Recipe for mushroom hodgepodge from honey mushrooms

Solyanka with honey mushrooms is a preparation that successfully combines mushrooms and vegetables. A simple and satisfying dish will add variety to the table in the winter. Recipes for honey mushroom solyanka for the winter are varied. The taste of the product largely depends on the selected ingredients. One thing remains unchanged - honey mushrooms are present in recipes everywhere.

Cooking secrets

Since the main components of the workpiece are repeated in different recipes, we will give the principles of their preparation for canning:

• the cabbage is cleared of outer leaves, damaged areas are cut out and chopped into strips;
  Advice! To prepare hodgepodge, you need to use mid-season and late-ripening varieties of cabbage.
• Honey mushrooms are sorted and boiled until tender. It can be easily identified by the fact that they have sunk to the bottom;

• cut the onion into half rings;
• carrots are peeled and grated; thin carrot sticks are also suitable, as for a Korean dish;
• sweet peppers are cut into strips;
• tomatoes are cut into cubes or slices. Some recipes require you to peel them first.

Traditional recipe for mushroom hodgepodge from honey mushrooms for the winter (without tomatoes)
This recipe for honey mushroom solyanka can be considered a classic.

Ingredients:

• 1 kg each of cabbage and carrots;
• 0.5 kg of onion;
• 300 ml vegetable oil;
• 2 kg of mushrooms already boiled until tender.

To make hodgepodge you need spices:

• 3-4 bay leaves;
• peas of bitter and allspice;
• and for those who wish - clove buds.

From the quantity of products indicated in the recipe you will get 10 jars with a volume of 0.5 liters.

How to cook:

1. Prepare honey mushrooms and vegetables in the manner described above.
2. Sauté onions and carrots with a small amount of oil, add everything to the cabbage.
3. Simmer covered over low heat for about 25 minutes.
4. Add boiled honey mushrooms and simmer until the vegetables are ready.
5. 3 minutes before the end of cooking, season the dish with spices.
6. Place in hot sterilized jars and seal.

How to prepare mushroom solyanka from honey mushrooms with cabbage

Adding tomatoes will give the product a pleasant acidity, and vinegar will prevent it from spoiling. The number of ingredients in this recipe may vary. You can make a hodgepodge of mushrooms with the addition of tomatoes according to the following recipe.

Ingredients:

• 2 kg of boiled mushrooms, cabbage and tomatoes;
• 1 kg of carrots and onions;
• a glass of sugar;
• 100 g of salt and 9% vinegar;
• 300 ml vegetable oil.

For lovers of spicy dishes, you can add ground black pepper.

How to cook:

1. Prepared onions, tomatoes and carrots are stewed with added oil for 40 minutes.
2. Add cabbage, sugar, salt and simmer for the same amount.
3. It’s time for honey mushrooms and vinegar. After stirring, cook for another 10 minutes.
4. Packaged in sterilized jars, which need to be sealed with metal lids.

The finished containers are wrapped in cloth. The output is 10 liters of the finished product.

Recipes for making honey mushroom hodgepodge for the winter with tomatoes have many options. For example, the next one.

Ingredients:

• 2 kg of fresh mushrooms and tomatoes;
• 1 kg each of cabbage and onions;
• 0.5 kg carrots;
• 0.5 l of vegetable oil;
• sugar and salt 3 tbsp. There should be no spoons or slides;
• 3 tbsp. spoons 9% vinegar.

For spiciness you need to add 20 black peppercorns.

How to cook:

1. Boil the sorted mushrooms until tender - about 20 minutes.
2. Mix them with prepared vegetables, add herbs and spices, with the exception of vinegar.
3. Cover the container with a lid and simmer over low heat for an hour and a half, remembering to stir.
4. Approximately 2 minutes before the end of stewing, add vinegar and stir.
5. This preparation is packaged in sterile jars without removing from the heat.
6. The sealed containers are turned upside down and insulated with a blanket.

Mushroom hodgepodge for the winter from honey mushrooms and vegetables

You can prepare hodgepodge with honey mushrooms without cabbage. The recipe is as follows.

Ingredients:

• 2 kg of boiled honey mushrooms;
• 1 kg of onions, tomatoes, carrots;
• liter of sunflower oil.

The amount of salt is determined by your own taste.

How to cook:

1. Mix all the products, salt and simmer with butter for an hour.
2. The finished hodgepodge is packaged in sterile jars, hermetically sealed and heated under a blanket, turned upside down.

A solyanka made from honey mushrooms for the winter turns out to be very tasty with the addition of tomato paste.The peculiarity of this recipe is that the honey mushrooms are not boiled first.

