Recipe for homemade hodgepodge soup. Solyanka - cooking homemade hodgepodge according to delicious recipes

Meat hodgepodge is a wonderful soup for the cold season, hearty and tasty, warming you with warmth from the inside on a chilly slushy day. You feel the special charm of hodgepodge on the day when you dressed out of season, somehow got home, all cold, hoarse, frozen with a mood at zero, and now there is a cup with steaming hodgepodge standing on the table in front of you!

Recipes:

What can compare with it at such a moment? .. Yes, perhaps, only the famous English oatmeal soup in strong beef broth.

Well, about oatmeal soup, I digressed from the topic, and our topic today is meat hodgepodge and its cooking options at home.

By the way, hodgepodge, this is the only soup that I order in a cafe or restaurant, for exactly the same reason - I walked by, froze and really wanted to eat. And so, of course, I prefer to do without soup, because I don’t really like soups in general.

All right, let's cook a hodgepodge today. Although it seems that this soup is prepared from everything that is at hand, it is not true. I bet that half of the food in the refrigerator simply will not be, and without one thing, the hodgepodge will not be the same.

Therefore, it’s better to have a list of components on a piece of paper in the old fashioned way or take a picture in a mobile phone, and go to the store. And so that they do not say on the Internet, but not many people succeed in making a hodgepodge a regular dish on the table.

A real hodgepodge, prepared according to all the rules and with a full range of products, is more suitable for a Sunday lunch, when you cook slowly, with feeling, really, with arrangement and get aesthetic pleasure from cooking.

Many worthy cooks do not agree with the presence of potatoes in the hodgepodge, but we, the Russian people, understand that without potatoes there is nowhere in the soup - what he ate, what he watched, left the table for half an hour and was hungry again.

What products are needed for a classic hodgepodge:

a pound of meat of any kind at your discretion, pork, veal or lamb, but always with a marrow bone;
200g boiled, smoked and loin sausages;
potatoes 5 pieces medium;
large bulb;
large carrot;
half a glass of tomato paste;
a couple of pickled cucumbers;
a tablespoon with olives on top;
greens - a bunch of parsley and basil;
lemon;
vegetable oil a couple of tablespoons;
sour cream, preferably homemade.

How to cook a classic meat hodgepodge at home:

We cook the meat broth in three liters of water for at least three hours, over low heat, close the lid after boiling and removing the foam, so that the broth is transparent, a third of the water should gradually boil away.
We clean the potatoes and cut them into cubes, take the meat out of the broth and set it to cool on a plate to the side, put the potatoes into the broth and increase the heating intensity.
Lightly fry the sausage and loin in a small amount of vegetable oil and send it to the pan.
We pass finely chopped onion in a pan until golden brown, add grated carrots to it, fry, add cucumbers and tomato paste cut into small cubes. Pour half a glass of cucumber pickle and liquid from a jar of olives into the pan, simmer for 15 minutes over low heat and send the frying to a saucepan with hodgepodge.
We cut the cooled meat into a small cube, slice the olives, finely chop the greens and put them in a saucepan. Two minutes after boiling, add salt to taste and pepper. Turn off the heat and close the lid tightly, let it brew.
Pour into plates, adding a thin slice of lemon and a spoonful of sour cream to each.

Enjoy your meal!

Meat hodgepodge from sausages - a traditional step-by-step recipe

A very quick recipe, such a hodgepodge can be prepared for dinner, after a hard day. It will turn out satisfying, appetizing and tasty!

Ingredients:

boiled sausage 200g;
hunting sausages or raw smoked sausage 300g;
potatoes 5 pieces selected;
one carrot;
one bulb;
pickled cucumbers 3 pieces;
a tablespoon of tomato paste;
a 100-gram jar of olives or olives;
a few thin slices of lemon;
a couple of tablespoons of vegetable oil;
salt and spices to taste;
sour cream.

Recipe:

Pour three liters of water into a saucepan and put on fire.
Peel and cut potatoes into small cubes and dip into boiling water.
Fry the chopped onion in a pan until golden brown, add the carrots grated on a coarse grater, lightly fry, add finely chopped cucumbers and tomato paste. Stir and keep on low heat for a bit.
We spread the sausage and sausages cut into strips into the pan, after boiling we add dressing from the pan.
The last to fall into the pan are the olives, cut into circles, the brine from the olives is poured in and you can add cucumber.
Let it boil a little, salt and pepper. Turn off and let it brew under a tightly closed lid.
When serving, add a couple of slices of lemon and sour cream to each plate. You can sprinkle with freshly chopped herbs.

