How to cook delicious solyanka at home - the best recipes with photos

Making hodgepodge at home is not as troublesome as it seems at first glance. In addition to the classic recipe for a hodgepodge of all kinds of meat and smoked meats, there are other, simpler recipes that any housewife can handle.

Solyanka is considered a “male” dish, which is usually served in the morning after fun and satisfying gatherings in good company. To prepare a hearty, rich hodgepodge, use various types of meat, as well as meat products - various smoked meats such as brisket, ham, sausages and frankfurters. The meat will make the broth rich, and the smoked meats will give the finished dish a unique aroma. For piquancy, also add pickles along with brine, olives, black olives or capers, and serve the finished dish with a slice of lemon.

This is how the classic hodgepodge is prepared, but there are other recipes for this delicious soup.

Classic mixed meat hodgepodge

To prepare a classic hodgepodge, it is better to take several types of meat and meat products.

You will need : 0.5 kg of beef on the bone, 300 g of meat products (ham, frankfurters, sausage), 2 onions, 4 pickles, 1 tbsp. chopped olives, 1 tbsp. capers, 1 tbsp. tomato paste, half a lemon, 1 bay leaf, salt, vegetable oil and fresh herbs to taste.

Cooking .
Place the beef in a saucepan, add water and cook the broth, periodically skimming off the foam. Fry chopped onion in hot oil, add tomato paste and a couple of tablespoons of broth, simmer for 5 minutes. Then add chopped meat products, sliced cucumbers, capers and bay leaves, and add salt. Bring to a boil and cook for a couple of minutes. Remove the beef, trim the meat and place it back into the pan. Add the tomato mixture to the soup, bring to a boil and remove from heat. When serving, add a slice of lemon, olives and herbs to the hodgepodge.

Seasonings for Solyanka soup

There is no need to add extra spices for the meat hodgepodge. The classic set of seasonings consists of:

bay leaf (2 pcs);
black peppercorns (10 pcs).

Of course, seasoning for hodgepodge is not limited to bay leaves and sweet pea peppers.

If you add other spices that are suitable for meat, you can get an original dish. It will have the most delicate flavors. So, some chefs recommend adding to hodgepodge:

Allspice. A few peas are needed to enhance the flavor of the meat and give the soup a spicy note.
Ground red pepper. You only need a little bit of it, on the tip of a knife.
White pepper. Also a few peas for a spicy spiciness of the dish.
Coriander. You need to add a pinch. Otherwise, this seasoning will make the aroma of the soup sharp and intrusive. No other ingredients will be noticeable in the hodgepodge.

In addition to the indicated spices, the solyanka seasoning may contain:

sesame, cumin (a pinch for a variety of flavor);
parsley (connoisseurs add both root and herbs);
soy sauce (no more than a teaspoon).

All specified spices and seasonings should be added solely to taste. If someone likes spicy hodgepodge, then you can put more red pepper in it, as well as black, white or pink. The same applies to soy sauce.

If you add a little cinnamon or savory to the soup, you will get an original, aromatic dish that will stimulate your appetite. The chef's efforts will certainly be appreciated. Be sure to put a clove of garlic in the hodgepodge (it needs to be crushed).

Solyanka with sausage

To prepare hodgepodge, you can use not only meat, but also sausages, preferably smoked ones.

You will need : 2 smoked sausages, 1 onion, 2 carrots, 2 potatoes, 5 pickles, 1 can of olives, 2 tbsp. tomato paste, lemon, vegetable oil to taste.

Cooking . Boil water in a saucepan and add diced potatoes. Cut the sausage into slices, fry in oil and place in a pan with potatoes. Grate the carrots on a coarse grater, cut the onion into cubes and fry everything in oil until soft. Add tomato paste and simmer for 10 minutes. Transfer the onion mixture to a saucepan, add the chopped cucumbers, olives and lemon, simmer for 10-15 minutes and serve immediately.

Solyanka meat mixture - a simple classic recipe

The simplest and fastest recipe for making solyanka.

To ensure that the lemon in the soup does not give off bitterness, it must be peeled.

Ingredients:

Chicken breast - 150 gr.
Boiled sausage - 200 gr.
Smoked sausage - 200 gr.
Pickled cucumbers - 5 pcs.
Lemon - 1 pc.
Olives - half a jar
Onion - half an onion
Salt
Greenery
Tomato paste
Vegetable oil for frying
Water for broth - 3 l.

