Solyanka is rightfully considered a symbol of Russian cuisine. This soup is served with sour cream and its main ingredient is sausage. There are many recipes for its preparation, and we will tell you how easy it is to cook solyanka soup.
A simple recipe for solyanka with sausage
Ingredients:
- smoked sausage – 400 g;
- - 2 pcs.;
- lard – 50 g;
- onion – 1 pc.;
- potatoes – 3 pcs.;
- carrots – 1 pc.;
- spices;
- olives - to taste;
- tomato paste – 30 ml.
Preparation
So, first we prepare all the ingredients: cut the sausage into cubes, peel and chop the potatoes. Place the potatoes in a saucepan, add water and cook until half cooked. Then throw in the sausage, close the lid and simmer for another 10 minutes at a low simmer. Without wasting time, fry lard in a frying pan, add finely chopped onion, grated carrots and add tomato paste. Squeeze the garlic into the fry, pour in a few spoons of broth and add pickled cucumbers, cut into thin strips. Simmer for a few minutes and place everything in the pan. At the very end, add chopped herbs, boil the soup and pour into plates. Garnish each serving of solyanka with olives and lemon halves. These ingredients will enhance the taste of the dish and add piquancy to it.
A simple homemade solyanka recipe
Ingredients:
- – 200 g;
- vegetable oil – 30 g;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- pickled cucumbers – 2 pcs.;
- tomato paste – 2 tbsp. spoons;
- water – 2.5 l;
- spices;
- black olives - to taste.
Preparation
Peel the potatoes, cut them into pieces and place them carefully in boiling water. We process the onion and carrots, finely chop them and place them in a frying pan with oil. Simmer the vegetables for 5 minutes, and then throw in the diced cucumbers and lightly washed sauerkraut. Add some broth from the pan and simmer for another 5 minutes. At the very end, add tomato paste, mix and place the fry in the pan. Throw in a bay leaf, add some salt, pepper the hodgepodge, cover with a lid and cook for another 10 minutes. Then add chopped herbs, boil the hodgepodge, remove from heat and pour into plates. When serving, add a few olives and a spoonful of sour cream to each serving.
A simple recipe for hodgepodge
Ingredients:
Preparation
We make broth from the meat. We clean the carrots and onions, chop them and saute them in a frying pan with oil. Then lay out the tomato, diced cucumbers and all the sausage products. After this, transfer the roast into the broth, throw in the olives and capers, boil the hodgepodge for 15 minutes, and pour into plates. Decorate each serving with herbs, add lemon and sour cream.
Solyanka is a tasty and aromatic soup made from various smoked meats. This hearty dish belongs to Russian national cuisine. It is quite universal, so it can be safely served as both the first and the second. After reading today's publication, you will learn what is included in hodgepodge and how to prepare it.
Key Features
It should be noted that this dish has a unique taste. It feels salty, spicy and sour at the same time. It is prepared in a strong mushroom, fish or meat broth.
Solyanka necessarily includes capers, olives and black olives. They are the ones who give the thick, hearty soup a pleasant sourness. Depending on the main component, they distinguish between fish, mushroom and lard, sausages, sausages, smoked meats, beef, pork or poultry.
In the thick spicy soup, be sure to add onions, hot spices, parsley and dill. As for garlic, carrots, cabbage and potatoes, they are used as desired.
The most important nuances
Let’s immediately make a reservation that there is no need to save on products intended for preparing this dish. The richer the composition of the hodgepodge, the better and richer its taste will be. It is important that all ingredients are combined with each other, complementing each other.
The main secret of hodgepodge is that first all the components are prepared separately and then combined into a single whole. This soup is cooked in good broth, made in compliance with all basic rules.
To diversify the taste of the finished dish, not only crispy pickles are added to it, but also pre-boiled brine. This rich soup also contains capers and pitted olives. These ingredients should not be subjected to prolonged heat treatment. Therefore, they are sent to the pan a couple of minutes before turning off the heat. To give the hodgepodge a richer taste, add a little olive or caper marinade to it.
Traditional option
The dish prepared according to this recipe has an incredibly rich taste and aroma. It should be noted that classic solyanka does not contain potatoes. In this case, different types of meat are used as the main components. Before standing at the stove, check the contents of your refrigerator to ensure that you have all the necessary products. You should have at your disposal:
- Half a kilo of smoked meats.
- Four hundred and fifty grams of beef on the bone.
- Four crispy pickles.
- One carrot and one onion each.
- A full tablespoon of tomato paste.
- A pair of bay leaves.
- Two cloves of garlic.
As additional components, pitted olives, dried herbs, sunflower oil, spices and salt are added to the meat hodgepodge.
Process description
The pre-washed one is placed in a pan filled with cold water, put on the stove and brought to a boil. After this, remove the foam that appears from the liquid, reduce the heat and cook for one and a half hours. About thirty minutes before removing from the stove, add ground paprika, salt, black pepper and bay leaf to the broth.
Peeled and chopped onions are sent to a frying pan generously greased with high-quality vegetable oil. After it acquires a light golden hue, grated carrots and tomato paste are placed there. Mix everything well, cover with a lid and simmer for five minutes.
After this, you can start preparing pickles and meat ingredients. They are cut into approximately equal, not too long strips and set aside. The broth, which has had time to cook, is filtered through a sieve, the stewed vegetables are placed in it and sent back to the stove. After it boils, put chopped cucumbers and smoked meats into the pan. After a quarter of an hour, the hodgepodge is removed from the heat and served. Pitted olives, lemon slices, herbs and sour cream are added to each plate.
