Solyanka is a great option for a delicious first course. It is quite simple to prepare, but the creation of a true masterpiece requires a large number of meat ingredients, so you can rarely notice it on everyday tables.
The original recipes of the hodgepodge are known to many culinary experts and willingly share their secrets related to the preparation of such a dish. So, we will consider some of them, as well as options for making soup at home.
What meat to choose for hodgepodge
It's no secret that all recipes of the classic hodgepodge provide for the presence of meat in the number of ingredients. What should it be? In this matter, you can really go for a walk, because any meat product is suitable for making hodgepodge. And even better, if it is presented as a whole assortment, then the taste of the soup will turn out to be very original. Practice shows that by replacing the main ingredient, you can significantly experiment, giving new favorite qualities to your favorite dish prepared according to the same recipe.
To prepare the hodgepodge, you can use trimmed sausages that remain after large feasts, smoked meats of any kind, cooked meat and sausage, offal, boiled pork and even carbonate.
Cooking Tricks
Knowing about certain tricks of cooking a hodgepodge according to the classic recipe, you can really surprise your household with a particularly tasty soup.
First of all, one must understand that among the cold cuts for such a dish, smoked meats must be present. Some step by step recipes for hodgepodge include the use of both sausage and individual meat. Many housewives prefer to put smoked ribs in the soup.
For its preparation, you can use a slow cooker - the result will exceed all expectations.
It should be remembered that hodgepodge is a sour soup. And in the event that potatoes are used to create a dish, you must first boil it and only then add pickles or lemon.
Bouillon
The recipe for the classic meat hodgepodge provides for its preparation in the broth. And the more saturated it is, the better. Practice shows that for such a purpose it is better to do it in advance and filter in advance. Cook the ingredients for the broth preferably on low heat - so the liquid turns clear. After cooking, the mass must be allowed to brew - only then the hodgepodge according to the classic recipe will turn out to be very tasty.
In the process of cooking, cooks are not advised to salt the broth. This should be done at the very end and only if necessary.
How to make a highlight for a dish
It is no secret that the peculiarity of any recipe for hodgepodge, with a photo of which you can get acquainted in the article, is what highlight is provided for in the finished dish. Any hostess can choose her independently. Special ingredients may include olives or olives, capers, spring onions and even lemon slices.
Practice shows that such elements cannot be digested, therefore, they must be laid at the very end of preparation, literally in 5-7 minutes.
Classic homemade hodgepodge
The recipe for a classic meat hodgepodge involves the use of various meat ingredients for cooking. To create the soup you need to take:
- 700 g of beef fillet;
- one sugar bone;
- 300 g smoked ribs;
- 200 g of different sausages (best of all, take its different types).
All of these ingredients must be prepared for further processing: cut smoked meats, and wash raw meat.
- Beef should be sent to a pot for cooking hodgepodge and, adding bone to it, pour water.
- After the mass boils, add the peeled onion and a couple of dry bay leaves to the same place. In this composition, the soup must be boiled for a long period, until the meat becomes soft.
- In the meantime, you can prepare the frying for the hodgepodge. The recipe for this dish involves its creation from shredded onions, as well as grated carrots.
- The ingredients must be combined and fried in a hot pan until they are roasted.
- When this happens, send 3 tablespoons of tomato paste, 3 pickles, chopped into strips, and mix, remove from heat.
- After the meat is soft, you need to remove it and the bone from the water.
- Chop the fillet and return it to the soup. At this stage, two potatoes, cut into small cubes, should be added to the hodgepodge.
- Now the cooking should continue until the potato is soft.
- In the meantime, while the cooking process is in progress, you can start preparing sausages. For this, each of its species must be cut into thin cubes and sent to soup.
- Also at this stage, you should pour a glass of cucumber pickle there and put in the roast. In this form, the soup should be boiled for 5-6 minutes.
At the final stage, it is necessary to salt the contents of the pan, add a small amount of ground pepper, as well as 2 tbsp. l capers. If desired, you can invest a couple more additional bay leaves.
In Kazakh
This recipe for hodgepodge in Kazakh will appeal to hostesses. To make soup with it, you need to take 200 g of beef and a small piece of tongue and cook a strong broth from them.
- While the broth is preparing, it is necessary to prepare the frying of chopped onion and a spoonful of tomato paste. To do this, use butter.
- When the vegetables are ready, you need to add a couple of chopped pickles to them, and then stew for 5-7 minutes under a closed lid.
- After the specified time, they should be invested in a simmering simmer.
- Separately, in a frying pan with butter, it is necessary to fry the chopped boiled beef with tongue, taken from the broth, as well as 50 g of smoked lamb and horse sausage cut into slices. Meat ingredients should also be sent to the broth.
