To understand how to cook a mixed meat hodgepodge at home, you need to remember a little history. Solyanka is a soup of venerable age. It was invented about 600 years ago. But we don’t have to find out what the ancient Russian hodgepodge tasted like - only mentions of the name of the soup in the literature of the 15th century have come down to us. Wide famous recipe Solyanka has been counting its history since the 18th century. At that time, this spicy, thick and fatty soup was served in common taverns as an appetizer for vodka. The “selyanochka” helped out well and the next morning, it was not for nothing that she was given another name - “hangover”. The meat hodgepodge was prepared without fail on a strong broth with pickles. Refueled with meat trimmings and the remains of hams, sausages. Which ones, each cook decided for himself. That's why she is a hodgepodge to collect it from what is at hand. So the more variety the better.
Ingredients:
- Meat broth 1 l,
- Ham 100 g,
- Smoked sausage 150 g,
- Boiled sausage 150 g,
- Boiled pork meat 150 g,
- Pickled cucumbers 150 g,
- Potatoes 0.5 kg,
- Onion 1 pc.,
- Carrot 1 pc.,
- Tomato juice 150 g,
- Bay leaf 1 pc.,
- Black peppercorns 7 pcs.,
- Salt 1 tsp,
- Sunflower oil for frying 50 ml,
- Greens, olives, lemon for decoration.
How to cook a meat hodgepodge
To prepare our wonderful hodgepodge, we first need to cut ham, sausage and boiled meat into strips.
Then peel the potatoes, rinse under running water and cut into strips. Finely chop pickled cucumbers.
Pour sunflower oil into the pan, then spread the potatoes and cold cuts. We fry everything until the potatoes are half cooked - this is when it has already lost its transparency, but has not yet become soft.
Let's make a roast. We cut the carrots into strips, and the onions into cubes. Fry until golden brown, pour in tomato juice and simmer, uncovered, until excess liquid has evaporated from the tomato juice.
Put the fried potatoes with cold cuts into the pan and add meat broth so that it completely covers our dish and put it on the fire to boil. We spread the finished frying, add salt to taste, pepper, bay leaf and cook until the potatoes are ready. At the end, add pickled cucumbers. Before serving, the finished hodgepodge should be infused for an hour.
In each plate with hodgepodge we put a slice of lemon and an olive. Sprinkle with fresh herbs.
Bon Appetit!
Solyanka meat - traditional Russian dish, known from time immemorial and undergone a lot of modifications. Thrifty housewives love it for simplicity, satiety and versatility, because meat hodgepodge can be made from leftovers meat products found in the refrigerator. Particularly relevant hodgepodge after a festive feast, when there are a lot of cold cuts left. However, if there are none, purchase 100-150 g of a variety of meat delicacies won't be too difficult.
Meat hodgepodge is incredibly satisfying, thick and very fragrant soup, which is based on meat bouillon with the addition of smoked meat, sausages or sausages. That is why the meat hodgepodge is often called the national team - there is no meat in it. The most delicious hodgepodge it will work out if you use as many types of meat as possible - beef or pork on the ribs will do here, chicken drumsticks or wings, pork chop, hunting sausages, boiled, smoked or dry-cured sausage, ham, sausages and even sausages. As for the broth, it is best for him to take meat on the bone. It is believed that the most delicious broth for hodgepodge obtained from two different types meat. As you already understood, the main component of the hodgepodge is meat products, so this item should be given special attention. If you want your soup to be not only tasty, but also beautiful, cut all the meat into strips of the same size.
The integral attributes of the hodgepodge are also pickles, lemon, olives or olives. Solyanka is usually garnished with lemon slices when serving, but if you want to get a richer taste of the broth, you can add lemon juice directly during the cooking process. It is recommended to take dried olives - they are more tart. By the way, there will be capers in the hodgepodge, which will give the soup a sour-salty taste - they need quite a bit, about 50-70 g. Classic variant meat hodgepodge is prepared without potatoes, but many housewives still use it to make the soup more nutritious. Also, fried onions and carrots, tomato paste and, of course, greens are added to the hodgepodge. When it comes to meat hodgepodge, the culinary fantasy is not limited to almost anything! After all, the meat hodgepodge is for that and the team, that it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, and someone - bell pepper or mushrooms. Experiment with various ingredients, exclude and add new components, and from regular soup hodgepodge can turn into a real gastronomic masterpiece that deserves the highest praise.
