Solyanka team meat classic. Solyanka team meat - a classic recipe

Today we will prepare another famous soup - this is a combined meat hodgepodge. You can even say that this is a festive soup. See how it relates to it. There are two ways to prepare such a soup and probably thousands of options. The first trend is that you need to cook it only from freshly bought products, the second trend is that you can cook it from everything that is in the refrigerator or left after the holiday. I think that this soup should not be divided like this.

Of course, what you put in the pot is what you get. But we don’t keep food in the refrigerator for months, and certainly we won’t put something spoiled in the pan. Therefore, both options are acceptable. For a festive soup, it is better to use freshly bought products.

How to cook a combined meat hodgepodge at home

Solyanka, this dish is purely ours, Russian. Strange as it may seem, no one claims this dish that they invented it. Any hodgepodge can be called classic, because there is no standard. Each hostess adds her own. Here we are with some classic dishes.

Menu:

1. Solyanka meat

Ingredients:

For a 5 liter pot:

• Pork 300 grams
• Beef 300 grams
• Hunting sausages 200 grams
• Smoked meats to your taste 400 grams
• Potatoes 250 grams
• Carrot 100 grams
• Onion 100 grams
• Tomato paste 100 grams
• Pickled cucumbers 300-400 grams
• Vegetable oil 60 grams
• Salt, spices, coriander, peppercorns
• Olives, lemon, sour cream, herbs: for serving

Cooking:

Solyanka is necessarily prepared from a very large amount of different meat. And smoked meats must be present. Therefore, we took both beef, and pork, and sausages, and smoked meats.

1. Cut pork and beef meat into small oblong pieces.

2. We send the chopped meat to a deep saucepan to cook.

3. Add bay leaf, coriander, allspice, multi-colored peppercorns to the meat. Invest everything according to your taste.

4. Salt the meat, about a little more than half a tablespoon. I advise you to salt less first, and then, if necessary, add more salt.

5. We begin to cut smoked meats. We cut them into the same long pieces.

6. Sausages are also cut into strips. First, we cut the plates obliquely, and then we cut them into strips.

7. Cut the potatoes and carrots in the same way, first into circles, and from the circles into straws.

8. We take up the bow. Onion cut into small cubes.

9. Pour quite a bit into the pan, just so that the onion does not burn, vegetable oil and pour the onion. We put on fire to fry until golden brown.

10. The meat has already boiled, boiled for 2-3 minutes, now you need to drain all the water from the meat, wash the pan with hot water, rinse the meat with hot water, put it back in the pan and pour boiling water over it. The fact is that the first broth is very fatty and all unnecessary substances go into the first broth, so we drain it. Now it is necessary to salt the second broth. Since you poured boiling water, the broth will boil quickly.

11, Our onions have turned golden, now you can add other vegetables to it.

12. We rub cucumber on a very large grater.

13. Add cucumbers to the onion, make the fire above average, you need to slightly sauté the onion with cucumbers.

14. After 4 minutes, after laying the cucumbers, we put in the tomato paste. If there is no tomato paste, you can make it with ketchup or tomatoes.

15. Mix everything, reduce the heat to a very small one, close the lid and leave to simmer for 5-6 minutes.

16. Now back to the meat. Make sure the meat is cooked and soft. Pork cooks faster than beef, you need to keep this in mind and try beef. If the meat is ready, lay the chopped potatoes and carrots to it.

17. We look at the frying. It has become a homogeneous mass with us. Everything was completely extinguished. Tomato paste does not separate. The roast is ready.

18. When the potatoes in the soup are almost ready, it still has 1-2 minutes to be fully cooked, but it is already soft, put the frying into the soup with meat with potatoes and carrots.

19. Next we send smoked meats. We mix everything well. The soup should boil and boil for another 5-7 minutes.

20. After it boils, such a greasy film forms on the surface of the soup. If you do not like fatty soup, remove it with a spoon. After the soup has stood, the same greasy film may form again, it can also be removed.

21. Solyanka is ready. Turn off the stove. Stir and test for acid. If you like sour soup, pour some cucumber pickle straight from the jar into it.

