How to cook a hodgepodge? Features, recipes and recommendations

Solyanka was originally a veryfat soup, which was prepared from the remains of products. This dish was prepared exclusively by the villagers. After a while, the hodgepodge got into famous cooking books. It was from that moment that almost every hostess knew how to cook a hodgepodge. Culinary evolution influenced the appearance of a huge number of different recipes of this dish. Each of them is different in ingredients, has some nuances in cooking.

What is the difference between the solyanka and other first courses

Before preparing a hodgepodge, you need to accuratelyunderstand how it differs from the rest of the first dishes. It is thanks to unique taste qualities that this "soup" was an indispensable dish at the moment of a hangover. Often, the hodgepodge was included in the menu of the feast itself.

Distinctive features:

• The broth should be fat and strong. For the main cook, it is worth using several different ingredients: fish, meat, mushrooms.
• The taste should be slightly acidic. This unusual note is given by olives, cucumbers, capers and tomato paste, kvass, pickled ingredients, lemon.
• Depending on the type of saltwort, the main component is determined, which is present in different interpretations: fresh, pickled, salted, sour, smoked, dried.
• Must be used sharp spices and seasonings, a large number of different greens and onions, any grains. Potatoes, carrots are added very rarely.

Given all the features of the dish, any housewife will understand how to prepare a hodgepodge and what flavor she should have.

Choosing the right products

The preparation of any dish begins with the right choice of foods. The main condition - all components must be fresh, unspoiled and pleasant to smell.

On what it is necessary to pay attention at a choice of products:

• It is necessary to choose only barrel cucumbers, with bright acidity from fermentation. With a vegetable, cut off the skin and stew in a pan.
• For cooking broth is to use at least 4 varieties of the product of various preparations.
• The more spices and herbs will be used in the cooking process, the more colorful the taste will be.
• To supplement the basis of solyanka worth using cereal: rice or millet.

A set of products may vary by prescription.qualities of the dish. How to prepare a hodgepodge from a set of ingredients will also become clear from the recipe. You should not choose products with acrid and too persistent odor and taste - it does not satisfy the taste and smell of the dish.

The main secrets of cooking solyanka

It is necessary not only to know how to prepare a hodgepodge, but alsoThe main cooking secrets that will make the dish especially tasty and original. Given the nuances regarding the preparation, even an inexperienced cook will be able to cook the dish. At the same time, non-standard ingredients will not spoil the taste, but on the contrary - they will make it more piquant.

Tips on how to properly prepare the hodgepodge for an inexperienced chef:

• Broth must be strong. Meat, mushrooms or fish should be put in cold water and cooked over low heat for several hours. Navar should infuse for 5-6 hours.
• Products should be cut into small strips. Such a nuance will help preserve the attractive appearance of the dish and help give the whole taste to the broth.
• Be sure to prepare a cut for a hodgepodge ofonions, cucumbers and tomato paste. Brez is an extra base for broth. Stew all ingredients until viscosity is formed, then put in an oven for 1 hour with a temperature of 140 degrees.
• При использовании каперсов и маслин стоит consider that they can not be digested. As a result of long boiling of such products, bitterness in the taste may appear. Covering capers or olives, you should bring the solyanka to a boil and immediately remove it from the fire.

The most popular recipes for saltwort

История приготовления солянки насчитывает several centuries. Every housewife and cook made their own changes, so today there are a huge number of recipes. Each of the options may be radically different from each other and a set of products, and method of preparation.

There is a list of the most popular recipes for saltwort:

• Meat hodgepodge.
• Mushroom hodgepodge.
• Mushroom hodgepodge.
• Hodgepodge soup.
• Sausage soup

How to cook a hodgepodge soup, meat, mushroom orsausage stew, you can learn specifically from the cookbook, culinary magazine, the Internet, as well as use the recipes presented in the article.

Features of the preparation of prefabricated salts

В процессе поиска рецептов для приготовления this dish, the hostess often meet such a phrase as "hodgepodge." There are general guidelines that accurately indicate how to prepare a hodgepodge:

• Hodgepodge involves the use of several types of single-ingredient ingredients.
• The broth must be welded from prefabricated ingredients according to established recommendations. Infuse the decoction for 5-6 hours.
• The dish should include more than 10 diverse products in approximately equal quantity.

Recipes prefabricated saltworms do not provide for complex cooking processes, as they are considered to be essentially classic cooking.

Features cooking soup solyanka

Solyanka soup is a classic type of this dish, so cooking problems should not arise. First you should stock up on products:

• 100 grams of fresh beef.
• Dried, smoked, salted pork, which in total will amount to 1 kg of products.
• 2 large onions.
• 50 grams of capers.
• 5 tablespoons of tomato paste.
• 3 large pickled cucumbers.
• Bay leaf, ground pepper, hot spices and greens.

