Among the popular first courses of Russian cuisine, this soup deserves special attention. A nutritious, thick and satisfying hodgepodge will replace both the first and the second course at the same time. It is always prepared in a steep broth, to which pieces of meat (fresh or smoked), sausages, sour cucumbers, and tomatoes are added in a chopped form.

It is interesting that many centuries ago, the Slavs called such a sour-salty, spicy dish a "hangover" and served it the next day after a plentiful feast. Later, the soup was called "villager", indicating that it was consumed more often by villagers 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"). Quite often the name of the soup included a completely different meaning: when 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 high-end restaurants, where this first course competes with Japanese, Caucasian and European delights.

By the way, the Georgian version is very interesting, when garlic, hot spices, suneli hops are added to the usual ingredients.

Meat hodgepodge recipes differ in different regions of Russia - depending on the preferences of the hostess, they are prepared 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 a hodgepodge of meat team

According to the rules of the classic of the genre, it implies the use of at least 3 types of meat or sausage. The soup can contain sausages, small sausages, smoked carbonate, ribs, chicken, veal, beef or pork pulp, meat on the bone, ham, ham, any type of sausage. The basis of the delicacy is by all means 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 broth:

• water - 2.5l
• 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 hodgepodge:

• 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 what it should be, you should follow all the rules, adhere to the recommended cooking stages.

Stage one: cook broth

1. The first stage of cooking hodgepodge is broth. Pour water into a saucepan, put ribs and chopped meat into it.
2. We put the whole peeled vegetables there - onion, parsley root and carrots. Add bay leaves, black peppercorns and put the pan on fire.
3. When the water boils, carefully remove the scale. Cook the meat until tender, about 1 hour. 10-15 minutes before the end of cooking, the broth should be salted to taste.
4. Strain the cooked broth from vegetables and meat.

The vegetables can either be thrown away or placed in another dish. Onions, carrots, and condiments have already played a role. Having given the aroma to the broth, saturating it with aromas. Set the meat aside for now, and after cooling, separate the rib bones from the pulp.

Second stage: we make a traditional sauce for meat hodgepodge

Russian hodgepodge is prepared without fail with the addition of sauce, or a vegetable dressing called brez.

1. Peel and grate raw carrots on a medium grater. Chop the peeled onion as small as possible.
2. Pour some 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 them into cubes or straws, add to the pan. Stir everything together and simmer the vegetables for a few more minutes.
3. At the end, add tomato paste, keep all the ingredients on fire a little more (3-4 minutes). The brez sauce is ready.

Solyanka sauce can be prepared without adding carrots, by combining only fried onions and tomato juice or paste. To obtain a rich taste, hostesses often add cucumber pickle, sugar, sour cream, bay leaves, grated pickled or fresh horseradish to the sauce. It will turn out very appetizing if you put a couple of tablespoons of tkemali, which has a sweet and sour taste, in the frying.

The final stage

1. Grind smoked meat, lightly fry in a pan, adding 1 tbsp. l. oils. Now we begin to cook the meat hodgepodge in the finished broth, combining all the components. Dip the fried smoked meats into the boiling broth, cook for about 10 minutes.
2. Add the vegetable tomato sauce to the broth. Stir the ingredients, wait for a simmer, and continue cooking for another 8 minutes.
3. At the end, add to the soup the boiled meat that we used in the process of making the broth. We 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 be too thick).

Appetizing Russian food is ready, but it will be better if you let it brew for half an hour. After the first is poured into plates, garnish it with slices of lemon, slices of pitted olives.

Note to the hostess:

• If your goal is to cook a rich broth, and not tasty meat, then put pork ribs and veal in cold water, gradually bringing it to a boil. If the raw meat is thrown into boiling water, the protein will immediately curl up, "sealing" all the taste inside the pulp.
• Do not ignore the stage of collecting foam when the broth boils, if you want it to be transparent and not cloudy.
• To enhance the aroma and taste, gourmets put capers in this dish.
• Sour cucumbers in the recipe can be replaced with sauerkraut.
• By-products (tongue, liver, heart) are also added to the hodgepodge.

