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Solyanka is a thick hearty soup cooked in meat or fish broth seasoned with hot spices. Having tried this dish once somewhere in a cafe or restaurant, many housewives are wondering: how to cook a delicious hodgepodge at home? In fact, soup requires affordable ingredients, and its preparation does not take much time and does not require deep culinary knowledge. Shall we start?

Secrets of cooking classic hodgepodge: step by step recipes with photos

Cooking a classic hodgepodge correctly at home is easy, even a young housewife can handle it if she follows all the tips and recommendations for the recipe. The main thing is to observe proportions, choose high-quality products and adhere to the cooking sequence. Soup should be served as a first course, but you can replace it with the main course, given the calorie content and richness of the soup. The recipe for the classic version of this dish has long been known.

Ingredients:

Beef broth - 3 liters.
Meat delicacies - 5-6 varieties, 200 g each.
3 store-bought or homemade pickled cucumbers
10 olives.
10 olives.
100 g capers.
2 potatoes.
3 tablespoons of tomato paste.
Greens of your choice - dill. parsley, basil, green onion.
Spices - black and red ground pepper, allspice, others.
0.5 lemon.

Cooking:

We cut the potatoes into cubes, put them in boiling beef broth.

Fry the chopped onion in olive oil.
Pickled cucumbers, cut into strips, combine with onions.

We cut olives, olives into rings, and meat into strips.
Fry meat delicacies.

Season the meat with tomato paste.

We put meat delicacies in the pan, season with spices to taste.
Next, put the capers, stewed cucumbers, onion in the pan. We cook for about 10 minutes. Add olives, bay leaf.

Shortly before the end of cooking, put greens, sliced \u200b\u200blemon in half rings. Bon appetit!

Preparation of meat hodgepodge

Ingredients:

700 g of beef or pork (sometimes chicken is used).
300 g smoked ribs.
200 g smoked sausage.
200 g ham.
2 heads of onions.
3 pickled cucumbers of medium size.
100 g olives.
50 g capers.
According to 2 tbsp. spoons of tomato, sunflower oil.
1 tablespoon butter.
Bay leaf, allspice.
1 lemon.
Sour cream.

Process flow:

We are preparing the broth. Pour the ribs and meat with water, bring to a boil. We put one onion of small sizes, peeled from the upper layers of the husk, in a container, cook on low heat for about 2 hours. 15-20 minutes before removing from heat, put the spices: bay leaf, allspice, salt. We filter the finished broth, after removing the meat from it.
Cooked meat, smoked sausage, ham cut into strips.
Pickled cucumbers are also cut into strips. We put them in a pan, pour a few tablespoons of broth, let them simmer over low heat for about 5 minutes.
We cut the onion into quarters of rings, put them in a pan with vegetable and butter. Fry until soft, season with tomato.
We put meat, olives, smoked meats in a saucepan. We cook for 15 minutes.
Spread capers, salt, pepper and cover with a lid.
Before serving, decorate with sour cream, a slice of lemon.

in Kazakh

Kazakh-style has a special taste and ease of preparation. This necessarily includes smoked lamb, horse sausage, which distinguishes it from other first courses of this type.

Ingredients:

200 g of beef meat.
2 liters of water.
2 tbsp. tablespoons of butter.
1 st. a spoonful of tomato paste.
2 small pickles.
1 bulb.
100 g of veal.
50 g smoked lamb.
50 g horse sausage.
50 g beef tongue.

Cooking method:

Cooking beef broth: cook beef tongue without letting it boil too much. to make the broth clear.
In a heated frying pan, melt the butter, lightly fry the chopped onion with tomato paste.
Add finely chopped pickled cucumber. Simmer the mixture for 7-10 minutes.
In a separate pan, fry the veal, sausage, tongue, after cutting them into strips.
We combine vegetables, meat products and broth in a saucepan, bring to a boil, cook for 15 minutes.
We decorate the finished soup with herbs.

in Georgian

The real Georgian first course is spicy. Having tried this soup at least once, you will certainly want to please your family with it.

Ingredients:

600 g beef.
3 tablespoons of tomato.
Five onions.
2 pickles.
Vegetable oil.
Red pepper.
Khmeli-suneli.
Ground coriander.
Cilantro, dill, parsley.
Two cloves of garlic.
Salt.

Cooking:

Cut the beef, boil until tender (it will take about an hour).
Cut the onion into half rings, fry it in vegetable oil until transparent. We put there tomato paste, boiled beef.
We cut the pickled cucumbers into strips, send them to the rest of the products in the pan.
Pour everything with broth, it should cover the meat by 3 cm. We make a small fire, simmer for half an hour.
Grind the greens, cut the garlic into slices.
Shortly before the end of cooking, add spices, herbs and garlic. Mix well.
Before serving, decorate with lemon, herbs, capers.

mushroom

Preparing the first dish with mushrooms at home is easy. This soup will delight all members of your family, especially vegetarians.

Ingredients:

300 g fresh mushrooms.
50 g dry mushrooms.
1 small onion.
1 carrot.
1 tablespoon flour.
2 small pickles.
Olives.
Seasonings to taste.
Greenery.
Vegetable oil.

Cooking method:

Soak dry mushrooms in advance. After a few hours, boil them. We do not pour out the water in which the mushrooms were boiled, we filter it.
Cut the onion, fry it until translucent in oil.
Three carrots on a grater, add to the onion. We fry everything.
In a container with vegetables we put flour, tomato paste, water, where dry mushrooms were boiled. We cook for five minutes.
Shredded cucumbers are sent to a pan with vegetables.
Cut dry and fresh mushrooms, fry in vegetable oil, combine with vegetables.
Pour everything with hot water, season with spices. Cook the soup for 10-15 minutes.
Add olives, cook for another 5 minutes.
Before serving, decorate with herbs, a slice of lemon.

Fish

Soup of fish delicacies is an original dish that is ideal for lovers of first courses who prefer a less fatty option than meat soups.

Ingredients:

500 g of fish (it is better to use not too small varieties).
500 g squid fillet.
5 small potatoes
3 medium onions.
3 medium pickles.
Lemon, herbs, spices.
2-3 tablespoons of tomato paste.

