After half an hour from the moment the broth boils, the vegetables prepared by us earlier should be added to it, and also black peppercorns and bay leaf. All this must be boiled for another thirty or forty minutes. As soon as the vegetables become soft, they need to be removed from the broth.
The basis of products for fish hodgepodge is fish of different varieties, fresh, dried, salted. Solyanka with red fish and sturgeon are especially valued.
While the meat wakes up to cook, you need to prepare vegetables: onions (one piece) and carrots, peel and wash, and also wash the stem celery.
The recipe has been perfected, one might say, for centuries. And now there are a very large number of recipes and variations of the preparation of hodgepodge. So much the better, because wherever you go, you can safely eat hodgepodge everywhere, even every day - everywhere it is will new dish!
Cooking such a dish is not at all easy, because it is multi-component, and therefore many nuances can arise during the cooking process, ignoring which you can spoil the taste of the final dish. Plus, it takes a lot of time to prepare!
The basis of products for meat hodgepodge is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, spices and pepper.
I really want you, dear friends, to share your recipes with us. And we will cook our favorite hodgepodge according to different recipes and treat our family and friends with it.
Solyanka meat team classic tips from cooks. Exclusive information.
However, if you follow exactly all the instructions in this step by step photo the recipe that follows below, then you will not have any difficulties with cooking!
When the beef shank is fully cooked, it will need to be removed from the broth, cut into small or medium cubes, and then returned to the broth.
Solyanka meat team classic recipe in a multicooker. Fresh material.
Since we have a meat hodgepodge, we chose beef shank on the bone as its main component (it would also be nice to have a brisket or neck with this dish). So, let's deal with it. First of all, the shank should be washed in running water, and then place it in a deep saucepan, pour about three liters of water and put on a large fire.
Transfer the cucumbers to the pot with the broth.
In a frying pan, heat the butter with vegetable oil, put the onion, salt, pepper and fry until soft.
Solyanka is one of the representatives of classical Russian cuisine, and the recipe for its preparation has come down to us from time immemorial.
What is the correct hodgepodge or selyanka? And to this day does not exist consensus what happened from what, a hodgepodge from a villager, or vice versa. Just like there is no opinion - this is the same dish, or they are different. Some say that the soup is called hodgepodge because pickled cucumbers, or salted mushrooms, or salted fish are used there. And others say that the soup is called a villager, because it was originally a rural, rural food.
An interesting fact is that in the old days, peasant women were not cooked like soups, but served as a hot appetizer of sauerkraut or fresh cabbage, which was cooked with meat, game, and fish. Where pickles and mushrooms were also added.
Now the name "selyanka" is not used at all in Russian cuisine. But hodgepodge is a favorite soup in many families. And absolutely not in vain. Solyanka is prepared on a steep meat, fish or mushroom broth. As a rule, a lot of meat is used in the composition of meat and fish hodgepodges. Soup it turns out so thick, that sometimes even the tongue does not dare to call it "soup".
15 minutes before readiness, salt a little, put bay leaves and peppercorns.
Remove the meat from the broth, remove the onion and spices, strain the broth.
Solyanka meat team classic video recipe. Top news.
tass24.ru
Solyanka meat team - recipe.
NataliKor
Ingredients
- beef / veal or pork (on the bone) - 600-700 g (for broth: 2.5-3 liters of water, 1 onion, 1-2 bay leaves, 3 allspice peas, salt),
- sausages - 4-5 pieces,
- ham - 200 g,
- smoked brisket - 200 g, (in general, any meat, smoked, sausages)
- onion - 1 pc,
- pickled cucumbers - 2-4 pcs,
- olives - 100 g,
- tomato paste - 2 tablespoons,
- vegetable oil - 2 tablespoons,
- lemon (for serving)
How to cook
1. Put the beef in a saucepan, add water and bring to a boil.
Remove the foam, put the peeled onion and cook for 1.5 hours at a low boil.
