Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tried such cherry tomatoes, with their eyes closed, may well decide that they are tasting some unusual exotic fruits. In this article I will talk about five different cherry tomatoes, which have the sweetest fruits of an unusual color.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and hearty. This dish can be served as the main one if you prepare a cold dinner. Cheese, nuts, mayonnaise - high-calorie foods, in combination with spicy fried chicken and mushrooms, a very nutritious snack is obtained, which is refreshed by sweet and sour grapes. Chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a twinkle, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in the early spring. It seems that there are no secrets here - the main thing for fast and strong shoots is to provide them with heat, moisture and light. But in practice, in a city apartment or a private house, this is not so simple. Of course, each experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate housing with their own view, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although it is important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, to make the correct and timely transplant. For experienced gardeners, there is nothing supernatural in this. But beginners often encounter certain difficulties.

Gentle chicken breast cutlets with mushrooms to cook just this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains virtually no fat, which is why it is rather dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesomely delicious cutlets that will appeal to both children and adults. In the mushroom season, try adding wild mushrooms to the minced meat.

A beautiful garden blooming throughout the season cannot be imagined without perennials. These flowers do not require as much attention as annuals, are frost-resistant, and only occasionally need little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

All gardeners seek to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives are happy to take home-cooked meals from their potatoes, tomatoes and salads. But there is a way to demonstrate your culinary skills with even greater effect. To do this, it is worth trying to grow several fragrant plants that will give your dishes new tastes and aromas. What kind of greenery in the garden can be considered the best from the point of view of the cook?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish in our stores is often called Loba radish. Outside, the vegetable is covered with a light green peel, and the cut turned out to be pink flesh that looks exotic. It was decided during the preparation to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

The graceful perfection of shining white flowers on high pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulb. Few plants cause so much controversy. In some eucharis bloom and delight completely effortlessly, in others for many years they have not let out more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir fritters pizza - delicious pancakes with mushrooms, olives and mortadella, which are easy to cook in less than half an hour. There is not always time to cook yeast dough and turn on the oven, but it happens that you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza is a great idea for a quick dinner or breakfast. As a filling, we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on the city balcony or kitchen windowsill. There are pluses compared to outdoor cultivation: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if you have a loggia or balcony glazed and insulated, then you can grow vegetables almost all year round

We grow many vegetable and flower crops in the seedling method, which allows us to get an earlier harvest. But creating ideal conditions is very difficult: lack of sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other causes often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors

Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have so far not been able to bring to life are just waiting in the wings. And from all this variety of yellow conifers, you can always choose the types and varieties that are best suited for the site. We will talk about the most interesting of them in the article.

Chocolate whiskey truffles - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips, these sweets are not for kids. Truffles are made with different toppings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of homemade assorted sweets based on this recipe!

Favorite soup of the whole family - hodgepodge with different types of meat and sausage. Very tasty!

It is advantageous to cook a hodgepodge the day after a feast. From the festive table, usually there is a slicing of various meat and sausages, olives and olives. It remains to add pickled cucumbers and potatoes - a delicious soup is ready!

Ingredients:

Meat (pork, beef)  - 300 grams

Chicken meat  - 200 grams

Cooked sausage  - 200 grams

Smoked sausage  - 200 grams

Pickles  (pickled) - 150-200 grams

Potatoes  (optional) - 300 grams

Onion  - 100g

Black olives  - 100g

Tomato paste  - 1-1.5 tbsp

Cucumber pickle  - 100-200 ml

Vegetable oil  - for frying

Spice:  salt, ground black pepper, bay leaf.

How to make a delicious hodgepodge

1 . First you need to boil the meat. A tasty meat hodgepodge is obtained if it contains pork or beef meat, poultry meat (but not game), two types of sausage (boiled and smoked). You can cook the broth on meat bones. Offal (heart, stomachs, kidneys) is also perfect in a hodgepodge.

2 . To make the broth transparent, you need to remove dirty foam from the surface (white foam does not need to be removed). Of course, there is nothing harmful in the foam, it is just boiled protein from meat, but the broth without dirty debris looks more aesthetically pleasing. You can bring the meat to a boil, drain the water, rinse the meat and add new water. However, in this case, the hodgepodge will not be rich enough. Some housewives throw meat immediately into boiling water so that no foam forms.

