What you need for a hodgepodge recipe. Combined meat hodgepodge. Classic step by step recipes for cooking at home. General principles and rules for preparing meat hodgepodge at home

You can cook hodgepodge at home in a saucepan on the stove, in a slow cooker, in an oven in clay pots. Let's talk about the most delicious ways to prepare this soup, the classic recipe of which goes back centuries.

Solyanka - native Russian National dish, rich soup with a lot of seasonings and fresh chopped herbs. Hearty and nutritious. Prepared on one of three broths: meat, mushroom or fish. The main components are pickled cucumbers (cucumber pickle), olives, cabbage, lemon, pickled (pickled) mushrooms, tomatoes.

Historical reference

The traditional name of the dish is the word "selyanka". It is mentioned by various writers in works before late XIX century. The term “hodgepodge”, familiar to our ears, appeared only in the 20th century.

According to the classic recipes that have come down to our days, a rich mixed soup was prepared in fish broth. Meat hodgepodge appeared much later.

About capers

One of the additional ingredients traditional recipe hodgepodge - salted capers. These are small unblown buds of a prickly plant. They are dark olive-colored balls. Gathered from the caper, a medicinal shrub. When fresh, plucked, they give off a bitter taste that is specific to the taste. Now they are rarely used in cooking; even in Soviet times, housewives replaced them with ordinary pickles.

Plant buds for traditional hodgepodge are sold in large supermarkets and specialty spice stores.

Cooking Tricks

• Rich meat broth boiled with cucumber pickle is an excellent base for hodgepodge. Unlike mushroom, fish and chicken broths, it is recommended to cook it without vegetables.
• Gently strain the cucumber brine before boiling.
• It is recommended to combine lean beef with different types of sausages or meat products. An excellent basis for hodgepodge is tender tenderloin of pork or veal. They make it rich and very nutritious.
• Add only natural smoked meat products. Products cooked with liquid smoke will spoil the taste.
• For decoration, take basil, parsley and dill.
• When frying meat products, use the minimum amount of vegetable oil. If desired, lay the slices on a dry baking sheet. Send to the oven preheated to 180 degrees for 20-25 minutes. Bake without oil. Remove excess fat with kitchen towels.
• After cooking, let the combined meat hodgepodge infuse for 20-30 minutes. So it will turn out more fragrant, with a rich taste.
• Put the lemon slices strictly before serving. Otherwise, the hodgepodge will turn out sour in taste.

Solyanka meat team classic

Ingredients:

• Water - 3 liters.
• Beef on the bone - 600 g.
• Smoked ribs - 300 g.
• Ham - 200 g.
• Olives - 100 g.
• Capers - 50 g.
• Pickled cucumbers - 3 pieces of medium size.
• Onion - 1 head.
• Allspice - 3 peas.
• Tomato paste - 2 tablespoons.
• Bay leaf - 1 piece.
• Butter - 1 tablespoon.
• Lemon, parsley, pepper, salt - to taste.

How to cook:

1. I pour water into a large saucepan. I add smoked ribs and beef with bone.
2. Cook on low heat for 100-120 minutes. Timely remove the foam with a slotted spoon. 15 minutes before readiness, I put peppercorns, bay leaf and salt.
3. I carefully take out the meat, fish out the spices and strain the broth.
4. I'm waiting for the meat to cool down. I cut other ingredients. I separate the pulp from the bone and cut.
5. Peel cucumbers and chop into strips. I put it on the pan. I pour 8-10 tablespoons of broth, stew over low heat without vegetable oil. Then I transfer it to the broth.
6. I put butter. I heat up the pan. I peel the onion from the husk and cut into half rings. I send it to fry, salt and pepper, stir from time to time. After 5 minutes I put the tomato paste. I languish together for another 4-6 minutes. I transfer the passivation to the broth.
7. I put the chopped meat ingredients together with the olives in the broth for the hodgepodge. Cook for 10-15 minutes over medium heat.
8. At the end of cooking, I put capers, additional pepper and salt. I cover the hodgepodge with a lid and simmer over low heat for a quarter of an hour.

Video recipe

I pour it into bowls. I decorate each serving with a slice of lemon, fresh herbs and sour cream.

Recipe with potatoes

Ingredients:

• Half-smoked ham - 80 g.
• Fresh beef - 250 g.
• Smoked beef - 80 g.
• Boiled sausage - 80 g.
• Meatloaf - 80 g.
• Pickled cucumbers - 3 pieces.
• Carrots - 1 piece.
• Onions - 2 pieces.
• Potato - 1 piece.
• Vegetable oil - 2 large spoons.
• Bay leaf - 1 piece.
• Sugar - 1 teaspoon.
• Salt, herbs, lemon, olives and sour cream - to taste.

Cooking:

1. I start the hodgepodge with the preparation of rich meat broth. I send the pieces of chopped fresh beef to the pan. I pour cold water. For transparency, I add a thoroughly washed unpeeled onion. Bring to a boil, carefully remove the foam. Salt, cook for 40-50 minutes. Readiness is determined with a fork. I throw out the bow.
2. I cut the potatoes and chop the carrots into small pieces. I put it in the cooking broth for 30-40 minutes.
3. While the broth is cooking, I cut other meat products. I send a mix of smoked meats and boiled sausage to the pan. Fry until light golden brown with vegetable oil.
4. I add a chopped onion. Cook until transparent. I turn off the fire.
5. I fish out the finished meat from the broth. After cooling, cut into small pieces. I send it to the prepared mass of meat products with onions. After 3-4 minutes I spread the chopped pickles.
6. Lastly, I add tomato paste to the pan along with sugar. I pour 100 ml of water or cucumber pickle.
7. I transfer the fried foods and vegetables to the finished broth with potatoes and carrots. I put in a bay leaf. I boil for 10 minutes.

ADVICE! At the final stage, you can adjust the taste of the hodgepodge. If there is not enough acidity, add freshly squeezed lemon juice. For a spicier taste, use ground pepper.

I serve it on the table, putting a spoonful of sour cream, a slice of fresh lemon and a handful of chopped greens.

Original version with sausage

Ingredients:

• Water - 3 l,
• Hunting sausages - 5 pieces.
• Boiled sausage - 150 g.
• Potatoes - 6 pieces.
• Carrots - 1 piece.
• Red onion - 2 heads.
• Pickled cucumbers - 3 pieces.
• Olives - 100 g.
• Tomato paste - 1 large spoon.
• Lemon - 3 slices.
• Vegetable oil - for frying.
• Salt, ground pepper - to taste.

Cooking:

1. Place diced potatoes in a deep saucepan. I pour water and turn on the stove.
2. I am preparing a passivation for a hodgepodge of coarsely grated carrots, onion half rings and cucumbers cut into strips.
3. Finely chop the meat ingredients. My lemon and cut into thin slices. I cut pitted olives.
4. In a frying pan with vegetable oil, I cook vegetable passivation. First, I fry the onion with carrots. Then I spread the cucumbers (add brine if desired).
5. After 5-10 minutes of stewing over low heat, I send tomato paste to the pan. I cook together for 3-4 minutes. I'm switching to potatoes.
6. After adding the vegetable dressing, salt and pepper. I cook for 10 minutes. I put sausage and sausages only after softening the potatoes (half-cooked state).
7. At the final stage, I put lemon slices and chopped olives.
8. I turn off the stove. I give the hodgepodge to brew for half an hour.

