Solyanka with chicken is in no way inferior in taste to mixed meat solyanka. It’s very simple and quick to make. What’s important is that this dish will turn out much less fatty than the classic solyanka version. And the calorie content of solyanka with chicken is on average only 99.81 kcal. To prepare a delicious hodgepodge, you can take any part of the chicken - breast, thighs or legs. You can add some smoked sausage or bacon to add a savory flavor to this hearty soup.
Products for hodgepodge with chicken:
- chicken – 700 grams;
- potatoes - 3 pieces;
- carrots – 1 piece;
- smoked meats – 100 grams;
- pickles – 3 pieces;
- onions – 2 pieces;
- olives – 250 grams;
- tomato paste – 3 tablespoons;
- lemon;
- sour cream for serving.
Solyanka with chicken and sausage, step-by-step recipe:
First you need to cook chicken broth for hodgepodge. To do this, put the chicken in cold water, add black peppercorns, bay leaf, a whole onion and a small piece of carrot. As soon as the broth is ready, trim the meat from the bones and put it back into the pan.
Cut the onion into half rings and fry in a frying pan with butter.
Cut the carrots into cubes and mix with onions. As soon as the vegetables are browned, add grated pickles to the chicken solyanka. Simmer for 10 minutes with the lid closed and add tomato paste. You can also use any spicy tomato sauce.
Turn off the pan and sprinkle the almost finished meat soup with ground pepper (you can add any spices to your taste). For those who like it spicy, you can use red hot pepper or chili pepper.
In a separate frying pan at this time we will cook the bacon or sausages. Cut the product into small cubes and lightly fry in a frying pan. If it is bacon, then fry it in a frying pan without oil. For sausages, one tablespoon of butter is enough.
Once the sausage or bacon is browned, turn off the heat.
Add diced potatoes to chicken broth until cooked.
Place the frying mixture with onions and cucumbers in a pan. After 10 minutes, add the roasted meat into the pan and simmer over low heat for a couple of minutes.
Turn off the burner and add olives cut into rings, salt and some spices to the hodgepodge with chicken meat. You need to add salt very carefully - after all, the hodgepodge of chicken broth already contains pickled cucumbers.
Now we serve the hodgepodge with chicken and sausage to the table. Place a slice of lemon and a spoonful of sour cream in each plate. We are sure that such a hearty hot dish will not leave you indifferent in the winter cold.
Watch the video, solyanka with cabbage and chicken
Step-by-step recipes for aromatic, rich solyanka with chicken
2017-12-20 Liana RaimanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
7 gr.
4 gr.
Carbohydrates
5 gr.60 kcal.
Option 1. Solyanka with chicken - classic recipe
Solyanka with chicken tastes no worse than the traditional meat mixture. Only it is prepared much faster and easier. And most importantly, it turns out not so greasy. To prepare it, it is permissible to take any parts of the chicken, for example, drumsticks, breast, wings and others.
Ingredients:
- 4 chicken drumsticks;
- potatoes - 3 tubers;
- olives - 135 g;
- onion;
- 2 carrot roots;
- 1 pod of sweet pepper;
- half a lemon;
- 4 pickled cucumbers;
- 6 cloves of garlic;
- tomato paste - 55 g;
- black pepper, salt - 35 g each;
- universal seasoning - 40 g;
- 4 sprigs of dill.
Step-by-step recipe for solyanka with chicken
The drumsticks are washed, placed in a deep pan, water is poured in until they are completely covered, peeled and washed carrots and a sprig of dill are added to them, put on moderate heat and cook for half an hour, skimming off the foam.
The potatoes are peeled, cut into cubes, placed in a pan, and boiled for about half an hour.
The chicken legs are removed from the pan, the bones are separated, the flesh is torn into fibers by hand and placed back into the broth.
Cucumbers are cut into slices, a few olives are cut in half, and the rest are left for serving.
The bell pepper is freed from the stalk and seeds, cut into cubes, the peeled onion into crumbs, the second carrot on a fine grater, put everything in a frying pan with oil and fry for 7 minutes.
Add tomato paste to the frying pan with the vegetables and heat for 4 minutes.
The sauteed potatoes are placed in the soup when the potatoes are completely cooked.
At the very end of cooking, salt, pepper, season with seasoning, and let it simmer a little.
Leave the hodgepodge for some time to infuse.
Served in deep plates. Decorate with a slice of lemon, olives, sprigs of dill and sprinkle with chopped garlic.
The addition of smoked sausage, cut into strips, will add piquancy to the soup.
