Meat solyanka. Solyanka recipe: classic meat hodgepodge at home

The first should be in the diet daily. Light broth or strong fume, but the stomach needs hot liquid food for full-fledged work. And even if you prefer salads and pasta, there is a culinary masterpiece that will be an exception - hodgepodge soup. According to historical facts, this is a popular food among Russian peasants, cooked not only with water, but with brine - cucumber or sauerkraut. Most of the villagers were not wealthy, everything that was in the house was mixed into the boiler: meat trimmings, mushrooms, conservation and fresh vegetables. The result was a rich, hearty and thick soup. So it was called before - "selyanka".

The dish allows liberties in the composition and even the method of preparation, but still has the original basis. Here we will start with it, providing a step-by-step recipe for hodgepodge.

What ingredients are needed

Required products and proportions:

Three liters of water;
Beef meat (600 gr);
Smoked products (300 g. Preferably pork ribs);
Low-fat ham (200 gr);
Smoked sausage (200 gr);
Cucumbers, pickled or pickled (4 pieces, medium in size);
100 g. Olives (Can be replaced with olives);
Onion (2 heads);
Bay leaf (one or two);
Tomato paste (2 tablespoons);
Vegetable oil (2 tablespoons, sunflower or olive, optional);
Butter (1 tablespoon);
Lemon (one);
Parsley;
Black pepper, whole (five pieces of peas).

Some cooks in the preparation of hodgepodge use another unusual seasoning - capers. These are the buds of the flowers of a bush growing in Cyprus. They are pickled, eaten as an independent snack and added to many dishes and sauces as an exotic spice.

Capers have a very specific, indispensable taste - sour-salty, pungent and tart. It is clear that the national recipe for meat hodgepodge is unlikely to contain these overseas herbs, but they should not be neglected - a bright and rich note will only decorate the overall bouquet.

It is not in vain that the recipe for hodgepodge soup provides for such an amount of meat, and you can eat both beef and pork at the same time (three hundred grams of each). There must be a good bone, because the broth turns out so strong and thick. It must be cooked for at least two hours.

Another important detail is that you need to cook the soup in a bowl with thick walls, then it will turn out like a stew, which greatly improves the quality of taste. If you replace a metal pan with a ceramic pot, and do not boil, but simmer, then the result will be a guaranteed true culinary masterpiece.

Step by step cooking process

We start preparing the combined meat hodgepodge with fume (as a strong, thick, concentrated broth is called in the professional language of cooks). We put the raw meat in a saucepan with thick walls, fill it with cold water and put it on gas. During cooking, remove the foam. Some housewives practice a different way - put the meat in boiling water. So less scale will have to be removed.

After two hours, add pepper, bay leaf, a whole onion head (peeled), add some salt. Let it simmer for another 15 to 20 minutes. After removing from the stove, we take out the meat, cool it, cut it into thin strips. Chop the remaining products in the same way. The onion in the trash, the broth should be well strained.

After cutting the pickles, pour them with the finished broth and simmer over low heat for seven minutes. So the meat hodgepodge will acquire its special, sweet and sour taste.

The second onion must be peeled, coarsely chopped and sautéed in butter. Time - three minutes. Then add tomato paste to the frying, pepper, salt, simmer the same amount, then transfer to the broth.

Finally, after removing the soup from the stove, let it brew. In ten minutes, it will not have time to cool down, but it will carefully “steam”, absorb all the shades of seasonings and ingredients. If you still decide to add capers, then it's time to do it.

Before serving the hodgepodge, put a slice of lemon, a spoonful of sour cream and a few parsley leaves in a bowl. Meat hodgepodge is ready!

Other delicious hodgepodge recipes

In addition to the classic hodgepodge recipe, there are a huge number of other delicious cooking recipes. Basically, they differ in the set of ingredients used. We want to present the most delicious hodgepodge recipes that will delight you with their excellent taste.

Homemade hodgepodge with potatoes

There are housewives who cannot imagine soup without vegetables, they will like it - hodgepodge with potatoes. Her taste will change a little, as each new component brings its own note to the bouquet. Calories will also be added, given the fact that the dish is already very satisfying.

