An unconventional take on this dish is offered. Let's take a beef bone with a decent meat content. We wash it in cold water, pour 2 liters of water into a saucepan and set to cook beef broth for 2 hours. After boiling the broth, do not forget to salt it and remove the foam from the surface.

When the broth is cooked, remove the meat from it and separate it from the bone. We need the meat for laying on plates. Return the broth to the fire and pour 1.5 cups of the variegated beans into a saucepan. This amazing kidney bean tastes like the noblest white kidney beans and does not need to be soaked for 10 hours. It is cooked until tender in about 1 hour or less. This variety is popular in the United States and is called Black Eye. Cook the broth with beans for about 30 minutes.



During this time, a lot of work needs to be done. Wash and peel 2 potatoes, 1 onion and 1 carrot. You also need to prepare 1 glass of hot sweet and sour pickle from cabbage "Kimchi" and 1 hot red pepper.



Cut the potatoes into cubes and place them in a saucepan. Let's chop the carrots and onions.



Add 1 tablespoon of vegetable oil to the pan and fry the carrots and onions. The readiness of the dressing is determined by the onion. When the onion begins to darken at the edges, it means that the dressing is cooked. We put the dressing in a hodgepodge. Pour a glass of cabbage brine there and bring the hodgepodge to a boil. Add red hot peppers sliced ​​into rings and two bay leaves. Pour in 1 tablespoon of vegetable seasoning. Trying a hodgepodge for salt. Add salt and one teaspoon of sugar. Cook everything together until the potatoes are tender. Cover the pan with a lid and remove from heat.



Cut the cooled beef into small cubes.



Cut some sausage ham into strips.



Meat hodgepodge with beans in cabbage brine is ready. Can be served in deep bowls. We put a little beef and ham in each plate and add a ladle of hot hodgepodge. Sprinkle chopped green onions over the dish.

Everyone in my family loves hodgepodge. And not only smoked pork ribs with hunting sausages and several types of meat. Solyanka can be very tasty and lean. It cooks a little faster than in meat broth, but it turns out to be no less tasty and rich.

To make a lean bean hodgepodge, prepare the foods on the list. Peel carrots and onions, fresh mushrooms clean out the remains of compost.

Pour boiling water over the dried mushrooms, cover the plate and let them swell.

Canned beans fold on a sieve, if necessary, wash under running water.

Cut the onion into half rings, grate the carrots on a coarse grater. Fry vegetables in a little vegetable oil for 3-4 minutes.

Add the champignons, cut into quarters, cook for another 5 minutes.

Add cabbage to the skillet. If the cabbage is shredded with too long fibers, chop it slightly to make it easier to eat later.

Simmer cabbage with vegetables for about 15 minutes. If necessary, add water from time to time.

Transfer vegetables to a saucepan, add 1.5 liters of water. Solyanka should not be too thick, but it should not be liquid either.

Cut the swollen dried mushrooms into small pieces, add to the pan along with the water in which they were. Boil the soup over low heat for about 15 minutes.

Chop the stalked celery, add to the saucepan, salt the soup, pepper, add a little sugar. Cook for another 10 minutes.

Add pitted olives and beans last. After boiling, cook the soup for no longer than five minutes.

Chop fresh herbs, add to the hodgepodge, stir. Turn off the stove, cover the soup with a lid and let it brew for 15-20 minutes before serving. The longer the hodgepodge is infused, the tastier it will be.

Serve the prepared lean hodgepodge with beans with a slice of lemon and a sprig of fresh herbs.

Step-by-step recipes for making a healthy and satisfying hodgepodge with beans

2018-01-13 Natalia Danchishak

Grade
recipe

5140

Time
(min)

Servings
(people)

In 100 grams ready meal

10 gr.

9 gr.

Carbohydrates

4 gr.

142 kcal

Option 1. The classic recipe for hodgepodge with beans

Part classic hodgepodge with beans, an assortment of meat products must be included. It can be boiled or smoked meat, boiled pork, sausages and etc.

Ingredients:

• 250 g red beans;
• one lemon;
• 150 g pork;
• sour cream - 60 g;
• 150 g smoked sausage;
• three bay leaves;
• 150 g smoked chicken;
• black peppercorns;
• 150 g ham;
• salt;
• 2 onions;
• vegetable oil - 20 ml;
• three pickles;
• 30 ml ketchup.

Step-by-step recipe for hodgepodge with beans

Rinse red beans in the evening, fill them with drinking water and leave until morning. The next day, wash the beans, put them in a saucepan, cover with clean water and put on medium heat. Cook for two hours until tender.

Wash the pork, place in a saucepan with clean water. Put the peeled onion whole here and cook over moderate heat until tender. At the moment of boiling, remove the noise.

Finely chop the smoked chicken, ham and sausage. Peel the second onion and chop finely. Grease a skillet with vegetable oil, put onions in it and fry until golden brown. Chop the pickles finely and add to the onion. Continue to fry, stirring occasionally. After five minutes, add the ketchup, stir and remove from heat.

