again, bring to a boil, and then reduce the heat until the temperature is maintained, that is, so that it gurgles, but does not burn.

7. Simmer, covered, until all products are cooked, stirring every couple of minutes. The fresher the food, the faster the process will go (about 30-40 minutes on average). If during cooking you see that all the liquid has boiled away, and the salad is ready to boil to the bottom - feel free to add a couple of tablespoons, or half a glass of water.

8. When all the ingredients are ready, you can put the mixture in sterile jars, roll up with clean lids. And every housewife knows how to clean them, this is a separate and rather extensive topic.

9. Wrap the jars, turning them upside down, leave them to cool down on their own.

10. If you are afraid that the preservation may deteriorate in a warm room - you can add 40-50 ml of vinegar 9% concentration at the end of cooking, then nothing will hurt the spinning!

Mushroom hodgepodge with cabbage and tomatoes

This recipe is dedicated to true connoisseurs of mushrooms, this product unsurpassed in its taste and aroma. You can make such a variety of snacks, salads, first and second courses from them - it's just incredible! Although the mushroom season is short, people have come up with different ways to preserve this valuable ingredient, by pickling, pickling, freezing mushrooms for later.

Preparation for the winter with vegetables is very much appreciated in our family. We use it as a main course, salad and appetizer, sometimes as an addition to the first courses. Here is such a universal soldier of the culinary front!

Products:

Cabbage - 1 kg
Boiled mushrooms - 350 g
Onions - 350 g
Carrots - 350 g
Tomato sauce - 170 ml
Unrefined sunflower oil - 170 ml
Salt - 2 tablespoons
Sugar - ¼ tbsp.
Vinegar 9% - 30 ml
Bay leaves - 6 pcs.
Allspice peas - 6-8 pcs.

1. Peel the vegetables, cut the onion into small cubes. And in order not to cry - it is worth moistening the knife in cool water and trying not to touch the area at the "nose" of the root crop. Although you can use more extravagant methods of eye protection against essential oils - a snorkeling mask or a fan.

2. Fry it on a piece of vegetable oil, send it to a saucepan of the proper size (in which all the ingredients will fit).

3. Grate the carrots for the second time, also fry, add to the onion.

4. Send finely chopped cabbage there in a convenient way - with a knife in the old fashioned way or with a shredder board, a food processor. If the product is too tough, and many varieties of winter cabbage sin this way. It must be poured with boiling water for 15-20 minutes, and then drained so that the fibers in the salad are tender, do not crunch on the teeth.

5. Pour cabbage into a saucepan, simmer for 40 minutes over low heat, not forgetting to stir occasionally.

6. Then add boiled mushrooms, salt, sugar, sauce (if you pour it first, the salad will take a very long time to cook because of the acid), mix.

7. Cook for another 30 minutes, at the end add bay leaves and pepper.

8. After another 10 minutes - vinegar, simmer for 10 minutes and you can roll up.

9. When unfolding in sterile jars, keep the pan with the snack on low heat, maintaining a slow boil. Place the jars on the lids, wrap them up.

10. It is better to store the workpiece in a dark, cool place, and use it at your own discretion. Such preservation, in truth, does not happen much, it is instantly disassembled into plates, both in a narrow family circle and at noisy gatherings.

Harvesting with cabbage and tomatoes

Another recipe for a traditional winter hodgepodge, in which there is nothing superfluous, only our favorite vegetables with minimal set spices - juicy, fleshy tomatoes, the freshest crispy cabbage, ripe, preferably red and thick-walled peppers with young bright orange carrots. It even sounds delicious, and how delicious it is!

So, in order to stock up for the winter with all the vitamins that nature has put into these products, you need to take the following proportions of ingredients:

Cabbage - 3 kg
Tomatoes - 1-1.5 kg
Carrots, onions, bell peppers - 0.5 kg each
Vegetable oil - 200 ml
Sugar - 0.5 tbsp.
Salt - 3 tablespoons
Bay leaves - 3-4 pcs.
Peppercorns - 10-15 pcs.
Vinegar 9% - 4 tablespoons

Preparation:

Products must be thoroughly washed from dirt, debris, dust. Remove the skin from onions, carrots, tails, pepper seeds, tomato stalks.
Coarsely grate carrots, onions. For such work I have a smart combine and a shredder attachment for a meat grinder. If there are no such devices, you will have to cut it with a knife, this will definitely not make the salad worse.
Cut the pepper into strips, chop the cabbage into even strips, not too thin (otherwise it may soften during the cooking process) and not thick. And I also advise you to make sure that the length is about 3-5 cm, otherwise it will be inconvenient to eat.
Chop the tomatoes with medium cubes or strips. The shape is not very important here, because the soft, tender pulp during cooking will turn into a natural sauce for salad.
Mix everything, add vegetable oil... In a container of sufficient volume, warm everything up on the stove until it boils.
Then add all the seasonings, stir, simmer, stirring gently. But you should not wield too much a spoon in a saucepan or basin. Our task is to preserve the original shape of the salad as much as possible (we don't want to turn everything into an incomprehensible porridge ?!).
When the products are ready, add vinegar, let it boil for another 5-10 minutes, then transfer the mass to sterile jars.
Twist the jars, turn over to the lids. It is better to cool the preservation slowly, wrapping it up immediately after rolling - so even if some vegetables “have not reached” readiness, in the heat they will acquire the required degree of cooking.
I really like this preparation as a dressing for cabbage soup, borscht or hodgepodge, but you can eat it as a separate dish. It's delicious even with bread, and if you add meat ...

Solyanka with cabbage and fresh cucumbers for the winter

This recipe is remembered when we collect the remnants of the harvest from the garden, all our favorite options have already been used, and the vegetables need to be applied - do not throw them away? Tried so much, sowed, planted, weeded, watered, how to throw?

And this dressing uses different vegetables, root crops, and the result is surprising with its juiciness and rich taste. Who would have thought that a hodgepodge with cucumbers would be so interesting! Try it, this method of spinning for the winter is definitely worthy of respect, attention and enthusiastic ahs of the tasters!

Products:

Fresh cabbage - 1.5 kg
Onions - 1 kg
Sweet pepper - 1 kg
Carrots - 1 kg
Tomato paste - 3 tablespoons or tomatoes - 1 kg
Cucumbers - 700 g
Sugar - 1 tablespoon
Salt - 2 tablespoons
Sunflower oil - 200 ml
Bay leaf - 3-4 pcs.
Black pepper and sweet peas - 2-3 pcs.
Vinegar 9% - 3 tablespoons

Preparation:

Sort vegetables, using only high-quality, without rotten, lethargic. Although the plus of this particular twist is that you can even use a burst head of cabbage, unripe tomatoes, that is, what is available (but, of course, of normal quality).
Clean everything, remove seeds, stalks, areas of dubious quality (eaten by pests, etc.).
Crumble everything into strips, grate the carrots if it is more convenient for you.
Heat the vegetable oil in a deep frying pan, fry the onions and carrots in it until a moderate color change.
Put vegetables (except for cucumbers) in a large saucepan, fry, add a glass of water and simmer for 5-10 minutes after boiling, occasionally stirring the mass gently, trying not to break the slices of food.
Add oil, all the spices, simmer under a tightly closed lid for another 15 minutes, so that all the flavors, aromas of our vegetables are mixed together into a single whole.
Pour cucumbers to the salad, mix and simmer until they change their color from bright green to light green - this is a sign of their readiness. Typically, the process takes 10-15 minutes.
Only after that you can safely add vinegar to the preparation, because its acid does not allow the products to boil, so if you add it first, cooking may take a long time - and we value our time!
Stir and cook for another 3-4 minutes.
Divide the mass into pre-washed, sterilized in a convenient way cans. Personally, it is more convenient for me to steam them on a large baking sheet in the oven until the moisture evaporates from the bottom and walls of the containers, so it is convenient to clean a large number of cans at once.
Close the preservation with clean lids, place it in a saucepan with a cloth-covered bottom, pour water over the hangers (remember that you should use warm water, because the salad is hot, the glass may burst from the contrast of temperatures).
Sterilize 10 minutes after the first bubbles appear, reducing heat to low - just to keep it boiling.
When sterilizing, I advise you to make sure that water is not poured into cans, because we are preparing a salad, not a soup.
Roll up the cans, turn over and put in a warm place until it cools naturally, and then transfer to a cool corner.