For this option, you will need the same set of products as in the classic hodgepodge recipe, plus potatoes. The cooking scheme is not fundamentally different. Cut the potatoes into strips and pour into the broth after onion frying, after a couple of minutes. Then add olives (olives) and let everything languish over low heat for another quarter of an hour. Lemon can be added a few moments before removing from heat, or you can add it directly to the plate.

It is also easy to diversify the classic hodgepodge with cabbage.

Solyanka with fresh cabbage

For this hodgepodge you will need:

800 g of meat on the bone (pork or beef);
1 kg of cabbage;
1 carrot;
1 onion;
1 tomato;
1 st. a spoonful of tomato paste;
2 cloves of garlic;
Bay leaf, salt, pepper;
2 pickles.

How to cook:

Some housewives exclude cucumbers from the list, but then you get cabbage soup or stew, and not cabbage hodgepodge.

If there is no time to make the broth as in the classic version, then simply stew the finely chopped meat under a tightly closed lid.

While it languishes, take care of the vegetables. After chopping carrots and onions, fry them and add to the meat, let them “steam” together.

Remove the skin from the tomato, soften it into a pulp, mix it with tomato paste, sprinkle with spices, dilute it a little with water and put on low heat. As it boils, put pickles (cut into strips) and a couple of bay leaves there (remove them after five minutes).

If the cabbage has been lying since the summer, then it is better to cut it thinner. If the head of cabbage is only from the garden, it can be large. Lightly sear along with the meat and pour the mixture directly into the bubbling sauce. Make sure the dish comes out juicy. Make it thinner - you get soup. Thicker - the second. Sour cream and herbs - optional.

Here we propose to expand the composition of the components from the classic recipe with sauerkraut (half a kilo) and bell pepper (one).

While the fume is being prepared, pour water (you can use fresh broth) on the cabbage and leave to simmer under a tightly closed lid (half an hour - forty minutes).

Roasting is done traditionally - chopped vegetables, fried in vegetable oil. Next - add chopped pickled cucumbers to them, pour on top with tomato sauce diluted with water 50/50.

After disassembling the boiled meat and letting the broth cool, put the cabbage in the pan and return it to the fire. As soon as it boils, add the soup with ready-made sauce, spices to taste and keep it on the stove for another ten minutes. After that, be sure to provide opportunities to “reach” - let stand for a quarter of an hour.

Solyanka with mushrooms has a completely different flavor - the dish is light, less high-calorie. The gifts of the forest must be stocked up for him in advance - boiled the day before or soaked overnight in water. We exclude meat from the grocery list, leave the rest. Take three hundred grams of fresh mushrooms (champignons, honey mushrooms or any other) and fifty grams of dry porcini.

The scheme of actions is as follows:

We cook the mushrooms (for a long time, an hour and a half, despite the fact that they have lain in the water overnight).
Saute the onion until transparent.
We fall asleep to the onion carrots, fry.
We flavor the mixture with sauce or ketchup, pour the mushroom “broth” into the pan and leave it on the stove for five minutes.
We throw cucumbers into the mixture, simmer all together for about ten minutes, stirring occasionally.
We cut the mushrooms, fry separately from everything, and only after that we combine them with the sauce.
Pour hot broth into the mixture, do not forget about spices.
We send the olives there and remove the pan from the heat after a quarter of an hour.
Decorate with herbs and a slice of lemon.

Fragrant, hearty soup, with a unique mushroom spirit is ready!

How to quickly cook hodgepodge

How to cook hodgepodge quickly? Delete fresh meat from the list, enter smoked meats. The broth will be no less rich and fragrant. The main thing is not to save money, to buy expensive and high-quality food supplies.

Solyanka recipe with sausage

The sausage hodgepodge recipe does not have a rigid framework; instead of smoked products, you can take sausages, ham, or all together. Also choose a set of spices according to your preferences, pickled or pickled cucumbers play a significant role.

The proportions of ingredients depend on the volume of dishes. The list is as follows: sausage (ham, sausages, smoked meat or ribs), potatoes (optional), carrots, ketchup, tomatoes, onions, olives, cucumbers, lemon, greens.

The only rule is that hodgepodge with sausage is made in strict sequence to preserve richness and flavor.

While the water in the pan is boiling, cut the vegetables (except cucumbers) and meat into thin sticks.

First, put the sausage (or whatever you have) in the pan, then add the vegetables there and fry everything over low heat, stirring. After a few minutes, pour ketchup and a small amount of boiling water, simmer under the lid for some more time.