Ingredients:

• 2 kg of raw honey mushrooms;
• 1 kg carrots;
• 100 g tomato paste;
• a small bunch of dill;
• 60 g salt;
• tsp with a large pile of ground red pepper;
• 120 ml apple cider vinegar;
• a glass of vegetable oil;
• 5 white peppercorns.

How to cook:

1. Prepare the carrots by cutting them into strips.
2. The honey mushrooms are sorted out, washed, and transferred to a colander.
3. When the mushrooms are dry, fry them for 10 minutes in a hot frying pan with added oil.
4. Add carrots and fry everything together for another 20 minutes.
5. Stir in tomato paste and continue simmering.
6. After 8 minutes, season with salt and pepper, add chopped herbs.
7. Simmer together a little and add vinegar.
8. After stewing, they are packaged in sterile jars and sealed.
9. The vessels need to be warmed under a blanket, wrapped and placed upside down.

Solyanka with honey mushrooms for the winter without vinegar

Vegetable solyanka with honey mushrooms does not always require vinegar when preparing. According to the recipe, the required spiciness is provided by tomato paste.

Ingredients:

• 2 kg of fresh honey mushrooms;
• 4 large onions;
• a glass of tomato paste;
• 1 kg bell pepper.

Season the dish with salt, pepper and bay leaf. You will also need vegetable oil for frying.

How to cook:

1. The sorted and washed honey mushrooms along with onions are fried in a frying pan with the addition of oil. The liquid should completely evaporate.
2. Sweet peppers are cut into strips and fried in a separate frying pan, added to the mushrooms.
3. Dilute tomato paste with water in a ratio of 2:1. Season the dish with salt, pepper, bay leaf and mix well.
4. Continue simmering for another 30 minutes.
5. Packaged in sterile jars and sealed.

Tender hodgepodge with honey mushrooms and chanterelles

Solyanka with honey mushrooms for the winter in jars according to this recipe can be a good basis for pickle with mushrooms. The combination of chanterelles and honey mushrooms makes the mushroom flavor richer and at the same time softer.

Ingredients:

• 1 kg of honey mushrooms and chanterelles;
• medium-sized head of cabbage;
• 6 onions;
• 0.5 kg of pickled cucumbers;
• 2 kg tomato;
• vegetable oil for frying.

Salt and pepper are added to taste.

How to cook:

1. The sorted and washed honey mushrooms are boiled separately in water with added salt for 7 minutes. They need to be cooled and cut.
2. Fry them together with onions with the addition of vegetable oil.
3. Add tomatoes, shredded cabbage and grated cucumbers.
4. Simmer until the cabbage is soft.
5. Add pepper and salt and aromatic spices.
6. Packaged in sterilized jars and rolled up.

Solyanka with honey mushrooms in a slow cooker for the winter

A multicooker is a universal kitchen device that makes life much easier for the housewife. You can cook a huge number of dishes in it according to a variety of recipes, including hodgepodge.

You can use the previous recipe, first using the “Frying” mode, and then using the “Baking” mode. You need to simmer vegetables and mushrooms in a slow cooker for an hour, remembering to stir.

There is another recipe for hodgepodge with honey mushrooms, which works great in a slow cooker.

Ingredients:

• 1 kg honey mushrooms;
• 4 carrots and onions;
• 8 tomatoes;
• 6 sweet peppers;
• a glass of vegetable oil;
• 4 tablespoons of salt without top;
• 0.5 cups sugar;
• 2 tbsp. spoons 9% vinegar.

Season the product with bay leaf and black peppercorns.

The preparation of the dish is very simple: chop vegetables and mushrooms, place them in a multicooker bowl, season with spices and herbs, excluding vinegar - it is added at the very end of cooking.

Use the “Quenching” mode. Production time is one hour. The finished product is placed in sterile jars and sealed hermetically.

You can watch the video for more information about preparing mushroom hodgepodge in a slow cooker:

Terms and rules for storing mushroom hodgepodge from honey mushrooms

Like all preparations with mushrooms, it is not recommended to store hodgepodge with honey mushrooms for more than a year. It is better to keep canned food in a cool place away from light. A dry, cool basement is ideal. If the lids on the jars are swollen, this product should not be eaten to avoid poisoning.

Conclusion

Solyanka with honey mushrooms is an easy-to-prepare dish that can be eaten both hot and cold. The recipes for these canned foods will help out the busy housewife, since it takes very little time to heat up. You can make a delicious soup from it or serve it with boiled potatoes. She is good in any form.

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