Solyanka in Russian cuisine refers to two different dishes. One is a rich meat soup with pickles and tomatoes. Another is stewed cabbage with other vegetables, mushrooms and meat. What unites these dishes, in addition to the name, is a dense, rich, complex taste. They are salty, sour, slightly spicy, smoky and very cozy at the same time. I won’t lie if I say that many people associate this soup with home cooking.
If we depart from the classics, there will be many options for preparing this dish: lean with mushrooms, with smoked meats or only with natural meat, with different combinations of vegetables. Each time there will be a new taste. Knowing the basics, the classic recipe and some fundamental aspects of cooking, you can safely improvise based on a given set of products and personal taste.
For a long time I thought that preparing this soup at home was something unrealistically difficult. And I ate it only in various cafes. It was good, but not that. When I tried to make the soup myself, I realized how delicious it really is. It also became clear that the dish was labor-intensive, but not difficult.
This aromatic soup, beautifully served, is suitable even for a festive feast. This is a rich dish that will please everyone. It’s so filling that you won’t need a second dish for your everyday lunch.
If you cook this concoction like stewed vegetables, then there are no boundaries or frames at all. Complete creative freedom. For a dish to bear this proud name, it simply must contain cabbage, the taste must be complex, sour, salty and spicy at the same time. In fact, stewed cabbage with meat or mushrooms, stew with it or Lithuanian bigos can also be called solyanka. I'll show you a few basic options for the dish below.
Classic meat hodgepodge of sausages
If we talk about the classics of Soviet cuisine, solyanka is a soup made with meat broth, with the addition of a variety of meat (sausage and smoked) products. You also definitely need pickled cucumbers stewed in tomato (or separately). I most often cook it after the holidays, when there is a lot of untouched cold cuts, a few olives, and a lemon. All that remains is to buy more meat for the broth. As a result, the rather expensive soup is not affordable.
Ingredients (for 3-4 liters of water):
- meat for broth – 300 g;
- smoked ribs – 0.5 kg;
- sausages – 0.5 kg;
- onion – 2 heads;
- pickled cucumbers – 4-5 pcs.;
- tomato paste – 70 g;
- sour cream, a slice of lemon and olive - for serving.
Step by step recipe:
1. Wash the meat. If it is boneless, then cut into medium-sized pieces. It is better to boil the pulp on the stone whole and cut it up ready-made.
2. Place the meat in a saucepan, add the smoked ribs, cover with cold water and put on fire. After boiling, reduce heat and cook for 40 minutes.
3. Cut sausages into small cubes or strips. You can use whatever you have: any sausage, smoked meat, frankfurters and small sausages.
4. To fry, chop the onion finely and place it in a frying pan. Fry until transparent.
5. Finely chop the cucumbers. Add them to the onions and fry for another 5 minutes.
6. Add tomato and spices to the roast. Stir and simmer for 5-7 minutes.
7. When the meat is cooked, take it out and disassemble it. For a beautiful presentation, it is better not to remove the flesh from the ribs, but simply cut them into portions.
8. Return the meat to the broth, add the sausages, and simmer for 15-20 minutes. Then add the frying, if necessary, add salt, add 2 bay leaves and leave on the fire for another 10 minutes.
9. This dish tastes better if it is not served piping hot, but if it is allowed to brew for at least 30 minutes. Before serving, add sour cream, a slice of lemon and a couple of olives to each plate.
Solyanka recipe with sausage, frankfurters and ham
Ingredients:
- Beef brisket – 600 g.
- Broth – 2.5 liters
- Boiled sausage
- Boiled smoked sausage
- Sausages (you can add tongue, kidneys, etc.)
- Ham (neck, carb, etc.)
- Onion – 1 large head
- Medium carrots – 2 pcs.
- Tomatoes – 3-4 pcs.
- Pickled (or pickled) cucumbers – 3-4 pcs.
Preparation:
1. Place meat in a saucepan and pour 2.5 liters of water. Close the lid and cook for 1.5-2 hours. We do not add salt, since we will use sausage, and sausage, as you know, has a lot of salt.
2. Cut the carrots into strips.
3. We also cut the cucumbers into strips.
4. Cut the onion into small cubes.
This hodgepodge does not contain our usual potatoes, but you can add them if you wish.
