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

Interestingly, many centuries ago, such a sour-salty, spicy dish, the Slavs called the "hangover" and served it the next day after a plentiful feast. Later the soup came to be called "villager", indicating that it was consumed more often by rural residents and the poor.

Indeed, a meat hodgepodge usually appeared on the table of commoners, and serving it to aristocrats was considered bad form. After all, a stew was prepared from the collected leftovers of home products (hence the term "team"). Often the name of the soup included a completely different meaning: saying “hodgepodge” meant the brackish-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, starting with student canteens and ending with elite restaurants, where this first dish confidently competes with Japanese, Caucasian and European delights.

By the way, the Georgian version is very interesting when garlic, spicy spices, and hops are added to the usual components.

Recipes of meat hodgepodge vary in different regions of Russia - depending on the preferences, the housewives 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.

Classic recipe for hodgepodge meat team

According to the rules of the classic, the genre implies the use of at least 3 types of meat or sausage. Soup can contain sausages, sausages, smoked carbonate, ribs, chicken, veal flesh, beef or pork, meat on the bone, ham, ham, any kind of sausages. The basis of the delicacy is certainly a strong meat broth. To prepare a real rich hodgepodge you need at least 2 hours, 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:

• pickles - 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

To get the hodgepodge exactly the way it should be, you must follow all the rules, adhere to the recommended cooking steps.

Stage One: Cook the Broth

1. The first stage of cooking meat hodgepodge - broth. Pour water into the pan, put ribs and meat chopped into pieces into it.
2. There we omit the whole peeled vegetables - onion, parsley root and carrots. Add bay leaf, black pepper and peas and put the pan on the fire.
3. When the water boils, carefully remove the scale. Cook the meat until cooked, about 1 hour. 10-15 minutes before the end of cooking, the broth should be salted to taste.
4. Strain the prepared broth from vegetables and meat.

Vegetables can either be thrown away or put in another dish. Onions, carrots and seasonings have already played a role. Having given the aroma to the broth, saturating it with aromas. Put the meat aside, and after cooling, separate the costal bones from the pulp.

Second stage: 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. Chopped peeled onions as small as possible.
2. Pour a little vegetable oil into a pan, put onions and carrots, fry until golden brown for 4-5 minutes, remembering to stir regularly. We take pickles, grind in cubes or straws, add to the pan. Stir everything together and simmer the vegetables for a few more minutes.
3. At the end, introduce the tomato paste, keep all the ingredients on the fire a little more (3-4 minutes). The brez sauce is ready.

Sauce for hodgepodge can be prepared without adding carrots, combining only fried onions and tomato juice or pasta. To get a rich taste, mistresses often add cucumber pickle, sugar, sour cream, bay leaf, grated pickled or fresh horseradish to the sauce. It will turn out very appetizing if you put a couple of spoons of tkemali, which has a sweet and sour taste, in the roasting.

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 on the finished broth, combining all the components. Dip the fried smoked meat in a boiling broth, cook for about 10 minutes.
2. Add vegetable tomato sauce to the broth. Stir the ingredients, wait for it to boil and continue cooking for another 8 minutes.
3. At the end, add boiled meat to the soup, which we used in the process of preparing the broth. Keep on fire for another 6-7 minutes. Before turning off the heat, try to add a little more salt or water (if a lot of water has boiled away, the dish will turn out too thick).

Appetizing Russian food is ready, but it would be better if you let it brew for half an hour. After you have poured the first on the plates, decorate it with slices of lemon, slices of olives without stones.

Note to the hostess:

• If your goal is to prepare a saturated broth, and not tasty meat, then lay the pork ribs and veal in cold water, gradually bringing it to a boil. If you throw raw meat 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 boiling the broth, if you want it to turn out transparent and not cloudy.
• Gourmets put capers in this dish to enhance aroma and taste.
• Sour cucumbers in the recipe can be replaced with sauerkraut.
• Offal (tongue, liver, heart) is also added to the hodgepodge.

Meat hodgepodge with potatoes

Solyanka with potatoes is one of the variations of the popular dish. Cooking is similar to the classical method, with the difference that at the very beginning of the third stage we add potatoes, chopped into cubes (about 3 pieces of average size per 4-5 servings of the first dish). Cook the potatoes in the broth for 10 minutes.

