Solyanka of milk mushrooms: delicious recipes for the winter and for every day

Solyanka with milk mushrooms is a universal dish. It can be eaten at any time of the year, immediately after preparation, or prepared for the winter, consumed during the fasting period. Milk mushrooms give it a unique mushroom aroma. It is not difficult to make a hodgepodge, but you can eat it as an independent dish, salad or side dish.

Rules for the preparation of mushroom hodgepodge from milk mushrooms

The main ingredients in the hodgepodge are mushrooms and cabbage. If milk mushrooms are used, then before using them, it is necessary to carry out processing:

1. Brush off forest debris.
2. Soak for 2-6 hours in clean water, constantly draining old water and adding fresh water. This is necessary to eliminate bitterness.
3. Cut large pieces into pieces, leave the young ones whole.
4. Boil in salted water. Mushroom readiness signal - their lowering to the bottom of the dish.

Another important component of the hodgepodge is cabbage. Damaged and contaminated upper leaves are removed from it. Then the head of cabbage is cut into four parts, the stump is removed. The leaves are finely chopped.

Recipes for making a hodgepodge of milk mushrooms for every day

Solyanka with milk mushrooms must be distinguished from the hot first course. In consistency, it looks more like a stew. The ingredients are stewed with vegetables in a little water until the dish is truly aromatic and satisfying.

There is no single recipe for mushroom hodgepodge; it can be prepared using various products: olives and olives, vegetables, meat and smoked meats, different types of herbs, pickled and pickled cucumbers, tomato paste.

Stewed hodgepodge with milk mushrooms, cabbage and vegetables

This recipe will be especially interesting for those who adhere to the principles of healthy eating and vegetarianism. And housewives will appreciate the simplicity of its preparation and the availability of ingredients.

You will need:

• 0.5 kg of fresh cabbage;
• 250 g of mushrooms;
• 250 ml of water;
• 1 head of onion;
• 1 carrot;
• 60 g tomato paste;
• 80 ml of vegetable oil;
• 30-40 g of parsley;
• 1 bay leaf;
• 4 black peppercorns;
• salt to taste.

Step by step recipe:

1. Peel and soak the milk mushrooms.
2. Rinse and chop the vegetables, finely chop the cabbage leaves.
3. Combine onions, carrots, cabbage, fry for 10 minutes in vegetable oil.
4. Then add mushrooms, tomato paste to the vegetable mass, pour in water.
5. Add seasonings, salt.
6. Simmer for about half an hour.

Before serving the hodgepodge with milk mushrooms to the table, you can decorate it with fresh herbs

Delicious salted milk mushrooms with olives

The best time to cook this dish is autumn, when you can bring a basket of fresh milk mushrooms from the forest. And although the hodgepodge turns out to be very appetizing, it is worth observing the measure: mushrooms are heavy food for the stomach and should not be eaten more often than once a day.

For the recipe with olives, you will need the following ingredients:

• 0.5 kg of salted milk mushrooms;
• 7-8 olives;
• 4 tomatoes;
• 3 pickled cucumbers;
• 4 heads of onions;
• 200 ml of milk;
• 2 lemons;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. sour cream;
• 1 bay leaf;
• 1 parsley root.

Step by step recipe:

1. Put the salted milk mushrooms in a colander to drain the brine.
2. Pour milk into a bowl, soak the fruit bodies in it and leave for a day.
3. Then cut into strips.
4. Chop onions, parsley root.
5. Peel the pickled cucumbers and cut into thin slices.
6. Pour vegetables, milk mushrooms with water. Put the saucepan on low heat. Cook for about 10 minutes.
7. After removing from heat, drain the water, and fry the contents of the pan in oil, then extinguish.
8. Scald the tomatoes with boiling water to easily remove the skin. Cut into slices, add to the hodgepodge.
9. Top up with water, season with bay leaves and pepper. Simmer for another 5 minutes.

Olives are added at the last moment, before serving.

Mushroom hodgepodge with milk mushrooms, pork and smoked meat

Tasty and nourishing hodgepodge with smoked meat and boiled pork is a dish for real gourmets. Some housewives prudently prepare it in order to eat it the next day after the festive feast.

