How to hodgepodge or villager? And to this day there is no consensus on what happened. Also, as there is no opinion - this is the same dish, or they are different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used there. And others say that the soup is called a villager, because originally it was rural, rural food.

But on the other hand, it is known for certain that both variants of the name relate to the original Russian cuisine. Mention of this soup dates back to 1547. It is also known that they were prepared as meat, fish and mushroom.

An interesting fact is that in the old days, villagers were not prepared as soups, but served as a hot appetizer of sauerkraut or fresh cabbage, which was prepared with meat, game, and fish. Where also were added pickles, mushrooms.

Now the name "villager" is not used at all in Russian cuisine. But hodgepodge is a favorite soup in many families. And absolutely not in vain. It is cooked on a steep meat, fish or mushroom broth. As a rule, such meat and fish soups use a lot of meat. The soup is so thick that sometimes even the tongue does not dare to call it “soup”.

The peculiarity is that this soup is prepared quite spicy. Now the recipe for this dish has certainly changed. First, with the advent of tomatoes in Russia, they began to be used in cooking, and then they began to be replaced with tomato paste. Then capers, gherkins, olives, olives, and lemon appeared in the dish.

The recipe was perfected, it can be said, for centuries. And currently there are a very large number of recipes and variations in the preparation of such thick soups. All the better, because wherever you go, everywhere you can safely eat a hodgepodge, at least every day - everywhere it will be a new dish!

Each housewife certainly has their favorite cooking recipe, or, as a rule, the basis of cooking. Because if there is a foundation, you can create anything on it.

The basis of products for a meat dish is fried boiled meat of different varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and pepper.

The basis of products for fish soup is a variety of fish, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated.

The main products for mushroom soup are mushrooms, salted, pickled. Mushrooms and mushrooms were especially appreciated. In the well-known recipes of some meat hodgepodge, there must have been salted mushrooms.

And today our recipe will be with meat.

Combined meat hodgepodge with smoked meat according to the classic recipe

What we need:

• meat beef brisket -500-600 gr.
• smoked sausage - 100 gr
• ham - 100 gr.
• brisket - 100 gr.
• sausages - 100 gr.
• carrots - 1 pc.
• onion - 2 pcs.
• pickled cucumber - 2 pcs.
• brine - 0.5 cups
• potatoes - 1 pc (optional)
• tomato paste - 2-3 tbsp. homemade spoons, 1 tbsp. store spoon
• olives - 100 gr. (better dried)
• lemon - 0.5 pcs.
• capers - 50 gr. (optional)
• sugar - 0.5 tsp
• vegetable oil - 2 tbsp. spoons.
• butter - 1 tbsp. a spoon
• parsley, dill, celery
• black allspice peas
• red peppers
• salt, black pepper
• spices - whatever you like
• bay leaf

Cooking:

1. We collect in a pan 3 liters of water. We cook a strong rich broth from the brisket. I won’t repeat myself, I have a whole big note. how right. Let me just remind you that you must certainly put the meat in cold water, so the meat will give all its juices to the water, and then the broth will turn out to be rich. If you put it in hot water, the meat "seals", it will be tasty after cooking, but the broth will not get the right brew.

2. Cook the brisket for 1.5 hours. Together with the brisket, put in a pan a small whole head of onion. So the broth will turn out not only rich, but also fragrant.

3. In a frying pan in vegetable oil, fry the onions, cut into small cubes. When the onion becomes golden, pour half a glass of hot water. When the water evaporates, the onion will become completely transparent, and cooked in this way will not be visible in the soup at all.

4. Cut the carrots into small strips, add to the onion. Pour in half a teaspoon of sugar. Fry for 2 minutes.

5. Cut the cucumbers and send them to the onions with carrots.

6. Add a little broth and sweat for 7-10 minutes.

8. Extinguish for 3-4 minutes.

9. Cut the ham, brisket, smoked sausage into strips, sausages - slices.

10. Remove the prepared meat from the broth, cool, and cut into strips. Remove and discard boiled onions.

11. Lightly fry all the meat collected in a separate skillet in butter.

12. Transfer the contents of both pans to the broth pan.

13. Add chopped herbs, spices to taste, a small piece of red capsicum, olives. It is better to use dried olives, they are sold in bags. Their taste is much more piquant. Or salted ones - we don’t forget that we are preparing a hodgepodge. In my opinion, they are more useful than regular olives in banks. But if there is no dried or salted olives, use what is. Olives are good too.

14. If you like capers, you can add them, 50 gr will be enough.

15. Let it boil, after boiling for 5 minutes, try the salt. Now is the time to salt. But salt carefully, many products containing salt, and we have a lot of them, will still give it to the broth.

16. Cook, but rather simmer a hodgepodge on the fire for another 10-15 minutes. At the end of cooking, add bay leaf, ground black pepper, peas pounded in a mortar with 2-3 peas.

17. Then we turn it off, close it with a lid, cover it with a thick towel, and let it brew for at least half an hour. During this time, all the ingredients will languish and exchange tastes. This is as much an integral process as cooking.

18. Cut the greens and optionally add to your plate. Someone likes to add chopped garlic along with herbs. We also decorate with sliced \u200b\u200blemon, which will add to our hodgepodge additional aroma, freshness and the right sourness.

So they prepared a delicious hodgepodge. But in general, in order for our soup to always be very tasty, you need to know the basic rules of cooking.

The nuances of cooking a team of meat hodgepodge

I really want you, dear friends, to share your recipes with us. And we will prepare our favorite hodgepodge according to various recipes and treat it to our relatives and friends.

And enjoy your meal!

Prefabricated meat hodgepodge is not just a soup, but a soup with a story. The dish is original Russian cuisine. Solyanka was cooked and eaten exclusively by commoners, but the nobles considered the hodgepodge a simple and unworthy dish of the noble table. This variety of spicy and fatty soup was originally served with vodka and served as a snack. Therefore, the people called the hodgepodge.

The classic meat hodgepodge is called the national team because it is made from various types of meat. Look at the recipe - here is beef or pork, and smoked ribs, and boiled and smoked sausages. Imagine how many different flavors! But even if you do not have all the meat ingredients in stock, it's okay. Tomatoes, olives, pickled cucumbers and lemon are also put in the hodgepodge - it is they who give this dish a unique sharp-sour taste. Want to make it worse? - Then pour in a little cucumber pickle. Having tried it once, you will definitely want to cook this dish more than once.

Ingredients:

• Beef / pork on the bone - 600 g
• Potatoes - 3-4 pcs.
• Smoked ribs - 300 g
• Cooked sausage / ham - 200 g
• Smoked sausage - 200 g
• Olives / Olives - 100 g
• 4 pickled cucumbers
• Red onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Lemon - 1 pc.
• Greens to taste
• Spices to taste
• Cucumber pickle - 80-100 ml
• Water - 3 L

The first step is to boil the meat. Cook, as usual, used to do it. If you use meat on bones, you need to cook it for at least 2 hours. Then remove the meat from the broth, separate from the bone and cut into strips if possible.

Peel the potatoes and cut into medium-sized cubes, rinse with cold water and send to the pot in the meat broth. Cook over medium heat.

Potato in a hodgepodge is still an exception to the rule; Siberians like to cook and eat soups with the addition of this vegetable like to add it.

Cut the sausage and ham into strips.

Smoked ribs cut into pieces between the ribs.

Peel the vegetables, carrots and onions, chop the onions into quarters and chop, grate the carrots on a coarse grater. Pour vegetables into a preheated pan and fry until cooked.

Dice the pickled cucumbers and add to the pan to the onions and carrots, after a couple of minutes of frying, pour in two tablespoons of tomato paste and mix.

In the meat broth, send smoked ribs, fry and season with spices. Boil for another half hour. Then sausage and ham, half a glass of pickle from cucumbers and mix, cover, leave for a couple of minutes to boil over low heat and turn it off. Add olives before serving.

Solyanka is served with lemon wedges, sprinkle with fresh herbs on top, put a spoonful of sour cream and enjoy!

  Classic kidney meat hodgepodge recipe

The taste of the hodgepodge according to this recipe turns out to be spicy with pronounced sourness, but this only gives a special charm to the dish. Many do not like such a product as the kidneys for their specific smell, but if everything is cooked correctly, then the hodgepodge will go well.

Grocery list:

• Beef kidney - 350 g
• A set of meat products to taste
• Pickles - 2-3 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 100 g
• Ground Nutmeg - 20 g
• Sugar - 1 tsp
• Salt to taste
• Fragrant black pepper - to taste
• Caper - 1 tbsp. a spoon
• Water - 2 L
• Cucumber pickle - half a glass
• Lemon - 1 pc.
• Olives - 100 g
• Greens to taste

To make a kidney hodgepodge, prepare a 4 liter saucepan and a deep frying pan, if you have a deep cauldron on the farm, I advise you to cook the soup in it.

