Solyanka with smoked ribs recipe with photos

Updated: Sauliute

04/23/2014 Cooking time: 1 hour 0 minutes

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I love hodgepodge with a sinful deed. So tasty, so filling, so aromatic! This is a two-in-one dish: both soup and main course. Cooking, of course, is not easy or quick, but it’s worth it. Let's get started!

Solyanka with smoked ribs: recipe with photo of serving and recommendations

Initially, hodgepodge with smoked meats was prepared, of course, not with a secondary product, for example, sausage, but with smoked parts of the animal whose meat became the basis for the broth. Lamb ribs were especially actively used for this purpose: the hodgepodge with their participation turned out to be rich, strong and very satisfying. The number of recipes for this dish is already equal to the number of pizza recipes: each housewife has her own special techniques that allow her to make the best one. But the traditional version of solyanka with smoked ribs remains unchanged.

Preparation:

First you need to cook the beef bone broth, and this should be done in 2 approaches: place a pan filled with water on the stove. As soon as the water boils, bones are placed in it, and everything is brought to a new boil.
At this time, you need to place another pan of water on the adjacent burner: the meat will be transferred into it after the initial scalding and boiling. Parsley root, chopped carrots and a bunch of dill are also sent there. Cooking the broth continues for 40-50 minutes, depending on the condition of the meat bones. Then you need to strain the broth and leave it for a while.
Now it’s worth paying attention to the remaining ingredients of the hodgepodge: the onions are crushed and brought to a golden crust in heated butter, and then add some salt.
After this, you need to scald the washed tomatoes with boiling water, remove the skin from them, and put them in a frying pan with the onions, sprinkling 1 tsp. Sahara. Simmer until a uniform mass is baked in an oven preheated to 100 degrees for 1 hour, at medium level.
Smoked lamb ribs must be divided into small pieces and dried for 5-7 minutes in a preheated frying pan over medium heat.
Cut the pickled cucumbers lengthwise into thin slices and scald with boiling water. To enhance their taste, it is recommended to add 0.3-0.5 tbsp to the hodgepodge. cucumber brine.
All these ingredients are placed in a previously filtered broth, poured into a clean pan. The tomato-onion mixture from the oven is transferred there, and the hodgepodge is cooked for 10-15 minutes with the lid closed. The power of the burner is set slightly above average.
After this, all that remains is to add olives, your favorite seasonings and salt, and let the dish simmer on a warm burner for another 20-30 minutes. (the fire is turned off) and you can serve it to the table.
However, gourmets claim that hodgepodge “ripens” within a day, so if prepared yesterday, it tastes much more interesting.

Solyanka recipe with smoked sausage and chicken

The lightest solyanka, of course, is made with chicken broth. True, its calorie content is compensated by the addition of smoked products, potatoes, corn and other ingredients, but the broth itself, with the participation of chicken, is not too strong. The recipe offered below fully justifies the name of the dish, since its components can be varied indefinitely, replacing, removing and adding to your taste. And in order to maintain the spirit of Russian cuisine, such a hodgepodge with smoked meats will be ready in a pot.

Preparation:

It is recommended to cook chicken broth twice. First, put the wings in boiling water and boil them for 5-10 minutes, then put them in a large saucepan (4-5 l) with water. Add half an onion and simmer for 35-40 minutes over medium heat.
While the broth is being prepared, sifted wheat flour is fried in a hot frying pan in butter, mixed with a pinch of sugar and the remaining half of the onion, previously chopped. After 2 minutes, add chopped tomatoes and simmer until completely softened.
White short-grain rice is washed 4-5 times, filled with cold water, salted and left for 2-3 hours. After this, it should be placed in the prepared chicken broth and boiled for 15-20 minutes at low power under the lid.
Then the rest of the ingredients are added: stewed tomatoes with onions, chopped cucumbers, cabbage and diced smoked meats - sausage and breast.
The pot of hodgepodge is placed in a warm (120 degrees) oven on the middle row, covered with a lid and kept warm for 45 minutes. In 3-5 minutes. Until ready, cucumber brine is poured into it, olives and seasonings are added.

Solyanka can be served in different ways: the classic Russian dish was always flavored with sour cream and eaten with rye bread or crackers, a sprig of parsley, and onion feathers. A little later, sour cream began to be mixed with chopped and squeezed cloves of garlic, which contributed to a slight change in the taste of the finished dish. European traditions required adding slices of fresh lemon, black or white peppercorns, and mixtures thereof to the hodgepodge. And for a milder taste of the dish, among the smoked meats there was always milk sausage.

Whatever recipe you use for solyanka with smoked meats, the old Russian dish prepared with soul will definitely turn out to be satisfying and aromatic, and will acquire your individual signature. Remember that hodgepodge is a mixture of many products, and don’t be afraid to try untried combinations!