Dip the potatoes in boiling water, let it boil a little. After shifting the resulting dressing, cucumbers and olives. Remove after three minutes - you get a rich, fragrant and nutritious dish.

Modern kitchen appliances allow you to minimize the process of culinary creativity, even if it is a multi-component and complex "project". All you need to do is cut the components and select the correct program mode.

The food set is the same as in the classic recipe. If you want, cook on sausage and smoked ribs. Here the main secret is in the technology of the process.

If you decide to make a hodgepodge on meat broth, we recommend draining the first portion. Boil the meat for 15 minutes, rinse it, refill it with water and again into the slow cooker for at least an hour. Meanwhile, prepare the rest of the ingredients. Then pour everything into the finished broth and set the “cooking” mode for another five minutes. Put the lemon in as soon as you open the lid. Or straight to the serving.

If you chose smoked meats or sausages as the basis, then first use the multicooker bowl to fry them. Gradually add carrots and onions to them. Tomato sauce or gruel made from fresh tomatoes. If potatoes are on the list - and them in hot oil for the rest of the frying. But last.

Pour this kind of frying with cooled boiling water and start the “quenching” multicooker mode for half an hour. After the signal, open the slow cooker and lay the remaining cucumbers and olives. We start the same mode for ten minutes. Everything, the process is completed. Pour the hodgepodge into plates, not forgetting the greens and lemon.

How can you diversify your meal?

Feel free to experiment with this soup recipe. There are a few rules that will not allow you to turn it into something else. But within their framework, you can safely invent your own, unique combinations of flavors. Save cucumbers (brine is allowed) as a mandatory component, and there must certainly be several types of meat (sausages, smoked meats). Don't rule out olives and lemon.

The most democratic of all possible variations is homemade hodgepodge. We offer a recipe with beans (boil the beans yourself or buy canned ones). Potatoes - as needed. The rest of the products are standard.

Meat and vegetables this time must be sautéed separately. First of all, lower the potatoes into the meat broth and boil for five minutes. Then we omit the vegetable frying, last of all - beans, cucumbers and olives. Lemon, herbs and sour cream - in each serving separately.

If you've never made hodgepodge before, just follow our descriptions and you'll be fine. Having mastered the basic basics of this complex culinary masterpiece, you may invent your own, exclusive version.

You can cook hodgepodge at home in a saucepan on the stove, in a slow cooker, in an 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 primordially Russian national dish, a rich soup with lots of spices and fresh chopped herbs. Hearty and nutritious. Prepared on one of three broths: meat, mushroom or fish. The main components 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 the classic recipes that have come down to our days, a rich mixed soup was prepared in fish broth. Meat hodgepodge appeared much later.

About capers

One of the additional ingredients in the traditional hodgepodge recipe is salted capers. These are small unblown buds of a prickly plant. They are dark olive-colored balls. Gathered from the caper, a medicinal shrub. When fresh, plucked, they give off a bitter taste that is specific to the taste. Now they are rarely used in cooking; even in Soviet times, housewives replaced them with ordinary pickles.

Plant buds for traditional hodgepodge are sold in large supermarkets and specialty spice stores.

Cooking Tricks

Rich meat broth boiled with cucumber pickle is an excellent base for hodgepodge. Unlike mushroom, fish and chicken broths, it is recommended to cook it without vegetables.
Gently strain the cucumber brine before boiling.
It is recommended to combine lean beef with different types of sausages or meat products. An excellent basis for hodgepodge is tender tenderloin of pork or veal. They make it rich and very nutritious.
Add only natural smoked meat products. Products cooked with liquid smoke will spoil the taste.
For decoration, take basil, parsley and dill.
When frying meat products, use the minimum amount of vegetable oil. If desired, lay the slices on a dry baking sheet. Send to the oven preheated to 180 degrees for 20-25 minutes. Bake without oil. Remove excess fat with kitchen towels.
After cooking, let the combined meat hodgepodge infuse for 20-30 minutes. So it will turn out more fragrant, with a rich taste.
Put the lemon slices strictly before serving. Otherwise, the hodgepodge will turn out sour in taste.