It is best if your hodgepodge is infused after the end of cooking for 1-2 hours - thanks to this, it will become even more saturated. Don't forget to add a slice of lemon when serving, and it's unimaginable tasty soup ready! And finally, a piece of advice: when cooking, feel free to take a larger pot - meat hodgepodge is eaten so quickly that you won’t have time to notice. Well, let's choose the right recipe?
Classic hodgepodge of five types of meat
Ingredients:
300 g pork on the bone,
100 g ham
100 g sausages,
100 g smoked meat,
100 g boiled sausage,
4 pickles,
1 onion
1 lemon
1 can of olives
3 tablespoons tomato paste,
5-7 peas of allspice,
2-3 bay leaves,
salt to taste
butter,
parsley,
sour cream (optional)
Cooking:
Put the pork in a saucepan and cover with water. Bring to a boil, drain the water, pour the meat with clean water, add spices and cook until tender, removing the foam from time to time. While the broth is cooking, melt the butter in a frying pan and fry the chopped onion until golden brown. Add tomato paste, mix and cook for another 2 minutes. Cut meat products and pickles.
When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and chop. Put onion frying, cucumbers and all kinds of meat in the broth. Cook over low heat for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the hodgepodge brew for at least half an hour. Pour the hodgepodge into plates, adding a slice of lemon and a few olives to each. If desired, serve hodgepodge with sour cream.
Meat hodgepodge with smoked meats
Ingredients:
500 g beef brisket,
100 g smoked brisket,
100 g ham
100 g smoked sausage,
100 g sausages,
2 bulbs
2 pickles,
1/2 cup cucumber pickle,
2 small potatoes (optional)
100 g olives
1/2 lemon
50 g capers (optional)
2 tablespoons of tomato paste,
1/2 teaspoon sugar
3-4 bay leaves,
salt, ground black pepper and spices to taste,
dill or parsley,
vegetable and butter.
Cooking:
Put the beef brisket and one onion in a saucepan, pour 3 liters of water and cook for about 1.5 hours. When the broth is ready, remove the onion and spices. Cool the meat and cut into strips.
Heat vegetable oil in a frying pan and fry finely chopped onion until golden brown. Add chopped carrots and sugar, fry for 2-3 minutes. Add diced pickles. Pour in some broth and simmer for about 10 minutes. Stir in tomato paste and cook for 2 more minutes. Pour in the cucumber brine and simmer for 3-4 minutes.
Cut the meat products into strips and lightly fry in a separate pan in butter. Add the meat to the broth, along with the chopped beef, stir-fry vegetables, chopped olives, and chopped potatoes and capers, if using. Bring to a boil, add bay leaf and cook for 10-15 minutes. Salt, pepper and add spices to taste. Remove the pan from the stove, cover with a lid and let the hodgepodge brew for 30 minutes to 1 hour. Pour the finished hodgepodge into plates, sprinkle with chopped herbs and garnish with lemon slices.
Solyanka with cold cuts and sausage
Ingredients:
200 g beef,
200 g pork
200 g chicken
200 g boiled sausage,
200 g smoked sausage,
4 pickles,
2-3 potatoes (optional)
1 onion
100 g olives
100-200 ml cucumber pickle,
3-4 bay leaves,
1/2 lemon
vegetable oil,
salt and ground black pepper to taste.
Cooking:
Boil meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into pieces and put back into the broth. Add chopped potatoes if needed. Cut the sausage into strips or cubes and lightly fry in a pan, adding a little oil. Add sausage to soup along with bay leaf. Fry chopped onion in vegetable oil. Add chopped pickles and fry for 2-3 minutes. Stir in the tomato paste and fry for 1 more minute. Add the roast to the soup along with the cucumber pickle. The brine should be added carefully so that the soup does not turn out too salty. Salt the soup, if required, and season with black pepper. After cooking, let the hodgepodge brew for 20-30 minutes. Serve hodgepodge, garnished with olives and thin slices of lemon.
