Sauerkraut hodgepodge with meat: ingredients, recipes

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

Let's remember today about a hodgepodge of sauerkraut with meat. How often do you cook her for dinner? This first course is unique. It is appropriate on the table in both heat and frost. Hot or cold hodgepodge must necessarily appear in a series of soups offered for your beloved family. Such homemade dinners are very close and fill the house with comfort.

Solyanka - the secret of an old Russian dish

Many people are not familiar with this dish. This is due to the lack of time. You need to devote a decent amount of time to cooking sauerkraut hodgepodge with meat. This dish has a secret. If you cook it once, then after a while you will need to repeat the action: someone from the family will definitely ask for a delicious pickle for lunch.

About the name of the hodgepodge of sauerkraut with meat, disputes have not subsided to this day. Most gourmets tend to dwell on the next version of the origin of the name. "Peasant"- originally it was customary to call this very thick soup. Later, due to the many fermented and s alty components, the dish acquired the name "Solyanka". Where the name came from is not really that important. It is much more necessary to learn how to cook it and have in your own culinary collection the best recipes for sauerkraut hodgepodge with meat and other equally tasty ingredients.

Classic of Russian cuisine

There are recipes passing from century to century. In the process, they are supplemented with some ingredients, but remain true to tradition. This category includes a recipe for sauerkraut hodgepodge with meat and potatoes.

Cooking ingredients:

1. Meat on the bone (pork, lamb or veal) - half a kilo. It is advisable to take a smoked variation of the product.
2. Potatoes - 3-6 pieces.
3. Sauerkraut - 2-3 cups. The exact amount depends on the desired thickness of the soup.
4. Onion - 1 piece.
5. Carrot - 1 large root vegetable.
6. Tomato paste - 2-3 tablespoons.
7. Garlic - to taste.
8. S alt to taste.
9. Various greens - optional.

What dishes do you need

To implement the recipe for sauerkraut hodgepodge with meat and potatoes, it is better to use a pan with thick walls and a bottom. So we will be able to get as close as possible to the taste that was obtained from the soup-hodgepodge in the old days, in cast iron, steamed in a Russian oven. You can replace such a saucepan with a very deep saucepan by dividing the amounttwo components. But if you don’t have such dishes in your kitchen, we will cook in what we have.

Cooking process

How to make sauerkraut hodgepodge with meat and potatoes?

We send the meat to the pan and, pouring water (3 liters), cook the smoked meat for at least 3 hours. While fragrant broth is being boiled, prepare other ingredients.

Rinse and peel the potatoes, removing all inclusions (eyes). Cut into medium cubes or sticks. We also wash the carrots and free them from the peel. Let's grind as you like. In the old days, it was customary to cut it into strips. Today you can use a coarse grater. Peel and chop the onion as we please.

In a frying pan, heat the lean fat, fry the onion until golden brown. Then we send grated carrots to him. Reduce the temperature of the stove. Cover the lid and steam the vegetables for two minutes. During this time, the carrots will soften slightly. Open the lid, add the tomatoes and stir. Let's get cabbage. Fry the vegetables for a few more minutes until the carrots are a pleasant color. Take some broth from the pan, continue to simmer vegetables in this broth under the lid for 10 minutes.

Finishing cooking

Remove the meat from the pan. Cool it and cut off the pulp, which we return to the pan. Add the potatoes to the meat in the broth, cook until the root is half cooked.

From the pan we shift the carrots and onions with cabbage. S alt everything that was in the pan. If the soup is too thick, add a littleboiling water. Let's wait for the boil by crushing a few cloves of garlic directly into the pan. If desired, chop the greens and introduce at the very end of cooking, before finally removing the hodgepodge from the stove. Sauerkraut hodgepodge with meat and potatoes is ready. Under the lid, let it brew for ten minutes, proceed to the tasting. It will be tastier if you serve this hot dish with sour cream.

Meat hodgepodge soup

The classic recipe for a "richer" hodgepodge implies a wide range of smoked meat products. Both chicken and pork with beef are suitable.