Solyanka meat team classic

Ingredients:

Water - 3 liters.
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 bone.
Cook on low heat for 100-120 minutes. Timely remove the foam with a slotted spoon. 15 minutes before readiness, I put peppercorns, bay leaf and salt.
I carefully take out the meat, fish out the spices and strain the broth.
I'm waiting for the meat to cool down. I cut other ingredients. I separate the pulp from the bone and cut.
Peel cucumbers and chop into strips. I put it on the pan. I pour 8-10 tablespoons of broth, stew over low heat without vegetable oil. Then I transfer it to the broth.
I put butter. I heat up the pan. I peel the onion from the husk and cut into half rings. I send it to fry, salt and pepper, stir from time to time. After 5 minutes I put the tomato paste. I languish together for another 4-6 minutes. I transfer the passivation to the broth.
I put the chopped meat ingredients together with the olives in the broth for the hodgepodge. Cook for 10-15 minutes over medium heat.
At the end of cooking, I put capers, additional pepper and salt. I cover the hodgepodge with a lid and simmer over low heat for a quarter of an hour.

Video recipe

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

Recipe with potatoes

Ingredients:

Half-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.
Potato - 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 with the preparation of rich meat broth. I send the pieces of chopped fresh beef to the pan. I pour cold water. For transparency, I add a thoroughly washed unpeeled onion. Bring to a boil, carefully remove the foam. Salt, cook for 40-50 minutes. Readiness is determined with a fork. I throw out the bow.
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 cut other meat products. I send a mix of smoked meats and boiled sausage to the pan. Fry until light golden brown with vegetable oil.
I add a chopped onion. Cook until transparent. I turn off the fire.
I fish out 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 spread the chopped pickles.
Lastly, I add tomato paste to the pan along with sugar. I pour 100 ml of water or cucumber pickle.
I transfer the fried foods and vegetables to the finished 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 acidity, add freshly squeezed lemon juice. For a spicier taste, use ground pepper.

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

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 am preparing a passivation for a hodgepodge of coarsely grated carrots, onion half rings and cucumbers cut into strips.
Finely chop the meat ingredients. My lemon and cut into thin slices. I cut pitted olives.
In a frying pan with vegetable oil, I cook vegetable passivation. First, I fry the onion with carrots. Then I spread the cucumbers (add brine if desired).
After 5-10 minutes of stewing over low heat, I send tomato paste to the pan. I cook together for 3-4 minutes. I'm switching to potatoes.
After adding the vegetable dressing, salt and pepper. I cook for 10 minutes. I put sausage and sausages only after softening the potatoes (half-cooked state).
At the final stage, I put lemon slices and chopped olives.
I turn off the stove. I give the hodgepodge to brew for half an hour.

Videos cooking

Delicious hodgepodge with cabbage

Ingredients:

Ready meat broth - 4 liters.
Boiled meat - 450 g.
Cabbage - 1 head of medium size.
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. Lay out on a board and cut into cubes. My cabbage and finely chopped. I transfer to a large saucepan. I pour cucumber pickle (100 ml).
I put it to boil, adding bay leaf, sugar and 2 small spoons of salt. I interfere thoroughly. For flavor, I add a few tablespoons of ready-made meat broth to the hodgepodge.
I set the power of the burner to medium. Carcass until the cabbage is ready, stirring from time to time. While the vegetables are cooking, I peel the potatoes and cut them into cubes. I sprinkle potatoes. I cook.
I cut boiled meat and smoked products into pieces. I peel onions and carrots. I cut the first vegetable into rings, grind the second on a grater. Remove seeds from hot peppers. Finely chop the flesh.
I am a passerby. I send the onion to the heated pan. After two minutes add carrots. Carcass on slow fire. When the onion turns golden, spread finely chopped pepper. Fry until each vegetable ingredient is cooked.
I put smoked meat (I leave boiled meat), tomato paste, 2-3 tablespoons of meat broth. I interfere thoroughly. Carcass together for 7 minutes.
I pour meat broth to cabbage, cucumbers and potatoes. I turn on the stove. I put vegetable passivation with smoked products and boiled pieces of meat. I interfere carefully.
Bring to a boil, 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 bowls. 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 and sausage sets for hodgepodge, which are sold in stores, often include cheap and inexpensive ingredients. In order not to spoil the taste, assemble the assortment yourself.

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

Video recipe

Slice a fresh lemon before serving the hodgepodge. Add one slice at a time to a bowl and season the soup with a spoonful of low-fat sour cream.

