Composition of hodgepodge. The best recipes, cooking features

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

Solyanka is a delicious and fragrant soup cooked on the basis of various smoked meats. This incredibly hearty dish belongs to the Russian national cuisine. It is quite universal, so it can be safely served both for the first and for the second. After reading today's publication, you will find out what is in the composition of the hodgepodge and how to cook it.

Main Features

It should be noted that this dish has a unique taste. It tastes s alty, spicy and sour at the same time. It is cooked in strong mushroom, fish or meat broth.

The composition of the hodgepodge necessarily includes capers, olives and black olives. It is they who give the thick hearty soup a pleasant sourness. Depending on the main component, fish, mushroom and meat hodgepodges are distinguished. In the latter, bacon, sausages, sausages, smoked meats, beef, pork or poultry are added.

Onions, hot spices, parsley and dill are always put in a thick spicy soup. As for garlic, carrots, cabbage and potatoes, they are used according towish.

The most important nuances

Let's make a reservation right away that there is no need to save on products intended for preparing this dish. The richer the composition of the hodgepodge, the better and richer its taste will be. It is important that all ingredients are combined with each other, complementing each other.

The main secret of the hodgepodge is that at first all the components are prepared separately, and then combined into a single whole. This soup is cooked on a good broth made in compliance with all the basic rules.

To diversify the taste of the finished dish, not only crispy pickles are added to it, but also pre-boiled brine. Also included in this rich soup are capers and pitted olives. These ingredients should not be subjected to prolonged heat treatment. Therefore, they are sent to the pan a couple of minutes before the fire is turned off. In order for the hodgepodge to acquire a richer taste, a little marinade from olives or capers is poured into it.

Traditional

The dish prepared according to this recipe has an incredibly rich taste and aroma. It should be noted that the classic hodgepodge does not include potatoes. In this case, different types of meat are used as the main components. Before you stand at the stove, check the contents of your own refrigerator for all the necessary products. You should have:

• A half kilo of smoked meats.
• Four hundred and fifty grams of beef on the bone.
• Fourcrunchy pickles.
• One carrot and one onion each.
• A full tablespoon of tomato paste.
• A couple of bay leaves.
• Two cloves of garlic.

As additional components, pitted olives, dried herbs, sunflower oil, spices and s alt are added to the meat hodgepodge.

Process Description

Pre-washed beef on the bone is placed in a pot filled with cold water, sent to the stove and brought to a boil. After that, the resulting foam is removed from the liquid, the fire is reduced and boiled for one and a half hours. About thirty minutes before removing from the stove, ground paprika, s alt, black pepper and bay leaf are added to the broth.

Peeled and chopped onions are sent to a frying pan, generously greased with high-quality vegetable oil. After it acquires a light golden hue, grated carrots and tomato paste are also placed there. Mix everything well, cover and simmer for five minutes.

After that, you can start preparing pickles and meat ingredients. They are cut into approximately the same not too long strips and set aside. The broth that has had time to cook is filtered through a sieve, stewed vegetables are placed in it and again sent to the stove. After it boils, chopped cucumbers and smoked meats are laid out in a saucepan. After a quarter of an hour, the hodgepodge is removed from the fire and served at the table. Pitted olives, lemon slices, herbs and sour cream are added to each plate.

Sausage variant

It should be noted that according to this recipe, you can relatively quickly prepare a delicious and satisfying dinner for the whole family. The composition of the sausage hodgepodge is slightly different from the classic version, so before starting the process, you need to make sure that all the required products are at hand. This time your home should contain:

• Four hundred grams of sausage.
• Six potatoes.
• Large onion.
• Table spoon of tomato sauce.
• Half a lemon.
• Two crunchy pickles.

To diversify the taste of the finished dish, it is advisable to supplement the above list with sour cream, herbs, vegetable oil, olives, s alt and spices. As for sausages, both smoked and boiled varieties can be purchased for these purposes.

Action algorithm

Having figured out what products are part of the hodgepodge, you need to understand what to do with them. First of all, you should deal with potatoes. It is washed, peeled, cut into medium cubes and boiled.

In a frying pan greased with sunflower oil, spread the pre-chopped onion and fry it. After a couple of minutes, sausage cut into squares and tomato paste are added there. The resulting frying is sent to the pan with the potatoes being cooked and continue to cook over low heat. A little later, the composition of the soup (hodgepodge) is supplemented with chopped cucumbers and olives.

A couple of minutes beforeAfter cooking, lemon slices are added there and the pan is removed from the stove. The finished dish is poured into plates, decorated with chopped herbs and seasoned with sour cream. If desired, ground pepper and garlic are added to it.

Fish hodgepodge: ingredients

To feed your family with this fragrant and he althy dish, you need to go to the grocery store in advance. This time your kitchen should have:

• Three hundred grams of seafood.
• A half kilo of mixed fish.
• Four pickles.
• Two hundred grams of smoked fish.
• Three hundred grams of fish fillets.
• Medium carrot.
• Three tablespoons of tomato paste.
• One hundred grams of pickled mushrooms.

Additionally, several small onions, olives, s alt, vegetable oil, herbs and spices are added to the hodgepodge. To diversify the taste of the finished dish, various varieties of fish and all kinds of seafood are added to it. The hodgepodge will only benefit from this. As a result, it will become richer and more fragrant.

For the preparation of a festive option, it is advisable to use not white, but red fish. Her presence will make the hodgepodge rich and amazingly tasty.

Cooking technology

First you need to do the broth. For its preparation, peeled carrots, fish platter, s alt, bay leaf and black peppercorns are placed in a saucepan filled with filtered water. All this is boiled over low heat for an hour. To make the broth moretransparent, shortly before turning off the fire, a slice of lemon is placed in the pan. After a few minutes, it is taken out of the dish and thrown into a bucket.

In a frying pan greased with sunflower oil, send chopped onion and fry it until transparent. Then tomato paste is added there and stewed for about five more minutes.

The finished broth is filtered through a sieve, onion frying is sent into it and put back on the stove. After the liquid boils, chopped cucumbers and mushrooms are placed in a saucepan and boiled for a quarter of an hour. After this time, pieces of fish fillet are added to the broth. When it is almost ready, chopped smoked meats and boiled seafood (shrimp, crabs and squid) are introduced into the future hodgepodge. All this is seasoned with spices, covered with a lid and removed from the stove.

After about twenty minutes, the infused hodgepodge is poured into plates, seasoned with sour cream, garnished with lemon slices, sprinkled with chopped herbs and served.