The best recipes for cooking hodgepodge for the winter in jars. The best recipes for cabbage hodgepodge for the winter Solyanka with carrots and onions for the winter

16.08.2021

If in the summer you do a lot of different delicious blanks you can quickly prepare a nutritious lunch or dinner for the whole family in the fall and winter. One of the best options is a hodgepodge for the winter in banks, the recipes are simple, and the result is excellent.

Cabbage solyanka for the winter, like a store

Today, stores offer customers a wide selection of various canned products. Unfortunately, it is not always possible to find a hodgepodge, especially in small towns. A thick hodgepodge in jars is a very convenient product, and you can make many delicious nutritious dishes from it. And if you are not lucky enough to find it, then you can make preparations for the winter yourself, the cabbage hodgepodge will turn out like a store one, even better.

To prepare the hodgepodge, take the following ingredients:

2 kg of fresh or sauerkraut;
5 pieces of large pickles;
1 kg of carrots;
0.5 kg of onions;
2 kg of mushrooms;
0.5 liter vegetable oil(better - sunflower);
1 cup tomato sauce (you can make it yourself from tomato paste without starch and preservatives);
0.5 cups 9% vinegar;
1 cup of sugar;
2 handfuls of salt;
1 tbsp. a spoonful of ground black pepper;
5 pieces. bay leaf.

Preparation:

Remove the top soft leaves from fresh cabbage, rinse the head of cabbage, chop into thin strips. If you take sauerkraut, then you must first rinse it a little in cold water to remove excess acid. Throw in a colander, squeeze well to glass the liquid.
Sort out the mushrooms (any, but better forest ones), wash, peel, boil in salted water for about 15 minutes. Drain the water, wait until it has cooled slightly, and cut into thin slices into a separate bowl.
Peel, grate or chop the carrots.
Peel the onion, cut into cubes or thin half rings.
Grate pickles or cut into small cubes.
Pour sunflower oil into a cauldron or saucepan with a thick bottom. A hodgepodge of homemade unrefined oil will turn out to be especially tasty and fragrant.
If you have sauerkraut, first simmer it in a little oil, about 20 minutes. And only then add oil and add other ingredients. If the cabbage is fresh, then pour all 0.5 liters of oil into the cauldron, heat a little, add tomato sauce and mix well.
Add vinegar, sugar, salt, ground pepper and bay leaf.
Now put fresh cabbage, boiled mushrooms, carrots, onions, cucumbers and simmer over low heat for about an hour. The stewing time depends on the cabbage - if it is late, very hard, then it will take about an hour and a half to stew, adding water and stirring occasionally.
Prepare clean jars, sterilize them, you can use a double boiler. Scald the lids with boiling water.
Try the prepared hodgepodge, add spices, if necessary, mix.
Now put the still hot workpiece in jars, roll up the lids.
Turn over, wrap with a warm blanket, let stand for several hours until it cools.

Now you can easily cook a spicy hodgepodge based on any meat broth. She prepares like this:

Boil peeled and chopped potatoes in broth.
Add the contents of the jar, bring to a boil.
Add salt and pepper to taste, some sugar, bay leaves.

You can also serve the prepared hodgepodge as a side dish or as a salad or appetizer.

Vegetable solyanka in half-liter jars

In the season of abundance of a variety of vegetables, it is so convenient and easy to stock up on a vitamin hodgepodge for the winter. It will help you out more than once in winter, suitable as a base for soups, as well as a vegetable stew, salad or an independent snack. By classic recipe vegetable hodgepodge with cabbage for the winter in jars is prepared for about two hours with the preparation of all the ingredients, and a few jars of fragrant preparation will soon replenish your stocks.

For a vegetable hodgepodge with cabbage, you need to take:

1.5 kg of ripe tomatoes;
1.5 kg of white cabbage (fresh);
1 kg of onions;
1 kg of carrots;
700 g of fresh cucumbers;
700 g bell pepper;
1 cup of sugar;
2 tbsp. tablespoons of salt;
0.5 cups vinegar (9%);
0.5 cups vegetable oil (refined);
Black peppercorns (to taste);
Several bay leaves;
Seasoning mixture (to taste).

Cooking sequence:

First, rinse all vegetables in cold running water, then dry, peel.
Chop the white cabbage into thin strips.
Cut bell pepper pods, peeled from seeds, in half and cut across half rings or lengthwise into long strips.
Grate carrots with coarse holes or cut into strips.
Cut fresh green cucumbers into small cubes.
Cut the onion heads in half, cut into cubes or half rings.
Cut ripe tomatoes into slices of the same size as you usually like in a hodgepodge.
Now take a dish suitable for stewing, put the prepared vegetables there.
Pour in sunflower oil, stir, add seasonings, spices, salt. The vegetables will start up the juice, immediately dissolve the sugar in it, stirring well so that it does not settle at the bottom during the stewing process. This will prevent the sugar from burning and spoiling the taste of your dish.
Place a bowl of vegetables over medium heat, gradually bring to a boil. Then reduce heat slightly and simmer, stirring occasionally, for an hour. Make sure the vegetables don't burn.
About 10 minutes before cooking, pour half a glass of vinegar into the hodgepodge, stir well.
Sterilize the jars, spread the prepared vegetable hodgepodge in them up to the neck. It is most convenient to take jars for 0.5 liters.
Roll up sterilized caps with a key.
Wait for the workpiece to cool slightly, then turn the cans over with the lids down, wrap them in a thick blanket and leave until they cool completely.

This product will be especially popular with vegetarians. Now, at any time of the year, you can easily make a quick soup - just boil potatoes in water, and then add a jar of vegetable hodgepodge, bring to a boil, season to taste, sprinkle with herbs, and the dish is ready.

Or you can simply put the contents of the jar in a bowl, mix with chopped fresh herbs, season with unrefined fragrant oil, and you will get delicious and healthy salad... It's just delicious. Even porridge and pasta that have been fed up over the winter will easily go with such a snack. Delight your family with a wonderful aromatic dish, pleasantly surprise your guests.

Solyanka for the winter from cucumbers

Solyanka is a spicy soup that combines the components of cabbage soup and pickle at the same time. It is brewed with various spices and is very popular with many families. Unfortunately, making a hodgepodge often takes a lot of time, especially for working housewives. But there is a great option - to prepare a thick soup in concentrated form for the winter, and then it will be very easy to cook it, with a minimum of time and effort. You will have to tinker with the preparation, but you will get an excellent result. Recipes for solyanka with cucumbers are usually very popular, because many people are very fond of delicious crispy cucumbers in ready-made soup.

Solyanka for the winter from cucumbers is prepared from the following products:

1 kg of cucumbers (fresh);
1.5 kg of tomatoes;
0.5 kg of bulgarian pepper;
1.5 kg of cabbage;
1 kg of onions;
1 kg of carrots;
100 ml of vegetable oil;
100 ml vinegar (6%);
200 g sugar;
40 g salt;
Black pepper (peas);
Seasoning mixture (to taste);
Bay leaf.

Preparation:

Wash all vegetables, dry.
It is better to take good, strong cucumbers. Cut them into cubes or thin strips - as you like.
Remove the upper weak leaves from the cabbage, chop into strips.
Scald the tomatoes with boiling water, then immerse them in cold water for a short time to easily peel them off.
Cut them into cubes or small pieces. Peel the entrails and seeds from the pepper, cut into strips. Grate the carrots, you can cut them into strips.
Pour vegetable oil (a little) at the bottom of a saucepan or cauldron, put chopped vegetables there.
Add salt, spices, sugar, add oil to the required amount.
Slowly bring the resulting vegetable mixture to a boil, and then, reducing the heat, simmer for about an hour.
Add vinegar shortly before the end of the stewing process.
Put the prepared hodgepodge with cucumbers in prepared sterilized jars, roll them up with scalded lids.
Turning upside down, wrap it up with a blanket, let it cool down gradually.

You can diversify this recipe by adding mushrooms (500 g for the indicated amount of other ingredients).

Any mushrooms (better - forest ones, as they are more aromatic), first boil for about 20 minutes, and then cut and fry until golden brown. Add the mushrooms to the hodgepodge 5 minutes before all the vegetables are cooked.

Solyanka with cucumbers that give it a special spicy taste, it is better to store in a pantry or cellar. On the basis of this preparation, you can cook not only soup, but also a vegetable stew, and also simply serve as an appetizer.

