And again I wish everyone a good day!
My recipe today will be dedicated to making homemade vegetable hodgepodge with beef. Such a tasty, juicy, satisfying and healthy dish.
Cut the beef into small pieces.
Pour vegetable oil into a frying pan, add beef and simmer the meat for an hour.
Today I took the meat out of the freezer - it is not completely defrosted, so it will give water in the pan.
And so, I add half a glass of water to the oil so that the beef is thoroughly stewed.
In the meantime, let's prepare the vegetables.
Cut the cabbage into small thin slices.
Grate the carrots into a coarse grater.
Finely chop two medium onions. We'll do the same with green onions.
We also cut two cloves of garlic or finely mince them.
We also cut the sweet bell pepper into small pieces.
I have it already frozen in advance, I just take it out of the freezer.
We will also prepare parsley and dill and two bay leaves.
First, gradually add all the cabbage into the meat. Mix everything thoroughly, add salt to taste, and simmer the cabbage for 30 minutes.
The cabbage should release its juice. That’s why I don’t add additional oil or water to the hodgepodge. If you see the hodgepodge starting to burn, add oil.
Then lay out the carrots,
green and onions.
And simmer for another 20 minutes.
And simmer the hodgepodge for another 20 minutes.
At the end, add dill, parsley, and bay leaves.
In total, I cook the hodgepodge, taking into account the time of stewing the meat, for 3 hours.
During this time, the dish will be well prepared, and you will have time to prepare all the ingredients.
Solyanka is ready. The dish can be served to the table and everyone at home can be invited.
Solyanka turns out tasty, juicy, aromatic, the meat is soft. Homemade deliciousness.
And I love cooking solyanka especially because it can be both an excellent side dish and an independent dish.
I indicated the cost based on the entire resulting hodgepodge.
Thank you all for your attention! I wish you to cook many delicious homemade dishes!
Cooking time: PT03H00M 3 hours
Approximate cost per serving: 300 rub.
Meat solyanka is a traditional Russian dish, known since time immemorial and has undergone a lot of modifications. Thrifty housewives love it for its simplicity, satiety and versatility, because meat hodgepodge can be prepared from the remains of any meat products found in the refrigerator. Solyanka is especially relevant after a festive feast, when there is a lot of cold cuts left over. However, if you don’t have any, purchasing 100-150 g of a variety of meat delicacies will not be difficult.
Meat Solyanka is an incredibly nourishing, thick and very aromatic soup, the basis of which is meat broth with the addition of smoked meat, sausage or frankfurters. That is why the meat hodgepodge is often called a national team - what kind of meat is not in it. The most delicious solyanka will be obtained if you use as many types of meat as possible - beef or pork ribs, chicken drumsticks or wings, pork chops, hunting sausages, boiled, smoked or dry-cured sausage, ham, sausages and even small sausages are suitable here. . As for the broth, it is best to use meat on the bone. It is believed that the most delicious broth for solyanka comes from two different types of meat. As you already understand, the main component of hodgepodge is meat products, so this point should be given special attention. If you want your soup to be not only tasty, but also beautiful, cut all the meat into strips of the same size.
Integral attributes of solyanka are also pickles, lemon, black olives or black olives. Solyanka is usually decorated with slices of lemon when serving, but if you want to get a richer taste of the broth, you can add lemon juice directly during the cooking process. It is recommended to take dried olives - they are more tart. Capers will be very helpful in the solyanka, which will give the soup a sour-salty taste - you need very little of them, about 50-70 g. The classic version of meat solyanka is prepared without potatoes, but many housewives still use them to make the soup more nutritious. Also added to the hodgepodge are fried onions and carrots, tomato paste and, of course, herbs. When it comes to meat solyanka, culinary imagination is limited to almost nothing! After all, meat solyanka is a composite because it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, and someone will want to add bell peppers or mushrooms. Experiment with different ingredients, exclude and add new components, and solyanka can turn from an ordinary soup into a real gastronomic masterpiece that deserves the highest praise.
It is best if your hodgepodge infuses for 1-2 hours after cooking - this will make it even more rich. Don't forget to add a slice of lemon when serving, and an incredibly delicious soup is ready! And one last piece of advice: when cooking, feel free to take a larger pan - the meat solyanka is eaten so quickly that you won’t even have time to notice. Well, let's choose a suitable recipe?