Videos cooking

Delicious hodgepodge with cabbage

Ingredients:

• Ready meat broth - 4 liters.
• Boiled meat - 450 g.
• Cabbage - 1 head of medium size.
• Tomato paste - 150 g.
• Smoked brisket - 100 g.
• Boiled sausage - 100 g.
• Ham - 100 g.
• Pickled cucumbers - 3 pieces.
• Cucumber pickle - 100 ml.
• Potatoes - 5 pieces.
• Onion - 1 head.
• Carrots - 1 root vegetable.
• Red hot pepper - 1 piece.
• Sugar - 2 small spoons.
• Lemon, fresh herbs, pitted olives, salt - to taste.

Cooking:

1. I take pickles out of the jar. Lay out on a board and cut into cubes. My cabbage and finely chopped. I transfer to a large saucepan. I pour cucumber pickle (100 ml).
2. I put it to boil, adding bay leaf, sugar and 2 small spoons of salt. I interfere thoroughly. For flavor, I add a few tablespoons of ready-made meat broth to the hodgepodge.
3. I set the power of the burner to medium. Carcass until the cabbage is ready, stirring from time to time. While the vegetables are cooking, I peel the potatoes and cut them into cubes. I sprinkle potatoes. I cook.
4. I cut boiled meat and smoked products into pieces. I peel onions and carrots. I cut the first vegetable into rings, grind the second on a grater. Remove seeds from hot peppers. Finely chop the flesh.
5. I am a passerby. I send the onion to the heated pan. After two minutes add carrots. Carcass on slow fire. When the onion turns golden, spread finely chopped pepper. Fry until each vegetable ingredient is cooked.
6. I put smoked meat (I leave boiled meat), tomato paste, 2-3 tablespoons of meat broth. I interfere thoroughly. Carcass together for 7 minutes.
7. I pour meat broth to cabbage, cucumbers and potatoes. I turn on the stove. I put vegetable passivation with smoked products and boiled pieces of meat. I interfere carefully.
8. Bring to a boil, salt if desired. Cook for 5-10 minutes and turn off the stove. I let the hodgepodge brew under a tight lid for 20-30 minutes.
9. I pour it into bowls. I decorate with a slice of lemon, chopped herbs and olives.

How to cook hodgepodge in a slow cooker

Ingredients:

• Boiled meat - 400 g.
• Sausages and smoked sausage - 300 g.
• Onion - 1 head.
• Olives - 100 g.
• Flour - 2 large spoons.
• Tomato paste - 3 large spoons.
• Cucumbers - 100 g.
• Potatoes - 3 pieces.
• Greens - 40 g.
• Pepper and salt - to taste.

Cooking:

ADVICE! Ready-made sausage and sausage sets for hodgepodge, which are sold in stores, often include cheap and inexpensive ingredients. In order not to spoil the taste, assemble the assortment yourself.

1. I start the hodgepodge by frying onions in a slow cooker with vegetable oil (“Frying” mode). I don't use carrots in this recipe. Add a vegetable to the sauté as desired.
2. While the onion is fried, I cut pickles, sausage and sausages.
3. First I add chopped cucumbers, then - diced sausage. Then chopped potatoes and tomato paste. Do not forget to put boiled meat.
4. I take pitted olives. I prefer finely chopped. Leave them whole if you wish.
5. After immersing all the ingredients of the hodgepodge into a container, I pour water and cucumber pickle.
6. I install the program "Cooking". Estimated cooking time is 60-90 minutes.

Video recipe

Slice a fresh lemon before serving the hodgepodge. Add one slice at a time to a bowl and season the soup with a spoonful of low-fat sour cream.

Method of cooking in the oven

Ingredients:

• Meat broth - 2 liters.
• Assorted meat products (ham, sausages, sausage) - 400 g.
• Onions - 2 pieces.
• Pickled cucumbers - 2 pieces.
• Potatoes - 2 pieces.
• Carrots - 1 piece.
• Pepper - 1 piece.
• Tomato paste - 4 large spoons.
• Olives - 5 pieces.
• Bay leaf - 4 pieces.
• Peppercorns, herbs, sour cream, lemon - to taste.
• Vegetable oil - for passivation.

Cooking:

1. I take a saucepan. I pour vegetable oil. I add finely chopped and peeled onions to a preheated pan. Carcass. After I put cucumbers and peppers. I simmer in a saucepan for 5-10 minutes.
2. As the onion browns, add carrot rings. Set up a slow fire.
3. I cut sausage platter for hodgepodge into straws or small cubes. Peel potatoes, cut into small pieces. I send all the chopped ingredients to a saucepan. I add a few tablespoons of broth. Carcass 5 minutes. I add 4 large spoons of tomato paste, pour spices. Mix thoroughly, simmer over medium heat for no more than 7-10 minutes.
4. I spread the prepared sausage-vegetable mixture evenly over the pots.
5. I fill half the container with pre-boiled beef broth. On top I put a bay leaf, a few olives, a handful of chopped greens.
6. I close the lid and send it to the oven. I set the temperature to 160 degrees, languish for 20-40 minutes.

Bon appetit!

Dietary hodgepodge according to Dukan

Solyanka is a soup that is both sour, salty and spicy-spicy at the same time, thanks to a long list of products in its composition. There are three varieties of this first course: mushroom, fish broth and the most popular - meat. It must be cooked on a concentrated (preferably beef) broth. Each housewife will be able to learn about other secrets of how to cook hodgepodge from the recipes below for various variations of this dish.

The number of options for recipes on how to cook this hearty soup is second only to Ukrainian borscht. Every cook has his own classic recipe for meat hodgepodge, which he considers to be truly true. The only thing that unites them is that in any performance it is a very tasty first course of the lunch menu.

List of provisions for this dish:

• 3000 ml of purified drinking water;
• 600 g beef on the bone;
• 300 g smoked ribs:
• 200 g of your favorite smoked sausage;
• 200 g of ham;
• 140 g of onions;
• 70 g carrots;
• 150 g of salted (better than barrel) cucumbers;
• 100 g pitted olives;
• 50 g of tomato paste;
• 45 ml of vegetable oil;
• 30 g butter;
• 1-2 bay leaves;
• 3 peas of allspice;
• salt and black ground pepper to taste;
• chopped greens, lemon and sour cream for serving.