Preparation for pickle and hodgepodge (conservation)

Homemade preparations will help you quickly and inexpensively prepare your favorite meals in winter. At the same time, you will not only significantly save time, but also enjoy the taste of summer and autumn vegetables, enriching your body with a supply of vitamins and minerals. A very popular dressing for hodgepodge or pickle for the winter. With its help, you can cook a fragrant soup in just half an hour.

Ingredients:

2 kg of cucumbers;
300 g carrots;
300 g of onions;
3 tbsp. tablespoons of sugar;
1 head of garlic;
2 tbsp. tablespoons of salt;
1 cup vegetable oil;
7 tbsp. tablespoons of vinegar (9%);
Dill, parsley - to taste.

Preparation:

Rinse vegetables and herbs well.
Cut the onion and cucumbers into cubes, chop the herbs.
Chop the garlic finely (you can crush through a press).
Grate the carrots (it is better to take a grater with large holes).
Mix all processed vegetables in a separate bowl, add sugar, salt, herbs, pour vegetable oil, vinegar. Stir again and let the vegetable mixture sit for three or four hours.
Then put the workpiece in a cauldron (you can in a saucepan), put it on the stove, over low heat. Bring to a boil gradually, let the mixture simmer a little (5 or 10 minutes), and then turn it off.
In the meantime, sterilize the jars and lids.
Put the dressing in jars while hot, then roll up the lids.
Leave to cool slowly, wrapped in something warm. After a few hours, when the preparation for the winter for pickle and hodgepodge cools down, it can be put away for storage.

To prepare a hodgepodge in winter based on this dressing, boil potatoes in the broth until half cooked, add the preparation and cook a little more. You can also cook a vegetarian hodgepodge in water. For pickle, you will first need to soak the pearl barley for several hours or overnight, then also boil it with potatoes, add dressing, cook over low heat for about 10 minutes.

Solyanka with eggplant and canned cabbage

Try to prepare an unusual vegetable hodgepodge with eggplant for the winter. The recipe is quick and simple, and you can choose the spices to your liking (for example, add hot or allspice, a mixture of your favorite herbs). If you like it more spicy, take more garlic and add it at the very end of cooking.

Products:

Eggplant - 1 kg;
Sweet pepper - 1 pc.;
Carrots - 200 g;
Cabbage - 300 g;
Garlic - 3-4 teeth;
Greens to taste;
Sunflower oil - 50 g;
Salt - half tablespoon;
Vinegar (9%) - 30 g;
Sugar - 2 tablespoons

Preparation:

Wash all vegetables well, peel, remove seeds from the pepper.
Cut the eggplants into small cubes and sprinkle with salt. Let them stand for half an hour so that the bitterness goes away, then rinse them well.
Chop cabbage and peppers into strips, cut carrots into slices.
Pour oil into a cauldron, put vegetables there, add sugar, salt, mix.
Simmer for 40 minutes, then add vinegar, herbs, spices, chopped garlic.
Leave on low heat for another 3 minutes.
In the meantime, sterilize the jars and lids.
Gently put the hot hodgepodge with eggplant into jars and roll up.
Wrap up, leave to stand until cool, and can be put in the pantry.

Solyanka with eggplant and cabbage for the winter is well stored at room temperature, since there is vinegar in the composition.

Early cabbage solyanka in jars

An excellent preparation for the winter is a hodgepodge of early cabbage. For 10-12 jars with a volume of 500-700 ml, you need to take:

6 kg of early varieties of cabbage;
100 ml vinegar;
500 g onions;
100 or 150 g of salt;
500 g carrots;
10 bay leaves;
15 peas of allspice;
100 g sugar;
500 ml of sunflower oil.

Preparation:

Chop the cabbage finely.
Peel, wash, grate or chop the carrots in a food processor.
Peel the onion, cut into half rings.
Place vegetables in a large stewing bowl, add bay leaves, salt, allspice, sugar.
Pour in the oil and vinegar and simmer for about an hour, stirring occasionally.
Spread the hot vegetable preparation in sterilized jars, screw them with metal lids.

Solyanka from early cabbage is ready, you can take other recipes, the main thing is to make sure that the cabbage does not become smudged, it is better not to cook it a little. She then comes to the desired degree of readiness in the banks.

