Hot homemade soups are tasty, hearty and healthy. What could be better for a home dinner than a hodgepodge with its spicy taste?
Pick your recipe
You will need
- - bones for the broth - 500 g;
- - meat (smoked meat) - 300 g;
- - pickled cucumbers - 4 pieces;
- - butter;
- - carrots - 1 pc;
- - olives - 100 g;
- - capers - 50 g;
- - tomato paste - 100 g;
- - lemon - 1 pc;
- - onions - 4 pcs;
- - Bay leaf;
- - allspice;
- - salt;
- - black pepper.
Instruction manual
1
Cook the broth: rinse the bones with meat, add water and put on fire. Solyanka, and other soups, it is better to boil in a secondary broth, that is, the first boiling water to drain and re-fill the bones with water. When this water boils, add greens, roots, carrots, cook until tender.
2
Prepare the "bress" - a special frying. Chop the onion, fry in a mixture of vegetable and butter, salt. Add tomato paste, mix. Transfer to a baking sheet and hold in the oven - about an hour and a half at 90-100 ° C. Ready frying turns red and shiny.
3
We pass to meat cutting. Smoked meats cut into cubes, the more diverse they are, the tastier the hodgepodge will be. Dry the whole cut, with the exception of sausages, in a pan - this helps to remove excess fat from them.
4
Cut the cucumbers into strips, a little in hot water. Heat the brine. Adjust the amount depending on the tastes of your family and how salty the brine is. Half a cup of brine for three liters of broth is enough.
5
Put all the smoked meats in the broth, boil for about ten minutes. Add sausages, frying ("bress"). It is very easy to make a mistake when cooking capers - overcooked, they give the finished dish a bitter taste. Therefore, it is better to lay them about 10 minutes before the hodgepodge is ready. At the same time as capers, you also need to pour in hot cucumber pickle.
6
Olives lose their rich, delicate taste during cooking. It is better to put them on the bottom of the plate with a slice of lemon, and then pour the hodgepodge. Serve with sour cream.
Useful advice
It is better to strain the finished broth through cheesecloth - all the small fragments and grains of bones are deposited on the cheesecloth, the broth becomes clean.
The next day, the soup will infuse and will be much more salty, so salt should be carefully.
Milk sausages must be present in the hodgepodge - they give the dish a feeling of softness, tenderness.