What goes into the brine. The best recipes for combined meat hodgepodge

Solyanka is a thick hearty soup cooked in meat or fish broth seasoned with hot spices. Having tried this dish once somewhere in a cafe or restaurant, many housewives are wondering: how to cook a delicious hodgepodge at home? In fact, soup requires affordable ingredients, and its preparation does not take much time and does not require deep culinary knowledge. Shall we start?

Secrets of cooking classic hodgepodge: step by step recipes with photos

Cooking a classic hodgepodge correctly at home is easy, even a young housewife can handle it if she follows all the tips and recommendations for the recipe. The main thing is to observe proportions, choose high-quality products and adhere to the cooking sequence. Soup should be served as a first course, but you can replace it with the main course, given the calorie content and richness of the soup. The recipe for the classic version of this dish has long been known.

Ingredients:

• Beef broth - 3 liters.
• Meat delicacies - 5-6 varieties, 200 g each.
• 3 store-bought or homemade pickled cucumbers
• 10 olives.
• 10 olives.
• 100 g capers.
• 2 potatoes.
• 3 tablespoons of tomato paste.
• Greens of your choice - dill. parsley, basil, green onion.
• Spices - black and red ground pepper, allspice, others.
• 0.5 lemon.

Cooking:

1. We cut the potatoes into cubes, put them in boiling beef broth.

1. Fry the chopped onion in olive oil.
2. Pickled cucumbers, cut into strips, combine with onions.

1. Olives, cut olives into rings, and meat into strips.
2. Fry meat delicacies.

1. Season the meat with tomato paste.

1. We put meat delicacies in the pan, season with spices to taste.
2. Next, put the capers, stewed cucumbers, onion in the pan. We cook for about 10 minutes. Add olives, bay leaf.

1. Shortly before the end of cooking, put greens, sliced ​​\u200b\u200blemon in half rings. Bon appetit!

Preparation of meat hodgepodge

Ingredients:

• 700 g of beef or pork (sometimes chicken is used).
• 300 g smoked ribs.
• 200 g smoked sausage.
• 200 g ham.
• 2 heads of onions.
• 3 pickled cucumbers of medium size.
• 100 g olives.
• 50 g capers.
• According to 2 tbsp. spoons of tomato, sunflower oil.
• 1 tablespoon butter.
• Bay leaf, allspice.
• 1 lemon.
• Sour cream.

Process flow:

1. We are preparing the broth. Pour the ribs and meat with water, bring to a boil. We put one onion of small sizes, peeled from the upper layers of the husk, in a container, cook on low heat for about 2 hours. 15-20 minutes before removing from heat, put the spices: bay leaf, allspice, salt. We filter the finished broth, after removing the meat from it.
2. Cooked meat, smoked sausage, ham cut into strips.
3. Pickled cucumbers are also cut into strips. We put them in a pan, pour a few tablespoons of broth, let them simmer over low heat for about 5 minutes.
4. We cut the onion into quarters of rings, put them in a pan with vegetable and butter. Fry until soft, season with tomato.
5. We put meat, olives, smoked meats in a saucepan. We cook for 15 minutes.
6. Spread capers, salt, pepper and cover with a lid.
7. Before serving, decorate with sour cream, a slice of lemon.

in Kazakh

Kazakh-style has a special taste and ease of preparation. This necessarily includes smoked lamb, horse sausage, which distinguishes it from other first courses of this type.

Ingredients:

• 200 g of beef meat.
• 2 liters of water.
• 2 tbsp. tablespoons of butter.
• 1 st. a spoonful of tomato paste.
• 2 small pickles.
• 1 bulb.
• 100 g of veal.
• 50 g smoked lamb.
• 50 g horse sausage.
• 50 g beef tongue.

Cooking method:

1. Cooking beef broth: cook beef tongue without letting it boil too much. to make the broth clear.
2. In a heated frying pan, melt the butter, lightly fry the chopped onion with tomato paste.
3. Add finely chopped pickled cucumber. Simmer the mixture for 7-10 minutes.
4. In a separate pan, fry the veal, sausage, tongue, after cutting them into strips.
5. We combine vegetables, meat products and broth in a saucepan, bring to a boil, cook for 15 minutes.
6. We decorate the finished soup with herbs.

in Georgian

The real Georgian first course is spicy. Having tried this soup at least once, you will certainly want to please your family with it.

