How to cook homemade hodgepodge. Solyanka at home - a recipe for cooking. Other delicious hodgepodge recipes

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. This is where we will start by providing step by step recipe saltwort.

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, fill it with cold water and put it on 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 in butter. Time - three minutes. Then add to the fry tomato paste, 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

Except classic recipe hodgepodge, 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 set is the same as in the 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.

Step 1: prepare the carrots.

Peel the carrots with a kitchen knife, and then rinse under running water. We shift our vegetable to a cutting board and first cut lengthwise into several thin plates, then cut the plates into small sticks and transfer them to a free bowl.

Attention: at your request, carrots can be chopped with a coarse grater.

Step 2: prepare the bow.

Peel the onion with a kitchen knife and rinse well under running water. Then we shift it to a cutting board and, using the same sharp equipment, cut it into small cubes. Transfer the chopped onion to a free bowl.

Step 3: Prepare the garlic.

We shift the garlic cloves to a cutting board and, pressing the handle of the knife on them, remove the husk. Then, using the same sharp implement, finely chop the garlic cloves and transfer to a separate plate.

Step 4: prepare sausage and loin.

Using a knife, peel the sausage from the skin and put it on a cutting board. Then cut into thin slices no more than 4-5 millimeters and transfer to a free plate.

We do the same procedure with the loin. The only difference is that we cut it into small cubes, and then transfer it to a plate with sausage.

Step 5: prepare cucumbers.

We open the lid of the jar with canned cucumbers, pour the brine into the pan in which the soup will be cooked. Put the cucumbers on a cutting board, cut into small cubes and transfer to a free bowl.

Step 6: Prepare the olives.

Open the lid of the jar of canned olives with a can opener and drain the liquid into the sink. Then, using a tablespoon, transfer the olives to a cutting board and use a knife to cut them in half. Then put it on a free plate. Attention: for the preparation of hodgepodge, it is best to use medium-sized fruits and always pitted. If your olives are small, then add them whole.

Step 7: Preparing the Lemon

Wash the lemon under running water. Then, using a paper towel, wipe the peel of the citrus fruit from the water. And on the cutting board of a kitchen knife, cut it across into circles thin in thickness. Transfer the lemon slices to a free plate. Attention: since we will add the lemon to the already prepared soup before serving, therefore I recommend cutting the citrus immediately before serving the first course on the table.

Step 8: Prepare Cherry Tomatoes.

Cherry tomatoes, if desired, are added to the finished soup before serving it on the table. Usually such small tomatoes are used whole in a hodgepodge to decorate a dish, so we wash them under running water, and then transfer them to a free plate.

Step 9: Prepare the vegetable dressing.

Pour vegetable oil into a frying pan and put it on medium heat. When the oil warms up well, we shift the chopped onions and carrots into this container. Mix them well with a wooden spatula and simmer until a slightly golden color is formed. Very important so that the onion does not acquire a brown fried crust during cooking. After that, add tomato paste to the same container and mix it very quickly with vegetables. If the dressing is thick, add a few tablespoons of boiled water or the same amount of meat broth to it. We also pour a pinch of red pepper and chopped garlic into the dressing. Mix everything thoroughly and simmer over low heat under a lid for 5 minutes. Then we set aside the pan with the finished dressing to the side and immediately, using a wooden spatula, transfer it to a free bowl to stop the process of further frying the vegetables in a still hot container.
Attention: instead of tomato paste, you can add ketchup or tomato puree from fresh tomatoes, peeled from the skin and seeds, to the soup.

Step 10: Prepare a quick hodgepodge.

In a container with brine, we shift the vegetable dressing, pork loin and sausage, as well as chopped cucumbers and olives. Pour in water and mix everything together with a tablespoon.
Attention: Adjust the concentration of the soup to your liking. If you like thick first courses more, then add less water to the container, and vice versa.
Place the saucepan over medium heat and bring the soup to a boil. After we reduce the fire, cover with a lid and cook the hodgepodge over low heat for another 20-30 minutes. 5 minutes before cooking dishes put in the same container circles of lemon. We turn off the burner, but do not open the lid with the finished hodgepodge yet. Let our dish simmer a little more 15-20 minutes.

Step 11: serve a quick hodgepodge.

We shift the finished quick hodgepodge into a tureen and put it on the table. Pour the soup into plates so that lemon, olives are sure to float in each, and also add 1-2 pieces of cherry tomato to each plate. At your request, you can decorate the top of the dish with chopped parsley or dill.
Enjoy your meal!

Both olives and olives can be added to the hodgepodge, and the marinade itself can be added to the pan along with cucumber pickle, since the olive marinade makes the soup taste unique.

Usually potatoes are not added to the hodgepodge. But if you cannot imagine the first dish without this vegetable ingredient, then you can add 2-3 pieces of raw potatoes to the dish when you add cucumbers and olives to the brine. By the way, potatoes can be pre-boiled, and then optionally added to the finished dish.

If you add a few slices of Spanish chorizo ​​sausage to the hodgepodge, then your dish will have an amazingly unsurpassed taste.

Before you turn off the finished soup, add a tablespoon of capers to it. From this ingredient, the soup will become even tastier.

Basil can be added to the soup to taste.

Any housewife comes to the conclusion that it is time to diversify my usual soups. If you've never made hodgepodge, don't worry about it. Making a delicious first course is not difficult. As a result, the household will not remain indifferent. Consider popular hodgepodge recipes in more detail.

