For a long time, hodgepodge has been considered a village dish, the name of which comes from the word “selyanka”. But today it is served in restaurants and during lavish feasts. We have collected for you great hodgepodge recipes for every taste and budget!
1. Meat hodgepodge – a classic recipe
The more types of meat you put in the pan, the tastier and richer the hodgepodge will turn out!
You will need: 600 g of meat on the bone, 2 onions, 2 carrots, 2 liters of water, 3-4 pickled cucumbers without peel, 3 tbsp. l. tomato paste, 1 tbsp. l. capers, 60 g black olives, 70 g boiled smoked sausage, 70 g ham, 2 sausages, 50 g smoked chicken, 60 g sausage, 150 ml cucumber pickle, 1 tbsp. l. sugar, salt and pepper, lemon.
Cooking:
1. Meat, large pieces of carrots and onions in the husk (remove only the outer shell), cover with water and boil the broth.
2. Finely chop the remaining onion, fry in oil, add chopped cucumbers, carrots and tomato paste. Pour cucumber brine, a glass of water into the pan and sprinkle the fried vegetables with sugar.
3. Remove the onions and carrots from the broth, separate the meat from the bones. Put the vegetables stewed in cucumber brine into the pan, when it boils, alternately (with an interval of several minutes) pour capers, olives, spices, finely chopped meat, ham, smoked chicken and other meat products. Boil everything together for three minutes under a tightly closed lid.
2. Quick hodgepodge with sausage
The remains of boiled and smoked sausage can be safely put into action – to cook a delicious hodgepodge out of them.
You will need: 150 g of boiled sausage, 150 g of sausages or sausages, 1 chicken breast, 150 g of smoked sausage, 5 potatoes, 3 pickles, 1 onion and carrot each, 1 glass of tomato juice, 0.5 cups of cucumber pickle, 0, 4 lemons, 2 liters of purified water.
Cooking:
1. From the chicken breast with spices, cook the broth. Cut the meat into small pieces, combine in a bowl with chopped sausages.
2. Dip the potatoes into the boiling broth, add the fried onions, carrots, cucumbers, lemon slices, cucumber pickle and tomato juice.
3. Put meat products into the pan, adjust the taste by adding sugar, salt, spices.
3. Solyanka “Lenten”
Instead of meat, beans, mushrooms and many different vegetables are put in a lean hodgepodge. It turns out tasty, healthy and safe for the figure.
You will need: 1 glass of beans, 200 g of green beans, 1 sweet bell pepper, 2 tomatoes, 2 onions, 250 g of mushrooms, 2 carrots, 1 head of garlic, 3 pickles, 1 bunch of herbs (assorted), 1 glass of cucumber pickle, 3-4 Art. l. tomato paste, 5-6 thin slices of lemon, spices.
Cooking:
1. Cook the beans according to the instructions on the package. Cut the onion into half rings, pepper, cucumbers and carrots into thin strips, fry everything together in oil, then simmer for 6-7 minutes, pouring cucumber pickle.
2. Cut the tomatoes into small pieces, chop in a blender along with garlic and tomato paste, pour the vegetables with the resulting sauce.
3. Cut the champignons into slices, fry in oil, send to the pan along with boiled and green beans, potatoes, fill with water. Cook until cooked, add vegetable fry.
4. Solyanka with smoked meats and potatoes
A hearty two-in-one dish, such a hodgepodge will replace the first and second on the dining table!
You will need: 200 g each of raw smoked sausage and smoked brisket, 1 carrot, 1 small onion, 3 potatoes, 2 pickled cucumbers, 55 g of tomato paste, 0.5 cans of black olives, 1 bunch of dill.
Cooking:
1. Pour diced onions and potatoes into boiling water, add olives, a few slices of lemon.
2. Fry grated carrots in oil, add chopped smoked meats, tomato paste. Pour in a third of a glass of broth, add grated cucumbers, carcasses for 10-12 minutes.
3. Transfer the stew with carrots to the pot with the potatoes, season with spices.
5. Siberian mushroom hodgepodge
Absolutely any mushrooms are suitable for this combined hodgepodge, chefs advise taking several types.
You will need: 300 g fresh mushrooms, 250 g beef, 180 g smoked sausage, 150 g ham, 2 pickles, 2 onions, 1 small can of pitted olives, 2 tbsp. l. tomato paste, 2 fresh tomatoes, 3.3 liters of water, 1 lemon.
Cooking:
1. Boil the broth from beef, remove the finished meat from the pan, cut into slices, pour back. Add mushroom slices, spices and salt.
