Homemade meat solyanka. Solyanka recipe: classic meat solyanka at home

Solyanka is a soup that has both a sour, salty and spicy-hot taste, thanks to the long list of products in its composition. There are three varieties of this first dish: mushroom, fish broth and the most popular is meat. It must be prepared in concentrated (preferably beef) broth. Every housewife can learn about other secrets of how to cook hodgepodge from the recipes below. various variations this dish.

Classic meat solyanka - step-by-step recipe

Number of recipe options, how to cook this one hearty soup chick, second only to Ukrainian borscht. Every cook has his own classic recipe for hodgepodge meat, which he considers truly true. The only thing they have in common is that in any performance it is very delicious first lunch menu dish.

List of provisions for this dish:

3000 ml of drinking purified water;
600 g beef on the bone;
300 g smoked ribs:
200 g of your favorite smoked sausage;
200 g ham;
140 g onions;
70 g carrots;
150 g of pickled (preferably barrel) cucumbers;
100 g pitted olives;
50 g tomato paste;
45 ml vegetable oil;
30 g butter;
1-2 bay leaves;
3 peas of allspice;
salt and black ground pepper taste;
chopped herbs, lemon and sour cream for serving.

Cooking sequence step by step:

The basis of every soup is broth. In our case, you need to place smoked ribs and beef on the bone in a pan of the appropriate size and add water. Send there a medium-sized, naked (without husk), but whole onion;
Heat the contents of the pan to a boil and then cook for at least two hours, remembering to periodically remove any foam that appears. Literally a couple of minutes before the fire under the pan with the broth is extinguished, add bay leaf and allspice;
From the resulting rich broth remove the meat, strain the liquid itself into the vessel in which the hodgepodge will be prepared;
Chop all meat products into small strips. Beef from the broth must first be separated from the bones; Solyanka can become a lifesaver for housewives who have a lot of different meat products (smoked meats and sausages) left in the refrigerator after the holiday. A small amount of them can greatly enrich the taste of this meat soup.
The cucumbers also need to be turned into small strips using a knife and stewed in a frying pan in a small amount of prepared broth. simmering duration – 5-7 minutes;
Using a mixture of vegetable and butter, fry onions and carrots. When the chopped vegetables become soft, add to them tomato paste, diluted with broth, and let it simmer for a little while;
Place the pan with the broth on the fire and bring to a boil. Then send the ingredients into it in this order: stewed cucumbers, fried onions and carrots with tomatoes, meat strips and olives. The latter are placed whole or cut into rings;
The soup should simmer for a quarter of an hour, and then stand covered for the same amount of time before serving;
In each serving plate with hodgepodge you must put a slice of lemon along with the peel, so this sunny fruit You need to wash it thoroughly with a brush in hot water. Also season the soup with sour cream and sprinkle with herbs.

How to cook solyanka with sausage and frankfurters?

Mixed meat hodgepodge is enough complex dish, which takes more than two hours to prepare. Its lighter version is considered to be a recipe for solyanka with sausage and frankfurters, which is also called lazy solyanka. This first dish will be ready in 35-40 minutes. The list of sausages used in the preparation indicated in the recipe is not mandatory; the composition of these ingredients may vary depending on personal preferences.

Proportions of products in solyanka:

2500 ml of drinking water;
100 g milk sausages;
100 g of hunting smoked sausages;
100 g smoked chicken sausage;
100 g salami;
100 g boiled pork sausage;
100 g amateur sausage;
300 g potato tubers;
150 g pickled cucumbers;
100 g fresh tomatoes;
100 g onions;
50 ml vegetable oil;
40 g tomato paste;
20 olives;
½ part lemon;
salt and pepper to taste.

How to cook:

Peel the potato tubers, wash them, cut them into medium cubes, put them in a saucepan, add the prescribed amount of water and put them on the fire to cook;
In the meantime, you need to start frying. First, fry the diced onion in a deep frying pan with vegetable oil for a couple of minutes. Then add chopped into medium cubes fresh tomatoes. If desired, you can remove the skin from it, after scalding them with boiling water;
While the tomatoes are simmering in the pan at the same time as the onions, chop the sausages. This can be done either in small cubes or in thin strips. After that sausages go to the vegetables in the frying pan. Everything together should be fried for 4-5 minutes;
Now it remains to add to the frying tomato paste, ground black pepper and coarsely grated cucumbers. Mix the roast thoroughly and simmer for another 4 to 6 minutes;
By the time the potatoes are ready to fry, they will have time not only to boil, but also to cook. Therefore, transfer the contents of the frying pan into a pan with potatoes, salt everything to taste and boil for about 5 minutes;
Place olives and quartered lemon into the finished soup. Mix everything and leave covered for at least a quarter of an hour. Serve the hodgepodge with sour cream.