For the recipe, stock the following products:

• 0.5 kg of beef;
• 150 g of fresh and salted milk mushrooms;
• 150 g smoked meats;
• 150 g boiled pork;
• 4 potatoes;
• 3 pickled cucumbers;
• 2 tbsp. l. tomato paste;
• 1 head of onion;
• 1 clove of garlic;
• a pinch of ground black pepper;
• 1 bay leaf;
• a bunch of fresh herbs;
• salt.

How to cook a hodgepodge:

1. Cook the washed beef for 1.5 hours. When ready, strain the broth.
2. Cut the smoked meat and boiled pork into cubes.
3. Chop the salted gurts and milk mushrooms into strips.
4. Chop the onion and garlic.
5. Chop the greens.
6. Saute the onions in a frying pan. When it is softened and browned, add pickles, pour in a few tablespoons of cucumber pickle. Put out.
7. Add salted milk mushrooms, tomato paste to the vegetable mass. Simmer for another 2-3 minutes.
8. Pour the beef broth into a saucepan.
9. Pour diced potatoes and fresh mushrooms into it.
10. Cook for a quarter of an hour after the broth boils.
11. Add pieces of boiled beef.
12. Fry pork and smoked meat, transfer to broth.
13. Then add the resulting frying to the pan.
14. Season, salt.
15. Simmer over low heat for a quarter of an hour.

Serve the dish preferably with sour cream

Lean mushroom hodgepodge with milk mushrooms

A healthy and tasty dish that can be used to diversify the fasting menu. The milk mushrooms that make up the composition provide the body with protein in the same quantities as meat products.

Required for cooking:

• 300 g fresh milk mushrooms;
• 2 pickled cucumbers;
• 7 cherry tomatoes (optional);
• 1 carrot;
• 1 head of onion;
• 1 jar of olives;
• 1.5 liters of water;
• 2 tbsp. l. tomato paste;
• 1 tbsp. l. flour;
• 1-2 bay leaves;
• a pinch of pepper;
• a pinch of salt;
• 2 tbsp. l. olive oil;
• a bunch of fresh herbs.

Preparation:

1. Chop the onion and fry in oil until transparent.
2. Grate peeled carrots.
3. Fry it together with the onion.
4. Add tomato paste to vegetables, add a little water and simmer for about 5 minutes.
5. Cut pickled cucumbers into cubes, send to tomato and vegetable mass for 5 minutes.
6. Cut the pre-soaked and boiled milk mushrooms, fry in oil.
7. Add them to a bowl with a hodgepodge.
8. Pour 1.5 liters of water.
9. Salt, lay a bay leaf, pepper.
10. Keep on fire for 7 minutes after boiling.
11. Add cherry tomatoes and olives, cook for 5 minutes.

Mushroom Vegetable Dish Great for Fasting

How to roll a mushroom hodgepodge of milk mushrooms for the winter

Mushroom hodgepodge for the winter is a good help for housewives, helping to diversify the menu in the cold season. In order for it to be stored for a long time and to be tasty, you must adhere to the following recommendations:

1. Choose cabbage varieties intended for long-term storage.
2. Shred the cabbage leaves as small as possible.
3. Soak the milk mushrooms, boil and cut into pieces of medium size.
4. Season with laurel and black pepper.

Recipes for preparing a hodgepodge for the winter from milk mushrooms

A hodgepodge of white milk mushrooms prepared for future use helps housewives quickly cook soup in winter, stew vegetable stew. To preserve a snack, you will need available foods and less than an hour.

Classic hodgepodge with milk mushrooms and cabbage for the winter

The traditional and simple way of cooking hodgepodge with milk mushrooms, tomatoes, cabbage and pepper comes in handy in winter.

Required for procurement:

• 2 kg of mushrooms;
• 1 kg of white cabbage;
• 1 kg of onions;
• 2 kg of tomatoes;
• 0.5 kg of carrots;
• 70 ml vinegar;
• 0.5 l of vegetable oil;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 15 peas of black pepper.

Preparation:

1. Peel the milk mushrooms, soak. Then chop and cook in salted water for half an hour. Skim off the foam from time to time.
2. Rinse and peel vegetables.
3. Thinly cut the tomatoes into rings.
4. Chop the onions and carrots.
5. Chop the cabbage.
6. Take a large saucepan. Fold vegetables into it, add seasonings.
7. Put on low heat and simmer for 1.5 hours.
8. At the end of cooking, pour in the vinegar.
9. Put the hot hodgepodge in a sterilized container. Roll up with metal lids.
10. Turn over, wrap and wait for cooling. Put away in a cool place.