To prepare hodgepodge we will need various meat delicacies. Sometimes I like to do this with an assortment of different types of sausages. You can of course type whatever you like. In total, you will need about 800 g of meat delicacies. In the hodgepodge I always put boiled sausage, frankfurters, boiled-smoked sausages, neck or carbonate, in general, everything that I liked in the store.
5. Start slicing. Cut the boiled sausage into strips.
6. Cut the sausages. Usually we cut it into a semicircle. Cut the sausage in half and cut into half rings.
7. Cut the carbonate. This one is already a straw.
8. Cut the boiled smoked sausage and ham, all into strips. Thin round ham.
Please always remember - the taste of solyanka directly depends on the meat set. Therefore, choose fresh, tasty and high-quality products.
Do not use this dish as a way to dispose of food that has been left in the refrigerator. although some prefer to do the opposite, to cook hodgepodge precisely because of this.
9. The cutting is ready. Separately add boiled sausage and sausages, separately sliced boiled-smoked sausages and separately sliced carbonate, neck, etc. We will fry them differently.
Now you need to fry everything, vegetables and slices.
10. Heat a little vegetable oil in a frying pan. Place about 2/3 of the boiled sausage and frankfurters into the heated oil. We will add the rest to the hodgepodge without frying.
11. When the sausage is browned, put about half of it in a cup with the unfried one, and leave the rest in the frying pan so that it becomes deeply fried. Not to the point of crunch, but strong. This will create an interesting flavor, with hints of raw, browned and deep-fried sausage. When the sausage is fried, set it aside for now.
12. Place the smoked and boiled sausage into the frying pan. There is no need to pour oil here. Sausage has its own fat. But if your frying pan is old, the bottom does not have an anti-stick coating, then it may be worth adding a drop of oil. We will not fry this sausage too much. Fry it for 2-3 minutes and set aside.
13. We add such delicacies as carbonate, neck and the like unfried.
14. We put chopped onions in a frying pan, as a rule, after frying smoked-boiled sausages, there is enough fat left in the frying pan, we put the onions there and fry them for 2-3 minutes, until transparent.
15. Add carrots to the fried onions and fry everything together for another 3-4 minutes. The carrots should be lightly fried.
16. To make it roast better, add 1/2 -1 teaspoon of sugar to the pan.
17. Add tomatoes to the fried onions and carrots. You can mince the tomatoes or chop them finely. Fry everything together for another 3-5 minutes.
18. Lastly, add salted, well, as a last resort, if there are no salted ones, pickled cucumbers. Fry for another 1-2 minutes.
19. Our frying is ready. We remove it from the fire.
20. While you and I were cutting and frying everything, we made some broth. Let me remind you that we did not add salt to the broth; before boiling, we skimmed off the foam and added a few peas of allspice and black pepper into the broth.
21. Remove the meat from the broth and set aside. Strain the broth. Wash the pan and pour the broth into a clean pan.
22. Let the meat cool slightly and cut into small pieces. We will add meat to the hodgepodge unfried, but if you want, you can fry it a little.
Delicious meat solyanka with potatoes
When it comes to making an everyday version of soup, potatoes come into play. The soup turns out more satisfying and cheaper. The texture of the soup also changes slightly: it will be denser and seem richer. At the same time, I’ll show you how to cook meat soup without meat broth.
Ingredients:
- potatoes - 3-4 tubers;
- sausages – 0.5-0.7 kg;
- onion - 2 heads;
- carrots – 1 pc.;
- tomato paste – 1 serving sachet (70 g);
- pickled cucumbers – 5-6 small;
- greens, olives, sour cream - for serving.
Step by step recipe:
1. Peel the potatoes and cut into large cubes. Place in water to boil.
2. Finely chop the onion, place in a frying pan and fry in a small amount of oil. Next we will add meat products, which will also provide fat.
3. Chop the sausages finely and add to the onions.
4. Grate the carrots and add them to the frying too. Grind the pickled cucumbers. You can cut it into cubes, you can grate it and add it to the pan.