Meat hodgepodge with potatoes

Solyanka with potatoes is one of the variations of a popular dish. Cooking is similar to the classic method, with the difference that at the very beginning of the third stage, add diced potatoes (about 3 medium-sized pieces for 4-5 servings of the first course). Cook potatoes in broth for 10 minutes.

Then step by step 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 making a hodgepodge

Almost every family has recipes that have been passed down from generation to generation. Someone modifies them, but someone tries to preserve that very unique identity. There are such recipes and I have -,. They have been tested not only over the years, but also by empty plates of households. Meat hodgepodge is one of them, but she learned about this soup from her husband's relatives. Now there are several favorite recipes. This option is faster and easier to prepare than the classic one.

Here, it is not my mother and grandmother who give me master classes on cooking it, but I treat them with an appetizing soup: rich, thick, fragrant, with a smoked smell and a sour-sharp taste of pickles.

By the way, about them darlings. Many people, 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: "Aa-ah, so this is something like a pickle!". No no and one more time no. This is a completely different independent dish, which is wrong and unnecessary to equate with something else.

Recipe Information

• Cuisine: Russian
• Type of dish: first course
• Cooking method: cooking
• Servings: 4
• 40 minutes
• Nutritional value per 100 g:
  • Caloric value: 89 kcal

Ingredients for 1.5 liters of water:

• carrots - 1 pc.
• onions - 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 of uncooked smoked sausage, 50 g of boiled sausage, 2 sausages, 50 g of boiled brisket, 50 g of dry cured sausage).

Cooking method

The meat does not have to be taken as indicated in the recipe. Take sausages, small sausages, different sausages - everything that suits you. First of all, we set the broth to cook on chicken fillet.


Be sure to remove the foam during the cooking process. Put the finished meat on the bottom or plate and turn off the heat. In a deep comfortable frying pan, throw carrots grated on a coarse grater and chopped onions. Saute for 3 minutes in sunflower oil over medium heat. Next, we send tomato paste and continue to stew.


At this stage, I make the fire quiet, pour a little water into the vegetables, cover with a lid and bring everything to an almost ready-made soft state. Cut the sausage, brisket into thin strips, sausages - in a semicircle.


Transfer to a frying pan with vegetables, mix. While this mass is stewed over medium heat, three cucumbers on a coarse grater and also throw into a container. For now, you can leave it that way, because then there is a torn or boiled fillet cut into pieces.


Now mix everything thoroughly and keep it on the stove for about 15 minutes. Then carefully transfer the contents to the broth and let the soup boil.


Pour in the brine. If you didn't have enough spice 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 a saucepan. Bring it to a boil again, boil it for 15 minutes over medium heat and turn it off. Pour the finished soup into plates, put sour cream in them and eat.

The nutritional value of this cooking option is slightly lower than the classic one - calories are 100 grams less by 5-10%, but still you cannot call this dish a dietary one.

How to cook a hodgepodge in a multicooker

If you want to save time and effort and at the same time have a hearty meal - cook the hodgepodge in a slow cooker. First, cook the broth with meat, turning on the "cooking" mode for 40 minutes-an hour (depending on the type of meat). Pour the finished broth into another saucepan (bowl) and cook the sauce in a slow cooker.

Fry chopped onions, grated carrots in a bowl, setting the "Fry" mode for 4-5 minutes. Now add the tomato paste, chopped cucumbers, 100 g of cucumber pickle. Simmer all ingredients for 3-5 minutes, using the "stewing" function or setting the temperature manually - it all depends on the model and brand, for example, Redmond, Dex are very convenient in this regard.

