Meat hodgepodge soup: classic recipe with photo

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

Soup hodgepodge team - a recipe that every housewife should be fluent in. Especially this dish will be appropriate when it is cold and uncomfortable outside. At this time, you can always please your family with hot, tasty and nutritious soup. Ideally, the hodgepodge should be spicy and rich. This is the best dinner option at the end of a hard day's work.

Main ingredients

Of course, there are many recipes for hodgepodge soup, but the classic one remains the most preferable. It requires the following ingredients:

• beef broth;
• pickled cucumbers (if desired, they can be replaced with pickled ones from a jar in the store, for example, many people like Bulgarian or German ones);
• pitted olives;
• 200 grams of smoked meat;
• 200 grams of smoked sausage (it is worth noting that both sausage and meat can be painlessly replaced with those smoked meats that you have at home, as an option - buy somethingaccording to your taste, but always smoked. For example, pizza sets are often found in stores, which include already cut smoked pieces of beef and pork);
• two onions;
• four tablespoons of tomato paste;
• spices - to taste;
• six sausages;
• bunch of dill.

It is necessary to remember that the soup hodgepodge team is not called by chance. You can vary the list of ingredients if you wish, but this is the classic list.

History of s altwort

It is noteworthy that solyanka is a classic dish that belongs to Russian cuisine. It has long been cooked in meat, mushroom or fish broth. Often used spicy seasonings and spices. Recently, the meat broth option has become the most popular.

The basis of the solyanka is the so-called sour-s alty-spicy environment, to which various components are added. It can be not only the already familiar olives, pickles, capers and lemon, but also kvass, pickled mushrooms and much more.

It is believed that hodgepodge combines the main unique components of two popular dishes of Russian cuisine - cabbage soup and rassolnik. From the former, she adopted sour cream and cabbage, and from the latter, cucumber pickle and pickles.

Meat hodgepodge is traditionally filled with boiled and smoked meat of various varieties, but in fish hodgepodge you can find not only s alted or boiled fish, but even smoked sturgeon.

Name controversy

Interestingly, some scientists are still arguing about how to pronounce the name of this dish correctly. Some are inclined to believe that it should be called "selyanka". Others argue that "hodgepodge" is the only correct name, which was recorded in Domostroy in 1547. But a variation in the form of a "selyanka" appeared only in the 19th century. At the beginning of the 20th century, it was pushed back out of the language by the classic "hodgepodge".

Another fascinating fact. In Russian cuisine, there is another dish, which is also called "hodgepodge". This is a mixture of stewed cabbage with fish, meat, mushrooms and pickles.

Features of s altwort

Almost every experienced housewife has her own recipe for hodgepodge soup. It may differ in the methods of preparation, and the list of ingredients. Ideally, the dish should turn out to be thick, satisfying and rich, only in this case you can be sure that you did everything right, and there will be no dissatisfied people at your table today.

Preparing any soup hodgepodge team on the so-called spicy broth. And it doesn't have to be meat. You can cook this dish with both fish and chicken broth.

Many novice cooks may mistakenly think that meat team soup is one of the simplest dishes in classic Russian cuisine. As if you can take all the products available at home in the refrigerator and send them to the pan. But in reality it's not like thatsimply. The ingredients should be taken carefully, if you are not sure that this or that product will look organic and appropriate in the meat team soup, it is better not to use it.

At the same time, the hodgepodge gives real scope for creativity to an experienced cook. After all, there is no strict recipe in which everything must be scrupulously observed in grams and milliliters. Like there is no strict and unchanging list of ingredients, but you need to experiment in moderation.

It is believed that the recipe for soup hodgepodge meat team must necessarily include meat delicacies, boiled and smoked sausage, pickles and a variety of vegetables. At the same time, lemons and olives are often added to the hodgepodge, which give the dish a piquant sourness, smoked meats, which allow you to experience the unique taste of natural meat.

Many people put potatoes in a hodgepodge, but this is not necessary at all. Here everyone acts at their own discretion.

Soup stock

Almost all soups are prepared with broth. For soup, a mixed hodgepodge (you can see the photo of the necessary products above) is one of the fundamental ingredients.

The broth is cooked for at least two hours. The thicker, fatter and richer it turns out, the tastier your hodgepodge will be, the more pleasant words and compliments you will hear from guests.

It is strongly recommended to use several types of different meats for the broth. For example, pork, beef and veal on the bone. There must be at least 700 grams of meat in total.

In order to cook the broth, take one medium-sized onion, two bay leaves, three black peppercorns, s alt to taste for three liters of water. Now boil the broth over low heat. Recall that the broth is cooked for at least two hours.

Step by step recipe

You can find a recipe with a photo of meat team soup in this article, and then repeat it at home without any problems.

To begin with, all products are cut into small cubes, if desired, they can be cut into strips, it depends on your preferences. Cucumbers are advised to fry quite a bit in a pan in vegetable oil, adding a little broth. It is best to stew the onion in butter, adding a couple of tablespoons of ketchup to this mixture.

After that, it's time to put all the products in one, always a large pot, in which you prudently cooked the broth before.

Recipe with a photo of the hodgepodge soup will help you if you are cooking this dish for the first time in your life. The illustrations will help you get your bearings and get it right.

Next we send meat and olives to the pan. Cook for a quarter of an hour and only after that pour the spices. Soup hodgepodge meat team (photos of this dish almost always look very appetizing) at this stage, you need to let it brew a little. Approximately fifteen minutes. After that, it can be poured into plates.

As you can see, the most time-consuming part is the preparation of the broth. Everything else is required not soa lot of time. Solyanka is ready, it can be poured into plates.