Option 1: Classic recipe for solyanka with ribs

Classic solyanka uses different types of meat. It tastes best with smoked or fresh ribs. You can add pork or beef, or combine different sausages.

Ingredients:

Smoked pork ribs - 400 g;
Ham - 50 g;
Sausages - 50 g;
Onion - 1 pc.;
Pickled cucumbers - 5 pcs.;
Tomato paste - 50 ml;
Potatoes - 300 g;
Lemon - 50 g;
Olives - 150 g;
Salt, spices.

Step-by-step recipe for solyanka with ribs

Place the ribs in a large saucepan and cover with water. Cook them over low heat for an hour. This time can be spent preparing other products.

Remove the skins from the potatoes and rinse them under cool water. Cut into slices and drop into the broth when it boils.

The onion needs to be peeled and chopped. Fry it over medium heat until soft. When the onion turns golden, add it to the hodgepodge.

Chop the ham and sausages finely. Fry in a dry frying pan, then add tomato paste. Simmer everything together for a few minutes, pour into the broth.

Chop the cucumbers and add to the soup. Stir and continue cooking.

Cut some olives into rings, place the rest whole. You will need them for filing.

When the potatoes are cooked in the broth, add chopped olives, salt and spices. Simmer on the fire for a few more minutes.

Squeeze the juice from the lemon. Before serving, add it to each plate and garnish with whole olives. To brighten the taste of the dish, you can experiment with spices and add several different types of meat. It is better to choose ready-made sausages so that you do not have to cook them in broth for a long time.

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Option 2: Quick recipe for solyanka with ribs

It will take no more than an hour to prepare such a hodgepodge. To speed up this process, boil the beef ahead of time.

Ingredients:

Beef - 100 g;
Smoked ribs - 200 g;
Hunting sausages - 200 g;
Onions and carrots - 1 pc.;
Pickled cucumbers - 200 g;
Tomatoes in their own juice - 200 ml;
A bunch of different greens;
Jar of olives;
Lemon.

How to quickly cook solyanka with ribs

Cut the beef into small pieces, place in a saucepan and cover with water. Place the ribs there and put on the fire.

Peel the vegetables. Finely chop the onion, cut the carrots into cubes or rings.

Melt butter in a frying pan. Fry carrots and onions on it alternately for 5-7 minutes. Then pour the vegetables into a saucepan with hodgepodge.

Grind the hunting sausages and add them to the broth.

Remove the skins from canned tomatoes. Grind them into a puree along with the juice from the jar. Cut the cucumbers into cubes, mix with tomatoes and fry in a hot frying pan.

Pour the fried tomatoes and cucumbers into the pan, add salt and spices. The soup should simmer for another 30 minutes.

Serve the solyanka immediately while it is still hot. Sometimes small capers are used in this recipe - they don't need to be chopped.

Ingredients

The composition may vary depending on the recipe. In addition to the fact that beef, pork or lamb ribs are used for cooking, other smoked products are added to them, for example, sausage, hunting sausages, etc., as well as ham, meat, and the more varied the assortment, the tastier the soup.

The dish is characterized by an abundance of vegetables; salted or pickled cucumbers are an obligatory element in the composition. For frying, onions and carrots are traditionally used, which are fried in vegetable or butter, adding tomato sauce or tomatoes at the end of frying. Herbs and spices are used in large quantities, most often dill, parsley, onions, allspice, peas, ground, bay leaves. Of course, the dish still needs to be salted, but it is important to take into account that many components are already salted, so you need to be careful with salt.

Assorted meats and vegetables combined with ingredients such as mushrooms, capers, olives, and lemon create the unique taste of real hodgepodge. It is worth noting that some ingredients are added when serving. These are lemon slices, herbs and sour cream.

Option 3: Solyanka with ribs and several types of smoked meats

The soup becomes tastier when many different types of meat are added to it. This recipe uses a win-win combination of smoked meats, ham, cooked sausage and sausages.

Ingredients:

Fresh or smoked ribs - 500 g;
Ham - 300 g;
Boiled sausage - 300 g;
Sardels or sausages - 200 g;
Smoked chicken meat (leg or back) - 300 g;
Tomato paste - 30 ml;
Lightly salted cucumbers - 200 g;
Two onions;
Dill and parsley, salt.

Step by step recipe

Pour approximately two liters of water into the pan. Boil it, then put the ribs in the boiling water. They will cook for one and a half hours.

Separate the chicken meat from the bones and add it to the pan with hodgepodge.

Cut the ham and boiled sausage into cubes.

Remove the wrapping from the sausages or sausages and cut into slices. Add all the sausages to the soup.

Peel the onion, rinse and chop. Cut the cucumbers into cubes.

Heat some oil in a frying pan. Fry the onion, then add the cucumbers to it. Pour tomato paste or ketchup over the vegetables and simmer for a few more minutes. at the end add salt and spices.

When the ribs are done, remove them from the broth. Cool slightly, then separate the meat from the bones. Slice the pork and return it to the hodgepodge. Pour the fried vegetables in the tomato there.

Wash and finely chop the greens. Add it to the soup. Boil for another 5 minutes.

Let the hodgepodge steep for another half hour, then you can scatter it on plates. This dish is traditionally served with lemon and olives.

Option 4: Solyanka with cabbage and ribs

Most often, potatoes are added to hodgepodge. But not everyone loves it, so there are variations without this vegetable. To prevent the soup from losing its thickness, you can replace the potatoes with cabbage. It goes well with ribs and complements the taste of the other ingredients.

Ingredients:

Pork ribs - 200 g;
Cabbage - 800 g;
Three onions;
Two carrots;
Tomato paste - 40 ml;
Oil for frying;
Salt, pepper, bay leaf.

How to cook

Pour a drop of vegetable oil into a frying pan or saucepan. To make the soup more flavorful, it is better to use olive oil. Heat it up, then add the ribs.

Rinse the cabbage and chop finely.

Onions and carrots need to be peeled and cut into small cubes. You can grate the carrots, this will save time. Add the vegetables to the saucepan where the meat is already being fried.

Place shredded cabbage into the pan. It will release juice, so you don’t need to add a lot of water. As a rule, one glass of liquid is enough. You can use plain water or meat broth.

Add spices, salt and tomato paste to the cabbage. Simmer for 30 minutes, stirring occasionally.

Pour the fried meat and vegetables into the pan. If necessary, add a little more water. Simmer over low heat for half an hour.

To prepare this soup, this simple recipe requires a minimum of ingredients and kitchen utensils. Even novice cooks can handle it.

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Jacket potatoes – 74 kcal/100g
Fried potatoes – 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes – 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Sour cream – 210 kcal/100g
Sour cream 10% fat content – 115 kcal/100g
Sour cream 20% fat content – 210 kcal/100g
Sour cream 25% fat content – 284 kcal/100g
Sour cream 30% fat content – 340 kcal/100g
Lemon – 16 kcal/100g
Lemon zest – 47 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Bay leaf – 313 kcal/100g
Ground black pepper – 255 kcal/100g
Olives – 166 kcal/100g
Vegetable oil – 873 kcal/100g
Tomato paste – 28 kcal/100g
Green onion – 19 kcal/100g
Salt – 0 kcal/100g
Diabetic sausage – 254 kcal/100g
Doctor’s sausage – 197 kcal/100g
“Amateur” sausage – 291 kcal/100g
Milk sausage – 252 kcal/100g
Ukrainian sausage – 404 kcal/100g
Dietary sausage – 170 kcal/100g
Smoked sausage – 507 kcal/100g
Water – 0 kcal/100g
Pickled cucumbers – 16 kcal/100g
Smoked pork ribs – 514 kcal/100g

Calorie content of foods: Smoked ribs, Smoked sausage, Boiled sausage, Onions, Pickled cucumbers, Potatoes, Carrots, Tomato paste, Olives, Ground black pepper, Salt, Bay leaf, Lemons, Sour cream, Water, Vegetable oil, Green onions

Option 5: Mushroom solyanka with ribs and vegetables

This recipe uses chilled pork ribs and smoked chicken pieces. Mushrooms are also added to the hodgepodge, which makes the taste brighter. Any fresh mushrooms will do - champignons, chanterelles, oyster mushrooms or honey mushrooms.

Ingredients:

Pork ribs - 600 g;
Smoked chicken legs - 300 g;
Sausages - 500 g;
Mushrooms - 500 g;
Bulgarian pepper - 300 g;
Olives - 100 g;
Cucumbers in brine - 400 g;
Tomatoes - 400 g;
Potatoes - 300 g;
Onion - 300 g;
Salt, spices.

Step by step recipe

Cut the pork and chicken into large pieces, place in a saucepan and cover with cold water. Send it to the fire.

Cut the sausages into slices or cubes.

Rinse all vegetables and mushrooms under running water. Remove seeds from peppers, peel potatoes and onions.

Cut tomatoes, potatoes, onions and bell peppers into large cubes. Remove the cucumbers from the brine and chop them too. It is better to cut the champignons into halves or quarters, since they decrease in size after heat treatment.

Heat the oil in a frying pan over high heat. Fry half the onion on it, then add mushrooms to it.

When the onion is fried until golden brown, remove it from the pan.

Place the remaining onions in the pan, add bell peppers and tomatoes. Lightly salt and add Italian herbs or other spices to taste. The mass should thicken.

An hour after the broth boils, you need to add potatoes to it. When it is cooked, remove the pieces using a slotted spoon. Puree them and return them to the pan to thicken the soup.

Add both types of frying to the soup, add pieces of pickled cucumber.

Cut the olives into slices. Place them in the pan. You can add a little brine to give the dish an original sourness.

Before serving, you can sprinkle the soup with fresh herbs. Sometimes solyanka is seasoned with sour cream and lemon juice. It is served hot, scattered on deep plates.

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Solyanka with smoked ribs

To make a really tasty soup, collect the following ingredients:

smoked ribs (500 g);
other types of smoked meats to taste (400 g);
pickles (2-3 pcs.);
potatoes (3-4 pcs.);
splinter;
lemon;
olives (100 g);
tomato paste;
spices, bay leaf.

There are other soup options, for example, Solyanka with sausage (Solyanka with sausage).

Rinse the ribs, place in a container, fill with water and cook for 60 minutes. Periodically remove the foam with a slotted spoon.
Cut the potatoes into large pieces and add them to the bubbling broth
Fry the onion in sunflower oil and, when it becomes transparent, transfer it to the future hodgepodge.
Throw the smoked meats into a heated frying pan, fry and after 5-7 minutes add a spoonful of tomato paste, boil and add the goodies to the pan.
Now cut the pickles into strips and add them to all the other ingredients.
After about 20 minutes, you can add the olives, cut in half, along with all the spices and lemon slices.

Important! If you don’t like to eat meat off the bone, then 60 minutes after the start of cooking, remove the ribs, remove the meat and put it back into the broth. The aroma and taste will be just as rich.

To prepare hodgepodge, you can use smoked meats prepared by yourself. This will make the first dish even tastier. Read our tips on how to smoke pork ribs yourself (Smoking Your Own Ribs).

Salad “Wigwam”

Category: Salads

If your tomboy is about 6 years old, then I highly recommend preparing him such a salad for the holidays. Yesterday was my Vanyushka’s birthday, he turned 6 years old. And he was happy with this design of the salad... that’s not the right word! He even squealed with admiration!

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Solyanka with smoked ribs and sausage

Do you want some solyanka? Then try a new recipe with sausage, for which the following products will be useful:

smoked ribs (300 g);
smoked sausage (250 g);
smoked fillet or chicken (200 g);
pickles (2-3 pcs.);
onions, carrots;
butter (2 tbsp);
capers optional (50 g);
tomatoes in their own juice (150 g);
olives (150 g);
lemon;
tomato paste (50 g);
black peppercorns (5-6 pcs.);
bay leaf (2 leaves);
salt, pepper to taste;
greenery.

Step-by-step recipe with photos:

Place ribs, peppercorns, bay leaves, olives and onions in a container with water. Cook for 60 minutes over low heat.
During this time, fry the vegetables in butter and send them to the future hodgepodge.
Place the sausage, cut into cubes, into the pan along with the capers and cook for 10-15 minutes.
Puree whole tomatoes using a blender. Immediately cut the cucumbers into cubes. Simmer everything together in a saucepan for 5-7 minutes.
Transfer the prepared pickles into the broth and cook until fully cooked.

After removing the pan from the heat, add chopped herbs and lemon slices to it. If desired, you can use lemon juice (1 tbsp) instead of slices. Bon appetit!

SOLYANKA MEAT

INGREDIENTS:

Beef broth;
Boiled meat;
Smoked sausage;
Smoked ribs;
Sausages;
Onions, carrots;
Tomato sauce or paste;
Salted cucumbers;
Black peppercorns, bay leaf;
Olives, lemon;
Sour cream;
Parsley;
Salt;
Vegetable oil;
Cucumber pickle.

Cooking process:

Boil the beef and sugar bone broth in advance. We will need the meat.
Cut the onion into cubes. Place the onion in a frying pan with heated vegetable oil. Fry.
Grate the carrots. The onion has become transparent, add the carrots. Mix. Let it simmer over low heat.
Cut the cucumbers into strips. Place the cucumbers in the pan with the vegetables for 1-2 minutes. After 2 minutes, add tomato juice or paste.
Remove the film from the sausages, cut the sausages and smoked sausage into strips. Slice the smoked ribs. 1 rib - 1 piece.
Transfer the ribs to the broth, add a few black peppercorns and a bay leaf. We send the frying. Mix.
While it is boiling, cut the boiled beef meat from the broth into strips.
The broth has boiled, boiled for several minutes, add meat and chopped sausages to it. Add just a little cucumber pickle. It should cook a little. Solyanka is ready.
Pour into plates. Add olives, a slice of lemon, herbs, and a spoonful of sour cream to each plate.