Prefabricated meat hodgepodge - 8 recipes for delicious hodgepodge soup

Prefabricated meat hodgepodge - 8 recipes for delicious hodgepodge soup
Solyanka meat team is characterized by a wide range of products that make up such a fragrant and rich dish. It is worth noting that its preparation will not be difficult, but the recipe provides for laying the ingredients in a certain sequence, which we will learn in more detail in the main part of the article.

The classic recipe for a meat hodgepodge

Soup, called hodgepodge, is a dish with a rich aroma and taste. It even on a chic table, organized for a big celebration, will compete with snacks.

The classic recipe for hodgepodge provides for:

• 3 l of filtered water;
• to a pound of beef
• 150 g of hunting sausages and doctor's sausage;
• 250 g of pickles;
• cans of large olives;
• large onions;
• carrots;
• 3 potato tubers;
• 100 g tomato paste;
• 2 tomatoes;
• half a lemon;
• vegetable oil;
• traditional spices and medium salt.

Sequencing:

1. Water is poured into the container with a piece of meat, and the broth with the addition of salt is prepared.
2. The liquid is filtered, and the meat and other meat components are cut into cups.
3. After acquiring a slight blush in a pan, they go to the pan.
4. Vegetables are chopped and placed in a frying pan with heated oil, where they are fried along with tomato puree and spices.
5. The lighter is thrown into a rich liquid.
6. Potato wedges follow.
7. When the hodgepodge boils for 5 minutes, slices of pickles and canned foods are added to it.
8. In the final, the first dish is supplemented with spices, salt.

Before serving, lemon slices are placed in plates with a hodgepodge, which add spice to the dish.

Cooking with capers

After the festivities, there are always many products left in the form of various meat cuts, appetizers (capers, pickles), which can be used to create a very rich and appetizing dish, beloved by many for its unique taste.

Hodgepodge components:

• ½ kg of beef;
• 200 g of pickles;
• large onion;
• 70 - 100 g of tomato paste;
• 50 g of capers;
• ½ kg of meat products (all kinds of smoked meats, sausages, ham);
• some greens and lemon;
• sunflower oil for frying;
• favorite spices and salt.

To make a hodgepodge soup:

1. A rich salted broth is prepared and filtered.
2. Sausages and cooled beef are cut into bars.
3. Meat slicing is sent to the tank.
4. The onion head is chopped into thin semicircles and sautéed along with the tomato puree, after which it is sent to the broth with meat products, which has had time to boil.
5. Cubes of cucumbers and favorite spices are thrown there.
6. When everything boils for 5 minutes, the soup is supplemented with olives and capers, as well as lemon, if desired.
7. After 2 - 3 minutes, the soup is served to the table, where it is crushed with herbs.

Fans of creamy taste will love sour cream dressing.

With sausage and sausages

To perform this variation of the hodgepodge will require much less time, since there is no need to prepare the broth.

For the dish you need:

• 300 g of brisket;
• 300 g sausages;
• 250 g of cervelat;
• 6 potato tubers;
• 6 pickled cucumbers;
• 50 g of tomato paste;
• bulb;
• some olives;
• slice of lemon;
• 200 ml brine from cucumbers;
• vegetable oil for frying;
• spices and salt.

Step-by-step preparation instruction:

1. Potato tubers are cut into bars, which are laid in a container and filled with water.
2. While the broth boils, a straw from the brisket and sausages is fried in a pan.
3. The foam is removed from the boiled broth, after which meat roasting is sent to it.
4. Next, prepare a dressing in a skillet of chopped onions and chopped cucumbers with the addition of tomato paste.
5. The tomato mixture is laid out in the hodgepodge and the brine is poured.
6. After boiling again, olives, lemon and spices are thrown.

If a doctor’s sausage was in the fridge instead of sausages, then you can use it.

Smoked tasting meat hodgepodge

Someone likes borscht, someone cabbage soup, and there are gourmets who can not imagine life without such a delicious first course as a hodgepodge.

Read about: crockpot recipe

We will cook it with a special taste of smoked meats from the following ingredients:

• 3 l of water;
• 600 g of beef;
• 300 g smoked ribs;
• 200 g of ham and cervelat;
• 3 pickles;
• 100 g of olives;
• half the number of capers;
• 30 g of ketchup;
• a bunch of parsley;
• butter and vegetable oils;
• spices and salt.

Preparation Scheme:

1. Preparing a broth with spices on ribs and beef meat. After readiness, the latter is crushed, and the rich liquid is filtered.
2. Also, in the preparation of the broth, a bulb is used, which is then removed.
3. The flesh is peeled off from the ribs and cut into strips. We also do with sausages.
4. In a pan with a small amount of broth, cucumbers are lowered and thrown into a boiling broth.
5. A pre-prepared onion roast with ketchup is sent there.
6. Following are added meat products, olives.
7. After 15 minutes, capers and greens are laid out.
8. The stove turns off, and the hodgepodge infuses for another ¼ hour.

Traditionally, lemon slices and a bowl with sour cream are prepared in advance for serving.

First course with potatoes

Meat hodgepodge with potatoes for lovers of more satisfying dishes, prepared from such components:

• 500 g smoked meats and other sausages;
• 1 onion and carrot;
• 3 potato tubers;
• 3 pickles;
• 50 g of tomato paste;
• some olives, lemon, vegetable oil and herbs;
• salt and spices.

The sequence of steps:

1. The potatoes are chopped and boiled in 3 liters of water for about 15 minutes.
2. At this time, onions and carrots are fried in a pan, to which are added cubes of meat products, cucumber straws, tomato paste, salt and spices.
3. The contents of the dishes are poured with a soup ladle and stewed for about 10 minutes.
4. Frying is laid out in the broth with ready-made potatoes.
5. The dish is cooked for another 8 minutes and removed from the stove.
6. At this time, greens, olives and slices of lemon are added, after which the soup is infused for 15 minutes.

Advice! To add saturation to the dish, a little pickle from olives can be poured into the hodgepodge.

Kidney cooking technology

You can cook delicious hodgepodge with beef kidneys.

In addition to them, you will need:

• ½ kg of beef on the bone;
• 150 g of cooked and smoked sausage;
• 200 g of boiled tongue;
• bulb;
• 50 g of tomato paste;
• some olives, lemon, salt and spices.

Stages of preparation:

1. The broth is prepared and filtered. The meat is separated from the bone.
2. Offal is cleaned of veins and ducts, and then for 20 minutes covered with soda.
3. After its removal, the kidneys are sprinkled with salt and poured with vinegar.
4. After 20 minutes, the offal is washed and cut into pieces, which, along with the other chopped meat products, are fried in a pan.
5. After acquiring brown kidneys, chopped onions and cucumbers, as well as tomato paste, are added to the container.
6. After 10 minutes, the frying is sent to the broth, where olives and lemon are also thrown 2 minutes before readiness.

After 10 - 15 minutes, the hodgepodge is poured on plates.

How to cook a prefabricated meat hodgepodge in a slow cooker

A traditional dish of Russian cuisine, which combines the taste of steep meat broth with hot spices and salty notes, can be easily prepared using a modern kitchen appliance.

Ingredients for Prefabricated Hodgepodge:

• 2 liters of water;
• ½ kg of beef
• 150 g of raw smoked and cooked sausages, other smoked meats;
• 3 pickles;
• ½ cans of olives and capers;
• large onion;
• 50 g of tomato paste;
• a circle of lemon;
• cooking oil for frying;
• spices and salt.

Step-by-step diagram of the execution of hodgepodge:

1. Pre-purchased fresh meat is divided into small pieces, which are laid in the capacity of the multicooker and poured with the indicated amount of water.
2. Preparing the broth on the program "Extinguishing", time - 2 hours.
3. Then the liquid is filtered and the meat cools.
4. All meat products are cut into strips.
5. Thin sticks are prepared from cucumbers, and circles from olives.
6. The kitchen appliance is installed in the Baking program for 30 minutes.
7. Shredded onions are the first to go into the bowl, to which, after 7 minutes, pickles, olives and capers are added.
8. Everything is seasoned with tomato paste and cooked for 5 to 7 minutes.
9. Next, meat products are laid out.
10. Everything is mixed and stewed until the end of the set time. After the timer is added another 20 minutes, and the contents of the bowl is filled with broth.
11. Favorite spices are introduced.
12. 2 minutes before the beep, a lemon is sent to the hodgepodge.

If there is more free time, then at the last stage, instead of the “Baking” program, you can choose “Stew”, but the cooking time will increase by 60 minutes.

With beans

Solyanka is a dish where a huge variety of flavors is mixed.

To verify this, it is enough to prepare:

• 2.5 l of beef broth;
• 100 g of beans;
• 400 g of a variety of meat products (bacon, cervelat, sausages, etc.);
• 2 onions;
• carrots;
• 3 potato tubers;
• 50 g of tomato paste;
• celery stalk;
• some vegetable oil;
• 100 g of olives;
• a few slices of lemon;
• salt and spices.

Way of execution:

1. Legumes are soaked for several hours in water and then boiled. In the meantime, the preparation of the remaining components is being carried out.
2. Potato slices are sent to the hot broth.
3. Shredded onions, carrots and celery are spread in the pan, to which shredded meat products are sent after 5 minutes.
4. The base of the dressing is stewed for 10 minutes and is supplemented with tomato paste.
5. After 3 minutes, 100 ml of broth is poured in and the stewing continues for another 5 minutes.
6. At this time, beans that are previously thrown into a colander are sent to the pan, followed by a dressing.
7. Solyanka is salted, seasoned.
8. 2 minutes before being removed from the stove, the dish is complemented by pitted olives and thin lemon slices.
9. Before serving, the soup is infused for 15 minutes with a closed lid.

After such a dish, the second is often unclaimed.