Solyanka salad for the winter

Ingredients for the preparation of hodgepodge salad for the winter

For 3 liter cans:

  1. White cabbage 1 kilogram
  2. Tomatoes 1 kilogram
  3. Onion 500 grams
  4. Carrot 500 grams
  5. Sweet pepper 500 grams
  6. Laurel leaf 3 pieces
  7. Black peppercorns 6 pieces
  8. Cloves 6 pieces
  9. Salt 2 tablespoons
  10. Granulated sugar 1/2 cup
  11. Refined sunflower oil 1 cup
  12. Table vinegar 9% 2 tablespoons
  13. Distilled purified water 1 cup
  • Main Ingredients: Cabbage, Onion, Carrot, Pepper, Sugar
  • Serving 3 servings
  • World Cuisine


Glass jar of liter - 3 pieces, Metal screw lid (possible with an elastic band) - 3 pieces, Kitchen knife, Cutting board, Deep non-stick pan with a thick bottom and a lid (capacity 5 liters), Wooden kitchen spoon, Glass (capacity 250 milliliters), Tablespoon, Stove, Paper kitchen towels, Kitchen towel - 2 pieces, Watering can with wide neck, Ladle, Woolen blanket, Salad bowl

Cooking hodgepodge salad for the winter:

Step 1: prepare the ingredients.

First, remove the upper damaged leaves from the white cabbage. Then, using a sharp kitchen knife, peel the onions and carrots from the skin, and cut the stalks of sweet pepper and gut them from the seeds. Then we wash these vegetables together with tomatoes under a stream of cold running water and dry them with paper kitchen towels to prevent excess moisture. After that, put them in turn on a cutting board and chop, carrots on a large or medium grater. We shred the cabbage with straws up to 5-6 millimeters thick.

Onions are cut into thin rings or half rings.

Tomatoes - in small cubes or quarters.

Sweet pepper - in small cubes or in the same way as cabbage. We spread all the slices in a clean deep non-stick pan with a thick bottom and gently mix with a wooden spoon until a homogeneous consistency. Then we put on the kitchen table the remaining ingredients that will be needed to prepare the workpiece, and proceed to the next step.

Step 2: prepare the hodgepodge salad for the winter.

We send the dishes with all the chopped vegetables to a strong fire. Immediately pour the right amount of purified water, refined sunflower oil, add salt, granulated sugar, cloves and black pepper with peas.
As soon as the resulting mixture starts bubbling, that is, boiling, reduce the heat to a low level, cover the pan with a lid so that there are no cracks, and cook the hodgepodge for 1.5-2 hoursstirring occasionally. Time may fluctuate depending on how soft vegetables you want to get in the end.

Step 3: prepare inventory for conservation.

While the vegetables are stewed, we prepare the rest of the inventory that is needed for preservation. Banks are checked for cracks and nicks, and metal covers for rust. Then, we thoroughly wash them in warm water with a kitchen brush, baking soda or detergents with a minimum percentage of chemicals and sterilize in any convenient way: in a microwave, oven or on a stove. We process small dishes with boiling water and put everything on a crystal clear table.

Step 4: preserve the hodgepodge salad for the winter.

After some time, when the vegetables reach the desired consistency, season them with a bay leaf and 9% table vinegar. Mix everything thoroughly and simmer over medium heat yet 5 minutes.
Then, in turn, we install a wide-necked watering can on each sterilized liter jar. Using a ladle, put the finished hodgepodge in them, cover the container with warm, and preferably hot metal lids, and seal them with a kitchen towel, if screw, or with a conservation key, if ordinary with elastic bands.
After that we turn preservation upside down and check for leaks, the air should not come out! If there are bubbles, close the workpiece more tightly, if not, then put it on the floor with the lids down, wrap it in a wool blanket so that there are no gaps, and leave it in this form on 2-3 days until completely cooled. Then we send the hodgepodge to a cool, well-ventilated place: a pantry, a cellar, and preferably a cellar.

Step 5: serve the hodgepodge salad for the winter.

The hodgepodge salad is served at room temperature or chilled for the winter. This yummy is served in salad bowls, deep bowls or portions on plates. Basically, this dish is used as a side dish or appetizer, but it is also suitable as a filling for pies, twirls or pizza. Enjoy delicious and wholesome food!
Enjoy your meal!

Recipe Tips:

- tomatoes can be replaced with tomato juice;

- Very often, a set of vegetables is supplemented with green green beans, fresh green cucumbers or fresh mushrooms;

- if desired, the tomatoes can be blanched in boiling water for 30-40 seconds, cooled in ice water to room temperature, and then chopped or chopped using a blender to a puree condition and stew together with all vegetables the proper time.