Option with sausage
It should be noted that using this recipe you can relatively quickly prepare a tasty and satisfying lunch for the whole family. The composition is slightly different from the classic version, so before starting the process you need to make sure that you have all the required products on hand. This time in your home you should find:
- Four hundred grams of sausage.
- Six potatoes.
- Large onion.
- A tablespoon of tomato sauce.
- Half a lemon.
- Two crispy pickles.
To diversify the taste of the finished dish, it is advisable to supplement the above list with sour cream, herbs, vegetable oil, olives, salt and spices. As for sausage, you can purchase both smoked and boiled varieties for these purposes.
Algorithm of actions
Having figured out what products are included in hodgepodge, you need to understand what to do with them. First of all, you should tackle the potatoes. It is washed, peeled, cut into medium cubes and boiled.
Place pre-chopped onion in a frying pan greased with sunflower oil and fry it. After a couple of minutes, add sausage cut into squares and tomato paste. The resulting frying is sent to the pan with the cooking potatoes and continues to cook over low heat. A little later, the composition of the soup (solyanka) is supplemented with chopped cucumbers and olives.
A couple of minutes before the end of cooking, add lemon slices and remove the pan from the stove. The finished dish is poured into plates, decorated with chopped herbs and seasoned with sour cream. If desired, add ground pepper and garlic.
composition of products
To feed your family with this aromatic and healthy dish, you need to go to the grocery store in advance. This time your kitchen should have:
- Three hundred grams of seafood.
- Half a kilo of assorted fish.
- Four pickled cucumbers.
- Two hundred grams of smoked fish.
- Three hundred grams of fish fillet.
- Medium carrot.
- Three tablespoons of tomato paste.
- One hundred grams of pickled mushrooms.
Additionally, several small onions, olives, salt, vegetable oil, herbs and spices are added to the solyanka composition. To diversify the taste of the finished dish, various types of fish and all kinds of seafood are added to it. The hodgepodge will only benefit from this. As a result, it will become richer and more aromatic.
To prepare a festive version, it is advisable to use red rather than white fish. Its presence will make the hodgepodge rich and amazingly tasty.
Cooking technology
First you need to make the broth. To prepare it, place peeled carrots, mixed fish, salt, bay leaf and black peppercorns in a pan filled with filtered water. All this is simmered over low heat for an hour. To make the broth more transparent, place a slice of lemon into the pan shortly before turning off the heat. After a few minutes, it is removed from the dish and thrown into a bucket.
Add chopped onion to a frying pan greased with sunflower oil and fry it until transparent. Then add tomato paste and simmer for about another five minutes.
The finished broth is filtered through a sieve, the onion fry is added to it and put back on the stove. After the liquid boils, place chopped cucumbers and mushrooms into the pan and cook for a quarter of an hour. After this time, pieces of fish fillet are added to the broth. When it is almost ready, chopped smoked meats and boiled seafood (shrimp, crabs and squid) are added to the future hodgepodge. All this is seasoned with spices, covered with a lid and removed from the stove.
After about twenty minutes, the infused hodgepodge is poured into plates, seasoned with sour cream, decorated with lemon slices, sprinkled with chopped herbs and served.
Among hot, hearty dishes, soups rightfully take first place. Solyanka is one of the most nutritious options for preparing lunch for the whole family. This soup satisfies the appetite thanks to several types of meat in the composition. And the added smoked meats will add piquancy to the dish.
I just love solyanka, it's definitely my favorite soup.
How to cook solyanka quickly and tasty?
One of the advantages of this soup is that it does not require high culinary skills and long preparation. There are several simple cooking recipes. Let's consider one of the options that will allow you to feed a large company within 40 minutes.To prepare hodgepodge for 6 servings you will need:
- - low-fat pork - 400 g.
- - raw smoked sausage - 150 g.
- - smoked ham (can be replaced with ham) - 150 g.
- - sausages - 2-4 pieces (depending on the desired thickness of the soup).
- - gherkins - 100 g.
- - black olives or pitted olives - 100 g.
- - small potatoes - 2 pcs.
- - onions - 1 pc.
- - tomato sauce - 0.5 tbsp. l.
- - salt, spices as desired.
Step-by-step recipe for making simple solyanka
1. Fill a large saucepan 2/3 full with water and bring to a boil. Place the pork, previously washed in running water, into the water. Add a little salt and leave to cook over medium heat for 30-40 minutes.2. While the pork is ready, you need to process all the other ingredients. Cut the sausage into thin strips.
3. Cut the ham into strips approximately the same size as the sausage. Solyanka will be more pleasant both in appearance and taste if you adhere to a single form of components.
4. Cut the gherkins and potatoes in the same way.
5. Cut the sausages into small circles.
6. After the time allotted for cooking the meat has passed, remove the pork, cool and cut into small longitudinal pieces.
7. When all preparations are completed, you can begin to create the base of the soup.
In a hot frying pan, fry the pre-chopped onion with a tablespoon of tomato paste for 2-3 minutes.
Place potato strips into the meat broth and bring to a boil, then cook for 5-8 minutes.
8. Add overcooked potatoes, chopped meat products, olives and gherkins to the potatoes. If desired, add your favorite spices, pepper, aromatic herbs.
Bring to a boil and turn off the heat.
Cover the pan and leave for a few minutes.