In the finished sauce with cucumbers, which is in a slow cooker, pour in the broth, put pieces of meat (smoked and boiled, separated from the bones). Instead of smoked meat, semi-smoked or smoked sausage, cut into strips, into cubes can be added. 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 continue for about half an hour.

This favorite food in our country is served after it has been infused for 30 minutes. When serving, the dish can be pepper, sprinkled 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 lemon slices.

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 in both everyday and festive menus. Rich soup perfectly satisfies hunger. It has only one drawback - it cannot be recommended for diet food.

I recommend trying to make a homemade mushroom hodgepodge, as in this video:

Dear guests and regular blog readers, we are glad to see you in our virtual kitchenette.

Today we have collected for you the most delicious, classic and not so recipes for meat hodgepodge.

Solyanka is our “soup after the holiday”. Can you guess why? 😊

Of course, because on any festive table there is a whole assortment of sausages, cuts, smoked meats, which are not always completely eaten.

And so that the good would not be wasted, a hodgepodge was invented. Therefore, this soup usually consists of cold cuts that were found in the refrigerator.

And there are a great many recipes! We can say that each housewife prepares a hodgepodge in her own way from what has accumulated in the refrigerator.

And yet we dare to offer you some delicious recipes!

Classic thick prefabricated hodgepodge

Everyone's favorite first course! Whoever tries it cannot be pulled by the ears.

Ingredients

• Pork or beef
• Cooked sausages, uncooked smoked sausages, etc.
• Chicken fillet
• Hunting sausages
• Smoked bacon (or any smoked meats)
• Meat broth - 2 l
• Onions - 200 g
• Pickled cucumbers - 150 g
• Olives with juice - 350 g
• Tomato paste - 2 tbsp l
• Vegetable oil - 2 tbsp. l
• Butter - 1 tbsp. l
• Lemon juice - 1.5 tbsp l
• Bay leaf - 2 pieces
• Salt, black pepper - to taste
• Sour cream, herbs, slices of one lemon, olives - for serving

Preparation

According to the recipe, we need broth, for it you can boil beef and chicken together. We cook according to all the rules - we cook for an hour and a half, remove the foam so that the broth is golden, transparent and beautiful.

Salt, but a little. When the soup is ready, if not salty enough, you can add. Since we have many more sour and salty ingredients planned, it is better to add salt at the end.

We cut sausages, smoked meats, etc. into medium-sized cubes.

Cut the onion and fry it in a frying pan until golden brown in olive oil with the addition of butter. Thanks to this, the taste will be incredible! Next we send our cold cuts.

You do not need to fry the meat too much, let it remain juicy. Add tomato paste and mix everything well.

It turns out a beautiful and bright meat fry, which smells just stunning.

It remains for us to fill it with broth. At this stage, you can adjust the density of the future hodgepodge. If you like it thinner, pour in the whole broth, if thicker, then you can not pour out part of the broth.

We simmer the chopped cucumbers for three minutes with a little water and also throw in a hodgepodge. This is necessary in order to soften them. If you like crunchy cucumbers in a hodgepodge, then you can skip this step and immediately throw them into the soup after cutting.

Also add bay leaves, dry chili and black pepper. Pour in lemon juice. It will give the hodgepodge an interesting sourness.

And also now that we have added all the sour ingredients, it's time to taste it for salt and tweak this parameter to your liking.

Let the soup simmer for 5 minutes.

Olives can be cut into rings or left intact. We cut into rings, but left a few whole ones for serving.

We also put the olives in the hodgepodge. You can also pour half a glass of the dark water in which the olives were preserved into the hodgepodge. But this is very much an amateur, so add to taste.

After adding the olives, wait for the soup to boil again and turn it off.

Solyanka is ready! Serve in portioned plates with lemon and sour cream, garnished with olives and your favorite herbs.

As you can see, the hodgepodge is very simple to prepare. Incredible aroma and taste! Enjoy your meal!

