Cooking delicious hodgepodge from cabbage: recipes for the winter. Cooking hodgepodge from fresh cabbage for the winter Solyanka from white cabbage for the winter

Step 1: Sterilize jars with lids.

So that jars with hodgepodge do not explode, you need to sterilize them. To begin with, we collect ordinary cold water in a medium saucepan and put it on a large fire. While the liquid is heating up, we wash the containers with lids under running water. To do this, use a special detergent and a kitchen sponge. Then we put the glass containers upside down on a clean cloth towel and leave them alone for a while.
When the water boils, reduce the heat to a minimum and carefully put several cans into the pan so that they do not beat against each other during the process. To do this, between them you can put a towel rolled into a roll. We also add lids here and sterilize everything for 10–15 minutes.
After the allotted time, we take out the container with the help of kitchen tongs and lay it upside down on a towel. We place lids nearby and leave everything aside for a while.

Step 2: prepare the cabbage.

With clean hands, we cut off the coarsened leaves from the cabbage and wash the head of cabbage under running water. Now we lay out the component on a cutting board and, using a knife, chop into thin strips. Pour finely chopped cabbage into a deep bowl.

Step 3: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Then we grind the component on a cutting board, using a large grater, and pour it into a medium bowl.

Step 4: prepare the bow.

With a knife, peel the onion from the husk and rinse well under running water. Then lay the component on a cutting board and cut into thin half rings. We move the chopped onions to a free medium bowl and leave aside for a while.

Step 5: Prepare the tomatoes.

Pour ordinary cold water into a clean medium saucepan and put on a large fire. Attention: To make the liquid boil faster, cover the container with a lid. Immediately after that, turn off the burner, and carefully put the tomatoes in the pan, which we wash in advance under running water. We blanch the component for 4–5 minutes. Then we take it out with a slotted spoon and put it on a cutting board.

When the vegetables become warm, remove the peel from them and then cut into thin slices. Important: do not forget to remove the stem from each tomato. Move the finely chopped component to a clean medium bowl and leave it aside for a while.

Step 6: preparing cabbage hodgepodge for the winter.

Put all the vegetables in a large saucepan with a thick bottom and cover them with salt and sugar. Pour the vegetable oil here and gently mix everything with a wooden spatula. Then we put the container on a small fire and wait for the vegetable mass to begin to boil. Immediately after that, we pinpoint 2 hours and let the hodgepodge stew well. Important: from time to time do not forget to stir the components with improvised inventory so that they do not burn at the bottom of the pan. After the allotted time, we add bay leaves, black peppercorns, and table vinegar to the hodgepodge. Once again, mix everything well and turn off the burner.

hot vegetable mix spread with a tablespoon on sterilized jars, cover with metal lids and tightly roll up using a can key. Everything, the hodgepodge is almost ready! Now we put the jars upside down in some secluded place, wrap them in a warm blanket and leave them to cool for at least a day until room temperature. After that, we hide the cabbage hodgepodge in a specially designated preservation cabinet and wait for the onset of winter.

Step 7: Serve cabbage hodgepodge for the winter.

When the time comes to evaluate our efforts, we take out a jar of hodgepodge from the pantry, open it with a can opener, and put the contents into a special deep bowl. We serve the dish to the dining table along with any boiled cereals, fried potatoes and slices of bread.
Enjoy your meal!

In order to prepare banks, you can use microwave oven, oven, and also sterilize the container for a couple;

Since we use a lot of vegetables to make hodgepodge, you can speed up the process of preparing the ingredients using a food processor or blender;

Instead of the usual onions, you can take white or Crimean. Then the hodgepodge will turn out a little sweeter.

Solyanka - favorite dish many hostesses. There are many recipes for cooking food with the addition of meat, fish products or mushrooms, lemons, capers, cucumbers, onions, tomato paste. Due to the abundance of components, the cooking process itself takes a lot of time.

But if you make a preparation for cabbage hodgepodge for the winter in advance, you can cope with cooking in 10 minutes. At the same time, such preservation is stored for at least a year at room temperature.

The simplest cabbage soup recipe

A tasty, healthy, original, beautiful preparation for a hodgepodge for the winter in jars is incomparable with store-bought canned food, and the recipe itself is very simple and does not contain complex components.