Preparation:

Set the chicken broth to simmer.

When the chicken is ready, remove it and chop it into even cubes.

Finely chop the onion and cucumbers.

Fry the chicken along with cucumbers and onions in vegetable oil.

Add the roast to the boiling broth.

Let it simmer for about five minutes.

Peel the lemon and chop into slices as much as you want.

When you turn off the broth, add the chopped olives and lemon and let it sit for about half an hour.

Serve with sour cream.

Cabbage solyanka with sausages

To prepare hodgepodge according to this recipe, you can easily use fresh cabbage. However, sauerkraut will give the finished dish a unique taste and piquancy.

You will need : 3 liters of meat broth, 100 g of sauerkraut, 150 g of sausages (or sausages), 1 potato, 1 pickled cucumber, 1 tomato, salt and spices to taste.

Cooking . Finely chop all ingredients. Place the potatoes in a saucepan with the broth and bring to a boil, then add the sausages and cucumber. Cook for 5 minutes and add the cabbage along with the brine. Cook for another 10 minutes and add the tomato. If necessary, add salt and spices.

Traditional composition of the dish

Typically, a prefabricated meat hodgepodge includes the following ingredients:

pork and beef – 250 g each;
ham -150 g, sausages – 2 – 3 pcs;
smoked bacon – 100 g;
2 medium onions, carrots;
several pickled cucumbers;
a tablespoon of tomato paste;
greens, olives, lemon;
spices, herbs, sour cream.

Spices for hodgepodge should be taken into account based on the above ingredients. Additionally, a teaspoon of salt and half a teaspoon of sugar are added to the soup. It is not recommended to give more salt, because... sausages, ham and bacon already contain it. Over-salted hodgepodge loses its taste.

You can add a little liquid from the olives to the dish. It will make the soup richer in taste. However, black olive brine is not added because they have a completely different taste. They need to be placed separately in the dish when it is ready.

Any seasoning for meat solyanka should be added so that the meat reveals its smell and aroma, combining with the richness of the products included in its composition.

For this reason, vinegar of any origin should not be added to soup: it makes the taste and aroma of the finished food harsh. You should also not add cucumber pickle to the soup. This will make it taste rough. Absolutely incompatible with hodgepodge:

cloves, nutmeg;
mustard, cardamom, basil;
arugula, thyme.

Hodgepodge with potatoes

Potatoes will make the dish even more satisfying. And for meat products, use any deli meat to your liking.

You will need : 400 g of meat products (smoked sausage, frankfurters, brisket, ham), 1 onion, 4 potatoes, 2 carrots, 3-4 pickles, 3 tbsp. olives, 2 tbsp. tomato paste, 1 bay leaf, lemon, herbs, vegetable oil, salt and black peppercorns to taste.

Cooking . Cut the potatoes into cubes, grate the carrots on a coarse grater, chop the onion. Boil 3 liters of water in a saucepan and add the potatoes, then add the bay leaf and pepper. Fry onions and carrots in hot oil. In another frying pan, fry the meat products cut into strips, add onions and carrots, tomato paste, a little water and simmer for a couple of minutes. Then add the diced cucumbers, simmer a little more and transfer the fry into the pan with the potatoes. Bring to a boil and remove pan from heat. Add sliced lemon, chopped herbs, salt and pepper if necessary and let simmer for 10-15 minutes before serving.

Classic solyanka recipe

The dish takes liberties in the composition and even the method of preparation, but still has its original basis. This is where we will start, providing a step-by-step recipe for hodgepodge.

What ingredients will you need?

Required products and proportions:

Three liters of water;
Beef meat (600 g);
Smoked meats (300 g. Preferably pork ribs);
Low-fat ham (200 g);
Smoked sausage (200 g);
Cucumbers, pickled or pickled (4 pieces, medium in size);
100 g. Olives (Can be replaced with olives);
Onions (2 heads);
Bay leaf (one or two);
Tomato paste (2 tablespoons);
Vegetable oil (2 tablespoons, sunflower or olive, optional);
Butter (1 tablespoon);
Lemon (one);
Parsley;
Black pepper, whole (about five peas).

