Solyanka mai pulou fou ma fualaau faisua

In the autumn season there is a very large assortment of different mushrooms.

Champignons, oyster mushrooms, boletus and porcini mushrooms – all this is so inexpensive and quickly cooked. A very good way to feed the household is to make a hodgepodge with fresh fragrant mushrooms that will not leave anyone indifferent.

In just one hour, you can cook a hearty full dinner or stock up on delicious dressing for the winter. The procedure is very simple, because it is enough to boil or fry fresh mushrooms (if forest mushrooms are used, then boil them before frying). They do not need to be soaked and wait a long time until they swell.

Solyanka with fresh mushrooms and white cabbage

Cabbage is a special ingredient in this recipe. Thanks to fresh fragrant champignons, the vegetable dish acquires a bright taste. For a hodgepodge with fresh mushrooms and white cabbage, you need:

• 1 kilokalama o champignons;
• 400 g kapisi;
• aniani - 2 fasi;
• pickled cucumbers – 2 pieces;
• 500 ml spicy tomato sauce;
• 20 g masima;
• 40 kalama o suka;
• basil and pepper to taste;
• pasili - 3 lala;
• 50 ml sunflower oil for frying.

Mushroom hodgepodge of fresh porcini mushrooms and chicken fillet

For a higher calorie content and rich taste of the dish, it is good to add meat ingredients.

Mushroom hodgepodge of fresh porcini mushrooms and chicken fillet will appeal not only to the hostess herself, but to all households. Vaega mana'omia:

• 1 kilokalama o champignons;
• Fagu moa Xnumx;
• 2 fasi aniani;
• salt and seasonings (ground pepper and allspice) to taste;
• 250 ml of tomato puree;
• parsley if desired;
• 100 ml sunflower oil for frying;
• grated nutmeg.

Rinse and clean the mushrooms, cut into thin slices. Rinse the fillet, peel off the films and cut into cubes with a diameter of 1-1,5 cm. Peel the onion, then cut into strips. Fry all these ingredients alternately in oil until golden brown, combine and pour over the tomato, add salt, pepper, herbs and nutmeg. Simmer over low heat for at least 20 minutes.

Mushroom hodgepodge with smoked meats

For a spicy taste and aroma, add some smoked meats to the dish (for example, smoked chicken breast, pork ribs or ham). For a recipe for mushroom hodgepodge with smoked meats from fresh porcini mushrooms, you need:

• 1 kilokalama o suauu;
• aniani - 2 fasi;
• 300 g smoked ham;
• 250 ml Krasnodar sauce;
• masima e tofo;
• 5 sprigs of dill optional;
• 100 ml vegetable oil for frying;
• 1 pinch of red hot pepper (ground).

Peel butternut squash and onion and cut into strips. Cut the ham into thin strips. Fry the onion in oil for 5 minutes, then add the butter and fry until barely golden brown. Add ham and cook for 3 more minutes. Pour in sauce with spices and salt. Simmer covered for 20 minutes. Sprinkle with finely chopped parsley before serving.

Solyanka with celery, beans and fresh mushrooms

If you eat the dish as a cold appetizer or salad, then adding celery and boiled salad beans would be a good option. For a hodgepodge with celery, beans and fresh mushrooms, you need:

• 1 kg of any fresh mushrooms;
• 300 g of beans (boiled until half cooked);
• 200 g seleri;
• 2 matauila;
• 250 ml spicy tomato sauce;
• masima ma le pepa e tofo;
• 50 ml olive oil for frying.

Peel the mushrooms, cut into slices, fry in oil until golden brown. Saute the chopped onion in the same pan. Combine fried ingredients with beans and sauce. After stirring, add the celery, cut into strips, and seasonings. Salt and simmer covered for 20 minutes.

Solyanka from fresh mushrooms, cabbage and sweet pepper

For lovers of vegetable dressings, a good solution would be to add sweet bell pepper and cabbage. To prepare a recipe for a hodgepodge of fresh mushrooms, cabbage and sweet pepper, you must:

• 1 kg of fresh oyster mushrooms;
• 3 fasi pepa logo;
• 2 matauila;
• 200 g kapisi;
• 250 ml sosi tamato;
• 50 ml sunflower oil for frying;
• salt, sugar and ground black pepper to taste;
• 3 lala o le dill.

Peel oyster mushrooms, peppers and onions, cut into thin strips and fry in oil until golden brown in the following sequence: onions, mushrooms, lettuce peppers. Pour over the sauce, adding salt, sugar and ground black pepper to it. After stirring, pour into a container for the oven and simmer for 20 minutes over low heat. Sprinkle with finely chopped dill when serving.

Cooking hodgepodge from fresh mushrooms for the winter

There is nothing better than the taste of fresh vegetables in the winter.

In order to close the gas station for the winter, it is enough to follow the classic canning techniques. To prepare a hodgepodge of fresh mushrooms, cabbage and bell pepper for the winter, you need:

• 1 kilokalama o pulou fou;
• 200 g kapisi;
• 2 pieces of sweet pepper;
• 250 ml sua tamato ma pulupulu;
• 40 g masima;
• 60 kalama o suka;
• 3 kalaka nifo;
• 100 ml of vegetable oil for frying;
• 3 fasi lau faga;
• pepa uliuli eleele e tofo;
• 40 ml apu cider vineka.

Cut the peeled champignons into thin slices, finely chop the cabbage, cut the sweet pepper into strips. Fry mushrooms and peppers until golden brown, 15 minutes. Pour in the tomato, adding cabbage, chopped garlic, sugar, salt, pepper and bay leaf. Boil for 20 minutes, pour in the vinegar, simmer for another 5 minutes, stirring constantly.

Steam sterilize the jars and lids, pour the boiling vegetable mixture into them. Seal and wrap with a thick towel. Leave to cool in a dark place.

How to cook a hodgepodge for the winter from cabbage, peppers and fresh mushrooms is presented in the video below. After carefully looking at it, learn the techniques of simple and delicious home preservation.