The recipe for the first course hodgepodge. Classic hodgepodge - a recipe for cooking. Secrets of making the right hodgepodge

Are you tired of the familiar first courses, you have a desire to cook deliciously tasty dishes according to the "legends of deep antiquity"? We take out the grandmother's recipe, which has turned yellow from time to time. Here it is, hodgepodge soup - a dish that has conquered more than one generation with its delicious taste.

We certainly observe the culinary traditions of our ancestors, because only their wisdom made Russian dishes so hearty and nutritious that no one left the table hungry.

The composition of the components:

• lean oil;
• brisket, including sugar bone - 800 g;
• turnip onions - 3 pcs.;
• sausage (three types) - 250 g;
• smoked ribs - 200 g;
• potatoes - 3 pcs.;
• cucumbers (pickled or pickled) - 6 pcs.;
• brine - 200 ml;
• tomato puree - 60 g;
• carrot;
• lemon, olives, capers, herbs, spices - we select according to preferences.

No matter how fresh and high-quality the meat used, we certainly add sugar pits to get a rich broth!

Cooking method:

1. Cleanliness is a prerequisite for both ancient and modern kitchen... Therefore, we thoroughly wash all the vegetables.
2. In the same way we process meat products, put them in a spacious saucepan (it would be good if it was a cast iron).
3. Pour the composition with filtered water (3 l), prepare a rich broth. Add onion, laurel leaves, peppercorns.
4. After the start of the boil, remove the foam. We gape a little, and it will be difficult to "catch" her. Then it will not be possible to get a transparent broth. We simmer the food for about three hours, then we take out the meat, cut into pieces.
5. We free the rest of the onion from the husk, chop into strips, saute until transparent. We decorate the carrots in the same form, attach them to soft pieces of vegetable. Fry for another 5 minutes, fill the products with tomato paste.
6. Here we spread the straws of pickled cucumbers, continue cooking over low heat for another seven minutes.
7. We put meat cut in portions, potato cubes into a boiling broth, boil the products until the tubers are soft. Salt the broth a little.
8. We spread randomly chopped sausage, three spoons of capers, laurel leaf, pour in a glass of brine and lemon juice (to taste). We simmer the food for 5 minutes, turn off the heat, leave the dish for a while to infuse.

Serve the soup hot. We put a bowl of olives next to the plates. The meat hodgepodge has met all our expectations!

Cooking with sausages

Just don't say that a dish with "banal" sausages cannot be ranked as a gourmet meal. The fabulous “ax soup” also raised some concerns, but it turned out to be a real culinary masterpiece!

Grocery list:

• vegetable oil;
• mashed tomatoes - 200 g;
• potatoes - 4 pcs.;
• turnip onions - 1 pc.;
• sausages (choose dense, slightly smoked) - 250 g;
• tomato puree - 30 g;
• sausages "Hunting" - 250 g;
• pickled cucumbers (preferably homemade) - 3 pcs.;
• laurel leaf, lemon (3 plates), salt and pepper, herbs.

Cooking procedure:

1. We peel the potatoes, chop them into cubes. Since the tubers will become the basis for the broth, we substitute them under a water jet in order to wash off as much starch as possible with the liquid. Then the soup will certainly turn out transparent.
2. Place the potatoes in a saucepan and fill ¾ of the dish with drinking water. Boil the product until cooked without salt.
3. Cut sausages into slices and hunting sausages, fry until golden brown, send to the already soft tubers.
4. Pass the chopped onions in the freed pan. Add chopped cucumbers, tomato puree, mashed tomatoes to the ruddy pieces. We add the components of the soup for 2 minutes, send them to the pan.
5. Place laurel leaves, olives / olives, lemon wedges here. Season the dish with salt and pepper, sprinkle with chopped parsley. Cook for another 5 minutes, insist, serve.

The best addition to the resulting meal will be a crispy crust of fresh bread. We eat in Russian!

How to cook in a multicooker

Cooking hodgepodge soup in a miracle device is a pleasure. Fast, simple, delicious.

Required Ingredients:

• lean oil;
• boiled meat - 300 g;
• sausages - 3 pcs.;
• turnip onions - 2 pcs.;
• olives - 120 g;
• pickled cucumbers - 5 pcs.;
• tomato paste - 70 g;
• boiled and smoked sausage - 150 g each;
• lemon, capers, herbs.

Cooking process:

1. Pour some fresh oil into the multicooker bowl, put onion chopped into cubes, fry for 2 minutes, turning on the Baking program.
2. Add the meat cut into portions, the sausage cut into slices (both types). Season the food with tomato paste, saute the ingredients for 5 minutes.
3. Pour in a highly heated broth (2 l), place chopped cucumbers in a container (crispy pickles can also be obtained fried).
4. We supplement the soup with olives and / or olives (to taste), season with salt and pepper.
5. We switch the unit to the "Soup" mode. We continue cooking for another quarter of an hour unopened.

Serve the food in portioned plates, adding thin slices of lemon, chopped herbs.

