Anyone who has ever tasted a hodgepodge in Georgian could not remain indifferent. Tasty, hearty, hot, it replaces the first and second. Moreover, if your spouse does not like soups and never eats them, then be sure to invite him to try this dish. A rich and rich taste will conquer him from the first spoon, and he will ask for repetition very often.
Dish history
If today the hodgepodge is served in Georgian in trendy restaurants and it is considered a gourmet dish, then you will be interested to know that relatively recently it was prepared for almost the poorest. So called fatty and spicy soup, which was often used as a snack for spirits. By the way, he was preparing so thick that it was difficult to determine whether it was the first or second dish.
Georgian solyanka is a meat variety of that soup. In addition to her, there are also fish and mushroom. But we'll talk about them next time. Today, this dish has acquired a slightly different note. Fried veal, olives and capers, lemon and a spoonful of sour cream - all this creates a surprisingly harmonious taste. Georgian solyanka can always be recognized by its characteristic pungent taste and strong spicy aroma.
Sauce or soup?
At first glance, this is not very clear, and it does not really matter. The reader must have already prepared for the fact that this dish will require several types of sausages and other smoked delicacies. Not at all. Let's look at a classic recipe, and start with the ingredients. We will need:
- beef - 1 kg;
- onions - 3-4 heads;
- garlic - 3 cloves;
- flour - 2 tablespoons;
- broth - 1 liter.
These are the main ingredients that allow us to prepare a delicious and nutritious Georgian hodgepodge. Not as much as it might seem at first glance. Of course, they need to be cooked correctly.
Seasonings and spices
This is what gives the dish a special touch and zest. Without spices, you get a regular soup. The Georgian solyanka should be moderately spicy and spicy. For the specified amount of meat you will need:
- a few leaves of bay leaf;
- hot red pepper;
- salt;
- a tablespoon of mustard;
- two pickles;
- a tablespoon of tomato paste;
- two tablespoons of vegetable oil;
- some Georgian wine and herbs.
And again, we can say that the recipe does not include anything that could not be found in stores. Of course, every chef has his own secrets that he does not want to share. But a meat hodgepodge prepared according to this recipe in Georgian will be very successful.
Cooking
First of all, you need to choose a good young meat. Best if it is an internal calf fillet. It is distinguished by special tenderness. It needs to be washed, dried with a towel and cut into small cubes. Then follow the instructions:
- In a stewpan with high sides, it is necessary to warm the meat slices well.
- On a high fire, quickly fry the meat on one side and then on the other side.
- Meanwhile, cut the onion into half rings and add to the meat.
- After about five minutes, add flour. It absorbs the secreted juice. Now you need to interfere without ceasing, so that the dish does not burn.
- It is the turn of wine. It is it that will permeate every cell of meat and give it an unforgettable aroma.
The classic Georgian recipe for hodgepodge is not too difficult to master. Most importantly, use only quality ingredients. When the base of the dish is ready, it is time for seasoning. It is after them that the dish acquires its usual taste. Spread mustard and tomato paste, bay leaf and chopped garlic, pepper for meat. It remains only to add the broth and put simmer on the slowest fire. Depending on how young the meat was, it would take from 50 minutes to 1.5 hours.
The subtleties of cooking
Do not go far from the kitchen. While the meat is being stewed, it is necessary to monitor the amount of liquid. If it evaporates too quickly, then you need to add water. It is still more likely a soup than gravy or sauce. Stewing the dish is required until the beef is soft. It is then that the meat will reveal its whole taste. 5-10 minutes before cooking, add pickles.
Gourmet Seasonings
At this stage, you can turn off and serve the dish on the table. It is self-sufficient, tasty and rich. But the classic Georgian hodgepodge recipe involves the use of a large number of spices. But decide on your own if you need to add them. If yes, then you will need:
- ground coriander - five pinches;
- hops-suneli - three pinches;
- two bunches of fresh herbs (parsley, dill or cilantro).
All of them are added 5 minutes before readiness. It remains to boil a little - and you can try. After adding hops-suneli, the dish acquires a special aroma.
Variations
You can decide for yourself how to cook the hodgepodge in Georgian. Within a certain framework, the recipe allows for variations that are used by chefs in restaurants. Each of them has an original and bright dish. Why not create a masterpiece at home? It is not that difficult. Experienced housewives say that this dish is great for the first of January. Salads and manti were slightly tired of everyone during the night, and hot stew is exactly what you need. There are several cooking options:
- You can cook Georgian soup-solyanka. To do this, just add more fluid.
- Tomato paste can easily be replaced with a few tomatoes.
- Chopped red pepper to fresh hot pepper.
Some lovers add cornmeal or cereal. This is done 15 minutes before the end of cooking.
Georgian solyanka
The name speaks for itself. This dish includes several types of meat. Moreover, the base and various smoked meats are usually used. Beef broth is considered ideal, and smoked beef rib is added to it. And towards the end of cooking, there are various sausages, ham. Let's look at the ingredients that are needed for this dish. You can change them as you wish, the dish will not get worse from this. So, prepare:
- 200 g of pulp;
- 200 g of different smoked meats;
- 4 sausages;
- you can add kidneys;
- some capers;
- pickles and olives;
- bow;
- 3 tablespoons of tomato paste;
- sunflower oil;
- 1 lemon
- Bay leaf;
- sour cream for dressing.
Cooking features
Georgian beef solyanka is a rich, rich soup, which means that the base will be broth. From it begins cooking:
- We put a pan on the fire and send the meat into it. Depending on the part of the carcass, the time may vary. The longer the meat is cooked, the tastier the resulting dish. When the meat is ready, it should be removed from the broth and cut into cubes.
- Put it back and proceed to the cutting of smoked meats. They need to be fried until golden brown and also put in a pan.
- Chopped capers, onions and carrots should also be fried and lowered into broth. Add all other ingredients.
- The dish is almost done. Now you need to add hops-suneli or other Georgian seasonings.
In each plate, it is recommended to put a circle of lemon, olives, as well as a spoonful of sour cream.
Cooking hodgepodge in a slow cooker
Progress does not stand still, and today in almost every house there is such an assistant. Great, instruct her to cook while you're at work. To do this, you need to put the meat into the "Stewing" mode at night. In the morning, remove it and transfer the broth to another pan.
In the "Frying" mode, you need to passer onion, add pomegranate juice, wine, spices and broth. Fold back the sliced meat and turn on the "Stew" mode for about 20 minutes. After the end of the program, the multicooker will keep the hodgepodge warm until you return home.
Instead of a conclusion
Solyanka can be prepared in a variety of ways. Someone prefers just tossing potatoes, onions and carrots into a pan, and then chop various sausages in a random order and add them closer to the end of cooking. It turns out quickly and very tasty. Of course, this is not very similar to the classic hodgepodge. Nevertheless, many prefer this particular dish option.
Today we examined how to cook Georgian meat hodgepodge. The recipe will surely be one of your favorites for years to come. The bright, rich and rich taste of this dish distinguishes it from most usual soups.