Cooking method:

Cooking fish broth. We filter it through a sieve or cheesecloth.
In a boiling base, put finely chopped potatoes, onions, fish (preferably portioned pieces).
Cucumbers cut into strips, let simmer in a pan. We send to the pan.
We pass the tomato paste, add it to the soup.
Add chopped squid, spices. We cook for 15 minutes.
Before serving, season with herbs, decorate with a slice of lemon.

vegetable

A simple and economical recipe is vegetable hodgepodge. This option is also called rustic, since almost all the necessary ingredients are grown independently. Such a seemingly ordinary soup is perfect for a festive table during Lent.

Ingredients:

3 potatoes.
2.5 liters of water.
1 head of onion.
2 carrots.
3 pickles.
200 g sour cabbage.
30 g vegetable oil.
2 tbsp. spoons of tomato paste.
Spices to taste.
0.5 lemon.
Olives, capers, olives - 10 pcs.

Cooking method:

Peeled potatoes cut into strips or cubes.
Drop potatoes into boiling water.
Cut the onion into small cubes, carrots into strips.
Grind pickled cucumbers into cubes.
We wash the sauerkraut, squeeze out the water.
Heat a frying pan with vegetable oil and put onion and carrots on it. We simmer for a few minutes.
Add cucumbers, cabbage, simmer all 10 minutes.
Season with tomato paste, mix well.
We send vegetables to a pot with boiling water, add spices.
Before serving, decorate with herbs, olives, a slice of lemon.

Fresh cabbage soup recipe

Cabbage is a unique ingredient from which you can cook many different dishes, including hodgepodge. Try it and you will be surprised by the original taste of the traditional dish.

Ingredients:

500 g meat (pork)
1 kg fresh cabbage
9 potatoes
1 carrot
1 onion
1 tablespoon tomato paste
750 ml hot water
Vegetable oil
Spices: salt, pepper, bay leaf

Cooking method:

Grind the cabbage, fry it in vegetable oil.
Sliced pork is also fried for 20 minutes.
Cut potatoes into medium cubes.
We rub the carrots on a grater, cut the onion into cubes and add it all to the meat. Fry lightly and add tomato paste, potatoes.
We send cabbage to meat and vegetables, pour hot water.
Simmer for 20-30 minutes, add spices and leave to brew, cool. Serve to the table!

From sauerkraut

Solyanka is a unique soup that you can cook even with the addition of. The acid contained in this cabbage can easily replace the lemon, which is added to acidify the taste of the finished classic dish.

Ingredients:

700 g sauerkraut
100 g pork fat
200 g meat broth (chicken is also suitable)
250 g brisket
1 small onion
1 pickled cucumber
3 art. tomato spoons
2 tbsp. spoons of flour
Spices to taste

Cooking method:

We squeeze the cabbage, removing excess liquid, otherwise the dish will be overly sour.
Chop the onion, fry in pork fat.
Add tomato paste, sauerkraut, bay leaf. Simmer for about 10 minutes over low heat.
We send the chopped cucumber to the pan with the fried vegetables, and after 10 minutes, the chopped brisket.
In a separate container (frying pan), mix the meat broth and flour, bring the liquid mixture to a boil.
Combine both roasts in a saucepan. We cook for 15 minutes.
We add spices. The dish is ready!

Video

Housewives who have become fans of the slow cooker often ask themselves the question “How to cook a hodgepodge in a slow cooker at home?” To find the answer to this question, watch the video:

With smoked sausages

A tasty and satisfying hodgepodge will turn out from smoked sausages, it is very simple to cook such a soup, and it will definitely please you and your loved ones. To learn how to cook, watch the video:

The preparation of this classic hodgepodge requires careful preparation. Firstly, it is necessary to collect a whole range of various and expensive products - boiled meat and offal, smoked sausages, corned beef and other meat products. Secondly, the process itself must also be approached with all responsibility and all the subtleties of this “ritual” must be observed. And what to do when there is not enough time for everything, but you really want to try hot hodgepodge for lunch or dinner? Our today's recipe from the series "Fast! Fast! Fast!" - delicious economy hodgepodge will help you quickly saturate your entire family without any hassle!

Ingredients To prepare Solyanka soup:

smoked sausages - 200 g
sausages (wieners) or sausage "Doctor" - 200 g
potatoes - 4 pcs.
pickled cucumber - 4 pcs.
onion - 1 pc.
carrots - 1 pc.
tomato paste - 2 tbsp.
lemon - 0.5 pcs.
salt - to taste
suneli hops - 1 tbsp.
vegetable oil
black olives (green olives) - to taste

Recipe soup Solyanka:

Put 1.5-2 liters of clean water on the stove, bring to a boil and put peeled and cut into large cubes potatoes into boiling water. Boil potatoes until tender.

In the meantime, chop and sauté the onion.

After 2-3 minutes, add the grated carrot to the onion. Saute vegetables for 2-3 minutes.

Peel sausages, sausages (wieners) and smoked meats, cut into cubes or circles. Add to skillet and sauté with vegetables for 5 minutes, stirring occasionally.

Cucumbers cut into cubes or cubes, put to the rest of the ingredients in a pan, simmer for 2-3 minutes. If cucumbers have a hard skin, it is better to cut it with a vegetable peeler, and only then chop it.

Put tomato paste, add hops-suneli seasoning, salt to taste (taking into account the fact that cucumbers also contain a sufficient amount of salt). Stir, if necessary, add a little broth, simmer everything together for 5-7 minutes, and then transfer the entire contents of the pan to the pan to the boiled potatoes.

Stir the soup, bring to a boil on the smallest flame, then turn off the fire on the stove, let the hodgepodge brew for 10-15 minutes.

When serving, put olives (olives) and 1-2 circles of lemon in each plate. Solyanka soup is ready!

Bon appetit!

Initially, the name of this type of soup was: "selyanka", which clearly indicates its rural origin. The main requirement and condition for its taste was the obligatory presence of “sourness”, which “rescued” its edibility in any case, since in a modest ancient peasant life, such a soup was prepared from everything that God sent to feed a very large family.