Remove the boiled pork from the broth, cool and cut into cubes. Place all meat products back into the pot. Throw the boiled beans on a sieve and add to the broth. Send tomato fry here. Season with pepper and salt, put Bay leaf... Cook from the moment it boils for a couple of minutes. Place a slice of lemon and sour cream on each serving plate.

You can use any kind of beans. To make it cook faster, be sure to soak it for at least a few hours. The broth will turn out to be richer if you use pork on the bone for its preparation.

Option 2. A quick recipe for a hodgepodge with beans

Solyanka according to this recipe is prepared in just half an hour. You can use any sausage and meat products that are in the refrigerator. This is a great option to feed your husband deliciously when there is no time at all.

Ingredients

• two medium potatoes;
• chili peppers;
• three sausages;
• 30 ml refined oil;
• 200 g of boiled sausage;
• Bay leaf;
• 50 g smoked sausage or meat;
• salt;
• a can of beans in tomato sauce;
• freshly ground pepper;
• 100 g tomato paste;
• a few pickles;
• bulb onion.

How to quickly cook a hodgepodge with beans

Boil water in a kettle. Pour it into a saucepan, lightly salt and put the peeled and finely chopped potatoes into it. Put on a low heat.

Put the pan on the fire and pour in two spoons vegetable oil... Peel and finely chop the onion. Place in a preheated skillet and fry, stirring occasionally, until golden brown.

Free the sausage and sausages from the film. Chop the sausage into small slices. Add to the onion and continue to fry for about seven minutes, stirring occasionally. Now add the chopped pickles and tomato paste. Stir and simmer for about seven minutes over medium heat.

When the potatoes are tender, add the contents of the pan to the pot. Send the beans from the jar here, mix and cook for another five minutes. Season to taste with salt and pepper. Place the bay leaf.

When serving, place a slice of chili and sour cream on a plate. Serve the hodgepodge with garlic croutons.

Option 3. Solyanka with beans and olives

Solyanka on chicken broth it turns out tasty and light. Miso paste will add spice to the dish. This recipe involves cooking hodgepodge only with chicken meat and sausage.

Ingredients:

• 400 g of chicken;
• 50 ml of sunflower oil;
• 3 potatoes;
• 2 bay leaves;
• 1 onion head;
• salt;
• 1 cucumber;
• coriander;
• 150 g sausage;
• hops-suneli;
• 1 pickled cucumber;
• 20 g miso paste;
• a can of canned beans;
• 100 g black olives;
• 2 cloves of garlic.

How to cook

Take any parts of the chicken, wash them. Pour two liters of drinking water into a saucepan and put it on fire. Load the meat into a saucepan, lightly salt and cook the broth for 45 minutes. Remove the chicken, strain the broth, and return to the pot.

Wash and peel potato tubers and carrots. Peel the onion and chop finely. Grate the carrots. Saute the onions and carrots in hot oil until soft. Finely chop the potatoes and send them to the broth.

Add finely chopped pickles to the vegetable frying pan. Stir. Cut the sausage into strips and send after the cucumbers. Continue to brown, stirring occasionally.

Open the jars of beans and olives. Drain the marinade from the olives. Add all ingredients to the pot. Stir and add the contents of the pan and continue cooking over low heat for another five minutes. Now add the miso paste and bay leaf. Season with ground coriander and suneli hops. Add finely chopped garlic at the end. After a minute, remove the pan from the heat and leave to brew, covering with a lid.

Separate the chicken meat from the bones and add it to the plates when serving, or serve in a separate bowl. You can use chili ketchup instead of miso paste.

Option 4. Lean hodgepodge with beans

Solyanka can be not only meat, but also lean. In this case, meat products are replaced with mushrooms. At the same time, the taste of the dish is in no way inferior to the traditional one.

Ingredients:

• 400 g sauerkraut;
• a couple of lemon slices;
• 200 g canned beans;
• ten olives;
• 150 g champignons;
• ground black pepper;
• six dried mushrooms;
• 30 g sugar;
• bulb;
• salt;
• one carrot;
• 100 ml tomato sauce;
• celery stalk;
• 40 ml of sunflower oil;
• parsley - a couple of twigs.

Step by step recipe

Dried mushrooms put in a deep bowl, cover with boiling water, cover and leave to swell for ten minutes. Throw the canned beans on a sieve and rinse under running water.

Peel the onion, wash and chop into half rings. Coarsely grate the peeled carrots. Saute vegetables in hot oil for about three minutes. Add the mushrooms, cut into quarters, to the vegetables and cook until the liquid evaporates. Add sauerkraut to the skillet. Simmer, stirring occasionally, for a quarter of an hour. Add water periodically.

Transfer the contents of the pan to a saucepan, pour one and a half liters of drinking water. Cut the swollen dried mushrooms into small pieces and add to the saucepan. Simmer the hodgepodge over low heat for about 15 minutes. Now add the finely chopped celery stalk, add sugar, pepper and salt. Cook for another ten minutes. Add the beans and pitted olives at the end. Cook from the moment it boils for five minutes. Before serving, let the hodgepodge brew for 20 minutes under the lid. Place a sprig of parsley and a slice of lemon in a serving plate.

If sauerkraut too acidic, rinse it under the tap and squeeze well. You can add olives whole or cut into rings.

Option 5. Solyanka with beans in beef broth

A real hodgepodge should be thick, with sweet and sour and spicy taste... The dish will help keep you warm in cold, rainy weather.

Ingredients:

half a kilo of beef;

30 ml of vegetable oil;

150 g ham;

1.5 stack. white beans;

2 bay leaves;

potatoes - 2 tubers;

5 g sugar;

one carrot;

5 g of vegetable seasoning;

bulb;

1 pod of hot salted red pepper;

200 ml of cabbage brine.

How to cook

Rinse the beef on the bone. Place it in a saucepan and fill with 2 liters of drinking water. Boil the broth for two hours, be sure to remove the foam.

Remove the beef from the broth, cool and separate the flesh from the bone. Return the strained broth to the saucepan. Add in one and a half cups of washed red beans. Cook for half an hour.

Peel and wash potatoes, carrots and onions. Cut the potatoes into small chunks and add to the broth. Finely chop the onion and carrot and sauté in hot oil until light golden brown. Place in a saucepan. Pour a glass of cabbage brine here, bring to a boil and put hot red pepper and bay leaf cut into slices. Season with salt and vegetable spices and add sugar. Cook until the potatoes are soft.

Cut the meat and ham into strips. Serve the hodgepodge in deep bowls, adding chopped ham and beef to each. Grind with finely chopped green onions.

Add to the vegetable fry tomato sauce, juice or paste diluted with water. Simmer the hodgepodge over low heat.

One of the varieties of nutritious soups seasoned with vegetables and spices is hodgepodge. The taste of meat hodgepodge is rich - so many ingredients are mixed in it!

This wonderful soup is so satisfying that it will satisfy your hunger well. A hot meat hodgepodge is good, hot in the heat - it can warm and even help to defeat a cold!

I like a thick hodgepodge in meat broth with beans and pickled cucumbers. In general, the hodgepodge is interesting in that when preparing it, you can connect your imagination and add any products that go well together. For example, meat delicacies will not be superfluous in the hodgepodge: ham, cervelat, hunting sausages, other smoked meats. For quick cooking, you can use canned beans, they must be added 10 minutes before cooking. In one word, experiment - and you will succeed!

When serving, it is good to put a slice of thinly sliced ​​lemon without skin and a few olives in a plate with a hodgepodge. Be sure to serve sour cream and fresh herbs!

To cook a meat hodgepodge with beans, you will need:

1. Pork on the bone 500 BC
2. Beans incomplete glass
3. Potatoes 2 pcs.
4. Bulb onion 1 pc.
5. Carrots 1 pc.
6. Pickled cucumbers 2 pcs.
7. Sweet pepper 0.5 pcs.
8. Tomatoes in their own juice
9. Garlic 2-3 cloves
10. Pepper
11. Dried herbs
12. Bay leaf
13. Greens
14. Vegetable oil

Cooking a dish according to the recipe "Meat hodgepodge with beans"

1. Soak the beans in water overnight.
2. Wash the pork, put it in boiling water, drain the water after 5 minutes, rinse the meat under running water.
3. Pour the pork with clean water, bring to a boil, remove the foam, add the beans, cook over low heat for about an hour.
4. Peel the potatoes, wash, dry, dip in the soup, when the beans are almost ready, cook for 15 minutes.
5. Peel and chop the onion.
6. Peel the carrots, wash, dry, cut into strips.
7. Cut the pickled cucumbers into thin strips.
8. Peel the sweet pepper, cut into strips too.
9. Fry onions, carrots, peppers, cucumbers, then add tomatoes with juice, chopped garlic, salt and pepper, simmer for 10 minutes over low heat.
10. Transfer the dressing to a saucepan, add pieces of meat, spices and herbs, salt to taste, cook for another 10-15 minutes.
11. Remove the solyanka, add chopped greens, cover, let it brew.
12. Serve the sour cream hodgepodge, sprinkle with fresh herbs.

Stage 1
Pour the dried mushrooms with boiled water. Throw the beans on full.

2. Stage
Cut the onion into half rings, grate the carrots on a coarse grater and fry until soft on vegetable oil, then add the chopped mushrooms and fry for another 5 minutes.

3. Stage
Then add cabbage to the pan, simmer the cabbage for 15 minutes, if necessary add a little water in the process.

4. Stage
Transfer the vegetables to a saucepan and pour over 1.5 liters. water. Cut the dried mushrooms into cubes and add to the saucepan. Simmer for 15 minutes. Add chopped celery, sugar, salt and pepper to taste, cook for another 10 minutes.

5. Stage
At the end add beans, olives, tomato paste, cook for another 5 minutes, add chopped greens. Remove from heat, cover and let stand for 15 minutes, then you can serve.

Bon Appetit!!!

Lenten hodgepodge with beans, it is very tasty, rich, aromatic and quite satisfying. Cooking such a hodgepodge is not too difficult, it is perfect if you are fasting or just do not eat meat. Choose the amount of cabbage according to your taste, it will depend on its acidity and your preferences. Serve the ready-made hodgepodge with sliced ​​lemon slices, add greens to taste.