Milk mushroom solyanka: delicious recipes for the winter and for every day

Solyanka with milk mushrooms is a universal dish. It can be eaten at any time of the year, immediately after preparation, or stored for the winter, consumed during the period of fasting. Milk mushrooms give it a unique mushroom aroma. Making solyanka is not difficult, and you can eat it as an independent dish, salad or side dish.

Rules for preparing mushroom hodgepodge from milk mushrooms

The main ingredients in solyanka are mushrooms and cabbage. If you use milk mushrooms, then before using them, you need to carry out the following processing:

1. Clean off forest litter with a brush.
2. Soak for 2-6 hours in clean water, constantly draining old water and adding fresh water. This is necessary to eliminate bitterness.
3. Cut large specimens into pieces, leaving young ones whole.
4. Boil in salted water.The signal that the mushrooms are ready is when they drop to the bottom of the dish.

Another important component of solyanka is cabbage. Damaged and contaminated upper leaves are removed from it. Then the head of cabbage is cut into four parts and the stalk is removed. The leaves are finely chopped.

Recipes for making solyanka from milk mushrooms for every day

Solyanka with milk mushrooms must be distinguished from a hot first course. The consistency is more like a stew. The ingredients are stewed with vegetables in a small amount of water until the dish becomes truly aromatic and satisfying.

There is no single recipe for mushroom solyanka; it can be prepared using various products: olives, vegetables, meat and smoked meats, various types of herbs, pickled and pickled cucumbers, tomato paste.

Stewed solyanka with milk mushrooms, cabbage and vegetables

This recipe will be especially interesting to those who adhere to the principles of healthy eating and vegetarianism. And housewives will appreciate the ease of its preparation and the availability of ingredients.

You will need:

• 0.5 kg of fresh cabbage;
• 250 g milk mushrooms;
• 250 ml water;
• 1 onion;
• 1 carrot;
• 60 g tomato paste;
• 80 ml vegetable oil;
• 30-40 g parsley;
• 1 bay leaf;
• 4 black peppercorns;
• salt to taste.

Step by step recipe:

1. Clean and soak the milk mushrooms.
2. Wash and chop the vegetables, finely chop the cabbage leaves.
3. Combine onions, carrots, cabbage and fry for 10 minutes in vegetable oil.
4. Then add mushrooms, tomato paste, and water to the vegetable mixture.
5. Add seasonings and add salt.
6. Simmer for about half an hour.

Before serving the hodgepodge with milk mushrooms, you can garnish it with fresh herbs

Delicious hodgepodge of salted milk mushrooms with olives

The best time to prepare this dish is autumn, when you can bring a basket of fresh milk mushrooms from the forest. And although the hodgepodge turns out to be very appetizing, it is worth observing moderation: mushrooms are heavy food for the stomach and should not be eaten more than once a day.

For this olive recipe you will need the following ingredients:

• 0.5 kg of salted milk mushrooms;
• 7-8 olives;
• 4 tomatoes;
• 3 pickled cucumbers;
• 4 onions;
• 200 ml milk;
• 2 lemons;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. sour cream;
• 1 bay leaf;
• 1 parsley root.

Step by step recipe:

1. Place the salted milk mushrooms in a colander to drain the brine.
2. Pour milk into a bowl, soak the fruiting bodies in it and leave for a day.
3. Then cut into strips.
4. Chop the onion and parsley root.
5. Peel the pickled cucumbers and cut into thin slices.
6. Pour water over vegetables and milk mushrooms. Place the pan on low heat. Cook for about 10 minutes.
7. Remove from heat, drain the water, and fry the contents of the pan in oil, then simmer.
8. Scald the tomatoes with boiling water to easily remove the skin. Cut into slices and add to the hodgepodge.
9. Add water, season with bay leaf and pepper. Simmer for another 5 minutes.

Olives are added at the last moment, before serving.

Mushroom solyanka with milk mushrooms, boiled pork and smoked meat

A tasty and satisfying solyanka with smoked meat and boiled pork is a dish for real gourmets. Some housewives prudently prepare it to eat the next day after the festive feast.

