Surprisingly, the dish now popular in the restaurant menu was the food of the villagers. The remaining products in a small amount were put in the hodgepodge: meat, cucumbers, mushrooms, vegetables, etc. Perhaps today the cooking technology has slightly changed, but the principle remains the same: the hodgepodge is prepared on the basis of saturated broth, adding several types of sausages and other ingredients.
A step-by-step recipe for a classic meat hodgepodge - general principles
The main thing to consider is that there should be a lot of meat products. It can be boiled or fried beef, pork, chicken, minced meat, cooked or smoked sausages, sausages, sausages, ham. For saturation, offal is often often added: tongue, kidneys, heart, udder. It is recommended to use at least 4-5 types of meat components.
Obligatory ingredients of meat hodgepodge are also onions, cucumbers or gherkins, capers, olives or olives, tomato puree. Additionally, optionally put potatoes, cabbage, fresh or pickled mushrooms.
Serve hodgepodge, garnished with fresh herbs and lemon, seasoned with sour cream, sprinkled with black pepper.
1. Royal meat hodgepodge classic: step by step recipe
Ingredients:
• 250 g of cucumber pickle;
• 1-1.5 l of water for the broth (the exact amount depends on the size of the pan and on whether you plan to make the soup lighter or, conversely, thicker);
• 400 g of beef (if you are a fan of veal - take it; even pork will fit perfectly into the meat hodgepodge);
• 100 g of any ham (if there is no ham, you can replace it with some sausage, take a little more meat or double the number of sausages, although it is better to use as many different delicacies as possible);
• 100 g of sausages or sausages (you can also use cooked sausage);
• fillet of one chicken;
• 5-6 gherkins or a couple of ordinary pickles;
• a quarter of a small fork of fresh cabbage;
• several small tomatoes;
• 100 g sour cream;
• a dozen olives or olives;
• 1-2 glasses of salted mushrooms;
• capers to taste (if not, increase the number of pickles);
• two small onions;
• fresh herbs to taste (usually used dill and parsley);
• a spoonful of black pepper peas, a pair of allspice peas, a little salt to your taste.
When the pan is on fire, even a small hitch in the cooking process can play a significant role, and instead of a rich bouquet of flavors, you run the risk of getting a boring hash, or even something burned out. In order not to be distracted from the recipe itself and not to miss the right moment, prepare some products in advance. Cut chicken, sausages and ham into small pieces. If you have already cooked or fried meat, chop it too. Do the same with mushrooms and cabbage, first scalding them with boiling water. Cut onions, cucumbers and tomatoes into cubes.
Cooking Technology:
1. We start cooking: cut half the beef into a cube and fry in vegetable oil in a casserole until golden.
2. On the basis of the remaining beef, cook a liter and a half meat broth. Cut the boiled meat into cubes or strips and set aside. Perhaps it will be more convenient for you to use separately boiled meat and a pre-cooked broth - by the way, a bone-based broth is also perfect. The richer the broth, the brighter and more satisfying the hodgepodge.
3. In a large saucepan, boil the cucumber pickle and remove the foam that has formed on the surface.
4. Pour the broth into the brine, bring the liquid to a boil.
5. Put all previously prepared ingredients in a ceramic pot or an enameled vessel, add capers and olives, fill with brine and broth. Do not forget about spices and sour cream.
6. If you cook in a pot, put it in a preheated oven for 10-15 minutes. The temperature and exact time depend on the features of your oven.
7. If you used an enameled vessel, cook the hodgepodge over low heat for 10-15 minutes. The dish should languish, boiling will make the taste of hodgepodge less expressive.
8. Let the finished hodgepodge infuse, serve hot, garnishing with fresh herbs.
2. Classical meat solyanka: step by step recipe with vegetables
Ingredients:
• 2.5 l of rich meat broth (the richer it is, the more hearty and tasty the hodgepodge will turn out, although the relatively dietary option is more than good);
• half a kilo of ham, sausage, etc. - of your choice, if only it was something smoked and meat;
• 1 medium onion;
• 1 small carrot;
• 4 medium potatoes;
• 3-4 pickles;
• 10-15 pieces of olives;
• 50 g of capers;
• fresh dill and parsley, as well as other herbs to your liking;
• half a lemon (for serving ready-made hodgepodge);
• 4-5 spoons of sour cream;
• 1 tbsp. a spoon of tomato paste or mashed potatoes;
• 2 tablespoons of vegetable oil;
• 2 bay leaves;
• paprika;
• coriander;
• ground black pepper;
• salt to taste.
