Solyanka is stewed cabbage with meat, sometimes mushrooms. Pickled cucumbers are often added to it. How to cook a hodgepodge from fresh cabbage, read below.

Lean hodgepodge of fresh cabbage

Ingredients:

• white cabbage - 600 g;
• onion - 200 g;
• tomato paste - 50 g;
• carrots - 300 g;
• bay leaf - 4 pcs.;
• black peppercorns - 6 pcs.;
• olive oil - 10 ml;
• pepper, salt.

Cooking

Finely chop the washed white cabbage. We cut the carrots into thin strips or three, and finely chop the onion. Now we sauté it in olive oil, add carrots, spices and simmer for about 7 minutes. Then add cabbage, which must first be salted and crushed a little with your hands. Together with cabbage, we simmer for another 7 minutes. Now spread the tomato paste (it can also be replaced with ketchup) and bring the dish to readiness over low heat.

Delicious fresh cabbage soup

Ingredients:

• pork - 800 g;
• fresh cabbage - 1.2 kg;
• onions - 230 g;
• tomatoes - 150 g;
• 30 g;
• carrots - 120 g;
• garlic - 2 cloves;
• broth - 200 ml;
• bay leaf - 2 pcs.;
• sugar, salt, pepper - to taste.

Cooking

We cut the meat arbitrarily and fry it in a saucepan in hot oil, while not forgetting to salt and pepper it. Cut carrots and onions into small cubes. Now fry them until golden brown. We combine vegetables with meat and simmer them over low heat. Shredded cabbage is sent to the meat. Salt and mix everything well. Lightly fry chopped garlic and diced tomatoes, add tomato paste, sugar and pour in the broth. When the sauce boils, throw in the bay leaves. Boil for 3 minutes and pour it into the cabbage. We now simmer everything together until the liquid has almost completely evaporated. Please note - the hodgepodge should be juicy, but at the same time it should not float in the liquid.

Cooking hodgepodge from fresh cabbage with potatoes

Ingredients:

• pork - 450 g;
• fresh cabbage - 1 kg;
• tomato paste - 30 g;
• potatoes - 1.2 kg;
• carrots - 300 g;
• onion - 120 g;
• boiling water - 750 g;
• ground black pepper, bay leaf, salt;
• vegetable oil.

Cooking

Shred the cabbage and fry for about 20 minutes. We cut the pork and also fry for about 20 minutes. At this time, we clean the potatoes and cut them into cubes. Then we send grated carrots to the meat, diced onions, and fry until half cooked. We put tomato paste, potatoes and simmer for 10 minutes. Now we shift the stewed cabbage. Add boiling water and cook for another 20 minutes. If you want the hodgepodge to come out thicker, then you need to pour in less water. At the end, add ground black pepper, bay leaf, salt to taste and mix. Turn off the stove, cover the pan with a lid and let the hodgepodge brew.

Solyanka vegetable from fresh cabbage

Ingredients:

Cooking

In a cauldron in hot oil, fry the chopped carrots and onions. Then add diced cucumbers and tomato paste. Now we add the main product of this dish - chopped cabbage. Fry everything together over medium heat, stirring occasionally. After the cabbage is fried well enough, add the bay leaf, pour in the broth, cover with a lid, reduce the fire and simmer for about half an hour until the cabbage is fully cooked. At the very end, sprinkle the dish with chopped garlic - this will give a special aroma and piquancy. We simmer for another 3 minutes and turn off the fire.

You don't have to use expensive ingredients or spend a lot of time in the kitchen to make a great meal. Very fragrant, tasty and healthy cabbage hodgepodge with sausages is obtained.

SOLYANKA FROM FRESH CABBAGE

The meat in the recipe for traditional cabbage hodgepodge is successfully replaced with sausages.

However, you should choose only high-quality sausages so that their taste does not spoil the whole dish.

INGREDIENTS

• Fresh white cabbage - 1 kg;
• carrots - 110 g (1 piece);
• onion - 75 g (1 piece);
• sausages - 500 g;
• tomato paste - 100 g;
• vegetable oil - 68 g;
• ground black pepper - 2 g;
• salt - 15 g;
• bay leaf - 3 pcs.

