Solyanka for the winter with butter and cabbage: delicious recipes with photos

Solyanka with boletus is a universal dish that housewives prepare for the winter. It is used as an independent snack, as a side dish, and as the main ingredient for the first course.

Features of the preparation of mushroom hodgepodge from butter

A commonly used component for hodgepodge is tomatoes. Before cooking, they should be doused with boiling water and then peeled off. In winter, the vegetable can be replaced with tomato sauce or pasta.

Early varieties of cabbage are not suitable for hodgepodge intended for long-term storage. A winter variety vegetable is chosen crispy and juicy, then chopped into medium-sized, identical pieces. A casual look will make the dish not appetizing.

Butter before cooking is carefully processed: sorted, cleaned of moss and debris, remove sticky skin and washed. If necessary, mushrooms are soaked in salted water. Then boil, be sure to remove the foam, from which the remaining debris comes out. Boil the butternuts until they all sink to the bottom. After that, they recline in a colander and rinse. The liquid should drain as much as possible so that the hodgepodge does not turn out to be watery.

The classic recipe for cabbage hodgepodge with butter

The preparation is hearty, fragrant and appetizing. It can be added to soup as a dressing, eaten warm as a stew, or cold as a salad.

Ingredients:

• vegetable oil – 550 ml;
• cabbage – 3 kg;
• vinegar 9% – 140 ml;
• mushrooms – 3 kg;
• carrots – 1 kg;
• sugar – 75 g;
• onion – 1,1 kg;
• sea ​​salt – 75 g;
• tomatoes – 500 g.

How to cook:

1. Pour oil with water and leave for a quarter of an hour. During this time, all debris will rise to the surface. Drain the liquid, rinse the oils. Cut large mushrooms into slices.
2. Boil water, salt and add oil. Switch the burner mode to minimum and cook for 20 minutes.
3. Using a slotted spoon, remove the mushrooms and set aside.
4. Remove yellow and darkened leaves from cabbage. Wash and chop.
5. Remove the skin from the scalded tomatoes, then cut into cubes. If you do not like to feel the pieces of tomato in the hodgepodge, then you can pass the vegetable through a meat grinder or beat with a blender.
6. Grate carrots. Cut the onions into cubes or half rings.
7. Warm up the oil in a saucepan. Throw in carrots and onions. Stirring constantly, fry until golden brown. If the vegetables burn, the taste and appearance of the dish will be spoiled.
8. Add butter, tomatoes, tomato paste and cabbage. Salt and sweeten.
9. Mix well and leave to simmer on low heat for an hour and a half. The lid must be closed.
10. Pour in the vinegar and simmer for 7 minutes.
11. Transfer to prepared containers and roll up.

The easiest recipe for hodgepodge from oil for the winter

This recipe cannot be compared with store-bought ones. Solyanka turns out to be healthy, fragrant and very tasty.

You will need:

• boletus – 700 g boiled;
• tomatoes – 400 g;
• vinegar 9% – 30 ml;
• cabbage – 1,4 kg;
• oil – 120 ml of sunflower;
• onion – 400 g;
• salt – 20 g;
• carrot – 450

Method of preparation:

1. Chop the cabbage and onion, then grate the carrots. Chop large butternut squash.
2. Saute carrots and onions in oil until golden brown. Sprinkle cabbage. Close the lid and simmer for a quarter of an hour.
3. Pour boiling water over the tomatoes and remove the skin. Transfer along with the mushrooms to the cabbage. Salt. Simmer for half an hour.
4. Pour in the vinegar. Stir and simmer for 5 minutes. Transfer the hodgepodge to jars and roll up.

Recipe for hodgepodge from oil without cabbage

In the traditional cooking version, cabbage is necessarily used, which not everyone likes to taste. Therefore, mushroom hodgepodge with butter can be prepared with bell pepper.

You will need:

• butter – 2,5 kg;
• coarse salt – 40 g;
• onions – 650 g of onions;
• pepper – 10 g black ground;
• sweet pepper – 2,1 kg;
• tomato paste – 170 g;
• bay leaf – 4 leaves;
• olive oil;
• water – 250 ml;
• sugar – 70

Method of preparation:

1. Chop the onions. Place peeled and boiled mushrooms in a frying pan with heated oil. Add onion cubes. Simmer until all moisture has evaporated.
2. Bulgarian pepper cut into strips. Place in a saucepan and fry in a little oil.
3. Combine tomato paste with water. Pour over the pepper, then add the onion-mushroom frying. Stir. Close the lid and leave on low heat for half an hour, stirring occasionally.
4. Sweeten, sprinkle with salt and spices, add bay leaves. Darken for 7 minutes and roll into jars.

Vegetable hodgepodge from butter for the winter

The tomato sauce in this recipe should not be replaced with tomato paste. It is less concentrated and is ideal for hodgepodge. The composition should not contain any additives and flavor enhancers.

You will need:

• white cabbage – 4 kg;
• vinegar – 140 ml (9%);
• butter – 2 kg;
• refined oil – 1,1 l;
• onions – 1 kg;
• sweet pepper – 700 g;
• carrots – 1,1 kg;
• coarse salt – 50 g;
• tomato sauce – 500 ml.

