How to cook hodgepodge first course. Combined meat hodgepodge with smoked meats - a classic recipe

This dish has been known to us since Soviet times. I have already told you before, but today we will talk about the classic hodgepodge. Soup hodgepodge meat team with potatoes was included in the menu of all restaurants and remains popular to this day.

The secret of the dish is that the composition of the hodgepodge includes different types of meat, smoked meats and sausages. As a rule, these are pork, beef, poultry, ham, brisket, smoked pork ribs, boiled and smoked sausage, hunting sausages.

Also irreplaceable ingredients of hodgepodge are pickles, capers, black olives and lemon. At first glance, soup hodgepodge meat team is quite expensive. But if you cook a dish after the holidays, when there are many different delicacies left, it will not be expensive at all. I think you will also like this delicious, rich soup with meat team, especially on these cold winter days!

Ingredients:

• 400 g pork on the bone
• 200 g smoked ribs
• 100 g boiled sausage
• 100g smoked sausage
• 2-3 sausages
• 2.5-3 liters of water
• 4 potatoes
• 2 onions
• 3 pickles
• 100 g olives
• 2 tbsp. l. tomato paste
• 2 tbsp. l. vegetable oil
• 1 st. l. butter
• small bunch of parsley and dill
• lemon (for serving)
• sour cream (for serving)
• 1-2 bay leaves
• 3 peas of allspice,
• 0.5 tsp. black pepper and paprika
• salt to taste

How to cook soup hodgepodge meat team:

Wash pork and pork ribs. Put them in a saucepan, add the peeled onion, fill with cold water and cover with a lid.

Put on the fire, before boiling, remove the foam with a slotted spoon. Boil meat with smoked meats for 1.5 hours.

15 minutes before readiness, add bay leaf and allspice to the broth.

Then we take the pork and ribs out of the broth. Cool, separate the meat from the bones and cut.

Strain the broth and return to the fire, throw away the spices and boiled onions - they are no longer needed. The broth can be cooked in advance so that the preparation of the meat soup hodgepodge takes less time.

Wash potatoes, peel and cut into cubes.

Add vegetables to the broth and cook over low heat.

Peel cucumbers, cut into thin strips or grate. Pour a little ready-made broth into the pan, add chopped cucumbers and, stirring, simmer them for 10 minutes.

When the potatoes are boiled and become soft, add cucumbers to the hodgepodge.

Let's cut the onion.

Fry it until transparent in a mixture of vegetable and butter, following the recipe for meat hodgepodge soup with a photo. Then add the tomato paste and fry the ingredients together for another 1 minute.

Add the resulting mixture to the brine.

We cut the sausage and sausages.

If desired, they can also be fried until golden brown. Together with the meat, add them to the pan to the rest of the ingredients.

In this recipe, we will talk about the preparation of the classic team of meat hodgepodge - a favorite dish of many who do not deny themselves the pleasure of a delicious meal.

Each housewife has her own combined meat hodgepodge, because almost every culinary specialist strives to bring individuality to the recipe of this magnificent dish, because of which his family will ask him to cook his hodgepodge again and again, praising and complimenting the chef. However, if it so happens that you don’t have your own recipe for this delicious soup, this is a reason not to be upset, but to experiment. Take your favorite meat products, pickles, olives and other products and cook this recipe for hodgepodge. But it may also happen that, taking this classic meat hodgepodge recipe as a basis, you don’t want to experiment at all - the soup according to it turns out just fine!

Recipe for hodgepodge meat team classic

600 g beef/pork on the bone

300 g smoked ribs

200 g of ham and smoked sausage

100 g black olives

50 g capers (optional)

2-4 pickled cucumbers

2-3 peas of allspice

1-2 bay leaves

2 tbsp. tomato paste and vegetable oil

1 tbsp butter

How to cook a classic combined meat hodgepodge:

Put smoked ribs and beef or pork on the bones in a saucepan, pour in water, bring to a boil, remove the foam, put 1 peeled whole onion, boil everything over low heat for 2 hours, salt 15 minutes before the end of cooking, put bay leaf, peppercorns.

Remove the meat from the prepared broth, discard the onion and spices, strain the broth.

Separate the meat from the bones, cut into strips, cut the rest of the meat products in the same way.

Cucumbers cut into strips (if the skin is thick, then peel it), add a small amount of broth and simmer the cucumbers for 5-7 minutes, then transfer to the broth.

Peel and cut the second quarter-ring onion, fry in a pan with butter, pepper and salt, add tomato paste, simmer for another 3-5 minutes and then transfer the frying to the broth.

Put the boiled meat in a saucepan along with the rest of the meat products, put the olives / olives cut into rings, mix, boil over low heat for 10-15 minutes.

Put capers in the soup, pepper and salt to taste, cover the pan with a lid and let the soup stand for 15 minutes before serving, turning off the stove.

When serving, put a slice of lemon, sour cream and greens in each plate.

The recipe for a classic meat team hodgepodge implies a lot of options - everyone has their own: someone adds potatoes to this soup, other housewives cannot imagine a hodgepodge without rice. How do you guys cook this dish? Tell us about it in the comments.

In a large frying pan I fry (butter + vegetable oil) lightly 2 onions (we love onions with chopped carrots, I also add chopped ready-made meat products - sausages in circles, ham - smoked meats - boiled tongue - kidneys (all straws) - raw mushrooms ( champignons, chanterelles, white, or salted in winter) - stew everything that is in the refrigerator before the liquid evaporates.I add a couple of tablespoons of tomato paste (ketchup is not welcome in hot dishes) when the fried spirit goes, add a little salty liquid (not pickled!) cucumbers and the cucumbers themselves (chopped into strips, yes, or as your heart desires).Simmer for about 7-10 minutes until the liquid evaporates, adding spices (whoever likes it - lavrushka, Italian or Provencal collection, dill (for example, I don’t add, but someone likes maybe), and anything - herbs are useful, especially when we like it;) everything - your shutter / base / secret is ready.Add it to hot broth (smoked bones or not, from soaked mushrooms, or just vegetable It can already be with potatoes cooked almost to readiness (do not throw a stone at me - I know that there are people for whom no soup has the right to be without it) or with rice (if anyone). and boil for another 5 minutes, and then insist (night is possible, but at least an hour) It is important not to overdo it (oversalt) with the amount of broth. It is advised to add capers and olives to the hodgepodge. I am for. As for the greens, with both hands. But I don’t put sour cream (as is customary) in sour cabbage soup, or in borscht, or in hodgepodge. I can slice lemon, but not sour cream! And you try and so and not so - and eat for health, as you like.

How many eaters, so many tastes. Therefore, everyone has the right to choose the ingredients to taste. And I liked the recipe-men's food. if even under a glass of vodka. Class!

In this hodgepodge recipe, I am glad that only capers are put without the notorious olives and black olives. All these are products alien to Russian cuisine. Recipe writers must have a great sense of responsibility in offering their cooking options. Many don't even think about it. that throwing into the soup a jar of olives, olives from iron cans, the household receives half of the chemical elements of the periodic table. What is most useful, if you really want to show off, it is better to buy salted olives and olives by weight for soup. I have not seen such fruits in any of the recipes of any quality, which is a pity. Take care of yourself and your loved ones.

Thanks for the recipe! Indeed, the best recipe.

Solyanka is a traditional Russian soup with a sour-salty taste and thick texture. For its preparation, a variety of pickles, lemon juice, brine, olives or capers are used. Today I offer you a meat hodgepodge, which is prepared with meat and several varieties of smoked meats. Such a hodgepodge can be offered to guests if you are planning a festive dinner, and, of course, such a dish will not leave your family indifferent.

Be sure to cook the meat broth from the pulp in advance. We do not need fatty broth, since a lot of smoked meats are supposed to be in meat hodgepodge. When the meat boils in the pan, the foam must be removed until it completely disappears. Then it is better to strain the broth and pour into another pan, add salt to taste and cook the meat until tender.

Cut the onion into cubes, grate the cucumbers. Heat sunflower oil in a frying pan, put onions and cucumbers, fry a little and add tomato paste. Pour 50 ml of water, mix and simmer for 10 minutes.