Meat soup - hodgepodge with potatoes

The classic hodgepodge is prepared without potatoes, but for many, soup without “second bread” is not a soup, perhaps that’s why a variation has appeared on how to cook hodgepodge with this vegetable. Also, unlike classic recipe There are no pickles in this soup, but the taste of the dish remains rich thanks to the liquid with canned olives and peas.

For meat soup with potatoes you will need the following products:

2500 ml filtered water;
450 g potatoes;
400 g set for solyanka (or sausage and smoked meat to your liking);
140 g onions;
70 g carrots;
40 ml vegetable oil;
250 g canned olives;
250 g green canned peas;
50 g tomato paste;
Bay leaf, black peppercorns, lemon and salt to taste.

Cooking method:

Place a pan of water on the fire, and while it boils, start frying the onions and carrots;
Add a little oil to the pan, add the onion, chopped into quarter rings, and simmer until translucent. Then add the chopped carrots and continue frying. When the vegetables are ready, add tomato paste diluted with water to the consistency of the sauce. Boil for one to two minutes and turn off the heat;
Chop the peeled potato tubers into strips or in another way. Transfer to boiling water and cook until tender;
Then put the solyanka set or shredded sausages, peas and olives (always along with the liquid from the jar), frying vegetables into the pan;
When all the ingredients are in the pan, add pepper and salt to the soup, add spices and cook until full readiness. A few minutes before turning off the stove, you can add chopped lemon, or you can put it directly on the plate before serving.

Real! With smoked meats

A real mixed meat hodgepodge is prepared from at least two types of smoked meats. IN this option- This hunting sausages and smoked rack of pork ribs. The broth for the soup is prepared with beef, so in order for the meat to retain its juices, but its fibers to become soft, you need to lightly walk over it with a hammer.

How much and what do you need to take for a real hodgepodge with smoked meats:

3000 ml of cold drinking water;
400 g sugar beef bone;
700 g beef brisket;
300 g smoked pork ribs;
200 g smoked hunting sausages;
200 g of any smoked sausage;
200 ml cucumber pickle;
250 g pickled cucumbers;
30 ml vegetable oil;
15 g butter;
150 ml tomato sauce(can be replaced with tomato paste diluted with water);
6 g garlic;
2 bay leaves;
3 peas of allspice;
salt to taste;
sour cream, pitted olives and lemon for serving.

Steps of preparation:

To make the broth, place the bones in a large saucepan and cover them with water. Bring to a boil over high heat, skim off the foam and then place the chopped brisket into boiling water. After the contents of the pan boil along with the brisket, reduce the heat to medium and continue to cook the broth for at least two hours until the meat is soft;
While the broth is preparing, it's time to work on the remaining ingredients. In a frying pan, mix vegetable and butter. Fry chopped onion and garlic in this mixture. Then pour the sauce into it and simmer for another minute;
Peel the smoked sausages from the film, chop into strips and fry, stirring, in a dry frying pan; It is often very difficult to remove the film from smoked sausages. This will be much easier to do after soaking for five minutes in cold water. And frying smoked meats in a dry frying pan will not only enhance their aroma, but also get rid of excess fat.
Cut the pickled cucumbers into small cubes and simmer for about five minutes in boiling brine in a separate saucepan or frying pan;
Remove the cooked beef from the broth and, using two forks, pick off the meat and tear it into smaller pieces;
Then return the boiled meat to the boiling broth, add sausages, pickles along with brine and fried onions with tomatoes;
Cook everything for 10-15 minutes, then taste for salt, add salt if necessary, add spices and cook for another 10 minutes;
Ready soup The chick is served with a spoonful of sour cream, a few olives and a slice of lemon on a plate.

Homely

Solyanka is thick, satisfying and rich soup, which has an incredible aroma (thanks to the smoked meats in its composition) and rich taste (thanks again to the smoked meats and pickles). In addition to cucumbers, other pickles are also added to this dish, for example, mushrooms and sauerkraut, which can enrich the taste, as in the recipe for homemade solyanka with broth from smoked ribs with pickled mushrooms.

For this homemade version of this first dish you will need:

500 g smoked ribs;
3000 ml water;
30 ml sunflower oil;
350 g onions;
24 g garlic;
200 ml tomato paste;
200 g smoked sausages;
200 g smoked sausage;
200 g boiled sausages;
200 g boiled sausage;
250 g pickled cucumbers;
200 g pickled mushrooms;
salt, spices and herbs to taste;
lemon and unstuffed pitted olives (optional) for serving.

How to prepare Solyanka soup:

From sliced in portioned pieces smoked ribs and cook broth. To do this, put them in a saucepan of the appropriate size, pour two and a half liters cold water, bring to a boil and then cook for another 40 minutes;
Separately, prepare the dressing in a large, deep frying pan. First, heat the vegetable oil and fry the onion cubes and thin slices of garlic in it;
After frying the hot vegetables, add tomato paste and pour in 500 ml of water, mix everything and simmer under the lid for about seven minutes;
This time is enough to cut all the sausages into small pieces (straws or cubes). After cutting, they should be placed in a frying pan and simmered under the lid for about 5 minutes;
Chop the cucumbers into cubes or strips. It is not at all necessary to cut off the peel; after heat treatment it will become soft. You can take absolutely any pickled mushrooms; large specimens just need to be cut into several halves. The crushed pickles are added to the dressing after the sausages, and again everything is simmered for 5 minutes over low heat;
After this, transfer the dressing into a pan with boiling ready broth, boil for 15 minutes, adding salt and spices. Serve with a gentleman's set: a few olives, a slice of lemon, herbs and sour cream to taste.

A real mixed meat hodgepodge, which is prepared on beef broth, requires a significant amount of time to prepare. Why not delegate this work to a kitchen assistant - a multicooker? Yes and with others technological processes This gadget can handle it quite easily.

More about this below, but for now you need to prepare:

500 g beef pulp;
2000 ml hot water;
400 g of assorted sausages and meats, necessarily including several types of smoked meats;
130 g onions;
50 g tomato paste;
300 g pickled cucumbers;
100 g pitted olives;
45 ml of high-quality vegetable oil;
bay leaf, black peppercorns and salt to taste;
lemon and sour cream separately on each plate.

Progress:

Cut the tenderloin into medium pieces, place in a multi-pan and pour in boiling water. This way you can easily save some time on heating water. Turn on the “Stew” option for 120 minutes and prepare the broth - the basis of the hodgepodge;
As soon as the multicooker notifies you with a sound signal that cooking is complete, remove the meat from the broth and disassemble it practically into fibers, and strain the liquid itself through a sieve or cheesecloth into another container;
Wash the multi-pan, pour vegetable oil into it and sauté the shredded meat in it until transparent. onion, using the “Frying” or “Baking” function. This will happen in 7-8 minutes;
Place olives cut into rings and cucumbers chopped into thin slices or strips into the onion, continue cooking in the same mode for another 7-8 minutes; Often in solyanka recipes you can find capers instead of olives or cucumbers, but with this overseas delicacy you need to be careful because if heat treatment marinated buds will last more than 10 minutes, the soup will have an unpleasant bitter taste.
Simmer the vegetables in the “Frying” mode for the same amount of time after adding the tomato paste, after mixing everything well;
Next add chopped meat in different forms (smoked and boiled beef). Pour the strained broth over everything; for a richer taste, it is permissible to splash in a little cucumber pickle or liquid from a jar of canned olives, salt, spices;
Cook the hodgepodge for exactly one hour in the “Stew” mode. Serve with sour cream to taste and a thin slice of lemon.

Hello, friends and guests of my blog! Such an amazing Russian winter soup like solyanka is unknown in any other cuisine in the world. This is both the first and second course in one bowl. Solyanka mixed meat is prepared according to the classic recipe with two or three types of meat and several types of sausage. Real cold cuts.

The soup must contain pickled cucumbers or sauerkraut. Use and salted mushrooms. Without some salty food, it won’t even be a “hodgepodge”. And yet, it should be without potatoes. However, as in all Russian soups, no one will forbid us to add potatoes and carrots.

Here in Siberia already real winter It's time and you want hearty, hot food. Today I am preparing the most stunning rich solyanka soup. And I invite everyone to participate in this event. Then write in the comments whether it turned out delicious.

In this article:

Secrets of making the right solyanka

First, a few words about some basic points that need to be taken into account when you start cooking hodgepodge.

1. As for meat, take whatever you have at the moment. Meat by-products, boiled pork or carbonate are also suitable. You can vary the selection of sausages and meat to suit your taste. Both the fillet and the sugar bones combine wonderfully in this unique soup.

Who doesn't like pork or is afraid high calorie content, can take lean veal, chicken, turkey.

2. Smoked meats must be present. Smoked ribs or at least a piece of smoked sausage.

3. Dishes - regular saucepan for cooking soups and a deep frying pan for frying vegetables. This dish also turns out very well in a slow cooker.

4. During fasting, they prepare Lenten food, mushroom hodgepodge. It tastes just like meat and can contain several types of mushrooms.

5. If you add potatoes, do not forget that solyanka is a sour soups. I wrote about this in the recipe and pickles. First, let the potatoes boil, and then add salted mushrooms, cucumbers, sauerkraut or others to the soup sour foods. It is advisable to take cucumbers not pickled, but rather salted, that is, sour salting.

Classic homemade meat solyanka recipe

Of all the soups, my men prefer solyanka, of course, because I put a lot of different meats in this soup. Today I took beef brisket and smoked pork ribs. And a brainy, beefy mole.

No matter how much meat you have, be sure to add a sugar bone to the pan for a rich broth.

All my meat is clean, from a private farm. Therefore, I will not cook and drain the broth. From sausages I have ham, smoked sausage“Prima” and sausages, plain and hunting.

What you will need:

Preparation:

1. Place the washed brisket and sugar bone in a saucepan and pour three liters of water. I send smoked ones there too pork ribs. I put it on the stove. When it boils, I throw in one whole, peeled onion and a couple of bay leaves. Cook until the meat is tender.

2. Cut the second onion in half, then into quarters and into thin strips. I grated the carrots. I put a frying pan on the fire and pour in a little oil. First I fry the onion until slightly translucent, then the carrots. When the carrots are fried, add tomato paste to the frying pan.

3. Mix everything well and add strips of chopped pickled cucumbers. And simmer for another seven minutes over low heat.

4. The meat is cooked. I take the meat and bones out of the pan. I throw away the bones, cut the meat into cubes and throw it back into the pan. I cook with potatoes, so at this stage I also put the potatoes cut into strips into the pan. Let it cook until the potatoes are ready. Meanwhile, I chopped all the sausages randomly.

5. The potatoes are already cooked, so I add fried vegetables. I add a glass of brine. And I pour out the sausage slices.

6. At this stage, add salt and pepper, throw in a couple more bay leaves and two tablespoons of capers. And I just pour the olives from the jar into a bowl and everyone can add them to their plate.

7. Close the lid and reduce the heat to very low. Let it simmer for another 5 minutes. Then I leave it to brew for another half hour. Our hodgepodge is ready.

I serve with sour cream or with my own. Everyone, according to their own taste, puts olives, chopped herbs and sliced lemon on their plate.

Treat your friends and loved ones to a noble hodgepodge. She has long since turned from Russian, folk food into a gourmet restaurant dish.

Solyanka mixed meat in a slow cooker

This video from the channel “Food and recipes for a slow cooker from Marina Petrushenko” is for those who like to cook everything quickly and without any hassles.

With this I will finish my article about hodgepodge soups and say goodbye to you until the next delicious recipes. Thank you to everyone who cooked with me today!

Solyanka is a thick, hearty soup that is prepared in meat or fish broth, seasoned with hot spices. Having tried this dish once somewhere in a cafe or restaurant, many housewives wonder: how to cook delicious hodgepodge at home? In fact, for soup you need available products, and its preparation does not take much time and does not require deep culinary knowledge. Shall we begin?