Sometimes it is more convenient to first prepare some ingredients, and then proceed to the recipe itself - otherwise the fuss and rush can not only deprive you of the pleasure of the process, but also interfere with accurate adherence to the technology, which often negatively affects the main thing - the taste of the finished dish. Cut meat products into strips or small cubes. Chop the onion finely: first in half rings, and then cut across another few pieces. Peel and chop all root vegetables, and pickle the pickles into strips.
Cooking Technology:
1. First of all, pour the broth into the pan, put it on the fire and bring to the boil the base of the future hodgepodge.
2. Add prepared smoked meats to the pan, cook for a quarter of an hour, not forgetting to stir.
3. Put potatoes and carrots in the broth, cook for about 15 minutes until half-ready vegetables.
4. Gently scoop the broth out of the pan with a ladle, pour it into a deep frying pan. Put the cucumbers there and simmer for about 5 minutes, then add the mass to the hodgepodge.
5. In boiling oil, fry the onions until soft, add salt and pepper to taste. After lay out the tomato and simmer everything together for a couple more minutes.
6. Add the resulting fry to the pan and cook for another 10-15 minutes.
7. Send olives and capers into the hodgepodge, chop over fresh herbs on top and season the dish with spices. Gently, do not overdo it with salt, at first the taste of this soup may seem a bit fresh, but note: it will become more salty when it is infused.
8. After 7-10 minutes, remove the pan from the heat.
9. Let the hodgepodge a little brew. Only 10-15 minutes are enough to fully open the taste of the dish.
10. Serving the dish to the table, flavor each serving with a spoon of sour cream and add a bright lemon slice.
3. Classical meat solyanka: step by step recipe with minced meat and prunes
Ingredients:
• 100 g half-smoked or smoked sausage;
• 100 g of cooked sausage;
• a quarter kilogram of beef fillet;
• a quarter kilogram of ground beef;
• 150 g of prunes;
• 1 tablespoon of parsley root;
• 1 onion;
• 2 tablespoons of tomato paste;
• a little margarine or oil (the amount depends on how much fat to use in the frying you prefer);
• 2 pickles;
• Bay leaf;
• 2 tablespoons of chopped parsley, green onions or other herbs (for decoration of the finished dish);
• a few peas of black pepper;
• salt.
Before you get down to business, prepare some foods so that you can avoid the hustle and bustle of the main process and focus entirely on cooking. Rinse the meat thoroughly with running water. Crush the sausage into strips. Rinse and chop the prunes. Peel and finely chop the onion. Remove the skin from the cucumbers and remove the seeds: these parts are not needed in the hodgepodge. Cut the remaining cucumber flesh into strips.
Cooking Technology:
1. To begin, place the meat in a pan with cold to taste salted water, cook, adding parsley root, until cooked. This will take at least forty minutes, the exact cooking time depends on the particular piece of meat.
2. Remove the meat and root with a slotted spoon from the resulting broth. Cut the meat in a way convenient for you, for example, into cubes, and set it aside. Parsley can be thrown away: it has already given away its aroma and taste to the broth and will no longer be needed.
3. Fry the onions in butter or margarine.
4. Separately, fry the tomato paste and stew the ground beef in it.
5. Throw the prunes into the boiling broth. Cook for 10 minutes.
6. Pour the fry and all meat products into the pan. Sprinkle salt and spices. Cook for 10-15 minutes.
7. Sprinkle the ready-made hodgepodge with fresh chopped herbs and serve.
A step-by-step recipe for a classic meat hodgepodge - tricks and tips
• Do not save on meat, the more various meat products, smoked meats, the richer the broth, the tastier the hodgepodge.
• Choose crispy solid cucumbers for hodgepodge. Soft fruits will spread during the stewing process, which will spoil the appearance of the dish.
• Do not use a large number of various spices and spices, the hodgepodge does not like this, enough black and allspice. For sharpness, you can put a little chopped hot pepper. Thanks to the used smoked meats, olives, brine and other ingredients of the dish, the taste of hodgepodge and without seasonings is saturated.
• Cucumber pickle can be replaced with marinade from a can of olives, capers - with gherkins.
• Do not put a lot of strongly smelling greens, such as cilantro, it is better to take a little more parsley.
