How to cook hodgepodge correctly? Solyanka recipe

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

I must say that even a fairly experienced hostess sometimes does not know how to cook a hodgepodge correctly. Little of. This dish is popular not in every family. And, it is worth noting, completely in vain. If only because it is extremely tasty and satisfying. Moreover, hodgepodge makes it possible to get rid of the remnants of all kinds of smoked meats from the festive table, since they are one of the main components of this dish. And the more of them, the better the taste will be. The classic version, of course, involves a certain set of products. While cooking such a dish as homemade hodgepodge, it makes it possible to experiment and change the composition of the ingredients depending on your own taste preferences and the presence of certain products in the refrigerator. Today we will not talk about improvisations. We would like to talk about how to cook hodgepodge correctly. That is, in accordance with all the canons of the classic recipe for this dish. Which, by the way, is the decoration of the menu of more than one expensive restaurant.

Views

By the way, some are completely in vainthey think that in order to prepare this dish, it is enough to mix all the trimmings of sausages and sausages, flavor them with pickles, boil and serve. This is far from true. Solyanka classic requires strict adherence to the requirements of the recipe. Furthermore. There are several types of it. So, for example, meat hodgepodge is prepared on the basis of a broth of several types of meat and s alted (necessarily!) Vegetables. Moreover, as for the first ingredient, it can be not only, say, lamb or beef, but also stew, boiled or smoked sausage, sausages.

But the combined hodgepodge is already prepared on the basis of a broth from the same s alted vegetables and several varieties of poultry, meat, fish and sausages, with the addition of mushrooms. The real recipe for a classic hodgepodge generally assumes the presence of up to fifteen ingredients of protein origin, but this, however, will already turn out to be more of a restaurant than a homemade dish. So we will not focus on this point for your attention.

S alty ingredients

It is wrong to think that only pickles are used to prepare such a dish as hodgepodge. As a rule, they are in the first place in many recipes. But you can take sauerkraut (albeit, headed) cabbage, and pickled tomatoes, and pickled peppers, and just a favorite homemade preparation by many - assorted marinated vegetables. In addition, any hodgepodge - homemade or classic, it doesn’t matter - will only benefit in taste if you add capers and olives to it.

Cooking smart

So howcook the right brine? We have already talked about the main components. Now it is necessary to say a few words directly about the cooking process itself. Below we will present a step-by-step hodgepodge recipe. It will be about the preparation of its prefabricated version. For now, let's dwell on the main basic postulates.

Bouillon

The basic rule of its preparation is: the first water must be drained, and all components thoroughly washed. Then it should be cooked in the same way as you always do, with the exception of one thing - it is not recommended to s alt it because some components of the hodgepodge - say, cucumbers and sausage - are already s alted. From seasonings, peas of black pepper and bay leaf are usually added to the broth. The latter, by the way, is recommended to be removed after cooking.

Vegetables

Carrots and onions are usually fried. However, the main thing is not to overdo it, especially with regard to onions. It should be finely chopped and transparent, not brown. To fry, already ready, add tomato paste. Cucumbers, cut into small cubes, are stewed separately, in the broth. If you have a hodgepodge - with potatoes, then the latter is also cut into small pieces and simply sent to the broth, without any preparation.

Meat

All these ingredients (except for the meat on which the broth was cooked) need to be cut into small pieces and fried. Then they will also go into the broth, but they should not be cooked for more than ten minutes.

Ready-made meat from the broth needs to be taken out, cooled and alsocut.

Go to the practical part

Next, we will tell you with an example how to cook hodgepodge properly. It will be about her team version. A step-by-step recipe for hodgepodge will help those who have never cooked this dish. Or those who did not get it good enough. So, the recipe for the combined hodgepodge.

Ingredients

Classic solyanka is cooked on meat broth and requires the hostess to have the following ingredients:

• One chicken breast.
• Beef and pork (required with bone) - one kilogram.
• Three hundred grams of kidneys (you can take both pork and beef).
• Smoked meats (sausages, ham), sausages - 150 g each
• Fifty grams of mushrooms, preferably dried.
• Four pickled (better than barrel) cucumbers.
• One head of onion.
• Two or three carrots.
• Tomato.
• St. spoons of flour.

You will also need spices: a dozen black peppercorns, s alt, sugar (tea.l.), bay leaf, 50 grams of tomato paste, lemon halves.

Cooking step by step

1. Cook the meat broth (as described above).
2. At the same time, we throw finely chopped kidneys into a separate pan and boil them several times, each time after boiling, replacing the water and washing the offal.
3. After twenty minutes, add the mushrooms to the meat broth. And along with them - and pepper.
4. Cut the kidneys, removing the veins along the way, with thin plates.
5. Squeeze the juice of half a lemon onto the half-ringed onion.
6. Cut the carrot into very thin strips.
7. Fry these two vegetables.
8. Cut sausages into slices, sausage into strips.
9. Cucumbers cut into cubes, stew separately for about ten minutes in the broth.
10. Preparing cabbage and tomato. Cut the first into strips, the second into cubes.
11. An hour passed while we were working. So the broth is ready. We get all the meat out of it. Cool, de-bone, and then cut into cubes, and then send back to the broth.
12. Intensify the fire.
13. When it boils, immediately add cucumbers with cabbage (half of what is available).
14. Bring to a boil again.
15. Send the sausage to the broth.
16. Throwing fried vegetables.
17. Add sugar, tomato paste. S alt.
18. Cover with a lid and leave on minimum heat.
19. Mix the kidneys with flour and throw them into our almost ready hodgepodge.
20. Then we send the remaining cucumbers and cabbage, sausages, bay leaves there.
21. After fifteen minutes, throw in chopped greens and turn off immediately.

That, perhaps, is all about how to cook the right hodgepodge. And finally, a few secrets.

Tips

The most delicious hodgepodge is yesterday's. So let her brew for a day. If possible, of course.

There are no olives in the classic recipe. This is, so to speak, a more modern ingredient. However, if you like, you can safely add them, like capers,just before serving. Cut them, throw them into the prepared hodgepodge and bring it to a boil. They cannot be boiled, as overcooked olives lose their taste, and capers can even give bitterness and spoil all the impressions of the dish.

If you think that the dish is not s alty enough, add pickle from cucumbers, cabbage to it. The main thing is not to overdo it.

When serving, do not forget to add sour cream to the plate and a slice of lemon. And the hodgepodge is especially good in tandem with black bread croutons.

There is no potato in the classic recipe. Nevertheless, many housewives add it to the hodgepodge and assure that the taste of the dish does not suffer from this at all.

The dish we have described is universal. When preparing it, you can not hold back your imagination and diversify the ingredients the way you want.