Secrets of preparing classic solyanka: step-by-step recipes with photos

Cook correctly classic hodgepodge It’s easy at home; even a young housewife can do it if she follows all the advice and recommendations in the recipe. The main thing is to maintain proportions, choose quality products and adhere to the cooking sequence. The soup should be served as a first course, but you can also replace the main dish with it, taking into account the caloric content and richness of the soup. Recipe classic version This dish has been known for a long time.

Ingredients:

Beef broth - 3 liters.
Meat delicacies – 5-6 varieties, 200 g each.
3 store-bought cucumbers or homemade pickled cucumbers.
10 olives.
10 olives.
100 g capers.
2 potatoes.
3 tablespoons of tomato paste.
Greens of your choice - dill. parsley, basil, green onions.
Spices – ground black and red pepper, allspice, other.
0.5 lemon.

Preparation:

Cut the potatoes into cubes and place in boiling beef broth.

Fry the chopped onion on olive oil.
Combine pickled cucumbers, cut into strips, with onions.

We cut olives into rings and meat into strips.
Fry deli meats.

Season the meat with tomato paste.

Place deli meats in the pan and season with spices to taste.
Next, put capers, stewed cucumbers, and onions into the pan. Cook for about 10 minutes. Add olives and bay leaf.

Shortly before the end of cooking, add the greens and lemon cut into half rings. Bon appetit!

Preparing meat hodgepodge

Ingredients:

700 g beef or pork (sometimes chicken is used).
300 g smoked ribs.
200 g smoked sausage.
200 g ham.
2 heads of onions.
3 medium sized pickles.
100 g olives.
50 g capers.
2 tbsp. spoons of tomato, sunflower oil.
1 tablespoon butter.
Bay leaf, allspice.
1 lemon.
Sour cream.

Process progress:

Prepare the broth. Pour water over the ribs and meat and bring to a boil. Place one small onion, peeled from the top layers of husk, into a container and cook over low heat for about 2 hours. 15-20 minutes before removing from heat, add spices: bay leaf, allspice, salt. Ready broth filter, after removing the meat from it.
Boiled meat, smoked sausage, cut the ham into strips.
We also cut the pickled cucumbers into strips. Place them in a frying pan, pour in a few tablespoons of broth, and let simmer over low heat for about 5 minutes.
Cut the onion into quarters of rings and place in a frying pan with vegetable and butter. Fry until soft, season with tomato.
Place meat, olives, and smoked meats into the pan. Cook for 15 minutes.
Add capers, salt, pepper and cover with a lid.
Before serving, decorate with sour cream and a slice of lemon.

In Kazakh

Different in Kazakh special taste and ease of preparation. This necessarily includes smoked lamb and horse sausage, which sets it apart from other first courses of this type.

Ingredients:

200 g beef meat.
2 liters of water.
2 tbsp. spoons of butter.
1 tbsp. spoon of tomato paste.
2 small pickles.
1 onion.
100 g veal.
50 g smoked lamb.
50 g horse sausage.
50 g beef tongue.

Cooking method:

Prepare beef broth: cook beef tongue without letting it boil too much. so that the broth turns out transparent.
In a heated frying pan, melt the butter, lightly fry the chopped onion with tomato paste.
Add finely chopped pickled cucumber. Simmer the mixture for 7-10 minutes.
In a separate frying pan, fry the veal, sausage, tongue, after cutting them into strips.
Combine vegetables meat products and broth in a saucepan, bring to a boil, cook for 15 minutes.
Decorate the finished soup with herbs.

In Georgian

A real Georgian first course is spicy. Having tried this soup at least once, you will definitely want to please your family with it.

Ingredients:

600 g beef.
3 tablespoons of tomato.
Five onions.
2 pickled cucumbers.
Vegetable oil.
Red pepper.
Khmeli-suneli.
Ground coriander.
Cilantro, dill, parsley.
Two cloves of garlic.
Salt.

Preparation:

Slice the beef and boil until done (it will take about an hour).
Cut the onion into half rings, fry it on vegetable oil until transparent. Put tomato paste in there, boiled beef.
Cut the pickled cucumbers into strips and add them to the frying pan with the rest of the ingredients.
Fill everything with broth, it should cover the meat by 3 cm. Do it small fire, simmer for half an hour.
Chop the greens and cut the garlic into slices.
Shortly before the end of cooking, add spices, herbs and garlic. Mix well.
Before serving, decorate with lemon, herbs, and capers.

