There is no specific recipe for the hodgepodge, it may consist of completely different products. The main thing that distinguishes it from other types of soups is the combination of the basic, meat or fish taste, with smoked meats and pickles.
In the bins of every housewife and, of course, a professional chef has her own, proven recipe for such a dish. In the team classic classic hodgepodge, step-by-step recipes of which are below, meat or fish delicacies are surely added, in the form of smoked meats, and to get the taste characteristic of this soup, salted cucumbers.
General principles of cooking classic hodgepodge (step by step)
• A classic hodgepodge, whose step-by-step recipes are described in detail below, can be cooked in water and in saturated broth. The first option is good speed, but the soup is less nutritious. In the second case, it will take time to prepare the broth, but the hodgepodge in this version will be more satisfying and nutritious.
• For broth, it is desirable to choose pieces of pulp with a bone, it is best if it will be several types of meat. Pork and beef broth is richer, and in this case the classic hodgepodge will turn out to be a complete national team. Fish broth is best cooked from the heads of large fish or completely from small fish.
• Hodgepodge - a restaurant dish, it must include smoked products of several types. In the meat version of the soup, this is usually smoked sausage, ham, hunting sausages, etc. In the fish team’s classic hodgepodge, a step-by-step recipe of which is given in the article, add smoked fish of large species: sterlet or sturgeon.
• It is not customary to put potatoes and carrots in the hodgepodge. The main part of the soup - meat or fish components. From vegetables only onions are used, from which brez is prepared (roasted) with tomato. The more smoked meat, meat or fish in the hodgepodge, the tastier it will be. • This hodgepodge is made with pickled cucumbers. Before adding to soup, they are stewed for a while with a little water. Marinated, it is desirable to add only mushrooms.
• Solyanka does not require a special method of cutting products, it is important that the pieces are of the same size and shape. Usually the ingredients are cut into thin straws, less often into cubes, sausages - in circles.
• Olives and lemon, like smoked meat and pickled cucumbers, mandatory components of the classic hodgepodge team. In step-by-step recipes, olives are sometimes replaced by olives, which is acceptable for this soup. Olives or olives are added at the very end, almost to the finished soup, lemon slices complement it when serving. To fill the hodgepodge made sour cream, but if you prefer mayonnaise, you can use it.
Solyanka classic team: a step-by-step recipe for meat and bone broth
Ingredients:
• filtered or distilled water - three liters;
• 600 gr. beef or pork on the bone;
• three small bulbs;
• four medium pickled cucumbers;
• 650 gr. assorted smoked products: ham, sausage and thin smoked sausages (sausages);
• thick tomato - two spoons;
• spoon of butter;
• two large bay leaves;
• 40 ml of highly purified oil;
• 3 peas (allspice);
• 100 gr. olives, pitted;
• small lemon;
• parsley, fresh.
Cooking Method:
1. Let's start with meat and bone broth. We wash the piece of pulp with water and put it into the pan, along with the bone. Bay with cool water, set on intense fire. The main point that should be taken into account when cooking beef broth, before boiling should be carefully removed from its surface foam. At the same time, it is undesirable for meat to move, so that the coagulated squirrel rises independently. After waiting for the start of boiling, reduce the heat, put the cleaned onion and cover with a lid. Cooking with minimum heat from one and a half to two hours. Ten minutes before the meat is ready, you will need to lower the laurel and pepper in the broth. 2. Put the prepared meat out of the pan on a plate and let it rest. Remove from the broth all the excess: onion, peppercorns and Lavrushka.
3. Salted cucumbers cut thinly, into strips, put in a deep frying pan. Topping up a little broth and simmer for 5 minutes on medium heat, no more, and then throw back in a colander.
4. Small onion crumble. Boiled meat and ham with sausage cut into strips, and hunting sausages rings.
5. Putting the frying pan to heat up, pour vegetable oil and immediately dip the butter in it as soon as it is completely melted, put onion and fry until the pieces lose dullness and become transparent. Add the tomato to the onions, mix well, continue cooking for another three minutes. Pour some broth into the roast, wait for boiling and turn off the heat.
