Combined meat hodgepodge classic - 10 step by step recipes

Combined meat hodgepodge is a classic meal on the Slavic table. This is a hearty rich soup, which includes several types of meat, including various smoked meats. Also, the invariable ingredients of the hodgepodge are pickles, potatoes, herbs and spices. Usually they also put tomatoes or tomato paste in the soup, and season it with sour cream.

Classic meat hodgepodge with cucumbers

In this recipe, pickles are necessarily used, but olives and capers are added as desired. The meat range is varied, you can replace or exclude something according to your choice.

Cooking time: 2 hours 30 minutes.

Servings Per Container - 8.

• 
  Cook the broth, observing the standard technology: put beef or chicken bones, beef meat in cold water and put on the fire. After boiling, let it simmer for a couple of minutes and pour the water out of the pan. Rinse the meat and bones, rinse the pan and pour again clean cold water - about 2 liters. Put the whole peeled onion and carrots in a saucepan - also without cutting. Cook the rich broth for about 1.5 hours.
• 
  Chop the second onion with a knife and send to the pan with butter to fry. After adding flour to the onion, mix everything with a spatula for about 2 minutes. Then put 2 tablespoons of tomato paste in a frying pan. It can be replaced with fresh tomatoes or gravy. Keep everything together on the fire for another 5 minutes.
• 
  Cut pickled cucumbers lengthwise into 4-6 pieces, then cut into slices across. Chop capers at random.
• 
  Remove the onion and carrots, bones and meat from the finished broth, strain the broth itself. Cut the boiled beef into cubes, do the same with other types of meat products.
• 
  Boil the broth and send all the ingredients into it: the entire list of meat products, cucumbers and capers, olives cut into slices, onions fried with flour and pasta, as well as salt and spices. Boil everything for about 10 minutes, taste, if you need to adjust the amount of salt and spices.
• 
  Add lemon slices (optional) to the plates with ready-made hodgepodge, you can decorate the dish with herbs. Serve separately sour cream for dressing, fresh bread or toast.

Bon Appetit!

Assorted meat solyanka with sausage and potatoes

This is a quick hodgepodge recipe that saves you the hassle of boiling broth. The soup is light, low-fat and moderately satisfying.

Ingredients:

• Boiled and semi-smoked sausage - 200 g each
• Pickled cucumbers and fresh tomatoes - 2 pcs.
• Potatoes - 300 g.
• Bulb onions - 1 pc.
• Lemon and olives optional.
• Salt, peppercorns, herbs to taste.
• Vegetable oil for frying.

Cooking process:

1. Pour about 2 liters of water into a saucepan and bring to a boil.
2. At this time, peel the potatoes, wash and cut into slices as for regular soup. Pour potatoes into boiled water, leave to cook over medium heat.
3. Fry the peeled and chopped onions in vegetable oil, with it stew the tomatoes cut into pieces. You can replace them with tomato paste or sauce, but consider the salt and sugar content of these products.
4. Cut both sausages into thin strips or cubes as you like. Put the slices to the onion and tomatoes, stir.
5. Also cut the pickled cucumbers into strips or cubes and put them in the pan after the sausage. Darken the whole mass on the fire for 2-3 minutes, and then throw it into a saucepan with potatoes.
6. Cook the soup for 15-20 minutes. Season it with the necessary spices, among them it is desirable to include bay leaves and peppercorns. Salt the dish a little - keep in mind that the soup contains salted sausages and cucumbers. Then add the chopped olives (optional) and, turning off the heat, hold the hodgepodge under the lid for 5 minutes.
7. You can garnish the soup with herbs and lemon wedges poured into bowls. Season the hodgepodge with sour cream or mayonnaise.

Bon Appetit!

A simple recipe for cabbage hodgepodge with sausages

This recipe will be appreciated by lovers of stewed cabbage - a healthy, satisfying, but not burdensome dish. Sausages (necessarily of the highest grade) will give the hodgepodge a rich taste, and the addition of herbs will give an appetite-stirring aroma.

Ingredients:

• White cabbage - 0.5 kg.
• Sausages - 3 pcs.
• Carrots and onions - 1 pc.
• Tomato paste - 1 tbsp l.
• Allspice and black peppercorns - 2 pcs.
• Bay leaf - 2 pcs.
• Italian herbs - 2-3 g.
• Salt to taste.
• Parsley and dill.

