Solyanka Abkhazian. Solyanka in Abkhazian style: recipe, choice of ingredients Abkhazian Solyanka recipe with step-by-step photos

Hearty solyanka prepared according to an Abkhazian recipe is a unique dish.
If in the European understanding this delicacy is a combination of a large amount of smoked meats and meat, then the eastern analogue is somewhat different. It is based on cabbage and other vegetables, to which sausage, seasonings and spices are a pleasant addition. The attractiveness of this dish is that it cooks quite quickly, but it turns out thick, dense and satisfying. Cooking time – 40 minutes. Number of servings – 3-4

How to cook solyanka in Abkhazian style

Preparing solyanka in Abkhazian style is quite simple and very quick. A step-by-step recipe with photos will help beginner cooks in the cooking process.

To start, you should use bacon. It is cut into small pieces, which are laid out in a frying pan heated with a few drops of vegetable oil. You need to fry the bacon a little to render out the fat. Usually 4 minutes is sufficient.

Chopped onions are placed in a frying pan. It cooks for 3-4 minutes.

The next step is preparing the smoked meats.

On a note! You can put boiled pork, smoked breast or any boiled meat in the solyanka.

Then you need to tackle the cabbage. All ingredients should be mixed quickly, since the onion at the bottom of the dish will burn.

The container is covered with a lid. The mixture needs to simmer for about 20-25 minutes. To prevent the composition from burning, you can add a little water. When the cabbage becomes soft, add finely chopped pickled cucumbers to it. Adjika also flows here. The mixture must be simmered until tender, stirring constantly.

Before turning off, you need to add a little sugar and salt to the dish. Spices are added.

That's all! All that remains is to serve the dish piping hot to the table. As you can see, the recipe for solyanka in Abkhazian style is quite simple and it won’t be difficult to cope with.

Useful tips and important rules

If you want to make a truly classic solyanka, then there will never be potatoes in the recipe. Traditional solyanka recipes, which came to us from ancient cookbooks, say that this vegetable has no place in solyanka.
If you are preparing a hodgepodge, then the obligatory type of meat is beef. And you can add smoked sausages, ham, chicken or sausage to it.
If excessive saltiness is the taste that seduces you in this dish, then not only pickled cucumbers can enhance it. Try adding capers or green olives to the solyanka. These ingredients are also perfect for the first course and will give it the necessary piquancy.
Read also: Multilayer jelly at home: a rainbow of flavors and colors. How to make beautiful and tasty jelly in layers - the subtleties of a beautiful dessert
To save time, some housewives boil the beef in advance. As a result, all you need to do is fry the onion, add pieces of meat and pour tomato paste over it all.
And one more important rule. The more aromatic herbs you add, the tastier and more traditional your hodgepodge will be.

Abkhaz Solyanka recipe with step-by-step photos

Peel and wash the onion, then cut into rings or halves of rings if the vegetables are large.
For the hodgepodge, let's take beef ribs. They need to be washed and cut in this way - a bone, and with it a piece of pulp. First fry the onion in boiling oil for literally 2-3 minutes. Then add the beef ribs to the onion and fry over high heat for another 5 minutes, stirring. Don't forget to add salt. After the specified time, add 400 ml of water and simmer the meat over low heat. This cooking principle is reminiscent of the process of cooking jellied meat. You need to simmer the meat for at least 1.5 hours. While the beef is stewing, cut the pickles into small cubes. Sour barrel cucumbers are also suitable here. But in this case, the taste of the hodgepodge will change. After an hour of stewing, add cucumber, spices, and bay leaf to the container with beef ribs and onions. After another 15 minutes, add adjika, tomato paste, garlic, cut into slices. The dish is ready! If you want more broth (gravy), you can add more hot boiled water. Serve solyanka as an independent dish or as a side dish. Surely, in the culinary arsenal of every housewife there is a first dish that they wanted to cook, but it was not always possible to do it in the right way. Today we will talk about such a wonderful dish as classic meat solyanka. And if you have never pampered your household with this amazingly tasty, aromatic dish, then it’s time to correct your culinary flaws.

It has been proven that solyanka is not only one of the most popular soups for cooking in the home kitchen, but also the most popular and frequently ordered dish in fashionable restaurants and cafes. The thick and incredibly satisfying Abkhazian-style meat solyanka is especially popular. This is the recipe we will talk about today.

Cooking method

What you need to get started... Peel the onion and cut into cubes... Wash the meat, remove veins and films, dry and cut into medium pieces...

Heat the pan and fry the onion until light golden.

Throw in the meat and fry a little...

Pour in 150-200 g of broth, set the heat to low, cover with a lid and simmer for 1 hour. Add broth as needed. Today it took me about 350 cubes...