Method of cooking in the oven

Ingredients:

Meat broth - 2 liters.
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 passivation.

Cooking:

I take a saucepan. I pour vegetable oil. I add finely chopped and peeled onions to a preheated pan. Carcass. After I put cucumbers and peppers. I simmer in a saucepan for 5-10 minutes.
As the onion browns, add carrot rings. Set up a slow fire.
I cut sausage platter for hodgepodge into straws or small cubes. Peel potatoes, cut into small pieces. I send all the chopped ingredients to a saucepan. I add a few tablespoons of broth. Carcass 5 minutes. I add 4 large spoons of tomato paste, pour spices. Mix thoroughly, simmer over medium heat for no more than 7-10 minutes.
I spread the prepared sausage-vegetable mixture evenly over the pots.
I fill half the container with pre-boiled beef broth. On top I put a bay leaf, a few olives, a handful of chopped greens.
I close the lid and send it to the oven. I set the temperature to 160 degrees, languish for 20-40 minutes.

Bon appetit!

Dietary hodgepodge according to Dukan

Among the well-known and beloved first courses, such as borsch, pickle, cabbage, a special place is occupied by the recipe for a classic hodgepodge with sausage and smoked meats. Without exaggeration, we can say that the combined meat hodgepodge is the queen of first courses. Many do not know how to cook this first course or are completely afraid to take on the recipe, believing that this process is long and complicated.

Yes, indeed, cooking meat hodgepodge at home takes longer than cooking light chicken broth, and there are some nuances and subtleties in the way of cutting the ingredients, and in the order in which they are added. But still, mastering the art of making delicious hodgepodge is very possible even for those housewives who do not have much culinary experience.

The most important thing is the right recipe, quality products and a good mood. And to give you confidence in your abilities, I have prepared a step-by-step recipe with a photo of how to prepare this delicious dish. Well, let's go to the kitchen - to cook the most delicious hodgepodge in the world?

Need Ingredients

For 4 servings:

1 small onion;
1 small carrot;
2 pickled cucumbers of medium size;
300-400 g of smoked meats and sausages;
2 tbsp tomato paste;
vegetable oil for frying.

For the broth:

1.2-1.5 liters of water;
3-4 pork ribs;
1 small onion;
1 small carrot;
salt;
3-4 black peppercorns.

For decoration:

lemon;
olives;
greenery.

Cooking steps

A very important component in the hodgepodge is a good meat broth. I cook it on pork ribs, so it turns out tasty and rich.

We put the ribs in the water, put on the fire. When the water boils, reduce the heat and carefully remove the resulting foam.

Add peeled carrots and onions, salt and peppercorns to the pan. We cover the pan with a lid and cook the broth on the ribs for 1.5 - 2 hours.

After that, we take out the ribs, cool, separate the meat from the bone and finely chop. We also take out the broth and carrots from the broth. We will then use the meat, but we can say goodbye to boiled vegetables.

Now let's get to the stuffing for the hodgepodge. Cut the onion into small cubes and sauté until translucent.

Three carrots on a fine grater, add to the pan to the onion, mix and sauté all together over low heat for about 5 minutes.

Cucumbers cut into small cubes. Add to the onions and carrots and simmer all together for another 5 minutes.

Add tomato paste, stir and cook over low heat for another 5-7 minutes.

Smoked meats cut into small cubes. You can put what you like in the hodgepodge. This time I had hunting sausages, ham and veal balyk.

Fry the smoked meats over high heat for 3-4 minutes, stirring occasionally.

In the broth, brought to a boil, add vegetables with tomato paste, mix and cook for 5 minutes.

Then add chopped pork and fried smoked meats. Stir, bring the broth to a boil. Then cover the pan with a lid and cook over low heat for 10-15 minutes. Turn off the heat and let the hodgepodge brew for another 20-30 minutes.

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.

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!

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!

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!

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

Video - meat hodgepodge

Bon appetit!

Previously, hodgepodge was considered to be a rural dish. She even had a corresponding name - "selyanka". Now this dish is on the menu of restaurants. The principle of cooking has not changed much - they still use several types of meat, pickles and tomato paste. A few interesting options for how to cook hodgepodge are presented below.

