Vegetable hodgepodge is an excellent option for harvesting for the winter. Such homemade cans will definitely find their place on your table in the cold season. Solyanka can be used cold as a salad, or hot, you can add it to soups, serve with meat and fish dishes and almost any garnish.
We prepare the vegetable hodgepodge in autumn, during the mass ripening of vegetables. One of the main ingredients in this snack should be white cabbage.
We'll tell you how to cook a national team of stewed vegetable hodgepodge of fresh cabbage and green beans.
Vegetable hodgepodge of cabbage and green beans
Ingredients:
- White cabbage;
- black Eyed Peas;
- carrot;
- onion,
- tomato paste;
- vegetable oil (sunflower);
- Spices (black pepper-peas, bay leaves, cloves);
- salt.
Preparation
Bean pods we put in a colander, we shall wash in flowing water, we shall discuss, we shall clear from fibers and we shall cut each on 3 parts. We put the prepared beans into boiling salted water and boil for 15 minutes, and then we throw it back to the colander to make the glass liquid.
We chop cabbage with thin straws and fill it with boiling water. Let's leave for 15 minutes to steam. Let's drain the liquid, and put the cabbage in a frying pan with oil and protushim for 10-12 minutes, no more. Peeled carrots will be rubbed on a large grater, or better - on a grater for cooking carrots in Korean.
Let's save the carrots in a frying pan in oil until soft. We will clean the onion and finely chop, fry it in oil until light changes the hue. We will combine the vegetables in a large cauldron, add salt, add the spices and tomato sauce and pat them all together for 15 minutes.
The ready-made hodgepodge will be placed in sterilized glass jars. Cover them with boiled lids, put in a basin and sterilize in boiling water. If the capacity of 0.5 liters - for 15 minutes, if 1 liter - for 20-25 minutes. We turn the covers on the banks or roll them up, turn them over and cover them with an old blanket for a day. Solyanka from cabbage for the winter is ready! Store best in a cool dry place with low, but plus temperature.
Vegetable hodgepodge with mushrooms
Ingredients:
- white cabbage - 4 kg;
- fresh mushrooms (for example, oil) - 2 kg;
- onion - 1 kg;
- carrots - 1 kg;
- tomato paste - 0,5 l;
- vegetable oil - about 1 liter;
- salt - 2 tbsp. l. without a "hill";
- vinegar 6 or 9% at the rate of 1 tbsp. l. to a 0.5-liter jar.
Preparation
Rinse and clean the mushrooms, then boil in salted water for 30 minutes. Cook boiled mushrooms at first we throw to a colander, and then we move to a saucepan, in which we will prepare a hodgepodge.
Cut the onions into quarter rings. Shinkle the cabbage. In a frying pan warm up a little vegetable oil and lightly fry onions.
Mix onions and carrots with cabbage. Add the chopped mushrooms and tomato sauce. We pour in the oil, mix thoroughly and leave for half an hour. We put the saucepan on the weakest fire and cook for 20 minutes after boiling. Periodically stir, at the end of the process, salt.
We put the prepared hodgepodge in sterilized jars. In each jar with a capacity of 0.5 liters pour on top of 1 tbsp. a spoonful of vinegar (in 1-liter - 2 tablespoons, respectively). We roll it up, turn it over and cover it with a blanket for a day. Mushroom halter for the winter is ready!