Remove the meat from the broth and cut into cubes, cut the sausage in the same way.

Cut the sausages into slices.

Add frying to the finished broth, cook for 10 minutes, then add meat and sausages and cook for another 10 minutes. Be sure to add bay leaf to the hodgepodge.

At the very end, add chopped olives and brine to the hodgepodge. Let it boil and remove from fire. Serve meat hodgepodge with a slice of lemon, which is added directly to the tureen.

Bon appetit!

The first should be in the diet daily. Light broth or strong fume, but the stomach needs hot liquid food for full-fledged work. And even if you prefer salads and pasta, there is a culinary masterpiece that will be an exception - hodgepodge soup. According to historical facts, this is a popular food among Russian peasants, cooked not only with water, but with brine - cucumber or sauerkraut. Most of the villagers were not wealthy, everything that was in the house was mixed into the boiler: meat trimmings, mushrooms, conservation and fresh vegetables. The result was a rich, hearty and thick soup. So it was called before - "selyanka".

The dish allows liberties in the composition and even the method of preparation, but still has the original basis. Here we will start with it, providing a step-by-step recipe for hodgepodge.

What ingredients are needed

Required products and proportions:

• Three liters of water;
• Beef meat (600 gr);
• Smoked products (300 g. Preferably pork ribs);
• Low-fat ham (200 gr);
• Smoked sausage (200 gr);
• Cucumbers, pickled or pickled (4 pieces, medium in size);
• 100 g. Olives (Can be replaced with olives);
• Onion (2 heads);
• Bay leaf (one or two);
• Tomato paste (2 tablespoons);
• Vegetable oil (2 tablespoons, sunflower or olive, optional);
• Butter (1 tablespoon);
• Lemon (one);
• Parsley;
• Black pepper, whole (five pieces of peas).

Some cooks in the preparation of hodgepodge use another unusual seasoning - capers. These are the buds of the flowers of a bush growing in Cyprus. They are pickled, eaten as an independent snack and added to many dishes and sauces as an exotic spice.

Capers have a very specific, indispensable taste - sour-salty, pungent and tart. It is clear that the national recipe for meat hodgepodge is unlikely to contain these overseas herbs, but they should not be neglected - a bright and rich note will only decorate the overall bouquet.

It is not in vain that the recipe for hodgepodge soup provides for such an amount of meat, and you can eat both beef and pork at the same time (three hundred grams of each). There must be a good bone, because the broth turns out so strong and thick. It must be cooked for at least two hours.

Another important detail is that you need to cook the soup in a bowl with thick walls, then it will turn out like a stew, which greatly improves the quality of taste. If you replace a metal pan with a ceramic pot, and do not boil, but simmer, then the result will be a guaranteed true culinary masterpiece.

Step by step cooking process

We start preparing the combined meat hodgepodge with fume (as a strong, thick, concentrated broth is called in the professional language of cooks). We put the raw meat in a saucepan with thick walls, fill it with cold water and put it on gas. During cooking, remove the foam. Some housewives practice a different way - put the meat in boiling water. So less scale will have to be removed.

After two hours, add pepper, bay leaf, a whole onion head (peeled), add some salt. Let it simmer for another 15 to 20 minutes. After removing from the stove, we take out the meat, cool it, cut it into thin strips. Chop the remaining products in the same way. The onion in the trash, the broth should be well strained.

After cutting the pickles, pour them with the finished broth and simmer over low heat for seven minutes. So the meat hodgepodge will acquire its special, sweet and sour taste.

The second onion must be peeled, coarsely chopped and sautéed in butter. Time - three minutes. Then add tomato paste to the frying, pepper, salt, simmer the same amount, then transfer to the broth.

Finally, after removing the soup from the stove, let it brew. In ten minutes, it will not have time to cool down, but it will carefully “steam”, absorb all the shades of seasonings and ingredients. If you still decide to add capers, then it's time to do it.

Before serving the hodgepodge, put a slice of lemon, a spoonful of sour cream and a few parsley leaves in a bowl. Meat hodgepodge is ready!