Assorted meat solyanka with smoked meats

Very tasty salt, watch the video tutorial:

A very beautiful and delicious soup turned out!

Meat hodgepodge soup with potatoes

Option with potatoes. Why not try it if you like it?

In fact, you cannot spoil this soup with potatoes, it will tolerate any flavor variations and will still be very tasty!

Ingredients

• Beef on the bone - 500g
• Smoked meats - 1kg
• Potatoes - 4pcs
• Onion - 1pc
• Carrots - 1-2pcs
• Pickled cucumbers - 400g + pickle
• Salted tomatoes - 1-2pcs
• Olives - 200 g
• Tomato paste - 3 tbsp l
• Lemon
• Greens for serving
• Bay leaf - 2 pieces
• Salt, pepper - to taste
• Vegetable oil

Preparation

Boil the rich beef broth. Cook for about 1.5 - 2 hours, skimming off the foam.

Then we take out the boiled meat from the finished broth, remove it from the bone and cut it. Return the pieces to the broth.

Peel the potatoes, cut them and put them in the broth too.

Chop the onion with carrots and fry in a pan until golden, mix with tomato paste.

Cut the cucumbers and put them in the pan, mix everything and fry for 1 minute.

Then pour the brine into the pan, put the chopped pickled tomatoes without the skin and simmer everything together for 10 minutes.

Put the finished vegetables in the meat broth.

Now it's the turn of smoked meats, they need to be chopped into arbitrary pieces, fried until golden brown and also sent to the soup.

Check for salt / pepper and cook until the potatoes are tender. Put the olives and bay leaves two minutes until cooked.

Bon appetit!

Assorted meat solyanka with capers

Great recipe, not quite classic, but delicious!

Ingredients

• Beef - 200 gr
• Turkey - 200 gr
• Smoked chicken legs - 2 pcs
• Hunting sausages - 3 pieces
• Milk sausages - 2 pieces
• Ham, boiled-smoked - 50 gr
• Smoked sausages - 2 pieces
• Pickled cucumbers, barrel - 300 gr
• Medium carrots - 1 pc
• Bulb onions - 3 pieces
• Tomato paste - 50 gr
• Paprika paste - 10 gr
• Bay leaf - 2 pcs.
• Black peppercorns - 1 tsp
• Vegetable oil - 1 tsp
• Olives, pitted - 50 gr
• Olives, pitted - 50 gr
• Capers - 2 tsp
• Sugar - 1 tsp
• Sour cream, for serving
• Lemon - 1 piece
• Parsley, for serving
• Salt, pepper - to taste

Preparation

Let's start with the broth. To do this, put the beef and turkey in a saucepan, fill it with water and put it on fire.

Put the peeled onion, carrots and peppercorns there. You don't need to salt.

Cook the broth over low heat for an hour and a half. Do not forget to remove the foam so that the broth is transparent.

While the broth is cooking, there is time to prepare the filling for the hodgepodge.

Chop the onion and send it to a preheated pan (or better in a deep saucepan), fry until transparent.

We also cut the cucumbers into small cubes and add to the onion, and also mix them with tomato paste.

Fry everything together for another 2-3 minutes.

At this stage, about 100 ml of brine can be added to the onions and cucumbers (this is optional). And also add two ladles of broth there so that the contents of the saucepan are not fried, but stewed. Add sugar and stir well.

Leave to simmer for 15 minutes.

During this time, grind all meat ingredients into cubes, sausages and sausages - into circles. Remove the skin from the smoked chicken and cut it into pieces.

Take out the boiled meat from the finished broth and cut it into pieces in the same way.

First add tomato-cucumber dressing, bay leaf, then meat to the broth.

Let the hodgepodge boil, cook for 2 minutes and turn it off.

Chop the olives and olives at random and put them in the ready-made soup.

Salt and pepper at the end. It is advisable to let the soup brew for 20 minutes.

Serve with sour cream, lemon and herbs! Yummy!

