home Recipes Soups How to cook a meat hodgepodge - 6 cooking recipes

How to cook a meat hodgepodge - 6 cooking recipes

Solyanka is a soup that has both sour, salty and spicy spicy relish, thanks to a long list of products in its composition. There are three varieties of this first dish: mushroom, on fish broth and the most popular - meat. It must be cooked in a concentrated (preferably beef) broth. Each housewife will be able to learn about other secrets of how to cook hodgepodge from the recipes below for various variations of this dish.

Material Content:

1 Classic meat team hodgepodge - a step by step recipe
2 How to cook a hodgepodge with sausage and sausages?
3 Meat soup - combined hodgepodge with potatoes
4 The real one! With smoked meats
5 At home
6 Solyanka in a slow cooker

Classic meat team hodgepodge - a step by step recipe

The number of recipes for how to cook this nourishing soup is second only to Ukrainian borsch. Every cook has his own classic recipe for a meat hodgepodge, which he believes is truly true. The only thing that unites them is that in any performance this is a very delicious first course of the lunch menu.

The list of provisions for this dish:

3000 ml of drinking purified water;
600 g of beef on the bone;
300 g smoked ribs:
200 g of your favorite smoked sausage;
200 g of ham;
140 g of onions;
70 g of carrots;
150 g pickles (preferably barrel) cucumbers;
100 g pitted olives;
50 g of tomato paste;
45 ml of vegetable oil;
30 g butter;
1-2 bay leaves;
3 peas of allspice;
salt and black pepper to taste;
chopped herbs, lemon and sour cream for serving.

Cooking sequence step by step:

The basis of each soup is broth. In our case, it needs smoked ribs and beef meat on the bones to put in a pan of the appropriate size, pour water. There, to send the middle, naked (without husks), but a whole onion;
Heat the contents of the pan to a boil and continue to cook for at least two hours, not forgetting to periodically remove the foam that appears.Just a couple of minutes before the fire under the pan with the broth is extinguished, add the lavrushka and allspice;
From the resulting rich broth, extract the meat, strain the liquid itself into a bowl in which a hodgepodge will be prepared;
Chop all meat products with a small straw. Beef from the broth must first be separated from the bones; Solyanka can become a lifesaver for housewives who have a lot of different meat products (smoked meats and sausages) left in the refrigerator after the holiday. Their small amount can greatly enrich the taste of this meat soup.
Cucumbers also need to be turned with a knife into small straws and stew in a pan in a small amount of cooked broth. languishing duration - 5-7 minutes;
On a mixture of vegetable and butter, fry onions and carrots. When the chopped vegetables become soft, add tomato paste diluted in the broth to them and let it boil a little;
Put the pot with broth on the fire and bring to a boil. Then send the ingredients to it in this order: stewed cucumbers, frying onions and carrots with tomato, straws from meat products and olives. The latter are put whole or cut into rings;
The soup should boil for a quarter of an hour, and then stand for as much under the lid before serving;
In each serving plate with hodgepodge, you must definitely put a circle of lemon along with the peel, so this sunny fruit should be thoroughly washed with a brush in hot water beforehand. Also season the soup with sour cream and sprinkle with herbs.

Tasty recipe: pork ribs in the oven - a simple recipe

How to cook a hodgepodge with sausage and sausages?

Combined meat hodgepodge is a rather complicated dish that takes more than two hours to cook. Its light version is a recipe for hodgepodge with sausage and sausages, which is also called a lazy hodgepodge. Such a first course will be ready in 35-40 minutes. The list of sausages used in the preparation indicated in the recipe is not mandatory, the composition of these ingredients may vary depending on personal preferences.

Proportions of products in the composition of the hodgepodge:

2500 ml of drinking water;
100 g milk sausages;
100 g of hunting smoked sausages;
100 g smoked sausage;
100 g salami;
100 g of cooked pork sausage;
100 g of amateur sausage;
300 g of potato tubers;
150 g pickles;
100 g of fresh tomatoes;
100 g onions;
50 ml of vegetable oil;
40 g of tomato paste;
20 olives;
½ part lemon;
salt and pepper to taste.