Features and cooking tips

Some chefs use another unusual seasoning when preparing solyanka - capers. These are flower buds of a bush growing in Cyprus. They are pickled, eaten as an independent snack and added to many dishes and sauces as an exotic spice.

Capers have a very specific, irreplaceable flavor - sour-salty, spicy and tart. It is clear that the national recipe for meat solyanka is unlikely to contain these overseas herbs, but you should not neglect them - a bright and rich note will only decorate the overall bouquet.

It’s not for nothing that the Solyanka soup recipe calls for such an amount of meat, and you can eat both beef and pork at the same time (three hundred grams of each). There must be a good bone, that’s why the broth turns out so strong and thick. You need to cook it for at least two hours.

Another important detail is that you need to cook the soup in a container with thick walls, then it will turn out like a stew, which greatly improves the quality of the taste. If you replace a metal pan with a ceramic pot, and do not cook, but simmer, the result will be a guaranteed true culinary masterpiece.

Step-by-step cooking process

We start preparing the combined meat hodgepodge with fumé (this is what chefs call a strong, thick, concentrated broth in the professional language). Place the raw meat in a pan with thick walls, fill it with cold water and put it on gas. Skim off foam during cooking. Some housewives practice a different method - putting meat in boiling water. This way you will have to remove less scale.

After two hours, add pepper, bay leaf, whole onion head (peeled), and add some salt. Leave on the fire for another fifteen to twenty minutes. After removing from the stove, take out the meat, cool it, and cut it into thin strips. Chop the remaining products in the same way. Place the onion in the trash; strain the broth well.

After cutting the pickles, pour the prepared broth over them and simmer over low heat for seven minutes. This way the meat hodgepodge will acquire its special, sweet and sour taste.

The second onion needs to be peeled, coarsely chopped and sautéed in butter. The time is about three minutes. Then add tomato paste to the frying, pepper, salt, simmer for the same amount, then transfer to the broth.

Next, according to the recipe for hodgepodge, pour the remaining ingredients into the pan (cut olives into rings) and let it simmer for another fifteen minutes.

Finally, after removing the soup from the stove, let it sit. In ten minutes it will not have time to cool, but it will thoroughly “steam” and absorb all the shades of seasonings and ingredients. If you decide to add capers, now is the time to do it.

Before serving the solyanka, place a slice of lemon, a spoonful of sour cream and a few parsley leaves in a bowl. The meat solyanka is ready!

Solyanka with sausage and chicken

Smoked chicken will add a pleasant smoky aroma and rich meaty flavor to the finished dish.

You will need : 0.5 kg of smoked chicken, 200 g of smoked sausage, 4-6 pcs. sausages (or sausages), 1 onion, 1 carrot, 3 pickles, half a can of olives, 4 tbsp. capers, 2 tbsp. tomato paste, half a lemon, vegetable oil, sour cream, herbs, salt and pepper to taste.

Cooking . Boil the chicken for half an hour in a saucepan with 3 liters of water. Chop the onion and fry in vegetable oil along with grated carrots. Add tomato paste and simmer over low heat for 10 minutes. Cut the cucumbers into strips and fry in a separate pan to evaporate excess moisture. When the broth is ready, remove the chicken, cut it and put it back, add chopped sausage and sausages, cucumbers, fried olives, salt and pepper to taste, cook for 15 minutes. Serve the solyanka, topped with sour cream, capers, a slice of lemon and sprinkled with herbs.

Home cooking

Solyanka is a classic dish of Russian cuisine; it is a rich thick soup in meat broth with the addition of several types of meat products, including smoked ones. The tomato in the recipe provides a beautiful color, the pickles provide a pleasant acidity, and the olives and a slice of lemon added when serving on the plate provide a restaurant-quality look. I can’t help but write about the Rostov cafe Druzhba, famous throughout the Soviet Union, where they prepared Druzhba hodgepodge according to the recipe of chef Mnatsakanov. Native Rostovites still remember about the hodgepodge from Druzhba and tell their children and grandchildren about it. I don’t pretend to be a legendary chef, but the recipe below will produce a delicious, aromatic hodgepodge, rich and satisfying meat soup. (And at this link there is a very tasty solyanka made with water using a simple, quick recipe).