2. Onion with sausageand ham fry until golden brown, put tomato paste, chopped tomatoes and pickles.
3. Transfer the finished roast and olives to the soup, remove from the stove after 20 minutes. Serve with lemon wedges.
6. Solyanka with cold cuts and sauerkraut
A thick and rich hodgepodge of pickles and meat products is prepared quite simply, but it turns out very tasty and satisfying.
You will need: 350 g pork, 1 chicken leg, 300 g beef or veal, 1 smoked chicken fillet, 2-3 sausages or sausages, 120 g smoked sausage, 300 g sauerkraut, 6-7 pickles, 1 glass of cucumber pickle, 1 a jar of olives (a mixture of black and green), 4-5 cloves of garlic, 2 onions, 1 carrot, 6 tbsp. l. tomato sauce, spices.
Cooking:
1. Boil pork, chicken legs and veal until tender, separate the cooked meat from the bones, cut into pieces and return to the strained broth.
2. Fry onions in oil, add garlic and grated carrots, add tomato sauce, pour in a quarter cup of broth.
3. Transfer the vegetable roast to the meat, send chopped cucumbers, sauerkraut and olives there.
7. Royal fish hodgepodge
Solyanka can be prepared from different types of fish. For weekdays and family meals – pelengas, bream, silver carp are suitable, and for holidays – trout or salmon.
You will need: 1 kg of frozen pink salmon, 1 small pelengas or hake, 0.5 kg of salmon, 300 g of hot smoked fish, 350 g of king prawns, 2 onions and carrots each, 150 g of celery root, 3 pickled cucumbers, 4 potatoes, 1 cup grated on grater of tomatoes, 1 can of olives, spices, 3 liters of water.
Cooking:
1. Boil the shrimp in boiling water, put them on a plate and clean, and lower the fish spines, tails and heads into the broth. Add a coarsely chopped onion and one carrot there, cook for about an hour, strain.
2. Fry chopped onions, carrots and celery in oil, add cucumbers and tomato puree.
3. Pour diced potatoes into a saucepan with fish broth, after boiling, carefully lower the pieces of raw fish fillet, cook for 5 minutes.
4. Add fried vegetables, diced smoked fish, shrimp, olives and spices to the fish.
8. Solyanka “Bachelor”
The composition of this hodgepodge is as simple and cheap as possible, but the dish turns out to be very tasty, although not very similar to ordinary hodgepodge.
You will need: 0.5 kg of sausages, 1 kg of white cabbage, 1 onion, 3 cloves of garlic, 3 cups of water.
Cooking:
1. In oil, fry sausages cut into circles with onion half rings and chopped garlic.
2. Thinly chop the cabbage, pour into a pan with sausages and onions, simmer under the lid for 12-14 minutes. Pour in water, continue cooking for about an hour.
9. Georgian beef solyanka
In Georgian hodgepodge there is only one type of meat – beef, but it has a lot of fragrant spices.
You will need: 1 kg of beef, 2 pickles, 50 g of Southern sauce, 3 tbsp. l. tomato paste, 1 onion, 12 g of wine vinegar, 4 cloves of garlic, 15 g of flour, 2.5 l of broth, 0.4 tsp. suneli hops, a pinch of savory, basil.
Cooking:
1. Finely chopped onion, fry until golden brown, add chopped meat to it, after 15-20 minutes, put tomato paste.
2. Sprinkle the meat with onions with flour, sauté for five minutes and pour in the broth. The amount of liquid can be reduced, then the hodgepodge will turn out to be thicker and richer.
3. Add chopped cucumbers, Southern sauce, wine vinegar, spices and garlic.
10. Solyanka with chicken hearts and sausage
A very simple and cheap recipe for hodgepodge with chicken hearts and barley for the whole family!
You will need: 550 g chicken hearts, 150 g smoked sausage, 1 carrot, 2 onions, 5-6 potatoes, 2 liters of water, 2 tbsp. l. pearl barley, 2 pickled cucumbers, 1 cup cucumber pickle, 5 tbsp. l. ketchup or tomato sauce.
Cooking:
1. Cleaned from the ducts and fat, fill the hearts with water, cook for 40-45 minutes, then pour in the diced potatoes and barley.
2. In a saucepan, prepare a roast, laying food at intervals of 4-7 minutes, onions, carrots, cucumbers, sausage, ketchup.
3. Transfer the contents of the saucepan to a saucepan with hearts, pour in a glass of cucumber pickle. Serve with herbs and lemon.