Tasty and healthy!

Incredibly delicious recipes - you should see this:

Vegetable stew - 10 recipes with zucchini, potatoes, meat, eggplant

This is no longer a soup, but a completely independent meat dish, or rather, sausage, which can be served as a second lunch. And if you add mashed potatoes to it, then dinner will be generally a success!

sauerkraut half a kilo;
head of onion;
5 sausages;
pickled cucumber;
a couple of cloves of garlic;
a tablespoon of sugar;
a tablespoon with a top of tomato paste;
vegetable oil 3-4 tablespoons.

Cooking:

Fry onion in vegetable oil in a deep frying pan, cut into small cubes until golden brown.
Put washed and squeezed sauerkraut in a pan and fry with onions.
Add tomato and cucumber, pour half a glass of water and simmer over low heat for about 15 minutes.
Add sausages, cut into circles, sugar, pepper and chopped garlic, mix and close tightly with a lid.
After a couple of minutes, turn off the stove and let it brew.

Enjoy your meal!

I’ll tell you right away and honestly - in my opinion, a slow cooker is only suitable for preparing a quick hodgepodge in a hurry, or when there is no classic stove in the house, well, let’s say there are students in a hostel. Because no experienced housewife in their right mind will bother with preparing the broth, which will need to be taken out in a hot bowl in order to free the slow cooker for frying, pouring and straining! Here's to bungling in a quick way wherever it went!

Products:

potatoes pieces 5 medium;
one bulb;
one carrot;
100 g capers;
smoked brisket 200 g;
boiled sausage 200g;
bouillon cube;
two tablespoons of tomato paste;
a bunch of greenery - whatever you like;
bay leaf,
lemon;
sour cream;
a couple of tablespoons of vegetable oil;
salt and pepper with spices to taste.

Cooking method:

Turn on the frying mode for 15 minutes and put the products into the multicooker bowl one by one in this sequence, giving them time to fry and do not forget to stir - chopped onion, grated carrots, finely chopped cucumbers, chopped brisket and sausage.
With this observance of the order, the frying mode should just end. Place chopped potatoes in a bowl. Pour one and a half to two liters of boiling water from the kettle. Turn on the extinguishing mode for 40-50 minutes.
Pour in the tomato and bouillon cube diluted in a glass of hot water.
10 minutes before the end of cooking, lay out the greens and salt, pepper, throw the parsley.

Put a slice of lemon and sour cream on each plate when serving. Enjoy your meal!

An easy version of hodgepodge, because chicken is much easier to digest in the stomach - you can cook it in the summer! We will not do the frying, we will still lighten the soup.

fillet of one chicken breast;
200g boiled and smoked sausages;
one large bulb;
pickled cucumber;
potatoes pieces 5;
a bunch of greens;
a small jar of pitted olives;
lemon;
sour cream;
Salt and pepper to taste.

Cooking:

We put a pot with two liters of water on the fire, after boiling we lower the chicken fillet cut into small pieces.
After 10-15 minutes, launch the diced potatoes.
After another 15 minutes, we start everything else - onion, diced, sausage - also diced, finely chopped cucumber and olives. Cook a little and add greens, finely chopped, salt and pepper.
Turn off the stove and let it brew.
Add lemon and sour cream to the plate to taste.

Enjoy your meal!

Classic meat hodgepodge - recipe with mushrooms, cabbage and sausage

It is prepared quickly and the taste is excellent, also suitable for cooking in the summer.

400 grams of smoked sausage;
200 grams of boiled mushrooms;
300 grams of cabbage, optionally fresh or sauerkraut;
bulb;
carrot;
5 potatoes;
big tomato;
three cloves of garlic;
vegetable oil for frying;
pepper and salt to taste.

Cooking:

We will cook in a cauldron or a large deep brazier.
Pour some oil and put on fire.
Fry onion and garlic finely chopped until golden brown.
Add grated carrots and mushrooms, lightly fry.
Pour two liters of water and run the potatoes, cut into cubes.
After boiling, cook for 15 minutes over low heat and spread the cabbage with finely chopped cucumber, sausage, cut into small strips.
After a while, salt and pepper to taste and turn off the stove, give time to brew.
Chopped greens, lemon and sour cream are added to the plate if desired.

Enjoy your meal!

