How to cook meat hodgepodge first course. Nutritious salad with spicy chicken and grapes

Soup "Solyanka team" is prepared by many different ways. Professional chefs and lovers culinary experiments invent new recipes, and use different ingredients, improving their skills.

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

What is a saltwort?

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

If you don’t know how to cook Solyanka soup, then start with the simplest, classic version. His detailed description we offer below.

Solyanka Products

So that this wonderful dish does not turn into an expensive pleasure, cook it after festive feast. As a rule, on such days, the remains of smoked meats accumulate in the refrigerator, different varieties meat, spicy, salty and pickled snacks. Thus, the Solyanka Solyanka Soup can become not an expensive, but a wonderful economical solution. Here is an approximate composition of the products that is used for the classic recipe:

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow suit, you need to do the following:

• Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
• Mix vegetables. Add to them three spoons of sugar, two spoons of salt and a glass of vegetable oil.
• Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then spread it in sterile jars and roll it up.
• Now you can easily cook your favorite dishes in the winter and delight your loved ones with them.

Solyanka recipe for meat team (classic)

Some cooks prepare this wonderful hearty soup without skimping on food. That is why the hodgepodge is sometimes more reminiscent of the second dish than the first. To make your soup tasty and fragrant, try to follow the sequence of actions:

• Beef on the bone (pork) and smoked ribs put in a saucepan, cover with water and bring to a boil. After that, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
• Some time before readiness, salt the water, put in it Bay leaf and peppercorns. After fifteen minutes, the meat and onion should be taken out, and the broth should be strained through a fine sieve.
• When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
• Cut sausage and ham into strips.
• cut cucumbers thin slices and, put on a preheated pan, add a little broth and warm for a few minutes.
• Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After that, add tomato paste to the pan, mix it with onions, and then transfer the resulting frying to the broth.
• Put all the meat products, cucumbers, olives, capers, salt and pepper into the pan. Simmer the soup over low heat for a few more minutes.
• Before serving, place a little sour cream and a thin slice of lemon on each plate.

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

Solyanka with capers and mushrooms

IN this case we will use a completely different set of products, but the taste of our dish will not suffer at all. On the contrary, it will open up from a new, completely unexpected side. We hope you will definitely like it. So, soup "Solyanka meat team".

Recipe:

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

Soup "Solyanka team with sausage"

This recipe is a simplified version classic dish. Unfortunately, we do not always have time to prepare a full-fledged version of meat hodgepodge. Therefore, in this case, we will use a set consisting of vegetables and sausages.

Preparing the hodgepodge:

• Pour in large saucepan three and a half liters of water. In the event that you have chicken or meat broth, you can use it.
• Peel six medium potatoes, cut them into small cubes and cook over medium heat.
• For dressing, peel and grate one carrot, cut two red onions into half rings, also grate four pickled cucumbers on coarse grater. Fry in a pan fresh vegetables, and then add the pureed cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
• Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
• Put all the prepared products in the broth, add salt and the necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (possibly with mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a slow cooker

Since many modern housewives do not imagine kitchen chores without their best assistant - a multicooker, we decided to offer you this interesting recipe. Soup "Solyanka team" (we posted a photo of this dish in our review) is prepared as follows:

Fish hodgepodge

This recipe will appeal to those who are not indifferent to fish dishes. getting ready this dish simple - just follow the algorithm of actions described below. So, let's try to make the Solyanka soup.

Recipe:

• To make a strong fish broth, take two onions, four black peppercorns, a bay leaf, one carrot, salt, one dried parsley root and small fish(600 grams). Peel the vegetables, chop them randomly and fry in a dry frying pan for several minutes. Clean the fish, gut and rinse. Put the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, salt, put pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
• Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Two pickled cucumbers, peeled, and then cut into thin strips.
• Preheat the pan and lightly fry the prepared onion in it with two tablespoons of flour. Then add a little to it. fish broth, mix it well with flour and cook everything together for a while. Put the tomato paste and cucumbers into the pan, stir and cook them for about five minutes.
• Put the roast in the broth and bring it to a boil. Put the fish pieces, olives, capers, pepper and salt into the pan. Boil hodgepodge until tender. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lenten mushroom hodgepodge

This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is almost not inferior to the taste classic soup, and therefore it is prepared with pleasure even by people who do not adhere to a special diet. Let's try together lean soup"Combined hodgepodge".

Recipe:

Top each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

Soup "Solyanka" meat is distinguished by its amazing taste. It is perfect for family dinner and can also decorate your festive table. Finally, we offer another option for preparing such a wonderful dish as the Solyanka meat team soup.

• Boil one beef tongue until cooked (it is better to do this the day before). To do this fill it cold water and bring to a boil. Change the water and put it on fire again. After two hours, the tongue should be taken out, placed in cold water and the skin removed (like a stocking).
• Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, sprinkle with soda and leave for 20 minutes. Rinse again, pour vinegar and sprinkle with salt. Wash and dry after 40 minutes.
• Cut one onion and four pickled cucumbers into strips.
• 300 grams of beef (it is better to take a tenderloin) and 300 grams of lamb fillet cut into pieces. Lightly fry the meat in a pan, add 200 grams to it smoked sausages, onions, cucumbers and a glass of broth. Mix all the products and simmer over medium heat for several minutes.
• Pour the tomato paste into the pan, bring it to a boil. Transfer the roast to the boiling broth, add the tongue, kidneys to it and cook the soup until tender.
• At the end of cooking, the hodgepodge should be salted, peppered, olives should be added to it, and capers if desired.