Beef kidneys must be prepared before cooking. Leave them to soak in cold water for 6-8 hours in the refrigerator, periodically need to change the water, so do not leave this process overnight. This is done in order to remove the unpleasant odor. If you want to speed up the process, soak the kidneys in milk for at least 2 hours.

Cut the prepared kidneys into small strips. Then fry them in a heated pan until the liquid evaporates and forms a golden color.

Now we will be engaged in meat products. I used cooked sausage, hunting sausages, smoked sausages, you can very well use any kind of sausage and meat products that are closer to your taste.

So, cut meat products into strips and add to the kidneys, mix and fry over low heat for 10-15 minutes. Remember to mix as necessary.

Peel the onions and carrots, chop the onions into small cubes, fry in a second pan or in a cauldron until transparent and add the grated carrots on a medium grater. Stir and fry until carrots are ready. Add pickled cucumbers, chopped into strips, season the vegetables with tomato paste and fry for about 4 minutes. Place nutmeg and capers in a frying pan for frying, add a teaspoon of sugar, black pepper, salt and mix thoroughly and hold for another 1 minute over medium heat.

Now everything needs to be connected. If you made vegetable frying in a cauldron, add the meat on top and pour two liters of boiling water. Or simply combine the finished ingredients in a saucepan. Add half a glass of cucumber pickle, cut the olives into circles if you wish, or send the whole to the hodgepodge.

Bring the soup to a boil, reduce the heat on the stove and cook for another 10 minutes. Squeeze the juice of half a lemon into the soup, add fresh herbs, then turn off the stove and let the hodgepodge stand for about 15 minutes.

When serving, add lemon wedges to each serving.

Bon Appetit!

  How to cook Solyanka soup with sausage

Solyanka belongs to the category of desired dishes that you want to eat time after time. After all, every time you cook, you can experiment and not be afraid of spoiling such a soup in the end result, this is impossible in my opinion. The proposed recipe is quick and easy to execute, try it.

Ingredients:

• Meat broth (any) - 3 L
• Cooked sausage or sausages - 300 g
• Smoked sausage - 300 g
• Breast - 300 g
• Potato - 4-5 pcs.
• Pickled cucumbers - 5-6 pcs.
• Cucumber pickle - half a cup
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives - 200 g
• Lemon - 1 pc.
• Greens to taste

1. First you need to cook the meat broth, you can use absolutely any meat. Cut sausages and brisket into cubes and fry in a pan, then send to the meat broth.
2. Peel the potatoes, cut into cubes and add to the pan.
3. Prepare the frying: peel and chop the onions and carrots, fry in vegetable oil, at the end add diced pickled cucumbers, tomato paste.
4. Cut olives in half or ringlets as you like.
5. Add seasonings to the soup to your taste and salt if necessary, before salt, be sure to try the soup. Pour a cucumber pickle into the pan, half a glass.
6. Cut the half of the lemon into slices and add to the hodgepodge at the very end of cooking, when you already turn off the stove.
7. Let the soup stand for 15 minutes with the lid closed.

Easy to make recipe, but no less tasty. Add a pinch of fresh herbs to each serving and season with sour cream to taste.

  Solyanka recipe with Italian accent

The recipe from the chef of the Russian-Italian restaurant Vladimir Tezikova. Immerse yourself in the atmosphere of Italy, try to cook a dish according to the recipe from the video.

  Recipe for meat hodgepodge with beans

There are a great many variations of the hodgepodge preparation. As well as using a set of products for cooking transformer soup. I want to tell you a recipe that I like the most, as we add beans to it.

List of required products:

• Meat on the bone - 500 g
• Smoked meats to taste
• Canned beans - 1 can
• Potato - 4-5 pcs.
• Pickled cucumbers - 5-6 pcs.
• Cucumber pickle - half a cup
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives - 200 g
• Spices to taste
• Garlic - 3 cloves
• Lemon - 1 pc.
• Greens to taste

Boil the meat, when ready, remove it from the broth, separate from the bone and cut into pieces. Peel the potatoes and cut into cubes or strips, send to cook in the meat broth. Smoked meats also cut into slices and add to the pan.

Fry the peeled and chopped onions and carrots in a preheated pan, add the diced pickled cucumbers to the frying, season with tomato paste, mix and send to the soup.

Tomato paste is not an obligatory ingredient, it can easily be replaced with fresh tomato, or not added at all.