Solyanka soup with cabbage

Any soup is a universal dish that collects various components into its "community". So cabbage will perfectly complement the food composition of an appetizing hodgepodge.

List of products:

• ham - 300 g;
• onions - 2 pcs.;
• sauerkraut (preferably homemade salted) - 500 g;
• sausage (raw smoked and salami) - 150 g each;
• tomato puree - 40 g;
• olives (pitted) - from 20 pcs.;
• laurel leaf, lemon, spices, herbs.

Step-by-step cooking:

1. We squeeze the cabbage from the juice. If the vegetable has been chopped into long strips, be sure to shorten them. Remember that eating should look aesthetically pleasing. Products hanging from a spoon or from the lips - the picture is not very impressive!
2. Put the cabbage in a frying pan, simmer covered over low heat, not forgetting to stir.
3. After 10 minutes, add the chopped onion, cook for another quarter of an hour, then add the tomato paste, continue the process until all the combined components are soft.
4. Put ham cut into pieces, sausage and sausages cut into slices, laurel leaf, dry herbs in a saucepan. We use the assortment of meat products according to our preferences, since their choice is simply huge today.
5. We fill the dishes with hot broth. Its quantity is regulated based on the desired thickness of the first course.
6. Season the dish with salt and pepper, bring the composition to a boil.
7. We reduce the intensity of heating, simmer the food for 15 minutes. At the end of the process, throw olives into the soup.

We serve food to the table, decorating the hodgepodge with chopped herbs and lemon slices.

With sausage and olives

The peculiarity of the presented soup lies in the rich broth created from fresh pork fillets. Only such tender and juicy meat will make it possible to cook a hodgepodge with sausage in such an exquisite version.

Set of components:

• sunflower oil;
• pickled cucumbers - 2 pcs.;
• carrot;
• potatoes - 2 pcs.;
• onion;
• tomatoes - 2 pcs.;
• pork fillet - 300 g;
• sausage;
• sausage (smoked and boiled) - 50 g each;
• spices, herbs.

Cooking technique:

1. Thoroughly rinse the meat, boil a steep broth on its basis, then take out the fillet, cut into not very large cubes.
2. Divide the potatoes into pieces, put them in the broth, cook until soft.
3. Finely chop the peeled onions, rub the carrots, fry until golden brown.
4. Add chopped cucumbers, cook for another 10 minutes.
5. We break the tomatoes with a blender, pour the composition into the pan with vegetables, simmer for a quarter of an hour.
6. We cut the sausages, send them to the broth together with ready-made meat... Place the contents of the pan here.
7. Season the soup with salt, pepper and spices. Finish cooking in 15 minutes, slowly heating the composition.

We serve the hodgepodge hot. Season with fresh homemade sour cream if desired.

Smoked meats recipe

Introducing an original way to get dietary meal, which perfectly removes the unpleasant consequences of festive libations. No hangover!

Required components:

• fillet chicken breast and thighs - 200 and 300 g, respectively;
• pickled milk mushrooms (or other mushrooms) - 100 g;
• turnip onions;
• green olives - use at will;
• carrot;
• tomato paste - 40 g;
• a pinch of sugar;
• lemon;
• smoked sausage in any version - 300 g;
• cucumber pickle - 50 ml;
• sour cream, spices, herbs.

Cooking sequence:

1. We divide sausage, for example, "Finnish", into circles, place on a sheet of foil. Lay out the sliced ​​portions on top chicken fillet(white meat, as well as pieces removed from the thighs).
2. We fix the ends of aluminum paper, send the bag to the oven for 40 minutes, bake at 200 ° C.
3. We wash the mushrooms (pickled or salted), divide the caps into halves or quarters.
4. Chop carrots into strips, onions and cucumbers - into cubes. Pass the food in oil until soft, fill the composition with a pinch of sugar and tomato paste.
5. We heat 1.5 liters of drinking water in a saucepan. We put mushrooms, baked sausage and meat components of the dish into a boiling liquid. Do not forget about the fragrant juice formed during the cooking process. Pepper and salt the food.
6. Pour aromatic brine into the hot composition, add the contents of the pan, turn off the heat after a minute.

When the hodgepodge is infused a little, an extraordinary aroma comes from it. A real healing infusion!

Delicious hodgepodge soup with mushrooms

For those who prefer the first course, making a hodgepodge soup with mushrooms for lunch will not present any difficulty. The main thing is to use quality and always fresh products.

Ingredient composition:

• lean oil;
• pickled cucumbers - 3 pcs.;
• turnip onion - 1 head;
• capers - 20 g;
• olives and olives - 5 pcs.;
• lemon;
• laurel leaf;
• mushrooms (fresh, pickled and dried) - 15 g each;
• salt, pepper, tomato paste - to taste.

