Oily stew with "pinworm" in Russia was called in different ways - a hangover, soup with fried cabbage or hodgepodge. Initially, the original Russian dish was served as an appetizer, but today it is prepared “to the feast and to the world”, choosing the recipe to taste.

The classic recipe for a meat hodgepodge

The ingredients for the hodgepodge take a variety of - from all kinds of sausages and meat to mushrooms, fish, cabbage. The main thing is that there are many components in the composition of such a soup and all of them give a unique aroma, the desired density and fat content of the broth. The classic recipe combines more than ten components, including a standard “set” of vegetables for dressing.

Ingredients and Cooking Method

The appearance and taste of the finished dish for each hostess will be different, which is associated not only with the selected recipe, but also with the quality, method of preparation and color of the sausage, which is included in the hodgepodge. Good broth and special relish gives the soup a mixture of different types of sausages and meat products (hence the association - hodgepodge meat team).

For steep broth, tenderloins and fillets are discarded in favor of meat on the bone.

For soup of hodgepodge you need to take:

  • beef on the bone - 0.5 kg;
  • pitted olives - 1 can;
  • smoked pork ribs and smoked sausage - 300-400 g each;
  • pickled cucumber;
  • allspice and ground pepper;
  • spicy ketchup or tomato paste - 2 tbsp. l .;
  • fat sour cream - 200 g;
  • potatoes - 2-3 pcs.;
  • vegetable oil;
  • fresh parsley;
  • water - 3 l.

Prepare a hodgepodge like this:

  1. Ribs and meat bring to a boil, remove noise (foam). To make the broth light, they chop onions into it and reduce the fire to the maximum, boiling the contents for 1.5-2 hours.
  2. Potato cubes, allspice, bay leaves and spices are added to the undercooked broth.
  3. On medium heat, fry the onions, grated carrots, cucumbers and sausages. Tomato paste is added to the mass and stewed under a lid for 10-12 minutes.
  4. The grill is mixed with the broth.

Sour cream and greens are added to the prepared hodgepodge.

How to cook with smoked sausage

There are dozens of ways to cook a satisfying hodgepodge with sausage. The cheapest of them "leaves" only this sausage ingredient, excluding meat and ribs.

 

To prepare such a soup, potatoes are boiled and fried onions, carrots, pickles (0.4-0.5 kg), sausage, chopped into strips, slices of lemon and olives, cut into halves, are added to the pan. Salt and pepper the dish to taste.

What ingredients are needed for hodgepodge fish soup

A delicious fish hodgepodge with mushrooms is prepared with the addition of:

  • sauerkraut - 0.5 cans;
  • canned food - 1 can of sardines or saury;
  • champignons - 250 g;
  • lemon - 1/3 part;
  • potatoes - 3-4 medium-sized pieces;
  • tomato paste or ketchup - 2-3 tbsp. l .;
  • olives - 50 g;
  • greens - ½ bunch.

For cooking:

  1. Cubes of potatoes are boiled for 20 minutes.
  2. Wash, peel vegetables (carrots, onions), chop them with straws. Mushrooms are cut into plates. Fry over medium heat.
  3. Ketchup, chopped cucumbers, cabbage are added to the vegetables. The mass is not filled with a full glass of water, stewed under a lid for 5-6 minutes.
  4. Canned food and frying are added to the pan with boiled potatoes. The fire is turned off.
  5. Whole olives and chopped greens are added to the soup.
  6. In a bowl with soup spread 1 slice of lemon.

You can replace canned food with fresh sea fish. The original hake recipe also includes crab sticks, 1 kg of potato, butter and dried dill. Refueling is done identically to the previous version with the exception of adding cabbage to it.

Course of action:

  1. Fish is prepared (cleaned of scales, fins and entrails).
  2. Hake, cut into portions, is added to the pot to undercooked potatoes.
  3. The broth, brought to a boil repeatedly, is filled with circles or straws of crab sticks and vegetables.
  4. The mass should boil for about 5 minutes, after which it is allowed to infuse for half an hour.

Soup hodgepodge is not greatly salted, as most recipes include pickles.

With the addition of potatoes

Almost no hodgepodge can do without potatoes, which makes the dish more satisfying and thicker. A hodgepodge with potatoes, olives, cucumbers, hunting sausages and meat (veal or poultry meat) is prepared relatively quickly.

A step-by-step instruction looks like this:

  1. The meat is rinsed, chopped into small cubes, cooked until half cooked, after which potatoes are added to the pan.
  2. Hunting sausages are chopped into strips.
  3. Cucumbers and olives are cut into slices or half rings, the remaining vegetables into cubes.
  4. Stew vegetable dressing for 4 minutes, then combine it with sausages and tomato paste. Constantly stirring, fry the dressing for another 5-8 minutes and add to the hodgepodge.
  5. Cucumber pickle and lemon juice are also poured into the pan.

Tasty recipe with sausage and olives

Olives are less popular in the preparation of hodgepodge than olives. Along with lemon, they give the soup a sour taste, so the combination of both ingredients is almost never found.

With smoked sausage and olives, the hodgepodge is prepared as follows:

  1. Boil the potatoes.
  2. 15 minutes before it is cooked, add onion-tomato dressing and sausage sliced ​​into strips (take 300 g of cooked and smoked sausages of several varieties).
  3. The olives are cut into rings and poured into a broth.

Soup should be infused for 15-20 minutes.

Cooking with cabbage

Simple soup solyanka with fresh cabbage is prepared without meat ingredients.

For the dish you need:

  • cabbage - 600-650 g;
  • carrots - 300 g;
  • onions - 2 medium or 1 large;
  • bay leaf - 3-4 pcs.;
  • spice;
  • tomato paste - 2 tablespoons.

Vegetables are washed, peeled and peeled. Further:

  1. Onions are cut into large cubes. Fry over low heat until a pleasant golden color.
  2. Grind the carrots. Add to the pan for 8 minutes.
  3. Chop the cabbage, fry along with vegetables.
  4. Ground pepper, salt, tomato paste and half a glass of water are added to the dressing. Mix and stew the mass for no more than 10 minutes.

Vegetable hodgepodge is often called simply stewed cabbage. The dish can be diversified by adding sausages, sausages or fried chicken to it.

For village hodgepodge, sauerkraut and cool meat broth are used.

The aromatic and nutritious soup also includes:

  • sausages - 3-4 pcs.;
  • lard - 100 g;
  • pickles - 2-3 pcs.;
  • onion;
  • wheat flour - 1 tbsp. l .;
  • fresh greens;
  • Bay leaf;
  • spice;
  • vegetables for dressing.

You can avoid sour taste, if you first squeeze the juice from sauerkraut.

  1. All vegetables are chopped and fried in fat until softened.
  2. Peel the cucumbers, cut into strips and add to the pan.
  3. Sausages are diced and mixed with the vegetable mass.
  4. Heat the second pan. Flour is fried on it and combine it with hot meat broth.
  5. Pour vegetable dressing with liquid and stew until tender (15-20 minutes).

Ready soup sprinkled with chopped herbs.

The special appeal of hodgepodge soup is that it can be "collected" from almost any product that is in the refrigerator. And its main “highlight” is in its specific taste and satiety, which give ingredients that are incompatible at first glance.

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