Mushrooms can be prepared for the winter in a variety of ways. The traditional Russian mushroom dish called hodgepodge also includes cabbage and other vegetables. Mushroom solyanka as a preparation for the winter is very tasty, and can be stored for a long time.
Ingredients:
- fresh mushrooms - 1.5 kg;
- carrots, cabbage, onions, tomatoes - 1 kg each;
- vegetable oil - 0.5 cups;
- six percent vinegar - 0.5 cups;
- salt - 3 tablespoons;
- sugar - 2 tablespoons;
- ground black pepper - 2 tsp
Cooking hodgepodge
Wash and peel mushrooms and vegetables. Cut it like this: mushrooms - into slices, turnip onions - in half rings, tomatoes - into thin circles. The cabbage must be chopped thinner, and then rubbed with your hands - so it will be a little softer. Now put all the prepared ingredients in a large saucepan and simmer for about 40 minutes. In this case, the hodgepodge should be stirred as often as possible.
When the cabbage becomes soft, add salt and sugar, vinegar, black pepper, you can replace it with red, and also add peppercorns or a little bay leaf. Mix everything, simmer for another 20-30 minutes.
Solyanka with mushrooms is ready. In order for it to stand for as long as possible, it must be placed in sterilized glass jars, rolled up with heated lids. To do this, the jars are cleanly washed using soda, heated over steam or in the microwave, the lids must be boiled for one or two minutes.
After the hodgepodge is laid out in the jars and rolled up with lids, the jars should be additionally sterilized in boiling water. Closed cans are placed in a container with water and put on fire. Glass containers in half a liter should be boiled for half an hour, liter containers - 40-50 minutes. After that, the heating must be turned off and wait until the water cools down. These cans can be stored simply in the refrigerator.