Divide the hodgepodge into bowls. Put a few olives, sour cream, lemon and serve.

And the smell..! And the taste..!

Bon appetit!

1. Solyanka recipe with sausage

Ingredients:

• Beef brisket - 600 g.
• Broth - 2.5 liters
• boiled sausage
• Boiled-smoked sausage
• Sausages (you can add tongue, kidneys, etc.)
• Ham (neck, carbonate, etc.)
• Onion - 1 large head
• Medium carrot - 2 pcs.
• Tomatoes - 3-4 pcs.
• Pickled cucumbers (or pickled) - 3-4 pcs.

Cooking:

1. Put the meat in the pan and pour 2.5 liters of water. Close the lid and cook for 1.5-2 hours. We do not add salt, because we will use sausage, and sausage, as you know, has a lot of salt.

2. Cut the carrots into strips.

3. We also cut cucumbers into strips.

4. Cut the onion into small cubes.

In this hodgepodge there is no potato familiar to us, but if you wish, you can add it.

To prepare the combined hodgepodge, we need various meat delicacies. Sometimes I like to do it with a set of all sorts of sausages. Of course, you can type whatever you like. In total, meat delicacies will need about 800 g. In a hodgepodge, I always put boiled sausage, sausages, boiled-smoked sausages, neck or carbonate, in general, everything that I liked in the store.

5. We start cutting. Cut the boiled sausage into strips.

6. Cut sausages. Usually cut into a semicircle. Cut the sausage in half and cut into half rings.

7. Cut the carbonate. This one is already straw.

8. We cut the boiled-smoked sausage and ham, all into strips. Thin round ham.

Please always remember - the taste of hodgepodge directly depends on the meat set. Therefore, choose products that are fresh, tasty and of high quality.

Do not use this dish as a way to dispose of food stored in the refrigerator. although some prefer the opposite, cook hodgepodge precisely because of this.

9. Cutting is ready. Separately, we add boiled sausage and sausages, separately chopped boiled-smoked sausages and separately chopped carbonate, neck, etc. We will fry them in different ways.

Now you need to fry everything and vegetables and sliced.

10. Heat a little vegetable oil in a pan. Put about 2/3 of the boiled sausage and sausages into the heated oil. The rest will be added to the hodgepodge without frying.

11. When the sausage is reddened, put about half in a cup to the unfried one, and leave the rest in the pan so that it is very fried. Not crunchy, but strong. This will create an interesting flavor, with hints of raw, sautéed, and deep fried sausage. When the sausage is fried, set it aside for now.

12. Put the smoked-boiled sausage into the pan. There is no need to pour oil here. The sausage has its own fat. But if you have an old frying pan, the bottom without an anti-stick coating, then it may be worth a drop of oil. We won't overcook this sausage. Fry it for 2-3 minutes and set aside.

13. Delicacies such as carbonate, neck and the like are added in an unroasted form.

14. Put the chopped onion into the pan, as a rule, after frying the smoked-boiled sausages, enough fat remains in the pan, we put the onion there and fry it for 2-3 minutes, until transparent.

15. Put the carrots to the fried onions and fry everything together for another 3-4 minutes. Carrots should be lightly browned.

16. In order for it to fry better, add 1/2 -1 teaspoon of sugar to the pan.

17. Add tomatoes to the fried onions and carrots. Tomatoes you can scroll through a meat grinder or finely chop. Fry everything together for another 3-5 minutes.

18. Last of all, add salted, well, in extreme cases, if there are no salted, pickled, cucumbers. Fry for 1-2 more minutes.

19. Our frying is ready. We take it off the fire.

20. While you and I cut everything, fried, we cooked the broth. I remind you that we did not salt the broth, before boiling we removed the foam, threw a few peas of allspice and black pepper into the broth.

21. Remove the meat from the broth and set aside. We filter the broth. Wash the pot and pour the broth into a clean pot.

22. Let the meat cool slightly and cut into small pieces. We will add the meat to the hodgepodge in an unfried form, but if you want, you can fry a little.