In restaurants and reputable cookbooks, it was called "hodgepodge", or "hodgepodge" for short. When preparing such a soup, many ingredients are really used, about four varieties of meat in any form, up to the inclusion of sausages and chopped sausage, ham. Pickled mushrooms, pickled and pickled cucumbers, canned olives, carrots, onions, tomato paste are added to the hodgepodge, and the finished dish is also decorated with a thin slice of fresh lemon.

This wonderful soup gives scope for creativity in culinary arts. Therefore, they came up with a saltwort with fish, various vegetable soups: saltwort with cabbage, mushrooms, homemade saltwort, Georgian-style solyanka. you and I also have a chance to invent our own hodgepodge. Most likely, this is what happens - every time such a soup turns out differently, but it is win-win delicious.

Products needed for hodgepodge

For meat hodgepodge, first of all, you should choose different types of meat and cook boiled meat products according to your preference, naturally, or following the hodgepodge recipe. All types of meat and boiled meat products should be cut into beautiful cubes: from raw meat - larger (boiled), from boiled - as is (when cooking, they will increase slightly in volume).

All vegetables according to the hodgepodge recipe should be washed, peeled and cut into cubes: potatoes - larger, carrots - on a coarse grater, finely shredded onions.

If your choice fell on a soup with mushrooms, then wash the fresh mushrooms and cut into thin slices, and soak the dried mushrooms for several hours, easier from evening to morning. Do not throw away the water of the infusion - it will go filtered into the hodgepodge broth. Boil the soaked mushrooms in a small amount of water and cut them, like fresh ones, into thin slices.

Solyanka soup is prepared on meat broth and meat, sausage, sausages and smoked meats are added to it during cooking. There are no potatoes in this soup according to the recipe, but potato lovers cannot be stopped, and they go to such a retreat - and there is no damage to the taste of such a hodgepodge. The output is a very satisfying, appetizing and beautiful fragrant soup hodgepodge team.

Ingredients:

fresh beef - 300 grams;
boiled smoked sausage - 200 grams;
smoked meat - 200 grams;
sausages - 6 pieces;
potatoes - 3 pieces;
pickled or pickled cucumber - 3 pieces;
onion - 1 piece;
fresh carrots - 1 root;
tomato paste - 3 tablespoons;
lemon slices;
salt and herbs - by preference.

Solyanka soup is prepared as follows:

Beef for such a soup must be almost cooked, removed from the broth, cut into even pieces and returned to the broth, then put the diced potatoes into it and continue to cook the hodgepodge over medium heat.
At this time, grate the fresh washed carrots on a coarse grater, and cut the onion, peeled and pickled cucumbers into small cubes. First, fry onions and carrots in vegetable oil, then add chopped pickled cucumbers to them and continue to fry for several minutes while stirring, then add tomato paste and, stirring, simmer for a minute or two over low heat the entire resulting mass.
Put the finished vegetable frying with tomato paste in the broth with meat and cooking potatoes, bring it to a boil and add diced sausage, sausages and smoked meat, previously lightly fried in vegetable oil. Once again, cook until boiling and simmer the hodgepodge for 5-7 minutes over low heat.
At the very end of cooking, put olives free from brine, sliced \u200b\u200blemons into a hodgepodge, test for acid and, if applicable, add brine from olives. Once again we are waiting for the boil and the hodgepodge is ready.
It is advisable to remove the pan from the heat for some time, let the hodgepodge of the team brew under the lid, and put finely chopped fresh herbs in a bowl with soup before serving.

2. Recipe for mushroom hodgepodge

Mushroom hodgepodge soup is prepared, everyone understands, with the addition of mushrooms, which give the hodgepodge a peculiar homemade taste and aroma. Mushrooms can be used both fresh and dried. Only dried mushrooms should be soaked beforehand.

Ingredients:

champignons or any fresh mushrooms - 300 grams;
dried mushrooms (tastier white) - 50 grams;
fresh onion - 1 piece;
fresh carrots - 1 root;
wheat flour - 1 tablespoon;
pickled cucumber - 2 pieces;
olives in brine - 1 jar;
cherry tomatoes - 7 pieces;
olive oil - 3 tablespoons;
bay leaf - 1 piece;
salt and pepper - to taste;
water for cooking - 2 liters.

Soup-solyanka with mushrooms to cook like this:

Rinse dry mushrooms under running water in a colander and soak in a small amount of water, preferably in the evening. To cook the hodgepodge directly, boil the soaked mushrooms until tender.
Finely chop the peeled onion, chop the peeled carrots on a coarse grater. Right in the pan where the soup will be cooked, fry the onion in the vegetable oil boiling in it over medium heat until transparent, then add the grated carrots to it and continue frying until the carrots are ready, then add the tomato paste, mix and sprinkle with flour on top while stirring . Continue roasting the filling mass for literally 2 minutes.
Add mushroom broth to the filling mass and simmer for about 5 minutes, after which we introduce the pickled cucumbers cut into cubes here, mix everything and simmer for a short time.
At the same time, lightly fry boiled dry and fresh mushrooms cut into slices in vegetable oil in a frying pan and put them into a saucepan with stewed vegetables, where pour hot water while stirring. After salting and peppering everything, cook the hodgepodge soup with mushrooms for 10 minutes from the moment it boils.
Add olives, cherry tomatoes and cook for 5 minutes, and 1-2 minutes before the end of cooking, start the bay leaf. Chopped greens and a thin slice of fresh lemon put in a portion of soup with mushrooms served to the table.

3. Homemade recipe for saltwort soup with fish

This is a rather interesting and healthy first course, where the presence of fish does not contradict the basic rules for cooking hodgepodge soup. In addition, such an excellently tasty dish can enrich and diversify our home menu, and even more so with fish.

Ingredients:

salmon fillet - 500 grams;
canned olives - 1 jar;
trimmings of salmon for the richness of the broth - 300 grams;
fresh potatoes - 3 tubers;
pickled cucumber - 4 medium pieces;
onion - 1 piece;
lemon - 1 piece;
tomato paste - 2 tablespoons;
vegetable oil - 3-4 tablespoons;
bay leaf - 2 pieces;
ground black pepper and sweet peas, salt - to taste.

