Solyanka pẹlu olu fun igba otutu: awọn ilana fun itoju ile

What could be better than the taste of fresh vegetables in the winter? To enjoy them even in the cold, it is enough to cork the hodgepodge in jars. This is not only useful, but also very convenient. Such a preparation can be used as a dressing for soups and borscht, as an addition to any side dish, as a cold appetizer or even as a salad. Vegetable hodgepodge with mushrooms for the winter, corked in jars, is stored for no more than 1 year in a dark, cool place, subject to high-quality sterilization of containers and lids. It is prepared quickly and simply, so any housewife can do it.

Before you roll up a vegetable hodgepodge with mushrooms in jars for the winter, you must carefully prepare the container and lids. They must be sterile to avoid the development of pathogenic microorganisms that can be dangerous to the human body.

The simplest and most common sterilization method is steam disinfection of jars. To do this, put a sieve in a water bath, and the jars upside down – on top of it. And thus hot steam will process the container from the inside. Lids can simply be boiled in water. The process lasts 15-20 minutes, no less.

But remember that for canning it is necessary to choose only whole cans without chips and cracks, and the products are laid out in them exclusively hot. For reliability, you can pasteurize jars with ready-made products in boiling water.

 Classic hodgepodge with mushrooms and carrots for the winter: a simple recipe

Awọn eroja pataki:

1. 1 kg of raw mushrooms.
2. Xnumx karọọti.
3. 50 g tomati lẹẹ.
4. 6 sprigs ti dill.
5. 30 g iyọ.
6. 5 g ilẹ pupa ata.
7. 60 milimita apple cider kikan.
8. 100 milimita epo sunflower.
9. 5 white peppercorns.

This simple vegetable hodgepodge, preserved for the winter with mushrooms, is prepared in 3 stages: frying, stewing and rolling into a container.

How to cook a hodgepodge with mushrooms and fresh tomatoes for the winter

Solyanka with fresh tomatoes and mushrooms is perfect for the winter as a cold appetizer or second course.

For its preparation it is necessary:

1. 1,5 kg ti Champignon.
2. 600 g tomatoes.
3. Xnumx g onion.
4. 0,5 kg ti Karooti.
5. 100 ml refined olive oil.
6. 40 g iyọ.
7. 60 milimita kikan.
8. 5 sprigs ti dill.
9. 4 awọn ẹka ti basil
10. 2 g nutmeg.

Before preparing such a hodgepodge with mushrooms, canned for the winter, it is necessary to make fruit drink from tomatoes. To do this, scald each tomato with boiling water and lower it into cold water. After that, the skin will be well removed and all that remains is to chop the tomatoes with a blender, salt and sprinkle with spices. Then you can start the main cooking.

Wash mushrooms, onions and carrots, peel and cut into strips. Heat a saucepan, grease with oil and fry the onions first, and then the mushrooms and carrots. Pass until a barely light brown crust, and then pour the cooked tomato juice, simmer in a sealed container for 20 minutes, sprinkle with herbs, sprinkle with spices and pour in the vinegar. After mixing well and removing the foam, roll into pre-prepared canning jars.

Recipe from hodgepodge for the winter with salted and fresh mushrooms

To give the dressing a rich taste and slight sourness, add a little salted champignons or butter. Such a dish will appeal to all households and will become a frequent guest on the dining table. To prepare a hodgepodge for the winter with the addition of salted mushrooms, you will need:

1. 600 g salted champignons.
2. Xnumx karọọti.
3. 500 g fresh champignons.
4. 1 boolubu.
5. 1 glass of Krasnodar sauce.
6. 100 milimita ti epo sunflower.
7. 5 sprigs of green basil
8. Awọn ẹka 4 ti parsley.
9. 6 sprigs ti dill.
10. 4 cloves ti ata ilẹ.
11. 40 g iyọ.
12. 50 milimita kikan.
13. 5 g ata ilẹ dudu.

Such a hodgepodge for the winter with salted and fresh mushrooms is prepared very simply. To do this, it is necessary to clean and chop fresh mushrooms into slices, and salted ones – dry from the brine and cut into quarters. Chop the white onion and carrot into strips. Sprinkle a hot frying pan with oil and brown the onion, then add both types of mushrooms and carrots, sauté for another 15-18 minutes. After pour a glass of sauce, sprinkle with salt, pepper, chopped herbs and grated garlic. Simmer without a violent boil for 20 minutes, pour in the vinegar, stir, then distribute into disinfected jars and close tightly with lids. Put in a dark place with room temperature (like a pantry).