You can serve solyanka with sour cream and fresh herbs and lemon. This soup will quench your ravenous appetite and will please the most picky gourmet!
It’s quite possible to feed a family in one hour if you don’t have anything prepared in advance.
Take it into service and bon appetit!
Solyanka is a traditional Russian recipe. There is meat solyanka, fish solyanka and even mushroom solyanka. Any solyanka recipe is rich, satisfying and very tasty. If after a feast you have various smoked meats left over, solyanka is the recipe you need. The more delicacies, the tastier.
However, from a couple of meat products, solyanka will also turn out tasty. The recipe necessarily includes olives and lemon. Solyanka will be more flavorful if you add capers to the recipe. This is a win-win recipe for even the most picky gourmets. Try to cook this dish and let the hodgepodge delight your loved ones.
Solyanka soup - the best recipes
Solyanka classic
Ingredients:
- 1.5 liters of meat broth,
- 300 g fried sausage,
- 5 pickled cucumbers,
- 2 onions,
- 15 g capers,
- 3 tbsp. l. tomato paste,
- 3 tbsp. l. vegetable oil,
- 100 ml sour cream,
- salt, pepper to taste.
Cooking method:
Stew chopped onions with tomato paste, vegetable oil and a small amount of broth. Chop the sausage, cucumbers, add to the onions along with capers. Add salt and pepper, add broth and simmer for 10 minutes. Serve with sour cream.
Solyanka with cucumber pickle
Ingredients:
- 800 g smoked meat products (sausage, ham, brisket)
- 200 g milk sausages
- 2 liters of water
- 10−15 pitted olives
- 2 pickled cucumbers
- 180 ml cucumber pickle
- 2 tbsp. spoons of tomato paste
- lemon
- ground black pepper
Cooking method:
Finely chop the cucumbers or grate them on a coarse grater. Cut the olives into circles. Simmer the prepared foods with oil and brine for 10 minutes. Add tomato paste, simmer for another 15 minutes. Pour water over meat products and cook for 40 minutes. Add the products stewed with brine and pasta, salt and pepper, cook for 5 minutes. Serve in bowls with lemon slices.
Solyanka "Ural"
Ingredients:
- 500 g lean beef
- 200 g white cabbage
- 1 bell pepper
- 1 onion
- 100 g pickled cucumbers
- 1 tbsp. spoon of tomato paste
- 100 g pitted olives
- Bay leaf
- 3 allspice peas
Cooking method:
Pour 2.5 liters of hot water over the beef pieces, add salt after boiling, and cook for 1.5 hours. Chop the onion and sauté in oil for 15 minutes. Shred the cabbage and cut the seedless pepper into strips. Add to onions. Simmer for 5-7 minutes, add to the broth, cook for 5 minutes. Season with allspice. Add chopped olives, cucumbers, tomato paste, bay leaf and cook covered for another 10 minutes.
Solyanka “Donskaya”
Ingredients:
- 1 salmon head
- 400 g salmon fillet
- 200 g pickled cucumbers
- 2 onions
- 2 tbsp. spoons of tomato paste
- juice of ½ lemon
- herbs and salt to taste
Cooking method:
Pour 1.5 liters of cold water over the head, then cook for about 1 hour. Remove the head, strain the broth, add the fillet cut into pieces, bring to a boil, and add salt. Add chopped onions, diced cucumbers, cook for 20 minutes. Add lemon juice, tomato paste and chopped herbs. Cook for another 5 minutes.
Georgian meat solyanka
Ingredients:
- Meat - 400 g,
- onions - 2 heads,
- pickled cucumbers - 2-3 pieces,
- tomato paste - 2 tbsp. spoons,
- grape white wine - ½ glass,
- oil - 2-3 tbsp. spoons,
- meat broth - ½ cup,
- mixture of herbs “Khmeli-suneli” - 1 tbsp. spoon,
- hot pepper - 2 pods,
- garlic - 3-4 cloves,
- pomegranate juice - 1 tbsp. spoon,
- cilantro.
Cooking method:
Finely chop the meat (loin) and pieces of brisket, mix with finely chopped onion, add oil, place in a bowl, cover, then cook at 50% power for 8-10 minutes. Then add tomato paste, finely chopped pickles, crushed garlic, finely chopped hot pepper, suneli hops, wine, pomegranate juice, meat broth, chopped cilantro. Cover with a lid and cook at 50% power for 10-12 minutes.
Solyanka meat team
Ingredients:
- 500 g brisket
- 200 g lean beef
- 100 g ham
- 100 g chicken meat
- 2 onions
- 3 pickles
- 2 tbsp. spoons of vegetable oil
- 100 g sour cream
- black peppercorns
- salt to taste
Cooking method:
From beef, chicken and brisket, cook the broth in 2.5 liters of water, 20 minutes after boiling, add salt, add chopped onions sauteed in oil with sauce, peeled and diced pickles. Cook for 5 minutes. Add peppercorns, bay leaf, ham cut into strips. Cook for 30 minutes, chop the meat and place it back into the soup. Add sour cream and chopped fresh herbs to the plates with the finished soup.
Solyanka with cod
Ingredients:
- 400 g cod
- 200 g sauerkraut
- 4 pickles
- 3 tomatoes in their own juice
- 1 onion
- 2 tbsp. spoons of butter
Cooking method:
Chop the onion, mix with cabbage, fry in oil for 5 minutes. Add cucumbers grated on a coarse grater and tomatoes rubbed through a sieve. Simmer for 10 minutes. Pour water over the fish, let it boil, add salt, and add prepared foods. Cook for 10 minutes.