6. Rings of hunting sausages lightly fry, moisten the pan a little with oil.
7. Set the pot with meat broth to intense heat. As soon as it starts to boil, we spread the prepared meat products and cucumbers into it. Having waited for boiling, we enter tomato roast, we add and we reduce heat. Cook for ten minutes and remove from the stove, let it brew for a quarter of an hour.
8. Spilling in plates, add olives and a thin slice of lemon to each serving.
A simple hodgepodge classic: recipe step by step (in haste)
According to the step-by-step recipe, the team classic classic hodgepodge is prepared without broth. All components will need to be roasted alternately, which will require a double bottom pan.
Ingredients:
• large pickled cucumber;
• 150 grams of smoked sausage and ham;
• bitter onion head;
• one lemon;
• one and a half liters of clean water;
• bacon or smoked bacon - 150 gr .;
• three spoons of tomato paste;
• curly parsley;
• 50 gr. olives, pitted.
Cooking Method:
1. Cut bacon or lard in small cubes and lightly fry in a saucepan over low heat. You should not heat up the greaves, you need to get a small amount of fat, on which we will fry some products in the future. 2. Peeling the onion, cut it first along, then thin strips. We spread onions into melted fat, mix and leave to languish over low heat.
3. While the onions are warming up, prepare the meat products - cut arbitrarily. In the technology of making solyanka there are no strict requirements for cutting. Straw this will be or cubes, as you like. We spread the meat components to the onion that has reached the transparency, stir and continue cooking for two minutes.
4. Without cutting off the peel, cut the pickled cucumbers in a thin straw, put in a saucepan and fill it with water. Add a tomato, stir well, bring to a boil and simmer under the lid for at least half an hour, reducing the temperature to a minimum. Two minutes before shutting down add olives.
5. After readiness, the hodgepodge needs to be infused for half an hour. When serving, the first dish is supplemented with slices of lemon and finely chopped greens.
Solyanka classic: recipe step by step with pickled or salted mushrooms
Ingredients:
• any smoked meats (sausage with bacon, sausages, ham, etc.) - 800 gr .;
• 700 grams of meat - pork, beef, or both;
• two bulbs;
• fresh tomato;
• two spoons of tomato;
• six small pickles;
• 250 ml of cucumber brine;
• marinated or salted mushrooms - 200 gr .;
• 130 grams of olives or olives (pitted);
• sunflower oil;
• fresh greens and sour cream - in the gas station;
• spoon of sugar.
Cooking Method:
1. As in the previous recipe, the preparation of solyanka should be started with broth. Any kind of meat is suitable for it, it is better if it is a mix of beef and pork, necessarily on the bone. The appearance and taste of classic solyanka depend on the quality of the broth. It should be nourishing and transparent, so do not forget to remove the foam before boiling. The duration of cooking broth depends on the quality and type of meat, readiness is determined by its softness. On average, it can take from one and a half to two hours. 2. Half an hour before the end of cooking broth, you can begin to prepare the components of the team of the classic hodgepodge. According to the step-by-step recipe, some of them need to be slightly fried.
3. Peel the onions, scald the tomatoes and remove the skin. We cut tomatoes, onions and pickled cucumbers, in cubes, and mushrooms with plates. Cut sausage or ham into thin cubes, smoked sausages - into thin slices.
4. Heat the pan and first put the fattest pieces of smoked meat, such as sausage with bacon. Fry for about a minute so that a little fat is melted, and then we lower the rest of the cold cuts. Fry everything together with an average heat of no more than two minutes. It is unacceptable to perederzhivat smoked on the fire, with prolonged frying, they dry out because of the low moisture content. Slight roasting allows you to get a richer taste and aroma, which later will be transferred to the whole dish.
5. Put the prepared smoked products in a clean plate. Frying pan again put on the fire, pouring a little oil. Slightly warming, spread onions and mushrooms, sprinkle with sugar. Mix well, fry for about 5 minutes, add cucumber pickle and simmer for three minutes under the lid. We spread tomatoes and tomato paste to mushrooms, stir and continue to simmer on low heat for a few more minutes.