Then we gradually add smoked meat, cucumbers, sauce, boiled meat. Allow as much time to cook the components of each subsequent step as recommended in the classic recipe.

A simple recipe for making hodgepodge

Almost every family has recipes that are passed down from generation to generation. Someone modifies them, but someone is trying to maintain that very unique identity. There are such recipes and I have -,. They are checked not only for years, but also for empty plates of household members. Meat hodgepodge from among them, but found out about this soup from relatives of the husband. Now there are several favorite recipes. This option cooks faster and easier than classic.

Here, it’s not my mother and grandmother who give me master classes on how to cook it, but I treat them to delicious soup: rich, thick, aromatic, with a smell of smoked meats and a sour-and-island taste of pickled cucumbers.

Speaking of them, dear ones. Many, having first tasted a meat hodgepodge and seeing grated cucumbers in it, for some reason compare it with pickle. Several times I heard the phrase: "Ahh, so this is something like a pickle!" No no and one more time no. This is a completely different independent dish, which is equated with some other wrong and is not necessary.

Recipe Information

• Cuisine: Russian
• Type of dish: first course
• Cooking Method: Cooking
• Servings: 4
•   40 min
• Nutritional value per 100 g:
  • Calories: 89 kcal

Ingredients for 1.5 L of Water:

• carrots - 1 pc.
• onions - 1 medium head
• pickles - 2 pcs.
• chicken fillet - 200 g
• brine - 150 g
• tomato paste - 1 teaspoon
• sunflower oil - 2 tablespoons
• meat component (50 g of raw smoked sausage, 50 g of cooked sausage, 2 sausages, 50 g of cooked brisket, 50 g of dried sausage).

Cooking method

It is not necessary to take meat as indicated in the recipe. Take sausages, sausages, different sausages - all that you like. First of all, we put the broth on the chicken fillet to cook.


  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 convenient pan we throw the carrots grated on a coarse grater and chopped onions. We pass for 3 minutes in sunflower oil over medium heat. Next we send the 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 almost to a ready mild state. Cut the sausage, brisket into thin strips, sausages - in a semicircle.


  We shift in a pan to vegetables, mix. While this mass is stewed over medium heat, three cucumbers on a coarse grater and also throw into the container. So far, you can leave it like that, because then comes the torn or cut into pieces boiled fillet.


  Now we thoroughly mix everything and hold on the stove for about 15 minutes. After that, carefully transfer the contents to the broth and let the soup boil.


Pour in the brine. If you didn’t have enough sharpness or salt, add a little more brine and it is to them that we bring the soup to an acceptable taste. At the end, a clove of garlic can be squeezed into the pan. Bring to a boil again, boil 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 classical one - calories per 100 grams are 5-10% less, but you can’t name this dish dietary.

How to cook a hodgepodge in a slow cooker

If you want to save time and effort and at the same time eat hearty food - cook a hodgepodge in a slow cooker. First, prepare 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 pan (bowl) and start cooking sauce in a slow cooker.

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

In the cooked sauce with cucumbers, located in the slow cooker, pour the broth, put pieces of meat (smoked and boiled, separated from the bones). Instead of smoked meat, half-smoked or smoked sausage, cut into strips, cubes, can be added. Turn on the “Soup” or “Cooking” mode for 15-20 minutes. If at the moment of adding the broth you put potatoes, then the “Soup” mode should continue for about half an hour.

This beloved dish is served in our country after it has been infused for 30 minutes. When serving, you can pepper the dish, sprinkle with chopped herbs (usually use dill or parsley), put a spoonful of sour cream. In restaurants, soup is decorated with rings of olives and lemon slices.

Solyanka, as a rule, turns out to be very thick, fairly high-calorie and oily, with a rich sour-salty and spicy taste. The dish is universal, so it can often be included in both the everyday and the holiday menu. The rich soup perfectly satisfies hunger. It has only one minus - it can not be recommended for diet food.

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

Solyanka, the history of which dates back more than one hundred years, was prepared in the villages from what was at hand, and this dish was called "villager". Then they began to cook it in taverns, and then in restaurants, where the villager was prepared from selected, high-quality products.

