Solyanka is a rich salt-and-sour soup that helps to quickly satisfy hunger, as well as to refresh oneself, to come into operation after the festive feasts. To get the characteristic taste of the hodgepodge, culinary specialists add pickles, lemon, olives, mushrooms, meat and fish to it, in a word, various available products that are at hand.
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What is a hodgepodge
The origin of the hodgepodge is associated with the fact that from ancient times for cooking this soup they collected the remains of food from the holiday - from meat to salted mushrooms and kvass. The dish does not have a strict recipe and can combine a variety of products, for example:
- meat;
- ham;
- sausages of different grades;
- corned beef;
- liver and other offal;
- boiled, salted and pickled mushrooms;
- smoked meats;
- fish
- crayfish;
- seafood and more.
The main feature of any hodgepodge is a characteristic piquant taste, which is given to it by additives with a sharp, sour, salty, spicy taste. It can be both popular everyday products like sauerkraut and pickles, or less common ones - pickled ginger, capers and more.
Each experienced chef will name a classic and their own signature recipe for a hodgepodge, which can be prepared at home. An important culinary trick is always repeated in recipes for dishes with acid-salty ingredients: add salt, pepper to the soup after adding the main products, otherwise the dish may become too spicy or salty.
Solyanka meat
Cook a broth of 600 grams of beef and on the bones and 300 grams of smoked ribs. After boiling water and removing the foam with a slotted spoon, throw a large, peeled onion into boiling water. Keep the pan on low heat for a couple of hours. When 15 minutes remain before cooking, add 3-4 peas of allspice and a couple of bay leaves.
From the prepared broth, meat, onion, pepper and lavrushka should be removed, filtered. The pulp of beef, as well as 200 grams of ham and cervelat, cut into strips of the same size and dip in soup. Grind a couple of pickled cucumbers and simmer on a cast-iron skillet in a small amount of broth for 7 minutes. Add to the hodgepodge.
Peel a large head of onion and finely chop it into half rings, sprinkle with half a tablespoon of flour and sauté on a mixture of vegetable and butter until golden and transparent. A minute before being ready, combine with two tablespoons of tomato sauce.
Put in a hodgepodge fried onions in the sauce, 100 grams of olives cut into halves or quarters and cook over moderate heat for 15 minutes. Taste the brine left over from the olives, capers, salt and pepper. Insist under the lid for 20-25 minutes, serve with lemon slices, sour cream and fresh chopped herbs.
Fish solyanka with crab sticks
Peel 200 grams of fresh pink salmon by separating the flesh. From the fish ridges and heads, large peeled onions, cook the broth, add 3-4 peas of allspice 15 minutes before being ready.
Wash mushrooms and vegetables, peel, grind with a knife, if necessary, grate. Put in a deep cast-iron skillet:
- 50 grams of champignons;
- 2-3 pickles;
- onion head;
- 2-3 garlic heads;
- 2 tomatoes without skin;
- carrot.
Strain the finished broth, separating from the heads and ridges of the fish, then add a small amount to the mushrooms and vegetables in the pan, mix everything and simmer until soft for 10 minutes.
Combine the broth, stewed mushrooms and vegetables, 5-7 chopped crab sticks and sliced pink salmon flesh. Keep the fish fillet on the plate until cooked. 10 minutes before the end of cooking put half a can of pitted olives. salt, sugar and pepper to taste to taste. Add freshly squeezed juice of half a lemon and chopped greens of dill, parsley, basil. Before serving, insist 15 minutes.
Quick hodgepodge with sturgeon
200 grams of peeled potatoes and large bell peppers without core and seeds cut into cubes. Sprinkle with two tablespoons of sifted wheat flour and fry in vegetable oil in a cast-iron saucepan. Boil water in a saucepan, lower the vegetable fry there and boil over medium heat for 10 minutes.
Add to the broth a dozen olives cut into halves or quarters and pickled cucumbers (2-3 pcs.) Chopped into strips. After 5 minutes, put 200 grams of chopped sturgeon fillet and two tablespoons of capers into the pan.
Salt and pepper the hodgepodge to taste, then simmer for 10 minutes. Serve with chopped parsley and dill, slices of lemon without skin.
Solyanka team with seafood
Prepare 300 grams of any red fish fillet, from the residues after cutting carcasses and a pair of onions, cook 2 liters of broth and strain. Separately, for 5 minutes, boil 300 grams of freshly frozen squid and shrimp. Drain a glass of broth after seafood and strain, shrimp and squid themselves toss in a colander.
Thin squids, cut the neck of the shrimp from the shell. Peel the onion head, chop finely and fry until golden in vegetable oil. Add a couple of chopped pickles, a tablespoon of tomato paste and 0.5 teaspoon of granulated sugar to the roasting.
Pour seafood broth, mix the resulting mixture and simmer over low heat for 10 minutes. Cut the fish fillet into slices and place with the vegetable stew in the broth. In the hodgepodge also add:
- table salt to taste;
- freshly ground pepper to taste;
- a pair of bay leaves;
- 3 tablespoons of cucumber pickle;
- 5 tablespoons of canned mussels.
Boil the hodgepodge over moderate heat for 15 minutes, add chopped dill and insist under the lid for another 15 minutes. Serve to the table, seasoned with sour cream.
