How To Cook Mixed Meat Hodgepodge: Step By Step Recipes With Photos And Videos, Classic And Other Interesting Options For Rich Soup

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

A queen with rural roots - recipes for prefabricated meat hodgepodge

Spicy mixed meat hodgepodge with a rich taste is the most famous and favorite soup of Russian cuisine, its business card. It will quickly saturate, maintain strength, warm you in the cold, relieve a hangover after a violent feast. No wonder in the old days it had another name - "hangover". Few of the soup lovers have ever tasted this spicy stew at least once, especially the stronger sex. But not everyone knows how to cook it properly. Throughout the history of the dish, there have been many recipes, we have selected several interesting ways for you with step-by-step instructions.

Content

• 1 Versions of the origin of the prefabricated meat hodgepodge

• 2 Every thread - lunch on the table

  • 2.1 Products for the "villager"
  • 2.2 How and with what it is eaten

• 3 Step-by-step recipes for hodgepodge - how to cook in different ways

  • 3.1 The classic recipe for prefabricated meat hodgepodge with a photo

    3.1.1 Video: chef's hodgepodge recipe

  • 3.2 In a multicooker

    3.2.1 Video: how to cook a hodgepodge in a multicooker

  • 3.3 With potatoes and smoked meats
  • 3.4 Soup with kidney, tongue and capers
  • 3.5 With mushrooms
  • 3.6 With sauerkraut

Versions of the origin of the prefabricated meat hodgepodge

Solyanka belongs to the refueling soups of Russian origin. The history of its appearance is lost somewhere in the fifteenth century, but the first mention in cookbooks was found already in the eighteenth century.

Initially, it was a spicy fish soup with the addition of pickles, meat and mushroom versions appeared later. Despite this, it was the combined hodgepodge that received the greatest distribution, and we will talk about it.

There are several legends about the origin of the stew. According to one of them, the peasants, gathering for joint feasts, carried into the common cauldron what anyone had. The result is a prefabricated brew made from a variety of ingredients. Therefore, the soup had another name - "Selyanka".

Maybe so. More probable is the version of "waste disposal" from the table of rural landowners. Crumbled meat leftovers, chopped pickles, which were enough in every home, were put into the cauldron, seasoned with olives and capers, and boiled in broth. The resulting hodgepodge was served to hungover gentlemen. It helped.

And the city aristocrats scornfully called the stew "peasant", as a dish unworthy of a refined taste. Be that as it may, a little time passed, and the hodgepodge began to be offered in city taverns and restaurants, and the aristocrats no longer disdained to taste it.

Every thread - lunch on the table

Solyanka is not called the national team for nothing. She, as a constructor, can be assembled from existing products, each time changing the components and getting a new taste.

Products for the "villager"

The main part of the soup is meat. For a good hodgepodge, take from five types of meat products: boiled, smoked, sausages, boiled or smoked sausage, tongue, kidneys, and everything that is in the refrigerator.

A set of products for hodgepodge consists of meat, vegetables and pickles

The second, important part, gives the dish a characteristic spicy-salty taste, for which this stew is so loved. These are pickles, capers, olives or olives, pickle, lemon, kvass.

For the right taste, pickled cucumbers are used, not pickled cucumbers. Large ones are cleaned of tough skin and seeds are removed. Take only strong vegetables, soft ones will become sour and spoil the taste of the dish. Before adding the cucumber pickle to the stew, boil it.

Pickled cucumbers give the hodgepodge a spicy taste

Sometimes pickled cucumbers are replaced with sauerkraut, pickled or pickled mushrooms are added. With the advent of tomatoes, they, or tomato paste, have become one of the must-have ingredients.

As already mentioned, the hodgepodge is referred to as refueling soups. This means that a dressing of stewed vegetables with the addition of tomato paste is prepared separately for it, and then combined with broth. From vegetables, onions and carrots are used, sometimes potatoes are added, although in the classic version they are not used.

The dressing is added to the dish 15 minutes before, olives and capers a few minutes before the end of cooking - long cooking will add bitterness to the dish. Lemon is placed in the finished dish when serving; if desired, part can be added to the soup at the end of cooking.

Olives and lemon are flavors and should be cooked to a minimum

Solyanka is usually cooked in strong meat broth. So it turns out more satisfying, and the taste is richer. But you can also use water, especially if you are cooking for children. Unlike other soups, the hodgepodge is boiled thicker, the liquid in it is 1/3 less than in a regular soup.

Distinguish between liquid and thick hodgepodge. Liquid is served as a first course, although in terms of satiety and nutritional value, it can replace a whole dinner. Thick is prepared on the basis of stewed sauerkraut and is used as a main course.

How and with what it is eaten

1. Do not overload a hodgepodge lunch with excesses, the dish is self-sufficient.
2. The food is served hot immediately after cooking. Solyanka does not tolerate heating and, unlike daily cabbage soup, loses its taste over time.
3. Pour the hodgepodge into soup bowls or bowls.
4. Put olives and a slice of pitted lemon in each plate, sprinkle with chopped herbs.
5. Add sour cream to taste or eat without it, as you like.