Ingredients:

• 600 g beef.
• 3 tablespoons of tomato.
• Five onions.
• 2 pickles.
• Vegetable oil.
• Red pepper.
• Khmeli-suneli.
• Ground coriander.
• Cilantro, dill, parsley.
• Two cloves of garlic.
• Salt.

Cooking:

1. Cut the beef, boil until tender (it will take about an hour).
2. Cut the onion into half rings, fry it in vegetable oil until transparent. We put there tomato paste, boiled beef.
3. We cut the pickled cucumbers into strips, send them to the rest of the products in the pan.
4. Pour everything with broth, it should cover the meat by 3 cm. We make a small fire, simmer for half an hour.
5. Grind the greens, cut the garlic into slices.
6. Shortly before the end of cooking, add spices, herbs and garlic. Mix well.
7. Before serving, decorate with lemon, herbs, capers.

mushroom

Preparing the first dish with mushrooms at home is easy. This soup will delight all members of your family, especially vegetarians.

Ingredients:

• 300 g fresh mushrooms.
• 50 g dry mushrooms.
• 1 small onion.
• 1 carrot.
• 1 tablespoon flour.
• 2 small pickles.
• Olives.
• Seasonings to taste.
• Greenery.
• Vegetable oil.

Cooking method:

1. Soak dry mushrooms in advance. After a few hours, boil them. We do not pour out the water in which the mushrooms were boiled, we filter it.
2. Cut the onion, fry it until translucent in oil.
3. Three carrots on a grater, add to the onion. We fry everything.
4. In a container with vegetables we put flour, tomato paste, water, where dry mushrooms were boiled. We cook for five minutes.
5. Shredded cucumbers are sent to a pan with vegetables.
6. Cut dry and fresh mushrooms, fry in vegetable oil, combine with vegetables.
7. Pour everything with hot water, season with spices. Cook the soup for 10-15 minutes.
8. Add olives, cook for another 5 minutes.
9. Before serving, decorate with herbs, a slice of lemon.

Fish

Soup of fish delicacies is an original dish that is ideal for lovers of first courses who prefer a less fatty option than meat soups.

Ingredients:

• 500 g of fish (it is better to use not too small varieties).
• 500 g squid fillet.
• 5 small potatoes
• 3 medium onions.
• 3 medium pickles.
• Lemon, herbs, spices.
• 2-3 tablespoons of tomato paste.

Cooking method:

1. Cooking fish broth. We filter it through a sieve or cheesecloth.
2. In a boiling base, put finely chopped potatoes, onions, fish (preferably portioned pieces).
3. Cucumbers cut into strips, let simmer in a pan. We send to the pan.
4. We pass the tomato paste, add it to the soup.
5. Add chopped squid, spices. We cook for 15 minutes.
6. Before serving, season with herbs, decorate with a slice of lemon.

vegetable

A simple and economical recipe is vegetable hodgepodge. This option is also called rustic, since almost all the necessary ingredients are grown independently. Such a seemingly ordinary soup is perfect for a festive table during Lent.

Ingredients:

• 3 potatoes.
• 2.5 liters of water.
• 1 head of onion.
• 2 carrots.
• 3 pickles.
• 200 g sour cabbage.
• 30 g vegetable oil.
• 2 tbsp. spoons of tomato paste.
• Spices to taste.
• 0.5 lemon.
• Olives, capers, olives - 10 pcs.

Cooking method:

1. Peeled potatoes cut into strips or cubes.
2. Drop potatoes into boiling water.
3. Cut the onion into small cubes, carrots into strips.
4. Grind pickled cucumbers into cubes.
5. We wash the sauerkraut, squeeze out the water.
6. Heat a frying pan with vegetable oil and put onion and carrots on it. We simmer for a few minutes.
7. Add cucumbers, cabbage, simmer all 10 minutes.
8. Season with tomato paste, mix well.
9. We send vegetables to a pot with boiling water, add spices.
10. Before serving, decorate with herbs, olives, a slice of lemon.

Fresh cabbage soup recipe

Cabbage is a unique ingredient from which you can cook many different dishes, including hodgepodge. Try it and you will be surprised by the original taste of the traditional dish.

Ingredients:

• 500 g meat (pork)
• 1 kg fresh cabbage
• 9 potatoes
• 1 carrot
• 1 onion
• 1 tablespoon tomato paste
• 750 ml hot water
• Vegetable oil
• Spices: salt, pepper, bay leaf

Cooking method:

1. Grind the cabbage, fry it in vegetable oil.
2. Sliced ​​pork is also fried for 20 minutes.
3. Cut potatoes into medium cubes.
4. We rub the carrots on a grater, cut the onion into cubes and add it all to the meat. Fry lightly and add tomato paste, potatoes.
5. We send cabbage to meat and vegetables, pour hot water.
6. Simmer for 20-30 minutes, add spices and leave to brew, cool. Serve to the table!

