Russian cuisine is rich in unusual and delicious recipes. The first courses alone can be counted more than ten from memory, and this is only if you take into account the traditional recipes of soups. Solyanka is also considered to be one of the favorites in Russian cuisine.
It is necessary
- - 400 g of beef;
- - 3 pickles;
- - 200 g of ham;
- - 200 g of boiled sausage;
- - 4 sausages;
- - 1 PC. onions;
- - 1 can of olives;
- - 2 tablespoons of tomato paste;
- - 1 bunch of parsley (about 50 g);
- - spices to taste.
Instructions
Step 1
Among a large number of foreign tourists there is a humorous gastronomic statement: "It is enough to remember one word - hodgepodge, so as not to die of hunger in Russia." It is worth mentioning that many centuries ago, when there was not even a tomato in Russia, peasants prepared a soup like a hodgepodge as a snack for vodka. In those days, the main ingredients of the soup were: vegetables from the garden, fatty meat and pickle. Due to its fat content and richness, the hodgepodge did not get intoxicated and well satisfied the feeling of hunger. Meanwhile, this soup could not be found at dinners with representatives of the upper class. That is why the original name of the soup comes from the word "village" - "village". Today, in everyday life, you can find such a phrase as "team hodgepodge". They use it not only in cooking, but also in various spheres of life, describing the diversity of the composition of something.
Step 2
The proposed ingredients are designed for the preparation of 5 liters of hodgepodge. Rinse the beef well under running water and cut into portions. Place them in boiling water, salted to taste. After 8-10 minutes, remove the resulting limescale. Add 1-2 bay leaves and 5-6 black peppercorns to spice up the broth. Cover the pot with a lid and cook over low heat for 40-60 minutes.
Step 3
Chop ham, sausage, sausages and simmer over low heat with the addition of tomato paste. Add chopped onion and pickles 5-7 minutes before cooking. Transfer the prepared mixture to the broth. Add pitted olives to the pickle along with the brine and cook for 10-15 minutes. Pour the prepared soup in portions into deep bowls. Garnish the pickle with fresh herbs such as chopped parsley. You can also add sour cream to taste.