Cabbage solyanka with tomato paste

The hodgepodge with tomato paste prepared for the winter is rich in vitamins and minerals. Delicious, aromatic and healthy, it works well as an appetizer and as a base for a nutritious winter soup. Try to cook, it's not difficult at all.

Products:

Cabbage - 2 kg;
Water - 1.5 l;
Vegetable oil - 500 ml;
Tomato paste - 500 ml;
Carrots - 1 kg;
Vinegar (9%) - 1 tablespoon;
Onions - 1 kg;
Salt to taste;
Any mushrooms - at will.

How to prepare a hodgepodge for the winter from cabbage with tomato paste:

Peel and chop onions, carrots, cabbage.
Heat oil in a large skillet or cauldron, fry the vegetables (no cabbage) until lightly browned.
Add cabbage, pour in water.
If you want to enrich the recipe with mushrooms, boil them and add to the vegetables.
Simmer for about half an hour.
Then put tomato paste in the vegetable mixture, salt, stir, cook for another half hour, pour vinegar, boil and turn off.
Put the hodgepodge in sterilized jars, roll up.

How to deliciously cook cabbage hodgepodge for the winter

There are an incredible variety of recipes for preparing a delicious hodgepodge for the winter. But I want to cook one that is especially tasty, and for this you need to know some secrets. Try to stock up on a hodgepodge for the winter using the recipe below. It reveals all the nuances and tricks of the preparation of this wonderful dish.

Ingredients for a flavored vegetable hodgepodge with cabbage:

2 kg of small tomatoes;
1.5 kg of cabbage;
1.5 kg of strong cucumbers;
1.5 kg of onions;
1.5 kg of carrots;
0.5 kg of pepper of different colors (Bulgarian).

Since it is impossible to deliciously cook a hodgepodge for the winter from cabbage without a secret filling, make a marinade, which includes the following products:

1 cup vegetable oil;
2 tbsp. tablespoons of vinegar essence;
3 tbsp. tablespoons of sugar;
5 tbsp. tablespoons of salt;
3 pieces of bay leaves;
5 g of black pepper (or allspice) peas.

Preparation:

Wash all vegetables, peel carrots and onions.
Cut the pepper pods in half, cut out the middle.
Chop the cabbage, preferably on a special shredder. Then it will turn out to be smooth, thin and juicy.
Bulgarian pepper for harvesting is better to take bright colors - red, green, yellow, orange. The more flowers, the more colorful the finished dish will look, reminding in winter of a golden autumn.
It is better to take medium-sized tomatoes with dense pulp.
Cut the peppers into strips, the tomatoes into wedges, and the carrots into strips.
The onion is best cut into thin half rings. Then it will visually combine with cabbage and other vegetables.
Cut the cucumbers into large cubes so that they can be clearly seen in the finished dish. You can take fewer cucumbers, and - any size.
And now the most important secret. To make the hodgepodge especially juicy and fragrant, fry the cabbage, then the onion, then the carrots separately before laying in the cauldron. Saute vegetables for 5 minutes.
Place the fried vegetables in a cauldron or saucepan, add tomatoes, cucumbers and peppers.
Add sugar, salt, spices (you can replace black pepper with allspice).
Pour in the remaining oil, simmer for about half an hour.
Add essence 10 minutes before cooking.
Gently stirring vegetables, make sure that they do not turn into a smear, do not burn.

It is better not to extinguish the solyanka slightly than to extinguish it. Thanks to the vinegar and spices, it will still marinate well and keep well.

Pour the hot hodgepodge into sterilized jars. It is better to choose twist-off lids - twist-off, this will turn out much faster. Cool in the air.

That's all the tricks of making a hodgepodge for the winter in jars, although the recipes are different, the requirements are the same: make sure that it does not burn and does not boil. The rest is a matter of technology - you just need to correctly measure and lay the food on time.

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 stewed slightly.
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 cook 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 the 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 as an original filling with cabbage. 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 aesthetic 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 the 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. 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 - favorite dish many housewives. There are many recipes for cooking with the addition of meat, fish products or mushrooms, lemons, capers, cucumbers, onions, tomato paste. Due to the abundance of components, the cooking process itself takes a lot of time.

But if you make a preparation for the cabbage hodgepodge for the winter in advance, you can cope with the preparation in 10 minutes. In this case, such conservation is stored for at least a year at room temperature.

