For sure, if you haven’t tried it, then you’ve definitely heard of the hodgepodge soup. This aromatic nutritious dish is very hearty and insanely delicious. Solyanka with olives is not in vain takes its place of honor in the collection of Russian cuisine. This soup complex is versatile - and a great first course, and a great appetizer.
Taste of hodgepodge
You can recognize it from hundreds of others by several signs: firstly, the soup is quite spicy, and secondly, the hodgepodge with olives has a characteristic spicy aroma.
The basis of the dish is always a rich, rich broth, regardless of the main ingredient. Given the choice of product, three types of hodgepodge can be distinguished:
The taste of the hodgepodge with lemon and olives is sour. It is formed due to the presence of integral components in the soup. These include: pickles, olives, lemon, pickled mushrooms. Often capers and kvass are added to the soup. It all depends on the recipe for preparing the hodgepodge, because each region of Russia has its own special technology, and each family has distinctive traditions regarding ingredients, additives and spices.
Thus, describing the taste of hodgepodge, we can say that the dish combines several tastes at once, harmoniously combined with each other. Which broth to choose, it depends on the imagination of the cook. The main thing is that it should be saturated.
As for the spices in the recipe for hodgepodge with olives - everything is simple. Most often it is greens (dill, parsley), aromatic onions, garlic, pepper. The basic rule is more.
It is worth noting that the hodgepodge is very simple to prepare. To make the soup tasty, rich, thick, it is necessary to observe the temperature regime and follow the order of laying the ingredients in the pan.
The popularity of hodgepodge
It is believed that the prairecept of the hodgepodge was born completely by accident, just like pizza. Most likely, the Russian housewives prepared the soup from what it was, and as a result received an incredibly tasty, hearty, aromatic dish that was loved by the whole world, just like Italian pizza.
Surprisingly, today the dish, once considered the food of the lower class of society, is served everywhere: from inexpensive student canteens to expensive elite establishments. Russian team hodgepodge with sausage, olives, lemon is among the most popular, widely known Japanese, Caucasian and European dishes.
Ingredients
Let's try to cook together this amazing, hearty soup. We have found a simple, affordable recipe for you. To prepare the hodgepodge you will need:
- 700 g of beef;
- 200 g of bacon;
- 200 g smoked sausage;
- 200 g hunting sausages;
- 200 g of cooked sausage;
- 4 pickles;
- lemon;
- 1 can of olives;
- 1 large onion;
- 1 carrot;
- 3 tbsp. l tomato paste.
In addition, various spices come in handy - bay leaves, peppers. To taste salt, garlic.
Meat preparation
Let's get acquainted with the recipe for hodgepodge with olives and lemon. The first thing we do is meat. Rinse beef thoroughly under running water. Dry it. Then cut into smaller pieces to cook faster. Dip them in water and bring to full readiness over medium heat. Salt the broth a little. During cooking, do not forget to remove the foam.
Next, prepare the sausage. Smoked product cut into small cubes. Hunting sausages in circles. Grind boiled sausage into cubes. You can also use small sausages, they look prettier in a plate.
Cut the cooked beef into pieces, adhering to the size of the chopped sausage. Do not drain the broth; soup will be cooked on it. Finely chop the bacon and put on a calcined pan. Send him beef and sausages. Sauté.
Vegetables
Rinse and peel the carrots. Peel a large onion. Cut it into small, thin slices, and grate the carrots. Pour oil into a heated pan and lay onion. When it becomes transparent, add carrots.
Chop pickled cucumbers into small cubes quickly and place them in a pan for vegetables. Combine them with tomato paste, mix, add spices and salt to taste.
In the pan to the vegetables, send the fried meat and, having covered everything with a lid, simmer for 10-15 minutes.
Put the fry in the beef broth. Cut the half of the lemon into slices, squeeze the second into the pan. Drain the olive pickle into the soup, and cut the small fruits into thick rings.
