Cooking meat hodgepodge at home

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

Solyanka became a favorite dish of many nations several centuries ago. It attracts with its piquant taste with characteristic sourness, as well as satiety. Each hostess tries to find ways to make the dish even richer and tastier. What are the subtleties in the preparation of meat hodgepodge? We offer several recipes for this delicious dish.

Bouillon features

First you need to figure out how to cook the broth properly. Once upon a time, the classic version of the soup was cooked on a fish broth, but today the meat base is more familiar. There is also an alternative with mushroom broth. But many prefer beef.

Sausages must be added to the soup. They give the dish great piquancy and richness. In addition, many housewives use different types of meat. So, pork or veal tenderloin is perfect. To prepare meat hodgepodge, choose only high-qualityproducts.

Don't use too much oil when frying food. To reduce the fat content of the dish, you can put the slices in an oven preheated to 180 degrees for 20-30 minutes. Do not use oil, and after cooking, remove excess fat with a paper towel.

What determines the taste of a dish

The ingredients that give the hodgepodge a special taste are pickles and marinade. Cucumbers, fragrant mushrooms, olives and tomatoes, which can also be replaced with pasta. There is a trick: add cucumber pickle to the broth when cooking, so the soup will become even spicier.

There is one more ingredient in the traditional recipe - pickled capers. Perhaps many of you have seen jars with small dark green balls in the spice section of supermarkets. These are closed buds that are harvested from a thorny medicinal plant called capers. They give the dish its unusual bitter taste. However, they are rarely used these days.

The recipe for making meat hodgepodge at home has the following rule. When the soup is cooked, do not forget to let it stand for about half an hour. Garnish the dish with fresh herbs and a lemon wedge. This will add a final sour note.

Classic recipe

Solyanka is a thick rich soup with different types of meat and smoked meats. It can be cooked with or without potatoes. To prepare the classic version, you need to take the following ingredients:

• 3 liters of water.
• Smoked ribs – 250-300g
• Beef with bone - 700g
• Ham or boiled sausage - 250g
• Olives - 100g
• Capers to taste.
• Pickles - 3 pieces.
• One onion.
• 3-4 allspice peas.
• Tomato paste, vegetable and butter - 2 tablespoons each.
• S alt, ground black pepper, lemon, herbs - to your taste.

How classic soup is prepared

The step-by-step recipe for preparing the combined meat hodgepodge is very simple. Fresh beef and smoked ribs should be poured with cold water and boiled over low heat for two hours. As soon as the broth boils, you need to carefully remove the foam with a slotted spoon. 15-20 minutes before readiness, put bay leaves, peppercorns, s alt into the broth.

While the broth is cooking, prepare the rest of the ingredients. You need to remove the skin from the cucumbers and cut them into small cubes. Put cucumbers in a frying pan, pour a few tablespoons of broth and simmer them without oil over low heat for several minutes. Cut the ham into small cubes. Remove the cooked meat from the broth and cool.

The broth must be filtered and put back on a slow fire. Then add cucumbers and ham cooked in a pan. Separate the cooled beef and smoked ribs from the bone, finely chop and send to the broth. Place butter and half-ringed onion in a frying pan, fry until golden brown.

Add tomato paste and simmer over low heat for five minutes. Transfer all tosaucepan with broth, add olives and cook over low heat for another 10-15 minutes. Taste s alty. If necessary, add s alt, ground pepper and capers, close the lid and leave the soup on low heat for another 15-20 minutes. This completes the step-by-step preparation of meat hodgepodge. Serve with lemon, herbs and sour cream.

Recipe for hodgepodge with potatoes

To prepare the national team meat hodgepodge with potatoes, you will need the following products:

• Boiled sausage – 70g
• Meatloaf - 70g
• Fresh beef - 300g
• Smoked beef - 100g
• Semi-smoked ham – 70g
• Pickles – 3 pieces
• Potatoes and carrots - 1 each
• White onion - 2 heads.
• Vegetable oil - 2 tbsp. l.
• Tomato paste - 1 tbsp. l.
• 1 bay leaf.
• Sugar - 1 tsp
• S alt, pepper, lemon, herbs, sour cream and olives to taste.

Cooking a variant with potatoes

In the absence of the necessary ingredients, they can be replaced. For example, instead of beef, take pork, fresh and semi-smoked, sausages, raw smoked sausage, that is, everything that you have in your refrigerator, because it’s not for nothing that hodgepodge is called the national team. It is a mixture of different products.

The step-by-step recipe for making a combined meat hodgepodge with potatoes is also very simple. Pour the prepared fresh beef with water and cook until tender.about an hour. To make the broth transparent, you need to put a thoroughly washed unpeeled onion into it and remove the foam in time with a slotted spoon. All ingredients for hodgepodge are cut into cubes or straws so that they can easily fit in a spoon. While the broth is cooking, you can chop the potatoes and carrots. 10-15 minutes before the broth is ready, add vegetables to it and cook until the meat is soft.

It can be checked for readiness with a fork. When the meat is ready, you need to get it out of the broth and let it cool. Pour vegetable oil into a frying pan and fry finely chopped onion until translucent. Finely chop the cooled beef. Next, send it to the pan to the onion. Fry for two to three minutes, add diced peeled cucumbers and tomato paste with sugar. Pour in 100 ml of water or brine and simmer vegetables with meat in a pan for three to four minutes.

After that, put everything in a saucepan with hodgepodge and cook for 10-15 minutes. For piquancy at the end of cooking, you can add s alt, ground pepper, lemon juice or cucumber pickle. Put capers and olives at the very end. It is advisable not to digest them, since the former can give bitterness, and the latter can lose their unusual taste and aroma. As you can see, cooking meat hodgepodge at home is very easy. Serve the soup hot with greens, sour cream and a slice of lemon.

