Good afternoon, my reader. Each family has their own specialty recipe for a hodgepodge. Someone makes it in meat broth, someone in vegetable broth, sometimes olives and lemons are added. But everyone will agree that there is nothing better on a winter evening than a large plate of this hot, rich soup.
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History of the dish
Solyanka is a Russian thick soup made from meat or fish broth with spicy spices. To make it sour, various products are used - pickles, olives, capers, lemons, and sometimes even kvass. Solyanka combines the classic components of cabbage soup (cabbage, carrots, sour cream dressing) and pickle (pickles and pickle). You can also add mushrooms to the hodgepodge, it will not become worse from this. This soup can even be canned; in the USSR, mass production of canned hodgepodge was established.
Winter hodgepodge
The winter recipe provides for conservation, so the soup can be stored for a long time, and this method will save a lot of time for cooking. You can prepare a meat set for hodgepodge yourself or find it in a store, vegetables only need a basic minimum, so it will not be difficult to prepare and roll up several cans. Then, in winter, you will always have a hot first course on the table at no extra cost.
To prepare a soup base, you need:
- Fresh or lightly salted cucumbers - 300 g.
- Ripe tomatoes - 300 g.
- Onions 1 piece.
- Carrots 1 piece.
- Greens, dried or fresh to taste (dill, parsley, cilantro, celery, etc.).
- Head of garlic 1 piece (if large, then half).
- Vegetable oil.
- Salt / sugar to taste.
- Vinegar 9%.
IMPORTANT! Choose thick-walled tomatoes so they don't turn into porridge during cooking, but rather chunks in the soup.
Cooking process
First of all, chop the cucumbers and tomatoes into small cubes, and finely chop the onion into half rings. Carrots can be sliced or coarsely grated as you like. Garlic can also be grated or cut into small cubes.
The second step is to mix all vegetables with finely chopped herbs, a tablespoon of vegetable oil and two teaspoons of sugar. Pour all this mixture tightly into sterilized jars.
Next, you need to prepare a saline solution. Dissolve salt and water in water in the following proportions - 2 teaspoons of salt for 1 liter. Pour it into jars of vegetables, then add half a teaspoon of vinegar to each.
IMPORTANT! Lids, like cans, must be sterilized. It is best to close the workpieces with metal lids, so that complete tightness is maintained and the workpiece will not deteriorate.
After seaming, the hodgepodge must be cooled in a warm blanket, and then removed to a dark and cool place. Jars keep well in the refrigerator unless you have a pantry or cellar to place them.
You can serve the soup with smoked meats, sausage and any topping you like. You can reheat the preparation in water or in meat broth, in any case it will be very tasty and satisfying.
Do you make a preparation for your favorite soup?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers