Solyanka Russian classic. How to cook a mixed meat hodgepodge at home

Meat hodgepodge is a spicy, spicy and nutritious soup that was cooked in Russia by our distant ancestors. Today it is considered almost a delicacy, but then the aristocrats did not recognize the dish. It was a dish of the common people, which was even originally called "Selyanka". The villagers collected hodgepodge from a variety of products, practically what was found in the house and household. Meat, smoked meats, pickles, everything went into a hodgepodge.

Spicy sourness should also be obligatory in a hodgepodge. By itself, this soup is sour, for about the same reason - pickles and other homemade pickles are added to the hodgepodge. But not pickled, not vinegar the best option for such a soup, only if there is no choice at all.

The basis of blue is always rich broth. It can be meat, chicken, fish or even mushroom. By the way, mushroom hodgepodge is great for cooking in fasting. Fish will be just as good if you are a fish lover and trying to lead a healthier lifestyle. But today's heroine will be precisely the combined meat hodgepodge.

And the hodgepodge is called the team because they don’t collect from everything that is sweet to the heart. Practically this is the most delicious option combined dishes, like salad or pizza, but in liquid form. Delicious, satisfying, and inexpensive.

In the process of evolution of the dish, modern ingredients began to be added to the hodgepodge. For example, I really like to put sausages and smoked sausages. With hunting sausages, meat hodgepodge will be very fragrant. And another important note was black olives, cut into circles. Now, at the mere mention of hodgepodge, a red tomato broth appears before your eyes with pieces of sausage, sausages, cucumbers and mugs of olives.

If you have the opportunity to pre-cook beef or pork for broth, then the soup will turn out rich, and if you need fast option, then only sausages, ham, sausages will do. All these products will give a great taste to the soup. Although some people like to add potatoes to the hodgepodge, the dish was originally prepared without it. But in his defense, I can say that he does not spoil the taste at all, and even makes it special.

Solyanka is a Russian first dish that men especially like. Each housewife has her own recipe for this rich and tasty soup. However, as a basis, everyone uses the classic version.

You will need:

• beef or pork pulp - 350 g;
• table salt - to taste;
• smoked sausage - 250 g;
• fresh herbs - to taste;
• ham - 250 g;
• lemon - to taste;
• sausages - 2 pcs.;
• sour cream - to taste;
• olives - 100 g;
• vegetable oil - 50 ml;
• pickled cucumbers - 4 pcs.;
• cucumber pickle - ½ cup;
• tomato paste - 50 g;
• turnip - 2 pcs.

Cooking:

1. Wash the meat thoroughly, cut off excess fat and film. Place a pot of clean water on the stove. Dip the pork or beef in it and keep over medium heat until boiling. Remove the foam, cover with a lid and continue to cook until tender, reducing the heat slightly.

2. Cut the peeled onions in half and chop a quarter into rings.

3. Chop the pickled cucumbers into thin strips. Free the smoked sausage and ham from the film and chop in the same way as cucumbers. Remove the packaging from the sausages and cut them into not too thin circles.

4. Pour into a cast iron pan vegetable oil. As soon as it warms up, put the onion in it and fry, stirring constantly, until golden brown.

5. Add finished sausage and ham. Fry, stirring, for two minutes. Send cucumbers here and cook for the same amount of time.

6. Add tomato paste, pour in some water, stir, cover and simmer for a quarter of an hour.

7. Remove the meat from the broth. Cool and cut into strips.

8. Transfer to the broth. Send the roasted tomato with sausage to the pan. Open the jar of olives, put it on a sieve and send it whole to the rest of the ingredients. Pour in the brine and lay out the sausages. Stir. Try for salt. If it is not enough, salt it.

9. Keep on fire until boiling. Cover and let the soup brew for 15 minutes.

Pour the finished hodgepodge into plates. Add a pinch of herbs, sour cream and a slice of lemon to each.

Solyanka with chicken is less high-calorie, which means that it can be served even to those who are forced to monitor their weight. The base of the soup is chicken bouillon. To make it truly fragrant, rich and tasty, cook it from poultry. If you are using purchased chicken, it is advisable to soak it in water beforehand.