Classic hodgepodge recipe

• broth (beef) - 2.9 l.
• meat delicacies - 6 types, 180 gr.
• pickled cucumbers - 110 gr.
• olives - 12 pcs.
• large olives - 10 pcs.
• capers - 120 gr.
• tomato paste - 95 gr.
• onion - 35 gr.
• fresh herbs - in fact
• potatoes - 3 pcs.
• fresh lemon - 0.5 pcs.
• assorted spices - to taste

1. It is recommended to use young potatoes. Wash thoroughly and remove the uniform from the root crop. Chop the vegetable into cubes. Meanwhile, bring the beef broth to a boil. Pour the prepared potatoes into the liquid.
2. In the meantime, start preparing the rest of the ingredients. Peel the onion and chop finely in the usual way. Place the pan on the stove, pour in a large number of olive oils. Add onion, fry.
3. Remove pickles from the container, chop into strips, send to onions. Next, unpack the olives and black olives, cut into rings. Cut the meat platter into strips, fry the products in the second pan until golden brown.
4. After that, reduce the power of the burner to a minimum, add tomato paste to the cold cuts. Sprinkle to taste required amount spices. After that, combine cucumbers, onions, cold cuts and capers in a common saucepan.
5. Boil food for at least 10 minutes. Next, in the pan with all the ingredients, you need to add bay leaves, olives, black olives. Simmer the dish for a while. Approximately 3-4 minutes before the end, you need to add greens and lemon slices.

Kazakh meat hodgepodge

• beef - 230 gr.
• water - 2.2 l.
• tomato paste - 35 gr.
• butter - 65 gr.
• veal - 120 gr.
• pickles - 2 pcs.
• onion - 1 pc.
• smoked lamb - 60 gr.
• horse sausage - 55 gr.
• beef tongue - 45 gr.

1. Start preparing the broth. To do this, you need to cook beef tongue. Boil the product for a while over medium heat, then reduce to a minimum. The broth should not boil too much, the result will be a transparent base.
2. Place a frying pan on the stove, heat it up and add the butter. Pour the chopped onion into the container. Mix vegetable with tomato paste. Simmer the components on a lazy fire, finely chop the cucumbers in parallel.
3. Simmer food under the lid for about 10-12 minutes. Use the second frying pan. It is necessary to fry meat products on it. Assorted pre-cuts need to be chopped into thin bars.
4. Send all prepared ingredients to a common pot with broth. Bring the ingredients to a boil, reduce the burner to a minimum. Simmer the dish for at least a quarter of an hour. After the time has passed, decorate the hodgepodge with fresh herbs.

Solyanka in Georgian

• tomato paste - 85 gr.
• vegetable oil - in fact
• fresh beef - 550 gr.
• bulbs - 5 pcs.
• pickled cucumbers - 2-3 pcs.
• hops-suneli - 5 gr.
• red pepper - 6 gr.
• freshly ground coriander - 4 gr.
• fresh herbs - 45 gr.
• fresh garlic - 4 cloves
• table salt - to taste

1. Rinse the meat with running water, chop into pieces of arbitrary shape. Send the animal product to a pan of a suitable size, pour in water. Boil until fully cooked for about one hour.
2. Peel the onions, chop into thin rings. Pour a small amount of oil into the pan. Fry the product until transparent. Put the boiled meat and tomato paste into the pan.
3. At the same time, chop the pickled cucumbers into thin strips. Add the product to the rest of the ingredients. Keep in mind that the pan must be deep. Pour the required amount of broth into it so that the liquid covers the food by several centimeters.
4. Reduce the heat to a minimum, simmer the dish for 30-35 minutes. Wash and finely chop the greens, cut the garlic into small slices. 10 minutes before the end, add the remaining ingredients and spices to the pan to taste. Stir, serve hodgepodge garnished with herbs, lemon and capers.

• smoked ribs - 320 gr.
• pork - 650 gr.
• lemon - 1 pc.
• sausage servelat - 180 gr.
• ham - 210 gr.
• onion - 2 pcs.
• olives - 95 gr.
• pickled cucumbers - 3 pcs.
• capers - 45 gr.
• vegetable oil - 50 gr.
• tomato paste - 65 gr.
• butter - 35 gr.
• freshly ground pepper - in fact
• sour cream - to taste
• bay leaves - 3 pcs.

1. It is necessary to start cooking with the broth. To do this, place the smoked ribs and pork in a saucepan of a suitable capacity. Pour in the required amount of water, bring the product to a boil. Place a whole peeled onion in the pan. Simmer the broth over low heat for 2 hours.
2. About a quarter of an hour before the end of the manipulation, spices must be added to the broth. After the specified period, remove the meat, strain the liquid. Chop the cooked meat, ham and sausage into strips. Do the same with pickled cucumbers.
3. Send the pickled vegetables to the pan, pour in about 60 ml. ready broth. Simmer cucumbers for 5 minutes. Next, place the finely chopped onion in the pan. Add butter and sunflower oil to vegetables. As soon as the onion becomes transparent, pour in the tomato paste.
4. In parallel, send boiled meat, smoked meats and olives to a common pan. Simmer the products in the broth for about a quarter of an hour. After the expiration date, add capers, pepper and salt to taste to the common container. Install the cover with the steam valve. Combine the ingredients, serving the hodgepodge, do not forget to add sour cream and citrus slices (in portions).

Solyanka combined from by-products

• beef tongue - 95 gr.
• beef kidneys - 90 gr.
• pork on the bone - 450 gr.
• beef heart - 110 gr.
• pickled cucumbers - 2 pcs.
• olives - 15 pcs.
• onion - 1 pc.
• capers - 35 gr.
• butter - in fact
• greens - 40 gr.
• ketchup mild - 35 gr.
• pepper - 4 gr.
• bay leaves - 4 pcs.

1. fresh meat in without fail rinse with running water. Remove excess components in the form of films and fat. Send the product to the pan, pour in a couple of liters of water. Prepare a rich broth according to the classical technology.
2. The base is made together with meat and offal. Follow the process, systematically remove the foam. After preparing the broth, fish out the ingredients. The composition must be filtered. Pour the finished broth into the main pot.
3. In parallel, cool the meat and offal. Cut in a way convenient for you, re-send to the broth. Melt butter in a frying pan, add finely chopped onion. Stir the product, fry until golden.
4. After that, tomato paste must be mixed with the onion. On medium heat, the ingredients should simmer for at least 3 minutes. Chop pickled cucumbers into strips. In a common pot with broth, you need to add ready-made onions in tomato paste, capers and spices.
5. Bring the food to a boil, reduce the burner, pour in the cucumbers. Simmer the ingredients for about 10-12 minutes. After that, the hodgepodge is poured into portioned plates and decorated with lemon slices, fresh herbs and olives.

