2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Thick rich meat soup with spicy sourness is found only in Russian cuisine. The first mention of s altwort was found by historians in the annals of the early 16th century. Since then, the technological map of the combined meat hodgepodge has undergone significant changes.
History of the dish
At the end of the 15th century, Russia knew nothing about tomatoes. Tomato paste is used in today's technological map for the preparation of mixed meat hodgepodge. Initially, the soup was prepared not on cucumber, but on cabbage brine. Of course, our ancestors did not suspect the existence of lemons, olives and capers.
The technological map of the combined meat hodgepodge was very simple - everything that the hostess scraped in the bottom of the barrel. Historians suspect that the dish was invented by the owners of taverns and inns. Waste from cold cuts, the remains of snacks from the tables of we althy clients and other unnecessary products went into the hodgepodge. All ingredients were finely chopped and stewed in cabbage brine with the addition of water. Chowder was lovedpoor people, it satisfies hunger for a long time and cost only a few kopecks.
Many simple and cheap dishes in different countries have gained wide popularity these days. For example, Italian pizza, Japanese sushi, German braised cabbage with sausages.
An interesting legend is connected with Russian hodgepodge. A state councilor came into the kitchen early in the morning. The official was in a terrible hurry, because the day before he had drunk too much and risked being late for service in St. Petersburg if he did not leave soon. But he was tormented by a hangover and hunger, so the adviser decided to eat first. There was only one inn in that area, where he went.
The clock showed five o'clock in the morning, the cook was sleeping. In the cold, there was only a pot with yesterday's hodgepodge, and the official did not want to wait. The innkeeper took a chance and served the man a dish. Fortunately, the soup relieved the state councilor's hangover, the pickled sourness quenched his thirst, and the rich meat broth quenched his hunger. Upon arrival in the capital, the official enthusiastically told his colleagues about the wonderful soup, as the best cure for a hangover. So hodgepodge gained popularity and a variety of tastes. The stew was boiled in fish broth, dried mushrooms, fried garlic and other products were added. Each cook has his own recipe for the most delicious hodgepodge.
It was possible to find turnips in Domostroevskaya hodgepodge, since Peter I brought potatoes to Russia two hundred years later. Root crops were actively used in Soviet canteens; such additives significantly reduced the cost of soup. In the technological map of the classic combined meat hodgepodge, potatoes are not used at all.
Classic recipe
The technological map of the combined meat hodgepodge includes a list of necessary products indicating the weight and the order of preparation of the dish.
Ready soup must necessarily comply with the requirements of the Customs Union Regulation "On Food Safety" (TR TS 021/2011). The conditions and terms of storage, the sale of the finished dish are subject to the requirements of SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01.
Required products:
Raw material name gross weight (g) net weight (g) exit (r) Veal 95 63 40 Beef 110 81 50 Smoked and boiled ham 53 40 40 Sausages or sausages 41 40 40 Beef kidneys 121 104 50 Onion 119 100 - S alted cucumbers 100 60 - Capers 40 20 - Olives 50 50 - Tomato paste 50 50 - Butter 24 20 - Bouillon 750 750 750 Lemon 16 10 - Sour cream 60 60 - The weight of the finished hodgepodge is 1000 grams.
Cooking
Products must be prepared: remove the skin from large cucumbers and remove the seeds. If the vegetables are small and the skin is thin, you can leave it on. Cucumbers cut into strips and stew. Saute peeled and finely chopped onion with tomato paste. Cut the peeled lemon into slices, peel the olives and rinse.
Meat and offal boil, strain the broth, and cut the meat into slices. To spice up the soup, you can add cucumber pickle. Bring the broth to a boil and put vegetables, meat products, s alt and spices. After five minutes, turn off the stove and let the hodgepodge brew.
According to the technological map of the combined meat hodgepodge, it is necessary to put olives or olives, lemon, sour cream in a plate with a ready dish.
Interesting facts about s altwort
One serving of this dish contains a daily dose of vitamins and trace elements necessary for the body to function properly. Solyanka perfectly relieves hangover due to concentrated broth. The necessary s alt balance is restored, thereby helping the liver to remove toxins faster. The protein found in meat and sausages provides the energy boost a person needs in this condition.
In the 15th century, fish hodgepodge was most often prepared and was always consumed at feasts and feasts. Fatty broth did not allow the guest to get tipsy quickly. For this soupused sturgeon fish, as for the royal fish soup.
If you don't have cucumbers or sauerkraut on hand, pickled mushrooms can be added to the hodgepodge. Other mushrooms are also used. This soup will contain not only the whole set of vitamins, but also antioxidants. These substances help maintain skin elasticity by removing free radicals from cells and retaining moisture.
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