Classic hodgepodge recipe with photo

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

Solyanka is a great option for a delicious first course. It is quite simple to prepare, but the creation of a real masterpiece requires a large number of meat ingredients, so you can rarely see it on everyday tables.

Many chefs know the original recipes for solyanka and willingly share their secrets related to the preparation of such a dish. So, let's look at some of them, as well as options for making soup at home.

What meat to choose for hodgepodge

It's no secret that all classic hodgepodge recipes include meat among the ingredients. What should it be? In this matter, you can really roam, because any meat product is suitable for making hodgepodge. And even better if it is presented as a whole assortment - then the taste of the soup will turn out to be very original. Practice shows that by replacing the main ingredient, it is possible to significantlyexperiment, giving your favorite dish cooked according to the same recipe new tastes.

For the preparation of hodgepodge, you can use trimmings of sausages that remain after large feasts, smoked meats in any form, boiled meat and sausage, offal, boiled pork and even carbonate.

Cooking tricks

Knowing about certain tricks of preparing mixed hodgepodge according to the classic recipe, you can really surprise your household with a particularly delicious soup.

First of all, you need to understand that among the cold cuts for such a dish, smoked meats must be present. Some step-by-step hodgepodge recipes provide for the use of both sausage and separate meat as them. Many housewives prefer to put smoked ribs in their soup.

You can also use a slow cooker to prepare it - the result will exceed all expectations.

It should be remembered that hodgepodge is a sour soup. And in the event that potatoes are used to create a dish, you need to boil it first and only then add pickles or lemon.

Bouillon

The recipe for the combined classic meat hodgepodge provides for its preparation in broth. And the more intense it is, the better. Practice shows that for such a purpose it is better to do it in advance and filter it in advance. Boil the ingredients for the broth, preferably over low heat - this is how the liquid is obtainedtransparent. After cooking, the mass must be allowed to brew - only then the hodgepodge according to the classic recipe will turn out to be very tasty.

During the cooking process, cooks do not recommend s alting the broth. This should be done at the very end and only when necessary.

How to make a highlight for a dish

It's no secret that the peculiarity of any hodgepodge recipe, the photo of which you can get acquainted with in the article, is what zest is provided in the finished dish. Any hostess can choose her own. Special ingredients can include olives or black olives, capers, green onions, and even lemon slices.

Practice shows that such elements cannot be digested, so they must be added at the very end of cooking, literally in 5-7 minutes.

Classic homemade hodgepodge

The classic meat hodgepodge recipe involves the use of various meat ingredients for cooking. To create soup you need to take:

• 700 g beef fillet;
• one sugar bone;
• 300g smoked ribs;
• 200 g each of various sausages (it is best to take different types of it).

All of the listed ingredients must be prepared for further processing: cut the smoked meats, and wash the raw meat.

1. The beef should be sent to a saucepan for boiling hodgepodge and, adding a bone to it, pour water.
2. After the mass boils, add a peeled onion and a couple of dry bay leaves there. In this composition, the soup must be cooked infor a long period until the meat is tender.
3. Meanwhile, you can prepare the frying for the combined hodgepodge. The recipe for this dish provides for its creation from a chopped onion, as well as grated carrots.
4. The ingredients must be combined and fried in a hot frying pan until golden brown.
5. When this happens, 3 tablespoons of tomato paste, 3 pickled cucumbers, cut into strips, should be sent to the mass, and after mixing, remove from heat.
6. After the meat becomes soft, you need to remove it and the bone from the water.
7. Chop the fillet and return it to the soup. At this stage, two potatoes, cut into small cubes, should also be added to the hodgepodge.
8. Now continue cooking until the potatoes are soft.
9. In the meantime, while the cooking process is in progress, you can start preparing sausages. To do this, each of its types must be cut into thin sticks and sent to the soup.
10. Also at this stage, you should pour a glass of cucumber pickle there and put the frying. In this form, the soup should be boiled for 5-6 minutes.

At the final stage, you need to s alt the contents of the pan, add a small amount of ground pepper, as well as 2 tbsp. l. capers. If desired, you can put in a couple more additional bay leaves.

Kazakh style

This recipe for Kazakh hodgepodge will appeal to hostesses. To prepare soup on it, you need to take 200 g of beef and a small piece of tongue and cook a strong broth from them.

• While the broth is being prepared, it is necessary to prepare the frying of the chopped onion and a spoonful of tomato paste. To do this, you must use butter.
• When the vegetables are ready, you need to add a couple of chopped pickles to them, and then simmer for 5-7 minutes under a closed lid.
• After the specified time, they should be put into a simmering broth.
• Separately, in a frying pan with butter, fry chopped boiled beef with tongue, removed from the broth, as well as 50 g of smoked lamb and horse sausage cut into slices. Meat ingredients should also be sent to the broth.

When all the ingredients are assembled, you need to boil them for 15 minutes, and then remove from the stove.

Georgian solyanka

Georgian meat hodgepodge recipe is a real find for those who want to treat themselves to a delicious and spicy dish. To prepare it, you need to take 600 g of beef and, filling it with water, put it on a slow fire to cook. After it is cooked, a piece of meat must be removed from the broth and cut into small cubes.

1. In a frying pan with melted butter, fry the chopped onion (5 heads), as well as three tablespoons of tomato paste.
2. When the onion turns golden, add chopped beef and a couple of pickled cucumbers, cut into strips.
3. After a couple of minutes of frying, pour the mass with broth so that it covers the ingredients by 3 cm.
4. In this composition, the products should be stewed for half an hour.
5. After this time, send a couple of chopped cloves of garlic to the mass, as well as a mixture of seasonings to taste (black and red pepper, suneli hops, ground coriander can be included in its composition) and greens.
6. Before serving, the soup should be s alted to taste.

Mushroom hodgepodge

Check out the classic mushroom hodgepodge recipe that will definitely come in handy during Lent. Practice shows that in terms of taste, this dish is in no way inferior to the one, among the ingredients of which there is meat.

• To prepare a hodgepodge according to the recipe proposed here, you must first soak 50 g of dry porcini mushrooms.
• After a certain period, they should be boiled and, after draining the water, cut into strips. The water in which they were boiled should not be poured out.
• In a frying pan, fry a chopped onion head and one carrot, grated on a medium grater until transparent.
• After the vegetables are ready, put a spoonful of flour and tomato paste to them, and pour in the water in which the mushrooms were boiled (50 ml). In this composition, simmer the ingredients for five minutes.
• In a separate pan, fry chopped boiled mushrooms, as well as chopped in the same way 300 g of fresh champignons. After they are ready, combine them with vegetables.
• Pour all the ingredients with hot water, s alt, add pepper to taste and put on a slow fire for no more than 15 minutes.
• After this time, put the desired amount of olives into the pan and cook for another 5 minutes.

MushroomSolyanka according to the classic recipe is ready - it can be served.

Fish hodgepodge

It's no secret that in nature there is a fish hodgepodge, which is distinguished by its taste. The dish is quite original. To prepare a classic fish hodgepodge according to the recipe proposed here, you should take 500 g of fresh fish and squid.

1. From sea fish prepare a rich broth and strain it through a sieve. After that, put potatoes cut into small cubes (5 tubers), as well as chopped onion and boiled fish cut into small pieces, into the boiling liquid.
2. In a separate frying pan, fry a couple of pickled cucumbers, cut into strips and send to the soup. Sauteed tomato paste (2-3 tablespoons) and chopped squid should also be immersed there.
3. In this composition, cook the ingredients for 15 minutes, then add s alt and black pepper to the soup.

Classic fish hodgepodge recipe here is ready! Lemon wedges can be used to garnish the dish while serving.

With sausage

Very tasty hodgepodge with sausage, the recipe of which is presented below:

• To make this soup, take 6 potatoes. They must be peeled and cut into small cubes, then put in a saucepan, pour a couple of liters of water and put to boil.
• In a frying pan with vegetable oil, fry 300 g of boiled and the same amount of smoked sausage for 3-4 minutes, then send it topot with potatoes.
• In the same pan, fry a chopped onion and 6 pickled cucumbers, cut into strips.
• After the dressing becomes soft, add a couple of tablespoons of tomato paste to it, mix and send to the hodgepodge.
• After a couple of minutes, s alt and pepper the soup and remove from heat.

In the slow cooker

You can also cook a delicious hodgepodge in a slow cooker. To do this, pour 3 liters of water into its bowl and put it in not 350 g of pork meat.

1. In the "Soup" mode, the meat should be cooked until tender, which will take about a couple of hours.
2. Shortly before the end of the process (about 30 minutes), s alt the broth and add black pepper and bay leaf to it.
3. When the fillet is cooked, it must be taken out and disassembled into fibers. The broth itself - drain and leave to cool.
4. Separately, you need to prepare the rest of the ingredients: chop the onion, and cut 150 g of ham and smoked sausage into small cubes.
5. After that, pour a small amount of vegetable oil into the multicooker bowl, put onion and meat products there, and then, setting the "Baking" mode, cook the ingredients for 10 minutes.
6. Into the total mass, put the potato cut into small cubes, add a small amount of broth and continue the process for another 7-8 minutes.
7. At the very last stage, diced pickles (2-3 pieces) should be sent to the hodgepodge, andalso a spoonful of tomato paste.
8. After mixing, the mass must be cooked for another 10 minutes, then bring it to a boil in the "Soup" mode.

At the very end of the soup, s alt to taste and pepper.