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Caviar from fried mushrooms for the winter. Mushroom caviar from mushrooms for the winter recipes for housewives

Mushroom hodgepodge is a kind of first course, the basis of which is not meat broth, but vegetable broth with the addition of pickles and mushrooms. The classic hodgepodge attracts gourmets with a large assortment of meat products and a strong, rich broth, while the mushroom hodgepodge has a milder taste with a pronounced sour-salty note.

Unlike traditional recipes, mushroom soup may also include cereals (round-grain rice, millet and pearl barley). More potatoes and vegetables are added to it, but much less meat products and fats.

The process of preparing mushroom hodgepodge is not complicated and is quite predictable. First, a vegetable broth is prepared, to which sautéed foods, meat and pickles are added. Canned mushrooms, cucumbers or green tomatoes are added last.

To soften the sharp taste of pickles, they are washed under running water and lightly stewed in butter. If the meal contains dried mushrooms, then they are pre-soaked in several waters and thoroughly washed from sand.

Serve ready-made hodgepodge with sour cream or yogurt sauce, low-fat mayonnaise. Decorate the serving with whole olives or olives, fragrant lemon spirals.

How to cook a delicious mushroom hodgepodge is described in detail below.

Mushroom solyanka, traditional

simple and affordable recipe salt based. The soup is light and liquid. The bookmark is based on a two-liter pan.

List of ingredients:

  • Canned butternuts - 100 g.
  • Mushrooms (porcini mushrooms) dried - 30-40 g.
  • Onion - 70 g.
  • Fresh carrots - 100 g.
  • Garlic - 1-2 pcs.
  • Tomato paste, unsalted - 20 g.
  • Wheat flour - 1 tsp with a hill.
  • Gherkin cucumbers - 100-150 g.
  • Vegetable oil for frying.
  • Potatoes - 150 g.
  • Salt.
  • Bay leaf.
  • Black pepper.
  • Sour cream.
  • Fresh greens.

Cooking method:

  1. Soak a handful in the evening dried mushrooms. Rinse thoroughly in several waters, cut into strips.
  2. Pour water into a two-liter saucepan. When the water boils, add chopped mushrooms and large cubes of potatoes.
  3. Fry onions and carrots in oil. Put a spoonful of unsalted tomato paste and add flour. Dip in oil for 1-2 minutes, dilute with a small (30-40 ml) amount of broth. Add bay leaves and other whole spices. Pour into a saucepan.
  4. Rinse canned mushrooms from the brine, choose the rest of the spices. Cut if necessary.
  5. Cut small gherkins thin circles or grate.
  6. Transfer the pickles to the soup. Stir, evaluate the broth for salt and spices. Season and season.
  7. After salting, darken for another five minutes on low heat and remove from the stove.
  8. Serve with sour cream.

Mushroom solyanka with pork

Hearty soup with semi-finished meat products. You can add anything - carbonade, ham, smoked meat or bacon, salted brisket.

List of ingredients:

  • Forest mushrooms, dried - 50 g.
  • Salted brisket - 100 g.
  • Potatoes either pearl barley- 100-150 g.
  • tomatoes in own juice- 100 g.
  • Carrots - 100 g.
  • Bulb onion - 100 g.
  • Barrel cucumbers - 100 g.
  • Strained brine - 100 ml.
  • Ground cumin.
  • Black pepper.
  • Salt.
  • Garlic - 1-2 pcs.
  • Olives - 30 g.
  • Sour cream.
  • Lemon slices - 3-4 pcs.

Cooking method:

  1. In the evening, soak and thoroughly wash wild mushrooms.
  2. Chop straw. Put in water, bring to a boil, boil for 10-15 minutes, then add potatoes or a handful of boiled pearl barley.
  3. Fry the cubes of salted brisket in a pan. Then add onions and carrots. When the vegetables are soft, add the mashed tomatoes in their own juice and crushed garlic. Add herbs and spices to taste. Stand for five minutes and transfer to soup.
  4. Assess potatoes for softness. If it is already ready, pour in the boiled brine (otherwise the soup will quickly turn sour), put the grated barrel cucumbers and chopped olives.
  5. Assess the dish for salt and spices. Bring to the desired taste.
  6. After adding spices, remove from the stove, put slices of thick-skinned lemon and leave under the lid for 5-10 minutes to distribute flavors and aromas.

Solyanka with sauerkraut

Unusual soup from ordinary products. It is very popular in autumn and winter when various homemade pickles are in abundance.

List of ingredients:

  • Cabbage, sauerkraut with carrots - 100 g.
  • Cabbage pickle - 100 ml.
  • Dried mushrooms - 100 g.
  • Potatoes - 150-200 g.
  • Onion - 100 g.
  • Olives or capers - 40 g.
  • Salt.
  • Black pepper.
  • Tomato paste - 1 tbsp. l.

Cooking method:

  1. Soak dried mushrooms, rinse thoroughly, finely chop and boil in salted water. Add coarsely chopped potatoes.
  2. fry onion add sauerkraut to it.
  3. Add oil, if necessary, put the tomato paste and simmer over low heat until soft. Put the spices, after a couple of minutes transfer to the pan.
  4. Boil strained cabbage brine. Pour into soup when potatoes are soft.
  5. Slice cucumbers and olives. Add to dish.
  6. Cook for another five minutes and remove from the stove.

Solyanka from fresh mushrooms

Thick hodgepodge of fresh greenhouse mushrooms. You can cook without adding potatoes, but then the soup will turn out light and rather liquid.

List of ingredients:

  • Small potatoes - 2 pcs.
  • Fresh mushrooms (oyster mushrooms) - 300 g.
  • Oil for frying - 40 ml.
  • Onion - 100 g.
  • Tomato paste - 30 g.
  • Strained brine - 150 ml. or
  • Lemon juice - 20-30 ml.
  • Pickled cucumbers - 100g.
  • Olives or olives - 100 g.
  • Bay leaf.
  • Carrots - 100 g.
  • Caraway.
  • Peppercorns.
  • Salt.

Cooking method:

  1. Put two small potatoes in a two-liter pan. Boil until cooked and mash with a crush until completely dissolved.
  2. Sort fresh oyster mushrooms, cut off the coarsened lower parts. Finely chop and fry together with unsalted tomato paste, carrots and onions.
  3. Add ground cumin, bay leaves and black peppercorns to the mushrooms.
  4. Transfer the mass to a bowl. Pour boiled and well-strained brine or 20-30 ml. fresh lemon juice.
  5. Grate cucumbers or cut into small cubes. Add to soup along with slices of olives or black olives.
  6. Reduce fire to minimum. Check the broth for salt and spices. Bring to taste.
  7. Serve with sour cream and fresh herbs.

    8. Solyanka from fresh cabbage

    A thick yet light soup of fresh cabbage and pickled mushrooms. To get a richer broth, it can be cooked on dried forest mushrooms. A particularly tasty hodgepodge will come out if you pick up a well-ripened, juicy head of autumn cabbage.

    List of ingredients:

  • Pickled mushrooms (with cloves) - 150 g.
  • Fresh cabbage, autumn - 150 g.
  • Potatoes - 150 g.
  • Carrots - 100 g.
  • Onion - 100 g.
  • Pickled cucumbers, gherkins - 100 g.
  • Bay leaf.
  • Apple cider vinegar - 10 ml.
  • Oil for frying.
  • Peppercorns.
  • Fresh tomatoes - 150 g.
  • Tomato paste - 20-30 g.

Cooking method:

  1. Rinse pickled mushrooms from brine residues, select spices. Cut if needed.
  2. Heat up a frying pan and fry pickled mushrooms, carrots and onions on it. At the end of frying, add peeled and finely chopped tomatoes.
  3. Pour a little broth to the mushrooms with vegetables and simmer the mass under the lid.
  4. Boil two liters of water and add coarsely chopped potatoes. When it becomes almost soft, shift the vegetable mass to it.
  5. Separately fry finely chopped cabbage. To make it cook faster, before laying the shredder, you need to rub it with your hands, making it softer and juicier.
  6. sprinkle cabbage apple cider vinegar, salt and pepper, put a spoonful of tomato paste. Fry until soft and transfer to a saucepan with hodgepodge.
  7. Put whole spices and cubes of pickled cucumber, after five minutes bring to taste with salt.
  8. Leave covered for 10 minutes to distribute flavors.
  9. Serve with sour cream and olive rings.

Before you cook mushroom hodgepodge soup, you will need to prepare everything necessary ingredients. Instead of fresh mushrooms you can take salted or pickled, then you can not add a bite to the soup. Tomato paste can also be substituted tomato juice or fresh tomatoes. Lemon cut into thin slices. Take the olives out of the jar and drain the brine.

First of all, to prepare mushroom hodgepodge soup, you will need to cook the base for the soup - potato broth. To do this, pour 2-3 liters of water into the pan, put it on the fire and bring to a boil. Wash the potatoes, peel and cut into thin sticks so that they boil faster. Dip the potatoes in boiling water, reduce the heat and cook for 20 minutes.

This time will be enough to prepare other ingredients.

Cut mushrooms into thin sticks. If you use salted or pickled, it will be enough to cut them into several pieces.

Fry onions and mushrooms in a preheated pan - the amount of vegetable oil can be less or more, it all depends on whether you count calories.

When the onions and mushrooms become soft, add cabbage to them, mix and simmer over low heat for 10-15 minutes.

Add tomatoes to the vegetables, mix well and transfer them to the pan with the potatoes. Mushroom hodgepodge soup can be prepared without adding tomato - most often it is used to get a beautiful golden hue of the finished dish.

Dice pickled cucumbers and add to soup. You can add a few tablespoons of brine - it will give the soup the necessary sharpness.

When all the vegetables boil well, you can taste the soup and add salt and allspice if necessary. If there is not enough acidity, you can add a slice of lemon. To make the hodgepodge more fragrant, you can add more fresh and dried herbs to it. You can add a lot of greens, this will make it even more fragrant and appetizing. Solyanka soup with mushrooms is ready. It remains only to pour it into plates and serve.

Traditionally, hodgepodge is served with a slice of lemon and a few olives added directly to the plate. Enjoy your meal!

Cooking hodgepodge with mushrooms.

Solyanka with mushrooms is an excellent second course option for those who hold. In the composition of the hodgepodge, you can add all the vegetables that are in the autumn. Any fresh or frozen mushrooms are suitable - champignons, mushrooms, chanterelles ... etc. It is delicious if the composition of the hodgepodge includes a mixture of various mushrooms.

Ingredients

  • Mushrooms-1kg (I have mushrooms).
  • Cabbage-1kg.
  • Onion-1pc.
  • Carrot-1pc.
  • Pickled cucumbers - 2 pcs.
  • Tomato paste-2 tbsp.
  • Vegetable oil.

Besides:

  • Sugar-1st.l.
  • Salt.
  • Pepper.
  • Bay leaf-1-2pcs.

STAGE 1

Finely shred the cabbage.

STAGE 2

Finely chop the onion.

STAGE 3

Grate carrots on a coarse grater.

STAGE 4

Cucumbers cut into thin half rings.

STAGE 5

Lightly salt the cabbage and crush with your hands. Transfer the cabbage to a saucepan with a thick bottom, add 50 ml. water, 1 tbsp vegetable oil and put on medium fire. We extinguish under closed lid 10-15 min. stir occasionally.

STAGE 6

Then add tomato paste, pepper, sugar, Bay leaf. Let's mix.

STAGE 7

Next, add chopped cucumbers. Let's mix. Close the lid and simmer over medium heat, stirring occasionally for 10-15 minutes.

STAGE 8

While the cabbage is stewing, fry the onion in vegetable oil until soft.

STAGE 9

Then we add carrots. Let's mix. Fry 5-7 min.

STAGE 10

Boil mushrooms in lightly salted water for 10-15 minutes. Then drain the water through a colander. Let's drain the mushrooms. Add mushrooms to fried onions and carrots. Mix and fry for 7-10 minutes, stirring. If necessary, salt.

STAGE 11

Add mushrooms to cabbage, mix. Simmer another 5-7 minutes. Solyanka with mushrooms is ready.

BON APPETIT!

Solyanka soup with mushrooms is prepared in a special way: first, all the necessary ingredients are prepared, and then they are sort of collected.

AT classic recipes At least four types of meat, mushrooms, pickled or pickled cucumbers, carrots, onions, tomato paste and olives are used in the mixed hodgepodge. Served with lemon and sour cream.

But there is no single recipe for hodgepodge. Depending on the ingredients, the hodgepodge can be not only meat, but also mushroom, fish or vegetable. In any case, the hodgepodge is a combo dish and it can be prepared from any products that are at hand.

To get a delicious hodgepodge, it is best to use a wide variety of products: the more, the better. Required condition for any hodgepodge, including fish - the presence of a sour taste. This can be achieved with pickled or pickled cucumbers, cucumber pickle, lemon, pickled mushrooms, olives or olives.

Almost any mushroom is suitable for mushroom hodgepodge: dried, fresh, pickled, salted, or all at once.

The best mushrooms for hodgepodge are: milk mushrooms, chanterelles, champignons, oyster mushrooms and honey mushrooms. But you can use other mushrooms, the taste of hodgepodge will still be wonderful.

Do not forget that fresh mushrooms must be culinary.

How to cook hodgepodge soup with mushrooms - 15 varieties

Solyanka with mushrooms and meat is distinguished by rich broth and rich taste. Your guests are unlikely to refuse a second serving.

Ingredients:

  • beef meat - 500 g
  • fresh champignons - 150 g
  • ham, sausages, brisket - 350 g
  • onion - 2 pcs.
  • carrots - 1 pc.
  • pickled cucumbers - 3 pcs.
  • pitted olives
  • capers
  • pickled cucumber pickle - 1 cup
  • vegetable oil
  • greens
  • ground pepper and peas
  • Bay leaf
  • tomato paste
  • lemon
  • salt.

Cooking:

Boil beef meat for at least one hour. Add salt, peppercorns and bay leaf.

Cut pickled cucumbers into slices, cubes or straws as desired.

Put the capers in a colander and rinse with water.

Drain the brine from the olives and cut into rings.

Chop greens.

Rinse the mushrooms and cut into slices, cubes or slices. Fry in vegetable oil.

Cut the onion and carrot into cubes and fry in vegetable oil until the color changes.

All meat delicacies cut into strips and fry until golden brown.

Remove the cooked meat from the broth, cool and tear into fibers.

Put the pot with the broth on the fire, bring to a boil. Gradually add onions with carrots, mushrooms, pickles, deli meats, boiled meat and tomato paste. Add salt and pepper to taste.

Add chopped herbs, olives, capers and cucumber pickle.

Bring soup to a boil over high heat. Lower the heat, cover with a lid and cook for another 10 minutes.

Let it brew for 15 minutes and serve. Add sour cream to each serving and garnish with a lemon.

In order not to oversalt the soup, taste it before adding the cucumber pickle.

This recipe is simple and affordable, does not contain exclusive products, but it turns out to be very satisfying. Despite the large number of ingredients, the soup can be prepared in half an hour.

Ingredients:

  • chicken hearts - 400 g
  • champignons - 200 g
  • smoked brisket - 200 g
  • sausages - 4 pcs.
  • potatoes - 4 pcs.
  • pickles - 3 pcs.
  • onion - 2 pcs.
  • carrots - 1 pc.
  • cucumber pickle - 1 cup
  • olives
  • lemon
  • pepper.

Cooking:

Chop the onion. Carrot cut into cubes.

Cut the potatoes into cubes and add to the pot with hot water.

Wash mushrooms and cut into slices. Cut the brisket into cubes.

Process chicken hearts, cut and fry. Add mushrooms and brisket to them. Simmer for 5 minutes, put the contents of the pan into a pot with potatoes.

Fry onions and carrots. Send to the pan.

Sausages also fry and add to the pan.

Salt, pepper, add olives and herbs.

Close the lid, bring to a boil and turn off the heat. Let it brew for 10 minutes. Serve hot.

Lemon can be added to each serving, or you can simply add it along with olives and capers directly to the soup.

Mushroom lovers will love this soup. There are very few ingredients, but porcini mushrooms make the hodgepodge fragrant and give it a special, piquant taste.

Ingredients:

  • champignons - 300 g
  • white dried mushrooms - 50 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • tomato paste - 2 tbsp. l.
  • flour - 1 tbsp. l.
  • pickled cucumbers - 2 pcs.
  • cherry tomatoes - 7 pcs.
  • greens
  • olives
  • olive oil
  • pepper
  • Bay leaf.

Cooking:

Rinse white dry mushrooms several times and soak overnight. Before cooking, boil the mushrooms until tender.

Grate carrots. Chop the onion and fry in olive oil along with the carrots.

Mix tomato paste with flour, add to carrots and onions. Stir, pour in the water in which the dry mushrooms were cooked. Boil five minutes.

Cucumbers cut into cubes, send to vegetables and boil a little more.

Cut boiled dry mushrooms into strips. Cut mushrooms into slices and fry in vegetable oil.

Add mushrooms to bowl with vegetables. Salt, pepper and cook for 10 minutes.

Put olives and cherry tomatoes in a hodgepodge. Boil 5 minutes.

Before serving, put a slice of lemon on a plate and sprinkle with herbs.

Solyanka can be prepared without tomato paste, the taste of the dish will still be excellent.

A great recipe for those who have little time to cook. This soup recipe is very quick to prepare.

Ingredients:

  • champignons - 500 g
  • onion - 1 pc.
  • tomatoes - 6 pcs.
  • pickled cucumbers - 3 pcs.
  • olives
  • olives
  • capers
  • vegetable broth
  • vegetable little
  • lemon
  • greens
  • pepper.

Cooking:

Chop the onion and fry in vegetable oil.

Dice the pickled cucumbers and add to the onions.

Squeeze the juice from the tomatoes and pour into the pan. Cover with a lid and simmer over low heat.

Wash mushrooms and cut into pieces. Fry in vegetable oil.

Pour vegetable broth into a saucepan. Bring to a boil, add mushrooms, tomato fried and pickles from cucumbers, olives, olives and capers.

Boil a little. Salt, pepper to taste.

Before serving, add olives and olives. Garnish with lemon wedges and herbs.

Pickled cucumbers should be crispy. Soft cucumbers will spread during cooking and the hodgepodge will look ugly.

A great soup option for people during fasting or when dieting. Solyanka turns out to be low-calorie, but rich in vitamins. Sauerkraut makes the taste of hodgepodge original and gives it a slight sourness.

Ingredients:

  • sauerkraut - 1kg
  • fresh mushrooms - 500 g
  • onion - 1 pc.
  • pickles - 3 pcs.
  • tomato paste
  • olives
  • vegetable oil
  • greens
  • pepper
  • Bay leaf.

Cooking:

Put sauerkraut in a saucepan, add vegetable oil, tomato paste and finely chopped onion.

Salt, pepper. Add water and bay leaf to the pot.

Mushrooms cut and boil in another pan for 15 minutes. Add the mushroom broth along with the mushrooms to the pot with the vegetables. Cook for 30 minutes.

10 minutes before the end of cooking, add cucumbers, olives and sugar cut into small cubes.

Garnish with herbs before serving. Put sour cream and croutons on a plate.

The original soup recipe will not leave the attention of even avid gourmets.

Ingredients:

  • fresh champignons - 300 g
  • cabbage - 200 g
  • carrots - 1 pc.
  • onion - 1 pc.
  • pickled cucumbers - 2 pcs.
  • tomato paste - 1 tbsp. l.
  • vegetable oil
  • olives
  • lemon
  • pepper
  • salt.

Cooking:

Mushrooms cut. Shred the cabbage. Chop the onion. Grate carrots.

Fry the mushrooms in vegetable oil in a pan. Add cabbage and simmer until done.

In a saucepan with two liters of water, send mushrooms with cabbage.

Cucumbers cut into cubes. Fry onions and carrots in a pan. Add chopped cucumbers and tomato paste to vegetables. Simmer a little.

Put the frying into a saucepan with boiling cabbage and mushrooms. Boil until tender and remove from heat.

Before serving, add olives, a slice of lemon to the plates and garnish with herbs.

The method of preparation makes this hodgepodge a real holiday dish. Be sure to cook!