The simplest recipe for cabbage hodgepodge

A tasty, healthy, original, beautiful preparation for winter hodgepodge in jars is incomparable with store-bought canned food, and the recipe itself is very simple and does not contain complex components.

Products:

Cabbage - 2 kg
Carrots - 0.5 kg
Salt - 2.5 tablespoons
Sunflower oil - ¼ tbsp.
Granulated sugar - 1 tablespoon
Tomatoes - 0.5 kg

Peel the head of cabbage from the top leaves and stumps, rinse, chop into strips.
Peel the carrots, wash, grate on a fine grater.
Mix prepared vegetables in a bowl and season with salt.
Pour sunflower oil into a saucepan, pour the mixture of carrots and cabbage. Simmer for 20-25 minutes, stirring occasionally.
Separate the tomatoes from the skin, cut into slices. Pour tomatoes into the rest of the vegetables. Salt, sugar the workpiece, simmer for another 5 minutes over low heat.
Spread the hot hodgepodge in sterilized jars, seal the glass container with lids. Wrap the preservation with a blanket, leave to cool completely.

Store the seaming in a cool basement, refrigerator, as the recipe does not use vinegar.

Traditional recipe for hodgepodge

Vegetable hodgepodge for the winter with cabbage, prepared according to this recipe, is a traditional Russian treat and a favorite dish at the dinner table of many housewives. After all, the food has an unsurpassed taste and aroma.

Ingredients:

Cabbage, tomatoes - 5 kg
Onions, carrots - 4 kg
Cucumbers - 2.4 kg
Sweet pepper - 2 kg
Sugar, vegetable oil - 2 tbsp.
Salt - 10 tablespoons
Laurel leaves - 6 pcs.
Vinegar - 1 tablespoon for 1 liter
Spices to taste.

How to cook a hodgepodge for the winter:

Cut the head of cabbage into strips or grate.
Cut the peeled carrots into slices.
Wash, remove seeds and stalks Bell pepper, cut into thin strips.
Peel the onion, cut into rings.
Rinse cucumbers, cut on both sides, chop into cubes.
Put the tomatoes in boiling water, dip in ice water. This will curl the skin on the tomatoes and make it easy to peel off. Then grate the peeled vegetables.
Fry the onions and carrots on sunflower oil in a deep bowl. Add the rest of the vegetables, spices, mix. Simmer for 40 minutes.
Pack the hodgepodge in clean liter jars, add a tablespoon of acetic acid to each. Shake the cans, roll up the lids, turn upside down and cover with something warm.

Cabbage and eggplant solyanka

An unusual preparation for a hodgepodge of fresh cabbage and eggplant will surprise you with its bright taste, appetizing appearance and seemingly incompatible ingredients.

Products:

Head of cabbage - 1.5 kg
Tomatoes - 1 kg
Onions, carrots - 0.5 kg each
Eggplant - 0.7 kg
Sunflower oil - 180 ml
Vinegar - 40 g
Salt, spices - to the taste of the culinary specialist.

Procurement order:

Peel the head of cabbage, chop into strips.
Wash the tomatoes, separate from the peel, twist in a meat grinder.
Peel the bulbs, cut into rings. Chop the peeled carrots into thin slices.
Peel the eggplants, cut into cubes, salt and leave for 15 minutes to remove the bitterness from the vegetables. Rinse by transferring to a colander or sieve, squeeze with your hands, dry.
Pour all prepared vegetables and spices into a deep saucepan with vegetable oil. Simmer the ingredients for 50-60 minutes.
5-10 minutes before the end of cooking, stir in the acetic acid in the dish.
Divide the mixture into jars, close the lids. Turn the glass container over with the lid down, cover with a blanket. Cool the seaming down for 24 hours and transfer to a winter storage place.

The dish will be ready for consumption in 2 weeks, since by this time the vegetables will be well marinated and will acquire the desired taste and aroma.

Salad "Solyanka with cabbage" for the winter

A crispy vegetable hodgepodge of fresh vegetables is prepared very quickly, it turns out fragrant, juicy and perfectly stored until spring.

