Russian cuisine is replete with many excellent recipes. One of the traditional dishes is hodgepodge. This is a soup in a steep broth with the addition of various components, such as cabbage, capers, olives, lemon, pickles, mushrooms, etc. The hodgepodge combines the ingredients of cabbage soup and pickle. Another characteristic feature of this dish is the presence of spices. As a rule, pepper, dill, parsley, and garlic are added to the soup. There are many different cooking options.
Solyanka is a soup cooked on a steep broth. There are three main varieties of this dish - with mushrooms, meat and fish. In addition, it has a sour taste. If desired, you can enrich the taste and add various spices, herbs and sour cream. As for the list of possible components, you can add any ingredients to such a soup: various types of meat, smoked sausage, mushrooms, fish, as well as vegetables and seasonings.
Solyanka without meat with beans or asparagus
This soup is most often prepared for a meal during Lent. However, it is perfect for a casual dining table at any other time of the year.
To prepare the dish you will need the following ingredients:
- beans (plain or asparagus) - half a glass;
- thick tomato paste - 1 tablespoon;
- olives or olives - 1 jar;
- pickles - 2 or 3 pieces;
- capers - 2 tbsp .;
- one onion;
- bay leaf - 3;
- water - 2 l;
- vegetable oil for frying ingredients;
- salt, black pepper to taste.
Cooking process
The process of cooking a hodgepodge without meat is quite simple. Such a recipe will be a great addition to the culinary arsenal of any cook.
- Beans should be pre-filled with water and soaked for several hours. This is best done at night. Then boil for an hour. Add salt for 15 minutes.
- Cut the onion in half rings and a little passasser in a pan. That is, do not fry, but only slightly heat with the addition of a small amount of sunflower oil.
- Then place the onions to the beans.
- Peel the cucumbers, cut into small pieces and simmer a little. Then also add to the beans.
- Stir a spoonful of tomato paste with the rest of the ingredients and let it boil.
- At the end of cooking, add spices to taste, bay leaf, capers, olives or olives. Boil for a few minutes.
With mushrooms, barley and sausage
This is another recipe for hodgepodge without meat, but with sausage. The soup is nutritious, thick and has an unsurpassed aroma. At first glance, the list of necessary ingredients seems too voluminous, but this dish is prepared from simple and affordable ingredients:
- mushrooms - 200 g;
- potatoes - 5 pieces;
- onion - 1;
- olives;
- smoked sausage - 100 g;
- one tomato;
- two slices of lemon;
- garlic - 1 clove;
- frozen green peas - 2 tbsp .;
- pearl barley - 100 g;
- bay leaf, salt, pepper;
- vegetable or olive oil.
The recipe for hodgepodge with sausage (without meat) is quite simple. However, you must carefully follow all the recommendations:
- Rinse the groats thoroughly under running water, pour boiling water and leave for half an hour.
- Peel the onion and cut into half rings.
- Grind potatoes in small cubes.
- Cut the sausage into thin strips.
- Chop the mushrooms, but not very finely.
- Lightly fry onions and mushrooms.
- Then add potatoes, sausage, peas, peeled chopped tomato, cereal (without water).
- For lovers of hot seasonings, you can add hot peppers.
- All components mix well with a wooden spoon.
- Add mushroom broth or vegetable broth.
- Simmer for about half an hour.
- Garlic, bay leaves, salt and pepper are added closer to the end of the cooking process. Then you can boil all the components for a while. About half an hour.
- Lemon wedges are placed immediately before serving.
- It is advisable to put a tablespoon of sour cream or a little thick cream in each serving.
This processing method helps to prepare the dish, as in a real oven. The dish is ready to serve. However, if you leave it for another day, it acquires a great special taste.
Prefabricated mushroom hodgepodge
This recipe for meatless hodgepodge combines some of the ingredients listed in the previous two lists of ingredients. It is prepared very simply.
For cooking, you will need the following products:
- dried red beans - 100 g;
- mushrooms - 200 g;
- carrots - 1 or 2 pieces;
- potatoes - 2 pieces;
- one onion;
- vegetable oil;
- water - 2.5 l.