Beans and olives add to the pan at the end of cooking, and at the same time pour half a glass of brine from pickled cucumbers into the soup.

Beans make the hodgepodge the most satisfying, and it gives its taste. In the finished soup, add greens and lemon sliced \u200b\u200binto slices. Serve with fresh Borodino bread.

Eat with pleasure!

  Cooking hodgepodge in a slow cooker

Solyanka cooked in a slow cooker is thick, saturated with a bright aroma. Get ready quickly and without too much difficulty.

Ingredients:

• Smoked ribs - 300 g
• Krakow sausage - 400 g
• Smoked sausages - 300 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 3 tbsp. spoons
• Pickles - 3-4 pcs.
• Cucumber pickle - 125 ml
• Garlic - 5 cloves
• Seedless olives - 100 g
• Black peppercorns - 4-5 peas
• Bay leaf - 2-3 pcs.
• Lemon - 1 pc.
• Greens to taste

Cut the onion coarsely; if you have a medium-sized onion, cut in half rings. Grate the carrots on a coarse grater.

Cucumbers must be cut into small cubes.

Smoked meats also cut into small cubes with the exception of the ribs, just cut them between the ribs.

Turn on the "Cooking" mode on the multicooker and fry the onions and carrots with the addition of tomato paste.

Then add pickles and pickle to the multicooker bowl, mix.

After 5 minutes of frying, add smoked meats to the vegetables and pour two liters of boiling water. Season with black pepper and add a couple of bay leaves.

Set the “Soup” mode or it can just be the “Cooking” mode for 30-35 minutes.

While preparing the soup, cook olives, garlic, lemon and herbs. Grind as you like.

When the slow cooker beeps ready, add the remaining ingredients, close the lid and leave for 15 minutes.

Bon Appetit!

  Home-made solyanka with sauerkraut

Who said cabbage is not added to hodgepodge? Of course, they don’t add to the classic version of the soup, but we will cook it at home, in Russian! Budget option hodgepodge.

Grocery list:

• Chicken leg - 1 pc.
• Smoked meats to taste
• Sauerkraut - 200 g
• Potato - 4-5 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives or olives - 100 g
• Lemon - 1 pc.
• Greens to taste

1. Boil chicken, take it out of the broth, cool and separate the meat from the bone. Peel the potatoes and cut them into cubes, send to the broth. While the potatoes are being cooked, do the frying.
2. Dice the onion, grate the carrots and fry in vegetable oil, when the carrots become soft, add the tomato paste and hold it on the stove for another minute.
3. If necessary, rinse the sauerkraut in cold water and send to the potatoes for 10 minutes. Cut the chicken and smoked meat into cubes and also send it to the pan.
4. 5 minutes before cooking, add vegetable frying, olives and sliced \u200b\u200blemon into the soup.

It is customary to add lemon to a ready-made hodgepodge, but if you add it during cooking, it will give more of its taste.

Delicious homemade soup is ready. Serve hot solyanka with sour cream and herbs.

  Meat hodgepodge with capers

Solyanka is that dish where you can show maximum imagination. According to the classic Russian cuisine recipe, the hodgepodge is boiled with pickles, capers began to be added to European cuisine and this almost spoiled the meat hodgepodge. And if you put these two ingredients together, the hodgepodge will turn out to be very spicy and insanely delicious. Another very detailed recipe from the chef is presented in the video.

How many cooks, so many ways to make such a soup as a hodgepodge. The debate about the right recipe does not subside. But this is not the main thing, but the main dish prepared with the soul. Then there will be many who want to supplement, and this is undoubtedly a success. Cook with joy and love. Good appetite!

You can cook the hodgepodge at home in a pan on the stove, in a slow cooker, in the oven in clay pots. Let's talk about the most delicious ways to cook this soup, the classic recipe of which goes back centuries.

Solyanka is an original Russian national dish, a rich soup with a lot of seasonings and fresh chopped herbs. Nourishing and nutritious. It is prepared on one of three broths: meat, mushroom or fish. The main components are pickles (cucumber pickle), olives, cabbage, lemon, salted (pickled) mushrooms, tomatoes.

History reference

The traditional name of the dish is the word "village". It is mentioned by various writers in works until the end of the 19th century. The term “hodgepodge”, familiar to our ears, appeared only in the 20th century.

According to the classic recipes that have survived to this day, a rich collection of soup was prepared on a fish broth. Meat hodgepodge appeared much later.

