Mixed hodgepodge: preparing a popular dish. Video

In the summer, during the vegetable season, you can prepare a hodgepodge for the winter.

You will need:

– white cabbage – 2 kg; – bell peppers – 2 kg; – onions – 0,5 kg; – parsley – 50 g; – vinegar – 250 ml; – salt

Finely chop vegetables and herbs, add salt, add vinegar and mix well. Wash jars with a capacity of 1 liter, steam spray, in a hot oven or microwave. Place salad tightly in jars and cover with lacquered tin lids.

Put a cloth on the bottom of a container with a wide bottom, place jars of vegetable mixture on it and pour warm water up to the shoulders. Bring the water to a boil and pasteurize the jars for 40 minutes, then roll up, being careful not to move the lid. Canned hodgepodge in winter can be used as an independent snack, a delicious side dish for other dishes or dressing in sour cabbage soup.

Sauerkraut will be a source of vitamin C in winter as it contains more vitamin C than oranges.

You will need:

– cabbage – 0,5 kg; – carrots – 1 piece; – onions – 2 heads; – tomato sauce – 2 tablespoons; – vegetable oil – 3 tablespoons; – vinegar – 2 teaspoons; – meat broth – 200 ml; – flour – 2 teaspoons; – sugar – 1 teaspoon; – salt; – bay leaf; – peppercorns; – salted mushrooms – 100 g; – pickled cucumbers – 2 pcs.; – olives – 30 g; – onions green – 20 g; – breadcrumbs – 10 g; – cheese – 20 g; – lemon – ½ pc.

Chop cabbage into thin strips, put in a saucepan, add sautéed onions and carrots grated on a coarse grater, vinegar, tomato sauce, vegetable oil, broth. Cover the saucepan with a lid and simmer the cabbage until tender, first over high heat and then over low heat. Spread the flour in butter. When the cabbage is almost ready, add browned flour, sugar, salt, bay leaf, pepper to the pan and heat.

Instead of fresh cabbage, you can use sauerkraut, then you do not need to add vinegar

Rinse the salted mushrooms, cut into wedges and fry in vegetable oil. Peel the pickled cucumbers and remove large seeds, then cut into diamonds. Transfer the mushrooms and cucumbers to a saucepan with stewed cabbage, boil, place on a greased baking sheet, flatten, sprinkle with breadcrumbs and grated cheese. Place the baking sheet in an oven preheated to 150 degrees and hold until golden brown.

Cut the prepared hodgepodge into portions, sprinkle with chopped green onions, garnish with lemon slices and olives.

Meat hodgepodge can be either the first or the second course. A properly prepared meat hodgepodge necessarily includes offal and spicy pickled fruits, which give this dish a very special taste.

You will need:

– cabbage – 0,5 kg; – carrots – 1 piece; – onions – 2 heads; – tomato sauce – 2 tablespoons; – vegetable oil – 3 tablespoons; – vinegar – 2 teaspoons; – meat broth – 200 ml; – flour – 2 teaspoons; – sugar – 1 teaspoon; – salt; – bay leaf; – peppercorns; – boiled beef – 90 g; – boiled beef tongue or kidneys – 60 g: – sausages or sausages – 60 g; – ham – 40 g; – pickled cucumbers – 2 pcs.; – olives – 50 g; – bread crumbs – 10 g; – cheese – 10 g; – butter – 20 g; – lemon – ½ pc.

For the sauce:

– meat broth – 150 g; – flour – 1 tablespoon; – butter – 20 g; – onions – 1 head; – carrots – 1 pc.; – tomato sauce – 2 tablespoons; – herbs; – bay leaf – 1 pc.; – salt; – sugar; – allspice ground pepper.

Simmer the cabbage as above. Cut boiled beef and offal, sausages and ham into thin slices. Peel and seed pickles, cut into small slices and boil lightly. Finely chop the onion head and salve in vegetable oil. Transfer all food to a saucepan.

Spread flour in butter and transfer to hot broth. Add finely chopped salvaged onions and carrots, herbs, tomato sauce and cook for 20-25 minutes. Add salt, sugar, bay leaf and pepper to the sauce and cook for another 5 minutes. Rub the sauce through a sieve, add a tablespoon of butter and bring to a boil.

Pour the prepared sauce into a saucepan with vegetables and boil. Put the solyanka on a greased baking sheet, sprinkle with breadcrumbs and grated cheese and bake like a vegetable hodgepodge.