Recipes of solyanki from rice for the winter

Ryzhik are valued for their unique taste. However, their negative property is that they quickly deteriorate. Because of this, the question of what kind of preservation can be prepared with these mushrooms becomes relevant. An excellent solution is a hodgepodge of mushrooms for the winter in the form of blanks.

Secrets of cooking mushroom hodgepodge with mushrooms

Solyanka is a popular dish prepared with meat or fish broth. No less common is the cooking option using mushrooms. Therefore, mushrooms are ideal for making preserves for the winter.

The main secret lies in the proper preparation of mushrooms. Another important rule is adherence to the recipe.

Preparation methods:

1. Sort and remove damaged or damaged copies.
2. Removing sticky mucus from caps.
3. Decontamination (rinsing or soaking).

It is believed that mushrooms do not give a bitter aftertaste, but this is not so. Often these mushrooms are bitter. In order not to spoil the treat for the winter at an early stage, it is advised to soak the mushrooms for 4-5 minutes. This will also remove any remaining soil from the caps.

Recipes of solyanki from rice for the winter

There are a lot of options for hodgepodge for the winter with mushrooms. They differ in the composition and ratio of ingredients, the general technique of preparation. Choose a recipe should be based on individual taste preferences.

A simple recipe for mushroom hodgepodge from mushrooms

Cooking a dish at first glance may seem like a long and painstaking process. Using this simple recipe, you can see the opposite.

Composition:

• cabbage – 1,5 kg;
• mushrooms – 1,5 kg;
• onion – 200 g;
• 3 large carrots;
• tomato paste – 150 ml;
• 2 tablespoons of table vinegar;
• black and allspice – 5 peas each;
• sugar – 1,5 st. l .;
• carnation – 2 twigs;
• sunflower oil – 1,5 tablespoons;
• salt – 2 tbsp l.

Mushrooms should first be cleaned, boiled in water for 10 minutes, adding a little salt to it. Then they are recommended to fry until golden brown.

Next, chop the cabbage and grate the carrots. Cut the onion into half rings and fry it in a pan with carrots, then place in a separate container.

Shredded cabbage is placed in an enameled container and poured with water. After it boils, fried mushrooms and onions with carrots are added to the pan. When the mixture boils again, you need to pour vinegar into it.

A little water is added to the dish and tomato paste is added to the composition. You need to cook for 40 minutes on low heat. Sugar, salt with spices are introduced into the composition, after which they are stewed for 20 minutes.

To save the finished dish for the winter, you need to close it in jars. This should be done immediately after preparation.

Sterilized containers are filled so that 2-3 cm remain to the edge, and close with lids. Wrap the preservation with a blanket and leave for 5-6 hours.

Solyanka from mushrooms with cauliflower

Another cooking option will certainly appeal to cauliflower lovers. It goes well with mushrooms, so you can prepare a delicious hodgepodge for the winter.

For cooking you need:

• 700 g onions;
• mushrooms – 2,5 kg;
• 1,5 kg of cauliflower;
• 400 ml of sunflower oil;
• 200 g of tomato paste;
• 700 g carrots;
• carnation – 4 twigs;
• coriander – a quarter of a spoon;
• bay leaf – 2;
• bunch of greens.

It is recommended to prepare the mushrooms first. In order for the canned hodgepodge to be tasty for the winter, it must be subjected to heat treatment for 15 minutes, left to drain and grind. Then peel and chop the onion and carrot.

The subsequent preparation process includes the following steps:

1. Onions and carrots are fried in oil and placed in a saucepan with a thick bottom.
2. Boil the cauliflower for 5 minutes and separate into florets.
3. Cabbage is added to a container with onions and carrots and stewed for 30 minutes.
4. Boiled mushrooms are placed in the mixture and stewed for another 10 minutes.
5. Spices and salt to taste, herbs are added to the dish.
6. The components are stirred until a homogeneous consistency is obtained and cooked for 20 minutes.

It is advised to systematically mix the contents of the pan. Otherwise, mushrooms, or other components, will burn, spoiling the taste of the dish. The finished hodgepodge is placed in sterile jars and closed.

Solyanka from mushrooms for the winter with tomatoes

Ryzhik in combination with tomatoes will be an excellent basis for hodgepodge. Also, such a blank can be used as an independent cold appetizer.

Required components:

• mushrooms – 2 kg;
• onion – 1 kg;
• tomato – 2 kg;
• carrots – 0,5 kg;
• chopped cabbage – 1 kg;
• sunflower or olive oil – 0,5 l;
• pepper – about 20 peas;
• 70 ml of vinegar;
• salt and sugar – 3 tbsp. l.

Mushrooms are pre-boiled for 20 minutes, cooled and cut into small pieces. Other vegetables are rubbed on a coarse grater. Tomatoes should be cut into small pieces.

Stages of preparation:

1. All components are mixed.
2. The ingredients are stewed in a large container.
3. Heat treatment lasts at least 1 hour.
4. Vinegar is added a few minutes before completion.

As in other recipes, a hodgepodge with mushrooms and tomatoes must be rolled up in jars. This will save the mushroom dish for the winter. There is an alternative cooking option for mushroom hodgepodge with tomatoes

Mushroom soup with rice and sweet peppers

The combination of mushrooms and bell pepper allows you to give the hodgepodge unique flavors. Therefore, this harvesting option is popular among both beginners and experienced chefs.

To prepare you will need:

• mushrooms – 2 kg;
• cabbage – 1 kg;
• pepper – 1 kg;
• onion – 0,5 kg;
• 300 ml of vegetable oil;
• sugar – 2 st. l .;
• tomato sauce – 300 g;
• 2 cup of water;
• vinegar – 50 ml.

Cooking must begin with the preparation of the components. Vegetables are washed and cleaned. The cabbage is finely chopped. Peppers are advised to cut into long straws. Mushrooms are crushed and boiled for 20 minutes.

Steps:

1. The mushrooms are fried until golden brown.
2. Carrots, onions, peppers are added to the mushrooms.
3. The mixture is fried for 15 minutes.
4. Add chopped cabbage and pour tomato paste diluted with water into a container.
5. Cook for another 4 minutes, then pour vinegar into the dish.
6. Stew 20 minutes.

The blank is placed in banks and preserved for the winter. Banks with hodgepodge are kept at room temperature for some time, then transferred to a place of permanent storage.

Caloric value

Solyanka with mushrooms has a high nutritional value. The calorie content of hodgepodge prepared for the winter varies depending on the method of preparation and the ingredients used. The average is 106 kcal per 100 g. But when a large amount of vegetable oil is added and the dish is supplemented with other components, the calorie content can increase significantly.

Shelf life and storage conditions

Solyanka with mushrooms is preserved for the winter especially for long-term storage of mushrooms. If the dish is cooked and closed correctly, then the minimum shelf life is 6 months.

It is advised to store blanks for the winter in the cellar or in the refrigerator at temperatures up to +15 degrees. It is strictly forbidden to place preservation in conditions with a minus temperature indicator. With proper storage, the hodgepodge will not deteriorate for 2 years.

Conclusion

Canned mushroom hodgepodge for the winter is the best way by which mushrooms are stored for a long period of time. Mushrooms go well with different vegetables, which allows you to add variety. Such a dish will be a great addition to the everyday or festive table, regardless of the season. In order for the dish to be preserved for a long time, it is necessary to follow the recipe and the general rules of preservation.