Soup hodgepodge with fish to cook like this:

Put the salmon trimmings in a saucepan, pour them with hot water and cook the broth until cooked with the addition of pepper and at the end - bay leaf. The broth is ready to be strained for further use.
Cut pickled cucumbers into small cubes. Peeled fresh potatoes - in large cubes, peeled onions - finely chopped with a knife. Cut the washed lemon into slices and remove the seeds. Cut the salmon fillet into even-sized pieces.
Fry chopped onion with pickled cucumber cubes in a pan with boiling vegetable oil until tender. Add the tomato paste and cook for a few more minutes while stirring constantly.
Put large cubes of potatoes, fried vegetables in a saucepan with broth and bring the soup to a boil. Immediately add pieces of chopped salmon and cook until tender.
It remains to add olives with brine, spices, salt and bring to a boil. As soon as it boils, put lemon wedges into the soup. Ready-made hodgepodge soup with fish, removed from heat, then simmer under the lid for 15 minutes, and sprinkle each serving with chopped herbs when serving.

Meat and smoked ingredients will not spoil the hodgepodge soup with their abundance and the quality must be impeccable. The taste of hodgepodge soup directly depends on their richness.
Special requirements for pickles - they must be crispy so that they do not spread during cooking, which will spoil not only the appearance of the dish, but also its taste.
It is imperative to find a balance of spices introduced, given the rather strong concentration of meat flavor with smoked meat. Excessive spices can clearly worsen the taste of the whole hodgepodge soup, even with meat, even with fish.

Soup "Solyanka" classic - recipes for making a delicious and hearty soup. Today, every cook knows how to cook a hodgepodge with sausage or cabbage, any housewife knows how to cook a hodgepodge with sausage or cabbage. The recipe for classic hodgepodge is considered a classic of Russian traditional cuisine. These are the invariable ingredients of the classic recipe. Many housewives add carrots, potatoes, sauerkraut to the hodgepodge. Each family has its own most delicious recipes, which are improved over the years and passed on to other generations. Here is the recipe for a real hodgepodge for everyone, no matter how culinary experts and connoisseurs of this delicious healthy soup argue.

It is not difficult to prepare a delicious hodgepodge. This is not a difficult dish to prepare, which impresses with its rich taste and aroma. Solyanka is a good dish for lunch, and hodgepodge is also often prepared for the holidays. In general, hodgepodge soup can be cooked from everything that is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat.

In the traditional recipe for how to cook hodgepodge, the dish resembles cabbage soup with pickle. Although everything that you find in your kitchen can be added. Cooking hodgepodge only welcomes experiments. If you use the classic hodgepodge recipe, you get a hearty and fragrant soup. Its basis is not very fatty broth, and sausage with sausages and smoked meats is used from meat.

How to cook hodgepodge - cooking secrets

It is a thick soup with a sour taste. Any chef of the restaurant will tell you how to cook a hodgepodge, each culinary specialist prepares a hodgepodge in his own way. A hodgepodge is prepared on a steep mushroom, meat or fish broth with the addition of pickles, lemons and olives. Seasoned with sour cream and fresh herbs.

This dish differs in that you can add different types of meat, sausages, smoked meats to it (everything that is in your refrigerator - so that they do not disappear, prepare a hodgepodge). And most importantly, the more of them, the better the taste. Here we will prepare some classic hodgepodges.

Secret 1: the highlight of the hodgepodge

For the preparation of hodgepodge, you can take any meat that you like. You can make a prefabricated set of pork, beef, chicken, sausages and sausages. Solyanka has other unique raisins that enhance the taste and are the finishing touch of the dish.

So, capers, olives, lemon slices and green onions are added to the hodgepodge. Add sour cream and sprinkle with chopped herbs. Capers and olives should not be overcooked. Capers can become bitter, and olives can lose their piquant aroma and flavor. After laying, bring the dish to a boil and immediately remove the dishes from the stove.

Secret 2: Cucumbers

The taste of hodgepodge largely depends on the presence of cucumbers in it and their quality. It is better to take cask pickles, rather than pickled ones from a jar. They are distinguished by a special sourness. They are “alive”, as they undergo fermentation, and the taste effect of the hodgepodge depends on this. In large cucumbers, it is advisable to peel the skin, as it can be rough. Cucumbers are a dense product, so they must first be stewed in a pan.

Secret 3: the right cut

In the people it is customary to call the basic basis for a hodgepodge a brez. Brez is prepared from onions, cucumbers and tomatoes. You can also add some sugar and broth here. All ingredients must be stewed until they become soft, and the mixture is thick and viscous. You can fry onions in a mixture of vegetable, olive and butter, add cucumbers and tomato paste. All this should then be sent to the oven to stew for 1 hour at a temperature of 140 degrees

Secret 4: broth

The broth for hodgepodge must be prepared in advance. It should turn out rich and cool. It is necessary to lay meat (fish or mushrooms) in cold water and cook over low heat. This is necessary so that the water is saturated with the aroma of the selected ingredient. Be sure to remove the foam when boiling the broth, otherwise the soup will turn out cloudy. Once the broth is ready, let it brew. Only in this way will you get a rich taste.

Secret 5: Shredding Ingredients

It is important to cut all the ingredients in such a way that they can fit comfortably on a spoon. Usually all products are cut into small strips or cubes. It is advisable to keep the same size.

A few more secrets of cooking hodgepodge

The broth is not recommended to be salted, as many ingredients already contain salt, especially cucumbers;
Green onions can be put directly on the plate or in the broth with all the ingredients;
Pickled mushrooms can be added to mushroom hodgepodges. Different types of fish are added to the fish broth. Accordingly, smoked, boiled, stewed meat, chicken and various types of sausages are added to the meat;
Capers have a spicy, unique taste. You can also add a little caper marinade to the dish;
It is better to pre-fry smoked meats to melt excess fat;
Bay leaf should be removed from the hodgepodge immediately after it is cooked;
Lemons are already added to the plate when serving. They give the dish aroma, sourness and appetizing appearance;
Brez can be prepared in advance and stored in the refrigerator as a blank. This is convenient, since the hodgepodge can be made at any time.

Classic hodgepodge - recipe

Ingredients:

Chicken thighs - 4 pcs.;
Smoked sausages - 3 pcs.;
Ham or carbonate - 7 pieces;
Beef - 300 g;
Sausages - 4 pcs.;
Potato - 1 pc.;
Carrots - 2 pcs.;
Black olives - to taste;
Pickled cucumbers - 5 pcs.;
Onion - 1 pc.;
Cucumber pickle - 50 ml;
Lemon - to taste;
Salt - to taste.

