Stewed cabbage hodgepodge recipe with ham. Solyanka with ham and brisket. Country style sauerkraut

I already wrote about the benefits of cabbage in the recipe -. Today we are going to cook stewed cabbage with ham. Oddly enough, in addition to hodgepodge - the first courses, stewed cabbage with various fillings is also called hodgepodge. Those. stewed cabbage, something like a semi-finished product, like pancakes. The pancakes themselves are made in the same way, but they are stuffed with various fillings (meat, cottage cheese, jam, cheese, apples, etc.). Likewise, cabbage hodgepodge has a stewed cabbage base, and meat, fish, sausages, smoked meats, ham, mushrooms can serve as fillers.

Collard greens, i.e. white cabbage,. Three carrots on a grater, cut sweet pepper into strips. Pour vegetable oil into a cauldron or deep frying pan, put on fire, and lay chopped cabbage, carrots, sweet peppers, bay leaves.

Simmer the cabbage, without covering, stirring occasionally over medium heat. When the cabbage is almost ready, we add the pre-cut ham, salt, and add ground bitter pepper.

A very interesting question about how long does it take to stew the cabbage until cooked? There are no canons here, because cabbage is such a vegetable that you can eat raw, so if you like harder cabbage, then simmer for less time, and vice versa.

It is clear that I did not come up with this recipe, but everyone has their own way of cooking this time, and then there are special recipes that were once developed for public catering enterprises. It was interesting for me to see how this dish is prepared on the Internet. And so I came across such a stewed cabbage recipe, where it is advised to add water to the cabbage during stewing. I can't tell you where the person got this recipe, but I can tell you one thing that adding liquid to cabbage for stewing is complete nonsense. Why add water? Cabbage is a vegetable that has enough moisture in it. If you read my recipe carefully, then I recommend stewing cabbage with the lid open, and I do this in order to evaporate excess moisture. And we salt the cabbage only at the end of the stewing so that it cannot let the juice out. Excess moisture cooks, rather than stews, the cabbage, and the cabbage turns out to be soft and boiled. Of course, you choose how to cook, but I still adhere in my recipes to those technologies that I studied for 6 years at the institute.

For 4-5 servings of hodgepodge: 1 small head of cabbage, 1 carrot, 1 bell pepper, 3-4 bay leaves, 100 gr. vegetable oil, 300 grams of ham, salt and pepper to taste.

Rich, thick and aromatic meat hodgepodge with sausage classic, cooked from several types of meat and smoked meats, with porcini mushrooms, olives and olives - not just the first course, but a real delicacy.

But now I can safely tell you how to cook the recipe for the most delicious hodgepodge at home, knowing that it will definitely please both family members and guests. Such a wonderful dish will brighten up any festive dinner. Look at the top photo and see for yourself.

Preparation

First, I'll show you how to make the right broth. Wash a piece of beef with a bone thoroughly, fill it with cold water and send it to the stove. Bring to a boil, remove the foam, add salt and simmer for 2 hours. Then add smoked beef to the beef and continue to cook the solyanka broth for another 30 minutes.

While the meat is boiling, prepare the frying. To do this, clean, wash them, cut into small cubes and fry in butter until tender.

Take out the finished beef and pork ribs from the broth, strain the broth, and set the meat aside. Put peeled, washed and diced potatoes, smoked meats, boiled meat and sausage into the boiling broth. It is advisable to take at least three varieties of smoked meats from different types of meat, then our soup will be especially tasty... We have smoked pork ribs, smoked chicken, hunting sausages, two varieties of boiled sausage or ham, preferably both pork and beef.

After ten minutes, add lightly fried pickled cucumbers cut into cubes to our hodgepodge and cook them for 5 minutes.

You can take any mushrooms, but with white ones it turns out tastier, both frozen and fresh are suitable.

Then put the olives, chopped cabbage into the broth and cook for another five minutes. I replaced white cabbage with Peking cabbage because white cabbage in winter and spring is sometimes too tough and has a rather sharp taste. It is better to put it in a hodgepodge in summer or early autumn, and in winter and spring to use Beijing cabbage, which has a delicate taste, for making a hodgepodge.

Just before the end of cooking, add a couple of bay leaves, a few peas of allspice to the soup, finely and remove the pan from the heat. It is better to take out the bay leaf after ten minutes so that it does not spoil the taste of the finished dish.

I do not put tomatoes or tomatoes in the hodgepodge because pickled cucumbers, olives and olives give it enough acid and. The lack of acid is easily compensated for with a slice of lemon, which can be put on a plate with a ready-made hodgepodge before serving. Serve with sour cream or. Bon Appetit!