Meat Solyanka "Sausage Paradise"
Ingredients:
300 g of pork pulp,
150 g boiled sausage,
150 g Bavarian sausages,
100 g raw smoked sausage,
100 g olives
2 pickles,
1 onion
1 tablespoon of tomato paste,
2-3 bay leaves,
lemon slices for garnish.
Cooking:
Boil pork broth and 2 liters of water. Fry the chopped onion and grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, pour in 50 ml of water and simmer for 10 minutes. While the frying is cooking, cut the meat products and boiled pork. Add stock to broth and simmer for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before the readiness to add chopped olives. Let the solyanka brew and serve with lemon slices.
Solyanka with chicken and mushrooms
Ingredients:
400-500 g chicken meat,
200 g smoked sausage,
150 g ham
3-4 sausages
3-4 potatoes
200-300 g fresh or pickled champignons,
100 g olives or olives,
2 pickles,
1 onion
1 carrot
1 bell pepper
2 celery stalks or parsley root
2-3 garlic cloves,
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and spices to taste,
dill greens.
Cooking:
Prepare a fragrant broth by boiling chicken with parsley root or celery. Cooking the broth takes, on average, 20-25 minutes. Discard the parsley root or celery. Remove the chicken from the broth and cut into pieces, return to the soup. Add chopped mushrooms and potatoes. Boil for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as a roast made from onions, carrots and onions fried in vegetable oil. bell pepper mixed with tomato paste. Cook for 10 more minutes. Salt and pepper to taste, stir with the garlic passed through the press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.
Meat hodgepodge in a slow cooker
Ingredients:
500 g beef,
300 g smoked meat,
3-4 pickles,
100 g olives
2 bulbs
1 carrot
1/2 lemon
50 g capers (optional)
1 tablespoon of tomato paste,
vegetable oil,
bay leaf and allspice peas,
parsley,
salt and ground black pepper to taste
sour cream.
Cooking:
Put the meat in the multicooker bowl, pour in water and set the "Extinguishing" mode for 1.5 hours. When the broth is ready, take out the beef, cool and cut into pieces, and strain the broth. Fry in a small amount vegetable oil chopped onion and grated carrots on a coarse grater in the “Baking” mode, about 10 minutes. Add chopped cucumbers and olives, fry for 5 minutes. Stir in tomato paste and fry for 5 minutes. Cut the smoked meat into strips and add to the vegetables, fry for about 10 minutes. Pour in the beef broth, add the capers (if using) and the bay leaf and allspice. Add salt and pepper to taste. Set the "Baking" mode for 25 minutes. Let the finished hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced lemon slices. Serve with sour cream.
Meat hodgepodge is such a hearty and nutritious soup that no second course is needed. Try it and see for yourself! Bon Appetit!
Solyanka is the most common and popular type of soup, at least in our country. Solyanka is served in every canteen and every restaurant.
Solyanka is quite thick, spicy soup with characteristic sour notes, a traditional dish Russian cuisine. Most often, it is based on meat and meat products of several types (or fish different varieties, mushroom platter) + traditional vegetables for soup. Which are shaded by spicy, sour and spicy additives from or, olives, capers, lemon juice and spices (all hodgepodges have a lot of pepper, parsley and dill). For meat hodgepodges, they take boiled meat (to improve the taste of the soup, it is pre-fried), brisket, salted and smoked meat, sausages, sausages and other sausages. And fish hodgepodges are prepared from boiled and smoked fish.
This soup does not require any special ingredients, everything is prepared very simply! By no means do I claim that this recipe is a classic - I have made my own adjustments in the preparation of this glorious soup for a very long time, but 3 things should be unchanged - these are: tomato paste, salted cucumbers and an abundance of meat products. I hope that our family recipe you will like it.
For hodgepodge we need
- Pickled cucumbers - 500 gr;
- 20% tomato paste - 500 gr;
- Onions - 500 gr;
- Medium sized potatoes - 4 pieces;
- Meat products (ham, sausages, smoked tongue, boiled beef etc.) - 500 gr;
- Black olives - 50 gr;
- Salt, black pepper;
- A little vegetable oil for frying;
- Fresh parsley, dill (for lack of it, dried herbs are also suitable).
