Solyanka for the winter in jars: recipes for cooking you will lick your fingers with photos and videos

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 each recipe has.

Cabbage dish

Vegetable hodgepodge with cabbage for the winter turns out 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 each of carrots and bell peppers cut into cubes.
• For cabbage hodgepodge you will need about 500 g of tomatoes, they also need to be cut into cubes.
• Sliced vegetables are combined in one saucepan, pour in 200 ml of oil, add 10 g of s alt and 100 g of sugar.
• After the mass boils, cook for another 17 minutes.

Cabbage hodgepodge for the winter is distributed among jars and rolled up with 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, washed and chopped into strips.
• Carrots about 2 kg, peeled and cut into rings.
• Bulgarian pepper must first be cleaned of seeds and stalk, and then cut into slices.
• Luka will also need 2 kg. The vegetable is cut into rings.
• The composition is complete without cucumbers, about 1 kg. They are cut into sticks.
• Tomatoes are washed, scalded with boiling water, peeled and made into a tomato mass with a grater.
• After the vegetables are cooked, start frying 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 (per 1 liter 30 ml).

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.

• Harvest 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 add 350 g of tomato paste, sugar and s alt.
• A few minutes before removing the pan from 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 of cauliflower for the winter is very juicy and tasty, and cooking will take a little time.

• Cauliflower inflorescences are divided into smaller bunches, which are dipped in s alted boiling water for a couple of minutes. After that, you need to transfer 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 cut into small pieces.
• The cloves of one head of garlic are cut in half.
• In the prepared jars lay allspice 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 s alt 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.

Preserved vegetables are 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) finely chopped, you can use a special grater.
2. From tomatoes (1.5 kg) you need to get juice. Therefore, fresh vegetables are passed through a meat grinder.
3. Onions 1.5 kg cut into rings.
4. Eggplant (1.5 kg) should be cut into cubes, sprinkled with s alt and left for 17 minutes. During this time, all the bitterness will come out.
5. All vegetables are combined in one container and stewed for about 50 minutes.
6. Then pour 75 ml of vinegar and leave to simmer for another 5 minutes.

The resulting hodgepodge for the winter should be laid out in glass jars, rolled up and kept upside down under a warm blanket until it cools completely.

Bean dish

You can make a preparation 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 needs to be soaked for 10 hours in water.
• Tomatoes in the amount of 2.5 kg are cut into slices.
• Carrots 1 kg chopped with a grater.
• Bulgarian pepper 1 kg cut into strips.
• Onion 500 g cut into rings.
• All vegetables are mixed, s alted, 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

The following recipe is popular among housewives. “For a hodgepodge of cucumbers for the winter, I take the following components:

• three tomatoes and a cucumber each, cut them into thin strips;
• two small onions cut into slices;
• one large carrot grated;
• cut the garlic into small pieces;
• bunch of dill finely chopped.

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

I prepare the brine separately. In a liter of water I add 10 g of s alt, 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 s alted vegetables can be opened in winter and cooked any dish with the addition of he althy and tasty vegetables.”

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

1. Cabbage is chopped, one carrot is grated, two onions are cut into half rings.
2. S alted cucumbers about 300 g and one bell pepper cut into strips.
3. First pour s alt and sugar, a bay leaf and allspice into a saucepan. 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. Stew the vegetable mixture for about an hour. Then the hodgepodge is distributed among the jars and 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 will need 3 kg of zucchini, 1.5 kg of tomatoes, 5 bell peppers, 1 hot pepper, 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 s alt, 200 ml of oil and 60 ml of vinegar are added to the resulting mixture. Cook for about 25 minutes.
• Hot vegetable hodgepodge is distributed in jars and rolled up.

Canned hodgepodge is 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 peeled and peeled zucchini. Cut the vegetable into cubes and sprinkle with s alt for 15 minutes.
2. Peeled carrots need to be grated, onions 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 the pan for stewing. In the process of cooking, they need to be mashed with a fork to obtain a homogeneous mass.
4. The liquid is squeezed out from the zucchini, and sent to the frying pan.
5. All vegetables are combined, s alt and sugar are added. Cook for another 20 minutes.
6. A few minutes before removing from heat, add parsley, citric acid and ground pepper.

Hot, ready-made soup is laid out in jars, rolled up and covered with a warm towel until it cools down

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