From sauerkraut

Solyanka is a unique soup that you can cook even with the addition of. The acid contained in this cabbage can easily replace the lemon, which is added to acidify the taste of the finished classic dish.

Ingredients:

• 700 g sauerkraut
• 100 g pork fat
• 200 g meat broth (chicken is also suitable)
• 250 g brisket
• 1 small onion
• 1 pickled cucumber
• 3 art. tomato spoons
• 2 tbsp. spoons of flour
• Spices to taste

Cooking method:

1. We squeeze the cabbage, removing excess liquid, otherwise the dish will be overly sour.
2. Chop the onion, fry in pork fat.
3. Add tomato paste, sauerkraut, bay leaf. Simmer for about 10 minutes over low heat.
4. We send the chopped cucumber to the pan with the fried vegetables, and after 10 minutes, the chopped brisket.
sausage soup, watch the video:

Combined meat hodgepodge is an unusually tasty and satisfying dish. The beauty of this soup is that there is no strict set of meat ingredients for it. You can use various sausages, smoked meats, offal, etc. Convenient to cook hodgepodge after various holidays, when there are many different cuts left. Or you can buy in the store grams for 100 different deli meats.

You will need

• • beef - 700 g;
  • several types of meat delicacies - 1 kg:
  • carrots - 150 g;
  • onion - 150 g;
  • salted (pickled) cucumbers - 200 g;
  • tomato paste - 5 tablespoons;
  • capers - 3 tablespoons;
  • black pepper;
  • bay leaf - 3 - 4 pcs.;
  • vegetable oil;
  • lemon;
  • greenery;
  • olives.

Instruction

Boil the broth. To do this, place the meat (beef, pork or any other) in a saucepan and pour the required amount of cold water, cover with a lid. Put on medium heat and cook for an hour and a half. To make the broth clear, skim off the foam. When the meat is ready, take it out, cool and cut into small pieces.

Prepare the vegetables for the pickle. Finely chop the onion, pickles, grate the carrots on a coarse grater. Pour the onion into a hot frying pan with oil, fry. Then add the carrots, a minute later the cucumber. Add after 2-3 minutes. Simmer over low heat for 5-7 minutes. You can add some water.

Cut meat delicacies into strips or medium-sized cubes. Add them and the chopped beef to the simmering broth. Boil 5 - 7 minutes.

Add to hodgepodge capers, stewed vegetables. Pour in about half a liter of cucumber brine. Cook for another 5-7 minutes.

Five minutes before done, add to hodgepodge greens, spices, pepper, bay leaf, salt. Let the soup brew for 15-20 minutes. After this time, it is better to remove the bay leaf so that it does not interrupt the aroma and taste of the hodgepodge.

Pour the soup into bowls. In each, you can put half a slice of lemon and a few whole or cut olives. Solyanka is ready.

Related videos

Helpful advice

To make the broth clear, it can be strained through cheesecloth. It will also help get rid of small bones. Some housewives cook hodgepodge on the second broth, that is, the first is drained, then the meat is poured with a new portion of water, which is brought to a boil. Further actions are the same as described in the recipe.
Cucumbers for hodgepodge should be crispy, with dense pulp. If the skin of the vegetable is tough, then it should be cut off, and large seeds should also be removed. After that, the cucumbers need to be finely chopped. You can fry them with carrots and onions. And you can do it separately by adding a little broth.

How to cook meat hodgepodge at home

Russian national soup cooked on mushroom, fish or meat broth with spicy spices is called solyanka. Meat hodgepodges are prepared from various types of meat with the addition of smoked meats, sausages or sausages.

History of the dish

Solyanka was first mentioned in literature in the 15th century. Initially, this soup was called "selyanka". In Rus', this spicy and fatty soup was an excellent snack for vodka and served as both the first and second courses. Solyanka helped not to get drunk, and also quickly saturates the human body. For this reason, this soup is called "hangover".

Preparation of the meat hodgepodge

To prepare meat hodgepodge at home, you will need the following products:

- beef with bone - 300-400 g;

- ham - 100 g;

- sausages - 2 pcs.;

- smoked sausage -100 g;

- onions - 2 pcs.;

- carrots - 1 pc.;

- pickled cucumbers - 4 pcs.;

- tomato paste.

