How to cook hodgepodge? Features, recipes and recommendations

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Solyanka was originally a very fatty soup, which was prepared from leftover food. This dish was prepared exclusively by the villagers. After some time, the hodgepodge got into famous cookbooks. From that moment on, almost every housewife knew how to cook hodgepodge. Culinary evolution has influenced the emergence of a huge number of different recipes for this dish. Each of them differs in ingredients, has some nuances in cooking.

What is the difference between solyanka and other first courses

Before you cook a hodgepodge, you need to understand exactly how it differs from other first courses. It was thanks to the unique taste qualities that such a “soup” was an indispensable dish at the time of a hangover. Solyanka was often included in the menu of the feast itself.

Distinguishing features:

• The broth should be thick and strong. For the main fat, you should use several different ingredients: fish, meat, mushrooms.
• The taste should be slightly sour. Olives, cucumbers, capers and tomato paste, kvass, marinated ingredients, lemon give such an unusual note.
• Depending on the speciesSolyanka is defined by the main component, which is present in different interpretations: fresh, pickled, s alted, pickled, smoked, dried.
• Be sure to use hot spices and seasonings, a large number of different herbs and onions, any cereals. Potatoes, carrots are added very rarely.

Given all the features of the dish, any housewife will understand how to cook a combined hodgepodge and what taste it should have.

The right choice of products

Cooking any meal starts with choosing the right ingredients. The main condition is that all components must be fresh, unspoiled and smell good.

What else you should pay attention to when choosing products:

• It is worth choosing only barrel cucumbers, with bright sourness from fermentation. It is worth cutting the skin off the vegetable and stewing it in a pan.
• To prepare the broth, you should use at least 4 varieties of the product of various preparations.
• The more spices and herbs are used in the cooking process, the more colorful the taste will be.
• To supplement the base of the hodgepodge, you should use cereals: rice or millet.

The set of products may vary in the recipe qualities of the dish. How to cook a hodgepodge from a set of ingredients will also become clear from the recipe. You should not choose products with a pungent and too persistent smell and taste - this will not saturate the taste and smell of the dish.

Basic secrets of cooking hodgepodge

Not only do you need to know how to cookhodgepodge, but also the main secrets of cooking that will make the dish especially tasty and original. Given the nuances regarding cooking, even an inexperienced chef can cook a dish. At the same time, non-standard ingredients will not spoil the taste, but, on the contrary, will make it more piquant.

Advice on how to properly cook hodgepodge for an inexperienced cook:

• The broth should be strong. Meat, mushrooms or fish should be placed in cold water and simmered for several hours. Navar should be infused for 5-6 hours.
• Products should be cut into small strips. Such a nuance will help maintain the attractive appearance of the dish and help give all the flavor to the broth.
• Be sure to prepare a brez for a hodgepodge of onions, cucumbers and tomato paste. Brez is an additional basis for the broth. Simmer all the ingredients until a viscosity forms, then put in the oven for 1 hour at a temperature of 140 degrees.
• When using capers and olives, keep in mind that they cannot be overcooked. As a result of long cooking of such products, bitterness in taste may appear. After pouring capers or olives, bring the hodgepodge to a boil and immediately remove from heat.

The most popular pickle recipes

The history of the preparation of hodgepodge dates back several centuries. Each hostess and cook made some changes, so today there are a huge number of recipes. Each of the options can radically differ from each other both in the set of products and in the method of preparation.

There is a list of the most popular pickle recipes:

• Meat hodgepodge.
• Mushroom hodgepodge.
• Mushroom hodgepodge.
• Combined hodgepodge soup.
• Sausage hodgepodge.

How to cook hodgepodge soup, meat, mushroom or sausage stew, you can learn specifically from the cookbook, culinary magazine, the Internet, as well as use the recipes presented in the article.

Features of preparing prefabricated hodgepodges

In the process of searching for recipes for cooking this dish, housewives often come across such a phrase as "hodgepodge". There are general recommendations that indicate exactly how to prepare a combined hodgepodge:

• Combined hodgepodge involves the use of several types of single-plane ingredients.
• The broth must be boiled from prefabricated ingredients according to established recommendations. Infuse the decoction for 5-6 hours.
• The dish should include more than 10 diverse products in approximately equal amounts.

Prefabricated hodgepodge recipes do not provide for complex cooking processes, as they are considered classic in essence.

Features of cooking soup-hodgepodge

Solyanka soup belongs to the classic type of this dish, so there should be no problems with cooking. Stock up on groceries first:

• 100 grams of fresh beef.
• Dried, smoked, s alted pork, which will total 1 kgproducts.
• 2 large onions.
• 50 grams of capers.
• 5 tablespoons of tomato paste.
• 3 large pickles.
• Bay leaf, ground pepper, hot spices and herbs.