6. Serve fresh bread, the food will be even tastier and more satisfying.

   

   Fresh bread and herbs would be a good addition to the dish.

7. Well, if you want, pour a glass of vodka "with a tear" for appetite.
8. Solyanka is the only first dish that is usually served on a festive table.

But first you need to cook the hodgepodge.

Step-by-step recipes for hodgepodge - how to cook in different ways

So, before you start making the famous chowder, do an audit in the refrigerator, scrape along the bottom of the barrel and find out what you have. The composition of the dish will depend on this.

Classic recipe for prefabricated meat hodgepodge with photo

• veal - 1 kg;
• lamb bones (ribs) - 0.5 kg;
• 5 types of meat products (sausage, meat, sausages, ham, smoked meats) - 150 g each;
• pickled cucumbers - 3 pcs.;
• capers - 100 g;
• olives, olives - 100 g;
• carrots - 1 pc.;
• onions - 1-2 pcs.;
• tomato paste - 2 tbsp. l.;
• tomatoes - 3 pcs.;
• lemon;
• vegetable oil;
• salt;
• spice.

The more types of meat there are in the hodgepodge, the better

1. Brown the bones in a skillet.

2. Place in a container with the veal, cover with water.

   

   Cook broth from seeds and meat

3. Prepare a strong stock, it will take about two hours.

4. Fry half the onion and carrots in a dry skillet until they start to burn.

   

   Grill carrots and onions in a dry frying pan until they start to burn.

5. Dip them into the broth half an hour before the end of cooking.

6. Cut the other half of the onion into strips and fry.

   

   Chop the onion and fry

7. Throw in diced cucumbers to it.

   

   Chop pickled cucumbers

8. Cut meat products into cubes or strips, send to frying.

   

   Slice meat products

9. Add tomato paste or mashed tomatoes.

   

   Add tomato paste to the dressing

10. Pour in some olive and caper brine, stir and simmer for 5 minutes.
11. Add olives and capers to the dressing.

12. Take out the cooked meat, free it from the bones, cut it.

    

    Remove the meat from the broth, separate from the bones and chop

13. Strain the broth and bring to a boil.

14. Return the meat to it.

    

    Return meat to broth

15. Load the dressing, let it simmer and cook for 5 minutes.

    

    Let the dish steep and pour into plates

16. Turn off the heat, let the stew steep and pour on plates, adding herbs and sour cream, garnished with a lemon wedge.

    

    Serve with sour cream, herbs and lemon

Video: recipe for hodgepodge from the chef

According to the same recipe, the hodgepodge is prepared in a slow cooker.

In a multicooker

The composition of the products is the same as in the previous case.

The composition of the ingredients of the hodgepodge can be changed depending on the availability of products

1. Boil the broth in advance.
2. Set the multicooker to the "fry" mode.

3. Fry vegetables, cucumbers, add cold cuts, then tomato, cook for 10 minutes.

   

   Load food in sequence and cook in fry mode

4. Pour in broth, salt, add spices.

5. Change the mode to "simmering", close the lid and cook for 1 hour.

   

   Cook for an hour on simmering mode

6. Add olives and capers a few minutes until tender.
7. At the end of the cycle, leave in the heating mode until serving to infuse the soup.

Video: how to cook a hodgepodge in a multicooker

If you want to make the hodgepodge more "soup", add potatoes to it. He will save the dish if you overdid it with salt and pickles.

With potatoes and smoked meats

• meat or chicken broth - 3 l;
• at least 5 types of meat products (sausage, bacon, sausages, etc.) - 150 g each;
• pickled cucumbers and capers - 250 g;
• olives or olives - 1 can;
• carrots - 1 pc.;
• onions - 1-2 pcs.;
• potatoes - 3 pcs.;
• tomato paste - 100 g;
• tomatoes - 2 pcs.;
• lemon - 1/2 pc.;
• vegetable oil;
• bay leaf, peppercorns;
• salt.

1. Chop the meat products and brown.

   

   Fry meat products separately

2. Place in boiling liquid.

3. Fry chopped onions, carrots, add tomatoes and tomato paste.

   

   Add tomato paste

4. Attach to cold cuts.

   

   The finished frying is added to the chowder after the meat cutting

5. Send the sliced potatoes there.

   

   Potatoes are cut and added to the brew

6. Chop cucumbers, olives and put in a saucepan, don't forget about capers.

   

   Throw in pickles, olives

7. Season with salt and spices and cook until the potatoes are cooked through.

   

   Put the capers in the dish shortly before cooking

8. Let stand in a sealed container, add lemon.

The recipe for making a hodgepodge with offal is popular; it has many fans.

Soup with kidney, tongue and capers

• beef tongue - 1 pc.;
• beef kidneys - 2 pcs.;
• beef (tenderloin) - 0.3 kg;
• lamb (pulp) - 0.3 kg;
• smoked sausages - 200 g;
• pickled cucumbers - 4 pcs.;
• onion - 1 pc.;
• olives - 100 g;
• capers - 100 g;
• tomato paste or sauce - 2 tbsp. l.;
• lemon - 1 pc.;
• vinegar;
• salt.

