Combined meat hodgepodge with mushrooms: recipes of hearty dishes

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

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

The rich meat taste is in perfect harmony with mushrooms and tomato. And in combination with canned olives and capers, the dish takes on a slightly sour flavor.

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 flavor of rich meat broth.

Mixed hodgepodge with mushrooms, beef and hunting sausages

The classic version of cooking as a filling soup has an amazing and bright taste, which is achieved using a variety of meat mix and fresh champignons.

To prepare a recipe for a mixed meat hodgepodge 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 with drinking water, put on fire. After boiling, carefully remove the foam, then add 30 g of salt, bay leaves and peppercorns. Cook for at least 1 hour with a slight boil, covering the pot with a lid for 2/3. Remove the meat from the prepared broth and put it to cool. Peel the potatoes and cut into small cubes, toss into the boiling broth.

Grind the peeled onions, mushrooms and cervelat with straws, pass in oil for 15-17 minutes and send to the potato. Cook for 20 minutes, then pour hunting sausages cut into thin rings, the remaining salt, ground pepper and pour the sauce. Cook for 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 team of hodgepodge with dry mushrooms, because they have a special pronounced mushroom aroma and rich taste.

For cooking, the following ingredients are needed:

• 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. Cut boiled meat, ham and sausages (without skin) into a small cube. Grind onions, boiled and dried mushrooms, pepper into a cube and fry in oil until light golden brown.In the same pan, pass the ham and sausages for 10 minutes. Add the boiled broth to the boiling broth, rice, boiled meat, salt and pepper. Cook for 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 hodgepodge with pickled cucumbers and fresh mushrooms will appeal to all households and the hostess herself, because it is prepared very simply and quickly.

To do this, you need the following ingredients:

• 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 with a thin straw, pass in oil until golden. Put boiled potatoes and sautéed in a boiling broth, cook for 20 minutes over low heat, removing foam if necessary. Grind boiled and smoked chicken with sausage in a cube and lightly brown in the same pan where the vegetables were fried, and then send to cook. Peel the cucumbers from the peel and seeds, cut into strips and add to the broth after the potatoes are fully cooked, along with tomato paste and celery root. Stir and remove the 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 for a delicious team of hodgepodge with pickled mushrooms oyster mushrooms and sausage smoked “on wood” is suitable.

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 to boil in boiling broth. Grind onions, sweet peppers and creamy sausages into strips and fry in butter until a light golden hue, and then lay out to boil with potatoes. Cut fillet and sausage into cubes and send to boiling soup. Remove oyster mushrooms and 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 want to cook a tasty and satisfying second dish, the recipe for a combined meat hodgepodge with mushrooms, presented with detailed photos of each stage, is perfect.

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.