Stir the dish and taste. If necessary, add your favorite spices, a few pieces of bay leaf and stew the soup for 7-10 minutes.
The dish is ready. Remove the bay leaf from the pan before serving. When pouring a hodgepodge, put a spoonful of sour cream on a plate and sprinkle everything with fresh finely chopped greens.
Multicooking
Where soup is cooked faster in a slow cooker, in it it turns out to be rich, thick. To prepare a hodgepodge with olives you will need:
- 500-600 g of beef;
- 300–400 g cold cuts (cervelat, smoked sausage or hunting sausages);
- 100 g of olives;
- 3-4 pickles;
- 1 onion;
- 2 tbsp. l tomato paste;
- 2-3 tbsp. l sunflower oil;
- a circle of lemon;
- fresh greens.
In addition, you will need spices and spices, salt, bay leaves and black peppercorns. And also two liters of hot water or meat broth.
Cooking process
To get a delicious rich soup, we will prepare a hodgepodge on beef broth. Rinse the meat under a groove with water and remove the film. Then cut into large pieces, the size of two or three matchboxes. Pour the meat with cold water and put in a slow cooker. In order not to waste time heating the water, set the quenching mode to two hours.
After the signal, remove the meat, strain the broth and set aside.
Prepare cold cuts. Absolutely everything is suitable for soup: cervelat, boiled sausage, ham, smoked and jerky, appetizing hunting sausages, chicken. Cut meat into strips. Thin sausages can be in the form of circles.
And also grind and cooked beef. Peel the pickles. Cut them into strips, just like assorted ones.
Peel the olives and cut into thick rings.
Put the slow cooker into baking mode by setting the timer for 40 minutes. Chop the onion finely, grease the bowl with vegetable oil and fry until light golden brown.
Add olives and pickles to the sautéed onion. Cook for another 5 minutes, the ingredients should let the juice go.
Combine vegetables with tomato paste and continue stewing in the same mode.
Put the cold cuts and beef in the multicooker bowl, mix thoroughly, cover, simmer for another 10 minutes.
Pour all the ingredients into strained beef broth, add the pickle from the olives. Salt a little, add the dish with spices, a few leaves of bay leaf and a circle of lemon.
Combined hodgepodge with olives can be prepared further or in baking mode - 20 minutes. If the soup is not in a hurry, then 1 hour in a stew. After the signal, take a spoonful of bay leaves.
Ready hodgepodge let it brew a bit before serving. Put a slice of lemon, more olives, a spoonful of sour cream and fresh herbs in a plate.
Secrets of a successful hodgepodge
Finally, we have stored for you some secrets of delicious hodgepodge with olives. First of all, pay attention to the broth. To lay the ingredients - meat, fish or mushrooms must be in cold water and cook over low heat. This is necessary so that the water is saturated with the aroma of the selected product.
Be sure to remove the foam, otherwise the broth will turn cloudy.
And when the soup is ready, let it brew for 5-7 minutes to get a bright rich taste.
The next secret is cucumbers. For the preparation of soup, use salted, preferably cask vegetables. Unlike pickled ones, they are more lively, past fermentation. This is what affects the taste of hodgepodge. For large cucumbers, remove the skins before sending them to the pan.
Shred all ingredients so that they fit into a spoon. It’s best to stick to the same size. Cut food into cubes or strips.
To prepare the broth, you can take any meat: beef, pork, chicken. You can use all together for a richer brew.
Olives and capers
The hodgepodge has its own special touch — lemons, olives, capers. With the last two you need to be careful. Overcooked olives lose their piquant aroma and taste, solid structure. As for capers, they can give bitterness if they take too long to cook. Do not bring them to a mild state, this will badly affect the taste of the dish.
After filling the pan with the ingredients, bring the soup to a boil and remove from the stove.
Just like that, you can cook a delicious, hearty dish that won the hearts of the whole world. A recipe for hodgepodge with sausage and olives is a culinary discovery that everyone must try.