Content
- 1 Features of preparing mushroom hodgepodge from boletus
- 2 Classic recipe for cabbage solyanka with butter
- 3 The simplest recipe for hodgepodge of butter for the winter
- 4 Recipe for hodgepodge of butter without cabbage
- 5 Vegetable hodgepodge of butter for the winter
- 6 Recipe for spicy hodgepodge for the winter using butter and spices
- 7 Recipe for finger-licking mushroom hodgepodge of butter with garlic and herbs
- 8 How to make a hodgepodge of buttermilk with ground ginger for the winter
- 9 Solyanka of boletus with tomatoes
- 10 Storage rules
- 11 Conclusion
Solyanka with boletus is a universal dish that housewives prepare for the winter. It is used as an independent snack, as a side dish, and as the main ingredient for the first course.
Features of preparing mushroom hodgepodge from boletus
A frequently used component for hodgepodge is tomatoes. Before cooking, rinse them with boiling water and then remove the skin. In winter, the vegetable can be replaced with tomato sauce or paste.
Early varieties of cabbage are not suitable for solyanka, intended for long-term storage. The winter variety of vegetables is chosen to be crispy and juicy, then chopped into medium-sized, identical pieces. A careless appearance will make the dish unappetizing.
Before cooking, the butter is carefully processed: sorted, cleaned of moss and debris, removed the sticky skin and washed. If necessary, mushrooms are soaked in salted water. Then they boil it, being sure to skim off the foam from which the remaining debris comes out.Boil the butter until they all sink to the bottom. After this, place in a colander and rinse. The liquid should drain as much as possible so that the hodgepodge does not turn out watery.
Classic recipe for cabbage solyanka with butter
The preparation turns out nourishing, aromatic and appetizing. It can be added to soup as a dressing, eaten warm as a stew, or served cold as a salad.
Ingredients:
- vegetable oil – 550 ml;
- cabbage – 3 kg;
- vinegar 9% – 140 ml;
- mushrooms – 3 kg;
- carrots – 1 kg;
- sugar – 75 g;
- onions – 1.1 kg;
- sea salt – 75 g;
- tomatoes – 500 g.
How to cook:
- Pour water over the butter and leave for a quarter of an hour. During this time, all debris will rise to the surface. Drain the liquid and rinse the oil. Cut large mushrooms into slices.
- Boil water, add salt and add butter. Switch the burner setting to low and cook for 20 minutes.
- Using a slotted spoon, remove the mushrooms and let cool.
- Remove yellow and darkened leaves from cabbage. Rinse and chop.
- Remove the skin from tomatoes scalded with boiling water, then cut into cubes. If you don’t like the feeling of tomato pieces in the hodgepodge, you can pass the vegetable through a meat grinder or beat it with a blender.
- Grate the carrots. Cut the onions into cubes or half rings.
- Heat oil in a saucepan. Add carrots and onions. Stirring constantly, fry until golden brown. If the vegetables burn, the taste and appearance of the dish will be ruined.
- Add boletus, tomatoes, tomato paste and cabbage. Salt and sweeten.
- Mix well and leave to simmer over low heat for an hour and a half. The lid must be closed.
- Pour in vinegar and simmer for 7 minutes.
- Transfer to prepared containers and roll up.
The simplest recipe for hodgepodge of butter for the winter
This recipe cannot be compared with store-bought preparations. Solyanka turns out healthy, aromatic and very tasty.
You will need:
- butter - 700 g boiled;
- tomatoes – 400 g;
- vinegar 9% – 30 ml;
- cabbage – 1.4 kg;
- oil – 120 ml sunflower;
- onion – 400 g;
- salt – 20 g;
- carrots – 450 g.
Cooking method:
- Chop the cabbage and onion, then grate the carrots. Chop large boletus.
- Fry carrots and onions in oil until golden brown. Toss the cabbage. Close the lid and simmer for a quarter of an hour.
- Pour boiling water over the tomatoes and remove the skins. Transfer along with the mushrooms to the cabbage. Add salt. Simmer for half an hour.
- Pour in vinegar. Stir and simmer for 5 minutes. Transfer the hodgepodge into jars and roll up.
Recipe for hodgepodge of butter without cabbage
In the traditional version of cooking, cabbage is always used, which not everyone likes to taste. Therefore, mushroom hodgepodge with boletus can be prepared with bell pepper.
Required:
- boletus – 2.5 kg;
- coarse salt – 40 g;
- onion – 650 g of onion;
- pepper – 10 g ground black;
- sweet pepper – 2.1 kg;
- tomato paste – 170 g;
- bay leaf – 4 leaves;
- olive oil;
- water – 250 ml;
- sugar – 70 g.
Cooking method:
- Chop the onions. Place peeled and boiled mushrooms in a frying pan with heated oil. Add onion cubes. Simmer until all moisture has evaporated.
- Cut the bell pepper into strips. Place in a saucepan and fry in a little oil.
- Combine tomato paste with water. Pour over the pepper, then add the onion and mushroom frying. Stir. Cover with a lid and leave on low heat for half an hour, stirring occasionally.
- Sweeten, sprinkle with salt and spices, add bay leaves. Simmer for 7 minutes and roll into jars.
Vegetable hodgepodge of butter for the winter
The tomato sauce in this recipe should not be replaced with tomato paste. It is less concentrated and ideal for hodgepodge. The composition should not contain any additives or flavor enhancers.
