Combined meat hodgepodge with smoked meats - a classic recipe

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

But on the other hand, it is known for certain that both versions of the name refer to primordially Russian cuisine. The mention of this soup dates back to 1547. It is also known that they were prepared as meat, fish and mushrooms.

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

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

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

The recipe has been perfected, one might say, for centuries. And now there are a very large number of recipes and variations in the preparation of such thick soups. So much the better, because wherever you go, you can safely eat hodgepodge everywhere, at least every day - everywhere it will be a new dish!

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

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

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

The basis of products for mushroom soup is mushrooms, salted, pickled. Mushroom mushrooms and milk mushrooms were especially valued. In the well-known recipes for some meat hodgepodges, there must have been salted milk mushrooms.

And today our recipe will just be with meat.

Combined meat hodgepodge with smoked meat according to the classic recipe

What we need:

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

Cooking:

1. We collect 3 liters of water in a saucepan. We cook a strong rich broth from the brisket. I will not repeat, I have a whole big note. how right. Let me just remind you that you definitely need to lay the meat in cold water, so the meat will give all its juices into the water, and then the broth will turn out to be rich. If you put it in hot water, the meat will be “sealed”, it will be tasty after cooking, but the broth will not get the desired fat.

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

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

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

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

6. Add some broth and simmer for 7-10 minutes.

8. Put out 3-4 minutes.

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

10. Remove the cooked meat from the broth, cool, and also cut into strips. Remove the boiled onion and discard.

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

12. Transfer the contents of both pans to the pot with broth.

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

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

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

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

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

18. Cut the greens and, if desired, add to your plate. Someone likes to add chopped garlic along with herbs. We also decorate with sliced ​​lemon, which will add additional aroma, freshness and the necessary sourness to our hodgepodge.

Here we have prepared a delicious hodgepodge. But in general, in order for our soup to always turn out very tasty, you need to know the basic rules of cooking.

The nuances of preparing a combined meat hodgepodge

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

And bon appetit to all!