Solyanka, sizzling with smoked brisket
Ingredients:
- 300 g smoked brisket
- 2 pickled cucumbers
- 2 carrots
- 2 tbsp. tablespoons pitted olives
- 2-3 tbsp. spoons of tomato paste
- 1 teaspoon adjika
- 1 red hot pepper
- 2 tbsp. spoons of vegetable oil
- lemon slices
- parsley
- ground black pepper
- salt to taste
Cooking method:
Grate the peeled carrots on a coarse grater. Cut the cucumbers into strips. Simmer the prepared vegetables for 10 minutes, adding tomato paste, adjika, chopped peppers without seeds and vegetable oil. Brown the pieces of brisket separately for 2-3 minutes, cover with cold water, bring to a boil, skim off the foam, and add salt. Add prepared vegetables and olives. Cook for 20 minutes. Pepper and sprinkle with chopped herbs. Add lemon wedges to plates.
Thick solyanka with chicken liver
Ingredients:
- 300 g chicken liver,
- 2 pickled cucumbers,
- 100 ml cucumber pickle,
- 2 salted tomatoes,
- 100 g sauerkraut,
- 10−12 olives,
- 30 ml vegetable oil,
- 1 bunch of parsley, dill,
- pepper.
Cooking method:
Cut the cucumbers into cubes, olives into slices. Mash the tomatoes. Wash the greens and then chop them. Wash the chicken liver, chop coarsely, place in a frying pan with heated vegetable oil, pepper, fry, add cabbage, cucumbers, olives, tomatoes, brine, simmer for 15 minutes. When serving, sprinkle with herbs.
Solyanka with sausages
Ingredients:
- 300 g sausages
- 150 g smoked brisket
- 1 onion
- 2 pickled cucumbers
- 1 tbsp. spoon of tomato paste
- 1 lemon
- juice of 1 lemon
- 100 g pitted olives
- 100 g pitted olives
- ground red pepper
Cooking method:
Cut the brisket into cubes and fry for 5 minutes. Add chopped onion, tomato paste, peeled and diced cucumbers, pour in 100 ml of water, simmer for 5 minutes. Add sausages cut into circles, cook for 5 minutes. Pour in 1 liter of hot water, salt, add lemon slices and juice, olives and chopped black olives. Add salt and pepper and cook together for 5-7 minutes.
Solyanka "Atlantis"
Ingredients:
- 500 g squid,
- 1 kg fresh or sauerkraut,
- 2 tbsp. l. oils,
- 2 tbsp. l. tomato paste,
- 2 tbsp. l. breadcrumbs,
- 2 pickled cucumbers,
- 2 onions,
- 1 tbsp. l. butter,
- 1 fish stock cube,
- 1 glass of water,
- 1 tbsp. l. Sahara,
- 2 tbsp. l. flour,
- 2−3 bay leaves.
Cooking method:
Stew the cabbage in butter, add sugar. Cut the processed squid into large pieces and place in a pan. Add peeled and chopped cucumbers, salt, pepper, and tomato. Finely chop the onion and fry lightly. Place in a saucepan with the rest of the ingredients.
Dissolve the bouillon cube in 1 glass of water, bring to a boil, and pour into a saucepan. Place the pan on the stove and cook with the lid closed until done. 5 minutes before the end of cooking, add the bay leaf. Mix the flour with 1 teaspoon of vegetable oil, carefully place in the pan with the squid and stir well. Boil for 1 - 2 minutes and remove from heat. Place half of the stewed cabbage on a baking sheet, place a layer of squid with sauce on it, and place the rest of the cabbage on top. Carefully smooth everything out, sprinkle with breadcrumbs and place in the oven for 10 minutes. Decorate the top of the finished dish with herbs.
Solyanka "Festive"
Ingredients:
- 500 g fresh chanterelles,
- 300 g fresh cabbage,
- 20 pitted olives,
- 2 onions,
- 2 pickled cucumbers,
- 2 tbsp. l. tomato paste,
- 2 tsp. Sahara,
- 1 glass of broth,
- 3−5 tbsp. l. butter,
- 1 tbsp. l. lemon juice,
- ground black pepper,
- 2 tbsp. l. white breadcrumbs,
- 1 tbsp. l. lemon juice,
- 1 bay leaf,
- salt to taste.
Cooking method
Peel the chanterelles, wash in cold water, cut into slices, fry with finely chopped onion, salt and pepper in butter. Chop fresh cabbage into strips, place in a saucepan, add broth, 1 tbsp. l. butter, lemon juice and simmer for 1 hour. Half an hour before readiness, add pickled cucumbers, cut into slices, tomato paste, bay leaf and salt to the cabbage. Place the stewed cabbage and mushrooms in a pre-greased frying pan. Sprinkle bread crumbs on top and bake in the oven for 10-15 minutes. Place the finished hodgepodge on a dish, cut into portions and place an olive on each piece.
Vegetable solyanka in a frying pan the old-fashioned way
Ingredients:
- 500 sauerkraut,
- 2 onions,
- 75 g dried mushrooms,
- 30 g cheese,
- 80 g flour,
- 40 ml vegetable oil,
- 40 g butter,
- Bay leaf,
- pepper,
- cloves to taste.
