Russian national soup cooked in mushroom, fish or meat broth with spicy spices is called hodgepodge. Meat hodgepodge is prepared from various types of meat with the addition of smoked meats, sausages or sausages.
History of the dish
The hodgepodge was first mentioned in literature in the 15th century. Originally this soup was called "Selyanka". In Russia, this spicy and fatty soup was an excellent snack for vodka and served as both the first and second courses. Solyanka helped not to get drunk, and also quickly saturated the human body. For this reason, this soup is called "hangover".
Cooking prefabricated meat hodgepodge
To prepare meat hodgepodge at home, you will need the following products:
- beef with bone - 300-400 g;
- ham - 100 g;
- sausages - 2 pcs.;
- smoked sausage -100 g;
- onions - 2 pcs.;
- carrots - 1 pc.;
- pickled cucumbers - 4 pcs.;
- tomato paste.
In order to get a tasty hodgepodge of meat, you need to properly prepare the broth. Pour the beef on the bone with water and cook for an hour and a half, remembering to periodically remove the foam. Cook only over low heat. Otherwise, the broth may turn out to be very cloudy. Add salt and spices 20-30 minutes before the end of cooking the broth.
Ground black pepper and bay leaves are used as spices. Keep in mind that the broth should turn out to be undersalted, as all the ingredients in the hodgepodge will make it very salty.
In the meantime, prepare the ingredients for the hodgepodge. Peel the onions and chop finely. Wash the carrots and grate on a fine grater. Vegetables must be sautéed in a frying pan, and then simmer together with tomato paste for 5 minutes.
Cut ham, sausage and sausages into thin slices. Cut the pickled cucumbers into cubes. Strain the broth through a sieve, add the fried vegetables and bring to a boil.
Add sausage, ham, sausages and cucumbers to the boiling broth, cook for 10 minutes. After the specified time, the meat hodgepodge is ready. Be sure to cover the pot with a lid, as the soup should be brewing. Bon Appetit.