In order to get a delicious meat hodgepodge, you need to properly prepare the broth. Pour the beef on the bone with water and cook for an hour and a half, not forgetting to periodically remove the foam. Cook only on low heat. Otherwise, the broth may turn out to be very cloudy. 20-30 minutes before the end of cooking the broth, add salt and spices.

Black pepper and bay leaf are used as spices. Keep in mind that the broth should be under-salted, as all the ingredients included in the hodgepodge will already make it very salty.

In the meantime, prepare the ingredients for the hodgepodge. Peel the onion and chop finely. Wash the carrots and grate on a fine grater. Vegetables must be sautéed in a pan, and then stewed with tomato paste for 5 minutes.

Cut ham, sausage and sausages into thin slices. Cut pickled cucumbers into cubes. Strain the broth through a sieve, add the fried vegetables and bring to a boil.

Add sausage, ham, sausages and cucumbers to the boiling broth, cook for 10 minutes. After the specified time, the meat hodgepodge is ready. Be sure to cover the pan with a lid, as the soup should be infused. Bon appetit.

How to cook meat hodgepodge at home

Do not know how to surprise guests and households for the first time? Then see how to cook meat hodgepodge at home and catch rave reviews in your address with a minimum of effort.

Meat hodgepodge can definitely be called an original Russian dish. This is one of the most fragrant and piquant soups of domestic cuisine, but still not everyone knows how to cook meat hodgepodge at home. A distinctive feature of the dish is a bright sweet and sour taste and generously seasoned rich broth from your favorite meat delicacies and smoked meats.

Beef, chicken or pork broth can be taken as the basis of meat hodgepodge. However, the composition must contain salted (not pickled) cucumbers, olives or black olives, tomato paste and several types of meat. Potatoes are usually not put in a hodgepodge. Below are three of the most successful recipes for meat hodgepodge with step-by-step preparation.

Meat hodgepodge in pork broth

To prepare meat hodgepodge, you will need 0.25 kg of pork, 0.7 kg of any meat delicacies (hunting sausages, ham, servelat, carbonade, smoked neck, shank or ribs to your taste), 150 g of pickles, 100 ml of brine, 1 large onion, 3 tbsp. l. tomato paste, 1 lemon, 100 g of olives or pitted olives.

Boil pork meat in advance in lightly salted water (about an hour, a 3.5-liter saucepan). Strain the broth, and cool the pork and cut into cubes. For frying, chop the onion, chop the cucumbers and smoked meats into strips. First, dip the onion into a hot frying pan and fry it in sunflower oil until golden brown. Add cucumbers, and after a few minutes, pour in the tomato paste and simmer the mixture for at least 5 minutes. In a separate pan, fry the deli meats and pork, and then add them to the boiling broth and cook for another 10 minutes. Put the finished roast in the soup, pour in the brine and mix everything well. Add salt and pepper, if required, cover the pot with a lid and let the hodgepodge steep for 30 minutes. Before serving, add a slice of lemon, a few olives or black olives to the plate. It is also delicious to eat meat hodgepodge with sour cream.

Meat hodgepodge on beef broth

To cook this meat hodgepodge at home, you need to take 0.4 kg of beef, 4 sausages, 0.2 kg of boiled sausage and ham, 3 pickles, 1 onion, 1 jar of olives (olives), 2 tbsp. l. tomato paste, bay leaf, pepper, salt, herbs to taste and a slice of lemon for decoration.

Boil the beef broth (do not add too much salt) and strain. Cool the beef and cut into small pieces along with the rest of the meat ingredients. Cut onion, cucumbers and greens (parsley, dill) and simmer in a pan with tomato paste for several minutes. Add vegetables and meat to the broth and bring the soup to a boil. Pour a jar of olives (olives) along with brine into the meat hodgepodge, wait until the broth boils, and remove the pan from the heat. Serve first with a slice of lemon and sour cream.

Meat hodgepodge in chicken broth

This homemade meat hodgepodge is prepared very simply and will require 1.5 liters of chicken broth, 0.2 kg of chicken fillet, 0.5 kg of any smoked sausage and meat, 2 tbsp. l. tomato paste, 2 pickled cucumbers, olives (olives), salt, pepper to taste and a slice of lemon.

