Combined meat hodgepodge with mushrooms: nourishing recipes dishes

Meat solyanka with mushrooms is a great option hearty dinner for real meat eaters.

You can cook it as a first or second dish, use as a complement to the side dish or as a cold appetizer.

The rich meat taste harmonizes perfectly with mushrooms and tomato. And in combination with canned olives and capers the dish takes on a slightly sour taste.

Solyanka soup is good to serve with sour cream and a slice of lemon for piquancy. As a rule, the finished product has slightly sharp notes. and a bright aftertaste of rich meat broth.

Mixed hodgepodge with mushrooms, beef and hunting sausages

The classic version of cooking as a filling the soup has a stunning and vibrant taste that is achieved using a variety of meat mix and fresh champignons.

For the preparation of a recipe of a mixed meat hodgepodge with using fresh mushrooms you will need:

  • 3 l of drinking water;
  • 500 g of beef pulp;
  • 200 g hunting sausages;
  • 200 g of cervelat;
  • 300 g of champignons;
  • 4 pieces of potatoes;
  • 1 piece of onion;
  • 50 g canned capers;
  • 8 pickled olives;
  • 250 ml of Krasnodar sauce (or just tomato);
  • 4 branches of dill;
  • 5 sprigs of green basil;
  • 50 ml of sunflower oil;
  • 5-6 slices of lemon;
  • 4-5 pieces of black peppercorns;
  • 4 bay leaves;
  • 60 g of table salt;
  • ground pepper – to taste.

Rinse raw meat, fill it with drinking water, put on Fire. After boiling, carefully remove the foam, then add 30 g salt, bay leaves and peppercorns. Cook for at least 1 hour with low boiling, covering 2/3 of the pan with a lid. From the finished remove the broth and put it out to cool. Peel the potatoes and cut into small cubes, put into boiling broth.

Chopped peeled onions, mushrooms and cervelat with straws, pass in oil for 15-17 minutes and send to the potato. Cook 20 minutes, then pour in hunting rings cut into thin rings sausages, remaining salt, ground pepper and pour sauce. Cook 8-9 minutes, add olives, capers, finely chopped greens and lemon. Boil for no more than 7 minutes.

Combined meat hodgepodge with dried mushrooms

A good option would be to cook a meat hodgepodge with dry mushrooms, because they have a special pronounced mushroom aroma and rich taste.

For cooking, such Ingredients:

  • 2 l of pork or duck broth;
  • 350 g of boiled pork or duck (from broth);
  • 250 g of ham;
  • 250 g of milk sausages;
  • 300 g of dried mushrooms;
  • 1 piece of white onion;
  • 1 piece of bell pepper;
  • 250 ml of tomato juice with pulp;
  • 50 ml of sunflower oil;
  • 4 branches of dill;
  • 4 sprigs of parsley;
  • 3 sprigs of green basil;
  • 40 g of salt;
  • 3 g ground black pepper;
  • 40 g of rice, boiled until half cooked;
  • 40 g of olives.

First you need to soak the mushrooms for 2 hours, then pour drinking water and cook for 30-40 minutes. Boiled meat, ham and cut the sausages (without skin) into a small cube. Onions, boiled and dried mushrooms, grind pepper in a cube and fry in oil until light golden crust. In the same pan, pass the ham and sausages for 10 minutes. Add to the boiling broth passivated ingredients, rice, boiled meat, salt and pepper. Cook 20 minutes, and then pour in tomato juice, add olives and herbs. Boil for at least 10 minutes.

Solyanka team with mushrooms, chicken and boiled sausage

The recipe for a delicious meat team hodgepodge with pickles and fresh mushrooms will appeal to all households and the hostess herself, because it is prepared very simply and quickly.

For this, the following ingredients are needed:

  • 1.5 liters of chicken stock;
  • 300 g of boiled chicken (from broth);
  • 200 g smoked chicken;
  • 200 g of doctor’s cooked sausage;
  • 4 pickles;
  • 200 g of fresh champignons;
  • 1 onion;
  • 1 carrot;
  • 40 g of tomato paste;
  • 50 g pickled olives;
  • 60 ml of vegetable oil;
  • 40 g of salt;
  • 4-5 g ground black pepper;
  • 4 branches of dill;
  • 4 sprigs of parsley;
  • 4 sprigs of green onions;
  • 20 g grated celery root;
  • 3 potatoes.

Peel and chop the mushrooms, onions and carrots straws, pass in oil until golden brown. In boiling put the broth into sliced ​​potatoes and sauté, boil 20 minutes on low heat, removing foam as necessary. Boiled and grind smoked chicken with sausage and cube brown in the same pan where the vegetables were fried, and after send to cook. Peel cucumbers from peel and seeds, cut straws and add to the broth after the potatoes are fully prepared along with tomato paste and celery root. Shuffle and take off foam, cook for 10 minutes. Add greens, salt, pepper and olives, cook another 5-7 minutes.

Mixed hodgepodge with mushrooms and chicken sausage

For lovers of the aroma of smoked meats in a dish, a recipe is suitable tasty assorted hodgepodge with pickled mushrooms oyster mushrooms and smoked sausage “on wood”.

For cooking you will need:

  • 1.5 liters of chicken stock;
  • 200 g of boiled chicken;
  • 300 g smoked chicken sausage;
  • 2-3 creamy sausages;
  • 200 g of pickled oyster mushrooms;
  • 1 onion;
  • 4-5 potatoes;
  • 50 ml of vegetable oil;
  • 4 sprigs of parsley;
  • 5 branches of dill;
  • 1 piece of sweet pepper;
  • 40 g of olives;
  • 40 g of salt;
  • 3 g ground black pepper;
  • 200 ml of tomato juice.

Peel the potatoes from the peel, cut into cubes and send cook in boiling broth. Onions, bell peppers and creamy sausages chop into strips and fry in oil until light golden shade, and then lay out to boil with the potatoes. Fillet and cut the sausage into a cube and send to a boiling soup. Oyster mushrooms and Remove the olives from the brine and allow all the liquid to drain well. Add to the broth along with fruit juice, salt, pepper and herbs. Boil another 15-17 minutes.

Mixed hodgepodge with mushrooms, pork and ham

If you wish, prepare a tasty and satisfying second course the recipe for a meat hodgepodge with mushrooms is perfect presented with detailed photos of each stage.

Essential Ingredients:

  • 400 g of pork pulp;
  • 200 g of ham;
  • 200 g hunting sausages;
  • 300 g of champignons;
  • 1 onion;
  • 1 bell pepper;
  • 4 branches of dill;
  • 5 sprigs of green basil;
  • 100 ml of vegetable oil;
  • 3 pickled cucumbers;
  • 20 g of tomato paste;
  • 30 g of salt;
  • 3 g ground black pepper;
  • 4-5 pieces of chicken eggs.

Pour oil into a preheated pan and put chopped diced pork. Fry until cooked, if necessary sprinkling with water so as not to dry.

At the end of frying, add sliced ​​sausages and ham cubes.

Pass 10 minutes, and then put chopped into a pan diced onions, peppers and mushroom slices. Tomite under the closed cover for 15-20 minutes.

At the end of cooking, salt, pepper and add tomato paste, gently mixing with a spatula.

Fry for another 10 minutes, and then sprinkle with herbs and straws from canned cucumbers.

After mixing, cover and remove from heat.

Fry the fried eggs in a separate pan. Serve hodgepodge with a fried egg laid on top.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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