Conclusion

Soup "Solyanka meat team", the recipe for which, and more than one, we presented in the review, may consist of completely different products. However, the combination different varieties meat, smoked meats and salty taste gives the finished dish common features. We hope that the description of the soups given in our article will be useful for you to conduct exciting culinary experiments. Find the most successful combination of ingredients - and Solyanka Solyanka Soup will become your signature dish.

You may be surprised, but earlier hodgepodge, now popular restaurant dish, was a characteristic rustic dish. This is evidenced even by its name, which at first sounded like a "village woman". It was prepared simply by mixing the leftovers for cooking in a cauldron. various products. This principle of cooking hodgepodge, having changed over time in details, has remained the same: for its preparation, at least four varieties of boiled or fried meat or products from it in the form of sausages, sausages, etc. are used. Also, hodgepodge is prepared from pickled mushrooms, pickled or pickles, onions and carrots, tomato paste, olives. Before serving, it is customary to decorate the dish with a slice of lemon.

However, not only meat is used to make hodgepodge. There is also fish hodgepodge, cabbage hodgepodge, mushroom hodgepodge, vegetable hodgepodge, Georgian hodgepodge, homemade hodgepodge.

Solyanka soup - food preparation

Preparation of products for hodgepodge depends on the recipe. For example, if this meat hodgepodge, then the meat should be washed well, cleaned of films and cut into pieces. Sausage, sausages and other meat products should be finely chopped into cubes.

When preparing mushroom soup fresh mushrooms you need to wash and cut into thin slices, and dried mushrooms - wash in several waters and soak overnight. Then boil and also cut into thin slices.

The vegetables that are used to make the hodgepodge need to be peeled and chopped: cut the potatoes into large cubes, finely chop the onion, chop the carrots with a coarse grater.

Solyanka soup - best recipes

Recipe 1: Soup hodgepodge team

Combined meat hodgepodge is a very hearty and fragrant soup cooked in meat broth, to which meat, smoked meats, sausages and sausages are added. The classic recipe for mixed hodgepodge does not involve the use of potatoes, but our housewives, in order to make the soup richer and thicker, add some potatoes to it. After all, the combined hodgepodge is good because it allows the addition of any products that go well with each other to taste.

Ingredients:

300 gr. beef;
200 gr. boiled-smoked sausages;
200 gr. any smoked meat;
6 sausages;
3 potatoes;
3 pickled cucumbers;
1 onion and carrot;
3 art. l. tomato paste;
jar of olives;
a few slices of lemon;
salt, herbs to taste.

Cooking method:

1. Cook the beef, then, taking out the almost finished meat, cut it into small pieces and return to the broth.

2. Finely chop the onion and pickles, chop the carrots with a coarse grater. Then fry the onions and carrots in vegetable oil, then add pickled cucumbers to them and fry everything together, adding tomato paste as well.

3. Transfer the resulting frying to the broth with meat and cook everything for small fire.

4. Finely chop the smoked meat with sausage and sausages, then fry in vegetable oil.

5. Finely chop the potatoes and add to the broth.

6. Cut the lemon into thin slices, chop the greens.

7. Add the meat products that we previously fried to the soup and cook the soup over low heat.

8. At the end of cooking, add olives (along with brine) and prepared lemons with herbs. After turning off the finished hodgepodge, cover with a lid and let the soup brew.

Recipe 2: Solyanka fish soup

Wonderfully tasty and healthy dish, which has all the advantages of hodgepodge: delicious aroma, satiety, excellent appearance. Those who love fish dishes will definitely appreciate this recipe. However, they are not the only ones.

Ingredients:

500 gr. salmon fillet;
1 bank canned olives;
300 gr. trimmed salmon;
3 potatoes;
4 pickles;
1 onion;
1 lemon;
2 tbsp. l. tomato paste;
to taste salt, black peppercorns;
rast. oil.

Cooking method:

1. Put salmon trimmings in a saucepan and pour 3 l hot water. Then bring to a boil and, adding bay leaf with black peppercorns, cook the broth until tender. Remove from heat, strain through cheesecloth.

2. Cut the pickles into small cubes. Peeled potatoes cut into large cubes. Peel and finely chop the onion. Salmon fillet cut in small pieces. Wash the lemon and cut into slices, removing the seeds.

3. Warm up the vegetable oil in a frying pan, fry the onion and pickles there. After adding the tomato paste, fry the vegetables for a few more minutes with constant stirring. Put the potatoes with fried vegetables in a saucepan with broth and bring to a boil again.

4. We send pieces of salmon fillet there and cook the hodgepodge until tender, then add olives along with the liquid, salt, add spices, bring to a boil again and add lemon slices. After removing from heat, let it brew under a closed lid for about 15 minutes. Then pour into plates, adding finely chopped greens to each.

Recipe 3: Mushroom Solyanka Soup

Very tasty and fragrant soup, which will certainly not leave indifferent lovers of mushrooms. However, it should be remembered that dried mushrooms for its preparation should be prepared in advance.

Ingredients:

300 gr. mushrooms or any fresh mushrooms;
50 gr. dried mushrooms(preferably white)
1 onion;
1 carrot;
2 tbsp. l. tomato paste;
1 st. l. flour;
2 pickles;
jar of olives;
salt, pepper, bay leaf to taste;
7 cherry tomatoes (optional)
fresh herbs;
olive oil.

Cooking method:

1. Wash dry mushrooms well in several waters and soak for several hours, and preferably overnight. When we start cooking the hodgepodge, boil them until tender.

2. Peel and finely chop the onion, then, heating the oil in a saucepan, fry the onion until transparent.

3. Having grated carrots on a coarse grater, fry together with onions for several minutes.

4. Adding tomato paste with flour to onions and carrots, mix, add the liquid in which we boiled dry mushrooms, cook for about 5 minutes.

5. Cut the cucumbers into small cubes, add them to the vegetables and, after mixing everything well, simmer a little more.

