Lean Vegetable Hodgepodge

by Editorial Staff

Truly Russian food is a hodgepodge. There are a great many kinds of different hodgepodge. I will offer the most economical lean option, with vegetables.

Cook: 40 mins

Servings: 8


  • Potatoes – 2-3 pcs.
  • Water – 2.5 l
  • Bulb onions – 1 pc.
  • Carrots – 1-2 pcs.
  • Pickled cucumbers – 2-3 pcs.
  • Sour cabbage – 200 g
  • Vegetable oil – 30 g
  • Tomato paste – 1-2 tbsp
  • or tomato juice – 0.5 cups
  • Salt to taste
  • Ground black pepper – to taste
  • Lemon – approximately 8 thin slices (1 per serving)
  • Olives – to taste
  • or capers – to taste
  • Greens to taste


  1. Lean solyanka products in front of you.
  2. Wash the potatoes, peel, and cut into pieces or strips.
  3. Boil 2.5 liters of water. Dip the prepared potatoes into boiling water.
  4. Dice the pickles or grate them on a coarse grater.
  5. Rinse the sauerkraut. Squeeze out the water.
  6. Preheat a frying pan. Pour in vegetable oil. Place the onions and carrots. Simmer, stirring occasionally, over medium heat for 2-3 minutes.
  7. Then add cucumbers and cabbage. Add a little boiling water. Simmer all together for 10 minutes.
  8. Then add tomato paste or tomato juice. Mix. Simmer for 1 minute.
  9. Add vegetables to the pot. Season with salt and pepper, add bay leaf. Cook the lean hodgepodge over low heat, covered for 10 minutes.
  10. Wash and chop the herbs.
  11. Wash and cut the lemon into thin slices.
  12. Add greens to the hodgepodge before serving. Lean vegetable hodgepodge is ready.
  13. Put a circle of lemon and 2-3 olives (or add capers) into a portioned plate, pour the hodgepodge, and serve.

Enjoy your meal!

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