3 . When the meat is cooked, you need to remove it from the pan, cool slightly and separate from the bone. Cut the meat into small pieces and put back into the broth.

4 . Add diced peeled potatoes to the boiling broth with meat. I must say that there is no general opinion on whether to add potatoes to the hodgepodge. Therefore, if you want the hodgepodge to be more satisfying, add 2-3 medium potatoes. Bring to a boil and reduce heat to a minimum. While you are cooking the frying, the potatoes will be boiled, but not boiled.

5 . Cut the sausage into small strips or cubes.

6 . Fry sausages in a pan with a little vegetable oil. Do not overcook, dry the sausage, it is enough just to slightly fry it. And add to the hodgepodge.

7 . Add cucumber pickle to the pot with the hodgepodge. If the brine is very salty, the amount can be reduced (keep in mind that pickles will still be added to the soup). Add bay leaf.

8 . Peel onions, cut into small cubes and fry in vegetable oil.

9 . Add chopped pickled cucumbers to the pan with onions. Fry for about 2-3 minutes. Then add tomato paste, mix and fry for about 1 minute.

10.   Add cucumber frying to the hodgepodge. Pepper, salt (usually this is not required, the soup is so salty).

11 . After boiling, add olives and greens, cut into thin rings, into the hodgepodge (optional). Cover the pan, turn off the heat and let the hodgepodge infuse for about 20 minutes. Before serving, add thin slices of lemon to each plate.

Delicious meat hodgepodge is ready

Bon Appetit!

Solyanka meat

One of the most hearty and beloved soups of all, especially this will be confirmed by the strong half of humanity, is hodgepodge. The dish has a rich history, it appeared in Russia, initially the recipe did not include meat in its basis - hodgepodge was a fish dish. For the past two decades, inventive housewives have come up with a dish solyanka meat  the way it is now, because it is from meat that a rich and very cool broth is obtained, such as it should be - old cookbooks say that it is a strong and fatty broth that is the basis of this dish.

Each woman has in her arsenal her own tricks for preparing first courses. Moreover, when it comes to hodgepodge, here the imagination is completely unlimited. The main thing is to have the opportunity and desire to go around the markets and shops in search of exactly the necessary products. Superior solyanka meat,  obtained from the ingredients that make up its composition, traditionally this:

Pickles

• Pickles or capers - 3pcs. And you can do both, but usually capers may not be at hand, so small cucumbers from a can are ideal.
• Canned olives without stones - 100-150 grams, optional. You can put olives as you like.
• Pickled mushrooms, usually put champignons - 100-150 grams.

Vegetables and fruits

• Onion - 3 pcs. medium sized.
• Carrot - 1 pc. Usually carrots in the hodgepodge are already superfluous, you can not add it, but it all depends on the desire of the household and hostess.
• Potato - 3 pcs. Also added as desired.
• Lemon - 1 pc. medium sized.

Greenery

• Parsley - 1 bunch.
• Dill - 1 bunch
• Basil - 1 bunch.

In fact, the greens are put to taste, solyanka meat  it can only be with parsley (as usually happens), and maybe with the addition of various herbs, to taste and desire.

Seasonings

• Bay leaf, whole or chopped - 4 pcs.
• Peppercorn pepper - it is better to take the team, and black, and white, and red.
• Salt to taste.

For dressing and frying

• Sour cream - a spoon when serving.
• Tomato paste or any sauce, better than medium hot or sweet - 2 tbsp.
• Sunflower oil for frying.

The most important point is meat products. Well, here you can fully engage in amateur performances. But it is worth noting that solyanka meat  it turns out incredibly tasty and aromatic, if you put all kinds of meat, sausages and smoked products in it. So:

• Beef on the rib - 600 grams.
• Chicken drumsticks, wings or whatever is at hand, smoked or baked - 3-4 pcs.
• Hunting sausages, or you can buy spicy snacks (smoked sausages, a little thicker than hunting) - 4-5 pcs.
• Pork belly (chop) - 200 grams.
• If you cook a hodgepodge after the holiday, and the slices are not eaten, boldly put everything at hand: cooked and smoked sausage, ham, etc.

Another recipe for hodgepodge meat team

Let's start cooking. Usually, solyanka meat  eaten incredibly fast, so for cooking it is better to take a pan more so that everyone gets on a plate - two hot rich soup.

