What is correct solyanka or selyanka? To this day there is no consensus on what happened where. Just like there is no opinion - these are the same dish or they are different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used. And others say that the soup is called selyanka because it was originally a rural, rural food.
But it is known for certain that both versions of the name refer to original Russian cuisine. Mention of this soup dates back to 1547. It is also known that they were prepared with meat, fish and mushrooms.
Another interesting fact is that in the old days, villagers were not prepared as soups, but served as a hot appetizer made from sauerkraut or fresh cabbage, which was prepared with meat, game, and fish. Pickled cucumbers and mushrooms were also added.
Now the name “selyanka” is not used at all in Russian cuisine. But Solyanka is the favorite soup in many families. And it’s not in vain. It is cooked in a strong meat, fish or mushroom broth. As a rule, a lot of meat is used in such meat and fish soups. The soup turns out so thick that sometimes you can’t even dare to call it “soup”.
Another special feature is that this soup is prepared quite spicy. Now the recipe for this dish has of course changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then capers, gherkins, black olives, olives and lemon appeared in the dish.
The recipe has been perfected, one might say, for centuries. And now there is very a large number of recipes and variations for preparing such thick soups. So much the better, because wherever you go, you can safely eat hodgepodge, even every day - everywhere it will be a new dish!
Every housewife certainly has her own favorite cooking recipe, or, as a rule, the basis for cooking. Because if there is a foundation, you can create anything on it.
The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers.
Product basis for fish soup- fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated.
Product basis for mushroom soup- mushrooms, salted, marinated. Mushroom mushrooms and milk mushrooms were especially valued. In well-known recipes for some meat solyankas, there must have been salted milk mushrooms.
And today our recipe will be with meat.
Mixed meat solyanka with smoked meats according to the classic recipe
What we need:
- meat beef brisket -500-600 gr.
- smoked sausage – 100 gr
- ham - 100 gr.
- brisket - 100 gr.
- sausages - 100 gr.
- carrots - 1 pc.
- onion - 2 pcs.
- pickled cucumber - 2 pcs.
- brine - 0.5 cups
- potatoes - 1 piece (optional)
- tomato paste - 2-3 tbsp. homemade spoon, 1 tbsp. store spoon
- olives - 100 gr. (preferably dried)
- lemon - 0.5 pcs.
- capers - 50 gr. (optional)
- sugar -0.5 tsp
- vegetable oil - 2 tbsp. spoons.
- butter - 1 tbsp. spoon
- parsley, dill, celery
- black allspice peas
- red capsicum
- salt, ground black pepper
- spices - any you like
- Bay leaf
Preparation:
1. Place 3 liters of water in a saucepan. Cook a strong, rich broth from the brisket. I won’t repeat myself, I have a whole big note. how correct. Let me just remind you that you definitely need to put the meat in cold water, so the meat will release all its juices into the water, and then the broth will turn out rich. If you put it in hot water, the meat will be “sealed” and will be tasty after cooking, but the broth will not receive the desired fat.
2. You need to cook the brisket for 1.5 hours. Place a small whole onion in the pan along with the brisket. This way the broth will be not only rich, but also aromatic.
3. In a frying pan in vegetable oil, fry the onion, cut into small cubes. When the onion turns golden, pour in half a glass hot water. When the water evaporates, the onions will become completely transparent, and cooked in this way will not be visible at all in the soup.
4. Cut the carrots into small strips and add to the onion. Add half a teaspoon of sugar. Fry for 2 minutes.
5. Cut the cucumbers and add them to the onions and carrots.
6. Add a little broth and simmer for 7-10 minutes.
8. Simmer for 3-4 minutes.
9. Cut ham, brisket, smoked sausage into strips, sausages into circles.
10. Remove the finished meat from the broth, cool, and also cut into strips. Remove the boiled onion and discard.
11. Lightly fry all the collected meat in a separate frying pan in butter.
12. Transfer the contents of both pans into a saucepan with broth.
13. Add chopped herbs, spices to taste, a small piece of red capsicum, olives. It is better to use dried olives, they are sold in bags. Their taste is much more piquant. Or salty - don’t forget that we are preparing hodgepodge. In my opinion, they are healthier than regular olives in jars. But if you don’t have dried or salted olives, use what you have. Olives will also work.
