The result is quite economical. Recipes for pickle soups for the winter are quite similar. They usually differ only in proportions and sequence. Traditionally, cucumbers, tomatoes, onions, carrots, pearl barley, as well as salt, sugar, vinegar, vegetable oil and water are used for this twist. All products can be finely chopped or minced. Spices are added as desired, and this can be done during the process or just before rolling up the jars.

The five most commonly used ingredients in recipes are:

The taste and consistency of the future soup depends on the chosen cooking method; here everyone chooses the method they like best. During the process, you must carefully follow the instructions. It is important to observe the cooking time and temperature conditions, as well as to properly sterilize the jars and lids. This is not difficult, but if a beginner gets down to business, then you need to act strictly according to the recipe so that the canned product lasts a long time and does not spoil.

Solyanka salad for the winter is not just preservation, which makes it possible to preserve many vegetables throughout the winter. With its help you can greatly simplify your life. The fact is that such a salad can be used as a ready-made roast for many first courses. This salad can also be used to prepare vegetable and meat stews.

In addition, you should pay attention to the name of such conservation. “Solyanka” is a very popular name for the first dish. It contains several types of meat at once. But the Solyanka salad for the winter contains several types of vegetables. It’s not uncommon to even use different varieties of the same vegetable to prepare such a preparation.

Another hallmark of Solyanka salad is that when preparing it, vegetables are often pre-fried.

Our housewives are accustomed to using exclusively vegetable oil for frying, however, there are other options. So for frying you can use not only vegetable oil, but also olive oil. In approximately the same proportions.

How to prepare Solyanka salad for the winter - 15 varieties

For the classic recipe for this preparation for the winter, the most popular vegetables for our people are used. If desired, it can be supplemented with zucchini or blueberries.

Ingredients:

  • White cabbage - 1.5 kg.
  • Tomatoes - 1.5 kg.
  • Cucumbers - 1 kg.
  • Onions - 1 kg.
  • Bell pepper - ½ kg.
  • Carrots - 1 kg.
  • Sugar - 200 gr.
  • Vegetable oil - 100 ml.
  • Vinegar - 100 ml.
  • Salt - 2 tbsp. l.
  • Black peppercorns, bay leaf - to taste

Preparation:

We clean and wash the vegetables. Now they should be cut. Chop onions, cucumbers and tomatoes into small cubes. Shred the cabbage and bell pepper into small strips. Grate the carrots on a coarse grater. Now we put all this together, add bay leaves and peppercorns, mix and pour in the marinade.

To prepare, combine and mix sugar, salt, vegetable oil and vinegar in a deep container.

Place the prepared salad on the fire, bring to a boil and cook over low heat for about 90 minutes. Then we put the finished hodgepodge into jars and roll it up. The preparations for the winter are ready!

Solyanka salad is a dish whose contents can vary significantly, however, white cabbage is considered an essential ingredient. The peculiarity of this recipe is its absence.

Ingredients:

  • Mushrooms - 2 kg.
  • Onions - 500 gr.
  • Sweet pepper - 1 kg.
  • Tomato paste - 1 cup
  • Salt, pepper, vegetable oil - to taste

Preparation:

We clean the mushrooms, wash them, boil them for about 5 minutes, and then fry them until golden brown in vegetable oil. Then add chopped onions to the mushrooms and fry it all until the onions turn golden. In a separate frying pan, fry the sweet peppers cut into strips. When it changes color, add tomato paste to it and fry them together, stirring constantly for about 5 minutes. Now combine all the fried ingredients together, mix them, salt, pepper and simmer for another 20 minutes. After this time, the salad can be rolled into jars.

The recipe for this salad for the winter, like most others, assumes the presence of vinegar in it.

For those who do not really like the taste or smell of this product, there is an alternative. Vinegar can easily be replaced with lemon juice.

Ingredients:

  • Cabbage - 2 kg.
  • Tomatoes - 2 kg.
  • Carrots - 1 kg.
  • Rice - 500 gr.
  • Vegetable oil - 1 cup
  • Onions - 500 gr.
  • Salt, sugar - to taste
  • Vinegar - 5 tbsp. l.