You will need:

• chicken carcass - 1 pc.;
• garlic - 2 cloves;
• onion - 6 pcs.;
• pickled cucumbers - 400 g;
• cucumber pickle - 200 ml;
• tomato paste - 70 g;
• carrot - 1 pc.;
• butter - 50 g;
• sausages - 2 pcs.;
• smoked sausage - 300 g;
• ham sausage - 100 g;
• doctor's sausage - 300 g;
• olives - 1 jar;
• fresh herbs - to taste;
• vegetable oil - 30 g;
• spices - to taste.

Cooking:

1. Wash the chicken carcass well. Cut into quarters, put in a saucepan and cover with water. Put on the stove and turn on the maximum heat.

2. Peel the carrots, wash and cut into large chunks. Remove the husk from the bulb and leave it whole. As soon as the broth begins to boil, carefully remove the foam with a slotted spoon. Put the carrots and onion into the pan. Continue to cook for another half an hour, cover with a lid and lower the heat to medium. Peel the garlic cloves and add to the broth. Send two bay leaves here as well. Later, remove the chicken, vegetables and bay leaf from the finished broth.

3. Peel the remaining onion from the husk and chop finely. Put the pan on fire. Pour in vegetable oil. Put the onion in it and stir. Fry over moderate heat until translucent.

4. Finely chop the pickled cucumbers.

5. Add tomato paste to the fried onion and stir. Simmer for a couple more minutes, stirring occasionally.

6. Add pickles, stir and cook for the same amount of time. Put a piece of butter, it will give the hodgepodge its special soft taste and aroma. Simmer for seven minutes, stirring occasionally.

7. Pour cucumber pickle into the broth. Open the jar of olives and add the marinade to the pan.

8. Smoked and doctor's sausage free from the film and crumble into small cubes. Put the pot of broth on the fire. Send her shredded sausages.

9. Clean the ham sausage. Remove the film from the sausages and cut into cubes. Put everything in a saucepan and continue cooking.

10. Separate the bones chicken legs and fillet breasts. As soon as the broth boils, add the roast to it.

11. Cut the olives into rings and send to the soup along with chicken meat five minutes before it's ready.

AT ready soup if desired, you can add a slice of lemon, usually it is already put on a plate. But only do this if the cucumbers you are using don't add enough acid to the soup. Meat hodgepodge should be sour, but its excessive amount can spoil the whole impression.

A spoonful of sour cream can be the finishing touch. but even without it, the combined meat hodgepodge is an excellent and very hearty soup, made almost from the same meat products. Have a delicious lunch or dinner!

Of course, the classic hodgepodge is prepared without potatoes. But if you can’t imagine soup without this vegetable, you can experiment and add it, the soup will become even more satisfying, even if it’s hard to imagine. Smoked meats will make the taste of hodgepodge even richer and more interesting, the classic sourness will be present from pickles and lemon slices when served. And do not forget about the olives, without them the hodgepodge is also hard to imagine.

You will need:

• vegetable oil - 20 ml;
• beef on the bone - 500 g;
• ground pepper and salt - to taste;
• smoked meats - 1 kg;
• bay leaf - 2 pcs.;
• potatoes - 4 pcs.;
• fresh herbs - to taste;
• onion turnip - 2 pcs.;
• lemon - to taste;
• green salted tomatoes - 2 pcs.;
• carrot - 3 pcs.;
• tomato paste - 75 g;
• pickles - 400 g;
• garlic - 2 cloves;
• cucumber pickle - 200 ml;
• olives - 1 can.

Cooking:

1. Thoroughly wash the beef on the bone, place in a pot of water and cook over moderate heat until boiling. Remove the foam and continue to simmer until the meat is cooked. Take out the beef. Strain the broth and return to the pot.

2. Peel the potatoes, wash and chop into small pieces. Send to the broth. Cook over low heat until potatoes are soft.

3. Peel the onion, rinse and chop finely. Cut the peel off the carrot and grate the vegetable on a coarse grater. Put everything in a pan with heated vegetable oil and fry, stirring, for about ten minutes. Add peeled and finely chopped garlic.

4. Chop the pickles and send them to the pan. Add tomato paste, pour in brine and stir. After a couple of minutes, lay out finely chopped green tomatoes. Stir and simmer for ten minutes. Add chopped olives and herbs.

5. In a separate pan, fry the chopped smoked meats until golden brown. Transfer both roasts to a pot of broth.

6. When the contents boil, add the bay leaf. Pepper and salt to taste. At the end, put chopped fresh herbs. Serve with sour cream and a slice of lemon.