General list of components and their required quantity:

• any smoked meat products - 800 grams;
• s alted or pickled medium-sized cucumbers - 3 pieces;
• sauerkraut - 1-2 cups;
• 1-2 medium bulbs;
• potato - 3-4 roots;
• tomato juice - 250 milliliters;
• thick tomato paste - 2 tablespoons;
• lean, unflavored oil - 50-60 milliliters;
• s alt and other spices - to taste;
• garlic and herbs - optional.

After we have collected all the ingredients for the sauerkraut hodgepodge with meat (national team), we proceed to translate the recipe into reality.

Cucumbers for hodgepodge

Often a recipe with cucumbers goes unnoticed. This comes from the fact that many do not really like their taste and large cuts, taken in hodgepodge. Let's fix it and make cucumbers specialway. First, we will remove all the peel from them. Then grate the vegetables. It is better to take a large one. You can cut cucumbers into medium cubes, this also helps to change their taste for the better.

We will cook cucumbers separately. Fill them with water and boil them to the required condition: they should crunch a little. S alt, of course, is not necessary. We drain the water from the finished ones and leave them until we need them.

Smoked meat products

The rule of any hodgepodge: the more different types of smoked meats, the more unique the taste of the dish in the end. We remember this and take out even very small leftovers from the bins in order to introduce them into the hodgepodge soup. We cut the products into small bars or straws. Don't grate them!

Potatoes

Usually it was not customary to add potatoes to the hodgepodge. But over time, without this vegetable, the dish ceased to be perceived as complete. In this soup, potatoes do not interfere, on the contrary, they make it more satisfying and softer. We clean the washed root crops and cut not very large. Until the moment when the potato is useful to us, let it be in cold clean water. This will keep the potatoes from browning.

Cooking

The classic recipe for assembled meat hodgepodge soup will help you cook it without problems.

Practically all foods are ready to become a hearty thick soup. Cooking hodgepodge:

1. Pour potatoes with water and put on the stove. Cook, descaling, as is usually done for soup.
2. Meanwhile we take out the panwith high sides. Pour all vegetable oil into it. We clean and chop the onion as you like. Pour into hot oil, fry with stirring for 1 minute.
3. Add all pre-cut meat products to the onion. Continue heat treatment at moderate temperature for at least 3-4 minutes.
4. Introduce the cabbage to the meat with onions, simmer the composition under the lid for another 2-3 minutes. You can add some potato broth from the prepared hodgepodge base.
5. Spread the tomato paste and pour the tomato juice. It is these 2 components that are needed: the juice gives brightness to the taste of the dish, and tomato paste - the brightness of its appearance. Mix the contents of the dishes and keep at a moderate temperature for at least 10 minutes. Try a s alt and acid concentrate. If desired, it is not forbidden to introduce 1/2 tablespoon of sugar. You can also add ground pepper and other necessary spices here. Turn off the fire under the pan and cover with a lid.
6. How are our potatoes? At the very end of its preparation, add quite a bit of s alt. We fill the pot with boiling potatoes with fragrant meat frying from the pan. Reduce the temperature of the stove to moderate. We spread the boiled pickled cucumbers. We keep it on such a fire for five minutes so that the structure of the hodgepodge soup is not disturbed.
7. Before the end of cooking, add chopped garlic to the pan. It can be finely chopped or pressed through a special press. Greens, if it is meant to be used, rinse with water and also chop. Let's send everything to the pan.

Thick hodgepodge soup is ready.

In the slow cooker

This thick soup is easy to make in the slow cooker. Rinse a glass of cabbage to remove excess acid. Peel the onion and lightly fry with cabbage. Send potatoes, any smoked meat components, tomato paste (a third of a glass) into the multicooker bowl. Pour the contents of the bowl with hot water, 7-10 centimeters above the level of the products. Add bay leaf, s alt. Set the "Extinguishing" mode. Once the program is over, add crushed garlic. Finely chop fresh herbs. Add it to soup. Close the lid of the machine for another five minutes, then serve a "quick" hodgepodge for dinner.