We collect water in a pan and put there, previously washed meat on the bones. We put on the fire and to a boil, remove the foam with a spoon or slotted spoon so that the broth is more transparent and beautiful. The meat should stand on fire for about 1 hour - it will have time to boil, saturate the future soup. You don’t need to drain the broth, because we are waiting for a rich dish. An hour after laying the meat, put the onion in the pan. Now we need another hour.

Next item: cutting all the ingredients for the soup. Our solyanka meat  it will be even better and tastier, if all meat products are cut into strips, this is already a tradition. And so, cut the products.

When the broth has boiled, remove the onion, it will no longer be needed. Also, the meat on the bone must be removed, cut into strips, you can leave a piece with the bone, if you like. Cut all the pickles, the cucumbers into strips, olives and mushrooms in circles. Stew cucumbers in a pan for 5 minutes and put in a pan. We also put all the meat components in the broth.

Now proceed to the bookmark of spices: bay leaf, salt and allspice. The whole thing needs to be mixed and the fire reduced, now let it boil everything together for about 20 minutes. In the meantime, you can start frying. Cut the onions into rings and fry until golden, add the tomato paste and sauté for 7 minutes, then put everything in a pan with meat and cucumbers. If using carrots, fry it with onions.

After 20 minutes, add the mushrooms and olives to the soup. Cook for another 30 minutes, and then put the greens and lemon, let it simmer for 20 minutes over low heat, under the lid. To insist solyanka meatshould be about an hour or two. Do not forget to add sour cream and lemon to the plate.

My recipe for hodgepodge is much simpler; it is prepared from smoked products alone. As always simple, fast and very tasty. The perfect recipe for an after-dinner meal. Why? Because almost all the ingredients for this dish will remain after the classic feast. This is sliced \u200b\u200bmeat, and lemon, and pickled cucumber. And now, actually the recipe:

For 6-8 servings you will need:

500 grams of various smoked meats (sausage, carbonate, boiled pork)

5 medium potatoes

100 grams of pickled or pickled cucumbers

1 tablespoon with a top of tomato paste

2 tablespoons of vegetable oil

1 onion

2 cloves of garlic

1 teaspoon of salt

1 teaspoon dried herbs (dill or parsley)

2-3 bay leaves

Black olives

Lemon

Sour cream

Smoked meats cut into thin strips. I use semi-smoked cervelat and chop. You can use any available smoked meats, you can even one sausage.

This cut of smoked meat is called breeze . Usually breeze pre-fry in a pan with a little oil. But I do it a little differently. I spread the slices on a dry baking sheet and bake for 20-25 minutes in the oven at a temperature of 180 degrees. Bake without butter. If the smoked meats are fat enough, then I try to remove them from the baking sheet with a slotted spoon, thus getting rid of excess fat.

Peel the potatoes and cut into thin strips, a little thicker than the cut.

Chop onion finely, garlic - slices.

Sauté the onion and garlic with two tablespoons of butter.

At the end of frying, add tomato paste (1 tablespoon with top), stir with onions and warm for 1-2 minutes, continuing to stir.

It is very important to use only high-quality tomato paste. Carefully see the composition of the product when choosing a paste. Only tomatoes and salt should be in the composition. Sometimes water. And nothing more. If the composition contains modified starch, dyes and other components - in no case do not buy. The contents of such cans, so that manufacturers do not declare, are nothing more than tomato jelly. Using this dubious product, you risk spoiling both the look and taste of the dish. I saw with my own eyes how one soup instead of the tomato color took on the color of diluted potassium permanganate - bright pink. Of course, nobody began to eat this dish.

Cut cucumbers (pickled or pickled) into a small cube.

Transfer to a pan or ladle. Pour cold water in such an amount that the water covers the vegetables. And let it boil for 3-4 minutes.

It is called blanch . For hodgepodge and pickle salted vegetables only blanch, but in no case do not fry.

Pour 1.5 liters of water into the pan. Bring to a boil. Dip the potatoes into strips and a barbecue. Salt. Boil exactly five minutes.

Then add the onion fried with tomato and boil for another 5 minutes.

I describe the cooking time with minute accuracy so that the potatoes in the hodgepodge boil correctly - that is, they are ready, but not boiled into porridge.