Preparation:

Clean vegetables should be finely chopped. Rinse the rice and boil until tender in salted water. Now let's proceed directly to the preparation. To do this, heat the vegetable oil thoroughly in a deep saucepan. Then fry the onion on it. When it becomes transparent, put the cabbage and carrots in the pan. After about 5 minutes of frying, add tomatoes, salt and sugar to the vegetables. All together should be simmered for about 1 hour.

After the required time has passed, add rice to the vegetables and cook for another 15 minutes. About 3 minutes before the end of cooking, add vinegar to the salad. Pour the finished product into jars, roll it up, cool it and send it to a cool place until winter.

Mushrooms are a favorite product for many. They are prepared in a variety of ways. It is customary to pickle mushrooms for the winter, however, they will also have a unique taste as part of canned salads.

Ingredients:

  • White cabbage - 3 kg.
  • Onions - 1 kg.
  • Tomatoes - 1 kg.
  • Carrots - 1 kg.
  • Mushrooms - 1 kg.
  • Vegetable oil - ½ l.
  • Tomato juice - ½ l.
  • Vinegar - 100 gr.
  • Salt, sugar, black pepper - to taste

Preparation:

We clean and wash all the vegetables. Chop the cabbage, onions and carrots as finely as possible. We pass the tomatoes through a meat grinder. Cut the mushrooms into large pieces. Then all these ingredients should be combined together. Add salt, sugar and pepper to them and mix everything thoroughly. Place the prepared salad on the fire and bring to a boil. While it is boiling, fry the tomato paste with vegetable oil in a frying pan for several minutes and also add it to the pan with the vegetables. After adding the sauce, everything should naturally be mixed and cooked for about 1 hour. At the very end of cooking, add vinegar.

Pour the finished hodgepodge into jars, roll it up and hide it until winter. Bon appetit!

The recipe for the salad described below can be called unique. It allows you not only to preserve vegetables and meat until winter, but also to get an absolutely complete dish that does not require any additions at all.

Ingredients:

  • Pork - 1 kg.
  • Cabbage - 5 kg.
  • Onions - 1 kg.
  • Carrots - 1 kg.
  • Mushrooms - 600 gr.
  • Bell pepper - ½ kg.
  • Tomato sauce - 500 ml.
  • Sugar - 200 gr.
  • Salt - 100 gr.
  • Vegetable oil - ½ l.
  • Vinegar concentrate - 1 tbsp. l.
  • Bay leaf - 10 pcs.

Preparation:

We prepare the products for cooking, that is, we clean them, if necessary, and wash them. Chop the vegetables into thin strips, and cut the meat and mushrooms into medium-sized cubes. In one frying pan, fry onions, meat and mushrooms in vegetable oil for 40 minutes. In another frying pan in vegetable oil, simmer the remaining vegetables and tomato sauce for about an hour. Then we put it all together, salt and pepper to taste, add bay leaf, vinegar and boil together for another 15 minutes. We roll the finished salad into jars, sterilize it and hide it until winter.

The peculiarity of this salad for the winter is that it does not contain any spices, and even salt. The taste of such a salad can be called “clean”; there is nothing superfluous in it, only the taste of beets, carrots and apples.

Ingredients:

  • Beetroot - 3 kg.
  • Apples - 2 kg.
  • Carrots - 1.5 kg.
  • Salt - 6 tbsp. l.
  • Vegetable oil - 300 gr.
  • Water - 3 glasses

Preparation:

Boil the beets in water until half cooked. Then peel the carrots, apples and beets and grate them on a coarse grater. Next, all this should be combined in one pan and simmered in vegetable oil for about 20 minutes. We put the finished product into jars and roll it up.

This preparation is great as a snack for strong alcoholic drinks. It is quite spicy, satisfying, but does not cause heaviness in the stomach after eating it.

Ingredients:

  • Mushrooms - 2 kg.
  • Carrots - 2 kg.
  • Sweet pepper - 1 kg.
  • Vinegar - 100 ml.
  • Salt - 8 tsp.
  • Tomato paste - 2 tbsp. l.
  • Vegetable oil - ½ l.
  • Black pepper - to taste

Preparation:

All vegetables should be washed and peeled. Boil carrots and mushrooms until half cooked and cut into cubes. We also cut the onion and sweet pepper into cubes and fry them together.

Now we combine the prepared products together in one deep pan. Add tomato paste, salt, black pepper to them. Cook all this for 1 hour. At the end of cooking, add vinegar. When the salad is ready, roll it into jars and store it in a cool place.

A slow cooker is a universal kitchen appliance that can help a housewife prepare any dish. Conservation in this case is no exception.

Ingredients:

  • Eggplant - 1 kg.
  • Cabbage - 300 gr.
  • Carrots - 200 gr.
  • Bell pepper - 1 pc.
  • Garlic - 4 cloves
  • Vegetable oil - 50 ml.
  • Sugar - 2 tbsp. l.
  • Salt - ½ tbsp. l.
  • Vinegar - 30 ml.
  • Greens - to taste

Preparation:

We clean, wash and chop all the vegetables. You can cut it at your own discretion, as you like. Now all these products should be placed in a multicooker preheated with vegetable oil. Add salt and sugar to them, stir and select the “porridge” mode for 40 minutes. At the very end of cooking, add chopped herbs, garlic and vinegar to the multicooker bowl. Mix everything thoroughly and wait until the cooking time is over.

We put the finished hodgepodge into jars and roll them up.

Solyanka salad for the winter with pearl barley is just the perfect dressing for pickle sauce. By preparing such a preparation, you can greatly facilitate the work of preparing first courses.

Ingredients:

  • Fresh cucumbers - 3 kg.
  • Tomatoes - 1.5 kg.
  • Onions - 1 kg.
  • Carrots - 1 kg.
  • Pearl barley - 500 gr.
  • Salt - 2 tbsp. l.
  • Sugar - 4 tbsp. l.
  • Vinegar - ½ cup
  • Water - ½ cup
  • Vegetable oil - ½ cup

Preparation:

Wash all the vegetables and cut them into cubes, and grate the carrots on a coarse grater. We wash the pearl barley thoroughly. Now we combine all these ingredients together. Add salt, sugar, water to them and let them simmer for 20 minutes. At the very end, add vinegar to the salad and cook the salad for another 10 minutes. The dish is ready! Place the salad in jars and roll it up.

The recipe for winter preparation described below is perhaps one of the simplest. And this despite the fact that it contains quite a few components. It is recommended to start learning the art of preservation with this salad.

Ingredients:

  • White cabbage - 1.2 kg.
  • Carrots - 450 gr.
  • Pickled cucumbers - 1.1 kg.
  • Onions - 120 gr.
  • Hot pepper - 1 pc.
  • Sugar, tomato paste, allspice, bay leaf - to taste

Preparation:

We prepare vegetables according to the standard scheme, namely: wash them, peel them, if necessary, and cut them at our own discretion. Then we connect them together. Add sugar, tomato paste, bay leaf and pepper to them. Mix everything and simmer for about 2 hours over low heat. That's all! The preparations for the winter are ready. All that remains is to put it in jars and seal it hermetically.

The preparation of this preparation is slightly different from other cooking methods. The thing is that vegetables for such a hodgepodge should not just be stewed, as is usually done, but also pre-fried.

Ingredients:

  • Zucchini - 1.5 kg.
  • Carrots - ½ kg.
  • Tomato - ½ kg.
  • Tomato paste - 1 tbsp. l.
  • Vegetable oil - 100 ml.
  • Citric acid - 1 tsp.
  • Parsley - 1 bunch
  • Salt, sugar, pepper - to taste

Preparation:

Wash the vegetables that need to be cleaned and cut into medium-sized cubes. Everything except carrots. It should be grated on a coarse grater.

