Cooking description:
There is no single recipe for hodgepodge, like many other soups, borscht, cabbage soup. And in the hodgepodge, along with meat, vegetables and mushrooms can be combined. There is an opinion that the more ingredients there are in the hodgepodge, the more satisfying and tasty it is. Almost any mushrooms are suitable for hodgepodge: dried, fresh, pickled, salted. I propose to cook this time a hodgepodge with salted milk mushrooms, which are ideal for this dish, giving it its own taste and velvety.
Purpose: For lunch
Main Ingredient: Mushrooms
Dish: Soups / Solyanka
Ingredients:
- Chicken broth - 1.3 L
- Sausages - 2 Pieces
- Boiled sausage - 150 Grams
- Raw smoked sausage - 100 grams
- Ham - 150 Grams
- Tomato paste - 1 tbsp. the spoon
- Pickled cucumber - 1 Piece
- Salted milk mushrooms - 150 Grams
- Sunflower oil - 20 Milliliters
- Olives - 10 Pieces (without pits)
- Bay leaf - 1 piece
- Lemon - 0.25 Pieces
- Onion - 1 Piece
- Parsley, dill - 10 Grams
- Salt - To taste
Servings: 4-5
How to cook "Solyanka with salted mushrooms"
Prepare the ingredients for making the hodgepodge.
Peel, wash and cut onions into small cubes. Place in a skillet.
Chop the pickled cucumber also finely. Add to onions.
Put the tomato paste there.
Pour in refined sunflower oil and 100 milliliters of chicken stock. Cover the skillet with a lid and simmer the onion, cucumber and tomato paste for 15-20 minutes.
In the meantime, slice the sausages and raw smoked sausage.
Then put in a saucepan with chicken broth.
Chop the boiled sausage and ham. Add to saucepan.
Chop the salted milk mushrooms randomly, but not very finely.
Add mushrooms to soup.
Place onion with cucumber and tomato paste.
Add salt to taste and bay leaves.
Cook the hodgepodge for 10-15 minutes, then add the olives.
Put the chopped greens in the finished hodgepodge.
Solyanka with salted mushrooms is ready. Serve the soup with a slice of lemon and sour cream if desired.