The recipe for a combined meat hodgepodge is what every housewife needs to take into service in the dank autumn period. A good hodgepodge - rich, satisfying, spicy - is the best solution for a family dinner after a hard day's work.

Solyanka meat team - an original Russian dish and a real soup constructor. They love to cook it at any time of the year, as there are always ingredients for this dish with such an abundance of different variations. You can cook hodgepodge in a simple and complex way: without broth and in broth. In any case, the hodgepodge always looks elegant and unusual - what you need when you are already tired of the usual "shchi-borscht". It's time to learn the basics of cooking hodgepodge and understand that cooking it is as easy as shelling pears.

Solyanka meat team - a classic recipe step by step:

The ingredients for the hodgepodge will fit a wide variety, and even the classic recipe can always be changed. So, what is needed "according to the standard" and how it can be replaced:

• Any broth - chicken, beef, pork, can be cooked without broth, then other ingredients will give the necessary fat - 3 liters;
• Boiled meat, sausage, ready-made sausage cuts - all together or separately - at your discretion, 150 g of each type;
• Pickled cucumbers or pickled gherkins, you can replace with capers or mix them - 250 g;
• Canned olives in a jar - black or green, with or without fillings, you can do both - 1 jar or ½ jar of both;
• Fresh carrots - 1 pc.;
• Fresh onion - 1-2 pcs.;
• Potatoes (you can, by the way, boiled, but not necessarily) - 3 pcs.;
• Tomato paste - 100 g;
• Fresh tomato - 2 pcs.;
• Spices - to taste, salt - as needed;
• Lemon - ½ pc.

Cooking - step by step recipe:

1. Boil the broth in 3 liters. water with the addition of salt (if there is no meat for the broth, put water on the fire);
2. We cut meat products into small cubes and fry in a pan;
3. Sausage and meat - in a saucepan;
4. We clean and cut into small cubes carrots and onions, cut a tomato;
5. Fry the vegetables in a pan with a little oil, adding tomato paste to them - it turns out frying;
6. Zazharku - in a pan;
7. Peel and cut the potatoes into cubes and add to the pan;
8. Cut the olives into rings or in half;
9. Cucumbers cut into small cubes, capers do not need to be cut;
10. Olives and pickles - in a saucepan;
11. Add salt, pepper and other spices to taste and need;
12. Add sliced ​​lemon to the hodgepodge.

Solyanka recipe for multicooker is just as simple and repeats the steps described above, only without the pan. Actually, the actions taking into account this device are as follows:

1. All the ingredients that need to be fried and cooked, respectively, are cleaned and cut;
2. Set the “frying”, “frying” mode, put sausages, meat and vegetables there - fry for 10 minutes until crusty;
3. Change the mode to "cooking", pour the broth or water. The broth, of course, can be cooked right on the spot - in a slow cooker. To do this, before frying, pour water just below the mark and put the meat in the container. This will turn out a hodgepodge on the broth, which will not be cooked beforehand, but at the same time;
4. Add the rest of the ingredients, and these are potatoes, pickles and spices;
5. We close the lid tightly, check the mode - “cooking”, the timer is usually according to the standard - an hour, this is also suitable here;
6. We are waiting for the signal to sound - we turn off the multicooker from the network. Usually, by default, in multicookers, the “heating” mode is set after the main program, so that the hodgepodge does not cool down. Also, be careful when opening the lid - do not burn your face and hands with a strong jet of steam, which will be provided after an hour of languishing the soup.
7. We take out the meat that was cooked for the broth right in the slow cooker, wait for it to cool down, cut it into cubes, and back into the hodgepodge.

Secrets of delicious and rich hodgepodge - how to cook hodgepodge like you are a chef:

Liquid from cucumbers, olives, capers no need to pour. Brine can serve as an excellent spice for hodgepodge. If the olives are green, then it is quite possible to add ½ cup of brine to the broth, pickle from cucumbers, if they are not pickled, and from capers, will also be used, but the main thing is not to overdo it! Taste the broth after adding the brine.

Lemon in a hodgepodge accepted to add after cooking, putting a slice immediately on a plate. However, few people thought that ¼ of a lemon sliced ​​\u200b\u200bin slices can be added during cooking - it will give the broth a subtle astringency of the lemon peel, in addition, it decorates the dish very much.

The best spices for hodgepodge- ground black pepper, suneli hops or simple dill, even better if it is dried, bay leaf. Nevertheless, a large abundance of spices in a hodgepodge is inappropriate.

Tomato paste is an optional ingredient. In the classic recipe, as you can see, there is pasta and a tomato, but in fact, you can get by with one thing: either pasta or fried tomatoes. If you choose to use tomato concentrate and fresh tomatoes together, the flavor will be even more intense. Again, keep an eye on the taste and reduce the proportions if necessary.

Nice salty snack- a piece of fresh black bread, either slightly dried, or in the form of crackers.

Sour cream is an indispensable companion of hodgepodge, and asks for a plate. Try it!

Serve hot solyanka. Bon appetit!