For some reason, according to the old Soviet tradition, stewed cabbage is called "hodgepodge". They eat cold and the most delicious is from a can. And with mushrooms it's even better!
Three options for such a blank have long been my favorites. Because it's easy to cook, it is convenient to store without a cellar or basement, and in winter I arm myself with a fork and eat this delicious food straight from the jar.
Try to cook it yourself - you will not regret the energy and products spent, but on the contrary, you will praise yourself on a tired winter evening.
Solyanka with eggplant (as with mushrooms)
Ingredients:
2 kg of cabbage
1 kg eggplant
1 kg of onions
0.5 kg of carrots
150 ml tomato paste
0.5 cups 9% vinegar
0.5 cups vegetable oil
1/3 cup sugar
2 tbsp. l. salt
5 pieces. bay leaf
10 allspice peas
How to cook:
1. Chop the cabbage into thin strips with a special shredder knife.
2. Cut the eggplants (unpeeled) into half circles or small cubes.
3. Wash and grate the carrots. Cut the onions into large strips or half rings.
4. Stew the carrots and half the onions separately. Place the stir-fry in a large saucepan.
5. Put the cabbage to the carrots, mix and put on the lowest heat, simmer for 30 minutes under the lid.
6. Fry the eggplants in vegetable oil separately, put on the cabbage in the place with the second half of chopped raw onions.
7. Pour in vinegar, add salt and sugar, and tomato paste with bay leaves and sweet hills.
8. Simmer cabbage with eggplant until vegetables are cooked. Roughly another 30 minutes.
9. Put the prepared hodgepodge hot in dry sterilized jars to the very top and roll up with boiled lids.
Place the jars on a hard surface upside down, cover with a towel and leave to cool completely.
Then remove the jars with the eggplant and vegetable hodgepodge in a cool dark place for storage.
Solyanka for the winter in banks - like a store
The recipe was posted on the channel a year ago, here it isHERE
Just stewing the cabbage and putting it in the jars is one thing. But how to make it with mushrooms? We were taught from childhood (my sister and me) that we should be afraid of mushrooms and procure them separately from other products.
Yes, I agree with the forest. Therefore, I came up with this recipe, where mushrooms are champignons from the nearest supermarket. You can use oyster mushrooms.
Mushroom solyanka for the winter
Ingredients:
2.5 kg cabbage
0.5 kg of onions
0.5 kg of carrots
250 ml tomato paste
1 kg of fresh cucumbers
0.5 kg of boiled champignons (boil and weigh)
150 ml vegetable oil
20 gr. salt
30 gr. Sahara
50 ml vinegar 9%
3 bay leaves
1 tbsp. l. black peppercorns
How to cook:
1. Prepare all vegetables and roots - chop cabbage into strips, peel and grate cucumbers or cut into thin strips-cubes, peel and cut onions into cubes, grate carrots on grater.
2. Fry the onions and carrots in vegetable oil until transparent. Transfer to a large salad pot.
3. Add all the cabbage and cucumbers to the carrots and onions. Add tomato paste, salt and sugar. Put on fire.
4. Simmer for 35-40 minutes on low heat, covered, stirring occasionally.
5. Rinse the boiled champignons or oyster mushrooms, put them on a sieve. Then chop into slices and lay with the cabbage. Simmer for another 10 minutes.
6. Pour vinegar into the hodgepodge, add bay leaf and peppercorns, warm for 2-3 minutes.
7. For better and safer storage, the workpiece must be sterilized.
Fill the jars with a hodgepodge under the hangers, sealing with a spoon. Then cover with boiled lids and sterilize - 0.5 l cans for 10 minutes, and 0.7 l cans for 15 minutes.
Roll up the lids and turn them over to get sucked in. No need to wrap. As it cools, store it away from hot water and heating systems.
Such a blank can be eaten as a snack or cooked on its basis cabbage soup and real hodgepodge.
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Thanks for reading to the end!