How to cook a hodgepodge with tomato paste and mushrooms

When our favorite tomatoes are not at hand, and the dish simply requires their sweet-sour taste, their derivatives come to the rescue. The most effective of them can be considered a paste, because it is a concentrate tomato juice, in each spoon of the product - up to 5-10 tomatoes!

With such a paste, you can even cook twists, the same hodgepodge for the winter. Of the advantages, I can name a small consumption, for example, just 1 tablespoon of ready-made sauce can replace up to 300-400 g of fresh tomatoes. Seriously, right?

Mushrooms - 2 kg
Carrots - 2 kg
Bulgarian pepper - 1 kg
Tomato paste - 2 tablespoons
Vegetable oil - 0.5 l
Vinegar - 100 ml
Salt - 8-10 tsp
Ground black pepper - to taste.

Preparation:

As you can see, there is no cabbage in this recipe, but a lot of nutritious mushrooms, so the dish gets a rich mushroom flavor without unnecessary notes.
Rinse the mushrooms thoroughly under running water, remove the skin from the caps, remove the debris, cut off the tips of the legs.
Then the aromatic gift of the forest should be cut into cubes, boiled in water with a small amount of salt for 30-40 minutes, and filtered.
Peel the carrots, boil in a separate container until half cooked, only then cut into cubes.
Pepper, after removing the seeds, cut the stalks into strips.
Peel the onion, chop into half rings, fry with pepper until a beautiful ruddy color and softness.
Combine all the ingredients, add a couple of tablespoons of water for more active stewing, cook for 50-60 minutes.
Add vinegar at the very end of cooking.
Divide the fragrant mass into washed cans (make sure that no one snatches the salad from under hands, because it has long been teasing the family with its breathtaking aroma!).
Sterilize for 45 minutes, roll up with boiled lids.
Store in a cool, shaded place for no more than 12 months, although our twist rarely "survives" at least until spring, being one of the first to be eaten!

Solyanka for the winter is not a soup that is familiar to many, but rather a salad, a side dish, or a dressing for the first course. But this makes it no less tasty, everyone who has tried this recipe invariably uses it every year. Give it a try, this is a really successful culinary invention!

Cabbage solyanka for the winter is a tasty and satisfying vegetable preparation, which languishes for a long time with other vegetables, spices and tomato paste. Beans, mushrooms, beans, eggplants and cucumbers are most commonly used as additional ingredients. The basis of the hodgepodge - cabbage is better to use late hard varieties, because blanks from it are stored much longer than from soft summer varieties.

The hodgepodge is served both cold and warm. You can also put it in baked goods, season the first course, or add it to potatoes. The workpiece is well stored for a long time, so it can be prepared in sufficient quantity. To be able to enjoy its rich vegetable flavor all winter long.

A simple recipe for cabbage hodgepodge with "Lick your fingers", which is distinguished by a minimum of ingredients and simple preparation.

Ingredients:

0.4 kg of any mushrooms;
1 kg of cabbage;
350 g carrots;
350 g onions;
170 ml of vegetable oil;
170 ml tomato sauce;
2 tbsp table vinegar;
2 tbsp table salt;
2 tbsp granulated sugar;
8 allspice peas;
6 lavrushkas.

For cooking, we take cabbage forks, clean it from the upper flabby leaves and chop it.

Advice! Late varieties are often bitter, to avoid this, you need to pour the chopped vegetable with boiling water for 20 minutes.

We clean the carrots and onions. Three carrots, and cut the onions into small cubes. Brown the prepared root vegetables in a frying pan, preheating the vegetable oil there. When the vegetables become soft, put them in a saucepan along with cabbage, simmer over medium heat for about 40 minutes. To prevent the vegetables from burning, stir them occasionally.

Meanwhile, boil the mushrooms. If necessary, refresh the cut of the leg, clean it, rinse it under running water and cut it into pieces. In a saucepan with cold salted water (1 tsp salt per 1 liter of water), lower the mushrooms and heat the contents to 100 degrees. From the moment when the contents of the pan boil, until tender, they should be cooked for 5 to 20 minutes.

Advice! The mushrooms are considered ready when they sink to the bottom of the pot.