Cooking method:

1. Boil dried mushrooms until soft. We filter, leave the liquid in a separate bowl.
2. Cooking fresh mushrooms, cool, cut into strips, dip into the broth obtained from the dried product.
3. We free the onion from the husk, chop it into rings, sauté in oil. We set aside the pan from the fire, add tomato paste (1 tbsp. L.) And chopped pickled cucumbers to the vegetable.
4. We scald the pickled mushrooms, cut them into strips, put them in a saucepan with boiled fresh "brothers".
5. Here we add the contents of the pan, ready-made dried mushrooms, laurel leaves, olives and capers, salt and pepper. Season the soup with fresh sour cream.

Grocery list:

• lean oil;
• large ripe tomato;
• boiled meat - 350 g;
• tomato sauce - 50 ml;
• turnip onions - 2 pcs.;
• lemon;
• sausages, sausage - 100 g each;
• olives - 100 g;
• potatoes - 4 pcs.;
• cucumbers - 3 pcs.;
• brine - 100 ml.

Cooking a dish:

1. Cut the peeled onion into half rings, fry until golden brown, then add the chopped pickles, tomato divided into small slices.
2. Pouring in tomato sauce, simmer the products for 10 minutes on a very low heat.
3. Heat the broth (2 l) to a boil, lower the potatoes chopped into cubes, boil until soft.
4. We attach sausage cut into small pieces, sausage circles, meat disassembled into fibers.
5. We continue cooking until a new boil begins, put the vegetables out of the pan, pour in the fragrant brine, pour in the chopped greens.

Decorate the dish with lemon slices. Let's enjoy a wonderful pre-cooked meal!
In the old days, hodgepodge soup was called "rural soup". Today, many have finally understood the true taste and benefits of simple country food. It is with pleasure that we return to our traditional gastronomic origins.

You may be surprised, but earlier the hodgepodge, now a popular restaurant dish, was a typical village dish. This is evidenced even by its name, which at first sounded like "villager". They prepared it simply by mixing the leftovers for cooking in the boiler various products... This principle of making a hodgepodge, having changed in detail over time, has remained the same: for its preparation, at least four varieties of boiled or fried meat or products made from it in the form of sausages, sausages, etc. are used. pickled cucumbers, onions and carrots, tomato paste, olives. Before serving, it is customary to decorate the dish with a slice of lemon.

However, not only meat is used to prepare hodgepodge. There is also fish hodgepodge, cabbage hodgepodge, mushroom hodgepodge, vegetable hodgepodge, Georgian hodgepodge, homemade hodgepodge.

Solyanka soup - food preparation

The preparation of products for hodgepodge depends on the recipe. For example, if it is a hodgepodge of meat, then the meat should be well washed, cleaned from films and cut into pieces. Sausage, sausages and other meat products should be finely diced.

When cooking mushroom hodgepodge fresh mushrooms must be washed and cut into thin slices, and dried mushrooms must be washed in several waters and soaked overnight. Then boil and also cut into thin slices.

The vegetables that are used to make the hodgepodge must be peeled and chopped: cut the potatoes into large cubes, finely chop the onion, chop the carrots with a coarse grater.

Solyanka soup - best recipes

Recipe 1: mixed hodgepodge soup

Combined meat hodgepodge is a very hearty and aromatic soup cooked on meat broth, to which meat, smoked meats, sausages and sausages are added. Classic recipe prefabricated hodgepodge does not provide for the use of potatoes, but our housewives add some potatoes to make the soup more nourishing and thicker. After all, the prefabricated hodgepodge is good because it allows the addition of any products that go well with each other to taste.

Ingredients:

300 gr. beef;
200 gr. boiled and smoked sausages;
200 gr. any smoked meat;
6 sausages;
3 potatoes;
3 pickled cucumbers;
1 onion and 1 carrot;
3 tbsp. l. tomato paste;
jar of olives;
a few slices of lemon;
salt, herbs to taste.

Cooking method:

1. Cook the beef, then, after taking out the almost finished meat, cut it into small pieces and return it to the broth.

2. Finely chop the onion and pickles, chop the carrots with a coarse grater. Then fry the onions with carrots in vegetable oil, then add pickled cucumbers to them and fry everything together, adding also tomato paste.

3. Transfer the resulting frying to the broth with meat and cook everything over low heat.

4. Finely chop the smoked meat with sausage and sausages, then fry in vegetable oil.

5. Finely chop the potatoes and add to the broth.

6. Cut the lemon into thin slices, chop the greens.

7. Add meat products that we fried earlier to the soup, and cook the soup over low heat.

8. At the end of cooking, add olives (with brine) and prepared lemons with herbs. Turning off the ready-made hodgepodge, cover with a lid and let the soup brew.

Recipe 2: Soup fish hodgepodge

Wonderfully tasty and healthy dish, which has all the advantages of a hodgepodge: delicious aroma, satiety, wonderful appearance... Those who love fish dishes will definitely appreciate this recipe. However, and not only them.

Ingredients:

500 gr. salmon fillet;
1 can of canned olives;
300 gr. salmon scraps;
3 potatoes;
4 pickled cucumbers;
1 onion;
1 lemon;
2 tbsp. l. tomato paste;
to taste salt, black peppercorns;
rast. butter.

