One of the most common Russian recipes is a hodgepodge with sausage. It has a simple composition that does not require a large number of ingredients:
- Doctor's sausage - 150 grams.
- Raw smoked salami sausage - 100 grams.
- Cervelat - 150 grams.
- Ham - 150 grams.
- Potatoes - 150 grams.
- Pickled cucumbers - 200 grams.
- One or two onions.
- Tomatoes - 500 grams.
- Half a lemon (or five small slices).
- Olives - 12 pieces (preferably pitted).
- Bulgarian pepper - 200 grams.
- Garlic - 3-4 cloves.
- Sunflower oil for frying.
- Two bunches of greens: dill and parsley.
- Bay leaves, salt, black pepper.
- Sour cream, fat content does not matter.
Solyanka is a universal dish that appeared in Russian cuisine. Currently, there are many variations and options for its preparation, but a must-have ingredient in any recipe is lemon.
Most people consider any soup based on mushroom, fish or meat broth to be a hodgepodge. In general, everything is correct, this dish is divided into three types: meat, fish and mushroom. A hodgepodge is prepared from sausages of different types and varieties, any fish or meat. Potatoes, rice or pearl barley must be added to the soup.
A tastier first course is hard to find
We owe the appearance of the hodgepodge to the cooks, who came up with a way of using the numerous meat cuts left in the kitchen, which individually did not carry any nutritional value. Currently, any recipe for a hodgepodge with sausage, with or without photos, can be found on the Internet.
For the first time the name "hodgepodge" was mentioned in Russian literary sources, starting from the 15th century. The name can also be traced in cookbooks dating back to the 18th century. It was at this time that it became widespread.
This soup was called differently: "hodgepodge" (or "selyanka") and "hangover". It had to be thick, satisfying, and high in fat. It was often served as an appetizer, and as a first and second course.
Despite all the advantages, for a long period of time this soup was popular only among representatives of the lower strata of the population (commoners). The aristocrats considered him unworthy of their high position, therefore serving him on the table was considered the height of indecency and bad taste. Perhaps it is for this reason that the dish was originally called "villager", as it was intended for rural residents, peasants.
The recipe for the hodgepodge has changed a lot with the advent of tomatoes in Russia, without which it is impossible to imagine it today. Thanks to the appearance of this soup, the phraseological unit “combined hodgepodge” was formed in the Russian language, meaning a diverse mixture of events, elements, etc.
Nowadays, hodgepodge soup with sausage, meat or fish is a hallmark of Russian cuisine and a traditional signature dish of all Russian restaurants. It can be thin or thick, and the base of the dish is a rich and transparent broth.
Having tasted it, one cannot remain indifferent to the unique aroma and sweet and sour taste, which is achieved due to the presence of sour foods in the composition: lemon, pickled cucumbers.
Cooking steps
And even more in detail about how to cook a hodgepodge with sausage ...
- Put the pot of water on gas. The potatoes must be peeled and cut into small cubes. Then peel and finely chop the garlic and onion.
- After the water boils in the pan, you need to throw the potatoes into it and salt it. At this time, fry the sausage in a pan with the addition of sunflower oil, five minutes will be enough. Next, add onion and garlic to the sausage, after five minutes put tomatoes with bell pepper on them. We simmer all the ingredients until tender; this will take no more than ten minutes.
- After the potatoes are ready, add the stewed vegetables with sausage, stir, toss in the bay leaf and black pepper. Now chop the cucumbers, send them to the soup and cook for about five minutes.
- At the end of the preparation of the sausage hodgepodge, add chopped herbs, olives, lemon. That's all, the soup is ready! It remains only to pour it into plates and serve it to the table.
As you can see, preparing this traditional Russian dish is not difficult, just a little culinary skills and patience are enough. Before serving the soup, add one tablespoon of sour cream to enhance the flavor.
The recipe for a delicious and memorable hodgepodge with sausage will certainly become one of your favorites.