Put the mushrooms in a colander in a saucepan along with granulated sugar and table salt. Simmer for 10 minutes, lay tomato sauce, mix everything and simmer the hodgepodge for another 10 minutes. It remains to add vinegar, mix and stew the workpiece for another 10 minutes.

After that, we begin to distribute the hot mass into sterile jars. We fill the containers tightly so that less air remains. We roll it up, turn it over, wrapping it until it cools completely.

Cabbage solyanka in jars - a simple recipe

Have a goal to prepare a quick and tasty snack in jars for the winter? Then you should definitely pay attention to this simple recipe for cabbage hodgepodge.

Read also: Squash caviar for the winter with mayonnaise - 9 recipes "lick your fingers"

Ingredients:

1 kg of carrots;
4 kg of cabbage;
2 tbsp granulated sugar;
0.5 tbsp. vegetable oil (odorless);
1 kg of tomatoes;
5 tbsp table salt.

Rinse carrots and forks thoroughly. We chop the cabbage head with a sharp knife or a special shredder, and three carrots. Mix vegetables, lightly salt, put in a saucepan with vegetable oil, simmer with moderate heat for about 25 minutes.

We wash ripe tomatoes, cut out the stalks, cut the fruits into small slices. Add the tomatoes to the hodgepodge, stir, simmer for 5 minutes.

It remains to decompose the mass in a prepared glass container, cork and cool under a warm blanket. It is recommended to store the workpiece in the basement or in the cellar, because there is no vinegar in the composition.

Honey mushroom recipe

A universal blank with honey mushrooms is perfect for various dishes and as a separate snack. Solyanka comes out nutritious and tasty.

Ingredients:

1 kg of fresh cabbage;
0.5 kg of onions;
0.5 kg of honey mushrooms (boiled);
500 g carrots;
200 ml tomato sauce;
200 ml of refined sunflower oil;
1 tbsp. water;
2 tbsp table vinegar;
1 laurel leaf;
3-4 peas of black pepper;
salt to taste.

We start the process by cleaning all the vegetable ingredients from the list. Three medium carrots. We chop the cabbage, and then mash it with our hands until the juice is released. Cut the onion heads into medium-sized cubes.

Fry the onions and carrots in vegetable oil until the vegetables are soft and the onions are slightly transparent. After putting the frying in another container, lightly fry the boiled mushrooms in the same pan.

In a large saucepan, combine the cabbage with the stir-fry and mushrooms. Add water to the vegetable mass, put spices, sauce, the remaining vegetable oil and table vinegar. Simmer the mass with medium heat for about 50 minutes.

Advice! To prevent the workpiece from sticking to the bottom, it is better to use thick-walled dishes and often stir the hodgepodge.

Add peppercorns and lavrushka to an almost finished dish. Distribute the mass over the steamed container, tighten with iron caps. Cool it by turning it upside down and covering it with a thick cloth.

Solyanka with butter

The product comes out spicy and satisfying.

Ingredients:

0.5 kg of cabbage and sweet pepper;
0.5 kg of onions, mushrooms and carrots;
150 g tomato paste;
3 large tomatoes;
1 tbsp. odorless oils;
0.5 tbsp. table vinegar;
0.5 tbsp. water;
3 buds of cloves and black peppercorns;
2 lavrushkas;
ground ginger, chili and salt to taste.

If forest mushrooms are used in the recipe, then they must first be boiled in water with salt. And so that they have a pleasant aftertaste and aroma, you can add ginger, cloves and lavrushka.

Advice! Store mushrooms (champignons or oyster mushrooms) do not need to be boiled, it is enough to wash and cut them.

We clean and rinse the vegetables. Rub the carrots, chop the onion in half rings. Put the carrots in a bowl with heated oil and stew it a little with moderate heat until noticeably soft. Then add onion half rings, stir in and extinguish a little all together.

Read also: Garlic arrows for the winter - 8 best recipes

We lay mushrooms for frying, straws from bell pepper, cubes of tomatoes and spices. We dilute the pasta with half a glass of drinking water and pour it into a saucepan. Put out the hodgepodge over low heat, about an hour and a half. 10 minutes before the end of the process, pour in the vinegar.

We put the hodgepodge in glass containers, twist it, store it in a cool and dark place.

