Classic Solyanka: 5 photo recipes step by step

Classic solyanka is a hearty first course, most often combining several types of meat or fish, which is usually served with sour cream, olives and lemon slices. Of course, solyanka from an expensive restaurant will differ from homemade soup, but it is worth considering that the version prepared with your own hands may turn out to be more aromatic, appetizing and tasty.

By the way, hodgepodge can be included not only in the everyday menu, but also in the holiday menu, especially if the celebration is held in the winter season. There are a huge number of recipes for every budget and taste preference. We offer the best. The nutritional value of the finished classic solyanka is 70 kcal.

Solyanka classic – photo recipe step by step

A hearty stew with meat and several types of sausage in a rich broth - an excellent option for a family lunch or dinner. To ensure everything works out right the first time, it is recommended to follow the following recipe.

Your rating: (
6 ratings, average: 4.33 out of 5)
Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Mixed meat hodgepodge in a slow cooker

Solyanka team has long become a favorite dish in almost every home.
And this is not surprising, since its taste every time surprises the taste buds of even discerning gourmets. Every housewife has in her arsenal many recipes for preparing first courses. I recommend preparing a mixed meat hodgepodge in a slow cooker, which will perfectly satisfy your hunger and pamper your taste buds. Follow consistency and your culinary creation will be appreciated.

Ingredients:

Meat - 400 grams (for broth)
Sausages and smoked sausage – 300 grams
Olives - 100 grams
Onion – 1 piece
Tomato paste - 3 tbsp. spoons
Flour - 2 tbsp. spoons
Cucumbers – 100 grams
Greens – 30 grams
Salt and pepper - To taste
Potatoes – 3 pieces

Number of servings: 8

How to cook “Mixed meat hodgepodge in a slow cooker”

1. An amazing dish - mixed meat solyanka at home. There are many recipes for its preparation - it's all a matter of taste. I offer her classic recipe. 2. First you need to chop the vegetables. Let's start with the onion. The recipe does not include carrots, so you should only fry the onions (in vegetable oil). 3. While the onion is frying, chop the cucumbers and add to it. Set the appropriate program on the multicooker. I have “Frying” and watch the preparation. 4. It is better to cut sausages into slices. I took regular milk sausages. Choose your sausage products responsibly and it’s better not to buy ready-made kits for hodgepodge, but to “assemble” it yourself. 5. Also cut the smoked sausage, then add everything to the onions and cucumbers. Meanwhile, chop the potatoes and add tomato paste. If desired, the cooked broth meat can be cut into cubes and placed in a slow cooker. 6. I chopped the olives finely, but many people like to leave them whole in the hodgepodge. Be sure to purchase pitted olives. 7. When all the products are loaded into the container, add the required amount of broth and a little brine (about 100 g). Mix carefully with a spatula and set the “Cooking” mode. It took me 1.5 hours to prepare the hodgepodge (including meat). 8. It turns out that she is not only so beautiful, but also appetizing. When serving, you can add a slice of lemon and a few spoons of sour cream to the plate - this makes it even tastier.

Ingredients

Chicken fillet: 1 pc. (350-400 g)
Chicken sausages: 250 g
Salami sausage: 200-250 g
Carrots: 1-2 pcs.
Onions: 1-2 pcs.
Pickled cucumbers: 190 g
Pitted olives: 150 g
Fresh greens: 1 bunch
Garlic: 1 clove
Lemon: 1 pc.
Bay leaf: 1 pc.
Tomato paste: 1.5 tbsp. l.
Acetic acid ?0%: 1.5 tsp.
Vegetable oil: for frying
Salt, pepper mixture: to taste

Classic cabbage solyanka in jars

A classic twist that delights with its excellent taste.

For such a crispy preparation we will need:

5 kg of white cabbage;
700 g onions;
1 kg carrots;
1 kg of sweet pepper;
500 g tomatoes;
1 cup of sunflower oil;
5 tbsp. l. salt;
100 g granulated sugar.

How to do:

We wash and clean all our vegetables. Shred the cabbage, cut the onion into half rings, and the remaining vegetables into cubes.
Move all the cuts into a large saucepan, pour oil into it, add sugar and salt and boil for about 20 minutes.
Place the finished dish in previously processed jars and seal with iron lids. Let it cool completely and put it in a cool place.

Classic meat hodgepodge

In the following recipe we offer a classic version of making hodgepodge. The basis is meat broth and stewed vegetables. You can use any meat products you wish. The hot dish tastes and looks excellent – slightly sour, piquant and meaty. This is an ideal option for a hearty lunch that will delight all family members.

Ingredients:

Pork pulp on the bone – 600 g;
Onion – 250 g;
Carrots – 200 g;
Water – 2 l;
Pickled cucumbers – 350 g;
Tomato paste – 3 tbsp. l.;
Capers – 1 tbsp. l.4
Olives – 60 g;
Boiled-smoked sausage – 70 g;
Sausages – 2 pcs.;
Ham – 70 g;
Smoked chicken – 50 g;
Smoked beef – 60 g;
Sausage – 60 g;
Cucumber brine – 150 ml;
Salt, ground black pepper - to taste;
Sugar – 1 tbsp. l.;
Vegetable oil – 2 tbsp. l.

Cooking method:

Place the meat, well-washed onions and peeled carrots in a deep saucepan. Fill the ingredients with water. We wait until it boils and skim off the foam. Cover the pan with a lid, reduce the heat to low and simmer the broth for about an hour.
Finely chop the second onion. Chop the carrots into cubes.
Peel the pickled cucumbers and cut into cubes. Pour vegetable oil into a hot frying pan and fry the onion over maximum heat for about a minute.
Add carrots and cucumbers and mix. Add tomato paste, sugar, cucumber pickle, water, mix everything thoroughly. Simmer for about half an hour, after covering with a lid. The fire should not be strong!
At this time, we catch meat and vegetables from the broth. Transfer the dressing from the frying pan into the broth and let it boil. Cover with a lid and cook for 5 minutes.
Place capers, olives, boiled meat and other meat products, cut into pieces, into the pan. Salt and pepper. Mix well. Cover the container with a lid and boil for three minutes after boiling.
Read also: Chicken thighs in the oven - 5 recipes for delicious thighs with a crispy crust

Solyanka for the second course in a slow cooker

A true chef must know the national dishes of every cuisine, regardless of his preferences. But as for the ordinary housewife who simply wants to feed her family deliciously and please them with something interesting, she just needs to watch a master class or read a recipe for the desired dish of a certain national cuisine. Today we offer you a recipe for delicious solyanka, but not as a first course, but as a second course in a slow cooker.

Solyanka is a symbol of Russian cuisine; it is the second dish in a slow cooker, which has become known far beyond the borders of Russia. This name is also interesting because it is quite recognizable anywhere in the world. As soon as a foreigner utters the word “hodgepodge”, he will never remain hungry.

Solyanka can be completely different in the method of preparation and consistency. For example, it can be thick or liquid. It always contains meat, sausages, sausages or other sausages.

There are a lot of recipes for making solyanka, so any gourmet will love this dish, you just have to choose your favorite cooking recipe.

Well, today in this master class we will offer you cabbage solyanka in a slow cooker. This is one of the options for preparing second courses in a slow cooker with a photo.

Ingredients for the dish “Solyanka for main course in a slow cooker”:

- cabbage;
- carrot;
- onion;
- meat - pork;
- sweet bell pepper;
- vegetable oil;
- tomato;
- Bay leaf;
- ground black pepper;
- salt.

How to cook hodgepodge for the second course in a slow cooker:

We do not indicate the amount of products in the ingredients because it can vary. You can combine vegetables at your discretion, add more cabbage, carrots, or make the hodgepodge more meaty. So, let's take our piece of pork and rinse it under cold running water. Cut it into medium size cubes.

Let's send the meat to cook in a cauldron from a multicooker. To do this, use the “menu” button to set the “fry” mode. Fry the meat on both sides until golden brown.

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Peel the carrots and rinse in water. Let's cut into strips. The sweetness of the dish will depend on the amount of carrots, because carrots give a sweeter flavor.

Then peel the onion and cut it into small cubes.

Place the carrots and onions in the cauldron with the meat and fry them all together, stirring occasionally with a wooden spatula or silicone spoon.

Meanwhile, chop the cabbage. We will cut it quite large - into squares.

Let's also put the cabbage in a container for cooking in a multicooker.

Cut the sweet pepper into small pieces.

Grate the tomatoes on a fine grater to extract their juice. If you don't have tomatoes at the moment, feel free to use tomato juice.

Simmer everything together for about 20 minutes in the “simmer” mode. After which the multicooker will notify you that the dish has finished cooking.

Well, bon appetit! This is such a hearty and interesting dish!

How to cook classic solyanka with sausage

The recipe below describes in detail how to prepare a classic solyanka with sausage. This dish is prepared much easier and faster than with meat. In just 40 minutes a hearty first course will be on the table.

Ingredients:

Onion – 1 pc.;
Carrots – 1 pc.;
Potatoes – 2 pcs.;
Boiled sausage – 250 g;
Salami – 100 g;
Pickled cucumbers – 3 pcs.;
Tomato paste – 2 tbsp. l.;
Water – 2.5 l;
Vegetable oil – 1 tbsp. l.;
Bay leaf – 2 pcs.;
Salt, coriander, black pepper, chili pepper - to taste.

How to prepare:

Chop the peeled onion into cubes. Chop the potatoes into small pieces.
Cut carrots into small cubes. We cut two types of sausage in the same way.
Finely chop the pickled cucumbers. Pour vegetable oil into a heated frying pan. We send sausage and onions there to sauté.
Place potatoes and carrots in boiling lightly salted water. Cover with a lid and cook the vegetables until tender. Add bay leaf, salt and spices.
Pour the fried sausage and onions into the pan, as well as tomato paste. Stir and bring the hodgepodge to a boil.
A couple of minutes before the end of cooking, add the chopped cucumbers and cook for another 2-3 minutes. Serve with a slice of lemon.

Solyanka with sausages in a slow cooker

Ingredients:

Bavarian sausages - 800 gr.,
Fresh cabbage -1 kg,
Fresh carrots - 2 pcs.,
Onions - 2 heads,
Fresh fleshy tomatoes - 3 pcs.,
Iranian tomato paste - 2 tablespoons,
Garlic - 4 cloves,
Meat broth - 1 glass,
Bay leaf - 2 pcs.,
Olive oil - 2 tablespoons,
Salt -5 gr.,
Black pepper-3 gr.,
Herbal spices - optional

How to cook:

1 Separate young cabbage into leaves. Rinse thoroughly and chop into thin strips. Peel fresh carrots with a stiff brush, rinse and chop on a fine grater. Peel the onion and cut into large rings.

2 Peel the Bavarian sausages from the outer layer and cut into neat circles.

3 Set the multicooker to the “Frying” mode and first place the peeled sausages in the bowl. Fry them for 7 minutes until golden brown. After this, add grated carrots and chopped onions. Continue the frying process for another 5 minutes. Now you can add chopped fresh cabbage and mix thoroughly.

4 The tomatoes must be washed well and it is better to remove the skin from them. After this, cut into small pieces. Add the tomatoes prepared in this way to the existing ingredients.

5 Pre-prepared meat broth is poured in and Iranian tomato paste, bay leaf, salt, sugar and pepper are added to it. On the multicooker panel, find the “Stew” mode and set the timer to 1 hour 30 minutes. After a characteristic sound signal and the multicooker turns off, the top cover must be folded back to release excess steam.

That's all. The process of preparing the most delicious solyanka with Bavarian sausages has been successfully completed. You can place this pungent-smelling dish on plates and invite your household members to the table.

Recipe for classic solyanka with potatoes

Next is another recipe for making classic solyanka in a more familiar version - with potatoes. This first dish of Russian folk cuisine can be considered unique due to its composition.