Components:

Red cabbage - 3 kg
Bulgarian pepper - 1.2 kg
Onions - 0.7 kg
Tomatoes - 0.6 kg
Hot pepper pods - 200 g
Parsley rhizomes and herbs - 100 g each
Garlic cloves - 10 pcs.
Salt - 20 g
Vinegar (red wine) - 60 ml
Granulated sugar - 60 g
Sunflower oil - 110 ml

The cooking plan is as follows:

Prepare all vegetable components in advance: wash, peel, dry.
Cut the ingredients as follows:

chop the cabbage into thin slices using a knife or shredder;
sweet pepper - cubes;
bulbs - in half rings;
tomatoes - in large cubes;
bitter pepper pods - in rings;
Tear the greens finely with your hands;
pass the garlic through a press;
Grate the parsley root.

Heat a thick-walled saucepan and sprinkle with vegetable oil. Pour the onion into a bowl and fry for 6-8 minutes.
Pour all the chopped vegetables into the container one by one. Season with salt, sugar, season the mixture, cover, cook for 40 minutes. Pour in vinegar 10 minutes before the end of stewing.
Pack the hodgepodge in previously washed in soda solution and sterilized jars. Cover the glass container with disinfected lids.
Send the blanks for pasteurization in a water bath. To do this, prepare a wide saucepan or basin, cover the bottom of the dishes with a terry towel, put jars on top. Fill the container with water so that the liquid reaches the "shoulders" of the cans. After boiling, sterilize the jars for 15-25 minutes.
Gently take out the jars, tightly close the lids. After cooling the preservation upside down under a blanket, transfer to storage in a room with a constant temperature of + 1 ... 7 degrees.

Spicy hodgepodge for the winter

A spicy, moderately sour hodgepodge with tomato paste for the winter will definitely appeal to connoisseurs of extraordinary recipes.

Components:

Head of cabbage - 1 kg
Cucumbers - 1 kg
Carrots - 500 g
Onions - 750 g
Sugar - 1 tbsp.
Sunflower oil, vinegar - ½ tbsp.
Tomato paste - 2.5 tablespoons
Salt - 1 tablespoon
Hot pepper pods - 2 pcs.
Peppercorns - 4 pcs.
Laurel leaves - 2 pcs.

The cooking process is as follows:

Chop the cabbage into thin strips.
Grate the peeled carrots.
Cut the cucumbers into slices.
Chop the onion in half rings.
Combine prepared vegetables in a bowl.
Separately combine salt, sugar, spices, tomato paste, sunflower oil.
Pour vegetables into a saucepan, season with tomato mixture. Set the dishes on the fire, simmer the workpiece for 40-50 minutes, stirring occasionally. 5-7 minutes before being ready, pour vinegar into the dish.
Arrange the hot hodgepodge in clean jars, close the lids. Turn the container upside down and cool in this position.

Solyanka with meat is not only the basis for the first course, but also a rich side dish or an independent full-fledged treat.

Components:

Meat - 700 g
Head of cabbage - 3 kg
Carrots - 1.5 kg
Onions - 0.6 kg
Sunflower oil - 200 ml.
Tomato paste or freshly squeezed juice - 400 ml
Spices, salt, pepper - to the taste of the culinary specialist.

Attention! For preparation, you can take any meat: rabbit, beef, pork or chicken.

The procedure for preparing meat hodgepodge for the winter is as follows:

Wash the meat and cut into thin strips, removing streaks, fat and film if necessary. Fry the ingredient in sunflower oil for 15 minutes.
Grind the washed and peeled vegetables as follows: carrots in rings, cabbage with strips, onions in half rings. Pour the prepared ingredients into the pan to the meat, simmer for 30 minutes, adding spices and herbs to taste.
Divide the finished dish into liter or half-liter jars, close the lids.

Delicious hodgepodge without tomatoes

Vegetable hodgepodge - in addition to being a tasty and simple dish, it is also a real storehouse of vitamins, which the body especially lacks in winter. And having prepared such a treat for the winter, you can always have on hand a natural remedy that helps to cope with viruses and infections, preparation for the first courses or filling for baking.

A minimum of ingredients will be required for cooking, such as:

Carrots - 320 g
Cabbage -1 kg
Onions - 560 g
Butter - 0.5 pack.
Salt - 10 g
Sugar - 20 g
Water - 2 tbsp.
Vinegar - 120 ml

How to cook vegetable hodgepodge:

Peel vegetables, wash and pat dry on paper towels.
Finely chop the onion, grate the carrots on a coarse grater, cut the head of cabbage into large slices.
Fry onions and carrots in butter until golden brown for 6-7 minutes. After that, stir in the cabbage slices in the frying, cook everything together under the lid for 20 minutes with the addition of water, salt and granulated sugar.

