Solyanka with potatoes - a step-by-step recipe for the most delicious soup

Prepared by: Ksenia Sintseva

11/20/2015 Cooking time: 1 hour 0 minutes

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Solyanka with potatoes is a delicious, mouth-watering soup that is great for lunch! By varying the types of deli meats and various pickles, you can get a very interesting taste!

Step-by-step preparation

50 minutes

Chop the onion into small cubes.

We grate the carrots, but you can chop them in the same way as the onions.

Cut the pickled cucumbers into thin strips.

Fry the chopped vegetables in vegetable oil for 5 minutes. At the end, add tomato paste and simmer for another 5 minutes.

Pour broth over our roast and simmer for 10 minutes.

Cut sausages or sausage into small cubes.

Fry all the sausages over medium heat until golden brown.

Separately boil the potatoes. Boil for 10 minutes and add to the broth with vegetables.

We put boiled meat from the broth, fried sausages and smoked meats into the soup.

Next in line are olives and herbs. The final touch is pickle from olives or cucumbers. Add salt and pepper to taste.

Let it brew for 20 minutes and serve. I like to add half a lemon and, of course, a spoonful of white sour cream to each plate for decoration and taste. Bon appetit!

Option 1 classic recipe for solyanka with potatoes

Solyanka with potatoes can be prepared on the basis of meat or sausage, or it can be combined: include both of these ingredients. The simplest, but at the same time incredibly tasty and aromatic recipe is the classic recipe for solyanka with sausage.

List of ingredients:

Recipe

Peel the potatoes, wash them, cut them into cubes, and throw them into boiling water.
Grate carrots and cucumbers on a coarse grater, cut onions into half rings, sausages into strips.
In heated oil, fry onions and carrots until soft, add cucumbers and tomatoes, stir, simmer for 5 minutes.
Pour the prepared vegetable mixture into the pan with the potatoes, add salt, pepper, and bay leaves.
After the potatoes are ripe (become soft), add sausages and sausage.
After 1-2 minutes, pour in the olives and lemon slices, bring to a boil, turn off the gas and leave the soup for 3-5 minutes.

Traditional solyanka with sausage is served hot, with sour cream or chopped herbs.

Solyanka is good because it is almost impossible to spoil it. All defects are corrected by adding ingredients. For example, a little brine from cucumbers or olives will improve the taste of too bland soup; A spoonful of sugar will get rid of excess acid.

Benefits and harms

Thanks to the abundance of meat products and vegetables, solyanka is rich in beneficial microelements and B vitamins.
Carrots contain a lot of vitamin A, and tomatoes contain lycopene. They will improve your vision and cleanse your body of toxins.
For those who are engaged in physical labor, such a dish will warm and satisfy. This is especially true in winter.
If the body has suffered from an excessive dose of alcohol the day before, then hodgepodge will be an excellent hangover cure.
Vitamin C, which is contained in lemon, strengthens the immune system.
If you like the taste of olives in a dish, then know that they are also useful: they have a positive effect on intestinal function, reduce blood glucose levels, reduce the formation of blood clots and strengthen the walls of blood vessels.

But there are also a number of diseases in which the harm outweighs the benefit, these are:

overweight;
cardiovascular diseases;
kidney disease;
liver diseases;
diabetes;
hypertension.

Option 2 quick recipe for solyanka with potatoes

The fastest solyanka with potatoes is prepared in a frying pan, but this recipe can also be used for cooking in a saucepan. In this case, frying is done in oil, covering the bottom by 1-2 cm. The dish turns out nourishing and aromatic, especially if it includes meat. It differs from other recipes because it contains cabbage.

Required Products:

1 kg of fresh cabbage;
8 medium potatoes;
0.5 kg of meat (beef, pork, poultry);
carrots – 1 pc.;
onion – 1 pc.;
1 tbsp. tomato paste;
4-5 tbsp. sunflower oil;
salt and pepper to taste;
2-3 bay leaves.

The indicated amount of ingredients is designed for 5 servings of solyanka with cabbage and potatoes. Various variations of the dish are acceptable: it is made lean, excluding meat; cooked without potatoes; use stew instead of fresh meat.

Cooking method:

Finely chop the meat and fry over medium heat in preheated oil for 10 minutes.
Chop the onion, grate the carrots on a coarse grater, add the vegetables to the meat and fry together, stirring, for 5 minutes. Then add the tomato, then simmer for 1-2 minutes.
Cut the peeled potatoes into pieces (do not chop them too much), add them to the meat and vegetables, fry for 10 minutes, remembering to stir.
Meanwhile, chop the cabbage, then add it to the general frying pan. Simmer, stirring occasionally, for 5 minutes. Throw in salt, pepper, mix.
Pour in as much hot water as needed for the desired consistency. Homemade solyanka can be either a soup or a main course. Simmer with water for about 10 minutes until all ingredients are fully cooked.
At the end, add bay leaf and add salt if necessary.

Serve hot, with sour cream or mayonnaise.

