Although the word "hodgepodge" often means a stew of cabbage with various fillings, another equally popular type of hodgepodge is a thick soup on a steep (rich) broth that includes many ingredients.
The history of the dish
Since the hodgepodge is a dish, the preparation of which involves the use of many meat and vegetable ingredients, the expression “mixed hodgepodge” in Russian even plays the role of an idiom that means “a mixture of whatever”.
The dish has been known since the 15th century, when it was listed in cookbooks as a fish hodgepodge. Later, other varieties of hodgepodge began to appear, including meat. After tomatoes began to spread in Russia, the recipe for making hodgepodge radically changed - they began to add either fresh tomatoes or tomato paste to it.
Initially, the hodgepodge was a fatty spicy soup, usually served with vodka. This dish was also called the "hangover" because it was very successful in fighting hangover. In the 18th century, the hodgepodge acquired a reputation as a peasant dish and since then has not been served on the tables of aristocrats. Probably, this explains the appearance of another name for this dish - "Selyanka".
What is good about the hodgepodge
Later, the attitude towards the hodgepodge changed, which is explained not only by its excellent taste, but also by its beneficial properties, which are due to the rich composition of useful microelements and all kinds of vitamins contained in its ingredients.
This dish is especially rich in vitamin C, calcium and protein. It also contains pectins, which help to remove toxins and improve digestion, and antioxidants, which effectively protect the cells of the human body and strengthen the immune system.
Solyanka are presented in three varieties: meat hodgepodge, fish hodgepodge (with a different set of all kinds of poultry, fish and meat) and simple (mushroom). The first two varieties are cooked in rich meat and fish broth, the third - in vegetable or mushroom broth. All these broths are diluted with cucumber pickle.
Solyanka-second courses do not contain liquid and are baked in pans, while solyanka-soups similar to them according to the recipe are called liquid solyanka. And yet, liquid solyanka, unlike traditional first courses, contains very little broth (one third less compared to other soups), and this broth is concentrated and has a rather spicy and piquant taste. The thick and liquid parts of the hodgepodge are prepared separately and combined 5-15 minutes before serving, and not so much for the purpose of cooking, but in order to improve the aroma and warming up.