2. 15 minutes before readiness, salt a little, put bay leaves and peppercorns.
Remove the meat from the broth, remove the onion and spices
3. Separate the meat from the bones and cut into strips. Also, cut the ham and sausage into strips. Sausages in circles. Cut the cucumbers into strips.
4. Put in a pan, add a little broth and simmer for 5-7 minutes.
5. Transfer cucumbers to a saucepan with broth.
Peel the onion and cut into quarter rings.
Heat oil in a frying pan, add onion, salt, pepper and fry until soft.
6. Add tom paste, mix and transfer the frying to the broth.
7. Put boiled meat, ham and sausages into the pan
Add olives, stir and cook for 10-15 minutes.
Recipe: Solyanka meat team, how to cook quickly and tasty at home
www.koolinar.ru
Solyanka meat
- Turkey - 2 legs.
- Bulb - 3 pcs.
- Carrot - 1 pc.
- Celery - 3 branches.
- Parsley - 3 branches.
- Bay leaf - 1 pc.
- Black pepper - 5 peas.
- Any raw smoked and boiled meat products - 400 g.
- Pickled cucumber - 2 pcs.
- Tomato rasta - 1 tbsp
- Black olives without pits - 100 g.
- Capers - 50 g.
- Lemon - 1 pc.
- Vegetable oil.
- Butter.
- Sour cream.
- Salt.
Cooking order
- Wash the legs of the turkey and put in a saucepan and pour 1.5 liters of water. Add 1 peeled onion and carrot. Put on high heat and bring to a boil. Reduce the heat, remove the foam with a slotted spoon, salt a little. Boil 40 minutes. 10 minutes before readiness, add bay leaf, peppercorns and spicy greens. Remove the turkey, remove the meat from the bone, cut into pieces, cover and leave. Strain the broth.
- Peel onions, chop and fry in a small amount of vegetable or butter until golden brown. Meat products- sausage, ham, sausages, etc. cut into small pieces and add to the pan with onions, cook for 4 minutes.
- Add tomato paste, half a glass of broth, mix and simmer over low heat for 5 minutes. Transfer the prepared meat dressing to a saucepan with strained broth. Put on a small fire.
- Cucumbers cut into thin strips, put in a saucepan along with capers and olives. Boil. Cook on low heat for 10 minutes. Cover with a lid and let it brew.
- Arrange the turkey meat on plates along with thin circles of lemon. Serve sour cream separately.
Servings Per Container: 5 .
Cooking time: 1 h 25 min.
Advice. For the preparation of hodgepodge, any broth is suitable, except for lamb. Very tasty soup obtained from a decoction of beef tongues. The main thing is that the broth is absolutely transparent and lightly salted.
According to some recipes, half a glass of cucumber pickle is added to the soup. In this case, the number of pickles should be reduced by half. cucumbers should be pickled, not pickled.
www.rcook.ru
Recipe for meat hodgepodge from Yulia Vysotskaya
Balm for the stomach. Solyanka meat
Solyanka has always confidently held the lead among my favorite dishes for the first, falling into the category festive dishes, because I try to cook it infrequently, so as not to get bored.
Over time and the amount of sabzh cooked, I came up with approximately one recipe, which is most often prepared in our family.
Because of my love for hodgepodge, I was lucky enough to try it in quite different incarnations. With tomato paste, tomatoes, with and without kidneys, stewed in pots and with cucumber pickle and even in a bun. From all this cool variety for me, I chose all the most favorite things.
So, Consumables: for 3 liters of water. About 1.2 kg beef brisket, 4 small onions, 5 medium tomatoes and a spoonful of good tasty tomato paste (for the sake of color). Gram 100 smoked meats. I need 3-4 types.
I definitely take smoked ribs. Barrel cucumbers: 2-3 pieces. If the cucumbers are large, take less.
Mushrooms pickled or salted. We don’t have our own, so we buy at the bazaar. But store ones are also suitable. 2-4 spoons. Lemon, olives, olives, capers, greens, sour cream and other bonus - to taste and desire.