About capers

One of the additional ingredients in the traditional recipe for the hodgepodge is salted capers. These are small unblown buds of a prickly plant. They are balls of dark olive color. They are collected from a caper, a medicinal shrub. Freshly plucked form is given to taste-specific bitterness. Now rarely used in cooking, back in Soviet times, housewives replaced them with ordinary pickles.

Plant buds for traditional hodgepodge are sold in large supermarkets and specialty shops with spices.

Cooking tricks

• The rich meat broth boiled with pickle pickles is an excellent base for hodgepodge. Unlike mushroom, fish and chicken broths, it is recommended to cook it without vegetables.
• Gently strain the cucumber pickle before cooking.
• It is recommended to combine lean beef with different types of sausages or meat products. The perfect basis for the hodgepodge is tender tenderloin of pork or veal. They make her rich and very nutritious.
• Add only naturally smoked meat products. Products made with liquid smoke will spoil the taste.
• For decoration, take basil, parsley and dill.
• When frying meat products, use a minimum amount of vegetable oil. If desired, put the slices on a dry baking sheet. Put in an oven preheated to 180 degrees for 20-25 minutes. Bake without oil. Remove excess fat with kitchen towels.
• After cooking, let the team meat hodgepodge brew for 20-30 minutes. So it will turn out more aromatic, with a rich taste.
• Place the lemon slices strictly before serving. Otherwise, the hodgepodge will turn sour to taste.

Classical meat solyanka

Ingredients:

• Water - 3 l.
• Beef on the bone - 600 g.
• Smoked ribs - 300 g.
• Ham - 200 g.
• Olives - 100 g.
• Capers - 50 g.
• Pickles - 3 medium sized pieces.
• Onion - 1 head.
• Allspice - 3 peas.
• Tomato paste - 2 tablespoons.
• Bay leaf - 1 piece.
• Butter - 1 tablespoon.
• Lemon, parsley, pepper, salt - to taste.

How to cook:

1. I pour water into a large pot. Add smoked ribs and beef with bone.
2. I cook over low heat for 100-120 minutes. Timely remove the foam with a slotted spoon. 15 minutes before being ready I lay peppercorns, bay leaf and salt.
3. I carefully take out the meat, catch the spices and filter the broth.
4. I wait until the meat has cooled. I chop the other ingredients. Separate the flesh from the bone and cut.
5. I peel the cucumbers and crumble straws. I put it in the pan. I pour 8-10 tablespoons of the broth, the carcass over low heat without vegetable oil. After shifting to broth.
6. I put butter. I warm the pan. I clean the onion from the husk and cut into half rings. I send it to fry, salt and pepper, stir from time to time. After 5 minutes, put the tomato paste. I languish together for another 4-6 minutes. I pass the pass into the broth.
7. Sliced \u200b\u200bmeat ingredients along with olives put in broth for hodgepodge. I cook for 10-15 minutes over medium heat.
8. At the end of cooking I put capers, additionally pepper and salt. I cover the hodgepodge with a lid and languish over low heat for a quarter of an hour.

Video recipe

Pouring on plates. I decorate each serving with a slice of lemon, fresh herbs and sour cream.

Potato recipe

Ingredients:

• Half-smoked ham - 80 g.
• Fresh beef - 250 g.
• Smoked beef - 80 g.
• Cooked sausage - 80 g.
• Meatloaf - 80 g.
• Pickles - 3 pieces.
• Carrots - 1 piece.
• Onions - 2 pieces.
• Potato - 1 little thing.
• Vegetable oil - 2 large spoons.
• Bay leaf - 1 little thing.
• Sugar - 1 teaspoon.
• Salt, herbs, lemon, olives and sour cream - to taste.

Cooking:

1. I start the hodgepodge with the preparation of a rich meat broth. I send pieces of chopped fresh beef to the pan. I pour cold water. For clarity, add a thoroughly washed, unpeeled bulb. I bring to a boil, gently remove the foam. Salt, cook for 40-50 minutes. Readiness is determined using a fork. I throw the onion.
2. I cut potatoes and chop carrots into small pieces. I put in the preparing broth for 30-40 minutes.
3. While the broth is boiling, I chop other meat products. Sending a mix of smoked meats and cooked sausage to the pan. Fry until light golden brown using vegetable oil.
4. Add chopped onion. Cooking to a transparent state. Turn down the fire.
5. Finished meat is caught from the broth. After cooling, cut into small pieces. Sending to the upcoming mass of meat products with onions. After 3-4 minutes I spread the chopped pickles.
6. The last in the pan I throw tomato paste with sugar. I pour 100 ml of water or cucumber pickle.
7. I transfer the fried foods and vegetables to the finished broth with potatoes and carrots. I lay the bay leaf. Boiling for 10 minutes.