Classical solyanka does not have potatoes in its composition, for the simple reason that potatoes were brought to Russia only at the end of the 18th century, before that the first dishes according to the recipe were seasoned with flour boil. However, modern culinary tips allow the presence of potatoes in a hodgepodge.

Solyanka with sausage is also prepared in meat broth: the meat is taken out, cut into pieces, and added to the broth along with sausage, sausages and vegetables. Recipes of hodgepodge with cabbage refer more to the second courses, or even to hot appetizers, as it turns out to be thick, rich and spicy.

To a pan of 4 liters. we need:

• chicken fillet - 200-250 gr.,
• meat and sausages grams 600-700
• 2 large pickled (or pickled) cucumbers and half a glass of brine,
• half a can of olives,
• medium sized onion and carrot,
• 1 tbsp. a spoon of tomato paste
• 1-2 cloves of garlic, herbs (onion, parsley, dill, cilantro).
• Salt, black and red hot ground peppers.
• Lemon.
• At the request of 1/3 cup rice or 1-2 potatoes.

Cooking:

Pour a little more than half the water into the pan, put the fillet and set to cook for 20 minutes, not forgetting to remove the foam. We cut meat and sausages into strips, sausages in circles.

We also cut pickles with strips. If the sausage is fat, then I prefer to fry it slightly before laying in the pan.

We take out the meat and cut it into small pieces. And back to the pan. Add fried sausage there.

  A handful of rice is usually added at this point. Someone prefers potatoes. This is for your taste, you can add nothing

Finely chop the onion and three carrots. Fry the onion in a frying pan until golden brown, add the carrots, then a couple of minutes later tomato paste and finely chopped garlic. Fry for about five minutes.

We put cucumbers and olives cut into circles in a hodgepodge, pour half a glass of cucumber pickle.
  You can add a few capers. Cook for 10-15 minutes. Salt and pepper - to taste.

  It’s better to try it - as cucumbers and pickle were previously laid, and smoked sausage can also be well pepper.

Finely chop the greens and send them to the hodgepodge. Cook for another 5 minutes, cover with a lid and let it “infuse”.
  In a plate, do not forget to add a slice of lemon and a spoonful of sour cream.

Meat solyanka with potatoes

Prefabricated meat hodgepodge is a very satisfying and aromatic soup, which is prepared on meat broth with the addition of smoked meat, sausages or sausages.

Economical housewives usually cook this soup when leftovers of various meat products have accumulated in the refrigerator. The composition of the hodgepodge necessarily includes olives, pickles and lemon.

According to the classics, the soup is boiled without potatoes and capers are added, but I add potatoes for satiety, and I refuse capers because pickles, olives and lemon will definitely kill its taste. To enhance the effect, I add lemon not at serving, but at the last stage of cooking.

In general, the hodgepodge is interesting in that when you cook it, you can connect your imagination and add any products that work well together.

Structure:

• Water - 2.5 L;
• Beef (with bone) - 300 g;
• Smoked sausage - 150 g
• Any smoked meat - 150 g
• Olives - 1 can
• Pickles - 2 pcs.
• Potatoes - 2-3 pcs.
• Cucumber pickle - 0.5 l;
• Carrots - 1 pc.
• Onions - 1 pc.
• Vegetable oil - 2 tbsp .;
• Tomato paste - 2-3 tablespoons
• Lemon - Half
• Black pepper, bay leaf
• Parsley (and / or celery) greens - to taste

Cooking:

In the same way as for any soup, cook the broth, cook meat for 1.5 hours. While the meat is being cooked, heat vegetable oil in a pan and fry chopped onions and grated carrots on it.

Add pickled cucumbers to the onion and carrots and fry them all together for about 15 minutes. Add the tomato paste. Put the frying of vegetables and tomato paste in a hot broth with meat. Cook over low heat.

Add potatoes and minced smoked meat, sausage to the pan. Cook the hodgepodge over low heat until the potatoes are ready.

At the end of cooking, add pepper, bay leaf, chopped olives from a jar with liquid, brine, chopped lemons and greens to the hodgepodge, quickly let it boil and turn it off immediately, cover and let the soup brew.