Cooking method:
Fry cabbage in vegetable oil with chopped onion. Boil the mushrooms and fry with flour, combine with cabbage, add 2 tbsp. l. mushroom broth, spices and simmer for 15 minutes. In the broth left over from the mushrooms, dilute flour, add salt and pepper, mix with cabbage and place in a greased frying pan. Sprinkle with cheese, butter and bake for 20 minutes.
Solyanka with beef and olives
Cooking time: 1 hour 30 minutes. Number of servings: 6
Compound:
- 2 liters of water
- 500 g beef (piece with a little fat)
- 4 sausages
- 3 pickled cucumbers
- 3 potato tubers
- 50 g olives
- 2 carrots
- 1 onion
- 2 tomatoes
- 80 g sour cream
- 20 g butter
- ½ lemon
- dill greens
Cooking method:
- Wash the meat, cut into portions, add cold water and bring to a boil. Add salt, cook until tender (1 hour), remove from the broth.
- Cut the cucumbers into semicircles, lemon and sausages into circles.
- Wash the carrots, peel them, grate them on a coarse grater.
- Peel the onion, wash it, cut it into half rings.
- Place the tomatoes in boiling water for 10 minutes, remove the skin, and chop finely.
- Place carrots and onions in a frying pan with heated butter and fry. Add tomatoes, simmer for 3 minutes.
- Wash the potatoes, peel them, cut into strips. Wash the dill and chop finely.
- Bring the broth to a boil, add potatoes. Add stewed vegetables, cook for 7-10 minutes.
- Add sausages, cucumbers, cook for another 5 minutes.
- Add olives, remove from heat, leave covered for 5 minutes.
- Pour the solyanka into plates, put meat, sour cream, dill and a slice of lemon into each.
Solyanka mixed meat in a pot
Ingredients:
- 100 g ham,
- 100 g veal,
- 1 liter of meat broth,
- 0.5 heads of onion,
- 0.5 tomatoes
- 0.5 pickled cucumber,
- 2 champignons,
- 4 olives,
- 1 tsp. capers,
- 120 ml sour cream,
- 50 g butter,
- 30 ml tomato sauce,
- parsley,
- salt to taste.
Cooking method:
Place finely chopped and fried meat and ham in a pot. Then add the onions and mushrooms fried in oil, and the cucumber cut into strips. Boil, add olives, capers, sour cream, tomato paste and tomato slices. Garnish with finely chopped parsley.
How to cook Solyanka soup quickly and tasty
Solyanka "Bystraya"
Ingredients:
- 200 g smoked brisket
- 200 g ham
- 200 g doctor's sausage
- 100 g smoked chicken fillet
- 3 tbsp. spoons of spicy tomato sauce
- 1 onion
- 1 bay leaf
- 3 tbsp. tablespoons pitted olives
- parsley
- sour cream
- ½ lemon
- black peppercorns
Cooking method:
Cut the ham, sausage and chicken into strips, pour boiling water over them. Cook with bay leaf for 10 minutes. Fry the chopped brisket with chopped onion for 5 minutes. Add tomato sauce and finely chopped olives, pepper, cook for another 2 minutes. Add to meat products, add salt and cook for 5 minutes. Add sour cream, thin slices of lemon and parsley to the plates.
Solyanka with potatoes
Ingredients:
- 300 g doctor's sausage
- 200 g ham
- 2 carrots
- 2 tbsp. spoons of vegetable oil
- 2 tbsp. spoons of tomato paste
- 2 tbsp. tablespoons pitted olives
- 2 medium potatoes
- 2 cucumbers
- sour cream
- 1 bay leaf
- dill and parsley
- pepper
Cooking method:
Cut the potatoes into strips. Pour boiling water over, cook with bay leaf for 7 minutes. Fry the grated carrots in oil for 2 minutes, add diced sausage, ham, and cucumbers. Cook for another 2 minutes. Add crushed olives and pasta. Cook for 1 minute. Add prepared ingredients to potatoes. Season with salt and pepper. Cook for 5 minutes. Serve with sour cream, sprinkled with herbs.
Solyanka with bouillon cubes
Ingredients:
- 2 sausages
- 300 g ham
- 100 g lard
- 2 carrots
- 1 onion
- 1 pickled cucumber
- 2 bouillon cubes
- 100 ml tomato juice
- sour cream
- ½ lemon
- ground black pepper
Cooking method:
Dissolve bouillon cubes in boiling water. Pour the hot broth over the sliced sausages and pieces of ham. Cook for 10 minutes. Fry peeled chopped onions and grated carrots for 5 minutes with finely chopped lard. Add diced cucumber and juice. Cook for another 5 minutes. Add the contents of the frying pan to the pan, add salt and pepper. Cook together for 5 minutes. Place a spoonful of sour cream and a mug of lemon into the plates.
Solyanka with cabbage
Ingredients:
- 400 g lean beef
- 150 g ham
- 200 g white cabbage
- 1 onion
- 100 g pickled cucumbers
- 1 tbsp. spoon of tomato paste
- 1 tbsp. spoon of vegetable oil
- 100 g pitted olives
- 1 bay leaf
- 3 allspice peas
Preparation:
Pour 2.5 liters of hot water over the beef pieces, after boiling, skim off the foam and add salt, cook for 1.5 hours with peppercorns. Chop the peeled onions and sauté in oil for 15 minutes. Shred the cabbage. Add to onions. Simmer for 7-10 minutes, add to the broth, cook for 5 minutes. Add chopped ham, olives and cucumbers, tomato paste, bay leaf. Add salt and cook covered for another 10 minutes.