Cooking sequence step by step:

1. The basis of every soup is the broth. In our case, for it, you need to put smoked ribs and beef meat on the bones in a pot of the appropriate size, pour water. Send a medium, naked (without husk), but a whole onion there;
2. Heat the contents of the pan to a boil and continue to cook for at least two hours, not forgetting to periodically remove the foam that appears. Literally a couple of minutes before the fire under the pot with broth is extinguished, add lavrushechka and allspice;
3. Remove the meat from the resulting rich broth, strain the liquid itself into a bowl in which the hodgepodge will be prepared;
4. Chop all meat products into small strips. Beef from the broth must first be separated from the bones; Solyanka can become a lifesaver for housewives who have a lot of different meat products (smoked meats and sausages) left in the refrigerator after the holiday. Their small amount can greatly enrich the taste of this meat soup.
5. Cucumbers also need to be turned into small straws with a knife and stewed in a pan in a small amount of cooked broth. duration of languor - 5-7 minutes;
6. On a mixture of vegetable and butter oils, fry onions and carrots. When the chopped vegetables become soft, add tomato paste diluted with broth to them and let it boil a little;
7. Put the pot of broth on the fire and bring to a boil. Then send the ingredients into it in this order: stewed cucumbers, fried onions and carrots with tomatoes, straws from meat products and olives. The latter are put whole or cut into rings;
8. The soup should boil for a quarter of an hour, and then stand under the lid for the same amount before serving;
9. In each serving plate with hodgepodge, you must definitely put a circle of lemon along with the peel, so this sunny fruit must be thoroughly washed with a brush in hot water beforehand. Also season the soup with sour cream and sprinkle with herbs.

How to cook a hodgepodge with sausage and sausages?

Combined meat hodgepodge is a rather complicated dish that takes more than two hours to prepare. Its lighter version is considered to be a sausage and sausage hodgepodge recipe, which is also called a lazy hodgepodge. Such a first dish will be ready in 35-40 minutes. The list of sausages used in the preparation of the recipe is not mandatory, the composition of these ingredients may vary depending on personal preferences.

The proportions of products in the composition of the hodgepodge:

• 2500 ml of drinking water;
• 100 g of milk sausages;
• 100 g of hunting smoked sausages;
• 100 g smoked chicken sausage;
• 100 g salami;
• 100 g boiled pork sausage;
• 100 g of amateur sausage;
• 300 g of potato tubers;
• 150 g pickled cucumbers;
• 100 g fresh tomatoes;
• 100 g of onions;
• 50 ml of vegetable oil;
• 40 g of tomato paste;
• 20 olives;
• ½ part of a lemon;
• salt and pepper to taste.

How to cook:

1. Peel the potato tubers, wash them, cut them into medium cubes, put them in a saucepan, pour in the prescribed amount of water and send to boil on the fire;
2. In the meantime, you need to do the frying. First, in a deep frying pan with vegetable oil, fry the diced onion for a couple of minutes. Then add fresh tomatoes cut into medium cubes. If desired, you can remove the skin with it, after scalding them with boiling water;
3. While the tomatoes are languishing in the pan at the same time as the onions, chop the sausages. This can be done either in small cubes or thin straws. After that, sausages are sent to the vegetables in the pan. Everything together should be fried for 4-5 minutes;
4. Now it remains to add tomato paste, ground black pepper and grated cucumbers to the frying. Mix well and simmer for 4 to 6 minutes;
5. By the time the frying is ready, the potatoes will have time not only to boil, but also to cook. Therefore, transfer the contents of the pan to a pot with potatoes, salt everything to taste and boil for about 5 minutes;
6. Put the olives and lemon sliced ​​\u200b\u200bin quarters into the finished soup. Mix everything and insist under the lid for at least a quarter of an hour. Serve hodgepodge with sour cream.

Meat soup - combined hodgepodge with potatoes

The classic combined hodgepodge is cooked without potatoes, but for many, soup without “second bread” is not soup, which is probably why a variation of how to cook hodgepodge with this vegetable appeared. Also, unlike the classic recipe, this soup does not contain pickles, but the taste of the dish remains saturated thanks to the liquid from canned olives and peas.

For meat hodgepodge with potatoes you will need the following products:

• 2500 ml filtered water;
• 450 g potatoes;
• 400 g of a set for hodgepodge (or sausages and smoked meats to your liking);
• 140 g of onions;
• 70 g carrots;
• 40 ml of vegetable oil;
• 250 g canned olives;
• 250 g canned green peas;
• 50 g of tomato paste;
• bay leaf, black peppercorns, lemon and salt to taste.

Cooking method:

1. Put a pot of water on the fire, and while it boils, fry the onions and carrots;
2. Pour a little oil into the pan, put the onion chopped in quarter rings and simmer until transparent. Then add shredded carrots and continue frying. When the vegetables are ready, add the tomato paste diluted with water to the consistency of the sauce. Boil one to two minutes and turn off the fire;
3. Chop peeled potato tubers into strips or in another way. Transfer to boiling water and cook until tender;
4. Then send a set for hodgepodge or chopped sausages, peas and olives (necessarily along with the liquid from the jar), vegetable fry to the pan;
5. When all the products are in the pan, you need to pepper and salt the soup, add spices and cook until fully cooked. A few minutes before turning off the stove, you can add a sliced ​​lemon, or you can put it directly on a plate before serving.

Real! With smoked meats

A real combined meat hodgepodge is prepared from at least two types of smoked meats. In this version, these are hunting sausages and smoked pork ribs. The broth for soup is prepared on beef, therefore, in order for the meat to retain its juices, but its fibers become soft, you need to lightly walk on it with a hammer.

How much and what you need to take for a real hodgepodge with smoked meats:

• 3000 ml of cold drinking water;
• 400 g of sugar beef bone;
• 700 g beef brisket;
• 300 g smoked pork ribs;
• 200 g smoked hunting sausages;
• 200 g of any smoked sausage;
• 200 ml cucumber pickle;
• 250 g pickled cucumbers;
• 30 ml of vegetable oil;
• 15 g butter;
• 150 ml tomato sauce (can be replaced tomato paste, diluted with water);
• 6 g of garlic;
• 2 bay leaves;
• 3 peas of allspice;
• salt to taste;
• sour cream, pitted olives and lemon for serving.

Steps of preparation:

1. For the broth, place the bones in a large pot and cover with water. Bring to a boil over high heat, remove the foam and then put the beaten brisket into boiling water. After boiling the contents of the pan already with the brisket, reduce the heat to medium and continue to cook the broth for at least two hours until the meat is soft;
2. While the broth is cooking, it's time to work on the rest of the ingredients. Mix vegetable oil and butter in a pan. In this mixture, fry the chopped onion and garlic. Then pour the sauce into it and simmer for another minute;
3. Peel smoked sausages from the film, chop into strips and fry in a dry frying pan while stirring. It is often very difficult to remove the film from smoked sausages. This will be much easier to do after a five-minute soak in cold water. And frying smoked meats in a dry frying pan will not only enhance their flavor, but also get rid of excess fat.
4. Cut pickled cucumbers into small cubes and then stew for about five minutes in boiling brine in a separate saucepan or in a frying pan;
5. Remove the cooked beef from the broth and, using two forks, strip the meat and tear it into smaller pieces;
6. Then return the boiled meat to the boiling broth, put sausages, pickles with brine and onion fried with tomato;
7. Cook everything for 10-15 minutes, then taste for salt, add salt if necessary, add spices and cook for another 10 minutes;
8. The finished soup is served by putting a spoonful of sour cream, a few olives and a slice of lemon on a plate.

at home

Solyanka is a thick, hearty and rich soup that has an incredible aroma (thanks to the smoked meats in its composition) and rich taste (thanks again to the smoked meats and pickles). In addition to cucumbers, other pickles are also added to this dish, for example, mushrooms and sauerkraut, which can enrich the taste, as in the recipe for home-made hodgepodge in smoked rib broth with pickled mushrooms.

