home » Festive table » Collected hodgepodge with mushrooms is the most delicious recipe. Mushroom hodgepodge with cabbage

Collected hodgepodge with mushrooms is the most delicious recipe. Mushroom hodgepodge with cabbage

If you are tired of rich meat soups, then you probably will not refuse a light mushroom soup. In addition, this is a wonderful dish for those who want to get rid of excess weight.

For the preparation of hodgepodge, you can use both fresh and fresh. In addition, sauerkraut or fresh cabbage can be added to the hodgepodge. So, cooking methods.

Mushroom solyanka - recipe number 1

For cooking you will need:

  • fresh mushrooms (you can take dry ones) - 0.2 kg;
  • salted mushrooms - 0.2 kg;
  • salt;
  • carrots - a couple of pieces;
  • celery - a few stalks;
  • greenery;
  • butter;
  • cabbage - 35 g;
  • tomatoes - 230 g;
  • pepper, bay leaf;
  • lemon - 1 pc.;
  • olives;
  • sour cream.

First boil the mushrooms. If you use dry ones, in this case they must first be soaked in salt water for an hour and a half, then boiled in the same water. Finely chop vegetables, namely celery, carrots, herbs. Then fry them a little in butter. When the mushrooms are almost ready, you should cut them finely, then again place them in water and cook over low heat. Add fried vegetables to them. Now stew cabbage, onion and finely chopped tomatoes in butter. After that, put everything in a saucepan. Now add salted mushrooms to the pan and cook the hodgepodge for another 19 minutes. And add the pepper 3 minutes before it is ready. Sour cream, olives and lemon juice are added in a serving plate separately before use. Enjoy your meal!

Mushroom solyanka - recipe number 2

Products for cooking:

  • white mushrooms - about 120 g;
  • onion - 60 g;
  • pickled cucumbers - 45 g;
  • capers - 10-20 g;
  • olives;
  • olives;
  • sour cream;
  • lemon - 1 pc.;
  • tomato puree - 30 g;
  • butter;
  • bay leaf;
  • pepper, herbs.

First you need to boil the porcini mushrooms, then rinse them and cut them. The broth that remained from them will later be used for hodgepodge. Optionally, you can add some salted mushrooms. Fry the onion, chopped finely, add tomato puree, salt, pepper to it and put the roast in the soup. Then add chopped capers there. While serving, add sour cream, a slice of lemon, olives, olives, herbs to each plate individually. mushroom turns out very tasty, light and fragrant.

Mushroom solyanka - recipe number 3

To prepare for two servings:

  • mushrooms - up to 300 g;
  • pickled cucumbers - 2 pieces;
  • onion - 1 piece;
  • potatoes - a few pieces;
  • tomato paste - 55 g;
  • butter - about 60 g;
  • water - 700 ml;
  • olives;
  • lemon;
  • sour cream.

Initially, you should cut the cucumbers into small pieces and fry them a little in oil. Then add chopped onion to them and simmer for about 5 minutes. Then add tomato paste. Cut the mushrooms into strips and add to the pan, then simmer for 9 minutes. Now cut the potatoes into small pieces and boil. After that, add the mushroom frying from the pan to the potatoes. Boil everything for about 17 minutes. Then turn off the fire. This recipe is quite simple and easy and quick to prepare. Serve the dish hot, adding sour cream, herbs, olives and lemon.

Mushroom solyanka - recipe number 4

Products for cooking:

  • water - 3 l;
  • mushrooms - 230 g;
  • meat delicacies - about 240 g;
  • onions - several heads;
  • pickled cucumbers - a couple of pieces;
  • olives - about 120 g;
  • tomato paste - 2 tablespoons;
  • lemon;
  • vegetable oil;
  • greenery;
  • sour cream;
  • salt.

Pour water into a saucepan and put on fire. When the water boils, add the diced and pre-fried in oil to it. It can be sausages, meat or boiled. Now boil the mushrooms and place in a saucepan with the meat. All this should be cooked for 8 minutes. Then chop the onion and fry in a frying pan. Add tomato paste to the onion, pickled cucumbers, diced. Then put the fry in the pan. When everything boils, you need to boil the hodgepodge for another 9 minutes. When serving, arrange each serving with herbs, olives, lemon slices and sour cream.

Recommend to friends:

Mushroom sauce recipe. Mushroom soup - recipe with photo

All are similar in that the basis soup should be rich broth. Fish, mushroom or meat - it depends on the desire of the hostess and the availability of products. Today's mushroom hodgepodge, should definitely be mushroom broth. And it's easy to prepare. The main thing is to do it with love and not forget about your own imagination.

Mushroom sauce recipe. Mushroom soup

Ingredients needed to make hodgepodge :

Mushrooms fresh or frozen - 300 gr.Dried mushrooms - 30 gr.Onion - 150 gr.Capers - 2 tbsp. spoonsOlives - 100 grPickled cucumbers - 200 gr.Cucumber pickle - 1 cupTomato paste - 3 tbsp. spoonsBlack pepper - 5-6 peasButter - 100 gr.Water - one and a half litersSalt

Helpful Hints:

1. If cucumbers and brine are very salty, then do not rush to salt the hodgepodge, first try it.

2. If you exclude butter (replace with vegetable oil), then mushroom hodgepodge can be attributed to lenten dishes.

3. Instead of cucumber pickle, you can use green olive marinade.

4. Dried mushrooms can be boiled before frying, thereby enhancing the taste of the broth, especially if they are purchased.

How to cook mushroom hodgepodge - recipe:

Step 1.

Rinse the dried mushrooms and soak them in warm water. After 20 minutes, squeeze the mushrooms, and strain the water, it will go into the broth.

Step 2

Cut fresh mushrooms into slices (I used frozen porcini mushrooms in this recipe).

Step 3

In half the butter, fry the fresh mushrooms first, and then add the soaked dried ones.

Step 4

Mix water with brine (water from dried mushrooms should also enter there), heat to 40-50 degrees and add fried mushrooms to the pan. Boil 15 minutes.

Step 5

Add chopped cucumbers there. Very large fruits can be pre-skinned.

Step 6

Chop the onion. Gold it with the remaining oil.

Step 7

Add the tomato paste to the fried onion. Roast for another five minutes.

Step 8

Send the resulting red roast to the future hodgepodge. Salt.

Step 9

After five minutes, add the capers.

Step 10

Immediately after the capers - olives.

1. Pour boiling water over dried mushrooms, close the lid and leave for half an hour. Porcini mushrooms are the most fragrant and give the dish an amazing taste. If there are no dried mushrooms, use mushroom powder, then the dish will have an amazing smell.


2. Put the pan on the stove, pour in the oil and heat. Carefully remove the porcini mushrooms from the liquid, cut into pieces and send to the pan. Fry them, stirring until golden brown.
Do not pour out the brine in which they were soaked, it will come in handy for making hodgepodge.


3. Wash the champignons, dry them, cut into pieces and put in another pan with vegetable oil.


4. Turn on a large fire and fry the mushrooms, stirring occasionally. Mushrooms will release a lot of moisture. Don't wait for it to evaporate. Carefully scoop it out and collect it, then add it to the hodgepodge. This will add extra flavor to the dish.


5. Defrost frozen mushrooms, rinse and cut.


6. Fry them in a pan until golden. Frozen mushrooms are usually boiled before freezing, so they do not require additional culinary and thermal manipulations.


7. Put all kinds of fried mushrooms and tomato paste into the pan.


8. Pour the mushroom brine into the pan, in which the porcini mushrooms were soaked. Send the collected juice there while frying the mushrooms. Pour drinking water up to the level of the saucepan. Put it on the stove and season with salt.


9. Season the hodgepodge with ground pepper and boil after boiling under a closed lid for 20-30 minutes. Serve mushroom hodgepodge to the table with a slice of lemon or squeeze the juice from a lemon and season the dish.

See also the video recipe on how to cook mushroom hodgepodge.

Cooking hodgepodge with mushrooms.

Solyanka with mushrooms is an excellent second course option for those who hold. In the composition of the hodgepodge, you can add all the vegetables that are in the autumn. Any fresh or frozen mushrooms are suitable - champignons, mushrooms, chanterelles ... etc. It is delicious if the composition of the hodgepodge includes a mixture of various mushrooms.

Ingredients

  • Mushrooms-1kg (I have mushrooms).
  • Cabbage-1kg.
  • Onion-1pc.
  • Carrot-1pc.
  • Pickled cucumbers - 2 pcs.
  • Tomato paste-2 tbsp.
  • Vegetable oil.

Besides:

  • Sugar-1st.l.
  • Salt.
  • Pepper.
  • Bay leaf-1-2pcs.

STAGE 1

Finely shred the cabbage.

STAGE 2

Finely chop the onion.

STAGE 3

Grate carrots on a coarse grater.

STAGE 4

Cucumbers cut into thin half rings.

STAGE 5

Lightly salt the cabbage and crush with your hands. Transfer the cabbage to a saucepan with a thick bottom, add 50 ml. water, 1 tbsp vegetable oil and put on medium heat. Simmer under a closed lid for 10-15 minutes. stir occasionally.

STAGE 6

Then add tomato paste, pepper, sugar, bay leaf. Let's mix.

STAGE 7

Next, add chopped cucumbers. Let's mix. Close the lid and simmer over medium heat, stirring occasionally for 10-15 minutes.

STAGE 8

While the cabbage is stewing, fry the onion in vegetable oil until soft.

STAGE 9

Then we add carrots. Let's mix. Fry 5-7 min.

STAGE 10

Boil mushrooms in lightly salted water for 10-15 minutes. Then drain the water through a colander. Let's drain the mushrooms. Add mushrooms to fried onions and carrots. Mix and fry for 7-10 minutes, stirring. If necessary, salt.

STAGE 11

Add mushrooms to cabbage, mix. Simmer another 5-7 minutes. Solyanka with mushrooms is ready.

BON APPETIT!

In the autumn season there is a very large assortment of different mushrooms.

Champignons, oyster mushrooms, boletus and porcini mushrooms - all this is so inexpensive and quickly cooked. A very good way to feed the household is to make a hodgepodge with fresh fragrant mushrooms that will not leave anyone indifferent.

In just one hour, you can cook a hearty full dinner or stock up on delicious dressing for the winter. The procedure is very simple, because it is enough to boil or fry fresh mushrooms (if forest mushrooms are used, then boil them before frying). They do not need to be soaked and wait a long time until they swell.

Cabbage is a special ingredient in this recipe. Thanks to fresh fragrant champignons, the vegetable dish acquires a bright taste. For a hodgepodge with fresh mushrooms and white cabbage, you need:

  • 1 kg of champignons;
  • 400 g cabbage;
  • onions - 2 pieces;
  • pickled cucumbers - 2 pieces;
  • 500 ml spicy tomato sauce;
  • 20 g of salt;
  • 40 g of sugar;
  • basil and pepper to taste;
  • parsley - 3 sprigs;
  • 50 ml sunflower oil for frying.

Clean the mushrooms and cut into slices.

Chop vegetables into thin strips.

Fry the onion for 7 minutes and add the mushrooms to it, sauté for another 10 minutes.

Put the sauce, cucumbers, seasonings, herbs, salt, sugar and cabbage into the mass.

After mixing, put to languish under a closed lid for 20 minutes.

Mushroom hodgepodge of fresh porcini mushrooms and chicken fillet

For a higher calorie content and rich taste of the dish, it is good to add meat ingredients.

Mushroom hodgepodge of fresh porcini mushrooms and chicken fillet will appeal not only to the hostess herself, but to all households. Required components:

  • 1 kg of champignons;
  • 400 g chicken fillet;
  • 2 pieces of onion;
  • salt and seasonings (ground pepper and allspice) to taste;
  • 250 ml of tomato puree;
  • parsley, optional;
  • 100 ml sunflower oil for frying;
  • grated nutmeg.

Rinse and clean the mushrooms, cut into thin slices. Rinse the fillet, peel off the films and cut into cubes with a diameter of 1-1.5 cm. Peel the onion, then cut into strips. Fry all these ingredients alternately in oil until golden brown, combine and pour over the tomato, add salt, pepper, herbs and nutmeg. Simmer over low heat for at least 20 minutes.

Mushroom hodgepodge with smoked meats

For a spicy taste and aroma, add some smoked meats to the dish (for example, smoked chicken breast, pork ribs or ham). For a recipe for mushroom hodgepodge with smoked meats from fresh porcini mushrooms, you need:

  • 1 kg butter;
  • onions - 2 pieces;
  • 300 g smoked ham;
  • 250 ml Krasnodar sauce;
  • salt to taste;
  • 5 sprigs of dill optional;
  • 100 ml vegetable oil for frying;
  • 1 pinch of red hot pepper (ground).

Peel butternut squash and onion and cut into strips. Cut the ham into thin strips. Fry the onion in oil for 5 minutes, then add the butter and fry until barely golden brown. Add ham and cook for 3 more minutes. Pour in sauce with spices and salt. Simmer covered for 20 minutes. Sprinkle with finely chopped parsley before serving.

Solyanka with celery, beans and fresh mushrooms

If you eat the dish as a cold appetizer or salad, then adding celery and boiled salad beans would be a good option. For a hodgepodge with celery, beans and fresh mushrooms, you need:

  • 1 kg of any fresh mushrooms;
  • 300 g of beans (boiled until half cooked);
  • 200 g celery;
  • 2 onions;
  • 250 ml of spicy tomato sauce;
  • salt and pepper to taste;
  • 50 ml olive oil for frying.

Peel the mushrooms, cut into slices, fry in oil until golden brown. Saute the chopped onion in the same pan. Combine fried ingredients with beans and sauce. After stirring, add the celery, cut into strips, and seasonings. Salt and simmer covered for 20 minutes.

Solyanka from fresh mushrooms, cabbage and sweet pepper

For lovers of vegetable dressings, a good solution would be to add sweet bell pepper and cabbage. To prepare a recipe for a hodgepodge of fresh mushrooms, cabbage and sweet pepper, you must:

  • 1 kg of fresh oyster mushrooms;
  • 3 pieces of bell pepper;
  • 2 onions;
  • 200 g cabbage;
  • 250 ml of tomato sauce;
  • 50 ml sunflower oil for frying;
  • salt, sugar and ground black pepper to taste;
  • 3 sprigs of dill.

Peel oyster mushrooms, peppers and onions, cut into thin strips and fry in oil until golden brown in the following sequence: onions, mushrooms, lettuce peppers. Pour over the sauce, adding salt, sugar and ground black pepper to it. After stirring, pour into a container for the oven and simmer for 20 minutes over low heat. Sprinkle with finely chopped dill when serving.

Cooking hodgepodge from fresh mushrooms for the winter





Previous article: Next article:

© 2015 .
About the site | Contacts | Site Map