14. If you like capers, you can add them too; 50 grams will be enough.
15. Let it boil, after simmering for 5 minutes, taste the salt. Now is the time to add salt. But salt carefully, many products containing salt, and we have a lot of them, will still give it to the broth.
16. Cook, or rather simmer, the hodgepodge over the fire for another 10-15 minutes. At the end of cooking, add bay leaf, ground black pepper, 2-3 peppercorns ground in a mortar.
17. Then turn it off, close the lid, cover with a thick towel, and let it brew for at least half an hour. During this time, all ingredients will simmer and exchange flavors. This is a process as integral as cooking.
18. Cut the greens and add them to your plate if desired. Some people like to add chopped garlic along with herbs. We also decorate with sliced lemon, which will add additional aroma, freshness and the necessary sourness to our hodgepodge.
So we prepared a delicious hodgepodge. But in general, in order for our soup to always turn out very tasty, you need to know the basic rules of preparation.
The nuances of preparing a mixed meat hodgepodge
I would really like you, dear friends, to share your recipes with us. And we will prepare our favorite solyanka according to different recipes and treat it to our family and friends.
And bon appetit everyone!
Solyanka is considered to be a traditional dish of Russian cuisine. It has a very wide range of flavors, for which it is loved by many people. It very successfully combines sour, salty and spicy taste. It is assumed that its name is a modified form of the word “selyanka,” that is, a dish that was prepared and consumed by peasants in the countryside. The word “combined” means that the solyanka is prepared (assembled) from several types of meat. If you have a desire to diversify your usual table with this dish, but you do not know how to prepare a mixed meat hodgepodge, then we offer you the following recipe.
To prepare the hodgepodge you will need the following ingredients:
- Pork on the bone – 700 gr.;
- Chicken ¼ part;
- Raw smoked sausage “Pepperoni” - 200 gr.;
- Boiled-smoked beef balyk – 300 gr.;
- Milk sausages – 3 pcs.;
- Medium-sized pickled cucumbers – 3 pcs.;
- Onion ray – 3 pcs.;
- Carrots – 1 pc.;
- Tomato – 700 gr;
- Butter – 50 gr.;
- Vegetable oil – 3 tbsp. spoons;
- Cucumber or olive brine – 0.5 cups;
- Salt, olives, lemon and herbs.
Instead of tomato, you can use tomato paste, diluting it with water in a ratio of 2 tbsp. spoons of paste per 100 ml. water.
How to prepare mixed meat hodgepodge
- Pour about five liters of water into a saucepan and put on fire.
- When the water is almost boiling, add the chicken and pork.
- After boiling, skim off the foam and throw in the onion. Cook until the meat is done.
- Prepare the frying: finely chop the onion and carrots into strips.
Place butter and vegetable oil in a frying pan and place on fire.
When the oil starts to boil, add the onions and carrots to the pan and fry them, stirring constantly.
When the beam becomes transparent and the carrots are soft, add the tomato or tomato paste diluted with water and simmer everything over low heat until the mass becomes thick and mushy. - The chicken will be ready first (about 40-50 minutes after boiling). Remove it from the pan so it can cool. The pork will cook for another 20-30 minutes, then remove it. The resulting broth can be strained if desired.
- Cut the pickled cucumbers into strips or cubes and add to the boiling broth. Cook for about 20 minutes.
- Chop balyk, sausages and pepperoni, as well as cooked chicken and pork.
- Add all the chopped meat to the broth and cook for about 15 minutes. Salt the broth to taste.
- Place the prepared roast into the broth. Let the broth with frying boil and cook for 3 minutes.
- Add 0.5 cups of cucumber brine, or if you don’t have it, replace it with the same amount of olive brine. Add the brine in small portions, constantly testing the taste so that the soup does not turn out too sour. After this, let the broth simmer for about 2 minutes.
- Add greens. Solyanka is ready.
Some tips.
- To prepare hodgepodge, you must use at least five types of meat or meat products (the more, the better). The taste will be even more interesting if you use something smoked in the cold cuts, as well as milk or cream sausages (they will add tenderness to the taste).
