You may be surprised, but previously hodgepodge, now popular restaurant dish, was a typical village dish. Even its name, which at first sounded like “village,” speaks about this. We prepared it simply by mixing the leftovers for cooking in a cauldron. various products. This principle of preparing solyanka, having changed over time in detail, has remained the same: for its preparation they use at least four varieties of boiled or fried meat or products made from it in the form of sausages, sausages, etc. Solyanka is also prepared from pickled mushrooms, pickled or pickles, onions and carrots, tomato paste, olives. Before serving, the dish is usually garnished with a slice of lemon.
However, not only meat is used to prepare hodgepodge. There is also fish solyanka, cabbage solyanka, mushroom solyanka, vegetable solyanka, Georgian solyanka, and homemade solyanka.
Solyanka soup - food preparation
Preparation of products for hodgepodge depends on the recipe. For example, if this meat solyanka, then the meat should be washed well, cleared of films and cut into pieces. Sausages, frankfurters and others meat products need to be finely cut into cubes.
When cooking mushroom solyanka fresh mushrooms need to be washed and cut into thin slices, and dried mushrooms- Wash in several waters and soak overnight. Then boil and also cut into thin slices.
The vegetables that are used to prepare hodgepodge need to be peeled and chopped: cut the potatoes into large cubes, the onions into fine cubes, and chop the carrots using a coarse grater.
Solyanka soup - best recipes
Recipe 1: Solyanka soup team
Combined meat solyanka is a very nourishing and aromatic soup prepared in meat broth, to which meat, smoked meats, sausage and frankfurters are added. Classic recipe The solyanka recipe does not include the use of potatoes, but our housewives add some potatoes to it to make the soup richer and thicker. After all, the good thing about hodgepodge is that it allows the addition of any products that go well with each other to taste.
Ingredients:
300 gr. beef;
200 gr. boiled-smoked sausages;
200 gr. any smoked meat;
6 sausages;
3 potatoes;
3 pickled cucumbers;
1 onion and 1 carrot each;
3 tbsp. l. tomato paste;
a jar of olives;
a few slices of lemon;
salt and herbs to taste.
Cooking method:
1. Cook the beef, then, taking out the almost finished meat, cut it into small pieces and return to the broth.
2. Finely chop the onions and pickles, chop the carrots using a coarse grater. Then fry the onions and carrots in vegetable oil, then add pickles to them and fry everything together, also adding tomato paste.
3. Transfer the resulting frying into the broth with meat and cook everything for low heat.
4. Finely chop the smoked meat with sausage and frankfurters, then fry in vegetable oil.
5. Finely chop the potatoes and add to the broth.
6. Cut the lemon into thin slices, chop the greens.
7. Add to soup meat products, which we previously fried, and finish cooking the soup over low heat.
8. At the end of cooking, add olives (along with brine) and prepared lemons with herbs. Turn off the finished hodgepodge, cover with a lid and let the soup brew.
Recipe 2: Fish solyanka soup
Wonderfully tasty and healthy dish, which has all the advantages of solyanka: delicious aroma, satiety, wonderful appearance. Those who love fish dishes will definitely appreciate this recipe. However, they are not the only ones.
Ingredients:
500 gr. salmon fillet;
1 jar canned olives;
300 gr. salmon trimmings;
3 potatoes;
4 pickled cucumbers;
1 onion;
1 lemon;
2 tbsp. l. tomato paste;
salt and black peppercorns to taste;
rast. oil.
Cooking method:
1. Place salmon trimmings into a pan and pour in 3 liters hot water. Then bring to a boil and add Bay leaf with black peppercorns, cook the broth until tender. Remove from heat and strain through cheesecloth.
2. Cut the pickled cucumbers into small cubes. Cut the peeled potatoes into large cubes. Peel and finely chop the onion. Cut the salmon fillet into small pieces. Wash the lemon and cut into slices, removing the seeds.
3. Heat the vegetable oil in a frying pan and fry the onions and pickles. After adding tomato paste, fry the vegetables for a few more minutes with constant stirring. Place the potatoes and fried vegetables in a saucepan with broth and bring to a boil again.
4. Send the pieces of salmon fillet there and cook the hodgepodge until ready, then add the olives along with the liquid, salt, add spices, bring to a boil again and add lemon slices. After removing from heat, let it brew under a closed lid for about 15 minutes. Then pour into plates, adding finely chopped greens to each.