Traditionally, hodgepodge should include at least three types of meat or meat products. Boiled and smoked sausage and chicken are suitable. In general, everything that is in the refrigerator.

Ingredients:

Water – 3.5 l;
Beef – 0.5 kg;
Potatoes – 400 g;
Smoked sausage – 200 g;
Boiled sausage – 200 g;
Pickled cucumbers – 4 pcs.;
Onion – 1 pc.;
Carrots – 1 pc.;
Tomato paste – 2 tbsp. l.;
Vegetable oil – 2 tbsp. l.;
Bay leaf – 2 pcs.;
Salt, black pepper - to taste.
Olives – 5 g (for serving);
Lemon – 5 g (for serving).

Instructions:

Peel the onion for the broth. Wash the beef thoroughly and place it in a saucepan along with the onion. Fill with cold water. Wait for it to boil, skim off the foam and boil the meat until cooked. This will take about an hour.
Cut the cooked and cooled beef into pieces. Discard the onion, strain the broth and bring to a boil.
Chop the pickled cucumbers into cubes. Grind two types of sausage in the same way.
Cut the peeled potatoes into medium-sized cubes. Three carrots on a coarse grater.
Place the potatoes in the broth and cook for 20 minutes. Pour vegetable oil into a heated frying pan, add carrots, cucumbers, meat and sausage. Stir and fry for about 5 minutes.
Add tomato paste and simmer the dressing for a few more minutes. Place the roast into the pan. Mix. Add salt and pepper, as well as bay leaves, olives and lemon, cut into slices. Bring the soup to a boil and cook for 10 minutes.
Turn off the gas, let the hodgepodge stand for a while and you can pour it into plates. Can be served with fresh herbs and sour cream.

Meat hodgepodge in a slow cooker

Ingredients:

piece of veal - 500 gr.
assorted prepared meat - 500 gr.
onions - 2 heads
fresh washed carrots - 3 pcs.
spicy pickled cucumbers - 3 pcs.
tomato paste - 4 tbsp.
bay leaf - 4 leaves
butter -100 gr.
salt-2 gr.
black pepper – 2 gr.

How to cook:

1 Piece of veal must be rinsed well with clean water. Place the prepared meat in the deep bowl of the multicooker, add cold filtered water and set to “Cooking” mode and cook for 1 hour 30 minutes without opening the lid.

2 While the broth is cooking, you need to prepare the rest of the ingredients.

3 Wash the onions and fresh carrots thoroughly and peel them thoroughly. Chop the onion as finely as possible, grate the carrots on a fine grater.

4 Peel the spicy pickled cucumbers with a sharp knife and thinly cut into neat cubes.

5 Also try to cut the assorted prepared meat into cubes of equal size.

6 After the veal is cooked, remove it from the slow cooker and cool on a plate. Strain the resulting broth into a separate pan.

7 After use, wash the multicooker bowl thoroughly and put it back in place.

8 Add sunflower oil to the bowl and turn on the “Fry” mode on the multicooker panel and fry the onions and carrots until golden brown.

9 Add the prepared cold cuts to the already thoroughly fried vegetables, mix thoroughly and cook for another 5 minutes.

10 Place lightly salted cucumbers in a bowl and add tomato paste. Simmer for another 3 minutes.

11 Cut the pre-boiled veal into small pieces and pour into the multicooker bowl.

12 Season all the ingredients with salt and pepper and pour in the broth and again set the “Cooking” mode for 25 minutes.

13 At the end of the multicooker operation, you need to let the hodgepodge stand under the lid for 10 minutes, after which the amazing dish can be served for tasting.

Classic solyanka soup with lemon and pickles

Classic solyanka is one of the most delicious dishes of Russian cuisine, prepared according to various recipes. This time we offer soup, which is prepared with the obligatory addition of lemon and pickles.

The main thing to remember is that the more varieties of meat are added to the soup, the more appetizing and richer it turns out.