Classic kidney meat hodgepodge

You will need:

• 200 gr. boiled beef
• 1 sausage or sausage (circles)
• 50 gr ham (middle julienne)
• 2-3 varieties of different sausages (well, if one is smoked) 50 gr. (middle julienne)
• 2-3 small beef kidneys (can be replaced with the tongue, but kidneys are preferable)
• 1 large onion (small cube)
• 1 carrot (grate)
• 2 tbsp. tablespoons of tomato paste or 300g of fresh tomatoes
• 2 medium pickles (pickles do not fit) (medium julienne)
• 4 olives + extra in each plate
• 4 olives + extra in each plate
• 1 teaspoon capers
• lemon slices
• parsley, fresh (chop)
• 1 -2 bay leaf
• salt, sugar, pepper to taste

Cooking:

Soak the kidneys on the eve of the hodgepodge preparation. The day after soaking, rinse them well, boil, then cut off the internal fat that needs to be discarded, do not use it. Finely chop the kidneys.

In a pan for two minutes, pass the onions, add carrots, fry for a couple of minutes, add the tomatoes or tomato paste and stew for a short time, about 5 minutes. Make sure nothing burns.

  If the tomatoes are fresh, then first flanch them in boiling water for a couple of minutes and remove the skin.

Pour all prepared meat products with 1.5 liters of broth or water, bring to a small bubble boil, add bay leaf, then immediately add sautéed onions with carrots and tomatoes, as well as pickles.

Bring to a small bubble boil again and boil for another 15 minutes. A couple of minutes before switching off, add olives, capers, sea salt, freshly ground black pepper, sugar, turn off and let it brew in a hodgepodge.

Serve with a slice of lemon, olives, sour cream and chopped parsley.

Meat solyanka with chicken

Would need:

• 5 liter saucepan
• 1-1.5 kg shanks (with a layer of meat)
• 200 g brisket
• 1-2 smoked sausages
• 2-3 sausages
• 1 chicken leg
• 2 onions
• 2-3 pickles
• 3-4 tbsp. l tomato paste
• 3-4 tsp butter
• 10-15 capers
• 10-15 olives

How to cook chicken solyanka:

Rinse the knuckle and cook the broth for about 2 hours (if you start to cook meat in cold water, you get a more rich broth, and if you throw meat into boiling water, you get more juicy meat). In this case, we need a more rich broth.

The knuckle boiled - remove the foam, reduce the heat and leave for an hour. After an hour, add the peeled whole onion, washed and cut legs, to the pan.

We wait until it boils, remove the foam, reduce the heat and detect another hour. In parallel with the broth (20-30 minutes before the broth is ready) we are engaged in frying.

Melt the butter in a pan. The onion head is cut into small cubes and sent to fry in a skillet.

When the onion has become translucent, add sausages cut into circles or half circles (no more than 5 mm thick) to it. Fry onion with sausages for 2 minutes and add pickled cucumbers.

After another 1-2 minutes, spread the tomato paste in the pan, add 2-4 tablespoons of the broth, bring to a boil and turn it off.

All cooked meat products (sausages, brisket, smoked meats), cut into cubes or straws (as you like). I must say that any meat products available in the refrigerator or specially purchased in the store are suitable for this soup.

  Not necessarily those specified in this recipe (assortment can be changed). Mandatory need to leave only sausages and cut them for hodgepodge circles or semicircles.

The rest can be cubes or straws. Remember that the larger the assortment, the tastier the hodgepodge.
  You can use smoked and cooked smoked meat products.

When the broth is ready (2 hours after the start of cooking) - take out and discard the onion। From the broth we take out the meat and separate it from the bones, cut it into pieces (across the fibers) 1.5-2 cm long. We do the same with chicken legs.

Add bay leaf and peppercorns. When the cooked meat is cut, set it aside.
  Salt this soup at the end, when all the meat products and salinity give their salt and taste to the broth. Only then will it be clear whether it is necessary to add and how much.

Put meat products, tomato-vegetable mixture in the prepared broth, mix everything, add salt and pepper to taste. Now is the time to drop the capers! You do not need to cut them; throw them whole.

Close the lid and cook the hodgepodge for about 15-20 minutes. Turn off and let it brew for 20-30 minutes.

The solyanka should turn out quite thick. Serve the hodgepodge on a plate with a slice of lemon, olives (can be with olives) and sour cream to taste.

  By the way, you need to cut the skin from a lemon, since it is tough and gives a bitterness.