Immediately before preparing the hodgepodge soup, it is worth boiling and infusing the broth, making a breeze. These are the main and long-term preparations, then there will be technical points:

1. Dice onions, cucumbers and beef boiled in broth. Brez is prepared from them by the method of prolonged stewing and languishing in the oven with the addition of tomato paste.
2. Cut the pork into strips and fry until half cooked.
3. Place all the ingredients in the broth and simmer over low heat for half an hour.
4. Add the capers and half a cup of cucumber pickle.
5. Sprinkle greens, bay leaf, spices.
6. Keep the hodgepodge on fire with the lid closed for about 5 minutes.

Turn off the heat and immediately remove the bay leaf from the soup. When serving, place a slice of lemon in a bowl.

The principle of cooking meat hodgepodge

Meat hodgepodge cooks very quickly, but the taste is not lost. You need to prepare the following ingredients:

• 3 liters of meat broth.
• Half a kilo of smoked meat (chicken, pork, beef).
• Medium onion.
• 4 potatoes.
• 4 pickles.
• 50 g capers.
• 50g olives.
• Half a glass of tomato juice.
• Greens, spices, lemon.

You need to know exactly how to cook meathodgepodge so that the broth is rich and satisfying, but not too greasy:

1. In the meat broth, which was boiled on the bone for an hour, pour the meat. Pre-cut meat products into strips. Cook for 15 minutes.
2. Cut the potatoes into cubes and pour into the broth after the meat. Cook for a quarter of an hour.
3. Dice cucumbers and onions. Simmer in a pan for half an hour. Add tomato juice and simmer for another 20 minutes.
4. Pour the brez into a hodgepodge and cook everything together for another quarter of an hour.
5. Sprinkle capers, herbs and spices. Cook for 5 more minutes. Close the lid and let it brew for 5-10 minutes.

Serve with sour cream and a slice of lemon.

Sausage is the main ingredient of hodgepodge

Sausage hodgepodge is considered an economical option in terms of the cost of ingredients and time. This cooking option can often be found in canteens and cafes.

Product set:

• Half a kilo of doctor's or milk sausage.
• 300 grams of smoked sausage.
• 300 grams of chicken breast.
• 5 potato tubers.
• 5 pickles.
• 3 tablespoons of capers.
• 2 medium onions.
• 2 tablespoons concentrated tomato paste.

Not many people know how to cook hodgepodge with sausage, complicate the technology. It's actually a very simple process:

1. Cut the potatoes into small strips and put to boil.
2. Sausage and brisket fry in a pan until goldencrusts.
3. When the potatoes boil, you need to remove the foam and add the fried sausage.
4. Fry onions and cucumbers in a pan. At the end, add a few tablespoons of broth from the pan and tomato paste. Simmer for 5-10 minutes.
5. Pour the brez into the pan and pour half a glass of brine.
6. 10 minutes before readiness add capers, herbs, spices.

Set the hodgepodge aside and cover. You can eat after 15 minutes.

The unique taste of the combined meat hodgepodge

In the combined meat hodgepodge, you can combine different meat products. You can choose the quantity and types yourself.

Components of the combined hodgepodge:

• Several sausages.
• 250g smoked sausage.
• 3 liters of water.
• 250 g of boiled pork and the same amount of beef.
• Bouillon cube.
• Big onion.
• A quarter of a glass of tomato puree.
• 3 pickled cucumbers, 10 grams of olives.
• Spices, herbs, lemon.

Skilled chefs know how to cook a combined meat hodgepodge. Beginners are offered a simpler way:

1. Pour water into a pot and boil.
2. While the water is heating, dice the onion and fry in a pan. When the vegetable becomes transparent, add the tomato puree.
3. Cut sausage and meat into strips.
4. Pour meat, onions and cucumbers into boiling water. Boil 10 minutes.
5. Sprinkle olives, spices and herbs. Boil for another 5 minutes.

Turn off the dish and insist for half an hour. Inningsstandard.

Original cabbage soup recipe

For a vegetable hodgepodge, a combination of cabbage and mushrooms is ideal. Therefore, this recipe is considered the most traditional. First select products:

• Half a kilo of fresh cabbage.
• 0, 5 kg mushrooms or oyster mushrooms.
• Onion.
• 3 pickles.
• 20 grams of tomato paste.
• Spices, herbs.

Almost all vegetarians are interested in how to cook cabbage hodgepodge. This recipe will be ideal for those who follow the figure:

1. Chop the cabbage and simmer for 3/4 hours in a saucepan with half a glass of water, a teaspoon of vinegar and butter.
2. Sauté the onion and mushrooms in a shortbread until half cooked.
3. When the cabbage stewing time is up, add tomato paste and cucumbers to the container. Stew until the products are ready.
4. Grease a baking dish with vegetable oil. Lay out half of the stewed cabbage in a thin layer. Then completely lay out a layer of mushrooms, close with the remains of cabbage.
5. Sprinkle food with breadcrumbs and put in the oven for half an hour.

You will get a crispy crust with a golden color. Serve like a casserole.