The most delicious classic hodgepodge with kidneys - a recipe for cooking with sausage, chicken, sausages and pickles

Everything is like in the recipe with chicken, only instead of chicken breast, kidneys are used, previously soaked in cold water for a day, boiled and lightly fried in a pan. By the way, you can choose both beef and pork kidneys.

Solyanka with kidneys is most often loved by men, for a woman the classic version of hodgepodge is closer.

In addition, the process of preparing such a soup is delayed due to the fact that it is necessary to soak the kidneys first - to remove all the smell. To do this, the kidneys are placed in cold water and, changing every 2 hours, are allowed to soak for a day.

The next day, you need to cut the kidneys into segments and boil them 2-3 times - this will take about an hour. But be patient, because hodgepodge with kidneys is a completely different taste.

Ingredients:

700 grams of pork or beef kidneys;
3 liters of meat broth;
200 grams of smoked chicken breast, sausages, smoked sausage;
2 medium pickled cucumbers;
one carrot;
onion - 3 onions;
2 cloves of garlic;
100 grams of tomato paste;
3 leaves of lavrushka;
20 olives - a small jar;
lemon and sour cream;
salt, allspice and ground pepper - to taste.

Now let's start cooking:

First you need to finely chop the onion and carrot and sauté.
Pour in the tomato paste and simmer for 5-10 minutes.
Cut pickled cucumbers into cubes and add to our frying.
The next step will be the preparation and assembly of meat products. Fry already soaked, boiled and finely chopped kidneys.
Add chopped sausage, brisket and sausages to them.
Bring the meat broth with lavrushka and allspice to a boil. Place the meat team there. You can pour in the brine from olives and cucumbers.
You should boil a little time and add vegetable frying to the hodgepodge. We brew.
Olives can be added directly to the plate if not all family members like them.
For the same reason, lemon should not be put in a common pan.

Video Solyanka meat with smoked ribs - fast, affordable and tasty

And now a bonus for those who have mastered my entire article - delicious, better than in a restaurant, quick meat soup hodgepodge with smoked meats:

Well, that's probably all for today!

Many say that the meat hodgepodge is a peasant soup. Yes, men adore and love it, but it’s not true - women also like hodgepodge.

Prepare such a hearty, varied soup and treat all your household members. At least every day my people are ready to enjoy such a delicious meat hodgepodge of a team of various savory products - they can’t get enough ...

Among the well-known and beloved first courses, such as borsch, pickle, cabbage, a special place is occupied by the recipe for a classic hodgepodge with sausage and smoked meats. Without exaggeration, we can say that the combined meat hodgepodge is the queen of first courses. Many do not know how to cook this first course or are completely afraid to take on the recipe, believing that this process is long and complicated.

Yes, indeed, cooking meat hodgepodge at home takes longer than cooking light chicken broth, and there are some nuances and subtleties in the way of cutting the ingredients, and in the order in which they are added. But still, mastering the art of making delicious hodgepodge is very possible even for those housewives who do not have much culinary experience.

The most important thing is the right recipe, quality products and a good mood. And to give you confidence in your abilities, I have prepared a step-by-step recipe with a photo of how to prepare this delicious dish. Well, let's go to the kitchen - to cook the most delicious hodgepodge in the world?

Need Ingredients

For 4 servings:

1 small onion;
1 small carrot;
2 pickled cucumbers of medium size;
300-400 g of smoked meats and sausages;
2 tbsp tomato paste;
vegetable oil for frying.

For the broth:

1.2-1.5 liters of water;
3-4 pork ribs;
1 small onion;
1 small carrot;
salt;
3-4 black peppercorns.

For decoration:

lemon;
olives;
greens.

Cooking steps

A very important component in the hodgepodge is a good meat broth. I cook it on pork ribs, so it turns out tasty and rich.

We put the ribs in the water, put on the fire. When the water boils, reduce the heat and carefully remove the resulting foam.

Add peeled carrots and onions, salt and peppercorns to the pan. We cover the pan with a lid and cook the broth on the ribs for 1.5 - 2 hours.

After that, we take out the ribs, cool, separate the meat from the bone and finely chop. We also take out the broth and carrots from the broth. We will then use the meat, but we can say goodbye to boiled vegetables.

Now let's get to the stuffing for the hodgepodge. Cut the onion into small cubes and sauté until translucent.

Three carrots on a fine grater, add to the pan to the onion, mix and sauté all together over low heat for about 5 minutes.

Cucumbers cut into small cubes. Add to the onions and carrots and simmer all together for another 5 minutes.