Lemon and olives are already thrown into soup spilled on plates! Garnish with greens.

Recipe for meat hodgepodge with mushrooms

Solyanka can be prepared in two versions: for adults - with dressing-roasting with tomato paste and for children - without tomato paste in roasting, just onions + Bulgarian pepper + carrots. Chicken broth gives the hodgepodge some sensation of a dietary dish. Solyanka is a hot first course for children and adults.

  The total cooking time for chicken solyanka is 45-60 minutes.

Products:

• Chicken - 2-3 pcs. fillet or 1 breast (* white chicken meat on the bone or without)
• Sausages - 3-4 pcs.
• Smoked sausage - 15-17 thin slices
• Ham - 2-4 thin slices
• Potatoes - 3-4 pcs.
• Champignon mushrooms - fresh - 10 pcs or 1 can (200-300 gr)
• Pitted olives or olives - 15-20 pcs.
• Onions - 1 pc. and green onion 2-3 arrows
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Lemon or lime - 3-4 circles
• Pickled cucumbers - 2 medium or 6-8 gherkins (small cucumbers)
• Fresh garlic - 2-3 cloves
• Tomato paste - 1 tablespoon
• Salt, pepper - to taste
• Seasoning “Lighter for soup” - optional, but desirable!

How to cook:

Pour the chicken fillet or breast with clean cold water, add half the peeled carrots and a sprig of dill. Boil over medium heat, periodically removing foam. Chicken cooking time - 15-30 minutes until cooked.

Add chopped champignons, after 5 minutes - diced potatoes. Add sausages, sliced \u200b\u200bin thin slices, thin strips of ham and sausage.

Get the cooked chicken and take it into small pieces, add to the soup.

  For hodgepodge (3 liters), 1-2 pieces of fillet or half a breast are enough.

Cut cucumbers and olives into circles, leave half the olives intact. Throw in a hodgepodge. Cook the frying: onions + carrots + Bulgarian pepper. Fry in odorless sunflower oil.

Add tomato paste (no more than 1 tablespoon without top) - if the dish is for adults or large children.
  Add the prepared roasting-dressing to the hodgepodge after the potatoes are ready.

  For the brightness of taste, before adding salt and pepper, pour a teaspoon of the seasoning “Grill for soup” from the magga.

Salt, pepper to taste. Add 2-3 slices of lemon. Cut the garlic clove at the end and add to the cooking dish.

Meat solyanka in the slow cooker

This is a universal recipe for hodgepodge, which is suitable for all types of multicookers.

Structure:

• 500 gr meat
• 300 gr ham + ham (any boiled or fried meat products)
• 3-4 pickles
• 100 gr olives
• 3 onions
• 1 carrot
• 1 lemon
• a few twigs of parsley
• bay leaf
• peppercorns
• 1 tbsp tomato paste
• 50 gr capers
• sour cream
• salt, ground pepper to taste.

Cooking:

Finely chop the meat (with a straw the size of a match) and load into the saucepan of the crock-pot, adding 300 ml of hot broth or water. Put in the quenching mode for 1 hour 30 minutes.

Shred the onion, three carrots on a grater. Fry. We also add tomato paste (can be replaced with fresh tomatoes). At this time, cut the meat products (ham, ham, tongue, sausage, sausages or other meat products) as well as the meat into thin strips.

Peel the pickles and cut them lengthwise, cut into slices.

Then the contents of the pan + meat products + cucumbers + bay leaf, peas, peppers, capers are laid in a slow cooker. Salt and pepper to taste. It is worth paying attention to the amount of water. If the hodgepodge is thick, add more hot broth or water. Leave until cooking is complete.

Before serving, put parsley, lemon, olives and sour cream in each plate with hodgepodge. Bon Appetit!

Home-made meat hodgepodge with salted cabbage

Ingredients:

• Beef (better on bone) - 200-250 g
• Assorted sausages (smoked meat, salami, hunting sausages) - 300 g
• Water - 2.5 L
• Potato - 3 pcs.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Pickles - 4-5 pcs.
• Salted cabbage (optional) - 2 tablespoons
• Parsley root - 1 pc.
• Tomato sauce - 2 tablespoons
• Olive oil - 2 tablespoons
• Salt, pepper - to taste
• Sugar - 1 teaspoon
• MIKADO olives with lemon - 1 small jar

Cooking:

Cook the broth. To do this, put water on the fire, put the peeled onion, one carrot, parsley root and beef meat there. Bring to a boil, remove the foam and cook for about an hour.

After an hour, add potatoes to the broth and cook for another half hour. At this time, heat the olive oil in a pan.

Three carrots and cucumbers on a grater, cut the cabbage and simmer it all in a pan for 5-7 minutes, after that add the “sausage” assorted sliced \u200b\u200bjulienne and tomato sauce. Sugar, salt and pepper to taste. Stew vegetables with meat for about 15 minutes.

From the broth you can already get and discard the onions, carrots and parsley root (they have already done their job), get and cut the meat, put it back, and also add “frying” to it.

We cook on low heat for 20-25 minutes, at the end we add the last ingredient - olives with lemon and 1 tablespoon of marinade, they will give the dish an exquisite and delicate taste. Leave it on the fire for another 10 minutes, and then turn it off and let it brew a little.

Video: recipe for a meat hodgepodge from a chef. Ilya Lazerson

The secrets of cooking delicious meat hodgepodge

1. in order to cook the hodgepodge correctly you need to take several types of meat, pork and beef, for example. You can duck, chicken and sausages.
2. spices: parsley root, celery, dill seed, black pepper peas.
3. vegetables: pickles, capers or olives, fresh or pickled cabbage.
4. so that the meat solyanka turns out to be tasty, after the broth is boiled and a little infused, you need to get the meat and cut it into small pieces, as well as clean the meat from the bones and also chop.

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, 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 for 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

The theme is hodgepodge, a recipe for a classic meat hodgepodge.

Today we will prepare a hodgepodge team, meat, classic. This is a delicious soup.

It is prepared with various types of meat, smoked meats, sausage, fish, sometimes cabbage, potatoes, and millet are added. But since this is a classic recipe, then we will adhere to the classic look of this soup.

Who wants to experiment, can try to independently introduce new accents of taste based on the classical basis.

  Assorted meat hodgepodge, recipe for soup from the chef

The basis of this soup is a rich, rich broth made from beef and chicken legs.

The second important ingredient, cucumbers, they must be necessarily barrel and in no way canned or pickled from a jar.

And the third, these are capers, without them you get just cucumber soup.

  Meat hodgepodge

First, prepare the meat broth.

In the pot where you are going to cook the hodgepodge, we pour 2/3 of the water, in it we will boil the meat.

Meat for hodgepodge can be anything - beef, pork, chicken, lamb, and better when a little bit of everything or in any combination.

Depending on the size of the pan and the number of eaters, we take meat, we focus on 500 g.

We wash the meat well, cook until fully cooked in salted water, not forgetting to remove the foam.

We also need smoked meats, prepare:

• smoked pork ribs 300 g
• smoked sausage 200 g
• smoked sausages 200 g
• 3 - 4 pickles
• large onion head
• big carrot
• bay leaf
• 3 to 4 tablespoons tomato paste or tomato sauce
• black pepper peas
• pitted olives
• and a half cup cucumber pickle
• some vegetable oil
• parsley, lemon and sour cream.

We take the meat from the broth and leave it to cool in a cup.

At this time, finely chop the onions, heat the vegetable oil in a pan, send the onions to fry. Stirring it periodically, fry until transparent. Now let's take a carrot. While the onions are fried, three carrots on a grater.

Once the onion has become transparent, add grated carrots to it. Mix and leave to fry well, stew.

The next ingredient will be cucumbers, cut them lengthwise first into plastics, then into strips.

The vegetables in the pan are already very tired and we send cucumbers to them, mix well, simmer them in the pan for 1 - 2 minutes, add tomato paste or sauce. We mix everything well, the stove can be turned off.

We proceed to cutting smoked meats, sausage, sausages, cut into thin strips.

Smoked ribs cut along the bones, in portions, one piece on a plate.

We bring the broth to a boil, put ribs in it, several peas of pepper, bay leaf, and also add frying.

While the broth boils, we take boiled meat, quickly chop it, try to cut into thin strips.

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 products, in combination with spicy fried chicken and mushrooms, a very nutritious snack is obtained, which is sweetened 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!