How to cook a hodgepodge? Basic rules and secrets of cooking

Solyanka is one of the traditional Russian dishes, which is very popular up to the present day and is included in the menu of the most expensive restaurants with Russian cuisine. It is a full-bodied spicy soup that can be liquid, like soup or thick as a stew.

This dish was prepared in Russia from time immemorial, and it was called a "village", because basically it was made in the villages. The village was very fond of the fact that cooking did not take much time, and it consisted of products that can be found in any home. In the old days, the village was cooked more often with fish and mushroom, and nowadays meat is preferred.

Do you know how to prepare a hodgepodge?

Almost everyone who has ever tried this dish once in a lifetime remains among his admirers. But how many are preparing the hodgepodge correctly, and what is the success of cooking, not many know.

Culinary delicacies, how to prepare a hodgepodge, are not at all complicated. But if you know them, it will greatly facilitate cooking and improve the taste of the dish.

Secrets of cooking meat sausage :

• To prepare a tasty liquid hodgepodge, you need to take liquids a third less than for soups. Therefore, you need a large saucepan in which to add meat, pour water and cook over low heat until cooked. Water can not be added to the broth in the boiling process, it should be concentrated.
• Meat solyanka will be much tastier if it put several kinds of raw meat: beef, lean pork, lamb. And also several different ready-made meat products: sausages, carbonate, ham, ham. The main criterion for the selection of meat products - they should not be fat.
• Welded meat should be cooled first, then cut into strips or cubes.

How to cook a halo of offal:

• Very tasty hodgepodge of offal. But they need to be treated accordingly before preparing the hodgepodge. For example, the kidneys must be cleaned of fat, cut into two parts and soaked for 4 hours, periodically changing the water. If the kidneys are beef, they consist of several departments, like a bunch of grapes. Therefore, each department must be cut and soaked for at least 8 hours, also changing the water. Then carefully wash the kidneys, pour clean water and bring to a boil. Thus, cooked buds are washed again, cut into strips and can be added to the hodgepodge.
• Before cooking, for 2-2.5 hours soaked in clean water and beef heart, which should be cut beforehand, like all large vessels. Boil the heart with a weak boil, but this broth is not used in the preparation of the saltwort. The finished heart is thoroughly washed in cold water and cut with straw or small cubes.
• If you decide to add a tongue in the solyanka, then you need to wash it thoroughly with a brush, then pour cold water and cook with a weak boil until cooked for about 3 hours. After 2 hours from the beginning of cooking in broth, you need to add parsley root, salt and sweet pepper. So that the tongue can be easily cleaned of dense skin, it should be pulled out from the boiling broth with a fork and immediately lowered into cold water. The skin will be removed by stocking. Then the language is cut, like the previous offal. You can add to the hodgepodge.

How to cook a tasty fish soup

• Solyanki from fish, as well as meat, are prepared on thick broth, brewed from bones, fins, head and skin. The broth should be filtered so that bones and scales do not get into the ready soup.
• The following fish species are suitable for fish salted fish: salmon, pink salmon, keta, carp. Welded fillets should be carefully separated from the bones.
• It is not recommended to add tomato paste in large quantities. And it is better to choose the fresh tomatoes, because the concentrated tomato taste interrupts the fish flavor.

General rules for all types of saltwort

• Mushroom hodgepodge does not accept additives in the form of tomato paste and lemon. Onions are sawn with sunflower or olive oil.
• To the meat, add the onions sourced in butter without tomato and without spices.
• Sour cream is added to meat and mushroom hodgepodge, but not to fish.
• Salted cucumbers need to be peeled off from the skin and seeds, then cut into strips and put in a skillet in the broth.
• Olives and lemon are added immediately before serving.