Ingredients

• Water - 3 liters;
• Beef on the bone - 600 grams;
• Smoked pork ribs - 300 grams;
• Smoked chicken - 150 grams;
• Hunting sausages - 2 pieces;
• Boiled beef ham - 150 grams;
• Boiled pork ham - 150 grams;
• Forest mushrooms - 50 grams of dry or 350-400 grams of fresh;
• Onions - 1 piece;
• Carrots - 1 piece;
• Potatoes - 4 pieces;
• Pickled cucumbers - 7 - 8 pieces (not large);
• Peking cabbage - 6-8 leaves;
• Olives - ½ can;
• Olives - ½ cans;
• Bay leaf - 2 leaves;
• Allspice - 5 peas;
• Dill, parsley and salt to taste.

A hearty cabbage hodgepodge can be both an independent dish and an interesting option for a vegetable side dish. Such a treat is prepared with various additives - mushrooms, meat, potatoes. And it can be based on both fresh and sauerkraut.

Ingredients: 630 g fresh cabbage, half carrots, large onion, 60 g tomato paste, 4 bay leaves, ground black pepper, salt.

1. Washed vegetables are finely chopped. Onions are best cut into miniature cubes. This component is fried in any fat until soft.
2. Next, chopped carrots, salt, pepper are poured into the onion. Together, the ingredients are stewed for another 7-8 minutes.
3. Cabbage is also sent to the pan. It is advisable to pre-wrinkle it with your hands.
4. The mass is simmering for another 7-8 minutes.

It remains to put tomato paste in a frying pan, and bring a hodgepodge of fresh cabbage to full readiness.

With the addition of sausages

Ingredients: about a kilo of fresh cabbage, a small carrot, onion, 7 standard sausages, 2 tbsp. spoons of ketchup without additives, salt.

1. The cabbage is washed, cleaned of the upper coarse leaves and chopped finely enough. It is laid out in a skillet and poured over with olive or other vegetable oil. The vegetable is sent to be fried.
2. Onions and carrots, chopped in any convenient way, are sautéed in a separate frying pan. They are cooked until soft. Next, ketchup is sent to the container.
3. Frying is shifted to the finished cabbage. At this stage, the dish is salted.
4. Chopped sausages are prepared in the frying pan left over from the frying. They need to be fried for 2-3 minutes with stirring.

It remains to mix the contents of two pans and the hodgepodge with sausages and cabbage is completely ready.

Cabbage solyanka with mushrooms for the winter

Ingredients: 1.5 kilos each of wild mushrooms and fresh cabbage, 2 carrots, 65 g of salt, 3 ripe tomatoes, 2 onions, 55 g of granulated sugar, 120 ml of tomato paste, any spices, 25 ml of table vinegar.

1. The mushrooms are peeled, washed a couple of times and boiled for 12 minutes after boiling. Then they are reclined in a colander.
2. The cabbage is lightly chopped and then lightly fried in refined oil in a large saucepan. Next, a little water is poured into the container and the vegetable is already stewed over minimal heat.
3. In a separate frying pan, grated carrots and onion half rings are sautéed. This mass is also sent to cabbage.
4. Tomatoes are peeled off. The easiest way to do this is after scalding them with boiling water. They, together with the mushrooms, are laid out in the pan to the rest of the ingredients without excess liquid.
5. The remaining ingredients specified in the recipe are added, except for the vinegar. The mass is stewed for about half an hour. It is important not to forget to stir it periodically. A portion of vinegar is poured into the container last.

Cabbage solyanka with mushrooms for the winter, after mixing, is laid out in sterilized containers. Treats are kept cool.

How to cook with meat?

Ingredients: a pound of pork, 2 onions, large carrots, a small head of cabbage, 2 tomatoes, 5-6 garlic cloves, 130 g of tomato paste, 1 tbsp. a spoonful of granulated sugar, salt, 3 bay leaves.

1. Small pieces of meat are fried in any fat until the liquid evaporates from the pan.
2. Chopped carrots and onions are sautéed separately.
3. The cabbage is cut into miniature squares and put into the meat. Salt is also poured here.
4. Tomatoes and garlic are cut into small pieces. They are fried together for 10-12 minutes. The mixture is poured with a small amount of water with sugar and tomato paste. Bay leaves are also laid. After the mass has boiled, the lavrushka is removed.
5. Meat with cabbage is poured with vegetable sauce. On a minimal sauce, the treat is stewed under the lid for 15-17 minutes.

Solyanka with meat will become a full-fledged hearty lunch option for the whole family.