- Clean the brisket from the films and cook the usual broth. Wait until it boils and remove the foam in several stages.
- After that, you can put a couple of roots and carrots, bay leaves and black peppercorns. Here at will.
- Fire to minimum. Let it cook under a covered lid for about 2 hours.
During this time, you can continue the process.
- Cut the onion into thin half rings and sauté with a little oil over medium heat, avoiding frying. Adjust the temperature and cook until the onion is translucent.
– Continue cooking until the juice from the tomato has evaporated. Add the tomato paste, just a little bit - a teaspoon. At this stage, I try and if the tomatoes give a little acidity, I add a little sugar.
– Now you can add the tomato-onion saute to the broth.
- The next step is the laying of meat products.
- You can cut it as you like, but usually it is straws. - When the brisket cools down, cut it and return it to the broth along with the cartilage.
In my case, the meat was boiled-smoked brisket, mini-hunt-type sausages and ribs.
- V Lately I cook the broth also with the addition of chicken thighs. Mine like it better, and I don't mind extra meat either.
Now it's time for the cucumbers. Cut them into strips as well.
As soon as it is infused, everyone adds whatever their heart desires to their plate: more lemon, olives and olives, capers and sour cream. Chopped greens, in the end.
Here in this form (here, though without chicken thighs), I cook and love hodgepodge. Well, then. It's up to you to decide.
cook-recipe.ru
Classic combined meat hodgepodge. Step by step recipe with photos.
Hello! Glad to see you on my blog. Today is an amazing day. And I want at least a piece of good mood to be transferred to you.
Classic hodgepodge recipe
Now we will learn how to cook one of the most delicious hodgepodge. Below are the products that we need for cooking.
- 2.5-3 liters of water
- 600 grams of beef/pork on the bone
- 300 g smoked ribs
- 200 g of ham and smoked sausage
- 100 g black olives
- 2-4 pickled cucumbers
- 2-3 peas of allspice
- 2 onions
- 1-2 bay leaves
- 2 tbsp. tomato paste and vegetable oil
- 1 tbsp butter
- lemon
- From green parsley
- sour cream
- pepper, salt
Step 1: First you need to take smoked ribs. Also beef or pork meat on the bone. Put them in a saucepan and fill with water. Bring to a boil. Don't forget to remove the foam. And we throw a peeled onion there. And cook everything on low heat for 2 hours. 15 minutes before the end of cooking, put the bay leaf and peppercorns. We add some salt.
Step 2: Our next steps. We take out the meat, onion and peppercorns. We filter the broth.
Step 3: Now you need to chop the meat. We separate it from the bones. Cut into slices.
Step 4: Grab the cucumbers. They need to be cut into strips. Attention, if the peel is thick, then you can peel the cucumbers. Stew them in a small amount of broth for 5-7 minutes. And then transfer to the broth.
Step 5: Next we have a bow. We cut it into quarters. It needs to be fried in butter in a pan. Then add pepper and salt, and tomato paste. In this state, simmer over low heat for 3-5 minutes. Then we put it into the broth.
Step 5: Now we take the meat and put it into the broth. We also throw olives cut in half. Cook over low heat for 10-15 minutes.
Step 6: Turn off the stove. Salt and pepper to taste. Let stand for 15 minutes before serving. At the same time, cover the pot with a lid.
Step 7: A small touch remains. Before serving, put a slice of lemon, sour cream and greens in each plate. Bon Appetit!
Step-by-step recipe for hodgepodge with mushrooms
I provide another option for a hearty meal. Here you can let your imagination run wild, because there are as many recipes as there are hostesses. In fact, it is prepared from scraps left over from salads and various meat dishes. Basically there is pickle and sausage in the fridge various kinds. The same goes for ham, etc.