6. Cut the pre-boiled dry mushrooms into thin slices, cut the mushrooms into thin slices and lightly fry the mushrooms in vegetable oil, add them to the vegetables in the pan, mix. We fill everything hot water(about 2 l) and, having salted and peppered, cook the soup for about 10 more minutes.

7. Then, adding olives and cherry tomatoes, cook the hodgepodge for 5 minutes. Before serving, sprinkle with herbs and put a slice of lemon on a plate.

- When preparing hodgepodge, you should not save on ingredients. The more smoked meats and meat products will be put into it, the tastier the soup will turn out.

- Pickled cucumbers for hodgepodge must be crispy. If you take soft cucumbers, then during the cooking process they can simply spread, and the dish will no longer look like it.

- When preparing hodgepodge, seasonings should not be abused. It must be remembered that she already has unique aroma, due to the smoked meats or other components included in its composition, and an excess of spices can interrupt this aroma.

This is one of the few traditional dishes cuisine of the Russian people, which has gained popularity in many countries of the world. Thick stew, which is cooked on a steep broth: mushroom, meat or fish, dressed at the end with lemon slices. The most common is the classic recipe for combined meat hodgepodge, which includes different kinds meat, sausages and ribs.

Solyanka meat team - a classic recipe

This classic recipe for meat hodgepodge is loved by many. Having tried to cook according to this recipe, you will not want to experiment - because the soup turns out to be excellent.

Ingredients:

• beef on the bone - 700 g;
• smoked ribs - 350 g;
• smoked sausage - 220 g;
• ham - 220 g;
• water - 3.5 l;
• olives - 120 g;
• capers - 70 g;
• onions - 2 heads;
• vegetable oil - 4 teaspoons;
• tomato paste- 4 teaspoons;
• lemon;
• lavrushka - 2 sheets;
• allspice - 3 peas;
• butter - 2 teaspoons;
• parsley - 20 g.

Cooking:

1. Post smoked ribs, beef on the bone, which can be replaced if desired pork part, in a large saucepan.
2. Pour in water, boil. Remove foam as it forms.
3. Peel the onion, without cutting, place in boiling water.
4. Boil two hours.
5. Salt. Add lavrushka, pepper.
6. Cook for another quarter of an hour.
7. Get the meat, throw away the onion, you won't need it anymore. Strain the broth.
8. After the meat products have cooled, remove the bones. Chop the meat.
9. Cut the smoked sausage and ham, return to the broth.
10. If cucumbers large size and have a hard peel, it is necessary to remove it. If the skin is soft, cut into strips with it.
11. Put the cucumbers in the pan, pour in a little broth. Fry.
12. After seven minutes, transfer to the broth.
13. Cut the remaining onion into half rings.
14. Pour oil into a frying pan, add onion. Fry.
15. Sprinkle pepper, salt. Pour in the tomato paste. Mix. Soak for five minutes. Send to broth.
16. Return boiled meat to the pot.
17. Chop the olives. Add to broth.
18. Boil for a quarter of an hour.
19. Add capers. Sprinkle pepper and salt. Stir. Leave for a quarter of an hour.
20. Add lemon, parsley, sour cream to each plate.

Georgian traditional recipe

Solyanka soup is easy to prepare at home. Although this dish is Russian, in Soviet times Georgian chefs redid it in their own way taste preferences. The soup became thicker, spicier, spicier.

Ingredients:

• boneless lean beef - 350 g;
• lamb lean without bone - 350 g;
• fat pork bacon - 130 g;
• pickled cucumbers - 4 pcs.;
• onions - 2 pcs.;
• red hot pepper;
• cilantro;
• pomegranate juice - 50 ml;
• allspice peas;
• olives or black olives - 15 pcs.;
• carnation;
• hops-suneli;
• parsley;
• basil;
• lemon;
• rosemary;
• bay leaf;
• garlic - 4 cloves;
• tarragon.

Cooking:

1. Cut lamb and beef into pieces, place in a saucepan, pour water.
2. Boil an hour. Get meat. Cool down.
3. Bacon cut into cubes. Fry until all the fat is rendered.
4. Chop the peeled onion into small pieces, fry in cracklings.
5. Cut the cooled meat into slices, add to the onion and simmer for 20 minutes.
6. Cut the cucumber into small lengthwise slices. Place in a frying pan.
7. Chop olives and add to stews together with capers.
8. There also put hops-suneli and all the declared spices. Stir. Put out a quarter of an hour.
9. Switch off the burner. Pour pomegranate juice and add chopped lemon, a little broth.
10. Crush the red pepper together with garlic and salt, place to the meat.
11. If you want a red dish, add a couple of tablespoons of tomato paste.

With mushrooms

Soup with mushrooms turns out lean and fragrant. dried mushrooms within two hours it is necessary to hold in water. Therefore, plan your time and start cooking in advance.

Ingredients:

• dried mushrooms - 70 g;
• olives - 0.5 cups;
• champignons or white mushrooms - 600 g;
• water - 3.5 l;
• capers - 0.5 cups;
• onions - 3 pcs.;
• tomato paste - 6 teaspoons;
• pickled cucumber - 3 pcs.;
• oil - 6 teaspoons;
• sour cream;
• greenery;
• salt.

Cooking:

1. Pour dried mushrooms with water. After two hours, drain the liquid, cut the mushrooms.
2. Into the pan big size pour water, boil.
3. Chop the fresh mushrooms and add them to the water along with the dried ones.
4. Cut one onion into two parts, put in a saucepan.
5. Boil for half an hour.
6. Chop the remaining onions, fry in oil.
7. Pour in the tomato paste.
8. Finely chop the cucumbers, add to the pan. Simmer for five minutes.
9. Take the cooked onion out of the pot.
10. Place dressing in broth.
11. Chop the olives and add to the pan along with the capers.
12. Chop greens, pour into soup. Salt.
13. Portioned with sour cream.

The classic way to cook with sausage

According to this recipe, you can cook a hodgepodge with sausage, which will delight you with a delicious taste.

Ingredients:

• half-smoked sausage - 250 g;
• boiled sausage - 250 g;
• onion - 1 head;
• pickled cucumber - 2 pcs.;
• potatoes - 6 pcs.;
• black ground pepper;
• lemon - 0.5 pcs.;
• greenery;
• pepper - 5 peas;
• tomatoes - 3 pcs.;
• olives - 12 pcs.;
• salt;
• water - 3.5 liters.

Cooking:

1. Peel potatoes, cut into cubes.
2. Pour water into a large saucepan, boil. Throw in potatoes.
3. Cut the tomatoes in the same way.
4. Chop the onion.
5. Pour oil into a heated frying pan, place tomatoes and onions. Fry.
6. Cut the sausage into strips.
7. Cucumbers - cubes.
8. Place in a frying pan. Put out a quarter of an hour.
9. Transfer to a saucepan.
10. Boil for half an hour.
11. Place the chopped herbs into the soup. Salt. Spice up.
12. Chop the olives, lemon, put in a saucepan. Let stand for a quarter of an hour.

Cooking in fish broth

When they get bored culinary delights And fatty meals worth preparing light soup in fish broth.

Ingredients:

• fish - 900 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomatoes - 4 pcs.;
• pickled cucumber - 3 pcs.;
• olives - 15 pcs.;
• potatoes - 5 pcs.;
• lemon - 0.5 pcs.;
• lavrushka - 3 sheets;
• salt.

Cooking:

1. IN small dishes place diced cucumbers, pour water, boil for 45 minutes.
2. Pour water into a large saucepan, boil.
3. Place the washed fish in water, salt.
4. Cook until done.
5. Grate peeled carrots on a large grater.
6. Peel the onion, cut into half rings, sauté.
7. Cut the tomatoes, transfer to the fryer.
8. Put lavrushka and pepper. Put out.
9. Remove the fish from the pan, cool, remove the bones.
10. Strain the broth.
11. Peel the potatoes, cut into cubes, place in the broth.
12. Boil for half an hour.
13. Place the roast and cucumbers, bring to a boil. When it boils, turn off the burner.
14. Decorate the dish with herbs.
15. Add olive rings.
16. Place a sliced ​​lemon on each plate.

Solyanka meat team with potatoes

This fast way cooking. No need to waste time on boiling meat and cooking broth. This method is well suited when guests are on the doorstep, but you want to feed fragrant, hearty soup. The classic sausage recipe resembles the taste of the dish under discussion, but it takes much less time.

Ingredients:

• smoked sausage - 150 g;
• smoked brisket - 150 g;
• smoked ribs - 150 g;
• boiled sausage - 150 g;
• potatoes - 220 g;
• onions - 2 pcs.;
• pickled cucumber - 200 g;
• tomato paste - 60 ml;
• ground black pepper;
• olives - 10 pcs.;
• olives - 10 pcs.;
• sunflower oil - 6 teaspoons;
• parsley - 20 g;
• lemon - 0.5 pcs.;
• lavrushka - 3 sheets;
• water - 2.7 liters;
• dill - 20 g;
• salt;
• sour cream.

Cooking:

1. Cut potatoes into small cubes.
2. Chop the onion.
3. Peel carrots. Pass on a large grater.
4. Pour water into a large saucepan. Boil.
5. Add potatoes. Boil for a quarter of an hour.
6. Cucumbers cut so that straws are obtained. It is in this form that they are added to classic recipe cooking. If you want a tasty dish, do not add large pieces of vegetables and meat to the hodgepodge. All ingredients must be finely chopped and thinly sliced.
7. Prepare and cut meat products.
8. Grind the remaining smoked meats.
9. Pour oil into a frying pan, heat up. Add carrots and onions, fry.
10. Add sausages and smoked meats to vegetables.
11. After three minutes, pour in the tomato paste, half a glass of broth.
12. Salt, pepper.
13. After 10 minutes, transfer the roast to the potatoes.
14. Add parsley, salt and pepper.
15. After 5 minutes, place the chopped greens.
16. oil;
17. bulb;
18. dill - 20 g;
19. tomato paste - 2 teaspoons;
20. olives - 100 g;
21. salt;
22. pepper.

Cooking:

1. The meat must be cut into thin strips. Sausages - cubes. Cucumber - straw.
2. Put the device on the "Baking" mode. Time to choose half an hour. Pour oil into the bowl.
3. Peel the onion, chop it, put it into the bowl along with the meat and sausages.
4. After a quarter of an hour, put cucumbers with tomato paste.
5. When the set time is up, add water.
6. Salt, pepper, add lavrushka.
7. Set the "Extinguishing" mode, select a time of 40 minutes.
8. Add lemon and olives to the finished soup.

Solyanka team meat: cooking secrets

Solyanka refers to the first courses and is a rich fish, meat or mushroom broths, with addition 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(possible without them)

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 delicious hodgepodge 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 has a fairly simple, but includes many different ingredients. In order to prepare it, you must first prepare everything necessary components. First go to the store and select necessary products to prepare 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 starts with cooking 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 is a traditional Russian recipe. There is a meat hodgepodge fish hodgepodge and even mushrooms. Any hodgepodge is a rich, satisfying and very tasty recipe. If after the feast you still have different smoked meats, hodgepodge is the recipe that you need. The more delicacies, the tastier.