Products:

• Cabbage - 2 kg
• Carrot - 0.5 kg
• Salt - 2.5 tbsp.
• Sunflower oil - ¼ tbsp.
• Sugar - 1 tbsp.
• Tomatoes - 0.5 kg

1. Peel the head of cabbage from the top leaves and stalk, rinse, chop into strips.
2. Peel the carrots, wash, grate on a fine grater.
3. Mix prepared vegetables in a bowl, salt.
4. Pour sunflower oil into a saucepan, pour a mixture of carrots and cabbage. Simmer the mass for 20-25 minutes, stirring occasionally.
5. Separate the tomatoes from the skin, cut into slices. Pour the tomatoes over the rest of the vegetables. Salt, sugar the workpiece, simmer for another 5 minutes over low heat.
6. Arrange the hot hodgepodge in sterilized jars, seal the glass containers with lids. Wrap the preservation with a blanket, leave to cool completely.

Store the seam in a cool basement, refrigerator, as vinegar is not used in the recipe.

Traditional hodgepodge recipe

Vegetable hodgepodge for the winter with cabbage, cooked according to this recipe, is a traditional Russian treat and a favorite dish at the dinner table of many housewives. After all, the dish has an unsurpassed taste and aroma.

Ingredients:

• Cabbage, tomatoes - 5 kg
• Onions, carrots - 4 kg
• Cucumbers - 2.4 kg
• Sweet pepper - 2 kg
• Sugar, vegetable oil - 2 tbsp.
• Salt - 10 tablespoons
• Laurel leaves - 6 pcs.
• Vinegar - 1 tbsp. per 1 liter
• Spices - to taste.

How to cook hodgepodge for the winter:

1. Cut the head of cabbage into strips or grate.
2. Cut peeled carrots into slices.
3. Wash, remove the seeds and stalk sweet pepper, cut into thin strips.
4. Peel the onion, cut into rings.
5. Rinse the cucumbers, cut off both sides, chop into cubes.
6. Put the tomatoes in boiling water, dip in ice water. Thus, the skin on the tomatoes will curl up and it will be easy to remove. Then grate the peeled vegetables.
7. Fry the onions and carrots sunflower oil in a deep bowl. Add the rest of the vegetables, spices, mix. Simmer the mass for 40 minutes.
8. Pack the hodgepodge according to clean liter jars add a tablespoon to each acetic acid. Shake the jars, roll up the lids, turn upside down and cover with something warm.

Solyanka from cabbage and eggplant

An unusual preparation for a hodgepodge of fresh cabbage and eggplant will surprise bright taste, appetizing appearance and seemingly incompatible ingredients.

Products:

• Head of cabbage - 1.5 kg
• Tomatoes - 1 kg
• Onions, carrots - 0.5 kg each
• Eggplant - 0.7 kg
• Sunflower oil - 180 ml
• Vinegar - 40 g
• Salt, spices - to the taste of the cook.

Procurement order:

1. Peel the head of cabbage, chop into strips.
2. Wash the tomatoes, separate from the peel, twist in a meat grinder.
3. Peel the onions, cut into rings. Peeled carrots chop into thin circles.
4. Peel the eggplant, cut into cubes, salt and leave for 15 minutes to remove the bitterness from the vegetables. Rinse, transfer to a colander or sieve, wring out with your hands, dry.
5. In a deep saucepan vegetable oil pour all the prepared vegetables, spices. Simmer the ingredients for 50-60 minutes.
6. 5-10 minutes before the end of cooking, mix acetic acid into the dish.
7. Pour mixture into jars and close with lids. Turn the glass container upside down, cover with a blanket. Cool the seaming for a day and transfer to a place for winter storage.

The dish will be ready for consumption in 2 weeks, since by this time the vegetables will be well marinated and will acquire the desired taste and aroma.

Salad "Solyanka with cabbage" for the winter

Crispy vegetable hodgepodge made from fresh vegetables is prepared very quickly, it turns out fragrant, juicy and is perfectly stored until spring.

