How to cook a meat hodgepodge at home

You can cook the hodgepodge at home in a pan on the stove, in a slow cooker, in the oven in clay pots. Let's talk about the most delicious ways to cook this soup, the classic recipe of which goes back centuries.

Solyanka is an original Russian national dish, a rich soup with a lot of seasonings and fresh chopped herbs. Nourishing and nutritious. Prepared on one of three broths: meatmushroom or fish. The main components are pickles (cucumber pickle), black olives, cabbage, lemon, salted (pickled) mushrooms, tomatoes.

Cooking tricks

• Rich meat brothboiled with pickle pickles - a great base for hodgepodge. Unlike mushroom, fish and fatty chicken It is recommended to cook without vegetables.
• Gently strain the cucumber pickle before cooking.
• It is recommended to combine lean beef with different types of sausages or meat products. The perfect basis for the hodgepodge is tender tenderloin of pork or veal. They make her rich and very nutritious.
• Add only naturally smoked meat products. Products made with liquid smoke will spoil the taste.
• For decoration, take basil, parsley and dill.
• When frying meat products, use a minimum amount of vegetable oil. If desired, put the slices on a dry baking sheet. Put in an oven preheated to 180 degrees for 20-25 minutes. Bake without oil. Remove excess fat with kitchen towels.
• After cooking, let the team meat hodgepodge brew for 20-30 minutes. So it will turn out more aromatic, with a rich taste.
• Place the lemon slices strictly before serving. Otherwise, the hodgepodge will turn sour to taste.

Classical meat solyanka

• I pour water into a large pot. Add smoked ribs and beef with bone.
• I cook over low heat for 100-120 minutes. Timely remove the foam with a slotted spoon. 15 minutes before being ready I lay peppercorns, bay leaf and salt.
• I carefully take out the meat, catch the spices and filter the broth.
• I wait until the meat has cooled. I chop the other ingredients. Separate the flesh from the bone and cut.
• I peel the cucumbers and crumble straws. I put it in the pan. I pour 8-10 tablespoons of the broth, the carcass over low heat without vegetable oil. After shifting to broth.
• I put butter. I warm the pan. I clean the onion from the husk and cut into half rings. I send it to fry, salt and pepper, stir from time to time. After 5 minutes, put the tomato paste. I languish together for another 4-6 minutes. I pass the pass into the broth.
• Sliced ​​meat ingredients along with olives put in broth for hodgepodge. I cook for 10-15 minutes over medium heat.
• At the end of cooking I put capers, additionally pepper and salt. I cover the hodgepodge with a lid and languish over low heat for a quarter of an hour.

Pouring on plates. I decorate each serving with a slice of lemon, fresh herbs and sour cream.

Potato recipe

• Half-smoked ham - 80 g.
• Fresh beef - 250 g.
• Smoked beef - 80 g.
• Cooked sausage - 80 g.
• Meatloaf - 80 g.
• Pickles - 3 pieces.
• Carrots - 1 piece.
• Onions - 2 pieces.
• Potato - 1 little thing.
• Tomato paste - 1 large spoon.
• Vegetable oil - 2 large spoons.
• Bay leaf - 1 little thing.
• Sugar - 1 teaspoon.
• Salt, herbs, lemon, olives and sour cream - to taste.

1. I start the hodgepodge with the preparation of a rich meat broth. I send pieces of chopped fresh beef to the pan. I pour cold water. For clarity, add a thoroughly washed, unpeeled bulb. I bring to a boil, gently remove the foam. Salt, cook for 40-50 minutes. Readiness is determined using a fork. I throw the onion.
2. I cut potatoes and chop carrots into small pieces. I put in the preparing broth for 30-40 minutes.
3. While the broth is boiling, I chop other meat products. Sending a mix of smoked meats and cooked sausage to the pan. Fry until light golden brown using vegetable oil.
4. Add chopped onion. Cooking to a transparent state. Turn down the fire.
5. Finished meat is caught from the broth. After cooling, cut into small pieces. Sending to the upcoming mass of meat products with onions. After 3-4 minutes I spread the chopped pickles.
6. The last in the pan I throw tomato paste with sugar. I pour 100 ml of water or cucumber pickle.
7. I transfer the fried foods and vegetables to the finished broth with potatoes and carrots. I lay the bay leaf. Boiling for 10 minutes.

I serve on the table, putting a spoonful of sour cream, a slice of fresh lemon and a handful of chopped greens.