The workpiece is usable within 12 months

Solyanka of milk mushrooms for the winter with tomato sauce

During the harvesting and canning season, the hodgepodge becomes one of the most popular snacks. Many housewives add tomato paste to it, which adds piquancy.

For hodgepodge you need the following vegetables and spices:

• 2 kg of white cabbage;
• 200 g of onions;
• 1 kg of mushrooms;
• 4 tbsp. l. tomato paste;
• 200 ml of vegetable oil;
• 250 ml of water;
• 40 ml vinegar 9%;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 4 black peppercorns.

Preparation:

1. Chop the cabbage.
2. Transfer the cabbage to the cauldron, add vegetable oil.
3. Dilute the vinegar with a glass of water. Pour into a cauldron.
4. Season with pepper.
5. Put on fire and simmer over low heat for half an hour.
6. Pour sugar and salt into the tomato paste.
7. Add it to the cabbage. Leave on fire for another quarter of an hour.
8. Cut and boil the peeled and soaked milk mushrooms.
9. Fry with onion in oil. They should be lightly browned.
10. Add to the stewed mixture. Remove from stove after another 10 minutes.

The finished hodgepodge is rolled into sterilized jars

Mushroom hodgepodge for the winter from milk mushrooms with tomatoes

Mushroom hodgepodge is considered not only an appetizing snack, but also an economical way to diversify the diet in winter. Vegetables give it beneficial properties and increase the amount of vitamins. The dish requires:

• 2 kg of mushrooms;
• 2 kg of cabbage;
• 2 kg of tomatoes;
• 1 kg of carrots;
• 1 kg of onions;
• 300 ml of vegetable oil;
• 100 ml vinegar 9%;
• 200 g granulated sugar;
• 100 g of salt.

For harvesting, you can take any mushrooms that are at hand. For example, you can cook a hodgepodge for the winter with black milk mushrooms.

Step by step recipe:

1. Soak the mushrooms. Cut large specimens. Put in boiling water. Salt at the rate of 1 tsp. for 1 liter of liquid. Cooking time is 20 minutes.
2. Rinse and chop all vegetables.
3. Add to the milk mushrooms and leave to simmer for 40 minutes.
4. Then add sugar and salt.
5. Keep on low heat for the same period of time.
6. Pour in vinegar.
7. Remove from the stove after 10 minutes.
8. Distribute in sterilized jars, roll up.

Mushroom snack can be stored in the cellar for about a year

How to cook mushroom hodgepodge of milk mushrooms for the winter in a slow cooker

For winter preparations, you can use a multicooker. This appliance facilitates and speeds up the cooking process.

For hodgepodge you need:

• 600 g of cabbage;
• 1 kg of mushrooms;
• 300 g carrots;
• 200 g of onions;
• 150 ml of water;
• 200 ml of vegetable oil;
• 4 tbsp. l. tomato paste;
• 2 tbsp. l. vinegar 9%;
• 2 bay leaves;
• 3-4 peas of pepper;
• 1 tbsp. l. granulated sugar;
• 2 tbsp. l. salt.

Preparation:

1. Cook the peeled and soaked milk mushrooms for a quarter of an hour.
2. Chop the bulbs, send them to the multicooker on the "Fry" mode with vegetable oil.
3. Grate the carrots, add to the bowl of the kitchen appliance.
4. Then put the mushrooms into it.
5. Dissolve tomato paste with water. Pour into the vegetable mass.
6. Chop the cabbage. Report to the multicooker.
7. Season with salt, sugar, pepper and bay leaves.
8. Close the lid tightly and turn on the extinguishing mode. Heat treatment time - 40 minutes.
9. Roll up the finished hodgepodge in a sterilized glass container.

Before canning, cover the lids with boiling water.

Storage rules

Canned hodgepodge is stored in a dark, cool place. Usually they put it in a cellar. The apartment is placed in the storerooms, on the mezzanine. Subject to the storage rules, the snack remains usable for 12 months.

Conclusion

Solyanka with milk mushrooms is a recipe that will come in handy for zealous housewives in the midst of picking mushrooms and vegetables. The dish can be served immediately after preparation or stocked up for the winter. The taste of a canned product is almost as good as a fresh appetizer.

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