First courses, or, as they are more commonly called, soups, are important in human nutrition. Food is a source of nutrients and calories for the human body. The question of how to properly prepare food for your body and saturate it with calories is faced by many Russians. The answer is in this article.
Today we will consider the preparation of hodgepodge soup with many options. The most famous hodgepodge soup recipe called has already been described in detail in a previous article. But there are other delicious versions of this classic mother hodgepodge, but with different ingredients.
To prepare a hodgepodge, first of all, you need to cook a broth or a decoction of meat, fish, vegetable, mushroom or cereal. You can improve the taste and smell of hodgepodge with the help of herbs, roots and spices. Bay leaf gives dishes a special taste and aroma.
An integral part of saltworts are capers - unopened flower buds of a shrubby caper plant.
Kapersnik is common in Central Asia, Transcaucasia and Crimea. Capers have a sharp specific taste and are high in proteins, vitamins and essential oils.
Before serving, hodgepodges are very often sprinkled with spicy herbs, which are rich in minerals, vitamins, healing properties, pleasant aroma and smell.
Meat solyanka
If the words “meat hodgepodge” are pronounced and that’s all, and, mind you, the words “classic team” are not pronounced or even one word “team” is not pronounced, this means this meat hodgepodge needs to be prepared from only one type of meat.
In this recipe, we will consider only pork meat.
Ingredients:
- 8 glasses of water
- 500 g pork
- 3 pickled cucumbers
- 200 g onion
- 1/2 lemon
- Bay leaf
- 1 tablespoon - capers
- Pour the meat with cold water and boil the broth.
- Remove the meat, cut into small pieces and fry in oil.
- Strain the broth into a saucepan.
- Peel the onion, chop and stew with tomato paste, diluted with 100 grams of water.
- Cucumbers cut into cubes, mix with onions, put in broth, bring to a boil, add meat, capers, bay leaf, salt and cook for 15 minutes.
Cut the lemons and put in a dish with hodgepodge. If desired, lovers put olives.
Solyanka recipe with sausage
Ingredients:
- 6 glasses of water
- 200 g pickles
- 200 g onion
- 200 g ham
- 200 g smoked sausage
- 200 g sausages
- 1 lemon
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 tablespoon olive
Recipe - how to cook hodgepodge:
- Peel the onion, chop and fry together with tomato paste in oil.
- Cucumbers cut into thin circles.
- Boil sausages, cut into cubes with ham and sausage and mix with cucumbers and onions.
- Pour water into the pan, put the chopped mixture, add the bay leaf, salt and cook under the lid for 15-20 minutes.
Before serving, add lemon and olives to the soup.
Solyanka fish
Ingredients:
- 500 g fresh fish (boneless skinless fillet)
- 2 liters of water
- 250 g onions (3 pieces)
- 200 g pickled cucumbers (2 - 3 pieces)
- 50 g tomato puree
- 60 g butter
- 1800 ml fish broth
- capers with brine
- spices
- 5 slices of lemon
- greens
Recipe - how to cook hodgepodge:
- Fish with a bone skeleton is cleaned, gutted, washed and cut into fillets with skin, but without bones.
- Cut the fish fillet into portions and boil until tender, remove from the broth.
- We cook the broth on fish waste, combining it with the broth from cooking fish.
- In a boiling fish broth, put onions sautéed with tomato paste, stewed cucumbers, capers with brine, spices, salt, and everything is boiled for 5-10 minutes.
When serving, put boiled pieces of fish on plates (200 grams per serving). pour the soup, put olives or olives, a circle of lemon and sprinkle with chopped herbs.
In restaurants, this hodgepodge is prepared in portions, that is, 3-4 pieces of raw fish are placed in portioned bowls, poured with hodgepodge and boiled for 15-20 minutes.
Recipe soup hodgepodge - how to cook folk
Ingredients:
- 6 - 8 glasses of water
- 200 g veal
- 150 g ham
- 150 g boiled sausage
- 200 g beef bones
- 8 pitted olives
- 5 fresh mushrooms
- 2 pieces fresh tomatoes
- 1 piece onion
- 1 piece pickled cucumber
- 1 slice lemon
- 1/2 cup sour cream
- 4 tablespoons butter
- 1 tablespoon tomato puree
- 1 tablespoon capers
- chopped greens
Recipe - how to cook hodgepodge:
- Pour the bones with water, boil the broth and strain.
- Cut the veal, sausage and ham into small pieces, fry in hot butter and dip into the broth.
- Chop the cucumber.
- Peel the onion and cut into thin rings.
- Mushrooms cut into small pieces and add along with cucumbers and onions to the broth.
- Salt the soup, cover the pan with a lid and cook until the veal is cooked.
- Chop the tomatoes and cook into thin slices.
- Before serving, add tomatoes, capers, olives, lemon, tomato puree, sour cream and herbs.
This hodgepodge has its own exquisite taste.
Classic hodgepodge recipe - how to cook it right
Ingredients:
- 300 g chicken breast
- 1 smoked leg
- 100 g boiled sausage
- 120 g boiled kidneys
- 5 potatoes
- 2 pickles
- 1 carrot
- 1 bulb
- 50 g pitted olives
- 1 lemon
- 3 tablespoons tomato paste
- vegetable oil for sauteing
- sour cream and herbs to taste
Recipe - how to cook hodgepodge:
1. Cook the broth from the chicken breast.
2. Add the smoked leg to the finished broth and cook it for 15 - 20 minutes (until the meat begins to separate well from the bones). We take out the meat.