Cooking with tomatoes without sterilization

Cabbage hodgepodge with tomatoes is not much different from freshly prepared hodgepodge of sauerkraut or fresh cabbage. When there is no time, you can quickly uncork the jar with this treat, especially since it is prepared without sterilization.

Ingredients:

2 kg of forest mushrooms (fresh);
2 kg of fresh tomatoes;
500 g carrots;
2 kg of white cabbage;
500 g of onions;
0.5 tbsp. table vinegar;
2-3 lavrushka;
a few peas of black pepper;
some vegetable oil;
salt to taste.

We rinse, clean the mushrooms, cut them into slices. My tomatoes, scald, immediately immersed in ice water. Then we peel the fruits and cut them into small pieces.

Advice! Soft overripe tomatoes can simply be mashed with a blender.

Having freed the cabbage forks from the top leaves, chop it and grind it with salt. We clean the carrots, three on a grater. Cut the peeled onions into cubes or thin half rings.

We put a cauldron on the burner, pour a little vegetable oil. When everything is warmed up, lay and fry the carrots and onions a little. Then add all the other vegetables and spices. You can put any seasonings (coriander, hops-suneli and others).

We simmer the workpiece under the lid for 40 minutes. So that nothing burns, occasionally stir the mass with a spoon. At the very end, add granulated sugar, salt and vinegar. Mix everything well, put it in jars and immediately roll up the scalded lids with boiling water.

Cabbage hodgepodge with tomato paste and cucumber

Cabbage hodgepodge with tomato paste and has high taste... It is especially good as an appetizer for "strong" drinks.

Ingredients:

2 kg of fresh cabbage;
5 tbsp tomato paste;
2 kg of fresh cucumbers;
1 kg of carrots;
2 tbsp. granulated sugar;
1.5 kg of onions;
1 tbsp. vegetable oil;
2 tbsp rock salt;
2 chili pods;
3-4 pcs. lavrushka;
250 g table vinegar;
7-8 peas of allspice.

We wash the cucumbers, cut off the edges, cut them into circles. We clean the carrots, rub them with long noodles on a Korean grater. We remove the husk from the onion, chop it in half rings. Cut the cabbage into strips of medium thickness.

We put all the vegetables in a basin. Stir thoroughly and transfer to a large dish for cooking on the stove. Add spices, herbs, pasta, simmer for 50 minutes. 10 minutes before the end of the process, pour in the vinegar, wait for it to boil, set it aside.

Without delay, distribute the hodgepodge among the containers, seal and cool under a warm cloth. Store in a cool room without access to light.

Step 1: sterilize the jars with lids.

To prevent the jars of hodgepodge from exploding, you need to sterilize them. To begin with, we collect ordinary cold water into a medium saucepan and set over high heat. While the liquid is warming up, we rinse the container with lids under running water. To do this, we will use a special detergent and a kitchen sponge. Then we put the glass containers upside down on a clean cloth towel and leave it alone for a while.
When the water boils, reduce the heat to a minimum and carefully put several cans in a saucepan so that they do not bump against each other in the process. To do this, you can put a rolled towel between them. We also add lids here and sterilize everything within 10-15 minutes.
After the allotted time, we take out the container with the help of kitchen tongs and lay it upside down on a towel. We place the caps nearby and leave everything aside for a while.

Step 2: prepare the cabbage.

With clean hands, we tear off the hardened leaves from the cabbage and rinse the head of cabbage under running water. Now we put the component on a cutting board and, using a knife, chop it into thin strips. Pour finely chopped cabbage into a deep bowl.

Step 3: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Then grind the component on a cutting board using a coarse grater and pour into a medium bowl.

Step 4: prepare the onion.

Peel the onion with a knife and rinse it well under running water. Then we spread the component on a cutting board and cut into thin half rings. Place the chopped onions in a free medium bowl and set aside for a while.

Step 5: prepare the tomatoes.

Pour plain cold water into a clean medium saucepan and set over high heat. Attention: to make the liquid boil faster, cover the container with a lid. Immediately after that, turn off the burner, and carefully put the tomatoes in the pan, which we rinse in advance under running water. Blanch the component for 4-5 minutes... Then we take it out with a slotted spoon and put it on a cutting board.