Cooking method:

The first step is to prepare a rich meat broth. Put a piece of beef in cold water and put on a large fire. Until the water boils, remove the resulting foam. Boil the meat after boiling for 1-1.5 hours over low heat;
Then add chicken thighs to the broth, salt, if necessary, remove the foam again and cook for another 1 hour. 10 minutes before the broth is ready, add the bay leaf;
Cut the onion into two parts, cut one into a cube, the second into half rings. If necessary, you can add more onions, the taste will only benefit from this. Grate carrots on a fine grater;
Cut sausages and ham. You can add any other sausages, such as carbonate, bacon, doctor's sausage;
Cut smoked sausages into circles not very thin;
Saute the onion in a heavy bottomed pan until translucent. Then add carrots and fry everything together until golden brown;
Add smoked sausages first and fry them for about 5 minutes;
Then add sausages and ham. Stir and fry for about 10 more minutes. Add brine and simmer for 5-7 minutes over medium heat;
Peel potatoes and cut into small cubes. Remove meat and chicken from the broth, cut into cubes and put back into the broth. Add potatoes and all contents of the pan. Cook until potatoes are ready;
Cucumbers cut into long thin strips. Saute them in the same pan for about 3-4 minutes. Add cucumbers to the broth, pepper and cook for another 5 minutes;
Ready soup must be insisted for at least 1 hour, and it is better to serve it the next day. You can add lemon, olives, sour cream and fresh herbs to the hodgepodge to taste. Bon appetit!

A simple hodgepodge recipe does not involve potato dressing. It can be added if you want a thick and hearty broth. For dressing, you need olives and tomato paste. A classic of Russian tavern cuisine, soup belongs to brine dishes.

As the name implies, it is customary to add cucumber or cabbage pickle to such dishes, which, unlike marinade, does not contain vinegar. By the way, according to tradition, hodgepodge soup is simply called “hodgepodge”, and a thick dish of meat or fish with cabbage is called “soup in a pan”.

Or maybe a villager? To this day, there is no consensus on what happened from what. Just like there is no opinion - this dish is the same, or they are different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used there.

And others say that the soup is called a villager, because it was originally a rural, rural food. It was prepared simply by mixing the remains of various products for cooking in a cauldron. This principle of making hodgepodge, having changed over time in details, has remained the same: for its preparation, at least four varieties of boiled or fried meat or products from it in the form of sausages and sausages are used.

Solyanka combined meat classic - recipe

Among the most popular first courses of Russian cuisine, which are in demand in the restaurant and home menus, the leading place is occupied by the classical one. And the most festive version of the classic cooking recipe is the meat team, this soup is popular all over the world among those who have tried it at least once.

The main condition and the main component of this delicious hot dish for the first is the presence of at least 4 varieties of meat, poultry and sausages. There are recipes for the national team hodgepodge, in which meat products in the composition of the ingredients reach up to 15 items.

This is not to say that according to the cooking technology this is a quick dish, but it's worth it. Prepare a classic homemade meat hodgepodge for the holiday from beef, ham, sausages and sausages, enhancing the taste with a good mood and experimenting with the ingredients in the future. The soup prepared according to this recipe has an amazing aroma, which is impossible to pass by.

Ingredients:

Meat on the bone (beef, veal) - 500 g;
Sausages (raw-cured, raw-smoked) - 200 g;
Smoked ribs (pork, beef) - 400 g;
Boiled sausage (ham, sausages) - 200 g;
Pitted pickled olives (green) - 100 g;
Carrots - 1 pc.;
Onion - 2 pcs.;
Allspice - 5 peas;
Pickled cucumbers - 4 pcs.;
Pickle from cucumbers or olives - 150 ml .;
Vegetable oil - 60 ml;
Tomato paste (sauce) - 3 tablespoons;
Butter - 30 g;
Bay leaf - 2 pcs.;
A mixture of peppers - 1/3 tsp;
Lemon slices, sour cream, greens - serve to the table;
Salt - to taste.

Cooking method:

Traditionally, the soup is based on beef or veal on the bone. It is from this meat that a rich rich broth with a deep taste is obtained. But pork or chicken will do. The meat should not be too fatty or stringy. Wash it and put it in a bowl. Send smoked ribs there. Fill with water. Put on medium heat. Bring to a boil. Drain the first "broth", and rinse the meat and return to the pan. Add water again. Boil and reduce heat intensity to medium;
Peel carrots and onions. No need to grind. Put the vegetables to the meat. Add bay leaf and allspice. Cook at a constant low boil for 1.5-2 hours. Do not add salt yet, salt the dish only when all the products are in the pan;
The broth should turn out rich, rich, steep, so do not rush to turn it off. Do not forget to skim off the foam from its surface, otherwise the soup will come out cloudy. Put all the meat out of the finished broth, leave to cool on a plate. Remove boiled vegetables and spices. Strain the broth through cheesecloth from small bone fragments;
Chop pickled cucumbers into long thin pieces. It is advisable to use barrel cucumbers, which will give the dish its special taste, not spoiled by vinegar. There is no way to get such cucumbers? Pickled ones (from a jar) are also suitable, only tasty and high-quality, preferably homemade;
Cut raw smoked or dry-cured sausage into strips, like cucumbers. It is desirable that all the ingredients of the hodgepodge have the same cut shape. Instead of sausages, you can use other smoked meats;
Cut the ham. It also turns out delicious with high-quality slightly smoked sausages. The more types of meat and sausage products, the richer and richer the taste of hodgepodge will be. That is why it is called the combined classic meat hodgepodge;
Add a spoonful of sunflower oil to the pan, heat it up. Lay out the cucumbers. Cook for about 1 minute over medium heat. Then add 150 ml. broth. Simmer for 7-9 minutes. Put the strained broth on the fire. Bring to a boil and dip the cucumbers into it;
Fry the sausage too, but in a dry frying pan, without oil. With this treatment, excess fat will be rendered out of it, and the aroma will become more expressive. Send to the pan 10-15 minutes after the cucumbers. The uniqueness of the combined classic hodgepodge is that each subsequent brewing will have a slightly different taste;
Onion cut into quarters of rings. Heat vegetable oil in a frying pan. Add butter. Wait for the mixture to melt. Fry the onion until soft and golden brown;
Add tomato paste or sauce. Pour in about 1 cup of stock from the pot. Simmer for 7-10 minutes (no need to cover). Pour over to the rest of the ingredients. Thanks to the tomato, the combined hodgepodge will acquire a classic reddish color and pleasant sourness;
Separate the cooled meat from the bone. Cut it or divide it into fibers. Transfer to a hodgepodge;
Put the olives in the brine. Leave them whole or cut into rings. Optionally, you can add pickled capers or black olives. Pour in a little brine from cucumbers or olives to enhance the sour taste. These products cannot be subjected to long heat treatment, they will lose their natural color, change their consistency, acquire a bitter tint;
Cook for another 5-7 minutes. Salt, pepper to taste. Don't go overboard with the salt, as the flavor will become more intense after steeping. Turn off the fire. Let the dish stand covered for 15-30 minutes. Serve with fresh herbs and sour cream. Don't forget to put a slice of lemon in each plate with a hearty meat hodgepodge. Bon appetit!

