Among the list of crown dishes of our mothers and grandmothers, one of the honorable places to this day is occupied by Georgian hodgepodge. The peak of the popularity of treats in the territory of the former USSR fell at the end of the 80s. It was then that many went on vacation to Georgia, bringing with them, in addition to incredible memories, a recipe for amazingly delicious hodgepodge.

Features of cooking

It should be noted right away that the declared treat is not so simple to prepare. To achieve a true Georgian taste and aroma of hodgepodge, you will have to take into account several important nuances.

Important! The taste of hodgepodge depends entirely on the richness of its composition, and therefore save on a dish does not work.

The main highlight of the treat is that all the ingredients are prepared in advance, and then they are brought together before serving. There are many required elements, only one meat needs at least 4 types. Add to this list more vegetables, hot smoked fish, herbs, pickles and a dozen fragrant spices.

The secrets of properly cooked dishes are several:

  1. There should be little broth in the hodgepodge, because it only supplements Georgian soup, and is not its basis.
  2. Pickled cucumbers are peeled off before use.
  3. A brez or vegetable dressing is prepared in advance and added to the dish 10 minutes before it is served.
  4. To make the taste even richer, use caper or olives marinade.
  5. Before serving, a plate with soup is decorated with a slice of lemon and a couple of olives.

Oriental-style meat soup is perfect for any feast, as well as for daily meals. It remains only to consider a few of the most popular Georgian hodgepodge recipes worthy of the culinary piggy bank of each hostess.

Tasty recipe:Pho Bo soup

Classic Georgian hodgepodge recipe

In its basic version, the rich soup has a thick consistency and indescribable aroma.

 

Add a bright finish to the dish will help a small portion of red wine.

List of required products:

  • 1 kg of beef tenderloin;
  • 4 cloves of garlic;
  • 3 large onions;
  • 4 tbsp. vegetable broth;
  • 2 pickles;
  • 2 tbsp. l wheat flour;
  • 1 tbsp. l tomato paste;
  • 1 tbsp. l mustard;
  • 100 ml of red wine;
  • 3-4 bay leaves;
  • salt and pepper;
  • a few tablespoons of refined oil;
  • a little hot red pepper;
  • a handful of fresh herbs.

Stages of preparation:

  1. Wash the meat, dry it, grind it into cubes and fry it at high temperature for 4-5 minutes until a delicious crust appears.
  2. Add onion to the beef, sliced ​​in half rings, cook for another 5 minutes, and then pour the sifted flour into the pan.
  3. After mixing, add the wine and all remaining ingredients in a crushed state. The broth is poured in last, after which the hodgepodge is stewed on a small fire for about 30-45 minutes (until the meat is ready).
  4. 5 minutes before the end of cooking, we fall asleep cucumbers cut into strips.

It is served exclusively hot as a first course or meat side dish.

Read also:fish hodgepodge - recipe

Cooking with ribs

The next version of Georgian treats is even more fragrant than in its classic version.

To create such a treat, prepare a list of the following products in advance:

  • 500 g of beef ribs;
  • 4 onions;
  • 2 cloves of garlic;
  • 4 tbsp. l flour without a hill;
  • 3 pickles;
  • 2 tbsp. l tomato paste;
  • 8-10 peas of allspice;
  • 1 hot green pepper;
  • 1 tbsp. l wine vinegar;
  • a bunch of cilantro;
  • 100 g of vegetable oil;
  • a few tablespoons of vegetable oil;
  • salt to taste.

Stages of preparation:

  1. Wash the ribs with 2 liters of water and cook until the liquid evaporates by 30% (90-120 minutes).
  2. On a mixture of vegetable and butter, fry finely chopped onions until golden, and then add flour to it.
  3. Add a few soup ladles to the pan, and to prevent lumps from forming, mix everything very quickly and thoroughly.
  4. Add chopped cucumber, and after 5 minutes, half rings of hot pepper and tomato paste.
  5. At the end there is a turn of garlic and vinegar - with its help we bring the taste of dressing to perfection.
  6. Combine dressing with meat, mix, and then add salt, pepper and chopped cilantro. After the soup should boil and boil for another 3-5 minutes.

Ready Georgian hodgepodge with ribs is served with fresh herbs to the table.

Tasty recipe:solyanka - recipe

Georgian solyanka with eggplant

An interesting version of a familiar dish with the addition of healthy ingredients.

To prepare a treat, make sure you have the following list of products:

  • 150 g smoked sausage;
  • 150 g sausages;
  • 150 g of ham;
  • 1 liter of vegetable broth;
  • 1 eggplant;
  • 2 pickles;
  • 2 onions;
  • 10-15 olives;
  • 3 tbsp. l tomato paste;
  • 1 lemon
  • some greenery;
  • salt pepper.

Stages of preparation:

  1. Wash, peel and cut into rings eggplant, soak in salted water to remove bitterness.
  2. Next, grind the eggplant with straws and fry together with cucumbers in a pan until golden brown.
  3. We put the broth on the fire, adding juice ½ lemon, tomato paste, 100 ml of water and a little salt. We boil all the components for at least 15 minutes.
  4. We transfer the stewed vegetables and diced meat products into a boiled broth.
  5. 5 minutes before readiness, we send olives, salt and ground pepper to the pan.

The meat hodgepodge with eggplant is served hot, with fresh herbs.

Cooking soup in a slow cooker

To save time and effort, even such a complicated dish as Georgian hodgepodge is easy to prepare using modern kitchen utensils.

For this, in addition to the multicooker itself, the following components will be required:

• 350 g of beef;
• 3 onions;
• 1 tomato;
• 1 bell pepper;
• 1 pickled cucumber;
• 2 tbsp. l tomato paste;
• 1 clove of garlic;
• a bunch of greens (parsley, cilantro);
• spices (coriander, hops-suneli, red pepper);
• salt;
• vegetable oil.

Stages of preparation:

  1. Boil the beef cut into small pieces in a slow cooker for about 20 minutes, setting the “Stewing” mode. After the meat is transferred to a plate, and the broth is poured into a pan.
  2. In the “Oven” mode, fry the onion until a golden hue appears. After that we add slices of tomato and tomato paste to the slow cooker. Stew for about 5 minutes with the lid open.
  3. We put pickled cucumber and meat in the bowl, pour the ingredients into the broth, mix and switch the dishes to the "Stew" mode.
  4. 5 minutes before the end of cooking, add chopped bell pepper, garlic, chopped herbs and spices to the hodgepodge.

The table treat can be served in any form, but preferably hot.

Find the perfect Georgian hodgepodge of the above, so that the dish for a long time delights with the flavor of its unique taste.

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