Recipe 3: Solyanka mushroom soup
Very tasty and aromatic soup, which will certainly not leave mushroom lovers indifferent. However, it should be remembered that dried mushrooms for its preparation should be prepared in advance.
Ingredients:
300 gr. champignons or any fresh mushrooms;
50 gr. dried mushrooms(better than white);
1 onion;
1 carrot;
2 tbsp. l. tomato paste;
1 tbsp. l. flour;
2 pickled cucumbers;
a jar of olives;
salt, pepper, bay leaf to taste;
7 cherry tomatoes (optional);
fresh herbs;
olive oil.
Cooking method:
1. Dry mushrooms are washed well in several waters and soaked for several hours, or better yet, overnight. When we start preparing the hodgepodge, boil them until tender.
2. Peel and finely chop the onion, then, after heating the oil in a saucepan, fry the onion until transparent.
3. After grating the carrots on a coarse grater, fry them together with the onions for several minutes.
4. Add tomato paste with flour to the onions and carrots, mix, add the liquid in which we boiled the dry mushrooms, cook for about 5 minutes.
5. Cut the cucumbers into small cubes, add them to the vegetables and, after mixing everything well, simmer a little more.
6. Cut the pre-boiled dry mushrooms into thin slices, cut the champignons into thin slices and, after lightly frying the mushrooms in vegetable oil, add them to the vegetables in the pan and mix. Fill everything up hot water(about 2 l) and, after adding salt and pepper, cook the soup for about 10 minutes.
7. Then, adding olives and cherry tomatoes, cook the hodgepodge for 5 minutes. Before serving, sprinkle with herbs and place a slice of lemon on the plate.
— When preparing hodgepodge, you should not skimp on ingredients. The more smoked meats and meat products you put in it, the tastier the soup will be.
— Pickles for solyanka must be crispy. If you take soft cucumbers, then during the cooking process they may simply spread out, and the dish will no longer look good.
— When preparing hodgepodge, do not overuse seasonings. We must remember that she already has unique aroma, thanks to the smoked meats or other components included in its composition, and excess spices can interrupt this aroma.
Mixed meat hodgepodge is not just a soup, but a soup with history. The dish is originally Russian cuisine. Solyanka was prepared and eaten exclusively by commoners, while the nobles considered solyanka a simple and unworthy dish for the noble table. This type of spicy and fatty soup was originally served with vodka and served as an appetizer. Therefore, people called hodgepodge a hangover.
The classic meat solyanka is called national team because it is prepared from various types meat. Look at the recipe - there is beef or pork, and smoked ribs, and boiled and smoked sausages. Can you imagine how much different flavors! But even if you don’t have all the meat ingredients on hand, that’s okay. They also add tomatoes, olives, pickled cucumbers and lemon to the solyanka - they give this dish a unique spicy-sour taste. Do you want to make it worse? - Then pour in a little cucumber pickle. Once you try it, you will definitely want to cook this dish more than once.
Ingredients:
- Beef/pork on the bone - 600 g
- Potatoes - 3-4 pcs.
- Smoked ribs - 300 g
- Boiled sausage/ham – 200 g
- Smoked sausage – 200 g
- Olives/olives - 100 g
- Pickled cucumbers – 4 pcs
- Red onion – 1 piece
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons
- Lemon - 1 pc.
- Greens - to taste
- Spices - to taste
- Cucumber pickle – 80-100 ml
- Water - 3 l
The first step is to boil the meat. Cook as usual, you are used to doing it. If you use meat on the bone, you need to cook it for at least 2 hours. Then remove the meat from the broth, separate it from the bone and, if possible, cut into strips.
Peel the potatoes and cut into medium-sized cubes, rinse cold water and place in a saucepan meat broth. Cook over medium heat.
Potatoes in Solyanka are still an exception to the rule; Siberians, who are accustomed to preparing and eating soups with the addition of this vegetable, love to add it.
Cut the sausage and ham into strips.
Cut the smoked ribs into pieces between the ribs.
Peel the vegetables, carrots and onions, cut the onion into quarters and chop, grate the carrots on a coarse grater. Add vegetables to a heated frying pan and fry until tender.
Cut the pickled cucumbers into cubes and add to the frying pan with the onions and carrots, after a couple of minutes of frying, pour in two tablespoons of tomato paste and stir.