Solyanka team with offal
Wash and peel 50 grams of films of 4 types of different beef offal, for example:
- heart;
- liver;
- tongue;
- the kidneys.
Combine all offal with meat bones (150 grams) and cook until fully cooked, removing the foam. Then remove from the broth, remove the bones, cut the remaining ingredients into strips.
Prepare vegetable salted-acid frying for hodgepodge. To do this, melt a tablespoon of butter in a deep pan, put the chopped onion head, 2-3 chopped pickles, a tablespoon of tomato paste, pour a glass of by-product broth and simmer everything for 10 minutes over low heat.
Boil the broth, combine with stewed vegetables, offal, add 10-15 grams of olives and capers, to taste salt and pepper and cook the hodgepodge for 10 minutes, then insist for the same amount. Serve sour cream and fresh herbs separately for each serving.
Solyanka team with mushrooms
Half a kilo of forest mushrooms, for example, honey agarics, boletus, chanterelles, sort out, cook for 15 minutes in slightly salted water, then put in a colander. Pour again with clean cold water, put 1-2 parsley and put the pan on moderate heat for 1 hour.
While boiling mushroom broth, wash a large tomato, blanch in boiling water for 3 minutes and quickly peel off. Cut into small slices. Wash and peel large carrots, grate on a Korean grater. Release the onion head from the husk and chop into cubes, crush the garlic clove.
Pour all the vegetables with half a glass of vegetable oil, a small amount of mushroom broth, mix and simmer until soft. Then put everything in a pan. Add 100 grams of smoked bacon, chopped into strips, to taste - spices and chopped parsley. Cook for another 10 minutes.
Prefabricated hodgepodge with fish and crayfish
Rinse a dozen medium-sized live crayfish under running water, dip in boiling water and cook for 10 minutes, then remove, drain the water and thoroughly clean the shell meat from the shell. Wash and gut a couple of living carps, chop into pieces and pour clean water in a saucepan.
Add peeled onions, carrots and parsley root and simmer fish broth for one hour over low heat. After this, it is necessary to strain the liquid so that there are no seeds left in it. Remove the bulb and spine, separate the carp fillet from the bones.
Put 70 grams of butter in a deep cast-iron skillet, then fry chopped onion on it. Add also 3 tomatoes without skin, chopped into cubes; 3 chopped salted or pickled cucumbers and half a glass of broth. Put out 10 minutes.
Throw 200 grams of pickled champignons or other mushrooms into a colander to drain the marinade, chop if necessary. 200-250 grams of slightly salted trout cut into slices.
Add fry, crayfish, mushrooms, chopped carp and trout fillet to the hodgepodge, cook for 10 minutes. Salt if necessary. At the end of cooking chop a bunch of parsley and toss in a hodgepodge.
Sea kale solyanka with egg and rice
Before preparing the original hodgepodge with seaweed, you must pre-marinate the onion. Peel it, soak in cold water and cut into thin half rings, then sprinkle with dry spices to taste and pour three tablespoons of soy sauce.
While pickling the onions, rinse and boil a glass of rice. When the cereal reaches half-preparedness, add 200 grams of chopped salmon fillet or any other red fish to it. Boil everything until cooked.
Fold 50 grams of canned seaweed in a colander to separate from the marinade, squeeze and put in a hodgepodge. Add the pickled onions, 2-3 chopped pickled cucumbers, if necessary, salt the soup. Hold the pot over moderate heat for 5 minutes, season with beaten raw egg and remove from stove. Serve with dill, onion, parsley, cilantro and hot or cold.
Prefabricated hodgepodge with chicken and turkey in a pot
Prepare a rich broth of 300-400 grams of different birds - drumsticks or thighs of turkey, chicken, game. Cook the meat for 1 hour over low heat, removing the foam. After that, put in the pan:
- a pair of bay leaves;
- a tablespoon of mustard seed;
- peeled parsley root;
- carrots;
- ten fragrant peas of pepper.
Cook the broth for another 20 minutes. Fill the pot with cold water and leave to soak for half an hour, then drain the water. Strain the broth, pour half a glass, rest the rest with brine from pickles in a ratio of 5: 1. Pre-boil and filter.
Cut the meat into slices, put in a pot. 5 strips of raw smoked bacon cut into strips, then fry until transparent on both sides in a pan in a tablespoon of vegetable oil.
Add the chopped onion and sauté for 5 minutes, then put 4 milk sausages, cut into thin circles, fry on both sides until golden. Put the contents of the pan on the chicken and turkey in a pot.
On the same dish where the bacon was fried, simmer grated carrots in a half glass of deferred broth and a tablespoon of butter over low heat. After 5 minutes add a couple of chopped pickles, 100 grams of chopped smoked sausage (preferably different varieties). Pass for 5 minutes.
At the end, make a medium heat, add a couple of tablespoons of tomato paste and 2-3 crushed garlic cloves, after 2 minutes remove the pan from the stove and put all the ingredients in a pot. Chop 400 grams of white or Beijing cabbage, a bunch of dill, mix and put in a hodgepodge.
Pour the pot with broth and cucumber pickle, close the lid and put in a cold oven. Heat it to 150 ° C, then to 200 ° C. After boiling the hodgepodge, cook it in the oven for 40 minutes, then turn off the oven and remove the pot after 15 minutes.