Components:

• Red cabbage - 3 kg
• Bulgarian pepper - 1.2 kg
• Onion - 0.7 kg
• Tomatoes - 0.6 kg
• Hot pepper pods - 200 g
• Parsley rhizomes and greens - 100 g each
• Garlic cloves - 10 pcs.
• Salt - 20 g
• Vinegar (red wine) - 60 ml
• Sugar - 60 g
• Sunflower oil - 110 ml

The cooking plan is as follows:

1. Pre-prepare all vegetable components: wash, peel, dry.
2. Chop the ingredients like this:

• chop the cabbage into thin slices using a knife or a shredder for this;
• sweet pepper - cubes;
• bulbs - half rings;
• tomatoes - large cubes;
• hot pepper pods - rings;
• finely tear the greens with your hands;
• skip the garlic through the press;
• grate parsley root.

1. Heat a thick-walled pan and sprinkle vegetable oil. Pour onions into a bowl and fry for 6-8 minutes.
2. Pour all the chopped vegetables into the bowl one by one. Salt, sugar, season the mixture, close the lid, cook for 40 minutes. 10 minutes before the end of the stew, pour in the vinegar.
3. Pack the hodgepodge in pre-washed soda solution and sterilized jars. Cover glass containers with disinfected lids.
4. Send blanks for pasteurization in a water bath. To do this, prepare a wide pan or basin, cover the bottom of the dishes with a terry towel, put jars on top. Fill the container with water so that the liquid reaches the “shoulders” of the cans. After boiling, sterilize the jars for 15-25 minutes.
5. Carefully remove the jars, tightly close the lids. After cooling the preservation upside down under a blanket, transfer it to storage in a room with a constant temperature of +1 ... 7 degrees.

Spicy hodgepodge for the winter

Spicy, moderately sour hodgepodge for the winter with tomato paste will definitely appeal to connoisseurs of extraordinary recipes.

Components:

• Head of cabbage - 1 kg
• Cucumbers - 1 kg
• Carrot - 500 g
• Onion - 750 g
• Sugar - 1 tbsp.
• Sunflower oil, vinegar - ½ tbsp.
• Tomato paste - 2.5 tbsp.
• Salt - 1 tbsp.
• Hot pepper pods - 2 pcs.
• Peppercorns - 4 pcs.
• Laurel leaves - 2 pcs.

The cooking process is as follows:

1. Chop cabbage into thin strips.
2. Grate peeled carrots.
3. Cut cucumbers into slices.
4. Chop the onion into half rings.
5. Mix prepared vegetables in a bowl.
6. Separately combine salt, sugar, spices, tomato paste, sunflower oil.
7. Pour vegetables into a saucepan, season with tomato mixture. Set the dishes on the fire, simmer the workpiece for 40-50 minutes, stirring occasionally. 5-7 minutes before readiness, pour vinegar into the dish.
8. Arrange the hot hodgepodge in clean jars, close the lids. Turn the container upside down and cool in this position.

Solyanka with meat is not only the basis for the first course, but also a rich side dish or an independent full-fledged treat.

Components:

• Meat - 700 g
• Head of cabbage - 3 kg
• Carrots - 1.5 kg
• Onion - 0.6 kg
• Sunflower oil - 200 ml.
• Tomato paste or freshly squeezed juice - 400 ml
• Spices, salt, pepper - to the taste of the cook.

Attention! For harvesting, you can take any meat: rabbit, beef, pork or chicken.

Procurement order meat hodgepodge for the winter the following:

1. Wash the meat and cut into thin strips, removing, if necessary, veins, fat and film. Fry the ingredient in sunflower oil for 15 minutes.
2. Grind the washed and peeled vegetables as follows: carrots in rings, cabbage in strips, onions in half rings. Pour the prepared ingredients into the pan with the meat, simmer for 30 minutes, adding spices and spices to taste.
3. decompose ready meal in liter or half-liter jars, close with lids.

Delicious hodgepodge without tomatoes

Vegetable hodgepodge - in addition to being a tasty and simple dish, it is also a real storehouse of vitamins, which are especially lacking in the body in winter period. And having prepared such a treat for the winter, you can always have on hand a natural remedy that helps to cope with viruses and infections, a preparation for first courses or a filling for baking.

It will take a minimum of ingredients to prepare, such as:

• Carrot - 320 g
• Cabbage -1 kg
• Onion - 560 g
• Butter - 0.5 packs.
• Salt - 10 g
• Sugar - 20 g
• Water - 2 tbsp.
• Vinegar - 120 ml

How to cook vegetable soup:

1. Peel vegetables, wash and pat dry on paper towels.
2. Finely chop the onion, grate the carrots on a coarse grater, cut the head of cabbage into large slices.
3. Fry onions and carrots in butter until golden brown for 6-7 minutes. After that, stir in the cabbage slices, cook everything together under the lid for 20 minutes with the addition of water, salt and granulated sugar.

Many hostesses are used to canning and cannot imagine a table without pickles and marinades. Solyanka recipes for the winter are very popular, because white cabbage is not only a tasty and low-calorie vegetable, but also a storehouse of vitamins and microelements. In addition, it is not difficult to prepare a hodgepodge, and its shelf life is long. The set of products is minimal: cabbage, carrots, onions, sweet peppers, sugar, salt, spices, vinegar and vegetable oil.

The five most commonly used ingredients in recipes are:

If desired, you can cook it with meat or mushrooms. Cabbage hodgepodge is a traditional Russian appetizer that can be used as an independent cold or hot dish, as an addition to meat, and also as a dressing for the first course. To prepare borscht, you need to cook meat broth, add potatoes, hodgepodge to it and boil. That's all, great homemade borscht is ready! Delicious hodgepodge will help you out more than once in a difficult situation, for example, with the unexpected arrival of guests. With it, you can make delicious dish in a very short time.

Solyanka from cabbage for the winter or from any other vegetable will certainly appeal to all family members and guests. The canning process will be simple if you follow the recommendations and step by step description that comes with every recipe.

Vegetable hodgepodge with cabbage for the winter turns out to be more refined and tastier if you pickle other vegetables with it.

• You need to chop 2.5 kg of fresh cabbage.
• Approximately 700 g of onion cut into half rings.
• 1 kg of carrots and bell peppers are cut into cubes.
• For cabbage hodgepodge, you need about 500 g of tomatoes, they also need to be cut into cubes.
• Combine chopped vegetables in one saucepan, pour in 200 ml of oil, add 10 g of salt and 100 g of sugar.
• After the mass boils, cook for another 17 minutes.

Cabbage hodgepodge for the winter is distributed in jars and rolled up iron lids. After cooling, store in a cool place.

There is another favorite recipe for winter hodgepodge in jars, which is best made from early cabbage. The composition includes a lot of vegetables, so the benefits are great, and the taste is just lick your fingers!

• Cabbage, about 2.5 kg, is washed and chopped into strips.
• Carrots about 2 kg are peeled and cut into rings.
• Bulgarian pepper must first be cleaned of seeds and stalk, and then cut into slices.
• Onions will also need 2 kg. The vegetable is cut into rings.
• The composition is not complete without cucumbers, about 1 kg. They are cut into strips.
• Tomatoes are washed, scalded with boiling water, peeled and tomato mass is made with a grater.
• After the vegetables are cooked, proceed to fry the carrots and onions. Then all other ingredients are added. Simmer for about 45 minutes.
• Pour the hodgepodge into jars and add vinegar at the end (30 ml per 1 liter).

Soup with cabbage should be rolled up and turned upside down. Store under a warm blanket for about two days, after which you can transfer the jars to a permanent storage location.

Cabbage hodgepodge for the winter is obtained as store-bought pickles in combination with tomato paste. The recipe is easy to follow, especially if you follow the recommendations step by step.

• We prepare cabbage (3 kg). We clean it from the top leaves and finely chop.
• Carrots (1 kg) are chopped with a grater, onions (350 g) are cut into slices.
• All vegetables are combined and stewed for 40 minutes.
• Then 350 g of tomato paste, sugar and salt are added.
• A few minutes before removing the pan from the heat, add 150 ml of vinegar.

Vegetable winter soup is distributed in jars, rolled up and stored upside down under warm clothes for about two days.

Among the recipes for hodgepodge for the winter in jars can be found with the addition of cauliflower. vegetable preparation from cauliflower for the winter it turns out very juicy and tasty, and cooking will take a little time.

• Cauliflower inflorescences are divided into smaller bunches, which are dipped for a couple of minutes in salted boiling water. After that, you need to shift the parts to a colander so that all excess water is drained.
• Bulgarian peppers in the amount of 2 pieces must be cleaned of stalks and seeds, then cut into strips.
• Two onions are cut into small slices.
• The cloves of one head of garlic are divided in half.
• In prepared jars lay allspice with peas 5-6 pieces, parsley, grain mustard 8 pieces. Then comes the vegetables. The last layer also becomes a set of initial spices.
• The brine is prepared separately. Pour salt into the water and wait until it boils. After that, vegetable slices are poured for 15 minutes and drained for re-boiling. The contents of the jars are poured again and closed with iron lids.

Preservation of vegetables is turned upside down, as soon as it cools down, you can move the jars to a cool place for long-term storage.

Blue vegetables in addition to cabbage

Solyanka without mushrooms for the winter is obtained from any vegetables. But most of all, eggplant will help to recall the mushroom flavor, for example, champignons.

Solyanka with eggplant and cabbage for the winter pleases with its bright colors and excellent taste. How to cook a hodgepodge without sterilization will help detailed writing.

1. Cabbage (3 kg) is finely chopped, you can use a special grater.
2. From tomatoes (1.5 kg) you need to get juice. That's why fresh vegetables passed through a meat grinder.
3. Bulbs 1.5 kg cut into rings.
4. Eggplant (1.5 kg) should be cut into cubes, sprinkled with salt and left for 17 minutes. During this time, all bitterness will come out.
5. All vegetables are combined in one container and stewed for about 50 minutes.
6. Then 75 ml of vinegar is poured in and left to stew for another 5 minutes.

The resulting hodgepodge for the winter must be decomposed according to glass jars, roll up and keep upside down under a warm blanket until cool.

bean dish

You can make a blank in the form of a hodgepodge for the winter from beans. Solyanka with beans for the winter is sure to please everyone. It can be eaten separately when warm. And when cold, it will be a great addition to any side dish.

• To prepare the dish, you need 1 kg of beans. The product must be soaked for 10 hours in water.
• Tomatoes in the amount of 2.5 kg are cut into slices.
• Carrots 1 kg are crushed with a grater.
• Bulgarian pepper 1 kg cut into strips.
• Onion 500 g cut into rings.
• All vegetables are mixed, salted, peppered, sugar, oil, vinegar 5 ml are added and the mass is brought to a boil. After that, cook for another two hours, periodically stirring the contents of the pan.

The finished soup is laid out in sterilized jars and covered with iron lids. The container must be stored upside down for the first few days, wrapped in a warm blanket.

Cucumber dish

Popular with housewives next recipe. “For a hodgepodge of cucumbers for the winter, I take the following components:

• three tomatoes and cucumbers, cut them into thin strips;
• two small onions cut into slices;
• I grind one large carrot on a grater;
• garlic cut into small slices;
• a bunch of dill finely chopped.

I mix all the components, add sugar 15 g and butter 150 ml. The mass is ready for distribution to banks.

Separately, I prepare the brine. In a liter of water I add 10 g of salt, 15 ml of vinegar. As soon as it boils, I pour the marinade over the vegetables. I put the jars in a large container with water and sterilize for 17 minutes.

Ready-made salted vegetables can be opened in winter and cooked any dish with the addition of healthy and tasty vegetables.”

For the winter, you can preserve a dish of pickled cucumbers from cabbage.

1. Cabbage is chopped, one carrot is rubbed on a grater, two onions are cut into half rings.
2. Pickled cucumbers about 300 g and one bell pepper cut into strips.
3. First, salt and sugar, a bay leaf and allspice peas are poured into the pan. All other chopped vegetables are placed on this layer. Vinegar 30 ml and oil 25 ml are poured. Tomato paste 60 g is mixed with water and also sent to the mass.
4. Simmer the vegetable mixture for about an hour. Then the hodgepodge is distributed among the banks, closed.

Closed jars of pickled vegetables are turned upside down and wrapped in a warm blanket until the contents have cooled. The contents of canned food can be stored for a long time.

Zucchini for winter

You can cook a delicious hodgepodge of zucchini for the winter.

• For a hodgepodge, you need 3 kg of zucchini, 1.5 kg of tomatoes, bell peppers 5 pieces, 1 hot peppers, cloves of two heads of garlic. All washed and peeled vegetables must be scrolled through a meat grinder.
• 200 g of sugar, 60 g of salt, 200 ml of oil and 60 ml of vinegar are added to the resulting mixture. It takes about 25 minutes to cook.
• Hot vegetable hodgepodge is distributed into jars and rolled up.

Canned hodgepodge turns out to be very tasty and can be stored for a long time.

There is another recipe for hodgepodge with zucchini for winter storage in jars.

1. It will take 1.5 kg of zucchini peeled and peeled. The vegetable should be cut into cubes and sprinkled with salt for 15 minutes.
2. Peeled carrots need to be grated, the onion is cut into cubes. Sent to a frying pan with oil for frying.
3. Tomatoes are poured over with boiling water, peeled, cut into slices and sent to a saucepan for stewing. In the process of cooking, they need to be kneaded with a fork to obtain a homogeneous mass.
4. Squeeze the liquid from the zucchini, and send it to the pan for frying.
5. Combine all vegetables, add salt and sugar. You need to cook for another 20 minutes.
6. A few minutes before removing from heat, add parsley, citric acid and ground pepper.

Hot, ready soup laid out in jars, rolled up and covered with a warm towel until completely cooled

Solyanka is a multifaceted dish. This name has a soup cooked with pickles and different types meat products and also a dish of cabbage. Exactly cabbage version saltworts are prepared for the winter. It can be served cold or heated in a pan. Solyanka is being prepared for the winter in jars different recipes, choose the one you like best.

The basis of the hodgepodge is white cabbage. To prepare the workpiece, it is recommended to choose juicy heads of autumn varieties.

In addition to cabbage, hodgepodge usually contains carrots, onions and tomatoes (or tomato paste). Very often, mushrooms are included in the composition, you can use champignons, mushrooms or wild mushrooms. Forest mushrooms you need to pre-boil, champignons can be added raw, and stew them with cabbage.

A more satisfying version of the hodgepodge is prepared with the addition of cereals. Barley or rice is usually used. You can also make a blank with meat, but then you need to sterilize canned food very carefully, it is advisable to use an autoclave for sterilization.

Interesting facts: the first mention of a cabbage hodgepodge is found in Russian literature of the 18th century. This dish is a must have. sour taste, therefore, tomatoes or brine from homemade pickles are added to it.

Cabbage hodgepodge for the winter in jars - a simple recipe

This is a very simple hodgepodge recipe with, but it turns out delicious and fragrant.

• 4 kg white cabbage;
• 1 kg of carrots;
• 5 tablespoons of salt;
• 2 tablespoons of granulated sugar;
• 1 kg fresh tomatoes.

We clean the cabbage from the top leaves, cut it in half and chop finely. Cut in the same way as in the preparation of ordinary stewed cabbage. We clean the carrots and rub on a coarse grater. Sprinkle with salt and stir. You don't need to rub it with your hands, you just need to stir it.

Pour vegetable oil into a cauldron or thick-walled pan, let it warm up, and spread the mixture of cabbage and carrots. Stir, warm and, having reduced the fire, simmer for about half an hour. Add sugar to the hodgepodge, as well as tomatoes, cut into slices. If desired, you can remove the skin from the tomatoes, but you can not do this. Continue simmering for another ten minutes.

We will sterilize the jars in advance. We spread the hot hodgepodge in them and immediately close the lids hermetically. We turn the jars over, placing them on the lids. We wrap them with a blanket, leave them “under a fur coat” until they cool completely.

Advice! This variant of hodgepodge is prepared without vinegar, so it is better to store this blank in a cool place.

Solyanka with mushrooms and tomatoes

You can cook a hodgepodge with and. Of course, the preparation is especially tasty when used. forest mushrooms- boletus, boletus. Mushrooms must first be boiled until tender in salted water.

• 2 kg of cabbage;
• 2 kg of mushrooms (weight of already boiled mushrooms);
• 2 kg of fresh tomatoes;
• 1 kg of onion;
• 1 kg of carrots;
• 100 gr. salt;
• 200 gr. Sahara;
• 300 gr. vegetable oil;
• 100 ml of vinegar (9%);
• 0.5 teaspoon ground black pepper.

• 500 gr. white cabbage;
• 300 gr. carrots;
• 200 gr. fresh cucumbers;
• 200 gr. Luke;
• 1 bell pepper;
• 700 ml of tomato juice or 1 kg of tomatoes;
• 1.5 tablespoons of sugar;
• 1 tablespoon of salt;
• 1 tablespoon essence (70%);
• 0.5 cups of vegetable oil;
• 1/3 teaspoon ground black pepper.

If fresh tomatoes are used instead of tomato juice, then they must be passed through a meat grinder in advance and rubbed through a rare sieve or colander.

We clean the cabbage from dirty upper leaves, chop into thin strips. We clean the carrots, wash them and three thin straws. Peeled onions are chopped into half rings very thinly or cut into cubes.

Pour vegetable oil from a cauldron or large saucepan. Fry on it first onion with carrots, then add cabbage and continue to fry everything together. We cook for about a quarter of an hour on a medium heat level.

My cucumbers, cut off the ends and cut into cubes. We send cucumbers to cabbage. We put the peeled sweet pepper there, which also needs to be cut into small cubes. Pour in tomato juice, add salt and sugar, mix and simmer covered over low heat for 45 minutes.

At the very end of the quenching, pour in a spoonful of acetic acid. We sterilize the jars, lay out the hot hodgepodge in them and close the jars hermetically.

Recipe with pearl barley and tomato paste

A more satisfying version of the hodgepodge is prepared with barley. The workpiece can be made with fresh tomatoes or with tomato paste.

• 500 gr. fresh cabbage;
• 1.5 cups of pre-cooked barley;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of tomato paste;
• 80 ml of vegetable oil;
• 30 ml table vinegar (9%);
• 2 teaspoons of sugar;
• 2 bay leaves;
• salt and pepper to taste.

Barley must be prepared in advance. Wash the chicken, soak in cold water for a few hours (you can overnight), then boil until tender. Drain the finished barley through a colander and rinse with cold water.

We chop the cabbage, as usual when preparing borscht. Transfer shredded cabbage to a large bowl. Peel the carrots, wash and grate. Mix carrots with cabbage. We clean the onion, chop it into small cubes and mix it with the rest of the ingredients.

• 1 kg of cabbage;
• 150 gr. dry rice;
• 1 onion;
• 1 carrot;
• 3 bay leaves;
• 1 tablespoon of vegetable oil;
• 2 tablespoons of tomato paste;
• salt, black ground pepper to taste;
• 1 teaspoon of vinegar essence (70%);
• some water.

Wash and clean vegetables. Cut the onion into cubes, rub the carrot into thin strips. We spread the vegetables in a cauldron with vegetable oil and fry, stirring occasionally until half cooked. Then add shredded cabbage. We continue to simmer for another 10-15 minutes, until the cabbage settles. At this point, add spices - black pepper, salt, bay leaves. Add tomato paste and mix and smooth.

Put rice on top of the cabbage. If there is not enough liquid in the cauldron, then add a little slightly salted boiling water. The liquid should completely cover the rice. We put on fire and cook until the liquid is absorbed into the rice. As soon as the top layer of rice becomes dry, you need to cover the dishes with a lid, reduce the heat greatly and cook the hodgepodge for 40 minutes. Then stir, pour in the vinegar and continue to simmer for another 5 minutes. Then we lay out the hot hodgepodge in sterilized jars and immediately close it hermetically.

Solyanka with eggplant

Fragrant and tender hodgepodge with sure to please your family.

• 3 kg of cabbage;
• 1 kg of carrots;
• 1 kg of onion;
• 6 bell peppers;
• 1.5 kg of eggplant;
• 500 ml ready tomato sauce(you can take ketchup, but only good quality);
• 250 ml of vegetable oil;
• 350 ml of water;
• 120 gr. salt;
• 200 gr. Sahara;
• 10 laurel leaves;
• 1 teaspoon allspice peas;
• 50 ml vinegar (9%).