Solyanka is also prepared from pickled mushrooms, pickled or pickled cucumbers, onions and carrots, tomato paste, and olives. Before serving, it is customary to decorate the dish with a slice of lemon. Solyanka is a thick spicy and spicy soup from Russian cuisine. It is cooked on meat, fish or mushroom broths. Among the main ingredients of any modern hodgepodge can be called: olives, pickles, lemon, capers. When serving, sour cream and fresh chopped herbs are added to the hodgepodge soup.

A delicious soup is prepared on meat broth, but in recent years, fish and mushroom versions of this dish have become very popular. To give a specific taste, sausages and smoked meats of various types are added to the soup. In addition to taste, they give a special flavor to the whole soup, making it hearty and rich. Additionally, potatoes, rice and pearl barley are added. Soup recipes are distinguished by their diversity. As a rule, the soup turns out to be quite fatty and thick, it is great for relieving hangover symptoms.

In fact, hodgepodge is a soup cooked from everything that is at hand. With the only exception: all kinds of sausages, different types of meat, olives or olives, pickles, lemon should certainly be at hand for a hodgepodge. According to the type of preparation, the soup is distinguished by type from three categories: meat, fish, mushroom. Any hodgepodge can be called classic, because there is no standard. Each hostess adds her own.

Cabbage solyanka - recipe

Cabbage soup is considered a traditional Russian dish, and, for many centuries, not only the poor people in the villages, but also the high rank of the nobles, did not disdain the dish and the royal court. How delicious to cook hodgepodge from cabbage. Solyanka is not only a tasty dish, but also very healthy, cabbage contains a large amount of vitamin C, potassium, folic acid and magnesium.

Doctors say that people who eat a lot of saltwort rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape. Fresh cabbage soup is a stew of cabbage with meat, sometimes mushrooms. Pickled cucumbers are often added to it.

Sauerkraut soup or fresh cabbage soup is a great option for a delicious and hearty dinner. Cabbage soup is a classic Russian dish, which has been admired for centuries by both ordinary villagers and rich nobles.

Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is the broth. It can be mushroom, fish or meat. In addition, the composition of the hodgepodge includes cucumber pickle.

Ingredients:

Meat - 800 g;
Onion - 2 pcs.;
Garlic - 2 cloves;
white cabbage - 1 kg;
Tomato - 1 pc.;
Carrots - 1 pc.;
Broth - 1 glass;
Bay leaf - 2 pcs.;
Tomato paste - 1 tbsp;
Sunflower oil - for frying;
Spices - to taste;
Salt - to taste.

Cooking method:

Rinse the pitted meat and cut into cubes about 3 cm;
Transfer the meat to a deep frying pan or stewpan with hot oil, lightly salt, pepper and fry without a lid until all the juice has evaporated;
In a separate frying pan, fry the onion cut into squares and the carrot grated on a coarse grater until golden brown;
When the water evaporates from the meat, add the fried onions and carrots and mix;
Chop the cabbage into small strips;
Transfer the cabbage to the meat with vegetables, mix, salt quite a bit and cover with a lid, leave to stew;
In a separate pan, simmer the tomato sliced \u200b\u200bin slices and garlic squeezed through a press until soft;
When the tomato spreads to a puree state, add tomato paste, water or broth, salt (taking into account that we have already salted meat and cabbage), sugar, dry herbs, you can add your favorite spices to it. Put a couple of bay leaves into the boiled liquid and let it boil for 5 minutes, then remove the bay leaf;
Pour sauce over cabbage with meat and simmer under the lid until tender. There should be very little liquid left in the hodgepodge so that the cabbage is juicy and soft, but does not float in the sauce;
Cabbage hodgepodge with meat is served hot; it does not require any additions except for greens. Bon appetit!

For the simplest version of homemade hodgepodge, you can use meat or chicken broth, smoked pork belly, pitted black or green olives, Viennese sausages, pickles and capers. And as a final touch - the juice of one lemon and fresh parsley. Proportions - depending on the desired density and acidity. Today, meat and mixed meats, fish, game, and even lean hodgepodge soups are prepared not only in restaurants, but also in home kitchens.

These are rich, fragrant, spicy soups, so satisfying that they can make a whole dinner. To prepare a hodgepodge, you need pickled cucumbers, best of all barrel ones. Neither lightly salted nor pickled will do, but will only spoil the taste of the soup. Cucumbers should preferably be peeled and freed from the flabby center. The peel and the middle are boiled for 10 minutes with the broth in a separate pan, and this sour broth is added to the soup along with the brine.

The soup is prepared on a steep meat, fish or mushroom broth. As a rule, a lot of meat is used in the composition of such meat and fish soups. The soup is so thick that sometimes even the tongue does not dare to call it "soup". An interesting fact: hodgepodge has an alternative name, namely “hangover”. How to cook hodgepodge at home? It is worth noting that in the first place it is very important to follow the recipe.

There are both more complex and simpler ways to prepare hodgepodge. Regardless of which option is chosen, it is important to choose high-quality products for hodgepodge, then the soup will turn out tasty and fragrant. Depending on its type, the soup may consist of several types of mushrooms, fish or meat. How to cook a hodgepodge follows, first of all, from the type of hodgepodge.