I won't bore you, let's start cooking
We will need
- Chicken meat - 500 g
- Sausage ( different types) - 300 g
- Pork - 150 g
- Champignons - 200 g
- Cucumbers - 2-3 pieces
- Olives and black olives - 50-60 g
- Onion - 150 g
- Carrot - 80 g
- Celery - 60 g
- Tomatoes or tomato - 150-200 g
- Bay leaf and your favorite spices to taste
- Black pepper (peas) - 5 g
- Lemon - 70 g
- Butter (butter or olive) - 80-90 g
Cooking steps
Cooking hodgepodge in a slow cooker. Step by step recipe with photos.
Another great pickle recipe. Here we will analyze the technological miracle of technology - this is a slow cooker. The dish turns out to be no less tasty and satisfying. This technique is good because you can put it on time and go about your business. We should add all the ingredients first. Let's take a closer look at the process of making hodgepodge in a slow cooker.
Products for cooking
- Potato - 450 grams
- Carrots - 80 grams
- Sunflower oil - 60 grams
- Onion - 100 grams
Dill-20-30 grams
Cooking process with photo
1 First of all, we prepare the products for cooking. 
2 We put our multicooker in the "Frying meat" mode. Set the temperature to 140 degrees. Now take the pork, wash it well. Cut into cubes and throw into the slow cooker. before that, you need to add oil to the bowl. Fry pork until light brown. 
3 Next cut the sausages. You can also use small cubes. And add to the meat, i.e. throw into the bowl. 
4 Cut half of the smoked sausages into cubes. We throw them into a bowl with pork and boiled sausages. Fry. 
5 Next we have a bow. We cut it into half rings. We throw into the bowl. Set aside to brown, while you need to turn off the "Frying meat" mode using the "Heating / cancel" button. And turn on the "Frying / Vegetables" mode at 120 degrees. 
6 My carrots and rub on a coarse grater. Here we rub pickled cucumbers. 
7 Then we pour it all into a bowl. We close the lid. And let it cook for 5 minutes. During this time, cucumbers should give juice. Open the lid and mix well. And again we leave it to fry, but for 10 minutes. 
8 After 10 minutes have passed, press the "Keep warm/cancel" button. Thus, we turn off the multicooker. Add peeled and diced potatoes. Fill with water. And set the mode "Soup". 
10 Next, according to the plan, open the lid of the multicooker. Add chopped meat products and tomato juice. Salt, add ground pepper, just put a bay leaf. If the bough is boiling, then turn off / with the button Heating / cancel. Immediately turn on the Porridge mode. So the hodgepodge will languish. We leave for 20 minutes. 
11 While the hodgepodge is cooking in the Porridge mode, peel the garlic and chop the greens. After time will pass add greens and squeeze garlic. Mix well. You need to turn off the multicooker with the Keep warm / cancel button. 
12 Leave for 10 minutes. And you can serve. Bon Appetit! 
Conclusion
I see you have read the article to the end. I am very pleased. Thank you very much for this. It is very important for me. Now you have 3 more wonderful recipes for a delicious and satisfying dish on your menu. We have learned how to cook the classic combined meat hodgepodge in various variations. We touched on the multivariate, in which you can also cook no less tasty hodgepodge. Thank you again. Please click on the class or like. So you save the recipes to yourself and share with your friends. They will be pleased to learn about such wonderful recipes. Leave your comments below. Ask questions. All the best!
The phrase "hodgepodge" has long become a household word. We designate with it something motley, assembled from heterogeneous pieces and not having a visible system. Well, in what other dish, pray tell, can you find a piece of beef, chicken thighs, ham, bacon, sausages, and all this is richly seasoned with crumbled pickles, potatoes and carrots, and in addition watered with spicy brine?! Only in meat hodgepodge! And most importantly, having tried this unimaginable mess at least once, you will certainly want to taste it again. So a couple of successful recipes will definitely come in handy for you.
Solyanka, villager or hangover?
