Mushroom hodgepodge for the winter

Mushroom soup with cabbage for the winter - a delicious recipe for cabbage soup with wild mushrooms and cucumbers. This inexpensive dish to collect is very simple, it is not without reason that there is a popular recipe “hodgepodge. The autumn harvest of vegetables and the gifts of the forest will be used, if you are not too lazy to go to the nearest grove. Mushrooms are pre-boiled until fully cooked. Never rely on the possibility of preserving mushrooms. Be sure to carefully sort, wash, boil in two waters! Only then mix the mushrooms with raw vegetables. Prepared canned vegetables with mushrooms sterilize taking into account the capacity of cans.

Mushroom hodgepodge for the winter

Canned food prepared according to this recipe will be perfectly preserved and will be a good help in kitchen facilities in cold winter.

Supporters of a vegetarian diet can safely take a recipe for a note - there are no animal products in it, and the taste is such that you just hold your fingers! Also, the dish can be prepared in the post.

  • Cooking time: 1 hour 15 minutes

Ingredients for mushroom hodgepodge for the winter

  • 2–5 kg of white cabbage;
  • 300 g onions;
  • 650 g carrots;
  • 250 ml of tomato puree;
  • 1 kg of fresh cucumbers;
  • 500 g boiled mushrooms;
  • 120 ml of olive oil;
  • 30 grams of sugar;
  • 20 g of rock salt;
  • 45 ml of 9% vinegar.

Method of cooking mushroom hodgepodge for the winter

We take a stewpan with a wide bottom or a frying pan, pour olive oil, throw finely chopped onions into the oil, and pass for a few minutes so that the onion becomes transparent.

Mushroom hodgepodge for the winter

To the onions, add carrots, grated large, mix, fry with onions for 5 minutes.

Mushroom hodgepodge for the winter

Cabbage shred with a wide knife with thin strips, send shredded cabbage to a saucepan.

Mushroom hodgepodge for the winter

Then add fresh cucumbers, peeled and cut into cubes.

Mushroom hodgepodge for the winter

Pour tomato puree into a saucepan, add salt and sugar. Instead of tomato puree, you can take fresh tomatoes, skip through a meat grinder, and rub the resulting mass through a sieve.

Mushroom hodgepodge for the winter

Forest mushrooms boiled to readiness are placed in a colander, washed with cold water, sent to a saucepan to the remaining ingredients.

Mushroom hodgepodge for the winter

Close the saucepan with a lid tightly, simmer on moderate heat for about 45 minutes. A few minutes before readiness, remove the lid, pour the vinegar, stir, bring to a boil again and remove from the fire.

Mushroom hodgepodge for the winter

The jars for blanks are washed with warm water and soda, then we rinse thoroughly with hot running water and dry in the oven at 110 degrees.

In dry jars lay out hot vegetables with a clean spoon. The mass is laid tightly, air bubbles (the so-called air pockets) are removed with a clean, boiled knife.

Banks close tightly, put in a container for sterilization, filled with hot water. Bring water to a boil, sterilize for 20 minutes.

Mushroom hodgepodge for the winter

Cool the mushroom soup and cabbage for the winter to cool at room temperature, then remove to a cool room. Storage temperature from +2 to + 8 degrees Celsius.

Mushroom hodgepodge for the winter

There are no other applications for winter cabbage harvesting! For example, if you have a little bit of cooked rice from breakfast, try cooking lazy cabbage rolls with mushroom soup, incredibly tasty!

Mushroom soup with cabbage for the winter is ready. Enjoy your meal!

Comments (0)
Popular articles
Search