Compound:

Broth - 2.5-3 liters
Onion - 1 piece
Carrots - 1 piece
Potatoes - 2-3 pieces (optional)
Pickled cucumbers, preferably in barrels - 2-3 pieces
Meat from broth
3-4 types of meat products - sausages, sausages, smoked meats, approximately 100-150 grams of each type
Salt, sugar, ground black pepper - to taste
Bay leaf, allspice corns - 2-3 pieces
Cucumber pickle - 100 grams (optional)
Tomato paste - 2 tablespoons
Unscented vegetable oil - 2-3 tablespoons
For serving: pitted olives (black olives), lemon, sour cream, fresh herbs

How to prepare hodgepodge in meat broth from different types of meat, as in the Rostov cafe Druzhba

In principle, the broth can be anything. It is better to prepare it the day before. Today I have broth from turkey necks, three pieces, weighing 700 grams. Beef broth on the bone will work very well, or you can cook a mixed broth, for example, pork and chicken. For a tasty hodgepodge you need a rich broth. Pour approximately 700-800 grams of turkey necks with 4-4.5 liters of cold water.

Boil the necks until done

Place over high heat and wait until foam appears. Skim off the foam; this is done not only for beauty and transparency of the broth; antibiotics, growth hormones, heavy metal salts and other harmful substances contained in meat are collected in the foam. Collect the foam, reduce the heat to low, you want the surface of the broth to only ripple slightly, I just move the pan to the side of the gas burner. Add salt (1 tablespoon of salt, then add to taste) and cook the broth for several hours until the meat begins to separate from the bones. The broth is ready, it will turn out to be about three liters. Strain the broth. Remove the necks and cool.

Broth shakes

Finely chop the onion.

Prepared onions

Grate the carrots on a medium grater.

Prepared carrots

Heat vegetable oil in a frying pan with a thick bottom and saute the onion until transparent. Add carrots.

Sauté vegetables

Simmer, stirring, for 7-10 minutes. It is better to take cucumbers in barrels, pickled, if the cucumbers are very large, with thick skin, then they need to be peeled. Cut into strips or cubes.

Prepared cucumbers

Cut all the ingredients the same way, I cut everything into cubes. Add the cucumbers to the onions and carrots, add half a tablespoon of sugar, add a ladle of broth and simmer covered for about 10 minutes.

Stew vegetables with cucumbers

When the cucumbers give up their acid and become softer, add tomato paste.

Add tomato paste

Stir, simmer for a few minutes, you should get a roast with rich color and taste. If the acid is not enough, you can pour a little cucumber pickle and turn it off. The vegetables are ready.

Roasting is ready

Potatoes are not included in the classic recipe, but in my family the men insist that potatoes be present in the hodgepodge. Cut the potatoes into cubes.

Prepared potatoes

Place in broth and cook until tender (15-20 minutes). Separate the cooled meat from the broth from the bones and cut into pieces.

Prepared turkey meat

In addition to turkey neck meat, I have 2 sausages, 150 grams of raw smoked neck and 150 grams of half-smoked sausage. The more varieties of meat products are used in the hodgepodge, the tastier it will be.

Meat products for solyanka

Cut all types of meat into cubes of approximately the same size.

Slice meat products

Mix with turkey meat. Meat ingredients are ready.

Prepared meat for hodgepodge

The potatoes are cooked.

The potatoes are boiled

Add fried vegetables and chopped meat to the broth. You can add olives at this stage, but I much prefer adding the olives to the plate just before serving.

Place vegetables and meat in broth

Add ground black pepper, a couple of bay leaves and sweet peas. Taste and add salt if necessary, but usually smoked meat and cucumbers provide enough salt. Let simmer for 3-4 minutes and turn off. Solyanka is ready. For one serving (2 ladles) of solyanka, cut a small bunch of fresh herbs (green onions, dill, parsley), 4-5 pieces of olives, each in half.

Prepared lemon, herbs and olives

Pour hot hodgepodge into a plate, add olives, a thin slice of lemon, sprinkle with herbs and add a spoonful of sour cream.

Hodgepodge

It's incredibly delicious. Bon appetit!

Solyanka in a slow cooker

To make the hodgepodge taste more intense, add brine from cucumbers and olives when cooking.

You will need : 1 kg of smoked meats (chicken breast, salami, smoked sausages), 5 potatoes, 1 onion, 2 pickles, 2 tomatoes, olives, lemon, dried herbs, vegetable oil, salt and pepper to taste.