23. Let the broth boil and put our frying into it. Close the lid and wait again for the broth to boil.

24. Add sliced ​​​​smoked sausage.

25. We also put chopped boiled meat there.

26. Add the cuts of boiled sausage and add all the other cuts that we have.

27. Let the hodgepodge boil again and cook for another 5-10 minutes. Add half a glass of green olive marinade to the hodgepodge (taste to taste).

28. Be sure to try and, if necessary, add salt, sugar and lemon juice. The taste of hodgepodge should be sour-sweet-salty.

29. At the very end, add a couple of bay leaves. Let the hodgepodge cook for another 3-4 minutes, turn off the fire. We close the lid. Let the hodgepodge infuse for 20-25 minutes.

Solyanka is completely ready.

Solyanka is usually served with olives, capers and lemon. If there are no capers, we take pickled cucumber. We cut the lemon into slices, the cucumber into cubes, and the olives into circles. Sometimes sour cream is served, but this is already an amateur.

Pour the hodgepodge into bowls. If desired, add a little greenery, and of course olives with lemon.

This is the dish we got..! Beauties! Yummy!

Bon appetit!

1. Solyanka recipe

Ingredients:

For a 5 liter pot:

• Pork meat - 0.5 kg
• Smoked sausage - 400 g.
• Boiled pork - 500 g.
• Pickled cucumbers - 200 g.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Tomato sauce (paste) - 200 g.
• Olives - 150 g.
• Pepper
• Bay leaf
• Lemon
• Sour cream

Cooking:

1. Put the water in a saucepan on the fire and bring it to a boil. Meat cut into small pieces

and put it in a saucepan for 30-40 minutes.

2. Cut boiled pork into small pieces.

3. We also cut the smoked sausage into small pieces.

4. The meat has already boiled, it is necessary to remove the foam and leave to cook.

5. Finely chop the onion.

6. Pour a little vegetable oil into the pan, heat it up and put the onion there. Fry it until golden brown.

7. Cut the cucumbers in half, cut the half in half again and cut into small cubes.

8. The onion is golden, we put cucumbers in it. Fry for 10 minutes. When you fry onions with cucumber, the hodgepodge turns out to be very tasty.

9. Cut the potatoes in half, then cut into strips and cut into small cubes.

10. Onions and cucumbers are stewed, add tomato sauce to them, mix everything and let it stew for another 10 minutes.

11. Onions with cucumbers are already suitable, the meat has already been boiled for 40 minutes, add chopped sausage and boiled pork there.

12. Immediately add chopped potatoes to the broth. You need to salt, add about a tablespoon of salt.

13. The potatoes are almost cooked, add our fried onions and cucumbers to the broth. Let it boil and cook for about 10 more minutes.

14. Everything boiled with us, the ingredients are all included. We pepper our hodgepodge and add bay leaf to taste, 1-3 leaves.

Our hodgepodge is ready, you need to let it brew for 15-20 minutes.

Pour into plates and add a lot of greens, olives, sour cream and a slice of lemon to each.

Enjoy.

Bon appetit!

1. Recipe for classic hodgepodge

Each housewife has her own combined meat hodgepodge, of course, everything is supported by the main direction - you can put a little bit of everything that is in the refrigerator into the hodgepodge, experiment. Grab your favorite meats, pickles, olives, capers, etc. and prepare the hodgepodge according to your recipe.

If you want to know something more about hodgepodge, if you have questions, if you have suggestions or advice, write in the comments

1. Video - meat hodgepodge

Bon appetit!

You may be surprised, but earlier hodgepodge, now a popular restaurant dish, was a typical village dish. This is evidenced even by its name, which at first sounded like a "village woman". It was prepared simply by mixing the remains of various products for cooking in a cauldron. This principle of preparing hodgepodge, having changed over time in details, has remained the same: for its preparation, at least four varieties of boiled or fried meat or products from it in the form of sausages, sausages, etc. are used. Also, hodgepodge is prepared from pickled mushrooms, pickled or salted cucumbers, onions and carrots, tomato paste, olives. Before serving, it is customary to decorate the dish with a slice of lemon.

