The hodgepodge does not have a specific recipe; it can consist of completely different products. The main thing that distinguishes it from other types of soups is a combination of the main, meat or fish flavor, with smoked meats and pickles.
In the bins of each hostess and, of course, the professional chef has his own, tried and tested recipe for such a dish. Classical hodgepodge, the step-by-step recipes of which are below, must be added to the team of meat or fish delicacies, in the form of smoked meats, and to get the taste characteristic of this soup, pickled cucumbers.
General principles of cooking hodgepodge classic team (step by step)
• The combined classic hodgepodge, step-by-step recipes of which are described in detail below, can be prepared on water and on saturated broth. The first option is good speed, but the soup is less nutritious. In the second case, it will take time to prepare the broth, but the hodgepodge in this case will be more satisfying and nutritious.
• For the broth, it is advisable to choose pieces of pulp with bone, best if it is several types of meat. The pork and beef broth is more saturated, and in this case the classic hodgepodge will turn out to be fully combined. Fish broth is best cooked from the heads of large fish or completely from small fish.
• Combined hodgepodge - a restaurant dish, it must include several smoked meats. In the meat version of the soup it is, as a rule, smoked sausage, ham, hunting sausages, etc. In the fish team the classic hodgepodge, a step-by-step recipe for which is given in the article, add large-smoked fish: sterlet or sturgeon.
• It is not customary to put potatoes and carrots in a hodgepodge. The main part of the soup is meat or fish components. From vegetables, only onions are used, from which a barbecue (frying) with tomato is prepared. The more smoked meats, meat or fish in the hodgepodge, the tastier it will be.
• This team hodgepodge is prepared with pickles. Before adding to the soup, they are stewed for some time with a small amount of water. Pickled, it is advisable to add only mushrooms.
• The hodgepodge does not require a special way of cutting products; it is important that the pieces are of the same size and shape. Usually, the ingredients are cut into thin strips, less often into cubes, sausages into slices.
• Olives and lemon, as smoked meats and pickles, the obligatory components of the team of classical hodgepodge. In step-by-step recipes, olives are sometimes replaced with olives, which is acceptable for this soup. Olives or olives are added at the very end, almost to the finished soup, slices of lemon supplement it when served. It is customary to season the hodgepodge with sour cream, but if you prefer mayonnaise, you can use it.
Classical meat solyanka: step by step recipe for meat and bone broth
Ingredients:
• filtered or standing water - three liters;
• 600 gr. boneless beef or pork;
• three small onions;
• four medium pickles;
• 650 gr. assorted smoked meats: ham, sausage and thin smoked sausages (sausages);
• thick tomato - two spoons;
• a spoonful of butter;
• two large bay leaves;
• 40 ml of highly purified oil;
• 3 peas of pepper (allspice);
• 100 gr. pitted olives;
• a small lemon;
• parsley, fresh.
Cooking method:
1. Let's start with the meat and bone broth. We wash a piece of pulp with water and put it in a pan, along with the bone. Bay cool water, put on an intense fire. The main point that should be considered when preparing meat broth, before boiling should be carefully removed from its surface foam. In this case, it is undesirable to stir the meat, so that the protein curled from heating rises up independently. Having waited for the start of the boil, we reduce the heat, put the peeled onion and cover with a lid. Cook with minimal heat from one and a half to two hours. Ten minutes before the meat is ready, you will need to dip laurel and pepper into the broth.
2. Put the prepared meat from the pan onto a plate and let it pause. We remove all excess from the broth: onion, peppercorns and peppers.
3. Pickled cucumbers thinly, with straws, put in a deep pan. Topping up a little broth and simmer for 5 minutes over medium heat, no more, after which we recline in a colander.
4. Finely chop the onion. We cut the boiled meat and ham with sausage into strips, and the hunting sausages with ringlets.
5. Having set the pan to heat, pour the vegetable oil and immediately lower the butter into it, as soon as it is completely melted, put the onion and fry until the pieces lose their matte and become transparent. Add the tomato to the onion, mixing well, continue cooking for another three minutes. We add a little broth to the roasting, wait for boiling and turn off the heating.