Cooking method:

1. Put salmon trimmings into a saucepan and pour 3 liters of hot water. Then bring to a boil and, adding bay leaf with black peppercorns, cook the broth until tender. After removing from heat, filter through cheesecloth.

2. Cut the pickles into small cubes. Cut the peeled potatoes into large cubes. Clean and finely chop the onion. Cut the salmon fillet into small pieces. Wash the lemon and cut into slices, removing the seeds.

3. Heat vegetable oil in a frying pan, fry the onion with pickles there. After adding tomato paste, fry the vegetables for a few more minutes with constant stirring. Put potatoes with fried vegetables in a saucepan with broth and bring to a boil again.

4. Send the salmon fillet pieces there and cook the hodgepodge until tender, then add the olives along with the liquid, salt, add spices, bring to a boil again and add the lemon wedges. After removing from heat, let it brew under a closed lid for about 15 minutes. Then pour into plates, adding finely chopped greens to each.

Recipe 3: mushroom hodgepodge soup

Delicious and aromatic soup, which will surely impress mushroom lovers. However, it should be remembered that dried mushrooms for its preparation should be prepared in advance.

Ingredients:

300 gr. champignons or any fresh mushrooms;
50 gr. dried mushrooms(better than white);
1 onion;
1 carrot;
2 tbsp. l. tomato paste;
1 tbsp. l. flour;
2 pickled cucumbers;
jar of olives;
to taste salt, pepper, bay leaf;
7 cherry tomatoes (optional);
fresh herbs;
olive oil.

Cooking method:

1. Dry mushrooms are well washed in several waters and soaked for several hours, or better - overnight. When we start preparing the hodgepodge, boil them until tender.

2. Clean and finely chop the onion, then, heating the oil in a saucepan, fry the onion until transparent.

3. Grate the carrots on a coarse grater, fry together with the onions for several minutes.

4. Add tomato paste with flour to onions and carrots, mix, add the liquid in which we boiled dry mushrooms, cook for about 5 minutes.

5. Cut the cucumbers into small cubes, add them to the vegetables and, after mixing everything well, simmer a little more.

6. Cut the pre-boiled dry mushrooms into thin slices, cut the mushrooms into thin slices and lightly fry the mushrooms in vegetable oil, add them to the vegetables in a saucepan, mix. Fill in everything hot water(about 2 l) and, season with salt and pepper, cook the soup for about 10 minutes.

7. Then, adding olives and cherry tomatoes, cook the hodgepodge for 5 minutes. Sprinkle with herbs before serving and place a slice of lemon in a plate.

- When preparing a hodgepodge, you should not skimp on ingredients. The more smoked meats and meat products you put in it, the tastier the soup will be.

- Pickles for hodgepodge must be crispy. If you take soft cucumbers, then during the cooking process they may simply creep out, and the dish will no longer look like it.

- When preparing hodgepodge, you should not abuse seasonings. It must be remembered that it already has a unique aroma, thanks to the smoked meats or other components included in its composition, and an excess of spices can interrupt this aroma.

Today we will cook one more famous soup - a prefabricated meat hodgepodge. You can even say that this is a holiday soup. It depends on how it relates to it. There are two currents of making such a soup and probably thousands of options. The first trend is that it must be cooked only from freshly purchased products, the second trend is that it can be cooked from everything that is in the refrigerator or left after the holiday. I think that this soup should not be divided like that.

Of course, what you put in the pot is what you get. But we do not keep food in the refrigerator for months, and of course we will not put anything spoiled in the pan. Therefore, both options are acceptable. For the holiday soup, it is best to use the food you just bought.

How to cook prefabricated meat hodgepodge at home

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

Menu:

1. Solyanka meat

Ingredients:

For a pot of 5 liters:

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

Preparation:

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

1. Cut pork and beef into small oblong pieces.

2. We send the sliced ​​meat to a deep saucepan to cook.

3. Add bay leaves, coriander, allspice peas, multi-colored peas to the meat. Invest everything to your liking.

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

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

6. Cut the sausages into strips. First, cut the plates obliquely, and then cut them into strips.

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

8. We take on the bow. Cut the onion into small cubes.

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

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

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

12. Grate the cucumber on a very coarse grater.

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

14. About 4 minutes later, after the cucumbers have been laid, put in the tomato paste. If tomato paste is not available, it can be made with ketchup or tomatoes.

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

16. Now let's get back to the meat. Make sure the meat is cooked and tender. Pork cooks faster than beef, you have to keep this in mind and try the beef. If the meat is ready, add chopped potatoes and carrots to it.

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

18. When the potatoes in the soup are almost ready, they still have 1-2 minutes until they are fully cooked, but they are already soft, put the frying in the meat soup with potatoes and carrots.

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

20. After boiling, such a greasy film forms on the surface of the soup. If you don't like fatty soup, scoop it off with a spoon. After the soup has stood, the same greasy film may form again, it can also be removed.

