Solyanka - a simple and combined team will certainly be present in the classic restaurant menu, they differ strikingly from other soups and from each other.
How to cook a hodgepodge at home?
Yes, it’s not so difficult, rather selection of products adds difficulties.
Unable to collect everything you need and of excellent quality, it is better to choose a simpler recipe.
Prefabricated hodgepodge additionally requires not only a variety of meat components, but also high-quality smoked meats. Be sure to come with special attention to their choice, in no case are those prepared using liquid smoke, choose only natural products.
General principles for preparing a homemade hodgepodge
• At home, the hodgepodge is prepared on broths prepared from various types of meat on bones, poultry, fish, offal and mushroom broth. Also, the hodgepodge can be prepared without using the broth, in which case it will turn out to be less saturated.
• Solyanka differs from other soups not only in the composition of the side dish, but also in the complex, rich taste characteristic of these soups, which is saturated with capers, circles of lemons and olives.
• The constant components of any hodgepodge are onions, tomato paste, cucumbers, olives or olives and lemons, which in most cases are added to an already prepared dish when served.
• Onion is chopped with a knife into small pieces and sautéed in oil until transparent.
• Cucumbers are also chopped, having previously removed a rough skin and choosing seeds, young cucumbers do not need such a procedure. Then they are added to the onion and let together with tomato paste, but not for long, no more than two minutes.
• After, the dressing prepared in this way is dipped in broth or mushroom broth and the homemade hodgepodge is brought to readiness.
• Meat ingredients and mushrooms are laid in chopped strips, and fish in small pieces.
• Serve the hodgepodge with lemon and olives cut into thin rings, which can also be cut into rings.
• Serve, seasoned with sour cream, sprinkled with herbs, you can also serve sour cream in a separate gravy boat.
How to cook a hodgepodge at home according to a classic recipe
Ingredients:
• 900 grams of beef on the bone;
• 300 grams of smoked ribs;
• 200 grams of boiled, juicy ham;
• 250 grams of smoked sausage;
• two sweet onions, better than white;
• four salted, mild, not sour cucumbers;
• 100 grams of olives;
• 60 grams of capers;
• two tables. tablespoons of tomato (pasta, mashed potatoes, non-acidic, indirect ketchup);
• table. a spoonful of ghee;
• 50 ml of purified vegetable oil;
• two leaves of dry lavrushki;
• four peas of allspice.
Cooking method:
1. Rinse the beef thoroughly under water, removing the remaining small bones and excess films, also wash the smoked ribs and slightly scrape with a knife.
2. Pour ribs and meat 3 l. boiled, or filtered water, and put the future broth on moderate heat to boil. After boiling water, remove the rising var, dip the onion into the broth. Reduce the heat so that the water in the pan does not boil intensively, and continue cooking for two hours. Twenty minutes before the end of cooking, put the lavrushka and peas of allspice.
3. From the finished broth, remove the meat, cool and, having separated from the bones, cut it into strips. Also cut the ham and smoked sausage.
4. Strain the broth on a very "thin" sieve, while removing spices and onions.
5. For pickles, cut off the ends, chop them as finely as possible and transfer to a pan. Add a few tablespoons of the broth and simmer over low heat.
6. After seven minutes, transfer the stewed cucumbers into a pot with broth and continue cooking with medium heating.
7. Sasser the onion, chopped into small rings, in refined vegetable oil with the addition of melted, until tender amber color. Add tomato paste, mix quickly and fry for another two minutes. Then transfer the cooked roasting to the pan, dip the meat components cut into strips, add olives, capers, if desired, and table salt to your taste and, after stirring well, cook for another ten minutes.
8. Turn off the heat and let the soup stand for a while (about ten minutes).
9. When pouring on plates, garnish each with a slice of lemon and chopped fresh herbs. Serve sour cream in a separate gravy boat.
How to cook a hodgepodge at home on a special fish broth
Ingredients for eight servings:
• 500 grams of fresh small fish;
• 400 grams of smoked pink salmon;
• 300 grams of fresh mackerel;
• 200 grams of salted salmon;
• two small onions;
• medium-sized carrot;
• one ripe tomato;
• four salted barrel small cucumbers;
• 100 grams of black olives;
• three feathers of green onions;
• five branches of fresh parsley;
• three bay leaves;
• ten peas of black pepper.
Cooking method:
1. Clean and rinse small fish with running water. Pour 2.5 liters. purified water, add the onion, carrots whole, peppercorns, bay leaves and put in a boil over high heat.
2. In the process of boiling, constantly remove the resulting var, only in this case the broth will turn out transparent.
3. After the broth boils, reduce the heat and let simmer for another fifteen minutes with minimal boiling.
4. Then remove the pan from the stove and strain. Next, you only need the broth, and you can just eat small fish. Discard cooked vegetables and spices.