Original version with sausage

• Water - 3 L
• Hunting sausages - 5 pieces.
• Cooked sausage - 150 g.
• Potato - 6 pieces.
• Carrots - 1 piece.
• Red onion - 2 heads.
• Pickled cucumbers - 3 things.
• Olives - 100 g.
• Tomato paste - 1 large spoon.
• Lemon - 3 slices.
• Vegetable oil - for frying.
• Salt, ground pepper - to taste.

1. I put potatoes cut into cubes in a deep pan. I pour water and turn on the stove.
2. I am preparing a passivation for a hodgepodge of coarsely grated carrots, half rings of onions and chopped cucumbers.
3. Finely chop the meat ingredients. My lemon and cut into thin slices. I cut the pitted olives.
4. In a frying pan with vegetable oil I prepare a vegetable passivation. First, fry the onion with carrots. Then spread the cucumbers (add brine if desired).
5. After 5-10 minutes of stewing over low heat, I send tomato paste to the frying pan. I cook together for 3-4 minutes. I'm shifting to potatoes.
6. After adding vegetable dressing, salt and pepper. I cook 10 minutes. I put sausage and sausages only after softening the potatoes (semi-finished state).
7. At the final stage I put slices of lemon and chopped olives.
8. Turn off the stove. I give hodgepodge to infuse for half an hour.

Tasty hodgepodge with cabbage

• Ready meat broth - 4 l.
• Boiled meat - 450 g.
• Cabbage - 1 head of medium size.
• Tomato Paste - 150 g.
• Smoked brisket - 100 g.
• Boiled sausage - 100 g.
• Ham - 100 g.
• Pickles - 3 things.
• Cucumber pickle - 100 ml.
• Potato - 5 pieces.
• Onions - 1 head.
• Carrots - 1 root vegetable.
• Red hot pepper - 1 little thing.
• Sugar - 2 small spoons.
• Vegetable oil - for passivation.
• Lemon, fresh herbs, seedless olives, salt to taste.

1. I get pickles from the can. Spread on a board and cut into cubes. My cabbage and finely finely chopped. I put it in a large pot. I pour cucumber pickle (100 ml).
2. I set to cook by adding bay leaf, sugar and 2 small tablespoons of salt. Thoroughly interfere.For flavor, add a few spoons of the finished meat broth to the hodgepodge.
3. I set the power of the burner to an average level. Carcass until cabbage is ready, interfering from time to time. While the vegetables are being prepared, I peel the potatoes and cut them into cubes. I sprinkle potatoes. I'm cooking.
4. I cut the boiled meat and smoked products into pieces. I clean onions and carrots. I cut the first vegetable into rings, and grind the second. I remove seeds from hot pepper. Finely chop the flesh.
5. Engaged in passivation. Sending onions to a preheated pan. Two minutes later I add carrots. Carcass over low heat. When the onion becomes golden, I spread the finely chopped pepper. Fry until each vegetable ingredient is cooked.
6. I put smoked meat (I leave the boiled), tomato paste, 2-3 tablespoons of meat broth. Thoroughly interfere. Carcass together for 7 minutes.
7. I pour meat broth to cabbage, cucumbers and potatoes. Turn on the stove. I put vegetable passivation with smoked products and boiled pieces of meat. Gently interfere.
8. Bring to a boil, optionally salt. I cook for 5-10 minutes and turn off the stove. I give the hodgepodge to infuse under a tight lid for 20-30 minutes.
9. Pouring on plates. I decorate with a slice of lemon, chopped herbs and olives.

How to cook a hodgepodge in a slow cooker

• Boiled meat - 400 g.
• Sausages and smoked sausage - 300 g.
• Onion - 1 head.
• Olives - 100 g.
• Flour - 2 large spoons.
• Tomato paste - 3 large spoons.
• Cucumbers - 100 g.
• Potato - 3 pieces.
• Greens - 40 g.
• Pepper and salt to taste.

1. I start the hodgepodge with frying onions in a slow cooker with vegetable oil ("Frying" mode). I don’t use carrots in this recipe. Add the vegetable to the passions as desired.
2. While the onion is fried, I chop pickles, sausage and sausages.
3. First I add chopped cucumbers, after - diced sausage. Then chopped potatoes and tomato paste. Do not forget to put boiled meat.
4. I take pitted olives. I prefer finely chopped. Leave them whole if desired.
5. After immersing all the ingredients of the hodgepodge in a container, pour water and cucumber pickle.
6. I install the program "Cooking". Estimated cooking time - 60-90 minutes.

