Solyanka is one of the most delicious dishes of Russian cuisine. Each housewife, at least once, but always cooked it. Solyanka is a spicy soup that can be prepared from meat products, mushrooms or fish. There is also the so-called thick hodgepodge, which is considered the second dish. It is hard to say exactly where this dish first appeared. True, the Russians consider the hodgepodge as their truly Russian dish. In principle, this is not so important, because for lovers of this yummy it is much more important to be able to cook it at home. It is worth noting that the “own” hodgepodge is much tastier than the one served in restaurants. The recipe for hodgepodge with sausage is one of the most common, it is also called prefabricated, as it usually consists of several types of sausages.
Recipe for hodgepodge with sausage, the first way
Ingredients:
3 l of water, 5 potatoes, 200 g of half-smoked and boiled sausage, 1 large onion, 2 pickles and tomatoes, 10 olives (seedless), half a lemon, to taste: pepper, spices, herbs, salt.
Cooking:
Peel the potatoes and cut them into cubes. Pour water into the pan, bring to a boil and fill the potatoes. Grind the onion and fry in vegetable oil, add the diced tomatoes and simmer for 2-3 minutes. We cut the sausage into strips, pickles - into cubes. Add the sausage and cucumbers to the fry, mix and pour everything into the pan. Cook the soup until cooked. About 10 minutes before the end of cooking, add spices, pepper, herbs, salt and, if desired, olives to taste. When serving, the soup can be garnished with slices and lemon.
As you can see, this is a fairly simple recipe for hodgepodge, with the next you have to tinker a bit, but it's worth it.
Sausage and sausage recipe, second method
Ingredients:
500 g of beef meat, 100 g of boiled and half-smoked sausage, 150 g of prunes, 1 onion, 2 tbsp margarine and tomato paste, a small piece of parsley root, 1 bay leaf, 2 pickles, pepper, salt and herbs.
Cooking:
My beef and pour cold water, salt, add
a slice of parsley and cook until cooked. We shift the cooked meat into a colander, we take out the parsley root from the broth. Grind the onion and sauté on margarine. Separate from onion and pass the tomato paste. Remove pickles from pickles and select grains, cut them into cubes. Bring the broth to a boil, lower the prunes into it and cook for 10 minutes. Cut the sausage into strips or cubes, add to the broth. Pour onion, tomato paste, cucumbers there. Add spices, pepper, salt to taste. Cook for about 15 minutes. Feeding on the table. Decorate the soup with herbs.
Sausage and sausage recipe, third option
Ingredients:
400 g of fresh cabbage, 300 g of smoked sausage, 1 carrot, 1 onion, 3 pickles, salt, herbs and pepper to taste.
Cooking:
Peel cabbage from damaged leaves and cut into strips. Put in a pan, add pepper and salt to taste, and simmer for about 15 minutes over low heat. Then add chopped onion rings and coarsely grated carrots. Continue stewing (approximately 30 minutes). At this time, fry the sausage cut into strips, add it and cucumbers to the soup 15 minutes before the end of cooking. Serve with sour cream and herbs.
Smoked hodgepodge recipe
Ingredients:
Smoked chicken legs, champignons, cervelat sausages, potatoes, carrots, pickles, onions, lemon, olives, tomato fasting, peppers, herbs and salt to taste.
Cooking:
We put smoked meat in boiling water and cook for a couple of minutes. Then we add diced pickled cucumber. Fry finely chopped onions and grated carrots in vegetable oil. Separately, also sauteed sausage, tomato paste and mushrooms. Add fried foods to the broth. After a couple of minutes, we fall asleep diced potatoes. Cook the soup until cooked, at the end not forgetting to add olives and a few slices of lemon. When serving, decorate the dish with herbs.