The hodgepodge does not have a specific recipe; it can consist of completely different products. The main thing that distinguishes it from other types of soups is a combination of the main, meat or fish flavor, with smoked meats and pickles.

In the bins of each hostess and, of course, the professional chef has his own, tried and tested recipe for such a dish. Classical hodgepodge, the step-by-step recipes of which are given below, must be accompanied by meat or fish delicacies, in the form of smoked meats, and pickled cucumbers to get the taste typical of this soup.

General principles of cooking hodgepodge classic team (step by step)

Prefabricated classic hodgepodge, step by step recipes which are described in detail below, can be prepared on water and in saturated broth. The first option is good speed, but the soup is less nutritious. In the second case, it will take time to prepare the broth, but the hodgepodge in this case will be more satisfying and nutritious.

For the broth, it is advisable to choose pieces of pulp with bone, it is best if it is several types of meat. The pork and beef broth is more saturated, and in this case the classic hodgepodge will turn out to be fully combined. Fish broth is best cooked from the heads of large fish or completely from small fish.

Combined hodgepodge - a restaurant dish, it must necessarily include several types of smoked meats. In the meat version of the soup it is, as a rule, smoked sausage, ham, hunting sausages, etc. In the fish team the classic hodgepodge, a step-by-step recipe for which is given in the article, add large-smoked fish: sterlet or sturgeon.

It is not customary to put potatoes and carrots in a hodgepodge. The main part of the soup is meat or fish components. From vegetables, only onions are used, from which a barbecue (frying) with tomato is prepared. The more smoked meats, meat or fish in the hodgepodge, the tastier it will be.

A real team hodgepodge is prepared with pickles. Before adding to the soup, they are stewed for some time with a small amount of water. Pickled, it is advisable to add only mushrooms.

The hodgepodge does not require a special way of cutting products, it is important that the pieces are of the same size and shape. Usually, the ingredients are cut into thin strips, less often into cubes, sausages into slices.

Olives and lemon, as smoked meats and pickles, are mandatory components of the classic hodgepodge team. In step-by-step recipes, olives are sometimes replaced with olives, which is acceptable for this soup. Olives or olives are added at the very end, almost to the finished soup, slices of lemon supplement it when served. It is customary to season the hodgepodge with sour cream, but if you prefer mayonnaise, you can use it.

Classical meat solyanka: step by step recipe for meat and bone broth

Ingredients:

Filtered or settled water - three liters;

600 gr boneless beef or pork;

Three small onions;

Four medium pickles;

650 gr. assorted smoked meats: ham, sausage and thin smoked sausages (sausages);

Thick tomato - two spoons;

A spoonful of butter;

Two large bay leaves;

40 ml of highly purified oil;

3 peas of pepper (allspice);

100 gr. pitted olives;

A small lemon;

Parsley, fresh.

Cooking method:

1. Let's start with the meat and bone broth. We wash a piece of pulp with water and put it in a pan, along with the bone. Bay cool water, put on an intense fire. The main point that should be considered when preparing meat broth, before boiling should be carefully removed from its surface foam. In this case, it is undesirable to stir the meat, so that the protein curled from heating rises up independently. Having waited for the start of the boil, we reduce the heat, put the peeled onion and cover with a lid. Cook with minimal heat from one and a half to two hours. Ten minutes before the meat is ready, you will need to dip laurel and pepper into the broth.

2. Put the prepared meat from the pan onto a plate and let it pause. We remove all excess from the broth: onion, peppercorns and peppers.

3. Pickled cucumbers thinly, with straws, put in a deep pan. Topping up a little broth and simmer for 5 minutes over medium heat, no more, after which we recline in a colander.

4. Finely chop the onion. We cut the boiled meat and ham with sausage into strips, and the hunting sausages with ringlets.

5. Having set the pan to heat, pour the vegetable oil and immediately lower the butter into it, as soon as it is completely melted, put the onion and fry until the pieces lose their matte and become transparent. Add the tomato to the onion, mixing well, continue cooking for another three minutes. We add a little broth to the roasting, wait for boiling and turn off the heating.

6. The rings of the hunting sausages are slightly fried, slightly moistened with a pan with oil.

7. We put the pot with meat broth on intense heating. As soon as it begins to boil, put the prepared meat products and cucumbers into it. After waiting for the boil, we introduce tomato frying, add and reduce the heat. Cook the hodgepodge for ten minutes and, removing from the stove, let it brew for a quarter of an hour.