5. Almost immediately add the tomato, a couple of tablespoons of cucumber brine and simmer for 5 minutes.
6. The potatoes are almost cooked at this point. Pour the roast into the pan and simmer for 10 minutes. If necessary, add salt to the soup.
Due to the fact that the meat is fried, even boiled sausage and frankfurters acquire a smoky taste. The soup turns out very tasty, with a dense meaty aroma and satisfying.
Mixed meat solyanka made from cabbage with sausages in tomato sauce
Solyanka for the main course is cabbage stewed with something meat, preferably also smoked. The ideal combination of products will be obtained if the dish is supplemented with tomato. If desired, you can add potatoes, beans, aromatic vegetables like bell peppers. The simplest, basic recipe for cabbage with sausages in tomato sauce is given below.
Required ingredients:
- cabbage – 0.5 kg;
- onion – 1 head;
- sausages – 4-5 pcs.;
- tomato paste – 2 tbsp. l.;
- salt and spices to taste.
Cooking steps:
1. Chop the cabbage into thin strips. Finely chop the onion. First, add the onion to a frying pan with oil, fry it until transparent, then the cabbage.
2. Fry everything together a little, add salt and pepper. The cabbage should become softer.
3. Add tomato, bay leaf. If the vegetables are dry and have almost no juice, you can add a little water. Cover with a lid and simmer until tender (40 minutes).
4. Meanwhile, cut the sausages into slices and fry in a separate frying pan until golden brown.
5. Add the prepared sausages to the cabbage and heat everything together for another quarter of an hour.
A cabbage treat can be a separate dish, or served with a side dish, for example, young boiled potatoes. An interesting combination is with fried eggs.
Delicious meat soup solyanka with mushrooms
Meat and pickles also go well with mushrooms. Therefore, the option of mushroom soup is very popular. By the way, mushrooms are an adequate substitute for meat in terms of mineral and protein composition, so during Lent or vegetarians can use the recipe, removing their forbidden foods from it. To avoid “overdoing” the number of flavor shades, I don’t add tomato to the mushroom hodgepodge. To achieve sourness, you can adjust the taste of the soup using cucumber pickle.
Ingredients:
- chicken giblets – 200 g (I used hearts);
- sausages and smoked brisket – 200 g each;
- champignons – 300 g;
- onions and carrots - 1 pc.;
- potatoes - 3 tubers;
- pickled cucumbers – 3-4 pcs.;
- black olives, lemon, sour cream - optional.
Cooking process:
1. Cut the potatoes into cubes and send them to cook in a saucepan.
2. Rinse the giblets, remove veins and fat. Cut. Place in a frying pan and put on fire.
3. Cut the mushrooms into slices and add to the pan. Stir and continue cooking. Next, cut the sausages, brisket and brown them too. Transfer the finished frying to the potatoes.
4. In the same frying pan (no need to wash it, you can use the remaining fat, it is saturated with the aromas of mushrooms and meat products) sauté the onions and carrots, pour them into the soup.
5. Grate the cucumbers and add to the soup.
6. If necessary, add salt and add brine. Olives can be added not when serving, but a couple of minutes before the end of cooking.
Serve garnished with lemon. It goes well with sour sour cream.
Basic concepts of hodgepodge
The main distinguishing feature of this masterpiece of culinary art is its unusual sour-salty taste. Most people prefer to put a huge amount of meat or fish in this dish. This is a very big mistake, because it is no secret that this dish is considered lean, and, therefore, dietary and quite light in nature. We strongly advise you not to oversaturate hodgepodge with animal fats. Solyanka at home can turn out no worse than in a restaurant if you correctly follow all the subtleties of the cooking process.
How to cook solyanka at home
To prepare this dish you will need to purchase the following products. You should buy beef, about 500 g, and smoked breast, you will need about 200 g. If you like to eat heartily, then smoked sausage can be added to this meat set, you will need no more than 200 g. As for vegetables, you should buy them in sufficient quantities quantity. To do this, buy 1 carrot, 2 onions and pickles, you should buy 4 of them. Believe me, this will not be much, because it has long been customary to prepare this dish with a slightly sour taste. But these are not all the ingredients.