When the vegetables are warm, remove the peel from them and then cut them into thin slices. Important: do not forget to remove the stalk from each tomato. Move the finely chopped component into a clean medium bowl and leave it aside for a while.

Step 6: prepare a cabbage hodgepodge for the winter.

Put all the vegetables in a large saucepan with a thick bottom and cover them with salt and sugar. Pour vegetable oil here and gently mix everything with a wooden spatula. Then we put the container on a small fire and wait for the vegetable mass to boil. Immediately after that, we detect 2 hours and let the hodgepodge stew well. Important: from time to time, do not forget to stir the components with the improvised inventory so that they do not burn at the bottom of the pan. After the allotted time, add bay leaves, black peppercorns, and table vinegar to the hodgepodge. Once again, mix everything well and turn off the burner.

Spread the hot vegetable mixture with a tablespoon on sterilized jars, cover with metal lids and roll up tightly using a tin key. That's it, the hodgepodge is almost ready! Now we put the cans upside down in some secluded place, wrap them in a warm blanket and leave them to cool down to room temperature for at least a day. After that, we hide the cabbage hodgepodge in a specially designated storage cabinet and wait for the onset of winter.

Step 7: serve the cabbage hodgepodge for the winter.

When the time comes to evaluate your efforts, we take out a jar of hodgepodge from the pantry, open it with a can opener, and put the contents in a special deep bowl. We serve the dish to the dinner table along with any boiled porridge, fried potatoes as well as slices of bread.
Enjoy your meal!

In order to prepare banks, you can use microwave oven, oven, as well as sterilize steam containers;

Since we use a lot of vegetables to prepare the hodgepodge, you can speed up the process of preparing the components using a food processor or blender;

Instead of ordinary onions, you can take white or Crimean onions. Then the hodgepodge will turn out a little sweeter.

Cooking your favorite hodgepodge for the winter in jars, the recipe for which has been passed down from generation to generation - what could be better? Better just a lot of different blanks. After all, this dish has a wide variety of options. It can even be a festive meal. Solyanka recipes are the most unusual, right down to the meat one. Thanks to them, kilograms of various vegetables are saved.

Solyanka for the winter is nutritious and healthy dish... His correct preparation requires a good selection of ingredients and strict adherence to the recipe. Any deviation from the latter could result in a missing product. In no case should you neglect preservatives and sterilization.

Requirements for the main ingredients

All ingredients are taken fresh, without damage. The best meat pork is considered because beef is often tough.

Recipes for cooking hodgepodge "Lick your fingers"

There are many recipes for making hodgepodge for the cold season. They make preparations with and without cabbage, with meat and cereals. Mix different vegetables.

Delicious vegetable hodgepodge of cabbage, like a store

Cabbage hodgepodge only at first glance seems to be a simple, from a gustatory point of view, an undemanding dish. It is made in such a way that it is not a shame to serve it even to the festive table.

To prepare a decent preparation for the winter, take:

cabbage heads - 2.5 kilograms;
carrots - 1 kilogram;
bell pepper - 1 kilogram;
bulbs - slightly less than a kilogram;
tomatoes - half a kilo;
lean oil - 100 milliliters;
salt - 20 grams;
sugar - half a glass.

Heads of cabbage for this hodgepodge are chopped finely enough, and carrots and tomatoes, as well as peppers, are cut into small cubes. Onions are cut into half rings. The rest of the products prepared for the process are combined in one saucepan, adding seasonings and oil. Cook for a little over a quarter of an hour after the boil has begun.

As soon as the workpiece is prepared, it is laid out in banks, without allowing it to cool, and rolled up. After that, leave to cool in a cool dark place.
Eggplant and cauliflower
Experienced chefs suggest using not only white cabbage in the preparations, but also making a dish with cauliflower inflorescences. This healthy and tasty vegetable will make the hodgepodge - one of the most beloved winter dishes - unique.

To prepare this juicy dish, take:
cauliflower - a kilogram of inflorescences;
a couple of large Bulgarian peppers;
a couple of medium onions;
garlic head;
peppercorns, lavrushka, mustard grains;
salt to taste.