What is hodgepodge cooked from - the composition of products for meat hodgepodge
Solyanka preparation method
Prepare vegetables and meat for hodgepodge
Vegetables: We clean the potatoes and cut them into cubes or sticks, onions - half rings, pickles - into cubes, cut the olives in half.
Vegetable part of saltwort
Meat products(everything that is lying around in the refrigerator is suitable - sausages, ham, sausage, smoked meats) also cut into cubes.
We spread the prepared meat products on a well-heated frying pan with vegetable oil and fry for about 5-10 minutes until golden brown.
How to cut the meat part of the hodgepodge
Cook meat sauce
Put the potatoes in a pot of boiling water and cook for about 10 minutes. As the potatoes soften, we throw in chopped onions, cucumbers and the available fried meat products.
Let the soup boil, then add the tomato paste and olives. Cook for a couple more minutes, taste it, if necessary, add salt or add a little sugar (about 2 teaspoons if the soup comes out very sour). At the end, add finely chopped greens or seasoning - dried dill, parsley. Our soup is ready!
Delicious homemade pickle!
Features of cooking meat hodgepodge
Solyanka proportions
The most important thing is to keep the proportion. You need to take tomato paste, meat products, pickles and onions in one proportion, say only 500 grams. Do not be afraid to put so many onions in this soup! It will not spoil the taste, on the contrary, it will give the desired density.
The hodgepodge should be thick and rich, we achieve this with a large amount of onion and 20% tomato paste. Unfortunately, plain ketchup will not help here and will not be the best way out.
What foods to put in a hodgepodge
Meat products can be any and even a little stale, but still good quality. For hodgepodge, both sausages and boiled sausage, and ham, and smoked tongue, boiled beef - in short, everything that you find in the refrigerator. The more variety among meat products, the tastier the soup will be 🙂
To prepare a delicious meat hodgepodge, cucumbers must be exactly salty, and not pickled, just like black olives ( green olives won't fit).
Among the popular first courses of Russian cuisine, this soup deserves special attention. Nutritious, thick and hearty hodgepodge simultaneously replace both the first and second course. It is prepared necessarily on a steep broth, to which pieces of meat (fresh or smoked), sausages, sour cucumbers, and tomatoes are added in crushed form.
It is interesting that many centuries ago, the Slavs called such a sour-salty, spicy dish "hangover" and served it the next day after a plentiful feast. Later, the soup began to be called "selyanka", indicating that it was used more often by rural residents and the poor.
Indeed, meat hodgepodge usually appeared on the table of commoners, and it was considered bad form to serve it to aristocrats. After all, a stew was prepared from the collected leftovers of home products (hence the term "team"). Often the name of the soup included a completely different meaning: saying "hodgepodge" meant the salty-sour taste of food.
Today, the meat hodgepodge has gained immense popularity not only in our country, but also far beyond its borders. Soup is served from student canteens to elite restaurants, where this first course competes confidently with Japanese, Caucasian and European delicacies.
By the way, the Georgian version is very interesting, when garlic, hot spices, suneli hops are added to the usual ingredients.
Recipes for meat hodgepodge differ in different regions of Russia - depending on the preferences of the hostess, they cook according to the classic or original express version. There are also quite successful variations on the theme of hodgepodge - with potatoes, mushrooms, fish, sauerkraut etc.
The classic recipe for meat hodgepodge
According to the rules of the classic of the genre, it involves the use of at least 3 types of meat or sausage. The soup may contain sausages, sausages, smoked carbonate, ribs, chicken, veal, beef or pork pulp, meat on the bone, ham, ham, any kind of sausages. The basis of the delicacy is certainly a strong meat broth. It takes at least 2 hours to prepare a real rich hodgepodge, but believe me, the result is amazing!
Ingredients for 4-5 servings:
for the broth:
- water - 2.5 l
- pork ribs - 250g
- veal - 150 g
- onion - 1 pc.
- carrots - 1 pc. (small)
- parsley root - a small piece (30g)
- bay leaf - 1-2 pcs.
- peppercorns - 5 pcs.
- salt to taste
for saltwort:
- pickled cucumbers - 2 pcs. (medium size)
- onion - 1 pc.
- carrots - 1 pc. (small)
- olive or sunflower oil - 1 tbsp. l.
- tomato paste - 2-3 tbsp. l.
