Soup-hodgepodge - recipes for how to cook delicious hodgepodge at home

Initially, the name of this type of soup was: "selyanka", which clearly indicates its rural origin. The main requirement and condition for its taste was the obligatory presence of “sourness”, which “rescued” its edibility in any case, since in a modest ancient peasant life, such a soup was prepared from everything that God sent to feed a very large family.

In restaurants and reputable cookbooks, it was called "hodgepodge", or "hodgepodge" for short. When preparing such a soup, many ingredients are really used, about four varieties of meat in any form, up to the inclusion of sausages and chopped sausage, ham. Pickled mushrooms, pickled and pickled cucumbers, canned olives, carrots, onions, tomato paste are added to the hodgepodge, and the finished dish is also decorated with a thin slice of fresh lemon.

This wonderful soup gives scope for creativity in culinary arts. Therefore, they came up with a saltwort with fish, various vegetable soups: saltwort with cabbage, mushrooms, homemade saltwort, Georgian-style solyanka. you and I also have a chance to invent our own hodgepodge. Most likely, this is what happens - every time such a soup turns out differently, but it is win-win delicious.

Products needed for hodgepodge

For meat hodgepodge, first of all, you should choose different types of meat and cook boiled meat products according to your preference, naturally, or following the hodgepodge recipe. All types of meat and boiled meat products should be cut into beautiful cubes: from raw meat - larger (boiled), from boiled - as is (when cooking, they will increase slightly in volume).

All vegetables according to the hodgepodge recipe should be washed, peeled and cut into cubes: potatoes - larger, carrots - on a coarse grater, finely shredded onions.

If your choice fell on a soup with mushrooms, then wash the fresh mushrooms and cut into thin slices, and soak the dried mushrooms for several hours, easier from evening to morning. Do not throw away the water of the infusion - it will go filtered into the hodgepodge broth. Boil the soaked mushrooms in a small amount of water and cut them, like fresh ones, into thin slices.

Solyanka soup is prepared on meat broth and meat, sausage, sausages and smoked meats are added to it during cooking. There are no potatoes in this soup according to the recipe, but potato lovers cannot be stopped, and they go to such a retreat - and there is no damage to the taste of such a hodgepodge. The output is a very satisfying, appetizing and beautiful fragrant soup hodgepodge team.

Ingredients:

• fresh beef - 300 grams;
• boiled smoked sausage - 200 grams;
• smoked meat - 200 grams;
• sausages - 6 pieces;
• potatoes - 3 pieces;
• pickled or pickled cucumber - 3 pieces;
• onion - 1 piece;
• fresh carrots - 1 root;
• tomato paste - 3 tablespoons;
• lemon slices;
• salt and herbs - by preference.

Solyanka soup is prepared as follows:

1. Beef for such a soup must be almost cooked, removed from the broth, cut into even pieces and returned to the broth, then put the diced potatoes into it and continue to cook the hodgepodge over medium heat.
2. At this time, grate the fresh washed carrots on a coarse grater, and cut the onion, peeled and pickled cucumbers into small cubes. First, fry onions and carrots in vegetable oil, then add chopped pickled cucumbers to them and continue to fry for several minutes while stirring, then add tomato paste and, stirring, simmer for a minute or two over low heat the entire resulting mass.
3. Put the finished vegetable frying with tomato paste in the broth with meat and cooking potatoes, bring it to a boil and add diced sausage, sausages and smoked meat, previously lightly fried in vegetable oil. Once again, cook until boiling and simmer the hodgepodge for 5-7 minutes over low heat.
4. At the very end of cooking, put olives free from brine, sliced ​​\u200b\u200blemons into a hodgepodge, test for acid and, if applicable, add brine from olives. Once again we are waiting for the boil and the hodgepodge is ready.
5. It is advisable to remove the pan from the heat for some time, let the hodgepodge of the team brew under the lid, and put finely chopped fresh herbs in a bowl with soup before serving.

2. Recipe for mushroom hodgepodge

Mushroom hodgepodge soup is prepared, everyone understands, with the addition of mushrooms, which give the hodgepodge a peculiar homemade taste and aroma. Mushrooms can be used both fresh and dried. Only dried mushrooms should be soaked beforehand.