For the recipe, stock the following products:

• 0.5 kg beef;
• 150 g each of fresh and salted milk mushrooms;
• 150 g smoked meats;
• 150 g boiled pork;
• 4 potatoes;
• 3 pickled cucumbers;
• 2 tbsp. l. tomato paste;
• 1 onion;
• 1 garlic clove;
• a pinch of ground black pepper;
• 1 bay leaf;
• a bunch of fresh herbs;
• salt.

How to cook solyanka:

1. Cook the washed beef for 1.5 hours. When ready, strain the broth.
2. Cut smoked meat and boiled pork into cubes.
3. Chop the pickled cucumbers and milk mushrooms into strips.
4. Chop the onion and garlic.
5. Chop the greens.
6. Sauté the onion in a frying pan. When it softens and browns, add pickles and pour in a few tablespoons of cucumber brine. Put it out.
7. Add salted milk mushrooms and tomato paste to the vegetable mass. Simmer for another 2-3 minutes.
8. Pour beef broth into the pan.
9. Pour diced potatoes and fresh mushrooms into it.
10. Cook for a quarter of an hour after the broth boils.
11. Add pieces of boiled beef.
12. Fry boiled pork and smoked meat, transfer to broth.
13. Then add the resulting frying to the pan.
14. Season, add salt.
15. Simmer over low heat for a quarter of an hour.

Serve the dish preferably with sour cream

Lenten mushroom solyanka with milk mushrooms

A healthy and tasty dish that can be used to diversify the menu during Lent. The milk mushrooms included in the composition provide the body with protein in the same quantities as meat products.

For preparation you need:

• 300 g of fresh milk mushrooms;
• 2 pickled cucumbers;
• 7 cherry tomatoes (optional);
• 1 carrot;
• 1 onion;
• 1 jar of olives;
• 1.5 liters of water;
• 2 tbsp. l. tomato paste;
• 1 tbsp. l. flour;
• 1-2 bay leaves;
• a pinch of pepper;
• a pinch of salt;
• 2 tbsp. l. olive oil;
• a bunch of fresh herbs.

Preparation:

1. Chop the onion and fry in oil until transparent.
2. Grate the peeled carrots.
3. Fry it together with onions.
4. Add tomato paste to the vegetables, add a little water and simmer for about 5 minutes.
5. Cut the pickled cucumbers into cubes and add to the tomato-vegetable mixture for 5 minutes.
6. Cut the pre-soaked and boiled milk mushrooms and fry them in oil.
7. Add them to the bowl with hodgepodge.
8. Pour 1.5 liters of water.
9. Add salt, bay leaf and pepper.
10. Keep on fire for 7 minutes after boiling.
11. Add cherry tomatoes and olives, cook for 5 minutes.

A mushroom dish with vegetables is perfect for those who are fasting.

How to make mushroom hodgepodge from milk mushrooms for the winter

Mushroom solyanka for the winter is a good help for housewives, helping to diversify the menu during the cold season. In order for it to be stored for a long time and to turn out tasty, you must adhere to the following recommendations:

1. Choose cabbage varieties intended for long-term storage.
2. Shred the cabbage leaves as finely as possible.
3. Soak the milk mushrooms, boil and cut into medium-sized pieces.
4. Season with bay leaves and black pepper.

Recipes for making hodgepodge for the winter from milk mushrooms

A hodgepodge of white milk mushrooms prepared for future use helps housewives quickly cook soup and stew vegetable stews in winter. To preserve a snack, you will need affordable ingredients and less than an hour of time.

Classic hodgepodge with milk mushrooms and cabbage for the winter

The traditional and simple way of preparing solyanka with milk mushrooms, tomatoes, cabbage and peppers comes in handy in winter.

For the preparation you need:

• 2 kg of milk mushrooms;
• 1 kg of white cabbage;
• 1 kg of onion;
• 2 kg of tomatoes;
• 0.5 kg carrots;
• 70 ml vinegar;
• 0.5 liters of vegetable oil;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 15 black peppercorns.

Preparation:

1. Clean the milk mushrooms and soak them. Then chop and cook for half an hour in salted water. Remove foam from time to time.
2. Wash and peel the vegetables.
3. Thinly slice the tomatoes into rings.
4. Chop the onion and carrots.
5. Shred the cabbage.
6. Take a large saucepan. Place vegetables in it and add seasonings.
7. Place on low heat and simmer for 1.5 hours.
8. At the end of cooking, add vinegar.
9. Place the hot hodgepodge into a sterilized container. Roll up with metal lids.
10. Turn over, wrap and wait to cool. Place in a cool place.