Add tomato paste, stir and cook over low heat for another 5-7 minutes.

Smoked meats cut into small cubes. You can put what you like in the hodgepodge. This time I had hunting sausages, ham and veal balyk.

Fry the smoked meats over high heat for 3-4 minutes, stirring occasionally.

In the broth, brought to a boil, add vegetables with tomato paste, mix and cook for 5 minutes.

Then add chopped pork and fried smoked meats. Stir, bring the broth to a boil. Then cover the pan with a lid and cook over low heat for 10-15 minutes. Turn off the heat and let the hodgepodge brew for another 20-30 minutes.

Previously, hodgepodge was considered to be a rural dish. She even had a corresponding name - "selyanka". Now this dish is on the menu of restaurants. The principle of cooking has not changed much - they still use several types of meat, pickles and tomato paste. A few interesting options for how to cook hodgepodge are presented below.

How to cook salty

In general, hodgepodge soup can be cooked from everything that is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat. In the traditional way, how to cook hodgepodge, the dish resembles cabbage soup with pickle. Although everything that you find in your kitchen can be added. Cooking hodgepodge only welcomes experiments.

Solyanka - recipe with photo

Whatever recipe for a delicious hodgepodge you choose, in any case, its feature will be a sour shade. It is obtained through the use of cucumber brine. You can take almost any meat - boiled pork, smoked sausage, corned beef, ham or the simplest sausages. If you use several of them at once, you can get a hodgepodge soup team.

Solyanka combined meat classic

Servings: 4 persons

Calorie content of the dish: 98 kcal

Destination: for lunch

Cuisine: Russian

If you use the classic hodgepodge recipe, you get a hearty and fragrant soup. Its basis is not very fatty broth, and sausage with sausages and smoked meats is used from meat. A simple hodgepodge recipe does not involve potato dressing. It can be added if you want a thick and hearty broth. For dressing, you need olives and tomato paste.

Ingredients:

pickled cucumber - 3 pcs.;
beef - 300 g;
sausages - 6 pcs.;
carrots, onions - 1 pc.;
tomato paste - 3 tablespoons;
canned olives - 1 can;
potatoes - 3 pcs.;
lemon - a few slices;
vegetable oil - a little for frying;
boiled smoked sausage - 200 g;
smoked meat - 200 g;
salt, herbs - to your taste;

Cooking method:

Boil the beef, then chop and return to the broth.
Next, chop the cucumbers and onions, grate the carrots. Saute vegetables by adding pasta.
Send vegetable frying to the broth, simmer the dish over low heat.
Finely chop the remaining types of meat, lightly fry.
Peel the potatoes, cut into cubes, throw into the broth.
Next, add the fried meat products.
At the end, throw olives, lemon and herbs.

with sausages

Cooking time: 1 hour 30 minutes

Servings: 4 persons

Calorie content of the dish: 78 kcal

Cuisine: Russian

Difficulty of preparation: medium

Using the recipe for hodgepodge with sausages, you can cook the soup much faster. This is a simple dish. If a couple of sausages are lying around in the refrigerator, then you can safely use them for hodgepodge soup. The main ingredients remain the same, so the cooking technology practically does not change. Be sure to try this easy recipe you will definitely like it.

Ingredients:

tomato paste - 2 tablespoons;
pickled cucumbers - 2 pcs.;
carrots - 2 pcs.;
water - 2.5 l;
spices, lemon - to taste;
sausages - 3 pcs.;
vegetable oil - 2 tablespoons;
onion - 1 pc.;
olives - 2 tbsp.

Cooking method:

Boil water in a saucepan, add chopped potatoes.
Chop the sausages into circles, quickly fry and also send to the broth.
Rinse onion with carrots, finely chop. Saute vegetables with pasta in oil for 10 minutes.
Cut olives and cucumbers. Together with vegetable frying, send to the broth. Season with spices, lemon.

With mushrooms

Cooking time: 1 hour

Servings: 5 persons

Calorie content of the dish: 44 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

The following recipe for hodgepodge soup will appeal to mushroom lovers. They add flavor to the soup. The mushroom hodgepodge recipe is also good because it is a little easier and faster to prepare than in the case of meat. For this reason, every cook is simply obliged to know such a dish. Mushrooms are used in several forms at once - fresh, dried and pickled.

Ingredients:

carrots - 2 pcs.;
bay leaf - 1 pc.;
fresh mushrooms - 100 g;
lemon juice - 2 tsp;
sauerkraut with brine - 250 g;
onions - 3 pcs.;
pickled mushrooms - 250 g;
tomato - 2 pcs.;
fresh cabbage - 300 g;
dill - to your taste.
peppercorns - to your taste;
dried porcini mushrooms - 70 g;
vegetable oil - 2 tbsp.

Cooking method:

Soak dried mushrooms in 2 liters of water, after an hour put on fire, adding a whole carrot. After boiling, simmer for another 40 minutes.
Cut the onion into half rings, sauté until transparent, then add the chopped tomatoes, simmer for another 4 minutes, then add the cabbage with brine. Fill with peppercorns.
Next, add fresh cabbage.
Remove the carrots from the pan, transfer the mushrooms to a separate plate. Strain the broth itself.
Next, throw in all the mushrooms.
Add the vegetable stock to the boiling broth.
Boil again, add chopped greens, salt.

Sausage

Cooking time: 30 minutes

Servings: 5 persons

Calorie content of the dish: 64 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

If there were no simple sausages at hand, then be sure to study the recipe for hodgepodge with sausage. This meat product will definitely be in your refrigerator. Even a small remnant of sausage will do, and it doesn’t matter if it’s boiled or smoked. For refueling, you will need all the same olives and pickles. Serve the dish with sour cream and a couple of lemon wedges.

Ingredients:

pitted olives - 10 pcs.;
potatoes - 5 pcs.;
water - 3 l;
sunflower oil - 2 tablespoons;
onion - 1 pc.;
pickled cucumber - 2 pcs.;
boiled and semi-smoked sausage - 200 g each;
salt, spices, herbs - to your taste.

Cooking method:

Boil water in a saucepan, then throw in the potato cubes.
Rinse the tomatoes, cut into slices, chop the sausage into strips, and the cucumbers into cubes.
Peel the onion, finely chop, fry in oil until transparent. Next, add tomatoes, cucumbers, sausage, simmer for 2 minutes.
Send the roast to the broth.
At the end, season with spices, herbs, olives, salt.

from cabbage

Cooking time: 3 hours

Servings: 5 persons

Calorie content of the dish: 156 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

This dish will definitely make you salivate. Solyanka soup with cabbage is very appetizing and rich. Be sure to record this recipe with a photo in your cookbook. The sauerkraut in the soup overshadows almost all the ingredients. The only competition is pork. It will be no less tasty with beef, especially in the case of meat on the bone.

Ingredients:

pork - 400 g;
carrots - 1 pc.;
sauerkraut - 125 g;
margarine - 1 tbsp;
parsley, salt, bay leaf - to your taste;
onion - 1 pc.;
tomato paste - 25 g.

Cooking method:

Cut the pork into pieces, put to boil.
Rinse the cabbage, squeeze out, add a little water or broth, pasta and margarine. Simmer for half an hour on high heat, and then another 2 hours on low.
Grind carrots with onions, sauté, then combine with cabbage. Mix and send to the broth.
Season with bay leaf, spices, herbs.

In a slow cooker

Cooking time: 1 hour 20 minutes

Servings: 7 persons

Calorie content of the dish: 62 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

Today, the preparation of hodgepodge soup and any other food has been greatly facilitated by a slow cooker. You just need to cut all the ingredients correctly, put them in the bowl of the device and turn on the appropriate mode. Solyanka soup in a slow cooker can be cooked in several programs at once. It is recommended to use such as "Stew", "Cooking", "Soup" or "Multipovar".

Ingredients:

lemon - half;
pickles - 400 g;
tomato paste - 140 g;
vegetable oil - 5 tablespoons;
olives - 100 g;
smoked meats - 1 kg;
carrots - 100 g;
salt, bay leaf, pepper - to taste;
onion - 150 g.

Cooking method:

Fry onion half rings and grated carrots in stewing mode.
In 10 minutes. season vegetables with pasta.
Chop the cucumbers smaller, send to the rest of the vegetables along with the brine. Stir, simmer for 5 minutes.
Cut smoked meats into small pieces, send to a slow cooker.
Next, add olives and lemon slices, pour water to the maximum mark.
In the "Soup" or "Stew" mode, cook for half an hour.

with beef

Cooking time: 2 hours

Servings: 7 persons

Calorie content of the dish: 94 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

A hodgepodge with beef turns out hearty. A long stage in its preparation is the boiling of meat. In this recipe, it is easy to adjust the taste of the soup. If you add more pickles, then it will be more sour. The proportions of other ingredients can also be changed at your discretion, and the step-by-step soup recipe below is just one of the options for combining them.