When everything is ready, fry each of the vegetables in vegetable oil in a separate frying pan. Then we combine all these vegetables in one deep container, mix, add salt, sugar, pepper and simmer for 20 minutes over low heat. About 5 minutes before the end of stewing, add chopped herbs and citric acid to the salad.

We roll the finished salad into sterile jars and store it in a cool place until winter.

The name of this dish speaks for itself. This is a very spicy salad that will definitely appeal to many. It is best served with meat.

Ingredients:

  • Sweet pepper - 1 kg.
  • Green tomatoes - 1 kg.
  • Onions - 1 kg.
  • Hot pepper - 3 pcs.
  • Mustard seeds - ½ tsp.
  • Black pepper, allspice - to taste
  • Water - 1 l.
  • Vinegar - 2 cups
  • Salt, sugar - to taste

Preparation:

Wash the peppers and tomatoes, cut into pieces of the desired shape and boil in water until tender. Peel the onion, wash it and cut it into rings.

Add mustard, salt, vinegar and sugar to the water in which the vegetables were cooked. Bring the resulting mixture to a boil and cook for about 10 minutes.

Place vegetables in sterile jars. Add allspice to them, pour in the filling, sterilize for about 20 minutes, and then roll up.

The main dish of this hodgepodge is mushrooms. To prepare it, it is very important to take not one, but at least three varieties of mushrooms. Then the preparation will turn out really tasty and aromatic.

Ingredients:

  • Wild mushrooms - 1 kg.
  • Currant leaves - 3 pcs.
  • Horseradish leaves - 2 pcs.
  • Dill, parsley - to taste
  • Sugar - 1 tbsp. l.
  • Salt, spices - to taste
  • Vinegar - 1 tsp.

Preparation:

We clean the mushrooms, wash them and cut them into cubes. Place currant and horseradish leaves on the bottom of the multicooker bowl. Place mushrooms, salt and all your favorite spices on top, select the “Stew” mode and set the time to 30 minutes. After this time, add vinegar to the mushrooms, mix and let them stand in the hot slow cooker for another 5 minutes. Then we take them out, put them in jars and roll them up.

Mushrooms are often used for winter solyanka salad. Someone might think that what mushrooms you take does not matter, but this is not at all true. Different varieties of mushrooms produce different tastes in the dish.

Ingredients:

  • Honey mushrooms - 500 gr.
  • White cabbage - 2 kg.
  • Bell pepper - 1 kg.
  • Onions - 500 gr.
  • Vegetable oil - 100 gr.
  • Parsley - 50 gr.
  • Vinegar - 250 gr.
  • Bay leaf - 2 pcs.
  • Allspice peas - 5 pcs.
  • Cloves - 4 pcs.
  • Salt, pepper - to taste

Preparation:

We start preparing this preparation for the winter with the main ingredient - mushrooms. They should be peeled, washed and cooked for 40 minutes.

Before cooking, it is advisable to soak the mushrooms for about 30 minutes in cold water.

Wash vegetables and greens, clean and chop thoroughly. Then they should be placed in a deep frying pan with heated vegetable oil and fried for 20 minutes, stirring them constantly. During this culinary process, vegetables should be salted and peppered to taste. About 3 minutes before the end of stewing, add cloves, bay leaves, peppercorns and mushrooms to the vegetables. At the very end of cooking, add vinegar to the salad and mix everything.

Place the finished salad in sterile jars and roll it up. Bon appetit!

Mushrooms are often used as a snack. Mushrooms with tomato sauce can be used much more. They can be used for preparing first courses, as a side dish and as a component of hot dishes.

Ingredients:

  • Honey mushrooms - 3 kg.
  • White onion - 2 kg.
  • Tomato sauce - ½ l.
  • Vegetable oil - ½ l.
  • Salt, pepper - to taste

Preparation:

Cut the onion into half rings and fry in vegetable oil until golden brown. Clean the mushrooms, cut into pieces and boil until tender. Now you should add the mushrooms to the onions. We also send tomato sauce, salt and pepper there. Mix all products and simmer for 15 minutes. At the end of stewing, add vinegar.