Before serving, it is recommended to put a piece of lemon in each of the plates, which will give the dish a special attractive sourness. It is best to season the classic meat hodgepodge soup with a tablespoon of fat sour cream. From above, you can lightly sprinkle with herbs.

Solyanka in a slow cooker

For many, this may seem unexpected, but you can cook hodgepodge even in a slow cooker. This will require you to spend significantly less money than with the classic recipe for hodgepodge meat soup. Cooking in a slow cooker is very simple, it does not even require a pan. If you have a multicooker on hand, your steps should be as follows.

All the ingredients you plan to use must be cleaned and chopped. If in the classic recipe for hodgepodge soup the team meant to boil or fry them, then if you have a slow cooker, you can wait a little.

Instead, on the multicooker itself, set the appropriate mode, it can be called "Frying" or "Frying", put meat, sausage and vegetables in a bowl. They should be well fried, acquire a characteristic appetizing crust. This usually takes about ten minutes.

After that, change the mode to "Cooking" and pour enough water or broth into the bowl. Another advantage of the slow cooker is that the broth does not need to be prepared in advance. It can be cooked directly in the process of making hodgepodge. To do this, put the meat in the water right before frying. So you get a real hodgepodge on rich meat broth. Moreover, it will not be cooked first, but simultaneously with all the other ingredients.

Now we send to the multicooker all the other ingredients that are provided in the recipe for soup hodgepodge meat team. This is primarily potatoes, all kinds of pickles and spices. Now tightly close the lid and set the "Cooking" mode again for exactly one hour. This is usually sufficient.

When the coveted signal sounds, disconnect the multicooker from the mains. Most often, in these devices, the "Heating" mode is set, which works automatically after the expiration of the main program. Therefore, do not worry that your hodgepodge can cool down. It won't happen.

Most importantly, open the lid itself very carefully. Under it, the heat can be so intense that you can easily burn your face or hands with jets of hot steam.

The final touch. Remove the meat that you cooked directly in the slow cooker for the broth, wait until it cools down and cut into small cubes. After that, pour it back into the bowl with hodgepodge. Your dish is ready to be served.

Secrets of delicious classic hodgepodge

Although hodgepodge seems like a simple dish at first glance, there are a few tricks to make it even tastier. Knowing them, you will feel like a real chef.

Firstly, try not to pour out the liquid that remains from olives, cucumbers andcapers. This brine can serve as an original spice for hodgepodge, which will only decorate the dish. For example, if you are using green olives, then you can safely add half a glass of such brine to the soup. This is guaranteed not to spoil the classic hodgepodge soup recipe, the photo of which is in the article. You can also use brine from cucumbers or capers, unless they are pickled. The main thing is not to overdo it. Be sure to taste the broth before you continue cooking.

Secondly, do not forget that the lemon is added to the hodgepodge after it is cooked. The slice can be placed directly on the plate. At the same time, almost no one adds lemon during cooking. And that won't hurt either. A quarter of lemon sliced \u200b\u200bis recommended to put the broth, it will give it astringency, it will decorate your dish, give it a special piquant taste.

Thirdly, it is believed that the best spices for hodgepodge are suneli hops, ground black pepper, bay leaf and the simplest dill. The latter can be used even in dried form. But overdoing it with spices in a hodgepodge is undesirable. A wide variety of different seasonings may not be appropriate.

Fourthly, like potatoes, a completely optional ingredient in this dish is tomato paste. In the classic recipe, you can find not only tomato paste, but also tomatoes, but in reality you can do without them. It is best to use one thing, either pasta or pan-fried tomatoes. Moreover, if you use both fresh tomatoes and tomato concentrate,the flavor will be more intense. It is recommended to monitor the taste during cooking and reduce the proportions of certain ingredients if they begin to seem redundant.

Fifthly, it is highly recommended to serve the hodgepodge with a piece of fresh black bread, even slightly dried, or some crackers. So you can appreciate the fullness of the taste of the dish to which this article is devoted.

Sixth, the obligatory companion of hodgepodge, without which it can be safely considered imperfect, is sour cream. And most importantly, hodgepodge should always be served only hot.

Fish hodgepodge

As we have already noted, in addition to meat hodgepodge, there is a classic recipe for a fish analogue of this dish. It requires the following ingredients to make it:

• 500 grams of sea bass;
• 500 grams lightly s alted salmon;
• two onions;
• two tablespoons of vegetable oil;
• three pickles;
• one glass of cucumber pickle;
• three bay leaves;
• one lemon;
• one can of olives;
• 150 grams of capers;
• s alt and black pepper to taste.

Cooking process

We start cooking fish hodgepodge by cutting fresh fish with a sharp knife. The tail and head must be cut off, neat small pieces of fillet removed from the bones and set aside for the time being. Put the bones, tails and head of fresh fish in a saucepan, it is better to take a deep five-liter one. Pour three liters of water into it.

Bring water to a boil and boilbouillon. Constantly need to remove the foam from the surface of the broth. Then it needs to be filtered and poured into another saucepan, bring to a boil again.

Pour cucumber pickle into a saucepan, bring to a boil and filter through a fine sieve. Pickled cucumbers are recommended to be peeled and finely chopped.

In parallel, fry onions in a pan, s alt and pepper, pour into a saucepan to the broth. We also put pickled cucumbers there. We cut the meat that was previously removed from the bones into small cubes, and remove the bones from lightly s alted salmon and cut into cubes of the same size.

Fresh fish together with salmon are thrown into the broth, which should be boiling by then. Cook over medium heat for about half an hour.

Add pickled capers and olives to the soup, cook for a few more minutes and quickly remove from heat. Serve in deep bowls, garnishing each serving with a slice of lemon.