Mushroom

It’s easy to prepare a first course with mushrooms at home. This soup will please all members of your family, especially vegetarians.

Ingredients:

300 g fresh mushrooms.
50 g dried mushrooms.
1 small onion.
1 carrot.
1 tablespoon flour.
2 small pickles.
Olives.
Seasonings to taste.
Greenery.
Vegetable oil.

Cooking method:

Soak dry mushrooms in advance. After a few hours, boil them. We do not pour out the water in which the mushrooms were cooked, we filter it.
Chop the onion and fry it in oil until translucent.
Grate three carrots and add to the onion. Fry everything.
In a container with vegetables we put flour, tomato paste, water, where the dried mushrooms were boiled. Cook for five minutes.
Place the chopped cucumbers in a saucepan with vegetables.
Cut dry and fresh mushrooms, fry in vegetable oil, combine with vegetables.
Fill everything up hot water, season with spices. Cook the soup for 10-15 minutes.
Add olives, cook for another 5 minutes.
Before serving, decorate with herbs and a slice of lemon.

Fish

Fish delicacy soup is an original dish that is ideal for lovers of first courses who prefer a less fatty option than meat soups.

Ingredients:

500 g of fish (it is better to use not too small varieties).
500 g squid fillet.
5 small potatoes.
3 medium onions.
3 medium pickled cucumbers.
Lemon, herbs, spices.
2-3 tablespoons of tomato paste.

Cooking method:

Prepare fish broth. Strain it through a sieve or cheesecloth.
In the boiling base we put finely chopped potatoes, onions, fish (preferably portioned pieces).
Cut the cucumbers into strips and let them simmer in a frying pan. Place in a saucepan.
Pass the tomato paste and add it to the soup.
Add chopped squid and spices. Cook for 15 minutes.
Before serving, season with herbs and garnish with a slice of lemon.

Vegetable

Simple and economical recipe counts vegetable solyanka. This option is also called rustic, since almost everything necessary ingredients are grown independently. This seemingly ordinary soup is perfect for festive table during Lent.

Ingredients:

3 potatoes.
2.5 liters of water.
1 head of onion.
2 carrots.
3 pickled cucumbers.
200 g sour cabbage.
30 g vegetable oil.
2 tbsp. spoons of tomato paste.
Spices to taste.
0.5 lemon.
Olives, capers, olives - 10 pcs.

Cooking method:

Cut the peeled potatoes into strips or cubes.
Place the potatoes in boiling water.
Cut the onion into small cubes, carrots into strips.
Chop the pickled cucumbers into cubes.
Wash the sauerkraut and squeeze out the water.
Heat a frying pan with vegetable oil and place onions and carrots on it. Simmer for a few minutes.
Add cucumbers, cabbage, simmer for 10 minutes.
Season with tomato paste and mix well.
Place the vegetables in a saucepan with boiling water and add spices.
Before serving, decorate with herbs, olives, and a slice of lemon.

Recipe for making solyanka from fresh cabbage

Cabbage is a unique ingredient from which you can prepare many various dishes, including hodgepodge. Try it and you will be surprised original taste traditional dish.

Ingredients:

500 g meat (pork)
1 kg fresh cabbage
9 potatoes
1 carrot
1 onion
1 tablespoon tomato paste
750 ml hot water
Vegetable oil
Spices: salt, pepper, bay leaf

Cooking method:

Chop the cabbage and fry it in vegetable oil.
We also fry the chopped pork for 20 minutes.
Cut the potatoes into medium cubes.
Grate the carrots, cut the onion into cubes and add it all to the meat. Fry lightly and add tomato paste and potatoes.
Add cabbage to meat and vegetables and add hot water.
Simmer for 20-30 minutes, add spices and leave to brew and cool. Serve to the table!

From sauerkraut

Solyanka is a unique soup that you can prepare even with the addition of. The acid contained in this cabbage can easily replace lemon, which is added to acidify the taste of the finished product. classic dish.