Pour the finished salad into jars and roll up.

Today I want to offer my readers a very necessary preparation of cucumbers for the winter. This is not only a universal cucumber preparation, but also an opportunity to process various non-standard, ugly and overgrown cucumbers. Which, as you know, we don’t know what to do with, but it’s a shame to throw them away.

Be sure to check out these recipes:

So, these cucumbers make a very interesting, simple, and tasty preparation. It is suitable for pickle soup, solyanka, everyone’s favorite Olivier salad, vinaigrette, and indeed for any salad where we use canned cucumbers. Convenient to use and delicious to eat.

Therefore, whoever grows cucumbers himself, in his own garden, this recipe for preparing cucumbers for the winter, will serve as “a real lifesaver.” Well, let's go... But first, let's see what we need for this workpiece.

Preparing cucumbers for the winter recipe

Products used:

  • cucumbers - 5 kg.,
  • sugar - 5 tbsp. l.,
  • salt - 2 tbsp. l.,
  • vinegar 9% - 100 ml.

How to prepare cucumbers for the winter:

Wash the cucumbers well and cut off the ends on both sides.


We take a large saucepan (basin) that will fit all 5 kilograms of cucumbers. But, if you are making this preparation for a smaller quantity, then take the appropriate dishes. Cut the cucumbers into cubes. This can be done using a vegetable cutter or food processor. And, if you don’t have anything like that, then we cut it by hand.


Immediately place the chopped cucumbers in the container in which we will cook them. Add sugar.


Then add salt and vinegar.


Mix everything well. Let our cucumbers marinate for 2-3 hours. If you cut them in the evening, then in this case you can leave the cucumbers until the morning, but put them in the refrigerator.


Time has passed. Look, the cucumbers should release enough of their juice. We check, press a little on the cucumbers with a spoon, and they will immediately sink with it, which means everything is fine.


We put a bowl of cucumbers on the stove, we need to boil them. Cook for about 15 minutes, until our cucumbers change color from green to olive.


Reduce the heat, but do not turn it off so that the cucumbers do not cool down. Place them in sterilized jars.


Roll up, turn over, wrap, cool in this position. Then we put it away for storage.


That's it, the cool preparation of cucumbers for the winter is ready! And you will see for yourself how universal such a blank is when you make it. If you want to make a vinaigrette, you don’t need to cut the cucumbers, open the jar, drain the brine, and add.


We use it in the same way in any salads where we cut canned cucumbers, including in Olivier salad. And in solyanka, rassolnik, and in general, there is no need to drain the brine, the soup will be tastier with it. So, housewives, I advise everyone to prepare such a necessary recipe for cucumbers for the winter. Bon appetit!

P.S. In this cucumber preparation, as you noticed, I specifically do not use any spices. Well, because we like it better this way. You can experiment, make a preparation with the same spices (garlic, dill, pepper) with which you make ordinary cucumbers. Or try both, and then decide for yourself which ones to prepare for the winter.

Many housewives are accustomed to canning and cannot imagine a table without pickles and marinades. Solyanka recipes for the winter are extremely popular, because white cabbage is not only a tasty and low-calorie vegetable, but also a storehouse of vitamins and microelements. In addition, it is not difficult to prepare hodgepodge, and its shelf life is long. The set of products is minimal: cabbage, carrots, onions, sweet peppers, sugar, salt, spices, vinegar and vegetable oil.

The five most commonly used ingredients in recipes are:

If desired, you can cook it with meat or mushrooms. Cabbage solyanka is a traditional Russian appetizer that can be used as a stand-alone dish, cold or hot, as an addition to meat, or as a dressing for a first course. To prepare borscht, you will need to cook meat broth, add potatoes, solyanka and boil. That's all, excellent homemade borscht is ready! Delicious solyanka will help you out more than once in a difficult situation, for example, when guests arrive unexpectedly. With it you can make a delicious dish in a very short time.