21. Solyanka is ready. Turn off the stove. Stir and taste for acid. For those who like sour soup, pour a little cucumber pickle into it directly from the jar.

Pour the hodgepodge into bowls. Add some olives, sour cream, lemon and serve.

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

Bon Appetit!

1. Sausage hodgepodge recipe

Ingredients:

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

Preparation:

1. Put meat in a saucepan and pour 2.5 liters of water. Close with a lid and cook for 1.5-2 hours. We do not add salt, since we will be using sausage, and as you know, sausage contains a lot of salt.

2. Cut the carrots into strips.

3. Cut the cucumbers into strips.

4. Cut the onion into small cubes.

This hodgepodge does not contain the potatoes we are used to, but you can add them if you wish.

To prepare a prefabricated hodgepodge, we need a variety of meat delicacies. Sometimes I like to do it with a selection of all kinds of sausages. You can of course type whatever you like. Total meat delicacies it will take about 800 g. I definitely put in a hodgepodge boiled sausage, sausages, boiled smoked sausages, neck or carbonate, in general, everything that you liked in the store.

5. Let's start cutting. Cut the boiled sausage into strips.

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

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

8. Cut the boiled-smoked sausage and ham, all into strips. Thin ham in rounds.

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

Do not use this dish as a way to dispose of food stuck in the refrigerator. although some people prefer the other way around, because of this, they cook the hodgepodge.

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

Now you need to fry everything and vegetables and slices.

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

11. When the sausage is browned, set aside about half in a cup to the unroasted one, and leave the rest in the pan so that it is very fried. Not to crunch, but strong. This will create interesting taste, with hints of raw, toasted and deep-fried sausage. When the sausage is browned, set it aside for now.

12. Put smoked-boiled sausage into a frying pan. You don't need to pour oil here. The sausage has its own fat. But if your frying pan is old, the bottom has no anti-stick coating, then it might be worth a drop of oil. We will not fry this sausage too much. We fry it for 2-3 minutes and put it off.

13. We add such delicacies as carbonate, neck and the like unroasted.

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

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

16. To make it browned better, add 1/2 -1 teaspoon of sugar to the pan.

17. Add tomatoes to the fried onions and carrots. You can roll the tomatoes through a meat grinder or chop them into small pieces. Fry everything together for another 3-5 minutes.

18. Last but not least, add salted, well, in extreme cases, if there are no salted, pickled, cucumbers. Fry for another 1-2 minutes.

19. Our frying is ready. We remove it from the fire.

20. While you and I were cutting and frying everything, we boiled broth. Let me remind you that we did not salt the broth, we removed the foam before boiling, threw a few peas of allspice and black peppers into the broth.

21. Remove the meat from the broth and set aside. Strain the broth. Wash the saucepan and pour the broth into a clean saucepan.

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

23. Let the broth boil and put our frying in it. We close the lid and wait again for the broth to boil.

24. Add smoked sausage slices.

25. Put chopped boiled meat there.

26. Add the boiled sausage slices and add all the other slices we have.

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

28. We definitely try and, if necessary, add salt, sugar and lemon juice... The taste of the hodgepodge should be sweet-sour-salty.

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

Solyanka is completely ready.

The hodgepodge is usually served with olives, capers and lemon. If there are no capers, take a pickled cucumber. Cut the lemon into slices, the cucumber into cubes, and the olives into slices. Sometimes sour cream is served, but this is not for everyone.

We pour the hodgepodge into plates. Add some greens if desired, and of course olives with lemon.

We got this dish ..! Beauty! Delicious!

Bon Appetit!

1. Solyanka recipe

Ingredients:

For a pot of 5 liters:

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

Preparation:

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

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

2. Cut the boiled pork into small pieces.

3. Smoked sausage also cut into small pieces.

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

5. Finely chop the onion.

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

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

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

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

10. Stewed onion with cucumbers, add tomato sauce to them, mix everything and let stew for another 10 minutes.

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

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

13. The potatoes are almost cooked, add our fried onion with cucumbers to the broth. Let it boil and cook for another 10 minutes.

14. Everything has boiled with us, all the ingredients have been put in. Pepper our hodgepodge and add bay leaves to taste, 1-3 leaves.

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

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

Enjoy.

Bon Appetit!

1. Classic hodgepodge recipe

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

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

1. Video - meat hodgepodge

Bon Appetit!

Soup "Solyanka national team" is prepared by many different ways... Professional chefs and enthusiasts of culinary experiments invent new recipes and also use various ingredients improving your skills.

In this article, we will reveal the secrets of cooking this dish and tell you in detail how to cook soup - a hodgepodge of the national team.

What is a hodgepodge?

