Long familiar dishes were boring, there was a desire to cook a deliciously delicious dish according to "the traditions of the old antiquity"? We get grandmother's yellowed recipe from time to time. Here it is, hodgepodge soup - a dish that conquered more than one generation with its delicious taste.

Classic meat hodgepodge

We certainly observe the culinary traditions of our ancestors, because only their wisdom made the Russian dishes so satisfying and nutritious that no one left the table hungry.

The composition of the components:

  • lean oil;
  • brisket, including sugar bone - 800 g;
  • turnip onion - 3 pcs.;
  • sausage (three types) - 250 g;
  • smoked ribs - 200 g;
  • potatoes - 3 pcs.;
  • cucumbers (salted or pickled) - 6 pcs.;
  • brine - 200 ml;
  • tomato puree - 60 g;
  • carrot;
  • lemon, olives, capers, herbs, spices - we select according to preferences.

No matter how fresh and high-quality the meat used, to obtain a rich broth, be sure to add sugar bone!

Cooking method:

  1. Cleanliness is a prerequisite for both ancient and modern cuisine. Therefore, we thoroughly wash all the vegetables.
  2. In the same way we process meat products, put them in a spacious pan (well, if it was a cast iron).
  3. Pour the composition with filtered water (3 l), prepare a rich broth. Add onion, laurel leaves, peppercorns.
  4. After the boil begins, remove the foam. We gape a little and it will be difficult to “catch” it. Then get a transparent decoction will fail. We simmer the products for about three hours, then we take out the meat, cut into pieces.
  5. We free the rest of the onion from the husk, shred the stripes, passer to transparency. In the same form, we arrange the carrots, attach to the soft slices of the vegetable. Fry for another 5 minutes, season the products with tomato paste.
  6. We put straws from pickled cucumbers here, continue cooking over a quiet fire for another seven minutes.
  7. Dip the meat, portions of the potato sliced ​​in portions into a boiling broth, boil the products until the tubers are soft. Slightly salt the broth.
  8. We spread randomly sliced ​​sausage, three capers spoons, a bay leaf, pour a glass of brine and lemon juice (to taste). We cook for 5 minutes, turn off the fire, leave the dish for a while to insist.

Serve the soup hot. Next to the plates we put a bowl with olives. Meat hodgepodge met all our expectations!

It is interesting:fish hodgepodge

Cooking with sausages

Just don’t say that a dish with “banal” sausages cannot be considered a gourmet meal. The fabulous “soup from the ax” also raised some concerns, but this turned out to be a real culinary masterpiece!

Grocery list:

  • vegetable oil;
  • mashed tomatoes - 200 g;
  • potatoes - 4 pcs.;
  • turnip onion - 1 pc.;
  • sausages (choose dense, slightly smoked) - 250 g;
  • tomato puree - 30 g;
  • Hunting sausages - 250 g;
  • pickled cucumbers (preferably homemade) - 3 pcs.;
  • laurel leaf, lemon (3 plates), salt and pepper, herbs.

Order of preparation:

  1. Peel the potatoes, chop into cubes. Since the tubers will become the basis for the broth, we substitute them under a water stream to wash off as much starch as possible with the liquid. Then the soup will certainly turn transparent.
  2. Put the potatoes in a pan, fill with drinking water on ¾ volume of dishes. Boil the product until cooked without salt.
  3. We cut sausages and hunting sausages in circles, fry them until golden brown, and send them to already soft tubers.
  4. We pass the chopped onions in the empty pan. Add chopped cucumbers, tomato puree, mashed tomatoes to the golden pieces. Let the soup mix for 2 minutes, send it to the pan.
  5. Here we place a leaf of laurel, olives / olives, slices of lemon. Season with salt and pepper, sprinkle with chopped parsley. Cook another 5 minutes, insist, serve.

The best addition to the resulting dish will be a crisp hump of fresh bread. We eat in Russian!

Read also:how to cook a hodgepodge

How to cook in a slow cooker

Cooking hodgepodge soup in a miracle appliance is a pleasure. Quick, easy, delicious.