Other delicious hodgepodge recipes

In addition to the classic hodgepodge recipe, there are a huge number of other delicious cooking recipes. Basically, they differ in the set of ingredients used. We want to present the most delicious hodgepodge recipes that will delight you with their excellent taste.

Homemade hodgepodge with potatoes

There are housewives who cannot imagine soup without vegetables, they will like it - hodgepodge with potatoes. Her taste will change a little, as each new component brings its own note to the bouquet. Calories will also be added, given the fact that the dish is already very satisfying.

For this option, you will need the same set of products as in the classic hodgepodge recipe, plus potatoes. The cooking scheme is not fundamentally different. Cut the potatoes into strips and pour into the broth after onion frying, after a couple of minutes. Then add olives (olives) and let everything languish over low heat for another quarter of an hour. Lemon can be added a few moments before removing from heat, or you can add it directly to the plate.

It is also easy to diversify the classic hodgepodge with cabbage.

Solyanka with fresh cabbage

For this hodgepodge you will need:

• 800 g of meat on the bone (pork or beef);
• 1 kg of cabbage;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 1 st. a spoonful of tomato paste;
• 2 cloves of garlic;
• Bay leaf, salt, pepper;
• 2 pickles.

How to cook:

Some housewives exclude cucumbers from the list, but then you get cabbage soup or stew, and not cabbage hodgepodge.

If there is no time to make the broth as in the classic version, then simply stew the finely chopped meat under a tightly closed lid.

While it languishes, take care of the vegetables. After chopping carrots and onions, fry them and add to the meat, let them “steam” together.

Remove the skin from the tomato, soften it into a pulp, mix it with tomato paste, sprinkle with spices, dilute it a little with water and put on low heat. As it boils, put pickles (cut into strips) and a couple of bay leaves there (remove them after five minutes).

If the cabbage has been lying since the summer, then it is better to cut it thinner. If the head of cabbage is only from the garden, it can be large. Lightly sear along with the meat and pour the mixture directly into the bubbling sauce. Make sure the dish comes out juicy. Make it thinner - you get soup. Thicker - the second. Sour cream and herbs - optional.

Here we propose to expand the composition of the components from the classic recipe with sauerkraut (half a kilo) and bell pepper (one).

While the fume is being prepared, pour water (you can use fresh broth) on the cabbage and leave to simmer under a tightly closed lid (half an hour - forty minutes).

Roasting is done traditionally - chopped vegetables, fried in vegetable oil. Next - add chopped pickled cucumbers to them, pour on top with tomato sauce diluted with water 50/50.

After disassembling the boiled meat and letting the broth cool, put the cabbage in the pan and return it to the fire. As soon as it boils, we add the soup with ready-made sauce, spices to taste and keep it on the stove for another ten minutes. After that, be sure to provide opportunities to “reach” - let stand for a quarter of an hour.

Solyanka with mushrooms has a completely different flavor - the dish is light, less high-calorie. The gifts of the forest must be stocked up for him in advance - boiled the day before or soaked overnight in water. We exclude meat from the grocery list, leave the rest. Take three hundred grams of fresh mushrooms (champignons, honey mushrooms or any other) and fifty grams of dry porcini.

The scheme of actions is as follows:

1. We cook the mushrooms (for a long time, an hour and a half, despite the fact that they have lain in the water overnight).
2. Saute the onion until transparent.
3. We fall asleep to the onion carrots, fry.
4. We flavor the mixture with sauce or ketchup, pour the mushroom “broth” into the pan and leave it on the stove for five minutes.
5. We throw cucumbers into the mixture, simmer all together for about ten minutes, stirring occasionally.
6. We cut the mushrooms, fry separately from everything, and only after that we combine them with the sauce.
7. Pour hot broth into the mixture, do not forget about spices.
8. We send the olives there and remove the pan from the heat after a quarter of an hour.
9. Decorate with herbs and a slice of lemon.

Fragrant, hearty soup, with a unique mushroom spirit is ready!

How to quickly cook hodgepodge

How to cook hodgepodge quickly? Delete fresh meat from the list, enter smoked meats. The broth will be no less rich and fragrant. The main thing is not to save money, to buy expensive and high-quality food supplies.

Solyanka recipe with sausage

The sausage hodgepodge recipe does not have a rigid framework; instead of smoked products, you can take sausages, ham, or all together. Also choose a set of spices according to your preferences, pickled or pickled cucumbers play a significant role.

The proportions of ingredients depend on the volume of dishes. The list is as follows: sausage (ham, sausages, smoked meat or ribs), potatoes (optional), carrots, ketchup, tomatoes, onions, olives, cucumbers, lemon, greens.

The only rule is that hodgepodge with sausage is made in strict sequence to preserve richness and flavor.

While the water in the pan is boiling, cut the vegetables (except cucumbers) and meat into thin sticks.

First, put the sausage (or whatever you have) in the pan, then add the vegetables there and fry everything over low heat, stirring. After a few minutes, pour ketchup and a small amount of boiling water, simmer under the lid for some more time.

Dip the potatoes in boiling water, let it boil a little. After shifting the resulting dressing, cucumbers and olives. Remove after three minutes - you get a rich, fragrant and nutritious dish.

Modern kitchen appliances allow you to minimize the process of culinary creativity, even if it is a multi-component and complex "project". All you need to do is cut the components and select the correct program mode.

The food set is the same as in the classic recipe. If you want, cook on sausage and smoked ribs. Here the main secret is in the technology of the process.

If you decide to make a hodgepodge on meat broth, we recommend draining the first portion. Boil the meat for 15 minutes, rinse it, refill it with water and again into the slow cooker for at least an hour. Meanwhile, prepare the rest of the ingredients. Then pour everything into the finished broth and set the “cooking” mode for another five minutes. Put the lemon in as soon as you open the lid. Or straight to the serving.

If you chose smoked meats or sausages as the basis, then first use the multicooker bowl to fry them. Gradually add carrots and onions to them. Tomato sauce or gruel made from fresh tomatoes. If potatoes are on the list - and them in hot oil for the rest of the frying. But last.

Pour this kind of frying with cooled boiling water and start the “quenching” multicooker mode for half an hour. After the signal, open the slow cooker and lay the remaining cucumbers and olives. We start the same mode for ten minutes. Everything, the process is completed. Pour the hodgepodge into plates, not forgetting the greens and lemon.

How can you diversify the dish

Feel free to experiment with this soup recipe. There are a few rules that will not allow you to turn it into something else. But within their framework, you can safely invent your own, unique combinations of flavors. Save cucumbers (brine is allowed) as a mandatory component, and there must certainly be several types of meat (sausages, smoked meats). Don't rule out olives and lemon.

The most democratic of all possible variations is homemade hodgepodge. We offer a recipe with beans (boil the beans yourself or buy canned ones). Potatoes - as needed. The rest of the products are standard.

Meat and vegetables this time must be sautéed separately. First of all, lower the potatoes into the meat broth and boil for five minutes. Then we omit the vegetable frying, last of all - beans, cucumbers and olives. Lemon, herbs and sour cream - in each serving separately.

If you've never made hodgepodge before, just follow our descriptions and you'll be fine. Having mastered the basics of this complex culinary masterpiece, you may invent your own, exclusive version.

Combined meat hodgepodge is not just a soup, but a soup with history. This dish is originally Russian cuisine. Solyanka was prepared and eaten exclusively by commoners, while the nobles considered hodgepodge a simple and unworthy dish of the noble table. This kind of spicy and fatty soup was originally served with vodka and served as a snack. Therefore, the people called hodgepodge a hangover.

The classic meat hodgepodge is called the national team because it is prepared from various types of meat. Look at the recipe - here is beef or pork, and smoked ribs, and boiled and smoked sausages. Imagine how many different flavors! But even if you don’t have all the meat ingredients, it’s okay. Tomatoes, olives, pickled cucumbers and lemon are also put in the hodgepodge - they give this dish a unique spicy-sour taste. Do you want to make it worse? - Then pour in some cucumber pickle. Once you try it, you will definitely want to cook this dish again and again.

Ingredients:

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

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

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

Potatoes in a hodgepodge are still an exception to the rule, Siberians love to add it, who are used to cooking and eating soups with the addition of this vegetable.