How to cook:

1. Pour the prepared butternuts with salted water and boil for half an hour. Drain the liquid completely. Transfer to an enamel bowl.
2. Chop the onions into thin half rings and fry in a small amount of oil.
3. Grate carrots and fry in oil in a separate pan. Finely chop the cabbage and bell pepper.
4. Combine oil with vegetables. Salt. Pour in the tomato sauce and stir.
5. Pour in oil and leave for a quarter of an hour so that the juice stands out.
6. Stir and put on a minimum fire. Boil for an hour and a half.
7. Pour in the vinegar and stir. The dish is ready.

Recipe for spicy hodgepodge for the winter from butter with spices

The proposed cooking option will be appreciated by lovers of spicy dishes.

You will need:

• boiled butternuts – 2 kg;
• coarse salt;
• vinegar – 100 ml (9%);
• sugar – 60 g;
• mustard – 10 g of grains;
• cabbage – 2 kg;
• bay leaf – 7 pcs .;
• vegetable oil – 150 ml;
• water – 700 ml;
• garlic – 17 denticles;
• ground black pepper – 5 g;
• white pepper – 10 peas.

How to cook:

1. Slice the mushrooms. Sweeten. Add salt and bay leaves. Pour pepper, mustard, chopped cabbage and garlic. Pour in water. Simmer for 15 minutes.
2. Pour in the oil and vinegar and leave over low heat for 20 minutes. Transfer to containers and roll up. You can use the workpiece after 6 hours.

Recipe for mushroom hodgepodge “lick your fingers” from oil with garlic and herbs

An appetizer can be prepared not only from fresh butter, but also from frozen ones. First, they need to be defrosted in the refrigerator on the top shelf.

You will need:

• butter – 2 kg;
• garlic – 7 denticles;
• salt – 40 g;
• cabbage – 1,7 kg;
• parsley – 50 g;
• carrots – 1,5 kg;
• sugar – 40 g;
• dill – 50 g;
• Tomatoes – 1,5 kg;
• allspice – 3 peas;
• vinegar – 120 ml (9%);
• black pepper – 10 g;
• refined oil – 120 ml.

How to cook:

1. Chop butternut squash into cubes. Onions will be needed in half rings, tomatoes in rings, carrots in straws. Shred the cabbage.
2. Heat up the oil and lightly fry the cabbage. Sprinkle prepared ingredients.
3. Reduce the fire and simmer for 40 minutes.
4. Add chopped herbs, chopped garlic, salt, sugar and spices. Mix and leave for 10 minutes.
5. Transfer to jars and roll up.

How to roll up a hodgepodge of oil with ground ginger for the winter

Ginger is famous not only for its healing properties. It gives the appetizer a tart and incredibly spicy flavor.

You will need:

• boletus – 1 kg boiled;
• ground ginger – 15 g;
• onion – 600 g;
• vinegar – 50 ml (9%);
• ground black pepper – 3 g;
• sunflower oil – 100 ml;
• Garlic – 3 cloves;
• salt – 30 g;
• cabbage – 1 kg;
• green onion – 15 g;
• bay leaf – 3;
• dill – 10 g;
• fresh celery – 300 g.

How to cook:

1. Cut mushrooms. Put the chopped onion into a frying pan with heated oil. When it becomes soft, add butter and chopped cabbage. Put out a quarter of an hour.
2. Sprinkle with ginger. Add bay leaves, chopped celery and herbs. Pepper and salt. Mix and simmer for 20 minutes. Pour in the vinegar.
3. Mix and arrange in jars.

Butter solyanka with tomatoes

Tomatoes give the dish a rich taste, and mushrooms – a pleasant aroma. Thanks to the vegetables included in the composition, the hodgepodge turns out to be healthy and tasty.

You will need:

• butter – 2 kg;
• refined oil – 300 ml;
• black pepper;
• cabbage – 2 kg;
• garlic – 12 cloves;
• sweet peas – 5 peas;
• rosemary;
• salt;
• carrots – 1,5 kg;
• Tomatoes – 2 kg;
• bay leaf – 3 leaves;
• onions – 1 kg.

How to cook:

1. Chop the onions. Grate carrots on a coarse grater. Send to a frying pan with a small amount of heated oil. Fry until soft.
2. Combine with shredded cabbage.
3. Pour boiling water over the tomatoes and remove the skin. Cut into cubes. Send to cabbage. Pour in the remaining oil. Simmer for 20 minutes.
4. Transfer pre-boiled boletus to vegetables. Simmer for half an hour.
5. Add spices and chopped garlic. Salt. Simmer for 10 minutes.
6. Transfer to jars and roll up.

Storage Rules

Subject to the technology of preparation and preliminary sterilization of jars, the hodgepodge is stored in winter at room temperature for no more than a year.

At a constant temperature of +1°…+6°, the workpiece can be stored for up to 2 years.

Conclusion

Solyanka with maslyaty will perfectly complement potatoes, cereals and pasta. Any recipe can be modified using more or less vegetables, herbs and spices. Fans of spicy dishes can add a few pods of hot pepper to the composition.