6. The rings of the hunting sausages are slightly fried, slightly moistened with a pan with oil.
7. We put the pot with meat broth on intense heating. As soon as it begins to boil, put the prepared meat products and cucumbers into it. After waiting for the boil, we introduce tomato frying, add and reduce the heat. Cook the hodgepodge for ten minutes and, removing from the stove, let it brew for a quarter of an hour.
8. Pouring on plates, add olives and a thin slice of lemon to each serving.
Classical simple hodgepodge: recipe step by step (in haste)
According to a step-by-step recipe, a classic hodgepodge preparation is prepared without broth. All components will need to be fried in turn, which will require a double-bottom pan.
Ingredients:
• large pickled cucumber;
• 150 grams of smoked sausage and ham;
• head of a bitter onion;
• one lemon;
• one and a half liters of pure water;
• bacon or smoked bacon - 150 gr.;
• three tablespoons of tomato paste;
• curly parsley;
• 50 gr. olives, pitted.
Cooking method:
1. Bacon or bacon, cut into small cubes and lightly fry in a saucepan over low heat. It should not be heated to cracklings, you need to get a small amount of fat, on which we will fry some foods in the future.
2. After peeling the onion, cut it first along, then thin strips. We spread the onions in melted fat, mix and leave to simmer over low heat.
3. While the onion is warming up, we prepare meat products - we cut arbitrarily. In the technology of making hodgepodge there are no strict requirements for slicing. It will be straws or cubes, as you like. We spread the meat components to the onion that has reached transparency, stir and continue cooking for two minutes.
4. Without cutting the peel, cut the pickles with thin strips, put in a pan and fill it with water. Add the tomato, stirring well, bring to a boil and simmer under the lid for at least half an hour, reducing the temperature to a minimum. Two minutes before turning off, add the olives.
5. After readiness, the hodgepodge should be infused for half an hour. When serving, the first course is supplemented with lemon slices and finely chopped herbs.
Classical solyanka: step by step recipe with pickled or salted mushrooms
Ingredients:
• any smoked meats (sausage with bacon, sausages, ham, etc.) - 800 gr.;
• 700 grams of meat - pork, beef, or both;
• two onions;
• fresh tomato;
• two tablespoons of tomato;
• six small pickles;
• 250 ml of cucumber pickle;
• pickled or salted mushrooms - 200 gr.;
• 130 grams of olives or olives (pitted);
• sunflower oil;
• fresh herbs and sour cream - to a dressing;
• a spoonful of sugar.
Cooking method:
1. As in the previous recipe, the preparation of hodgepodge should begin with the broth. Any kind of meat is suitable for him, it is better if it is an assortment of beef and pork, always on the bone. The appearance and taste of a classic hodgepodge depend on the quality of the broth. It should be rich and transparent, so do not forget to remove the foam before boiling. The duration of the preparation of the broth depends on the quality and type of meat, readiness is determined by its softness. On average, it can take from one and a half to two hours.
2. Half an hour before the end of the preparation of the broth, you can begin to prepare the components of the team of classical hodgepodge. According to the step-by-step recipe, some of them need to be slightly fried.
3. Peel the onions, scald the tomatoes and remove the peel. We cut tomatoes, onions and pickles medium-sized, into cubes, and mushrooms into slices. We cut the sausage or ham into thin slices, smoked sausages into thin slices.
4. We heat the pan and first put the fattest slices of smoked meats, for example sausage with lard. Fry for about a minute, so that a little fat is melted, and only then lower the rest of the meat cuts. Fry everything together with medium heat for no more than two minutes. It is unacceptable to overexpose smoked meats on fire, during prolonged frying they dry out due to the low moisture content. A slight frying allows you to get a richer taste and aroma, which will subsequently be transferred to the whole dish.
5. Put the prepared smoked meats on a clean plate. Put the pan again on the fire, pouring a little oil. Warm slightly, spread onions and mushrooms, sprinkle with sugar. After mixing well, fry for 5 minutes, add cucumber pickle and simmer for three minutes under the lid. We spread tomatoes and tomato paste for mushrooms, stir and continue to simmer over low heat for a few more minutes.
