How to cook solyanka for lunch in Georgian style

Features of cooking

You can choose any of the interesting options for preparing hodgepodge. Thanks to original recipes, each establishment has its own interpretation of the first. You can prepare a delicious soup at home using this recipe.

Features of Solyanka:

1. Georgian soup. This dish requires the use of more liquid.
2. Tomatoes are an excellent substitute for tomato paste.
3. You can use hot hot pepper instead of ground allspice.
4. With a minimum amount of liquid, the dish can be served as a second dish.

Most often, Georgian-style meat solyanka is found on tables, but smoked meats and sausage are often purchased for the dish. Making the soup is quite simple. Chefs often combine different types of meat in their recipes to give the dish a special taste.

Solyanka in Georgian

Components:

• beef - 800-900 g;
• tomatoes - 3-4 pieces;
• onions - 2-3 pieces;
• tklapi - 100 g;
• garlic - 2-3 cloves;
• cilantro and parsley - half a bunch each;
• beans - ½ cup;
• black pepper - 2-3 pinches;
• hops-suneli - ½ teaspoon;
• salt.

For decoration you will need matsoni or sour cream, a slice of lemon and finely chopped olives.

Preparation:

1. The beans need to be soaked overnight.
2. Cook the beans until fully cooked, drain the water.
3. You need to make broth from beef. To do this, wash the piece, place it in cold water (about 2 liters) and cook until tender.
4. The broth needs to be strained, putting the meat cut into portions into it.
5. The tomatoes need to be cut into 2 halves, the stems removed and grated so that only the skin remains in your hands.
6. Finely chop the onion and fry it in a frying pan until golden brown.
7. The garlic needs to be chopped and added to the onion.
8. Pour tomato puree in there.
9. Boil the mixture for 2-3 minutes, add salt, suneli hops and black pepper.
10. Combine broth with meat, tomato puree, beans and put on fire.
11. Finely chop the tklapi and place in the hot broth, where it will dissolve.
12. Boil for 5-10 minutes so that all components are saturated with each other’s aromas.
13. Finely chop the greens and add to the pan before turning off.

You can decorate solyanka in Georgian style traditionally: with a slice of lemon, a spoonful of matsoni and olives. If there is no matsoni, then thick yogurt or sour cream will do.

How to choose the right ingredients

• The secret to making delicious hodgepodge is simple. The more varieties of meat and smoked meats there are in the soup, the richer and more satisfying it will be.
• An invariable component of this dish is a variety of pickles: capers, lemon, pickled and pickled cucumbers, olives and black olives. The addition of these ingredients gives the solyanka a unique sour taste and ideally dilutes the rich meat broth.
• When buying olives and olives, take the product without pits, this will make it easier for you to prepare. They can be cut into slices or added whole to the soup.

• Take hard pickled and pickled cucumbers . If the product is soft, it will become mushy and unappealing when added.
• The hodgepodge should be very thick. Therefore, it is not advisable to add water when cooking.
• Despite the fact that solyanka is quite high in calories , for its preparation the meat is taken without fat. Various smoked meats give it fat. Usually at least 4-5 meat ingredients are added. But initially, real Georgian solyanka was prepared from one or two types of meat.

Solyanka recipe with ribs

If you use beef ribs as meat, the solyanka will be especially satisfying. The recipe does not call for frying them. Pork ribs are sometimes used. The soup does not suffer from this in any way.

First you need to make the broth. The meat is boiled, the foam on the surface of the broth is quickly removed. The onion is fried in a frying pan until golden brown. Then pickles, flour, red hot pepper, tomato paste, and a bite are added, which is sometimes replaced with lemon juice.

The stewed vegetables go into the pan. At this stage, according to the recipe, the solyanka is salted. When the dish has boiled well, add the herbs and turn off the heat.