Ingredients:

700 g sauerkraut
100 g pork lard
200 g meat broth(chicken will also work)
250 g brisket
1 small onion
1 pickled cucumber
3 tbsp. spoons of tomato
2 tbsp. spoons of flour
Spices to taste

Cooking method:

Squeeze the cabbage to remove excess liquid, otherwise the dish will be overly sour.
Chop the onion and fry it pork lard.
Add tomato paste, sauerkraut, bay leaf. Simmer for about 10 minutes over low heat.
Place in the frying pan fried vegetables chopped cucumber, and after 10 minutes, chopped brisket.

sausages

Such a favorite dish by many as solyanka or as it is also called (selyanka), is known not only in our homeland in Russia, but also, of course, in many other countries. It is found in almost every location Catering, in canteens, cafes, snack bars and end with presentable restaurants.

Nowadays, few people think that this very tasty and truly satisfying soup, like once upon a time, was almost everyday food Russian poor. And now this wonderful soup has become so widespread that it now has many different national cooking options.

In today’s article we’ll look at dishes that are completely easy to prepare and anyone can make this dish at home if they use my instructions correctly. So let's get started!

Ingredients:

Beef on the bone – 500 gr
raw smoked sausages – 50 g
boiled pork - 200 gr
boiled sausage – 200 gr
onions - 2 pcs
carrots - 100 gr
capers - 30 g
lemon - 1 pc.
celery – 50 gr
pickled cucumbers – 300 gr
olives - 50 gr
tomato puree— 200 gr
bay leaf - 2 pcs
vegetable oil - 20 ml
parsley and dill
black peppercorns - 5 pcs
salt - to taste.

Cooking method:

First of all, we prepare everything necessary products, after which we begin cooking.

1. Wash the meat, put it in a saucepan, fill it with 3 liters of cold water and set it to cook over high heat.

2. After the water boils, remove the foam, reduce the heat slightly and after half an hour put celery, bay leaf, black peppercorns, peeled but not chopped onions and carrots into the pan.

3. After about 40 minutes, we catch the vegetables from the broth, and continue to cook the soup further.

When the meat is cooked, we need to take it out, separate it from the bones and put it back to cook, and throw away the bones.

4. Next, chop the onion and fry it until transparent in vegetable oil, add finely chopped pickles to it and simmer for 12-15 minutes. Then add tomato puree, mix and cook until cooked for 10 minutes.

5. Ready dressing transfer to the soup, add chopped boiled pork with sausage, capers and olives into squares and check for salt. Boil over low heat, remove from the stove and let the dish brew for another half an hour under the lid.

6. Before serving, add a slice of lemon and chopped parsley and dill to the soup.

Recipe for solyanka with potatoes

Ingredients:

Potatoes - 4 tubers
sausages (assorted) - 500 gr
chicken thighs - 2 pcs
onions - 3 pcs
cucumbers - 3 pcs.
carrots - 2 pcs.
tomato puree – 150 g
pitted olives - 1 jar
lemon - 1 pc.
bay leaf - 2 pcs
salt, pepper - to taste.

Cooking method:

1. Chicken thighs rinse, place in a saucepan and fill with 2.5 liters of cold water.

2. Meanwhile, finely chop the onion and carrots and fry in vegetable oil in a frying pan until tender. Then add chopped pickles, tomato puree and simmer for another 7-10 minutes.

3. Remove the cooked chicken thighs from the broth.

4. Peel the potatoes, cut them into medium cubes and lower them into the broth.

5. After which we separate the chicken meat from the bones and put it back together with finely chopped sausages and dressing into the pan.

6. Cut the lemon into slices and lower it into the soup along with the olives. Salt and pepper to taste, add bay leaf and simmer over low heat for 10 minutes.

7. Now let's shoot ready dish from the stove and let it brew with the lid closed for another half hour.

Solyanka of sausages with sauerkraut in chicken broth

Ingredients:

Chicken broth - 2 liters
chicken meat - 300 gr
sausage - smoked - 100 gr
boiled sausage - 100 gr
sauerkraut – 200 gr
bell pepper - 1 piece
tomatoes - 3 pcs.
pitted olives - 10 pcs
tomato paste - 1 tbsp. l
celery – 50 gr
dill - 50 gr
bay leaf - 2 pcs
salt - to taste.

Cooking method:

Finely chop the boiled and smoked sausage, lightly fry it in a frying pan, add sauerkraut and simmer it, stirring constantly, for 5 minutes.