- Instead of pickled cucumbers, you can use pickled ones. In this case, the brine will need to be taken exclusively from olives.
- It is not advisable to put olives in a pan, as they quickly lose color. It is better to add them to bowls of soup immediately before serving.
- If you wish, you can add potatoes before adding the frying, but the classic solyanka does not require its presence.
- If the skin of cucumbers is rough, it is better to peel it a little.
4 servings
50 minutes
69 kcal
5 /5 (1 )
Probably the most satisfying soup is Solyanka. Thick, with a strong broth, consisting of several types of meat and various sausages, with a pleasant sourness, with sour cream and herbs. For lovers of such deliciousness, I would like to offer two options for mixed meat solyanka. It’s difficult to say which one is tastier, because each is good in its own way. For those who prefer solyanka with potatoes, the classic recipe is more suitable.
Recipe for mixed meat solyanka
Kitchen appliances and utensils: housekeeper knife, pots, stove.
Ingredients
| Boiled chicken leg | 1 PC. |
| Boiled beef | 200 g |
| Chicken and beef broth | 1.5 l |
| Salted cucumbers | 7 pcs. |
| Sausages | 2 pcs. |
| Sugar | 30 g |
| Onion | 1 PC. |
| Tomato paste | 2 tbsp. l. |
| Lemon | 0.5 pcs. |
| Capers | 1 tbsp. l. |
| Green onions | 2 branches |
| Black olives | 15 pcs. |
| Bay leaf | 1 PC. |
| Sour cream | taste |
| Black pepper | 8 peas |
| Salt | taste |
| Caper marinade | 30 g |
The broth should be strong and transparent. Moreover, you need to cook it without salt! You will need medium-sized cucumbers, and they will be pickled, cucumbers, and not pickled.
Preparing mixed meat hodgepodge
- Peel 7 pickled cucumbers from rough skin. It is better to do this with a housekeeper knife, which removes the skin very thinly.
- Cut the cucumbers into small cubes, put them in a saucepan, add a little water and put on fire.
- Finely chop the onion.
- Add onions to cucumbers.
- When the mixture boils, add 2 tablespoons of tomato paste to the pan. This is how the base of the hodgepodge is prepared - brez.
- Simmer the breze until the cucumbers and onions become soft - about half an hour, adding one and a half tablespoons of sugar and closing the lid.
- Finely chop the chicken leg (after removing the skin) and 200 g of beef.
- We also cut 2 sausages (or sausage of the same weight) finely.
- Place the brez in boiling broth, which requires 1.5 liters.
Be sure to try the broth with breze - if there is not enough salt, then add some salt.
- We put the meat mixture, olives, a tablespoon of capers, and 2 tablespoons of caper marinade into the broth.
- As soon as it boils, add a bay leaf with 8 black peppercorns.
Video on how to prepare hodgepodge
You can watch a detailed recipe video to learn how to prepare hodgepodge at home.
Recipe for classic meat solyanka with potatoes
Cooking time: 2 hours.
Number of servings: 6.
Kitchen appliances and utensils: pot, frying pan, stove.
Ingredients
| Various sausages | 0.5 kg |
| Beef | 0.7 kg |
| Potato | 0.6 kg |
| Pickled and pickled cucumbers | 0.4 kg |
| Lemon | 0.05 kg |
| Water | 4 l |
| Onion | 0.3 kg |
| Tomato paste | 0.15 kg |
| Krasnodar sauce | 0.15 kg |
| Vegetable oil | 0.1 l |
| Greenery | 0.02 kg |
| Black olives and olives with brine | 0.1 kg |
| Spices | taste |
| Garlic | 0.05 kg |
| Cucumber pickle | 0.15 l |
| Salt | taste |
| Sugar | 0.05 kg |
| Bay leaf | 1 PC. |
| Sour cream | taste |
How more types sausages take it, the tastier the hodgepodge will be. It is better to take both pickled and salted cucumbers – halved.
Step-by-step recipe for solyanka with sausage and potatoes
- Place peeled onion (0.15 kg), garlic (0.05 kg), beef cut into layers (0.7 kg) into a frying pan. Fry on all sides.
- Place the meat, onion and garlic in a saucepan with water. Bring the broth to a boil over high heat.
- Skim off any foam that appears and reduce the heat to low. Cook the broth until full readiness meat.
- Finely chop all types of sausage into cubes. Pour the sausage into a heated frying pan with 0.1 liters of oil and fry.
- Finely chop the onion – approximately 0.15 kg. When the sausage is lightly fried, add chopped onion to the pan and fry thoroughly.
- Place finely diced cucumbers (0.4 kg) in a heated frying pan.
- After frying the cucumbers a little, add about 150 grams of cucumber brine and simmer until soft.
- Then add tomato paste and Krasnodar sauce to the frying pan - 0.15 kg each.
- Mix everything carefully and simmer for another 15-20 minutes over low heat.
- We take the meat out of the finished broth and cut it into small cubes. Strain the broth.
- Cut 0.6 kg of potatoes into cubes. Add potatoes to the boiling broth.
- Then we send the chopped meat there.
- Cook for another 15 minutes, then taste and add salt to taste. Then add spices and herbs (20 grams).
- In addition, you must definitely add a couple of tablespoons of sugar, add a bay leaf, and a couple of lemon slices without peel (50 grams). Let the hodgepodge simmer for another 10 minutes on low heat.
Video recipe for classic meat solyanka
In the master class you will learn how to cook classic solyanka with potatoes
Solyanka national team soup is prepared in a variety of ways different ways. Professional chefs and lovers of culinary experiments invent new recipes and also use different ingredients, improving their skills.
In this article we will reveal the secrets of preparing this dish and tell you in detail how to cook soup - hodgepodge.
What is solyanka?
It is believed that the predecessor of this wonderful dish was a simple village stew, into which housewives put the products that were at hand. Some even associate the name of the simple soup “Selyanka” with the restaurant dish “Solyanka”, finding in them common features and similar cooking methods. One way or another, the classic hodgepodge is prepared in different establishments according to completely different recipes, however, maintaining common features. Firstly, this dish must include a set of meat delicacies. Secondly, so that the “Solyanka national team” soup acquires a characteristic spicy taste, pickles, olives and lemon are added to it. In addition, this dish can be prepared from vegetables, mushrooms and even fish.
If you don’t know how to make Solyanka soup, then start with the simplest, classic version. His detailed description we offer below.
Products for solyanka
To prevent this wonderful dish from turning into an expensive pleasure, cook it after festive feast. As a rule, on such days, leftover smoked meats, different types of meat, spicy, salty and pickled snacks accumulate in the refrigerator. Thus, Solyanka national soup can become not an expensive, but a wonderful economical solution. Here is an approximate composition of products used for the classic recipe:
Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow their example, you need to do the following:
- Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
- Mix the vegetables. Add to them three spoons of sugar, two spoons of salt and a glass vegetable oil.
- Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then put it in sterile jars and roll it up.
- Now you can easily prepare your favorite dishes in winter and delight your loved ones with them.
Mixed meat solyanka recipe (classic)
Some chefs prepare this wonderful hearty soup without skimping on ingredients. This is why solyanka sometimes resembles a second course more than the first. To make your soup tasty and aromatic, try to follow the sequence of actions:
- Place beef on the bone (pork) and smoked ribs in a saucepan, cover with water and bring to a boil. After this, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
- Some time before it’s ready, salt the water, add bay leaves and peppercorns. After fifteen minutes, remove the meat and onion, and strain the broth through a fine sieve.
- When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
- Cut the sausage and ham into strips.
- Cut the cucumbers into thin slices, place in a heated frying pan, add a little broth and heat for a few minutes.
- Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden crust. After this, add tomato paste to the frying pan, mix it with onions, and then transfer the resulting frying to the broth.
- Place all the meats, cucumbers, olives, capers, salt and pepper into the pan. Cook the soup over low heat for a few more minutes.
- Before serving, place a little sour cream and a thin slice of lemon on each plate.
As you can see, the recipe for hodgepodge of mixed meat (classic) is not too complicated if you follow the sequence of these steps.