8. Pouring on plates, add olives and a thin slice of lemon to each serving.

Classical simple hodgepodge: recipe step by step (in haste)

According to a step-by-step recipe, a classic hodgepodge preparation is prepared without broth. All components will need to be fried in turn, which will require a double-bottom pan.

Ingredients:

Large pickled cucumber;

150 grams of smoked sausage and ham;

The head of a bitter onion;

One lemon;

One and a half liters of pure water;

Bacon or smoked bacon - 150 gr.;

Three tablespoons of tomato paste;

Curly parsley;

50 gr olives, pitted.

Cooking method:

1. Bacon or bacon, cut into small cubes and lightly fry in a saucepan over low heat. It should not be heated to cracklings, you need to get a small amount of fat, on which we will fry some foods in the future.

2. After peeling the onion, cut it first along, then thin strips. We spread the onions in melted fat, mix and leave to simmer over low heat.

3. While the onion is warming up, we prepare meat products - we cut arbitrarily. In the technology of making hodgepodge there are no strict requirements for slicing. It will be straws or cubes, as you like. We spread the meat components to the onion that has reached transparency, stir and continue cooking for two minutes.

4. Without cutting the peel, cut the pickles with thin strips, put in a pan and fill it with water. Add the tomato, stirring well, bring to a boil and simmer under the lid for at least half an hour, reducing the temperature to a minimum. Two minutes before turning off, add the olives.

5. After readiness, the hodgepodge should be infused for half an hour. When serving, the first course is supplemented with lemon slices and finely chopped herbs.

Classical solyanka: step by step recipe with pickled or salted mushrooms

Ingredients:

Any smoked meats (sausage with bacon, sausages, ham, etc.) - 800 gr.;

700 grams of meat - pork, beef or both;

Two onions;

Fresh tomato

Two tablespoons of tomato;

Six small pickles;

250 ml of cucumber pickle;

Pickled or salted mushrooms - 200 gr.;

130 grams of olives or olives (pitted);

Sunflower oil;

Fresh herbs and sour cream - to a dressing;

A spoonful of sugar.

Cooking method:

1. As in the previous recipe, the preparation of hodgepodge should begin with the broth. Any kind of meat is suitable for him, it is better if it is an assortment of beef and pork, always on the bone. The appearance and taste of a classic hodgepodge depend on the quality of the broth. It should be rich and transparent, so do not forget to remove the foam before boiling. The duration of the preparation of the broth depends on the quality and type of meat, readiness is determined by its softness. On average, it can take from one and a half to two hours.

2. Half an hour before the end of the preparation of the broth, you can begin to prepare the components of the team of classical hodgepodge. According to the step-by-step recipe, some of them need to be slightly fried.

3. Peel the onions, scald the tomatoes and remove the peel. We cut tomatoes, onions and pickles medium-sized, into cubes, and mushrooms into slices. We cut the sausage or ham into thin slices, smoked sausages into thin slices.

4. We heat the pan and first put the fattest slices of smoked meats, for example sausage with lard. Fry for about a minute, so that a little fat is melted, and only then lower the rest of the meat cuts. Fry everything together with medium heat for no more than two minutes. It is unacceptable to overexpose smoked meats on fire, during prolonged frying they dry out due to the low moisture content. A slight frying allows you to get a richer taste and aroma, which will subsequently be transferred to the whole dish.

5. Put the prepared smoked meats on a clean plate. Put the pan again on the fire, pouring a little oil. Warm slightly, spread onions and mushrooms, sprinkle with sugar. After mixing well, fry for 5 minutes, add cucumber pickle and simmer for three minutes under the lid. We spread tomatoes and tomato paste for mushrooms, stir and continue to simmer over low heat for a few more minutes.

6. Having removed the meat from the broth, filter the liquid into a clean pan. Firstly, it will allow to remove accidentally breaking off bones. Secondly, if not at the right time or if the foam is poorly removed, it will make the broth more transparent. We put the boiled meat broth.