For this homemade first course, you will need:

• 500 g smoked ribs;
• 3000 ml of water;
• 30 ml of sunflower oil;
• 350 g of onion;
• 24 g of garlic;
• 200 ml of tomato paste;
• 200 g smoked sausages;
• 200 g smoked sausage;
• 200 g boiled sausages;
• 200 g boiled sausage;
• 250 g pickled cucumbers;
• 200 g pickled mushrooms;
• salt, spices and herbs to taste;
• lemon and olives (olives) not stuffed pitted optional for serving.

How to prepare hodgepodge soup:

1. Cook the broth from the smoked ribs cut into portions. To do this, put them in a saucepan of the appropriate size, pour two and a half liters of cold water, bring to a boil and then cook for another 40 minutes;
2. Separately, in a large deep skillet, prepare the dressing. First, heating the vegetable oil, fry the onion cubes in it, thin plates of garlic;
3. After frying burning vegetables, add tomato paste and pour 500 ml of water, mix everything and simmer under the lid for about seven minutes;
4. This time is quite enough to cut into small pieces (straws or cubes) all sausages. After cutting, they should be put in a pan and simmer under the lid, also for about 5 minutes;
5. Chop cucumbers into cubes or strips. It is not at all necessary to cut off the peel from them; after heat treatment, it will become soft. You can take absolutely any pickled mushrooms, large specimens should only be cut into several halves. The crushed pickles are sent to the dressing after the sausages, and again everything is stewed for 5 minutes over low heat;
6. After that, transfer the dressing to a saucepan with boiling ready-made broth, boil for 15 minutes, adding salt and spices. Serve with a gentleman's set: a few olives, a slice of lemon, herbs and sour cream to taste.

A real combined meat hodgepodge, which is cooked on beef broth, requires a significant investment of time for its preparation. Why not entrust this work to a kitchen assistant - a slow cooker? And with other technological processes, this gadget is able to cope quite easily.

More about this below, but for now you need to prepare:

• 500 g of beef pulp;
• 2000 ml hot water;
• 400 g of sausage and meat platter, necessarily including several types of smoked meats;
• 130 g of onions;
• 50 g of tomato paste;
• 300 g pickled cucumbers;
• 100 g pitted olives;
• 45 ml of high-quality vegetable oil;
• bay leaf, black peppercorns and salt to taste;
• lemon and sour cream separately in each plate.

Progress:

1. Cut the tenderloin into medium pieces, put in a multi-pan and pour boiling water. So you can easily save some time on heating water. Turn on the "Stew" option for 120 minutes and cook the broth - the basis of the hodgepodge;
2. As soon as the multicooker notifies with a sound signal about the end of cooking, fish out the meat from the broth and disassemble it practically into fibers, and strain the liquid itself through a sieve or gauze into another vessel;
3. Wash the multi-pan, pour vegetable oil into it and sauté the chopped onion in it until transparent, using the “Frying” or “Baking” function. This will happen in 7-8 minutes;
4. Put the olives cut into rings and cucumbers chopped into thin sticks or straws in the onion, continue cooking in the same mode for another 7-8 minutes; Capers can often be found in hodgepodge recipes instead of olives or cucumbers, but you need to be careful with this overseas delicacy, because if the heat treatment of pickled buds lasts more than 10 minutes, the soup will have an unpleasant bitter aftertaste.
5. The same time to simmer vegetables in the "Frying" mode after adding tomato paste, after mixing everything well;
6. Next lay out the chopped meat in different forms (smoked meats and boiled beef). Pour everything with strained broth, for a richness of taste, it is permissible to splash a little cucumber pickle or liquid from a jar of canned olives, salt, spices;
7. Cook the hodgepodge for exactly one hour in the "Extinguishing" mode. Serve with sour cream to taste and a thin slice of lemon.

The first should be in the diet daily. Light broth or strong fume, but the stomach needs hot liquid food for full-fledged work. And even if you prefer salads and pasta, there is a culinary masterpiece that will be an exception - hodgepodge soup. According to historical facts, this is a food popular among Russian peasants, cooked not only on water, but with brine - cucumber or sauerkraut. Most of the villagers did not differ in wealth, everything that was in the house went into the cauldron: meat trimmings, mushrooms, conservation and fresh vegetables. The result was a rich, hearty and thick soup. So it was called before - "selyanka".

The dish allows liberties in the composition and even the method of preparation, but still has the original basis. Here we will start with it, providing a step-by-step recipe for hodgepodge.

What ingredients are needed

Required products and proportions:

• Three liters of water;
• Beef meat (600 gr);
• Smoked products (300 g. Preferably pork ribs);
• Low-fat ham (200 gr);
• Smoked sausage (200 gr);
• Cucumbers, pickled or pickled (4 pieces, medium in size);
• 100 g. Olives (Can be replaced with olives);
• Onion (2 heads);
• Bay leaf (one or two);
• Tomato paste (2 tablespoons);
• Vegetable oil (2 tablespoons, sunflower or olive, optional);
• Butter (1 tablespoon);
• Lemon (one);
• Parsley;
• Black pepper, whole (five pieces of peas).

Some cooks in the preparation of hodgepodge use another unusual seasoning - capers. These are the buds of the flowers of a bush growing in Cyprus. They are pickled, eaten as an independent snack and added to many dishes and sauces as an exotic spice.

Capers have a very specific, indispensable taste - sour-salty, pungent and tart. It is clear that national recipe these overseas herbs are unlikely to contain meat hodgepodge, but they should not be neglected - a bright and rich note will only decorate the overall bouquet.

It is not in vain that the recipe for hodgepodge soup provides for such an amount of meat, and you can eat both beef and pork at the same time (three hundred grams of each). There must be a good bone, because the broth turns out so strong and thick. It must be cooked for at least two hours.

Another important detail is that you need to cook the soup in a bowl with thick walls, then it will turn out like a stew, which greatly improves the quality of taste. If you replace a metal pan with a ceramic pot, and do not boil, but simmer, then the result will be a guaranteed true culinary masterpiece.

Step by step cooking process

We start preparing the combined meat hodgepodge with fume (as a strong, thick, concentrated broth is called in the professional language of cooks). We put the raw meat in a saucepan with thick walls, pour cold water and put on the gas. During cooking, remove the foam. Some housewives practice a different way - put the meat in boiling water. So less scale will have to be removed.

After two hours, add pepper, bay leaf, a whole onion head (peeled), add some salt. Let it simmer for another 15 to 20 minutes. After removing from the stove, we take out the meat, cool it, cut it into thin strips. Chop the remaining products in the same way. The onion in the trash, the broth should be well strained.

