Classic recipe for potato wedges and 4 cooking options

Tasty and nutritious hodgepodge is a popular restaurant and homemade dish with hundreds of variations. The broth can be prepared using meat, fish, mushrooms, varying the components, and each time getting new taste characteristics.

Classic recipe for potato wort

The recipe differs from the classic hodgepodge only in the presence of another component - potatoes. But it is she who creates the feeling of satiety in a rich variety of tastes.

You will need:

• half a kilogram of any meat;
• several types of sausages, loin - 600 g;
• five potatoes;
• large onion;
• carrot;
• half a glass of tomato paste;
• two cucumbers (salted);
• olives;
• dill and parsley;
• lemon;
• vegetable oil;
• sour cream 15-20%.

Step-by-step instruction:

1. In the finished broth without meat, put chopped potatoes, pre-fried slices of sausage and loin.
2. Make the fry from chopped onions, carrots and cucumbers, tomato paste, cucumber and olive brine, transfer to the broth.
3. Put diced meat, olives, chopped greens.
4. Salt and pepper.
5. Insist 15-20 minutes with the fire off.
6. A lemon circle and a spoon of sour cream will serve as the decoration of each plate.

How to cook with mushrooms

Mushroom hodgepodge is a special soup with its own characteristic taste and aroma.

You will need:

• four small potatoes;
• mushrooms (oyster mushrooms, porcini or champignons) - 200 g;
• three pickles;
• three onions;
• garlic;
• olives and olives;
• salt and pepper to taste;
• paprika;
• vegetable oil;
• tomato sauce;
• dry bay leaf;
• lemon;
• any greens.

Step-by-step instruction:

1. Sauté finely chopped onion and garlic.
2. Add mushrooms, salt, pepper, sprinkle with paprika.
3. Pour boiling water, cook for 7 minutes.
4. Add the diced potatoes. Cook for 8 minutes.
5. Dip the finely chopped cucumbers, tomato paste, olives and olives, season.
6. Leave to simmer for 5 minutes over low heat.
7. Garnish plates with hodgepodge with a circle of lemon and herbs.

Prefabricated meat hodgepodge with potatoes

This recipe will require at least three hours of time and a considerable assortment of ingredients. Reward - the result anticipates expectations.

You will need:

• half a kilogram of beef with bone;
• a kilogram of smoked meats;
• four potatoes;
• bulb;
• carrot;
• pickles and pickle;
• two green salted tomatoes;
• olives;
• garlic;
• tomato paste;
• lemon;
• sour cream or mayonnaise;
• greenery;
• Bay leaf;
• salt and pepper;
• refined oil.

Step-by-step instruction:

1. Cooked meat from which the bones are removed, return to the broth.
2. In a boiled broth put potatoes, diced, cook for 10 minutes on low heat.
3. Grate carrots on a coarse grater.
4. Chop onions, cucumbers, tomatoes, olives.
5. Finely chop the garlic.
6. Cook the fry from chopped onions and carrots, then add the prepared cucumbers, tomatoes, pour the brine and stew for 5 minutes.
7. Season with tomato paste, add olives, mix and stew for another 5 minutes.
8. Send the frying to the broth.
9. Sliced ​​smoked meats and put in the broth.
10. Salt and pepper
11. Add bay leaf.
12. Let the hodgepodge infuse before pouring on the plates.
13. A lemon circle, sprigs of greens and a spoonful of sour cream are the final touches on each plate.

Dish of Russian cuisine in a slow cooker

Incredibly tasty and fragrant hodgepodge can be prepared in a smart pan. A slow cooker significantly saves time, and the hodgepodge, prepared in a miracle of technology, resembles a dish from a Russian stove to taste.

You will need:

• beef - 0.3 kg;
• smoked ribs - 0.15 kg;
• three potato tubers;
• bulb;
• carrot;
• ham, brisket - 0.3 kg;
• olives;
• two pickles;
• tomato paste;
• sunflower oil;
• sour cream;
• lemon;
• salt and spices.

Step-by-step instruction:

1. Dip the meat, ribs, whole peeled potatoes, aromatic spices into the bowl, pour water.
2. Cook 1 hour in the "Broth" or "Soup" mode.
3. Strain the broth, pour into another container.
4. Finely chop the onion, grate the carrots on a coarse grater, cut the sausage and cucumbers into small cubes.
5. Pour oil into the multicooker bowl and fry finely chopped onions, grated carrots in the "Frying" mode, then add cucumbers and fry for 3 minutes, put tomato paste, sausage, fry, stirring.
6. Transfer mashed potatoes, ribs and minced meat, pour the broth, salt and pepper.
7. Cook for 10 minutes in soup mode.

Add olives, chopped garlic, lemon slice, a spoonful of sour cream and herbs to each plate.

Read also:cabbage solyanka

Cooking with Sausage

A classic hodgepodge with potatoes and sausage is prepared using rice and lard, which is uncharacteristic for this dish. The technology is also slightly different from the traditional method, but the result will be appreciated.

You will need:

• any smoked meats - 0.4 kg;
• lard - 50 g;
• three pickles;
• carrot;
• three potatoes;
• a handful of rice;
• 5-6 olives or olives;
• lemon;
• cucumber and olive pickle;
• tomato paste;
• spice;
• sour cream;
• 1 tbsp. a spoonful of sugar.

Step-by-step instruction:

1. Dice sausage, carrots, potatoes, cucumbers.
2. Finely chop the onion.
3. Rinse rice.
4. Drain the cucumber and olive brine into different containers.
5. Slice a third of the lemon.
6. Boil potatoes and rice in boiling water or broth until half-cooked.
7. Melt the finely chopped lard in a pan and fry the onion sprinkled with dried dill and red pepper.
8. Put sausage, carrots, cucumbers. Stir fry for several minutes.
9. Transfer the contents of the pan to the pan, cook for 5 minutes.
10. Add cucumber and olive pickle, put tomato paste, olives, slices of lemon, sugar.
11. Add salt, pepper, dill, bay leaf to taste.
12. Turn off the fire and leave the hodgepodge to stand for 10 minutes.

A spoonful of sour cream, and green leaves will serve as a decoration for each plate.

Experienced Cooking Tips

1. Meat should be well washed, films removed.
2. To make the broth saturated, use meat with bone.
3. To get a cool and transparent broth, after boiling, foam is removed, and at the end of the process, the liquid is filtered.
4. All pieces of meat components should be the same size.
5. To reduce the starch content in chopped potatoes, it must be kept in cold water.
6. Better to use pickles. They are put in a hodgepodge after potatoes, which by this moment should be boiled until half ready.
7. Dried mushrooms are prepared in advance: rinse well, soak for a long time (6-8 hours), then boil.
8. Salt the dish at the end of cooking, when the taste characteristics of all the components come together.

Read also:Pho Bo soup recipe