However, not only meat is used to make hodgepodge. There is also fish hodgepodge, cabbage hodgepodge, mushroom hodgepodge, vegetable hodgepodge, Georgian hodgepodge, homemade hodgepodge.

Solyanka soup - food preparation

Preparation of products for hodgepodge depends on the recipe. For example, if it is a meat hodgepodge, then the meat should be washed well, cleaned of films and cut into pieces. Sausage, sausages and other meat products should be finely chopped into cubes.

When preparing mushroom hodgepodge, fresh mushrooms should be washed and cut into thin slices, and dried mushrooms should be washed in several waters and soaked overnight. Then boil and also cut into thin slices.

Vegetables that are used to make hodgepodge should be peeled and chopped: cut the potatoes into large cubes, finely chop the onion, chop the carrots with a coarse grater.

Solyanka soup - the best recipes

Recipe 1: Soup hodgepodge team

Combined meat hodgepodge is a very hearty and fragrant soup cooked in meat broth, to which meat, smoked meats, sausages and sausages are added. The classic recipe for mixed hodgepodge does not involve the use of potatoes, but our housewives, in order to make the soup richer and thicker, add some potatoes to it. After all, the combined hodgepodge is good because it allows the addition of any products that go well with each other to taste.

Ingredients:

300 gr. beef;
200 gr. boiled-smoked sausages;
200 gr. any smoked meat;
6 sausages;
3 potatoes;
3 pickled cucumbers;
1 onion and carrot;
3 art. l. tomato paste;
jar of olives;
a few slices of lemon;
salt, herbs to taste.

Cooking method:

1. Cook the beef, then, taking out the almost ready meat, cut it into small pieces and return it to the broth.

2. Finely chop the onion and pickles, chop the carrots with a coarse grater. Then fry the onions and carrots in vegetable oil, then add pickled cucumbers to them and fry everything together, adding tomato paste as well.

3. Transfer the resulting frying to the broth with meat and cook everything over low heat.

4. Finely chop the smoked meat with sausage and sausages, then fry in vegetable oil.

5. Finely chop the potatoes and add to the broth.

6. Cut the lemon into thin slices, chop the greens.

7. Add the meat products that we previously fried to the soup and cook the soup over low heat.

8. At the end of cooking, add olives (along with brine) and prepared lemons with herbs. After turning off the finished hodgepodge, cover with a lid and let the soup brew.

Recipe 2: Solyanka fish soup

A wonderfully tasty and healthy dish that has all the advantages of hodgepodge: delicious aroma, satiety, beautiful appearance. Those who love fish dishes will definitely appreciate this recipe. However, they are not the only ones.

Ingredients:

500 gr. salmon fillet;
1 can of canned olives;
300 gr. trimmed salmon;
3 potatoes;
4 pickles;
1 onion;
1 lemon;
2 tbsp. l. tomato paste;
to taste salt, black peppercorns;
rast. oil.

Cooking method:

1. Put salmon trimmings in a saucepan and pour 3 liters of hot water. Then bring to a boil and, adding bay leaf with black peppercorns, cook the broth until tender. Remove from heat, strain through cheesecloth.

2. Cut the pickles into small cubes. Peeled potatoes cut into large cubes. Peel and finely chop the onion. Cut salmon fillet into small pieces. Wash the lemon and cut into slices, removing the seeds.

3. Warm up the vegetable oil in a frying pan, fry the onion and pickles there. After adding the tomato paste, fry the vegetables for a few more minutes with constant stirring. Put the potatoes with fried vegetables in a saucepan with broth and bring to a boil again.

4. We send pieces of salmon fillet there and cook the hodgepodge until cooked, then add olives along with the liquid, salt, add spices, bring to a boil again and add lemon slices. After removing from heat, let it brew under a closed lid for about 15 minutes. Then pour into plates, adding finely chopped greens to each.

Recipe 3: Mushroom Solyanka Soup

A very tasty and fragrant soup, which will certainly impress mushroom lovers. However, it should be remembered that dried mushrooms for its preparation should be prepared in advance.

Ingredients:

300 gr. champignons or any fresh mushrooms;
50 gr. dried mushrooms (preferably porcini);
1 onion;
1 carrot;
2 tbsp. l. tomato paste;
1 st. l. flour;
2 pickles;
jar of olives;
salt, pepper, bay leaf to taste;
7 cherry tomatoes (optional)
fresh greens;
olive oil.

Cooking method:

1. Wash dry mushrooms well in several waters and soak for several hours, and preferably overnight. When we start cooking the hodgepodge, boil them until tender.

2. Peel and finely chop the onion, then, heating the oil in a saucepan, fry the onion until transparent.

3. Having rubbed carrots on a coarse grater, fry together with onions for several minutes.

4. Adding tomato paste with flour to onions and carrots, mix, add the liquid in which we boiled dry mushrooms, cook for about 5 minutes.

5. Cut the cucumbers into small cubes, add them to the vegetables and, after mixing everything well, simmer a little more.

6. Cut the pre-boiled dry mushrooms into thin slices, cut the mushrooms into thin slices and lightly fry the mushrooms in vegetable oil, add them to the vegetables in the pan, mix. Pour everything with hot water (about 2 liters) and, having salted and peppered, cook the soup for about 10 minutes.

7. Then, adding olives and cherry tomatoes, cook the hodgepodge for 5 minutes. Before serving, sprinkle with herbs and put a slice of lemon on a plate.

- When preparing hodgepodge, you should not save on ingredients. The more smoked meats and meat products put into it, the tastier the soup will turn out.

- Pickled cucumbers for hodgepodge must be crispy. If you take soft cucumbers, then during the cooking process they can simply spread, and the dish will no longer look like it.

- When preparing hodgepodge, seasonings should not be abused. It must be remembered that it already has a unique aroma, thanks to the smoked meats or other components included in its composition, and an excess of spices can interrupt this aroma.

This dish has been known to us since Soviet times. I have already told you before, but today we will talk about the classic hodgepodge. Soup hodgepodge meat team with potatoes was included in the menu of all restaurants and remains popular to this day.

The secret of the dish is that the composition of the hodgepodge includes different types of meat, smoked meats and sausages. As a rule, these are pork, beef, poultry, ham, brisket, smoked pork ribs, boiled and smoked sausage, hunting sausages.

Also irreplaceable ingredients of hodgepodge are pickles, capers, black olives and lemon. At first glance, soup hodgepodge meat team is quite expensive. But if you cook a dish after the holidays, when there are many different delicacies left, it will not be expensive at all. I think you will also like this delicious, rich soup with meat team, especially on these cold winter days!

Ingredients:

• 400 g pork on the bone
• 200 g smoked ribs
• 100 g boiled sausage
• 100g smoked sausage
• 2-3 sausages
• 2.5-3 liters of water
• 4 potatoes
• 2 onions
• 3 pickles
• 100 g olives
• 2 tbsp. l. tomato paste
• 2 tbsp. l. vegetable oil
• 1 st. l. butter
• small bunch of parsley and dill
• lemon (for serving)
• sour cream (for serving)
• 1-2 bay leaves
• 3 peas of allspice,
• 0.5 tsp. black pepper and paprika
• salt to taste

How to cook soup hodgepodge meat team:

Wash pork and pork ribs. Put them in a saucepan, add the peeled onion, fill with cold water and cover with a lid.

Put on the fire, before boiling, remove the foam with a slotted spoon. Boil meat with smoked meats for 1.5 hours.

15 minutes before readiness, add bay leaf and allspice to the broth.

Then we take the pork and ribs out of the broth. Cool, separate the meat from the bones and cut.

Strain the broth and return to the fire, throw away the spices and boiled onions - they are no longer needed. The broth can be cooked in advance so that the preparation of the meat soup hodgepodge takes less time.

Wash potatoes, peel and cut into cubes.