Simple homemade hodgepodge with sausage and no meat

This is a simple, homemade hodgepodge recipe that you can make quickly with the ingredients found in any refrigerator. You can use sausage different varieties The main thing is that it should be fresh. The main difference between this recipe and others is that there is no meat base. No need to pre-boil a piece of beef or chicken for the sake of broth. This combined meat hodgepodge is made exclusively from sausages. It is very convenient to cook this one, for example, the day after the holiday, when the remains of sausages with festive cutting or specially postpone after each purchase of sausages, and when enough is gathered, cook soup from it. The more varied the set of sausages and meat delicacies, the tastier the meat hodgepodge will be.

You will need:

• pickled cucumbers - 7 pcs.;
• onion - three heads;
• boiled, smoked sausage and boiled pork - 1.5-2 kg;
• tomato paste - 50 g;
• garlic - 5 cloves;
• spices - to taste.

Cooking steps:

1. Remove the pickled cucumbers from the brine. Cut them into strips.

2. Peel the onion from the husk and chop finely. Heat vegetable oil in a saucepan. Put the onion in it and fry, stirring, until transparent.

3. Add cucumbers and continue frying for another two minutes. Cut sausages into strips and send to a saucepan. Fry for five minutes, stirring constantly.

4. Add tomato paste and simmer until all moisture has evaporated. Squeeze the peeled garlic cloves here.

Transfer the roast to a saucepan. Pour in water to the desired density, stir and bring to a boil. Cook for another 10 minutes, from time to time removing the emerging foam. Ready meat hodgepodge serve hot. Add sour cream or a slice of lemon if desired. Olives can also be added to this soup, they should be put almost at the very end of cooking, since they are already ready.

Enjoy your meal!

Solyanka can be prepared not only with pickles. No less tasty it turns out with sauerkraut, which gives the very sourness that is very important for the taste of hodgepodge. The basis of the meat broth will be smoked pork ribs, and sausages will keep them company. These products can be bought specifically to prepare meat hodgepodge, or you can use leftovers from past dishes. For satiety, we will also add potatoes, but if you like exclusively meat hodgepodge, then you can not put this ingredient.

A slow cooker will greatly facilitate the cooking process.

Ingredients:

• smoked pork ribs - 170 g;
• tomato paste - 30 g;
• sausages - 2 pcs.;
• sauerkraut - 150 g;
• vegetable oil - 30 ml;
• potatoes - 3 pcs.;
• onion - 2 pcs.

Cooking steps:

1. Pour oil into the multicooker bowl. Start the program "frying". Set the temperature to 150 degrees. Cover with a lid.

2. Peel the onion from the husk. Finely crumble it and put it in the heated oil. Fry, stirring occasionally, until translucent.

3. Free the sausages from the film and cut into circles. Add to the onion and continue cooking until the sausages are browned. Put in the tomato paste, stir.

4. Cut the ribs along the bone and send to the rest of the ingredients.

5. Peel, wash, chop the potatoes into small arbitrary pieces. Send potatoes and sauerkraut to a saucepan, cover with water and mix. Add spices and salt to taste. Put in a bay leaf.

6. Close the lid and switch the appliance to soup mode. Set the time to 1 hour 20 minutes.

Serve with sour cream and chopped herbs.

Solyanka turns out incredibly fragrant and spicy. You can use both regular mushrooms and Forest mushrooms. Especially tasty hodgepodge is obtained from mushrooms. If there are stocks frozen with mushroom season, use them. If not, then store-bought mushrooms are also very good. For such a hodgepodge, almost all types of meat and sausages are used, the more diverse the set of products, the tastier.

Ingredients:

• vegetable oil - 30 ml;
• lemon;
• large onion - 2 pcs.;
• greens - a bunch;
• tomato paste - 75 g;
• spices - to taste;
• salted barrel cucumbers - 5 pcs.;
• Bay leaf;
• boiled water - 100 ml;
• green olives - 200 g;
• sugar - 50 g;
• black olives - 200 g;
• beef - kg;
• fried mushrooms - 300 g;
• chicken legs - 300 g;
• smoked sausage - 200 g;
• boiled sausage - 200 g;
• sausages - 200 g.

Cooking steps:

1. We clean the pickled cucumbers from the skin and finely chop.

2. Peel, wash and chop the onion into thin quarter rings. Heat oil in a frying pan. Put the onion in it and fry until golden brown.

