and, suitable for all holidays and everyday life, because put it on any table, and it will become a real holiday of taste. The only “minus” of this appetizer is the long preparation time and a large number of ingredients, but if you have a lot of different vegetables and some mushrooms left, then preparing another appetizer for the winter will not be difficult. Stored vegetable solyanka very good, you can store the jars in your apartment almost all winter, opening them as needed.

Ingredients:
- fresh mushrooms – 500 grams
- carrots – 300 grams
- onions – 300 grams
- fresh tomatoes (meaty) – 200 grams
- bell pepper – 300 grams
- cucumbers – 200 grams
- white cabbage – 200 grams
- vegetable oil -1.5 cups
- table vinegar (95-grade) – 150 ml
- bay leaf – 3 pieces
- granulated sugar – 2 tablespoons
- salt, ground black pepper - to taste

Preparation:
1. Carefully sort the fresh mushrooms, remove the stems (they don’t look nice in this appetizer). The mushrooms must be washed thoroughly and then cut into small pieces. Boil the mushrooms in a small amount of salted water until tender, then add the carrots. For a snack, it is better to take large juicy carrots, which will look beautiful. Peel the carrots, cut into thin slices, add to the almost finished mushrooms, continue to simmer under a closed lid over low heat.

2. Peel the onion and cut into half rings, add to the pan with mushrooms and carrots. Wash the bell pepper, remove the stem and seeds, cut into large pieces, add to the vegetable mixture, continue to simmer

Add granulated sugar and vegetable oil.

3. For a snack, we take non-standard cucumbers that are not used in pickling or marinade, that is, large and long fruits. Make sure you don't add any salad cucumbers, otherwise the cucumber rings will be soft in the appetizer. Cut the cucumbers into slices and add to the vegetable mixture. Simmer for another half hour. Add salt to taste.

4. Add diced tomatoes and cabbage, which must be finely chopped. Simmer the entire mixture over low heat for another 10 minutes.

5. When all the ingredients are loaded into the pan, add bay leaf and table vinegar. Simmer for 5 minutes and place the hot hodgepodge into jars. Place the jars under the lids in a large saucepan prepared in advance for sterilization (half-liter jars - 10 minutes, liter jars - 15 minutes). Take it out of the water, roll up the lids and wrap it in a blanket for a day.

Everyone knows that hodgepodge is a taboo for a vegetarian. A rich broth with an abundance of all types of meat does not have a high content of vegetables or great benefits for the body; on the contrary, solyanka is considered almost the most winter soup, capable of warming and satiating in cold weather. Is this really so and can a classic meat soup become a vegetarian dish? Of course, we’ll tell you exactly how to do this in the recipes below.

How to prepare vegetable hodgepodge with mushrooms?

Ingredients:

• mushrooms - 250 g;
• onions - 2 pcs.;
• potatoes - 3-4 pcs.;
• sauerkraut - 300 g;
• carrots - 1 pc.;
• tomato paste - 1 tbsp. spoon;
• pickles - 2 pcs.;
• vegetable broth - 2.5 l;
• lemon;
• olives, olives;
• capers;
• greens - to taste;
• salt, pepper - to taste;
• sour cream;
• vegetable oil.

Preparation

Peel the potatoes, wash them and cut them into cubes. Place the chopped tubers in a saucepan and pour in, then place the saucepan over medium heat.

While the potatoes are cooking, let's prepare the rest of the ingredients. We cut the mushrooms into slices, the onions into small cubes, and grate the carrots on a coarse grater.

Heat the vegetable oil in a frying pan and first sauté the onions and carrots until golden brown. and then add the mushrooms and fry everything until the liquid evaporates. Add salt and pepper to taste, then add tomato paste to the frying and stir. If the contents of the pan are a little dry, add broth. Place pickled cucumbers and capers in a frying pan and simmer all together until the carrots are soft.

Transfer the sauté into the broth and then add the cabbage. Cook the hodgepodge under the lid over low heat until the cabbage is completely cooked. A couple of minutes before the end of cooking, season the dish with lemon juice and add chopped black olives. Serve hot vegetable hodgepodge with mushrooms and olives with a tablespoon of sour cream and a portion of chopped herbs.

