How to cook a hodgepodge? Recipe for the national team of saltwort

I must say that even a fairly experienced hostess sometimes does not know how to prepare the right hodgepodge. Little of. This dish is popular not in every family. And, it is worth noting, completely in vain. If only because it is extremely tasty and satisfying. Moreover, solyanka provides an opportunity to get rid of the remnants of all kinds of smoked products from the festive table, as they are one of the main components of this dish. And the more of them, the better the taste. The classical variant assumes, of course, a certain set of products. While cooking such a dish as a homemade honeydew makes it possible to experiment and change the composition of the ingredients depending on your own taste preferences and the availability of certain products in the refrigerator. For today, it's not about improvisations. We would like to talk about how to prepare the right hodgepodge. That is, in accordance with all the canons of the classic recipe for this dish. Which, by the way, is the decoration of the menu of not one expensive restaurant.

Kinds

By the way, some people completely wrongly think that in order to prepare this dish, it is enough to mix all the cuttings of sausages and sausages, sprinkle them with pickled cucumbers, cook and serve to the table. This is far from the case. Solyanka classic requires the exact follow the requirements of the recipe. Furthermore. There are several types. So, for example, meat solyanka is prepared on the basis of a broth from several kinds of meat and salted (necessarily!) Vegetables. And, as for the first ingredient, it can be not only, say, lamb or beef, but also stew, boiled or smoked sausage, sausages.

But the team hodgepodge is already prepared on the basis of broth from the same salted vegetables and several varieties of poultry, meat, fish and sausages, with the addition of mushrooms. The present recipe for a classic classic salad usually assumes the presence of up to fifteen ingredients of protein origin, but this, however, will already get more restaurant, rather than a homemade dish. So we will not focus your attention on this moment.

Salted ingredients

It is not right to think that only salted cucumbers are used to prepare such a dish, as a solyanka. As a rule, they are the first in many recipes. But you can take sauerkraut (also cabbage) cabbage, and pickled tomatoes, and pickled pepper, and simply favorite by many home preparation - assorted vegetable pickled. In addition, any hodgepodge - home or classic, is not important - will only benefit in taste, if you add capers and olives to it.

Cooking correctly

So, how to cook the hodgepodge correctly? We have already told about the main components. Now it is necessary to say a few words directly about the very process of preparation. Below, we present a step-by-step recipe for the saltwort. It's about preparing a national team for her version. For now, let us dwell on the basic basic postulates.

Bouillon

The main rule of its preparation reads: the first water must be drained off, and all components thoroughly rinsed. Further it should be cooked in the same way as you do it always, except for one but - it is not recommended to salt because some components of the saltwort - say, cucumbers and sausages - are already salted. Of the condiments, usually in broth, add the black peppercorns and bay leaf. Last, by the way, after the end of cooking is recommended to remove.

Vegetables

Carrots and onions are usually fried. But the main thing is not to overdo it, especially with onions. It should be finely chopped and transparent, not brown. To the roast, ready-made, add the tomato paste. Cucumbers, cut into small cubes, are extinguished separately, in broth. If you have a hodgepodge - with a potato, then the latter is cut too finely and simply sent to the broth, without any preparation.

Meat

All these ingredients (except for the meat on which broth was brewed) should be cut finely and fried. Then they also go to the broth, but they need to cook for no more than ten minutes.

Ready-made meat from the broth is required to get, cool and cut too.

Let's move on to the practical part

Next we will tell you on an example how to prepare the right hodgepodge. It will be about its prefabricated version. A step-by-step recipe for the salted salmon will help those who have never cooked this dish. Or to those who have not got it good enough. So, the recipe for the national team of saltwort.

Ingredients

Solyanka classic is prepared on a meat broth and requires the owner of the following components:

• One chicken breast.
• Beef and pork (always with a bone) - one kilogram.
• Three hundred grams of kidneys (you can take both pork and beef).
• Smoked meat (sausages, ham), sausages - 150 grams each.
• Fifty grams of mushrooms, preferably dried.
• Four salted (better cask) cucumbers.
• One head of onions.
• Two or three carrots.
• Tomato.
• Art. Spoons of flour.

Spices will also be needed: from a dozen black peppercorns, salt, sugar (tea leaves), bay leaf, gram 50 tomato paste, halves of lemon.

Cooking step by step

1. Cook the broth (as described above).
2. At the same time we throw finely chopped buds in a separate saucepan and boil them several times, each time after boiling, replacing water and washing the by-product.
3. After a lapse of twenty minutes we add mushrooms to the meat broth. And with them - and pepper.
4. We chop the kidneys, removing the veins in passing, with thin plates.
5. On the bulb cut into half rings, squeeze out half of the lemon juice.
6. Carrots are cut very thin straws.
7. Fry these two vegetables.
8. Sausages cut into circles, sausage - straws.
9. Cucumbers, cut into cubes, stew separately for about ten minutes in broth.
10. Prepare cabbage and tomato. We cut the first straw, the second - cubes.
11. While we were working, an hour passed. So the broth is ready. We take out all the meat from it. We cool, we clean from bones, and then we cut cubes, and then we send back to broth.
12. Strengthen the fire.
13. How to boil, immediately add cucumbers with cabbage (a half of what is available).
14. Again, bring to a boil.
15. We send sausage to the broth.
16. We throw the fried vegetables.
17. Add sugar, tomato paste. Solim.
18. Cover with a lid and leave on minimum heat.
19. We mix the kidneys with flour and throw in our almost ready hodgepodge.
20. Then we send there the remaining cucumbers and cabbage, sausages, bay leaf.
21. After fifteen minutes we throw the cut greens and immediately turn off.

Here, perhaps, and all about how to prepare the right hodgepodge. And finally - a few secrets.

Advice

The most delicious hodgepodge is yesterday's. So let her brew for a day. If possible, of course.

In the classic recipe, there are no olives. It is, so to speak, a more modern ingredient. However, if you like - you can safely add them, as well as capers, just before the actual serving. Cut them, throw them into a ready-made hodgepodge and bring it to a boil. They can not be cooked, as digested olives lose their taste, and capers can even give bitterness and spoil all the impressions of the dish.

If you think that the dish turned out not salty enough - add the pickle from cucumbers, cabbage. The main thing - do not go too far.

When serving, do not forget to add sour cream to the plate and a circle of lemon. And especially good is a halophyte in tandem with croutons of black bread.

In the classic recipe, there is no potato. Nevertheless, many mistresses add it to the hodgepodge and assure that the taste of the dish does not suffer from it at all.

The food we described is universal. At its preparation it is possible not to restrain imagination and to diversify components how you would like.