It is believed that the predecessor of this wonderful dish was a simple village stew, in which the hostesses put food at hand. Some even associate the name of the simple soup "Selyanka" with the restaurant dish "Solyanka", finding common features and similar methods of preparation in them. One way or another, but the classic hodgepodge is prepared in different institutions for absolutely different recipes while retaining, however, common features. Firstly, a set of meat delicacies must be put into this dish. Secondly, so that the soup "Solyanka national team" acquired a characteristic spicy taste, pickles, olives and lemon are added to it. In addition, this dish can be prepared with vegetables, mushrooms and even fish.

If you do not know how to make Soup "Mixed hodgepodge", then start with the simplest, classic version... We offer its detailed description below.

Products for hodgepodge

So that this wonderful dish does not turn into an expensive pleasure, cook it after a festive feast. As a rule, on such days, the remains of smoked meats accumulate in the refrigerator, different varieties meat, spicy, salty and pickled snacks. Thus, the soup "Solyanka national team" can become not expensive, but a wonderful economical solution. Here is an approximate composition of products that is used for a classic recipe:

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. In order to follow their example, you need to do the following:

• Chop or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
• Stir the vegetables. Add three tablespoons of sugar, two tablespoons of salt and a glass of vegetable oil to them.
• Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then put it in sterile jars and roll it up.
• Now you can easily cook your favorite dishes in winter and delight your loved ones with them.

Mixed meat hodgepodge recipe (classic)

Some chefs cook this wonderful hearty soup without skimping on food. That is why the hodgepodge sometimes looks more like the second dish than the first. To make your soup tasty and aromatic, try to follow the sequence of actions:

• Beef on the bone (pork) and smoked ribs put in a saucepan, cover with water and bring to a boil. After that, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
• For some time until cooked, salt the water, put bay leaves and peppercorns in it. After fifteen minutes, the meat and onion should be removed, and the broth should be filtered through a fine sieve.
• When the beef (pork) has cooled, separate the meat from the bone and chop it into fine fibers.
• Cut the sausage and ham into strips.
• Cut the cucumbers into thin slices, place in a preheated pan, add a little broth and heat for a few minutes.
• Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After that, add tomato paste to the pan, mix it with onions, and then transfer the resulting frying to the broth.
• Place all meat products, cucumbers, olives, capers, salt and pepper in a saucepan. Simmer the soup over low heat for a few more minutes.
• Place some sour cream and a thin slice of lemon in each plate before serving.

As you can see, the recipe for a hodgepodge of a meat team (classic) is not too complicated if you follow the sequence of these steps.

Solyanka with capers and mushrooms

In this case, we will use a completely different set of products, but the taste of our dish will not suffer at all. On the contrary, it will reveal itself from a new, completely unexpected side. We hope you enjoy it. So, the soup "Solyanka meat team".

Recipe:

Soup "Solyanka national team" is ready. It's time to invite household members to the table. Garnish each serving with sour cream, chopped herbs and a thin lemon slice.

Soup "Solyanka combined with sausage"

This recipe is a simplified counterpart classic dish... Unfortunately, we do not always have time to prepare a full-fledged version of meat hodgepodge. Therefore, in this case, we will use a set consisting of vegetables and sausages.

Cooking prefabricated hodgepodge:

• Pour three and a half liters of water into a large saucepan. In the event that you have chicken or meat broth, you can use it.
• Peel six medium potatoes, cut into small cubes and simmer over medium heat.
• For dressing, peel and grate one carrot, cut two red onions in half rings, and also grate four pickled cucumbers. Fry fresh vegetables in a pan, and then add mashed cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
• Cut 200 grams of cooked sausage into cubes, five hunting sausages and 100 grams of pitted olives into slices.
• Put all the prepared foods in the broth, add salt and the necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (with mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a multicooker

Since many modern housewives cannot imagine kitchen troubles without their best assistant - a multicooker, we decided to offer you this interesting recipe... Soup "Solyanka national team" (we posted a photo of this dish in our review) is prepared as follows:

Fish hodgepodge

This recipe will appeal to those who are partial to fish dishes. Preparing this dish is simple - just follow the procedure described below. So, let's try to make the soup "Combined hodgepodge".

Recipe:

• To boil a strong fish stock, take two onions, four black peppercorns, a bay leaf, one carrot, salt, one dried parsley root, and fish fines (600 grams). Peel the vegetables, chop them arbitrarily and fry them in a dry frying pan for a few minutes. Clean the fish, gut and rinse. Put the prepared ingredients in a saucepan, fill them with 2 liters of water and put on fire. After the broth boils, remove the foam from its surface, salt, put pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
• Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Peel two pickles and then cut into thin strips.
• Preheat a skillet and lightly fry the prepared onion with two tablespoons of flour in it. After that pour in a little fish broth, mix it well with flour and cook it all together for a while. Place tomato paste and cucumbers in a skillet, stir and cook for about five minutes.
• Place the broth in the broth and bring it to a boil. Place fish pieces, olives, capers, pepper and salt in a saucepan. Cook the hodgepodge until tender. Serve it to the table, garnish with a lemon wedge and chopped herbs.