5. Cut the remaining onion into half rings and spasser it, while pouring oil into the pan approximately two millimeters above the bottom.
6. Add to the onion a tomato cut into small pieces without a peel, stir and cover with a lid, simmer over minimal heat.
7. When the pieces of tomato soften and disperse in the onion in the form of a homogeneous mass, pour the cucumbers cut into thin strips. Stir everything well, add heat and fry for about two more minutes.
8. Cover the pan and turn off the stove.
9. In a boiling broth, lay the fillet of fresh mackerel cut into small slices. Boil again, remove the resulting var and, covering it with a lid, boil the fish over low heat for five minutes.
10. Then report the smoked pink salmon and salted salmon cut in the same way, add the frying, lower the olives, mix and bring the hodgepodge to a boil.
11. After again, cover and cook with a slight boil for two minutes.
12. Try the soup and if you need to add salt, add finely chopped parsley and put the hodgepodge for another three minutes, turn off the heat.
13. Serve, sprinkled with finely chopped green onions, lowering in each plate a circle of lemon.
"Mushroom Autumn". How to cook a hodgepodge at home with mushrooms
Ingredients:
• 500 grams of dried mushrooms, preferably ceps;
• 100 grams of salty breasts, sweet;
• 120 grams of pickled mushrooms;
• 80 grams of fresh small champignons;
• two small barrel cucumbers;
• a small carrot;
• sweet onion head;
• two garlic cloves;
• 30 grams of tomato paste;
• nine pitted olives;
• seven olives;
• table. spoon of capers;
• 60 ml of cucumber pickle;
• Lavrushka - 2 leaves;
• one small chili pepper;
• a small spoon of granulated sugar;
• two branches of fresh dill;
• three feathers of green onions;
• sprig of parsley.
Cooking method:
1. Sort dry mushrooms, removing crumbs, rinse and soak in cold water for twenty minutes, you can not do this, but then the broth will need to be cooked a little longer.
2. Pour soaked dry mushrooms with 2 liters of boiled, non-hot water and cook the broth. It will take about forty minutes.
3. While it is boiling, prepare a dressing for hodgepodge. In vegetable refined oil, fry finely chopped onion with garlic and coarsely grated carrots until soft. It will turn out much tastier if you add a little butter to the vegetable oil.
4. Add the tomato, coarsely grated cucumbers and, adding the cucumber pickle, simmer, constantly stirring with a spoon, fifteen minutes.
5. Strain the ready-made mushroom broth, as leftovers can get from the mushrooms, and cut the mushrooms into medium-sized strips.
6. Put the crushed them into the broth, add the fresh, pickled and salted mushrooms, chopped in the same way. Cook, periodically removing the foam, twenty minutes.
7. Add dressing, pitted whole olives, olives and sliced capers. Mix, take the sample and add sugar and salt to your taste, put a bay leaf.
8. Pour in finely chopped greens and simmer over low heat for two minutes.
9. Serve with lemon and greasy sour cream.
Home-made hodgepodge cooked at home with sausage
Ingredients:
• 200 grams of cooked sausage without fat;
• five hunting sausages;
• one carrot;
• two red onions;
• a full tablespoon of tomato;
• four large pickled cucumbers;
• potato tubers, 8 pcs. medium size;
• 90 grams of pitted olives;
• spices and table salt to taste.
Cooking method:
1. Having peeled and chopped potatoes with medium-sized checkers, dip it into boiling broth or water and cook until tender. For such a quantity of products, three liters of liquid is required.
2. While the potatoes are being cooked, in a pan in any kind of butter (creamy or sunflower), put the half rings of onions and carrots chopped into small pieces in a frying pan.
3. When the vegetables are ready, soften, add chopped finely pickled cucumbers, mix, put the tomato paste and again everything, having thoroughly mixed, prepare the dressing for no more than four minutes.
4. Transfer the tomato-sautéed vegetables to a pot of cooked potatoes, stir well and remove the sample. If necessary, add salt and pepper. You can use any not very sharp spices.
5. Cut boiled sausage into short strips, and hunt sausages with ringlets and dip everything into the pan.
6. Add olives and thin lemon rings. If you have pitted olives, you can cut them into rings.
7. Soak the hodgepodge at minimum heat for about a minute.
How to cook a hodgepodge at home from offal
Ingredients:
• 100 grams of beef tongue;
• 100 grams of beef heart;
• 120 grams of beef kidneys;
• 100 grams of an udder (an optional component can be excluded by slightly increasing the mass of other meat products);
• 400 grams of meat on the bone;
• small onion;
• two cucumbers, salted;
• a small spoonful of capers;
• five olives;
• unsalted butter;
• table. a spoonful of tomato (pasta, mashed potatoes, thick mild ketchup);
• a bunch of fresh juicy greens;
• pepper (crush peas just before adding);
• Lavrushka to taste.