Vegetable solyanka with mushrooms

Solyanka is not only a name for soup, but also pickles for the winter. Try the following recipe for this dish.

Ingredients:

• white cabbage - 1 head;
• boletus - 500 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• tomato sauce - 2-3 tbsp. spoons;
• vegetable oil;
• salt pepper;
• vinegar - to taste.

Preparation

Shred the cabbage. We cut the onions into thin half rings, and grate the carrots on a coarse grater. We clean the butter and also cut it into medium-sized pieces, after which we boil for 10-15 minutes.

Mix all the vegetables in a deep saucepan, add salt, pepper, mushrooms and tomato paste. Place everything on medium heat and simmer in its own juice for 1.5 hours. At the end of cooking, season the dish with vinegar to taste. You can serve this right away, or you can roll it up in pre-sterilized jars for the winter.

Do you also adore this most delicious and satisfying of all first courses? And rightly so! If you prepare hodgepodge according to all the rules, it will have no price! And your significant other will not go to a restaurant to enjoy something like this, but will beg you to cook this yummy.

But my recipe for hodgepodge will amaze you even more for another reason. After all, this time we will do without meat and sausages. But this does not mean that the hodgepodge will not be tasty and satisfying. Having cooked this recipe at least once, you will forget about the meat variations of hodgepodge. Because my recipe differs not only in ingredients, but also in usefulness. That is, the dish will really appeal to those who are losing weight, who are fasting, who have taken the path of proper nutrition.

Cooking time: less than in the meat version, because no need to cook the meat, i.e. cook the hodgepodge in 25 minutes

Complexity: and here everything is simpler, for the same reason

Ingredients:

tomato paste – 1 tbsp.

vegetable oil - for frying

bay leaf – 2-3 leaves

Preparation

So, first, let's prepare all the components. And then we will start preparing everything sequentially. Firstly, we will supply water to gas. Secondly, chop the onion.

Since, as in many other first courses, frying plays one of the key roles, next we will slice the washed and peeled carrots. Format? At your discretion! I grated it on a coarse grater.

Turn on the second burner and, after heating the frying pan with oil, add the onions and carrots. While they are roasting, chop any champignons or mushrooms you have. Yes, they are also included in the roast.

Add the mushrooms to the frying pan. Let everything simmer under the lid for a few minutes.

Dilute the tomato paste with water and pour this solution over the vegetables. Grill the pickled cucumber on a tray.

Finely grind the garlic and add it together with the cucumber and finely chopped olives to the fryer. After 3-4 minutes of boiling it is ready!

Most likely, the water is already bubbling in the pan? Let's quickly cut the potatoes into cubes.

Immediately throw these cubes with bay leaves and peas into the water. And let's do the cabbage. Chop fresh and mix with sauerkraut.

Description

Vegetable solyanka with mushrooms– a tasty and healthy main course.

A very important step in recreating this traditional Ukrainian recipe will be preparing the broth. In such dishes, it is a key ingredient and it depends on it whether the taste of the hodgepodge will be rich and full. The secret lies in simmering vegetables over fire in their own juice. Then the broth will not be watery and will clearly convey the taste of each vegetable used. It's really simple, just try it.

In addition to the liquid component, the choice of products for the filling is also important. Our vegetable hodgepodge will be with mushrooms, but you can safely change this ingredient for any other to your taste.

The recipe for vegetable hodgepodge with mushrooms is presented below with step-by-step detailed instructions and photos. Thanks to this, you can effortlessly cope with each stage of preparation and enjoy the amazing taste of vegetable mushroom solyanka prepared at home.

