Among the first courses, hodgepodge enjoy legal love. They are cooked in different ways, but the result remains the same - tasty, nutritious, and the soup itself looks very appetizing: neatly chopped vegetables, pieces of meat, sausages and sausages in a tomato broth.
Solyanochka with sauerkraut and sausages
The solyanka with sausages turns out to be excellent if certain proportions are observed during its preparation. If you stocked up 200 grams of chicken or milk sausages, sauerkraut you will need about one kilogram. Still need pickles - 2 pieces of medium size; onions - also 2 heads; tomato paste - 3-4 tablespoons of tablespoons; the same spoonful of flour; a couple of spoons of capers, a little breadcrumbs, butter, salt, sugar, spices, herbs to taste. And the solyanka with sausages is cooked in this way:
- Thinly chopped cabbage, you can already with the carrots, rinse a little, squeeze (if it was not prepared in the heads), put in a pan where to add vegetable oil and half a glass of meat broth (you can also hot water). Stew under the lid for 35 to 40 minutes over medium heat. From time to time, stir and try so that the cabbage does not turn out too soft, otherwise your hodgepodge with sausages will lose its "presentation".
- Fry the onions separately. Put it in the cabbage. Add tomato, salt, sugar, spices, bay leaf and peppercorns, a little vinegar (the taste should be saturated, sweet and sour). Put out all 10 minutes.
- Fry the flour in butter and add to the cabbage. Add a twinkle so that the future hodgepodge with sausages boils and boils a little.
- Sausages, sausage, other meat ingredients, gently chop, separately a little fry in oil with onions. Put chopped cucumbers, capers in a frying pan for meat, pour a couple of three spoons of the soup, boil for 3-5 minutes under the lid.
- At the final stages, we act like this: put half the cabbage from the pan in the same layer onto the pan. Next comes the turn of meat products with a side dish. Top of the second part of cabbage. The “pie” is breaded with crackers, greased with butter and sent to the hot oven for 15 minutes (until crusted). On top of the dish sprinkled with herbs and eaten in one sitting.
Meat Solyanochka
The solyanka is called the national team, because it includes very diverse components. Actually, many people know how to cook a
hodgepodge team, it is enough to have a lot of different meat stocks: boiled and smoked sausages, ham, as well as
beef kidneys
, tongue, just pieces of meat. Some ingredients can be fried, others left boiled. The taste from such an assortment will be only richer, richer, more pleasant. So, we cut onions, fry and stew in tomato and meat sauce. Peel the pickled cucumbers, cut them in half and then into thin slices. Meat components, already prepared, are also thinly sliced, stored in a saucepan where the onion was languishing. We put cucumbers, lavrushka there, then salt, pepper, add seasonings and capers. All this under the lid is boiled for 15 minutes on low heat (but to boil). If desired, thin mugs of tomatoes are placed in the pan. When the salt has ripened, it is sprinkled with chopped herbs and eaten with sour cream.
Before this, pieces of lemon are poured into the soup bowl (remove the skin!) And olives. Proportions: meat products - 300-400 g; broth - 500 g; cucumber - 4 pieces; onion - 2 heads; tomato - 2 tablespoons; olives and capers - 1 spoon each; sour cream - 100 g; lemon is a quarter. Yes, rice and red beans (about one handful of both) are put in this hodgepodge. They are boiled separately, then combined with the rest of the ingredients. And perfectly, such a hodgepodge comes with black bread, herring and a green onion! Now questions about how to prepare a meat hodgepodge should not arise.