Solyanka with capers and mushrooms
In this case, we will use a completely different set of products, but the taste of our dish will not be affected at all. On the contrary, it will reveal itself from a new, completely unexpected side. We hope you will definitely like it. So, the soup “Meat Solyanka”.
Recipe:
Solyanka national team soup is ready. It's time to invite your household to the table. Garnish each serving with sour cream, chopped herbs and a thin slice of lemon.
Soup “Solyanka team with sausage”
This recipe is a simplified version of the classic dish. Unfortunately, we don’t always have time to prepare a full-fledged version of meat solyanka. Therefore, in this case we will use a set consisting of vegetables and sausages.
Preparation of hodgepodge:
- Pour three and a half liters of water into a large saucepan. If you have chicken or meat broth, you can use it.
- Peel six medium potatoes, cut them into small cubes and cook over medium heat.
- For the dressing, peel and grate one carrot, cut two red onions into half rings, and also grate four pickled cucumbers on a coarse grater. Fry fresh vegetables in a frying pan and then add grated cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
- Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
- Place all prepared foods in the broth, add salt and necessary spices to taste.
When the soup is ready, pour it into bowls and serve with sour cream (or mayonnaise), a slice of lemon and chopped herbs.
Solyanka in a slow cooker
Since many modern housewives cannot imagine kitchen chores without their best assistant - a multicooker, we decided to offer you this interesting recipe. Solyanka national team soup (we posted a photo of this dish in our review) is prepared as follows:
Fish solyanka
This recipe will appeal to those who are partial to fish dishes. This dish is easy to prepare - just follow the algorithm described below. So, let's try to make the “Hodgepodge” soup.
Recipe:
- To cook a strong fish broth, take two onions, four black peppercorns, a bay leaf, one carrot, salt, one dried parsley root and small fish (600 grams). Peel the vegetables, cut as desired and fry in a dry frying pan for several minutes. Clean the fish, gut it and rinse. Place the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, add salt, pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
- Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Peel two pickled cucumbers and then cut into thin strips.
- Heat a frying pan and lightly fry the prepared onion with two tablespoons of flour. After this, pour a little fish broth into it, mix it well with flour and cook everything together for a while. Add tomato paste and cucumbers to the pan, stir and cook for about five minutes.
- Place the roast in the broth and bring it to a boil. Place the pieces of fish, olives, capers, pepper and salt into the pan. Cook the hodgepodge until done. Serve it to the table, garnishing with a slice of lemon and chopped herbs.
Lenten mushroom solyanka
This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is almost as good as the taste classic soup, and therefore even people who do not adhere to a special diet enjoy preparing it. We invite you to try together to make Lenten Solyanka soup.
Recipe:
Season each serving with lemon and chopped herbs.
Solyanka with tongue and kidneys
The meat soup “Sbornaya Solyanka” has an amazing taste. It is perfect for a family dinner, and can also decorate yours. festive table. Finally, we offer one more option for preparing such a wonderful dish as “Solyanka meat team” soup.
- Boil one beef tongue until tender (it is better to do this the day before). To do this, fill it cold water and bring to a boil. Change the water and put it back on the fire. After two hours, the tongue must be removed, placed in cold water and the skin removed (like a stocking).
- Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, cover with soda and leave for 20 minutes. Rinse again, pour in vinegar and sprinkle with salt. After 40 minutes, wash and dry.
- Cut one onion and four pickled cucumbers into strips.
- Cut 300 grams of beef (it’s better to take tenderloin) and 300 grams of lamb fillet into pieces. Lightly fry the meat in a frying pan, add 200 grams of smoked sausages, onions, cucumbers and a glass of broth. Mix all the ingredients and simmer over medium heat for several minutes.
- Pour tomato paste into the pan and bring its contents to a boil. Transfer the roast to boiling broth, add tongue and kidneys to it and cook the soup until tender.
- At the end of cooking, salt and pepper should be added to the hodgepodge, olives should be added to it, and capers, if desired.
Conclusion
Solyanka meat team soup, the recipe for which, and more than one, we presented in the review, can consist of completely different products. However, the combination of different types of meat, smoked meats and salty taste gives the finished dish common characteristics. We hope that the descriptions of the soups given in our article will be useful to you for conducting exciting culinary experiments. Find the most successful combination of ingredients - and Solyanka national soup will become your signature dish.