Cooking . Chop the sausages, onions and cucumbers and place in the multicooker bowl. Simmer for 5-10 minutes. Puree the tomatoes using a blender and add to the meat, simmer for another 10 minutes. Then add the diced potatoes, chopped breast and herbs, cover everything with water and put it on cooking mode. Season with salt and pepper if necessary and let the soup sit for a while before serving.

How to cook solyanka meat mix - 15 varieties

Solyanka mixed beef
Solyanka meat mix with mushrooms
Solyanka mixed turkey meat
Solyanka meat mix with peas
Solyanka meat mixture - a simple classic recipe
Solyanka meat mix with smoked wings
Solyanka meat mixture with pork
Solyanka meat mix with ribs
Solyanka meat team – classic
Solyanka meat mix with shrimps
Solyanka meat mix with squid
Solyanka meat mix with hunting sausage
Solyanka meat mix with tomatoes
Solyanka meat mix – vegetable
Solyanka meat team - Russian recipe

Solyanka in Georgian

To add a pleasant spiciness to the finished dish, use adjika together with tomato paste. Serve Georgian-style solyanka with lavash.

You will need : 200 g beef fillet, 1 onion, 1 clove of garlic, 2 pickles, 1 tbsp. capers, 1 tbsp. tomato paste, 1 tsp. wine vinegar, 1 tbsp. pork fat, 1 tsp. flour, 0.5-1 liters of meat broth, salt and pepper to taste.

Cooking . Chop the meat and fry in a saucepan until cooked, season with salt and pepper. Add chopped onion and fry until soft. Then add tomato paste, stir and add flour. Fry a little more, stirring, and pour in the broth. Add chopped garlic and vinegar. After – sliced cucumbers and capers. Salt and pepper the soup to taste and cook for another 10-15 minutes, covering the pan with a lid.

Try making solyanka using our selection of recipes! Please your loved ones!

Solyanka

To be honest, I did not go into details of the history of hodgepodge, when it appeared and where. But this is clearly an urban soup, not a rural one at all - because of the sausages and other things. And they came up with it not in a restaurant, but at home. At home there are always scraps of ham, sausages, and sausages again. They cut it all up and made soup: that’s why it’s a meat team. And Solyanka - because it contains olives, gherkins, and capers. That's what I think.

In general, the recipe comes from a Soviet recipe book: solyanka “Staromoskovskaya”. In both cafes and restaurants, in principle, the hodgepodge is approximately the same everywhere. Take borscht from the same book: borscht is different everywhere, but they are prepared according to the same technological map. And the products are the same - but they turn out differently. And hodgepodge - for some reason it is stable. Only the consistency may differ: in some places it’s thick, in others it’s not so much. So we clarified and perfected the recipe: we made it thick.

To make it thicker, you need to properly sauté the onions and tomatoes. You need butter and a large amount of finely chopped onion. Moreover, everything is not fast, not like a regular soup - five minutes and into the pan. No, it should simmer for a long time, about an hour, and then fall into pieces: there should be nothing left of the onion except taste. And then you need to lay out the tomatoes and simmer for another two or three hours. Yes, yes, the process is long. So it’s better to cook in large quantities, ten kilograms of sauté at once. But of course, I’m talking about the restaurant. You won’t stand and wait at home for four hours. So you can make it faster, and it will also be tasty, but, really, not like that.

We use Italian canned pelati tomatoes. They are made in such a way that they retain the taste of fresh and delicious summer tomatoes. And there is no vinegar to ruin everything. So they are easy to work with. In general, you can make it from ordinary canned tomatoes - both homemade and store-bought. Or from tomato paste. Or even from fresh ripe tomatoes - maybe it will be better that way. Just scald them, remove the skin and go.

Now about some subtleties. There is no need to fry sausages and other meats for hodgepodge. If you fry it, it will be more flavorful, of course, but why so many flavors in one dish? Sauteing and broth will saturate the taste enough, everything else just complements it.

You can bring it to taste with brine from a jar of capers, olives, gherkins - this is when you combine the broth and sauté in a saucepan and heat it up.

It’s better to let the gherkins simmer so that they aren’t so tough and don’t stand out in any way in the overall ensemble if they get caught in the teeth. And, of course, instead of gherkins you can use regular pickles.