Regarding the tomato: the original recipe calls for tomato paste - I don’t want it! I did as usual - I “sanded” a couple of tomatoes with boiling water, swirled them in a blender and evaporated them in a frying pan…..

Dice cucumbers, finely chop cilantro and garlic...

Pour the tomato into the frying pan, add cucumbers... Stir, put peppercorns and bay leaves on top... Keep covered for another 15-20 minutes...

Mix adjika and sweet pepper...

Add spices and garlic to the pan, stir, and let simmer for a couple of minutes. Salt with “Salute di Mare” sea salt... Sprinkle with cilantro and let it brew under the lid for 20 minutes... Stir and serve...

Bon appetit!!!

Afterword:

I cooked it in a ceramic frying pan (because it’s not convenient to place cast iron on the table), although the original recipe refers to cooking in a cauldron. We just had a little “get-together” with old friends and I really wanted to remember Soviet times, when: here’s a frying pan in the middle of the table, here’s a bowl of potatoes and here’s a bottle of wine... I’m saying this because when cooking in a cauldron or In a cast iron skillet the time will be slightly different. — regarding the broth: the recipe suggested using ordinary water, but I found this not interesting and first cooked a small saucepan of beef broth, which I advise you to do. — regarding tomatoes: the recipe assumes the use of tomato paste diluted in water. Do as you wish, but my opinion is that it is better to use tomato juice or do what I did. - Oh, by the way, I forgot to write: before sprinkling with cilantro, it is advisable to “catch” bay leaves and peppercorns... if possible...

Surely, in the culinary arsenal of every housewife there is a first dish that they wanted to cook, but it was not always possible to do it in the right way. Today we will talk about such a wonderful dish as classic meat solyanka. And if you have never pampered your household with this amazingly tasty, aromatic dish, then it’s time to correct your culinary flaws.

Hit of Caucasian cuisine

As you know, Caucasian cooks have long known many recipes for spicy meat solyanka in Abkhazian style - this is no exception. Hot, surprisingly nourishing and aromatic soup with many pieces of various meats has been a favorite dish of the local population for many centuries. An essential component of solyanka is not only a variety of seasonings and aromatic spices, but also a slice of lemon.

Recently, solyanka, which in addition to meat also contains smoked sausages, has become very popular. The recipe for this dish seems quite complicated, but this is only at first glance.

Description of preparation:

In the east they know the secret of tasty and healthy dishes.
Eastern cuisine is varied. Each nation has its own cooking traditions, but as often happens, they sometimes coincide. So, for a European, solyanka is a soup made from smoked meats and a large amount of meat, but for an Abkhazian it is more like a second course of cabbage, vegetables and stewed meat. I tell and show how to cook solyanka in Abkhoz style. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables Dish: Hot dishes Geography of cuisine: Abkhazian / Caucasian

Required Ingredients

In order to master and test the Abkhaz-style solyanka recipe in your own kitchen, you will need the following set of products. Note that the meat - the basis of the hodgepodge - used in preparing the first course must certainly be fresh, purchased from a trusted butcher.

In Abkhazia, beef is most often used to prepare solyanka. This meat produces an excellent broth, such that the broth is at the same time thick, but not cloudy. And there’s no need to talk about the beneficial properties of this type of lean meat. Therefore, we go to a trusted store or to a butcher we trust and buy a kilogram of good beef. Experts recommend using the shoulder blade for the Abkhazian solyanka recipe.

You will also need vegetables for cooking:

Cucumbers (salted) - three pieces.
Onions - two pieces.
Garlic - three large cloves.
Tomatoes - 3 pcs. (can be replaced with three tablespoons of homemade tomato paste).

And of course, you can’t do without preparing Abkhazian solyanka with beef without aromatic spices and seasonings:

Pinch
Bay leaf - 2 pcs.
Peppercorns - 5-7 pcs.
Dried garlic - on the tip of a knife.
Ground red pepper or half a fresh chili pepper.
Salt.
Water - one glass.
A large bunch of fresh herbs (cilantro and parsley).

The recipe will also use a couple of tablespoons of flour and a little vegetable oil, which will be needed for frying vegetables.

Stage "fragrant"

Well, what is Caucasian hodgepodge without spices and aromatic herbs! Salt the dish, add bay leaves, peppercorns, hot peppers, and adjika. You can also add suneli hops or ground coriander. Now dilute the tomato paste in a glass of water and pour it into the cauldron. Simmer for another five minutes and turn off the heat. Fresh chopped herbs can be added either to the cauldron or separately in portions on plates.

Cooking: meat stage

To master the Abkhazian solyanka recipe, you will need appropriate kitchen utensils. To prepare this soup, it is best to use a casserole with thick walls and a strong bottom, in which nothing will burn. Finely chopped onions go into the bowl first. Moreover, in this recipe it is not fried, but simmered over low heat in a small amount of vegetable oil for about five minutes.

While the onions are cooking, you can start cooking the meat. Beef should be removed from films and rinsed thoroughly under running water. Cut the meat into small cubes. Place the meat pieces into the cauldron with the onions. Add heat and fry the meat for two to three minutes. After this, pour a glass of water into the bowl. The process of stewing meat is quite lengthy. The meat should remain on the stove for about 1.5 hours. Water may evaporate during the process, so do not forget to monitor the cooking and add it in time.

Step by step

We buy high-quality beef with fat, cut it into oblong pieces five to seven centimeters long, rinse and cook until completely edible (cooking time depends very much on the quality of the beef - from an hour to an hour and a half or more - just try).
While the meat is cooking, chop the onion (4 onions) and fry it thoroughly, adding tomato paste to the pan with the onions 5 minutes before turning off the heat. Stir.
When the meat is cooked, throw it into a frying pan with onions and tomato paste and add broth from the pan in which the beef was cooked so that it covers the meat.
While the beef is stewing, prepare the herbs, garlic and onions, cutting them into thin rings/pieces.
Simmer the beef for half an hour. In five minutes, add seasonings: ground coriander, hops - suneli, red pepper, salt. Immediately add greens, thinly sliced onions and garlic.

This dish looks completely unusual for a Russian person, because there is quite little connection with the classic version of this soup. Caucasian-style solyanka looks like a thick paste with an abundance of vegetables and meat, which is quite common and often found in recipes of the peoples of the Caucasus. Having eaten a portion of this wonderful dish, you will definitely be full, but at the same time you will not feel overeated.

Tips for the recipe:

— You should choose pieces with bones, since such meat makes the dish more rich and very aromatic.

— It is advisable to buy loin, since such meat is considered less heavy and fatty.

In fact, Caucasian-style solyanka is a hearty, rich soup made from lamb, beans and a large variety of vegetables. To prepare this soup you will need an impressive list of ingredients.

Ingredients

Homemade spicy adjika (at your discretion);
Lamb, preferably loin - 420 gr.;
Khmeli-suneli seasoning;
Red beans - 210 gr.;
Ready-made dressing for making pickles - 110 g;
Large pickled cucumbers - 2 pcs.;
Hot red pepper - 1 pod;
Large bell pepper - 1 pc.;
Tomato paste - 2 tbsp. spoons;
Peeled walnuts - 20 gr.;
Ghee -2 tbsp. spoons;
Garlic cloves - 2 pcs.;
Onion - 1 pc.

Cooking solyanka in the Caucasian style

Step 1.

First you need to cook a strong broth from lamb. The washed meat should be placed in a large pan, then pour in a large amount of filtered water and cook until the loin is completely cooked. The cooked meat should be removed from the pan and the broth should be strained.

Step 2.

By the way, while the meat is cooking, you can start processing all the vegetables from the list, but you need to start with sweet peppers, which you need to cut as finely as possible.

Step 3.

Cut the peeled onion into thin rings, chop the garlic cloves and peeled walnuts, put the melted butter in a frying pan, as soon as it has completely melted, fry the Caucasian seasoning on it.

Step 4.

After khmeli-suneli, you need to add bell peppers to the same frying pan, then chopped onions, as well as garlic, all these components need to be fried until light golden brown.

Step 5.

Add a small amount of strong, strained broth to all these ingredients in the frying pan and continue cooking over low heat for 4 minutes.

Step 6.

Pour the entire contents of the frying pan into a large saucepan with a thick bottom, pour chopped walnuts, chopped finely pickled cucumbers into it and add tomato paste.

Step 7

First you will need to soak the beans overnight, then cook them until soft, and while preparing the Caucasian solyanka, you will need to crush them a little with a fork and add them to the other ingredients.

Solyanka in Abkhazian style is a traditional national dish of Abkhazia, which, in principle, is clear from the name. But what is not clear is the purpose. Either it's soup or goulash. In general, by adjusting the amount of liquid in a dish, you can choose what you want today.

Solyanka in Abkhazian style in a slow cooker

Despite its apparent simplicity, the recipe for making hodgepodge takes a lot of time and effort. Meat in a cauldron should always be under careful supervision and control. But what to do if you don’t have enough time, but you want to cook aromatic and tasty cuisine? There is only one answer: we use a kitchen assistant - a multicooker.

First, pour a little vegetable oil into the bottom of the multicooker bowl. Add finely chopped onions and fry in the “baking” mode for about two minutes. And now all the other ingredients are used, except for herbs and garlic. We will add them at the very end of cooking. We place pieces of meat, add tomato paste, salt, add pepper and capers, cucumbers, bay leaves, etc. If desired, you can add any other types of meat or smoked sausages, which we talked about just above. In this case, you will get a real classic hodgepodge of meat.

Close the lid, turn on the “quenching” mode and forget about the hodgepodge for one hour. In some multicookers, the dish is prepared even faster - in 40-45 minutes. After opening the lid, add fresh finely chopped garlic and herbs. It is recommended to serve the solyanka hot.

Abkhazian solyanka is a very nourishing and incredibly tasty second course. Abkhazian solyanka is very different from Russian or Ukrainian solyanka. It is prepared exclusively with beef and is somewhat reminiscent of Russian goulash. True, it is much spicier and is prepared not only with the addition of pickles, but also with the addition of Abkhazian spices. This hodgepodge is served on its own, with a lot of greens and black bread.

Option 3: Abkhazian Solyanka with fresh tomatoes, cilantro, garlic and dry adjika

Be patient and prepare to spend about 2.5-3 hours preparing this dish. But you will get a real Abkhaz hodgepodge. In this version, we use fresh tomatoes, cilantro, add more garlic and dry adjika. The dish will be spicy, spicy and surprisingly tasty.

Ingredients:

700 g beef;
350 ml broth or water;
2 medium onions;
3 large pickled cucumbers;
2 large tomatoes;
3 table of lodges raises oils;
2 bay leaves;
5 peppercorns;
1.5 teaspoons of paprika;
1.5 teaspoons of dry adjika;
5 cloves of garlic;
1/2 bunch of fresh cilantro;
salt to taste.

How to cook

Rinse the beef pulp, cut off excess films and veins, if any. Cut into portions.

Cut the onion into squares and add to a heated frying pan with oil. Cook, stirring constantly, until nicely browned.

Add beef pieces and continue frying.

As soon as a light golden crust appears on the meat, pour in 150-200 ml of water or broth. Reduce heat, cover with a lid and simmer for an hour.

Monitor the amount of liquid and add as needed. The liquid should not completely evaporate.

Let's take tomatoes. We wash it, pierce it with a toothpick at the base of the stalk and scald it. Remove the skin and grind in a blender.

At your discretion, you can replace 20 grams of tomato paste.

Add to meat.

Chop the pickles with a knife, rinse the cilantro and chop finely. Garlic can be chopped or passed through a press.

Add the ingredients into the frying pan. Add bay leaf, peppercorns and mix.

Simmer for another twenty minutes.

Note: Cilantro can be boiled or added at the very end.

Mix dry adjika with paprika and add to the dish, mix again. Simmer for a couple more minutes.

If you haven't added cilantro yet, now is the time to do so. Now turn off the heat and leave the hodgepodge for about twenty minutes.

Before serving, remove the bay leaf and peppercorns and discard.

Cooking process

If you want to cook a classic dish of traditional Abkhazian cuisine, I advise you to try solyanka. The purpose of this dish is difficult to say unambiguously - if you add more water, you will get the first course, but if you add less, you will get stewed beef with gravy.

One thing is for sure - solyanka always turns out very tasty and satisfying.

Let's prepare all the ingredients for making solyanka in Abkhazian style.

Cut the onion into thin half rings and fry in refined oil over low heat. Let stand for 3-4 minutes until the onion acquires a caramel color. You can fry the onions in a frying pan or saucepan with thick walls.

We take beef, it can be pulp, or meat with bones, for example, a good meat rib. Cut it into medium pieces of 3-4 cm and send it to the frying pan with the onion. Add salt, fry over low heat until golden brown, don’t forget to stir so that the meat is evenly fried.

Fry for 10 minutes, then add filtered water and simmer for 1.5 hours. Make the fire small, as for jellied meat. We control the water level, it should not completely evaporate.

Cut the pickled cucumbers into small pieces, if they are gherkins, then crosswise into four pieces, and then finely along them. If the cucumbers produce brine, then you should not pour it out, but rather use it for hodgepodge.

Add pickled cucumbers to the frying pan (or saucepan) with meat and onions 30 minutes before readiness. We also add peppercorns and bay leaves. Continue to simmer with the lid tightly closed.

15 minutes before the end of stewing, add 1 teaspoon of spicy adjika and tomato paste, mix with a spatula and continue to simmer. Place the prepared hodgepodge on a plate.

Before serving, decorate with fresh herbs; you can serve solyanka in Abkhazian style with any side dish or fresh vegetables. Bon appetit!