COOKING

1. Shred the cabbage. Place it in a deep thick-walled bowl, after pouring vegetable oil (3 tablespoons) and 50 ml of purified water into it. Simmer with a lid on and reduce heat to low for 30 minutes, stirring occasionally.
2. In another pan, fry the grated carrots and chopped onion in the remaining oil. To keep the roast juicy, pour in 50 ml of water during cooking.
3. Cut raw sausages into slices of medium thickness and place in a pan with onions and carrots. Mix all ingredients with salt, tomato paste and spices. Fry 4 minutes.
4. Check the readiness of the cabbage: it should become soft. Combine it with the contents of the second pan and mix well.

VILLAGE SOLYANKA

You can enhance the aroma and benefits of the dish by replacing fresh cabbage with sauerkraut.

Solyanka made on a rich meat broth turns out to be very nutritious and unusually tasty.

INGREDIENTS

• Sauerkraut - 660 g;
• meat broth - 200 g;
• sausages - 250 g;
• lard - 80 g;
• onion - 75 g (1 piece);
• pickled cucumber - 90 g (1 piece);
• wheat flour - 15 g;
• ground black pepper - 2 g;
• salt - 15 g;
• greens - 20 g;
• bay leaf - 2 pcs.

COOKING

1. Squeeze the cabbage so that the minimum amount of brine remains in it, otherwise the dish will have a rich sour taste.
2. Finely chop the onion and fry it in pork fat. Add spices and cabbage to the onion. Keep vegetables on low heat until softened.
3. Clean the cucumber from seeds and peel. Add to vegetables at the end of their cooking.
4. Cut the sausages into medium pieces. Mix them with vegetables.
5. Fry wheat flour in a hot pan. Combine it with warmed meat broth.
6. Pour cabbage soup with broth. Continue to simmer the dish for another 20 minutes.
7. When serving hodgepodge with sausages on the table, sprinkle it with chopped herbs. Read more:.

SPICY SOLYANKA

This recipe will appeal to spicy lovers. Solyanka gets a piquant taste by adding garlic and chili peppers.

INGREDIENTS

• Fresh white cabbage - 800 g;
• sausages - 300 g;
• carrots - 120 g (1 piece);
• onion - 75 g (1 piece);
• spicy ketchup - 50 g;
• ground black pepper - 2 g;
• salt - 15 g;
• chili pepper pod - 12 g;
• garlic - 10 g (2 cloves);
• vegetable oil - 68 g.

COOKING

1. Cut the cabbage into strips. After salting and peppering it, place it in a roasting pan with vegetable oil and simmer for 15 minutes.
2. In a separate frying pan, fry the chopped carrots and onions in a large amount of vegetable oil. Add ketchup to the vegetables and let them boil for 2 minutes, then mix the roast with cabbage.
3. Cut the sausages into circles, mix them with the contents of the brazier.
4. Chop the garlic and hot pepper, add to the hodgepodge.
5. Cover the pan with a lid and simmer for another 10 minutes.

ADVIСE

The more various components are added to the cabbage hodgepodge, the richer and tastier it turns out. If cabbage is used too sour for cooking, you can soften its taste by placing it in boiling water for 2 minutes. After that, the cabbage should be thrown into a colander, cool and squeeze out excess liquid.

The dish will turn out more lean if you stew the ingredients in water, and add a small amount of oil at the very end of cooking. You can take not only vegetable, but also butter or ghee. A spoonful of wheat flour added when stewing vegetables will add thickness and a special taste to the dish. First, the flour must be dried in a hot frying pan.

To give the hodgepodge an amazing sweet and sour taste, 5 minutes before all the ingredients are ready, add 1 teaspoon of table vinegar and granulated sugar to it. You can remove the specific smell during cooking by placing a slice of dry bread in the roaster. At the end of the process, softened bread is easy to remove with a slotted spoon.

Solyanka soup with cabbage

For the recipe you will need:

• Sauerkraut - 300-400 g.
• Vegetable oil - for frying
• Sausages - 3-4 pcs.
• Smoked ham - 200 g.
• Semi-smoked sausage - 200 g.
• Boiled pork pulp - 300 g.
• Large onion - 1 pc.
• Large carrots - 1 pc.
• Large tomato - 1-2 pcs.
• Tomato paste - 2 tbsp. l.
• Olives - to taste
• Salt - to taste
• Ground black pepper - to taste
• Purified water - 3 liters

Solyanka soup with cabbage - cooking method:

Using a knife, cut the sausages into small round pieces and transfer to a clean plate.

Then, we cut the sausage across into small circles and after that we chop the component into pieces that will suit your taste more. We shift the pieces of sausage to the sausages in a plate.
At the end, put the ham on a cutting board and also chop it into small pieces. After - we shift the chopped product into a plate with sausages and sausage.

You can also increase or decrease the amount of these meat ingredients as desired. If, for example, you prefer the taste of fried semi-smoked sausage in soup, then you can take a larger piece of this product, and take half as much ham. And vice versa. The main thing is that you like the taste and texture of the dish.

Using a knife, peel the onion from the husk and then rinse the ingredient under running water. We spread the vegetable on a cutting board and finely chop it into squares no larger than 1 centimeter in length and width. Transfer the finely chopped onion to a plate.

Peel the carrots with a knife and then rinse under running water. We spread the vegetable on a cutting board and cut it along the fruit into two halves. Then finely chop each half into small pieces.

Also, each half, before chopping, can be cut into two more halves. It all depends on what kind of carrot you want to see in the soup. If you like this vegetable in the form of chips, then you can use a coarse grater and grate the ingredient with this inventory. In any case, we transfer the crushed component to a free plate and proceed to the next stage of cooking.

Put the tomatoes in a bowl and cover with boiling water. Leave the ingredient in this state for 5 minutes, so that then you can easily remove the skin from the vegetable.

After we have peeled the tomatoes with a knife after the allotted time for blanching has expired, put the ingredient on a cutting board. Using the same sharp equipment, finely chop the vegetable and immediately transfer it to a separate plate.

So, all the ingredients are processed and ready for further preparation of the soup. Therefore, we put all the chopped meat products in a pan and pour a small amount of vegetable oil into the container.

We put the pan with the ingredients on medium heat and, from time to time stirring everything with a wooden spatula, fry the meat products until a soft golden color. After that, put sauerkraut in a container and mix everything well again with a spatula.

Simmer the ingredients under the lid for 7-10 minutes on a fire less than medium. After this time, open the lid of the pan and again mix everything well with improvised equipment. Initially, the cabbage will release juice, which in turn will soak the sausage with meat. After that, simmer the components of the dish for another 5-10 minutes. Then, turn off the burner and cover the container with a lid. Set the ingredients aside to set.

Put the second frying pan with a little oil on the stove over medium heat. When the oil warms up, reduce the heat to medium-low and put the finely chopped onion into a container. Fry the ingredient until a soft golden color is formed, stirring everything with a spatula from time to time so that the onion does not burn. After that, add carrots to the pan and again mix everything well with a spatula. Fry the two components for 5-10 minutes until the carrot is soft.

Lastly, add finely chopped tomatoes to the bowl. We make a small fire and, having mixed everything well with a spatula, simmer until part of the liquid evaporates and the tomatoes become soft. Then - turn off the burner, salt and pepper the frying to taste, cover everything with a lid and set aside to brew.

So, put a deep pot of purified water on a big fire. After the water boils, make medium heat and add the fried meat ingredients with stewed cabbage and vegetable frying to the container. Mix everything well with a tablespoon and wait for the water to boil again.

After that, we reduce the fire to medium and add tomato paste, olives to taste, as well as salt and black pepper to taste. Mix everything well with a spoon and cook under the lid after the next boiling of the dish for another 15-20 minutes.

When the soup is cooked, do not rush to serve it immediately. The dish must still be infused. In the meantime, it is infused, we set the table and put a gravy bowl or a bowl with sour cream, and also cut the bread. Well, you can also serve a hodgepodge with cabbage by decorating the soup with a slice of lemon and finely chopped greens.

Solyanka team with cabbage

Wash the cabbage and finely chop. Cut pickled cucumbers into small cubes. Put the prepared cabbage and pickles in a large saucepan. Pour cucumber brine over vegetables and add bay leaf. Pour sugar and 2 teaspoons of salt. Mix well. If there is too little liquid, then you can add a little more meat broth.

Put the pot with vegetables on a small fire. Simmer until cabbage is almost done, stirring occasionally. If you do not want the cabbage in the finished hodgepodge to be soft, then the stewing should be completed a little earlier. While the cucumbers and cabbage are stewed, you can prepare the rest of the ingredients. Next, you can add the potatoes cut into cubes and cook until the potatoes are ready.

Peel the onion from the husk and chop finely. Peel carrots and wash thoroughly. Grate it on a large grater. Wash red hot pepper and cut in half. Carefully remove the seeds and finely chop the pulp. Cut the smoked meat into small pieces. Cut boiled meat into small pieces.

Heat vegetable oil in a frying pan. Put the prepared onion in the pan and sauté it until soft. Add carrots and fry vegetables until light golden brown. Then put prepared hot peppers in the pan. Fry vegetables until tender.

After that, put smoked meats to the vegetables. Mix everything well and fry for a few minutes. Add tomato paste and mix thoroughly again. If necessary, you can add a little meat broth. Stew meat with vegetables for 5-7 minutes over low heat.

Pour the meat broth into a saucepan with cabbage and cucumbers. Add boiled meat and stewed vegetables with smoked meats. Mix well. If necessary, the hodgepodge can be salted a little more. Increase heat and bring soup to a boil. Cook for about 5 more minutes and remove the pan from the heat. Cover with a lid and let the hodgepodge infuse for 20 minutes.

Wash and dry the lemon. Cut it into slices. Wash greens, dry and finely chop. Pour the salt into bowls. In each put a slice of lemon, a little sour cream, capers and olives. Sprinkle with herbs and serve.

Bon appetit!

Solyanka- an old Russian dish. Solyanka differs from ordinary soups in its special sour-salty taste. In fact, the hodgepodge itself combines cabbage soup and pickle. A combined hodgepodge is prepared from a variety of meat products. At the same time, the more ingredients there are in the hodgepodge, the brighter and richer its taste will be.

Green summer and golden autumn constantly give us different dishes: healthy vegetables, juicy fruits, colorful berries. Having had enough of fresh salads, wonderful dessert dishes and other delicacies, the housewives of summer cottages begin to prepare for canning blanks for the winter. It is these jars that allow you not to feel a lack of vegetable food on the table in winter. Therefore, today we propose to get acquainted with the original recipes on how to cook a hodgepodge for the winter from cabbage.

Canning vegetables is considered the "hottest" period in the home kitchen, which turns into a small factory. Many people use only family recipes for preparations, but even they will definitely find something new for themselves in this article. Try to cook hodgepodge according to any of the recipes below. Your family members will definitely appreciate your hard work!

This homemade hodgepodge cooks quickly. But it is incomparable with industrial canned food. The preparation is very tasty, fragrant, healthy, original, beautiful. Moreover, this recipe for making hodgepodge with cabbage for the winter is very simple, since it does not contain a large amount of food.

Cooking Ingredients:

• 4 kg of white cabbage;
• 1 kg of carrots;
• 5 st. l. salt;
• 0.5 cups of unrefined oil;
• 2 tbsp. l. granulated sugar;
• 1 kg ripe tomatoes.

Manufacturing sequence:

1. Rinse cabbage under water and chop.
2. Grate the carrots on a medium/large grater.
3. Add, mix lightly.
4. Pour vegetable oil into a saucepan.
5. We spread the mixture, simmer for 20-25 minutes.
6. Add sugar, salt and tomatoes, cut into slices.
7. We continue to simmer for another five minutes.
8. We lay out in a sterilized dish and cork with lids.
9. Wrap with a blanket until completely cool.

A simple and tasty hodgepodge of cabbage for the winter is ready! But it is better to store it in the basement or refrigerator, since the canned food does not contain vinegar.

Homemade hodgepodge recipe

This Russian dish is considered a traditional treat. It is very popular at the dinner table. Vegetable hodgepodge with cabbage for the winter , prepared according to this recipe, has a wonderful taste and unsurpassed aroma. At the same time, the workpiece is perfectly stored even in a room on a shelf for a long time.

Products:

• 2.5 kg of white cabbage;
• 2.5 kg of ripe tomatoes;
• 2 kg of onions;
• 1.2 kg of cucumbers;
• 2 kg carrots;
• 1 kg of bell pepper;
• 1 cup of sugar;
• 1 glass of vegetable oil;
• 4-5 art. l. table salt;
• 2-3 pcs. laurel leaf;
• spices to taste.

Cooking sequence:

1. My cabbage, cut into strips or three on a special grater.
2. We wash the carrots, cut them into circles.
3. Wash, de-seed and cut sweet pepper into thin strips.
4. Onion cut into rings.
5. We wash cucumbers from the ground, cut into thin sticks (2.5 cm x 0.5-1 cm).
6. We pour over the tomatoes with boiling water and dip them in ice water, remove the skin and three on a fine grater.
7. Fry the onions and carrots in a deep bowl in vegetable oil until transparent.
8. Add the remaining vegetables and spices to them.
9. Simmer for about 40 minutes.
10. We lay out a tender vegetable hodgepodge from cabbage in pre-prepared sterile jars.
11. Add 9% vinegar at the rate of 1 tbsp. l. per 1 liter of workpiece.
12. We roll up the lids, turn the jars over, wrap them with something warm for a day.

When it cools down, you should take the jars to the pantry. They will do just fine until the next harvest. But, believe me, you will use this hodgepodge much earlier.

Yummy eggplant and cabbage

Do you know how to cook cabbage and eggplant hodgepodge for the winter? No? Well, then we'll fix it quickly now. By the way, the pickle is excellent. The bright colors of vegetables are pleasing to the eye, and the taste is such that it seems as if you are about to swallow your tongue.

Components:

• 3 kg of fresh cabbage;
• 1.5 liters of tomato juice;
• 1 kg of onions;
• 1 kg of carrots;
• 1.5 kg eggplant;
• 350 ml of unrefined oil;
• salt, spices to taste;
• 80 g of vinegar 9%.

Manufacturing technology:

1. We shred the cabbage on a large shredder.
2. My tomatoes and twist in a meat grinder.
3. We cut the onion into rings.
4. Eggplant cut into cubes 1x1 cm, then add and leave for 15 minutes to drain the bitter juice.
5. We squeeze out all the bitterness from the blue with our hands.
6. In a deep saucepan with unrefined oil, stew all vegetables for 50-60 minutes.
7. Until the end of the extinguishing for 5-10 minutes. pour table vinegar;
8. Pack into jars and seal with lids.
9. We turn the blanks over, wrap them under a blanket, give time to cool.

As a rule, after a day, the banks cool down and they can be placed in storage. But the hodgepodge will be usable only after two weeks. Then the vegetables will finally marinate and find their unique taste.

Solyanka from cabbage with meat

A tender hodgepodge of cabbage with meat, prepared for the winter according to this recipe, makes it possible to quickly serve a second course on the table in winter. To do this, you just need to warm it up. Believe me, such preservation significantly saves the family budget and allows you to eat delicious healthy food from vegetables all year round.

Components:

• 1.5 kg of white cabbage;
• 700 g carrots;
• 300 g of onion;
• 100 g vegetable oil;
• 200 g of tomato paste;
• 350 g of any meat;
• Salt, pepper and herbs to taste.

Cooking process:

1. Rinse cabbage under water and chop (not finely).
2. We wash the meat, cut it into strips, as for beef stroganoff, removing the veins and films if necessary.
3. Peeled carrots cut into rings.
4. Chop the onion into half rings.
5. Fry the meat in a saucepan for 15 minutes.
6. Add all other ingredients and simmer for 25-30 minutes.
7. We lay out the hodgepodge in half-liter or liter jars, cork with iron lids.
8. Cover with a blanket and wait to cool down.

Attention: it is necessary to store preservation in a cool place: in a cellar or refrigerator! To store at room temperature, it is necessary to place the jars in an autoclave for 30-40 minutes.

Mushroom hodgepodge

Appetizing hodgepodge of cabbage with mushrooms, prepared according to this recipe, is used as a separate dish and as a filling for pies and pies. Be sure to cook it. This hodgepodge will advantageously complement the preparations for the winter from cabbage.

Products for cooking:

• 1 kg of white cabbage;
• 0.5 kg of champignons or oyster mushrooms (can be replaced with forest mushrooms);
• 0.2 kg of onions;
• 0.2 kg of carrots;
• 50 g of unrefined oil;
• 0.2 kg of ripe tomatoes;
• 1 st. l. table salt;
• 1 st. l. granulated sugar;
• 50 ml of vinegar 9%;
• spices to taste.

Step-by-step instruction:

1. Shred the cabbage (the size of the shredder does not matter).
2. We clean the mushrooms, cut into slices.
3. We clean and cut the carrots into circles.
4. We scroll the tomatoes through a meat grinder or three on a fine grater without peel.
5. Heat vegetable oil in a deep saucepan.
6. We spread the mushrooms with one chopped onion in a pan, quickly fry.
7. Transfer to a saucepan for stewing.
8. Fry the carrots, the remaining onions and cabbage (you can do it together, but better in turn).
9. We combine with mushrooms, add tomato juice, set to stew for 45-50 minutes.
10. Add seasonings and cook until thick.
11. Pour in the vinegar, simmer for another 5 minutes.
12. We lay out the mushroom hodgepodge in jars, roll up with tin lids.
13. We cover the inverted jars with a blanket. We leave to cool.

It's so easy and simple to cook a hodgepodge with mushrooms and cabbage for the winter. The only thing you should know: If you cook a hodgepodge with wild mushrooms, they must be boiled for half an hour in salted water together with the onion before preservation. Then rinse and only then cut into slices.

Spicy cabbage hodgepodge "Spark"

This winter hodgepodge recipe from cabbage is prepared without sterilization. Therefore, the resulting pickle you will need to store in the cold. But it's worth it. The taste of the workpiece is stunning. It is especially highly appreciated at various celebrations where strong drinks are consumed. Everyone likes a spicy, moderately sour snack.

Ingredients:

• 2 kg of cabbage;
• 1 kg of carrots;
• 2 kg of fresh cucumbers;
• 1.5 kg of onion;
• 5 st. l. thick tomato paste;
• 2 cups of sugar;
• 1 glass of sunflower oil;
• 2 tbsp. l. kitchen salt;
• 250 g of 9% table vinegar;
• 2-3 chili peppers;
• 7-8 peas of allspice;
• 3-4 pcs. laurel leaf.

Cooking instruction:

1. Cut the cabbage into thin strips or chop coarsely.
2. We clean the carrots, three on a grater for Korean pickles.
3. Cucumbers cut into circles up to 5 mm thick.
4. Onion cut into thin half rings.
5. Mix vegetables in a deep bowl.
6. Tomato paste, butter, sugar, salt and all spices are added according to the recipe.
7. We put on fire to extinguish for 40-50 minutes.
8. For 5-10 min. before the end of the extinguishing, pour the vinegar, let it boil.
9. We lay out the hodgepodge in jars, cork.
10. Turn the jars upside down and cover with a warm blanket.

Cabbage hodgepodge for the winter "Spark" is ready! But it is better not to eat it immediately, but to let it stand for at least a few weeks. Then the vegetables absorb salt, sweetness and sourness, and give the brine their unique flavor.

Classic hodgepodge "Autumn in a jar"

If you don’t know how to cook cabbage hodgepodge for the winter so that adults and children like the dish, use the classic recipe below . This vegetable platter not only looks appetizing, but also tastes great.

For cooking you need products:

• 1.5 kg of cabbage;
• 1.5 kg of carrots;
• 1.5 kg of onion;
• 1 kg of sweet pepper (it is better to take multi-colored fruits, it is more beautiful);
• 2 kg of dense tomatoes;
• 1.5 kg of cucumbers;
• 1.5 kg of champignons (you can do without mushrooms);
• 7 art. l. Sahara;
• 9 st. l. salt;
• 250 g of vinegar 9%;
• 180 g vegetable oil;
• 3 pcs. laurel leaf;
• 8-10 black peppercorns.

Cooking technology:

1. Clean and wash all vegetables.
2. We shred the cabbage. It is desirable not small, so that it looks harmoniously in combination with other vegetables.
3. Multi-colored pepper cut lengthwise into strips of 4-5 mm.
4. We cut the tomatoes into slices, as for a salad.
5. We cut carrots, cucumbers and onions into rings up to 4 mm wide.
6. Grind fresh mushrooms into plates, the thickness of which is not more than 5 mm.
7. Fry in sunflower oil, carrots, onions, mushrooms and cabbage. It is better to fry in turn. In this case, each vegetable will retain juiciness within itself.
8. We combine the fried vegetables in a cauldron for stewing.
9. Add all other products except vinegar.
10. We put on fire to extinguish for 30-40 minutes;
11. A few minutes before the end of the quenching, add vinegar.
12. Let it boil, put assorted jars, roll up.
13. Cover with a blanket until completely cool.

Mushroom hodgepodge for the winter with cabbage and colored sweet peppers is ready! By the way, mushrooms can be replaced with eggplant. It also turns out very tasty. In terms of volume, in this case, you must also take 1.5 kg. But it should be cut into 2x1 cm cubes. Then you need to add salt, let the bitterness drain and fry the eggplant.

To make cabbage hodgepodge tasty and beautiful for the winter, you should follow some rules:

1. Vegetables should be fried over high heat. So the top layer will “grab” with a crust, and all the juice will remain inside.
2. Solyanka should be stewed on medium or low heat, depending on the size of your burner and the volume of the saucepan / cauldron.
3. When stewing, stir occasionally. But don't do it too often and intensely. Otherwise, get porridge instead of a presentable cabbage billet.