Ingredients:

Chicken broth – 1.5 l;
Sausage, smoked meat - to taste;
Boiled chicken meat – 500 g;
Tomato paste – 2 tbsp. l.;
Pickled cucumbers – 2 pcs.;
Lemon, olives - to taste;
Salt, black pepper.

What we do:

Cut all types of sausage into small pieces and lightly fry in a frying pan.
We grind smoked and chicken meat in the same way, but do not fry it.
Peel the pickled cucumbers and chop into small cubes. Place on a sieve to remove excess brine. Then we put the cucumbers in the frying pan and pour in the tomato paste diluted with broth. Simmer for about 5 minutes.
Add all the ingredients, including the tomato sauce, to the newly boiled broth. Stir and let the soup simmer for a few minutes. At the end, add salt and pepper to the hodgepodge, add bay leaf and lemon.
Pour the soup into bowls and garnish each serving with olives and a slice of lemon. The dish can also be served with sour cream.

Solyanka with pork in a slow cooker

If your family has a multicooker, then it’s time to adapt popular dishes to cooking methods using modern technology.
Solyanka in a slow cooker is in no way inferior to the classic one, try it. Here is a simple recipe for making solyanka with pork in a slow cooker. Cooking this way is very simple, the main thing is to add ingredients and change modes in time. The multicooker will do the rest on its own. Happy cooking!

Ingredients:

Pork tongue - 200 grams (boiled)
Smoked sausage – 150 grams
Onion – 1 piece
Carrots – 1 piece
Pickled cucumbers – 5 pieces
Marinated mushrooms – 100 grams
Tomato paste - 1 tbsp. spoon
Olives – 10 pieces
Lemon – 1/2 Pieces
Greens - To taste
Salt and pepper - To taste
Broth – 1 Liter

Number of servings: 4-5

How to cook Solyanka with pork in a slow cooker

Pour 2 tbsp into the slow cooker. vegetable oil. Fry grated carrots and chopped onions in the “Frying” mode. Cook for 20 minutes. After 7-8 minutes, add chopped cucumbers, mushrooms and smoked sausage. Cook for another 5 minutes. At the very end, add tomato paste. Now add the chopped boiled tongue to the slow cooker. Pour in the broth and set the “Stew” mode for 1 hour. After boiling, add salt and pepper to taste. 15 minutes before cooking, add chopped olives, lemon slices and herbs. Ready! Serve with sour cream. Bon appetit!

Thick and aromatic solyanka soup is a heritage of Russian traditional cuisine.

Many chefs are still scratching their heads over the origin of the name of this meat stew. Some people believe that solyanka in Rus' was called “selyanka” because only the poor ate it. Some believe that the name appeared due to the salty ingredients in the soup. Solyanka was also called “hangover”, because the fatty, sour broth and abundance of meat saved from a hangover after the holiday festivities. Until now, the solyanka recipe involves the use of salty and sour foods such as lemons, capers, olives, pickled mushrooms and cucumbers. The most daring cooks also add brine to the soup. Over the years, the popularity of solyanka has gained momentum, and now it has taken its rightful place on the pedestal of Russian cuisine. On the “Eat at Home” website you can easily find a step-by-step recipe for classic solyanka, as well as many of its varieties.

Vegetable hodgepodge in a slow cooker

Ingredients:

0.5 kg carrots;
0.6 kg cabbage;
0.5 kg of fresh tomatoes;
2-3 onions;
250 g champignons or oyster mushrooms;
2 tsp sugar;
oil for frying.

Cooking method:

Oil is poured into the bottom of the bowl, finely chopped onions, mushrooms, tomatoes, carrots and cabbage are added.
Sugar, salt and seasonings are also added. The “Stew” mode is turned on, and the dish is cooked within one hour.
You can add sausage or sausages. Sometimes a glass of rice is added to this dish. This will make the dish more filling. In such cases, add 500 ml of water.
When hot, this hodgepodge can be used as a first course, and when cold – as an appetizer.
Vegetable hodgepodge in a slow cooker is ready. Before serving the dish, it should be decorated with herbs.