Add smoked ribs to the meat broth, fry them and season with spices. Cook for another half hour. Then sausage and ham, half a glass of cucumber brine and stir, close the lid, leave to simmer for a couple of minutes over low heat and turn off. Add olives before serving.
Solyanka is served with lemon slices, sprinkle fresh herbs on top, add a spoonful of sour cream and enjoy!
Classic recipe for mixed meat solyanka with kidneys
The taste of hodgepodge according to this recipe is spicy with pronounced sourness, but this only adds a special charm to the dish. Many people do not like such a product as buds for their specific smell, but if you prepare everything correctly, then the hodgepodge will turn out great.
Grocery list:
- Beef kidneys – 350 g
- A set of meat products - to taste
- Pickled cucumbers - 2-3 pcs.
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 100 g
- Ground nutmeg - 20 g
- Sugar - 1 teaspoon
- Salt - to taste
- Allspice black pepper - to taste
- Capers - 1 tbsp. spoon
- Water - 2 l
- Cucumber pickle - half a glass
- Lemon - 1 pc.
- Olives - 100 g
- Greens - to taste
To prepare hodgepodge with kidneys, prepare a 4-liter saucepan and a deep frying pan; if you have a deep cauldron on your farm, I advise you to cook the soup in it.
Beef kidneys must be prepared before cooking. Leave them to soak for 6-8 hours cold water in the refrigerator, you need to change the water periodically, so do not leave this process overnight. This is done in order to remove bad smell. If you want to speed up the process, soak the kidneys in milk for at least 2 hours.
Cut the prepared kidneys into small strips. Then fry them in a preheated frying pan until the liquid evaporates and turns golden brown.
Now let's deal with meat products. I used boiled sausage, hunting sausages, smoked sausages, you can easily use any type of sausage and meat products that are closer to your taste.
So, cut the meat products into strips and add to the kidneys, mix and fry over low heat for 10-15 minutes. Don't forget to stir as needed.
Peel the onions and carrots, cut the onions into small cubes, fry in a second frying pan or in a cauldron until transparent and add the grated carrots on a medium grater. Stir and fry until the carrots are ready. You should also add pickled cucumbers, cut into strips, season the vegetables with tomato paste and fry for about 4 minutes. Nutmeg and place the capers in a frying pan to fry, add a teaspoon of sugar, black pepper, salt and mix thoroughly and keep on medium heat for another 1 minute.
Now everything needs to be connected. If you fried vegetables in a cauldron, add meat on top and pour two liters of boiling water. Or just connect ready ingredients in a saucepan. Add half a glass of cucumber brine, cut the olives into slices if desired, or send them whole to the hodgepodge.
Bring the soup to a boil, reduce heat on the stove and cook for another 10 minutes. Squeeze the juice of half a lemon into the soup, add fresh herbs, then turn off the stove and let the hodgepodge brew for about 15 minutes.
When serving, add lemon wedges to each serving.
Bon appetit!
How to cook Solyanka soup with sausage
Solyanka belongs to the category of desirable dishes that you want to eat over and over again. After all, every time you cook, you can experiment and not be afraid of spoiling such a soup in the end result; this, in my opinion, is impossible. The proposed recipe is quick and easy to follow, try it.
Ingredients:
- Meat broth (any) - 3 l
- Boiled sausage or frankfurters - 300 g
- Smoked sausage – 300 g
- Brisket – 300 g
- Potatoes - 4-5 pcs.
- Pickled cucumbers - 5-6 pcs.
- Cucumber brine - half a glass
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons
- Olives - 200 g
- Lemon - 1 pc.
- Greens - to taste
- First you need to prepare meat broth; you can use absolutely any meat. Cut the sausages and brisket into cubes and fry in a frying pan, then add to the meat broth.
- Peel the potatoes, cut into cubes and add to the pan.
- Prepare the frying: peel and chop the onions and carrots, fry in vegetable oil, at the end add diced pickled cucumbers and tomato paste.
- Cut the olives in half or into rings as you wish.
- Add seasonings to the soup to suit your taste and add salt if necessary; be sure to taste the soup before adding salt. Pour into a saucepan cucumber pickle, half a glass.
- Cut half a lemon into slices and add to the hodgepodge at the very end of cooking, when you have already turned off the stove.