Option 2. Quick recipe for solyanka with chicken
The combination of smoked chicken, sausage and fried carrots and onions makes the solyanka more aromatic, interesting in taste, simple and quick to prepare. A great recipe for a hearty, quick lunch.
Ingredients:
- 1 smoked chicken;
- 4 potatoes;
- 3 pickled cucumbers;
- smoked sausage - 245 g;
- olives - 340 g;
- carrots, onions - 1 pc.;
- tomato paste - 85 g;
- 1 lemon;
- garlic - 6 cloves;
- green onions - 6 feathers;
- salt, black pepper - 55 g each;
- any seasoning - 60 g;
- bay leaf - 4 pieces;
- vegetable oil - 135 ml.
How to cook solyanka with chicken
The chicken is cut into small pieces.
Pour three liters of water into the pan and wait for it to boil over high heat.
Peeled potatoes are washed, cut into medium squares and placed in boiling water, bay leaves, chopped chicken, smoked sausage, cut into strips are added, lightly salted and cooked for a little less than half an hour.
Peel the onions and carrots, cut the onion into cubes, and cut the carrots on a grater with small holes.
Place onions and carrots in hot oil in a frying pan and fry for 7 minutes.
Cut the cucumbers into cubes and place them in a frying pan with the vegetables, add a little water and simmer for 7 minutes.
Add the tomato to the vegetables and heat for 4 minutes.
The olives are cut into rings and placed in the soup along with the frying, and the juice is squeezed out from half a lemon. The remaining half is cut into circles.
Let the hodgepodge brew for a little while and pour it into plates, top it with a slice of lemon, sour cream and sprinkle with chopped onions and garlic.
For this hodgepodge, you don’t have to sauté the vegetables, but simply add the prepared Maggi Zazharka seasoning at the end of cooking the soup, it will also turn out quickly and tasty.
Option 3. Hodgepodge with chicken and fresh champignons
The combination of fresh champignons, pickles and other vegetables makes hodgepodge even more healthy, satisfying and aromatic. And boiled ham and sausages are tender and unusual.
Ingredients:
- 2 chicken breasts;
- 4 boiled sausages;
- 120 g smoked sausage;
- 155 g boiled ham;
- 4 potatoes;
- 10 fresh champignons;
- 145 g olives;
- 1 piece each onions and carrots;
- 1 pod of sweet pepper;
- 4 green onions;
- 1 lemon;
- 2 pickled cucumbers;
- 4 cloves of garlic;
- 65 g tomato paste;
- black pepper, salt - 35 g each;
- half a bunch of parsley.
Step by step recipe
Rinse the chicken breasts, place them in a large pot of water, and wait until it boils over a large flame of fire. Skim off the foam, add a sprig of parsley and cook over moderate heat for half an hour.
The champignons are cleaned, washed, cut into slices and added to the breasts after a few minutes of cooking.
The potatoes are peeled, washed, cut into squares and added after a few minutes of cooking, boiled for about half an hour.
Ham and smoked sausage are cut into strips, sausages are cut into circles and put into the soup after the potatoes have softened, boil for 12 minutes.
The breasts are taken out of the pan, cut up, the bones are thrown away, and the flesh is finely chopped and put into the soup, boiled a little.
Cut the pickled cucumbers into cubes, remove the pit from the olives, cut them in half and put everything into the soup. A few olives are left for serving.
The sweet pepper is freed from the stalk, cut into cubes, the peeled onion is cut into crumbs, and the carrot is grated with fine teeth. Place everything in a frying pan with oil and fry for 8 minutes with constant stirring.
Add tomato paste to the frying and heat it up a little.
Place the finished roast in a hodgepodge, add salt, black pepper, chopped green onions and garlic, and boil for several minutes.
Remove from heat and leave for 20 minutes. Pour into plates, put a slice of lemon and 2-3 olives on top of each, sprinkle with parsley.
In addition to fresh champignons, it is permissible to use other mushrooms, for example, boletus, chanterelles, and russula. Before adding to the soup, they must be boiled separately in salted water.
Option 4. Solyanka with chicken and sauerkraut
Sauerkraut in soups is not a new thing; it has been added to various first courses since ancient times. Thanks to it, the dish acquires a pleasant aroma and an indescribable taste with a slight sourness.
Ingredients:
- 5 handfuls of sauerkraut;
- 4 chicken drumsticks;
- two medium-sized onions;
- 4 pickled cucumbers;
- 225 g olives;
- 120 g capers;
- 75 g butter;
- 45 g tomato paste;
- 3 bay leaves;
- salt, black pepper - 45 g each;
- 5 sprigs of dill and parsley.