3. Add the tomato and fry, stirring constantly, for two minutes. Put the cucumbers, mix, pour in a little water. Cover with a lid and simmer for ten minutes. Add sugar and stir.

4. Wash the beef. Put in a pot with a volume of five liters, and put on fire. As soon as the broth begins to boil, remove the foam and continue to cook until the meat is ready.

5. Boiled leg, beef, boiled and smoked sausage, chop the sausages into small cubes. Remove black and green olives from the marinade and chop into thin half rings. Fried mushrooms chop finely.

6. Send all the prepared ingredients, except for sausage and olives, to the broth and cook for five minutes. Then add sausages. After three minutes, lay out the olives. Boil for two minutes and season the hodgepodge with fry. Stir.

After three minutes, remove the soup from the stove, let it brew for an hour and serve with sour cream and lemon. Very rich and tasty meat hodgepodge is ready.

Recipe for meat hodgepodge with beef kidneys

Offal lovers can cook hodgepodge with kidneys. It turns out rich, thick and hearty meal. The main thing is to cook the kidneys correctly, otherwise the soup will acquire a specific flavor. But there is nothing complicated in this, as you will now see.

Ingredients:

• potatoes - 700 g;
• beef kidneys - 400 g;
• pickles - 350 g;
• beef shank - 300 g;
• pickles - 350 g;
• olives - optional;
• smoked meats - 180 g;
• tomato paste - 140 g;
• sausages - 80 g;
• onion - 150 g;
• vegetable oil - 30 ml.

Cooking steps:

1. Fill the kidneys cold water. Bring to a boil, boil for ten minutes. Drain the broth, rinse the offal, return to the pan, fill with clean water and cook until tender. Take out the kidneys and cool.

2. Place the shank in a large saucepan, pour in water and cook the broth until the meat is soft. Be sure to remove the foam.

3. Chop smoked meats, sausages and pickles into strips. Finely chop the peeled onion.

4. Also chop the kidneys into strips.

5. Lightly fry the onion in hot oil. Add cucumbers and fry for a couple more minutes.

6. Pour in the brine, put the tomato paste, stir and simmer over low heat for about ten minutes.

7. Remove the beef from the broth, cut into strips and return to the pan. Add the rest of the chopped ingredients here and mix. Peel potatoes, wash and chop finely. Send to the broth and cook until the vegetable is soft.

8. Add the roast, stir and cook for another five minutes. Pepper and salt to taste. Add bay leaf. Remove from heat and let steep for half an hour. When serving, add lemon and sour cream to the plate.

Meat hodgepodge is amazingly tasty and hearty lunch loved by all family members.

How to cook a real male hodgepodge - video recipe from Ilya Lazerson

And to complete a large review of meat hodgepodge recipes, I can’t help but add a video recipe by a famous chef, which explains in great detail and clearly and shows how to cook a very tasty meat hodgepodge with a secret ingredient. Watch to the end and find out everything.

As you can see, preparing a delicious hodgepodge is not at all difficult. The main thing is to use fresh and quality products, show a little imagination and do not forget about the most important ingredients of meat hodgepodge.

The theme is hodgepodge, a classic meat hodgepodge recipe.

Today we will prepare a mixed hodgepodge, meat, classic. This is a very tasty soup.

It is prepared with various types of meat, smoked meats, sausages, fish, sometimes cabbage, potatoes, and millet are added. But since this is a classic recipe, then we will stick to it. classic look this soup.

Whoever wants to experiment can try to bring new accents of taste on their own based on classical basis.

Combined meat hodgepodge, soup recipe from the chef

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.

Meat hodgepodge

To start, let's prepare meat broth.

In the pan where you are going to cook the hodgepodge, pour 2/3 of the water, in which we will boil the meat.

Meat for hodgepodge can be anything - beef, pork, chicken, lamb, and it is better when a little of everything or in any combination.

Depending on the size of the pan and the number of eaters, we take meat, we focus on 500 g.

We wash the meat well, cook until fully cooked in salted water, not forgetting to remove the foam.

We also need smoked meats, we will cook:

• smoked pork ribs 300 g
• smoked sausage 200 g
• smoked sausages 200 g
• 3 - 4 pickled cucumbers
• large head of onion
• big carrot
• Bay leaf
• 3-4 tablespoons tomato paste or tomato sauce
• black peppercorns
• pitted olives
• half a glass of cucumber pickle
• a little vegetable oil
• parsley, lemon and sour cream.