There is no need for a rich broth, so there is no need to take bones and boil for a long time. We make a light transparent broth from the meat, which we then put in the hodgepodge. Because everything else is already rich: there’s butter, and sautéed tomatoes and onions.

We add a little sugar to the hodgepodge. It depends on the sauteing: if you sauté too much, it will be sweeter, if you sauté slightly, it will be less so, so you have to try and go by the taste. And you definitely need sour cream, it softens it.

And, of course, real hodgepodge tastes better: when all the tastes are combined into one common one. You need to let it brew for at least a couple of hours, along with the meat, so that it gets saturated with the taste of the hodgepodge. Otherwise, some people take the meat out and then put it on a plate and pour it over with soup. No, even when we cook borscht or even noodles with chicken, we take out the meat, cut it into portions, put it in a gastronorm container and fill it with part of the soup so that it can be stored that way.

But I don’t like fish soup.

Fish solyanka

You can use any fish for this hodgepodge, but the combination of fresh and smoked gives it a special twist.

Ingredients:

Fish broth – 3 liters
Salmon or salmon - 300-400 g
Smoked mackerel – 300 g
Shrimp - about 10 pieces
Onion - 1 piece
Pickled cucumber - 2 pieces
Olives - to taste
Tomato paste - 40 g
Butter - 60 g
Lemon - to taste
Salt - to taste
Ground black pepper - to taste
Sour cream - to taste
Greens - to taste

Preparation:

What is a good fish stock? This is 3 liters of water + approximately 1 kg of fish + onions, carrots, roots + spices. It is best to use sea fish; trimmings, heads, and bellies are acceptable. It is believed that the most delicious broth comes from “flat” fish. Cook over low heat and be sure to filter.

We remove the salmon and mackerel from the bones, cut them into small pieces, boil the shrimp, and peel them.

Fry the onion until transparent. Peel the cucumbers and remove seeds, add them to the onions, and after a few minutes add tomato paste.

Add fried fish, shrimp, and fish to the broth prepared in advance and simmer until the salmon is ready. Be sure to let it sit for 30 minutes.

Serving is classic - with lemon, sour cream, olives and parsley.

Lenten mushroom solyanka in pots

This thick, flavorful soup can be prepared in clay pots for impressive presentation. The key to success is porcini mushrooms, the forest taste and smell of which will make your dish magnificent. It is not advisable to use pickled mushrooms; a large amount of vinegar in the marinade will make the taste rough.

Ingredients:

Fresh porcini mushrooms – 300 g
Salted mushrooms (any) – 300 g
Onion – 1 piece
Carrots – 1 piece
Butter – 2-3 tbsp. spoons
Pickled cucumber – 1 piece
Parsley root - a small piece, 1-2 cm
Salt, spices, sour cream, fresh herbs - to taste

Preparation:

Wash fresh porcini mushrooms well, peel, cut into small pieces and boil. The first water is drained. In the second water, boil the porcini mushrooms with carrots, onions, and roots until tender. Pour boiling water over the salted mushrooms; if they are large, cut into strips. In a clay pot we put salted mushrooms, porcini mushrooms with vegetables and the liquid in which they were boiled, pickles, and butter. Simmer in the oven for 15-20 minutes, 180-200 ℃. Serve in pots with fresh herbs and sour cream.

If you have a small piece of puff pastry left in the freezer, you can decorate your pots with lids made from it. It's beautiful and very tasty.

Preparation

Remove the fillets from the bones of fresh fish.
Remove the gills from the heads. Rinse the bones, skin and heads, place in a saucepan, fill with 5 plates of cold water - using the ones in which you will serve the soup - bring to a boil, skim off the foam and simmer over low heat for 30 minutes. Then strain the broth and return to the pan. Cut the onion into thin half rings, fry in oil in a frying pan over medium heat, 5 minutes. Add flour, cook, stirring, for 5 minutes, then dilute with brine, stir thoroughly, bring to a boil and pour into the broth.

Peel the cucumbers, cut them in half, and remove the flabby center. Chop the pulp very finely. Add cucumbers, whole fish, bay leaf and black pepper to the broth. Bring to a boil and simmer over low heat for 30–40 minutes

Pour the hot hodgepodge into plates, add olives, capers and thin slices of lemon to taste.