Add vegetables to the broth and cook over low heat.

Peel cucumbers, cut into thin strips or grate. Pour a little ready-made broth into the pan, add chopped cucumbers and, stirring, simmer them for 10 minutes.

When the potatoes are boiled and become soft, add cucumbers to the hodgepodge.

Let's cut the onion.

Fry it until transparent in a mixture of vegetable and butter, following the recipe for meat hodgepodge soup with a photo. Then add the tomato paste and fry the ingredients together for another 1 minute.

Add the resulting mixture to the brine.

We cut the sausage and sausages.

If desired, they can also be fried until golden brown. Together with the meat, add them to the pan to the rest of the ingredients.

Combined meat hodgepodge is not just a soup, but a soup with history. This dish is originally Russian cuisine. Solyanka was prepared and eaten exclusively by commoners, while the nobles considered hodgepodge a simple and unworthy dish of the noble table. This kind of spicy and fatty soup was originally served with vodka and served as a snack. Therefore, the people called hodgepodge a hangover.

The classic meat hodgepodge is called the national team because it is prepared from various types of meat. Look at the recipe - here is beef or pork, and smoked ribs, and boiled and smoked sausages. Imagine how many different flavors! But even if you don’t have all the meat ingredients, it’s okay. Tomatoes, olives, pickled cucumbers and lemon are also put in the hodgepodge - they give this dish a unique spicy-sour taste. Do you want to make it worse? - Then pour in some cucumber pickle. Once you try it, you will definitely want to cook this dish again and again.

Ingredients:

• Beef / pork on the bone - 600 g
• Potatoes - 3-4 pieces
• Smoked ribs - 300 g
• Boiled sausage / ham - 200 g
• Smoked sausage - 200 g
• Olives / olives - 100 g
• Pickled cucumbers - 4 pcs
• Red onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Lemon - 1 pc.
• Greens - to taste
• Spices - to taste
• Cucumber pickle - 80-100 ml
• Water - 3 l

The first step is to boil the meat. Cook as usual, used to doing it. If you use meat on the bone, you need to cook it for at least 2 hours. Then remove the meat from the broth, separate from the bone and, if possible, cut into strips.

Peel the potatoes and cut into medium-sized cubes, rinse with cold water and send to the pan in the meat broth. Boil over medium heat.

Potatoes in a hodgepodge are still an exception to the rule, Siberians love to add it, who are used to cooking and eating soups with the addition of this vegetable.

Cut sausage and ham into strips.

Cut the smoked ribs into pieces between the ribs.

Peel the vegetables, carrots and onions, cut the onion into quarters and chop, grate the carrots on a coarse grater. Pour vegetables into a heated pan and fry until cooked.

Cut pickled cucumbers into cubes and add to the pan with onions and carrots, after a couple of minutes of frying, pour in two tablespoons of tomato paste and mix.

Send smoked ribs, frying and season with spices to the meat broth. Cook for another half hour. Then sausage and ham, half a glass of pickle pickle and mix, close the lid, leave to boil for a couple of minutes on low heat and turn off. Add olives before serving.

Solyanka is served with lemon slices, sprinkle fresh herbs on top, put a spoonful of sour cream and enjoy!

The classic recipe for meat hodgepodge with kidneys

The taste of hodgepodge according to this recipe is spicy with pronounced sourness, but this only adds a special charm to the dish. Many do not like such a product as kidneys for their specific smell, but if you cook everything correctly, then the hodgepodge will come out well.

Grocery list:

• Beef kidneys - 350 g
• Set of meat products - to taste
• Pickled cucumbers - 2-3 pieces
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 100 g
• Ground nutmeg - 20 g
• Sugar - 1 teaspoon
• Salt - to taste
• Fragrant black pepper - to taste
• Capers - 1 tbsp. spoon
• Water - 2 l
• Cucumber pickle - half a glass
• Lemon - 1 pc.
• Olives - 100 g
• Greens - to taste

To prepare a hodgepodge with kidneys, prepare a 4-liter pot and a deep frying pan, if you have a deep cauldron on the farm, I advise you to cook soup in it.

Beef kidneys must be prepared before cooking. Leave them to soak for 6-8 hours in cold water in the refrigerator, periodically you need to change the water, so do not leave this process overnight. This is done to remove the bad smell. If you want to speed up the process, soak the kidneys in milk for at least 2 hours.

Cut the prepared kidneys into small strips. Then fry them in a preheated pan until the liquid evaporates and a golden color forms.

Now let's move on to meat products. I used boiled sausage, hunting sausages, smoked sausages, you can use any kind of sausage and meat products that are closer to your taste.

So, cut the meat products into strips and add to the kidneys, mix and fry over low heat for 10-15 minutes. Remember to stir as needed.

Peel the onions and carrots, cut the onions into small cubes, fry in a second frying pan or in a cauldron until transparent and add the grated carrots on a medium grater. Stir and fry until the carrots are cooked. Here you should also add pickled cucumbers, cut into strips, season the vegetables with tomato paste and fry for about 4 minutes. Send the nutmeg and capers to the frying pan, add a teaspoon of sugar, black pepper, salt and mix thoroughly and hold for another 1 minute over medium heat.

Now everything needs to be connected. If you made a vegetable roast in a cauldron, add meat on top and pour two liters of boiling water over it. Or just combine the prepared ingredients in a saucepan. Add half a glass of cucumber pickle, cut the olives into slices if desired, or send them whole to the hodgepodge.

Bring the soup to a boil, reduce the heat on the stove and cook for another 10 minutes. Squeeze the juice of half a lemon into the soup, add fresh herbs, then turn off the stove and let the hodgepodge brew for about 15 minutes.

When serving the dish, add lemon wedges to each serving.

Bon appetit!

How to cook soup Solyanka with sausage

Solyanka belongs to the category of desired dishes that you want to eat over and over again. After all, every time you cook, you can experiment and not be afraid to spoil such a soup in the end result, in my opinion this is impossible. The proposed recipe is quick and easy to perform, try it.

Ingredients:

• Meat broth (any) - 3 l
• Boiled sausage or sausages - 300 g
• Smoked sausage - 300 g
• Brisket - 300 g
• Potatoes - 4-5 pcs
• Pickled cucumbers - 5-6 pcs
• Cucumber pickle - half a cup
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives - 200 g
• Lemon - 1 pc.
• Greens - to taste

1. First you need to prepare meat broth, you can use absolutely any meat. Cut sausages and brisket into cubes and fry in a pan, then send to the meat broth.
2. Peel the potatoes, cut into cubes and add to the pot.
3. Prepare the frying: peel and chop onions and carrots, fry in vegetable oil, at the end add diced pickled cucumbers, tomato paste.
4. Cut the olives in half or rings as you like.
5. Add seasonings to your taste in the soup and salt if necessary, be sure to taste the soup before salting. Pour cucumber brine into the pan, half a glass.
6. Cut half a lemon into slices and add to the hodgepodge at the very end of cooking, when you turn off the stove.
7. Let the soup brew with the lid closed for 15 minutes.

An easy recipe to make but no less delicious. Add a pinch of fresh herbs to each serving and season with sour cream to taste.

Solyanka recipe with Italian accent

Recipe from the chef of the Russian-Italian restaurant Vladimir Tezikov. Immerse yourself in the atmosphere of Italy, try to cook a dish according to the recipe from the video.

Recipe for meat hodgepodge with beans

There are a lot of variations in the preparation of hodgepodge. As well as using a set of products for making transformer soup. I want to tell you the recipe that I like the most, as we add beans to it.

List of required products:

• Meat on the bone - 500 g
• Smoked meats - to taste
• Canned beans - 1 can
• Potatoes - 4-5 pcs
• Pickled cucumbers - 5-6 pcs
• Cucumber pickle - half a cup
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives - 200 g
• Spices - to taste
• Garlic - 3 cloves
• Lemon - 1 pc.
• Greens - to taste

Boil the meat, when ready, remove it from the broth, separate from the bone and cut into pieces. Peel the potatoes and cut into cubes or strips, send to boil in meat broth. Cut the smoked meat into pieces and add to the pan.

Fry the peeled and chopped onions and carrots in a heated pan, add pickled cucumbers cut into cubes to the frying, season with tomato paste, mix and send to the soup.

Tomato paste is not a required ingredient, it can be easily replaced with a fresh tomato, or not added at all.

Add the beans and olives to the pot at the end of cooking, and at the same time pour half a glass of pickle brine into the soup.

Beans make the hodgepodge the most satisfying, and it gives its own taste. In the finished soup, add greens and lemon sliced. Serve with fresh Borodino bread.

Eat with pleasure!

Cooking hodgepodge in a slow cooker

Solyanka cooked in a slow cooker turns out to be thick, rich with a bright aroma. Prepare quickly and without much difficulty.

Ingredients:

• Smoked ribs - 300 g
• Krakow sausage - 400 g
• Smoked sausages - 300 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 3 tbsp. spoons
• Pickled cucumbers - 3-4 pieces
• Cucumber pickle - 125 ml
• Garlic - 5 cloves
• Pitted olives - 100 g
• Black peppercorns - 4-5 peas
• Bay leaf - 2-3 pieces
• Lemon - 1 pc.
• Greens - to taste

Cut the onion coarsely, if you have a medium-sized onion, cut into half rings. Grate carrots on a coarse grater.

Cucumbers must be cut into small cubes.

Smoked meats also cut into small cubes, with the exception of the ribs, just cut them between the ribs.

Turn on the “Frying” mode on the multicooker and fry the onions and carrots with the addition of tomato paste.

Then add pickles and brine to the multicooker bowl, mix.

After 5 minutes of frying, add smoked meats to the vegetables and pour two liters of boiling water. Season with black peppercorns and add a couple of bay leaves.

Set the "Soup" mode, or it can just be the "Cooking" mode for 30-35 minutes.

While the soup is cooking, prepare the olives, garlic, lemon and herbs. Grind as you like.

When the multicooker beeps ready, add the remaining ingredients, close the lid and leave for 15 minutes.

Bon appetit!

Solyanka at home with sauerkraut

Who said that cabbage is not added to the hodgepodge? Of course, they do not add soup to the classic version, but we will cook it at home, in Russian! Budget option for hodgepodge.

Grocery list:

• Chicken leg - 1 pc.
• Smoked meats - to taste
• Sauerkraut - 200 g
• Potatoes - 4-5 pcs
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives or olives - 100 g
• Lemon - 1 pc.
• Greens - to taste

1. Boil the chicken leg, remove it from the broth, cool and separate the meat from the bone. Peel the potatoes and cut into cubes, send to the broth. While the potatoes are cooking, start frying.
2. Cut the onion into cubes, grate the carrots and fry in vegetable oil, when the carrots become soft, add tomato paste and hold on the stove for another minute.
3. Rinse the sauerkraut, if necessary, in cold water and send to the potatoes for 10 minutes. Cut the chicken and smoked meats into cubes and send them to the pan in the same way.
4. 5 minutes before readiness, add vegetable frying, olives and sliced ​​​​lemon to the soup.

Lemon is usually added to the finished hodgepodge, but if you add it during cooking, it will give more of its taste.

Delicious homemade soup is ready. Serve the solyanka hot with sour cream and herbs.

Meat hodgepodge with capers

Solyanka is the dish where you can show maximum imagination. According to the classic recipe of Russian cuisine, hodgepodge is boiled with pickles, capers began to be added to European cuisine, and this did not almost spoil the meat hodgepodge. And if you put these two ingredients together, the hodgepodge will turn out to be very spicy and insanely tasty. Another very detailed recipe from the chef is presented in the video.

How many cooks, so many ways to prepare such a soup as hodgepodge. Disputes about the most correct recipe do not subside. But this is not the main thing, but the main dish cooked with soul. Then there will be many who want to supplement, and this is undoubtedly a success. Cook with joy and love. Enjoy your meal!

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