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Step-by-step meat solyanka recipe with photos
Among the most popular first courses of Russian cuisine, which are in demand in restaurant and home menus, the leading place is occupied by classic solyanka. And the most festive version of the cooking technology is the prefabricated meat solyanka, this soup is popular all over the world among those who have tried it at least once.
The main condition and main component of this exquisite hot dish for the first course is the presence of at least 4 varieties of meat, poultry and sausages. There are recipes for hodgepodge, in which the ingredients include up to 15 meat products.
It cannot be said that, based on the cooking technology, this quick dish, but it's worth it! Organize a holiday of the stomach for yourself and your loved ones, prepare a classic meat solyanka at home from beef, ham, sausages and salami, enhancing the taste good mood and further experimenting with ingredients!
To prepare the most delicious first course you will need the following ingredients:
- beef (pulp or on the bone) - 300 - 500 grams;
- ham - 150 gr.;
- smoked sausage - 200 gr.;
- sausages - 2-4 pcs.;
- onion - 2 large onions
- olives - ½ jar with brine
- olives - ½ jar along with brine
- pickled or pickled cucumbers - 2÷3 pcs. (depending on size) + cucumber pickle
- tomato paste - 2 tbsp. spoons
- flour - 2 tbsp. spoons
- lemon - a few slices
- butter for frying.
It is allowed to violate the proportions, and also to put in something extra (meat leftovers in the refrigerator).
Classic meat hodgepodge recipe step by step with photos
1 - the first step is preparing the meat broth.
Rinse the beef thoroughly under cold water, separate the films and pour in 2 liters of filtered water.
Place the pan over medium heat, bring to a boil, skim off the foam and cook the meat for 1.5 hours.
While the broth is cooking, you can continue the cooking process.
Step 2 - preparing the sausage components.
Cut the sausages in half lengthwise and then cut the halves into thin slices.
First cut the ham into thin circles, then into thin strips to obtain strips.
Also cut the smoked sausage into strips.
3 - the third step is preparing the onion fry.
Cut the onion into very thin half rings so that they shine through.
Heat a frying pan and melt a stick of butter.
Place all the onions in the pan and, stirring occasionally, fry until golden brown over medium heat.
Add flour and mix thoroughly. Once the flour gets into the soup, it will thicken it a little, making the taste richer.
Pour the brine from cucumbers, black olives and olives into the onions (half a glass of each type) - this is a prerequisite for preparing hodgepodge! Mix thoroughly again so that there are no lumps left.
While the onions are stewing, cut the olives and black olives (crosswise into 4 pieces).
Cut salted or pickled cucumbers into thin strips or slices.
Place chopped olives, black olives, cucumbers in the pan with the onions and add tomato paste.
Mix everything thoroughly and simmer for 2 minutes. Tomato paste will give a beautiful color to the soup and add additional sourness. Onion frying is ready.
Meanwhile, the meat broth is ready.
Remove the beef and carefully strain the broth into another pan in which you will cook the dish.
Cool the meat, cut into small pieces.
Step 4 - collecting homemade hodgepodge.
Place the pan with the prepared broth on the fire and put all the meat products into it: beef, sausage, frankfurters, ham. Add tomato and onion fry. Add water (if necessary if a lot has boiled away during cooking). Stir and bring to a boil.
Cover the pan with a lid and simmer over low heat for 10 minutes.
According to the classics, it is customary to let the soup brew for a day to acquire better taste and aroma.
But an hour is enough if you really want to eat; from experience, it takes longer, you still won’t have enough patience!
Last prerequisite preparing a classic hodgepodge - a slice of lemon and whole berry olives and olives, which must be added directly to the plate before serving. If desired, enhance the taste with sour cream.
By the way, before the holiday and after the holiday ( New Year's table) the easiest way to prepare this soup is especially tasty and satisfying, so there will be a lot of different meat products in the refrigerator. Even lean pieces of pork skewers will work. left over from the picnic.
Cook at home restaurant dishes feel free, with us you will make it delicious!
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