7. Disassemble the cooled meat - remove the flesh from the bones and cut into thin strips.

8. In the boiling meat broth we put boiled meat, and after boiling again add the fried smoked meats and rings of sausages. After boiling for 5 minutes, lower the tomato sauté in a hodgepodge, and after the same time add the olives and take the sample. Bring to the desired taste - add, with a weak acidity, add boiled cucumber pickle. After boiling for another couple of minutes, turn off the heat and stand for up to a quarter of an hour.

9. Serve with lemon slices, seasoned with sour cream and fresh herbs.

Classic hodgepodge: step by step recipe for fish soup

Ingredients:

Head (300 gr.) And fillet (200 gr.) Salmon;

A small carcass of frozen mackerel;

Smoked pink salmon - 250 gr.;

Two small onions;

Pickled cucumbers (250 gr.) And half a glass of brine;

60 gr unsalted tomato;

2 l drinking water;

Pepper - 3 peas;

A small leaf of parsley;

Lemon and chopped parsley - for serving.

Cooking method:

1. As a rule, recommended fish can only be purchased frozen. Before you prepare the hodgepodge, you need to thaw it well and do it better not in water. Place the fish in the “warm” compartment of the refrigerator in advance or leave it in the fresh air.

2. From the thawed fish head, remove the gills, rinse and fill in the pan with cool water. Add the peeled onion and pepper, prepare the fish broth similarly to meat. A detailed description of the preparation of meat broth is described in detail in a step-by-step recipe for hodgepodge classic on meat and bone broth. The preparation time for a saturated decoction of the fish head is at least half an hour.

3. While the head is boiling, we prepare other products. After we have eaten the mackerel, we wash the carcass with water and, carefully removing the skin, separate the flesh from the bones, then cut into wide strips. After removing the skin from the salmon filet, we cut its meat in the same way as the mackerel. Smoked fish is prepared in the same way.

4. We prepare passerovka for a fish hodgepodge. Finely chop the remaining onion, chop the cucumbers with straws or rub with a coarse grater. In vegetable oil, fry the onion until a golden blush. Then we put cucumbers to it and simmer for up to five minutes. Add tomato to the pan, mix and leave for another ten minutes. Tomato paste must be well-fried! As it evaporates, you can add cucumber pickle to the roast.

5. Filter the finished fish broth through cheesecloth into a clean pan and quickly bring to a boil, lower the pieces of fresh and smoked fish. Boil the soup a quarter of an hour from boiling again - the fish chunks are small and this time will be enough for them to boil well. After the introduction of fresh fish, curled protein will rise on the surface of the broth, we carefully remove it before boiling. Otherwise, it will mix with fish broth and the appearance of the hodgepodge will suffer.

6. Fill the hodgepodge with tomato roasting, put the olives and keep on low heat until boiling, but do not boil.

7. The finished fish hodgepodge after being removed from the fire should stand for a quarter of an hour, or a little more. Serve with lemon slices, garnished with sprigs of fresh parsley.

Tricks of cooking hodgepodge classic for step-by-step recipes

Do not use pickled cucumbers. When harvesting in this way, a lot of sugar is added to the brine, if such cucumbers are put in a hodgepodge, its taste will differ from the classical one.

With a lack of acid, pour a little cucumber pickle, but first boil it, otherwise the soup will cloud.

There are several ways to make an expensive restaurant meal budget. Many housewives freeze the delicacies remaining after the festivities and cook soup when enough are gathered. The second option is to cook a classic hodgepodge the next day, after the holiday, until the family managed to destroy the delicacies remaining in the refrigerator.

Soup "Solyanka team" is prepared in many different ways. Professional chefs and fans of culinary experiments invent new recipes, as well as use various ingredients, improving their skills.

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

What is a hodgepodge?

It is believed that the predecessor of this wonderful dish was a simple village stew, in which the housewives put food at hand. Some even connect the name of a simple soup "peasant" with a restaurant dish "hodgepodge", finding in them common features and similar cooking methods. One way or another, but the hodgepodge classic is prepared in different institutions according to completely different recipes, while preserving, however, common features. Firstly, a set of meat delicacies is necessarily placed in this dish. Secondly, for the Solyanka national team soup to acquire a characteristic piquant taste, pickled cucumbers, olives and lemon are added to it. In addition, this dish can be prepared from vegetables, mushrooms and even fish.

If you don’t know how to make “Solyanka” soup, start with the simplest, most classic option. We offer a detailed description below.