Lean mushroom hodgepodge

This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is practically not inferior to the taste classic soup, and therefore it is prepared with pleasure even by people who do not adhere to a special diet. We propose to try to make together lean soup"Team hodgepodge".

Recipe:

Season each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

The meat soup "Sbornaya Solyanka" has an amazing taste. It is perfect for a family dinner, and can also decorate your festive table... Finally, we offer one more option for preparing such a wonderful dish as soup "Solyanka Meat Team".

• Boil one beef tongue until tender (it is better to do this the day before). To do this, fill it cold water and bring to a boil. Change the water and put it back on the fire. After two hours, the tongue must be taken out, placed in cold water and the skin removed (like a stocking).
• Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, cover with baking soda and leave for 20 minutes. Rinse again, cover with vinegar and sprinkle with salt. After 40 minutes, wash and pat dry.
• Cut one onion and four pickles into strips.
• Cut 300 grams of beef (it is better to take the tenderloin) and 300 grams of lamb fillet, cut into pieces. Lightly fry the meat in a pan, add 200 grams of smoked sausages, onions, cucumbers and a glass of broth to it. Stir all the ingredients and simmer over medium heat for a few minutes.
• Pour tomato paste into a frying pan, bring its contents to a boil. Transfer the frying to the boiling broth, add the tongue, kidneys and cook the soup until tender.
• At the end of cooking, salt and pepper the hodgepodge, add olives, capers if desired.

Conclusion

Soup "Solyanka meat team", the recipe for which, and more than one, we presented in the review, may consist of completely different products... However, the combination of different types of meat, smoked meats and salty taste gives the finished dish common features. We hope that the description of the soups given in our article will be useful to you for carrying out fascinating culinary experiments. Find the most successful combination of ingredients - and Solyanka Sbornaya soup will become your signature dish.

Originally the name of this type of soup was “villager”, which clearly indicates its rustic origin. The main requirement and condition for its taste was the obligatory presence of "sourness", which "helped out" its edibility in any case, since in a modest old-time peasant life such a soup was prepared from everything that God sent to feed often a very large family.

In restaurants and respectable cookbooks, it was called "hodgepodge", and for short - "hodgepodge". When preparing such a soup, many ingredients are really used, about four types of meat in any form, up to the inclusion of sausages and chopped sausage, ham. Pickled mushrooms, pickled and pickled cucumbers, canned olives, carrots, onions, tomato paste, and even ready meal garnish with a thin slice of fresh lemon.

This wonderful soup gives a lot of creativity to the culinary experts. Therefore, they came up with a hodgepodge with fish, various vegetable hodgepodge: hodgepodge with cabbage, mushrooms, homemade hodgepodge, Georgian hodgepodge. we also have a chance to invent our own hodgepodge. This is most likely what happens - each time such a soup turns out in different ways, but it is delicious win-win.

Products needed for hodgepodge

For meat hodgepodge, first of all, you should choose meat different types and cook boiled meat products according to your preference, of course, or following the recipe for the hodgepodge. All types of meat and cooked meat products should be cut into beautiful cubes: raw meat- larger (boiled), from boiled - as it is (during cooking they will slightly increase in volume).

All vegetables according to the recipe for the hodgepodge should be washed, peeled and cut into cubes: potatoes - larger, carrots - on a coarse grater, finely chop the onion.

If your choice fell on a hodgepodge soup with mushrooms, then wash the fresh mushrooms and cut them into thin slices, and soak the dried mushrooms for several hours, it's easier from evening to morning. Do not throw away the infusion water - it will go strained into the hodgepodge broth. Boil the soaked mushrooms in a little water and cut them, like fresh ones, into thin slices.

A hodgepodge soup is prepared in meat broth and meat, sausage, sausages and smoked meats are added to it during the course of its cooking. There is no recipe for potatoes in such a soup, but it is impossible to stop potato lovers, and they go to such a retreat - and no damage to the taste of such a hodgepodge occurs. The result is a very hearty, appetizing and beautiful aromatic hodgepodge soup.

Ingredients:

• fresh beef - 300 grams;
• boiled-smoked sausage - 200 grams;
• smoked meat - 200 grams;
• sausages - 6 pieces;
• potatoes - 3 pieces;
• pickled or pickled cucumber - 3 pieces;
• onion - 1 piece;
• fresh carrots - 1 root;
• tomato paste - 3 tablespoons;
• lemon slices;
• salt and herbs - optional.