Ingredients

• 
  (1 kg)
• 
  (7 pcs.)
• 
  (3 pcs.)
• 
  (2 pcs.)
• 
  (2.5 pcs.)
• 
  (1 PC.)
• 
  (3 stems)
• 
  (1 bunch)
• 
  (1 PC.)
• 
  (200 g)
• 
  (200 g)
• 
  (3 pcs.)
• 
  (250 ml)
• 
  (200 g)
• 
  (taste)
• 
  (4 tbsp.)
• 
  (1/2 pcs.)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

To prepare the dish we need a cauldron. Cut the tomatoes into slices, leaving 3 for dressing. Place the chopped tomatoes on the bottom of the cauldron.



Cut about 5 or 6 onions into rings and place them on top of the tomatoes.



Cut two bell peppers lengthwise into quarters and place on top of the onion.



Coarsely chop the celery stalk and carrots and add them along with the pepper. We also add ginger root and chopped green radish to the cauldron.



The next layer will be two coarsely chopped eggplants. Whether we pre-clean them or not is optional.



Add pre-prepared cabbage to the ingredients.



We complete the process of filling the cauldron by adding garlic, peeled but not divided into cloves, and herbs to your taste, for example, parsley.



Cover the cauldron with a deep dish, slightly smaller in diameter. Place something heavy on the structure: this will provide the necessary atmosphere inside the cauldron and will not allow steam to lift the lid. Cook the vegetables over high heat until you hear the sound of boiling. After this, leave to simmer over low heat for 40 minutes.



Let's prepare the dressing. To do this, heat the oil in a frying pan. Finely chop the remaining onion until transparent and put it on the fire. To it we add 3 tomatoes, peeled and crushed to a porridge.



Peel the pickles needed for the dressing and cut them lengthwise, as shown in the photo. Place the prepared product in a frying pan. Let it simmer on the fire until the moisture disappears. Stir constantly. Remove from heat and set aside.



Cut the eggplant into small cubes, peeling it. Pour everything into a deep bowl and fill with water. Cut the remaining half of the bell pepper into large strips. Chop the marinated mushrooms not too finely. Grind some hot pepper into rings.



Meanwhile, in our cauldron, the vegetables have already been sufficiently cooked in their own juice. Therefore, we remove the lid and barely pour boiling water over the contents, so that it covers the level of vegetables, but does not exceed it. Cook for another 15 minutes.



Let's take a deep saucepan and a sieve, pass the contents of our cauldron through it. Squeeze the vegetables with a press. You should get about 1.5 liters of broth.



Pour the cucumber brine into the pan, after boiling it.



Add our onion and tomato dressing to the broth and mix.



Then put the chopped vegetables into the pan. You must first drain the water from the eggplants. Place the hodgepodge on the fire and bring to a boil. Adjust the taste of the broth if necessary.



Add seasonings: pepper, salt, herbs to taste.



Before serving, it is recommended to keep a portion of hodgepodge in a clay dish in an oven preheated to 170 degrees for about 15 minutes. However, you can pass the entire pan through this step at once. The vegetable solyanka with mushrooms is ready and ready to serve.



Bon appetit!

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Vegetable solyanka with mushrooms

Vegetable solyanka with mushrooms

Ingredients:

Cabbage – 1.5 kg;

Onions – 300 g;

Carrots – 500 g;

Boiled mushrooms – 300 g;

Tomato paste – 60 g;

Garlic – 4 cloves;

Parsley – 1 bunch;

Salt, black and allspice peas - to taste;

Vegetable oil - how much vegetables will take.

Cooking method

Shred the cabbage into strips. In a large deep saucepan, heat the vegetable oil and simmer the cabbage in it until half cooked.

Peel the onion and carrots and cut into strips. Then fry separately in a frying pan until half cooked (about 10 minutes). Add pre-boiled and cut into strips mushrooms.

Mix cabbage with onions, carrots and mushrooms. Add tomato paste and simmer until tender (about 20 minutes). Then salt and pepper, add chopped garlic and herbs.

Place bay leaf, black peppercorns and allspice peas into prepared sterilized jars.

Place the hot hodgepodge into jars, cover with boiled lids and sterilize. Let's roll it up right away.

Sterilize: 0.5 liter jars – 20 minutes; 1 liter – 40 minutes.

Cool upside down, wrapped in a blanket. Store in a cool, dark place.