- Let the soup simmer with the lid closed for 15 minutes.
An easy to prepare recipe, but no less tasty. Add a pinch of fresh herbs to each serving and season with sour cream to taste.
Solyanka recipe with an Italian accent
Recipe from the chef of the Russian-Italian restaurant Vladimir Tezikov. Immerse yourself in the atmosphere of Italy, try to cook a dish according to the recipe from the video.
Recipe for meat solyanka with beans
There are a great many variations of making hodgepodge. As well as using a set of products to prepare transformable soup. I want to tell you the recipe that I like best, because we add beans to it.
List of required products:
- Meat on the bone - 500 g
- Smoked meats - to taste
- Canned beans - 1 can
- Potatoes - 4-5 pcs.
- Pickled cucumbers - 5-6 pcs.
- Cucumber brine - half a glass
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons
- Olives - 200 g
- Spices - to taste
- Garlic - 3 cloves
- Lemon - 1 pc.
- Greens - to taste
Boil the meat, when ready, remove it from the broth, separate it from the bone and cut it into pieces. Peel the potatoes and cut them into cubes or strips and cook them in meat broth. Also cut the smoked meats into pieces and add to the pan.
Fry peeled and chopped onions and carrots in a heated frying pan, add pickled cucumbers cut into cubes, season with tomato paste, stir and add to the soup.
Tomato paste is not required ingredient, it can easily be replaced with fresh tomato, or not add at all.
Add beans and olives to the pan at the end of cooking, and at the same time pour half a glass of pickled cucumber brine into the soup.
Beans make the hodgepodge the most satisfying, and it also gives it its own taste. IN ready soup add greens and lemon cut into slices. Serve with fresh Borodino bread.
Eat with pleasure!
Cooking hodgepodge in a slow cooker
Solyanka cooked in a slow cooker turns out thick, rich with bright aroma. Prepare quickly and without much difficulty.
Ingredients:
- Smoked ribs - 300 g
- Krakow sausage – 400 g
- Smoked sausages – 300 g
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 3 tbsp. spoons
- Pickled cucumbers - 3-4 pcs.
- Cucumber brine – 125 ml
- Garlic – 5 cloves
- Pitted olives - 100 g
- Black peppercorns - 4-5 peas
- Bay leaf - 2-3 pcs.
- Lemon - 1 pc.
- Greens - to taste
Chop the onion coarsely; if you have a medium-sized onion, cut into half rings. Grate the carrots on a coarse grater.
Cucumbers must be cut into small cubes.
Also cut the smoked meats into small cubes, with the exception of the ribs, just cut them between the ribs.
Turn on the “Fry” mode on the multicooker and fry the onions and carrots with the addition of tomato paste.
Then add pickles and brine to the multicooker bowl and stir.
After 5 minutes of frying, add smoked meats to the vegetables and pour two liters of boiling water. Season with black peppercorns and add a couple of bay leaves.
Set the “Soup” mode or it could just be the “Cooking” mode for 30-35 minutes.
While the soup is cooking, prepare the olives, garlic, lemon and herbs. Grind as you like.
When the multicooker beeps that it is ready, add the remaining ingredients, close the lid and leave for 15 minutes.
Bon appetit!
Homemade Solyanka with sauerkraut
Who said that you don’t add cabbage to hodgepodge? IN classic version Of course, they don’t add any soup, but we’ll cook it at home, in Russian! A budget option solyanka.
Grocery list:
- Chicken leg - 1 pc.
- Smoked meats - to taste
- Sauerkraut – 200 g
- Potatoes - 4-5 pcs.
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons
- Olives or olives - 100 g
- Lemon - 1 pc.
- Greens - to taste
- Boil chicken leg, remove it from the broth, cool and separate the meat from the bone. Peel the potatoes and cut them into cubes, add them to the broth. While the potatoes are cooking, start frying.
- Cut the onion into cubes, grate the carrots and fry in vegetable oil; when the carrots become soft, add tomato paste and keep on the stove for another minute.
- If necessary, rinse the sauerkraut in cold water and add to the potatoes for 10 minutes. Cut the chicken and smoked meats into cubes and add them to the pan.
- 5 minutes before readiness, add roasted vegetables, olives and lemon cut into slices to the soup.
It is customary to add lemon to ready-made hodgepodge, but if you add it during cooking, it will give off more of its flavor.
Delicious homemade soup ready. Serve Solyanka hot with sour cream and herbs.
Meat hodgepodge with capers
Solyanka is the dish where you can show maximum imagination. According to the classic recipe of Russian cuisine, solyanka is boiled with pickled cucumbers; capers are now added to European cuisine and this did not spoil the meat hodgepodge at all. And if you put these two ingredients together, the solyanka will turn out very spicy and incredibly tasty. Another very detailed recipe from the chef is presented in the video.
As many cooks as there are, there are as many ways to prepare a soup like solyanka. Disputes about the right recipe don't subside. But this is not the main thing, but the main dish is cooked with soul. Then there will be a lot of people who want more, and this is undoubtedly a success. Cook with joy and love. Enjoy your meal!
Solyanka is a traditional Russian soup that has a sour-salty taste and thick consistency. To prepare it, a variety of pickles, lemon juice, brine, olives or capers are used. Today I offer you meat solyanka, which is prepared with meat and several types of smoked meats. This hodgepodge can be offered to guests if you are planning holiday dinner, and, of course, such a dish will not leave your family indifferent.
Be sure to cook the meat broth from the pulp in advance. We don’t need fatty broth, since the meat hodgepodge contains a lot of smoked meats. When the meat boils in the pan, the foam must be removed until it completely disappears. Then it is better to strain the broth and pour it into another pan, add salt to taste and cook the meat until cooked.
Dice the onions and grate the cucumbers. Heat in a frying pan sunflower oil, add onions and cucumbers, fry a little and add tomato paste. Pour 50 ml of water, stir and simmer for 10 minutes.
Remove the meat from the broth and cut into cubes, and also cut the sausage.
Cut the sausages into slices.
IN ready broth add frying, cook for 10 minutes, then add meat and sausages and cook for another 10 minutes. Be sure to add bay leaf to the hodgepodge.
At the very end, add chopped olives and brine to the hodgepodge. Let it boil and remove from heat. Serve the meat solyanka with a slice of lemon, which you add directly to the tureen.
Bon appetit!
Solyanka is the most common and popular view soup, at least for us. Solyanka is served in every canteen and every restaurant.
Solyanka is quite thick, Hot soup with characteristic sour notes, a traditional dish Russian cuisine. Most often, it is based on meat and meat products of several types (or fish different varieties, mushroom platter) + traditional vegetables for soup. Which are set off by hot, sour and spicy additives from or, olives, capers, lemon juice and spices (all solyankas contain a lot of pepper, parsley and dill). For meat solyankas, they take boiled meat (to improve the taste of the soup, it is pre-fried), brisket, salted and smoked meat, sausages, sausages and other sausages. A fish solyankas prepared from boiled and smoked fish.
This soup does not require any special ingredients, everything is very simple to prepare! I in no way claim that this recipe is classic - I made my own adjustments when preparing this glorious soup a long time ago, but 3 things must remain constant - these are: tomato paste, salted cucumbers and abundance meat products. I hope that ours family recipe you'll like it.
For hodgepodge we need
- Pickled cucumbers – 500 gr;
- 20% tomato paste – 500 g;
- Onion– 500 gr;
- Medium size potatoes - 4 pieces;
- Meat products (ham, sausages, smoked tongue, boiled beef etc.) – 500 g;
- Black olives – 50 g;
- Salt, black pepper;
- A little vegetable oil for frying;
- Fresh parsley, dill (if you don’t have it, dried herbs will do).
What is hodgepodge made from - composition of products for meat hodgepodge
Method of preparing solyanka
Prepare vegetables and meat for hodgepodge
Vegetables: Peel the potatoes and cut them into cubes or cubes, onions into half rings, pickles into cubes, cut the olives in half.
Vegetable part of solyanka
Meat products(anything lying around in the refrigerator will do - sausages, ham, salami, smoked meats) also cut into cubes.
Place the prepared meat products in a well-heated frying pan with vegetable oil and fry for about 5-10 minutes until golden brown.
How to cut meat part solyanka
Cook meat stew
Place the potatoes in a pan of boiling water and cook for about 10 minutes. As the potatoes soften, add chopped onions, cucumbers and any fried meat products available.
