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Ingredients for the preparation of mushroom hodgepodge with cabbage for the winter
- Mushrooms 3 kilograms
- White cabbage 3 kilograms
- Tomatoes 500 grams
- Tomato Paste 250 grams
- Carrot 1 kg
- Onion 1 kg
- Salt 5 tablespoons
- Sugar 5 tablespoons
- Vinegar 9% 7 tablespoons
- Vegetable oil 0.5 liters
- Main Ingredients: Cabbage, Onion, Carrot, Tomato, Mushrooms
- Portion 5-6
- World Cuisine
Saucepan with thick walls and a lid, a kitchen knife, cutting board, grater, sterilized jars with lids, a ladle, a small pan, a slotted spoon, a tablespoon, a knife for cleaning vegetables, a can opener, and a kitchen towel.
Cooking mushroom hodgepodge with cabbage for the winter:
Step 1: Prepare the mushrooms.
It’s best, of course, to go mushrooming in the woods and pick up fresh and good ingredients for harvesting, but there is always the opportunity to do this, as I have for example. Therefore, I am preparing a hodgepodge with purchased mushrooms. To begin with, I soak the mushrooms in cold water for about 15 minutes so that all leaves, twigs and other dirt leave them. Then wash and cut into thin slices. Now you need to boil the mushrooms in salted water, you need to do this for 20 minutes after the water boils. Catch boiled mushrooms with a slotted spoon and put on a plate. The broth, if desired, can be used to prepare other dishes, especially if it is made from wild mushrooms.
Step 2: Prepare the cabbage.
You can take any cabbage, even young, at least a little stale, the main thing is that it is tasty. It is necessary to clean it as usual, removing the upper yellowed leaves, and then chop into thin strips or cut into cubes.
Step 3: Prepare the tomatoes.
Rinse the tomatoes and cut them into small cubes, not forgetting to remove the place where the tail used to be. With a strong desire, tomatoes can even be peeled and put through a meat grinder, but it all depends on whether you need them to be felt in the finished dish or not.
Step 4: Prepare the carrots.
Peel the carrots and rinse thoroughly under running water. After wipe clean root crop on a medium grater.
Step 5: Prepare the onion.
Onions, of course, should be peeled and cut off all the tops. Grind the bulbs in the same way with a grater or cut into thin strips.
Step 6: Stew the hodgepodge.
To begin, pour some vegetable oil into a pan and fry the onions and carrots. This should be done after the oil has warmed up, over medium heat for 10 minutes. After that, add the remaining vegetables and mushrooms, tomato paste, salt, sugar and remaining vegetable oil. Stir everything and simmer over a closed lid 1,5 hour. Per 3-5 minutes add vinegar until tender.
Step 7: We prepare mushroom hodgepodge with cabbage for the winter.
Do not forget to pre-prepare cans with lids, otherwise your workpiece will deteriorate and all efforts will be wasted. Put the stewed vegetables in sterilized jars, roll them up, wrap them in a towel and turn them over. Allow containers with preforms to cool for 1-2 days, and then return to its original position and store, waiting for a suitable day to open one of these jars and serve your masterpiece on the table.
Step 8: Serve the mushroom hodgepodge with cabbage.
Mushroom hodgepodge can be served in various forms depending on what you currently need, for example, soup or a side dish, or maybe even a great snack on the festive table. Just open one jar with the workpiece and serve as you like.
Enjoy your meal!
- If you wish, you can not add tomatoes, but then you should increase the amount of tomato paste.
- If you like dishes more sharply, then add a couple of pods of hot pepper when cooking, after peeling it from seeds and chopping.
- In some recipes, thinly chopped bell pepper is also added.