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The most delicious mixed meat hodgepodge in a slow cooker
The advantage of cooking in a multicooker is the use of one dish and the ability to set a delayed start. This soup is complex; you can’t put all the ingredients in a bowl and leave. But it’s easy to fry, add water and go about your business. The rich, aromatic soup will be cooked and ready for lunch.
Required ingredients:
- beef pulp – 300 g;
- smoked chicken and sausage – 300 g;
- potatoes - 3-4 tubers;
- onions and carrots - 1 pc.;
- pickled cucumber – 2 pcs.;
- tomato paste – 1 tbsp. l.
Step-by-step cooking process:
1. First you need to prepare all the products. Wash the meat, cut into strips.
2. Peel the potatoes and cut into cubes.
3. Cut the sausage and smoked chicken into smaller strips than the meat.
4. Pour a little oil into the multicooker bowl and set the “fry” mode. Add the meat and leave for 10 minutes, covering with a lid.
5. Add onion and carrots, cut into strips, and fry for another 5 minutes.
6. Next you need to make the future hodgepodge: add potatoes, chopped meat products, cucumbers, tomato, salt and spices. Pour in water and set the “cook” or “soup” mode for 1-1.5 hours.
When I have sausage left that is nearing its expiration date and I don’t have time to eat it, I cut it into strips, put it in bags and freeze it. Then I use this preparation for omelettes, pizza and solyanka. If you cook soup using a frozen preparation, you can safely set it to a delayed start; nothing will spoil even in the heat.
Recipe for making mixed meat hodgepodge with chicken broth
Chicken is the most affordable meat. It is low-fat, light, tasty. The broth is flavorful and dense. This chicken soup comes out a little lighter in both calories and taste. Children, for example, like chicken.
Ingredients (for a large saucepan):
- chicken – 700 g;
- carrots and onions - for broth;
- sausages – 400 g;
- pickled cucumbers – 500 g;
- onions in soup – 2-3 pcs.;
- tomato paste – portioned sachet (70 g);
- olives – 150 g.
Preparation:
1. Since chicken has a neutral taste, smoked meats must be added to the hodgepodge. Moreover, it is better to take not just any meat, but sausage like hunting or Krakow sausage.
The broth must be cooked in advance so that the meat has time to cool and it is convenient to sort it from the bones.
Chop the onion and put the frying pan with it on the fire to sauté.
2. When it starts to brown slightly, add the tomato and heat until the paste darkens a little. Add cucumbers, a couple of tablespoons of brine and simmer.
3. If the calorie content of the dish does not matter, add a cube of butter to the frying. It will greatly enhance all the aromas.
4. Chop the sausages finely, add them to the broth and let them cook.
5. Remove bones from the chicken, sort it into fibers or cut it. Add to soup.
6. Transfer the roast into a saucepan and cook for another 20 minutes all together.
Cooking with chicken broth turns out delicious, with the classic combination of hot-sour-salty, but different, not the same as with pork or beef. It still feels like a lighter soup.
How to make folk solyanka
The main distinguishing feature of this dish is its pleasant sour taste. Folk solyanka photo, which can be found in cookbooks, is distinguished by a large number of vegetables and different meat options. The most budget-friendly option for hodgepodge is sausage hodgepodge. This product is often found in every refrigerator of the average family.
People's Solyanka is the best choice
You don’t have to have banal soup for lunch. You can surprise your family and cook hodgepodge. Some people prefer to cook this dish in fish broth, so the hodgepodge becomes less fatty and does not harm your health with excess cholesterol. On frosty winter evenings, you really want to warm up not only with tea, but also with a rich variety of dishes. Solyanka is a real symbol of Russian folk cuisine, which is simply a sin not to prepare.
Solyanka can be eaten with sour cream, or along with bread or other light snacks. During Lent, vegetable hodgepodge can perfectly diversify the diet of a believer. The main advantages of this dish are its ease of preparation and low cost of ingredients. Moreover, solyanka contains a large amount of vitamins and fiber and has a great effect on your health. This is a good way to show your family that you care about them. Bon appetit!
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Recipe for soup with sausage, smoked meats and pickles - a delicious recipe
Soup with sausage, smoked ham and pickles, what could be tastier than this rich and aromatic dish?! And I won’t even talk about how filling it is, I think everyone knows that. The main thing is to have high-quality meat products and fresh vegetables, and then the meal will be a success.
