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Ryzhiki are prized for their unique taste. However, their negative property is that they deteriorate quickly. Because of this, the question of what canning can be prepared with these mushrooms becomes relevant. An excellent solution is a hodgepodge of saffron milk caps for the winter in the form of blanks.
Secrets of cooking mushroom hodgepodge with mushrooms
Solyanka is a popular Russian dish that is prepared using meat or fish broth. The option of cooking using mushrooms is no less common. Therefore, mushrooms are ideal for making preserves for the winter.
The main secret lies in the correct preparation of the mushrooms. Another important rule is adherence to the recipe.
Preparation methods:
- Sorting and removing spoiled or damaged copies.
- Removing sticky mucus from the caps.
- Cleaning from dirt (rinsing or soaking).
It is believed that mushrooms do not give a bitter taste, but this is not the case. Often these mushrooms taste bitter. In order not to spoil the treat for the winter at an early stage, it is advised to soak the mushrooms for 4-5 minutes. This will also remove soil residues from the caps.
Solyanka recipes from saffron milk caps for the winter
There are a lot of options for hodgepodge for the winter with mushrooms. They differ in composition and ratio of ingredients, general cooking technique. The recipe should be chosen taking into account individual taste preferences.
A simple recipe for mushroom mushroom hodgepodge
At first glance, cooking may seem like a long and painstaking process. Using this simplest recipe allows you to verify the opposite.
Composition:
- cabbage - 1.5 kg;
- mushrooms - 1.5 kg;
- onions - 200 g;
- 3 large carrots;
- tomato paste - 150 ml;
- 2 tablespoons of vinegar;
- black and allspice - 5 peas each;
- sugar - 1.5 tbsp. l .;
- cloves - 2 branches;
- sunflower oil - 1.5 tablespoons;
- salt - 2 tbsp. l.
Mushrooms must first be cleaned, boiled in water for 10 minutes, adding a little salt to it. Then they are recommended to fry until golden brown.
Next, chop the cabbage and grate the carrots. Cut the onion into half rings and fry it in a pan with carrots, then place in a separate container.
Place the chopped cabbage in an enamel container and add water. After it boils, add fried mushrooms and onions with carrots to the pan. When the mixture boils again, you need to pour the vinegar into it.
A little water is added to the dish and tomato paste is added to the composition. You need to cook for 40 minutes on low heat. Sugar, salt with spices are added to the composition, after which it is stewed for 20 minutes.
To preserve the finished dish for the winter, you need to close it in jars. This should be done immediately after preparation.
Sterilized containers are filled so that 2-3 cm remain to the edge, and closed with lids. Wrap the preservation with a blanket and leave for 5-6 hours.
Camelina solyanka with cauliflower
Another cooking option will certainly appeal to lovers of cauliflower. It is ideally combined with saffron milk caps, so you can prepare a delicious hodgepodge for the winter.
For cooking you need:
- 700 g onions;
- mushrooms - 2.5 kg;
- 1.5 kg of cauliflower;
- 400 ml of sunflower oil;
- 200 g tomato paste;
- 700 g carrots;
- cloves - 4 branches;
- coriander - a quarter spoon;
- bay leaf - 2;
- a bunch of greens.
It is recommended to prepare mushrooms in advance. In order for the preserved hodgepodge to be tasty for the winter, it must be heat treated for 15 minutes, left to drain and chop. Then peel and chop the onions and carrots.
The subsequent cooking process includes the following steps:
- Onions and carrots are fried in oil and placed in a thick-bottomed saucepan.
- Boil cauliflower for 5 minutes and disassemble into inflorescences.
- Add cabbage to a container with onions and carrots and stew for 30 minutes.
- Boiled mushrooms are placed in the mixture and stewed for another 10 minutes.
- Spices and salt to taste, herbs are added to the dish.
- The components are stirred until a homogeneous consistency is obtained and cooked for 20 minutes.
It is advised to systematically stir the contents of the pan. Otherwise, mushrooms or other ingredients will burn, spoiling the taste of the dish. The finished hodgepodge is placed in sterile jars and closed.
Solyanka of camelina for the winter with tomatoes
Ryzhiks in combination with tomatoes will be an excellent base for hodgepodge. Also, such a blank can be used as an independent cold snack.
Required components:
- mushrooms - 2 kg;
- onions - 1 kg;
- tomato - 2 kg;
- carrots - 0.5 kg;
- chopped cabbage - 1 kg;
- sunflower or olive oil - 0.5 l;
- pepper - about 20 peas;
- 70 ml vinegar;
- salt and sugar - 3 tbsp each l.
Mushrooms are pre-boiled for 20 minutes, cooled and cut into small pieces. Other vegetables are rubbed on a coarse grater. Cut the tomatoes into small pieces.
Cooking steps:
- All components are mixed.
- The ingredients are stewed in a large container.
- Heat treatment lasts at least 1 hour.
- Vinegar is added a few minutes before completion.
As in other recipes, the hodgepodge with mushrooms and tomatoes must be rolled up in jars. This will save the mushroom dish for the winter. There is an alternative option for cooking mushroom hodgepodge with tomatoes
Mushroom hodgepodge of saffron milk caps with sweet pepper
The combination of mushrooms and bell pepper allows you to give the hodgepodge unique flavors. Therefore, this type of preparation is popular among both beginners and experienced chefs.
For cooking you will need:
- mushrooms - 2 kg;
- cabbage - 1 kg;
- pepper - 1 kg;
- onions - 0.5 kg;
- 300 ml of vegetable oil;
- sugar - 2 tbsp. l .;
- tomato sauce - 300 g;
- 2 glasses of water;
- vinegar - 50 ml.
Cooking must begin with the preparation of the components. The vegetables are washed and peeled. The cabbage is finely chopped. Peppers are advised to cut into long straws. Mushrooms are chopped and boiled for 20 minutes.
Stages:
- The mushrooms are fried until golden brown.
- Carrots, onions, peppers are added to the mushrooms.
- The mixture is fried for 15 minutes.
- Add shredded cabbage and pour tomato paste diluted with water into a container.
- Cook for another 4 minutes, then pour the vinegar into the dish.
- Simmer for 20 minutes.
The workpiece is placed in banks and canned for the winter. Banks with hodgepodge are kept at room temperature for some time, then transferred to a place of permanent storage.
Calorie content
Solyanka with mushrooms has a high nutritional value. The calorie content of the hodgepodge harvested for the winter varies depending on the cooking method and the ingredients used. The average is 106 kcal per 100 g. But with the addition of a large amount of vegetable oil and supplementing the dish with other components, the calorie content can increase significantly.
Shelf life and storage conditions
Solyanka with mushrooms is preserved for the winter especially for long-term storage of mushrooms. If the dish is cooked and closed correctly, then the minimum shelf life is 6 months.
It is advised to store blanks for the winter in a cellar or in a refrigerator at temperatures up to +15 degrees. It is strictly forbidden to place preservation in conditions with a minus temperature indicator. If stored properly, the hodgepodge will not deteriorate within 2 years.
Conclusion
Canned mushrooms for winter is the best way to preserve mushrooms for a long period of time. Mushrooms go well with a variety of vegetables to add variety. This dish will be an excellent addition to your daily or festive table, regardless of the season. In order for the dish to be preserved for a long time, it is necessary to follow the recipe and general rules of preservation.
