How to make a hodgepodge at home

Any housewife comes to the fact that it is time to diversify my usual soups. If you have never prepared a hodgepodge, do not worry about it. Make a tasty first course is not difficult. As a result, the household will not remain indifferent. Consider the popular recipes solyanka in more detail.

The classic recipe solyanka

• broth (beef) - 2.9 l.
• Meat delicacies - 6 types, 180 gr each.
• pickled cucumbers - 110 gr.
• olives - 12 pcs.
• large olives - 10 pcs.
• capers - 120 gr.
• tomato paste - 95 gr.
• onions — 35 gr.
• fresh greens - in fact
• potatoes - 3 pcs.
• fresh lemon - 0.5 pcs.
• assorted spices - to taste

1. It is recommended to use new potatoes. Wash thoroughly and remove the uniform from the root. Chop the vegetable into cubes. Simultaneously bring the beef broth to a boil.Put the prepared potatoes in the liquid.
2. In the meantime, proceed to the preparation of the remaining products. Peel the onions and finely chop in the usual way. Set the pan on the stove, pour in a small amount of olive oil. Sprinkle onions, fry.
3. Remove the pickled cucumbers from the container, chop them into straws, send to onions. Next, unpack the olives and olives, cut into rings. Slice the meat platter into strips, fry the products on the second pan until golden brown.
4. After that, reduce the power of the burner to a minimum, add tomato paste to the meat platter. To taste add the necessary amount of spices. Then combine cucumbers, onions, cold cuts and capers in a common pan.
5. Boil the products for at least 10 minutes. Next, in the pan with all the ingredients you need to add bay leaves, olives, olives. Tomit dish for a while. Approximately 3-4 minutes before the end, you must add greens and lemon slices.

Kazakh solyanka

• Beef - 230 gr.
• water — 2.2 l.
• tomato paste - 35 gr.
• butter - 65 gr.
• veal - 120 gr.
• pickled cucumbers - 2 pcs.
• onion - 1 pc.
• smoked lamb - 60 gr.
• Horse sausage - 55 gr.
• beef tongue - 45 gr.

1. Start cooking broth. For this you need to cook beef tongue. Boil the product for a while on medium heat, then lower to a minimum. The broth should not boil strongly, the transparent basis as a result will turn out.
2. Place the griddle on the stove, heat it and add the butter. Put chopped onion in the container. Mix the vegetable with the tomato paste. Tom the ingredients on a lazy fire, parallel to finely chop the cucumbers.
3. Tom food under the lid of the order of 10-12 minutes. Use the second pan. It is necessary to fry meat products. Pre-assorted need to chop thin bars.
4. Send all prepared ingredients to a common broth pan. Bring the ingredients to a boil, reduce the heat to a minimum. Stew dish at least a quarter of an hour. After a time, decorate the hodgepodge with fresh herbs.

Georgian solyanka

• tomato paste - 85 gr.
• vegetable oil - in fact
• fresh beef - 550 gr.
• bulbs - 5 pcs.
• pickled cucumbers - 2-3 pieces.
• hops suneli - 5 gr.
• Red pepper - 6 gr.
• freshly ground coriander - 4 g.
• fresh greens - 45 gr.
• fresh garlic - 4 teeth
• table salt - to taste

1. Rinse the meat with running water, chop pieces of arbitrary shape. Send the animal product to a suitable size pot, pour in water. Cook until fully cooked for about one hour.
2. Peel the bulbs, chop into thin rings. Send a small amount of oil to the pan. Fry to a clear state. Place boiled meat and tomato paste in the pan.
3. Simultaneously chop the pickled cucumbers into thin strips. Add the product to the remaining ingredients. Keep in mind that the pan must be deep. Pour the required amount of broth into it so that the liquid covers the food several centimeters.
4. Reduce heat to low, simmer the dish for 30-35 minutes. Wash and finely chop the greens, chop the garlic into small slices. 10 minutes before the end, add the rest of the ingredients and spices to the pan. Stir, serve the hodgepodge, decorated with greens, lemon and capers.

Solyanka meat

• smoked ribs - 320 gr.
• pork meat - 650 gr.
• lemon - 1 pc.
• Sausage sausage - 180 gr.
• ham - 210 gr.
• onions - 2 pcs.
• olives - 95 gr.
• Pickled cucumbers - 3 pcs.
• capers - 45 gr.
• vegetable oil - 50 gr.
• tomato paste - 65 gr.
• butter - 35 gr.
• freshly ground pepper - in fact
• sour cream - to taste
• bay leaves - 3 pcs.

1. It is necessary to start cooking with broth. To do this, place smoked ribs and pork in a pan of suitable capacity. Pour the required amount of water, bring the product to a boil. Put the whole peeled onion in the pan. Tomite broth on a minimum heat of 2 hours.
2. Approximately a quarter of an hour before the end of the manipulation in the broth you need to add spices. After the specified period, remove the meat, strain the liquid. Chop the cooked meat, ham and sausage. Do the same with pickled cucumbers.
3. Send salted vegetables to the pan, pour about 60 ml. ready broth. Tomite cucumbers 5 minutes. Next, place a finely chopped onion in the pan. Add butter and sunflower to vegetables. As the onions become transparent, pour in the tomato paste.
4. In parallel, in a common pot, send boiled meat, smoked meat and olives. Prome products in broth about a quarter of an hour. After the expiration date, add capers, pepper and salt to the common container.Install a cap with a steam discharge valve. Combine the ingredients, feeding the hodgepodge, do not forget to add sour cream and citrus slices (in portions).