Original sausage version

This is an interesting recipe for making meat hodgepodge at home. To implement it, you will need the following products:

• 3 liters of water.
• 5 pieceshunting sausages.
• 150 g boiled sausage.
• 6 potatoes.
• 1 carrot.
• 2 red onions.
• 3 pickled cucumbers.
• 100 g pitted black olives.
• 3 lemon slices.
• 1 tbsp l. tomato paste.
• S alt, pepper to taste.
• A little vegetable oil for frying.

How to cook sausage hodgepodge

In a deep saucepan put diced potatoes and cover with water. While it is cooking, make a pass from grated large carrots, onion half rings and chopped cucumbers into strips. Finely chop the sausages and sausage. Wash the lemon and cut into thin slices with olives.

Now prepare the vegetable saute. First fry the onions and carrots. Then add cucumbers to them (if desired, you can add a little brine). After 5-10 minutes, place the tomato paste there. Cook for 3-4 minutes, then transfer the mixture to the potatoes. Add seasonings. Boil 10 minutes. Sausages and frankfurters are put into the pan only after the potatoes have softened. At the end add lemon and olives. This completes the step-by-step recipe for making meat hodgepodge. Let the soup sit for thirty minutes.

With cabbage

This is one of the common versions of spicy soup. For 4 liters of ready-made meat broth, you will need the following ingredients:

• 450g boiled meat.
• 1 medium cabbage.
• 150g tomato paste.
• 100 g of ham, boiled, smoked sausagesbrisket.
• 3 pieces of pickles.
• 100 ml brine.
• 5 potatoes.
• 1 onion.
• 1 carrot.
• 1 pod of hot red pepper.
• 2 small spoons of sugar.
• Vegetable oil - for sauteing.
• To taste s alt, herbs, pitted olives, lemon.

Cooking a meat hodgepodge: a step-by-step recipe for cabbage variant

Dice pickled cucumbers. Finely chop the cabbage. Place it all in a large saucepan, pour in the cucumber pickle, bay leaf, sugar and s alt. Mix well, put to boil. Set the burner power to medium. Stirring, simmer until the cabbage is soft. While the vegetables are cooking, peel the potatoes, cut them into cubes, and place them over the cabbage.

Cut smoked foods and meat into pieces. Chop the onion into rings, grate the carrots. Remove the seeds from the hot pepper, cut it into small rings. Send the onion to the heated pan. After 2 minutes, add carrots to it. Simmer over low heat until the onion is browned, then add the pepper. Fry until tender.

After that, place the smoked meat there (do not touch the boiled meat yet), tomato paste with 2-3 tablespoons of broth. Mix well and simmer for 7 minutes. Pour the meat broth into the pan, transfer the vegetable sauteing and boiled meat to the vegetables. Stir gently, bringing to a boil, s alt if desired, cook for 5-10 minutes. Let it brew under a tight lid for about half an hour. On this recipe for cooking the meat teamhodgepodge with cabbage completed. Before serving, decorate the dish with herbs, lemon and olives.

Option in multicooker

To cook a delicious hodgepodge in a regular slow cooker, you will need the following ingredients:

• Boiled meat - 400 grams.
• Sausages and smoked sausage - 300 grams.
• Onion - 1 head.
• Olives - 100 grams.
• Flour - 2 l. st.
• Paste tomato paste - 3 l. st.
• Cucumbers - 100 grams.
• Potatoes - 3 pieces
• Greens - 40 grams.
• S alt, pepper.

How to cook this dish in a slow cooker

Preparing meat hodgepodge in this kitchen unit is very easy. First you need to turn on the “Frying” mode and place chopped onion and a little vegetable oil in the multicooker bowl. Carrots are not listed in the ingredients list, but you can add them if you like the taste. Cut pickled cucumbers and sausage into cubes. First, send cucumbers to the onion, followed by sausage.

After a few minutes add potatoes, tomato paste and boiled meat. Next, finely chopped olives are placed in the slow cooker.

When all the ingredients are in the bowl, water and cucumber pickle are poured into it. A hodgepodge is prepared in the “Cooking” mode for an hour. Before serving the finished hodgepodge, you need to add one lemon slice and a spoonful of sour cream to each plate.

Oven option

Solyanka can also be cooked in the oven. For thiswill need:

• Meat broth - 2 liters.
• Ham, sausages, sausage - 400 grams.
• White onion - 2 heads.
• S alted cucumbers - 2 pieces.
• Potatoes - 2 pieces.
• Carrots - 1 piece.
• Bulgarian sweet pepper - 1 piece.
• Tomato paste - 4 l. st.
• Olives - 5 pieces
• Laurel leaf - 4 pieces

To reveal the taste of the hodgepodge, you should put peppercorns, herbs, sour cream and lemon in it.

Onions are fried in a saucepan. To it are added diced cucumbers and peppers. They should simmer for about 10 minutes. Then put the carrots, cut into circles, in the same place. The fire must be made small.

Selected sausage products are cut into strips, potatoes are peeled and diced. All this goes to the saucepan. There you also need to add two tablespoons of broth and simmer it all for about five minutes. Then you can pour in the tomato paste, season with spices and continue to simmer for about ten more minutes.

Now this mixture needs to be spread out as evenly as possible over the pre-prepared baking pots. Pour beef broth into them (about 1/2 volume).

When all the ingredients are in pots, you can add 1 bay leaf, olives and some finely chopped greens to each. Now you can close the lids and send them to the oven. It is required to set the temperature to 160 degrees. The dish is cooked for about half an hour. You can decorate the pots with lemon slices.