3. Peel onions and carrots, finely chop, sauté in vegetable oil with tomato paste.
4. Add to the broth along with peeled and diced potatoes.
5. Finely chop cucumbers, meat, kidneys and sausage and put in the broth 5 minutes before the potatoes are ready.
6. Then we chop up a little olives and greens.
7. Before serving, add a slice of lemon, 3 - 3 whole olives and a spoonful of sour cream to each plate.
Salt is very tasty.
Solyanka with sausage recipe - yummy
Ingredients:
- 3 liters of water
- 200 g boiled sausage
- 200 g semi-smoked sausage
- 6 potatoes
- 2 fresh tomatoes
- 3 pickles
- 1 bulb
- 10 - 15 pitted olives
- lemon
- dill and parsley
- vegetable oil
- pepper and salt
Recipe - how to cook hodgepodge:
1. Chop the onion and fry in vegetable oil.
2. Add grated tomatoes to the onion and stew everything.
3. Dip the diced potatoes into boiling water and cook for 10 minutes.
4. Cut the entire sausage into strips and dip into a container with potatoes.
5. Grate cucumbers on a coarse grater and dip into a container with potatoes and sausage.
6. In the same container, add the stewed onions and tomatoes.
7. Cook everything until done. At the end, add chopped olives, herbs, ground pepper and salt.
Add lemon wedges before serving.
Fish hodgepodge: a recipe with canned tuna
Ingredients:
- 1.5 liters of water
- 1 can of canned tuna
- 100 g pickled cucumbers
- 1 tablespoon tomato paste
- 2 onions
- 2 tablespoons green peas
- dill, parsley root
- pepper and salt to taste
Recipe - how to cook hodgepodge:
1. Boil onion and parsley root in water.
2. Put finely chopped cucumbers into the boiling broth and bring to a boil.
3. Fry onions with tomato paste and put in boiling broth.
4. Put green peas, canned tuna, pepper, salt into a container with boiling broth and cook for 10 minutes.
When serving, sprinkle the hodgepodge generously with chopped dill.
Solyanka in a slow cooker: white hodgepodge without tomato paste
Ingredients:
- 450 g beef with bone
- 1 parsley root
- 1 carrot
- 3 onions
- 3 bay leaves
- 6 black peppercorns
- 2 liters of water
- 25 g butter
- 200 g pickles
- 70 g sausages
- 70 g ham
- 2 hunting sausages
- 1 tablespoon capers
- 30 grams pitted olives
- 0.5 lemon
Recipe - how to cook hodgepodge:
1. Put beef, parsley root, carrots, one onion, bay leaf and peppercorns in a multicooker bowl.
2. Pour in water and cook in the "Extinguishing" mode for 2 hours.
3. Then strain the broth, discard the roots. Pour the broth into the cleaned multicooker bowl.
4. Meanwhile, in a frying pan with butter, fry the remaining onion, chopped into thin strips, until a light golden hue, dilute with a small amount of broth.
5. In a separate pan, stew the pickled cucumbers cut into strips, adding a little water, for 15 - 20 minutes.
6. Put onions and cucumbers into the strained broth. Add sausages, ham and sausages cut into strips or small slices.
7. Cook in the "Extinguishing" mode for 30 minutes.
8. 5 minutes before readiness, put capers and olives in a hodgepodge.
At the end, salt to taste.
Solyanka soup: cabbage hodgepodge
Ingredients:
- 2 liters of beef and chicken broth (in equal parts)
- 2 smoked sausages
- 150 g boiled beef
- 150 g boiled chicken
- 100 g smoked pork
- 100 g smoked beef
- 300 g sauerkraut
- 2 pickles
- 2 salted tomatoes
- 2 onions
- 1 stalk celery
- 1 carrot
- 2 tablespoons tomato sauce
- vegetable oil
- salt to taste
- for serving: capers, olives, olives, lemon, herbs
Recipe - how to cook hodgepodge:
1. Stew sauerkraut in vegetable oil over low heat, along with chopped cucumbers and diced pickled tomatoes.
2. Then we put everything in a saucepan.
3. Cut smoked sausages into circles, into strips - boiled meat and chicken, smoked pork, beef and sausage.
4. Fry all cuts in vegetable oil until golden brown and transfer to a pan with stewed salted vegetables.
5. In the remaining oil in the pan, fry the diced onion, diced celery and grated carrots. Add tomato sauce. Fry for a few minutes.
6. Put the fried vegetables in a saucepan with meat products and salted vegetables.
7. Pour hot broth, bring to a boil and cook for 5 - 7 minutes.
Add capers, olives, olives to the plates. greens and lemon. This combined meat hodgepodge is loved by Siberians - it is hearty, nutritious and well suited for harsh climatic conditions.
Mushroom hodgepodge: recipe for lean hodgepodge with mushrooms video
As you can see, cooking mushroom hodgepodge is quite simple. It is not like the other hodgepodges in this article - it is mushroom.
There are many other options for hodgepodges, but in this article a selection of recipes was made by the most popular Russians.
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