Toast the sausage pieces in a dry frying pan to melt some of the fat. Cut chicken and smoked meat into cubes. Cut the peel off the pickled cucumbers and chop the pulp. So that it is not too watery, put it on a sieve. Dilute the tomato paste with a tablespoon of broth and simmer in a pan with cucumbers for about 5 minutes. Bring the chicken broth to a boil, put all the meat ingredients and stewed cucumbers into it. Cook the soup for a couple more minutes. Salt and pepper the meatloaf, if required. Serve with a few olives, a lemon wedge and sour cream.

How to cook meatloaf

Meat hodgepodge is a very tasty and satisfying dish. Such a soup, no doubt, will be a great addition to the list of the most delicious dishes for your guests.

You will need

• - 700 g of beef;
• - 150 g of carrots;
• - lemon;
• - greenery;
• - 150 g of onion;
• - olives;
• - black pepper;
• - 5 tbsp. spoons of tomato paste;
• - 3 tbsp. spoons of capers;
• - 4 things. bay leaves;
• - vegetable oil;
• - 200 g of salted (pickled) cucumbers;
• - 1 kg of meat delicacies (6-10 types);

Instruction

Pour water over beef and cook covered over medium heat for 1.5 hours.
Cut the cooked meat into small pieces.

Finely chop the onion, grate the carrots on a medium grater. Dice cucumbers. Fry the onion in vegetable oil, add the carrots and fry a little, put the cucumbers at the end, continue frying for about 3 minutes.

Cut meat delicacies (servelat, carbonade, sausages, ham, salmon, neck, ham into strips (cubes) and lightly fry. Then add tomato paste and simmer for 5-7 minutes.

Put the delicacies into the boiling broth, then the beef. Boil 5-7 minutes. Then put in the capers. Add fried vegetables to the broth. Pour in half a glass of cucumber brine (brine from olives). Boil the hodgepodge for another 5-7 minutes.

Put bay leaves, greens, pepper at the end of cooking. Add salt if necessary. Let stand covered for 20 minutes. Before serving, place a lemon and chopped olives on each plate.

Related videos

An easy way to cook meatloaf

You will need

• - ham - 200 g
• - pickled cucumbers - 4 pcs.;
• - tomato paste - 2 tbsp. spoons;
• - vegetable oil - 3 tablespoons;
• - olives (optional) - 1 tbsp. spoon;
• - capers (optional) - 1 tbsp. spoon.
• For the broth:
• - meat on the bone - 500 g;
• - water - 3 l;
• - onion - 1 head;
• - bay leaf, allspice, salt.

Instruction

For the broth, beef or veal on the bone is suitable. Place the meat in a deep saucepan, cover with water and bring to a boil. Remove the foam and cook for 2 hours over low heat. Half an hour before readiness, put a whole onion in a saucepan, salt to taste (approximately need 1 tablespoon of salt), add 1-2 bay leaves and a few peas of allspice.

We take out the meat from the finished broth, separate it from the bone and divide it into small pieces. Cut the ham into strips about a centimeter thick. In addition to ham, you can add some sausage or sausages to the soup, if you have them. The more different meat products there are in the hodgepodge, the richer its taste will be. Pickled cucumbers are also cut into strips.

Cut the onion into half rings, put it in a pan with vegetable oil and fry until soft. Add a few tablespoons of broth and tomato paste, mix and simmer for 3-5 minutes. Then transfer to a bowl with broth.

Meat, ham and cucumbers are also placed in the broth, and capers are also poured there. Cook for 10-15 minutes. Add olives at the end of cooking. Capers and olives are optional in this recipe, but they will add flavor to the hodgepodge. You can also add sliced ​​tomatoes. Cover the pot with a lid and let it brew for 15 minutes.

note

Solyanka is served with sour cream, finely chopped herbs and a slice of lemon.

Solyanka team meat: cooking secrets

Solyanka refers to the first courses and is a rich fish, meat or mushroom broth, with the addition of various vegetables and spices. Solyanka is not the name of a soup, and saying "hodgepodge soup" is just as wrong as saying "borscht soup", "pickle soup" or "shchi soup".

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

Classical hodgepodge does not contain potatoes, for the simple reason that potatoes were brought to Russia only at the end of the 18th century, before that the first dishes were seasoned with flour broth. However, modern culinary advice allows for the presence of potatoes in a hodgepodge. Solyanka with sausage is also cooked in meat broth: the meat is taken out, cut into pieces, and added to the broth along with sausage, sausages and vegetables. Recipes for hodgepodge with cabbage are more classified as second courses, or even hot appetizers, as it turns out to be thick, rich and spicy.

