The dish appeared in Russia around the 14th-15th centuries, then a thick soup was called hodgepodge, which was usually cooked in fish broth with hot spices. Later, other options appeared: meat or mushroom; only one thing remained unchanged - the richness of the broth, the sharp salty-sour taste and the strong aroma of seasonings. Long before the appearance of the Germans in Russia, the hodgepodge won the love of the people. And since the love of the Germans for sauerkraut is known, the Russian hodgepodge fell in love and, apparently, they brought it to Germany. # olgrigrecept # menu # German cuisine # soups # hot
Ingredients: small cabanossi Cabanossi, sausages, bacon, Lecho, tomatoes, (pizza tomatoes), chunks, bell peppers, red, yellow and green, small bay leaves, large onions, small pickles, vegetable broth, tomato paste, lemon juice, sugar, chili, chopped (NOT powder!), garlic, oil, mustard, lemon, pickle pickle, sauerkraut (My addition to recipe)
Cooking method:
First of all, I want to say that all ingredients can be mixed in different quantities. This hodgepodge is just one of my many variations.
Fry the bacon in a saucepan with a little oil. Add the diced meat sausage and boaroshi. Let simmer a little, then peel the onions and peppers, cut them into small pieces and add. Finely chop the garlic and add to the saucepan with lecho, pizza tomatoes and 2 bay leaves. Then season with mustard, vinegar, chili and sugar.
Then add vegetable broth and tomato juice. Finally, add the pickles and season to taste with tomato paste, cucumber pickle and lemon juice. Let everything boil until it tastes good. Someone likes sausage that is more spicy with hot pepper, and someone just gently cooked it. Solyanka goes well with baguette or black bread with sour cream and mustard.
Original recipes