TIP! At the final stage, you can adjust the taste of hodgepodge. If sourness is not enough, add freshly squeezed lemon juice. To give a sharper taste, use ground pepper.

I serve on the table, putting a spoonful of sour cream, a slice of fresh lemon and a handful of chopped greens.

Original version with sausage

Ingredients:

• Water - 3 L
• Hunting sausages - 5 pieces.
• Cooked sausage - 150 g.
• Potato - 6 pieces.
• Carrots - 1 piece.
• Red onion - 2 heads.
• Pickled cucumbers - 3 things.
• Olives - 100 g.
• Tomato paste - 1 large spoon.
• Lemon - 3 slices.
• Vegetable oil - for frying.
• Salt, ground pepper - to taste.

Cooking:

1. I put potatoes cut into cubes in a deep pan. I pour water and turn on the stove.
2. I am preparing a passivation for a hodgepodge of coarsely grated carrots, half rings of onions and chopped cucumbers.
3. Finely chop the meat ingredients. My lemon and cut into thin slices. I cut the pitted olives.
4. In a frying pan with vegetable oil I prepare a vegetable passivation. First, fry the onion with carrots. Then spread the cucumbers (add brine if desired).
5. After 5-10 minutes of stewing over low heat, I send tomato paste to the frying pan. I cook together for 3-4 minutes. I'm shifting to potatoes.
6. After adding vegetable dressing, salt and pepper. I cook 10 minutes. I put sausage and sausages only after softening the potatoes (semi-finished state).
7. At the final stage I put slices of lemon and chopped olives.
8. Turn off the stove. I give the hodgepodge to infuse for half an hour.

Video cooking

Tasty hodgepodge with cabbage

Ingredients:

• Ready meat broth - 4 l.
• Boiled meat - 450 g.
• Cabbage - 1 head of medium size.
• Tomato Paste - 150 g.
• Smoked brisket - 100 g.
• Boiled sausage - 100 g.
• Ham - 100 g.
• Pickles - 3 things.
• Cucumber pickle - 100 ml.
• Potato - 5 pieces.
• Onions - 1 head.
• Carrots - 1 root vegetable.
• Red hot pepper - 1 little thing.
• Sugar - 2 small spoons.
• Lemon, fresh herbs, seedless olives, salt to taste.

Cooking:

1. I get pickles from the can. Spread on a board and cut into cubes. My cabbage and finely finely chopped. I put it in a large pot. I pour cucumber pickle (100 ml).
2. I set to cook by adding bay leaf, sugar and 2 small tablespoons of salt. Thoroughly interfere. For flavor, add a few spoons of the finished meat broth to the hodgepodge.
3. I set the power of the burner to an average level. Carcass until cabbage is ready, interfering from time to time. While the vegetables are being prepared, I peel the potatoes and cut them into cubes. I sprinkle potatoes. I'm cooking.
4. I cut the boiled meat and smoked products into pieces. I clean onions and carrots. I cut the first vegetable into rings, and grind the second. I remove seeds from hot pepper. Finely chop the flesh.
5. Engaged in passivation. Sending onions to a preheated pan. Two minutes later I add carrots. Carcass over low heat. When the onion becomes golden, I spread the finely chopped pepper. Fry until each vegetable ingredient is cooked.
6. I put smoked meat (I leave the boiled), tomato paste, 2-3 tablespoons of meat broth. Thoroughly interfere. Carcass together 7 minutes.
7. I pour meat broth to cabbage, cucumbers and potatoes. Turn on the stove. I put vegetable passivation with smoked products and boiled pieces of meat. Gently interfere.
8. Bring to a boil, optionally salt. I cook for 5-10 minutes and turn off the stove. I give the hodgepodge to infuse under a tight lid for 20-30 minutes.
9. Pouring on plates. I decorate with a slice of lemon, chopped herbs and olives.

How to cook a hodgepodge in a slow cooker

Ingredients:

• Boiled meat - 400 g.
• Sausages and smoked sausage - 300 g.
• Onion - 1 head.
• Olives - 100 g.
• Flour - 2 large spoons.
• Tomato paste - 3 large spoons.
• Cucumbers - 100 g.
• Potato - 3 pieces.
• Greens - 40 g.
• Pepper and salt to taste.