There is no exact information about the origin of Russian saltwort even in legends. It is only known for certain that this recipe began to appear in old cookbooks from the middle of the 15th century, although in peasant families rich soup must have been prepared long before. Actually, the main version of the appearance of the hodgepodge into the world connects it with the peasant life. They say, when need pressed, the poor gathered on the table the remains of any food found in the house: who could afford - trimmings of meat and fish, who lived from bread to water - mushrooms and vegetables collected in the forest from the garden. Everything found was dumped into a common cauldron, flavored with herbs and pickles “for taste”, boiled, and then they also killed together. No wonder the first time the hodgepodge was called in the books "selyanka": no frills for you, if only it would be thicker, fatter, and more satisfying. The villager is...
Over time, the soup acquired a certain recipe, a more or less established set of products (and almost every region of Russia had its own opinion on how and from what the famous stew should be cooked) and changed its name to "hodgepodge". Apparently, because of the pickles, which the housewives generously poured into the soup in order to make its taste sharper and piquant. Well, in taverns and roadside taverns, a hearty brew was called a “hangover” for simplicity of soul: fatty and spicy, it helped to quickly remove the consequences of yesterday's unrestrained fun.
In Russian taverns, hodgepodge was considered the best snack for vodka.
A little later, tomatoes, previously unknown to our ancestors, as well as lemons and olives, firmly “registered” in the hodgepodge. And then a leisurely but confident procession of rural soup began on the tables of wealthy merchant houses, on the menu of Soviet canteens and, finally, in the expensive halls of world-famous restaurants. Today the hodgepodge is a kind calling card Russian cuisine, just like pizza for Italians, and sushi for Japanese.
The main charm of this unique dish is that any hodgepodge can be used. Meat, fish or mushroom. Thick or liquid. With cabbage, potatoes or carrots. She is able to change her composition in any way, depending on the tastes of the hostess and the presence of certain products in the refrigerator. In a word, tell an experienced chef what you like, and he will pick up a recipe for hodgepodge to your liking.
Popular products and serving methods
Despite all the variety of recipes, each hodgepodge contains several essential components.
In fact, a hodgepodge is both cabbage soup and pickle, and just a thick meat, fish or mushroom soup
And all this disparate set of products, coming together in one saucepan, eventually produces something amazingly tasty, satisfying, thick, exuding a spicy aroma of herbs and an appetizing spirit of rich broth.
How does it work? The fact is that for a properly prepared hodgepodge, it is very important to observe the order in which products are added to the soup. For example, meat and mushrooms are cooked for as long as possible, giving the broth their rich taste, and olives and herbs are the last to fall into the pan, so that, on the contrary, they do not lose their taste. And hodgepodge is not recommended to eat immediately after preparation. Let it brew well, pour into portioned plates, garnish with lemon slices, season with sour cream, sprinkle with chopped herbs and serve.
The richest composition of the hodgepodge provides it not only with an extravaganza of flavors, but also with a complete set of useful substances. This soup contains vitamins, minerals, pectins, antioxidants, unsaturated fatty acid and much more. You can eat on the hunt, and do your body a favor. Unless, of course, you get too carried away.
How to cook a combined meat hodgepodge - step by step recipes
Not bored yet? Then we finish with history and theory and go straight to practice. Pull on your apron, put a pot of water on the fire, arm yourself with a ladle, cutting board and a sharper knife. Let's go cook!
Classical
It is only conditionally possible to determine which of the hodgepodge recipes has the right to be called classic, since there are a great many types of this famous dish. But we will still try by offering you to cook a delicious soup the way most Soviet housewives did.
You will need:
Cooking.
You don’t need to cut the beef right away, it is cooked in one piece
Chicken cooks much faster than beef
There should be a lot of onions in a hodgepodge
A rare hodgepodge recipe does without this vegetable.
Do not overdo the vegetables in the pan, 5 minutes will be enough
Some people prefer to cut off a hard crust from cucumbers, but this is not at all necessary.
Fried hodgepodge is called "brez"
One of the secrets of the rich taste of hodgepodge is cold cuts
If you used bone-in beef, the bone must be removed at this stage.