After cutting the pickles, pour them with the finished broth and simmer over low heat for seven minutes. So the meat hodgepodge will acquire its special, sweet and sour taste.

The second onion must be peeled, coarsely chopped and sautéed for butter. Time - three minutes. Then add tomato paste to the frying, pepper, salt, simmer the same amount, then transfer to the broth.

Finally, after removing the soup from the stove, let it brew. In ten minutes, it will not have time to cool down, but it will carefully “steam”, absorb all the shades of seasonings and ingredients. If you still decide to add capers, then it's time to do it.

Before serving the hodgepodge, put a slice of lemon, a spoonful of sour cream and a few parsley leaves in a bowl. Meat hodgepodge is ready!

Other delicious hodgepodge recipes

In addition to the classic hodgepodge recipe, there are a huge number of other delicious cooking recipes. Basically, they differ in the set of ingredients used. We want to present the most delicious recipes hodgepodges that will delight you with their excellent taste.

Homemade hodgepodge with potatoes

There are housewives who cannot imagine soup without vegetables, they will like it - hodgepodge with potatoes. Her taste will change a little, as each new component brings its own note to the bouquet. Calories will also be added, given the fact that the dish is already very satisfying.

For this option, you will need the same set of products as in the classic hodgepodge recipe, plus potatoes. The cooking scheme is not fundamentally different. Cut the potatoes into strips and pour into the broth after onion frying, after a couple of minutes. Then add olives (olives) and let everything languish over low heat for another quarter of an hour. Lemon can be added a few moments before removing from heat, or you can add it directly to the plate.

It is also easy to diversify the classic hodgepodge with cabbage.

Solyanka with fresh cabbage

For this hodgepodge you will need:

• 800 g of meat on the bone (pork or beef);
• 1 kg of cabbage;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 1 st. a spoonful of tomato paste;
• 2 cloves of garlic;
• Bay leaf, salt, pepper;
• 2 pickles.

How to cook:

Some housewives exclude cucumbers from the list, but then you get cabbage soup or stew, and not cabbage hodgepodge.

If there is no time to make the broth as in the classic version, then simply stew the finely chopped meat under a tightly closed lid.

While it languishes, take care of the vegetables. After chopping carrots and onions, fry them and add to the meat, let them “steam” together.

Remove the skin from the tomato, soften it into a pulp, mix it with tomato paste, sprinkle with spices, dilute it a little with water and put on low heat. As it boils, put pickles (cut into strips) and a couple of bay leaves there (remove them after five minutes).

If the cabbage has been lying since the summer, then it is better to cut it thinner. If the head of cabbage is only from the garden, it can be large. Lightly sear along with the meat and pour the mixture directly into the bubbling sauce. Make sure the dish comes out juicy. Make it thinner - you get soup. Thicker - the second. Sour cream and herbs - optional.

Here we propose to expand the composition of the components from the classic recipe with sauerkraut (half a kilo) and bell pepper (one).

While the fume is being prepared, pour water (you can use fresh broth) on the cabbage and leave to simmer under a tightly closed lid (half an hour - forty minutes).

Roasting is done traditionally - chopped vegetables, fried in vegetable oil. Next - add chopped pickled cucumbers to them, pour on top with tomato sauce diluted with water 50/50.

After disassembling the boiled meat and letting the broth cool, put the cabbage in the pan and return it to the fire. As soon as it boils, we add the soup with ready-made sauce, spices to taste and keep it on the stove for another ten minutes. After that, be sure to provide opportunities to “reach” - let stand for a quarter of an hour.

Solyanka with mushrooms has a completely different flavor - the dish is light, less high-calorie. The gifts of the forest must be stocked up for him in advance - boiled the day before or soaked overnight in water. We exclude meat from the grocery list, leave the rest. Take three hundred grams of fresh mushrooms (champignons, honey mushrooms or any other) and fifty grams of dry porcini.

The scheme of actions is as follows:

1. We cook the mushrooms (for a long time, an hour and a half, despite the fact that they have lain in the water overnight).
2. Saute the onion until transparent.
3. We fall asleep to the onion carrots, fry.
4. We flavor the mixture with sauce or ketchup, pour the mushroom “broth” into the pan and leave it on the stove for five minutes.
5. We throw cucumbers into the mixture, simmer all together for about ten minutes, stirring occasionally.
6. We cut the mushrooms, fry separately from everything, and only after that we combine them with the sauce.
7. Pour hot broth into the mixture, do not forget about spices.
8. We send the olives there and remove the pan from the heat after a quarter of an hour.
9. Decorate with herbs and a slice of lemon.

Fragrant, hearty soup, with a unique mushroom spirit is ready!

How to quickly cook hodgepodge

How to cook hodgepodge quickly? Delete fresh meat from the list, enter smoked meats. The broth will be no less rich and fragrant. The main thing is not to save money, to buy expensive and high-quality food supplies.

Solyanka recipe with sausage

The sausage hodgepodge recipe does not have a rigid framework; instead of smoked products, you can take sausages, ham, or all together. Pick a set of spices according to your preferences, too, essential role pickled or pickled cucumbers play.

The proportions of ingredients depend on the volume of dishes. The list is as follows: sausage (ham, sausages, smoked meat or ribs), potatoes (optional), carrots, ketchup, tomatoes, onions, olives, cucumbers, lemon, greens.

The only rule is that hodgepodge with sausage is made in strict sequence to preserve richness and flavor.

While the water in the pan is boiling, cut the vegetables (except cucumbers) and meat into thin sticks.

First, put the sausage (or whatever you have) in the pan, then add the vegetables there and fry everything over low heat, stirring. After a few minutes, pour ketchup and a small amount of boiling water, simmer under the lid for some more time.

Dip the potatoes in boiling water, let it boil a little. After shifting the resulting dressing, cucumbers and olives. Remove after three minutes - you get a rich, fragrant and nutritious dish.

Modern kitchen appliances allow you to minimize the process of culinary creativity, even if it is a multi-component and complex "project". All you need to do is cut the components and select the correct program mode.

The food package is the same as in classic recipe. If you want, cook on sausage and smoked ribs. Here the main secret is in the technology of the process.

If you decide to make a hodgepodge on meat broth, we recommend draining the first portion. Boil the meat for 15 minutes, rinse it, refill it with water and again into the slow cooker for at least an hour. Meanwhile, prepare the rest of the ingredients. Then pour everything into the finished broth and set the “cooking” mode for another five minutes. Put the lemon in as soon as you open the lid. Or straight to the serving.

If you chose smoked meats or sausages as the basis, then first use the multicooker bowl to fry them. Gradually add carrots and onions to them. Tomato sauce or gruel made from fresh tomatoes. If potatoes are on the list - and them in hot oil for the rest of the frying. But in last turn.

Pour this kind of frying with cooled boiling water and start the “quenching” multicooker mode for half an hour. After the signal, open the slow cooker and lay the remaining cucumbers and olives. We start the same mode for ten minutes. Everything, the process is completed. Pour the hodgepodge into plates, not forgetting the greens and lemon.