Let the soup boil, then add tomato paste and olives. Cook for a couple more minutes, taste, if necessary, add salt or add a little sugar (about 2 teaspoons, if the soup comes out very sour). At the end, add finely chopped herbs or seasonings - dried dill, parsley. Our soup is ready!
Delicious homemade solyanka!
Features of preparing meat solyanka
Solyanka proportions
The most important thing is to maintain proportion. You need to take tomato paste, meat products, pickles and onions in the same proportion, say only 500 grams each. Don't be afraid to put so many onions in this soup! It will not spoil the taste, on the contrary, it will give the desired thickness.
Solyanka should be thick and rich, we achieve this with the help large quantity onions and 20% tomato paste. Unfortunately, simple ketchup will not help here and will not be the best solution.
What foods to put in hodgepodge
Meat products can be anything, even a little old, but still good quality. Both sausages and boiled sausage, and ham, and smoked tongue, boiled beef - in short, everything you find in the refrigerator. The more variety there is among meat products, the tastier the soup will be :)
To prepare a delicious meat solyanka, cucumbers must be salted, not pickled, just like olives must be black ( green olives won't fit).
The soup comes out very thick, spicy, but not heavy. Serve it very well with sour cream and a slice fresh lemon. But sometimes the soup itself contains enough acid and lemon may be unnecessary.
The whole family's favorite soup - Solyanka with different types meat and sausage. Delicious!
It is advantageous to prepare Solyanka the day after the feast. WITH festive table Usually what remains is slicing of various meats and sausages, olives and black olives. All that remains is to add pickled cucumbers and potatoes - tasty soup ready!
Ingredients:
Meat (pork, beef)- 300 grams
Chicken meat- 200 grams
Boiled sausage- 200 grams
Smoked sausage- 200 grams
Pickles(marinated) - 150-200 grams
Potato(optional) - 300 grams
Bulb onions- 100g
Olives (olives)- 100g
Tomato paste- 1-1.5 tbsp
Cucumber pickle— 100-200 ml
Vegetable oil- for frying
Spices: salt, ground black pepper, bay leaf.
How to cook delicious solyanka
1 . First you need to boil the meat. A delicious meat hodgepodge is obtained if it contains pork or beef, poultry (but not game), and two types of sausage (boiled and smoked). You can cook broth on meat bones. Giblets (heart, stomachs, kidneys) are also perfect for hodgepodge.
2
. To make the broth transparent, you need to remove the dirty foam from the surface (there is no need to remove the white foam). Of course, there is nothing harmful in the foam, it is just boiled protein from the meat, but the broth without dirty scraps looks more aesthetically pleasing. You can bring the meat to a boil, drain the water, rinse the meat and add new water. However, in this case the hodgepodge will not be rich enough. Some housewives throw the meat directly into boiling water to prevent foam from forming.
3
. When the meat is cooked, remove it from the pan, cool slightly and separate from the bone. Cut the meat into small pieces and put it back into the broth.
4
. Add diced peeled potatoes to the boiling broth with meat. It must be said that there is no general consensus on whether potatoes should be added to hodgepodge. Therefore, if you want the hodgepodge to be more filling, add 2-3 medium potatoes. Bring to a boil and reduce heat to low. While you are preparing the frying, the potatoes will be cooked, but not mushy.
5
. Cut the sausage into small strips or cubes.
6
. Fry sausages in a frying pan with a small amount vegetable oil. Do not overcook or dry out the sausage; just lightly fry it. And add to the hodgepodge.
7
. Add cucumber pickle to the saucepan with hodgepodge. If the brine is very salty, the quantity can be reduced (keep in mind that pickles will also be added to the soup). Add bay leaf.
8
. Peel the onions, cut into small cubes and fry in vegetable oil.
9
. Add chopped pickled cucumbers to the pan with onions. Fry for about 2-3 minutes. Then add tomato paste, stir and fry for about 1 minute.
10.
Add the fried cucumber to the hodgepodge. Pepper and salt (usually this is not required, the soup is already salty).
11
. After boiling, add olives and herbs (optional) cut into thin rings to the hodgepodge. Cover the pan with a lid, turn off the heat and let the hodgepodge brew for about 20 minutes. Before serving, add thin slices of lemon to each plate.
Delicious meat solyanka is ready
Bon appetit!