However, out of a couple meat products Salt will also be delicious. The recipe necessarily includes olives and lemon. Solyanka will be more aromatic if you add capers to the recipe. This win-win recipe even for the pickiest gourmets. Try to cook this dish and let the hodgepodge delight your loved ones.

Solyanka classic

Ingredients:

• 1.5 liters of meat broth,
• 300 g grilled sausage,
• 5 pickles,
• 2 heads of onions,
• 15 g capers,
• 3 art. l. tomato paste,
• 3 art. l. vegetable oil,
• 100 ml sour cream
• salt, pepper to taste.

Cooking method:

Stew chopped onion with tomato paste, vegetable oil and a small amount broth. Sausage, cut cucumbers, add to onions along with capers. Salt, pepper, pour the broth and simmer for 10 minutes. Serve with sour cream.

Solyanka with cucumber pickle

Ingredients:

• 800 g smoked meat products (sausage, ham, brisket)
• 200 g milk sausages
• 2 liters of water
• 10-15 pitted olives
• 2 pickles
• 180 ml cucumber pickle
• 2 tbsp. spoons of tomato paste
• lemon
• ground black pepper

Cooking method:

Cucumbers finely chop or grate on a coarse grater. Cut olives into circles. Stew prepared foods with oil and brine for 10 minutes. Add tomato paste, simmer another 15 minutes. Pour meat products with water, cook for 40 minutes. Add the products stewed with brine and pasta, salt, pepper, cook for 5 minutes. Serve in bowls with lemon wedges.

Solyanka "Uralskaya"

Ingredients:

• 500 g lean beef
• 200 g white cabbage
• 1 bell pepper
• 1 head of onion
• 100 g pickled cucumbers
• 1 st. a spoonful of tomato paste
• 100 g pitted olives
• Bay leaf
• 3 allspice peas

Cooking method:

Pieces of beef pour 2.5 liters of hot water, salt after boiling, cook for 1.5 hours. Chop the onion and saute in oil for 15 minutes. Chop the cabbage, cut the pepper without seeds into strips. Add to onion. Simmer for 5-7 minutes, add to the broth, cook for 5 minutes. Spice up allspice. Add chopped olives, cucumbers, tomato paste, bay leaf and cook covered for another 10 minutes.

Solyanka "Donskaya"

Ingredients:

• 1 salmon head
• 400 g salmon fillet
• 200 g pickled cucumbers
• 2 heads of onion
• 2 tbsp. spoons of tomato paste
• juice of ½ lemon
• herbs and salt to taste

Cooking method:

Pour 1.5 liters of cold water over the head, then boil for about 1 hour. Remove the head, strain the broth, add the fillet cut into pieces, bring to a boil, salt. Add chopped onions, diced cucumbers, cook for 20 minutes. Add lemon juice, tomato paste and chopped greens. Cook for 5 more minutes.

Georgian meat solyanka

Ingredients:

• Meat - 400 g,
• onions - 2 heads,
• pickled cucumbers - 2-3 pieces,
• tomato paste - 2 tbsp. spoons,
• grape white wine - ½ cup,
• oil - 2-3 tbsp. spoons,
• meat broth - ½ cup,
• a mixture of herbs "Hmeli-suneli" - 1 tbsp. spoon,
• hot pepper - 2 pods,
• garlic - 3-4 cloves,
• pomegranate juice - 1 tbsp. spoon,
• cilantro.

Cooking method:

Meat ( sirloin) and finely chop the brisket pieces, mix with finely chopped onion, add oil, put in a bowl, cover, then cook at 50% power for 8-10 minutes. Then add tomato paste, finely chopped pickled cucumbers, crushed garlic, finely chopped bitter pepper, suneli hops, wine, pomegranate juice, meat broth, chopped cilantro. Cover and cook at 50% power for 10-12 minutes.

Solyanka meat team

Ingredients:

• 500 g brisket
• 200 g lean beef
• 100 g ham
• 100 g chicken meat
• 2 heads of onion
• 3 pickles
• 2 tbsp. tablespoons of vegetable oil
• 100 g sour cream
• black peppercorns
• salt to taste

Cooking method:

From beef, chicken and brisket, boil the broth in 2.5 liters of water, 20 minutes after boiling, salt, add chopped onion sautéed in butter with sauce, peeled and diced pickles. Boil 5 minutes. Add peppercorns, bay leaf, chopped ham. Boil for 30 minutes, chop the meat and place it back in the soup. In plates with ready soup add sour cream and chopped fresh herbs.

Solyanka with cod

Ingredients:

• 400 g cod
• 200 g sauerkraut
• 4 pickles
• 3 tomatoes per own juice
• 1 head of onion
• 2 tbsp. butter spoons

Cooking method:

Chop onion, mix with cabbage, fry in oil for 5 minutes. Add the cucumbers grated on a coarse grater and the tomatoes rubbed through a sieve. Simmer for 10 minutes. Fill the fish with water, let it boil, salt, add prepared foods. Cook 10 minutes.

Solyanka, burning with smoked brisket

Ingredients:

• 300 g smoked brisket
• 2 pickles
• 2 carrots
• 2 tbsp. tablespoons pitted olives
• 2-3 tbsp. spoons of tomato paste
• 1 teaspoon adjika
• 1 red hot pepper
• 2 tbsp. tablespoons of vegetable oil
• lemon slices
• parsley
• ground black pepper
• salt to taste

Cooking method:

Grate the peeled carrots on a coarse grater. Cucumbers cut into strips. Stew prepared vegetables for 10 minutes, adding tomato paste, adjika, chopped pepper without seeds and vegetable oil. Brown the brisket pieces separately for 2-3 minutes, cover with cold water, bring to a boil, remove the foam, salt. Add prepared vegetables and olives. Boil 20 minutes. Pepper, sprinkle with chopped herbs. Add lemon wedges to bowls.

