The recipe for a meat hodgepodge is well known to any experienced housewife. This is an original Russian, very satisfying and rich soup, which has a special taste with the aroma of smoked meats and hints of pickled cucumber. Mandatory ingredients are olives, a slice of lemon, finely chopped greens and sour cream, which decorate this dish and give it a special taste.
History of hodgepodge
The first mention of a recipe for a meat hodgepodge dates back to the 15th century. You can find it in the famous "Domostroy", the classic domestic manual on housekeeping, on which the lifestyle was based for several centuries.
In those days, the hodgepodge was prepared very thick, to the taste it was spicy-acid, which is largely similar to the modern incarnation of this dish. They served it, as a rule, in taverns and houses of peasants. Therefore, in those days, many still called it a villager. Quite often, it served as a snack for a drink or could be an effective hangover breakfast. By the way, tomatoes began to be added to it only in the 19th century, at the same time it was recognized in the homes of nobles and nobility.
Few people know, but in cooking there are as many as three types of hodgepodge. In addition to meat, it can be fish and mushroom. If you are preparing a classic meat hodgepodge, then add four types of different meat to it. This is a prerequisite. By the way, in this hodgepodge use only solid cucumbers.
It will be interesting to know that the historian of Russian cuisine Viktor Pokhlebkin called this dish "the fundamental basis of Russian cuisine."
Classic recipe
Despite the fact that the basics of cooking this dish are the same, almost every experienced housewife has her own recipe for a meat hodgepodge. As a result, the dish can turn out with a special, unique taste. Let's analyze a few of these recipes, of course, let's start with the classic one.
For him we will need to take:
- 3.5 liters of meat broth;
- 200 grams of boiled beef;
- 200 grams of smoked sausage;
- 300 grams of onions;
- 300 grams of pickled cucumbers;
- medium-sized tomato;
- 3 teaspoons of tomato paste;
- 100 grams of olives;
- half a lemon;
- 30 ml of vegetable oil;
- a bunch of greenery;
- salt to taste.
Cooking method
The recipe for a meat hodgepodge is as follows. First, boil the meat, water does not need to be salted. It is desirable that the meat was on the bone, in this case the broth will turn out to be fat, rich and very satisfying.
The meat must be cut into small pieces. In parallel, we cut the sausage, cucumbers into small cubes, carefully rub the onion on a coarse grater. We take a well-heated pan in which we add a little vegetable oil. To start, fry the sausage for three minutes. After putting it off, fry the cucumbers for a couple of minutes. Then also separately fry the tomato, and add finely ground onions to it, mix thoroughly, until it is ready, it should spend about five minutes in the pan.
Now back to the broth. Add cucumbers, sausage, meat, pre-fried tomato paste to it. All this must be cooked over medium heat for about ten minutes. Then pour the olives and cook for another ten minutes, without increasing or decreasing the fire. At the end, squeeze the juice of half of fresh lemon into our hodgepodge, turn off the gas and salt the soup to taste.
Served hot, garnished with fresh herbs and a spoonful of fat sour cream. A recipe with a photo of a team of meat hodgepodge will help you quickly cook this dish.
Solyanka with potatoes
It is worth recognizing that a prefabricated meat hodgepodge with potatoes is even more satisfying. A step-by-step recipe for this dish is given in the article. This is a great option for a hearty lunch or dinner in the cold winter, because you get something in between a rich soup and a full second course.
Immediately be prepared that you will have to spend about two hours on the preparation. You will need to have at hand the following ingredients:
- 600 grams of beef ribs;
- 300 grams of beef broth;
- large potato;
- 2 milk sausages;
- 150 grams of smoked or half-smoked sausage;
- 2 large pickles;
- 2 small carrots;
- jar of green olives;
- 2 tablespoons of tomato paste;
- 2 cloves of garlic;
- a bunch of parsley;
- slice of lemon;
- a tablespoon of sour cream.
detailed instructions
A detailed recipe with a photo of a team of meat hodgepodge will make you immediately start cooking this incredibly tasty dish, because it looks very appetizing, it will turn out the same in your kitchen.
First you need to carefully process the meat that you will use in the soup. To do this, carefully cut off all the veins from the meat, because the hodgepodge is already very fat and saturated, and because of the veins, many may not like the soup. The piece of meat from which you will cook the broth, you need to cut into large pieces, always across the fibers. We fill the meat with water, it is better to pour it with a reserve, because it can start to boil away very much.
In a step-by-step recipe for a meat hodgepodge, you need to pay attention to cooking the broth. When it begins to boil, it is necessary to remove the formed foam, and then salt to taste. Do not overdo it much, because you still have to add olives, which are usually stored in very salty brine. After salting, put in our broth carrots and a small onion. The broth is cooked until the meat is ready.
In parallel, we will begin to deal with sausages, as well as other ingredients. Finely chop the olives, chop the carefully washed greens. Note that it is considered a classic recipe for a team of meat solyanka with potatoes. Therefore, we cut the potatoes into cubes, and the garlic into large enough pieces. Cut pickles, if desired, they can be peeled, it seems to many that it turns out even tastier. When the meat is already cooked, remove it from the broth, give it time to cool. The broth itself must be thoroughly filtered, while boiling the potatoes.