How to cook salty

In general, hodgepodge soup can be cooked from everything that is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat. In the traditional way, how to cook hodgepodge, the dish resembles cabbage soup with pickle. Although everything that you find in your kitchen can be added. Cooking hodgepodge only welcomes experiments.

Solyanka - recipe with photo

Whatever recipe for a delicious hodgepodge you choose, in any case, its feature will be a sour shade. It is obtained through the use of cucumber brine. You can take almost any meat - boiled pork, smoked sausage, corned beef, ham or the simplest sausages. If you use several of them at once, you can get a hodgepodge soup team.

Solyanka combined meat classic

Servings: 4 persons

Calorie content of the dish: 98 kcal

Destination: for lunch

Cuisine: Russian

If you use the classic hodgepodge recipe, you get a hearty and fragrant soup. Its basis is not very fatty broth, and sausage with sausages and smoked meats is used from meat. A simple hodgepodge recipe does not involve potato dressing. It can be added if you want a thick and hearty broth. For dressing, you need olives and tomato paste.

Ingredients:

pickled cucumber - 3 pcs.;
beef - 300 g;
sausages - 6 pcs.;
carrots, onions - 1 pc.;
tomato paste - 3 tablespoons;
canned olives - 1 can;
potatoes - 3 pcs.;
lemon - a few slices;
vegetable oil - a little for frying;
boiled smoked sausage - 200 g;
smoked meat - 200 g;
salt, herbs - to your taste;

Cooking method:

Boil the beef, then chop and return to the broth.
Next, chop the cucumbers and onions, grate the carrots. Saute vegetables by adding pasta.
Send vegetable frying to the broth, simmer the dish over low heat.
Finely chop the remaining types of meat, lightly fry.
Peel the potatoes, cut into cubes, throw into the broth.
Next, add the fried meat products.
At the end, throw olives, lemon and herbs.

with sausages

Cooking time: 1 hour 30 minutes

Servings: 4 persons

Calorie content of the dish: 78 kcal

Cuisine: Russian

Difficulty of preparation: medium

Using the recipe for hodgepodge with sausages, you can cook the soup much faster. This is a simple dish. If a couple of sausages are lying around in the refrigerator, then you can safely use them for hodgepodge soup. The main ingredients remain the same, so the cooking technology practically does not change. Be sure to try this easy recipe you will definitely like it.

Ingredients:

tomato paste - 2 tablespoons;
pickled cucumbers - 2 pcs.;
carrots - 2 pcs.;
water - 2.5 l;
spices, lemon - to taste;
sausages - 3 pcs.;
vegetable oil - 2 tablespoons;
onion - 1 pc.;
olives - 2 tbsp.

Cooking method:

Boil water in a saucepan, add chopped potatoes.
Chop the sausages into circles, quickly fry and also send to the broth.
Rinse onion with carrots, finely chop. Saute vegetables with pasta in oil for 10 minutes.
Cut olives and cucumbers. Together with vegetable frying, send to the broth. Season with spices, lemon.

With mushrooms

Cooking time: 1 hour

Servings: 5 persons

Calorie content of the dish: 44 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

The following recipe for hodgepodge soup will appeal to mushroom lovers. They add flavor to the soup. The mushroom hodgepodge recipe is also good because it is a little easier and faster to prepare than in the case of meat. For this reason, every cook is simply obliged to know such a dish. Mushrooms are used in several forms at once - fresh, dried and pickled.

Ingredients:

carrots - 2 pcs.;
bay leaf - 1 pc.;
fresh mushrooms - 100 g;
lemon juice - 2 tsp;
sauerkraut with brine - 250 g;
onions - 3 pcs.;
pickled mushrooms - 250 g;
tomato - 2 pcs.;
fresh cabbage - 300 g;
dill - to your taste.
peppercorns - to your taste;
dried porcini mushrooms - 70 g;
vegetable oil - 2 tbsp.

Cooking method:

Soak dried mushrooms in 2 liters of water, after an hour put on fire, adding a whole carrot. After boiling, simmer for another 40 minutes.
Cut the onion into half rings, sauté until transparent, then add the chopped tomatoes, simmer for another 4 minutes, then add the cabbage with brine. Fill with peppercorns.
Next, add fresh cabbage.
Remove the carrots from the pan, transfer the mushrooms to a separate plate. Strain the broth itself.
Next, throw in all the mushrooms.
Add the vegetable stock to the boiling broth.
Boil again, add chopped greens, salt.