Cooking process:

1. Chop the young cabbage into thin slices. If the cabbage is ripe, lying down, it can be soaked in boiling water after shredding for 30-60 minutes. Send cabbage to a frying pan or cauldron with heated vegetable oil. First, fry it, stirring, without a lid, and then pour in half a glass of water and simmer under a lid for 30-40 minutes over low heat.
2. Chop onions and carrots and sauté in a frying pan for 2-3 minutes, then add tomato paste to them. Stir and reduce heat to minimum.
3. Sausages, cut into thin circles, put in a pan with onions and carrots, stir, keep everything on fire for a couple of minutes.
4. Put the carrots with onions and sausages into the almost finished cabbage, stir the mass well. Add all the spices and salt. Track the amount of liquid in the pan. If not, add a little so that the mass is not dry. Close the lid and simmer the hodgepodge for another 10-15 minutes.
5. Chopped olives or capers can be added to the dish if desired. Sprinkle the prepared hodgepodge with chopped herbs and serve. It is good on its own, but you can complement its taste with mayonnaise or sour cream sauce.

Bon Appetit!

Tasty and spicy hodgepodge in Georgian

Such a hodgepodge is prepared on the basis of beef broth, and a bouquet of spicy herbs gives it a piquancy and a special, incomparable taste. The dish turns out thick and hearty and is served with bread or boiled potatoes.

Ingredients:

• Beef meat - 500-600 g.
• Pickled cucumbers (preferably barrel) - 3 pcs.
• Bulb onions - 2 pcs.
• Garlic - 3-4 cloves.
• Tomato paste - 2 tbsp l.
• Basil, cumin, paprika, black and red ground pepper, ground coriander, bay leaf, salt - to taste.
• Parsley and cilantro - 1 bunch each.

Cooking process:

1. Prepare the beef for cooking: remove the films, wash and cut into medium-sized cubes.
2. Put the beef in a saucepan with cold water (about 2 liters) and cook. It is better to drain the first water after boiling. If you cook the broth in the first water, you should carefully remove the foam from the surface of the water and the walls of the pan. Cook the broth for about an hour and a half.
3. Fry onions cut into half rings in a deep frying pan or saucepan. Put the tomato paste on the onion and stir. Send pickled cucumber chopped into cubes here.
4. Remove the meat from the finished broth and cut into cubes or fiber. Put the meat in a frying pan with onions and cucumbers.
5. Strain the broth through cheesecloth or a thin cotton cloth.Measure about a glass of broth and pour it into the pan with the rest of the ingredients. The amount of liquid can be different - depending on how thick you want to get the hodgepodge.
6. Pour chopped garlic, spices and salt to taste into an almost finished dish. Keep the pan covered over low heat for about 20 minutes. Check for taste and consistency on and off.
7. Sprinkle with chopped herbs and serve.

Bon Appetit!

A step-by-step recipe for making a hodgepodge with smoked meats

Any smoked meats can be used in this recipe. They make the hodgepodge not only satisfying, but also give a special "smoky" aroma. The soup is based on broth cooked on meat or bouillon cubes.

Ingredients:

• Meat broth or cubes - 2 l.
• Smoked meat in the refrigerator - 300 g.
• Pickled cucumber - 4 pcs.
• Bulb onions - 2 pcs.
• Tomato paste - 2 tbsp l.
• Pearl barley - 100 g.
• Olives and lemon optional.
• Salt, seasonings to taste.

Cooking process:

1. Soak the pearl barley in water in advance, it is better to leave it overnight. Then boil it in broth until cooked. You can not use chopped barley, the cereal should remain whole, not boiled into porridge.
2. In a frying pan with vegetable oil, fry the onion rings or cubes, put tomato paste on it and simmer for a couple of minutes under the lid.
3. Cut the cucumbers into cubes or grate on a coarse grater - the final consistency of the hodgepodge will depend on this. Add them to the onion and keep all together on the fire for 5 minutes.
4. Cut smoked products into circles, cubes - as convenient. Do not be afraid to mix different types of smoked meats - a rich mix is ​​only welcome in the hodgepodge. In order for meat and sausages to reveal their taste and aroma, they need to be fried in a pan over high heat for literally 2 minutes.
5. Put the rest of the ingredients in a saucepan with broth and pearl barley: smoked meats, onions with cucumbers, as well as olives, spices and salt. Cook everything for about 15 minutes under the lid. After that, remove the sample and, if the taste suits, serve. Slices of lemon or leaves of greenery can serve as a decoration for a hodgepodge.