How to cook
The washed drumsticks are boiled in lightly salted water over low heat, removing the foam as it appears.
The peeled onions are chopped into strips.
The cabbage is washed in a colander and left to drain excess liquid.
Peel the cucumbers and cut them into squares.
Open a jar of pickled capers and drain the liquid.
The drumsticks are removed from the pan and cut into pulp and bones. The skinless pulp is cut into small pieces and placed in the strained broth.
Add cabbage, onion, tomato paste and boil for 8 minutes.
Lightly simmer the cucumbers in a frying pan with two tablespoons of water and add to the soup.
Add bay leaves, butter, olives cut in half, capers and boil a little.
Turn off the heat and leave the soup for half an hour to infuse.
Pour into plates, put sour cream in each, sprinkle with dill and parsley.
Similar to this recipe, you can prepare a thick hodgepodge: boil chicken drumsticks and simmer them with sauerkraut, olives, capers and other ingredients in a deep frying pan. You will get a wonderful appetizing second course.
Option 5. Solyanka with chicken in a slow cooker
Another simple and quick option. Beef pulp and smoked chicken are used for cooking, making it richer, more aromatic and appetizing.
Ingredients:
- 325 g beef pulp;
- 1 small smoked chicken;
- 145 g hunting sausages;
- 5 potatoes;
- 1 carrot;
- pickled cucumbers - 3 pcs.;
- 1 onion;
- 165 ml cucumber brine;
- 65 ml sunflower oil;
- 5 g salt;
- parsley - 3 sprigs.
Step by step recipe
The beef pulp is cleaned of all films and tendons, washed, and cut into small squares.
The peeled onion and carrot are cut into thin strips.
Potatoes are peeled and cut into cubes, sausages into thin strips, smoked chicken is cut into small pieces.
Place onions, carrots, sausages in the multicooker container, pour in sunflower oil and fry on the “fry” program for 7 minutes.
Add cucumbers to the container, mix everything thoroughly and fry for another 10 minutes with frequent stirring.
Place beef meat and potatoes into the container, add brine and 1 liter of water, add a little salt, mix everything, close the lid, switch to the “cooking” program for 1 hour.
When the multicooker beeps, turn it off and leave it covered for half an hour to allow the soup to steep.
Pour into plates, add sour cream or mayonnaise, and garnish with parsley sprigs.
You can make the dish less caloric if you do not add oil, just pour all the ingredients with water and cook for 1 hour, and at the very end add the brine.
Homemade chicken solyanka: photo recipe and preparation
Homemade chicken solyanka has a number of advantages in comparison with branded hodgepodge from the best chefs of the most famous restaurants.
Lyrical digression:
My father claimed that the best solyanka was prepared in the Kavkazsky restaurant, which was once located at the beginning of Nevsky Prospekt, next to and on the side of the Kazan Cathedral, in St. Petersburg, in those years - in Leningrad. After repeatedly tasting my solyanka, which is easy to prepare and available in a range of products, he is ready to change his mind. I hope that you will like my proven homemade solyanka recipe =)
my Solyanka can be prepared in two versions: for adults - with a fried dressing with tomato paste, and for children - without tomato paste, fried, just onions + bell peppers + carrots. Chicken broth gives the solyanka some of the feeling of a diet dish. Solyanka is a hot first course for children and adults.
For cooking Homemade chicken solyanka The following products (ingredients) are required:
- Chicken - 2-3 pcs. fillet or 1 breast (*white meat chicken with or without bone)
- Sausages - 3-4 pcs.
- Smoked sausage - 15-17 thin slices
- Ham - 2-4 thin slices
- Potatoes - 3-4 pcs.
- Champignon mushrooms - fresh - 10 pcs or 1 jar (200-300 g)
- Olives or pitted olives - 15-20 pcs.
- Onion - 1 pc. and green onion 2-3 arrows
- Bell pepper - 1 pc.
- Carrots - 1 pc.
- Lemon or lime - 3-4 slices
- Pickled cucumbers - 2 medium or 6-8 gherkins (small cucumbers)
- Fresh garlic - 2-3 cloves
- Tomato paste - 1 tablespoon
- Salt, pepper - to taste
- Seasoning "Frying for soup" - not necessary, but recommended!
Preparation:
Add chopped champignons, after 5 minutes add diced potatoes.