Multicooker recipe

Ingredients: a whole fork of cabbage, a couple of carrots, a large onion, table salt, ¾ tbsp. filtered water, 3-4 tbsp. tablespoons of thick tomato paste without additives, a mixture of peppers. The following describes how to cook a hodgepodge in a multicooker is tasty and simple.

1. The cabbage is thinly chopped. The rest of the vegetables are randomly chopped with a knife.
2. First, the onion is sautéed in a bowl of the “smart saucepan” in any fat, then it is fried with carrots.
3. After 5-6 minutes, cabbage is sent to the bowl.
4. Products are salted, peppered, filled with water with a paste dissolved in it.
5. In the stewing program, the dish languishes for about half an hour.

If the specified time was not enough, you can cook the food in the same mode for another 12-14 minutes.

Country style sauerkraut

Ingredients: 620 g sauerkraut, pickled cucumber and onion, a full glass of broth, salt, a couple of large spoons of tomato paste, 80 g lard, 15 g flour, fragrant herbs.

1. Cabbage is squeezed out of the brine with your hands. If it turns out to be too acidic, the vegetable must also be rinsed with running water.
2. Onion cubes are fried in lard. Salt, spices, tomato paste are sent to the same frying pan. And in a couple of minutes - and prepared cabbage.
3. The treat is languishing on minimal heat. When the vegetables have softened well, you can put pickled cucumber slices without the skin in the pan.
4. Flour is fried in a separate frying pan until golden brown (no oil is used). Then it is poured with broth. The liquid is stirred until the lumps disappear.
5. The mixture from the fourth step is poured into cabbage and cooked for another 15-17 minutes. At the very end, you can add fried bacon or sausages to the treat to taste.

Solyanka with cabbage and potatoes languishes until all the ingredients are fully cooked.

Lenten hodgepodge

Ingredients: 2 medium carrots, half a small cabbage head, 2 onions, 1 tbsp. spoon of olive oil, 2-3 tbsp. spoons of ketchup, any spice mixture.

1. The cabbage is chopped medium. Finely chop the onion. The carrots are grated with medium holes.
2. The onion is sautéed in olive oil for a couple of minutes right in the stewing pan. Then it cooks for 6-7 minutes along with the carrots.
3. Cabbage is salted, kneaded with hands and only after that it is sent to the pan for other products. Stewing continues for another 10-12 minutes.

Difficult recipe for hodgepodge with ham and brisket step by step with a photo.

Recipe for making a hodgepodge with ham and brisket. For the recommendations of nutritionists, this dish is perfect.

There are a lot of recipes for making hodgepodge. But there is one invariable feature: this dish should consist of different types of fish and meat. Solyanka is a hot and liquid dish. The hodgepodge is very useful for the human stomach.

Servings: 6

• National cuisine: Russian kitchen
• Type of dish: Soups, Solyanka
• Complexity of the recipe: Difficult recipe

• Prep time: 14 minutes
• Cooking time: 40 minutes
• Servings: 6 servings
• Calorie count: 167 kcal
• Occasion: For lunch

Ingredients for 6 servings

• Young cabbage - 100 Grams
• Brisket - 150 Grams
• a bunch of greens - 1 Piece
• ham - 200 Grams
• Garlic - 3 Cloves
• Pepper and salt - - To taste
• Olives - 100 Grams
• Chicken broth - 2 Liters
• mushrooms - 200 Grams (Pickled or salted)
• Carrots - 1 Piece
• Potatoes - 4 Pieces
• Pickled cucumbers - 3-4 Pieces

Step by step

1. Let's cook chicken broth. When the broth is cooked, peel the potatoes and carrots. Cut everything into cubes: cut the potatoes into large pieces, and cut the carrots into small pieces. We put the carrots in the boiling broth, reduce the heat a little, and after two minutes add the potatoes there.
2. We use two types of meat in cooking: smoked brisket and chopped ham. The brisket can be finely chopped and fried with onions, or without frying, just chop the smoked brisket and ham (approximately the pieces should be the same). After the potatoes have been thrown into the broth, add the meat after about five minutes.
3. Now thinly chop the young cabbage (a small piece), after adding the meat, immediately throw the cabbage into the pan. Then, after three minutes, add chopped garlic and herbs here.
4. Cut olives into rings, cut pickled cucumbers into small cubes, cut salted mushrooms into slices. At the very end of cooking, add mushrooms, olives and pickles to the pan.
5. It is necessary to pepper, salt, close the lid and let it brew for about half an hour. Then pour into plates, adding mayonnaise or sour cream.