The dish is almost ready
Your appetizing mosaic is finally completed!
From Yulia Vysotskaya
The famous TV presenter, author of many cookbooks and just a great specialist in tasty and healthy food, Yulia Vysotskaya, offers her own version of the meat hodgepodge team to hostesses. To reproduce the recipe "from the master" in your own kitchen, you will need:
- beef shank on the bone - 450 g;
- smoked pork ribs - 450 g;
- boiled sausage or sausages - 120 g;
- serverat - 50 g;
- tomato - 1 pc.;
- small carrots - 1 pc.;
- bulb - 1 pc.;
- pickled capers - to taste (on average, about 1 tablespoon);
- pitted olives - to taste;
- green onions, dill, parsley - in a small bunch;
- lemon;
- vegetable oil;
- black pepper and other spices as desired;
- salt.
Cooking.
For a good hodgepodge you need quality products
Remove all unnecessary: bone, veins, films
The soup will be amazing!
If there was no boiled sausage at hand, you can use sausages
This couple regularly finds themselves in a hodgepodge
Tomato will play the role of tomato paste
The final stage of "assembly" has come
This time the cucumber will not get into the frying
Olives will make an excellent company for olives
Olives are put in a hodgepodge a couple of minutes before the fire is put out under the pan
It is worth taking care not only about the taste, but also about the aesthetic component of the dish.
Video: hodgepodge in a slow cooker
with potatoes
Many people prefer to cook "combined" soup with potatoes - it's more satisfying and more familiar. If you can’t imagine a first course without this popular vegetable, then the following recipe is for you.
You will need:
- sausage assortment to your taste - 500 g;
- chicken thighs - 2 pcs.;
- potatoes - 4–5 pcs.;
- carrots - 2 pcs.;
- onion - 3 pcs.;
- pickled cucumbers - 3-4 pcs.;
- pitted olives (can be replaced with olives);
- tomato paste - 150 g;
- lemon;
- bay leaf - 2-3 pieces;
- black pepper;
- salt.
Cooking.
For a perfect result, the broth can be strained.
Without pork, the soup will turn out to be almost dietary.
The more different tastes converge in the hodgepodge, the more compliments the cook will receive
Without a skin, cucumbers, and with them the consistency of the finished dish, will become more tender.
Roasting onions and carrots takes approximately the same time.
Properly prepared breeze is half the battle
The main thing is to resist the temptation to eat a fragrant dressing ahead of time.
Small cubes of potatoes will cook in a few minutes
If you wish, you can add brine at the stage of frying, of great importance it doesn't have
The last ingredients are ready
Do not forget that the hodgepodge will need to be allowed to brew
with cabbage
If you are passionate about cabbage soup, this is not a reason to refuse hodgepodge, because this many-sided lady can easily compete with any first course. Do you want fresh cabbage? You are welcome!
You will need:
- broth or boiling water - 200 ml;
- pork - 350 g;
- white cabbage - 700 g;
- carrots - 1 pc.;
- pickles - 150 g;
- onions - 1 pc.;
- tomato paste - 40 g;
- bay leaf - 2 pcs.;
- garlic - 2-3 cloves;
- black pepper;
- vegetable oil;
- salt.
Cooking.
This time you can do without a pan
Try using a Korean carrot grater
Do not grind, shredded cabbage should not turn out too thin
If you are tired of cucumbers, replace them with pickled mushrooms
Such a hodgepodge turns out to be very thick and rather resembles a second dish.
Video: hodgepodge with mushrooms for the winter
with kidneys
If you decide to cook a hodgepodge with kidneys, do not forget to first fill them with cold water and keep them in the refrigerator for 4 hours, draining the settled water every 60 minutes and filling the pan again. This is necessary to rid the offal of the characteristic unpleasant odor. And as soon as preparatory stage finish, you can proceed to the main.