Ingredients:

  • fresh mushrooms - 300 g
  • brisket - 200 g
  • sausage - 200 g
  • potatoes - 6 pcs.
  • pickled cucumbers - 2 pcs.
  • bow - 2 pcs.
  • carrots - 2 pcs.
  • canned corn - 100 g
  • garlic - 2 cloves
  • olives
  • pepper
  • salt.

Cooking:

Cut potatoes and carrots into cubes. Onions - half rings. Mushrooms - plates.

Cut the brisket into strips. Sausage - cubes.

Cut pickled cucumbers into slices.

Drain water from corn.

Cut the garlic into 4 parts.

Lemon cut into slices.

Prepare clay pots and put potatoes, onions, carrots, sausage, brisket, pickled cucumbers, canned corn, Mushrooms, Olives, Garlic And Lemon.

Pour the brine from the olives into the pots and top up with water.

Add salt and pepper to taste. Sprinkle with herbs.

Cover the pots with a lid and place in the microwave or oven.

Serve hodgepodge directly in hot pots.

Don't skimp on ingredients when making hodgepodge. The more varieties of mushrooms and meat products you put in a hodgepodge, the tastier, more aromatic and richer the dish will turn out.

colorful and hearty soup will delight even gourmets. A very valuable recipe.

Ingredients:

  • mushrooms - 500 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • lemon
  • olives
  • pickled cucumbers - 3 pcs.
  • pepper.

Cooking:

Cut mushrooms into slices. Pickled cucumbers and carrots - cubes.

Chop the onion. Saute onions, carrots and mushrooms in a pan. Add flour, tomato paste and some water.

Place the roast in a pot of hot water. Add cucumbers and olives. Cook for 5 minutes and remove from heat.

Serve in bowls. Decorate with herbs and lemon.

A very unusual soup, thanks to its ingredients. Will not disregard those who love seafood.

Ingredients:

  • fresh mushrooms -100 g
  • boiled squid - 250 g
  • onion - 3 pcs.
  • butter
  • tomato paste
  • pickled cucumbers - 4 pcs.
  • fish broth
  • spices
  • capers
  • olives
  • greens
  • salt.

Cooking:

Onion cut into strips. Cucumbers - cubes. Mushrooms and squid - slices.

Fry onions and cucumbers in butter. Add tomato paste and mushrooms.

Bring the fish broth to a boil and put the roast and squid in it. Cook for 15 minutes over low heat.

Add capers, olives, herbs and lemon slices to the plates.

Everyone can easily and quickly prepare this hodgepodge, since most of the products are already ready-made.

Ingredients:

  • pickled mushrooms - 1 can
  • canned beans- 1 bank
  • Bulgarian pepper - 1 pc.
  • pickled cucumbers - 2 pcs.
  • carrots - 1 pc.
  • onion - 1 pc.
  • vegetable oil
  • tomato paste
  • olives
  • olives
  • lemon
  • pepper
  • salt.

Cooking:

Finely chop the onion. Grate carrots. Cut pickled cucumbers into cubes. Bulgarian pepper - straws.

Pour water into a saucepan and put mushrooms, beans and cucumbers in it.

Fry onion, carrots in a frying pan with the addition of tomato paste. Add roast to the pot. Cook a little and send to the soup bell pepper, bay leaf, olives and black olives. Cook for 15 minutes.

Salt, pepper. When serving, sprinkle with herbs and garnish with lemon.

Can be served hot and cold.

It is the fleshy milk mushrooms that make this hodgepodge so great. The rest of the ingredients can be added to your liking.

Ingredients:

  • milk mushrooms - 400 g
  • mushroom broth - 1 l
  • onion - 2 pcs.
  • tomatoes - 2 pcs.
  • pickle- 2 pcs.
  • parsley root
  • olives
  • butter
  • lemon
  • parsley
  • Bay leaf
  • peppercorns
  • ground pepper
  • salt.

Cooking:

Cut pickled cucumbers and tomatoes into cubes. Mushrooms - straws. Chop the onion.

Fry onions and mushrooms in a pan with butter for 20 minutes.

Boil the broth and put the frying into it.