Salt Soup - Delicious Salt Soup Recipe

Initially, hodgepodge was a soup made from sauerkraut and meat. Preparing the first dish is quite easy. There are three types of soup: meat, mushroom, fish. All experienced chefs know how delicious to cook hodgepodge soup. Soup, according to experienced chefs, belongs to the traditional dishes of rich Russian cuisine. Solyanka - is it a soup or a hot main course?

If in the first case there are no disputes, then in the second case opinions are divided, because today in the restaurant menu there are hodgepodges - the first thick dishes and hodgepodges - hot second courses in which there is no broth, and they are not boiled, but baked. The composition of traditional meat hodgepodges includes: meat products (at least four types), broth, pickles, onions, tomato paste, olives, lemon and a lot of greens.

Ingredients:

Potatoes - 4 pcs.;
Smoked sausages - 200 g;
Carrots - 1 pc.;
Sausages, sausages or boiled sausage - 200 g;
Pickled cucumbers - 4 pcs.;
Onion - 1 pc.;
Suneli hops (seasoning) - 1 tbsp;
Tomato paste - 2 tablespoons;
Black olives or green olives - to taste;
Lemon - half;
Salt - to taste.

Cooking method:

Put 1.5-2 liters of clean water on the stove, bring to a boil and put peeled and cut into large pieces of potatoes into boiling water. Boil potatoes until cooked;
While the potatoes are cooking, chop the onions and set to fry;
After 2-3 minutes, add the grated carrot to the onion. Fry vegetables for 2-3 minutes;
Peel sausages, sausages or sausages and smoked meats, cut into cubes or circles. Add to the pan and fry with vegetables for 5 minutes, stirring occasionally;
Cucumbers cut into cubes, put to the rest of the ingredients in a pan, simmer for 2-3 minutes. If cucumbers have a hard skin, it is better to cut it off, and only then grind it;
Put tomato paste, add hops-suneli seasoning, salt to taste (taking into account the fact that cucumbers also contain a sufficient amount of salt). Stir, if necessary, add a little broth, simmer everything together for 5-7 minutes, and then transfer the entire contents of the pan to the pan to the boiled potatoes;
Stir the soup, bring to a boil over low heat, then turn off the fire on the stove, let the hodgepodge brew for 10-15 minutes;
When serving, put olives or olives and 1-2 slices of lemon in each plate. Solyanka soup is ready. Bon appetit!

The traditional classic is a kind of mixture of pickle and cabbage soup. If you need to cook a meat hodgepodge, either smoked or pre-fried meat in vegetable oil goes into the broth. If you are preparing a fish hodgepodge, you should put smoked red fish in it. And salted or pickled mushrooms are sent to the mushroom hodgepodge. What soup recipe is taken as a basis and it will turn out. However, you can safely mix ingredients from different hodgepodges - something new will come out.

Solyanka is one of the few Russian dishes whose culinary recipe welcomes imagination and experimentation. Capers give the hodgepodge a characteristic spicy-sour taste. In Soviet times, they were replaced with green peas, similar in shape, but completely different in taste. The preparation of the hodgepodge soup is completed already in the bowl, where the garnish is added: olives and mugs of peeled lemon. Whether to add sour cream to the hodgepodge is a moot point, to which everyone answers according to their own taste.

Meat hodgepodge - a recipe for delicious meat hodgepodge

The basis of this soup is a rich, rich broth cooked from beef and chicken legs. The second important ingredient, cucumbers, they must be cask and in no way canned or pickled from a jar. And third, these are capers, without them you get just cucumber soup. How to cook soup with meat at home. Any housewife will be able to cook meat soup.

You can cook meat hodgepodge according to different recipes, but they are prepared mainly according to one type. Meat soup is boiled in a thick, meaty, rich broth made from pork or beef, or any type of meat you like. As a rule, smoked and sausage products are added to the meat hodgepodge.

Meat is a tasty, mouth-watering, gourmet dish adored by different peoples of the world. The recipe and the recipe for the hodgepodge of each nation, of course, is different, but this soup will never go unnoticed.

Ingredients:

Pickled cucumbers - 250 g;
Boiled beef - 250 g;
Capers (optional) - 100 g;
Onion - 2 pcs.;
Milk sausages - 100 g;
Cucumber pickle - 100 ml;
Tomato paste - 1 tbsp;
Boiled ham - 150 g;
Olives or olives - 100 g;
Meat broth - 3 liters;
Vegetable oil - for frying;
Spices (dill, parsley, pepper) - to taste;
Sour cream and lemon - for serving;
Spices (salt, dill, parsley, pepper) - to taste.

Cooking method:

For a classic meat hodgepodge recipe, you first need to prepare beef broth, ham and sausages so that our broth has the smell of smoked meats;
The next step in the preparation of a classic hodgepodge is to prepare and chop onions. Fry the onion in vegetable oil until golden brown, add the tomato paste and simmer until tender. Add all the tomato mass to the meat broth;
Cut all smoked meats into thin strips or thin diamonds. When chopping ham, meat and sausages, try to ensure that all ingredients are cut equally. Peel the peel and seeds from the pickled cucumbers and also cut into rhombuses or thin strips;
Add chopped ham, boiled beef, sausages, and pre-chopped cucumbers to the broth, always with the brine that was left from the cucumbers, then capers, too, along with the brine, bring to a boil and cook for about 7 - 10 minutes;
When serving a hodgepodge to the table, decorate it with lemon slices, parsley, dill, olives and sour cream. Meat classic soup is ready. Bon appetit!

This is a Russian soup with a sour-salty-spicy taste. To prepare the hodgepodge, brine (cabbage or cucumber), a variety of marinades and pickles, lemon juice and even kvass are used. Solyanka are meat, fish, mushroom. Corned beef, smoked meats, sausage, ham, sausages are added to meat hodgepodges. Only red fish (sturgeon) goes to fish hodgepodges - boiled, salted, smoked.

The vegetable part of the hodgepodge soup consists of onions, pickles, olives, capers, lemons. A lot of spices are added to the hodgepodge - pepper, parsley and dill. Solyanka can be served with sour cream. A special feature is that this soup is prepared quite spicy.