Classic hodgepodge of five types of meat
Ingredients:
300 g pork on the bone,
100 g ham,
100 g sausages,
100 g smoked meat,
100 g boiled sausage,
4 pickled cucumbers,
1 onion,
1 lemon,
1 can of olives,
3 tablespoons tomato paste,
5-7 peas of allspice,
2-3 bay leaves,
salt to taste,
butter,
parsley,
sour cream (optional).
Preparation:
Place the pork in a saucepan and add water. Bring to a boil, drain the water, pour clean water over the meat, add spices and cook until tender, skimming off the foam from time to time. While the broth is cooking, melt the butter in a frying pan and fry the chopped onion until golden brown. Add tomato paste, stir and cook for another 2 minutes. Slice meat products and pickles.
When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and cut into pieces. Place fried onions, cucumbers and all types of meat into the broth. Cook over low heat for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the hodgepodge brew for at least half an hour. Pour the hodgepodge into plates, adding a slice of lemon and a few olives to each. If desired, serve solyanka with sour cream.
Meat solyanka with smoked meats
Ingredients:
500 g beef brisket,
100 g smoked brisket,
100 g ham,
100 g smoked sausage,
100 g sausages,
2 onions,
2 pickled cucumbers,
1/2 cup cucumber pickle,
2 small potatoes (optional)
100 g olives,
1/2 lemon
50 g capers (optional)
2 tablespoons of tomato paste,
1/2 teaspoon sugar,
3-4 bay leaves,
salt, ground black pepper and spices to taste,
dill or parsley,
vegetable and butter.
Preparation:
Place the beef brisket and one onion in a saucepan, add 3 liters of water and cook for about 1.5 hours. When the broth is ready, remove the onion and spices. Cool the meat and cut into strips.
Heat vegetable oil in a frying pan and fry finely chopped onion until golden brown. Add chopped carrots and sugar, fry for 2-3 minutes. Add diced pickles. Pour in a little broth and simmer for about 10 minutes. Stir in tomato paste and cook for another 2 minutes. Pour in the cucumber pickle and simmer for 3-4 minutes.
Cut the meat into strips and lightly fry in a separate frying pan in butter. Add the meat to the broth along with the chopped beef, roasted vegetables, sliced olives, and chopped potatoes and capers, if using. Bring to a boil, add bay leaf and cook for 10-15 minutes. Salt, pepper and add spices to taste. Remove the pan from the stove, cover with a lid and let the hodgepodge brew for 30 minutes to 1 hour. Pour the prepared hodgepodge into plates, sprinkle with chopped herbs and garnish with lemon slices.
Solyanka with cold cuts and sausage
Ingredients:
200 g beef,
200 g pork,
200 g chicken,
200 g boiled sausage,
200 g smoked sausage,
4 pickled cucumbers,
2-3 potatoes (optional),
1 onion,
100 g olives,
100-200 ml cucumber pickle,
3-4 bay leaves,
1/2 lemon
vegetable oil,
salt and ground black pepper to taste.
Preparation:
Cook meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into pieces and place back into the broth. Add chopped potatoes if necessary. Cut the sausage into strips or cubes and lightly fry in a frying pan, adding a little oil. Add the sausage to the soup along with the bay leaf. Fry chopped onion in vegetable oil. Add chopped pickles and fry for 2-3 minutes. Stir in tomato paste and fry for another 1 minute. Add the roast to the soup along with the cucumber pickle. The brine should be added carefully so that the soup does not turn out too salty. Salt the soup, if required, and season with black pepper. After finishing cooking, let the hodgepodge brew for 20-30 minutes. Serve the solyanka, garnished with olives and thin slices of lemon.
Meat Solyanka “Sausage Paradise”
Ingredients:
300 g pork pulp,
150 g boiled sausage,
150 g Bavarian sausages,
100 g raw smoked sausage,
100 g olives,
2 pickled cucumbers,
1 onion,
1 tablespoon of tomato paste,
2-3 bay leaves,
lemon slices for garnish.
Preparation:
Boil pork broth and 2 liters of water. Fry chopped onions and coarsely grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, add 50 ml of water and simmer for 10 minutes. While the roast is cooking, chop the meat products and boiled pork. Add the roast to the broth and cook for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before cooking, add chopped olives. Let the hodgepodge brew and serve with lemon slices.