Cooking method:
1. Rinse all meat components under the tap, cutting off the film and, pouring two liters of water, cook saturated meat broth. Do not forget to remove the foam formed during boiling from the surface of the broth. Cook the broth until all offal is fully cooked.
2. Strain the finished meat broth by first removing the meat from it.
3. Return the strained broth to the pan, and cool the cooked offal, and cut into small pieces, lower it into the broth.
4. In the salty butter melted in the pan, spasser the chopped onions. Fry the onion for no more than five minutes, constantly stirring so as not to burn.
5. Add tomato paste, stir and cook for another four minutes over medium heat.
6. Remove the peel from the pickles, select the seeds and chop thinly into strips.
7. In a pan with offal, put fried onions with tomato, chopped capers, cucumbers and spices. Bring to a boil and, reducing the heat, cook for ten minutes.
8. When pouring into portioned deep plates, put 3-4 olives, half a circle of lemon and sour cream in each. Sprinkle with greens on top.
How to prepare a hodgepodge at home, in a slow cooker
Ingredients:
• 700 grams of pork, ribs;
• 200 grams of smoked sausage;
• three sausages;
• two pickled cucumbers;
• 60 grams of pitted olives;
• two small heads of sweet onions;
• small carrot;
• pepper of bell pepper;
• 2 full tables. tablespoons of tomato, without a slide, or a glass of tomato juice.
Cooking method:
1. Put the processed meat into the multicooker bowl and fill it with three liters of water, cook for 2 hours, setting the "Extinguishing" mode on the processor.
2. Refrigerate the cooked meat and cut into strips, and filter the broth itself through cheesecloth into a separate container.
3. Dry the cooking container and pour the vegetable oil into it. We put onion, chopped into small pieces, and carrots, chopped into thin strips, chopped bell pepper and sauté until golden brown, setting the processor mode to “Frying”.
4. Add medium-sized slices of pickled cucumbers, tomato paste diluted with two tablespoons of water or broth and, having thoroughly mixed, continue to fry for another five minutes.
5. Pour the previously prepared broth to the vegetables, dip the meat into it, sausages cut into strips, and cook for fifteen minutes with the “Stewing” menu selected in the menu.
6. Add the olives, sliced thinly into rings, if desired, you can put a parsley, spices, fresh herbs, if necessary, add salt. Close the lid and let the hodgepodge infuse for five minutes.
Prefabricated hodgepodge at home from poultry with champignons
Ingredients:
• half a chicken carcass;
• 200 grams of chicken ventricles;
• smoked thigh, chicken;
• 200 grams of champignons;
• onion;
• 120 grams of olives, preferably seedless;
• two pickled cucumbers, medium size;
• table. spoon, without a hill, tomato (mashed potatoes, pasta, acetic thick ketchup);
• leaf of lavrushka, two branches of dill;
• "chicken" broth cube;
• spices.
Cooking method:
1. From the half of the chicken, thigh and ventricles, prepare the broth.
2. Remove the navels and meat and, having cooled, cut into thin strips.
3. Grind fresh mushrooms in the same way.
4. In refined vegetable oil, spasser the onion, chopped into small pieces.
5. Combine the browned onion with the cucumbers cut into small pieces, add the tomato puree diluted in two tablespoons of the broth and simmer the vegetables in it for about two more minutes.
6. Dip the chopped meat, chopped mushrooms, vegetables spassed with the addition of tomato into the chicken broth.
7. Dissolve the bouillon cube in half a glass of hot water or finished broth, pour into the main container.
8. Bring to a boil and, reducing the heat to a minimum, cook for seven minutes.
9. Add spices to your taste, bay leaf, olives, chopped dill and keep the hodgepodge over low heat for another three minutes. Salt if necessary.
Useful tips on how to cook a hodgepodge at home tasty and fast
• If during cooking the fish hodgepodge of hodgepodge the small fish from which the broth is prepared is not cleaned of scales, then the hodgepodge will be more saturated. Be sure to carefully, maybe even using a concentrated salt solution, rinse the fish from mucus!
• When preparing a pickled mushroom hodgepodge at home, scroll through the dried mushrooms through a meat grinder after boiling, then fry them with onions and only then put them in the broth. In this case, the mushrooms will saturate the finished dish even more with their aroma.
• By-products before cooking, especially the kidneys and heart, must be soaked for 4-4.5 hours with cold water. The water is periodically mixed and replaced with strong redness. During the soaking, the remnants of blood clots will leave the heart muscle tissue, and the kidneys after treatment will not have a specific smell. Of course, the kidneys are soaked separately, be sure to cut them in half or immediately to the desired size of the pieces.
• If you cook a mixed hodgepodge with potatoes, vegetables and pickles spassed with the addition of tomato are added only after the potatoes are ready. If you enter the dressing earlier, the potato will not have time to cook and will be solid.
