Okroshka is good on a hot summer day. It is eaten cold, and the hodgepodge is served hot. These dishes are related only by the fact that they have a liquid base and meat components. Otherwise, they are different.
It is necessary
- For hodgepodge:
- - 600 g of pork pulp on the bone;
- - 2.5 liters of water;
- - 2 medium onion heads (one for broth, the other for hodgepodge);
- - 1 carrot;
- - 5 black peppercorns;
- - 70 g of capers;
- - 100 g olives;
- - 2 lemons;
- - 2 tbsp. sunflower oil;
- - 600 g of meat delicacies (smoked sausage, ham, smoked ribs);
- - 2 pickles;
- - parsley or dill;
- - pepper, salt.
- For okroshka;
- - 2.5 liters of kvass;
- - 600 g of boiled sausage;
- - 8 boiled potatoes;
- - 6 boiled eggs;
- - 5 small fresh cucumbers;
- - 300 g of radishes;
- - dill, green onions;
- - sour cream;
- - salt.
Instructions
Step 1
To compare the taste of hodgepodge and okroshka, prepare these dishes. More ingredients are needed for the hodgepodge. It is of three types - mushroom, fish, meat broth. The latter is the most popular. First, the broth is cooked, then seasoned with frying with tomato paste. Capers, lemon, deli meats are added.
Step 2
The okroshka liquid is cooled. Kvass, kefir or whey are used as it. The thick component of okroshka can exactly repeat the Olivier salad. If you want to diversify your menu, put 4-5 tablespoons. lettuce (without mayonnaise) into a deep plate, pour chilled kvass into it. You can add radishes to okroshka.
Step 3
To cook a hodgepodge, rinse the pork, put it in a saucepan, and fill it with cold water. When the broth boils, remove the foam and cook for 1 hour. Then add carrots, onions, peppercorns and cook the same amount more. Add bay leaves and keep on fire for 15 minutes.
Step 4
Remove the pan from heat, remove the meat, strain the broth. To do this, put a double layer of cheesecloth in a colander, put it in another pan, pour the broth through this filter.
Step 5
Cool, separate the flesh from the bones, cut it into strips. Grind meat delicacies in the same way. Cut the cucumbers into strips too.
Step 6
Peel the onion, rinse it, cut into 4 pieces and chop each piece across. Fry in sunflower oil until light blush, add tomato paste, simmer for another 2 minutes. While stirring, pour the mixture into the strained broth. Add chopped meat, cucumber and olives. Stir. Boil over low heat for 15 minutes after boiling.
Step 7
Then add the capers and salt to taste. Cover the hodgepodge with a lid. Let it brew for 15 minutes. When serving, place a circle of lemon, a spoonful of sour cream and some finely chopped greens in each plate.
Step 8
To cook okroshka, cut the boiled eggs and potatoes into small squares. Chop the sausage, radish in the same way. Spread the thick base on plates, cover with cold kvass. Place 1 tablespoon in each plate. (top off) sour cream, sprinkle with chopped herbs. Everyone will salt themselves okroshka to taste.