Required:
- white cabbage – 4 kg;
- vinegar – 140 ml (9%);
- boletus – 2 kg;
- refined oil – 1.1 l;
- onions – 1 kg;
- sweet pepper – 700 g;
- carrots – 1.1 kg;
- coarse salt – 50 g;
- tomato sauce – 500 ml.
How to cook:
- Pour the prepared boletus with salted water and cook for half an hour. Drain the liquid completely. Transfer to an enamel bowl.
- Chop the onions into thin half rings and fry in a small amount of oil.
- Grate the carrots and fry in oil in a separate frying pan. Finely chop the cabbage and bell pepper.
- Combine boletus with vegetables. Add some salt. Pour in tomato sauce and stir.
- Pour in oil and leave for a quarter of an hour to release the juice.
- Stir and place on low heat. Cook for one and a half hours.
- Pour in vinegar and stir. The dish is ready.
Recipe for spicy hodgepodge for the winter using butter and spices
The proposed cooking option will be appreciated by lovers of spicy dishes.
Required:
- boiled boletus – 2 kg;
- coarse salt;
- vinegar – 100 ml (9%);
- sugar – 60 g;
- mustard – 10 g grains;
- cabbage – 2 kg;
- bay leaf – 7 pcs.;
- vegetable oil – 150 ml;
- water – 700 ml;
- garlic – 17 cloves;
- ground black pepper – 5 g;
- white pepper – 10 peas.
How to cook:
- Cut the mushrooms into slices. Sweeten. Add salt and bay leaves. Add pepper, mustard, chopped cabbage and garlic. Pour in water. Simmer for 15 minutes.
- Pour in the oil and vinegar and leave on low heat for 20 minutes. Transfer to containers and roll up. The preparation can be consumed after 6 hours.
Recipe for finger-licking mushroom hodgepodge of butter with garlic and herbs
The snack can be prepared not only from fresh butter, but also from frozen ones. They must first be defrosted in the refrigerator on the top shelf.
Required:
- boletus – 2 kg;
- garlic – 7 cloves;
- salt – 40 g;
- cabbage – 1.7 kg;
- parsley – 50 g;
- carrots – 1.5 kg;
- sugar – 40 g;
- dill – 50 g;
- tomatoes – 1.5 kg;
- allspice – 3 peas;
- vinegar – 120 ml (9%);
- black pepper – 10 g;
- refined oil – 120 ml.
How to cook:
- Chop the butter into cubes. You will need onions in half rings, tomatoes in rings, carrots in strips. Shred the cabbage.
- Heat the oil and lightly fry the cabbage. Stir in prepared ingredients.
- Set the heat to low and simmer for 40 minutes.
- Add chopped herbs, chopped garlic, salt, sugar and spices. Stir and leave for 10 minutes.
- Transfer to jars and roll up.
How to make a hodgepodge of buttermilk with ground ginger for the winter
Ginger is famous not only for its healing properties. It gives the snack a tart and incredibly spicy aroma.
Required:
- boletus – 1 kg boiled;
- ground ginger – 15 g;
- onion – 600 g;
- vinegar – 50 ml (9%);
- ground black pepper – 3 g;
- sunflower oil – 100 ml;
- garlic – 3 cloves;
- salt – 30 g;
- cabbage – 1 kg;
- green onions – 15 g;
- bay leaf – 3;
- dill – 10 g;
- fresh celery – 300 g.
How to cook:
- Chop the mushrooms. Place the chopped onion in a frying pan with heated oil. When it becomes soft, add butter and shredded cabbage. Simmer for a quarter of an hour.
- Sprinkle with ginger. Add bay leaves, chopped celery and herbs. Pepper and salt. Stir and simmer for 20 minutes. Pour in vinegar.
- Stir and pour into jars.
Solyanka of boletus with tomatoes
Tomatoes give the dish a rich taste, and mushrooms give it a pleasant aroma. Thanks to the vegetables included in the composition, hodgepodge is healthy and tasty.
Required:
- boletus – 2 kg;
- refined oil – 300 ml;
- black pepper;
- cabbage – 2 kg;
- garlic – 12 cloves;
- sweet peas – 5 peas;
- rosemary;
- salt;
- carrots – 1.5 kg;
- tomatoes – 2 kg;
- bay leaf – 3 leaves;
- onion – 1 kg.
How to cook:
- Chop the onions. Grate the carrots on a coarse grater. Place in a frying pan with a small amount of heated oil. Fry until soft.
- Combine with shredded cabbage.
- Pour boiling water over the tomatoes and remove the skins. Cut into cubes. Send to cabbage. Pour in the remaining oil. Simmer for 20 minutes.
- Transfer the pre-boiled buttermilk to the vegetables. Simmer for half an hour.
- Add spices and chopped garlic. Add some salt. Simmer for 10 minutes.
- Transfer to jars and roll up.
Storage rules
Subject to the preparation technology and pre-sterilization of the jars, hodgepodge can be stored in winter at room temperature for no more than a year.
At a constant temperature of +1°...+6°, the workpiece can be stored for up to 2 years.
Conclusion
Solyanka with boletus will perfectly complement potatoes, porridge and pasta. Any recipe can be modified by using more or less vegetables, herbs and spices. Fans of spicy dishes can add a few pods of hot pepper to the composition.