Get cooked meat

We take out the meat from the broth and leave it in a cup to cool.

Fry the onion

At this time, finely chop the onion, heat the vegetable oil in a pan, send the onion to fry. Stirring occasionally, fry until translucent. Now let's take a look at the carrots. While the onion is fried, grate the carrots.

Adding carrots

As soon as the onion has become transparent, add grated carrots to it. Stir and leave to cook well, stew.

Add cucumbers

The next ingredient will be cucumbers, cut them lengthwise first into plastics, then into strips.

The vegetables in the pan are already well tired and we send cucumbers to them, mix well, simmer them in the pan for 1 - 2 minutes, add tomato paste or sauce. We mix everything well, the stove can be turned off.

We cut smoked meats

We start cutting smoked meats, cut sausages, sausages into thin strips.

Cut the smoked ribs along the bones, in portions, one piece per plate.

Bring the broth to a boil, put in it the ribs, a few peppercorns, bay leaf, and add the frying.

Cut meat into strips

While the broth is boiling, take the boiled meat, cut it quickly, try to cut it into thin strips.

When the ribs boil well, add meat and sausages.

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 popular food among Russian peasants, cooked not only with 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 marinated and eaten 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 the national recipe for meat hodgepodge is unlikely to contain these overseas herbs, 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 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's also easy to diversify 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 spoon 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 - light dish, less calories. 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 fresh mushrooms(mushrooms, mushrooms or any other) and fifty grams of dry white.

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. Also choose a set of spices according to your preferences, pickled or pickled cucumbers play a significant role.

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 main secret in process technology.

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 porridge from fresh tomato. If potatoes are on the list - and them in hot oil for the rest of the frying. But last.

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 basic basics of this complex culinary masterpiece, you may invent your own, exclusive version.

Solyanka is called delicious and fragrant soup, cooked on the basis of various smoked meats. This incredibly hearty dish belongs to the Russian national cuisine. It is quite universal, so it can be safely served both for the first and for the second. After reading today's publication, you will learn what is included in the composition of the hodgepodge and how to cook it.

Key Features

It should be noted that this dish has a unique taste. It tastes salty, spicy and sour at the same time. It is cooked on a strong mushroom, fish or meat broth.

The composition of the hodgepodge necessarily includes capers, olives and black olives. It is they who give thick hearty soup pleasant sourness. Depending on the main component, fish, mushrooms are distinguished. In the latter, bacon, sausages, sausages, smoked meats, beef, pork or poultry are added.

Onions, hot spices, parsley and dill are always put in a thick spicy soup. As for garlic, carrots, cabbage and potatoes, they are used at will.

The most important nuances

Immediately make a reservation that you do not need to save on products intended for cooking this dish. The richer the composition of the hodgepodge, the better and richer its taste will be. It is important that all the ingredients are combined with each other, complementing each other.

The main secret of the hodgepodge is that at first all the components are prepared separately, and then combined into a single whole. This soup is cooked on a good broth, made in compliance with all the basic rules.

To diversify the taste ready meal, not only crispy pickles are added to it, but also pre-boiled brine. Also included in this rich soup there are capers and pitted olives. These ingredients should not be subjected to prolonged heat treatment. Therefore, they are sent to the pan a couple of minutes before the fire is turned off. In order for the hodgepodge to acquire a richer taste, a little marinade from olives or capers is poured into it.

Traditional option

The dish prepared according to this recipe has an incredibly rich taste and aroma. It should be noted that the classic hodgepodge does not include potatoes. In this case, the main components are different types meat. Before standing at the stove, check the contents of your own refrigerator for all necessary products. You should have at your disposal:

• Half a kilo of smoked meats.
• Four hundred and fifty grams of beef on the bone.
• Four crispy pickles.
• One carrot and one onion.
• A full tablespoon of tomato paste.
• A couple of bay leaves.
• Two cloves of garlic.

As additional components pitted olives, dried herbs, sunflower oil, spices and salt are introduced into the composition of the meat hodgepodge.