Boil for 10 minutes and add cucumbers, tomatoes, olives, bay leaves, peppercorns. Cook for 7 more minutes. Salt and pepper.

Let the hodgepodge infuse for 15 minutes. When serving, season each serving with herbs and sour cream. Garnish with a slice of lemon.

Solyanka with sausage and mushrooms is a rather complicated soup. It usually takes at least two hours to prepare. However, this time is justified. After all, hodgepodge is so tasty, satisfying and healthy!

Ingredients:

  • beef meat - 300 g
  • canned champignons - 300 g
  • sausages - 3 pcs.
  • smoked sausages - 150 g
  • boiled smoked pork - 150 g
  • onion - 2 pcs.
  • carrots - 1 pc.
  • potatoes - 2 pcs.
  • pickled cucumbers - 3 pcs.
  • olives
  • tomato paste
  • lemon
  • pepper
  • salt.

Cooking:

Cut the beef into strips and fry over high heat.

Chop the onion. Grate carrots.

Add vegetables to meat and simmer until soft.

Cut meat delicacies into slices and strips. Potatoes - cubes.

Put canned mushrooms and potatoes in a pan. Simmer until potatoes are cooked. Add 2 cups water and tomato paste. Simmer for 5 minutes.

In a separate pan, fry the meat delicacies until golden brown.

Pour into a saucepan meat broth. Bring to a boil and put in it the frying, deli meats, cucumbers, olives and cucumber pickle.

Cook over low heat for 10 minutes. Let it brew for one hour.

Sprinkle with herbs before serving.

Solyanka with such ingredients is not for every day. it holiday dish. And if you have a very significant solemn event, then this is the most the best option delight and surprise guests.

Ingredients:

  • salmon - 100 g
  • pike perch - 100 g
  • fresh sturgeon - 100 g
  • fish broth - 1 liter
  • marinated white mushrooms - 300 g
  • olives - 1 can
  • tomato paste
  • pickled cucumbers - 2 pcs.
  • onion - 1 pc.
  • vegetable oil
  • cucumber pickle
  • lemon
  • olives
  • greens
  • capers
  • black peppercorns
  • Bay leaf
  • salt.

Cooking:

Chop the onion. Place in pan with vegetable oil sprinkle with flour and fry until golden brown.

Pour the fish broth into a saucepan, add the cucumber pickle and bring to a boil.

Mushrooms, capers and olives chop and add to the broth.

Cut pickled cucumbers into cubes.

Cut the fish into pieces, fry in a pan with the addition of oil, tomato paste and pickles.

Add fish to the broth with tomato paste and cucumbers. Put bay leaf, add spices, pepper and salt. Cook until the fish is ready.

A piece of all kinds of fish is laid out on each plate, a circle of lemon, olives and greens are added.

Easy to prepare vegetarian dish. Hearty and nutritious, thanks to several types of mushrooms.

Ingredients:

  • fresh champignons - 200 g
  • dried porcini mushrooms - 50 g
  • salted mushrooms - 100 g
  • tomato paste
  • Cherry tomatoes
  • onion - 1 pc.
  • carrots - 1 pc.
  • olives
  • olives
  • olive oil
  • lemon
  • pepper.

Cooking:

Rinse dried porcini mushrooms in several waters, soak overnight. Boil until done.

Chop the onion. Grate carrots. Bulgarian pepper cut into strips. Cut cherry tomatoes into two parts.

Cut all mushrooms into slices.

Fry in a pan with olive oil onions, carrots and fresh mushrooms.

After a few minutes, put dried porcini mushrooms into the pan. Put out.

Add tomato paste, bell pepper and decoction after boiling porcini mushrooms. Salt a little. Spice up. Simmer everything for 5 minutes.

Put salted mushrooms and stew a little more.

Transfer the vegetables to a pot of water, add the tomatoes and olives. Bring to a boil and cook for 10 minutes.

Add greens and a slice of lemon to the finished hodgepodge.

A very unusual hodgepodge, a delicacy worth trying at least once.

Ingredients:

  • morels - 300 g
  • potatoes - 3 pcs.
  • cauliflower - 300 g
  • carrots - 1 pc.
  • asparagus - 100 g
  • butter
  • sugar
  • greens
  • olives
  • lemon
  • salt.