Additional Products and Variations

Now you know how to cook hodgepodge of meat and potatoes according to the classic recipe. You can always take it as a basis, and then diversify and reformat it to suit yourself and the preferences of your household. We offer several options for preparing hodgepodge, which can be called popular, proven and proven by experienced housewives. Further, the weight will not be indicated, since each housewife herself must decide what quantity and what ingredient will be present in her own hodgepodge.

Several types of meat, sausages, cabbage, carrots, tomatoes, spices.
Pork, carrots, tomato paste, onion, smoked chicken fillet, spices, vegetable oil.
Beef on the bone, pork, smoked ribs, potatoes, tomato paste, pickled cucumber, olives, lemon.
Hunting sausages, pork on the bone, potatoes, tomato paste, carrots, onions, lemon, spices.
Smoked pork ribs, beef, sausages, champignons, potatoes, carrots and onions, pickles or lemon juice to add sourness.

Bouillon

Like any soup, solyanka is based on broth, and there are a number of rather specific requirements for this broth. Firstly, it should not be salted, well, except homeopathically, literally one pinch. Because the products included in solyanka are themselves very salty.

Secondly, this broth should at least partially be the second. That is, you put the meat in a pan, fill it with cold water, bring it to a boil, wait for the foam to rise, and pour all this broth and the foam away. And then pour clean water over the meat and then cook the broth as expected. And in fact, such manipulation makes sense. Because in the case of hodgepodge broth, the word “meat” has a very broad meaning. And this is third.

So, thirdly, the broth for hodgepodge is made from the most fantastic material imaginable. It turns out absolutely luxurious when boiling the tongue (and for it the rule of “second broth” could not be more relevant - too much fat comes out of the tongue). An excellent broth is brewed from a marrow beef bone (of course, not from a bare bone, but from a normal one, with meat) with the addition of smoked ribs, beef or pork, and here it is also clear why to drain the first broth - industrial smoking is arranged in an intricate way, and God forbid find out how much.

Some citizens skim the fat from the broth (such fat is called “brez” in chef slang) and then use it for cooking. I believe that this is only appropriate in times of need, when there is absolutely nothing to fry on.

Fourthly, it is not customary to season this broth with anything other than a couple of black peppercorns and a not too young bay leaf. Although if you are using smoked meats at this stage, then bay leaves are not particularly needed.

Many people put onions and carrots into such a broth, simply peeled or lightly scorched in a dry frying pan or open fire, and then throw them away. Ideologically this is true, but in the overall composition the taste of these vegetables is unlikely to be noticeable. Especially against the powerful background of a vegetable base.

Flight of fancy

It’s not for nothing that the classic version of this dish is called prefabricated. Each housewife can cast magic and fantasize at her own discretion and culinary inspiration. This makes the dish no less tasty; on the contrary, it benefits in many ways. Today we will bring to your attention a traditional recipe for meat solyanka with potatoes, which you can take as a base and then add your favorite ingredients. This cooking option is suitable for experienced housewives and those just beginning their culinary journey.

Ingredients:

Meat – 400 grams
Smoked chicken leg – 1 piece
Sausage – 100 grams
Sausage – 2 pieces
Potatoes - 2-3 pieces
Pickled cucumber - 2-3 pieces
Tomato paste - 4 tbsp. spoons
Onion – 1 piece
Peppercorns – 4 pieces
Basil – 0.5 teaspoons
Khmeli-suneli - 0.5 teaspoons
Ground pepper - 0.5 teaspoons
Bay leaf – 2 pieces
Salt - To taste
Olives or olives - To taste

Number of servings: 5-6

Useful tips

In order for the hodgepodge to turn out perfect, you need to follow a few simple tips:

Solyanka is good because you can use any type of meat and sausages to prepare it. The most delicious is hodgepodge, which includes at least three types of meat.
Mushrooms will add a special flavor to the dish. They can be used either salted or dried.
Solyanka can be prepared as a first or second course. If it is meant as a soup, then the meat hodgepodge is cooked with the addition of potatoes. If the dish is to play the role of a second dish, then it is cooked with vegetables and made thicker, like a stew.
You need to add the ingredients in order. The next component is added only when the previous one boils.
The dish should be cooked over low heat. You can't let it boil too much. This will cause the pieces to become very boiled and the hodgepodge to turn into puree.
Salty ingredients and tomato paste should not be added to the soup early. They stop the cooking process. This will cause the potatoes to remain tough. It is recommended to pre-simmer cucumbers with tomato paste separately.
It is customary to add olives to hodgepodge. But few people know that it is not the olives themselves that give the taste, but their pits. It is recommended to put whole fruits in the soup rather than cutting them into pieces.
The broth should be cooked only with naturally smoked meat products; those cooked with liquid smoke can spoil the taste of the soup.
Lemon should be added to the soup only before serving, otherwise the taste will be sour.
Before serving, the hodgepodge should sit for at least half an hour. This will make the soup more flavorful and rich.

Mixed meat hodgepodge with potatoes is an amazing dish that can not only become the first and second on our table, but also serve as a decoration for a festive dinner.