Cooking methods in a slow cooker
Solyanka team
Ingredients:
- Beef, chicken 300−400 g.
- Cucumbers (salted) 3 pcs.
- Sausages 2 pcs.
- Sausage, smoked ham 150 g.
- Onion 1 pc.
- Carrot 1 pc.
- Tomato paste 2 tbsp. spoons
- Lemon juice 2 tbsp. spoons
- Olives 10 pcs.
- Pepper (black) to taste
- Salt, sugar to taste
- Sour cream 2-3 tbsp. spoons
- Water up to the mark
- Greens to taste
Cooking method:
- Place grated cucumber, carrots, and chopped onion into a bowl.
- Using the “MENU/SELECT” button, select the “ROASTING” program. Set the time to 15 minutes and temperature level 2. Press the “START” button.
- After 5 minutes, add tomato paste and 1 tbsp. water, lemon juice, sugar, salt and finish cooking.
- Slice meat, chicken, ham, sausage, sausages thinly.
- Squeeze juice from lemon. 6. Select the “SOUP” program with the “MENU/SELECT” button.
- Press the “ENTER” button.
- Using the “MENU/SELECT” button, select the “MEAT SOUP” subprogram.
- Press the “START” button.
- Add olives, pepper.
- When serving, sprinkle with herbs and add sour cream.
Solyanka vegetarian
Ingredients:
- 3 potatoes,
- ½ fork cabbage,
- 1 onion,
- 1 carrot,
- 1 can of olives,
- 2 tablespoons vegetable oil,
- 3 liters of tomato juice,
- white pepper,
- paprika,
- salt.
Cooking method:
Pour oil into the multicooker bowl. Finely chop the onion and carrots and place in a bowl. Turn on the “Baking” mode for the time for which this mode of your multicooker is designed according to the instructions. Cut the potatoes into small cubes and after 10 minutes. put in a bowl, add olives there. Chop the cabbage and place in a bowl, add salt, pepper, and paprika. Stir and simmer for another 10 minutes. Then pour in the tomato juice and cook on the “Stew” mode for 1 hour.
Solyanka white
Cooking time: 2.5 hours, Number of servings: 8
Compound:
- 450 g beef
- with a bone
- 1 parsley root
- 1 carrot
- 3 onions
- 3 bay leaves
- 5−6 black peas
- pepper
- 2 liters of water
- 20 g butter
- 200 g pickled cucumbers
- 70 g sausages
- 70 g ham
- 2 hunting sausages
- 1 tbsp. l. capers
- 30 g pitted olives
- 0.5 lemon
- Sour cream for serving
Cooking method:
- Place the beef, parsley root, carrots, one onion, bay leaf and peppercorns in a multicooker bowl, add water and cook in the “Stew” mode for 2 hours. Then strain the broth and discard the roots. Pour the broth into a cleaned multicooker bowl.
- Meanwhile, in a frying pan with butter, fry the remaining thinly sliced onion until light golden brown, dilute with a small amount of broth.
- In a separate frying pan, simmer the pickled cucumbers cut into strips, adding a little water, for 15-20 minutes.
- Place onions and cucumbers into the strained broth, add sausages, ham and sausages cut into strips or small slices. Cook in the “Stew” mode for 30 minutes. In 5 min. until ready, add capers and olives to the hodgepodge. At the end, add salt to taste.
Solyanka in Leningrad style
Ingredients:
- Boiled meat 200 g
- Boiled ham 100 g
- Sausages 70 g
- Boiled kidneys 120 g
- Onions 200 g
- Pickled cucumbers 100 g
- Capers 180 g
- Olives 80 g
- Tomato paste 80 g
- Sour cream 100 g
- Pepper, bay leaf to taste
- Meat broth 2 l
Cooking method:
Chop all ingredients and place in a multicooker bowl. add tomato paste, salt, pepper and bay leaf. Pour broth over everything, close the lid, then run the “Soup” program. Serve the finished solyanka with sour cream.
Mushroom solyanka
Ingredients:
- Mushrooms 400 g.
- Tomatoes 1 pc.
- Onion 1 pc.
- Bell pepper 1 pc.
- Carrot 1 pc.
- Potatoes 2 pcs.
- Pickled cucumbers 2 pcs.
- Vegetable oil 1 tbsp. spoon
- Water 7 m. Art.
- Lemon ½ pcs.
- Salt, pepper, sugar to taste
Cooking method:
- Cut cucumbers and tomatoes into small cubes.
- Chop the onion into small strips. Pepper
- cut into small cubes. Use the “MENU/SELECT” button to select the “ROASTING” program, set the time to 10 minutes, temperature level 3. Open the lid and turn the handle to the “CLOSED” position (fry with the lid open). Press the “START” button.
- Fry the onions and carrots, add cucumbers and fry a little.
- Pour water, add potatoes and chopped mushrooms, lemon cut into slices, salt and pepper. Select the “SOUP” program using the “MENU/SELECT” button.
- Press the “ENTER” button.
- Use the “MENU/SELECT” button to select the “VEGETABLE SOUP” subprogram.
- Press the “START” button.
You can top it with sour cream.
The secrets of delicious and rich solyanka
- The main secret of high-quality hodgepodge is a rich, concentrated broth. It is cooked over low heat from meat, fish or mushrooms with the addition of vegetables.
- The taste of the soup is greatly influenced by pickles. Salted ones cooked in a barrel are ideal. Solyanka with cucumbers from a jar produces a less intense taste, although this is a matter of taste. During pickling in a barrel, the fermentation process begins, giving the vegetables a characteristic pungent flavor. If the peel is hard, it is better to cut it off so that the cucumbers stew and soften faster. It is not recommended to use soft cucumbers; after cutting, they do not hold their shape well. And the hard ones remain intact even after being chopped into strips.
- For solyanka, all ingredients are cut into strips or cubes so that they are convenient to scoop with a spoon. Mushrooms are cut into cubes or slices, the fish is simply disassembled into small pieces.
- It is believed that thanks to its concentrated broth and sour taste, hodgepodge helps improve well-being in the morning after heavy libations.
- Smoked meats and sausages must be fried before cooking. Thanks to this, excess fat is melted, and the taste is revealed brighter.
- A real hodgepodge should be not only thick, but also salty and sour. To enhance the spicy taste, capers, olives (can be with marinade), and lemon are added to the soup. Initially, these products, like tomato paste, were not used in solyanka, since they were simply unknown in Russian cuisine. The soup received its spiciness from cucumbers, seasonings and roots.
- Meat broth can be cooked with or without vegetables, using only meat. But if the soup is made from fish or mushrooms, you need to add celery roots, parsley, and carrots. If the steep broth is too heavy for your stomach, use vegetable broth or plain water as a liquid base.
- For mushroom solyanka, the broth is traditionally prepared from dried mushrooms. Porcini mushrooms, which have a very rich taste, are best suited for this. The soup itself is made from salted mushrooms: milk mushrooms, saffron milk caps. Salted mushrooms are considered the most delicious. Pickled ones are somewhat rougher in taste and texture due to the vinegar. Also, more vegetables are added to mushroom hodgepodges for satiety than to meat and fish ones. Cabbage and potatoes are often used.
Making solyanka is an interesting and exciting process. One serving of this wonderful and delicious dish will provide you with energy and vigor for the whole day. Now you know a lot about how to prepare this soup in your kitchen. Bon appetit!
Meat solyanka is a traditional Russian dish, known since time immemorial and has undergone a lot of modifications. Thrifty housewives love it for its simplicity, satiety and versatility, because meat hodgepodge can be prepared from the remains of any meat products found in the refrigerator. Solyanka is especially relevant after a festive feast, when there is a lot of cold cuts left over. However, if you don’t have any, purchasing 100-150 g of a variety of meat delicacies will not be difficult.
Meat Solyanka is an incredibly nourishing, thick and very aromatic soup, the basis of which is meat broth with the addition of smoked meat, sausage or frankfurters. That is why the meat hodgepodge is often called a national team - what kind of meat is not in it. The most delicious solyanka will be obtained if you use as many types of meat as possible - beef or pork ribs, chicken drumsticks or wings, pork chops, hunting sausages, boiled, smoked or dry-cured sausage, ham, sausages and even small sausages are suitable here. . As for the broth, it is best to use meat on the bone. It is believed that the most delicious broth for solyanka comes from two different types of meat. As you already understand, the main component of hodgepodge is meat products, so this point should be given special attention. If you want your soup to be not only tasty, but also beautiful, cut all the meat into strips of the same size.
Integral attributes of solyanka are also pickles, lemon, black olives or black olives. Solyanka is usually decorated with slices of lemon when serving, but if you want to get a richer taste of the broth, you can add lemon juice directly during the cooking process. It is recommended to take dried olives - they are more tart. Capers will be very helpful in the solyanka, which will give the soup a sour-salty taste - you need very little of them, about 50-70 g. The classic version of meat solyanka is prepared without potatoes, but many housewives still use them to make the soup more nutritious. Also added to the hodgepodge are fried onions and carrots, tomato paste and, of course, herbs. When it comes to meat solyanka, culinary imagination is limited to almost nothing! After all, meat solyanka is a composite because it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, and someone will want to add bell peppers or mushrooms. Experiment with different ingredients, exclude and add new components, and solyanka can turn from an ordinary soup into a real gastronomic masterpiece that deserves the highest praise.
It is best if your hodgepodge infuses for 1-2 hours after cooking - this will make it even more rich. Don't forget to add a slice of lemon when serving, and an incredibly delicious soup is ready! And one last piece of advice: when cooking, feel free to take a larger pan - the meat solyanka is eaten so quickly that you won’t even have time to notice. Well, let's choose a suitable recipe?
Classic hodgepodge of five types of meat
Ingredients:
300 g pork on the bone,
100 g ham,
100 g sausages,
100 g smoked meat,
100 g boiled sausage,
4 pickled cucumbers,
1 onion,
1 lemon,
1 can of olives,
3 tablespoons tomato paste,
5-7 peas of allspice,
2-3 bay leaves,
salt to taste,
butter,
parsley,
sour cream (optional).
Preparation:
Place the pork in a saucepan and add water. Bring to a boil, drain the water, pour clean water over the meat, add spices and cook until tender, skimming off the foam from time to time. While the broth is cooking, melt the butter in a frying pan and fry the chopped onion until golden brown. Add tomato paste, stir and cook for another 2 minutes. Slice meat products and pickles.
When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and cut into pieces. Place fried onions, cucumbers and all types of meat into the broth. Cook over low heat for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the hodgepodge brew for at least half an hour. Pour the hodgepodge into plates, adding a slice of lemon and a few olives to each. If desired, serve solyanka with sour cream.
Meat solyanka with smoked meats
Ingredients:
500 g beef brisket,
100 g smoked brisket,
100 g ham,
100 g smoked sausage,
100 g sausages,
2 onions,
2 pickled cucumbers,
1/2 cup cucumber pickle,
2 small potatoes (optional)
100 g olives,
1/2 lemon
50 g capers (optional)
2 tablespoons of tomato paste,
1/2 teaspoon sugar,
3-4 bay leaves,
salt, ground black pepper and spices to taste,
dill or parsley,
vegetable and butter.
Preparation:
Place the beef brisket and one onion in a saucepan, add 3 liters of water and cook for about 1.5 hours. When the broth is ready, remove the onion and spices. Cool the meat and cut into strips.
Heat vegetable oil in a frying pan and fry finely chopped onion until golden brown. Add chopped carrots and sugar, fry for 2-3 minutes. Add diced pickles. Pour in a little broth and simmer for about 10 minutes. Stir in tomato paste and cook for another 2 minutes. Pour in the cucumber pickle and simmer for 3-4 minutes.
Cut the meat into strips and lightly fry in a separate frying pan in butter. Add the meat to the broth along with the chopped beef, roasted vegetables, sliced olives, and chopped potatoes and capers, if using. Bring to a boil, add bay leaf and cook for 10-15 minutes. Salt, pepper and add spices to taste. Remove the pan from the stove, cover with a lid and let the hodgepodge brew for 30 minutes to 1 hour. Pour the prepared hodgepodge into plates, sprinkle with chopped herbs and garnish with lemon slices.
Solyanka with cold cuts and sausage
Ingredients:
200 g beef,
200 g pork,
200 g chicken,
200 g boiled sausage,
200 g smoked sausage,
4 pickled cucumbers,
2-3 potatoes (optional),
1 onion,
100 g olives,
100-200 ml cucumber pickle,
3-4 bay leaves,
1/2 lemon
vegetable oil,
salt and ground black pepper to taste.
Preparation:
Cook meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into pieces and place back into the broth. Add chopped potatoes if necessary. Cut the sausage into strips or cubes and lightly fry in a frying pan, adding a little oil. Add the sausage to the soup along with the bay leaf. Fry chopped onion in vegetable oil. Add chopped pickles and fry for 2-3 minutes. Stir in tomato paste and fry for another 1 minute. Add the roast to the soup along with the cucumber pickle. The brine should be added carefully so that the soup does not turn out too salty. Salt the soup, if required, and season with black pepper. After finishing cooking, let the hodgepodge brew for 20-30 minutes. Serve the solyanka, garnished with olives and thin slices of lemon.
Meat Solyanka “Sausage Paradise”
Ingredients:
300 g pork pulp,
150 g boiled sausage,
150 g Bavarian sausages,
100 g raw smoked sausage,
100 g olives,
2 pickled cucumbers,
1 onion,
1 tablespoon of tomato paste,
2-3 bay leaves,
lemon slices for garnish.
Preparation:
Boil pork broth and 2 liters of water. Fry chopped onions and coarsely grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, add 50 ml of water and simmer for 10 minutes. While the roast is cooking, chop the meat products and boiled pork. Add the roast to the broth and cook for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before cooking, add chopped olives. Let the hodgepodge brew and serve with lemon slices.
Solyanka with chicken and mushrooms
Ingredients:
400-500 g chicken meat,
200 g smoked sausage,
150 g ham,
3-4 sausages,
3-4 potatoes,
200-300 g fresh or pickled champignons,
100 g olives or olives,
2 pickled cucumbers,
1 onion,
1 carrot,
1 bell pepper,
2 stalks of celery or parsley root,
2-3 cloves of garlic,
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and spices to taste,
dill greens.
Preparation:
Prepare a flavorful broth by boiling chicken along with parsley root or celery. Cooking the broth takes, on average, 20-25 minutes. Discard the parsley root or celery. Remove the chicken from the broth and, dividing it into pieces, return it back to the soup. Add chopped mushrooms and potatoes. Cook for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as frying made from onions, carrots and bell peppers fried in vegetable oil, mixed with tomato paste. Cook for another 10 minutes. Add salt and pepper to taste, stir with garlic passed through a press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.
Meat solyanka in a slow cooker
Ingredients:
500 g beef,
300 g smoked meat,
3-4 pickled cucumbers,
100 g olives,
2 onions,
1 carrot,
1/2 lemon
50 g capers (optional)
1 tablespoon of tomato paste,
vegetable oil,
bay leaf and allspice peas,
parsley,
salt and ground black pepper to taste,
sour cream.
Preparation:
Place the meat in the multicooker bowl, add water and set the “Stew” mode for 1.5 hours. When the broth is ready, remove the beef, cool and cut into pieces, and strain the broth. Fry chopped onion and coarsely grated carrots in a small amount of vegetable oil in the “Baking” mode for about 10 minutes. Add chopped cucumbers and olives, fry for 5 minutes. Stir in tomato paste and fry for 5 minutes. Cut the smoked meat into strips and add to the vegetables, fry for about 10 minutes. Pour in the meat broth, add capers (if used), as well as bay leaves and allspice peas. Add salt and pepper to taste. Set the “Baking” mode for 25 minutes. Let the prepared hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced lemon slices. Serve solyanka with sour cream.
Meat Solyanka is such a hearty and nutritious soup that no second course is needed. Try it and see for yourself! Bon appetit!