Meat solyanka with cabbage and mushrooms

A very appetizing variation of hodgepodge, thick and rich with delicious salted mushrooms and cabbage. Try it!

Ingredients

• Beef - 1kg
• Skinless chicken thighs - 0.5kg
• Ham - 150g
• Any sausages - 150g
• Fresh cabbage - 300g
• Salted mushrooms - 100-150g
• Pickled cucumbers - 150-200g
• Cucumber pickle 200-300ml
• Tomato paste - 2 tbsp l
• Small tomato - 50-70g
• Onions - 1 piece
• Olives - 50-100g
• Capers - 1 tablespoon
• Salt / black pepper / allspice - to taste

Preparation

First, cook the beef broth over low heat for 1.5 hours. It will be delicious if the beef is fat.

Add the chicken 40 minutes before the broth is ready.

When the broth is ready, take out the meat and disassemble it into delicious pieces.

We also grind ham and sausages (instead of them, you can take any other meat products - boiled or uncooked sausage, smoked meats, sausages).

Fry them with tomato paste and onions and add to the boiled meat.

We cut the cabbage not very finely and also put it in a saucepan.

Then put the salted mushrooms. If they are not too large, then you do not need to cut them.

Cut the cucumbers into slices, put a spoonful of capers, pitted olives, finely chopped tomato.

Bring our broth to a boil, pour the brine into it.

Fill all the ingredients with broth. Solyanka already looks awesome, it is really very thick and delicious.

It remains only to check for salt, pepper to taste.

Bring the hodgepodge to a boil, reduce the heat to a minimum and simmer for 15 minutes until the cabbage is cooked.

Serve with sour cream, herbs, lemon. Here's a bold recipe for those who love experimentation!

Here is such a selection of recipes for hodgepodge, in some ways they are similar, but in some ways completely different.

Any recipe can be modernized and added or removed the ingredients you need.

Eat a hodgepodge for health and come back to us for new delicious recipes!

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We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: a lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to death of young seedlings, because they are most sensitive to unfavorable factors.

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I like to cook a hodgepodge after holidays or feasts. And one of these options is New Year. When you are already tired of salads, snacks and other food and you want a thin one - soup. As a rule, at such a time in the refrigerator there are many leftovers of various sausages, "cuts", smoked or baked chicken, leftover olives from some salad, lemon ... in general, a complete list of ingredients for making soup, which is not for nothing called a hodgepodge of meat. And he is also good in cold weather, as he is very vigorous and warms with this vigor. For him, you don't even need to cook the broth on purpose, the broth from all the meat components will be enough. So, today we'll see how you can cook a hodgepodge. There will be three recipes with step-by-step photos: the first is as close as possible to the classic version, the second is also useful to many - in a slow cooker, and the third is a variation on the theme.

The classic recipe for the soup "Solyanka meat team" (or almost classic)

Why almost? Because, according to the old Soviet cookbook, the soup should contain kidneys and capers. To be honest, I never dealt with the first, and the second never happened in the refrigerator. But believe me not a word and without them the dish turned out to be very tasty and rich.

Ingredients for 6 servings:

• Doctor's sausage - 100gr;
• cervelat - 100gr;
• smoked brisket - 100g;
• chicken breast fillet - 1 piece;
• broth (or water) - 2.5 liters;
• onion - 1pc;
• tomato paste - 1 tsp;
• pickled cucumbers - 2 pcs;
• olives - 5-6 pcs;
• lemon - 1pc;
• salt to taste;
• a mixture of spices for chicken - 0.5 tsp;
• vegetable oil - 1 tablespoon;
• sour cream for serving.

How to cook meat hodgepodge at home

1. If you decide to cook in broth, then you need to cook it in advance.
2. If you do not have ready-made smoked or baked chicken, then take raw chicken breast, rub it with salt, chicken spices, wrap it in foil, put it in an oven heated to 180 ° C for 40 minutes. This can be done while the broth is being cooked.
   