Culinary Tips

Firstly, in order to cook a hodgepodge correctly, you need to take several types of meat, pork and beef, for example. You can duck, chicken and sausages.

Secondly, spices: parsley root, celery, dill seed, black peppercorns.

Thirdly, vegetables: pickles, capers or olives, fresh or sauerkraut.

Fourthly, in order for the meat hodgepodge to turn out delicious, after the broth is cooked and infused a little, you need to get the meat and cut it into small pieces, and also clean the meat from the bones and cut it too.

Most hodgepodge recipes include olives and capers, but how do you make hodgepodge without these expensive ingredients, especially capers? It turned out to be very simple.

Cooking hodgepodge at home.

For 5 servings we need:

1.8 l. meat broth

250 gr. boiled beef

100 gr. cooked smoked ham or ham

100 gr. sausages or wieners

120 gr. boiled beef kidneys (optional)

2 heads of onion

2 pickles

4 things. potatoes.

4 tbsp tomato paste

60 gr. butter.

Sour cream, herbs, spices to taste.

So, we decided on the composition, now let's start cooking

Cooking

We cook concentrated broth from beef. Throw in chopped potatoes, cook until tender. Separate the meat from the bone, cut into small pieces. We also cut ham, sausages, boiled kidneys into thin strips.

We pass the onion (lightly fry) in butter with the addition of tomato. We clean the pickled cucumber from the skin and seeds, cut into cubes and stew a little (boil in a small amount of liquid) in water or broth. We throw prepared onions, cucumbers, and meat products into the boiling broth, boil for another 10-15 minutes. And a delicious hodgepodge is ready. Serve it topped with sour cream and finely chopped herbs.

Here's how to cook hodgepodge tasty, simple and affordable.

Solyanka meat. secret recipe

Solyanka team meat recipe is quite simple, but includes many different ingredients. In order to prepare it, you must first prepare all the necessary components. First, go to the store and select the necessary products for preparing this dish.

The meat hodgepodge recipe consists of:

Ingredients

250 grams meat bones

100 grams of juicy meat

50 grams of ham

50 grams of sausages

One bulb of onion

Black olives and olives

Two pickles

tomato paste

Butter and sour cream, a few tablespoons each

¼ lemon, a few bay leaves, as well as herbs and peppers to your taste.

Ingredients may change or be substituted depending on what your family likes. Next, let's start cooking.

Cooking

Meat hodgepodge begins with the preparation of a rich broth. Meat and bones can be put both in cold water and in hot. Choose what you need. In the first case, the broth will be richer, in the second - more juicy meat. After the water boils, remove the foam and make the fire quieter. After that, add the ham and nipples, cut into cubes.

After that, lower the resulting meat back into the broth and turn on a quiet fire. During this period, it is important to assess whether there is enough water in the pan or whether it is worth adding a little.

The hodgepodge recipe provides for several options for preparing onions. The first is to chop it finely, sauté in butter, add tomato paste and continue cooking for up to 10 minutes. Or just throw the onion into boiling water. After you have the onion ready in the first version, send it to the infused broth.

After that, take pickles, rinse them with water and cut into small cubes. Add to broth.

Further, the recipe for the mixed hodgepodge continues by adding salt, bay leaf and pepper to taste. Cook for another ten minutes. After that, already at the end of cooking, olives and olives are added, crushed with herbs, poured with lemon juice. After the dish is completely ready, serving on the table, put a couple of tablespoons of fresh sour cream on top.

Meat hodgepodge, the recipe of which is known to everyone, is a very tasty dish. And each housewife improves it by adding or excluding some products.

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

Classical hodgepodge does not contain potatoes, 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 broth. However, modern culinary advice allows for the presence of potatoes in a hodgepodge.

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

For a 4 liter pot. we need:

• chicken fillet - 200-250 gr.,
• meat and sausage products gram 600-700
• 2 large pickled (or pickled) cucumbers and half a glass of brine,
• half a jar of olives,
• medium-sized onion and carrot,
• 1 st. a spoonful of tomato paste
• 1-2 cloves of garlic, greens (onions, parsley, dill, cilantro).
• Salt, black and red hot ground peppers.
• Lemon.
• Optional 1/3 cup rice or 1-2 potatoes.

Cooking:

Pour a little more than half of 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 sausage products into strips, sausages into circles.

We also cut pickled cucumbers into strips. If the sausage is fatty, then I prefer to lightly fry it before putting it into the pan.

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

At this point, a handful of rice is usually added. Some people prefer potatoes. It's up to you, you don't have to add anything.

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

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

It is better to try - since cucumbers and brine were previously laid, and smoked sausage can also be well peppered.

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

Solyanka meat with potatoes

Combined meat hodgepodge is a very hearty and fragrant soup, which is cooked in meat broth with the addition of smoked meat, sausages or sausages.

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

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

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

Compound:

• Water - 2.5 l;
• Beef (with bone) - 300 g;
• Smoked sausage - 150 g
• Any smoked meat - 150 g
• Olives - 1 bank
• Pickled cucumbers - 2 pcs.
• Potatoes - 2-3 pcs.
• Cucumber pickle - 0.5 l;
• Carrot - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 2 tablespoons;
• Tomato paste - 2-3 tablespoons
• Lemon - half
• Black pepper, bay leaf
• Parsley (and/or celery) - to taste

Cooking:

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

Add pickled cucumbers cut into cubes to onions and carrots and fry everything together for about 15 minutes. Add tomato paste. Put the roasted vegetables and tomato paste into the hot broth with the meat. Cook over low heat.

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

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

Classic meat hodgepodge with kidneys

You will need:

• 200 gr. boiled beef
• 1 sausage or wiener (in circles)
• 50 gr. ham (medium julienne)
• 2-3 varieties of different sausages (well, if one raw smoked) 50 gr. (medium julienne)
• 2-3 small beef kidneys (can be substituted with tongue, but kidneys are preferred)
• 1 large onion (small cube)
• 1 carrot (grated)
• 2 tbsp. tablespoons tomato paste or 300g fresh tomatoes
• 2 medium pickled cucumbers (pickled are not suitable) (medium julienne)
• 4 olives + additional per plate
• 4 olives + additional per plate
• 1 teaspoon capers
• lemon slices
• parsley, fresh (chopped)
• 1-2 bay leaves
• salt, sugar, pepper to taste

Cooking:

On the eve of the preparation of the hodgepodge, soak the kidneys. The next day after soaking, rinse them well, boil them, then cut off the internal fat, which must be discarded, do not use it. Finely chop the kidneys.

Saute the onions in a pan for two minutes, add carrots, fry for a couple more minutes, add tomatoes or tomato paste and simmer for a short time, about 5 minutes. Make sure that nothing burns.

If the tomatoes are fresh, then blanch them for a couple of minutes in boiling water 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 browned onions with carrots and tomatoes, as well as pickles.

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

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

Meat solyanka with chicken

Required:

• 5 liter saucepan
• 1-1.5 kg shank (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 st. l. tomato paste
• 3-4 tsp butter
• 10-15 capers
• 10-15 olives

How to cook hodgepodge with chicken:

Rinse the shank and cook the broth for about 2 hours (if you start cooking the meat in cold water, you get a richer broth, and if you throw the 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 a peeled whole onion, washed and cut legs to the pan.

We wait until it boils, remove the foam, reduce the fire 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 frying pan. We cut the onion head into small cubes and send it to fry in a frying pan.

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

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

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

Not necessarily those indicated in this recipe (the range can be changed). It is obligatory to leave only sausages and cut them for hodgepodge in circles or semicircles.

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

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

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

Put meat products, tomato-vegetable mixture into the prepared broth, mix everything, salt and pepper to taste. Now is the time to toss the capers! You don't 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 hodgepodge should be quite thick. Serve the hodgepodge on a plate along with a slice of lemon, black olives (optional with olives) and sour cream to taste.

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

Lemon and olives are already thrown into the soup poured into bowls! Decorate with greenery.

Recipe for meat hodgepodge with mushrooms

Solyanka can be prepared in two versions: for adults - with dressing-frying with tomato paste and for children - without tomato paste in frying, just onions + bell peppers + carrots. The chicken broth gives the hodgepodge a somewhat dietary feel. Solyanka is a hot first course for children and adults.

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

Products:

• Chicken - 2-3 pcs. fillet or 1 breast (*white meat chicken with or without bone)
• Sausages - 3-4 pcs.
• Smoked sausage - 15-17 thin slices
• Ham - 2-4 thin slices
• Potatoes - 3-4 pieces
• Champignon mushrooms - fresh - 10 pcs or 1 can (200-300 gr)
• Olives or pitted olives - 15-20 pcs.
• Onion - 1 pc. and green onion 2-3 arrows
• Bulgarian pepper - 1 pc.
• Carrot - 1 pc.
• Lemon or lime - 3-4 slices
• Pickled cucumbers - 2 medium or 6-8 gherkins (small cucumbers)
• Fresh garlic - 2-3 cloves
• Tomato paste - 1 tablespoon
• Salt, pepper - to taste
• Seasoning "Frying for soup" - not necessary, but desirable!