6. Having removed the meat from the broth, filter the liquid into a clean pan. Firstly, it will allow to remove accidentally breaking off bones. Secondly, if not at the right time or if the foam is poorly removed, it will make the broth more transparent. We put the boiled meat broth.
7. Disassemble the cooled meat - remove the flesh from the bones and cut into thin strips.
8. In the boiling meat broth we put boiled meat, and after boiling again add the fried smoked meats and rings of sausages. After boiling for 5 minutes, lower the tomato sauté in a hodgepodge, and after the same time add the olives and take the sample. Bring to the desired taste - add, with a weak acidity, add boiled cucumber pickle. After boiling for another couple of minutes, turn off the heat and stand for up to a quarter of an hour.
9. Serve with lemon slices, seasoned with sour cream and fresh herbs.
Classic hodgepodge: step by step recipe for fish soup
Ingredients:
• head (300 gr.) And fillet (200 gr.) Salmon;
• a small carcass of frozen mackerel;
• smoked pink salmon - 250 gr.;
• two small onions;
• pickled cucumbers (250 gr.) And half a glass of brine;
• 60 gr. unsalted tomato;
• 2 l. drinking water;
• pepper - 3 peas;
• olives;
• a small leaf of lavrushka;
• lemon and chopped parsley - for serving.
Cooking method:
1. As a rule, recommended fish can only be purchased frozen. Before you prepare the hodgepodge, you need to thaw it well and do it better not in water. Place the fish in the “warm” compartment of the refrigerator in advance or leave it in the fresh air.
2. From the thawed fish head, remove the gills, rinse and fill in the pan with cool water. Add the peeled onion and pepper, prepare the fish broth similarly to meat. A detailed description of the preparation of meat broth is described in detail in a step-by-step recipe for hodgepodge classic on meat and bone broth. The preparation time for a saturated decoction of the fish head is at least half an hour.
3. While the head is boiling, we prepare other products. After we have eaten the mackerel, we wash the carcass with water and, carefully removing the skin, separate the flesh from the bones, then cut into wide strips. After removing the skin from the salmon filet, we cut its meat in the same way as the mackerel. Smoked fish is prepared in the same way.
4. We prepare passerovka for a fish hodgepodge. Finely chop the remaining onion, chop the cucumbers with straws or rub with a coarse grater. In vegetable oil, fry the onion until a golden blush. Then we put cucumbers to it and simmer for up to five minutes. Add tomato to the pan, mix and leave for another ten minutes. Tomato paste must be well-fried! As it evaporates, you can add cucumber pickle to the roast.
5. Filter the finished fish broth through cheesecloth into a clean pan and quickly bring to a boil, lower the pieces of fresh and smoked fish. Boil the soup a quarter of an hour from boiling again - the fish chunks are small and this time will be enough for them to boil well. After the introduction of fresh fish, curled protein will rise on the surface of the broth, we carefully remove it before boiling. Otherwise, it will mix with fish broth and the appearance of the hodgepodge will suffer.
6. Fill the hodgepodge with tomato roasting, put the olives and keep on low heat until boiling, but do not boil.
7. The finished fish hodgepodge after being removed from the fire should stand for a quarter of an hour, or a little more. Serve with lemon slices, garnished with sprigs of fresh parsley.
Tricks of cooking hodgepodge classic for step-by-step recipes
• Do not use pickled cucumbers. When harvesting in this way, a lot of sugar is added to the brine, if such cucumbers are put in a hodgepodge, its taste will differ from the classical one.
• If there is a lack of acid, pour a little cucumber pickle, but first boil it, otherwise the soup will become cloudy.
• There are several ways to make an expensive restaurant meal budget. Many housewives freeze the delicacies remaining after the festivities and cook soup when enough are gathered. The second option is to cook a classic hodgepodge the next day, after the holiday, until the family managed to destroy the delicacies remaining in the refrigerator.
