Solyanka in cans is a relatively recent invention of housewives, which carries many functions. Canned saltwort is a soup preparation, a cold snack, and a complement to a garnish, in a word, an indispensable item among the arsenal of your preparations.
Solyanka vegetable for the winter - recipe
In its traditional form, salad-hodgepodge for winter is prepared on the basis of cabbage, which is additionally put any vegetables to choose from. In our case, cabbage is complemented by a standard set of carrots, sweet peppers, tomatoes and onions.
Ingredients:
- white cabbage - 2.8 kg;
- carrots - 1,7 kg;
- tomatoes - 1,8 kg;
- pepper - 6-8 peas;
- laurel leaves - 4 pieces;
- granulated sugar - 15 g;
- onion - 1.4 kg;
- sweet pepper - 1,1 kg;
Preparation
Before you prepare a hodgepodge for the winter, you need to prepare all the ingredients for the dish. Peel the cabbage head out of the rough outer leaves, split in half and chop. Peel the peppers from seeds, and rinse the cavity with water. Cut the walls of the fruit with straw. Onion divide into half rings, and peel the carrots. Skin on tomatoes slightly cut and dip the fruits into boiling water. Cool the blanched tomatoes, peel them and randomly cut the flesh. Combine all the prepared vegetables in any container of sufficient volume with a thick bottom. Place laurel and peas of pepper, sprinkle sugar and add vegetables with a generous pinch of salt. After mixing, put the container on medium heat and simmer the hodgepodge for at least two hours, from time to time stirring the contents of the pan, checking that the vegetables are not stuck to the bottom. Still hot hodgepodge remains to be distributed on sterile cans and rolled up.
Solyanka with cucumbers for the winter
Solyanka with the addition of salted cucumbers is perfectly suited not only for serving as a cold snack, but also for adding to soups and stews.
Ingredients:
- white cabbage - 1.2 kg;
- carrots - 465 g;
- salted cucumbers - 1,1 kg;
- tomato paste - 65 g;
- onion - 120 g;
- granulated sugar - 35 g;
- a pod of hot pepper;
- sweet pepper - 6-7 peas;
- laurel leaves - 3-4 pcs.
Preparation
Nashinkovav cabbage, mix it in a brazier with pieces of cucumbers, onions, grated carrots and tomato paste. Sprinkle the vegetables with sugar, add peppercorns and laurel leaves. After pouring the sugar, put the dishes on medium heat, put the chopped hot pepper into the hodgepodge and simmer the dish for about two hours, after which it can be closed.
Mushroom hodgepodge for the winter - recipe
Mushroom hodgepodge can be made from any improvised mushrooms, in the base can lie like those that are more noble, like porcini mushrooms, and ubiquitous and widely available champignons with oyster mushrooms.
Ingredients:
- white cabbage - 2.3 kg;
- onion - 430 g;
- mushrooms - 1.7 g;
- sweet pepper - 470 g;
- carrots - 480 g;
- tomato sauce - 320 g;
- granulated sugar - 45 g;
- vegetable oil - 220 ml;
- laurel leaves - 6 pcs .;
- table vinegar - 45 ml.
Preparation
If you took the forest mushrooms as a base, then pre-wash, boil them, and then cut and add to the vegetable assortment. For the last cabbage leaves chop, divide the onions into half-rings of medium thickness, cut the sweet pepper into strips, and grate the carrots. Mix prepared vegetables with tomato sauce, butter and sugar, put on fire, pour vinegar and put laurel. Simmer the vegetables in their own juice for about an hour and a half over medium heat, remember to stir, and after a while add the mushrooms and simmer for another half an hour. Spread the boiling hodgepodge over the jars and close for the winter.