How to cook:

Pour chicken fillet or breast with clean cold water, add half a peeled carrot and a sprig of dill. Cook over medium heat, periodically removing the foam. Cooking time for chicken is 15-30 minutes until tender.

Add chopped mushrooms, after 5 minutes - diced potatoes. Add sausages cut into thin circles, thin strips of ham and sausage.

Take out the boiled chicken and disassemble into small pieces, add to the soup.

For a hodgepodge (3 liters), 1-2 fillets or half breasts are enough.

Cut cucumbers and some olives into circles, leave half of the olives whole. Throw in a salt box. Prepare frying: onion + carrot + bell 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 zazharka-dressing to the hodgepodge after the potatoes are ready.

It is possible to brighten the taste before adding salt and pepper, pour a teaspoon of seasoning "Frying for soup" from Maggi.

Salt, pepper to taste. Add 2-3 slices of lemon. Cut open a clove of garlic and add to the prepared dish.

Meat hodgepodge in a slow cooker

This is a universal hodgepodge recipe that is suitable for all types of slow cookers.

Compound:

• 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 sprigs of parsley
• Bay leaf
• peppercorns
• 1 tbsp tomato paste
• 50 gr capers
• sour cream
• salt, ground pepper to taste.

Cooking:

Finely chop the meat (straws the size of a matchstick) and load it into a multicooker saucepan, adding 300 ml of hot broth or water. Set to simmer for 1 hour 30 minutes.

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

Peel the pickled cucumbers and cut them lengthwise, cut into slices.

Then the contents of the pan + meat products + cucumbers + bay leaf, peppercorns, capers are put 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 the end of cooking.

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

Homemade meat hodgepodge with salted cabbage

Ingredients:

• Beef (better on the bone) - 200-250 g
• Assorted sausages (smoked meat, salami, hunting sausages) - 300 g
• Water - 2.5 l
• Potatoes - 3 pcs.
• Bulb - 1 pc.
• Carrots - 2 pcs.
• Pickled cucumbers - 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
• Olives MIKADO with lemon - 1 small jar

Cooking:

We 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 cabbage and stew all this in a pan for 5-7 minutes, after that we add the “sausage” platter cut into strips 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 throw away 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.

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

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

Secrets of cooking delicious meat hodgepodge

1. in order to cook a 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 peppercorns.
3. vegetables: pickles, capers or olives, fresh or sauerkraut.
4. to make the meat hodgepodge tasty, after the broth is cooked and infused a little, you need to get the meat and cut it into small pieces, and also clean the meat from the bones and cut it too.

The theme is hodgepodge, a classic meat hodgepodge recipe.

Today we will prepare a mixed hodgepodge, meat, classic. This is a very tasty soup.

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

Those who want to experiment can try to introduce new accents of taste on their own based on the classical basis.

Combined meat hodgepodge, soup recipe from the chef

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

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

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

Meat hodgepodge

First, let's prepare the meat broth.

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

Meat for hodgepodge can be anything - beef, pork, chicken, lamb, and better, when a little 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, we will cook:

• smoked pork ribs 300 g
• smoked sausage 200 g
• smoked sausages 200 g
• 3 - 4 pickled cucumbers
• large head of onion
• big carrot
• Bay leaf
• 3-4 tablespoons tomato paste or tomato sauce
• black peppercorns
• pitted olives
• half a glass of cucumber pickle
• a little vegetable oil
• parsley, lemon and sour cream.

Get cooked meat

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

Fry the onion

At this time, finely chop the onion, heat the vegetable oil in a pan, send the onion to fry. Stirring occasionally, fry until translucent. Now let's take a look at the carrots. While the onion is fried, grate the carrots.

Adding carrots

As soon as the onion has become transparent, add grated carrots to it. Stir and leave to cook well, stew.

Add cucumbers

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

The vegetables in the pan are already well 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 cut smoked meats

We start cutting smoked meats, cut sausages, sausages into thin strips.

Cut the smoked ribs along the bones, in portions, one piece per plate.

Bring the broth to a boil, put in it the ribs, a few peppercorns, bay leaf, and add the frying.

Cut meat into strips

While the broth is boiling, take the boiled meat, cut it quickly, try to cut it into thin strips.