- smoked meat (chicken, pork ham) - 250 g
- lemon, olives - for decoration.
How to cook
In order for the hodgepodge to turn out exactly the way it should be, you should follow all the rules, follow the recommended cooking steps.
Step one: cook the broth
- The first stage of cooking meat hodgepodge is the broth. Pour water into a saucepan, put the ribs and meat into it, chopped into pieces.
- We also lower the whole peeled vegetables there - onion, parsley root and carrots. Add bay leaf, black peppercorns and put the pan on the fire.
- When the water boils, carefully remove the scale. Cook meat until tender, about 1 hour. 10-15 minutes before the end of cooking, the broth should be salted to taste.
- Strain the finished broth from vegetables and meat.
Vegetables can either be thrown away or put in another dish. Onions, carrots and spices have already played their part. Giving aroma to the broth, saturating it with aromas. Set the meat aside for now, and after cooling, separate the costal bones from the pulp.
The second stage: we make a traditional sauce for meat hodgepodge
Russian hodgepodge is prepared without fail with the addition of sauce, or vegetable dressing called brez.
- Peel and grate raw carrots on a medium grater. Chop the peeled onion as finely as possible.
- Pour a little vegetable oil into the pan, put onions and carrots, fry until golden brown for 4-5 minutes, remembering to stir regularly. We take pickles, chop into cubes or straws, add to the pan. Mix everything together and simmer the vegetables for a few more minutes.
- At the end, add tomato paste, hold all the ingredients on the fire for a little more (3-4 minutes). Brez sauce is ready.
Sauce for hodgepodge can be prepared without adding carrots, by combining only fried onions and tomato juice or pasta. To get a rich taste, housewives often add cucumber pickle, sugar, sour cream, bay leaf, grated pickled or fresh horseradish to the sauce. It will turn out very appetizing if you put a couple of spoons of tkemali, which has a sweet and sour taste, into the frying.
The final stage
- Grind the smoked meat, lightly fry in a pan, adding 1 tbsp. l. oils. Now we begin to cook meat hodgepodge on the finished broth, combining all the ingredients. Dip the fried smoked meats into the boiling broth, cook for about 10 minutes.
- Add vegetable broth tomato sauce. Stir the ingredients, wait for the boil and continue cooking for another 8 minutes.
- At the end, add boiled meat to the soup, which we used in the process of preparing the broth. Keep on fire for another 6-7 minutes. Before turning off the heat, try to see if you need to add a little more salt or water (if a lot of water has boiled away, the dish will turn out too thick).
Appetizing Russian food is ready, but it will be better if you let it brew for half an hour. After pouring the first on plates, decorate it with lemon slices, pitted olive slices.
Note to the owner:
- If your goal is to cook a rich broth, and not tasty meat, then pork ribs and put the veal in cold water gradually bringing it to a boil. If raw meat is thrown into boiling water, the protein will immediately curl up, “sealing” all the taste inside the pulp.
- Do not ignore the foam collection step when boiling the broth if you want it to be clear and not cloudy.
- To enhance the aroma and taste sensations, gourmets put capers in this dish.
- Sour cucumbers in the recipe can be replaced with sauerkraut.
- Offal (tongue, liver, heart) is also added to the hodgepodge.
Meat hodgepodge with potatoes
Solyanka with potatoes is one of the variations of a popular dish. Cooking is similar classical way, with the difference that at the very beginning of the third stage we add potatoes, chopped into cubes (about 3 pieces of medium size based on 4-5 servings of the first course). Boil potatoes in broth for 10 minutes.
Then gradually add smoked meat, cucumbers, sauce, boiled meat. We allocate the same amount of time for cooking the components of each subsequent step as recommended in the classic recipe.
A simple recipe for hodgepodge
Almost every family has recipes that are passed down from generation to generation. Someone modifies them, but someone tries to preserve that very unique originality. There are such recipes and I have -,. They have been tested not only over the years, but also by the empty plates of the household. Meat hodgepodge is one of them, but I learned about this soup from my husband's relatives. Now there are several favorite recipes. This option is prepared faster and easier than the classic one. 
Here, it is no longer my mother and grandmother who give me master classes on how to cook it, but I treat them to an appetizing soup: rich, thick, fragrant, with the smell of smoked meats and the sour-island taste of pickles.