Thick hodgepodge with chicken liver

Ingredients:

• 300 g chicken liver,
• 2 pickles,
• 100 ml cucumber pickle,
• 2 salted tomatoes
• 100 g sauerkraut,
• 10-12 olives,
• 30 ml vegetable oil,
• 1 bunch of parsley, dill,
• pepper.

Cooking method:

Cucumbers cut into cubes, olives - circles. Mash the tomatoes. Wash greens then chop. chicken liver rinse, chop coarsely, put in a pan with heated vegetable oil, pepper, fry, add cabbage, cucumbers, olives, tomatoes, brine, simmer for 15 minutes. When serving, sprinkle with herbs.

Solyanka with sausages

Ingredients:

• 300 g sausages
• 150 g smoked brisket
• 1 head of onion
• 2 pickles
• 1 st. a spoonful of tomato paste
• 1 lemon
• juice of 1 lemon
• 100 g pitted olives
• 100 g pitted olives
• red ground pepper

Cooking method:

Cut the brisket into cubes, fry for 5 minutes. Add chopped onion, tomato paste, peeled and diced cucumbers, pour in 100 ml of water, simmer for 5 minutes. Add sliced ​​sausages, cook 5 minutes. Pour in 1 liter of hot water, salt, add lemon slices and juice, olives and chopped black olives. Salt, pepper, cook together for 5-7 minutes.

Solyanka "Atlantis"

Ingredients:

• 500 g squid,
• 1 kg fresh or sauerkraut,
• 2 tbsp. l. oils,
• 2 tbsp. l. tomato paste,
• 2 tbsp. l. breadcrumbs,
• 2 pickles,
• 2 onion heads
• 1 st. l. butter,
• 1 fish bouillon cube
• 1 glass of water
• 1 st. l. Sahara,
• 2 tbsp. l. flour,
• 2-3 bay leaves.

Cooking method:

Stew cabbage in butter, add sugar. Cut the processed squid large pieces, place in a saucepan. Add peeled and chopped cucumbers, salt, pepper, tomato. Finely chop the onion, lightly fry. Put in a bowl with the rest of the food.

Dissolve bouillon cube in 1 cup water, bring to a boil, pour into a saucepan. Put the pan on the stove, cook under a closed lid until cooked. 5 minutes before the end of cooking, put the bay leaf. Mix flour with 1 teaspoon of vegetable oil, carefully place in a pan with squid and mix well. Boil for 1 - 2 minutes and remove from heat. Put half of the stewed cabbage on a baking sheet, put a layer of squid with sauce on it, and put the rest of the cabbage on top. Gently level everything, sprinkle with breadcrumbs and put in the oven for 10 minutes. Above ready meal decorate with greenery.

Solyanka "Festive"

Ingredients:

• 500 g fresh chanterelles,
• 300 g fresh cabbage,
• 20 pitted olives
• 2 bulbs
• 2 pickles,
• 2 tbsp. l. tomato paste,
• 2 tsp Sahara,
• 1 glass of broth
• 3-5 Art. l. butter,
• 1 st. l. lemon juice
• ground black pepper,
• 2 tbsp. l. white breadcrumbs,
• 1 st. l. lemon juice
• 1 bay leaf,
• salt to taste.

Cooking method

Clean the chanterelles, wash in cold water, cut into slices, fry together with finely chopped onion, salt and pepper in butter. Chop fresh cabbage into strips, put in a saucepan, add broth, 1 tbsp. l. butter, lemon juice and simmer for 1 hour. Half an hour before cooking, add sliced ​​pickles, tomato paste, bay leaf and salt to the cabbage. In a pre-greased pan, put stewed cabbage and mushrooms. Sprinkle on top breadcrumbs and bake them in the oven for 10-15 minutes. Put the finished hodgepodge on a dish, cut portioned pieces and put an olive on each.

Vegetable hodgepodge in a frying pan in the old fashioned way

Ingredients:

• 500 sauerkraut,
• 2 heads of onions,
• 75 g dried mushrooms
• 30 g cheese
• 80 g flour
• 40 ml vegetable oil,
• 40 g butter,
• Bay leaf,
• pepper,
• cloves to taste.

Cooking method:

Fry the cabbage in vegetable oil with chopped onion. Boil mushrooms and fry with flour, combine with cabbage, add 2 tbsp. l. mushroom broth, spices and simmer for 15 minutes. In the broth left from the mushrooms, dilute the flour, salt, pepper, mix with cabbage and put in a frying pan, greased with oil. Sprinkle with cheese butter and bake 20 min.

Solyanka with beef and olives

Cooking time: 1 h 30 min. Servings: 6

Compound:

• 2 liters of water
• 500 g beef (a piece with a little fat)
• 4 sausages
• 3 pickled cucumbers
• 3 potatoes
• 50 g olives
• 2 carrots
• 1 bulb
• 2 tomatoes
• 80 g sour cream
• 20 g butter
• ½ lemon
• dill greens

Cooking method:

1. Wash the meat, cut into portions, pour cold water, bring to a boil. Salt, cook until tender (1 hour), remove from the broth.
2. Cucumbers cut into semicircles, lemon and sausages - circles.
3. Carrots wash, peel, grate on a coarse grater.
4. Onion peel, wash, cut into half rings.
5. Put the tomatoes in boiling water for 10 minutes, remove the skin, finely chop.
6. Put carrots and onions in a pan with warmed butter, fry. Add tomatoes, simmer for 3 minutes.
7. Wash potatoes, peel, cut into strips. Rinse dill greens, finely chop.
8. Bring the broth to a boil, put the potatoes. Add vegetable stew, cook 7-10 min.
9. Add sausages, cucumbers, cook for another 5 minutes.
10. Put the olives, remove from heat, leave covered for 5 minutes.
11. Pour the hodgepodge into plates, put meat, sour cream, dill and a circle of lemon in each.

Meat Solyanka in a pot

Ingredients:

• 100 g ham
• 100 g veal,
• 1 l meat broth,
• 0.5 heads of onions,
• 0.5 tomato,
• 0.5 pickled cucumber,
• 2 champignons,
• 4 olives
• 1 tsp capers,
• 120 ml sour cream
• 50 g butter,
• 30 ml tomato sauce
• parsley,
• salt to taste.

Cooking method:

Put finely chopped and fried meat and ham in a pot. Then add onion and mushrooms fried in oil, chopped cucumber. Boil, add olives, capers, sour cream, tomato paste and tomato slices. Garnish with finely chopped parsley.

How to cook Solyanka soup quickly and tasty

Solyanka "Fast"

Ingredients:

• 200 g smoked brisket
• 200 g ham
• 200 g doctor's sausage
• 100 g fillet smoked chicken
• 3 art. tablespoons spicy tomato sauce
• 1 head of onion
• 1 bay leaf
• 3 art. tablespoons pitted olives
• parsley
• sour cream
• ½ lemon
• black peppercorns

Cooking method:

Ham, sausage and chicken cut into strips, pour boiling water. Boil with bay leaf for 10 minutes. Fry the chopped brisket with chopped onion for 5 minutes. Add tomato sauce and finely chopped olives, pepper, cook for another 2 minutes. Add to meat products, salt and cook for 5 minutes. Add sour cream, thin semi-circles of lemon and parsley to the plates.

Solyanka with potatoes

Ingredients:

• 300 g doctor's sausage
• 200 g ham
• 2 carrots
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. spoons of tomato paste
• 2 tbsp. tablespoons pitted olives
• 2 medium potatoes
• 2 cucumbers
• sour cream
• 1 bay leaf
• dill and parsley
• pepper

Cooking method:

Cut potatoes into strips. Pour boiling water, cook with bay leaf for 7 minutes. Fry grated carrots for 2 minutes in oil, add diced sausage, ham, cucumbers. Cook for 2 more minutes. Add chopped olives and pasta. Cook 1 minute. Add prepared foods to potatoes. Salt and pepper. Cook 5 minutes. Serve with sour cream, sprinkled with herbs.

Solyanka on bouillon cubes

Ingredients:

• 2 sausages
• 300 g ham
• 100 g fat
• 2 carrots
• 1 head of onion
• 1 pickle
• 2 bouillon cubes
• 100 ml tomato juice
• sour cream
• ½ lemon
• ground black pepper

Cooking method:

bouillon cubes dissolve in boiling water. Pour hot broth over sliced ​​sausages and slices of ham. Boil 10 minutes. Fry peeled chopped onions, grated carrots for 5 minutes with finely chopped lard. Add diced cucumber, pour in juice. Cook for 5 more minutes. Add the contents of the pan to the pan, salt and pepper. Cook together for 5 minutes. Put a spoonful of sour cream and a mug of lemon on the plates.

Solyanka with cabbage

Ingredients:

• 400 g lean beef
• 150 g ham
• 200 g white cabbage
• 1 head of onion
• 100 g pickled cucumbers
• 1 st. a spoonful of tomato paste
• 1 st. a spoonful of vegetable oil
• 100 g pitted olives
• 1 bay leaf
• 3 allspice peas

Cooking:

Fill the pieces of beef with 2.5 liters of hot water, after boiling, remove the foam and salt, cook for 1.5 hours with peppercorns. Chop the peeled onion and saute in oil for 15 minutes. Shred the cabbage. Add to onion. Simmer for 7-10 minutes, add to the broth, cook for 5 minutes. Add chopped ham, olives and cucumbers, tomato paste, bay leaf. Salt, cook under the lid for another 10 minutes.

Methods for cooking in a multicooker

Solyanka team

Ingredients:

• Beef, chicken 300-400 g.
• Cucumbers (salted) 3 pcs.
• Sausages 2 pcs.
• Sausage, smoked ham 150 g.
• Onion 1 pc.
• Carrot 1 pc.
• Tomato paste 2 tbsp. spoons
• Lemon juice 2 tbsp. spoons
• Olives 10 pcs.
• Pepper (black) to taste
• Salt, sugar to taste
• Sour cream 2-3 tbsp. spoons
• Water to the mark
• Greens to taste

Cooking method:

1. Put the grated cucumber, carrot, chopped onion into the bowl.
2. Select the ROAST program using the MENU/SELECT button. Set the time to 15 minutes and the 2nd temperature level. Press the "START" button.
3. After 5 minutes, add tomato paste and 1 m. water, lemon juice, sugar, salt and finish cooking.
4. Meat, chicken ham, sausage, cut sausages thinly.
5. Squeeze juice from lemon. 6. Use the button, "MENU/SELECT" to select the program "SOUP".
6. Press the "ENTER" button.
7. Select the "MEAT SOUP" subprogram with the "MENU/SELECT" button.
8. Press the "START" button.
9. Add olives, peppers.
10. When serving, sprinkle with herbs, add sour cream.

Solyanka vegetarian

Ingredients:

• 3 potatoes
• ½ fork cabbage
• 1 onion
• 1 carrot
• 1 can of olives
• 2 tablespoons of vegetable oil,
• 3 liters of tomato juice
• white pepper,
• paprika,
• salt.