• large fish (fillet) - 0.5 kg.
• potatoes - 4 pcs.
• squid (fillet) - 470 gr.
• onion - 3 pcs.
• lemon - 1 pc.
• greens (fresh) - 35 gr.
• spices (assorted) - to taste
• tomato paste - 90 gr.

1. Prepare the fish broth in the usual way. Strain it through a colander or cheesecloth. Add chopped potatoes, onions and fish to the boiling broth.
2. Chop the cucumbers into bars, send to the pan and add the tomato paste. Simmer for 7-10 minutes. Add food to the main pot. Add spices and chopped squid.
3. Boil the ingredients for at least 20 minutes. Serve hodgepodge, garnish with lemon and herbs. Add chopped olives or olives if desired.

Solyanka vegetable

• tomato paste - 55 gr.
• table water - 2.3-2.4 liters.
• olives - 10 pcs.
• potato tubers (medium) - 4 pcs.
• pickled cucumber - 3 pcs.
• carrot - 100 gr.
• corn oil - 40 ml.
• olives - 10 pcs.
• sauerkraut - 0.2 kg.
• onion - 40 gr.
• seasonings (any) - to taste
• lemon - ½ pc.
• capers - 10 pcs.

1. Peel raw potatoes in advance, chop into cubes of equal size (about 1 * 1 cm.). Boil water in the amount according to the recipe, enter the vegetable and start cooking.
2. At this time, prepare the onions and carrots. Chop the onion, and cut the carrots into bars. Now chop the pickles, as for salad Olivier.
3. Rinse and squeeze sauerkraut. Pour corn oil into a frying pan, fry onion and carrots on it. Then simmer with tomato paste for another 5 minutes.
4. Add cucumbers and cabbage, mix, leave on low heat under the lid for 5 minutes. Now transfer the contents of the pan to the pot with potatoes, season with spices and add capers.
5. Boil the hodgepodge for about 10 minutes, after this time, add olives chopped in half with olives. Continue simmering for 5-7 minutes. Before serving, add a slice of lemon to the bowl.

• fresh mushrooms - 280 gr.
• carrot - 60 gr.
• onion - 50 gr.
• fresh dill - 20 gr.
• tomato paste - 60 gr.
• dry mushrooms - 50 gr.
• pickled cucumber - 2 pcs.
• olives - in fact
• Provencal spices - 5-10 gr.
• corn oil - in fact

1. Pre-soak dry mushrooms, leaving them for a couple of hours in drinking water room temperature. After a specified period, boil the raw materials. Do not drain the liquid in which the mushrooms languished. Strain the water and cool.
2. Chop the onion, fry it in corn oil. Grate the carrot, add to the onion, simmer everything together. When the roast is ready, add the tomato paste.
3. Continue to simmer the product for another 2-3 minutes over medium heat. Then pour in the liquid from the mushrooms. Simmer for 5 minutes, stirring constantly. At this time, chop pickles, add to vegetables.
4. Cut dried and medium mushrooms in random order, fry them separately and add to the main composition. Transfer to a thick-bottomed saucepan, pour drinking water and add spices.
5. Cook the soup on a medium to low heat for a quarter of an hour. 5 minutes before the end of the process, enter the olives or olives, divided into 2 halves. When serving, sprinkle with chopped dill and a slice of lemon.

Solyanka perfectly decorates the everyday table. If you are tired of the monotony, consider soup recipes based on mushrooms, meat, vegetables, fish, offal, sausages. Vary the amount of the above ingredients to your liking. Add your favorite seasonings.

Video: meat hodgepodge

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Meat hodgepodge recipe step by step with photo

Among the most popular first courses of Russian cuisine, which are in demand in the restaurant and home menus, the leading place is occupied by the classic solyanka. And the most festive version of the cooking technology is the combined meat hodgepodge, this soup is popular all over the world among those who have tried it at least once.

The main condition and the main component of this delicious hot dish for the first is the presence of at least 4 varieties of meat, poultry and sausages. There are recipes for the national team hodgepodge, in which meat products in the composition of the ingredients reach up to 15 items.

This is not to say that according to the cooking technology this is a quick dish, but it's worth it! Arrange a celebration of the stomach for yourself and your loved ones, cook the classic meat hodgepodge at home from beef, ham, sausages and sausages, enhancing the taste with a good mood and experimenting with the ingredients in the future!

To prepare the most delicious first course, you will need the following ingredients:

• beef (pulp or on the bone) - 300 - 500 grams;
• ham - 150 gr.;
• smoked sausage - 200 gr.;
• sausages - 2-4 pieces;
• onion - 2 large onions
• olives - ½ jar with brine
• olives - ½ jar with brine
• pickled or pickled cucumbers - 2÷3 pcs. (depending on size) + cucumber pickle
• tomato paste - 2 tbsp. spoons
• flour - 2 tbsp. spoons
• lemon - a few slices
• butter for frying.

It is allowed to break the proportions, as well as put something extra (meat leftovers in the refrigerator).

Recipe for hodgepodge meat team classic step by step with photo

1 - the first step is to prepare the meat broth.

Rinse the beef thoroughly under cold water, separate the films and pour 2 liters of filtered water.

Put the pot on medium heat, bring to a boil, remove the foam and cook the meat for 1.5 hours.
While the broth is cooking, you can continue the cooking process.

2nd step - preparation of sausage components.

Cut the sausages in half lengthwise and then cut the halves into thin slices.
Cut the ham first into thin circles, then into thin strips to obtain straws.

Cut the smoked sausage into strips as well.

3 - the third step - cooking onion frying.

Cut the onion into very thin half rings so that they shine through.

Heat up a frying pan and melt a piece butter.