By the way, about them relatives. Many, having tasted meat hodgepodge for the first time and seeing grated cucumbers in it, for some reason compare it with pickle. Several times I heard the phrase: “Ah-ah, so this is something like pickle!”. No no and one more time no. This is a completely different independent dish, which is wrong and not necessary to equate to some other dish.
Recipe Information
- Cuisine:Russian
- Type of dish: first course
- Cooking method: boiling
- Servings:4
- 40 min
-
Nutritional value per 100 g:
- Calories: 89 kcal
Ingredients for 1.5 liters of water:
- carrots - 1 pc.
- onion - 1 medium head
- pickled cucumbers - 2 pcs.
- chicken fillet - 200 g
- brine - 150 g
- tomato paste - 1 teaspoon
- sunflower oil - 2 tablespoons
- meat component (50 g raw smoked sausage, 50 g boiled sausage, 2 sausages, 50 g boiled brisket, 50 g dry-cured sausage).
Cooking method
It is not necessary to take the meat that is indicated in the recipe. Take sausages, sausages, various sausages - everything that you like. First of all, we put the broth on the chicken fillet to boil. 
Be sure to remove the foam during the cooking process. Put the finished meat on the bottom or plate and turn off the fire. In a deep, comfortable frying pan, throw the carrots grated on a coarse grater and the onion cut into pieces. Saute for 3 minutes sunflower oil on medium fire. Next we send the tomato paste and continue to simmer. 
At this stage, I make the fire quiet, pour some water into the vegetables, cover with a lid and bring everything almost to the finished soft state. We cut the sausage, brisket into thin strips, sausages into a semicircle. 
Transfer to the pan with the vegetables and stir. While this mass is stewing over medium heat, three cucumbers on a coarse grater and also throw into a container. For now, you can leave it like that, because the boiled fillet, torn or cut into pieces, comes next. 
Now we mix everything thoroughly and keep it on the stove for about 15 minutes. After that, carefully transfer the contents to the broth and let the soup boil. 
We add brine. If you didn’t have enough spiciness or salt, add a little more brine and it is with them that we bring the soup to an acceptable taste. At the end, you can squeeze a clove of garlic into the pan. Once again bring to a boil, boil for 15 minutes over medium heat and turn off. Ready soup pour into plates, put sour cream in them and eat. 
The nutritional value of this cooking option is slightly lower than the classic one - calories per 100 grams are 5-10% less, but still you cannot call this dietary dish.
How to cook hodgepodge in a slow cooker
If you want to save time and effort and at the same time have a hearty meal - cook hodgepodge in a slow cooker. First, prepare the broth with meat by turning on the “cooking” mode for 40 minutes to an hour (depending on the type of meat). Ready broth pour into another saucepan (bowl) and start preparing the sauce in a slow cooker.
Fry chopped onions, grated carrots in a bowl, setting the “Frying” mode for 4-5 minutes. Now add tomato paste, chopped cucumbers, 100 g of cucumber pickle. Simmer all the ingredients for 3-5 minutes using the "stew" function or manually setting the temperature - it all depends on the model and brand, for example, Redmond, Dex are very convenient in this regard.
Pour the broth into the prepared sauce with cucumbers, which is in the slow cooker, put the pieces of meat (smoked and boiled, separated from the bones). Instead of smoked meat, semi-smoked or smoked sausage, cut into strips, cubes. Turn on the "Soup" or "Cooking" mode for 15-20 minutes. If at the time of adding the broth you put potatoes, then the “Soup” mode should last about half an hour.
This favorite dish in our country is served after it has been infused for 30 minutes. When serving, you can pepper the dish, sprinkle with chopped herbs (usually dill or parsley is used), put a spoonful of sour cream. In restaurants, the soup is decorated with rings of olives and slices of lemon.
Solyanka, as a rule, turns out to be very thick, quite high-calorie and fatty, with a rich sour-salty and spicy taste. This dish is universal, so it can often be included both in everyday life and in holiday menu. A rich soup perfectly satisfies hunger. It has only one drawback - it cannot be recommended for dietary nutrition.
I recommend trying to homemade hodgepodge with mushrooms, as in this video:
