Mushroom hodgepodge can be prepared from different types of mushrooms, with fresh or sauerkraut. Mushrooms for cooking use salted, fresh, pickled and dried. Boletus, honey agarics, butter, russula, white and boletus mushrooms are well suited for hodgepodge, you can also use fresh or pickled champignons.
Mushroom hodgepodge with fresh cabbage
This dish is prepared without meat, so it can be used for vegetarian and lean tables. The basis of the hodgepodge is a mushroom broth made from dried or fresh mushrooms. To prepare this dish you will need 200 gr. mushrooms, 0.6 kg of fresh white cabbage, vegetable oil, a small carrot and onion, 2 ripe tomatoes, bay leaf, tomato paste.
Thoroughly peel and boil the mushrooms for an hour. Fry finely chopped onions and carrots in a pan, then add tomato juice or tomato puree and peeled, chopped tomatoes. Tomatoes are easy to peel by cutting them crosswise and lowering them for several seconds in boiling water.
Stew the vegetables for several minutes, then you need to add finely chopped fresh cabbage. All vegetables are mixed, salted, seasoned
pepper, and then add mushroom broth. Mushroom hodgepodge should be stewed for about 40 minutes, after which sliced mushrooms are added to it. A few minutes before cooking, add a couple of laurel leaves to the dish. After turning off the fire, the mushroom hodgepodge should be well infused, about half an hour. Serve a dish with sour cream and fresh herbs.
Mushroom hodgepodge with sauerkraut
Typically, this dish is prepared in the winter, using homemade vegetable presets. To prepare the hodgepodge take 200 gr. salted or dried mushrooms (preferably white), 80 gr. carrots, parsley root, 140 gr. onions, half a glass of tomato juice or 100g. tomato puree, 2 large pickles, 0.6 kg
sauerkraut, salt, sugar and pepper.
Pre-prepared mushrooms are boiled, then recline into a colander and cool. Then they are cut into small slices and fried in vegetable oil. Sauerkraut is put in a pan or large pan, add mushroom broth, salt, sugar, tomato paste and stew for an hour. In a separate pan, fry parsley root, onions and carrots, cut into thin strips. Then, pickled diamonds, pickled cucumbers, previously peeled from the seeds, are added to the mixture of vegetables. 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 crackers.
Harvesting hodgepodge for the winter
You can cook a hodgepodge at the height of the mushroom season, and open jars of flavored snacks in the winter cold. To prepare a hodgepodge for the winter, 1.3 kg of fresh mushrooms (butter, boletus, boletus), 1.3 kg of fresh white cabbage, 350 g each. onions, carrots and tomato. They also take 120 gr. refined vegetable oil, 160 ml of 6% vinegar, 70 gr. coarse salt and 50 gr. Sahara.
Mushrooms and vegetables are washed and thoroughly cleaned. Vegetables are cut into thin circles, white cabbage finely chopped, and mushrooms are cut into small slices. All ingredients are put in a large enameled pan and, stirring continuously, simmer for 40 minutes. Then add sugar, salt, black pepper, vinegar, mix thoroughly and stew for another 20 minutes. From spices
cloves, thyme and bay leaves can also be used.
The finished hodgepodge is transferred to glass jars, previously sterilized, rolled up with varnished tin lids
and wrap up. Banks should cool gradually until they cool completely. Keep
blanks are best in a cool place.