Add all the onions to the skillet and, stirring occasionally, fry until golden brown over medium heat.
Add flour and mix thoroughly. After the flour enters the soup, it will thicken it a little, making the taste more saturated.
Pour pickle from cucumbers, olives and olives to the onion (half a glass of each item) - this is a prerequisite for making hodgepodge! Mix thoroughly again so that no lumps remain.
While the onion is stewing, cut the olives and black olives (crosswise into 4 parts).
Cut pickled or pickled cucumbers into thin strips or slices.
Put chopped olives, olives, cucumbers in a pan with onions and add tomato paste.

Mix everything thoroughly and simmer for 2 minutes. Tomato paste will give a beautiful color to the soup and add extra sourness. Onion roast is ready.

Meanwhile, the meat broth is ready.

Remove the beef and carefully strain the broth into the other pot in which you will cook the dish.
Cool the meat, cut into small pieces.

Step 4 - collecting homemade hodgepodge.

Put the pot with the finished broth on the fire and put all the meat products into it: beef, sausage, sausages, ham. Add sauteed tomato and onion. Pour in water (if necessary if a lot boiled away during cooking). Stir and bring to a boil.
Close the pot with a lid and simmer over low heat for 10 minutes.
According to the classics, it is customary to let the soup brew for a day to acquire the best taste and aroma.
But an hour is enough if you really want to eat, according to experience on more time still not enough patience!
The last prerequisite for cooking classic hodgepodge national team - is a slice of lemon and a whole berry of olives and black olives, which must be added before serving directly to the plate. Enhance the flavor with sour cream if desired.

By the way, before the holiday and after the holiday (New Year's table), it is easiest to cook this soup especially tasty and satisfying, so there will be a lot of different meat products in the refrigerator. Even lean pieces of pork skewers will do. left over from the picnic.
Feel free to cook restaurant dishes at home, with us you will get delicious!

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Soup "Solyanka" classic - recipes for making a delicious and hearty soup. Today, every cook knows how to cook a hodgepodge with sausage or cabbage, any housewife knows how to cook a hodgepodge with sausage or cabbage. The recipe for classic hodgepodge is considered a classic of Russian traditional cuisine. These are the invariable ingredients of the classic recipe. Many housewives add carrots, potatoes, sauerkraut to the hodgepodge. Each family has its own most delicious recipes, which are improved over the years and passed on to other generations. Here is the recipe for a real hodgepodge for everyone, no matter how culinary experts and connoisseurs of this delicious dish argue healthy soup.

It is not difficult to prepare a delicious hodgepodge. This is not a difficult dish to prepare, which impresses with its rich taste and aroma. Solyanka is a good dish for lunch, and hodgepodge is also often prepared for the holidays. In general, hodgepodge soup can be cooked from everything that is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat.

IN traditional recipe how to cook a hodgepodge, the dish resembles cabbage soup with pickle. Although everything that you find in your kitchen can be added. Cooking hodgepodge only welcomes experiments. If you use the classic hodgepodge recipe, you get a hearty and fragrant soup. Its basis is not very fatty broth, and sausage with sausages and smoked meats is used from meat.

How to cook hodgepodge - cooking secrets

It is a thick soup with a sour taste. Any chef of the restaurant will tell you how to cook a hodgepodge, each culinary specialist prepares a hodgepodge in his own way. A hodgepodge is prepared on a steep mushroom, meat or fish broth with the addition of pickles, lemons and olives. Seasoned with sour cream and fresh herbs.

This dish differs in that it can be added different types meat, sausages, smoked meats (everything that is in your refrigerator - so that they do not disappear, prepare a hodgepodge). And most importantly, the more of them, the better the taste. Here we will prepare some classic hodgepodges.

Secret 1: the highlight of the hodgepodge

For the preparation of hodgepodge, you can take any meat that you like. You can make a prefabricated set of pork, beef, chicken, sausages and sausages. Solyanka has other unique raisins that enhance the taste and are the finishing touch of the dish.

So, capers, olives, lemon slices and green onions are added to the hodgepodge. Add sour cream and sprinkle with chopped herbs. Capers and olives should not be overcooked. Capers can become bitter, and olives can lose their piquant aroma and flavor. After laying, bring the dish to a boil and immediately remove the dishes from the stove.

Secret 2: Cucumbers

The taste of hodgepodge largely depends on the presence of cucumbers in it and their quality. It is better to take cask pickles, rather than pickled ones from a jar. They are distinguished by a special sourness. They are “alive”, as they undergo fermentation, and the taste effect of the hodgepodge depends on this. In large cucumbers, it is advisable to peel the skin, as it can be rough. Cucumbers are a dense product, so they must first be stewed in a pan.

Secret 3: the right cut

In the people it is customary to call the basic basis for a hodgepodge a brez. Brez is prepared from onions, cucumbers and tomatoes. You can also add some sugar and broth here. All ingredients must be stewed until they become soft, and the mixture is thick and viscous. You can fry onions in a mixture of vegetable, olive and butter, add cucumbers and tomato paste. All this should then be sent to the oven to stew for 1 hour at a temperature of 140 degrees

Secret 4: broth

The broth for hodgepodge must be prepared in advance. It should turn out rich and cool. It is necessary to lay meat (fish or mushrooms) in cold water and cook over low heat. This is necessary so that the water is saturated with the aroma of the selected ingredient. Be sure to remove the foam when boiling the broth, otherwise the soup will turn out cloudy. Once the broth is ready, let it brew. Only in this way will you get a rich taste.

Secret 5: Shredding Ingredients

It is important to cut all the ingredients in such a way that they can fit comfortably on a spoon. Usually all products are cut into small strips or cubes. It is advisable to keep the same size.

A few more secrets of cooking hodgepodge

• The broth is not recommended to be salted, as many ingredients already contain salt, especially cucumbers;
• Green onions can be put directly on the plate or in the broth with all the ingredients;
• Pickled mushrooms can be added to mushroom hodgepodges. Different types of fish are added to the fish broth. Accordingly, smoked, boiled, stewed meat, chicken and various types of sausages are added to the meat;
• Capers have a spicy, unique taste. You can also add a little caper marinade to the dish;
• Smoked meats are best pre-fried to melt excess fat;
• Bay leaf should be removed from the hodgepodge immediately after it is cooked;
• Lemons are already added to the plate when serving. They give the dish aroma, sourness and appetizing appearance;
• Brez can be prepared in advance and stored in the refrigerator as a blank. This is convenient, since the hodgepodge can be made at any time.