Today the recipe has changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then they began to add capers, gherkins, olives, olives, lemon to the dish. Any hodgepodge is a team, and the question of how to cook a hodgepodge can be answered simply: cut everything that is in the refrigerator.

That is, during the cooking process, various products are added to the soup, almost all of which are already prepared (pickled, salted, pickled, fried, smoked). Moreover, the more diverse products of the same type are included in the hodgepodge, the better. For example, meat soup may include: sausages, smoked sausage, ham, boiled pork, corned beef, pieces of fried meat.

Solyanka in a slow cooker - a recipe for a combined meat hodgepodge

Any hodgepodge recipe can be adapted to a slow cooker, but you need to know some tricks, and be sure to follow the correct sequence of laying the products. Otherwise, you can get porridge, and not a fragrant and bright dish. A common recipe for combined meat hodgepodge in a slow cooker.

Ingredients:

Water - 2 liters;
Beef - 600 g;
Pickled cucumbers - 4 pcs.;
Tomato paste - 2 tablespoons;
Capers or olives - 100 g;
Allspice black pepper - 3 peas;
Meat platter (servelat, boiled or smoked sausage, sausages) - 400 g;
Onion - 1 pc.;
Sunflower oil - 3 tablespoons;
Bay leaf - 2 pcs.;
Lemon and sour cream, greens - for serving;
Salt - to taste.

Cooking method:

Cook rich beef broth in a slow cooker. We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker;
Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “Extinguishing” mode for 2 hours;
After the signal, we take out the meat and cool it, filter the broth;
Assorted meat: sausages, sausages, ham and other smoked meats, as well as cut beef into pieces. We also cut the pickled cucumbers into slices;
Olives cut into circles;
We turn on the multicooker in the “Baking” mode for 40 minutes. Finely chop the onion and fry in a slow cooker in vegetable oil for 7 minutes in the baking mode;
Sliced pickled cucumbers with olives are sent to stewed onions. Cook for another 5 minutes;
Open the lid and put a couple of tablespoons of tomato paste, mix and cook for another 8 minutes in the same mode;
Next, we send sausages, smoked meats and chopped meat into the bowl, mix well and continue cooking for another 10 minutes;
Pour in beef broth. You can add a little brine from pickled cucumbers or olives. Salt a little, add bay leaf;
We prepare the combined meat hodgepodge in a slow cooker for 20 minutes in the “Baking” mode. You can also cook in the "Extinguishing" mode for 60 minutes, if not in a hurry;
Let it brew a little, pour the hodgepodge into plates, put a circle of lemon, add sour cream and serve it on the table. Bon appetit!

Soup in a slow cooker: cooking secrets

Make a choice in favor of home-made products and preparations - do not use brine from store-bought cucumbers to make hodgepodge, there are often a lot of preservatives;
Be sure to add smoked meats to the hodgepodge - they will give the soup not only taste, but also aroma;
Soup in a slow cooker must contain at least 3 types of meat products;
Before serving, put a lemon slice, greens and sour cream in each plate;
Good ingredients for hodgepodge are not only beef and pork, but also liver, kidneys, tongue;
To give the dish a sharp, salty and sour taste, you must use pickled cucumbers, olives, capers, pickled mushrooms, lemon, tomato paste and brine;
If you have prepared a fish hodgepodge, then this dish is served on the table without sour cream;
Sauerkraut is an optional ingredient in hodgepodge, but some recipes use it as well;
In the economy version of the hodgepodge, you can put several types of sausage.

Every housewife certainly has her favorite cooking recipe, or, as a rule, the basis of cooking. Because if there is a foundation, you can create anything on it. The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers. The basis of products for fish soup is fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated. The basis of products for mushroom soup is mushrooms, salted, marinated. Mushroom mushrooms and milk mushrooms were especially valued. In the well-known recipes for some meat hodgepodges, there must have been salted milk mushrooms.

An indispensable condition for any hodgepodge is a sour taste. To do this, add to the hodgepodge: cucumber pickle, lemon, pickled cucumbers, pickled mushrooms, olives, olives. If you manage to meet all the requirements of the dish, then you have perfectly mastered how to cook hodgepodge.

Video recipe "Classic combined meat hodgepodge"

There is no soup tastier than hodgepodge. It is now served in restaurants, but earlier it was considered a village dish - "selyanka". It was the food of poor people, and it was prepared according to the principle of Italian pizza - that God sent and stale in the refrigerator. This principle has been preserved to this day.

We already wrote once how to cook, now we will cook the first course. It is cooked from all the meat leftovers, you need at least four, then the dish will turn out to be more saturated.

And here is a video recipe on how to cook hodgepodge

Meat hodgepodge soup - what you need

Dial or bribe several types of meat products - this can be sausage, sausages, leftovers from ham or ham. In general, you need:
Beef - 300 g.
Boiled and smoked sausage - 100-150 g of each type.
Ham or any smoked meat - 200 g.
Sausages - 5-6 pieces.
Potatoes - 3 medium pieces.
Pickled cucumber - 3 medium pieces.
Carrot - 1 pc.
Onion - 1 pc.
Tomato paste - 3 tbsp. l.
Olives or olives - a small jar.
Lemon - a few slices.
Salt and herbs to taste.

How to cook hodgepodge step by step

Boil the beef, take out the meat, cut it into pieces and throw it back into the broth.
Grate the carrots on a coarse grater, chop the onion and pickles.
Cut the potatoes into small cubes and add to the broth.
Put the onions and carrots in the pan, when they are reddened, add the cucumbers, fry everything a little, then add the tomato paste.
We also send all the frying to the broth and after it boils, cook everything over low heat.

We cut finely smoked meat and sausages with sausage, fry them in vegetable oil.

Grind the greens, cut the lemon into small pieces, there will be a fairly thin circle into 2 or 4 parts.

We add everything to the hodgepodge, 5 minutes before turning off, put the olives there. Can be whole, but can be cut if desired. The brine from the olives is also poured into the broth.

Let it boil, wait 5 minutes and turn it off.
Close the lid and let it brew for about an hour.

Delicious meat hodgepodge soup is ready, you can feed your family.
Bon appetit.