Almost every housewife knows the recipe for hodgepodge with smoked sausage and round-grain rice. After all, this spicy and fragrant first course is loved by absolutely everyone. It should be noted that such a dinner is prepared for a long time, as it includes a large number of various ingredients that require careful processing.
Tasty and aromatic hodgepodge: recipe with smoked sausage and rice
Essential Ingredients:
- medium fresh carrots - 1 pc.;
- smoked sausage - 400 g;
- bacon - a little (for cooking greaves);
- small pickled cucumber - 2-3 pcs.;
- medium potato tubers - 2-3 pcs.;
- round grain rice - 2 cams;
- pitted olives - 1 jar;
- ripe lemon - 1/3 part;
- brine (you can use both cucumber and tomato at the same time) - 2 glasses;
- spicy tomato paste - 4-5 large spoons;
- spices, namely table salt, black and red ground pepper, bay leaves, dried parsley and dill, peppercorns - to taste and desire;
- granulated sugar - 1 large spoon;
- drinking water or meat broth - 3 l;
- onion - 1 pc.
Processing vegetables and sausages
The recipe for hodgepodge with smoked sausage and other products requires careful processing of all of the above products. To do this, wash and peel fresh carrots, potato tubers and a few onions. After that, vegetables need to be cut into small cubes (1 x 1 cm). You should also grind the following products: pickles (with peel), green olives, smoked sausage and salted pork fat.
Cereal processing
The recipe for hodgepodge with smoked sausage requires the mandatory use of any cereal. We decided to take for the preparation of such a first dish the usual round-grain rice in the amount of two small fists. It should be cleaned of debris and then thoroughly washed in a sieve under warm water.
Roasting the main ingredients
The recipe for hodgepodge with smoked sausage and rice provides for the preliminary passage of all processed products. To do this, it is recommended to use a saucepan, where it is necessary to lay the bacon, fry it until fat is released, and then add onions, red and black pepper, sausage, carrots and pickles. After 5-9 minutes, the dishes must be removed from the heat and immediately begin cooking the first dish.
Heat treatment
In a large saucepan, pour 3 liters of plain water or
meat broth. After the liquid boils, it is necessary to lay chopped potatoes and round-grain rice in it. Cook them for 15 minutes. Next, the previously fried smoked sausage with vegetables should be poured into the broth. After cooking the dish for another 5 minutes, it is recommended to add 2 cups of brine, tomato paste, chopped olives, granulated sugar and freshly squeezed juice from 1/3 of the lemon to the pan. All ingredients must be thoroughly mixed, seasoned with salt, pepper (if necessary), bay leaves, black peas and dried herbs. After this, the fire must be removed, the dishes closed with a lid and insist on the first dish for about a quarter of an hour.
Proper serving
Solyanka with smoked sausage and rice is served for dinner hot along with wheat bread, sour cream or mayonnaise.