I really love cabbage hodgepodge for its simplicity and taste. This dish is simply created for those who like to eat deliciously, but at the same time do not want to fool around for a long time over the stove. Yes, and the ingredients for the preparation of cabbage hodgepodge are used more than affordable. Half a chicken fillet and 2-3 sausages are not able to harm the family budget, and cabbage, and even in season, is generally more than affordable.

While there is such an opportunity and the cabbage is still young, after all, the first half of August is in the yard, be sure to prepare cabbage hodgepodge. From old cabbage, hodgepodge is also good, but from young cabbage it's just a culinary masterpiece :)

To prepare cabbage hodgepodge, I suggest taking two types of meat - chicken fillet and sausages. But you are guided by your taste and preferences, you can get by with sausages alone, or you can use any type of meat instead of chicken fillet (although in this case the meat should be stewed in advance until fully cooked). Simply chicken fillet is optimal for quick dishes, it cooks quickly and remains tender, soft and juicy.

Well, by and large, catch another everyday simple recipe in a hurry. This cabbage hodgepodge goes well with boiled buckwheat or mashed potatoes. Here's an idea for tonight's dinner :)

Cooking time: 40 minutes

Servings - 4

Ingredients:

• chicken fillet - 0.5 pcs.
• 3 sausages
• 1 fork of young cabbage (or not young)
• 3 tablespoons tomato paste
• 250 ml water
• 30 ml sunflower oil
• 1 tablespoon sugar
• 0.3 tablespoon salt
• 0.5 teaspoon ground black pepper
• Bay leaf
• fresh herbs for garnish

Delicious fresh cabbage hodgepodge, step by step recipe

Let's prepare the meat ingredients for the preparation of cabbage hodgepodge. Wash half of the chicken fillet thoroughly and lightly dry it, then cut into pretty cubes, the size of which is about 3 by 3 cm.

We clean the sausages from the protective film and cut into circles.

Heat a large frying pan with high sides or a roasting pan, add sunflower oil. Put the fillet pieces in the pan and add the bay leaf to the meat. Fry the chicken over medium heat until a light golden blush, literally 5-6 minutes, while occasionally using a spatula.

Then add sausages to the fillet and fry our meat ingredients for another 3 minutes. During this time, the sausages will brown.

Shred the young cabbage. It is better to do this in advance so as not to be distracted from the pan during the preparation of cabbage hodgepodge.

We send the cabbage to the pan. As you can see in the photo, the cabbage occupied the entire volume of the pan and even more, but after a minute its occupied volume will decrease significantly.

After lightly frying the cabbage with fillet and sausages over medium heat, stirring with a spatula (the time of this frying stage is approximately 5-7 minutes), add tomato paste, water, salt, sugar and pepper.

After mixing everything well, simmer the cabbage hodgepodge under a closed lid over low heat for about 15-20 minutes, until the excess liquid is gone, and only a small amount of gravy remains.

Solyanka is a traditional dish of Russian cuisine. Interestingly, such a name can have not only soup, but also a dish prepared exclusively from cabbage with various additives. In ancient times, this dish could be seen on the table of both the rich and the poor. Solyanka refers to dietary foods that have a positive effect on the activity of the digestive tract.

solyanka with sausages

This dish can be considered economical, since more affordable sausages are used instead of expensive meat. Prepared according to this recipe, the dish can be served at any meal, as it is both hearty and light.

For cooking, you should take such a set of products: 425 g of a white vegetable, 6 milk sausages, 2 pickles and the same amount of onions, carrots, 4 tbsp. spoons of tomato sauce, herbs and spices.

1. First, prepare the main vegetable of this dish: wash, remove the spoiled leaves and dry the head of cabbage with a towel. Chop it into thin strips and send it to a frying pan with heated oil. Add salt and pepper, stir and simmer for 15 minutes. The fire must be medium;
2. Cut the peeled onion into half rings, and grate the carrot. Send the vegetables to the pan and fry until golden brown. Dilute the tomato sauce with a little water and add to the pan. Simmer covered for 35 minutes;
3. Cut the sausages into cubes and fry them separately in hot oil. Remove the peel from the cucumbers and also chop into cubes. Together with sausage, send them to the pan with vegetables. Mix everything, add spices to taste and simmer for another 15 minutes. Serve with chopped greens.

solyanka with vegetables

Consider a lean recipe that can be included in a vegetarian menu. It is worth noting the low calorie content, which means that people who watch their figure can eat such a hodgepodge.

vegetable solyanka is prepared from such ingredients: 250 g of onion, 725 g of cabbage, 155 g of carrots, 300 g of pickles, 45 g of tomato paste, a couple of bay leaves, 5 cloves of garlic, 200 ml of broth, vegetable oil, salt and pepper.