Cooking method:

Pour oil into the multicooker bowl. Finely chop the onion and carrot and place in a bowl. Turn on the “Baking” mode for the time for which this mode of your multicooker is designed according to the instructions. Cut the potatoes into small cubes and after 10 minutes. put in a bowl, add olives there. Chop the cabbage and send it to the bowl, add salt, pepper, paprika. Stir and simmer for another 10 minutes. Then pour in tomato juice and cook on the "Extinguishing" mode for 1 hour.

Solyanka white

Preparation time: 2.5 hours, Servings: 8

Compound:

• 450 g beef
• with bone
• 1 parsley root
• 1 carrot
• 3 onions
• 3 bay leaves
• 5-6 black peas
• pepper
• 2 liters of water
• 20 g butter
• 200 g pickles
• 70 g sausages
• 70 g ham
• 2 hunting sausages
• 1 st. l. capers
• 30 g pitted olives
• 0.5 lemon
• Sour cream for serving

Cooking method:

1. Put the beef, parsley root, carrots, one onion, bay leaf and peppercorns into a multicooker bowl, pour water and cook in the “Stew” mode for 2 hours. Then strain the broth, discard the roots. Pour the broth into the cleaned multicooker bowl.
2. Meanwhile, in a frying pan with butter, fry the remaining onion, chopped into thin strips, until a light golden hue, dilute with a small amount of broth.
3. In a separate frying pan, stew the pickled cucumbers cut into strips, adding a little water, for 15-20 minutes.
4. Put onions and cucumbers into strained broth, add sausages, ham and sausages cut into strips or small slices. Cook in the "Extinguishing" mode for 30 minutes. For 5 min. until ready to put capers, olives in a hodgepodge. At the end, add salt to taste.

Solyanka in Leningrad

Ingredients:

• Boiled meat 200 g
• Boiled ham 100 g
• Sausages 70 g
• Boiled kidneys 120 g
• Onion 200 g
• Pickled cucumbers 100 g
• Capers 180 g
• Olives 80 g
• Tomato paste 80 g
• Sour cream 100 g
• Pepper, bay leaf to taste
• meat broth 2 l

Cooking method:

Chop all the ingredients and place in a mixing bowl. add tomato paste, salt, pepper and bay leaf. Pour everything with broth, close the lid, then start the "Soup" program. Serve the finished hodgepodge with sour cream.

Mushroom hodgepodge

Ingredients:

• Mushrooms 400 g.
• Tomatoes 1 pc.
• Onion 1 pc.
• Bulgarian pepper 1 pc.
• Carrot 1 pc.
• Potatoes 2 pcs.
• Salted cucumbers 2 pcs.
• Vegetable oil 1 tbsp. spoon
• Water 7 m.st.
• Lemon ½ pc.
• Salt, pepper, sugar to taste

Cooking method:

1. Cucumbers and tomatoes cut into small cubes.
2. Chop the onion into small strips. Pepper
3. cut into small cubes. Use the button "MENU / SELECT" to select the program "ROASTING", set the time 10 minutes 3 temperature level. Open the lid and turn the handle to the "CLOSED" position (fry at open lid). Press the "START" button.
4. Fry onions and carrots, add cucumbers and fry a little.
5. Pour water, add potatoes and chopped mushrooms, sliced ​​​​lemon, salt, pepper. Select the "SOUP" program with the "MENU/SELECT" button.
6. Press the "ENTER" button.
7. Select the "VEGETABLE SOUP" subprogram using the "MENU/SELECT" button.
8. Press the "START" button.

Can be topped with sour cream.

Secrets of tasty and rich hodgepodge

• The main secret quality hodgepodge is a rich, concentrated broth. It is simmered from meat, fish or mushrooms with the addition of vegetables.
• The taste of the soup is strongly influenced by pickles. Salted, cooked in a barrel are ideal. A less saturated taste is obtained from a hodgepodge with cucumbers from a jar, although this is already a matter of taste. During salting in the barrel, the fermentation process begins, giving the vegetables a characteristic spicy aftertaste. If the peel is tough, it is better to cut it off so that the cucumbers are quickly stewed and softened. soft cucumbers use is not recommended, after cutting they do not hold their shape well. And the hard ones remain intact even after chopping into straws.
• For hodgepodge, all the ingredients are cut into strips or cubes so that it is convenient to scoop them up with a spoon. Mushrooms are cut into cubes or plates, the fish is simply disassembled into small pieces.
• It is believed that thanks to concentrated broth And sour taste hodgepodge helps to improve well-being in the morning after violent libations.
• Smoked meats, sausages must be fried before cooking. This melts excess fat and the taste is more pronounced.
• A real hodgepodge should turn out not only thick, but also salty-sour. To strengthen spicy taste, capers, olives (possible with marinade), lemon are added to the soup. Initially, these products, like tomato paste, were not used in hodgepodges, because they were simply unknown in Russian cuisine. The sharpness of the soup was due to cucumbers, spices and roots.
• Meat broth can be cooked with or without vegetables, only from meat. But if the soup is prepared from fish or mushrooms, you need to add celery roots, parsley, carrots. If the steep fat is too heavy for your stomach, use it as liquid base vegetable broth or plain water.
• For mushroom hodgepodge, the broth is traditionally made from dried mushrooms. Best suited for this are porcini mushrooms, which differ very much. rich taste. The soup itself is cooked from salted mushrooms: milk mushrooms, mushrooms. Salted mushrooms are considered the most delicious. Pickled ones are somewhat rougher in taste and texture due to the vinegar. also in mushroom hodgepodges add for satiety more vegetables than meat and fish. Often used cabbage, potatoes.

Cooking hodgepodge is an interesting and exciting process. One serving of this wonderful and delicious dish will provide you with energy, cheerfulness for the whole day. Now you know a lot about how to cook such a soup in your kitchen. Bon appetit!