Solyanka with chicken and mushrooms
Ingredients:
400-500 g chicken meat,
200 g smoked sausage,
150 g ham,
3-4 sausages,
3-4 potatoes,
200-300 g fresh or pickled champignons,
100 g olives or olives,
2 pickled cucumbers,
1 onion,
1 carrot,
1 bell pepper,
2 stalks of celery or parsley root,
2-3 cloves of garlic,
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and spices to taste,
dill greens.
Preparation:
Prepare a flavorful broth by boiling chicken along with parsley root or celery. Cooking the broth takes, on average, 20-25 minutes. Discard the parsley root or celery. Remove the chicken from the broth and, dividing it into pieces, return it to the soup. Add chopped mushrooms and potatoes. Cook for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as frying made from onions, carrots and bell peppers fried in vegetable oil, mixed with tomato paste. Cook for another 10 minutes. Add salt and pepper to taste, stir with garlic passed through a press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.
Meat solyanka in a slow cooker
Ingredients:
500 g beef,
300 g smoked meat,
3-4 pickled cucumbers,
100 g olives,
2 onions,
1 carrot,
1/2 lemon
50 g capers (optional)
1 tablespoon of tomato paste,
vegetable oil,
bay leaf and allspice peas,
parsley,
salt and ground black pepper to taste,
sour cream.
Preparation:
Place the meat in the multicooker bowl, add water and set the “Stew” mode for 1.5 hours. When the broth is ready, remove the beef, cool and cut into pieces, and strain the broth. Fry chopped onion and coarsely grated carrots in a small amount of vegetable oil in the “Baking” mode for about 10 minutes. Add chopped cucumbers and olives, fry for 5 minutes. Stir in tomato paste and fry for 5 minutes. Cut the smoked meat into strips and add to the vegetables, fry for about 10 minutes. Pour in the meat broth, add capers (if used), as well as bay leaves and allspice peas. Add salt and pepper to taste. Set the “Baking” mode for 25 minutes. Let the prepared hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced lemon slices. Serve solyanka with sour cream.
Meat Solyanka is such a hearty and nutritious soup that no second course is needed. Try it and see for yourself! Bon appetit!
Solyanka with cabbage is another option for a delicious hearty soup. Solyanka (old selyanka) is a native Russian dish. It is appropriate to prepare it at any time of the year from fresh or pickled cabbage. Thanks to its bright taste, meat solyanka made from fresh cabbage will add color to a boring winter day and invigorate it in the hot summer. Solyanka can be prepared either as a delicious soup - in a saucepan, or as a second dish - in a frying pan. There are many: with mushrooms, with meat, with fish, with and without pickles, with fresh or sauerkraut, etc. If you prefer thick, rich soups made with meat broth with pleasant sourness and spiciness, then it would be an excellent solution to prepare meat solyanka with fresh cabbage for lunch. The simplest recipe for solyanka made from fresh cabbage.
Soup ingredients:
- any meat of your choice – 0.5 kg. (this could be chicken, beef, turkey, rabbit, pork, beef
- ribs, offal);
- 500 grams of fresh cabbage;
- 3-4 pcs. salted (pickled) cucumbers;
- Smoked/boiled sausage or frankfurters – 300-400 gr.;
- 2 small onions or 1 if large;
- 2 tbsp. l. tomato paste;
- 1 carrot;
- Olives – about 10 pcs;
- Half a lemon;
- Vegetable/olive oil - 4 tablespoons;
- Salt, garlic, pepper, cumin, herbs, bay leaf (optional);
- Sour cream for dressing;
- 3 liters of water.
How to cook solyanka with cabbage:
Wash the meat so that there is no blood left, fill it with water, salt, add round pepper and spices. Cook the meat in one piece for about 1-1.5 hours, depending on which product you choose (chicken and turkey take less time to cook). The smaller the pieces of meat, the faster it will be ready (finely chopped chicken, rabbit and turkey are cooked for 30-45 minutes). Remove foam as soon as it appears.
Peel the carrots, onions and chop them into small pieces.
Fry the vegetables in a frying pan using vegetable or olive oil and add salt.
Add fresh cabbage and garlic to the pan. Add tomato paste and simmer the vegetables for 30 minutes.
If you cooked the meat whole, remove it from the broth and cut it into pieces. Throw it back into the pan.
Grind the pickled cucumbers into strips.
Cut the sausage into cubes.
Add all ingredients to the pan with meat and cook for 5-10 minutes.
When serving, use deep serving dishes. Add olives, lemon, herbs and sour cream to a serving of solyanka with fresh cabbage.
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