6. After removing the meat from the broth, filter the liquid into a clean pan. Firstly, it will allow to remove accidentally broken off bones. Secondly, if the foam is not timely or poorly removed, it will make the broth more transparent. Separated meat broth set to boil.
7. Disassemble cooled meat - remove the pulp from the bones and cut into thin strips.
8. Put boiled meat in boiling meat broth, and after re-boiling add fried smoked meat and sausage rings. Boil for 5 minutes, put tomato sauce in a hodgepodge, and after the same time add olives and remove the sample. We bring to the desired taste - we add, with a weak acidity we add boiled cucumber pickle. Boil a couple more minutes, turn off the heat and hold up to a quarter of an hour. 9. Served with lemon slices, seasoned with sour cream and fresh herbs.
Solyanka classic: step-by-step recipe for fish soup
Ingredients:
• head (300 gr.) And fillet (200 gr.) Salmon;
• a small carcass of frozen mackerel;
• smoked pink salmon - 250 gr .;
• two small bulbs;
• salted cucumbers (250 gr.) And half a glass of pickle;
• 60 gr. unsalted tomato;
• 2 l. drinking water;
• pepper - 3 peas;
• olives;
• a small leaf of laurel;
• Lemon and chopped parsley - for serving.
Cooking Method:
1. As a rule, the recommended fish can be purchased only frozen. Before preparing the hodgepodge, it should be well thawed and it should not be done in water. Place the fish in the “warm” compartment of the refrigerator in advance or leave it in the open air.
2. Remove gills from thawed fish heads, rinse and pour in cool water in a saucepan. Add the peeled onion and pepper, prepare the fish broth similarly to the meat. A detailed description of the preparation of meat broth is described in detail in the step-by-step recipe for the traditional team of hodgepodge on meat and bone broth. The cooking time of saturated broth from the fish head for at least half an hour.
3. While the head is boiling, we prepare other products. Gut mackerel, wash the carcass with water and, carefully removing the skin, separate the flesh from the bones, then cut into wide strips. After removing the skin from the salmon fillet, cut its meat in the same way as mackerel. In the same way we prepare smoked fish.
4. Prepare passerovku for fish solyanka. Cut the rest of the onion into small pieces, chop the cucumbers into strips or rub with a large grater. Fry onion in vegetable oil until golden brown. Then put cucumbers to it and simmer for up to five minutes. Add a tomato to the pan, mix and leave for another ten minutes. Tomato paste need to fry well! As evaporation, the cucumber pickle can be added to the roast.
5. Filter the finished fish broth through the gauze into a clean pan and quickly bring to a boil, omit the pieces of fresh and smoked fish. Boil the soup for a quarter of an hour from re-boiling - the chunks of fish are small and this time will be enough for them to boil well. After the introduction of fresh fish, coagulated white will rise to the surface of the broth, we will carefully remove it before boiling. Otherwise, it will mix with fish broth and the appearance of the hodgepodge will suffer. 6. Fill the hodgepodge with tomato roast, put olives and keep on low heat until boiling, but not boiling.
7. Finished fish solyanka after removal from the fire to stand for a quarter of an hour, or a little more. Serve with lemon slices, garnished with sprigs of fresh parsley.
Tricks of cooking classic hodgepodge for step-by-step recipes
• Do not use pickled cucumbers. When preparing this method, a lot of sugar is added to the brine, if such cucumbers are put in a hodgepodge, its taste will differ from the classical one.
• If there is a lack of acid, add a little cucumber brine, but boil it before, otherwise the soup will become cloudy.
• There are several ways to make an expensive restaurant dish budget. Many hostesses freeze the delicacies left after the festivities and cook the soup when there are enough of them. The second option is to prepare a classic hodgepodge team the next day, after the holiday, until the homemade ones had time to destroy the delicacies left in the fridge.