The product is usable for 12 months

Winter milk mushroom solyanka with tomato sauce

During the harvest and canning season, solyanka becomes one of the most popular snacks. Many housewives add tomato paste to it, adding piquancy.

The following vegetables and spices are needed for hodgepodge:

• 2 kg of white cabbage;
• 200 g onions;
• 1 kg of milk mushrooms;
• 4 tbsp. l. tomato paste;
• 200 ml vegetable oil;
• 250 ml water;
• 40 ml vinegar 9%;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 4 black peppercorns.

Preparation:

1. Shred the cabbage.
2. Place the cabbage in a cauldron and add vegetable oil.
3. Dilute the vinegar with a glass of water. Pour into the cauldron.
4. Season with pepper.
5. Place on the fire and simmer over low heat for half an hour.
6. Add sugar and salt to the tomato paste.
7. Add it to the cabbage. Leave on the fire for another quarter of an hour.
8. Cut the peeled and soaked milk mushrooms and boil them.
9. Fry with onions in oil. They should be slightly browned.
10. Add to stew mixture. Remove from heat after another 10 minutes.

The finished hodgepodge is rolled into sterilized jars

Mushroom solyanka for the winter from milk mushrooms with tomatoes

Mushroom solyanka is considered not only an appetizing snack, but also an economical way to diversify your diet in the winter. Vegetables give it beneficial properties and increase the amount of vitamins. For the dish you need:

• 2 kg of milk mushrooms;
• 2 kg cabbage;
• 2 kg of tomatoes;
• 1 kg carrots;
• 1 kg of onions;
• 300 ml vegetable oil;
• 100 ml vinegar 9%;
• 200 g granulated sugar;
• 100 g salt.

For preparation, you can take any mushrooms that you have on hand. For example, you can prepare hodgepodge for the winter with black milk mushrooms

Step by step recipe:

1. Soak the mushrooms. Cut large specimens. Place in boiling water. Add salt at the rate of 1 tsp. per 1 liter of liquid. Cooking time – 20 minutes.
2. Wash all vegetables and chop.
3. Add to the milk mushrooms and leave to simmer for 40 minutes.
4. Then add sugar and salt.
5. Keep on low heat for the same period of time.
6. Pour in vinegar.
7. After 10 minutes, remove from heat.
8. Distribute into sterilized jars and roll up.

Mushroom appetizer can be stored in the cellar for about a year

How to prepare mushroom hodgepodge from milk mushrooms for the winter in a slow cooker

For winter preparations, you can use a slow cooker. This device facilitates and speeds up the cooking process.

For hodgepodge you need:

• 600 g cabbage;
• 1 kg of milk mushrooms;
• 300 g carrots;
• 200 g onions;
• 150 ml water;
• 200 ml vegetable oil;
• 4 tbsp. l. tomato paste;
• 2 tbsp. l. vinegar 9%;
• 2 bay leaves;
• 3-4 peppercorns;
• 1 tbsp. l. granulated sugar;
• 2 tbsp. l. salt.

Preparation:

1. Boil the peeled and soaked milk mushrooms for a quarter of an hour.
2. Chop the onions and place them in the multicooker on the “Frying” mode with vegetable oil.
3. Grate the carrots and add to the bowl of the kitchen appliance.
4. Then put the mushrooms into it.
5. Dilute tomato paste with water. Pour into vegetable mixture.
6. Shred the cabbage. Add to the slow cooker.
7. Salt, add sugar, season with pepper and bay leaf.
8. Close the lid tightly and turn on the extinguishing mode. Heat treatment time – 40 minutes.
9. Roll up the prepared hodgepodge in a sterilized glass container.

Lids must be doused with boiling water before canning.

Storage rules

Canned solyanka is stored in a dark, cool place. Usually it is placed in the cellar. The apartment is placed in storage rooms, on mezzanines. If the storage rules are followed, the snack remains suitable for consumption for 12 months.

Conclusion

Solyanka with milk mushrooms is a recipe that will come in handy for zealous housewives in the midst of picking mushrooms and vegetables. The dish can be served immediately after preparation or stocked up for the winter. The taste of a canned product is almost as good as a fresh snack.

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