Soups

Classical solyanka


Ingredients for making classic hodgepodge

  1. Fresh veal flesh 150 grams
  2. Smoked sausage 150 grams
  3. Cooked sausage 150 grams
  4. Beef tongue 150 grams
  5. Ham 150 grams
  6. Boiled pork 150 grams
  7. Meat broth 2 liters
  8. Large pickled cucumbers 2 pieces
  9. Large onion 1 piece
  10. Tomato paste 1.5 tablespoons
  11. 0.5 cup brine
  12. Butter 100 grams
  13. Black peppercorns to taste
  14. Salt to taste
  15. 1/2 medium-sized lemon
  16. Pitted olives 10 pieces
  17. Sour cream 200 grams
  18. Fresh parsley to taste
  • Main ingredients: Veal, Bacon, Sausage and sausages, Tongue, Cucumber
  • Serving 10 Servings
  • World Cuisine

Inventory:

Cutting board, knife, medium pan with a lid - 2 pieces, slotted spoon, plate - 8 pieces, saucer - 2 pieces, frying pan, wooden spatula, large pan with a lid, stove, ladle, deep serving plates, fork, colander, small a bowl

Preparation of classic hodgepodge:

Step 1: prepare the veal flesh.


Rinse the veal thoroughly under running water and put it on a cutting board. Using a knife, we clear the meat of veins, fat and film.

Now put the component in the middle pan, fill it with ordinary cold water so that it completely covers the veal, and put the container on a large fire. When the liquid begins to boil, foam will appear on its surface. Be sure to remove the scum with a slotted spoon. Then we turn off the fire, cover the pan with a lid and cook the meat for 1 hour. After the allotted time, we check the readiness of the component using a fork. If it is soft, then turn off the burner, and put the veal on a cutting board.

When the meat becomes warm, using a knife, finely chop it into cubes and move it to a clean plate.

Step 2: prepare the beef tongue.


Thoroughly wash the beef tongue under running water and spread in a free medium saucepan. Fill it with ordinary liquid from the tap so that it completely covers the component, and put on a large fire. When the water begins to boil, scale forms on the surface, so be sure to remove it with a slotted spoon. Now we reduce the fire and cook the tongue for 3-4 hours to softness. Attention: to check the readiness of the meat, pierce it with the tip of a knife. If it easily enters the pulp, then everything is ready and you can turn off the burner. You also need to pay attention to how you acquired beef tongue. If it is untreated, then the component should be put into a colander after cooking and cooled under running cold water. Then remove the skin with ease.

When the meat has cooled, put it on a cutting board and chop it into cubes. Finely chopped component is transferred to a clean plate and temporarily left aside.

Step 3: prepare smoked sausage.


We spread the smoked sausage on a cutting board and use a knife to clear the protective film. Now cut the component into medium pieces and pour into a free plate.

Step 4: prepare boiled sausage.


Using a knife, we clean the cooked sausage from the protective film and then put it on a cutting board. Grind the component into cubes and transfer to a free plate.

Step 5: prepare the ham.


We spread the ham on a cutting board and chop it into pieces with a knife. Pour finely chopped component into a clean plate.

Step 6: prepare the boiled pork.


We spread the boiled pork on a cutting board and, using a knife, cut into small cubes. The crushed component is moved to a free plate.

Step 7: prepare onions.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. Then put the component on a cutting board and finely chop the squares. Pour the chopped onion into a clean plate.

Step 8: prepare the pickles.


We spread pickles on a cutting board and chop with a knife into cubes. Pour finely chopped component into a clean plate. Attention: the vegetable does not have to be peeled, as it will still soften in a hodgepodge.

Step 9: prepare the parsley.


We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a clean saucer. Attention: This component does not have to be added to the hodgepodge. I usually decorate the soup with it.

Step 10: prepare the lemon.


We spread half the lemon on a chopping board and, using a knife, cut into thin slices. The crushed component is carefully moved to a clean saucer and temporarily set aside.

Step 11: prepare a classic hodgepodge.


First of all, we do the roasting. To do this, put in a pan 1/2 part butter and put on medium heat. When the contents in the container are warmed up well, add chopped pickles here. Stir occasionally, simmer the component for 2 minutes. Then pour the tomato paste into the pan and reduce the heat. We continue to fry for another 6 minutes, sometimes remembering to stir with improvised equipment. After the allotted time, we transfer the pickles with the tomato liquid mass into a small bowl, but do not turn off the burner.

Now add the remaining piece of butter to the pan and wait again for it to melt. Immediately after this, pour finely chopped onions here and, occasionally stirring with a wooden spatula, fry until tender golden color. Turn off the burner and proceed to cooking the hodgepodge itself.

In a large pot, pour the meat broth and put on medium heat. To make the liquid boil faster, cover the container with a lid. Then put all kinds of meat here and mix everything well. Cook the hodgepodge for 7-10 minutes. After the allotted time, add fried pickles with tomato mass to the pan. Having mixed everything again, we continue to cook the dish yet 5-7 minutes. Already at this stage, you can feel the seductive aroma of hodgepodge. Then put the fried onions here and pour the brine. We mix everything well with improvised equipment and taste the soup. If it is not acidic enough, add a little salt to it. Now we reduce the fire and wait for the hodgepodge to boil.

Immediately after that we spread black pepper here with peas and, if desired, chopped parsley. We continue to cook the dish yet 2-3 minutes. After the allotted time, turn off the burner, cover the pan with a lid and let the soup brew additional 20 minutes.

Step 12: serve the classic hodgepodge.


When the hodgepodge is infused, use a scoop to pour it into deep plates. Decorate the dish with a slice of lemon, 2-3 olives, and if you didn’t add greens to the soup when it was still boiling, then it's time to do it. We serve the hodgepodge to the dining table with sour cream and slices of bread.
Good appetite!

Recipe Tips:

- In addition to the ingredients specified in the recipe, you can add others at your discretion to the hodgepodge, as well as reduce or increase the proportions. For example, instead of veal in a soup, boiled pork will look good;

- if you use large olives, then they can be cut into 2-4 parts before adding to the soup;

- to make the hodgepodge tender, it is best to add a young beef tongue to it. In this case, the cooking time may decrease by 30-40 minutes.