You will need:
- pork kidneys - 200 g;
- salami - 150 g;
- salmon - 150 g;
- pickled cucumbers - 2-3 pcs.;
- onions - 1 pc.;
- tomato paste - 50 ml;
- olives;
- vegetable oil;
- black pepper, red, nutmeg;
- salt.
Cooking.
Since smoked meats do not require additional heat treatment, frying will take 5-10 minutes
Video: quick hodgepodge on chicken breast
Judging by the heated discussions about hodgepodge that boil on culinary forums, almost every experienced housewife has her own opinion on how this dish should be prepared. Some do not accept tomato paste in it, others cannot imagine a hodgepodge without cucumbers stewed in brine, others ... However, we will not list. After all, the main advantage of this soup lies in the fact that everyone can cook it to their liking. It remains to experiment and choose the recipe that will appeal to you personally. Or maybe even create it yourself! Why not?
White cabbage (sauerkraut) 150 grams
Onion one piece
Potatoes (slightly larger than average) two pieces
Vegetable oil two tablespoons
Water (boiling, can be replaced with broth) 1 l
Bouillon cube (if you use broth, then you can not add a cube) one piece
Spices (salt, pepper, to taste)
Pork (boiled and smoked, you can not add or replace with some other meat) 3 slices.
Wheat flour one tablespoon
2 liters of meat broth 100 grams of boiled sausage 1 piece of carrot 2 pieces of onion 2 pieces of pickled cucumbers to taste salt 1 tablespoon tomato paste to taste peppercorns to taste bay leaf to taste greens 50 grams of olives
Beef brisket 1000 grams Parsley root 100 grams
Carrots 100 grams Bay leaf three pieces
Chili pepper one piece Black peppercorns five pieces
Onion (100 grams two pieces Vegetable oil 30 milliliters
Sweet red pepper (paprika). PC. Red tomatoes 300 grams
Raw smoked sausage 50 grams Pickled cucumbers 200 grams
Ham in / to 100 grams Lemons. PC.
Pickled mushrooms 50 grams Capers 30 grams
Pitted olives 50 grams Parsley 20 grams
Salt. tsp
1-1.5 kilograms shank 200 grams brisket 1-2 pieces smoked sausage 2-3 pieces sausages 1 piece legs 2 pieces onions 2-3 pieces pickled cucumber 3-4 tablespoons tomato paste 3-4 teaspoons butter 10-15 capers 10-15 olives
150 grams of veal 100 grams of beef bones 100 grams of ham 100 grams of low-fat boiled sausage 3 pieces fresh mushrooms 1 head onion 1 piece pickled cucumber 1 tablespoon capers 8 pieces pitted olives 1 cup sour cream 2 tablespoons butter 1/4 pieces tomato 1 wedge lemon 1 tablespoon tomato puree to taste herbs to taste salt 2 liters broth
Beef shank with bone 600 grams Bulb onion (100 grams three pieces
Carrots 100 grams Celery stem 50 grams
Black peppercorns five pieces Bay leaf two pieces
Vegetable oil 20 milliliters Pickles 300 grams
Tomato puree 200 grams Boiled boiled boiled pork 200 grams
Ham ham 200 grams Boiled sausage 200 grams
Raw smoked sausage 50 grams Capers 30 grams
Pitted olives 50 grams Lemons one piece
Parsley 20 g
chicken and turkey meat (thigh or drumstick) - 700 grams
cabbage - 400 grams
large onion - one piece carrot - one piece garlic - 2 cloves
pickled cucumbers - 2 large or 3 small
dill greens - 10 sprigs (20-30 grams
cucumber pickle - 200 milliliters
lemon juice- 2-3 tablespoons raw smoked bacon - 5 strips
smoked Krakow sausage - 120 grams
chorizo sausage - 4 slices
milk sausages - 3-4 pieces tomato paste - two tablespoons refined vegetable oil - two tablespoons seasoning Pesto with mushrooms - two tablespoons For broth:
mustard seed - one tablespoon black peppercorns - 10 peas