The hodgepodge soup is prepared as follows:

1. For such a soup, you need to almost cook the beef, remove it from the broth, cut it into even pieces and return it to the broth, then dip the diced potatoes into it and continue to cook the hodgepodge over medium heat.
2. At this time, grate the freshly washed carrots on a coarse grater, and chop the peeled onions and pickled cucumbers into small cubes. First, fry the onions and carrots in vegetable oil, then add chopped pickled cucumbers to them and continue to fry for a few minutes while stirring, then add the tomato paste and, stirring, simmer the entire resulting mass for a minute or two over low heat.
3. Put the prepared vegetable frying with tomato paste into the broth with meat and boiling potatoes, bring it to a boil and add the sausages, sausages and smoked meat cut into cubes, previously lightly fried in vegetable oil. Once again, cook until boiling and simmer the hodgepodge over low heat for 5-7 minutes.
4. At the very end of cooking, put brine-free olives, lemons cut into slices into the hodgepodge, taste for acid and, if possible, add brine from olives. Once again, we are waiting for a boil and the hodgepodge is ready.
5. It is advisable for a while, after removing the pan from the heat, let the hodgepodge brew under the lid, and put finely chopped fresh herbs in a bowl of soup before serving.

2. Recipe for mushroom hodgepodge

Mushroom hodgepodge soup is prepared, everyone understands, with the addition of mushrooms, which give the hodgepodge a peculiar homemade taste and aroma. Mushrooms can be used both fresh and dried. Only dried mushrooms should be soaked beforehand.

Ingredients:

• champignons or any fresh mushrooms - 300 grams;
• dried mushrooms (white is tastier) - 50 grams;
• fresh onions - 1 piece;
• fresh carrots - 1 root;
• wheat flour - 1 tablespoon;
• pickled cucumber - 2 pieces;
• olives in brine - 1 jar;
• cherry tomatoes - 7 pieces;
• olive oil - 3 tablespoons;
• bay leaf - 1 piece;
• salt and pepper to taste;
• cooking water - 2 liters.

Prepare a hodgepodge soup with mushrooms like this:

1. Rinse dry mushrooms under running water in a colander and soak in a little water, preferably in the evening. To cook directly the hodgepodge, boil the soaked mushrooms until tender.
2. Finely chop the peeled onions, chop the peeled carrots on a coarse grater. Directly in a saucepan, where the soup will be cooked, in boiling vegetable oil in it over medium heat, fry the onion until transparent, then add grated carrots to it and continue to fry until the carrots are ready, then add tomato paste, mix and sprinkle on top with flour stirring ... Continue toasting the filling mass for literally 2 minutes.
3. Add to filling compound mushroom broth and simmer for about 5 minutes, after which we add pickled cucumbers cut into cubes here, mix everything and simmer for a short time.
4. In parallel with this, lightly fry the boiled dry and fresh mushrooms cut into slices in vegetable oil in a pan and put them in a saucepan with stewed vegetables, where pour hot water while stirring. Salt and pepper everything, cook the hodgepodge soup with mushrooms for 10 minutes from the moment it boils.
5. Add olives, cherry tomatoes and cook for 5 minutes, and start the bay leaf 1-2 minutes before the end of cooking. Put chopped greens and a thin slice of fresh lemon in a serving of mushroom hodgepodge soup served on the table.

3. Homemade recipe for saltwort soup with fish

This is a rather interesting and healthy first course, where the presence of fish does not contradict the basic rules for cooking hodgepodge soup. Besides, this is great. tasty dish able to enrich and diversify our home menu, and even more so with fish.

Ingredients:

• salmon fillet - 500 grams;
• canned olives - 1 jar;
• trimming salmon for the richness of the broth - 300 grams;
• fresh potatoes - 3 tubers;
• pickled cucumber - 4 pieces of medium;
• onion - 1 piece;
• lemon - 1 piece;
• tomato paste - 2 tablespoons;
• vegetable oil - 3-4 tablespoons;
• bay leaf - 2 pieces;
• ground black pepper and sweet peas, table salt - to taste.

Prepare hodgepodge soup with fish like this:

1. Put the salmon trimmings in a saucepan, pour hot water over them and cook the broth until tender with the addition of pepper and, at the end, bay leaf. The broth is ready to strain for further use.
2. Cut pickled cucumbers into small cubes. Peeled fresh potatoes - in large cubes, peeled onions - finely chop with a knife. Cut the washed lemon into slices and remove the seeds. Cut the salmon fillet into even slices.
3. Fry in a skillet with a boiling vegetable oil chopped onion with pickled cucumber cubes until tender. Add tomato paste and fry for a few more minutes with constant stirring.
4. Put large cubes of potatoes, fried vegetables in a saucepan with broth and bring the soup to a boil. Add slices of chopped salmon immediately and cook until tender
5. It remains to add olives with brine, spices, salt and bring to a boil. As soon as it boils, put lemon wedges into the soup. Ready soup Remove the hodgepodge with fish from the heat, darken for 15 minutes under the lid, and sprinkle each portion with chopped herbs when serving.

1. Meat and smoked ingredients will not spoil the hodgepodge with their abundance and the quality should be impeccable. The taste of hodgepodge soup directly depends on their richness.
2. Special requirements for pickles- they should be crispy so that they do not creep out during the cooking process, which will ruin not only the appearance of the dish, but also its taste.
3. It is imperative to find a balance of the introduced spices, given the fairly strong concentration of meat aroma with smoked meats. Excessive spices can obviously worsen the taste of the whole hodgepodge soup, even with meat, even with fish.