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Ryzhiki are valued for their unique taste. However, their negative property is that they quickly deteriorate. Because of this, the question of what preserves can be prepared with these mushrooms becomes relevant. An excellent solution is a hodgepodge of saffron milk caps for the winter in the form of preparations.
Secrets of making mushroom solyanka with saffron milk caps
Solyanka is a popular Russian dish that is prepared using meat or fish broth. An equally common option is to prepare it using mushrooms. Therefore, saffron milk caps are ideal for making preserves for the winter.
The main secret is to properly prepare the mushrooms. Another important rule is following the recipe.
Preparation methods:
- Sorting and removal of spoiled or damaged copies.
- Removing sticky mucus from caps.
- Cleaning from dirt (rinsing or soaking).
It is believed that saffron milk caps do not give a bitter taste, but this is not true. Often these mushrooms taste bitter.In order not to spoil the treat for the winter at an early stage, it is recommended to soak the saffron milk caps for 4-5 minutes. This will also remove any remaining soil from the caps.
Recipes for solyanka from saffron milk caps for the winter
There are a lot of options for winter hodgepodge with saffron milk caps. They differ in the composition and ratio of ingredients, general cooking technique. The recipe should be chosen taking into account individual taste preferences.
A simple recipe for mushroom solyanka made from saffron milk caps
At first glance, preparing a dish may seem like a long and painstaking process. Using this simplest recipe allows you to verify the opposite.
Compound:
- cabbage – 1.5 kg;
- saffron milk caps – 1.5 kg;
- onion – 200 g;
- 3 large carrots;
- tomato paste – 150 ml;
- 2 tablespoons of table vinegar;
- black and allspice - 5 peas each;
- sugar – 1.5 tbsp. l.;
- cloves - 2 branches;
- sunflower oil – 1.5 tablespoons;
- salt – 2 tbsp. l.
The mushrooms should first be cleaned and boiled in water for 10 minutes, adding a little salt to it. Then they are recommended to be fried until golden brown.
Next, chop the cabbage and grate the carrots. Cut the onion into half rings and fry it in a frying pan with carrots, then place in a separate container.
Place the chopped cabbage in an enamel container and add water. After it boils, add fried mushrooms and onions with carrots to the pan. When the mixture boils again, you need to pour vinegar into it.
Add a little water to the dish and add tomato paste. You need to cook for 40 minutes on low heat. Sugar, salt and spices are added to the composition, after which it is simmered for 20 minutes.
To preserve the finished dish for the winter, you need to seal it in jars.This should be done immediately after preparation.
Sterilized containers are filled so that 2-3 cm remains to the edge and covered with lids. Wrap the preserved food in a blanket and leave for 5-6 hours.
Solyanka of saffron milk caps with cauliflower
Another cooking option will certainly appeal to cauliflower lovers. It goes perfectly with saffron milk caps, thanks to which you can prepare a delicious hodgepodge for the winter.
For preparation you need:
- 700 g onions;
- saffron milk caps – 2.5 kg;
- 1.5 kg cauliflower;
- 400 ml sunflower oil;
- 200 g tomato paste;
- 700 g carrots;
- cloves - 4 branches;
- coriander - a quarter spoon;
- bay leaf – 2;
- a bunch of greenery.
It is recommended to prepare the mushrooms first. In order for canned hodgepodge to be tasty for the winter, it must be heat treated for 15 minutes, left to drain and chopped. Then peel and chop the onions and carrots.
The subsequent cooking process involves the following steps:
- Onions and carrots are fried in oil and placed in a saucepan with a thick bottom.
- Boil the cauliflower for 5 minutes and separate into florets.
- Add the cabbage to the container with the onions and carrots and simmer for 30 minutes.
- Boiled mushrooms are placed in the mixture and simmered for another 10 minutes.
- Spices and salt to taste and herbs are added to the dish.
- The components are stirred until a homogeneous consistency is obtained and cooked for 20 minutes.
It is advised to systematically stir the contents of the pan. Otherwise, the saffron milk caps or other ingredients will burn, ruining the taste of the dish. The finished hodgepodge is placed in sterile jars and closed.
Solyanka of saffron milk caps for the winter with tomatoes
Ryzhiki in combination with tomatoes will be an excellent basis for hodgepodge. This preparation can also be used as an independent cold appetizer.
Required components:
- saffron milk caps – 2 kg;
- onion – 1 kg;
- tomato – 2 kg;
- carrots – 0.5 kg;
- chopped cabbage – 1 kg;
- sunflower or olive oil – 0.5 l;
- pepper – about 20 peas;
- 70 ml vinegar;
- salt and sugar - 3 tbsp. l.
Pre-boil the mushrooms for 20 minutes, cool and cut into small pieces. Other vegetables are grated on a coarse grater. Tomatoes should be cut into small pieces.
Cooking steps:
- All components are mixed.
- The ingredients are stewed in a large container.
- Heat treatment lasts at least 1 hour.
- A few minutes before completion, add vinegar.
As in other recipes, hodgepodge with saffron milk caps and tomatoes needs to be rolled up in jars. This will allow you to preserve the mushroom dish for the winter. There is an alternative option for preparing mushroom hodgepodge with tomatoes.
Mushroom solyanka of saffron milk caps with sweet pepper
The combination of mushrooms and bell peppers allows you to give the hodgepodge a unique flavor profile. Therefore, this preparation option is popular among both beginners and experienced cooks.
For preparation you will need:
- mushrooms – 2 kg;
- cabbage – 1 kg;
- pepper – 1 kg;
- onion – 0.5 kg;
- 300 ml vegetable oil;
- sugar – 2 tbsp. l.;
- tomato sauce – 300 g;
- 2 glasses of water;
- vinegar – 50 ml.
Preparation must begin by preparing the components. Vegetables are washed and peeled. Finely chop the cabbage. It is recommended to cut the pepper into long strips. Chop the mushrooms and boil for 20 minutes.
Stages:
- Ryzhiki are fried until golden brown.
- Carrots, onions, and peppers are added to the mushrooms.
- The mixture is fried for 15 minutes.
- Add shredded cabbage and pour tomato paste diluted with water into the container.
- Cook for another 4 minutes, then pour vinegar into the dish.
- Simmer for 20 minutes.
The preparation is placed in jars and preserved for the winter. Jars of hodgepodge are kept at room temperature for some time, then transferred to a place of permanent storage.
Calorie content
Solyanka with saffron milk caps has increased nutritional value. The calorie content of hodgepodge prepared for the winter varies depending on the preparation method and ingredients used. The average is 106 kcal per 100 g. But if you add a large amount of vegetable oil and supplement the dish with other ingredients, the calorie content can increase significantly.
Storage period and conditions
Solyanka with saffron milk caps is preserved for the winter especially for long-term storage of mushrooms. If the dish is prepared and sealed correctly, the minimum shelf life is 6 months.
It is recommended to store the preparations for the winter in the cellar or in the refrigerator at temperatures up to +15 degrees. It is strictly forbidden to place preserved food in conditions with sub-zero temperatures. If stored properly, hodgepodge will not spoil within 2 years.
Conclusion
Canned saffron milk solyanka for the winter is the optimal way to preserve mushrooms for a long period of time. Mushrooms go well with a variety of vegetables, allowing for variety. This dish will be an excellent addition to your everyday or holiday table, regardless of the season. In order for the dish to be preserved for a long time, it is necessary to follow the recipe and general preservation rules.
