For a long time, hodgepodge was considered a village dish, the name of which comes from the word "village". But today it is served in restaurants and during lavish feasts. We have collected for you great recipes for hodgepodge for every taste and budget!
1. Meat hodgepodge - a classic recipe
The more types of meat you put in the pan, the tastier and more rich the hodgepodge will turn out!
You will need: 600 g of meat on the bone, 2 onions, 2 carrots, 2 liters of water, 3-4 pickles without peel, 3 tbsp. l. tomato paste, 1 tbsp. l. capers, 60 g black olives, 70 g boiled smoked sausage, 70 g ham, 2 sausages, 50 g smoked chicken meat, 60 g sausage, 150 ml cucumber pickle, 1 tbsp. l. sugar, salt and pepper, lemon.
Preparation:
1. Meat, large pieces of carrots and onions in the husk (remove only the outer shell), fill with water and boil the broth.
2. Finely chop the remaining onion, fry in oil, add chopped cucumbers, carrots and tomato paste. Pour the cucumber pickle, a glass of water into the pan and sprinkle the fried vegetables with sugar.
3. Extract the onions and carrots from the broth, separate the meat from the bones. When it boils, put the vegetables stewed in a cucumber brine into a saucepan, alternately (with an interval of several minutes) add capers, olives, spices, finely chopped meat, ham, smoked chicken and other meat products. Boil it all together for three minutes under a tightly closed lid.
2. Quick hodgepodge with sausage
The remains of boiled and smoked sausages can be safely put into action - to make a delicious hodgepodge of them.
You will need: 150 g of boiled sausage, 150 g of sausages or sausages, 1 chicken breast, 150 g of smoked sausage, 5 potatoes, 3 pickles, 1 onion and carrots each, 1 glass of tomato juice, 0.5 cups of pickle from under cucumbers, 0, 4 lemons, 2 liters of purified water.
Preparation:
1. Cook broth from chicken breast with spices. Cut the meat into small pieces, combine in a bowl with chopped sausages.
2. Put the potatoes in the boiling broth, add the fried onions, carrots, cucumbers, lemon slices, cucumber pickle and tomato juice.
3. Transfer meat products to a saucepan, adjust the taste by adding sugar, salt, spices.
3. Solyanka "Lenten"
Instead of meat, beans, mushrooms and many different vegetables are put in a lean hodgepodge. It turns out tasty, healthy and safe for the figure.
You will need: 1 cup of beans, 200 g of green beans, 1 sweet bell pepper, 2 tomatoes, 2 onions, 250 g of mushrooms, 2 carrots, 1 head of garlic, 3 pickles, 1 bunch of greens (assorted), 1 cup of cucumber pickle, 3-4 Art. l. tomato paste, 5-6 thin lemon slices, spices.
Preparation:
1. Cook beans, following the instructions on the package. Cut the onion into half rings, pepper, cucumbers and carrots - into thin strips, fry everything together in oil, then the carcasses for 6-7 minutes, pouring cucumber brine.
2. Cut the tomatoes into small pieces, chop in a blender along with garlic and tomato paste, pour the vegetables with the sauce obtained.
3. Cut the champignons into slices, fry in oil, send to the pan along with boiled and green beans, potatoes, fill with water. Cook until tender, add vegetable fry.
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4. Solyanka with smoked meats and potatoes
A hearty two-in-one dish, such a hodgepodge will replace the first and second on the dinner table!
You will need: 200 g of raw smoked sausage and smoked brisket, 1 carrot, 1 small onion, 3 potatoes, 2 pickles, 55 g of tomato paste, 0.5 cans of black olives, 1 bunch of dill.
Preparation:
1. Pour the diced onion and potatoes into boiling water, add olives, a few slices of lemon.
2. Fry grated carrots in oil, add chopped smoked meats, tomato paste. Pour in a third of a glass of broth, add grated cucumbers, carcasses for 10-12 minutes.
3. Transfer the stew with carrots to the pot with the potatoes, season with spices.
five.Siberian mushroom hodgepodge
Absolutely any mushrooms are suitable for this mixed hodgepodge, chefs advise taking several types.
You will need: 300 g fresh mushrooms, 250 g beef, 180 g smoked sausage, 150 g ham, 2 pickles, 2 onions, 1 small jar of pitted olives, 2 tbsp. l. tomato paste, 2 fresh tomatoes, 3.3 liters of water, 1 lemon.
Preparation:
1. Cook the broth from the beef, remove the finished meat from the pan, cut into pieces, pour back. Add mushroom wedges, spices and salt.