Each cabbage head is disassembled into separate inflorescences. Take small in size. They are washed and then dipped in salted boiling water for no more than a couple of minutes. Throw off in a colander. Peeled and washed peppers are cut into strips. The onion is cut in half rings, and the garlic cloves are cut into large pieces.
Pour prepared spices, vegetables and spices again - the last layer. Pour everything with salted boiling water and wait a quarter of an hour. Water is poured into a saucepan and boiled again. As soon as it boils, it is poured into jars and closed. Send to cool.
Eggplant is a very popular vegetable in Russia. It is not surprising that the hostesses have found a way to prepare it together with cabbage. This hodgepodge boasts a mushroom flavor without mushrooms.
For her they take:
cabbage - three kilos;
tomatoes - one and a half kilograms;
bulbs - one and a half kilograms;
blue ones - one and a half kilograms;
vinegar - three tablespoons.

Tomatoes, to get juice from them, are passed through a meat grinder, and the head of cabbage is finely chopped. Eggplants are diced and salted to remove the bitterness. Sometimes they are additionally cleaned. Onions are cut into rings. Prepared vegetables are poured into a saucepan and stewed for almost an hour. After that, add vinegar and stew for no more than five minutes. The workpiece is ready, and all that remains is to roll it up.
Cabbage with meat
You can cook an especially tasty cabbage hodgepodge with the addition of meat. For this appetizing winter dish, per kilogram of pork you need:
cabbage - a kilo and a half;
carrots - 2 large pieces;
bulbs - 2 medium heads;
700 grams of tomatoes;
tomato paste - 50 grams;
water - 200 milliliters;
sugar - 10 grams;
vinegar - 30 milliliters;
vegetable oil;
meat - 350 grams;
salt and pepper to taste.

The meat cut into small cubes is fried. Finely chopped onions and carrots are also fried. Mixed with meat, salt and pepper. Transfer to a saucepan and add chopped cabbage. Leave to cook over low heat for a quarter of an hour.
Peeled and finely chopped tomatoes are also fried. Add tomato paste and sugar. Then - water and bay leaves. Cook for a few minutes, and this sauce is poured over the meat. Cook for another hour. At the end, add vinegar and pour it into sterilized jars.
Pickled cucumbers
For many, this is a discovery, but winter preparations are prepared using pickles for this. They add to the hodgepodge spicy taste... In addition, this recipe allows you to get rid of the cucumbers that turned out to be superfluous, left over from last winter.

For this dish take:
a kilogram of white cabbage;
one large carrot;
two medium-sized bulbous heads;
bell pepper - 1 piece;
300 grams of pickles;
60 grams of tomato paste;
30 milliliters of vinegar;
25 milliliters of vegetable oil;
spices to taste.

On a grater, first of all, carrots and cabbage are chopped, and peppers and cucumbers are cut into strips. The onions are cut into halves of the rings. Sugar, salt, bay leaf, peppercorns are put down the pans, and vegetables are poured on top of them. Vinegar with oil and tomato paste diluted with water are added at the last stage. The quenching is carried out for about an hour, and immediately the hot mixture is distributed among the jars. Close.
With tomato paste
A very popular hodgepodge that resembles in its taste best blanks from the store. For her, they take fewer different varieties of vegetables, but at the same time they add one secret ingredient responsible for enhancing the taste - tomato paste.
It is made from:
cabbage in the amount of 3 kilograms;
a kilo of carrots;
onions - 350 grams;
tomato paste - 350 grams;
vinegar - a little more than half a glass;
salt and sugar to taste.

The heads of cabbage are finely chopped, and the onions are cut medium. At the same time, grate the carrots. They put it with onions in a pan, where they stew on their own for several minutes. Then cabbage is added to them. Stewing all vegetables takes four dozen minutes. Tomato paste and sugar and salt are added at the last stage. Just before removing from the heat, pour in vinegar.

From early cabbage
A very tasty cabbage hodgepodge is obtained if young heads of cabbage are used. For a recipe for the same amount of the main vegetable, take:
carrots, in the amount of 2 kilograms;
sweet pepper, in the amount of a kilogram;
bulbs - 2 kilograms;
cucumbers - 1 kilogram;
tomatoes - half a kilogram;
water;
vegetable oil;
30 milliliters of vinegar essence per liter of liquid;
salt, sugar - to taste.