Ingredients:

• champignons or any fresh mushrooms - 300 grams;
• dried mushrooms (tastier white) - 50 grams;
• fresh onion - 1 piece;
• fresh carrots - 1 root;
• wheat flour - 1 tablespoon;
• pickled cucumber - 2 pieces;
• olives in brine - 1 jar;
• cherry tomatoes - 7 pieces;
• olive oil - 3 tablespoons;
• bay leaf - 1 piece;
• salt and pepper - to taste;
• water for cooking - 2 liters.

Soup-solyanka with mushrooms to cook like this:

1. Rinse dry mushrooms under running water in a colander and soak in a small amount of water, preferably in the evening. To cook the hodgepodge directly, boil the soaked mushrooms until tender.
2. Finely chop the peeled onion, chop the peeled carrots on a coarse grater. Right in the pan where the soup will be cooked, fry the onion in the vegetable oil boiling in it over medium heat until transparent, then add the grated carrots to it and continue frying until the carrots are ready, then add the tomato paste, mix and sprinkle with flour on top while stirring . Continue roasting the filling mass for literally 2 minutes.
3. Add mushroom broth to the filling mass and simmer for about 5 minutes, after which we introduce the pickled cucumbers cut into cubes here, mix everything and simmer for a short time.
4. At the same time, lightly fry boiled dry and fresh mushrooms cut into slices in vegetable oil in a frying pan and put them into a saucepan with stewed vegetables, where pour hot water while stirring. After salting and peppering everything, cook the hodgepodge soup with mushrooms for 10 minutes from the moment it boils.
5. Add olives, cherry tomatoes and cook for 5 minutes, and 1-2 minutes before the end of cooking, start the bay leaf. Chopped greens and a thin slice of fresh lemon put in a portion of soup with mushrooms served to the table.

3. Homemade recipe for saltwort soup with fish

This is a rather interesting and healthy first course, where the presence of fish does not contradict the basic rules for cooking hodgepodge soup. In addition, such an excellently tasty dish can enrich and diversify our home menu, and even more so with fish.

Ingredients:

• salmon fillet - 500 grams;
• canned olives - 1 jar;
• trimmings of salmon for the richness of the broth - 300 grams;
• fresh potatoes - 3 tubers;
• pickled cucumber - 4 medium pieces;
• onion - 1 piece;
• lemon - 1 piece;
• tomato paste - 2 tablespoons;
• vegetable oil - 3-4 tablespoons;
• bay leaf - 2 pieces;
• ground black pepper and sweet peas, salt - to taste.

Soup hodgepodge with fish to cook like this:

1. Put the salmon trimmings in a saucepan, pour them with hot water and cook the broth until cooked with the addition of pepper and at the end - bay leaf. The broth is ready to be strained for further use.
2. Cut pickled cucumbers into small cubes. Peeled fresh potatoes - in large cubes, peeled onions - finely chopped with a knife. Cut the washed lemon into slices and remove the seeds. Cut the salmon fillet into even-sized pieces.
3. Fry chopped onion with pickled cucumber cubes in a pan with boiling vegetable oil until tender. Add the tomato paste and cook for a few more minutes while stirring constantly.
4. Put large cubes of potatoes, fried vegetables in a saucepan with broth and bring the soup to a boil. Immediately add pieces of chopped salmon and cook until tender.
5. It remains to add olives with brine, spices, salt and bring to a boil. As soon as it boils, put lemon wedges into the soup. Ready-made hodgepodge soup with fish, removed from heat, then simmer under the lid for 15 minutes, and sprinkle each serving with chopped herbs when serving.

1. Meat and smoked ingredients will not spoil the hodgepodge soup with their abundance and the quality must be impeccable. The taste of hodgepodge soup directly depends on their richness.
2. Special requirements for pickles - they must be crispy so that they do not spread during cooking, which will spoil not only the appearance of the dish, but also its taste.
3. It is imperative to find a balance of spices introduced, given the rather strong concentration of meat flavor with smoked meat. Excessive spices can clearly worsen the taste of the whole hodgepodge soup, even with meat, even with fish.