How to make a real hodgepodge?
Aromatic, nourishing, nourishing and very tasty soup ... Of course, we are talking about a hodgepodge! Perhaps you will have to try hard to find such a unique resident of our country who does not like this unique national dish, because there are countless recipes for its preparation!
And in general there was an opinion that today you will not be able to find the original recipe for hodgepodge, because it has changed and combined more than a dozen times. But it does not matter to eat a really tasty and homemade halophyte, it's enough to know the basic tricks and principles of its cooking, which we'll talk about in this article.
The history of the appearance of this dish is for certain unknown, however, it is interesting that now such a popular and even "restaurant" hodgepodge is once a rustic dish that was prepared, so to speak, from the remnants.
You can learn about it from its name, “villager”, because, according to many experts, the original dish had just such a name.Today, as well as many years ago, the main principle of preparation of a salt-cellar has remained: all ingredients are mixed in one common boiler, and it is important to consider that the main of them should not be in a single copy.
For example, if it is meat, then it should be 2-3 species, as do fish, mushrooms or vegetables. So, if you are still wondering how to make a tasty hodgepodge at home, then read on.
Features and preparation of products
As you have probably guessed, there are many variations of this dish - meat, fish, lean, mushroom or vegetable, it all depends on your personal preferences and what can be found in the refrigerator.
A common feature of all these varieties is that they are all (practically) prepared with the addition of salted cucumbers (but not pickled), thanks to which the dish acquires a special taste, for which all fans value it so much.
Often as ingredients can be used sauerkraut, lemon slices, olives or capers. True, there is a belief that you can’t call a hodgepodge homemade, if there are olives in it, but this is, so to speak, a personal matter.
At first glance it may seem that preparing a hodgepodge at home is a difficult and costly task, but in reality this is not the case, especially if it is prepared not from specially purchased products for an official feast, but from what remains.
Probably, that's why it is difficult to meet the same recipe from different housewives, because it can constantly change. So let's list a few basic rules. If you are cooking a meat hodgepodge team, then in the classic version it should be cooked in lean beef broth.
In order to achieve real taste, combine it with smoked meats, spicy sausages, liver and other boiled meat. In fact, the more meat ingredients - the richer and tastier the meal will turn out.
For preparation of a fish variant it is recommended to use fatty and delicacy sorts of fish, for example, salmon, trout or sturgeon.
It should be remembered that in such a dish you can not use a large amount of tomato paste, otherwise you can smash the flavor of the fish and deprive it of all tastes. In mushroom soup it is better to add dried mushrooms, the best option is the white mushrooms.
In addition, you should use several types of salted mushrooms, for example, mushrooms, volnushki, milk mushrooms. Pickled mushrooms are better not to use, as they will give rigidity to the dish because of the vinegar. In addition to mushrooms, fresh or sauerkraut is ideal, as well as carrots, and lemon is not added to this type of solyanka.
Sometimes it adds cereals, the most common of which are barley or rice, but there may be other options, such as wheat or millet. With the addition of cereals, the dish turns out to be softer, with their help a little classic taste of sour and spicy is dulled.
Also as a vegetable filling can be used potatoes, onions, carrots and olives, which must be added to the finished dish immediately before it is eaten. And now we will present you some simple, but very tasty recipes, according to which you can properly and fairly quickly prepare a real hodgepodge.
To prepare you will need:
- meat bones - 250 g;
- meat pulp - 100 g;
- sausages - 3 pcs .;
- kidneys - 2 pieces;
- ham - 50 g;
- pickled cucumbers - 2 pieces;
- capers - 25 g;
- olives - 6 pcs .;
- olives - 6 pieces;
- onions - 1 pc .;
- lemon - 1/5;
- butter - 1 tbsp. a spoon;
- sour cream - 2 tbsp. spoons;
- tomato puree, black pepper, bay leaf, parsley.
To make homemade solyanka, you must chop the onion in half rings, fry in butter, then add a couple of tablespoons of tomato puree and fry for another five minutes, turn it off.
Boil the broth on the bones, then add the diced cucumbers, onions, fried in a pan, boil for 5 minutes, and then put the finely chopped capers. 10 minutes before the end of cooking add chopped meat ingredients, spices and salt, season the soup with sour cream and lay the olives.
Before serving, add olives to the plate (they can be pre-cut into circles), chopped greens and half a lemon mug.
To prepare you will need:
- fillet of salmon - 500 g;
- salmon trim - 300 g;
- 3 pickled pickles;
- potatoes - 3 pcs .;
- canned olives - 1 can;
- bulb - 1 piece;
- tomato paste - 1 tbsp. a spoon;
- lemon - 1pc .;
- salt, black pepper, a few spoons of vegetable oil.
Put the fish pruning in a saucepan with 3 liters of water and boil the broth, bring it to a boil, throw bay leaf and 5-6 peppercorns, bring to readiness. Then, removing it from the heat, spread on gauze and strain off.
Next, cut the cucumbers into small cubes, shred the potatoes in large cubes, and then peel it and finely chop the onion. Cut the fish fillet into medium pieces, peel the lemon and discard the seeds, cut into thin slices.
In the frying pan pour out the vegetable oil, reheat it, and then fry onions with cucumbers, add tomato, stir and simmer for a few minutes. Then we shift the entire contents into the broth, add the same potatoes there and bring it to the boil again.
For 10-15 minutes before the end, put the pieces of salmon in the total mass, and then cook the hodgepodge until ready, literally for a couple of minutes adding olives, salt and other spices to taste. Remove from the fire, throw in the pan slices of lemon, close the lid and let the dish brew for 15 minutes, after which it can be served on the table.
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