Meat solyanka recipe at home. Soup "Solyanka national team": a classic recipe

Meat hodgepodge is a traditional Russian dish, known from time immemorial and 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 are a lot of cold cuts left. However, if there are none, it will not be difficult to purchase 100-150 g of a variety of meat delicacies.

Meat Solyanka is an incredibly hearty, thick and very fragrant soup, the basis of which is meat broth with the addition of smoked meat, sausages or sausages. That is why the meat hodgepodge is often called the national team - there is no meat in it. The most delicious hodgepodge will turn out if you use as many types of meat as possible - beef or pork on the ribs, chicken drumsticks or wings, pork chop, hunting sausages, boiled, smoked or dry-cured sausages, ham, sausages and even sausages are suitable here . As for the broth, it is best for him to take meat on the bone. It is believed that the most delicious hodgepodge broth is obtained from two different types of meat. As you already understood, the main component of the hodgepodge is meat products, so this item 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.

Pickled cucumbers, lemon, olives or olives are also integral attributes of the hodgepodge. Solyanka is usually garnished with lemon slices 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. By the way, there will be capers in the hodgepodge, which will give the soup a sour-salty taste - they need quite a bit, about 50-70 g. The classic version of meat hodgepodge is prepared without potatoes, but many housewives still use it to make the soup more nutritious. Also, fried onions and carrots, tomato paste and, of course, greens are added to the hodgepodge. When it comes to meat hodgepodge, the culinary fantasy is not limited to almost anything! After all, the meat hodgepodge is for that and the team, that it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, and someone - bell pepper or mushrooms. Experiment with various ingredients, exclude and add new components, and from an ordinary soup, hodgepodge can turn into a real gastronomic masterpiece that deserves the highest praise.

It is best if your hodgepodge is infused after the end of cooking for 1-2 hours - thanks to this, it will become even more saturated. Don't forget to add a slice of lemon when serving, and an unimaginably delicious soup is ready! And finally, a piece of advice: when cooking, feel free to take a larger pot - meat hodgepodge is eaten so quickly that you won’t have time to notice. Well, let's choose the right 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 pickles,
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)

Cooking:
Put the pork in a saucepan and cover with water. Bring to a boil, drain the water, pour the meat with clean water, add spices and cook until tender, removing 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. Cut meat products and pickles.
When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and chop. Put onion frying, cucumbers and all kinds of meat in 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 hodgepodge with sour cream.

Meat hodgepodge with smoked meats

Ingredients:
500 g beef brisket,
100 g smoked brisket,
100 g ham
100 g smoked sausage,
100 g sausages,
2 bulbs
2 pickles,
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.

Cooking:
Put the beef brisket and one onion in a saucepan, pour 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 some broth and simmer for about 10 minutes. Stir in tomato paste and cook for 2 more minutes. Pour in the cucumber brine and simmer for 3-4 minutes.
Cut the meat products into strips and lightly fry in a separate pan in butter. Add the meat to the broth, along with the chopped beef, stir-fry vegetables, chopped 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 finished 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 pickles,
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.

Cooking:
Boil meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into pieces and put back into the broth. Add chopped potatoes if needed. Cut the sausage into strips or cubes and lightly fry in a pan, adding a little oil. Add sausage to soup along with bay leaf. Fry chopped onion in vegetable oil. Add chopped pickles and fry for 2-3 minutes. Stir in tomato paste and fry for 1 more 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 cooking, let the hodgepodge brew for 20-30 minutes. Serve hodgepodge, garnished with olives and thin slices of lemon.

Meat Solyanka "Sausage Paradise"

Ingredients:
300 g of pork pulp,
150 g boiled sausage,
150 g Bavarian sausages,
100 g raw smoked sausage,
100 g olives
2 pickles,
1 onion
1 tablespoon of tomato paste,
2-3 bay leaves,

lemon slices for garnish.

Cooking:
Boil pork broth and 2 liters of water. Fry the chopped onion and grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, pour in 50 ml of water and simmer for 10 minutes. While the frying is cooking, cut the meat products and boiled pork. Add stock to broth and simmer for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before the readiness to add chopped olives. Let the solyanka 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 pickles,
1 onion
1 carrot
1 bell pepper
2 celery stalks or parsley root
2-3 garlic cloves,
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and spices to taste,
dill greens.

Cooking:
Prepare a fragrant broth by boiling chicken 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 cut into pieces, return to the soup. Add chopped mushrooms and potatoes. Boil for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as a roast made from onions, carrots and bell peppers fried in vegetable oil, mixed with tomato paste. Cook for 10 more minutes. Salt and pepper to taste, stir with the garlic passed through the press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.

Meat hodgepodge in a slow cooker

Ingredients:
500 g beef,
300 g smoked meat,
3-4 pickles,
100 g olives
2 bulbs
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.

Cooking:
Put the meat in the multicooker bowl, pour in water and set the "Extinguishing" mode for 1.5 hours. When the broth is ready, take out the beef, cool and cut into pieces, and strain the broth. Fry chopped onions and 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 beef broth, add the capers (if using) and the bay leaf and allspice. Add salt and pepper to taste. Set the "Baking" mode for 25 minutes. Let the finished hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced lemon slices. Serve with sour cream.

Meat hodgepodge is such a hearty and nutritious soup that no second course is needed. Try it and see for yourself! Bon appetit!

Soup "Solyanka team" is prepared in many different ways. Professional chefs and lovers of culinary experiments invent new recipes and use different ingredients to improve their skills.

In this article, we will reveal the secrets of cooking this dish and tell you in detail how to cook soup - a mixed hodgepodge.

What is a saltwort?

It is believed that the predecessor of this wonderful dish was a simple village stew, in which the housewives put food that was at hand. Some even associate the name of the simple soup “selyanka” with the restaurant dish “hodgepodge”, finding common features and similar cooking methods in them. One way or another, the classic hodgepodge is prepared in different establishments according to completely different recipes, however, maintaining common features. Firstly, a set of meat delicacies is necessarily put in this dish. Secondly, in order for the soup “Solyanka team” to acquire a characteristic piquant taste, pickles, olives and lemon are added to it. In addition, this dish can be prepared from vegetables, mushrooms and even fish.

If you don’t know how to cook Solyanka Soup, then start with the simplest, classic version. We provide a detailed description of it below.

Solyanka Products

So that this wonderful dish does not turn into an expensive pleasure, cook it after a festive feast. As a rule, on such days, the remains of smoked meats, different types of meat, spicy, salty and pickled snacks accumulate in the refrigerator. Thus, the Solyanka Solyanka Soup can become not an expensive, but a wonderful economical solution. Here is an approximate composition of the products that is used for the classic recipe:

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow suit, you need to do the following:

Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
Mix vegetables. Add to them three tablespoons of sugar, two tablespoons of salt and a glass of vegetable oil.
Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then spread it in sterile jars and roll it up.
Now you can easily cook your favorite dishes in the winter and delight your loved ones with them.

Solyanka recipe for meat team (classic)

Some cooks prepare this wonderful hearty soup without skimping on food. That is why the hodgepodge is sometimes more reminiscent of the second dish than the first. To make your soup tasty and fragrant, try to follow the sequence of actions:

Place beef on the bone (pork) and smoked ribs in a saucepan, cover with water and bring to a boil. After that, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
Some time before readiness, salt the water, put bay leaves and peppercorns in it. After fifteen minutes, the meat and onion should be taken out, and the broth should be strained through a fine sieve.
When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
Cut sausage and ham into strips.
Cucumbers cut into thin slices, put in a preheated pan, add a little broth and warm for a few minutes.
Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After this, add tomato paste to the frying pan, mix it with onions, and then transfer the resulting frying to the broth.
Put all the meat products, cucumbers, olives, capers, salt and pepper into the pan. Simmer the soup over low heat for a few more minutes.
Before serving, place a little sour cream and a thin slice of lemon on each plate.

As you can see, the meat team hodgepodge recipe (classic) is not too complicated if you follow the sequence of these steps.

Solyanka with capers and mushrooms

In this case, we will use a completely different set of products, but the taste of our dish will not suffer at all. On the contrary, it will open up from a new, completely unexpected side. We hope you will definitely like it. So, soup "Solyanka meat team".

Recipe:

Soup "Solyanka team" is ready. It's time to invite the household to the table. Garnish each serving with sour cream, chopped herbs and a thin slice of lemon.

Soup "Solyanka team with sausage"

This recipe is a simplified version of the classic dish. Unfortunately, we do not always have time to prepare a full-fledged version of meat hodgepodge. Therefore, in this case, we will use a set consisting of vegetables and sausages.

Preparing the hodgepodge:

Pour three and a half liters of water into a large saucepan. If you have chicken or meat broth, you can use it.
Peel six medium potatoes, cut them into small cubes and cook over medium heat.
For dressing, peel and grate one carrot, cut two red onions into half rings, and grate four pickled cucumbers on a coarse grater. Fry fresh vegetables in a pan, and then add mashed cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
Put all the prepared products in the broth, add salt and the necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (possibly with mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a slow cooker

Since many modern housewives cannot imagine kitchen chores without their best assistant - a multicooker, we decided to offer you this interesting recipe. Soup "Solyanka team" (we posted a photo of this dish in our review) is prepared as follows:

Fish hodgepodge

This recipe will appeal to those who are not indifferent to fish dishes. Preparing this dish is simple - just follow the algorithm of actions described below. So, let's try to make the Solyanka soup.

Recipe:

To make a strong fish broth, take two onions, four black peppercorns, bay leaves, one carrot, salt, one dried parsley root and fish fines (600 grams). Peel the vegetables, chop them randomly and fry in a dry frying pan for several minutes. Clean the fish, gut and rinse. Put the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, salt, put pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Two pickled cucumbers, peeled, and then cut into thin strips.
Preheat the pan and lightly fry the prepared onion in it with two tablespoons of flour. After that, pour a little fish broth into it, mix it well with flour and cook everything together for a while. Put the tomato paste and cucumbers into the pan, stir and cook them for about five minutes.
Put the roast in the broth and bring it to a boil. Put the fish pieces, olives, capers, pepper and salt into the pan. Boil hodgepodge until tender. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lenten mushroom hodgepodge

This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is practically not inferior to the taste of classic soup, and therefore even people who do not adhere to a special diet enjoy preparing it. We offer to try together to make lean soup "Team hodgepodge".

Recipe:

Top each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

Soup "Solyanka" meat is distinguished by its amazing taste. It is perfect for a family dinner, and can also decorate your holiday table. Finally, we offer another option for preparing such a wonderful dish as the Solyanka meat team soup.

Boil one beef tongue until cooked (it is better to do this the day before). To do this, fill it with cold water and bring to a boil. Change the water and put it on fire again. After two hours, the tongue should be taken out, placed in cold water and the skin removed (like a stocking).
Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, sprinkle with soda and leave for 20 minutes. Rinse again, pour vinegar and sprinkle with salt. Wash and dry after 40 minutes.
Cut one onion and four pickled cucumbers into strips.
300 grams of beef (it is better to take a tenderloin) and 300 grams of lamb fillet cut into pieces. Lightly fry the meat in a pan, add 200 grams of smoked sausages, onions, cucumbers and a glass of broth to it. Mix all the products and simmer over medium heat for several minutes.
Pour the tomato paste into the pan, bring it to a boil. Transfer the roast to the boiling broth, add the tongue, kidneys to it and cook the soup until tender.
At the end of cooking, the hodgepodge should be salted, peppered, olives should be added to it, and capers if desired.

Conclusion

Soup "Solyanka meat team", the recipe for which, and more than one, we presented in the review, can consist of completely different products. However, the combination of different types of meat, smoked meats and salty taste gives the finished dish common features. We hope that the description of the soups given in our article will be useful for you to conduct exciting culinary experiments. Find the most successful combination of ingredients - and Solyanka Solyanka Soup will become your signature dish.

Mixed meat solyanka is a classic dish of Russian cuisine. Essentially, this is a rich meat soup, which is prepared from several types of meat with the addition of pickles, olives, lemon and parsley. These are the unchanged ingredients of the classic recipe. Many people add carrots, potatoes, sauerkraut, etc. to hodgepodge. Each family has its own most delicious recipes, which are improved over the years and passed on to other generations. Here’s a recipe for real hodgepodge for everyone, no matter how much culinary experts and connoisseurs of this delicious meat soup argue. Try to prepare a combined meat hodgepodge according to the classic recipe and decide what exactly you are missing in it. Perhaps you will exclude olives altogether, but to make the dish fuller you will want to add potatoes. The broth can be cooked with beef, pork or chicken, as you prefer. This is how you will develop the right solyanka recipe for you. Well, the most important secret is that the larger and more varied the assorted meats, the richer the taste of the finished dish. Let's look at the step-by-step recipe for how to cook mixed meat solyanka.

Necessary products for classic hodgepodge:

300 g pork on the bone;
100 g ham;
100 g sausages;
100 g smoked meat;
100 g boiled sausage;
4 things. (200 g) pickles;
1 medium onion;
3 tbsp tomato paste;
200 g olives;
100 g butter;
a small bunch of parsley;
1 lemon;
salt, peppercorns, bay leaf.

Hodgepodge recipe step by step with photos

1. Wash the pork and place it in a deep pan. Fill with water and place on medium heat. When the water in the pan boils, drain it and fill the pan again with clean water. Add a few black peppercorns and 2 small bay leaves. Boil the pork until tender, skim off the foam periodically.

2. While the pork broth is cooking, let's start cutting all types of meat products.

3. Finely chop the onion and fry it in butter until golden.

4. Add tomato paste to the onion in the frying pan, stir and fry for a couple more minutes over low heat. Our solyanka dressing is ready.

5. Cut pickled cucumbers into small cubes.

6. When the broth is ready, remove the pork from it and cool it. Separate the meat from the bone. Cut into small slices.

7. Place all the chopped meat and sausages in a saucepan with broth, add onion and tomato dressing, and pickles. Cook the hodgepodge over low heat for 15-20 minutes. Then add the parsley, remove the hodgepodge from the heat and cover with a lid. The solyanka should sit for another 20 minutes.

8. Pour the prepared meat hodgepodge into plates and put a slice of lemon and a few olives in each plate.

9. Before use, add a spoonful of sour cream.

The most delicious homemade hodgepodge is ready! My mouth is already watering. Bon appetit!

You can cook hodgepodge at home in a saucepan on the stove, in a slow cooker, or in the oven in clay pots. Let's talk about the most delicious ways to prepare this soup, the classic recipe of which goes back centuries.

Solyanka is a traditional Russian national dish, a rich soup with a lot of seasonings and fresh chopped herbs. Hearty and nutritious. Prepared in one of three broths: meat, mushroom or fish. The main ingredients are pickled cucumbers (cucumber pickle), olives, cabbage, lemon, pickled (pickled) mushrooms, tomatoes.

Historical reference

The traditional name of the dish is the word “selyanka”. It is mentioned by various writers in works until the end of the 19th century. The term “hodgepodge”, familiar to our ears, appeared only in the 20th century.

According to classic recipes that have survived to this day, the rich soup was prepared in fish broth. Meat hodgepodge appeared much later.

About capers

One of the additional ingredients in the traditional solyanka recipe is pickled capers. These are small unopened buds of a thorny plant. They are balls of dark olive color. They are collected from caperberry, a medicinal shrub. When freshly picked, it gives off a bitterness that has a specific taste. Now they are rarely used in cooking; back in Soviet times, housewives replaced them with ordinary pickled cucumbers.

The buds of the plant for traditional solyanka are sold in large supermarkets and specialized spice stores.

Cooking tricks

Rich meat broth boiled with cucumber brine is an excellent basis for hodgepodge. Unlike mushroom, fish and chicken broths, it is recommended to cook it without vegetables.
Gently strain the cucumber brine before cooking.
It is recommended to combine lean beef with different types of sausages or meat products. An excellent base for solyanka is tender cuts of pork or veal. They make it rich and very nutritious.
Add only naturally smoked meat products. Foods cooked with liquid smoke will spoil the taste.
For decoration, take basil, parsley and dill.
When frying meat products, use a minimal amount of vegetable oil. If desired, place the slices on a dry baking sheet. Place in an oven preheated to 180 degrees for 20-25 minutes. Bake without oil. Remove excess fat using kitchen towels.
After cooking is complete, let the meat hodgepodge brew for 20-30 minutes. This way it will turn out more aromatic, with a rich taste.
Place lemon slices just before serving. Otherwise, the hodgepodge will taste sour.

Classic meat solyanka

Ingredients:

Water – 3 l.
Beef on the bone – 600 g.
Smoked ribs – 300 g.
Ham - 200 g.
Olives - 100 g.
Capers – 50 g.
Pickled cucumbers – 3 medium-sized pieces.
Onion – 1 head.
Allspice – 3 peas.
Tomato paste – 2 tablespoons.
Bay leaf – 1 piece.
Butter – 1 tablespoon.
Lemon, parsley, pepper, salt - to taste.

How to cook:

I pour water into a large saucepan. I add smoked ribs and beef with bones.
Cook over low heat for 100-120 minutes. I remove the foam in a timely manner with a slotted spoon. 15 minutes before it’s ready, add peppercorns, bay leaves and salt.
I carefully take out the meat, fish out the spices and strain the broth.
I wait until the meat cools down. I chop other ingredients. I separate the pulp from the bone and cut it.
Peel the cucumbers and chop them into strips. I put it on the frying pan. I pour in 8-10 tablespoons of broth and simmer over low heat without vegetable oil. Then I transfer it to the broth.
I put butter. I heat up the frying pan. I peel the onion and cut it into half rings. I send it to fry, salt and pepper, stir from time to time. After 5 minutes I add tomato paste. I languish together for another 4-6 minutes. I transfer the sauteing into the decoction.
I put the chopped meat ingredients along with olives into the broth for hodgepodge. Cook for 10-15 minutes over medium heat.
At the end of cooking I add capers, additional pepper and salt. Cover the hodgepodge with a lid and simmer over low heat for a quarter of an hour.

Video recipe

I pour it into plates. I decorate each serving with a slice of lemon, fresh herbs and sour cream.

Recipe with potatoes

Ingredients:

Semi-smoked ham – 80 g.
Fresh beef – 250 g.
Smoked beef – 80 g.
Boiled sausage – 80 g.
Meatloaf – 80 g.
Pickled cucumbers – 3 pieces.
Carrots – 1 piece.
Onions – 2 pieces.
Potatoes – 1 piece.
Vegetable oil – 2 large spoons.
Bay leaf – 1 piece.
Sugar – 1 teaspoon.
Salt, herbs, lemon, olives and sour cream - to taste.

Cooking:

I start the hodgepodge by preparing a rich meat broth. I put pieces of chopped fresh beef into the pan. I pour cold water. For transparency, I add a thoroughly washed, unpeeled onion. Bring to a boil, carefully remove the foam. Salt and cook for 40-50 minutes. I determine readiness using a fork. I throw out the onion.
I cut the potatoes and chop the carrots into small pieces. I put it in the cooking broth for 30-40 minutes.
While the broth is cooking, I chop other meat products. I send a mix of smoked meats and boiled sausage to the frying pan. Fry until light golden brown using vegetable oil.
I add chopped onion. Cook until transparent. I turn down the fire.
I catch the finished meat from the broth. After cooling, cut into small pieces. I send it to the prepared mass of meat products with onions. After 3-4 minutes I lay out the chopped pickles.
Lastly, I add the tomato paste and sugar into the pan. I pour 100 ml of water or cucumber brine.
I transfer the fried foods and vegetables into the prepared broth with potatoes and carrots. I put in a bay leaf. I boil for 10 minutes.

ADVICE! At the final stage, you can adjust the taste of the hodgepodge. If there is not enough sourness, add freshly squeezed lemon juice. For a spicier taste, use ground pepper.

I serve it on the table with a spoonful of sour cream, a slice of fresh lemon and a handful of chopped herbs.

Original version with sausage

Ingredients:

Water – 3 l,
Hunting sausages – 5 pieces.
Boiled sausage – 150 g.
Potatoes – 6 pieces.
Carrots – 1 piece.
Red onion – 2 heads.
Pickled cucumbers – 3 pieces.
Olives - 100 g.
Tomato paste – 1 large spoon.
Lemon – 3 slices.
Vegetable oil - for frying.
Salt, ground pepper - to taste.

Cooking:

Place diced potatoes in a deep saucepan. I pour water and turn on the stove.
I prepare sautéing for hodgepodge from coarsely grated carrots, onion half rings and cucumbers cut into strips.
Finely chop the meat ingredients. Wash the lemon and cut it into thin slices. I cut the olives without pits.
I cook the vegetable sauté in a frying pan with vegetable oil. First I fry the onion and carrots. Then I lay out the cucumbers (add brine if desired).
After 5-10 minutes of simmering over low heat, add tomato paste to the frying pan. I cook together for 3-4 minutes. I transfer it to the potatoes.
After adding the vegetable dressing, add salt and pepper. I cook for 10 minutes. I add sausage and frankfurters only after the potatoes have softened (half-cooked).
At the final stage I add lemon slices and chopped olives.
I turn off the stove. I let the hodgepodge brew for half an hour.

Video cooking

Delicious solyanka with cabbage

Ingredients:

Ready meat broth – 4 l.
Boiled meat – 450 g.
Cabbage – 1 medium sized head.
Tomato paste – 150 g.
Smoked brisket – 100 g.
Boiled sausage – 100 g.
Ham – 100 g.
Pickled cucumbers – 3 pieces.
Cucumber pickle – 100 ml.
Potatoes – 5 pieces.
Onion – 1 head.
Carrots – 1 root vegetable.
Red hot pepper – 1 piece.
Sugar – 2 small spoons.
Lemon, fresh herbs, pitted olives, salt - to taste.

Cooking:

I take pickles out of the jar. I put it on the board and cut it into cubes. I wash the cabbage and chop it finely and finely. Transfer to a large saucepan. Pour cucumber pickle (100 ml).
I let it cook, adding bay leaf, sugar and 2 small spoons of salt. I mix thoroughly. For flavor, I add a few tablespoons of ready-made meat broth to the hodgepodge.
I set the burner power to medium level. Simmer until the cabbage is ready, stirring occasionally. While the vegetables are cooking, I peel the potatoes and cut them into cubes. I pour over the potatoes. I'm cooking.
I cut boiled meat and smoked products into pieces. I peel onions and carrots. I cut the first vegetable into rings, and chop the second on a grater. I remove the seeds from hot peppers. Finely chop the pulp.
I'm doing passivation. I add onions to a heated frying pan. After two minutes I add carrots. Simmer over low heat. When the onion turns golden, add finely chopped pepper. I fry each vegetable ingredient until done.
I add smoked meat (I leave the boiled meat), tomato paste, 2-3 tablespoons of meat broth. I mix thoroughly. I simmer together for 7 minutes.
I add meat broth to the cabbage, cucumbers and potatoes. I turn on the stove. I put sautéed vegetables with smoked products and boiled pieces of meat. I stir it carefully.
Bring to a boil, add salt if desired. Cook for 5-10 minutes and turn off the stove. I let the hodgepodge brew under a tight lid for 20-30 minutes.
I pour it into plates. I decorate with a slice of lemon, chopped herbs and olives.

How to cook hodgepodge in a slow cooker

Ingredients:

Boiled meat – 400 g.
Sausages and smoked sausage – 300 g.
Onion – 1 head.
Olives - 100 g.
Flour – 2 large spoons.
Tomato paste – 3 large spoons.
Cucumbers – 100 g.
Potatoes – 3 pieces.
Greens – 40 g.
Pepper and salt - to taste.

Cooking:

ADVICE! Ready-made sausage kits for solyanka, which are sold in stores, often include cheap and inexpensive ingredients. To avoid spoiling the taste, assemble the assortment yourself.

I start the hodgepodge by frying the onions in a slow cooker with vegetable oil (“Frying” mode). I don't use carrots in this recipe. Add vegetables to sauté if desired.
While the onion is frying, I chop pickles, sausage and sausages.
First I add chopped cucumbers, then diced sausage. Then chopped potatoes and tomato paste. Don't forget to add boiled meat.
I take pitted olives. I prefer finely chopped. Leave them whole if desired.
After immersing all the hodgepodge ingredients in a container, pour in water and cucumber brine.
I install the “Cooking” program. Approximate cooking time is 60-90 minutes.

Video recipe

Before serving solyanka, slice fresh lemon. Add one slice to a plate and season the soup with a spoonful of low-fat sour cream.

Oven cooking method

Ingredients:

Meat broth – 2 l.
Assorted meat products (ham, sausages, sausage) – 400 g.
Onions – 2 pieces.
Pickled cucumbers – 2 pieces.
Potatoes – 2 pieces.
Carrots – 1 piece.
Pepper – 1 piece.
Tomato paste – 4 large spoons.
Olives – 5 pieces.
Bay leaf – 4 pieces.
Peppercorns, herbs, sour cream, lemon - to taste.
Vegetable oil - for sautéing.

Cooking:

I take a saucepan. I pour in vegetable oil. Add finely chopped and peeled onion to a heated frying pan. Carcass. Afterwards I add cucumbers and peppers. Simmer in a saucepan for 5-10 minutes.
Once the onions are browned, add the carrot rings. I set the fire to low.
I cut the assorted sausages for solyanka into strips or small cubes. I peel the potatoes and cut them into small pieces. I put all the chopped ingredients into a saucepan. I add a few spoons of broth. I simmer for 5 minutes. I add 4 large spoons of tomato paste and add spices. Mix thoroughly and simmer over medium heat for no more than 7-10 minutes.
I spread the prepared sausage-vegetable mixture evenly among the pots.
I fill half the container with pre-boiled beef broth. On top I put a bay leaf, a few olives, and a handful of chopped herbs.
I close the lid and put it in the oven. I set the temperature to 160 degrees and simmer for 20-40 minutes.

Bon appetit!

Dietary hodgepodge according to Dukan

Solyanka is a delicious and fragrant soup cooked on the basis of various smoked meats. This incredibly hearty dish belongs to the Russian national cuisine. It is quite universal, so it can be safely served both for the first and for the second. After reading today's publication, you will learn what is included in the composition of the hodgepodge and how to cook it.

Key Features

It should be noted that this dish has a unique taste. It tastes salty, spicy and sour at the same time. It is cooked on a strong mushroom, fish or meat broth.

The composition of the hodgepodge necessarily includes capers, olives and black olives. It is they who give the thick hearty soup a pleasant sourness. Depending on the main component, fish, mushrooms are distinguished. In the latter, bacon, sausages, sausages, smoked meats, beef, pork or poultry are added.

Onions, hot spices, parsley and dill are always put in a thick spicy soup. As for garlic, carrots, cabbage and potatoes, they are used at will.

The most important nuances

Immediately make a reservation that you do not need to save on products intended for the preparation of this dish. The richer the composition of the hodgepodge, the better and richer its taste will be. It is important that all the ingredients are combined with each other, complementing each other.

The main secret of the hodgepodge is that at first all the components are prepared separately, and then combined into a single whole. This soup is cooked on a good broth, made in compliance with all the basic rules.

To diversify the taste of the finished dish, not only crispy pickles are added to it, but also pre-boiled brine. Also included in this rich soup are 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 the fire is turned off. In order for the hodgepodge to acquire a richer taste, a little marinade from olives or capers is poured into it.

Traditional option

The dish prepared according to this recipe has an incredibly rich taste and aroma. It should be noted that the classic hodgepodge does not include potatoes. In this case, different types of meat are used as the main components. Before you stand at the stove, check the contents of your own refrigerator for 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.
A full tablespoon of tomato paste.
A couple of bay leaves.
Two cloves of garlic.

As additional components, pitted olives, dried herbs, sunflower oil, spices and salt are introduced into the meat hodgepodge.

Process description

Pre-washed beef on the bone is placed in a saucepan filled with cold water, sent to the stove and brought to a boil. After that, the resulting foam is removed from the liquid, the fire is reduced and boiled for one and a half hours. About thirty minutes before removing from the stove, ground paprika, salt, black pepper and bay leaf are added to the broth.

Peeled and chopped onions are sent to a frying pan, richly greased with high-quality vegetable oil. After it acquires a light golden hue, grated carrots and tomato paste are also placed there. Mix everything well, cover with a lid and simmer for five minutes.

After that, you can start preparing pickles and meat ingredients. They are cut into approximately the same not too long strips and set aside. The broth that has had time to cook is filtered through a sieve, stewed vegetables are placed in it and again sent to the stove. After it boils, chopped cucumbers and smoked meats are laid out in a saucepan. After a quarter of an hour, the hodgepodge is removed from the fire and served at the table. Pitted olives, lemon slices, herbs and sour cream are added to each plate.

Option with sausage

It should be noted that according to this recipe, you can relatively quickly prepare a delicious and satisfying dinner for the whole family. The composition is slightly different from the classic version, so before starting the process, you need to make sure that all the required products are at hand. This time in your house should be:

Four hundred grams of sausage.
Six potatoes.
Large onion.
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 sausages, both smoked and boiled varieties can be purchased for these purposes.

Algorithm of actions

Having figured out which products are part of the hodgepodge, you need to understand what to do with them. First of all, you should deal with potatoes. It is washed, peeled, cut into medium cubes and boiled.

In a frying pan greased with sunflower oil, spread the pre-chopped onion and fry it. After a couple of minutes, sausage cut into squares and tomato paste are added there. The resulting frying is sent to the pan with the potatoes being cooked and continue to cook over low heat. A little later, the composition of the soup (hodgepodge) is supplemented with chopped cucumbers and olives.

A couple of minutes before the end of cooking, lemon slices are added there and the pan is removed from the stove. The finished dish is poured into plates, decorated with chopped herbs and seasoned with sour cream. If desired, ground pepper and garlic are added to it.

composition of products

To feed your family with this fragrant and healthy dish, you need to go to the grocery store in advance. This time in your kitchen should be present:

Three hundred grams of seafood.
Half a kilo of fish platter.
Four pickles.
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 introduced into the composition of the hodgepodge. To diversify the taste of the finished dish, various varieties of fish and all kinds of seafood are added to it. The hodgepodge will only benefit from this. As a result, it will become more saturated and fragrant.

To prepare a festive option, it is advisable to use not white, but red fish. Her presence will make the hodgepodge rich and amazingly tasty.

Cooking technology

First you need to do the broth. For its preparation, peeled carrots, fish platter, salt, bay leaf and black peppercorns are placed in a saucepan filled with filtered water. All this is boiled over low heat for an hour. To make the broth more transparent, shortly before turning off the fire, a slice of lemon is placed in the pan. After a few minutes, it is removed from the dishes and thrown into a bucket.

Shredded onion is sent to a frying pan greased with sunflower oil and fried until transparent. Then tomato paste is added there and stewed for about five more minutes.

The finished broth is filtered through a sieve, onion frying is sent into it and put back on the stove. After the liquid boils, chopped cucumbers and mushrooms are placed in a saucepan and boiled 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 introduced into 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.

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