Ingredients:

onions - 5 pcs.;
garlic - 2 cloves;
tomato paste - 3 tablespoons;
vegetable oil - 2 tablespoons;
salt, pepper, suneli hops - to your taste;
pickled cucumber - 2 pcs.;
fresh herbs - 70 g;
beef - 600 g.

Cooking method:

Dry the washed meat, cut into rectangular pieces. Put to boil for 1.5 hours.
Chop the onion in half rings, sauté in butter until soft, then season with pasta and simmer for another 5 minutes.
Next, remove the prepared meat from the broth, send it to the pan with vegetables along with chopped cucumbers.
After a couple of minutes, transfer this mass back to the pan.
Season with garlic, herbs, spices, salt.

with kidneys

Cooking time: 2 hours

Servings: 4 persons

Calorie content of the dish: 45 kcal

Destination: for lunch / dinner

Cuisine: Russian

A more complex dish is hodgepodge with kidneys. This offal must first be soaked for a whole day. The water still needs to be changed every 4 hours. Such a procedure is necessary in order for the specific smell of the kidneys to disappear. If this happens, then the product can be cut. Detailed instructions for cooking contains a recipe with a photo below.

Ingredients:

smoked chicken - 180 g;
carrots - 120 g;
paprika - 0.5 tsp;
beef kidneys - 350 g;
onion - 1 pc.;
sunflower oil - 4 tablespoons;
olives - 50 g;
pickled cucumbers - 3 pcs.;
broth - 1.3 l;
bacon - 80 g;
potatoes - 3 pcs.

Cooking method:

Cut the kidneys into small strips, sauté in half the oil.
Fry the bacon separately. Then introduce kidneys, smoked chicken, onions and carrots to it. Cook foods until golden brown.
Season the roast with paprika, pasta, chopped cucumbers. Simmer another 10 min.
Throw the frying into the broth, introduce the potatoes.
Simmer another 15 min.

With smoked ribs

Cooking time: 1 hour

Servings: 6 persons

Calorie content of the dish: 145 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: difficult

When preparing a hodgepodge with smoked ribs, you will also have to tinker, but then you can gobble it up on both cheeks. It is better to eat soup hot, pre-seasoning with a spoonful of sour cream and a couple of lemon slices. Due to the ingredients used, the dish combines both the first and the second. For this reason, you can get enough of just one soup and a couple of ribs from it.

Ingredients:

salt, pepper - to your taste;
smoked ribs - 400 g;
onion - 1 pc.;
olives - 1 tbsp.;
bay leaf - 4 pcs.;
tomato paste - 4 tablespoons;
sunflower oil - 3 tablespoons;
lemon - 1 pc.;
smoked sausage - 800 g;
potatoes - 3 tubers;
pickled cucumbers - 6 pcs.

Cooking method:

Place the ribs on the bottom of a large saucepan, cover with water, cook over low heat for 1 hour.
Peel the potatoes, rinse, then chop into small cubes. Throw the vegetable to the ribs.
Chop the peeled onion, sauté in oil until blush, send to the broth.
Cut the sausage, also fry, then season with pasta and simmer for another 5 minutes, add to the pan along with the cucumbers.
After 10-15 min. season the soup with olives, salt, parsley, pepper.

Fish

Cooking time: 1 hour

Servings: 6 persons

Calorie content of the dish: 96 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

Another dietary option for a tasty and healthy lunch is a mixed fish hodgepodge soup. Amazing aroma, pleasant look and satiety. Such a soup has these advantages. Fish for cooking should be taken meatier and not very small. Suitable sterlet, stellate sturgeon, salmon and sturgeon. The best option is fillet, because it contains a minimum of bones.

Ingredients:

pickled cucumbers - 4 pcs.;
sunflower oil - 2 tablespoons;
fish - 500 g;
onions - 2 pcs.;
bay leaf - 1 pc.;
pepper - 1 pinch;
tomato paste - 2 tbsp;
olives - 1 tbsp.

Cooking method:

Boil the broth from the fillet, then cut it and throw it back.
Fry the onion in oil, then season with pasta.
Send the roast to the pan along with cucumbers and olives.
Simmer for a quarter of an hour, pepper and let it brew.

To make a really tasty hodgepodge at home, you should not save on smoked meats. The more of them, the more aromatic and richer the soup will turn out. Cucumbers should not be soft, but crispy, otherwise they may spread in the broth. You should not add a lot of spices, because the dish has its own unique taste, which gives off sourness.