Cooking:

Divide the cauliflower into florets. Peel potatoes and cut into 4 pieces. Cut carrots and asparagus.

Simmer everything in a frying pan with butter and sugar.

Transfer to a saucepan, add water and cook over low heat.

Clean the morels, rinse, put in cold water and bring to a boil. Pour out the water, add new water and cook until tender.

Fry the flour in butter, add a little water. Mix mushrooms and greens with the resulting sauce and add to the pot with vegetables.

Boil for a few minutes and remove from heat.

Garnish with olives and lemon.

Enjoy your meal!

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Today I will share with you delicious and proven recipes for mushroom hodgepodge. Such preparations help out a lot when guests arrive, when there is no time to cook, and just took out a jar and enjoyed a delicious mushroom hodgepodge. canned food can be prepared delicious soup, stew and many others delicious meals You can even bake a cake.

The mushroom season is in full swing, the hostesses are in a hurry to stock up, a couple more weeks and the mushrooms can finish growing. Although the weather is unpredictable, it will rain and it will be warm, mushrooms will please us for a long time to come.
Mushroom hodgepodge is good to cook with porcini mushrooms, it turns out incomparably. If there is no such luxury, we take boletus and boletus.

Last year there was no such abundance of mushrooms, I made a hodgepodge from boiled, frozen ones. Delicious, didn't feel a difference. So, if you don’t have time now, boil and freeze the mushrooms, and when the time appears, prepare a hodgepodge for the winter.

Mushroom hodgepodge "Vkusnyatina"

  • 3 kg boiled mushrooms in salted water
  • 3 kg cabbage
  • 1 kg carrots
  • 1 kg of onion
  • 0.5 l tomato paste or 1 l sauce
  • 5 tbsp salt
  • 5 tbsp sugar
  • 150 gr vinegar 9%
  • 0.5 l sunflower oil

Thinly chop cabbage and onions, you can pass through a grater in a food processor, three carrots on a coarse grater.

Roast everything for sunflower oil, add boiled mushrooms, salt, sugar, pasta, vegetable oil residue.

We put on a slow fire and simmer for 1.5 hours. Before the end of cooking, add vinegar.

When hot, lay out in sterilized jars and roll up, turn the jars over and let cool.

Store in a dark cool place.

If you have doubts about storing a mushroom hodgepodge, then before you roll up the jars, sterilize them for 40 minutes in boiling water and then roll them up with iron lids. I skip this moment, because I take boiled mushrooms, and while it is stewed, all microbes disappear.

Simple mushroom hodgepodge "Hurrah!"

Solyanka turns out very tasty, it is prepared easily and simply.

  • 2 kg fresh mushrooms
  • 2 kg red ripe tomatoes
  • 1 kg of onion
  • 0.5 kg
  • 1 kg cabbage
  • 0.5 l vegetable oil
  • 3 tablespoons of salt and sugar without a slide
  • 20 black peppercorns
  • 70 gr vinegar 9%

We carefully sort and wash the mushrooms, cut into small pieces, boil in salted water for 20 minutes from the moment of boiling. We remove the foam during the boiling process.

Thinly chop the cabbage and onion, three carrots on a coarse grater, cut the tomatoes into thin slices.
We mix all the products except vinegar and simmer for 1.5 hours over low heat.

Before the end of cooking, add vinegar for 1-2 minutes. Without removing from the heat, lay out in sterile jars and roll up with iron lids. Wrap with a warm blanket and leave for 4-5 hours.

Store in a cool dark place.

All preservation, in which mushrooms are present, is stored for no more than a year. Do not risk your health, next season prepare fresh hodgepodges with mushrooms. I advise you to cook as much as you can eat before the summer.

Prepare delicious mushroom hodgepodges according to proven recipes, delight your family and guests with new dishes using this wonderful preparation. On the site you will find delicious recipe dried porcini mushroom soup, read.

The site "I'm a villager" wishes you bon appetit and good mood!

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And do you cook hodgepodges with mushrooms for the winter? Please write in your comments, share your experience.

I suggest you watch a video recipe for cooking delicious mushroom salad- saltworts.