Required ingredients:
- Filtered water - 2 l.
- Smoked chicken leg - 250 gr.
- Sausage - 250 gr.
- Pickled cucumbers - 4 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Potatoes - 2-3 pcs.
- Tomato paste - 1 tbsp. l.
- Greens - a bunch
- Lemon - to taste
- Olives - to taste and desire
- Salt and pepper to taste
- Vegetable oil - 1 tbsp. l.
Step-by-step cooking process:
1. The key to the success of this dish is high-quality and tasty meat ingredients. Cut the chicken leg and sausage into small pieces, they should be fresh.
2. Place the sliced meat into a saucepan and add water. Cook for approximately 25 minutes.
For a rich broth, you can add a leg bone, and when the soup is cooked, remove it.
3. While the broth is cooking, peel the potatoes and cut into large cubes. Add to the pan with the smoked meats and continue cooking.
Now is the time to peel the carrots and onions, then rinse in water. Cut the onion into cubes, grate the carrots on a coarse grater. Cut the pickled cucumbers into slices or strips, as you prefer.
4. Heat a frying pan, add vegetable oil and fry for 3-4 minutes, then add cucumbers. Dissolve tomato paste in warm water and pour into the pan. We also do not simmer the dressing for long, 5 minutes will be enough.
5. Check the potatoes for doneness; if ready, add dressing, pepper and salt to taste and finely chopped herbs. Boil for a few minutes, then turn off the stove and let the soup sit for half an hour.
An amazing dish is ready! Before serving, add olives and a slice of lemon to each plate.
Fish solyanka
The compositions of fish solyanka recipes are strikingly different from each other. It can be prepared on a budget - from various types of inexpensive fish, the remaining pieces, tails, heads, from which a strong broth is boiled, filtered and used as the basis for a fish soup. The only limitation is that the heads of rafts, bream, and carp are not used for broth, as they tend to be bitter. Wash the fish waste, remove the gills, the classic ratio of fish and water is 1 kg per 5 liters, cook for an hour. Or you can prepare a royal fish hodgepodge from noble, expensive varieties of fish - salmon and sturgeon.
Ingredients
- Salted herring fillet – 250 g
- Fresh herring fillet – 250 g
- Pickled cucumbers – 3 pcs.
- Onion – 1 pc.
- Tomato paste – 2 tablespoons
- Olives – 10 pcs.
- Butter – 50 g
- Dill, parsley – 3 tablespoons
- Spices, bay leaf, salt - to taste
Preparation
- Prepare the vegetables: peel the onion, wash it, finely chop it into strips, cut the pickles into strips too. First fry the onion in vegetable oil until soft, then add the cucumbers, simmer for 6 minutes. Add tomato paste to the sautéed vegetables, stir, and cook for another 5 minutes. Meanwhile, clean the fish, remove all bones, cut into pieces 2 cm wide. Boil 2 liters of water or pre-prepared fish broth, add vegetable dressing, add pieces of herring, salt, add spices, cook over low heat for 15 minutes after boiling.
- Be sure to serve with olives and lemon slices, sprinkle with chopped fresh herbs. It is also recommended to serve pies with fish along with Solyanka. Herring solyanka turns out to be unusually tender, without unnecessary flavor impurities, with a rich fishy aroma.
- Fish solyanka, by the way, can be prepared from smoked fish. This dish amazes with its spicy taste even those who are indifferent to fish soups. It is prepared like all fish solyankas, the only difference is the ingredient - smoked fish. The fish selected is of dense varieties; the flesh should not be loose or flabby so that it does not disintegrate when heated. High-quality smoked fish is sold with the head on and has a uniform golden color. The ideal option for hodgepodge is red or butterfish - sturgeon, pink salmon, mackerel, white tuna.
Solyanka mixed meat with kidneys
A very tasty version of this dish comes with offal, namely kidneys. This method of preparation certainly takes time, but the result is simply stunning. The soup turns out delicious and aromatic at home.
Ingredients:
- Pork (pulp) - 200 gr.
- Pork kidneys - 2 pcs.
- Heart (pork) - 1 pc.
- Chicken gizzards - 150 gr.
- Smoked chicken leg - 1 pc.