Classic hodgepodge - recipe

Ingredients:

• Chicken thighs - 4 pcs.;
• Smoked sausages - 3 pcs.;
• Ham or carbonate - 7 pieces;
• Beef - 300 g;
• Sausages - 4 pcs.;
• Potato - 1 pc.;
• Carrots - 2 pcs.;
• Black olives - to taste;
• Pickled cucumbers - 5 pcs.;
• Onion - 1 pc.;
• Cucumber pickle - 50 ml;
• Lemon - to taste;
• Salt - to taste.

Cooking method:

1. The first step is to prepare a rich meat broth. Put a piece of beef in cold water and put on a large fire. Until the water boils, remove the resulting foam. Boil the meat after boiling for 1-1.5 hours over low heat;
2. Then add chicken thighs to the broth, salt, if necessary, remove the foam again and cook for another 1 hour. 10 minutes before the broth is ready, add the bay leaf;
3. Cut the onion into two parts, cut one into a cube, the second into half rings. If necessary, you can add more onions, the taste will only benefit from this. Grate carrots on a fine grater;
4. Cut sausages and ham. You can add any other sausages, such as carbonate, bacon, doctor's sausage;
5. Cut smoked sausages into circles not very thin;
6. Saute the onion in a heavy bottomed pan until translucent. Then add carrots and fry everything together until golden brown;
7. Add smoked sausages first and fry them for about 5 minutes;
8. Then add sausages and ham. Stir and fry for about 10 more minutes. Add brine and simmer for 5-7 minutes over medium heat;
9. Peel potatoes and cut into small cubes. Remove meat and chicken from the broth, cut into cubes and put back into the broth. Add potatoes and all contents of the pan. Cook until potatoes are ready;
10. Cucumbers cut into long thin strips. Saute them in the same pan for about 3-4 minutes. Add cucumbers to the broth, pepper and cook for another 5 minutes;
11. Ready soup must be insisted for at least 1 hour, and it is better to serve it the next day. You can add lemon, olives, sour cream and fresh herbs to the hodgepodge to taste. Bon appetit!

A simple hodgepodge recipe does not involve potato dressing. It can be added if you want a thick and hearty broth. For dressing, you need olives and tomato paste. A classic of Russian tavern cuisine, soup belongs to brine dishes.

As the name implies, it is customary to add cucumber or cabbage pickle to such dishes, which, unlike marinade, does not contain vinegar. By the way, according to tradition, hodgepodge soup is simply called “hodgepodge”, and a thick dish of meat or fish with cabbage is called “soup in a pan”.

Or maybe a villager? To this day, there is no consensus on what happened from what. Just like there is no opinion - this dish is the same, or they are different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used there.

And others say that the soup is called a villager, because it was originally a rural, rural food. It was prepared simply by mixing the remains of various products for cooking in a cauldron. This principle of making hodgepodge, having changed over time in details, has remained the same: for its preparation, at least four varieties of boiled or fried meat or products from it in the form of sausages and sausages are used.

Solyanka combined meat classic - recipe

Among the most popular first courses of Russian cuisine, which are in demand in the restaurant and home menus, the leading place is occupied by the classical one. And the most festive version of the classic cooking recipe is the meat team, this soup is popular all over the world among those who have tried it at least once.

The main condition and the main component of this delicious hot dish for the first is the presence of at least 4 varieties of meat, poultry and sausages. There are recipes for the national team hodgepodge, in which meat products in the composition of the ingredients reach up to 15 items.

This is not to say that according to the cooking technology this is a quick dish, but it's worth it. Prepare a classic homemade meat hodgepodge for the holiday from beef, ham, sausages and sausages, enhancing the taste with a good mood and experimenting with the ingredients in the future. The soup prepared according to this recipe has an amazing aroma, which is impossible to pass by.

Ingredients:

• Meat on the bone (beef, veal) - 500 g;
• Sausages (raw-cured, raw-smoked) - 200 g;
• Smoked ribs (pork, beef) - 400 g;
• Boiled sausage (ham, sausages) - 200 g;
• Pitted pickled olives (green) - 100 g;
• Carrots - 1 pc.;
• Onion - 2 pcs.;
• Allspice - 5 peas;
• Pickled cucumbers - 4 pcs.;
• Pickle from cucumbers or olives - 150 ml .;
• Vegetable oil - 60 ml;
• Tomato paste (sauce) - 3 tablespoons;
• Butter - 30 g;
• Bay leaf - 2 pcs.;
• A mixture of peppers - 1/3 tsp;
• Lemon slices, sour cream, greens - serve to the table;
• Salt - to taste.

Cooking method:

1. Traditionally, the soup is based on beef or veal on the bone. It is from this meat that a rich rich broth with a deep taste is obtained. But pork or chicken will do. The meat should not be too fatty or stringy. Wash it and put it in a bowl. Send smoked ribs there. Fill with water. Put on medium heat. Bring to a boil. Drain the first "broth", and rinse the meat and return to the pan. Add water again. Boil and reduce heat intensity to medium;
2. Peel carrots and onions. No need to grind. Put the vegetables to the meat. Add bay leaf and allspice. Cook at a constant low boil for 1.5-2 hours. Do not add salt yet, salt the dish only when all the products are in the pan;
3. The broth should turn out rich, rich, steep, so do not rush to turn it off. Do not forget to skim off the foam from its surface, otherwise the soup will come out cloudy. Put all the meat out of the finished broth, leave to cool on a plate. Remove boiled vegetables and spices. Strain the broth through cheesecloth from small bone fragments;
4. Chop pickled cucumbers into long thin pieces. It is advisable to use barrel cucumbers, which will give the dish its special taste, not spoiled by vinegar. There is no way to get such cucumbers? Pickled ones (from a jar) are also suitable, only tasty and high-quality, preferably homemade;
5. Cut raw smoked or dry-cured sausage into strips, like cucumbers. It is desirable that all the ingredients of the hodgepodge have the same cut shape. Instead of sausages, you can use other smoked meats;
6. Cut the ham. It also turns out delicious with high-quality slightly smoked sausages. How more species meat and sausage products, the richer and richer the taste of hodgepodge will be. That is why it is called the combined classic meat hodgepodge;
7. Add a spoonful of sunflower oil to the pan, heat it up. Lay out the cucumbers. Cook for about 1 minute over medium heat. Then add 150 ml. broth. Simmer for 7-9 minutes. Put the strained broth on the fire. Bring to a boil and dip the cucumbers into it;
8. Fry the sausage too, but in a dry frying pan, without oil. With this treatment, excess fat will be rendered out of it, and the aroma will become more expressive. Send to the pan 10-15 minutes after the cucumbers. The uniqueness of the combined classic hodgepodge is that each subsequent brewing will have a slightly different taste;
9. Onion cut into quarters of rings. Heat vegetable oil in a frying pan. Add butter. Wait for the mixture to melt. Fry the onion until soft and golden brown;
10. Add tomato paste or sauce. Pour in about 1 cup of stock from the pot. Simmer for 7-10 minutes (no need to cover). Pour over to the rest of the ingredients. Thanks to the tomato, the combined hodgepodge will acquire a classic reddish color and pleasant sourness;
11. Separate the cooled meat from the bone. Cut it or divide it into fibers. Transfer to a hodgepodge;
12. Put the olives in the brine. Leave them whole or cut into rings. Optionally, you can add pickled capers or black olives. Pour in a little brine from cucumbers or olives to enhance the sour taste. These products cannot be subjected to long heat treatment, they will lose their natural color, change their consistency, acquire a bitter tint;
13. Cook for another 5-7 minutes. Salt, pepper to taste. Don't go overboard with the salt, as the flavor will become more intense after steeping. Turn off the fire. Let the dish stand covered for 15-30 minutes. Serve with fresh herbs and sour cream. Don't forget to put a slice of lemon in each plate with a hearty meat hodgepodge. Bon appetit!

Solyanka is also prepared from pickled mushrooms, pickled or pickled cucumbers, onions and carrots, tomato paste, and olives. Before serving, it is customary to decorate the dish with a slice of lemon. Solyanka is a thick spicy and spicy soup from Russian cuisine. It is cooked on meat, fish or mushroom broths. Among the main ingredients of any modern hodgepodge can be called: olives, pickles, lemon, capers. When serving, sour cream and fresh chopped herbs are added to the hodgepodge soup.

Delicious soup is cooked on meat broth, but in last years fish and mushroom versions of this dish became very popular. To give a specific taste, sausages and smoked meats of various types are added to the soup. In addition to taste, they give a special flavor to the whole soup, making it hearty and rich. Additionally, potatoes, rice and pearl barley are added. Soup recipes are distinguished by their diversity. As a rule, the soup turns out to be quite fatty and thick, it is great for relieving hangover symptoms.

In fact, hodgepodge is a soup cooked from everything that is at hand. With the only exception: all kinds of sausages, different types of meat, olives or olives, pickles, lemon should certainly be at hand for a hodgepodge. According to the type of preparation, the soup is distinguished by type from three categories: meat, fish, mushroom. Any hodgepodge can be called classic, because there is no standard. Each hostess adds her own.

Cabbage solyanka - recipe

Cabbage soup is considered a traditional Russian dish, and, for many centuries, not only the poor people in the villages, but also the high rank of the nobles, did not disdain the dish and the royal court. How delicious to cook hodgepodge from cabbage. Solyanka is not only a tasty dish, but also very healthy, cabbage contains a large amount of vitamin C, potassium, folic acid and magnesium.

Doctors say that people who eat a lot of hodgepodge rarely suffer from diseases. of cardio-vascular system. Fans of this dish are always in good shape. Fresh cabbage soup braised cabbage with meat, sometimes mushrooms. Pickled cucumbers are often added to it.

Sauerkraut soup or fresh cabbage soup is a great option for a delicious and hearty dinner. Cabbage soup is a classic Russian dish, which has been admired for centuries by both ordinary villagers and rich nobles.

Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is the broth. It can be mushroom, fish or meat. In addition, the composition of the hodgepodge includes cucumber pickle.

Ingredients:

• Meat - 800 g;
• Onion - 2 pcs.;
• Garlic - 2 cloves;
• white cabbage - 1 kg;
• Tomato - 1 pc.;
• Carrots - 1 pc.;
• Broth - 1 glass;
• Bay leaf - 2 pcs.;
• Tomato paste - 1 tbsp;
• Sunflower oil - for frying;
• Spices - to taste;
• Salt - to taste.

Cooking method:

1. Rinse the pitted meat and cut into cubes about 3 cm;
2. Transfer the meat to a deep frying pan or stewpan with hot oil, lightly salt, pepper and fry without a lid until all the juice has evaporated;
3. In a separate frying pan, fry the onion cut into squares and the carrot grated on a coarse grater until golden brown;
4. When the water evaporates from the meat, add the fried onions and carrots and mix;
5. Chop the cabbage into small strips;
6. Transfer the cabbage to the meat with vegetables, mix, salt quite a bit and cover with a lid, leave to stew;
7. In a separate pan, simmer the tomato sliced ​​\u200b\u200bin slices and garlic squeezed through a press until soft;
8. When the tomato spreads to a puree state, add tomato paste, water or broth, salt (taking into account that we have already salted meat and cabbage), sugar, dry herbs, you can add your favorite spices to it. Put a couple of bay leaves into the boiled liquid and let it boil for 5 minutes, then remove the bay leaf;
9. Pour sauce over cabbage with meat and simmer under the lid until tender. There should be very little liquid left in the hodgepodge so that the cabbage is juicy and soft, but does not float in the sauce;
10. Cabbage hodgepodge with meat is served hot; it does not require any additions except for greens. Bon appetit!

For the simplest version of homemade hodgepodge, you can use meat or chicken broth, smoked pork belly, pitted black or green olives, Viennese sausages, pickles and capers. And as a final touch - the juice of one lemon and fresh parsley. Proportions - depending on the desired density and acidity. Today, meat and mixed meats, fish, game, and even lean hodgepodge soups are prepared not only in restaurants, but also in home kitchens.

These are rich, fragrant, spicy soups, so satisfying that they can make a whole dinner. To prepare a hodgepodge, you need pickled cucumbers, best of all barrel ones. Neither lightly salted nor pickled will do, but will only spoil the taste of the soup. Cucumbers should preferably be peeled and freed from the flabby center. The peel and the middle are boiled for 10 minutes with the broth in a separate pan, and this sour broth is added to the soup along with the brine.

The soup is prepared on a steep meat, fish or mushroom broth. As a rule, a lot of meat is used in the composition of such meat and fish soups. The soup is so thick that sometimes even the tongue does not dare to call it "soup". Interesting fact: hodgepodge has an alternative name, namely “hangover”. How to cook hodgepodge at home? It is worth noting that in the first place it is very important to follow the recipe.

There are both more complex and more simple ways cooking brine. Regardless of which option is chosen, it is important to choose high-quality products for hodgepodge, then the soup will turn out tasty and fragrant. Depending on its type, the soup may consist of several types of mushrooms, fish or meat. How to cook a hodgepodge follows, first of all, from the type of hodgepodge.

Salt Soup - Delicious Salt Soup Recipe

Initially, hodgepodge was a soup made from sauerkraut and meat. Preparing the first dish is quite easy. There are three types of soup: meat, mushroom, fish. All experienced chefs know how delicious to cook hodgepodge soup. Soup, according to experienced chefs, belongs to the traditional dishes of rich Russian cuisine. Solyanka - is it a soup or a hot main course?

If in the first case there are no disputes, then in the second case opinions are divided, because today in the restaurant menu there are hodgepodges - the first thick dishes and hodgepodges - hot second courses in which there is no broth, and they are not boiled, but baked. The composition of traditional meat hodgepodges includes: meat products (at least four types), broth, pickles, onions, tomato paste, olives, lemon and a lot of greens.

Ingredients:

• Potatoes - 4 pcs.;
• Smoked sausages - 200 g;
• Carrots - 1 pc.;
• Sausages, sausages or boiled sausage - 200 g;
• Pickled cucumbers - 4 pcs.;
• Onion - 1 pc.;
• Suneli hops (seasoning) - 1 tbsp;
• Tomato paste - 2 tablespoons;
• Black olives or green olives - to taste;
• Lemon - half;
• Salt - to taste.

Cooking method:

1. Put 1.5-2 liters of clean water on the stove, bring to a boil and put peeled and cut into large pieces of potatoes into boiling water. Boil potatoes until cooked;
2. While the potatoes are cooking, chop the onions and set to fry;
3. After 2-3 minutes, add the grated carrot to the onion. Fry vegetables for 2-3 minutes;
4. Peel sausages, sausages or sausages and smoked meats, cut into cubes or circles. Add to the pan and fry with vegetables for 5 minutes, stirring occasionally;
5. Cucumbers cut into cubes, put to the rest of the ingredients in a pan, simmer for 2-3 minutes. If cucumbers have a hard skin, it is better to cut it off, and only then grind it;
6. Put tomato paste, add hops-suneli seasoning, salt to taste (taking into account the fact that cucumbers also contain a sufficient amount of salt). Stir, if necessary, add a little broth, simmer everything together for 5-7 minutes, and then transfer the entire contents of the pan to the pan to the boiled potatoes;
7. Stir the soup, bring to a boil over low heat, then turn off the fire on the stove, let the hodgepodge brew for 10-15 minutes;
8. When serving, put olives or olives and 1-2 slices of lemon in each plate. Solyanka soup is ready. Bon appetit!

The traditional classic is a kind of mixture of pickle and cabbage soup. If you need to cook a meat hodgepodge, either smoked or pre-fried meat in vegetable oil goes into the broth. If you are preparing a fish hodgepodge, you should put smoked red fish in it. And salted or pickled mushrooms are sent to the mushroom hodgepodge. What soup recipe is taken as a basis and it will turn out. However, you can safely mix ingredients from different hodgepodges - something new will come out.

Solyanka is one of the few Russian dishes whose culinary recipe welcomes imagination and experimentation. Capers give the hodgepodge a characteristic spicy-sour taste. In Soviet times, they were replaced with green peas, similar in shape, but completely different in taste. The preparation of the hodgepodge soup is completed already in the bowl, where the garnish is added: olives and mugs of peeled lemon. Whether to add sour cream to the hodgepodge is a moot point, to which everyone answers according to their own taste.

Meat hodgepodge - a recipe for delicious meat hodgepodge

The basis of this soup is a rich, rich broth cooked from beef and chicken legs. The second important ingredient, cucumbers, they must be cask and in no way canned or pickled from a jar. And third, these are capers, without them you get just cucumber soup. How to cook soup with meat at home. Any housewife will be able to cook meat soup.

You can cook meat hodgepodge according to different recipes, but they are prepared mainly according to one type. Meat soup is boiled in a thick, meaty, rich broth made from pork or beef, or any type of meat you like. As a rule, smoked and sausage products are added to the meat hodgepodge.

Meat - tasty, mouth-watering, gourmet dish adored different nations peace. The recipe and the recipe for the hodgepodge of each nation, of course, is different, but this soup will never go unnoticed.

Ingredients:

• Pickled cucumbers - 250 g;
• Boiled beef - 250 g;
• Capers (optional) - 100 g;
• Onion - 2 pcs.;
• Milk sausages - 100 g;
• Cucumber pickle - 100 ml;
• Tomato paste - 1 tbsp;
• Boiled ham - 150 g;
• Olives or olives - 100 g;
• Meat broth - 3 liters;
• Vegetable oil - for frying;
• Spices (dill, parsley, pepper) - to taste;
• Sour cream and lemon - for serving;
• Spices (salt, dill, parsley, pepper) - to taste.

Cooking method:

1. For a classic meat hodgepodge recipe, you first need to prepare beef broth, ham and sausages so that our broth has the smell of smoked meats;
2. The next step in the preparation of a classic hodgepodge is to prepare and chop onions. Fry the onion in vegetable oil until golden brown, add the tomato paste and simmer until tender. Add all the tomato mass to the meat broth;
3. Cut all smoked meats into thin strips or thin diamonds. When chopping ham, meat and sausages, try to ensure that all ingredients are cut equally. Peel the peel and seeds from the pickled cucumbers and also cut into rhombuses or thin strips;
4. Add chopped ham, boiled beef, sausages, and pre-chopped cucumbers to the broth, always with the brine that was left from the cucumbers, then capers, too, along with the brine, bring to a boil and cook for about 7 - 10 minutes;
5. When serving a hodgepodge to the table, decorate it with lemon slices, parsley, dill, olives and sour cream. Meat classic soup is ready. Bon appetit!

This is a Russian soup with a sour-salty-spicy taste. To prepare the hodgepodge, brine (cabbage or cucumber), a variety of marinades and pickles are used, lemon juice and even kvass. Solyanka are meat, fish, mushroom. Corned beef, smoked meats, sausage, ham, sausages are added to meat hodgepodges. Only red fish (sturgeon) goes to fish hodgepodges - boiled, salted, smoked.

The vegetable part of the hodgepodge soup consists of onions, pickles, olives, capers, lemons. A lot of spices are added to the hodgepodge - pepper, parsley and dill. Solyanka can be served with sour cream. A special feature is that this soup is prepared quite spicy.

Today the recipe has changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then they began to add capers, gherkins, olives, olives, lemon to the dish. Any hodgepodge is a team, and the question of how to cook a hodgepodge can be answered simply: cut everything that is in the refrigerator.

That is, during the cooking process, various products are added to the soup, almost all of which are already prepared (pickled, salted, pickled, fried, smoked). Moreover, the more diverse products of the same type are included in the hodgepodge, the better. For example, meat soup may include: sausages, smoked sausage, ham, boiled pork, corned beef, pieces fried meat.

Solyanka in a slow cooker - a recipe for a combined meat hodgepodge

Any hodgepodge recipe can be adapted to a slow cooker, but you need to know some tricks, and be sure to follow the correct sequence of laying the products. Otherwise, you can get porridge, and not a fragrant and bright dish. A common recipe for combined meat hodgepodge in a slow cooker.

Ingredients:

• Water - 2 liters;
• Beef - 600 g;
• Pickled cucumbers - 4 pcs.;
• Tomato paste - 2 tablespoons;
• Capers or olives - 100 g;
• Allspice black pepper - 3 peas;
• Meat platter (servelat, boiled or smoked sausage, sausages) - 400 g;
• Onion - 1 pc.;
• Sunflower oil - 3 tablespoons;
• Bay leaf - 2 pcs.;
• Lemon and sour cream, greens - for serving;
• Salt - to taste.

Cooking method:

1. Cook rich beef broth in a slow cooker. We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker;
2. Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “Extinguishing” mode for 2 hours;
3. After the signal, we take out the meat and cool it, filter the broth;
4. Assorted meat: sausages, sausages, ham and other smoked meats, as well as cut beef into pieces. We also cut the pickled cucumbers into slices;
5. Olives cut into circles;
6. We turn on the multicooker in the “Baking” mode for 40 minutes. Finely chop the onion and fry in a slow cooker in vegetable oil for 7 minutes in the baking mode;
7. Sliced ​​pickled cucumbers with olives are sent to stewed onions. Cook for another 5 minutes;
8. Open the lid and put a couple of tablespoons of tomato paste, mix and cook for another 8 minutes in the same mode;
9. Next, we send sausages, smoked meats and chopped meat into the bowl, mix well and continue cooking for another 10 minutes;
10. Pour in beef broth. You can add a little brine from pickled cucumbers or olives. Salt a little, add bay leaf;
11. We prepare the combined meat hodgepodge in a slow cooker for 20 minutes in the “Baking” mode. You can also cook in the "Extinguishing" mode for 60 minutes, if not in a hurry;
12. Let it brew a little, pour the hodgepodge into plates, put a circle of lemon, add sour cream and serve it on the table. Bon appetit!

Soup in a slow cooker: cooking secrets

• Make a choice in favor of home-made products and preparations - do not use brine from store-bought cucumbers to make hodgepodge, there are often a lot of preservatives;
• Be sure to add smoked meats to the hodgepodge - they will give the soup not only taste, but also aroma;
• Soup in a slow cooker must contain at least 3 types of meat products;
• Before serving, put a lemon slice, greens and sour cream in each plate;
• Good ingredients for hodgepodge are not only beef and pork, but also liver, kidneys, tongue;
• To give the dish a sharp, salty and sour taste, you must use pickled cucumbers, olives, capers, pickled mushrooms, lemon, tomato paste and brine;
• If you have prepared fish hodgepodge, then this dish is served on the table without sour cream;
• Sauerkraut is an optional ingredient in hodgepodge, but some recipes use it as well;
• In the economy version of the hodgepodge, you can put several types of sausage.

Every housewife certainly has her favorite cooking recipe, or, as a rule, the basis of cooking. Because if there is a foundation, you can create anything on it. The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers. The basis of products for fish soup is fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated. The basis of products for mushroom soup is mushrooms, salted, marinated. Mushroom mushrooms and milk mushrooms were especially valued. In the well-known recipes for some meat hodgepodges, there must have been salted milk mushrooms.

An indispensable condition for any hodgepodge is a sour taste. To do this, add to the hodgepodge: cucumber pickle, lemon, pickled cucumbers, pickled mushrooms, olives, olives. If you manage to meet all the requirements of the dish, then you have perfectly mastered how to cook hodgepodge.

Video recipe "Classic combined meat hodgepodge"