Cooking description:
Solyanka is quite thick and satisfying, thanks to the large amount of onions and vegetables, it resembles a roast with a lot of spicy and spicy gravy. Adjust the amount of hot peppers and spices to your liking. Be sure to cook pickled onions that complement the hodgepodge, with such an addition the dish is much tastier and richer.
Purpose: For lunch
Main Ingredient: Meat / Beef
Dish: Soups / Solyanka
Cuisine geography: Hungarian / European
Ingredients:
- Veal - 600-700 Grams
- Onions - 4-5 Pieces
- Red onion - 1-2 Pieces
- Potatoes - 4 Pieces
- Garlic - 2 Cloves
- Bulgarian pepper - 1 Piece
- Tomato sauce - 300 Milliliters
- Hot pepper - To taste
- Sugar - 1 Tbsp. the spoon
- Salt - 2-3 pinches
- Paprika - 1 tbsp. the spoon
- Herb Blend - 1 Teaspoon
- Water - 2 Liters
- Olives - 50 Grams
- Greens - 1 Bunch
- Sunflower oil - 30-40 Milliliters
- Apple cider vinegar - 20-30 Milliliters
Servings: 6-8
How to cook "Hungarian hodgepodge"
Let's prepare the ingredients.
Cut the veal into pieces. Heat the saucepan, add the sunflower oil, and add the chopped veal. Fry over high heat, stirring occasionally.
Add the onion cut into half rings. Cooking with meat, stirring occasionally.
Pickle the red onion. Chop the onion thinly and pour it into a bowl. Add a small pinch of salt, sugar and herbs. Add apple cider vinegar and mix everything.
Add salt, sugar, paprika and herbs to the stewpan with meat and onions. We continue to cook over medium heat, stirring occasionally.
Peel the potatoes, cut and cook until tender in a separate saucepan.
Pour tomato sauce into a saucepan.
Add bell pepper, hot pepper and some greens: cilantro or parsley. Chop the garlic finely and pour into the hodgepodge. We continue to simmer over low heat until tender.
Pour the finished potatoes into a saucepan. Add the water in which the potatoes were boiled. We cook everything together for 7-10 minutes.
Pour hot hodgepodge into deep bowls, add pickled onions, herbs and olives.
Hungarian hodgepodge is ready. Enjoy your meal!
Chef's advice:
Paprika, garlic, onion, hot peppers and herbs form the basis of the flavor range. While cooking, adjust the amount of all ingredients to your liking.