Hi all! Today we will be preparing solyanka - this is a hearty, rich soup originally from Russian cuisine, cooked in a strong meat, fish or mushroom broth, which can combine the components of cabbage soup and rassolnik. The constant ingredients of this dish are pickles, herbs and seasonings. A distinctive feature of this soup is the use of several types of meat or fish at the same time.
Today I will introduce you to recipes for prefabricated meat hodgepodges. In our family, this soup is usually prepared the day after the feast from the leftover meat or sausage after the holiday. My sister always prepares this dish with beef or pork without waiting for holidays.
The question immediately arises: “What do they put in the meat hodgepodge at home?”
The most important thing is that you can use meat products in this soup that you love and that you have in your refrigerator. Pickles can also be different. Most often it is customary to add pickled or pickled cucumbers, sauerkraut, and you can also add pickled mushrooms. In recent years, olives or black olives and capers have been added to this soup. Some variations of this dish contain pearl barley or fresh cabbage.
Due to the large number of salted and pickled ingredients, solyanka is considered the best hangover soup.
Solyanka meat mix at home. Step by step recipe:
In this recipe, I will tell you the main secrets of preparing a classic meat solyanka, for the preparation of which we will take cold cuts and beef. But you can take any other meat you have on hand (pork, lamb, and even poultry). The main thing is to take a part suitable for cooking a rich broth.
Ingredients:
- Water – 2.5 l.
- Pickled or pickled cucumbers – 3 pcs.
- Beef meat on the bone – 400 g
- Meat products (sausage, ham, boiled pork, etc.) – 300 g
- Onions – 2 pcs. and half for broth
- Tomato paste – 2 tbsp. l.
- Olives, pitted olives – 12-15 pcs.
- Capers – 1 tbsp. l. (optional)
- Lemon – 0.5 pcs.
- Vegetable oil – 2 tbsp. l.
- Sugar – 2 tsp.
- Salt to taste
- Spices, bay leaf
For the broth, I took a shank with a marrow bone. Wash the meat thoroughly, put it in a saucepan, fill it with cold water and turn on the stove. Then add half or a whole onion (we will simply throw it away later). Add only 1 teaspoon of salt to the broth!
We will add salt to our soup at the end of cooking, since many of the ingredients that we use to prepare it are salty.
When the broth boils, turn down the heat and skim off all the foam with a slotted spoon or a regular tablespoon. Then add spices, cover the pan with a lid and cook on low heat for about 1.5-2 hours.
In the meantime, let's prepare the remaining ingredients. Wash, peel the onion and cut it into small cubes.
We will also cut pickled or pickled cucumbers into small cubes. I use my own cucumbers. Recipes for marinating them can be found on this page.
Place the cucumbers and onions in a frying pan with vegetable oil and fry until the onions acquire a golden color.
Then add tomato paste and sugar. Yes, yes - sugar. This will make the taste of our dish more harmonious. Pour in some broth and simmer over low heat for 10-15 minutes.
Now let's cut the sliced meat into cubes. It can be any sausage, ham, bacon, etc. For this dish it is better to use 3-5 types of meat products, so it will be even tastier.
As soon as the broth is ready, remove the beef from the pan, cool, separate from the bones and cut into pieces. Cut the olives into slices. For this recipe, it is better to use pitted ones. I chose olives with lemon.
Place all the ingredients in the prepared broth, add your favorite spices, bay leaf and cook for 10 minutes. At the same time, you need to add capers, which will add a spicy mustard taste and aroma to our soup.
Now our soup can be salted to taste and boiled for another 2-3 minutes.
Our hodgepodge is ready. You can serve it by adding a lemon ring to each plate.
Secret 2. Pickles
If you want to diversify the taste of solyanka, add brine to the base of the dish. It is pre-boiled, removing the foam, and only then added to the broth and boiled again. For children's or dietary hodgepodge, the brine can be replaced with vegetable broth.
The best cucumbers for hodgepodge are not pickled, but salted, because they are “live.” Such cucumbers undergo fermentation under the influence of fungi and enzymes, acquiring a special taste and pleasant sourness. Large cucumbers may have a rough skin, so it is better to cut it off and remove large seeds. Hard cucumbers are first stewed and then added to other products. For hodgepodge, it is better to take crispy cucumbers, since soft ones will spread in boiling water and ruin the taste of the dish.
How to properly prepare meat hodgepodge with olives and lemon
The following options can be mixed meat hodgepodge, which can be prepared in meat broth, both in the first recipe, and “quickly” in water. We will prepare it from sliced meat. But since the meat in such cuts is generally not very fatty, we will additionally add fried bacon.
Ingredients:
- Water or meat broth - 2 liters.
- Pickled or pickled cucumbers – 3 pcs.
- Cold cuts – 400 g
- Bacon – 50 g
- Onions – 2-3 pcs.
- Tomato paste – 2 tbsp. l.
- Pitted olives – 12 pcs.
- Lemon – 0.5 pcs.
- Vegetable oil – 2 tbsp. l.
- Sugar – 1-2 tsp.
- Bay leaf – 2 pcs.
- Salt to taste
- Greens optional
To prepare this dish, I bought 400 grams of ready-made cold cuts from the supermarket. Since it contained mostly lean meats, I added a little bacon for a richer taste.
If you plan to prepare this soup the day after a holiday feast, you can use the broth in which you cooked meat or chicken for the salad for the holiday. I will cook this dish with water.
Peel the onion, wash it, and cut it into cubes. Pour some vegetable oil into the frying pan and place it in the pan for frying. Immediately add chopped pickled or pickled cucumbers to the onion (can be replaced with pickled ones), a little water (about half a glass) and continue to fry until the cucumbers become soft (10-15 minutes).
Then add tomato paste and sugar (if you don’t have it, you can replace it with ketchup and tomatoes). Stir and continue to simmer under a closed lid on low heat for 5-7 minutes. Cut pitted olives into slices. Meanwhile, chop and fry the bacon.
Now let's cut the sliced meat into cubes. And add it to the fried bacon and continue frying for another 5 minutes.
Boil water in a saucepan, put all the ingredients in it, add your favorite spices, bay leaf and cook for 10 minutes. Now our soup can be salted to taste and boiled for another 2-3 minutes.
That's it, our soup is ready. Pour into a plate, add a slice of lemon and, if desired, sprinkle with chopped herbs. Did you notice that we didn’t need any special skills to prepare this dish?
The simplest recipe for meat solyanka made from sausage and sausages with potatoes
The easiest to prepare solyanka recipe is soup with sausage, frankfurters and potatoes without meat. It turns out that you can cook a delicious soup from such simple products. I will immediately reassure those who do not like seasonings with a bright and sharp taste and aroma (olives and capers can be classified as such). These ingredients are optional when preparing this dish.
Ingredients:
- Water – 2 l.
- Pickled cucumbers – 3 pcs.
- Smoked sausage – 200 g
- Sausages – 4 pcs.
- Onions – 2 pcs.
- Potatoes – 2 pcs.
- Tomato paste – 2 tbsp. l.
- Black olives, pitted – 10 pcs.
- Capers – 1 tbsp. l. (not necessary)
- lemon – 0.5 pcs.
- Vegetable oil – 2 tbsp. l.
- Sugar – 1-2 tsp.
- Salt to taste
Boil water in a saucepan. Wash vegetables under running water. Peel the potatoes and cut into small cubes. Place it in a saucepan and cook until tender for 20 minutes.
Chop the onion and pickled cucumbers. Fry vegetables in vegetable oil for 10 minutes. Add tomato paste and sugar, stir, cover with a lid and simmer this fry for 10 minutes.
Meanwhile, we remove the sausages from the casing and cut them into rings, and cut the sausage into cubes. For this recipe, it is better to use fatty smoked sausages.
If you bought boiled, it is advisable to fry it in vegetable oil. Place the sausage and sausages into the pan. We will not fry meat products.
Important! When fried in a frying pan, smoked sausage dries out and becomes tough.
After 7-10 minutes, add the roast, olives and capers. Stir and cook on low heat for another 5 minutes. Then add salt and your favorite spices to taste and continue cooking for 2-3 minutes.
Serve with sour cream and a slice of lemon. Economical, affordable and tasty!
Ingredients:
- Beef – 400 grams
- Vegetables for broth - To taste (onion, carrots, celery)
- Onion - 2 pieces
- Pickled cucumbers – 150 grams
- Capers - 2-3 teaspoons (optional)
- Olive oil - 2 tbsp. spoons
- Olives - To taste
- Lemon - To taste
- Salt - 1 pinch
- Pepper - 1 pinch
- Smoked meats – 500 grams
- Tomato paste - 2-3 tbsp. spoons
- Cucumber pickle - 1 glass
Number of servings: 6-8
How to cook mixed meat solyanka with fresh cabbage
Mixed meat solyanka with fresh cabbage is another version of this hearty soup that can be prepared at any time of the year. Thanks to fresh cabbage, this dish is not so spicy.
Ingredients:
- Water – 2 l.
- Pickled or pickled cucumbers – 2 pcs.
- Meat products (sausage, ham, etc.) – 400 g
- White cabbage – 200 g
- Onions – 1 pc.
- Carrots – 1 pc.
- Tomato paste – 2 tbsp. l.
- Sugar – 1-2 tsp.
- Olives, olives, lemon
- Salt
- Greenery
First of all, prepare the frying. Peel the carrots and remove the peel from the onion. Cut the onion into quarters of rings. Pour vegetable oil into a deep frying pan or saucepan and begin to fry the onion over medium heat.
While it is fried, we grate the carrots on a coarse grater. As soon as the onion becomes transparent, we pour the carrots into the pan and continue frying.
Then add chopped pickled or pickled cucumbers, tomato paste and sugar to the frying. Simmer everything together for another 10 minutes, stirring. To prevent the frying from burning, add a little water if necessary.
Now, while the frying is being done, you can start working on the cabbage. We clean the white cabbage from the outer green leaves and from all visible damage, wash it well and chop it into small strips with a knife.
Cut the olives into slices. Cut meat products (sausage, ham, etc.) into cubes.
Boil water in a saucepan. Place cabbage with chopped meat in it and cook for 10 minutes.
Then add the roast, your favorite spices, chopped olives, bay leaf and salt to taste. Stir and cook on low heat for another 5 minutes.
Before serving, add a slice of lemon to the soup. Bon appetit! You will definitely like it!
Secret 4. Additional products
Pitted olives and capers are added to the solyanka, which make the dish even tastier and more aromatic. These products should not be subjected to prolonged heat treatment, as they lose their original taste and may become unpleasantly bitter. In other words, after adding the olives, the hodgepodge is brought to a boil and immediately removed from the heat. For the same reason, bay leaves are removed from the dish after cooking. By the way, the taste of solyanka will become richer if you add a small amount of olive or caper marinade. If the recipe for making meat solyanka contains smoked meats, first fry them to melt unnecessary fat, and only then add them to the broth. Meat and fish ingredients are usually added to the soup along with breze, and potatoes, fresh or sour cabbage are added to the mushroom solyanka. Many housewives cook meat and fish hodgepodge with potatoes for thickness and satiety, although traditionally hodgepodge is prepared without additional vegetables.
Recipe for Solyanka soup with sauerkraut
To prepare solyanka, you can use sauerkraut; it will give the dish an interesting rich taste. This version of the soup is also called “Hungover”. It will be especially appropriate if guests drank strong drinks at the holiday))
Ingredients:
- Water or broth - 2 liters.
- Meat products (boiled pork, ham, sausage, etc.) – 400 g
- Onions – 1 pc.
- Sauerkraut – 200 g
- Tomato paste – 2 tbsp. l.
- Olives, olives, lemon
- Sugar – 1-2 tsp.
- Salt
First of all, let's deal with sauerkraut. I use my own cabbage. You can see my recipes for fermenting it on this page. But if you buy this product at the market or in a store, then be sure to pay attention to the fact that it is prepared without vinegar.
To give the sauerkraut the necessary softness, we pour a small amount of vegetable oil into a heated frying pan, and as soon as it warms up, lay out the cabbage. First, fry it until golden brown, because in this case it acquires a pleasant aroma, and only then add water or broth, cover with a lid and simmer until soft.
Separately fry onions and carrots. Peel the carrots and remove the peel from the onion. Cut the onion into quarters of rings, and the carrots on a coarse grater. Fry vegetables with vegetable oil over low heat until golden brown. After 5-7 minutes, add tomato paste to our frying.
Cut the olives into slices. Boil water in a saucepan. Cut various deli meats into cubes, place them in a saucepan and cook over low heat for 10 minutes. Then add stewed sauerkraut, roasted cabbage, olives and continue cooking for another 10 minutes. Finally, add salt and your favorite spices to taste and continue cooking for 2-3 minutes.
It turns out very tasty if you serve this soup with a slice of lemon and sour cream.
Video on how to cook meat solyanka with smoked meats and pearl barley in a slow cooker
This recipe combines classic solyanka and rassolnik.
I saw it on the video channel “Multi-cooker Recipes in Marina Petrushenko’s multi-cooker.” To prepare this dish, a Redmond multicooker is used, but you can use this kitchen device from any other company. For convenience, below the video I have listed all the ingredients used to prepare this wonderful dish. Ingredients:
- Water – 2 l.
- Pickled cucumbers – 140 g
- Smoked sausage – 150 g
- Ham – 150 g
- Smoked ribs 200 g
- Onions – 130 g
- Pearl barley – 2 tbsp. l.
- Tomato paste – 180 g
- Olives, olives, lemon, herbs
- Salt
- Greenery
If you liked the article, share this information with your friends. Please click on the social media buttons below.
With this I say goodbye to you, until we meet again. Thank you all so much for your likes and comments.