Solyanka Products

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, various types of meat, spicy, salty and pickled snacks accumulate in the refrigerator. Thus, the soup "Solyanka team" may not be expensive, but a wonderful economical solution. Here is an approximate composition of the products that is used for the 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 suit, you need to do the following:

• Grind 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 to them three tablespoons of sugar, two tablespoons of salt and a glass of vegetable oil.
• Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then lay it in sterile jars and roll it up.
• Now you can easily cook your favorite dishes in winter and delight loved ones with them.

Recipe for hodgepodge meat team (classic)

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

• Place the beef on the bone (pork) and smoked ribs in a saucepan, pour 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.
• Salt water for a while until ready, put bay leaf and peppercorns in it. After fifteen minutes, the meat and onion should be removed, and strain the broth through a fine sieve.
• When the beef (pork) has cooled, separate the meat from the bone and pick it into thin fibers.
• Cut the sausage and ham into strips.
• Cut the cucumbers into thin slices, put in a preheated pan, add a little broth and warm for several 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.
• Put in the pan all meat products, cucumbers, olives, capers, salt and pepper. Boil the soup over low heat for a few more minutes.
• Before serving, put a little sour cream and a thin slice of lemon in each plate.

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

Solyanka with capers and mushrooms

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

Recipe:

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

Soup "Solyanka national team with sausage"

This recipe is a simplified analogue of a 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 hodgepodge:

• Pour three and a half liters of water into a large pot. In case you have chicken or meat broth, you can use it.
• Peel six medium-sized potatoes, cut them into small cubes, and cook over medium-high heat.
• For dressing, peel and grate one carrot, chop two red onions in half rings, and also pickle four pickled cucumbers on a coarse grater. 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 in circles.
• Put all the prepared foods in the broth, add salt and the necessary spices to taste.

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

Solyanka in a slow cooker

Since many modern housewives do not imagine the kitchen hassle without their best assistant, a multicooker, we decided to offer you this interesting recipe. Soup “Solyanka team” (we placed 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 algorithm of actions described below. So, let’s try to make a soup “Prefab hodgepodge”.

Recipe:

• To cook a strong fish broth, take two onions, four peas of black pepper, bay leaf, one carrot, salt, one dried parsley root and fish trifle (600 grams). Peel the vegetables, chop at random and fry in a dry pan for several minutes. Clean, gut and rinse the baby. Put the prepared ingredients in a saucepan, fill them with two 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. Two small onions cut into half rings. Peel two pickles and then cut into thin strips.
• Preheat the pan and lightly fry the prepared onion with two tablespoons of flour on it. After that, pour a little fish stock to it, mix it well with flour and cook everything together for a while. Put the tomato paste and cucumbers in the pan, mix and cook them for about five minutes.
• Put the frying in the broth and bring it to a boil. Put in a pan pieces of fish, olives, capers, pepper and salt. Cook the hodgepodge until cooked. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lean mushroom hodgepodge

This recipe will help brighten up the strict days of fasting for believers. The rich taste of the dish is almost as good as that of a classic soup, which is why even people who do not follow a special diet are happy to cook it. We propose to try together to make lean soup "hodgepodge".

Recipe:

Season each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

Soup "Prefabricated hodgepodge" meat different terrific taste. It is perfect for a family dinner, and will also be able to decorate your holiday table. Finally, we offer one more option for preparing such a wonderful dish as soup “Solyanka meat team”.

• Boil one beef tongue until cooked (it is better to do this the day before). To do this, fill it with cold water and bring to a boil. Change the water and set it on fire again. After two hours, the tongue should be removed, placed in cold water and 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 soda and leave for 20 minutes. Rinse again, fill with vinegar and pour over salt. After 40 minutes, wash and dry.
• Cut one onion and four pickles into strips.
• 300 grams of beef (it is better to take a 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 products and simmer over medium heat for several minutes.
• Pour the tomato paste into the pan, bring its contents to a boil. Transfer the frying to a boiling broth, add the tongue, kidneys to it and cook the soup until cooked.
• At the end of cooking, the hodgepodge should be salted, pepper, add olives, and capers, if desired.

Conclusion

Soup “Solyanka Meat Team”, the recipe for the preparation of 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 exciting culinary experiments. Find the best combination of ingredients - and the Solyanka Team Soup will be your signature dish.