Essential Ingredients:

  • lean oil;
  • boiled meat - 300 g;
  • sausages - 3 pcs.;
  • turnip onion - 2 pcs.;
  • olives - 120 g;
  • pickled cucumbers - 5 pcs.;
  • tomato paste - 70 g;
  • cooked and smoked sausage - 150 g each;
  • lemon, capers, herbs.

Cooking process:

  1. Pour a little fresh oil into the multicooker bowl, put the onion chopped into cubes, fry for 2 minutes, turning on the Baking program.
  2. Add the meat sliced ​​in portions, divided into slices of sausage (both types). We season the products with tomato paste, we pass the components of the dish for 5 minutes.
  3. We pour in a very heated broth (2 l), put chopped cucumbers in a container (crispy pickles can also be obtained in fried form).
  4. We complement the composition of the soup with olives and / or olives (to taste), season with salt and pepper.
  5. We switch the unit to the "Soup" mode. We continue cooking for another quarter of an hour in closed form.

Serve the food in portioned plates, adding thin slices of lemon, chopped greens.

Soup solyanka with cabbage

Any soup is a universal dish, collecting various components into its “community”. So cabbage will perfectly complement the food composition of a delicious hodgepodge.

Product List:

  • ham - 300 g;
  • onions - 2 pcs.;
  • sauerkraut (preferably home-made salting) - 500 g;
  • sausage (raw smoked and salami) - 150 g each;
  • tomato puree - 40 g;
  • olives (seedless) - from 20 pcs.;
  • laurel leaf, lemon, spices, herbs.

Step-by-step preparation:

  1. Squeeze the cabbage from the juice. If the vegetable has been chopped with long strips, we will certainly shorten them. Remember that eating should look aesthetically pleasing. Products hanging from a spoon or lips - the picture is not very impressive!
  2. We spread the cabbage in a pan, simmer it in a closed form over a quiet fire, not forgetting to mix.
  3. After 10 minutes, attach the chopped onion, cook for another quarter of an hour, then add the tomato paste, continue the process until all the connected components are soft.
  4. We put in a pan the ham, divided into slices, sliced ​​sausages and sausages, laurel leaves, dry herbs. We use the assortment of meat products according to our preferences, since their choice is simply huge today.
  5. We fill the dishes with hot broth. Its amount is adjustable based on the desired density of the first dish.
  6. Season the dish with salt and pepper, bring the composition to a boil.
  7. Reduce the heating intensity, simmer food for 15 minutes. At the end of the process, throw the olives in the soup.

We serve food to the table, decorating the hodgepodge with chopped herbs and lemon slices.

With sausage and olives

The feature of the presented soup is a rich broth created from fresh pork fillet. Only such tender and juicy meat will allow you to cook a hodgepodge with sausage in such an exquisite version.

A set of components:

  • sunflower oil;
  • pickled cucumbers - 2 pcs.;
  • carrot;
  • potatoes - 2 pcs.;
  • onion;
  • tomatoes - 2 pcs.;
  • pork fillet - 300 g;
  • sausage;
  • sausage (smoked and cooked) - 50 g each;
  • spices, herbs.

Cooking Technique:

  1. We thoroughly wash the meat, boil a steep broth on its basis, after which we get the fillet, cut into not very large cubes.
  2. We divide the potatoes into parts, lower them into the broth, cook until soft.
  3. Finely chop the peeled onion, rub the carrots, fry until golden brown.
  4. Add chopped cucumbers, cook the products for another 10 minutes.
  5. We break the tomatoes with a blender, pour the composition into a pan with vegetables, simmer for a quarter of an hour.
  6. We cut the sausages, send them to the broth along with the prepared meat. We put the contents of the pan here.
  7. Season the soup with salt, pepper and spices. Finish cooking after 15 minutes, slowly warming the composition.

Serve hot hodgepodge. If desired, season with fresh homemade sour cream.

Smoked Recipe

Introducing the original way to get a diet dish that perfectly removes the unpleasant effects of holiday libations. No hangover!

