Mushroom hodgepodge recipe from honey agarics

Solyanka with honey agarics is a preparation in which mushrooms and vegetables are successfully combined. A simple and hearty dish will diversify the table in winter. Solyanka recipes from honey agarics for the winter are diverse. The taste of the preform largely depends on the selected ingredients. One thing remains unchanged - honey mushrooms are present everywhere in the recipes.

Cooking secrets

Since the main components of the blank are repeated in different recipes, we will give the principles of their preparation for canning:

• the cabbage is cleaned of integumentary leaves, the damaged areas are cut out and shredded in strips;
  Advice! To prepare the hodgepodge, you need to use mid-ripening and late-ripening cabbage varieties.
• mushrooms are sorted out and boiled until tender. It can be easily identified by the fact that they sank to the bottom;

• cut the onion into half rings;
• peel and grate carrots; thin carrot sticks are also suitable for a Korean dish;
• sweet peppers are cut into strips;
• tomatoes are cut into cubes or slices. Some recipes require peeling them first.

Traditional recipe for mushroom mushroom mushroom mushroom for the winter (without tomatoes)
This recipe for mushroom mushroom solyanka can be considered a classic.

Ingredients:

• 1 kg of cabbage and carrots;
• 0.5 kg of onions;
• 300 ml of vegetable oil;
• 2 kg of mushrooms already boiled until tender.

Spices are needed to make a hodgepodge:

• 3-4 bay leaves;
• peas of bitter and allspice;
• and for those who wish - carnation buds.

From the number of products specified in the recipe, you will get 10 jars with a volume of 0.5 liters.

How to cook:

1. Honey mushrooms and vegetables are prepared as described above.
2. Saute onions and carrots with a little oil, add everything to the cabbage.
3. Stew covered over low heat for about 25 minutes.
4. Add boiled mushrooms and stew until vegetables are ready.
5. 3 minutes before the end of cooking, season the dish with spices.
6. They are laid out on hot sterilized jars and rolled up.

How to cook mushroom hodgepodge of honey agarics with cabbage

Adding tomatoes will add a pleasant acidity to the harvest, and the vinegar will keep it from spoiling. The number of ingredients in this recipe may vary. You can make a hodgepodge of mushrooms with the addition of tomatoes according to the following recipe.

Ingredients:

• 2 kg of boiled mushrooms, cabbage and tomatoes;
• 1 kg of carrots and onions;
• a glass of sugar;
• 100 g of salt and 9% vinegar;
• 300 ml of vegetable oil.

For spicy food lovers, add ground black pepper.

How to cook:

1. Prepared onions, tomatoes and carrots are stewed with oil for 40 minutes.
2. Add cabbage, sugar, salt and stew the same amount.
3. The time has come for honey agarics and vinegar. After stirring, cook for another 10 minutes.
4. Packaged in sterilized jars, which must be rolled up with metal lids.

Ready containers are wrapped in cloth. The output is 10 liters of the finished product.

Recipes for cooking mushroom mushrooms for the winter with tomatoes have many options. For example, the following.

Ingredients:

• 2 kg of fresh mushrooms and tomatoes;
• 1 kg of cabbage and onions;
• 0.5 kg of carrots;
• 0.5 l of vegetable oil;
• sugar and salt for 3 tbsp.spoons, slides should not be;
• 3 tbsp. spoons of 9% vinegar.

For spice, add 20 black peppercorns.

How to cook:

1. Sorted mushrooms are boiled until tender - about 20 minutes.
2. Mix them with prepared vegetables, add spices and spices, with the exception of vinegar.
3. Cover the container with a lid and simmer over low heat for an hour and a half, not forgetting to stir.
4. About 2 minutes before the end of the quenching, add vinegar and mix.
5. This blank is packaged in sterile jars without being removed from the fire.
6. The sealed containers are turned upside down and insulated with a blanket.

Mushroom hodgepodge for the winter from honey agarics and vegetables

You can cook a hodgepodge with honey agarics without cabbage. The recipe is as follows.

Ingredients:

• 2 kg of boiled mushrooms;
• 1 kg of onions, tomatoes, carrots;
• liter of sunflower oil.

The amount of salt is determined by your own taste.

How to cook:

1. All products are mixed, salted and stewed with oil for an hour.
2. The finished hodgepodge is packaged in sterile jars, hermetically sealed and heated under a blanket, turning it upside down.

Mushroom solyanka for the winter turns out to be very tasty with the addition of tomato paste. The peculiarity of this recipe is that honey mushrooms are not pre-boiled.

Ingredients:

• 2 kg of raw honey mushrooms;
• 1 kg of carrots;
• 100 g tomato paste;
• a small bunch of dill;
• 60 g salt;
• h. l. with a large slide of ground red pepper;
• 120 ml of apple cider vinegar;
• a glass of vegetable oil;
• 5 peas of white pepper.

How to cook:

1. Prepare the carrots by cutting them into strips.
2. Honey mushrooms are sorted out, washed, thrown into a colander.
3. When the mushrooms are dry, they are fried for 10 minutes in a hot skillet with oil.
4. Add carrots and fry everything together for another 20 minutes.
5. Stir with tomato paste and continue stewing.
6. After 8 minutes, season with salt and pepper, add chopped herbs.
7. Stew a little together and pour in vinegar.
8. After extinguishing, they are packaged in sterile jars and sealed.
9. The vessels need to be warmed up under a blanket by wrapping them and placing them upside down.

Solyanka with honey agarics for the winter without vinegar

Vegetable solyanka with honey agarics does not always require vinegar when cooking. According to the recipe, the required pungency is provided by tomato paste.

Ingredients:

• 2 kg of fresh honey mushrooms;
• 4 large onions;
• a glass of tomato paste;
• 1 kg of bell pepper.

Season the dish with salt, pepper and bay leaves. You will also need vegetable oil for frying.

How to cook:

1. Sorted and washed mushrooms together with onions are fried in a pan with the addition of oil. The liquid should evaporate completely.
2. Sweet peppers are cut into strips and fried in a separate pan, added to mushrooms.
3. Dilute tomato paste with water in a 2: 1 ratio. Season the dish with salt, pepper, bay leaves and mix well.
4. Extinguishing is continued for another 30 minutes.
5. Packaged in sterile jars and rolled up.

Tender hodgepodge with honey agarics and chanterelles

Solyanka with honey agarics for the winter in jars according to this recipe can be a good basis for pickle with mushrooms. The combination of chanterelles and honey agarics makes the mushroom taste richer and softer at the same time.

Ingredients:

• 1 kg of honey agarics and chanterelles;
• a medium-sized head of cabbage;
• 6 onions;
• 0.5 kg of pickled cucumbers;
• 2 kg tomato;
• vegetable oil for frying.

Salt pepper is added to taste.

How to cook:

1. Sorted and washed mushrooms are boiled separately in water with salt for 7 minutes. They need to be cooled and cut.
2. Fry them together with onions with the addition of vegetable oil.
3. Add tomatoes, shredded cabbage and cucumbers grated on a coarse grater.
4. Cabbage is stewed until soft.
5. Add pepper and salt and fragrant spices.
6. Packaged in sterilized jars and rolled up.

Solyanka with honey agarics in a slow cooker for the winter

A multicooker is a universal kitchen device that makes life much easier for the hostess.In it, you can cook a huge number of dishes according to a variety of recipes, including a hodgepodge.

You can use the previous recipe, first using the "Roast" mode, and then - "Bake". Stew vegetables with mushrooms in a slow cooker for an hour, not forgetting to stir.

There is another recipe for a hodgepodge with honey agarics, which turns out great in a slow cooker.

Ingredients:

• 1 kg of honey agarics;
• 4 carrots and 4 onions;
• 8 tomatoes;
• 6 sweet peppers;
• a glass of vegetable oil;
• 4 tablespoons of salt without top;
• 0.5 cups of sugar;
• 2 tbsp. spoons of 9% vinegar.

Season the product with bay leaves and black peppercorns.

The dish is prepared very simply: vegetables and mushrooms are chopped, put in a multicooker bowl, seasoned with spices and spices, excluding vinegar - it is put at the very end of cooking.

Use the "Extinguishing" mode. Manufacturing time is one hour. The finished product is placed in sterile jars and hermetically rolled up.

You can watch the video in more detail about cooking mushroom hodgepodge in a multicooker:

Terms and rules for storing mushroom hodgepodge from honey agaric

Like all preparations with mushrooms, it is not recommended to store a hodgepodge with mushrooms for more than a year. It is better to keep canned food in a cool place without access to light. A dry, cool basement is ideal. If the lids on the cans are swollen, such a product should not be eaten in order to avoid poisoning.

Conclusion

Solyanka with honey agarics is an easy-to-prepare dish that can be eaten both hot and cold. Recipes for these canned food will help out a busy housewife, since it takes very little time to reheat. You can cook a delicious soup from it or serve it with boiled potatoes. She is good in any way.

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