How can you diversify the dish

Feel free to experiment with this soup recipe. There are a few rules that will not allow you to turn it into something else. But within their framework, you can safely invent your own, unique combinations of flavors. Save cucumbers (brine is allowed) as a mandatory component, and there must certainly be several types of meat (sausages, smoked meats). Don't rule out olives and lemon.

The most democratic of all possible variations is homemade hodgepodge. We offer a recipe with beans (boil the beans yourself or buy canned ones). Potatoes - as needed. The rest of the products are standard.

Meat and vegetables this time must be sautéed separately. First of all, lower the potatoes into the meat broth and boil for five minutes. Then we omit the vegetable frying, last of all - beans, cucumbers and olives. Lemon, herbs and sour cream - in each serving separately.

If you've never made hodgepodge before, just follow our descriptions and you'll be fine. Having mastered the basics of this complex culinary masterpiece, you may invent your own, exclusive version.

Today we will prepare another famous soup - this is a combined meat hodgepodge. You can even say that this is a festive soup. See how it relates to it. There are two ways to prepare such a soup and probably thousands of options. The first trend is that you need to cook it only from freshly bought products, the second trend is that you can cook it from everything that is in the refrigerator or left after the holiday. I think that this soup should not be divided like this.

Of course, what you put in the pot is what you get. But we don’t keep food in the refrigerator for months, and certainly we won’t put something spoiled in the pan. Therefore, both options are acceptable. For a festive soup, it is better to use freshly bought products.

How to cook a combined meat hodgepodge at home

Solyanka, this dish is purely ours, Russian. Strange as it may seem, no one claims this dish that they invented it. Any hodgepodge can be called classic, because there is no standard. Each hostess adds her own. Here we are with some classic dishes.

Menu:

1. Solyanka meat

Ingredients:

For a 5 liter pot:

• Pork 300 grams
• Beef 300 grams
• Hunting sausages 200 grams
• Smoked meats to your taste 400 grams
• Potatoes 250 grams
• Carrot 100 grams
• Onion 100 grams
• Tomato paste 100 grams
• Pickled cucumbers 300-400 grams
• Vegetable oil 60 grams
• Salt, spices, coriander, peppercorns
• Olives, lemon, sour cream, herbs: for serving

Cooking:

Solyanka is necessarily prepared from very a large number different meat. And smoked meats must be present. Therefore, we took both beef, and pork, and sausages, and smoked meats.

1. Cut pork and beef meat into small oblong pieces.

2. We send the chopped meat to a deep saucepan to cook.

3. Add bay leaf, coriander, allspice, multi-colored peppercorns to the meat. Invest everything according to your taste.

4. Salt the meat, about a little more than half a tablespoon. I advise you to salt less first, and then, if necessary, add more salt.

5. We begin to cut smoked meats. We cut them into the same long pieces.

6. Sausages are also cut into strips. First, we cut the plates obliquely, and then we cut them into strips.

7. Cut the potatoes and carrots in the same way, first into circles, and from the circles into straws.

8. We take up the bow. Onion cut into small cubes.

9. Pour quite a bit into the pan, just so that the onion does not burn, vegetable oil and pour the onion. We put on fire to fry until golden brown.

10. The meat has already boiled, boiled for 2-3 minutes, now all the water from the meat needs to be drained, washed hot water pan, also rinse the meat with hot water, put it back in the pan and pour boiling water over it. The fact is that the first broth is very fatty and all unnecessary substances go into the first broth, so we drain it. Now it is necessary to salt the second broth. Since you poured boiling water, the broth will boil quickly.

11, Our onions have turned golden, now you can add other vegetables to it.

12. We rub cucumber on a very large grater.

13. Add cucumbers to the onion, make the fire above average, you need to slightly sauté the onion with cucumbers.

14. After 4 minutes, after laying the cucumbers, we put in the tomato paste. If there is no tomato paste, you can make it with ketchup or tomatoes.

15. Mix everything, reduce the heat to a very small one, close the lid and leave to simmer for 5-6 minutes.

16. Now back to the meat. Make sure the meat is cooked and soft. Pork cooks faster than beef, you need to keep this in mind and try beef. If the meat is ready, lay the chopped potatoes and carrots to it.

17. We look at the frying. It has become a homogeneous mass with us. Everything was completely extinguished. Tomato paste does not separate. The roast is ready.

18. When the potatoes in the soup are almost ready, it still has 1-2 minutes to be fully cooked, but it is already soft, put the frying into the soup with meat with potatoes and carrots.

19. Next we send smoked meats. We mix everything well. The soup should boil and boil for another 5-7 minutes.

20. After it boils, such a greasy film forms on the surface of the soup. If you do not like fatty soup, remove it with a spoon. After the soup has stood, the same greasy film may form again, it can also be removed.

21. Solyanka is ready. Turn off the stove. Stir and test for acid. If you like sour soup, pour some cucumber pickle straight from the jar into it.

Divide the hodgepodge into bowls. Put a few olives, sour cream, lemon and serve.

And the smell..! And the taste..!

Bon appetit!

1. Solyanka recipe with sausage

Ingredients:

• Beef brisket - 600 g.
• Broth - 2.5 liters
• boiled sausage
• Boiled-smoked sausage
• Sausages (you can add tongue, kidneys, etc.)
• Ham (neck, carbonate, etc.)
• Onion - 1 large head
• Medium carrot - 2 pcs.
• Tomatoes - 3-4 pcs.
• Pickled cucumbers (or pickled) - 3-4 pcs.

Cooking:

1. Put the meat in the pan and pour 2.5 liters of water. Close the lid and cook for 1.5-2 hours. We do not add salt, because we will use sausage, and sausage, as you know, has a lot of salt.

2. Cut the carrots into strips.

3. We also cut cucumbers into strips.

4. Cut the onion into small cubes.

In this hodgepodge there is no potato familiar to us, but if you wish, you can add it.

To prepare the combined hodgepodge, we need various meat delicacies. Sometimes I like to do it with a set of all sorts of sausages. Of course, you can type whatever you like. In total, meat delicacies will need about 800 g. In a hodgepodge, I always put boiled sausage, sausages, boiled-smoked sausages, neck or carbonate, in general, everything that I liked in the store.

5. We start cutting. Cut the boiled sausage into strips.

6. Cut sausages. Usually cut into a semicircle. Cut the sausage in half and cut into half rings.

7. Cut the carbonate. This one is already straw.

8. We cut the boiled-smoked sausage and ham, all into strips. Thin round ham.

Please always remember - the taste of hodgepodge directly depends on the meat set. Therefore, choose products that are fresh, tasty and of high quality.

Do not use this dish as a way to dispose of food stored in the refrigerator. although some prefer the opposite, cook hodgepodge precisely because of this.

9. Cutting is ready. Separately, we add boiled sausage and sausages, separately chopped boiled-smoked sausages and separately chopped carbonate, neck, etc. We will fry them in different ways.