Required Components:

  • chicken breast and thigh fillets - 200 and 300 g, respectively;
  • pickled mushrooms (or other mushrooms) - 100 g;
  • turnip onions;
  • green olives - use as desired;
  • carrot;
  • tomato paste - 40 g;
  • a pinch of sugar;
  • lemon;
  • smoked sausage in any version - 300 g;
  • cucumber pickle - 50 ml;
  • sour cream, spices, herbs.

Cooking sequence:

  1. Sausage, for example, "Finnish", is divided into circles, placed on a sheet of foil. On top we spread the portioned chicken fillet (white meat, as well as slices taken from the thighs).
  2. We fix the ends of aluminum paper, send the package for 40 minutes to the oven, bake at 200 ° C.
  3. We wash the mushrooms (pickled or salted), divide the caps into halves or quarters.
  4. We chop the carrots with straws, onions and cucumbers - in cubes. We pass the products in oil until soft, season the composition with a pinch of sugar and tomato paste.
  5. We heat 1.5 l of drinking water in a pan. We dip the mushrooms, baked sausage and meat components of the dish into the boiling liquid. Do not forget about the fragrant juice formed during the preparation process. Pepper and salt the food.
  6. Pour the aromatic brine into the hot composition, attach the contents of the pan, turn off the fire in a minute.

When the hodgepodge is slightly infused, the aroma from it comes out extraordinary. A true healing infusion!

Tasty soup hodgepodge with mushrooms

For those who prefer the first dish, cooking soup with hodgepodge with mushrooms for lunch will not present any difficulty. The main thing is to use high-quality and certainly fresh products.

Ingredients Composition:

  • lean oil;
  • pickled cucumbers - 3 pcs.;
  • turnip onion - 1 head;
  • capers - 20 g;
  • olives and olives - 5 pcs.;
  • lemon;
  • laurel leaf;
  • mushrooms (fresh, pickled and dried) - 15 g each;
  • salt, pepper, tomato paste - to taste.

Cooking method:

  1. Boil dried mushrooms until soft. We filter, leave the liquid in a separate bowl.
  2. Cook fresh mushrooms, cool, cut into strips, dip into a decoction obtained from a dried product.
  3. We free the onion from the husk, chop the rings, passer in oil. We leave the pan from the fire, add tomato paste (1 tbsp. L.) And chopped pickles to the vegetable.
  4. Scalp the pickled mushrooms, cut them into strips, put them in a pan with boiled fresh "brothers".
  5. We also attach the contents of the pan, ready-made dried mushrooms, laurel leaves, olives and capers, salt and pepper. Season the soup with fresh sour cream.

Boil the products for 5 minutes. Do not forget to add lemon slices to food plates.
The impression of the received food is amazing!

First course with potatoes

Favorite tubers were not always included in the hodgepodge before. On the contrary, they cooked the first course with anything but potatoes. And in vain! Solyanka with your favorite vegetable turns out to be rich and nutritious.

Grocery list:

  • lean oil;
  • large ripe tomato;
  • boiled meat - 350 g;
  • tomato sauce - 50 ml;
  • turnip onion - 2 pcs.;
  • lemon;
  • sausages, sausage - 100 g each;
  • olives - 100 g;
  • potatoes - 4 pcs.;
  • cucumbers - 3 pcs.;
  • brine - 100 ml.

Cooking:

  1. Cut the peeled onions in half rings, fry until golden brown, then add chopped pickles, divided into small segments of tomato.
  2. Pour tomato sauce, simmer for 10 minutes on a very quiet fire.
  3. Heat the meat broth (2 l) to a boil, lower the chopped potatoes, and boil until soft.
  4. We attach the sausage cut in small parts, circles of sausages, meat sorted into fibers.
  5. We continue cooking until a new boil begins, spread the vegetables from the pan, pour in the fragrant brine, pour the chopped greens.

Garnish the dish with lemon slices. Enjoy a wonderful team of food!
In the old days, hodgepodge soup was called "rural stew." Today, many have finally understood the true taste and benefits of simple village food. We are pleased to return to our traditional gastronomic origins.

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