Then chop it into small pieces bell pepper and tomato, place them in a frying pan and cook for 3-5 minutes.

Stir again and simmer for five minutes, after which we remove the finished frying from the stove.

Now put the broth on the fire, after it boils, transfer the boiled chicken meat and the prepared dressing into it. Cook over medium heat for 10 minutes.

All that remains is to add the bay leaf, cover the pan with a lid and let the soup brew for a bit.

When serving, add pitted olives to the resulting dish.

Mushroom soup in a slow cooker

Ingredients:

Beef – 450 gr
champignons – 300 gr
hunting sausages – 150 gr
ham - 100 gr
tomato paste - 1 tbsp. l
potatoes - 150 gr
pickled cucumbers - 2 pcs.
onion - 1 piece
olives - 10 pcs.
lemon - 1 pc.
carrots - 1 pc.
salt, pepper - to taste.

Cooking method:

1. Place the washed meat in the multicooker, fill it with water and set it to Stew mode.

2. Meanwhile, fry finely chopped onion, diced carrots and sliced mushrooms in a frying pan until golden brown.

3. Chop the potatoes, cucumbers, sausages and place them in the slow cooker along with the roast, tomato paste and spices.

4. Close the lid and turn on the Extinguishing mode for an hour and a half.

5. After the beep, put the soup into plates and serve with sour cream.

Video on how to prepare hodgepodge from Lazerson

Ilya Lazerson’s signature soup is tasty, satisfying and, of course, with a “twist”

Bon appetit!!!

My solyanka recipe is much simpler; it is prepared from only smoked meats. As always, simple, fast and very tasty. The perfect recipe for an after-holiday lunch. Why? Because you will have almost all the ingredients for this dish after classic feast. This and cold cuts, and lemon, and pickled cucumber. And now, the actual recipe:

For 6-8 servings you will need:

500 grams of various smoked meats (sausage, carbonate, boiled pork)

5 medium potatoes

100 grams of salted or pickled cucumbers

1 tablespoon with top of tomato paste

2 tablespoons vegetable oil

1 onion

2 cloves garlic

1 teaspoon salt

1 teaspoon dried herbs(dill or parsley)

2-3 bay leaves

Olives

Lemon

Sour cream

Cut the smoked meats into thin strips. I use semi-smoked cervelat and carbonade. You can use any smoked meats available, you can even use just one sausage.

This cut of smoked meats is called Brez . Usually Brez pre-fry in a frying pan with a small amount oils But I do it a little differently. I place the slices on a dry baking sheet and bake them in the oven at 180 degrees for 20-25 minutes. I bake without oil. If the smoked meats are quite fatty, then I try to remove them from the baking sheet with a slotted spoon, thus getting rid of excess fat.

Peel the potatoes and cut into thin strips, slightly thicker than breze.

Chop the onion finely and the garlic into slices.

Fry the onion and garlic with two tablespoons of oil.

At the end of frying, add tomato paste (1 heaping tablespoon), stir in the onion and heat for 1-2 minutes, continuing to stir.

It is very important to use only high-quality tomato paste. Carefully look at the composition of the product when choosing a paste. The composition should only contain tomatoes and salt. Sometimes it’s water. And nothing more. If the composition contains modified starch, dyes and other components - do not buy under any circumstances. The contents of such cans, no matter what the manufacturers claim, are nothing more than tomato jelly. By using this dubious product, you risk greatly spoiling both the appearance and taste of the dish. I saw with my own eyes how one soup, instead of a tomato color, took on the color of diluted potassium permanganate - bright pink. Of course, no one would eat this dish.

Cut the cucumbers (salted or pickled) into small cubes.

Place in a frying pan or ladle. Fill in cold water, in such quantity that the water covers the vegetables. And let it simmer for 3-4 minutes.

It is called blanch . For solyanka and rassolnik, salted vegetables are only blanched, but in no case fried.

Pour 1.5 liters of water into the pan. Bring to a boil. Place the potato strips and breze into the water. Add some salt. Boil for exactly five minutes.

Then add the onion, fried with tomato, and boil for another 5 minutes.

I describe the cooking time with minute precision, so that the potatoes in the hodgepodge are cooked correctly - that is, they are ready, but do not boil into mush.