Solyanka team of offal

• beef tongue - 95 gr.
• beef kidneys - 90 gr.
• pork bone - 450 gr.
• heart of beef - 110 gr.
• pickled cucumbers - 2 pcs.
• olives - 15 pcs.
• onion - 1 pc.
• capers - 35 gr.
• butter - in fact
• greens - 40 gr.
• non-sharp ketchup - 35 gr.
• pepper - 4 gr.
• Bay leaves - 4 pcs.

1. Rinse fresh meat with running water. Remove excess components in the form of films and fat. Send the product to the pan, pour in a couple of liters of water. Prepare rich broth according to the classic technology.
2. The basis is made together with meat and offal. Follow the process, systematically remove the foam. After cooking the broth, remove the ingredients. The composition must be filtered. Pour the finished broth into the main pan.
3. At the same time cool the meat and offal. Cut in the way convenient for you, re-send to the broth. Melt butter in a pan, add finely chopped onions.Stir the product, fry until golden.
4. After that, onion must be mixed in tomato paste. On medium heat the ingredients should be kept for at least 3 minutes. Chop the pickled cucumbers into strips. In a common pan with broth you need to add ready onion in tomato paste, capers and spices.
5. Bring the food to a boil, reduce the heat, add cucumbers. Tomite components of the order of 10-12 minutes. After that, the hodgepodge is poured into a la carte plates and decorated with lemon slices, fresh herbs and olives.

Solyanka fish

• large fish (fillet) - 0.5 kg.
• potatoes - 4 pcs.
• squid (fillet) - 470 gr.
• onions - 3 pcs.
• lemon - 1 pc.
• greens (fresh) - 35 gr.
• spices (assorted) - to taste
• tomato paste - 90 gr.

1. Prepare fish broth in the usual way. Strain it through a colander or gauze. In boiling broth add chopped potatoes, onions and fish.
2. Chop the cucumbers into bars, send them to the pan and add the tomato paste. Tomite 7-10 minutes. Add products to the main pan. Pour spices and shredded squids.
3. Boil the ingredients for at least 20 minutes. Serve the hodgepodge, garnish with lemon and herbs. Optionally add chopped in half olives or olives.

Vegetable solyanka

• tomato paste - 55 gr.
• table water - 2.3-2.4 liters.
• olives - 10 pcs.
• potato tubers (medium) - 4 pcs.
• salted cucumber - 3 pcs.
• carrot - 100 gr.
• corn oil - 40 ml.
• olives - 10 pcs.
• sour cabbage - 0.2 kg.
• onion - 40 gr.
• seasonings (any) - to taste
• lemon - ½ pcs.
• capers - 10 pcs.

1. Clean the raw potatoes in advance, chop them into cubes of equal size (approximately 1 * 1 cm). Boil water in the amount of the recipe, enter the vegetable and start cooking.
2. At this time, engage in the preparation of onions and carrots. Chop the onion and cut the carrot into sticks. Now chop up the pickles, like on a salad.
3. Wash and squeeze sauerkraut. Pour the corn oil into the pan, fry the onions and carrots on it. Then stew with tomato paste for another 5 minutes.
4. Add cucumbers and cabbage, stir, leave on low heat under the lid for 5 minutes. Now move the contents of the pan to the pan with the potatoes, season with spices and add capers.
5. Boil the solyanka for about 10 minutes, after this time, add chopped olives with olives in half. Continue languishing for 5-7 minutes. Before serving, add a slice of lemon to the bowl.

Mushroom solyanka

• fresh mushrooms - 280 gr.
• carrot - 60 gr.
• onion - 50 gr.
• fresh dill - 20 gr.
• tomato paste - 60 gr.
• dry mushrooms - 50 gr.
• pickled cucumber - 2 pcs.
• olives - in fact
• Provence spices - 5-10 gr.
• corn oil - in fact

1. Pre-soak dry mushrooms, leaving them for a couple of hours in drinking water at room temperature. After a specified period, boil the raw materials. Do not drain the liquid in which the mushrooms were languishing. Strain the water and cool.
2. Chop onions, fry it in corn oil. Grate the carrot, mix it with the onion, dry it all together. When the grill is ready, add the tomato paste.
3. Continue to torment the product for another 2-3 minutes over medium heat. Then pour in the liquid from the mushrooms. Simmer for 5 minutes, stirring constantly. At this time, chop the pickles, add to the vegetables.
4. Cut the dried and medium mushrooms in random order, fry them separately and add to the basic composition. Move to a thick-bottomed pot, pour in drinking water and add spices.
5. Cook the soup on fire between medium and minimum for a quarter of an hour. 5 minutes before the end of the process, enter the olives or olives, divided into 2 halves. When serving, sprinkle with chopped dill and a slice of lemon.

Solyanka perfectly decorates the everyday table. If you are tired of monotony, consider soup recipes based on mushrooms, meat, vegetables, fish, offal, sausage. Vary the number of ingredients listed to your liking. Add your favorite seasonings.

Video: meat hodgepodge