Process description

Pre-washed beef on the bone is placed in a saucepan filled with cold water, sent to the stove and brought to a boil. After that, the resulting foam is removed from the liquid, the fire is reduced and boiled for one and a half hours. About thirty minutes before removing from the stove, ground paprika, salt, black pepper and bay leaf are added to the broth.

Peeled and chopped onions are sent to a frying pan, richly greased with high-quality vegetable oil. After it acquires a light golden hue, grated carrots and tomato paste are also placed there. Mix everything well, cover with a lid and simmer for five minutes.

After that, you can start preparing pickles and meat ingredients. They are cut into approximately the same not too long strips and set aside. The broth that has had time to cook is filtered through a sieve, placed in it vegetable stew and sent back to the stove. After it boils, chopped cucumbers and smoked meats are laid out in a saucepan. After a quarter of an hour, the hodgepodge is removed from the fire and served at the table. Pitted olives, lemon slices, herbs and sour cream are added to each plate.

Option with sausage

It should be noted that according to this recipe, you can relatively quickly prepare a delicious and satisfying dinner for the whole family. The composition is slightly different from classic version, therefore, before starting the process, it is necessary to make sure that all the required products are at hand. This time in your house should be:

• Four hundred grams of sausage.
• Six potatoes.
• Large onion.
• Tablespoon of tomato sauce.
• Half a lemon.
• Two crispy pickles.

To diversify the taste of the finished dish, it is advisable to supplement the above list with sour cream, herbs, vegetable oil, olives, salt and spices. As for sausages, both smoked and boiled varieties can be purchased for these purposes.

Action algorithm

Having figured out which products are part of the hodgepodge, you need to understand what to do with them. First of all, you should deal with potatoes. It is washed, peeled, cut into medium cubes and boiled.

In a greased pan sunflower oil, spread the pre-chopped onion and fry it. After a couple of minutes, sausage cut into squares and tomato paste are added there. The resulting frying is sent to the pan with the potatoes being cooked and continue to cook over low heat. A little later, the composition of the soup (hodgepodge) is supplemented with chopped cucumbers and olives.

A couple of minutes before the end of cooking, lemon slices are added there and the pan is removed from the stove. The finished dish is poured into plates, decorated with chopped herbs and seasoned with sour cream. Optionally add to it ground pepper and garlic.

composition of products

To feed your loved ones with this fragrant and healthy dish, you need to go to the grocery store in advance. This time in your kitchen should be present:

• Three hundred grams of seafood.
• Half a kilo of fish platter.
• Four pickles.
• Two hundred grams of smoked fish.
• Three hundred grams fish fillet.
• Medium carrot.
• Three tablespoons of tomato paste.
• One hundred grams of pickled mushrooms.

Additionally, several small onions, olives, salt, vegetable oil, herbs and spices are introduced into the composition of the hodgepodge. To diversify the taste of the finished dish, add various varieties fish and all kinds of seafood. The hodgepodge will only benefit from this. As a result, it will become more saturated and fragrant.

For cooking holiday option it is desirable to use not white, but red fish. Her presence will make the hodgepodge rich and amazingly tasty.

Cooking technology

First you need to do the broth. For its preparation, peeled carrots, fish platter, salt, bay leaf and black peppercorns are placed in a saucepan filled with filtered water. All this is boiled over low heat for an hour. To make the broth more transparent, shortly before turning off the fire, a slice of lemon is placed in the pan. After a few minutes, it is removed from the dishes and thrown into a bucket.

Shredded onion is sent to a frying pan greased with sunflower oil and fried until transparent. Then tomato paste is added there and stewed for about five more minutes.

The finished broth is filtered through a sieve, onion frying is sent into it and put back on the stove. After the liquid boils, chopped cucumbers and mushrooms are placed in a saucepan and boiled for a quarter of an hour. After this time, pieces of fish fillet are added to the broth. When it is almost ready, chopped smoked meats and boiled seafood (shrimp, crabs and squid) are introduced into the future hodgepodge. All this is seasoned with spices, covered with a lid and removed from the stove.

After about twenty minutes, the infused hodgepodge is poured into plates, seasoned with sour cream, decorated with lemon slices, sprinkled with chopped herbs and served.

In this recipe, we will talk about the preparation of the classic team of meat hodgepodge - a favorite dish of many who do not deny themselves the pleasure of a delicious meal.