Before serving, chop a fresh lemon. Add one slice to a plate and season the soup with a spoon of low-fat sour cream.

Oven cooking method

• Meat broth - 2 l.
• Assorted meat products (ham, sausages, sausage) - 400 g.
• Onions - 2 things.
• Pickles - 2 pieces.
• Potato - 2 pieces.
• Carrots - 1 piece.
• Pepper - 1 little thing.
• Tomato paste - 4 large spoons.
• Olives - 5 pieces.
• Bay leaf - 4 things.
• Peas, herbs, sour cream, lemon - to taste.
• Vegetable oil - for passivation.

1. Take a stewpan. I pour vegetable oil. Add a finely chopped and peeled onion to the preheated pan. Carcass. After putting cucumbers and peppers. Stew in the stewpan for 5-10 minutes.
2. As the onion is browned, add the rings of carrots. I set a slow fire.
3. I cut the sausage assortment for hodgepodge into straws or small cubes. I clean the potatoes, cut into small pieces. I send all the crushed ingredients to the stewpan. I put a few spoons of the broth. Carcass 5 minutes. Add 4 large tablespoons of tomato paste, sprinkle spices. Mix thoroughly, languish over medium heat for no more than 7-10 minutes.
4. Spread the prepared sausage-vegetable mixture evenly in pots.
5. I fill half the capacity with pre-boiled beef broth. I put on top of the bay leaf, a few olives, a handful of chopped greens.
6. I close the lid, send it to the oven. I set the temperature to 160 degrees, languish for 20-40 minutes.

Bon Appetit!

Dietary hodgepodge according to Dukan

• Fresh veal - 500 g.
• Pork ribs - 300 g.
• Low-fat ham - 300 g.
• Turkey - 500 g
• Carrots - 1 piece.
• Garlic is half the head.
• Onion - 2 pieces.
• Bell pepper - 1 little thing.
• Pickled cucumbers - 4 pieces.
• Lavrushka - 2 leaves.
• Capers - a tablespoon.
• Tomato paste - 2 tablespoons.
• Salt, allspice, Abkhaz adjika, light nonfat yogurt, lemon wedges - to taste.

1. I thoroughly wash the turkey fillet, rub it in a mixture of salt and pepper. I make small holes for particles of carrots and cloves of garlic.
2. I wrap in food foil. Sending to the oven. Bake at 180 degrees for 20-40 minutes. I cut the cooled turkey into small pieces.
3. I put the pork ribs and veal in the pan. I pour cold water, bring to a boil. I do not forget to clean foam formations. 10 minutes before the end of cooking I put lavrushka, peppercorns, salt. I filter the broth.
4. I cut the veal into pieces. I cut the pickles and ham into strips, and the onions into thin half rings. Sending to the broth.
5. I warm the pan, stew the onions without oil. After 4-6 minutes I put adjika, tomato paste, bell pepper. After languishing over low heat I send the pass into the broth.
6. I put the cut turkey to the rest of the ingredients, I throw the capers. Salt, pepper to taste.
7. I cook everything soup ingredients over low heat for 10-15 minutes. Mix, cover. I insist 15-20 minutes.

I serve a diet hodgepodge according to Ducane with dressing from low-fat yogurt and decoration from fresh herbs.

Calorie content

The average calorific value of the combined meat hodgepodge is

. The total calorie content depends on the fat content of the meat used, its volume in the composition of the soup, the addition of vegetable oil during the passivation of vegetables, and the content of other ingredients.

History reference

The traditional name of the dish is the word "village". It is mentioned by various writers in works until the end of the 19th century. The term “hodgepodge”, familiar to our ears, appeared only in the 20th century.

According to the classic recipes that have survived to this day, a rich collection of soup was prepared on fish stock. Meat hodgepodge appeared much later.

About capers

One of the additional ingredients in the traditional recipe for the hodgepodge is salted capers. These are small unblown buds of a prickly plant. They are balls of dark olive color. They are collected from a caper, a medicinal shrub. Freshly plucked form is given to taste-specific bitterness. Now rarely used in cooking, back in Soviet times, housewives replaced them with ordinary pickles.

Plant buds for traditional hodgepodge are sold in large supermarkets and specialty shops with spices.

Solyanka is an incredibly tasty and nutritious first course. Cook it with pleasure according to one of the recipes you like. If desired, use new ingredients, change the ratio of products to find your technology for cooking old Russian folk dishes. Culinary success!