3. We unfold the finished chicken meat, let it cool slightly and disassemble it into pieces with our hands.
   
   
4. Cut the onion into small cubes.
   
5. Pour oil into a frying pan, heat it, put onion, fry it until transparent and add tomato paste. Saute over moderate heat for 3-5 minutes.
   
6. Cut all the meat ingredients for the hodgepodge into medium-sized cubes.
   
   
   
7. If necessary, remove the skin from cucumbers (if it is tough) and you can remove the seeds with a teaspoon (if they are large). Cut the cucumbers into cubes, the same as the meat.
   
8. It is better to take pitted olives, it is easier with them. We cut, depending on the size, in half or into 3-4 parts.
   
9. When everything is ready, put in a saucepan with boiling broth or water all seeing meat, including chicken. And also cucumbers and olives. Reduce the fire and cook under a covered lid for 30 minutes. Then we taste with salt, if necessary, put a little. Cut the lemon in half, squeeze the juice out of half and pour it into the soup. Stir and turn off.

Cut the second half of the lemon into slices, put the sour cream in a gravy boat and serve them along with a delicious hot hodgepodge.

Meat hodgepodge in a slow cooker

Ingredients:

• smoked sausage - 50g;
• sausages - 2 pcs;
• pork ribs - 150g;
• potatoes - 1pc;
• juice of half a lemon;
• onions - 1 / 2pcs;
• carrots - 1 / 2pcs;
• tomato paste - 1 tablespoon;
• pickled cucumbers - 150g;
• sunflower oil - 1 tablespoon;
• salt to taste.

How to cook meat hodgepodge in a multicooker

Original hodgepodge with minced meat and doctor's sausage

The word combination "prefabricated hodgepodge" has long become synonymous with a set of a large number of different components, which, nevertheless, go well together. This expression leads its history from the name of the well-known soup. The recipe usually includes a large number of smoked meats and types of meat, and, of course, pickles. Often housewives prepare this soup at home from what is just in the house. The original hodgepodge with minced meat is no exception, but even such a seemingly “awkward” dish will turn out to be original and very tasty.

Ingredients:

• minced meat - 150g;
• pork on the bone (soup set) - 200g;
• cooked sausage "Doctor's" - 150g;
• pickled or pickled cucumbers - 2-3pcs;
• olives or olives - 10-15pcs;
• tomato paste or ketchup - 1 tablespoon;
• seasonings, herbs - to taste.

Cooking process:

These are the different options for one dish you can get. Bon Appetit!

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". It was prepared simply by mixing the remnants of various products for cooking in a kettle. This principle of making a hodgepodge, having changed in detail over time, has remained the same: at least four varieties of boiled or fried meat or products made from it in the form of sausages, sausages, etc. are used for its preparation. The hodgepodge is also prepared from pickled mushrooms, pickled or salted 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 meat hodgepodge, 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 preparing 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 - the best recipes

Recipe 1: mixed hodgepodge soup

Combined meat hodgepodge is a very hearty and aromatic soup cooked in meat broth, to which meat, smoked meats, sausages and sausages are added. The classic recipe for prefabricated hodgepodge does not involve the use of potatoes, but our housewives add a little potatoes to make the soup richer 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 pickles to them and fry everything together, also adding 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

A remarkably tasty and healthy dish that has all the advantages of a hodgepodge: delicious aroma, satiety, beautiful 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. oil.

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 pieces of salmon fillet 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

A very tasty and aromatic soup that 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 ones);
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 to cook 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 everything with hot water (about 2 liters) and, season with salt and pepper, cook the soup for about 10 minutes more.

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

- When preparing a hodgepodge, you should not skimp on ingredients. The more smoked meats and meat products are 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 can simply creep away, and the dish will no longer look like it.

- When preparing a hodgepodge, do not overuse 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.