Mushroom hodgepodge is a delicious dish with a rich taste. It is easy to prepare, but the result exceeds all expectations. The article presents several variations of cooking.

Classical hodgepodge with mushrooms and meat

Mushroom hodgepodge is a hearty soup warming on a frosty winter day. To cook it, you can use any mushrooms.

It is very important to pay attention to the quality of fresh mushrooms that will be used to prepare the dish. Wash them thoroughly before use.

Ingredients Composition:

  • 2 liters of meat broth;
  • 100 g smoked sausage;
  • onion head;
  • 350 g of boiled brisket;
  • 3 potatoes;
  • 0.4 kg of mushrooms;
  • b / c olives;
  • 3 tomatoes;
  • salt pepper.

Work execution order:

  1. Boil the broth, salt. Send the previously sliced ​​potatoes into it to cook.
  2. Preheat a frying pan with oil on a stove. Fry chopped onions and mushrooms.
  3. Cut the brisket and sausage into pieces larger than potatoes. Pour them into a frying pan and wait for them to brown.
  4. Remove the peel from the tomatoes, turn the pulp into mashed potatoes and send it to the composition.
  5. Add the thickened mass to the broth.
  6. Add the olives, sliced ​​in circles, to taste salt, pepper. After boiling again, turn off the stove.

Garnish with parsley before serving.

With potatoes and sour cream

Such an appetizing and truly autumnal dish can be prepared even by a novice hostess. The main thing is that all the necessary products are at hand.

Ingredients Composition:

  • 0.5 kg of mushrooms;
  • 5 potato tubers;
  • a glass of sour cream;
  • 50 g butter;
  • 1 onion;
  • 50 g of cheese;
  • Bay leaf;
  • 4 cherry tomatoes;
  • 0.7 liters of milk.

Work execution order:

  1. Grind the mushrooms.
  2. Grind a part of potatoes.
  3. Pour milk into a cauldron and put on medium heat.
  4. Cut the rest of the potatoes into cubes, fry in oil. Add chopped onion, tomatoes to it. Last pre-pierced so that they let the juice. Fry everything before browning potatoes.
  5. When the milk boils, pour the contents of the pan except for the tomatoes.
  6. Pour previously shredded mushrooms into the cauldron.
  7. Add salt, cheese and sour cream.
  8. Simmer for about 20 minutes.

The dish is rich and aromatic. Before serving, garnish garnish with cherry slices.

Cooking with cabbage and cucumbers

The combined hodgepodge with mushrooms, cucumbers and cabbage is a culinary masterpiece. Lenten dish will be appreciated by people who adhere to a diet.

 

Product Composition:

  • a pound of cabbage;
  • 500 g oyster mushroom;
  • onion head;
  • 200 g pickled cucumbers;
  • carrot;
  • 2 tbsp. l tomato paste;
  • salt, allspice,
  • dill and parsley;
  • 2-3 garlic cloves.

Work execution order:

  1. Boil the mushrooms.
  2. Rinse vegetables.
  3. Cut the onion into half rings.
  4. Grate the carrots.
  5. Pour in sunflower oil in a stewpan and heat. Fry onions and carrots.
  6. Place the cabbage, cut into small strips, into the dishes.
  7. Pour the vegetables with tomato paste, season with spices, add chopped garlic with herbs.
  8. Pour frying with a glass of water, mix. Continue to simmer over low heat under a lid. It will take about ten minutes.
  9. Cut the mushrooms and place in a saucepan, mix. Stew for five minutes.
  10. Cut pickled cucumbers into slices and add to vegetables. Simmer the mixture for seven minutes without a lid.

After the process is over, let the solyanka infuse, it will be saturated and enriched with the tastes of all components.

Mushroom broth

Soup mushroom hodgepodge is one of the 3 options of the classic hodgepodge (along with meat and fish). Below is a step-by-step recipe for its preparation.

Product Composition:

  • 50 g dried porcini mushrooms;
  • 0.5 kg of fresh champignons;
  • 3 onions (1 of them will go to the broth);
  • 300 g pickles;
  • 20 g of tomato paste;
  • 300 g of cabbage;
  • cucumber pickle;
  • salt.

Work execution order:

  1. Soak dried mushrooms in cold water for several hours.
  2. Grind all types of mushrooms and pour them into a pot with water. Put it on fire by adding a whole bulb to the water. The broth should cook for 30 minutes.Often experienced housewives use a whole onion head. You do not need to clean it, just wash it, it is in the husks that its healing properties are found.
  3. Fry finely chopped onions and cucumbers chopped in straws in a pan. Fry a little, add tomato paste. Simmer the fry for 5 minutes over low heat.
  4. Chop cabbage into thin strips.
  5. In a boiling broth send roasting, then cabbage. To spice up, add 2 tbsp. To the pan l cucumber pickle.
  6. Boil the hodgepodge until cabbage is ready.

After cooking, remove the whole onion. Serve with a slice of lemon.

Gentle cream first course

The soup is very tender and delicious. Cooking does not take much time.

Product Composition:

  • 200 frozen mushrooms;
  • 100 ml cream;
  • 1 boiled chicken breast;
  • 2-3 potatoes;
  • 1 liter of water or chicken stock;
  • 1 onion;
  • 1 carrot;
  • 2 cloves of garlic;
  • salt;
  • greenery.

Work execution order:

  1. Finely chop the onion, grate the carrots. Chop the garlic. Fry everything in oil, odorless.
  2. Defrost and fry the mushrooms in another pan. They should evaporate the liquid.
  3. Grate one potato tuber, finely chop the rest with a medium dice.
  4. Bring water or broth to a boil, pour cubes of potatoes into the pan. As soon as it becomes soft, sprinkle vegetables and mushrooms.
  5. Grind and put chicken into the bulk.
  6. To salt.
  7. After boiling pour the cream and bring to a boil again.

The mushroom soup turns out to be very fragrant, especially harmoniously combined with crackers.

Soup with different types of mushrooms

This vegetarian dish is prepared very simply, but thanks to the mushroom components it turns out to be especially satisfying.

Product Composition:

  • 200 g of fresh champignons;
  • 100 g of salted mushrooms;
  • 50 g of dried mushrooms;
  • cherry tomatoes 5-6 pcs.;
  • sweet pepper, preferably red;
  • tomato paste 100 g;
  • bulb;
  • one carrot;
  • olives 5-6 pcs.;
  • salt pepper;
  • a pair of lemon slices.

Work execution order:

  1. Rinse the dried mushrooms and soak in water for several hours, but it is better to leave overnight.
  2. Boil for 30 minutes.
  3. Chop the onion, grate the carrots on a coarse grater, chop the bell pepper into strips. Cut the cherry tomatoes into halves.
  4. Grind the mushrooms.
  5. Fry onions and carrots in vegetable oil. A little later, add fresh mushrooms to the pan.
  6. After a while, send dried porcini mushrooms to the pan. Stew for 5 minutes.
  7. Add pepper, tomato paste and mushroom broth.
  8. Salt and pepper. Simmer for 5 minutes.
  9. Add salted mushrooms, simmer a few more minutes.
  10. Pour the frying into a pan with water. Add olives and tomatoes to this. After boiling, cook for 15 minutes.

Let the dish brew for 15-20 minutes. When serving, garnish garnish with dill or parsley, as well as a lemon slice.

Mushroom hodgepodge is not only nutritious and healthy, but also very tasty. There are many variations of its preparation, the choice remains with the chef

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