In a step-by-step recipe for a classic prefabricated meat hodgepodge, some of the components are recommended to be prepared in a cauldron. For example, it will be appropriate to fry onions in it, and then add about a ladle of beef broth and tomato. Stew for about a minute. We send finely chopped meat to the onion, put the rest of the sausages there, after chopping. When the potatoes are almost boiled, pour the broth with potatoes into the cauldron.
Now it remains to add olives, cucumbers and pickle. Do not forget about garlic and herbs. Before serving, try the soup with salt, add salt if necessary. Pre-decorate with a slice of lemon, be sure to have fat sour cream on the table, which each of the guests puts at their discretion.
As you can see, the recipe for a meat team of hodgepodge with potatoes is simple, but you have to work hard in the kitchen.
Original recipe for hodgepodge
The original recipe for a meaty hodgepodge based on pork and veal is used by many culinary specialists. So if you want to surprise your guests and loved ones, then stock up on such ingredients:
- 250 grams of pork and veal;
- 400 grams of smoked sausage and boiled sausages;
- 150 grams of ham;
- 3 medium onions;
- 3 medium pickles;
- can of pitted olives;
- 2 tablespoons of tomato paste;
- a bunch of parsley;
- vegetable oil, which is required for frying;
- salt, seasoning and a mixture of peppers to taste.
Getting ready to surprise everyone
We cook the veal and pork broth. At this time, prepare the frying and other ingredients. To do this, cut the medium onions into cubes and fry in vegetable oil. We cut three small cucumbers into strips and fry them a little. Add two tablespoons of tomato paste, which also need to be fried. Pour in half a glass of broth and give a little sweat.
Smoked sausage cut into strips, do the same with ham. When the meat is cooked, we take it out of the broth and also cut into thin strips. In the form of straws should be sausages and boiled sausage. We fry everything and send smoked sausage, ham and meat to the broth.
We take a large pan with a volume of five to six liters. We throw a small jar of olives and a little brine there. Then we send there the frying, chopped boiled sausage. It's time to spice. Use ground pepper and your favorite seasonings, if desired, a little salt.
Before serving, the hodgepodge should be allowed to brew for at least a quarter of an hour. Now you know the recipe for how to cook a meat hodgepodge.
"My fantasy"
Some housewives give their own recipes for hodgepodge recipes. For example, there is a known method of cooking "My Fantasy." To bring it to life, you will need:
- 100 grams of boiled pork;
- 200 grams of ham;
- 2 smoked sausages;
- 100 grams of smoked beef;
- 70 grams of brisket;
- 3 pickles;
- 200 grams of chicken breast;
- half a can of black seedless olives;
- 2 tablespoons of tomato paste;
- 3 onions;
- 50 grams of cooked smoked sausage;
- lemon, herbs, spices - to taste.
Recipe for hodgepodge according to the author's recipe
First, boil chicken breasts, adding peppercorns and bay leaf. At the same time, we cut the brisket into cubes, throw everything into a frying pan together with finely chopped onions. Once everything has been stewed, put the pickles and tomato paste. Stew the roasting for about a quarter of an hour. Filter the broth, putting the chicken breasts aside, only after that we add frying to it. We cut the meat into cubes, and divide the chicken breasts into fibers. Add lemon, olives and herbs. Cook the hodgepodge in a saucepan along with the meat for another quarter of an hour, let it brew and serve.
Solyanka with chicken legs
To prepare a chicken-based solyanka, stock up on these components:
- 150 grams of chicken legs;
- 150 grams of carbonate;
- 150 grams of pork neck;
- 150 grams of beef;
- 5 sausages;
- 11 small pickles;
- 5 onions;
- 2 liters of broth;
- 4 tablespoons of tomato paste;
- 100 grams of green olives;
- 100 grams of olives;
- a bunch of green onions;
- a tablespoon of sugar;
- 3 tablespoons of capers;
- half a teaspoon of black pepper peas;
- salt to taste.
Chicken Solyanka
For chicken hodgepodge, chop cucumbers, stew them over a small fire. Cut the onion in half rings, add to the cucumbers. When the onions go limp, add 4 tablespoons of tomato paste. Mix everything thoroughly and simmer with water for another 40 minutes.
At this time, we start cutting meat. It is interesting that the meat set presented in the list of ingredients can vary, add your favorite meat delicacies, the main thing is that there should be at least four varieties of them. We also cut the olives and proceed to the assembly of the hodgepodge.
We send the base to the boiling broth. We do not cook all products for long, usually 5-7 minutes are enough. We do not salt much, because among the components there are pickles that will give the necessary amount of salt. Do not forget about capers, bay leaves and black allspice peas.
After the hodgepodge is cooked, it must be allowed to brew for several minutes. Experienced culinary experts say that it takes at least half an hour to get a rich and harmonious taste. Then all your guests are guaranteed to be delighted.