A simple recipe for traditional Georgian solyanka

The number of ingredients in the classic interpretation of the dish is small. According to the recipe, you will have to purchase meat, onions and pickles. It is best to prepare soup with beef tenderloin. It’s good when the carcass is young, because the quality of the meat determines the cooking time.

Spices and the amount of herbs are of great importance for Georgian food. Because of this, the soup is not suitable for children and people who suffer from stomach diseases. It is better to prepare the products from which the dish will be prepared in advance.

Recipe for making beef solyanka in Georgian style with photo:

1. First you need to deal with the meat. The beef is washed, cut into small pieces, sprinkled with ground black pepper. Next, the meat is fried in a frying pan. When the beef releases its juice, turn the heat to low and cover the dish with a lid. We time for 25 minutes, after which the meat is opened and the fire is added.

1. The onion is chopped and added to the meat for frying.

1. Pickled cucumbers are crushed separately. They are cut into cubes or strips. The cucumbers go into the frying pan along with chopped tomatoes, which can be seen in the photo.

1. After 10 minutes of stewing the vegetables and meat, add tomato paste and a thickener (flour, starch, semolina).

1. Next, 100 ml of broth and 25 ml of wine vinegar are added to the vegetables and meat. The mixture is transferred to the pan, the rest of the broth and spices are added. Cook the soup for another 25 minutes.

Real hodgepodge according to the recipe is served only hot. When serving, the soup is decorated with chopped cilantro or other herbs. Many people decide to add their own twist to the first dish, experimenting with types of meat or dressings.

Solyanka is also used as a second one. Then it is complemented with a side dish: potatoes or porridge.

Georgian Solyanka with capers

• Cooking time : 55 minutes.
• Number of servings: 8.
• Kitchen utensils : bowls, frying pan with lid.

Required Ingredients

Cooking sequence

1. Wash the meat and cut into medium pieces.

2. Peel the onion and cut into quarter rings.
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3. Cut the pickled cucumbers into small cubes.

4. Wash the tomatoes and cut them into half rings.

5. Chop the cilantro and garlic very finely.

6. Add some salt to the meat.
7. Heat sunflower oil in a frying pan.
8. Place the meat in a frying pan and fry.
9. When all the liquid has evaporated from the meat, add the onions and tomatoes.

10. Cook for six minutes.
11. Add tomato paste and stir.

12. Add spices and stir.

13. Add cucumbers, capers and flour. Stir and simmer for 4 minutes.

    
    

14. Pour in wine vinegar and broth. Add garlic. Mix.

15. Cover the pan with a lid and simmer for 12 minutes.

Video recipe for solyanka with capers

In the next video you will learn a detailed recipe for Georgian solyanka with flour and capers.

Classic Georgian solyanka

• Beef 1.3 kg
• Water 2.5 l
• Tomatoes 2-3 pcs.
• Onions 2 pcs.
• Garlic 4-6 cloves
• Pickled cucumbers 3-4 pcs.
• Wine vinegar 35 g
• Flour 20 g
• Cilantro 1 bunch
• Capers 20 g
• Tomato paste 45 g
• Salt 1 g
• Pepper 2 g
• Khmeli-suneli 3 g
• Thyme 3 g
• Ground hot pepper 2 g
• Vegetable oil 35 g

Cooking

1. Place a saucepan with a volume of at least 3 liters on the stove in advance. Pour 2.5 liters of purified water and add 300 g of beef. Cook the broth for 55-65 minutes over low heat. Be sure to constantly skim off the foam. After cooking, turn off and leave to infuse.
2. Cut 1 kg of beef into equal medium strips. Place all chopped ingredients in different containers. There is no need to mix them together at this stage.
3. Cut 2 onions and 2-3 tomatoes into half rings.
4. Cut 3-4 pickled cucumbers into cubes.
5. Finely chop 1 bunch of cilantro and 4-6 cloves of garlic.

1. Place a large wok or large non-stick frying pan with high sides on the stove over medium heat and pour 35 g of vegetable oil onto it.
2. When the oil is hot, add 1 kg of chopped beef. Pepper a little, cover with a lid and leave to simmer for 13-15 minutes.
3. When the liquid from the pan has evaporated, add the chopped onion.
4. After the onion has become soft, add the tomatoes. Fry everything for 5 minutes.
5. Add 45 g of tomato paste and mix well.
6. Season with 3 g suneli hops, 3 g thyme and 2 g ground hot pepper. Mix everything again.
7. Pour in diced pickled cucumbers, 20 g of capers and 20 g of flour. Mix.
8. Add 35 g of wine vinegar and begin to gradually pour the beef broth into the wok.
9. Stir and adjust the thickness of the hodgepodge. If you want a very thick dish, then you do not need to add all the broth.
10. Reduce heat to low and add chopped garlic.
11. Leave to boil for 7-9 minutes and turn off.
12. Before serving, sprinkle with chopped cilantro.

Classic solyanka in Georgian

Kitchen utensils: mortar, frying pan, spatula, bowls.

Required Ingredients

Cooking sequence

1. Wash, peel the vegetables and cut into large cubes.
2. We wash the beef and cut it into medium cubes.

3. Place cumin, black pepper, paprika, coriander, and a few grams of salt in a mortar.
4. Grind the garlic through a press and add it to the mortar.
5. Grind all components in a mortar.
6. Heat sunflower oil in a frying pan. Add vegetables and fry until golden brown

7. Pour wine into the vegetables and evaporate until it is reduced by half.
8. Add tomato paste and stir. Simmer for five minutes.
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9. Transfer the vegetables to a bowl and wipe out the pan.
10. Heat the sunflower oil in a frying pan again and add the meat.
11. Fry the meat until golden brown.

12. Add vegetables and tomatoes to the meat.

13. Let the dish boil and simmer for seven minutes.
14. Add spices from the mortar and salt.
15. Finely chop the chili and garlic and add to the dish.
16. Cover the pan with a lid and simmer for 35 minutes.
17. Finely chop the greens, add to the finished dish and mix.

Video recipe for solyanka in Georgian

In the next video you will learn a simple and tasty recipe for classic Georgian solyanka.

Solyanka with beef and white foreign

• Beef – 1 Kilogram
• Onion - 3-5 pieces
• Garlic - 2-4 cloves
• Flour - 2 tbsp. spoons
• Broth – 1 Liter
• White wine – 50 Milliliters
• Bay leaf - 1-2 pieces
• Mustard - 1 tbsp. spoon
• Tomato paste - 1 tbsp. spoon
• Fresh herbs - To taste
• Vegetable oil - 1 tbsp. spoon
• Salt - To taste
• Black pepper - To taste
• Red hot pepper - To taste
• Pickled cucumber – 1 piece

Number of servings: 4

Cooking

1. Pour a little vegetable oil into a frying pan with a thick bottom and high sides (you can take a saucepan). Wash, dry and cut the beef.
2. Place in a frying pan and fry over high heat for 3-4 minutes.
3. Peel and chop the onions. If you want to know how to make solyanka in Georgian, the classic recipe is impossible without a lot of onions.
4. Fry a little and add flour. Gently mix everything.
5. For aroma, pour in a little white Georgian wine.
6. Now you can add tomato paste, a little mustard, herbs, salt and spices to the frying pan. It should be noted that Georgian-style solyanka will also be delicious, a classic homemade recipe for which will be supplemented with your favorite spices.
7. Pour in the broth and simmer over low heat. You need to make sure that the liquid does not evaporate completely, and add more if necessary. 5-7 minutes before the meat is ready, add chopped pickles. Solyanka can be served as a first course or as a side dish.

Ingredients:

• Beef – 1 Kilogram
• Onion - 3-5 pieces
• Garlic - 2-4 cloves
• Flour - 2 tbsp. spoons
• Broth – 1 Liter
• White wine – 50 Milliliters
• Bay leaf - 1-2 pieces
• Mustard - 1 tbsp. spoon
• Tomato paste - 1 tbsp. spoon
• Fresh herbs - To taste
• Vegetable oil - 1 tbsp. spoon
• Salt - To taste
• Black pepper - To taste
• Red hot pepper - To taste
• Pickled cucumber – 1 piece

Number of servings: 4

Recipe for mixed meat solyanka in Georgian style

To prepare this dish we need

• olives - for decoration,
• vegetable oil for frying,
• ground red pepper and salt - to taste,
• one tablespoon of khmeli-suneli,
• one bunch of cilantro,
• three cloves of garlic,
• 3-4 pickled cucumbers,
• half a glass of dry white wine,
• two tablespoons of pomegranate juice,
• four tablespoons of tomato paste,
• three pieces of onions,
• 400 grams of beef,
• 400 grams of lamb.

Cooking

1. Let's start with the broth, preparing a Georgian-style hodgepodge: wash the beef and lamb thoroughly and send it to boil, while not forgetting the foam that forms from the surface of our broth.
2. Cut the onion into cubes and fry in vegetable oil until golden brown, add tomato paste (or tomatoes in their own juice), pickled chopped cucumbers, you can throw in a tablespoon of capers. The last thing to go into the pan is chopped garlic and olive rings. Dry the vegetables with wine and pomegranate juice, simmer for 15 minutes under the lid, not forgetting to add spices to taste.
3. We randomly chop the boiled meat and return it to the broth, add vegetables in tomato paste, add salt to our dish and, if required, decorate with chopped herbs on top and serve.
4. And in a multicooker you can prepare solyanka in Georgian style. To do this, first cut the meat, then put it in the multicooker and fill it with water, set the “stew” mode and wait until the beep sounds. Pour the prepared broth into a separate bowl and leave the meat to cool.
5. Finely chop the onion and fry in vegetable oil in the “frying” or “baking” mode, add all the other ingredients in the same order, as described in the previous recipe. Add a couple of ladles of broth, juice and wine, and turn on the “stew” mode for automatic time. About ten minutes before the end of cooking, put the herbs and meat into the multicooker bowl and season to taste.

How to cook “Solyanka in Georgian classic recipe”

1. Pour a little vegetable oil into a frying pan with a thick bottom and high sides (you can use a saucepan). Wash, dry and cut the beef. Place in a frying pan and fry over high heat for 3-4 minutes.

2. Peel and chop the onions. If you want to know how to make solyanka in Georgian, the classic recipe is impossible without a lot of onions.

3. Fry a little and add flour. Gently mix everything.

4. For aroma, pour in a little white Georgian wine.

5. Now you can add tomato paste, a little mustard, herbs, salt and spices to the frying pan. It should be noted that Georgian-style solyanka will also be delicious, a classic homemade recipe for which will be supplemented with your favorite spices.

6. Pour in the broth and simmer over low heat. You need to make sure that the liquid does not evaporate completely, and add more if necessary. 5-7 minutes before the meat is ready, add chopped pickles. Solyanka can be served as a first course or as a side dish.

Classic Georgian meat solyanka with smoked meats

It is probably difficult to find a person who would be indifferent to this excellent dish. It is fashionable to consider vegetarians an exception, since the classic Georgian solyanka is made from meat. It is cooked in rich meat broth without adding potatoes to it. This dish uses various types of meat as the main ingredients. As a rule, Georgian solyanka is prepared from sausages, meat, boiled tongue and, of course, smoked meats.

Cooking

1. To prepare this dish we need sour cream, pitted olives, about a spoonful of suneli hops, dried herbs, two cloves of garlic, sunflower oil, two bay leaves, one carrot, one spoon of tomato paste, one onion, four pickles, 450 grams of beef (preferably on the bone), 500 grams of smoked meats (smoked ribs, boiled pork, sausages, carbonate, sausage).
2. The secret to preparing a rich and tasty broth is very simple. Rinse the meat thoroughly with water and place it in a saucepan, add water and cook over medium heat. After the liquid boils, remove all scale from the surface of the broth, reduce the heat and continue cooking for an hour and a half.
3. Half an hour before the end of cooking, add spices to the broth and add salt to taste. Suitable spices include bay leaf, ground black pepper, and ground paprika.
4. While your broth is boiling, peel the onions, chop finely and fry in sunflower oil in a frying pan. You also need to add grated and peeled carrots. Add tomato paste to the fried vegetables, cover with a lid and continue cooking for five minutes.
5. To get a classic Georgian solyanka, cut the cucumbers into not very long and wide strips. You also need to cut all the meat ingredients in the same way. Using a sieve, strain the finished broth, then add all the stewed vegetables: onions and carrots. Bring the broth to a boil and add pickles and chopped smoked meats. Continue cooking the broth for fifteen minutes.
6. To make our dish more satisfying and tasty, you can add sour cream, pitted olives and a few slices of lemon. Everything must be added to the already prepared soup, and poured into plates, otherwise they will lose the taste of the olive. Solyanka is served hot with the addition of sour cream. That's it, our classic Georgian-style solyanka is ready. Bon appetit!

Georgian solyanka made from beef pulp

Classic Georgian solyanka is made from beef, but sometimes you can also find it made from pork. And also be sure to add dry white wine. But don’t think that the dish will be hot; during the stewing process, all the alcohol will evaporate. We will also need broth, and it would be better if it was beef, so cook it in advance with the addition of onions, carrots, peppercorns, and then strain.

Now let's get acquainted with the entire list of products that we will need.

Ingredients of Georgian solyanka:

• Beef broth - on request
• Beef pulp - 500 grams
• Onion - 2 heads
• Garlic - 4 cloves
• Tomatoes - 1-2 pcs.
• Tomato paste - 1 tbsp. l.
• Dry white wine - on request
• Pickled cucumbers - 3 medium pieces.
• Chili pepper - 1 pc. (optional)
• Butter - 1 tbsp. l.
• Coriander - 1 tsp.
• Khmeli-suneli - 1 tsp.
• Utskho-suneli -1 tsp.
• Paprika - 1 tsp.
• Adjika - to taste
• Salt - to taste
• Cilantro or parsley - 1 bunch

You can say that I tried this dish purely by chance. When I read the menu, I wanted to order the already favorite kharcho soup, which, by the way, can now also be prepared at home. But at that time I had already tried it more than once and wanted something new. Seeing solyanka on the menu, I thought about regular meat, which I had cooked myself more than once, but the waiter kindly convinced me and told me what was what.

An interesting version of a Georgian dish

Georgian meat solyanka, as already mentioned, has several methods of preparation. So, replace the beef with sausages, add white cabbage and mushrooms and get an incredibly tasty and aromatic dish.

• head of cabbage;
• 50 ml purified vegetable oil;
• 1 tbsp. tomato juice;
• 100 g champignons;
• salt;
• blend of spices;
• carrot;
• 400 g of sausages (sausages, ham, boiled pork);
• 2 pickled cucumbers.

Cooking

1. Peel the carrots and chop them on a grater.
2. Chop the sausages into small cubes.
3. Shred the cabbage as thinly as possible.
4. Sauté carrots in vegetable oil.
5. When the carrots are soft, add the sausages to the pan. Fry for five minutes.
6. Now it's time for cabbage. Place it in a frying pan, stir and simmer under a closed lid for 5-7 minutes.
7. Add tomato juice and simmer until all ingredients are almost ready.
8. 8-10 minutes before the end of the cooking process, add grated cucumbers and sliced ​​champignons to the dish.
9. Salt, pepper to taste and mix
10. At this stage you can add 1 tsp. granulated sugar if you like dishes with a sweetish taste.
11. Cool the hodgepodge slightly and serve.