Recipe for a delicious hodgepodge for the winter with fresh cucumbers and mushrooms

A very original version of such vegetable preservation is prepared using fresh cucumbers. For this variant of a hodgepodge for the winter with mushrooms and fresh cucumbers, you must:

1. 1 kg of any fresh mushrooms.
2. 300 g fresh cucumbers.
3. 1 purple onion.
4. Xnumx karọọti.
5. 40 g tomati lẹẹ.
6. 30 g iyọ.
7. 5 g ground white pepper.
8. 70 milimita ti epo sunflower.
9. 50 milimita apple cider kikan.

Thanks to this recipe for a delicious hodgepodge for the winter with cucumbers and mushrooms, you can easily prepare a dressing for pickle. To do this, rinse the mushrooms with running water, clean and cut into slices. Put in a heated stewpan, drizzling with oil, add onion and carrot half rings. Sauté until light golden brown. After frying for another 20 minutes, put the pasta, grated fresh cucumber, salt and pepper. Simmer for 20 minutes, mix with vinegar. Cork in prepared sterile jars, wrapped in a blanket or thick towel.

Recipe for hodgepodge for the winter with porcini mushrooms and onions

Solyanka for the winter with porcini mushrooms and onions can be used as a salad or side dish. Fun igbaradi yoo nilo:

1. 900 g of white mushrooms.
2. Xnumx g onion.
3. 100 milimita ti epo sunflower.
4. 30 g iyọ.
5. 3 bay leaf stuff.
6. 300 g fresh celery.
7. 3 g ata ilẹ dudu.
8. 4 sprigs ti dill.
9. 7 sprigs of green onions.
10. 3 cloves ti ata ilẹ.
11. 50 milimita kikan.
12. 20 g ti root Atalẹ.

The recipe for this winter hodgepodge with porcini mushrooms and onions is very simple. First, rinse and clean the mushroom caps, chop into slices. Cut the onion into half rings and put in a hot pan, sprinkled with oil, sauté for 10 minutes and then pour the mushrooms. Stew under a closed lid for 15 minutes, put grated ginger root on a fine grater, chopped celery, salt, pepper, bay leaf and chopped greens. Cook for at least 15-18 minutes more. After do not forget to pour in the vinegar. Mix and preserve in disinfected jars, wrap with a thick cloth and put in a place at room temperature.

How to roll up a hodgepodge with fresh mushrooms and eggplant for the winter

Solyanka with the addition of fresh mushrooms and eggplant, prepared for the winter, will help out the hostess in case of an unexpected arrival of guests. Fun sise, awọn eroja wọnyi ni a nilo:

1. 1 kg ti Champignon.
2. 800 g eggplant.
3. 1 alubosa.
4. 200 g sweet bell pepper.
5. 100 milimita ti epo sunflower.
6. 2 Ewa ti allspice.
7. 2 tbsp. tablespoons of table salt.
8. 3 g ata ilẹ dudu.
9. 300 ml glass of tomato juice.
10. 5 awọn ẹka ti basil
11. 50 milimita apple cider kikan.

Such a homemade canned hodgepodge for the winter with mushrooms and eggplant will be an excellent cold snack. Start cooking by processing vegetables. Peel and chop mushrooms, onions, eggplants and peppers into medium straws. Heat up a frying pan by pouring oil, fry all the vegetables one by one until cooked through. Put them in a thick-walled saucepan. After they are ready, pour juice, salt, pepper, sprinkle with herbs and mix with a wooden spatula. Simmer for half an hour without vigorous boiling. A few minutes before the end of cooking, pour in the vinegar and mix. Now it remains only to decompose into a sterile container and roll up. After that, wrap the jars with a warm blanket and put them in a dark, ventilated room.

Solyanka for the winter, cooked with dried mushrooms

Solyanka for the winter, cooked with dried mushrooms, has a very rich mushroom taste and aroma. Fun sise, awọn eroja wọnyi ni a nilo:

1. 500 g dry mushrooms.
2. 2 pieces of onion.
3. 2 Karooti.
4. 100 milimita ti epo sunflower.
5. 30 g iyọ.
6. 3 g ata ilẹ dudu.
7. 3 sprigs ti dill.
8. Awọn ẹka 4 ti parsley.
9. 60 milimita kikan.

Before preparing a canned hodgepodge with dry mushrooms for the winter, it is necessary to prepare the dry ingredient by soaking it in cold water for 2 hours. After boiling for 1-1,5 hours in salt water, remove with a slotted spoon to a dish or plate, let cool. Then dry with a paper towel, cut into strips and sauté in oil for 20-25 minutes, after 10-12 minutes, add thin onion and carrot half rings. Salt, pepper, sprinkle with chopped herbs and pour with vinegar. Fry for another 5 minutes, and then cork in disinfected jars, wrap with a thick towel and put in a dark place upside down.

How to make a hodgepodge with mushrooms and salad beans for the winter

A very satisfying version of a hodgepodge with mushrooms and lettuce beans is suitable for the winter as a vegetable dressing or salad.