Unlike the previous recipe, this time the carrots are cut into rings and the peppers are cut into strips. Cucumbers are cut into bars. Tomatoes, having previously peeled with blanching, are ground into a paste. The prepared roots with onions are thrown into an appropriate container and fried, adding the remaining food as it cooks. Stew for three quarters of an hour, after which they are distributed into jars, adding essence. Close.
With mushrooms and fresh tomatoes
Mushroom hodgepodge is one of the most popular winter preparations. Especially in combination with the favorite vegetable - tomato. The most common autumn mushroom in our country, honey mushroom, is well suited for this dish.

For him, for a couple of kilograms of honey agarics, they take:
tomatoes - 2 kilos;
onions - a couple of heads;
vinegar - half a glass;
sunflower oil - two glasses;
a tablespoon of salt;
sugar - 60 grams.

The mushrooms are carefully prepared. After rinsing well, they are cut into pieces. Only warm water is used for rinsing. Place in a pot half filled with water and leave to cook for about half an hour.

Onions and carrots are finely chopped at the same time. They are fried on sunflower oil... They take mushrooms out of the water and also throw them to the vegetables. Salted and peppered, they are stewed for up to 20 minutes. A couple of minutes before the end of the procedure, pour in vinegar. The finished workpiece is closed.
With pearl barley
A blank with barley is a full-fledged lunch in a bank. To make it, in addition to half a kilogram of cereal, they also take:
cucumbers - three kilos;
tomatoes - one and a half kilos;
bulbs - only a kilogram;
carrots - as many as onions;
salt - 60 grams;
sugar - up to half a glass;
vinegar essence - the same amount;
water - the same amount;
sunflower oil - the same amount.

The vegetables are finely chopped, and the cereals are washed. The ingredients are mixed in a container for preparation, water and oil, seasonings are added. Boil for 20 minutes after boiling. At the end, add the essence and cook for another ten minutes. The dish is ready to be rolled.
With beans
Harvesting beans and other vegetables in winter is reminiscent of Mexico. It is not only useful, but also becomes an excellent flavoring addition to the table in the winter season. Such a preparation is used both as an independent dish, and as a side dish, and as an addition to it. It is heated or eaten cold.

To prepare this hodgepodge, take per kilogram of beans:
two and a half kilograms of tomatoes;
carrots - as much as legumes;
a kilo of bell pepper;
a pound of onions;
100 milliliters of vegetable oil;
15 grams of vinegar essence;
salt and sugar to taste.

The main stage of initial preparation is soaking the beans. It is left in water for at least 10 hours. Other vegetables are cooked as soon as this time is up. Onions are cut into rings, and peppers are cut into strips. The carrots are not rubbed very finely. Tomatoes are cut into small slices. All ingredients are mixed in a container for cooking and sent to cook.

The mass boils, and it is left to cook for a couple of hours. It is important not to forget to stir periodically. The finished dish is distributed among the jars and rolled up.
From zucchini
Another vegetable that goes well with its fellows in winter preparations, - zucchini. Solyanka from it is an excellent solution for those who do not know where to attach a bountiful harvest of this relative of pumpkin and cucumber.

For this dish, you need to take for the number of zucchini in 3 kilos:
5 large sweet peppers;
tomatoes, in the amount of one and a half kilograms;
hot pepper - one;
2 garlic;
sugar - 200 grams;
salt - 60 grams;
vegetable oil - 200 grams;
vinegar - 60 grams.

All vegetables are pre-washed, peeled if necessary and, if required by the size, cut into pieces. Having prepared, they are twisted through a meat grinder. Vinegar, seasonings and oil are added to the resulting mass. Move it to a saucepan and boil for a quarter of an hour.
Without sterilization
Sometimes such hodgepodge is prepared without sterilizing cans. But they don't last long. In addition, it is strictly not allowed to cook dishes with meat in this way.
Rules and storage times for hodgepodge
All workpieces are stored in dark, not warm places. Solyanka in jars is placed upside down and covered with something to prevent the sun's rays from falling on them.
Conclusion
Various preparations for the winter are made in the form of hodgepodge from a mixture of vegetables. For this, they take cabbage as a basis. But in some recipes, they do without it - in particular, in the preparation with beans. Sometimes they even make a pork dish. Cooking a hodgepodge requires strict adherence to the recipe.