Ingredients for hodgepodge with sausage: list of products and recipe

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

One of the most delicious first courses is hodgepodge, which can be eaten not only for lunch or dinner, but also for the holidays, because just from its smell alone, everyone will salivate, and even its taste will give feel true euphoria. But in order for everything to be exactly like this, and not otherwise, you should carefully select the ingredients for the sausage hodgepodge, and then cook it in accordance with a proven recipe.

History of the appearance of the dish

Just a few centuries ago, hodgepodge was considered a stew that was eaten only by the poorest segments of the population of Russia, and if some cook cooked it for the aristocracy, then he could easily be exiled to Siberia. The rich contemptuously called the dish a hangover or a village woman and categorically refused to even try the soup. But for ordinary people, a simple hodgepodge with sausage was a favorite dish among all first courses, which helped them gain energy and strength in order to continue working for their masters. Moreover, it was then prepared from everything that came to hand - any vegetables, pickles, meatoffal and sausages. Subsequently, hodgepodge was also made on the basis of meat or fish broth, lemon and tomato paste were added to the dish, and it became one of the most appetizing delicacies in Russia, the recipe of which began to be passed down from generation to generation and has come down to our days.

Traditional set of ingredients for hodgepodge with sausage

Like any other dish, the hodgepodge recipe and the list of its ingredients have undergone many changes. But the most experienced chefs continue to cook it according to the classic recipe, according to which we need:

• 400 grams of any smoked sausage;
• 300 grams of any meat, but better of its different types;
• a couple of onions and carrots;
• 3-4 small canned pickles;
• 300 grams of potatoes;
• 50 grams of fat;
• 3 tablespoons of tomato paste;
• 4-5 bay leaves;
• a couple of garlic cloves;
• greens, spices and s alt to taste;
• olives, a slice of lemon and sour cream for serving.

Cooking the broth

According to the recipe for soup "Solyanka team with sausage", the first step is to prepare the meat broth, on the basis of which the dish will be prepared. First you will need to peel one small onion and carrot and cut them into 3-4 pieces. Then we thoroughly wash the meat under some water - it is best to take one hundred grams of pork, beef and chicken. After that, put it in a saucepan, fill it with water, add a couple therebay leaves, a few black peppercorns and vegetables, and then put the container on the fire. Next, let the liquid boil, remove the noise that has appeared and cook the broth for forty minutes. After that, we take out the meat and vegetables and proceed to the main part of cooking.

Preparing dish ingredients

While the broth is cooking, you can prepare all the other ingredients for hodgepodge with sausage, which will be included in the soup. First we clean and wash the vegetables, and then we start cutting. We cut the sausage into small pieces, three carrots on a grater for Korean carrots or cut them into strips, cut the garlic cloves into three parts, cut the potatoes into large cubes, cucumbers and onions into quarters, and bacon into very small cubes. Then we put the fat in the pan and put it on the fire, as it gives fat, put the carrots there, and after a couple of minutes and the onion, then bring the vegetables to readiness. Then add chopped garlic, cucumbers, sausage, chopped boiled meat and tomato paste to the pan, mix everything and simmer for 10 minutes under a lid over low heat.

Cooking soup

While the vegetables are cooking in the pan, put the pot with our meat broth on the fire and start creating a delicious hodgepodge with sausage. First, put chopped potatoes in a container with broth and put it on fire. Meanwhile, we cut the meat into small pieces, which we send to the pan 10 minutes after the soup boils. Then we cook the hodgepodge for another 5 minutes and pour the frying frompans and s alt and pepper. Mix everything well, cover the container with a lid and cook for another 10 minutes. Next, add greens to the soup, mix everything well and our first dish will be ready. It remains only to pour the hodgepodge into plates and add a few olives, a quarter of a lemon and a spoonful of sour cream to each of them.

Cooking in a slow cooker

If you have a slow cooker at home, then you can easily cook a hodgepodge with sausage and pickles according to the recipe given above. True, in this case it will have to be slightly modified, although the list of ingredients will remain the same.

1. In the bowl of the multicooker put the meat and cut into 3-4 pieces of onion with carrots, which are filled with water. After that, close the lid, set the "soup" mode and wait an hour for the broth to cook.
2. Just like in the classic recipe, cut all the necessary ingredients for sausage hodgepodge.
3. Drain the broth from the multicooker into a bowl, and put the bacon in the bowl, which we melt in the "frying" mode, after which the onion and carrots are added to it and simmer them until they become soft.
4. Add chopped potatoes and tomato paste to the utensils, which are cooked in the same mode for a couple of minutes.
5. Put cucumber, chopped cooked meat, sausage into the slow cooker, mix everything well, pour in our broth, s alt and pepper, close the lid, set the "soup" mode, and then cook the hodgepodge for half an hour.
6. Pour the first courseon plates, adding a couple of olives, a slice of lemon and sour cream to each plate.