Now you need to fry everything and vegetables and sliced.

10. Heat a little vegetable oil in a pan. Put about 2/3 of the boiled sausage and sausages into the heated oil. The rest will be added to the hodgepodge without frying.

11. When the sausage is reddened, put about half in a cup to the unfried one, and leave the rest in the pan so that it is very fried. Not crunchy, but strong. This will create an interesting flavor, with hints of raw, sautéed, and deep fried sausage. When the sausage is fried, set it aside for now.

12. Put the smoked-boiled sausage into the pan. There is no need to pour oil here. The sausage has its own fat. But if you have an old frying pan, the bottom without an anti-stick coating, then it may be worth a drop of oil. We won't overcook this sausage. Fry it for 2-3 minutes and set aside.

13. Delicacies such as carbonate, neck and the like are added in an unroasted form.

14. Put the chopped onion into the pan, as a rule, after frying the smoked-boiled sausages, enough fat remains in the pan, we put the onion there and fry it for 2-3 minutes, until transparent.

15. Put the carrots to the fried onions and fry everything together for another 3-4 minutes. Carrots should be lightly browned.

16. In order for it to fry better, add 1/2 -1 teaspoon of sugar to the pan.

17. Add tomatoes to the fried onions and carrots. Tomatoes you can scroll through a meat grinder or finely chop. Fry everything together for another 3-5 minutes.

18. Last of all, add salted, well, in extreme cases, if there are no salted, pickled, cucumbers. Fry for 1-2 more minutes.

19. Our frying is ready. We take it off the fire.

20. While you and I cut everything, fried, we cooked the broth. I remind you that we did not salt the broth, before boiling we removed the foam, threw a few peas of allspice and black pepper into the broth.

21. Remove the meat from the broth and set aside. We filter the broth. Wash the pot and pour the broth into a clean pot.

22. Let the meat cool slightly and cut into small pieces. We will add the meat to the hodgepodge in an unfried form, but if you want, you can fry a little.

23. Let the broth boil and put our frying into it. Close the lid and wait again for the broth to boil.

24. Add sliced ​​​​smoked sausage.

25. We also put chopped boiled meat there.

26. Add the cuts of boiled sausage and add all the other cuts that we have.

27. Let the hodgepodge boil again and cook for another 5-10 minutes. Add half a glass of green olive marinade to the hodgepodge (taste to taste).

28. Be sure to try and, if necessary, add salt, sugar and lemon juice. The taste of hodgepodge should be sour-sweet-salty.

29. At the very end, add a couple of bay leaves. Let the hodgepodge cook for another 3-4 minutes, turn off the fire. We close the lid. Let the hodgepodge infuse for 20-25 minutes.

Solyanka is completely ready.

Solyanka is usually served with olives, capers and lemon. If there are no capers, we take pickled cucumber. We cut the lemon into slices, the cucumber into cubes, and the olives into circles. Sometimes sour cream is served, but this is already an amateur.

Pour the hodgepodge into bowls. If desired, add a little greenery, and of course olives with lemon.

This is the dish we got..! Beauties! Yummy!

Bon appetit!

1. Solyanka recipe

Ingredients:

For a 5 liter pot:

• Pork meat - 0.5 kg
• Smoked sausage - 400 g.
• Boiled pork - 500 g.
• Pickled cucumbers - 200 g.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Tomato sauce (paste) - 200 g.
• Olives - 150 g.
• Pepper
• Bay leaf
• Lemon
• Sour cream

Cooking:

1. Put the water in a saucepan on the fire and bring it to a boil. Meat cut into small pieces

and put it in a saucepan for 30-40 minutes.

2. Cut boiled pork into small pieces.

3. We also cut the smoked sausage into small pieces.

4. The meat has already boiled, it is necessary to remove the foam and leave to cook.

5. Finely chop the onion.

6. Pour a little vegetable oil into the pan, heat it up and put the onion there. Fry it until golden brown.

7. Cut the cucumbers in half, cut the half in half again and cut into small cubes.

8. The onion is golden, we put cucumbers in it. Fry for 10 minutes. When you fry onions with cucumber, the hodgepodge turns out to be very tasty.

9. Cut the potatoes in half, then cut into strips and cut into small cubes.

10. Stewed onions and cucumbers, add to them tomato sauce, mix everything and let it simmer for another 10 minutes.

11. Onions with cucumbers are already suitable, the meat has already been boiled for 40 minutes, add chopped sausage and boiled pork there.

12. Immediately add chopped potatoes to the broth. You need to salt, add about a tablespoon of salt.

13. The potatoes are almost cooked, add our fried onions and cucumbers to the broth. Let it boil and cook for about 10 more minutes.

14. Everything boiled with us, the ingredients are all included. We pepper our hodgepodge and add bay leaf to taste, 1-3 leaves.

Our hodgepodge is ready, you need to let it brew for 15-20 minutes.

Pour into plates and add a lot of greens, olives, sour cream and a slice of lemon to each.

Enjoy.

Bon appetit!

1. Recipe for classic hodgepodge

Each housewife has her own combined meat hodgepodge, of course, everything is supported by the main direction - you can put a little bit of everything that is in the refrigerator into the hodgepodge, experiment. Grab your favorite meats, pickles, olives, capers, etc. and prepare the hodgepodge according to your recipe.

If you want to know something more about hodgepodge, if you have questions, if you have suggestions or advice, write in the comments

1. Video - meat hodgepodge

Bon appetit!

Meat hodgepodge is a traditional Russian dish, known from time immemorial and undergone a lot of modifications. Thrifty housewives love it for its simplicity, satiety and versatility, because meat hodgepodge can be prepared from the remains of any meat products found in the refrigerator. Solyanka is especially relevant after a festive feast, when there are a lot of cold cuts left. However, if there are none, it will not be difficult to purchase 100-150 g of a variety of meat delicacies.

Meat Solyanka is an incredibly hearty, thick and very fragrant soup, the basis of which is meat broth with the addition of smoked meat, sausages or sausages. That is why the meat hodgepodge is often called the national team - there is no meat in it. The most delicious hodgepodge will work if you use as much as possible more species meat - beef or pork on the ribs, chicken drumsticks or wings, pork chop, hunting sausages, boiled, smoked or dry-cured sausage, ham, sausages and even sausages are suitable here. As for the broth, it is best for him to take meat on the bone. It is believed that the most delicious hodgepodge broth is obtained from two different types meat. As you already understood, the main component of the hodgepodge is meat products, so this item should be given special attention. If you want your soup to be not only tasty, but also beautiful, cut all the meat into strips of the same size.

Pickled cucumbers, lemon, olives or olives are also integral attributes of the hodgepodge. Solyanka is usually garnished with lemon slices when serving, but if you want to get a richer taste of the broth, you can add lemon juice directly during the cooking process. It is recommended to take dried olives - they are more tart. By the way, there will be capers in the hodgepodge, which will give the soup a sour-salty taste - they need quite a bit, about 50-70 g. The classic version of meat hodgepodge is prepared without potatoes, but many housewives still use it to make the soup more nutritious. Also, fried onions and carrots, tomato paste and, of course, greens are added to the hodgepodge. When it comes to meat hodgepodge, the culinary fantasy is not limited to almost anything! After all, the meat hodgepodge is for that and the team, that it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, and someone - bell pepper or mushrooms. Experiment with various ingredients, exclude and add new components, and from an ordinary soup, hodgepodge can turn into a real gastronomic masterpiece that deserves the highest praise.