Video

Meat hodgepodge is a traditional Russian dish, known from time immemorial and undergone a lot of modifications. Thrifty housewives love it for its simplicity, satiety and versatility, because meat hodgepodge can be prepared from the remains of any meat products found in the refrigerator. Solyanka is especially relevant after a festive feast, when there are a lot of cold cuts left. However, if there are none, it will not be difficult to purchase 100-150 g of a variety of meat delicacies.

Meat Solyanka is an incredibly hearty, thick and very fragrant soup, the basis of which is meat broth with the addition of smoked meat, sausages or sausages. That is why the meat hodgepodge is often called the national team - there is no meat in it. The most delicious hodgepodge will turn out if you use as many types of meat as possible - beef or pork on the ribs, chicken drumsticks or wings, pork chop, hunting sausages, boiled, smoked or dry-cured sausages, ham, sausages and even sausages are suitable here . As for the broth, it is best for him to take meat on the bone. It is believed that the most delicious hodgepodge broth is obtained from two different types of meat. As you already understood, the main component of the hodgepodge is meat products, so this item should be given special attention. If you want your soup to be not only tasty, but also beautiful, cut all the meat into strips of the same size.

Pickled cucumbers, lemon, olives or olives are also integral attributes of the hodgepodge. Solyanka is usually garnished with lemon slices when serving, but if you want to get a richer taste of the broth, you can add lemon juice directly during the cooking process. It is recommended to take dried olives - they are more tart. By the way, there will be capers in the hodgepodge, which will give the soup a sour-salty taste - they need quite a bit, about 50-70 g. The classic version of meat hodgepodge is prepared without potatoes, but many housewives still use it to make the soup more nutritious. Also, fried onions and carrots, tomato paste and, of course, greens are added to the hodgepodge. When it comes to meat hodgepodge, the culinary fantasy is not limited to almost anything! After all, the meat hodgepodge is for that and the team, that it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, and someone - bell pepper or mushrooms. Experiment with various ingredients, exclude and add new components, and from an ordinary soup, hodgepodge can turn into a real gastronomic masterpiece that deserves the highest praise.

It is best if your hodgepodge is infused after the end of cooking for 1-2 hours - thanks to this, it will become even more saturated. Don't forget to add a slice of lemon when serving, and an unimaginably delicious soup is ready! And finally, a piece of advice: when cooking, feel free to take a larger pot - meat hodgepodge is eaten so quickly that you won’t have time to notice. Well, let's choose the right recipe?

Classic hodgepodge of five types of meat

Ingredients:
300 g pork on the bone,
100 g ham
100 g sausages,
100 g smoked meat,
100 g boiled sausage,
4 pickles,
1 onion
1 lemon
1 can of olives
3 tablespoons tomato paste,
5-7 peas of allspice,
2-3 bay leaves,
salt to taste
butter,
parsley,
sour cream (optional)

Cooking:
Put the pork in a saucepan and cover with water. Bring to a boil, drain the water, pour the meat with clean water, add spices and cook until tender, removing the foam from time to time. While the broth is cooking, melt the butter in a frying pan and fry the chopped onion until golden brown. Add tomato paste, stir and cook for another 2 minutes. Cut meat products and pickles.
When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and chop. Put onion frying, cucumbers and all kinds of meat in the broth. Cook over low heat for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the hodgepodge brew for at least half an hour. Pour the hodgepodge into plates, adding a slice of lemon and a few olives to each. If desired, serve hodgepodge with sour cream.

Meat hodgepodge with smoked meats

Ingredients:
500 g beef brisket,
100 g smoked brisket,
100 g ham
100 g smoked sausage,
100 g sausages,
2 bulbs
2 pickles,
1/2 cup cucumber pickle
2 small potatoes (optional)
100 g olives
1/2 lemon
50 g capers (optional)
2 tablespoons of tomato paste,
1/2 teaspoon sugar
3-4 bay leaves,
salt, ground black pepper and spices to taste,
dill or parsley,
vegetable and butter.