Immediately before cooking soup-soup, boil and insist broth, make a cut. These are basic and long-term preparations, further technical points will remain:

1. Onions, cucumbers and beef, boiled in broth, cut into cubes. Of these, preparing a baza by the method of continuous stewing and languishing in the oven with the addition of tomato paste.
2. Pork cut into strips and fry until half cooked.
3. Put all ingredients in broth and simmer over low heat for half an hour.
4. Add capers and half a cup of pickle with cucumbers.
5. Pour greens, bay leaf, spices.
6. Hold the hodgepodge on the fire with the lid closed for about 5 minutes.

Turn off the fire and immediately pull the bay leaf out of the soup. When serving in a bowl, put a slice of lemon.

The principle of cooking meat solyanka

Meat hodgepodge is prepared very quickly, but the tastes are not lost. You need to prepare the following ingredients:

• 3 liters of broth.
• A pound of smoked meat (chicken, pork, beef).
• Average bulb.
• 4 potatoes.
• 4 pickled cucumbers.
• 50 g capers.
• 50 grams of olives.
• Half a cup of tomato juice.
• Greens, spices, lemon.

You need to know exactly how to cook meat soup. So that the broth is rich and nourishing, but not too fat:

1. In the meat broth, which was boiled on the bone for an hour, pour the meat. Pre-meat products cut into strips. Cook for 15 minutes.
2. Cut the potatoes into cubes and pour in the broth after the meat. Boil a quarter of an hour.
3. Cut the cucumbers and onions into cubes. Stew in a frying pan for half an hour. Add tomato juice and simmer another 20 minutes.
4. Pour steak into a hodgepodge and boil it all together for another quarter of an hour.
5. Cover capers, herbs and spices. Boil another 5 minutes. Close the lid and let it brew for 5-10 minutes.

Serve with sour cream and a slice of lemon.

Sausage - the main ingredient of solyanka

A sausage solyanka is considered an economic variant regarding the cost of ingredients and time. This cooking option can often be found in canteens and cafes.

Set of products:

• A pound of doctoral or dairy sausage.
• 300 grams of smoked sausage.
• 300 grams of brisket chicken.
• 5 tubers of potatoes.
• 5 pickled cucumbers.
• 3 tablespoons capers.
• 2 medium bulbs.
• 2 tablespoons of concentrated tomato paste.

Not many people know how to cook a hodgepodge with sausage, complicate the technology. This is actually a very simple process:

1. Cut potatoes into small strips and put in a boil.
2. Sausage and bacon fry in a pan until golden brown.
3. When the potatoes boil, you need to remove the foam and cover the fried sausage.
4. Fry the onions and cucumbers in a pan. At the end add a few spoons of broth from the pan and tomato paste. Simmer for 5-10 minutes.
5. Pour the bresse in a saucepan and pour half a glass of brine.
6. 10 minutes before readiness add capers, herbs, spices.

Set aside a hodgepodge and cover with a lid. You can eat in 15 minutes.

The unique taste of team meat solyanka

In the meat solyanka team you can combine different meat products. The number and types can be chosen independently.

Components of the hodgepodge:

• A few sausages.
• 250 g smoked sausage.
• 3 liters of water.
• 250 g boiled pork and the same amount of beef.
• Bouillon cube.
• A large onion.
• The fourth part of a glass of tomato puree.
• 3 pickled cucumbers, 10 grams of olives.
• Spices, greens, lemon.

How to cook a meat hodgepodge team, they know skillful chefs. Beginners are offered a simpler way:

1. Pour water into the pot and boil.
2. While the water is heating up, chop the onions into cubes and fry in a frying pan. When the vegetable is transparent, add tomato puree.
3. Cut the sausage and meat into strips.
4. In boiling water pour meat, onions and cucumbers. Boil for 10 minutes.
5. Pour olives, spices and herbs. Boil another 5 minutes.

Turn off the dish and insist for half an hour. Feed standard.

The original recipe hodgepodge with cabbage

For a hodgepodge of vegetables ideal combination of cabbage and mushrooms. Therefore, this recipe is considered the most traditional. First choose products:

• A pound of fresh cabbage.
• 0.5 kg of mushrooms or oyster mushrooms.
• Bulb.
• 3 pickled cucumbers.
• 20 grams of tomato paste.
• Spices, greens.

Almost all vegetarians are interested in how to cook hodgepodge from cabbage. This recipe will be ideal for those who follow the figure:

1. Chop the cabbage and simmer it for 3/4 hours in a saucepan with the addition of half a glass of water, a teaspoon of vinegar and butter.
2. Fry the onions and mushrooms in the pan until half cooked.
3. When the cabbage stew time is over, add tomato paste and cucumbers to the container. Stew until full readiness products.
4. Lubricate the baking dish with vegetable oil. Lay out a thin layer of half the stewed cabbage. Then completely lay out the layer of mushrooms, close the remains of cabbage.
5. Sprinkle with breadcrumbs and put in the oven for half an hour.

The result is a crisp with a golden color. Serve as casserole.