It is best if your hodgepodge is infused after the end of cooking for 1-2 hours - thanks to this, it will become even more saturated. Don't forget to add a slice of lemon when serving, and an unimaginably delicious soup is ready! And finally, a piece of advice: when cooking, feel free to take a larger pot - meat hodgepodge is eaten so quickly that you won’t have time to notice. Well, let's choose the right recipe?

Classic hodgepodge of five types of meat

Ingredients:
300 g pork on the bone,
100 g ham
100 g sausages,
100 g smoked meat,
100 g boiled sausage,
4 pickles,
1 onion
1 lemon
1 can of olives
3 tablespoons tomato paste,
5-7 peas of allspice,
2-3 bay leaves,
salt to taste
butter,
parsley,
sour cream (optional)

Cooking:
Put the pork in a saucepan and cover with water. Bring to a boil, drain the water, pour the meat with clean water, add spices and cook until tender, removing the foam from time to time. While the broth is cooking, melt the butter in a frying pan and fry the chopped onion until golden brown. Add tomato paste, stir and cook for another 2 minutes. Cut meat products and pickles.
When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and chop. Put onion frying, cucumbers and all kinds of meat in the broth. Cook over low heat for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the hodgepodge brew for at least half an hour. Pour the hodgepodge into plates, adding a slice of lemon and a few olives to each. If desired, serve hodgepodge with sour cream.

Meat hodgepodge with smoked meats

Ingredients:
500 g beef brisket,
100 g smoked brisket,
100 g ham
100 g smoked sausage,
100 g sausages,
2 bulbs
2 pickles,
1/2 cup cucumber pickle
2 small potatoes (optional)
100 g olives
1/2 lemon
50 g capers (optional)
2 tablespoons of tomato paste,
1/2 teaspoon sugar
3-4 bay leaves,
salt, ground black pepper and spices to taste,
dill or parsley,
vegetable and butter.

Cooking:
Put the beef brisket and one onion in a saucepan, pour 3 liters of water and cook for about 1.5 hours. When the broth is ready, remove the onion and spices. Cool the meat and cut into strips.
Heat vegetable oil in a frying pan and fry finely chopped onion until golden brown. Add chopped carrots and sugar, fry for 2-3 minutes. Add diced pickles. Pour in some broth and simmer for about 10 minutes. Stir in tomato paste and cook for 2 more minutes. Pour in the cucumber brine and simmer for 3-4 minutes.
Cut the meat products into strips and lightly fry in a separate pan in butter. Add the meat to the broth, along with the chopped beef, stir-fry vegetables, chopped olives, and chopped potatoes and capers, if using. Bring to a boil, add bay leaf and cook for 10-15 minutes. Salt, pepper and add spices to taste. Remove the pan from the stove, cover with a lid and let the hodgepodge brew for 30 minutes to 1 hour. Pour the finished hodgepodge into plates, sprinkle with chopped herbs and garnish with lemon slices.

Solyanka with cold cuts and sausage

Ingredients:
200 g beef,
200 g pork
200 g chicken
200 g boiled sausage,
200 g smoked sausage,
4 pickles,
2-3 potatoes (optional)
1 onion
100 g olives
100-200 ml cucumber pickle,
3-4 bay leaves,
1/2 lemon

vegetable oil,
salt and ground black pepper to taste.

Cooking:
Boil meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into pieces and put back into the broth. Add chopped potatoes if needed. Cut the sausage into strips or cubes and lightly fry in a pan, adding a little oil. Add sausage to soup along with bay leaf. Fry chopped onion in vegetable oil. Add chopped pickles and fry for 2-3 minutes. Stir in the tomato paste and fry for 1 more minute. Add the roast to the soup along with the cucumber pickle. The brine should be added carefully so that the soup does not turn out too salty. Salt the soup, if required, and season with black pepper. After cooking, let the hodgepodge brew for 20-30 minutes. Serve hodgepodge, garnished with olives and thin slices of lemon.

Meat Solyanka "Sausage Paradise"

Ingredients:
300 g of pork pulp,
150 g boiled sausage,
150 g Bavarian sausages,
100 g raw smoked sausage,
100 g olives
2 pickles,
1 onion
1 tablespoon of tomato paste,
2-3 bay leaves,

lemon slices for garnish.

Cooking:
Boil pork broth and 2 liters of water. Fry the chopped onion and grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, pour in 50 ml of water and simmer for 10 minutes. While the frying is cooking, cut the meat products and boiled pork. Add stock to broth and simmer for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before the readiness to add chopped olives. Let the solyanka brew and serve with lemon slices.

Solyanka with chicken and mushrooms

Ingredients:
400-500 g chicken meat,
200 g smoked sausage,
150 g ham
3-4 sausages
3-4 potatoes
200-300 g fresh or pickled champignons,
100 g olives or olives,
2 pickles,
1 onion
1 carrot
1 bell pepper
2 celery stalks or parsley root
2-3 garlic cloves,
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and spices to taste,
dill greens.

Cooking:
Prepare a fragrant broth by boiling chicken with parsley root or celery. Cooking the broth takes, on average, 20-25 minutes. Discard the parsley root or celery. Remove the chicken from the broth and cut into pieces, return to the soup. Add chopped mushrooms and potatoes. Boil for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as a roast made from onions, carrots and bell peppers fried in vegetable oil, mixed with tomato paste. Cook for 10 more minutes. Salt and pepper to taste, stir with the garlic passed through the press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.

Meat hodgepodge in a slow cooker

Ingredients:
500 g beef,
300 g smoked meat,
3-4 pickles,
100 g olives
2 bulbs
1 carrot
1/2 lemon
50 g capers (optional)
1 tablespoon of tomato paste,
vegetable oil,
bay leaf and allspice peas,
parsley,
salt and ground black pepper to taste
sour cream.

Cooking:
Put the meat in the multicooker bowl, pour in water and set the "Extinguishing" mode for 1.5 hours. When the broth is ready, take out the beef, cool and cut into pieces, and strain the broth. Fry chopped onions and grated carrots in a small amount of vegetable oil in the “Baking” mode for about 10 minutes. Add chopped cucumbers and olives, fry for 5 minutes. Stir in tomato paste and fry for 5 minutes. Cut the smoked meat into strips and add to the vegetables, fry for about 10 minutes. Pour in the beef broth, add the capers (if using) and the bay leaf and allspice. Add salt and pepper to taste. Set the "Baking" mode for 25 minutes. Let the finished hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced ​​lemon slices. Serve with sour cream.

Meat hodgepodge is such a hearty and nutritious soup that no second course is needed. Try it and see for yourself! Bon appetit!