Each housewife has her own combined meat hodgepodge, because almost every culinary specialist seeks to bring this great dish individuality, because of which it is his hodgepodge that the family will ask to cook again and again, praising and complimenting the chef. However, if it so happened that his recipe for this delicious soup you don’t have - this is a reason not to be upset, but to experiment. Take your favorite meat products, pickles, olives and other products and prepare a hodgepodge according to this recipe. But it may also happen that, taking this classic meat hodgepodge recipe as a basis, you don’t want to experiment at all - the soup according to it turns out just fine!

Recipe for hodgepodge meat team classic

600 g beef/pork on the bone

300 g smoked ribs

200 g of ham and smoked sausage

100 g black olives

50 g capers (optional)

2-4 pickled cucumbers

2-3 peas of allspice

1-2 bay leaves

2 tbsp. tomato paste and vegetable oil

1 tbsp butter

How to cook a classic combined meat hodgepodge:

Put in a saucepan smoked ribs and beef or pork on the bone, pour in water, bring to a boil, remove the foam, put 1 peeled whole onion, boil everything over low heat for 2 hours, salt 15 minutes before the end of cooking, put bay leaf, peppercorns.

Remove the meat from the prepared broth, discard the onion and spices, strain the broth.

Separate the meat from the bones, cut into strips, cut the rest of the meat products in the same way.

Cucumbers cut into strips (if the skin is thick, then peel it), add a small amount of broth and simmer the cucumbers for 5-7 minutes, then transfer to the broth.

Peel and cut the second quarter-ring onion, fry in a pan with butter, pepper and salt, add tomato paste, then simmer for another 3-5 minutes and then transfer the frying to the broth.

Put the boiled meat into the pan along with the rest. meat products, put olives / olives cut into rings, mix, boil over low heat for 10-15 minutes.

Put the capers in the soup, pepper and salt to taste, cover the pan with a lid and let the soup stand for 15 minutes before serving, turning off the stove.

When serving, put a slice of lemon, sour cream and greens in each plate.

The recipe for a classic meat team hodgepodge implies a lot of options - everyone has their own: someone adds potatoes to this soup, other housewives cannot imagine a hodgepodge without rice. How do you guys cook this dish? Tell us about it in the comments.

In a large frying pan I fry (butter + vegetable oil) lightly 2 onions (we love onions with carrots chopped into strips, I also add chopped ready-made meat products - sausages in circles, ham - smoked meats - boiled tongue - kidneys (all straws) - raw mushrooms ( champignons, chanterelles, white, or salted in winter) - stew everything that is in the refrigerator before the liquid evaporates.I add a couple of tablespoons of tomato paste (ketchup is not welcome in hot dishes) when the fried spirit goes, add a little salty liquid (not pickled!) cucumbers and the cucumbers themselves (cut into strips, yes, or as your heart desires.) Stew for about 7-10 minutes until the liquid evaporates, adding spices (whoever likes it, lavrushka, Italian or Provencal collection, dill (for example, I don’t add, but someone likes it is possible), and anything - herbs are useful, especially when we like it;) everything - your shutter / base / secret is ready.Add it to hot broth (smoked bones or not, from soaked mushrooms, or just vegetable.It can be already with potatoes cooked almost to readiness (do not throw a stone at me - I know that there are people for whom not a single soup has the right to be without it) or with rice (if anyone). and boil for another 5 minutes, and then insist (night is possible, but at least an hour) It is important not to overdo it (oversalt) with the amount of broth. It is advised to add capers and olives to the hodgepodge. I am for. As for the greens, with both hands. But I don’t put sour cream (as is customary) in sour cabbage soup, or in borscht, or in hodgepodge. I can slice lemon, but not sour cream! And you try and so and not so - and eat for health, as you like.

How many eaters, so many tastes. Therefore, everyone has the right to choose the ingredients to taste. And I liked the recipe-men's food. if even under a glass of vodka. Class!

AT this recipe hodgepodge pleases that only capers are put without the notorious olives and black olives. All these are products alien to Russian cuisine. Recipe writers must have a great sense of responsibility in offering their cooking options. Many don't even think about it. that throwing into the soup a jar of olives, olives from iron cans, the household receives half of the chemical elements of the periodic table. What is most useful, if you really want to show off, it is better to buy salted olives and olives by weight for soup. I have not seen such fruits in any of the recipes of any quality, which is a pity. Take care of yourself and your loved ones.

Thanks for the recipe! Indeed, the best recipe.