Cooking:
Put the beef brisket and one onion in a saucepan, pour 3 liters of water and cook for about 1.5 hours. When the broth is ready, remove the onion and spices. Cool the meat and cut into strips.
Heat vegetable oil in a frying pan and fry finely chopped onion until golden brown. Add chopped carrots and sugar, fry for 2-3 minutes. Add diced pickles. Pour in some broth and simmer for about 10 minutes. Stir in tomato paste and cook for 2 more minutes. Pour in the cucumber brine and simmer for 3-4 minutes.
Cut the meat products into strips and lightly fry in a separate pan in butter. Add the meat to the broth, along with the chopped beef, stir-fry vegetables, chopped olives, and chopped potatoes and capers, if using. Bring to a boil, add bay leaf and cook for 10-15 minutes. Salt, pepper and add spices to taste. Remove the pan from the stove, cover with a lid and let the hodgepodge brew for 30 minutes to 1 hour. Pour the finished hodgepodge into plates, sprinkle with chopped herbs and garnish with lemon slices.

Solyanka with cold cuts and sausage

Ingredients:
200 g beef,
200 g pork
200 g chicken
200 g boiled sausage,
200 g smoked sausage,
4 pickles,
2-3 potatoes (optional)
1 onion
100 g olives
100-200 ml cucumber pickle,
3-4 bay leaves,
1/2 lemon

vegetable oil,
salt and ground black pepper to taste.

Cooking:
Boil meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into pieces and put back into the broth. Add chopped potatoes if needed. Cut the sausage into strips or cubes and lightly fry in a pan, adding a little oil. Add sausage to soup along with bay leaf. Fry chopped onion in vegetable oil. Add chopped pickles and fry for 2-3 minutes. Stir in the tomato paste and fry for 1 more minute. Add the roast to the soup along with the cucumber pickle. The brine should be added carefully so that the soup does not turn out too salty. Salt the soup, if required, and season with black pepper. After cooking, let the hodgepodge brew for 20-30 minutes. Serve hodgepodge, garnished with olives and thin slices of lemon.

Meat Solyanka "Sausage Paradise"

Ingredients:
300 g of pork pulp,
150 g boiled sausage,
150 g Bavarian sausages,
100 g raw smoked sausage,
100 g olives
2 pickles,
1 onion
1 tablespoon of tomato paste,
2-3 bay leaves,

lemon slices for garnish.

Cooking:
Boil pork broth and 2 liters of water. Fry the chopped onion and grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, pour in 50 ml of water and simmer for 10 minutes. While the frying is cooking, cut the meat products and boiled pork. Add stock to broth and simmer for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before the readiness to add chopped olives. Let the solyanka brew and serve with lemon slices.

Solyanka with chicken and mushrooms

Ingredients:
400-500 g chicken meat,
200 g smoked sausage,
150 g ham
3-4 sausages
3-4 potatoes
200-300 g fresh or pickled champignons,
100 g olives or olives,
2 pickles,
1 onion
1 carrot
1 bell pepper
2 celery stalks or parsley root
2-3 garlic cloves,
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and spices to taste,
dill greens.

Cooking:
Prepare a fragrant broth by boiling chicken with parsley root or celery. Cooking the broth takes, on average, 20-25 minutes. Discard the parsley root or celery. Remove the chicken from the broth and cut into pieces, return to the soup. Add chopped mushrooms and potatoes. Boil for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as a roast made from onions, carrots and bell peppers fried in vegetable oil, mixed with tomato paste. Cook for 10 more minutes. Salt and pepper to taste, stir with the garlic passed through the press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.

Meat hodgepodge in a slow cooker

Ingredients:
500 g beef,
300 g smoked meat,
3-4 pickles,
100 g olives
2 bulbs
1 carrot
1/2 lemon
50 g capers (optional)
1 tablespoon of tomato paste,
vegetable oil,
bay leaf and allspice peas,
parsley,
salt and ground black pepper to taste
sour cream.

Cooking:
Put the meat in the multicooker bowl, pour in water and set the "Extinguishing" mode for 1.5 hours. When the broth is ready, take out the beef, cool and cut into pieces, and strain the broth. Fry chopped onions and grated carrots in a small amount of vegetable oil in the “Baking” mode for about 10 minutes. Add chopped cucumbers and olives, fry for 5 minutes. Stir in tomato paste and fry for 5 minutes. Cut the smoked meat into strips and add to the vegetables, fry for about 10 minutes. Pour in the beef broth, add the capers (if using) and the bay leaf and allspice. Add salt and pepper to taste. Set the "Baking" mode for 25 minutes. Let the finished hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced lemon slices. Serve with sour cream.

Meat hodgepodge is such a hearty and nutritious soup that no second course is needed. Try it and see for yourself! Enjoy your meal!