A real hodgepodge is prepared with meat delicacies, pickles, olives or capers and has a sour-salty-spicy taste. Also, this word is called a dish of cabbage, which is first fried and then stewed with tomato paste.
Prefabricated meat hodgepodge
Solyanka is a traditional Russian dish. It is cooked not only in meat, but also in fish and mushroom broth. Meat hodgepodge is a successful combination of cabbage soup (cabbage, sour cream) and pickle (cucumber pickle, cucumbers). But cabbage does not appear in all recipes. The ingredients for a real hodgepodge are diverse, it consists of:
- 500 g of smoked meat delicacies (brisket, ham, bacon, salami);
- 500 g chicken breast;
- 2.5 liters of water;
- 1 carrot;
- 1 onion;
- 3 pickles;
- 100 g of brine or juice of half a lemon;
- 30 g of vegetable oil;
- 2 tbsp. tomato paste;
- 100 g olives;
- 2 sheets of laurel;
- 1 lemon;
- 1 tsp Sahara;
- sour cream;
- greens, a little salt, ground pepper.
Rinse the breast, put it in a saucepan, fill it with cold water, put it on high heat. When the broth is close to boiling, remove the foam with a slotted spoon, reduce the heat to low. Cook the chicken for 35 minutes. Prepare the roast at this time. To do this, peel the onion, cut into half rings, cut them in half or into 4 parts. Grate the carrots coarsely. Place vegetables in a skillet with oil. Fry until lightly browned, add tomato paste and cucumbers cut into squares. Keep on fire, stirring, for another 5 minutes. Pour in a glass of chicken stock from a saucepan, simmer for 7 minutes.
At this time, take out the smoked meats, cut them into cubes. 10 minutes before the end of cooking the broth, add bay leaf to it. Remove from heat, remove breast. When it cools down, chop it finely. If the broth is cloudy, strain it through a triple layer of cheesecloth. If not, leave it that way. Put chopped meat, chicken, frying into it, add chopped olives. Pour in the brine or juice of half a lemon. Bring the hodgepodge to a boil. Cook it for 10 minutes. When serving, place a circle of lemon, a tablespoon of sour cream and finely chopped herbs in each plate.
Cabbage solyanka
Such a dish is easier to prepare, it will require only:
- 500 g of cabbage;
- 1 carrot;
- 1 onion;
- 1 tbsp. tomato paste;
- 2 tbsp. vegetable oil;
- 70 g of water;
- salt, pepper, herbs.
Chop the cabbage into small thin strips. Place it in a preheated skillet where the oil has already been poured. Fry, stirring occasionally, for 10 minutes. Put onion and carrots, chopped as in the previous recipe, and keep on fire for another 5 minutes. Add tomato paste, fry vegetables for another 3-4 minutes.
Pour in water, add salt, pepper, simmer with the lid closed for 10-17 minutes (depending on the type of cabbage). “Summer” species are prepared faster than “winter” ones. Cabbage goes well with sausages. Cut 2-3 pieces into circles and place in a dish 7 minutes before the end of cooking.