Bon Appetit!

Simple and tasty fish hodgepodge

Fish hodgepodge is a symbiosis of light aromatic fish soup and rich Slavic hodgepodge. You can get enough of such a soup, but he certainly will not leave a feeling of heaviness after himself.

Ingredients:

• Salmon or other red fish - 800 g.
• Pickled cucumbers - 3 pcs.
• Tomato paste - 2-3 tbsp l.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Olives or olives - 1 can.
• Bay leaf - 2 pcs.
• Peppercorns - 3-4 pcs.
• Greens, lemon, salt to taste.

Cooking process:

1. Peel the salmon or other fish, remove the giblets, wash thoroughly and put them in a saucepan with cold water to cook the broth. You should not take only heads or tails, otherwise you will not get a hodgepodge, but an ear. After boiling, remove the foam from the surface of the water and cook the fish broth for 20-30 minutes.
2. Chop the onions and carrots in a convenient way and send them to the pan to sauté.
3. Chop the cucumbers into cubes and send them to the vegetables in the pan. Stir and dilute the contents with 2-3 tablespoons of tomato paste. Fresh tomatoes or tomato sauce can serve as a complete substitute for pasta. Simmer vegetables, covered for 3-4 minutes.
4. Remove the fish from the finished broth, strain the liquid base and put it on the fire again. Pour the contents of the pan into the broth, stir.
5. Remove the bones from the fish, disassemble it into pieces and put it in a saucepan with broth.
6. Olives or pitted olives can also be sent to the brew, whole or cut into circles. A mixture of olives and olives is also allowed.
7. Salt the broth, put pepper and bay leaves in it, you can also use special seasonings for fish or fish soup. Close the lid and cook for 10-15 minutes. It is customary to serve fish hodgepodge with lemon or herbs.

Bon Appetit!

Step-by-step recipe for prefabricated mushroom hodgepodge with meat

In this recipe, the meat broth is the basis of the dish, and the mushrooms create the flavor.You can choose fresh, dried or pickled mushrooms to your taste.

Ingredients:

• Beef broth - 1.5-2 liters.
• Ham and boiled sausage - 100 g each.
• Mushrooms - 200 g.
• Pickled cucumbers - 2 pcs.
• Bulb onions - 1 pc.
• Tomato paste - 2 tbsp l.
• Butter - 2 tbsp. l.
• Olives optional.
• Salt, pepper, bay leaves, herbs to taste.

Cooking process:

1. Boil beef-based broth or take ready-made. Boiled beef can be cut into pieces and added to the hodgepodge, or you don't need to.
2. Peel and chop the onion into cubes, fry it in butter. Then add tomato paste and stir. Add pickled cucumbers cut into pieces to the onion with pasta. Simmer everything under the lid for 10 minutes.
3. Diced sausage and ham, fry in a skillet until browned.
4. Fry the boiled mushrooms for 5 minutes in butter or vegetable oil. If you use dry mushrooms, they should be soaked for 6-10 hours, then boiled and fried. It is also better to boil fresh mushrooms and then fry them in oil.
5. Put the components one after another in the heated broth: sausage with ham, mushrooms, onion with cucumbers. Salt the dish, put spices in it, among them there may be special seasonings for mushroom dishes. Add bay leaves, olives and cook for 10-15 minutes, covered.
6. Serve mushroom hodgepodge with chopped herbs, capers or a slice of lemon.

Bon Appetit!

Classic mixed hodgepodge with chicken

For this recipe, you will need chicken breast, which will form the basis of the broth for cooking. The rest of the ingredients are the same as for a regular mixed hodgepodge. The soup turns out to be light, but it warms up perfectly and gives a lot of energy.

Ingredients:

• Chicken breast - 400 g.
• Cooked and smoked sausage - 200 g each
• Pickled cucumbers - 2 pcs.
• Bulb onions - 1 pc.
• Bay leaf - 2 pcs.
• Peppercorns - 3-4 pcs.
• Tomato paste - 2 tbsp l.
• Salt, cilantro, parsley to taste.