How to cook:

Peel, wash, potato tubers, cut into medium cubes, put in a pan, pour in the prescription amount of water and send to the fire to cook;
Meanwhile, you need to do some frying. First, in a deep frying pan with vegetable oil for a couple of minutes, fry the onion chopped in cubes. Then add fresh tomatoes, sliced in medium cubes. If desired, you can remove the skin with it, previously scalding them with boiling water;
While the tomatoes are languishing in the pan at the same time as the onions, chop the sausages. This can be done either in small cubes or in thin strips. After that, sausages are sent to the vegetables in a pan. All together should be fried for 4-5 minutes;
Now it remains to add tomato paste, black pepper and grated cucumbers to the roasting. Stir the frying thoroughly and simmer for 4 to 6 minutes;
By the time the roast is ready to fry, the potato will not only have time to boil, but also boil. Therefore, transfer the contents of the pan to a pot of potatoes, salt everything to taste and boil for about 5 minutes;
Put olives and a lemon sliced in quarters into the prepared soup. Stir everything and insist under the lid for at least a quarter of an hour. Serve the hodgepodge with seasoning sour cream.

Meat soup - combined hodgepodge with potatoes

The classic combined hodgepodge is prepared without potatoes, but for many, soup without a “second bread” is not soup, which is probably why a variation has appeared on how to make a hodgepodge with this vegetable. Also, unlike the classic recipe, this soup does not have pickles, but the taste of the dish remains saturated thanks to the liquid from canned olives and peas.

For meat hodgepodge with potatoes you will need such products:

2500 ml of filtered water;
450 g of potatoes;
400 g of a set for hodgepodge (or sausage and smoked meat to your taste);
140 g of onions;
70 g of carrots;
40 ml of vegetable oil;
250 g canned olives;
250 g of green canned peas;
50 g of tomato paste;
bay leaves, black peppercorns, lemon and salt to taste.

Cooking method:

Put a pot of water on the fire, and while it boils, do the frying of onions and carrots;
Pour a little oil into the pan, put onion chopped with quarter rings and simmer until transparent. Then add chopped carrots and continue frying. When the vegetables are ready, add the tomato paste diluted with water to the consistency of the sauce. Boil one - two minutes and turn off the heat;
Chopped peeled tubers with straws or in another way. Transfer to boiling water and cook until cooked;
Then, send a set for a hodgepodge or chopped sausages, peas and olives (necessarily together with liquid from a jar) to a pan, vegetable frying;
When all the products are in the pan, the soup needs to be pepper-salt, add spices and cook until cooked. A few minutes before turning off the stove, you can add chopped lemon, or you can put it directly in a plate before serving.

The real one! With smoked meats

A true prefabricated meat hodgepodge is prepared from at least two types of smoked meats. In this version, these are hunting sausages and smoked pork ribs. The soup broth is prepared on beef, so that the meat retains its juices, but its fibers become soft, you need to lightly walk on it with a hammer.

How much and what you need to take for a real smoked hodgepodge:

3000 ml of cold drinking water;
400 g of sugar beef bone;
700 g of beef brisket;
300 g smoked pork ribs;
200 g smoked hunting sausages;
200 g of any smoked sausage;
200 ml of cucumber pickle;
250 g of pickled cucumbers;
30 ml of vegetable oil;
15 g butter;
150 ml of tomato sauce (can be replaced with tomato paste diluted with water);
6 g of garlic;
2 bay leaves;
3 peas of allspice;
salt to taste;
sour cream, pitted olives and lemon for serving.

Stage-by-stage preparation:

For the broth, put the bones in a large pot and fill them with water. Bring to a boil over high heat, remove the foam, and then put the beaten brisket into boiling water. After boiling the contents of the pan already with the brisket, reduce the heat to medium and continue cooking the broth for at least two hours until the meat is soft;
While preparing the broth, it's time to tackle the rest of the ingredients. In a pan, mix the vegetable and butter. Fry chopped onion and garlic in this mixture. Then pour the sauce into it and simmer for one more minute;
Peel smoked sausages from the film, chop with straws and stir fry in a dry frying pan. It is often very difficult to peel smoked sausages. This will be much easier after five minutes of soaking in cold water. And roasting smoked meats in a dry frying pan will not only enhance their flavor, but also save you from excess fat.
Cut pickles into small cubes and simmer for about five minutes in boiling brine in a separate saucepan or in a pan;
Remove the cooked beef from the broth and use two forks to pick up the meat and tear it into smaller pieces;
Then return the boiled meat to the boiling broth, put sausages, pickles with brine and onion fried with tomato;
Cook for 10-15 minutes, then try on salt, salt if necessary, add spices and cook for another 10 minutes;
Ready soup is served by putting in a plate a spoonful of sour cream, several olives and a slice of lemon.