Solyanka meat
One of the most satisfying and beloved soups by all, especially the stronger half of humanity will confirm this, is solyanka. The dish has rich history, it appeared in Rus', initially the recipe did not include meat in its base - solyanka was fish dish. Over the course of two decades, inventive housewives have come up with this dish. Solyanka meat the way it is now, since it is from meat that a rich and very cool broth is obtained, the way it should be - ancient cookbooks say that it is a strong and fatty broth that is the basis of this dish.
Every woman has her own tricks for preparing first courses. Moreover, when it comes to hodgepodge, the imagination is not limited at all. The main thing is to have the opportunity and desire to go around markets and shops in search of exactly necessary products. Excellent Solyanka meat, is obtained from the ingredients included in its composition, traditionally it is:
Pickles
- Pickled cucumbers or capers – 3 pcs. Or you can do both, but usually you may not have capers on hand, so small cucumbers from a jar are ideal.
- Canned olives, pitted – 100-150 grams, optional. You can also add olives, depending on your preference.
- Marinated mushrooms, usually champignons – 100-150 grams.
Vegetables and fruits
- Onion – 3 pcs. medium size.
- Carrot – 1 pc. Usually the carrots in the hodgepodge are already superfluous, you don’t have to add them, but it all depends on the wishes of the household and the hostess.
- Potatoes – 3 pcs. Also added as desired.
- Lemon – 1 pc. medium size.
Greenery
- Parsley – 1 bunch.
- Dill – 1 bunch
- Basil – 1 bunch.
Actually, greens are added to taste, Solyanka meat It can be only with parsley (as is usually the case), or maybe with the addition of various herbs, according to taste and desire.
Seasonings
- Bay leaf, whole or chopped – 4 pcs.
- Peppercorns - it’s better to take the combined ones, black, white, and red.
- Salt to taste.
For seasoning and frying
- Sour cream - spoon when serving.
- Tomato paste or any sauce, preferably medium hot or sweet - 2 tbsp.
- Sunflower oil for frying.
The most important item is meat products. Well, here you can completely engage in amateur activities. But it is worth noting that Solyanka meat It turns out incredibly tasty and aromatic if you put all types of meat, sausages and smoked meats in it. So:
- Beef on the rib – 600 grams.
- Chicken drumsticks, wings, or whatever you have on hand, smoked or baked – 3-4 pcs.
- Hunting sausages, or you can buy spicy snacks ( smoked sausages, slightly thicker than hunting ones) – 4-5 pcs.
- Pork belly (carbonade) – 200 grams.
- If you are preparing hodgepodge after the holiday, and the slices remain uneaten, feel free to add everything you have on hand: boiled and smoked sausage, ham, etc.
Another recipe for meat hodgepodge
Let's start cooking. Usually, Solyanka meat It is eaten incredibly quickly, so for cooking it is better to take a larger pan so that everyone gets a plate - two hot, rich soup.
We take water into a saucepan and put in the pre-washed meat on the bones. We put it on the fire and until it boils, remove the foam with a spoon or slotted spoon so that the broth is more transparent and beautiful. The meat should stand on the fire for about 1 hour - it will have time to cook and saturate the future soup. There is no need to drain the broth, we are waiting after all rich dish. An hour after adding the meat, place the onion in the pan. Now we need another hour.
Next item: cutting all the ingredients for the soup. Our Solyanka meat It will be even better and tastier if all the meat products are cut into strips, this is already a tradition. And so, we cut the products.
When the broth is cooked, remove the onion; you won’t need it anymore. You also need to take out the meat on the bone, cut it into strips, you can leave a piece along with the bone if you like. Cut all pickles into strips, olives and mushrooms into slices. Simmer the cucumbers in a frying pan for 5 minutes and place in the pan. We also put all the meat ingredients into the broth.
Now start adding spices: bay leaf, salt and allspice. The whole thing needs to be mixed and the heat reduced, now let it boil all together for about 20 minutes. In the meantime, you can start frying. Cut the onion into half rings and fry until golden brown, add tomato paste and saute for 7 minutes, then put everything in a pan with meat and cucumbers. If using carrots, fry them with onions.
After 20 minutes, add mushrooms and olives to the soup. Cook for another 30 minutes, and then add the herbs and lemon, let simmer over low heat for 20 minutes, covered. Let it brew Solyanka meat should take about an hour or two. Don't forget to add sour cream and lemon to the plate.
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