Mushroom Salsola

Mushroom hodgepodge can be prepared from different types of mushrooms, with fresh or sauerkraut. Mushrooms for cooking use salted, fresh, pickled and dried. For a salted salad well-suited birch, mushrooms, oily, russula, white and boletus, you can also use fresh or pickled mushrooms.

Mushroom hodgepodge with fresh cabbage

This dish is cooked without meat, so it can be used for a vegetarian and lean table. The basis of the saltwort is a mushroom broth, made from dried or fresh mushrooms. To prepare this dish, you need 200 gr. Mushrooms, 0.6 kg fresh cabbage, vegetable oil, a small carrot and onion, 2 ripe tomatoes, bay leaf, tomato paste.

Mushrooms thoroughly cleaned and cook for an hour. In a frying pan fry the finely chopped onions and carrots, then add the tomato juice or tomato puree and peeled, cut tomatoes. Tomatoes are easy to clean, cutting them crosswise and lowering them for a few seconds into boiling water.

Vegetables stew for a few minutes, then you need to add finely chopped fresh cabbage. All vegetables are mixed, salted, seasoned
Pepper, and then add the mushroom broth. Mushroom hodgepodge should be stewed for about 40 minutes, after which sliced mushrooms are added to it. A few minutes before the meal, a couple of laurel leaves are added to the dish. After turning off the fire, the mushroom hodgepodge should properly brew, about half an hour. Serve the dish with sour cream and fresh herbs.

Mushroom hodgepodge with sauerkraut

As a rule, this dish is prepared in winter, using home preparations from vegetables. To prepare the saltwort take 200 gr. Salted or dried mushrooms (preferably white), 80 gr. Carrots, parsley root, 140 gr. Onions, half a glass of tomato juice or 100 gr. Tomato-mashed potatoes, 2 large salted cucumber, 0.6 kg
Sauerkraut, salt, sugar and pepper.

Pre-prepared mushrooms are boiled, then reclined into a colander and cooled. Then they cut into small slices and fry in vegetable oil. Sauerkraut is put in a pan or a large frying pan, add the mushroom broth, salt, sugar, tomato paste and stew for an hour. In a separate frying pan fry the finely chopped parsley root, onions and carrots. Then, to the mixture of vegetables, salt-cut cucumbers cut into diamonds, pre-peeled from the seeds, are added. Fried vegetables and mushrooms are added to the cabbage. Mushroom hodgepodge should boil for another 15 minutes. When serving, you can pour the dish with butter, sprinkle with parsley and crushed breadcrumbs.

Harvesting saltwort for the winter

Prepare hodgepodge at the height of the mushroom season, and open jars with a fragrant snack in the winter cold. In order to prepare a hodgepodge for the winter, 1.3 kg of fresh mushrooms (oily, podberezovikov, podsinovikov), 1.3 kg of fresh cabbage, 350 gr. Onions, carrots and tomatoes. Take also 120 gr. Refined vegetable oil, 160 ml of 6% vinegar, 70 g. A large salt and 50 grams. Sahara.

Mushrooms and vegetables are washed and thoroughly cleaned. Vegetables cut into thin circles, white cabbage finely shred, and mushrooms cut into small slices. All the ingredients are put in a large enamel saucepan and, continuously stirring, stew for 40 minutes. Then add sugar, salt, black pepper, vinegar, mix well and stew for another 20 minutes. From spices
You can also use clove, thyme and bay leaf.

The ready-made hodgepipe is transferred to glass jars, previously sterilized, rolled up with lacquered tin lids
And wrapped. Banks should cool down gradually, until it is completely cooled. Keep
Blanks are best in a cool place.