Working with offal requires preliminary preparation, so we start cooking in the evening.

1. Submerge your tongue in cold water and let it boil.

2. Drain the liquid, pour clean and cook for 1.5-2 hours.

   

   Boil the beef tongue in advance

3. Remove the finished tongue from the broth, hold it under running water, remove the skin.
4. Strain the broth by removing the fat.

5. While the tongue is boiling, take care of the kidneys: remove fat, films and ducts.

   

   Free the kidneys from films, ducts and fat

6. Cut the surface crosswise, cover with baking soda and leave until morning.
7. Rinse the kidneys, cover with vinegar, sprinkle generously with salt, leave for 40 minutes, rinse.
8. Cut the beef, lamb and kidneys into cubes.
9. In a frying pan, heat the fat removed from the broth, fry the meat and kidneys on it, remove them on a plate.
10. In the remaining fat, brown the diced onions and then the cucumbers.
11. Cut the sausages and send to the cucumbers, followed by the chopped meat, kidneys.
12. Pour in a glass of broth, simmer for ten minutes.
13. Add tomato sauce or pasta, boil and remove from heat.
14. Place the prepared food in a saucepan with boiling broth.
15. Add chopped tongue, sweat for 10 minutes.

16. Remove heat and wait 20 minutes for the dish to infuse.

    

    Let the dish sit under the lid

17. Add olives, capers, lemon, herbs and sour cream to a plate.

    

    A rich hodgepodge with kidneys and tongue is ready

An interesting taste is obtained if the meat cuts are supplemented with a mushroom component.

With mushrooms

• beef (pulp) - 0.5 kg;
• meat products (sausages, sausages, ham, brisket) - 350 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• pickled cucumbers - 2-3 pcs.;
• champignons - 100-150 g;
• olives or olives - 100 g;
• capers - 50-100 g;
• cucumber pickle - 1 tbsp.;
• tomato paste - 1.5 tbsp l.;
• vegetable oil;
• peppercorns, ground;
• salt;
• parsley;
• lemon.

1. Cook the broth from the beef, adding bay leaves and peppercorns.

   

   Boil the meat broth

2. Wash the champignons, cut and fry until the liquid evaporates, remove to a plate.

   

   Fry the champignons until the liquid evaporates

3. Saute the onions and carrots, pre-cut into cubes or sticks.

   

   Cut carrots and onions into cubes or sticks and fry

4. Brown the cut meat products separately.

   

   Fry the cold cuts separately

5. Remove the piece of meat from the broth and disassemble it into fibers.

6. Strain the broth, return to the saucepan.

   

   Strain the broth and bring to a boil

7. Load the roast, mushrooms, cold cuts, beef and sliced cucumbers into a saucepan.
8. Season with salt and pepper, add tomato paste.

9. Pour in cucumber pickle, capers, olives and chopped herbs.

   

   Enter olives and herbs at the end of cooking

10. Cook over low heat for 5 minutes after boiling, remove from the stove and wait 15-20 minutes.

    

    Let the hodgepodge brew and serve with sour cream

What Russian doesn't like sauerkraut? It is good in itself, you can cook cabbage soup with it, you can also put it in a hodgepodge.

With sauerkraut

• pickling cabbage - 0.5 kg;
• ham - 0.2 kg;
• veal sausage - 0.2 kg;
• sausages - 4 pcs.;
• smoked sausages - 2 pcs.;
• pickled cucumbers - 250-300 g;
• onion - 1 pc.;
• sweet pepper - 1/2 pc.;
• carrots - 1 pc.;
• tomato paste - 2 tbsp. l.;
• salt;
• peppercorns;
• Bay leaf;
• greens.

1. Squeeze the juice from the cabbage, rinse too sour with cold water.

2. Put out with a drop of oil and water.

   

   Simmer cabbage until soft

3. While the cabbage is stewing, chop the meat ingredients into small pieces or cubes.

   

   We cut meat products into cubes or strips

4. Chop carrots, peppers and onions, brown in a pan.

5. Send meats and sausages to the vegetables.

   

   Add meat and sausage to vegetables

6. Wait until it is covered with an appetizing crust and begins to spread the aroma, mix with chopped cucumbers.

   

   Add cucumbers to frying

7. Let the ingredients interpenetrate, become one and add the tomato paste.
8. Dilute this magnificence with a little water, stir and leave to simmer for 20 minutes over low heat.
9. At this time, boil water or broth in a saucepan, dip the cabbage into it.
10. Fifteen minutes later, the cabbage and frying are ripe, combine them.
11. Taste the brew, add salt if necessary, add pepper and bay leaf.
12. Remove the heat, let the soup come.
13. Let the soup steep for 20 minutes, pour into bowls and serve.

The frantic pace of life and the eternal lack of time makes housewives look for "quick", easy-to-cook recipes. They often give up the idea of making a hodgepodge, comparing it to be too complicated. But this is not so, it will take very little time to prepare the dish. In addition, you can usefully use the products left over from the feast and at the same time improve your health after heavy libations. And if the hodgepodge turns out to be far from the classic, so that's what cooking is to create.