Tip: Carrots absorb a lot of vegetable oil, so do not add it in large quantities.

Georgian solyanka with cabbage

• Cooking time: 50 minutes.
• Number of servings: 7.
• Kitchen utensils: grater, frying pan with lid, bowls.

Required Ingredients

Cooking sequence

1. Wash, peel and grate the carrots.

2. Cut the ham into small cubes.

3. Remove bad leaves from the cabbage, wash and finely chop.

4. Heat sunflower oil in a frying pan.
5. Add carrots and fry for three minutes.
6. Add the ham and fry for another four minutes.
7. Add the cabbage, stir and simmer covered for 12 minutes.
8. Pour in tomato juice, stir and simmer for 12 minutes.
9. Wash the mushrooms and chop finely.

10. Three pickled cucumbers on a grater.

11. Add cucumbers and mushrooms to the pan and stir.
12. Add some salt, cover with a lid and simmer until done.

Video recipe for solyanka with cabbage

In the following recipe you will learn how to prepare Georgian solyanka with cabbage and pickles.
https://youtu.be/TFCjzclNlZE

Solyanka in Georgian - a very tasty recipe

Solyanka in Georgian is a very tasty dish, which is strikingly different from the classic, familiar solyanka. The recipe for this dish is very simple and interesting. Therefore, you can confidently include this dish in your own menu. So how to cook solyanka in Georgian? Let's find out this together with you, and a step-by-step recipe for making solyanka in Georgian will help you with this.

To prepare, we need fresh herbs, sweet ground hot paprika, dill, bay leaf, dry basil, cumin, suneli hops, ground coriander, sunflower oil, three pickles, four cloves of garlic, 700 grams of beef, as well as two onions.

Solyanka in Georgian recipe:

To prepare solyanka in Georgian style, first of all you need to rinse the meat in water several times. Cut the beef into small pieces, add water and bring it to a boil over high heat, stirring occasionally and skimming off the foam. Cut the peeled onion into rings, heat the sunflower oil in a frying pan and fry the onion in it until light golden brown.

All fried ingredients should be mixed with tomato paste. Grate the pickled cucumbers or cut them into thin strips.

Add chopped cucumbers to the pan and mix all the contents thoroughly. Carefully remove pieces of boiled meat from the broth and place it in the frying pan with the cucumbers and onions. Now you should add the broth in which we cooked the meat, about 300 milligrams. Add all the spices, chopped garlic, which are indicated in the recipe, add salt to taste, and continue cooking over low heat for 20 minutes, without tightly closing the lid. Before final cooking, you need to add chopped greens to the dish. Georgian-style meat solyanka is completely ready. Enjoy your meal!

Secrets of delicious Georgian solyanka

The Georgian recipe differs from the usual real solyanka in its increased spiciness. It is not recommended to give this dish to children. According to the recipe, the dish is served both as the first and second. It all depends on the desire and amount of broth. Flour or starch is sometimes used to thicken the soup, but if the recipe is followed correctly, no thickeners will be needed.

Tips for preparing solyanka in Georgian:

1. When serving, the first dish is decorated with finely chopped herbs. For this, parsley and cilantro are used.
2. Cucumbers can be grated. It is better to perform the procedure over a plate so as not to lose the juice.
3. Spices are chosen at your own discretion. You are allowed to take a minimum amount of seasonings if you don’t have a particular love for rich flavors.
4. You can make your own tomato paste. This will only improve the taste of the food.

For traditional Georgian solyanka, special dishes are used - ketsi. It is a large clay frying pan. But at home, most housewives cannot boast of such dishes.
To surprise guests, the hostess needs to know how to cook solyanka in Georgian style. This is an excellent option for a first course, and if you minimize the liquid, you can present the dish as a second course. Everyone can contribute something special from themselves if they wish.