Step by step cooking instructions:

1. Take a pan with thick walls, pour in the oil, heat it up and add the chopped carrots and onions. Send diced cucumbers and pasta there. Put out a little and put the chopped cabbage. Stir occasionally, fry over medium heat;
2. When the vegetable slices are slightly fried, send the laurel to the pan and pour in the broth. Cover the lid, lower the heat and simmer for 30 minutes. until ready. At the end of the heat treatment, add chopped garlic and simmer for another 3 minutes. Leave for a while to brew and serve.

hodgepodge with mushrooms

Consider the recipe for another second course, which can be eaten separately or added with any meat. Solyanka can be taken with you to work, because it is very tasty and satisfying even when cold.

To get a delicious hodgepodge, you should prepare such a set of products: 0.5 kg of champignons and cabbage, 2 pickles, onion, 2 tbsp. tablespoons of vegetable oil, table vinegar and tomato paste, and another 1 tbsp. a spoonful of breadcrumbs, 2 teaspoons of granulated sugar, bay leaf, salt and pepper.

Step by step cooking instructions:

1. First, prepare the main vegetable of the dish: wash the head of cabbage and chop it finely. Put it in a saucepan, add 1 tbsp. a spoonful of oil, 0.5 tbsp. water, vinegar, put on the stove and simmer for 20 minutes;
2. After the time has elapsed, put chopped cucumbers, tomato paste, spices, granulated sugar, salt and simmer everything for 20 minutes;
3. At this time, cut the peeled mushrooms and fry in hot oil in a frying pan along with chopped onions. After that put them to the cabbage. Mix everything, put in a pre-oiled mold, and sprinkle with breadcrumbs on top. Bake in the oven for 15-20 minutes.

fresh cabbage hodgepodge in a slow cooker

This delicious second dish can also be prepared in a slow cooker. Thanks to this technique, the cooking process is greatly simplified. We suggest using meat in the recipe right away to get a complete dish for lunch or dinner.

For this dish, you should prepare such a set of products: a small head of cabbage, 2 onions, a carrot, 1 tbsp. a spoonful of tomato paste, 425 g fillet, 2 cloves of garlic, 2 tbsp. tablespoons of vegetable oil, salt, pepper and spices.

Step by step cooking instructions:

1. Pour oil into the multicooker bowl and turn on the "Frying" mode. When the oil is hot, put the chopped onion and grated carrot. Cook without closing the lid for 10-15 minutes;
2. Wash the fillet in running water, cut it into a small cube and send it to the slow cooker. Continue cooking in the same mode, but only for 20 minutes. Do not forget to stir from time to time so that the meat is evenly fried;
3. After the time has elapsed, select the "Extinguishing" mode, close the lid and cook for 20 minutes. At this time, chop the head of cabbage and pass through the garlic press;
4. Send vegetables, salt, pepper, spices, tomato paste to the slow cooker and pour in some water. Cook in the “Stew” program under the lid for 2 hours. After half an hour, open the lid and mix everything well.

solyanka with potatoes and meat

The dish prepared according to this recipe is very tasty, juicy and beautiful. Another advantage is satiety, which allows you not to remember hunger for a long time. Ingredients are for 6 servings.

To prepare this dish, you should take the following set of products: 2 kg cabbage, 3 medium-sized carrots, a large onion, 650 g pork, 2 tbsp. spoons of tomato paste, salt, 6 medium potatoes, herbs and 2 cloves of garlic.

Step by step cooking instructions:

1. Cut the meat into cubes and fry in hot oil until golden brown. It is recommended to slightly salt the pork. After that, transfer it to the pan, add the potatoes, peeled and cut into large pieces. Add water to cover the ingredients a little and simmer over low heat;
2. Grind the head of cabbage, as for a salad and separately fry the vegetable until golden brown over medium heat. Separately, you should prepare chopped onions and carrots;
3. When the pork with potatoes will already be stewed for 20 minutes. Add salt, tomato paste, cabbage, and onions with carrots to them. Mix everything well and simmer over low heat until cooked. On average, this takes about 20 minutes. For 5 min. before the end of the heat treatment, put the chopped garlic. Serve with chopped greens.

solyanka with stew

If there is no meat, then in the recipe for this second course, you can use a more affordable stew. Believe me, the taste of hodgepodge will not disappoint you. Ingredients are for 6 servings.