The traditional definition of soup is hodgepodge. And all because it is always prepared from several types of meat, or rather, it is collected from what is found in the refrigerator. Therefore, the right time for making hodgepodge is the first day after the holidays, when there are many different products, and, as a rule, a little of everything.
Pick your recipe
Almost any meat can be used for hodgepodge: beef, veal, pork, chicken, turkey. Another indispensable component is smoked meats. Everything that you like or just left after the festive feast is suitable: smoked and boiled sausages, chopped meat, ham, neck, smoked ribs, sausages. Pickles are responsible for the unique sour taste. In most modern recipes, the Russian hodgepodge is complemented by Mediterranean ingredients such as olives and capers. Be careful: do not over-salt! As you add food, try the soup, as smoked meat, cucumbers and capers can saturate the broth sufficiently with salt.
Traditional Solyanka
Ingredients:
- Beef or veal (better on bones) - 0.5 kg
- Water - 2.5-3 L
- Smoked pork ribs - 200 g
- Ham - 200 g
- Smoked sausage - 200 g
- Sausages or boiled sausage - 200 g
- Onions - 1 pc.
- 3 gherkins pickles
- Black pitted olives - 100 g
- Tomato paste - 2 tbsp. l
- Parsley - a small bunch
- Bay leaf - 2 pcs.
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil
- Sour cream
- Lemon
Cooking:
- Put beef (veal) and smoked ribs in a saucepan, add water and bring to a boil
- Remove foam, simmer for about 2 hours.
- 15-20 minutes before the broth is ready, add bay leaf and pepper to it.
- Remove the meat and ribs from the broth, remove the bay leaf, strain the broth.
- Separate meat from bones and cut into strips. Also cut ham and sausage (and sausages, if you use them instead of boiled sausage).
- Finely chop the onion and parsley, cut the cucumbers into small cubes.
- Heat vegetable oil in a pan, put onions in it, fry for 3-4 minutes. Add cucumbers, parsley, tomato paste and 1 tablespoon of broth and simmer all 8 minutes without a lid.
- Transfer the stewed mixture to the broth, bring to a boil, cook for 5 minutes.
- Add meat, sausages, ham and sausage to the pan. Boil.
- Add the olives, pour the brine from the olives into the broth. Bring to a boil, reduce heat, cook for 10 minutes.
- Turn off the fire, cover, let it brew for 10 minutes.
- Serve with a slice of lemon in each plate with sour cream and finely chopped herbs (to taste).
Solyanka with beans
Ingredients:
- Ham - 200 g
- Smoked sausage - 200 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 1-2 cloves
- Potato - 2 pcs.
- Pickles - 2 pcs. (large)
- Red Beans - 1 can
- Tomato juice - 100 ml
- Tomato paste - 2 tbsp. l
- Parsley or dill - a small bunch
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil
Cooking:
Finely chop the onion and garlic. Grate the carrots. Cut the sausage, ham and cucumbers into cubes. Heat vegetable oil in a pan, put onions and carrots, fry for 5 minutes, stirring constantly with a wooden spatula. Add garlic, sausage and ham, fry for 1 minute. Add tomato paste and pickles, simmer another 3 minutes, stirring constantly. Remove frying from heat. Peel potatoes, cut into strips or slices, put in a pan (about 3 l), pour cold water, bring to a boil, reduce heat, salt, cook for 15 minutes. Add the frying and beans from the jar to the potatoes, salt (if necessary), pepper, cook for 10 minutes. Pour in tomato juice, cook for another 1-2 minutes. Remove from heat, cover, let stand for 15 minutes. Serve the solyanka very hot, sprinkling with finely chopped herbs.
Meat solyanka with mushrooms
Ingredients for 10 servings:
- Beef or veal - 0.8 kg
- Ham, neck, chop - 200 g
- Smoked sausage - 400 g
- Veal sausages - 200 g
- Fresh champignons - 200 g
- Onion - 2 pcs.
- Carrots - 1 pc. (large)
- Pickles - 200 g
- Black pitted olives - 1 jar
- Capers - 50 g
- Tomato paste - 5 tbsp. l
- Bay leaf - 2 pcs.
- Butter - 70 g
- Olive oil
- Salt to taste
- Black pepper peas - to taste
- Parsley - a small bunch
- Sour cream
- Lemon
Cooking:
In the pan put meat, 2 peeled onions, 2 carrots and a few peas of pepper. Pour 3-4 liters of cold water, bring to a boil, remove the foam, reduce heat to a minimum, cook meat for 1.5-2 hours. 15 minutes before cooking, remove onions and carrots, add salt and bay leaf.
Finely chop the onion. Rinse fresh mushrooms, dry and cut into plates. Heat a mixture of butter and olive oil in a frying pan, fry the onion until golden. Add mushrooms to the onion, fry for 5 minutes, stirring continuously. Gradually add tomato paste, simmer over medium heat without ceasing to interfere. You can pour a few tablespoons of the broth, continue to simmer.
Remove the boiled meat from the broth, cool and chop finely. Dice the sausage, smoked meats, sausages (that you have) into cubes or strips.
Strain the broth, return to the fire, bring to a boil. Add it to the roast with mushrooms, then all the smoked meats and, finally, chopped boiled beef. Cook for 5 minutes. Add a few slices of lemon and turn off the heat. Let the hodgepodge infuse for 10-15 minutes.
Put olives, capers in plates, pour hodgepodge. Serve with sour cream and chopped herbs.