Fun igbaradi o jẹ dandan:

1. 1 kg of vesenok.
2. 500 g white beans.
3. 1 alubosa.
4. Xnumx karọọti.
5. 30 g iyọ.
6. 300 ml spicy tomato sauce.
7. Awọn ewe basil 10
8. 4 sprigs ti dill.
9. 3 g ata ilẹ dudu.
10. 70 ml refined sunflower oil.
11. 50 milimita apple cider kikan.

Before you make such a canned hodgepodge with mushrooms for the winter, you need to boil the salad beans. To do this, soak it in cold water for 3-4 hours. After it swells and increases in size by 2-3 times, boil until half cooked in salt water.

Now you can start the actual cooking. Cut the oyster mushrooms into 4-6 pieces, depending on the size. Fry in oil under a closed lid for 10 minutes, add onion and carrot half rings and sauté for another 16-17 minutes. Then pour the sauce, add a little boiled beans, salt, pepper and chopped herbs. Simmer for half an hour, pour in the vinegar a few minutes before the end of cooking. It remains only to distribute into sterile jars and close the lids. Cool in a ventilated area out of direct sunlight.

How to make a hodgepodge with bell peppers, mushrooms and beets for the winter

Delicious hodgepodge with bell peppers, mushrooms and beets will come in handy for the winter for making borscht. eroja:

1. 1 kg ti Champignon.
2. 400 g ti Belii ata.
3. 500 g beets.
4. 1 white onion.
5. 100 ml of olive or sunflower oil.
6. Awọn ewe basil 15
7. Awọn ẹka 5 ti parsley.
8. 40 g iyọ.
9. 20 AD Sahara.
10. 200 ml of spicy tomato juice.
11. 3 g ata ilẹ dudu.
12. 80 milimita kikan.

Before you make a hodgepodge with mushrooms, peppers and tomato juice for the winter, you need to prepare beetroot dressing. To do this, peel the beets and grate on a medium grater or chop into thin strips, sauté in oil with the addition of salt, sugar and vinegar for at least a quarter of an hour, then pour over the juice and bring to a boil, removing the foam.

Chop mushrooms, peppers, onions into strips and fry in a thick-walled pan with oil until light golden brown for about 20 minutes. Then pour the previously prepared beetroot dressing and simmer for 20-25 minutes over low heat. At the end, sprinkle with herbs and pepper, mix and cork in portions in the prepared container. Turn it upside down and wrap it in a thick cloth.

Recipe for cabbage hodgepodge for the winter with mushrooms and tomato sauce

The recipe for a delicious cabbage hodgepodge for the winter with mushrooms will take pride of place in the cookbook of any housewife. After all, it is prepared simply, briefly and cheaply. For cooking you need:

1. 800 g of mushrooms.
2. 1 kg ti eso kabeeji funfun.
3. 1 white onion.
4. 1 Karooti.
5. 300 ml tomato sauce.
6. 5 awọn ẹka ti basil
7. Awọn ẹka 4 ti parsley.
8. 30 g iyọ.
9. 3 g ata ilẹ dudu.
10. 70 milimita ti epo sunflower.
11. 70 milimita kikan.
12. 3 pieces of allspice peas.

Such a hodgepodge of cabbage with mushrooms, prepared for the winter according to the recipe below, will be an excellent side dish for any dish. To begin with, finely chop the cabbage, chop the onion and carrot into strips. Mix all this with your hand and salt, in the process, knead a little to better highlight the cabbage juice. Grind the mushrooms into strips and fry in oil for at least a quarter of an hour, then add a mixture of vegetables and simmer for 30 minutes. Pour in tomato sauce with vinegar, add pepper, herbs and cook under a closed lid for another 10 minutes. While the dish has not cooled down, put it in pre-sterilely processed jars, tightly close the lids.

The recipe for harvesting vegetable hodgepodge with pickled mushrooms for the winter

In recipes for preparing a vegetable hodgepodge with mushrooms, canned for the winter, pickled components are often used. And this is really an original solution, because the taste changes completely. Awọn eroja ti a beere fun sise:

1. 1 kg pickled mushrooms.
2. 400 g purple onion.
3. Xnumx karọọti.
4. 70 ml vegetable refined oil.
5. 40 milimita apple cider kikan.
6. 3 sprigs of green onions.
7. 35 g iyo tabili.
8. 300 g red ripe tomatoes.
9. dry lemongrass on the tip of a knife.
10. 3 g freshly ground black pepper.