bay leaf - two pieces To serve:
sour cream - one teaspoon per serving
lemon - 1 cup without peel per serving
olives, olives - 3-4 pieces per serving
Smoked meat bones (or regular beef) 500 grams
Meat (various smoked products) 300 grams
Cucumber (salted) four pieces
Olives 100 grams
Carrot one piece
Capers 50 grams
Onion (for bress) four pieces
Tomato paste (for bress) 100 grams
Bay leaf four pieces
Allspice 2-3 pieces
Salt (to taste)
Lemon one piece
Black pepper (to taste)
Olive oil (or vegetable)
Butter
Meat (needed in such quantity that after deboning its volume was about 1/3 of the pan, I had: a piece of veal with a bone, a piece of pork without a bone, a little smoked brisket on the ribs, 3 chicken drumsticks, a small lamb falcon)
Veal heart (can also be light)
Salo (for rendering cracklings, 1 piece)
Sausage (smoked, Odessa type, 1 piece)
Onion - two pieces
Tomato - two pieces
Assorted vegetables (frozen Chinese mix) - 1 package
Mushrooms (frozen Butter) - 1 package
Potatoes - two pieces
Cucumber (salted) - one piece
Olives (pitted) - 1 ban.
Seasoning (various)
Salt
Greens (parsley, dill)
Lemon (for serving, optional)
Garlic (for serving, optional)
Ingredients.
2.5 l. water
150 grams of hunting sausages
150 grams smoked brisket
100 grams of boiled pork
100 grams of doctor's sausage
70 grams of bacon
300 grams chicken breast
2 onions
2 potatoes
250 milliliters tomato juice
pitted olives
lemon
salt, pepper to taste
Bay leaf
We believe that a collection of culinary recipes on the topic of a hodgepodge recipe from Yulia Vysotskaya is exactly what you needed. Cook delicious and come again!
- Turkey - 2 legs.
- Bulb - 3 pcs.
- Carrot - 1 pc.
- Celery - 3 branches.
- Parsley - 3 branches.
- Bay leaf - 1 pc.
- Black pepper - 5 peas.
- Any raw smoked and boiled meat products- 400 g.
- Pickled cucumber - 2 pcs.
- Tomato rasta - 1 tbsp
- Black olives without pits- 100 g.
- Capers - 50 g.
- Lemon - 1 pc.
- Vegetable oil.
- Butter .
- Sour cream .
- Salt .
Cooking order
- Wash the legs of the turkey and put in a saucepan and pour 1.5 liters of water. Add 1 peeled onion and carrot. Put on high heat and bring to a boil. Reduce the heat, remove the foam with a slotted spoon, salt a little. Boil 40 minutes. 10 minutes before readiness, add bay leaf, peppercorns and spicy greens. Remove the turkey, remove the meat from the bone, cut into pieces, cover and leave. Strain the broth.
- Peel onions, chop and fry in a small amount of vegetable or butter until golden brown. Meat products - sausage, ham, sausages, etc. cut into small pieces and add to the pan with onions, cook for 4 minutes.
- Add tomato paste, half a glass of broth, mix and simmer over low heat for 5 minutes. Transfer the prepared meat dressing to a saucepan with strained broth. Put on a small fire.
- Cucumbers cut into thin strips, put in a saucepan along with capers and olives. Boil. Cook on low heat for 10 minutes. Cover with a lid and let it brew.
- Arrange the turkey meat on plates along with thin circles of lemon. Serve sour cream separately.
Servings Per Container: 5 .
Cooking time: 1 h 25 min.
Advice. For the preparation of hodgepodge, any broth is suitable, except for lamb. A very tasty soup is obtained from a decoction of beef tongues. The main thing is that the broth is absolutely transparent and lightly salted.
According to some recipes, half a glass of cucumber pickle is added to the soup. In this case, the number of pickles should be reduced by half. cucumbers should be pickled, not pickled.