At home

Solyanka is a thick, satisfying and rich soup, which has an incredible aroma (thanks to the smoked meats in its composition) and rich taste (thanks again to the smoked meats and pickled cucumbers). In addition to cucumbers, other pickles are also put in this dish, for example, mushrooms and sauerkraut, which can enrich the taste, as in a home-made hodgepodge recipe on smoked ribs broth with pickled mushrooms.

For the variant of this first course at home you will need:

500 g smoked ribs;
3000 ml of water;
30 ml of sunflower oil;
350 g of onion;
24 g of garlic;
200 ml of tomato paste;
200 g smoked sausages;
200 g smoked sausage;
200 g of boiled sausages;
200 g of cooked sausage;
250 g of pickles;
200 g of pickled mushrooms;
salt, spices and herbs to taste;
lemon and olives (olives) not stuffed pitted optionally for serving.

How to prepare soup hodgepodge:

Cook the broth from the sliced smoked ribs. To do this, put them in a pan of the appropriate size, pour two and a half liters of cold water, bring to a boil and cook after that for another 40 minutes;
Separately, prepare a dressing in a large and deep pan. First, heat the vegetable oil, fry in it onion cubes thin plates of garlic;
After frying the burning vegetables, introduce tomato paste and pour 500 ml of water, mix everything and simmer under the lid for about seven minutes;
This time is quite enough to cut all the sausages into small pieces (straws or cubes). After cutting, they should be put in a pan and simmered under the lid for about 5 minutes;
Grind the cucumbers with a cube or straw. It is not necessary to cut off the peel from them, after heat treatment it will become soft. Pickled mushrooms can be taken absolutely any, large specimens only worth cutting into several halves. Chopped pickles are sent to the dressing after sausages, and again everything is stewed for 5 minutes on low heat;
After that, transfer the dressing to a pan with boiling ready broth, boil for 15 minutes, adding salt and spices. Serve with a gentleman's set: a few olives, a slice of lemon, herbs and sour cream to taste.

Solyanka in a slow cooker

A real prefabricated meat hodgepodge, which is prepared on beef broth, requires a considerable investment of time for its preparation. Why not delegate this work to a kitchen assistant - a slow cooker? And with other technological processes, this gadget is able to cope quite easily.

Working process:

Cut the tenderloin into medium pieces, put in a multi-pan and pour boiling water. So you can easily save some time on heating the water. Turn on the “Stew” option for 120 minutes and cook the broth - the basis of the hodgepodge;
As soon as the multicooker informs you with an audible signal that the cooking has finished, catch the meat from the broth and take it apart practically into fibers, and strain the liquid through a sieve or gauze into another vessel;
Wash the multicook, pour vegetable oil into it and pass the chopped onions into it, until transparent, using the function “Fry” or “Baking”. This will happen in 7-8 minutes;
Put olives sliced in rings and chopped cucumbers chopped into thin slices or sticks, continue cooking in the same mode for another 7-8 minutes; Often, capers can be found instead of olives or cucumbers in hodgepodge recipes, but you need to be careful with this overseas delicacy, because if the heat treatment of the pickled buds lasts more than 10 minutes, the soup will have an unpleasant bitter aftertaste.
The same time to simmer vegetables in the "Frying" mode after adding tomato paste, after mixing everything well;
Next lay out the chopped meat in different guises (smoked meats and boiled beef). Pour everything with strained broth, for a rich taste it is permissible to pour a little cucumber pickle or liquid from a can with canned olives, salt, spices;
Cook the hodgepodge exactly one hour in the "Stew" mode. Serve, seasoned to taste with sour cream and seasoned with a thin circle of lemon.