This thick, hearty dish is very popular not only in Russian cuisine, but also abroad. Served at home and in expensive restaurants. A good culinary specialist knows how to cook a hodgepodge team, meat and fish. Recipes vary, you can add new ingredients or do without products that are not at hand. The main thing is that the soup should turn out to be both salty, sour and spicy.
Pick your recipe
Interesting facts about hodgepodge
- There is an opinion that the name of spicy-salty soup comes from the word "villager". Some experts suggest that the dish was originally a festive meal of Russian villagers, meat or fish, vegetables, mushrooms, kvass were added to it - everything that could be stocked for the holiday.
- Other historians claim: hodgepodge is the original name for soup with pickles, kvass, pickled mushrooms. In the old cookbooks, the dish bears its current name, moreover, it is described as a fish-based soup and is served with vodka and tinctures.
- The second popular name of the hodgepodge - "hangover" has been preserved, while sour soup with cucumber pickle was served in the morning.
It is no coincidence that the "hodgepodge" is spoken of in the confusion and confusion in Russia. Soup may include different types of smoked meats, meat, corned beef, offal, mushrooms. In order for the dish to live up to its name, the recipe for hodgepodge must have spicy-salty ingredients. It can be:
- salted cucumbers;
- marinated mushrooms;
- brine;
- lemon;
- kvass;
- olives;
- capers;
- sauerkraut, etc.
Solyanka team with lemon and olives
Fresh beef, bones, pour cold water, simmer a couple of liters of steep broth over low heat. Do not forget to remove the foam. When the broth is a little infused, remove the meat, cut into slices and put again in the pan.
Grind a couple of onions in thin half rings and passer with two tablespoons of tomato paste, one finely chopped pickled pickles and a small amount of vegetable oil, broth. Stew the resulting mixture until it thickens.
Add the frying to the boiling broth and 2 more cucumbers, cut into small slices. It is advisable to use not pickled, namely pickles, which are naturally fermented. If the peel of the vegetables is rough, clean it beforehand; you can leave it soft.
After about 5 minutes, add chopped into a thin straw to the hodgepodge:
- 200 g smoked sausage;
- 100-200 g smoked ham;
- a couple of sausages;
- boiled beef or pork kidney.
Let the hodgepodge boil over medium heat for 10 minutes, then salt and pepper to taste, put a couple of bay leaves. After 5 minutes, pour a glass of boiled cucumber brine into the broth.
Olives will be the highlight of the dish. Put them in the prepared hot soup and immediately remove it from the stove. Serve the hodgepodge team with chopped herbs, sour cream, slices of fresh lemon.
Meat solyanka with cabbage and mushrooms
For many culinary experts, the usual ingredient in the hodgepodge is cabbage, the soup is obtained between the pickle and cabbage soup. To prepare it, boil 1.5 liters of meat broth. While he is insisting, stew in a frying pan chopped onion, pickles, 2 tablespoons of tomato paste, the same amount of broth and a tablespoon of vegetable oil.
Put the resulting mixture into the broth, add 100 g chopped white cabbage and 100-150 g sliced plate mushrooms. The recipe for hodgepodge often includes mushrooms or oyster mushrooms, but you can honey mushrooms, russula, rowings, chanterelles, mushrooms.
Boil the hodgepodge for 15 minutes and add the chopped sausages, uncooked smoked and smoked sausage (all 150 g each). Salt and pepper the soup to taste. Throw 2 bay leaves, continue to cook the hodgepodge for 10 minutes, then throw a handful of olives into it and turn off the heat.
Fish prawn with shrimp
To prepare a hodgepodge of fish and seafood, which will delight you with an exquisite rich taste, spend a lot of time on the broth. First, pour 300 g of thawed shrimp into boiling water (2.5 liters), after 3 minutes put them on a sieve and strain.
Peel one raw pink salmon and cod, cut into fillet. Boil tails, bones, heads and fins in a shrimp broth, adding large slices of large carrots, celery root and onions.
Cook the fish parts and vegetables for 50-60 minutes, strain well. While preparing the broth, mix grated carrots, a little measles celery, 3 peeled pickles with two tablespoons of tomato paste and stew for 10 minutes.
After this, you can sequentially lay in the broth at intervals of 5 minutes:
- 3-4 potatoes, diced, and boiled fish fillet;
- salt and pepper to taste;
- carrot frying and 100 g of ground smoked cod fillet;
- peeled shrimp, pickle to taste and a couple of bay leaves.
Before cooking, put 250 g of olives, remove the bay leaf and let the hodgepodge stand for 10 minutes before serving.