Meat Hodgepodge. Step-by-step Recipe With Photo

Table of contents:

Meat Hodgepodge. Step-by-step Recipe With Photo
Meat Hodgepodge. Step-by-step Recipe With Photo

Video: Meat Hodgepodge. Step-by-step Recipe With Photo

Video: Meat Hodgepodge. Step-by-step Recipe With Photo
Video: Solyanka is always delicious! Having once prepared a classic recipe, you will want to repeat it! 2024, March
Anonim

If you have already cooked borscht, pickle, and all kinds of soups, and now you are wondering what to cook for the first place, prepare a hodgepodge - a chic hot dish with a rich composition and taste, very satisfying and bright, festively elegant! Solyanka are of three varieties: meat, mushroom and fish, and they combine the characteristics of several dishes. Brine and pickles are added to the broth, as in a pickle; sometimes they put cabbage, like in cabbage soup. But the basic recipe for a hodgepodge is without cabbage and even without potatoes, oddly enough it sounds.

Solyanka meat team
Solyanka meat team

If you are used to adding potatoes to soups - you can put a couple of them in a hodgepodge, cut into small cubes - or boil whole in the broth, and then catch, crush and put back. But still I advise you to try without potatoes: be sure, it will turn out both satisfying and thick - there is a spoon in a good hodgepodge!

The main thing is to generously put meat, mushrooms or fish in it. Not only raw foods will be used, but also salted, smoked, pickled - thanks to such a complex "bouquet" and strong sour-spicy broth, the dish acquires its signature rich taste. And two vegetables are enough for a good hodgepodge: carrots and onions. Some recipes even go without carrots. But the onion is a must, it is necessary to accompany the meat.

A variety of meat delicacies (balyk, brisket, ribs, smoked or dried sausages) are added to pork and beef, sometimes also chicken; according to another version - by-products (tongue, kidneys, brain bones). What to put in depends on your taste and the contents of the refrigerator.

  • Cooking time: 2 hours
  • Servings: 8

Ingredients for mixed meat hodgepodge for 3 liters of water

  • 300-400 g of pork;
  • 300-400 g of beef;
  • 150-200 g chicken breast;
  • 100-150 g of balyk;
  • 100-150 g of smoked homemade sausage;
  • 100-150 g dry-cured sausages;
  • 2-3 small onions;
  • 2 medium carrots;
  • 2-3 pickled cucumbers;
  • 2-3 tbsp tomato paste;
  • sunflower oil for frying;
  • spices: salt, ground black pepper, peppercorns, bay leaf.
Ingredients for the preparation of meat hodgepodge
Ingredients for the preparation of meat hodgepodge

For filing:

  • lemon;
  • olives;
  • greens;
  • sour cream.

You need very little salt - a hodgepodge, as the name implies, itself is already salty thanks to cucumbers and smoked meats. By the way, I recommend taking pickled cucumbers, not pickled, but pickled ones, ideally barrel ones. Salt at the very end, a little - and try not to overdo it! Some chefs do not salt the dish at all, but simply put a salt shaker on the table - whoever needs it, he will season the food himself to his liking. We put lavrushka and peas as desired: again, in the finished meat products, there are initially enough different spices and seasonings.

The ingredients for serving are added to the hodgepodge, already poured into the plates, just before serving. A slice of lemon adds a slight sourness; fresh parsley - elegance; sour cream complements and softens the sour-spicy taste of the dish. Pitted olives - optional if you like their taste.

Method of preparing meat prefabricated hodgepodge

Since the meat takes a long time to cook, let's deal with it first. After rinsing, cut the pork and beef into small pieces, put them in cold water and put on fire. When the broth boils, boil the meat for 2-3 minutes, then drain the first water. Having typed cold water into a saucepan, cook further, until the meat is tender, for 1-1.5 hours, under a lid, on a heat less than medium. Chicken breast is cooked faster, in about 25 minutes, so we boil the fillets separately, drain the first water too.

Boil meat broth
Boil meat broth

While the meat is cooking, prepare the rest of the ingredients for the hodgepodge. Peel the onions and carrots. Cut the onion as small as possible, and grate the carrots on a coarse grater. Cut pickled cucumbers into thin strips.

Chop vegetables for frying
Chop vegetables for frying

Heat sunflower oil in a frying pan, put onion and sauté for 3-4 minutes over medium heat. While stirring, make sure that the onion is not fried, but becomes soft and transparent.

Then add the carrots, stir and continue to fry for a couple of minutes.

Next, add cucumber straws to the fried vegetables. Stir, fry for another 3-4 minutes.

Fry onions
Fry onions
Add carrots to the onions
Add carrots to the onions
Add pickles to onions and carrots
Add pickles to onions and carrots

Finally, let's add the tomato paste. If it is thick, add a little, half a glass, water. We simmer everything together for 3-4 minutes and turn it off.

Add tomato paste and fry for another 3-4 minutes
Add tomato paste and fry for another 3-4 minutes

Cut the sausages and balyk into pieces, strips, circles - so that it turns out beautifully and not too large. Divide the chicken breast into pieces by hand and add to the assortment.

Chop smoked meats
Chop smoked meats

Fry smoked meats and sausages in vegetable oil for 3-4 minutes, stirring occasionally.

Fry smoked meats and sausages
Fry smoked meats and sausages

When the meat in the broth is tender, add the fried delicacies to the pan. Stir and bring to a boil.

Add fried smoked meats to the broth
Add fried smoked meats to the broth

Then we spread the frying of vegetables, mix. You can also pour a glass of cucumber pickle into the broth. Let the hodgepodge boil over medium heat for 5-7 minutes.

We spread the vegetable roast into the broth
We spread the vegetable roast into the broth

A couple of minutes before cooking, add chopped greens, bay leaves and peas, taste with salt. Stir, let it simmer for 2 minutes and turn it off.

Add chopped herbs and spices a couple of minutes before cooking
Add chopped herbs and spices a couple of minutes before cooking

Pour hot hodgepodge into plates, decorate with lemon slices and fresh parsley, at the same stage add capers, olives or olives, and to top it off - sour cream. Now the hodgepodge is ready! A fragrant steam winds over the plates, beckoning to quickly taste the first spoon of this yummy!

Solyanka meat team
Solyanka meat team

After the holidays, the hodgepodge is a good solution for processing the leftovers of cold cuts that guests have not eaten. One of the stories of the origin of the recipe says that the prefabricated hodgepodge was invented by St. Petersburg innkeepers who were looking for the use of cuttings of meat and sausages. The dish was born like an English pudding - from the remains of what was not eaten yesterday. And the result is gorgeous!

However, if there are no leftover pieces in the refrigerator, you can buy 100-150 grams of different meat delicacies on the market especially for the hodgepodge. It is worth bothering the seller with requests to weigh a little of each of the 5-6 varieties!

Bon Appetit!

Recommended: