How to cook a hodgepodge team at home?

So that such a dish does not turn out to be too expensive, it is important to cook it after a festive feast. Surely, at the disposal of the hostess will be the remains of various types of meat. The following describes how to cook hodgepodge in various ways.

Classic recipe hodgepodge

Ingredients: 670 g of beef on the bone, 320 g of smoked ribs, 180 g of smoked sausage and tongue, onion, 4 pickles, 80 g of pitted olives, 2 tbsp. tablespoons of ketchup, a little butter, lemon, salt, a mixture of peppers.

1. T-bone meat, ribs and tongue are cooked until cooked. The first two versions of the product can be cooked in one pan.
2. The broth in which the meat and ribs were cooked will become the basis for the whole dish. You can add various seasonings and / or laurel leaves to your taste.
3. All cooked ingredients are removed from the bones. Language gets rid of everything superfluous. Finished meat is cut with sticks.
4. Smoked sausage is cut into strips.
5. Cucumbers are chopped with thin plates and sent to the dishes with a small amount of broth. They need to be warmed up for a couple of minutes.
6. Onions are cut in half rings and fried in butter. Then it is transferred to a container with cucumbers. Ketchup also goes here.
7. It remains to transfer the frying to the broth. All chopped meat products are poured into it.
8. Soup, salt, pepper, halves of olives are added to it. The dish is cooked for another 3-4 minutes.

Ready soup hodgepodge served with homemade sour cream and thin slices of fresh lemon.

Cooking in Georgian

Ingredients: 720 g of beef pulp, 2 onions, salt, 2 tbsp. tablespoons of tomato paste without additives, fresh garlic to taste, 3 barrel cucumbers (salted), a bunch of fresh cilantro and parsley, a pinch of basil, zira and coriander.

1. The meat is washed, dried with a paper towel and cut into small pieces. Then it is boiled in salt water until fully cooked - about 90 minutes.
2. Thin half rings of onions are passaged until golden brown on any fat in a deep roomy frying pan. The fried vegetable is mixed with tomato paste. Coarsely grated pickles and meat extracted from the pan go here, as well as around a glass of ready-made broth.
3. Spices and crushed garlic are added.
4. On low heat, the dish languishes under the lid for about half an hour.
5. 3 minutes before readiness, a chopped mass of greens is sent.

The density of the finished hodgepodge can be adjusted independently - reducing or increasing the amount of broth.

Prefabricated hodgepodge with sausage

Ingredients: 420 pork ham, 230 g each salami (dry) and cooked sausage, 2 pcs. onion turnips, 3 pickled cucumbers, 2 tbsp. tablespoons tomato paste, 3 potato tubers, a can of seedless olives, salt, dried herbs, spices, bay leaves.

1. The potato goes to boil in salt water with a couple of laurel leaves.
2. Thin half rings of onion and coarsely grated cucumbers are fried together for 3-4 minutes. Next, tomato paste and some broth from potatoes are added to them.
3. Ham, diced into cubes, and also two kinds of sausage crushed in a similar way are poured into a frying pan. Together, the ingredients are cooked for 6-7 minutes.
4. Roasting is shifted to potatoes. Soup is boiled until soft last.
5. Approximately 5 minutes before complete readiness, dried greens, salt and olives without brine are sent for refreshment.

Served with sausage and sausage to the table in portions with the addition of thick sour cream and a slice of fresh lemon.

With smoked meats

In the dish: 330 g smoked ribs, 2-3 carrots, 230 g smoked brisket, onion, 160 g raw smoked sausage, 4 barrel cucumbers (salted), a handful of black olives, 3 potatoes, 60 g tomato paste, salt, aromatic herbs .

1. Smoked ribs are boiled in salt water for about 40 minutes. Thin bars of potato are sent to them immediately.
2. At this time, fresh vegetables are passaged in butter. Tomato paste and grated cucumbers are added to them. After a couple of minutes, the cubes of the remaining smoked products are poured into the pan, and a little broth from the pan is poured. The future dressing for hodgepodge languishes for 7-8 minutes.
3. The contents of the pan are transferred to the ribs and potatoes. The mass is salted, aromatic herbs, as well as halves of olives, pour out into it.
4. Soup is cooked for another 5-6 minutes.

Served with sour cream, a slice of fresh lemon and homemade bread.

Mushroom hodgepodge: a step by step recipe

Ingredients: 90 g of boiled pork, 4-5 potatoes, 170 g of hunting sausages, 170 g of pork ribs, 130 g of sausages, 110 g of pickled champignons, red onion, 2 pickles, carrots, 60 g of tomato paste, spices, salt.

1. The broth is cooked from the ribs and cubes of potatoes.
2. From chopped other fresh vegetables, a toast is prepared. Next, grated cucumbers, finely chopped remaining meat products, mushroom plates and tomato paste are added to the dishes to these products.
3. Dressing for soup is fried for 8-9 minutes, after which 3-4 tbsp. tablespoons of cucumber pickle and cooking continues for a couple of minutes.
4. It remains to shift the contents of the pan to the ribs and potatoes.
5. The soup is salted, sprinkled with spices and left on the stove for another 5-6 minutes.

Served with sour cream and garlic bread.

Old Russian

Ingredients: 900 g of beef (half ribs / half pulp), 3 large beef sausages (homemade), 1 tbsp. a spoon of white flour, 5 g of capers, 3 pickles and 2 tbsp. brine from them, ¼ head of fresh cabbage (white cabbage), 280 g of fresh or dried porcini mushrooms, onion, 90 g pitted olives, salt, parsley root, 1 tbsp. a spoonful of butter.

1. Broth is cooked from beef and parsley root. Then it is filtered and the meat cut from the bones is laid out in the liquid.
2. Onions are passaged in butter. Then flour and a little broth are added to it.After a couple of minutes, chopped olives, mushrooms (previously boiled), cucumbers, capers, sausages are sent to the pan. Shredded cabbage is poured here and a brine is poured. White cabbage before being added to other ingredients is boiled over with boiling water.
3. The mass languishes for 15-17 minutes under the lid, after which it is transferred to the broth. The treat is being bathed.

In a couple of minutes, the team meat hodgepodge according to the old Russian recipe is completely ready.

With cabbage and meat

Ingredients: 4 L meat broth, a pound of boiled pork, 5 potatoes, 130 g of tomato paste, a small head of fresh cabbage, 120 g of boiled sausage, ham and smoked brisket, half a glass of cucumber pickle, 3 pickled cucumbers, onion, carrot, a handful of seedless olives, 2 h tablespoons of sugar, a mixture of peppers.

1. Finely chopped cabbage, cubes of cucumbers and potatoes, halves of olives, salt, sugar are laid out in a large pan. After thorough mixing, the components are poured with a small amount of liquid from the pan and brine, and then stewed until the vegetables are ready.
2. Onions, carrots and all minced meat products are fried until golden brown. Then they are seasoned with tomato paste and simmer under the lid for 12-14 minutes.
3. It remains to combine the masses from the first and second steps, pour the remaining broth to them and bring the soup to a boil. If necessary, it is salted and peppered to taste.

Ready-made cabbage soup with meat is served to the table only after half-hour infusion under a closed lid.

Traditional Ukrainian hodgepodge

Ingredients: a pound of pork, 4 pickles, 70 g of pork fat, 3-4 cloves of garlic, 220 g of smoked sausage, 2 onions, 2 tbsp. tablespoons tomato paste, salt.

1. Pork broth is cooked.
2. Sausage and cucumbers are cut into thin strips.
3. Lard is chopped into cubes.
4. Onions and garlic are finely chopped with a sharp knife. Then they need to be fried in a pan with slightly melted fat.
5. When the onion is gilded, sausage, cucumbers and tomato paste are laid out to it. The mass is salted and languished for 6-7 minutes.
6. The resulting mixture is laid out in an already prepared broth. Finely chopped and returned to it and boiled pork.

It remains to darken the soup under the lid for another 10-12 minutes and pour on plates.

In a slow cooker

The composition of the dish: 170 g of smoked sausage, the same amount of ham and any sausages, 420 g of beef on the bone, 2 onions, 4 pickled cucumbers, 70 g of olives, 2 tbsp. tablespoons of tomato paste, carrots, salt, aromatic herbs.

1. Beef is cooked for 90-120 minutes in salt water with any seasonings in a separate pan. Then it is separated from the bones, finely cut and returned to the broth. You can add flavor to it with a bay leaf.
2. In the program for frying or baking, coarsely grated carrots and half rings of onions are passivated. After 12 minutes, grated cucumbers and tomato paste are added to the bowl of the device.
3. After another 6-8 minutes, the crushed remaining meat products are sent to the “smart pan”. The mass is salted, sprinkled with spices and languished for a couple of minutes.
4. The broth with pieces of meat is poured into the device’s capacity, halves of olives are poured out.
5. In the mode intended for stewing, the dish languishes for 60-70 minutes.

Served portionwise with sour cream and homemade crackers.

Potted in the oven

In the dish: 430-450 g of any meat products (sausages, ham, etc.), 2 pcs. potatoes, carrots, turnips and barrel cucumbers, half a glass of tomato paste, 6 olives, salt, half sweet bell pepper, meat broth, aromatic herbs.

1. Onion cubes are fried with miniature sweet pepper slices. Grated cucumbers, arbitrary pieces of potatoes and carrot slices are also added here. Together, the food is roasted for another 3-4 minutes.
2. Next, the contents of the pan are poured with tomato paste, salted, sprinkled with spices and cooked for a couple of minutes.
3. The resulting mass is laid out in pots in such a way as to fill them only half.
4. Top containers are added with broth. Finely chopped olives are laid out in them.

Refreshment languish in a preheated oven at 160 degrees 17-20 minutes.

With capers and mushrooms

Ingredients: 70 g of dried mushrooms, 2 onions, large barrel cucumber, 60 g of 70 canned capers, 90 g of tomato puree and seedless olives, 2 l of water, salt, Italian herbs.

1. From dried mushrooms boiled broth.
2. On fat, the onion half rings first languish. Then they are fried with slices of pickles and tomato puree.
3. Dressing is transferred to mushroom broth.
4. Capers without brine, halves of olives are transferred there, salt and spices are added.
5. Soup is cooked for another 8-9 minutes.

Served with homemade sour cream.

Solyanka with chicken and sausage

Ingredients: 380 g of chicken breast, 2 barrel pickles, 230 g of boiled and smoked sausage, onion, 130-140 g of olives, 2-3 tbsp. tablespoons tomato paste, half a bunch of cilantro, rock salt.

1. Broth is being cooked from chicken. The breast is removed from the liquid, finely cut and returned.
2. Slices of sausage of two kinds are fried for a couple of minutes in a dry pan and also sent to the broth.
3. On the fat remaining from the sausages, thin half rings of onion are fried until transparent. Then they cook for a couple of minutes already with the cubes of cucumbers.
4. After putting halves of olives and tomato paste into the pan, the mass is cooked for another 3-4 minutes.
5. Lighter goes to the chicken broth.

Ready hodgepodge with sausage and meat sprinkled with chopped cilantro.