Cut sausage and ham into strips.

Cut the smoked ribs into pieces between the ribs.

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

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

Send smoked ribs, frying and season with spices to the meat broth. Cook for another half hour. Then sausage and ham, half a glass of pickle pickle and mix, close the lid, leave to boil for a couple of minutes on low heat and turn off. Add olives before serving.

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

The classic recipe for meat hodgepodge with kidneys

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

Grocery list:

• Beef kidneys - 350 g
• Set of meat products - to taste
• Pickled cucumbers - 2-3 pieces
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 100 g
• Ground nutmeg - 20 g
• Sugar - 1 teaspoon
• Salt - to taste
• Fragrant black pepper - to taste
• Capers - 1 tbsp. spoon
• Water - 2 l
• Cucumber pickle - half a glass
• Lemon - 1 pc.
• Olives - 100 g
• Greens - to taste

To prepare a hodgepodge with kidneys, prepare a 4-liter pot and a deep frying pan, if you have a deep cauldron on the farm, I advise you to cook soup in it.

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

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

Now let's move on to meat products. I used boiled sausage, hunting sausages, smoked sausages, you can use any kind of sausage and meat products that are closer to your taste.

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

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

Now everything needs to be connected. If you made a vegetable roast in a cauldron, add meat on top and pour two liters of boiling water over it. Or just combine the prepared ingredients in a saucepan. Add half a glass of cucumber pickle, cut the olives into slices if desired, or send them whole to the hodgepodge.

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

When serving the dish, add lemon wedges to each serving.

Bon appetit!

How to cook soup Solyanka with sausage

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

Ingredients:

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

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

An easy recipe to make but no less delicious. Add a pinch of fresh herbs to each serving and season with sour cream to taste.

Solyanka recipe with Italian accent

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

Recipe for meat hodgepodge with beans

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

List of required products:

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

Boil the meat, when ready, remove it from the broth, separate from the bone and cut into pieces. Peel the potatoes and cut into cubes or strips, send to boil in meat broth. Cut the smoked meat into pieces and add to the pan.

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

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

Add the beans and olives to the pot at the end of cooking, and at the same time pour half a glass of pickle brine into the soup.

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

Eat with pleasure!

Cooking hodgepodge in a slow cooker

Solyanka cooked in a slow cooker turns out to be thick, rich with a bright aroma. Prepare quickly and without much difficulty.

Ingredients:

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

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

Cucumbers must be cut into small cubes.

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

Turn on the “Frying” mode on the multicooker and fry the onions and carrots with the addition of tomato paste.

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

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

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

While the soup is cooking, prepare the olives, garlic, lemon and herbs. Grind as you like.

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

Bon appetit!

Solyanka at home with sauerkraut

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

Grocery list:

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

1. Boil the chicken leg, remove it from the broth, cool and separate the meat from the bone. Peel the potatoes and cut into cubes, send to the broth. While the potatoes are cooking, start frying.
2. Cut the onion into cubes, grate the carrots and fry in vegetable oil, when the carrots become soft, add tomato paste and hold on the stove for another minute.
3. Rinse the sauerkraut, if necessary, in cold water and send to the potatoes for 10 minutes. Cut the chicken and smoked meats into cubes and send them to the pan in the same way.
4. 5 minutes before readiness, add vegetable frying, olives and sliced ​​​​lemon to the soup.

Lemon is usually added to the finished hodgepodge, but if you add it during cooking, it will give more of its taste.

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

Meat hodgepodge with capers

Solyanka is the dish where you can show maximum imagination. According to the classic recipe of Russian cuisine, hodgepodge is boiled with pickles, capers began to be added to European cuisine, and this did not almost spoil the meat hodgepodge. And if you put these two ingredients together, the hodgepodge will turn out to be very spicy and insanely tasty. Another very detailed recipe from the chef is presented in the video.

How many cooks, so many ways to prepare such a soup as hodgepodge. Disputes about the most correct recipe do not subside. But this is not the main thing, but the main dish cooked with soul. Then there will be many who want to supplement, and this is undoubtedly a success. Cook with joy and love. Enjoy your meal!