To prepare a hodgepodge with pickled mushrooms and for the winter, chop onion and carrot into small strips. Place in a hot pan, drizzle with oil and fry for 10 minutes. Then remove the mushrooms from the brine, dry with a napkin and cut into slices. Saute with vegetables for at least 15 minutes. Cut the tomatoes into cubes and send to stew in a frying pan under a closed lid. Simmer on a small heat for 15-18 minutes, salt, add herbs, vinegar and spices. Mix thoroughly with a wooden spatula and place in jars intended for canning. Close tightly with sterile lids and place in a dark, cool place to cool.

An option for rolling a hodgepodge with mushrooms for the winter without vinegar

An interesting option for preserving vegetable hodgepodge with mushrooms and cabbage without vinegar for the winter is simple to prepare and perfectly stored all season. Lati ṣeto ohunelo iwọ yoo nilo:

1. 700 g raw mushrooms.
2. 400 g raw oil.
3. 500 g white cabbage.
4. 300 g white onion.
5. 200 g pickled cucumbers.
6. 1 liter of tomato juice with pulp.
7. 100 ml refined sunflower oil.
8. 1 g cloves.
9. 40 g iyo tabili.
10. 2 g ilẹ pupa ata.
11. 6 g dry basil.

Such a seaming of a hodgepodge with mushrooms and cabbage for the winter, for reliability, can be re-sterilized, i.e. pasteurization of already filled jars in boiling water. But first, rinse and clean the mushrooms, chop them into thin strips. Heat the oil in a heavy-bottomed saucepan and add the mushroom sticks. As soon as all the moisture comes out of them (liquid forms at the bottom), add thin onion half rings and fry for 17-20 minutes. In the meantime, chop the cabbage as thinly as possible and cut the cucumbers into strips. Put in the prepared passivation and simmer on low heat for 15 minutes, then pour in the juice, add salt, spices and simmer without a rapid boil for 30-40 minutes. At the end of cooking, the dish will acquire a thicker consistency due to the softening of vegetables. It remains only to cork everything with heat from the heat into the prepared container. Then turn the lid down and wrap with a blanket.

Solyanka with mushrooms and celery for the winter without sterilization: a step by step recipe

It is quite possible to cook a hodgepodge with mushrooms and tomato sauce for the winter without sterilization. It is very simple and convenient – it is enough to wash the cans of soda well, put them wet in the oven upside down and set the temperature to 110-120 degrees. It will take 15-20 minutes to disinfect them, after which you can safely lay hot products and roll them up with lids. But remember that you should not take out hot containers immediately: just turn off the oven after the specified time, and let them cool down smoothly. The glass may crack if the temperature drops sharply. And to prepare the hodgepodge itself, you will need:

1. 1 kg ti Champignon.
2. 500 ml Krasnodar tomato sauce.
3. 300 g alubosa.
4. 300 g fresh celery.
5. 200 g sweet red pepper.
6. 40 g iyo tabili.
7. 100 milimita ti epo sunflower.
8. 2 g cloves.
9. 1 g ata ata.
10. 50 milimita apple cider kikan.

Thanks to a detailed step-by-step recipe for hodgepodge with mushrooms and Krasnodar sauce for the winter, each, even a novice housewife, will be able to prepare such preservation. First of all, rinse and clean the mushrooms, cut into thin strips and put in a preheated frying pan, greased with oil. Chop the onion into thin rings, and the pepper and celery into strips. Saute for 15 minutes until the mushrooms have a lot of water, and pour the remaining vegetables. Pass until barely golden and crispy, and then pour sauce, salt, add spices. Simmer for 30-40 minutes, pour in the vinegar, mix with a wooden or plastic spatula and roll up, distributing into warm jars.

Vegetable hodgepodge for the winter with salted mushrooms and cabbage: recipe with video

The recipe for a vegetable hodgepodge for the winter using salted mushrooms will be loved by the household for its rich taste, mushroom aroma and slight sourness. Fun igbaradi o jẹ dandan:

1. 1 kg of any salted mushrooms.
2. 400 g of onion.
3. 500 g white cabbage.
4. 1 ago epo epo.
5. 2 tbsp. spoons of tomato paste.
6. 0,5 agolo omi mimu.
7. 4 pieces of allspice.
8. 2 dudu ata ilẹ.
9. 35 g iyọ.
10. 5 st. spoons of apple cider vinegar.
11. 5 g dry basil.
12. 3 cloves ti ata ilẹ.

First of all, put the mushrooms in a sieve or colander to get rid of excess brine. Finely chop the onion and cabbage into strips and simmer in a thick-walled frying pan or saucepan in oil over low heat for 20 minutes. After that, pour the tomato paste with diluted water, pour out the mushroom slices, salt, spices and simmer in a sealed container for 40 minutes. At the end, add garlic and vinegar, grated on a fine grater, mix and place in sterile jars, then roll them tightly with lids.

To facilitate the process of preparing a hodgepodge with mushrooms and tomatoes for the winter, watch the detailed recipe on the video, which describes each step in an accessible way.