2. Fry the onion with sausage and ham until golden brown, add tomato paste, chopped tomatoes and pickles.
3. Put the cooked roast and olives into the soup, after 20 minutes remove from the stove. Serve with lemon wedges.
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6. Solyanka with cold cuts and sauerkraut
A thick and rich hodgepodge of pickles and meat products is prepared quite simply, but it turns out to be very tasty and satisfying.
You will need: 350 g of pork, 1 chicken leg, 300 g of beef or veal, 1 smoked chicken fillet, 2-3 sausages or sausages, 120 g of cooked smoked sausage, 300 g of sauerkraut, 6-7 pickled cucumbers, 1 glass of cucumber pickle, 1 jar of olives (a mixture of black and green), 4-5 cloves of garlic, 2 onions, 1 carrot, 6 tbsp. l. tomato sauce, spices.
Preparation:
1. Cook pork, chicken legs and veal until cooked, separate the meat from the bones, cut into pieces and return to the strained broth.
2. Fry onion in butter, add garlic and grated carrots, add tomato sauce, pour in a quarter cup of broth.
3. Transfer the vegetable fry to the meat, add the cucumbers, sauerkraut and olives cut into strips there.
7. Royal fish hodgepodge
Solyanka can be prepared from different types of fish. For everyday life and family meals - pelengas, bream, silver carp are suitable, and for holidays - trout or salmon.
You will need: 1 kg of frozen pink salmon, 1 small pelengas or hake, 0.5 kg of salmon, 300 g of hot smoked fish, 350 g of king prawns, 2 onions and carrots each, 150 g of celery root, 3 pickles, 4 potatoes, 1 glass of grated grated tomatoes, 1 can of olives, spices, 3 liters of water.
Preparation:
1. Boil the shrimp in boiling water, put them on a plate and brush, and put fish spines, tails and heads in the broth. Add a coarsely chopped onion and one carrot there, cook for about an hour, strain.
2. In oil, fry the onion, carrot and celery cut into strips, add cucumbers and tomato puree.
3. Pour diced potatoes into a saucepan with fish broth, after boiling, gently lower the pieces of raw fish fillet, cook for 5 minutes.
4. Add grilled vegetables, smoked fish, shrimp, olives and spices to the fish.
8. Solyanka "Bachelor"
The composition of this hodgepodge is as simple and cheap as possible, but the dish turns out to be very tasty, although not very similar to an ordinary hodgepodge.
You will need: 0.5 kg of sausages, 1 kg of white cabbage, 1 onion, 3 cloves of garlic, 3 glasses of water.
Preparation:
1. In oil, fry the sausages cut into slices with half rings of onions and chopped garlic.
2. Thinly chop the cabbage, pour into a pan with sausages and onions, covered with carcasses for 12-14 minutes. Pour in water, continue cooking for about an hour.
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9. Georgian beef solyanka
There is only one type of meat in the Georgian hodgepodge - beef, but it contains a lot of aromatic spices.
You will need: 1 kg of beef, 2 pickled cucumbers, 50 g of Southern sauce, 3 tbsp. l. tomato paste, 1 onion, 12 g of wine vinegar, 4 cloves of garlic, 15 g of flour, 2.5 l of broth, 0.4 tsp. hops-suneli, a pinch of savory, basil.
Preparation:
1. Fry finely chopped onions until golden brown, add the meat cut into pieces, add tomato paste after 15-20 minutes.
2. Sprinkle the meat and onions with flour, sauté for five minutes and cover with the broth. The amount of liquid can be reduced, then the hodgepodge will turn out to be thicker and more rich.
3. Add chopped cucumbers, Southern sauce, wine vinegar, spices and garlic.
10. Solyanka with chicken hearts and sausage
A very simple and cheap recipe for a hodgepodge with chicken hearts and barley for the whole family!
You will need: 550 g of chicken hearts, 150 g of raw smoked sausage, 1 carrot, 2 onions, 5-6 potatoes, 2 liters of water, 2 tbsp. l. pearl barley, 2 pickles, 1 glass of cucumber pickle, 5 tbsp. l. ketchup or tomato sauce.
Preparation:
1. Pour the hearts peeled from ducts and fat with water, cook for 40-45 minutes, then pour in diced potatoes and barley.
2. In a saucepan, prepare the frying, placing the food at intervals of 4-7 minutes, onions, carrots, cucumbers, sausage, ketchup.
3. Transfer the contents of the saucepan to a saucepan with hearts, pour in a glass of cucumber pickle. Serve with herbs and lemon.