Classical meat hodgepodge is one of the most popular first courses; it is distinguished by satiety and richness. The recipe for a classic hodgepodge is known not only in our country, this soup is popular all over the world. Anyone who has tried it at least once will never be indifferent to it.
The hodgepodge is especially appropriate in the cold season, as it warms and restores strength well. The recipe for a classic hodgepodge has two secrets: the first - to make the hodgepodge tastier, you need to use as many different types of meat as possible, and the second - the hodgepodge is always served with sour cream, olives and lemon.
Preparation of a classic hodgepodge begins with the preparation of the necessary ingredients. Solyanki come in several forms - meat, fish and mushroom. Classical meat solyanka includes the following set of products:
Beef 300-500 gr (better on the bone)
Water 3 liters
Assorted meat of at least 5 items of 50 g each component
Potato 3 pieces (preferably red, non-digestible)
Carrot 1 piece (preferably flat)
Parsley (root) 1 piece
Onion 2 pieces
Medium-sized cucumbers salted or pickled 2 pieces (preferably without seeds)
Tomato paste 3 tablespoons
Cucumber pickle 2 cups
Butter 50 gr (can be olive, corn or sunflower)
Salt, pepper (black, white can be) to taste
Bay leaf bright green 2 pieces
Cardamom and allspice for 2-3 grains
Thin Lemon
Pickled black olives 1 can
Capers (if any)
Greens
Flour spoon
Preparation of a classic hodgepodge should begin with the broth. To prepare it, beef meat or bones are washed, placed in a pan with cold water, and put on fire.
When the future soup boils, the foam is removed from the broth and the fire is reduced. If you missed the moment of removing the foam, do not worry, add a little cold water and the foam will rise again. Salt, allspice and cardamom are added twenty minutes before the meat is cooked.
If desired, parsley root can be added to the broth. While the broth is cooked , the cold cuts are cut into cubes. Tea or doctor’s, sausages are well suited from sausages. Add loin, boiled pork, balyk, beef kidneys to the hodgepodge, in which case the sausage is not used, otherwise it will be too thick.
To make the soup more rich and aromatic, there is one condition that must be met - the recipe for a classic hodgepodge must include smoked products, at least one component. It is best to use pork shank or solid smoked sausage. And so that the broth turns out to be clean and transparent, it needs to be filtered, having previously pulled meat, bones and vegetables from it and again put on fire.
While the broth boils, wash and peel the potatoes, cut into cubes and throw into a boiling broth. Then peel and chop onions, carrots and cucumbers. Cucumbers and carrots can be cut into strips, and onions in rings or half rings.
While the potatoes are being cooked, the onions are let in butter until golden brown, after which they add carrots, and at the end - a spoonful of flour. When the carrots are ready - add to the boiling broth. After that, cucumbers are fried, after which two or three broths are poured into a pan of a spoon, tomato paste is added and stewed for 5-7 minutes under the lid, and also added to the broth.
Now you can add assorted meat and sliced beef, olives, capers and brine. One part of the olives should be cut into rings, and the other should be added whole. At the end of cooking, squeeze half a lemon into the pan, add salt, add a leaf of lavrushka and ground pepper. Classical meat solyanka is almost ready, it remains to cook only 5-10 minutes.
After the hodgepodge is cooked, you need to let it brew for 10 minutes, then the taste will be richer. Before serving, a spoonful of sour cream, a slice of lemon and - for beauty and aroma - greens are added to each plate. You can decorate the hodgepodge with olives. The recipe for a classic hodgepodge with small variations is found in almost all eastern as well as European cuisines. If you have never cooked this wonderful soup before, then be sure to try it, you will like it!