Add thinly sliced sausages, thin strips of ham and sausage.
Remove the cooked chicken and break it into small pieces and add to the soup.
*For solyanka (3 liters) 1-2 pieces of fillet or half a breast is enough, leave the rest of the cooked chicken for Caesar salad" or for cooking dishes FJulien. I promise recipes soon.
Cut the cucumbers and some of the olives into slices, leaving half of the olives whole. Throw into the hodgepodge.
Prepare the frying: onion + carrots + bell pepper. Fry in odorless sunflower oil.
Add tomato paste (no more than 1 tablespoon without top) - if the dish is for adults or large children.
Add the prepared frying dressing to the hodgepodge after the potatoes are ready.
*It is possible for brightness of taste before adding salt and pepper,
Sprinkle a teaspoon of Maggi Soup Seasoning.
Salt and pepper to taste. Add 2-3 slices of lemon.
Cut a clove of garlic halfway and add it to the dish you are preparing.
The total cooking time for chicken solyanka is 45-60 minutes.
Fragrant and very beautiful to look at solyanka should sit with the lid half-open for at least an hour (it all depends on the appetite of your family and guests!). Pour hodgepodge into a serving plate, add dill + green onions, sour cream if desired, sprinkle with finely chopped garlic. Bon appetit!
In a four liter saucepan, fill the chicken leg with two liters of water. Cook the chicken for 45-50 minutes. Remove the finished chicken leg from the broth, remove the skin, separate the meat from the bones and divide it into small pieces. Throw the chicken meat back into the broth.
By the time the meat is ready, prepare the vegetables. Peel the potatoes, onions and carrots.
Finely chop the onion and grate the carrots.
Cut the potatoes into small cubes. Cut the sausage into thin slices.
Throw the potatoes and sausage into the broth at the same time.
Prepare the roast for the soup. Heat a little vegetable oil in a frying pan, fry the onions and carrots together, then add finely chopped pickled cucumbers and simmer, stirring for a couple of minutes.
Transfer the roast into the broth.
Add a spoonful of tomato paste to the soup and cook until the potatoes are ready.
A couple of minutes before turning off the heat, add the olives cut into rings into the hodgepodge and squeeze the juice from the lemon wedge. At the end of the soup, add salt and pepper to taste.
When serving solyanka in the soup, add a slice of lemon, sour cream and herbs if desired.
Calories: 696.94
Cooking time: 35
Proteins/100g: 7.93
Carbohydrates/100g: 3.92
Solyanka prepared according to this recipe - with pieces of chicken fillet and slices of pickled cucumbers. Solyanka with chicken, Dukan recipe is suitable for all stages of the diet except the first. It consists of different vegetables, the set of which can be adjusted depending on what is in your refrigerator, for example, you can add Chinese or early spring cabbage. It is important to prepare the dish with a minimum amount of vegetable oil so as not to add excess fat and calories to the food portion.
It will take 35 minutes to prepare the dish; the listed ingredients will yield 2 servings.
Ingredients:
- chicken fillet – 300 g;
- pickled cucumber – 80 g;
- onion – 50 g;
- carrots – 120 g;
- cherry tomatoes – 100 g;
- sweet red pepper – 80 g;
- chili pepper – 1 pc.;
- zucchini – 120 g;
- green beans – 50 g;
- garlic – 3 teeth;
- ground red pepper, salt, vegetable oil, green onions.
How to cook at home
We start by roasting the vegetables. Grease the frying pan with vegetable oil, add finely chopped onion, thinly sliced garlic, grated carrots, zucchini, cut into small cubes, sweet bell pepper, chili pepper and green beans. We cut off the tough parts on both sides of the green beans with scissors and cut them into small cubes. Salt the vegetables, simmer over low heat for 15 minutes, add ground red pepper - hot or sweet to your taste. 
When the vegetables become soft, add finely chopped pickled cucumbers and cherry tomatoes cut in half. Simmer the vegetables for another 5 minutes. If the pickles have a thick skin, it is better to peel them, it will turn out tastier. 
Slice the chicken fillet thinly across the grain. Fry for a few minutes in a greased frying pan, the meat should only be slightly fried to retain the juices when stewing. 
Now add the fried chicken fillet to the vegetables and mix. 
When all the ingredients are finally gathered together, cook over low heat for another 5-6 minutes without a lid, the excess moisture will evaporate and the taste of the dish will be rich. 
Serve hot, sprinkle with finely chopped green onions, and season with low-fat yogurt. It turns out aromatic and tasty
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