Cooking process:

1. Boil chicken breast in water. For the meat and broth to be fully cooked, 40-50 minutes is enough.
2. Remove the chicken from the liquid and cut into cubes.
3. Fry pieces of smoked and boiled sausage in vegetable oil. You can use sausages or ham, whatever you find in the fridge. When fried, smoked meats give a strong smell and produce juice, which will add piquancy to the hodgepodge.
4. After cutting the onion into half rings, fry in a pan until transparent.
5. Dice the pickled cucumbers and mix with the onions in a skillet. It will not be superfluous to add a few tablespoons of cucumber pickle to the fry.
6. After mixing the contents of the pan with tomato paste, simmer for 5 minutes, covered over medium heat.
7. Put pieces of breast, fried sausage, and the mixture from the pan into the heated chicken broth.
8. Put bay leaf, peppercorns in a saucepan, you can season it with spices to your liking. Salt the dish and cook for 10-15 minutes under the lid on low power.
9. It is good to sprinkle the finished hodgepodge with cilantro, you can replace it with parsley or dill, as well as green onions.

Bon Appetit!

Classic recipe for mixed beef hodgepodge

High-quality beef is the main component of an appetizing nourishing hodgepodge. It is better to take the scapular part of the mascara and clean it well from films and veins. The classic set of ingredients and spices will complement the rich taste of the rich soup.

Ingredients:

• 300 g of beef.
• 300 g of various smoked meats.
• 100 g of sausages.
• 2 potatoes.
• 1 onion.
• 2 pickles.
• 1 carrot tuber.
• 100 g canned red beans.
• Salt, spices, herbs to taste.

Cooking process:

1. Thoroughly clean the beef meat from films, wash and place in a saucepan with cold water. After boiling water for 2-3 minutes, drain it and, after rinsing the meat, pour clean cold water into a saucepan. Boil the broth in second water for about 1.5 hours. Remove the meat from the finished broth base, cut it into strips and send it back to the pan.
2. In a frying pan, fry the onion cubes, grated carrots, chopped cucumbers and tomato paste.Simmer all this together under the lid for 5 minutes, and then add the beans and mix.
3. Separately fry the slices or cubes of smoked meats and sausages in vegetable oil.
4. Cut the peeled potatoes into cubes and toss into the broth.
5. Following the potatoes, send smoked meats and fry mix from the pan to the pan.
6. Salt the soup, put seasonings in it, you can add a little pickle from cucumbers, a piece of fresh hot pepper and continue to cook over low heat for about 15 minutes.
7. The last stage in the preparation of the hodgepodge is to add greens to it to taste.

Bon Appetit!

Mixed meat hodgepodge cooked in a multicooker

Cooking a hodgepodge in a multicooker does not differ in time and technology from cooking on the stove. But the taste of the multicooker hodgepodge is deeper. Depending on the model of the kitchen unit, the "frying" or "stewing" mode is used.

Ingredients:

• Beef - 300 g.
• Assorted smoked sausages - 300 g.
• Onions or red onions - 1 pc.
• Pickled or pickled cucumbers - 2 pcs.
• Tomato paste or sauce - 2 tbsp l.
• Gherkins, capers or olives - 100 g.
• Water - 1.5 liters.
• Salt, bay leaves, pepper to taste.

Cooking process:

1. Before preparing the ingredients, boil 1.5 liters of water in a kettle.
2. Wash the beef meat, cut into medium-sized pieces and put them in the multicooker bowl. Pour in hot boiled water and set the "extinguishing" mode for 2 hours.
3. The broth, brought to readiness, is cleaned of impurities by passing through cheesecloth. Cut the beef into smaller pieces.
4. In the "baking" or "frying" mode, fry the chopped onion for 5-7 minutes.
5. Grate cucumbers or cut into cubes, do the same with gherkins, capers or olives. Add these ingredients to the onion and stand in the same mode for another 5 minutes, stirring.
6. Put tomato paste or sauce with cucumbers and onions, close the lid and leave the mixture to cook for another 5-7 minutes.
7. Sausages prepared in the form of straws, smoked products and cooked beef are sent to the already stewed ingredients in a slow cooker for 10 minutes.
8. Pour beef broth into a bowl, whether it is worth adding pickle from cucumbers or olives to it - decide for yourself. Salt and season to taste, close the lid and put the multicooker in the "baking" ("frying") mode. The exposure time in this mode is 20 minutes.
9. After turning off the machine, let the hodgepodge stand for 5 minutes, then open the lid, pour the soup into bowls, garnish with herbs or lemon rings and serve with sour cream.

Bon Appetit!