Simplified recipe

If you don't have time to cook a classic recipe for a hodgepodge with sausage and potatoes, you can make a simple version of this first course. And we need for this:

• 4 potatoes;
• 300 grams of boiled sausage;
• 200 grams of smoked sausage;
• 3 small canned pickles;
• medium bulb;
• 3 tablespoons of tomato paste;
• 3 tablespoons vegetable oil;
• lemon, olives and sour cream to serve.

First of all, we clean the vegetables, and then cut the potatoes into large cubes, and all other ingredients into small cubes. Then pour a couple of liters of water into the pan, let it boil and throw potatoes into it. While it is cooking, in a pan in vegetable oil, fry the onion to such an extent that it is covered with a golden crust, and then add the cucumber and sausage to it. After a couple of minutes, put the tomato paste in the same pan, mix everything well and simmer on the fire for another couple of minutes. Then, as soon as the potatoes are cooked, add the frying to it, mix, s alt and pepper to taste, cook for another 5 minutes, and then pour the dish into plates and put in each a couple of olives, a spoonful of sour cream and a slice of lemon.

Mushroom soup

Solyanka with sausage and smoked meats will be especially fragrant and tasty if you addmushrooms. And we need to prepare such a first course such components as:

• 200 grams salami sausage;
• 200 grams of hunting sausages;
• 200 grams of mushrooms;
• 5 potatoes;
• medium bulb;
• lemon;
• a pair of canned cucumbers;
• 2 tablespoons of tomato paste;
• 2 tablespoons vegetable oil;
• 15 olives.

First, peel and cut potatoes into small pieces, dice cucumbers and sausages, and cut the onion into quarters. Then we put the potatoes to boil in water or broth, and in parallel, fry the onion with mushrooms and sausage in vegetable oil. As the onion is browned, add tomato paste and cucumbers there. We simmer it all over low heat for five minutes, and when the potatoes are cooked, we shift the frying into a saucepan. Next, taste the soup, s alt and pepper it, add olives and lemon slices to it, cook the hodgepodge for another 5 minutes, and the dish will be ready.

Soup with olives

There are people who don't like olives, so a recipe for hodgepodge soup with sausage and olives was developed for them, in which there is simply no place for an unloved ingredient. And in this case we will need components such as:

• 100 grams of boiled sausage;
• 200 grams of semi-smoked sausage;
• 5 potatoes;
• onion and medium-sized carrot;
• fresh tomato;
• a pair of canned cucumbers;
• olives;
• lemon;
• s alt, pepper and spices to taste.

First of all, we clean and wash the vegetables, and then three carrots and cucumbers on a grater for Korean carrots and cut the onion into quarters, the potatoes into large cubes, and the sausage into strips. Next, put a pot of water on the fire, s alt it a little, wait until it boils and put the potatoes there. Then fry the onions and carrots in vegetable oil, and while they are brought to readiness, scald the tomato with boiling water and cut it into small cubes. After that, put the tomato with the cucumber in the pan, and add the sausage to the pan. After 10 minutes, put the roast in the pan, cook the hodgepodge for another five minutes, taste it, s alt and pepper, mix and the dish is ready. Before serving, put 4 olives, a small slice of lemon and a spoonful of sour cream into each plate.

Note to the hostess

Just in order to make the hodgepodge with sausage and pickles made according to a proven recipe tasty, appetizing and satisfying, you should remember some important rules when preparing it.

1. To make the yushka beautiful, tasty and he althy, it is better to cook the hodgepodge on the second broth. That is, first boil the meat in one water, then drain it and cook it in the second water, on the basis of which it will be possible to cook our first dish later.
2. You should put as many different smoked meats and types of meat as possible in the soup, as this will only benefit its taste - the dish will become more rich and fragrant.
3. Bestput crunchy pickles in our first dish, because otherwise they will boil and be tasteless.
4. It is better to s alt the hodgepodge 5 minutes before it is ready, because otherwise there is a risk that it will be too s alty, because our smoked meats will give their s alt to Yushka.
5. Before serving, the dish should be infused for a couple of hours to make it tastier.