Thick rich meat soup with spicy sourness is only in Russian cuisine. The first mention of hodgepodge found by historians in the annals of the beginning of the XVI century. Since then, the technological map of the meat hodgepodge has undergone significant changes.
Dish history
At the end of the 15th century, Russia did not know anything about tomatoes. In today's technological map for the preparation of prefabricated meat hodgepodge, tomato paste is used. Initially, the soup was prepared not on cucumber, but on cabbage brine. Our ancestors, of course, did not suspect the existence of lemons, olives and capers.
The technological map of the team of meat hodgepodge was very simple - everything that the hostess scraped through the barn. Historians suspect that the dish was invented by the owners of taverns and inns. Waste from meat cuts, the remains of snacks from the tables of wealthy customers and other unnecessary products went to the hodgepodge. All ingredients are finely chopped and stewed in cabbage brine with the addition of water. Poor people liked the stew, it satisfied the hunger for a long time and cost only a few cents.
Many simple and cheap dishes in different countries have gained wide popularity these days. For example, Italian pizza, Japanese sushi, German stew with sausages.
An interesting legend is associated with the Russian hodgepodge. In the early morning morning, a state adviser entered the kitchen. The official was in a terrible hurry, because on the eve he had drunk too much and risked being late for service in Petersburg if he did not leave in the near future. But he was tormented by a hangover and hunger, so the adviser decided to eat first. In that area there was only one tavern, where he went.
The clock showed five in the morning, the cook was asleep. In the cold there was only a pot with yesterday's hodgepodge, but the official did not want to wait. The innkeeper took a chance and handed the man a dish. Fortunately, the soup eased the hangover of the state councilor, brine acidity quenched thirst, and saturated meat broth hunger. Upon arrival in the capital, the official enthusiastically told his colleagues about the wonderful soup, as the best cure for a hangover. So the hodgepodge gained popularity and a variety of tastes. The stew was cooked on fish stock, dried mushrooms, fried garlic and other products were added. Each cook has his own recipe for the most delicious hodgepodge.
Turnip could be found in the Domostroyevka hodgepodge, as Peter I brought potatoes to Russia two hundred years later. Root crops were actively used in Soviet canteens; such additives significantly reduced the cost of soup. In the routing of the classic team of meat hodgepodge, potatoes are not used at all.
Classic recipe
The technological map of the meat hodgepodge includes a list of necessary products with an indication of the weight and the order of preparation of the dish.
Ready soup must necessarily meet the requirements of the regulations of the Customs Union “On Food Safety” (TR TS 021/2011). Storage conditions and terms, the implementation of the finished dish are subject to the requirements of SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01.
Required Products:
| Name of raw materials | gross weight (g) | net weight (g) | yield (g) |
| Veal | 95 | 63 | 40 |
| Beef | 110 | 81 | fifty |
| Smoked-boiled ham | 53 | 40 | 40 |
| Sausages or sausages | 41 | 40 | 40 |
| Beef buds | 121 | 104 | fifty |
| Onion | 119 | one hundred | - |
| Pickles | one hundred | 60 | - |
| Capers | 40 | twenty | - |
| Black olives | fifty | fifty | - |
| Tomato paste | fifty | fifty | - |
| Butter | 24 | twenty | - |
| Bouillon | 750 | 750 | 750 |
| Lemon | 16 | 10 | - |
| Sour cream | 60 | 60 | - |
The weight of the finished hodgepodge is 1000 grams.
Cooking
Products must be prepared: peel and remove seeds from large cucumbers. If the vegetables are small and the skin is thin, you can not remove. Cut the cucumbers into strips and simmer. Passed peeled and finely chopped onions together with tomato paste. Cut the lemon without peels into slices, peel the olives and rinse.
Cook the meat and offal, strain the broth, and cut the meat into slices. To add spice to the soup, you can add cucumber pickle. Bring the broth to a boil and put vegetables, meat products, salt and spices. After five minutes, turn off the stove and let the hodgepodge brew.
According to the technological map of the meat hodgepodge, you need to put olives or olives, lemon, sour cream in a plate with the finished dish.
Interesting facts about hodgepodge
One serving of this dish contains a daily dose of vitamins and minerals necessary for the body to function properly. Solyanka perfectly relieves hangover due to concentrated broth. The necessary salt balance is restored, thereby helping the liver to remove toxins faster. The protein contained in meat and sausages gives the energy flow that a person needs in this state.
In the XV century, most often prepared fish hodgepodge and always ate a meal at feasts and feasts. The greasy broth did not allow the guest to quickly get drunk. For such a soup, sturgeon fish was used, as well as for royal soup.
If there are no cucumbers or sauerkraut on hand, pickled mushrooms can be added to the hodgepodge. Other mushrooms are also used. Such a soup will contain not only the whole set of vitamins, but also antioxidants. These substances allow you to maintain skin elasticity, removing free radicals from cells, and retaining moisture.