Cooking:

TIP! Ready-made sausage-sausage kits for hodgepodge, which are sold in stores, often include cheap and inexpensive ingredients. In order not to spoil the taste, collect allsorts yourself.

1. I start the hodgepodge with frying onions in a slow cooker with vegetable oil ("Frying" mode). I don’t use carrots in this recipe. Add the vegetable to the passions as desired.
2. While the onion is fried, I chop pickles, sausage and sausages.
3. First I add chopped cucumbers, after - diced sausage. Then chopped potatoes and tomato paste. Do not forget to put boiled meat.
4. I take pitted olives. I prefer finely chopped. Leave them whole if desired.
5. After immersing all the ingredients of the hodgepodge in a container, pour water and cucumber pickle.
6. I install the program "Cooking". Estimated cooking time - 60-90 minutes.

Video recipe

Before serving, chop a fresh lemon. Add one slice to a plate and season the soup with a spoon of low-fat sour cream.

Oven cooking method

Ingredients:

• Meat broth - 2 l.
• Assorted meat products (ham, sausages, sausage) - 400 g.
• Onions - 2 things.
• Pickles - 2 pieces.
• Potato - 2 pieces.
• Carrots - 1 piece.
• Pepper - 1 little thing.
• Tomato paste - 4 large spoons.
• Olives - 5 pieces.
• Bay leaf - 4 things.
• Peas, herbs, sour cream, lemon - to taste.
• Vegetable oil - for passivation.

Cooking:

1. Take a stewpan. I pour vegetable oil. Add a finely chopped and peeled onion to the preheated pan. Carcass. After putting cucumbers and peppers. Stew in the stewpan for 5-10 minutes.
2. As the onion is browned, add the rings of carrots. I set a slow fire.
3. I cut the sausage assortment for hodgepodge into straws or small cubes. I clean the potatoes, cut into small pieces. I send all the crushed ingredients to the stewpan. I put a few spoons of the broth. Carcass 5 minutes. Add 4 large tablespoons of tomato paste, sprinkle spices. Mix thoroughly, languish over medium heat for no more than 7-10 minutes.
4. Spread the prepared sausage-vegetable mixture evenly in pots.
5. I fill half the capacity with pre-boiled beef broth. I put on top of the bay leaf, a few olives, a handful of chopped greens.
6. I close the lid, send it to the oven. I set the temperature to 160 degrees, languish for 20-40 minutes.

Bon Appetit!

Dietary hodgepodge according to Dukan

Solyanka is a tasty and fragrant soup cooked on the basis of various smoked meats. This incredibly satisfying dish belongs to the Russian national cuisine. It is quite universal, so it can be safely submitted to both the first and second. After reading today's publication, you will learn what is included in the hodgepodge and how to cook it.

Key Features

It should be noted that this dish has a unique taste. It seems salty, spicy and sour at the same time. It is prepared on a strong mushroom, fish or meat broth.

The composition of the hodgepodge necessarily includes capers, olives and olives. They give a thick hearty soup a pleasant sourness. Depending on the main component, fish, mushroom are distinguished, and in the latter they add bacon, sausages, sausages, smoked meats, beef, pork or poultry.

In a thick spicy soup, be sure to put onions, hot spices, parsley and dill. As for garlic, carrots, cabbage and potatoes, they are used as desired.

The most important nuances

Immediately make a reservation that you do not need to save on products intended for the preparation of this dish. The richer the composition of the hodgepodge, the better and richer its taste will be. It is important that all ingredients combine with each other, complementing each other.

The main secret of the hodgepodge is that at first all the components are prepared separately, and then combined into a single whole. This soup is brewed in a good broth made in compliance with all basic rules.

To diversify the taste of the finished dish, not only crispy pickles are added to it, but also a pre-boiled pickle. Also in this rich soup are capers and pitted olives. These ingredients should not be subjected to prolonged heat treatment. Therefore, they are sent to the pan a couple of minutes before turning off the fire. To make the hodgepodge more saturated taste, a little marinade from olives or capers is poured into it.

Traditional option

A dish prepared according to this recipe has an incredibly rich taste and aroma. It should be noted that the potato is not part of the classical hodgepodge. In this case, different types of meat are used as the main components. Before standing at the stove, check the contents of your own refrigerator for all the necessary products. At your disposal should be:

• A pound of smoked meats.
• Four hundred and fifty grams of beef on the bone.
• Four crispy pickles.
• One carrot and one onion.
• A full tablespoon of tomato paste.
• A pair of bay leaves.
• Two cloves of garlic.