Cooking process:
- Soak the beans for several hours, then boil. Then drain and rinse.
- Chop the onion into half rings and passer.
- Grind the mushrooms in small pieces and fry with onions with a small addition of sunflower or olive oil.
- After 5 minutes of frying add finely chopped carrots.
- Dice potatoes.
- Pour 2 liters of water into the bowl for making soup. Place potatoes and beans, boil for 7 minutes.
- Then add the rest of the ingredients: onions, carrots and mushrooms.
- Do not forget about spices and herbs.
- Cook for about 15 minutes.
Cabbage soup
This is another excellent recipe for hodgepodge without cabbage. The set of ingredients is rather modest. But the dish turns out to be no less tasty than the more saturated analogues. For cooking, you need such products:
- cabbage - half a small head of cabbage;
- carrots - 2 small root vegetables;
- two medium-sized onions;
- salt, pepper, bay leaf;
- tomato paste - 2 tbsp .;
- sunflower or olive oil.
The cooking process is not particularly difficult. He is capable of even a novice cook. The cooked dish will be a great addition to any meal.
- Finely chop the cabbage.
- Grind carrots into strips.
- Cut the onion in half rings and passer a little in a pan with the addition of a small amount of oil.
- Add carrots to the onion.
- Place pepper, bay leaf, salt and stew for 10 minutes.
- Then add tomato paste, mix all the ingredients and simmer over low heat.
If desired, mushrooms can be added to this hodgepodge without meat. Serve with a slice of lemon, lime or a spoonful of thick sour cream.
Hodgepodge Tips
There are many culinary nuances that will help give any dish an unrivaled flavor. This dish has a wonderful taste in any performance. You can safely experiment with various ingredients and look for the best option. However, a few tips for cooking soup - saltwort without meat - will be useful for every housewife. The following are some tips and tricks.
Salted cucumbers
The taste of any cooking solution of hodgepodge (with or without meat, with fish, mushrooms) is largely dependent on cucumbers. Most preferably barrel salty. It is advisable not to pickle. Of course, the dish will turn out delicious in any case, but barrel cucumbers give a special shade.
If the cucumbers are large, it is recommended to peel them. Stir out a little before adding to other ingredients.
Product Slicing Features
Shredding methods are also of great importance. All components should be cut so that they fit in one tablespoon. This will allow you to fully appreciate the whole taste palette of the dish. There are several basic rules:
- chop the cucumbers into cubes;
- onions are chopped in half rings;
- carrots can be cut into strips or small cubes;
- it is advisable to grind the cabbage so that long strips do not hang from the spoon;
- mushrooms are usually chopped into cubes.
Cooking broth
The broth should be prepared well in advance. Even when it comes to hodgepodge without meat. It should have a rich taste and transparency. This is easy to achieve if you put mushrooms, fish in cold water. You need to cook on low heat. Thanks to this method of preparation, the water will be able to soak in the aroma of the product. After boiling, it is recommended to remove the foam from the surface of the broth. Of course, this will not affect the quality of taste. But if you do not remove the foam, the broth will turn cloudy. After completing the cooking process, the broth should be infused.
Additional ingredients
To improve the taste of the dish, in addition to the main products, often add additional ingredients: capers, olives, lemon, herbs and others. There are several recommendations that should be taken into account during the cooking process:
- capers can not be cooked for too long, otherwise they can give a bitter taste;
- to improve the taste, you can add marinade from capers;
- olives or olives should be added already at the end, after completion of cooking, otherwise they may lose their characteristic unique taste;
- bay leaf is removed immediately after preparation;
- a slice of lemon is placed on a plate before serving, and not during cooking;
- the same applies to green onions: it is best to add finely chopped greens directly when serving;
- salt broth is not recommended, since most products already contain a certain percentage of salt;
- if dry mushrooms are used, they should be washed well, add water and leave for several hours; the resulting infusion is subsequently used to prepare the broth, and add mushrooms according to the recipe in the soup.
There are many great recipes on how to make a meatless hodgepodge . Each of them has its own taste and aroma. Despite a certain set of basic ingredients, any combination of products can be created. The best culinary masterpieces were created through experimentation and the search for new ways.