- Pickled cucumbers - 3 pcs.
- Tomato paste - 2 tbsp. lie
- Onions - 1 pc.
- Cloves - two buds
- Allspice peas - 5 pcs.
- Laurel - 3 leaves
- Nutmeg - 1/3 tsp.
- Lemon
- Vegetable oil for frying
- Pepper and salt to taste
Cooking steps:
1. The most difficult thing in this recipe is preparing the kidneys, so you need to start with them. Soak the kidneys for 3 hours in cold water. Change the water, put it on the stove and bring to a boil. Then change the water again, rinse the offal and bring to a boil. This procedure must be repeated three times, and then boil the kidneys for 30 minutes.
2. Next, rinse the chicken stomachs and pork heart in running water. And boil until tender for 1 hour. Don't forget to salt the water.
3. Now you need to boil the broth from the pork pulp. Rinse the meat first and cut into small pieces, then transfer to a saucepan. Next, put the peeled onion, allspice peas and bay leaf into the pan. cook the broth for 30 minutes.
4. While the broth is cooking, let's make pickles. Cut them into cubes and fry in a frying pan in vegetable oil.
5. Trim the smoked meat from the chicken leg bone and cut into square pieces. After 20 minutes of cooking the broth, add it to the pan with the meat.
7. Also cut the boiled heart, kidneys and chicken stomachs into cubes and place in a saucepan in boiling broth.
8. Remove the onion from the broth; it is no longer needed since it has left all its flavor in the broth. Place the fried cucumbers in a saucepan and season with tomato paste. Add salt and pepper to your taste and let simmer for a few minutes.
Pour the soup into bowls and add a lemon ring to each.
Bon appetit!
Delicious solyanka with pork at home
In broth with pork, the hodgepodge will be even more rich, fragrant and satisfying. The soup according to this recipe is prepared quite quickly. And the meat can be cooked in advance. A dish like this always pleases my family. I think you will also appreciate its magic.
Ingredients:
- Pork on the bone - 1 kg
- Sausages, sausage, smoked meats (to taste) - 500 gr
- Pickled cucumbers - 4-5 pcs.
- Olives - 150 gr
- Onion (large) - 1 pc.
- Carrots - 2 pcs.
- Tomato paste - 2-3 tablespoons
- Celery greens and dill - several sprigs
- Lemon - for serving
- Salt, pepper - to taste
Preparation:
1. First you need to cook the broth with meat. Place pork on the bone in a saucepan and fill with water to the top. Add a whole peeled onion and one peeled carrot. This is done for flavor and color. After the broth boils, cook for about 1.5 hours (until the meat separates freely from the bones).
2. Remove the finished pork from the broth and separate it from the bones (we no longer need onions and carrots here). Cut it into pieces. Grate the second carrot. Cut the cucumbers into cubes. Also cut sausages, sausages and smoked meats. Cut the olives into rings. Finely chop the celery and dill.
3. Next, add all the ingredients one by one to the boiling broth: pork, sliced sausage, cucumbers, carrots, olives, herbs. Season with tomato paste. Mix everything, taste for salt and, if necessary, add salt. Bring to a boil again and cook for 10 minutes, covered.
4. Turn off the heat, leave the hodgepodge to infuse and then serve. Add a few whole olives and half a lemon wedge to serving plates. Sprinkle with fresh herbs. This will give the hodgepodge additional taste and aroma.
Meat hodgepodge with capers
I’ve known the recipe for a rich soup with capers for a long time, but somehow I didn’t dare to cook it until I had a chance to try it in a cafe. I liked this overseas ingredient and bought a jar of pickled capers and reproduced this culinary masterpiece in my kitchen. It turned out to be quite good, and my family rated this dish a 5, so I feel free to share the recipe...
Required ingredients:
- Meat on the bone - 1 kg.
- Sausage - 250 gr.
- Pickled cucumbers - 4 pcs.
- Capers - 2 tbsp. lie
- Olives - 10 pcs.
- Onions - 2 pcs.
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. lie
- Bay leaf - 2 pcs.
- Black peas (black) - 5 pcs.
- Parsley - 3-4 sprigs
- Salt - 1 tbsp. lie no slide
- Sour cream - optional
- Olive or vegetable oil for frying
Cooking process:
1. First of all, you need to prepare the broth, this is the basis of the soup and it should be strong and rich. To make it tasty, choose fresh, high-quality meat. Wash the meat and put it in a saucepan, add water and put it on the fire. Bring to a boil, then drain the water along with the foam that formed during boiling; do not ignore this stage, this is the key to a tasty, rich broth. Next, add the peeled onion, carrots and, if desired, celery. Bring to a boil, then reduce heat and simmer for about 1.5 hours. During cooking, remove the foam with a slotted spoon. Half an hour before cooking, add peppercorns and bay leaves.
There is no need to add salt to the broth during cooking.
2. Remove the meat from the pan and strain the broth through a sieve.
3. Peel and cut the onion into thin half rings and fry until semi-transparent in a frying pan with vegetable oil, this process will take 5-7 minutes. Add chopped smoked meats to the onion and simmer for a few minutes. Now add tomato paste, stir and simmer for 3 minutes at most. Next, pour a glass of hot broth, stir well, simmer for another 10 minutes, then turn off the heat.
4. Peel the cucumber and cut into strips. This dish uses olives stuffed with capers and cut into rings.
5. Now it’s the turn of meat products; for this mixed meat soup, I most often use 4 types of different meats and then the dish turns out great. Cut the boiled meat and sausage into cubes. Ham and carbonate - in plates.
6. When all the ingredients are prepared, bring the broth to a boil and put the chopped meat, cucumbers and tomato dressing into the pan, cook for 10 minutes over low heat. At the end of cooking, add capers and salt to taste. Then turn off the heat and let it brew for 20-30 minutes.
Pour the soup into bowls and, if desired, add half a lemon ring and 2 black olives to each bowl.
The soup is ready!
Description of preparation:
There are many recipes for solyanka, as well as ways to prepare borscht.
But as for real hodgepodge, I know for sure: they don’t put potatoes in it. Although at home this soup is sometimes prepared with cabbage, potatoes and other additives. A meat hodgepodge can contain any boiled meat, tongue, ham, boiled pork, any smoked meats, or boiled sausages. The soup is prepared simply and quickly. A dish for everyday life and holidays. Purpose: For lunch Main ingredient: Meat / Poultry / Chicken / Offal / Frankfurters / Sausage Dish: Soups / Solyanka
Delicious solyanka with sauerkraut
Remember, at the beginning of the article I mentioned two types of hodgepodge? All previous recipes are soup; now I propose to cook stewed cabbage with meat and vegetables since this type was mentioned in today’s selection. The dish is tasty and very filling. Be sure to try this version, sauerkraut with smoked meats, it’s something unreal...
Required ingredients:
- Sauerkraut - 1 kg.
- Meat (pork) - 500 gr.
- Pork brisket - 200 gr.
- Smoked sausage - 100 gr.
- Tomato juice - 1 tbsp.
- Onion - 2 pcs.
- clove of garlic
- Water - 1/2 tbsp.
- Vegetable oil - 2 tbsp. lie
- Ground black pepper to taste
Preparation:
1. Crush the garlic with the flat side of a knife, then chop. You only need one clove, so in order to wash dishes less, we won’t use a garlic press. Chop the onion into small cubes.
2. Cut the meat (pulp) into medium pieces, cut the sausage and brisket into cubes. Heat 2 tbsp in a frying pan. spoons of vegetable oil and fry the onion and garlic clove until golden brown. Next, add the meat and fry until golden brown. Then add chopped smoked meats to the meat and continue frying under a closed lid for 5 minutes.
3. Pour in a glass of tomato juice (200 ml), add ground black pepper to taste, mix and continue to simmer for 5 minutes under a closed lid. If you don't have tomato juice, dilute tomato paste with water.
There is no need to salt the dish, because there is enough salt in cabbage, tomato juice and sausage.
4. Place sauerkraut in the pan. If you don't really like the sour taste, rinse it with water. Simmer under a closed lid for about an hour and a half, stirring occasionally and adding water.
5. After cooking, put the dish on plates and invite the family to the table!
This dish is also very tasty if cooked in a slow cooker or in pots in the oven. Try it, experiment!