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 of 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 in the 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 agarics 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 stir the hodgepodge often.

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

Put mushrooms, bell pepper strips, tomato cubes and spices for frying. 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 lavrushkas;
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. To prevent anything from burning, 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.

Cabbage solyanka for the winter or from any other vegetable will certainly appeal to all family members and guests. The canning process will be simple if you follow the recommendations and step-by-step description that each recipe has.

Vegetable hodgepodge with cabbage for the winter turns out to be more refined and tastier if other vegetables are salted with it.

You need to chop 2.5 kg of fresh cabbage.
About 700 g of onions are cut into half rings.
1 kg of carrots and bell peppers are cut into cubes.
For cabbage hodgepodge, you need about 500 g of tomatoes, they also need to be cut into cubes.
Combine the chopped vegetables in one saucepan, pour in 200 ml of oil, add 10 g of salt and 100 g of sugar.
After the mass boils, cook for another 17 minutes.

Cabbage solyanka for the winter is distributed in jars and rolled up with iron lids. Store in a cool place after cooling.

There is another recipe for winter solyanka in jars, favorite by housewives, which is best made from early cabbage. The composition includes a lot of vegetables, so the benefits are great, and the taste is just lick your fingers!

Cabbage, about 2.5 kg, is washed and chopped into strips.
Carrots about 2 kg are peeled and cut into rings.
Bell pepper must first be cleaned of seeds and stalks, and then cut into slices.
Onions will also need 2 kg. The vegetable is cut into rings.
The composition is not complete without cucumbers, about 1 kg. They are cut into pieces.
Tomatoes are washed, scalded with boiling water, peeled off and the tomato mass is made using a grater.
After the vegetables are cooked, they begin to fry the carrots and onions. Then all the other ingredients are added. Simmer for about 45 minutes.
Solyanka must be poured into jars and at the end add vinegar (1 liter 30 ml).

The cabbage soup must be rolled up and turned upside down. Store under a warm blanket for about two days, after which you can transfer the jars to a permanent storage location.

Cabbage solyanka for the winter is obtained as store pickles in combination with tomato paste. The recipe is easy to follow, especially if you follow the recommendations step by step.

We prepare cabbage (3 kg). We clean it from the upper leaves and finely chop it.
Carrots (1 kg) are chopped with a grater, onions (350 g) are cut into slices.
All vegetables are combined and stewed for 40 minutes.
Then add 350 g tomato paste, sugar and salt.
A few minutes before removing the pan from the heat, add 150 ml vinegar.

The winter vegetable soup is distributed in jars, rolled up and stored upside down under warm clothes for about two days.
Among the recipes for winter solyanka in jars, you can find with the addition of cauliflower. Vegetable preparation from cauliflower for the winter turns out to be very juicy and tasty, and preparation will take a little time.

Cauliflower inflorescences are divided into smaller bunches, which are dipped in salted boiling water for a couple of minutes. After that, you need to transfer the parts to a colander so that all the excess water is glass.
Bulgarian peppers in the amount of 2 pieces must be cleaned of stalks and seeds, then cut into strips.
Cut two onions into small wedges.
The cloves of one head of garlic are halved.
Put 5-6 allspice peas, lavrushka, 8 grain mustard in prepared jars. Then comes the turn of the vegetables. The final layer is also a set of original spices.
The brine is prepared separately. Pour salt into the water and wait until it boils. After that, pour the vegetable slices for 15 minutes and drain for re-boiling. The contents of the jars are again poured and closed with iron lids.

The preservation of vegetables is turned upside down, as soon as it cools down, you can move the jars to a cool place for long-term storage.
Blue vegetables in addition to cabbage
Solyanka without mushrooms for the winter is obtained from any vegetables. But most of all, eggplants will help to remind the mushroom flavor of, for example, champignons.
Solyanka with eggplant and cabbage for the winter pleases with its bright colors and excellent taste. How to cook a hodgepodge without sterilization will help a detailed writing.
Cabbage (3 kg) is finely chopped, you can use a special grater.
You need to get juice from tomatoes (1.5 kg). Therefore, fresh vegetables are passed through a meat grinder.
1.5 kg onions are cut into rings.
Eggplant (1.5 kg) should be diced, sprinkled with salt and left to rest for 17 minutes. During this time, all the bitterness will come out.
All vegetables are combined in one container and stewed for about 50 minutes.
Then 75 ml of vinegar is poured in and left to simmer for another 5 minutes.

The resulting hodgepodge for the winter needs to be spread over glass jars, roll up and keep upside down under a warm blanket until it cools completely.
Bean dish
You can make a preparation in the form of a hodgepodge for the winter from beans. Solyanka with beans for the winter is sure to please everyone. It can be eaten separately when heated. And when cold, it will be a great addition to any side dish.
To prepare the dish, you will need 1 kg of beans. The product must be soaked in water for 10 hours.
Tomatoes in the amount of 2.5 kg are cut into slices.
Carrots 1 kg are chopped using a grater.
1 kg bell pepper is cut into strips.
Onions 500 g are cut into rings.
All vegetables are mixed, salted, pepper, sugar, oil, vinegar 5 ml are added and the mass is brought to a boil. After that, cook for another two hours, occasionally stirring the contents of the pan.

The finished soup is laid out in sterilized jars and covered with iron lids. The container must be stored upside down for the first days, wrapped in a warm blanket.
Cucumber dish
The following recipe is popular among housewives. “For the cucumber hodgepodge for the winter, I take the following components:

three tomatoes and cucumbers, cut them into thin strips;
I cut two small onions into slices;
chop one large carrot on a grater;
I cut the garlic into small slices;
finely chop a bunch of dill.

I mix all the components, add 15 g of sugar and 150 ml of oil. The mass is ready for distribution to the banks.

I prepare the brine separately. I add 10 g of salt, 15 ml of vinegar to a liter of water. As soon as it boils, I pour the marinade into the vegetables. I put the jars in a large container with water and sterilize for 17 minutes.
Ready-made salted vegetables can be opened in winter and cook any dish with the addition of healthy and tasty vegetables. "
For the winter, you can preserve a dish with pickled cucumbers from cabbage.
They chop cabbage, rub one carrot on a grater, cut two onions in half rings.
Pickled cucumbers about 300 g and one bell pepper cut into strips.
First, salt and sugar, a leaf of lavrushka and allspice peas are poured into the pan. All other chopped vegetables are placed on this layer. Pour vinegar 30 ml and oil 25 ml. Tomato paste 60 g is mixed with water and also sent to the mass.
Stew the vegetable mixture for about an hour. Then the hodgepodge is distributed over the banks, closed.

The closed jars of pickled vegetables are turned upside down and wrapped in a warm blanket until the contents cool. Canned contents can be stored for a long time.

Zucchini for winter
You can make a delicious zucchini hodgepodge for the winter.
For hodgepodge you need 3 kg of zucchini, 1.5 kg of tomatoes, bell peppers 5 pieces, 1 hot peppers, cloves of two heads of garlic. All washed and peeled vegetables must be scrolled through a meat grinder.
200 g of sugar, 60 g of salt, 200 ml of oil and 60 ml of vinegar are added to the resulting mixture. You need to cook for about 25 minutes.
Hot vegetable hodgepodge is distributed in jars and rolled up.

Canned hodgepodge turns out to be very tasty and can be stored for a long time.
There is another recipe for hodgepodge with zucchini for winter storage in jars.
You will need 1.5 kg of zucchini peeled from the peel and insides. Cut the vegetable into cubes and sprinkle with salt for 15 minutes.
Peeled carrots need to be grated, the onion is cut into cubes. Sent into a frying pan with oil for frying.
Tomatoes are poured over with boiling water, peeled, cut into slices and sent to a saucepan for stewing. During cooking, they need to be kneaded with a fork to obtain a homogeneous mass.
Squeeze liquid from the zucchini, and send it to the pan for frying.
Combine all vegetables, add salt and sugar. You need to cook for another 20 minutes.
A few minutes before removing from heat, add parsley, citric acid and ground pepper.

Hot, ready-made soup laid out in jars, rolled up and covered with a warm towel until it cools completely