When all the components are assembled, they must be boiled for 15 minutes, and then removed from the stove.
Georgian solyanka
Georgian recipe for meat hodgepodge is a real find for those who want to treat themselves to a delicious and spicy dish. To cook it, you need to take 600 g of beef and, pouring it with water, put it in a simmer on low heat. After it is cooked, a piece of meat must be removed from the broth and cut into small cubes.
- In a pan with melted butter, chop the onion (5 heads), as well as three tablespoons of tomato paste.
- When the onion becomes golden, chopped beef and a couple of pickles, cut into strips, should be added to the mass.
- After a couple of minutes of frying, the mass must be filled with broth so that it covers the ingredients by 3 cm.
- In this composition, the products should be stewed for half an hour.
- After this time, send a couple of chopped garlic cloves to the mass, as well as a seasoning mixture to taste (black and red peppers, suneli hops, ground coriander) and greens.
- Before serving, the soup should be salted to taste.
Mushroom hodgepodge
Consider a recipe for a classic mushroom hodgepodge, which will definitely come in handy during fasting. Practice shows that in terms of taste this dish is in no way inferior to that, among the ingredients of which there is meat.
- To prepare the hodgepodge according to the recipe suggested here, you must first soak 50 g of dried porcini mushrooms.
- After a certain period, they should be boiled and, draining the water, cut into strips. The water in which they were boiled is not worth pouring.
- In a pan, fry the chopped onion head and one carrot grated on a medium grater until transparent.
- After the vegetables are ready, put a spoonful of flour and tomato paste on them, and pour in the water in which the mushrooms were cooked (50 ml). In this composition, put out the ingredients for five minutes.
- In a separate pan, fry chopped boiled mushrooms, as well as 300 g of fresh champignons chopped in the same way. Once they are ready, combine them with vegetables.
- Pour all the components with hot water, salt, add pepper to taste and put on a slow fire for no more than 15 minutes.
- After this time, put in the pan the desired amount of olives and cook for another 5 minutes.
According to the classic recipe, mushroom hodgepodge is ready - it can be served on the table.
Fish hodgepodge
It is no secret that in nature there is also a fish hodgepodge, distinguished by its taste. The dish is quite original. To prepare a classic fish hodgepodge according to the recipe suggested here, you should take 500 g of fresh fish and squid.
- Prepare a saturated broth from sea fish and strain it through a sieve. After that, put the potatoes cut into small cubes (5 tubers) into the boiling liquid, as well as the chopped onion and the cooked fish cut into small pieces.
- In a separate pan, fry a couple of pickles, cut into strips, and send to soup. There you should immerse the sautéed tomato paste (2-3 tablespoons) and chopped squid.
- In this composition, cook the ingredients for 15 minutes, then pour salt and black pepper into the soup.
The classic fish hodgepodge according to the recipe offered here is ready! To decorate the dish during serving, you can use slices of lemon.
Sausage
It turns out very tasty hodgepodge with sausage, the recipe of which is presented below:
- To prepare this soup, you should take 6 potatoes. They must be peeled and cut into small cubes, then put in a saucepan, pour a couple of liters of water and put to boil.
- Fry 300 g of boiled and the same amount of smoked sausage in a pan with vegetable oil for 3-4 minutes, then send it to a pot of potatoes.
- In the same pan, fry the chopped onion and 6 pickled cucumbers, cut into strips.
- After the dressing becomes soft, add a couple tablespoons of tomato paste to it, mix and send into a hodgepodge.
- After a couple of minutes, salt the salt, pepper and remove from heat.
In a slow cooker
You can cook a delicious hodgepodge in a slow cooker. To do this, pour 3 liters of water into its bowl and put in not 350 g of pork meat.
- In the "Soup" mode, the meat should be cooked until ready, which will take about a couple of hours.
- Shortly before the end of the process (about 30 minutes), you should salt the broth and add black ground pepper, as well as bay leaf.
- When the filet is cooked, it must be removed and disassembled into fibers. The broth itself - drain and leave to cool.
- Separately, it is necessary to prepare the remaining ingredients: chop the onion, and 150 g of ham and smoked sausage - cut into small cubes.
- After that, pour a small amount of vegetable oil into the multicooker bowl, put onion and meat products there, and then, setting the “Baking” mode, cook the ingredients for 10 minutes.
- In the total mass, put potatoes cut into small cubes, add a small amount of broth and continue the process for another 7-8 minutes.
- At the very last stage, pickles should be sent to the hodgepodge, cut into cubes (2-3 pcs.), As well as a spoonful of tomato paste.
- After mixing, the mass must be cooked for another 10 minutes, after which it is brought to a boil in the "Soup" mode.
At the very end, add salt to taste to taste and pepper.