As additional components, pitted olives, dried herbs, sunflower oil, spices and salt are added to the composition of the hodgepodge of the meat team.

Process description

Pre-washed beef on the bones is placed in a pan filled with cold water, sent to the stove and brought to a boil. After that, the foam that has appeared is removed from the liquid, the fire is reduced and boiled for one and a half hours. About thirty minutes before being removed from the stove, ground paprika, salt, black pepper and bay leaf are added to the broth.

Brushed and chopped onions are sent to the pan, abundantly greased with quality vegetable oil. After it acquires a light golden hue, grated carrots and tomato paste are also placed there. All mix well, cover and simmer for five minutes.

After that, you can start preparing pickles and meat ingredients. They are cut into approximately the same not too long strips and set aside. The broth that has been cooked is filtered through a sieve, stewed vegetables are placed in it and again sent to the stove. After it boils, cut cucumbers and smoked meats are spread in the pan. After a quarter of an hour, the hodgepodge is removed from the fire and served to the table. Pitted olives, lemon slices, herbs and sour cream are added to each plate.

Sausage Option

It should be noted that according to this recipe, you can relatively quickly cook a delicious and satisfying dinner for the whole family. The composition is slightly different from the classic version, so before starting the process, you need to make sure that all the required products are at hand. This time in your house should be:

• Four hundred grams of sausage.
• Six potatoes.
• Large onion.
• A tablespoon of tomato sauce.
• Half a lemon.
• Two crispy pickles.

To diversify the taste of the finished dish, it is advisable to supplement the above list with sour cream, herbs, vegetable oil, olives, salt and spices. As for sausage, for these purposes you can buy smoked and cooked varieties.

Action algorithm

Having figured out what products are part of the hodgepodge, you need to understand what to do with them. First of all, you should do potatoes. It is washed, peeled, cut into medium cubes and boiled.

In a pan greased with sunflower oil, pre-chopped onions are laid out and fry it. After a couple of minutes, sausage and tomato paste are added to the same squares. The resulting frying is sent to the pot with the preparing potatoes and continue to cook over minimal heat. A little later, the composition of the soup (hodgepodge) is supplemented with chopped cucumbers and olives.

A couple of minutes before the end of cooking, lemon slices are added there and the pan is removed from the stove. The finished dish is poured into plates, garnished with chopped herbs and seasoned with sour cream. If desired, ground pepper and garlic are added to it.

  composition of products

To feed your family with this fragrant and healthy dish, you need to go to the grocery store in advance. This time in your kitchen should be present:

• Three hundred grams of seafood.
• Half a kilo of fish platter.
• Four pickles.
• Two hundred grams of smoked fish.
• Three hundred grams of fish fillet.
• Medium carrots.
• Three tablespoons of tomato paste.
• One hundred grams of pickled mushrooms.

Additionally, several small onions, olives, salt, vegetable oil, herbs and spices are introduced into the hodgepodge. To diversify the taste of the finished dish, various varieties of fish and all kinds of seafood are added to it. The hodgepodge will benefit from this. As a result, it will become more saturated and aromatic.

To prepare a festive option, it is advisable to use not white, but red fish. Her presence will make the hodgepodge rich and delicious.

Cooking technology

First you need to do the broth. For its preparation, in a pan filled with filtered water, put peeled carrots, fish platter, salt, bay leaf and peppercorns. All this is simmered for an hour. To make the broth more transparent, shortly before turning off the fire, put a slice of lemon in the pan. A few minutes later, it is removed from the dishes and thrown into a bucket.

Chopped onions are sent to a pan greased with sunflower oil and fry until transparent. Then, tomato paste is added there and stewed for about five minutes.

The finished broth is filtered through a sieve, sent to it onion frying and again put on the stove. After boiling the liquid, chopped cucumbers and mushrooms are placed in the pan and boiled for a quarter hour. After this time, pieces of fish fillet are added to the broth. When it is almost ready, cut smoked meats and boiled seafood (shrimp, crab and squid) are introduced into the future hodgepodge. All this is seasoned with spices, covered with a lid and removed from the stove.

After about twenty minutes, the insisted hodgepodge is poured into plates, seasoned with sour cream, garnished with lemon wedges, sprinkled with chopped herbs and served.

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