How to cook a hodgepodge, a recipe after a festive dish for loving girls and wives

In the world there are several dishes, which can be called "after the festive". They are prepared from different components according to different recipes, but they are united by one: each includes what was undernourished on the best days, on a holiday. Depending on the ingredients, the most suitable recipe is chosen, which can be several dozen. This is pudding, pizza and solyanka, the latter will be discussed.

The history of the saltwort has been little studied, who cooked this dish first, also vanished in the summer.

They say that it is Russia, and originally it was called a "village", and was prepared from fish and without tomatoes. We will not argue, as a last resort, for certain it is known that the solyanka was cooked in all Russian restaurants, and it was the visiting card of our country.

Before introducing the young housewives to this wonderful dish, which is able to become both a decoration of a festive table and everyday food, I would like to note that a halophyte is, nevertheless, a soup (although thick) cooked without potatoes, cabbage, cereals and pasta . Although, if you still have these products, or your pets do not accept soup without potatoes, why not really leave them in soup (do not waste the same good!). Solyanka, for this and hodgepodge - a mixture of everything that is at hand! In a variety of recipes that teach how to make a hodgepodge, there is at least one suitable for your components.

Solyanka is: meat, fish, mushroom (depending on the main ingredient of the broth, on the basis of which it is prepared).

The composition of this soup of any kind includes bow, pickled cucumbers, tomato paste, olives and butter, and, of course, spices (where without them).

Try to cook the hodgepodge, it turns out very tasty and nutritious, while the cost of effort to prepare it is minimal, any beginner chef can surprise you pleasantly, and most importantly to feed your loved ones and friends to the dump.

In secret, the hodgepodge is the favorite dish of all men. Dare!

How to cook a solyanka classic - national team

Bouillon

A piece of beef with a stone is boiled. For the saturation of the broth, after boiling the water and removing the "foam", the gas is reduced to a minimum, and this is how they are tormented for two hours. It is ready when cooked meat is separated from the stone easily. An hour before the preparation is added, a bulb, a large sliced carrot, pepper, parsley root. After preparation, it is filtered. You can and do not filter, then after the first boil, the broth should be drained and boiled soup already on the secondary broth.

Toast

Bitter onion cut into rings and fry in butter in a frying pan until golden brown. Add the tomato paste. Extinguish the mixture until it darkens, you can do this procedure in the oven. In the end, add diced cucumbers.

Meat Sliced

Usually a hodgepodge of ham with smoked ham, as a filler, but you can cook a hodgepodge with sausage, sausages and poultry meat. The best option, when everything is present, beautifully sliced pieces and brusochkami. Meat can be pre-browned in a frying pan. Meat from the broth is removed from the bone and cut into even cubes. Extra meat can be sent to cakes.

Assembly

In broth we add everything: sausages, frying, meat cutting. And also the contents of a jar of olives, a bay leaf, peas of black pepper, a little fragrant pepper, greens.

Cook until ready for 20-30 minutes. To give the meat a piquant taste for a few minutes before the readiness to add pineapple juice slightly.

Before serving, the hodgepodge should brew. Use with sour cream and a slice of lemon. To the solyanka are served pies or potatoes.

This is one of the options, how to cook a hodgepodge. Then, when you master the algorithm of cooking, you can experiment to look for "your" taste, and who knows, maybe someday, an article will appear on how to cook a hodgepodge in ... (your name).