Sausage

Cooking time: 30 minutes

Servings: 5 persons

Calorie content of the dish: 64 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

If there were no simple sausages at hand, then be sure to study the recipe for hodgepodge with sausage. This meat product will definitely be in your refrigerator. Even a small remnant of sausage will do, and it doesn’t matter if it’s boiled or smoked. For refueling, you will need all the same olives and pickles. Serve the dish with sour cream and a couple of lemon wedges.

Ingredients:

pitted olives - 10 pcs.;
potatoes - 5 pcs.;
water - 3 l;
sunflower oil - 2 tablespoons;
onion - 1 pc.;
pickled cucumber - 2 pcs.;
boiled and semi-smoked sausage - 200 g each;
salt, spices, herbs - to your taste.

Cooking method:

Boil water in a saucepan, then throw in the potato cubes.
Rinse the tomatoes, cut into slices, chop the sausage into strips, and the cucumbers into cubes.
Peel the onion, finely chop, fry in oil until transparent. Next, add tomatoes, cucumbers, sausage, simmer for 2 minutes.
Send the roast to the broth.
At the end, season with spices, herbs, olives, salt.

from cabbage

Cooking time: 3 hours

Servings: 5 persons

Calorie content of the dish: 156 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

This dish will definitely make you salivate. Solyanka soup with cabbage is very appetizing and rich. Be sure to record this recipe with a photo in your cookbook. The sauerkraut in the soup overshadows almost all the ingredients. The only competition is pork. It will be no less tasty with beef, especially in the case of meat on the bone.

Ingredients:

pork - 400 g;
carrots - 1 pc.;
sauerkraut - 125 g;
margarine - 1 tbsp;
parsley, salt, bay leaf - to your taste;
onion - 1 pc.;
tomato paste - 25 g.

Cooking method:

Cut the pork into pieces, put to boil.
Rinse the cabbage, squeeze out, add a little water or broth, pasta and margarine. Simmer for half an hour on high heat, and then another 2 hours on low.
Grind carrots with onions, sauté, then combine with cabbage. Mix and send to the broth.
Season with bay leaf, spices, herbs.

In a slow cooker

Cooking time: 1 hour 20 minutes

Servings: 7 persons

Calorie content of the dish: 62 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

Today, the preparation of hodgepodge soup and any other food has been greatly facilitated by a slow cooker. You just need to cut all the ingredients correctly, put them in the bowl of the device and turn on the appropriate mode. Solyanka soup in a slow cooker can be cooked in several programs at once. It is recommended to use such as "Stew", "Cooking", "Soup" or "Multipovar".

Ingredients:

lemon - half;
pickles - 400 g;
tomato paste - 140 g;
vegetable oil - 5 tablespoons;
olives - 100 g;
smoked meats - 1 kg;
carrots - 100 g;
salt, bay leaf, pepper - to taste;
onion - 150 g.

Cooking method:

Fry onion half rings and grated carrots in stewing mode.
In 10 minutes. season vegetables with pasta.
Chop the cucumbers smaller, send to the rest of the vegetables along with the brine. Stir, simmer for 5 minutes.
Cut smoked meats into small pieces, send to a slow cooker.
Next, add olives and lemon slices, pour water to the maximum mark.
In the "Soup" or "Stew" mode, cook for half an hour.

with beef

Cooking time: 2 hours

Servings: 7 persons

Calorie content of the dish: 94 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

A hodgepodge with beef turns out hearty. A long stage in its preparation is the boiling of meat. In this recipe, it is easy to adjust the taste of the soup. If you add more pickles, then it will be more sour. The proportions of other ingredients can also be changed at your discretion, and the step-by-step soup recipe below is just one of the options for combining them.

Ingredients:

onions - 5 pcs.;
garlic - 2 cloves;
tomato paste - 3 tablespoons;
vegetable oil - 2 tablespoons;
salt, pepper, suneli hops - to your taste;
pickled cucumber - 2 pcs.;
fresh herbs - 70 g;
beef - 600 g.

Cooking method:

Dry the washed meat, cut into rectangular pieces. Put to boil for 1.5 hours.
Chop the onion in half rings, sauté in butter until soft, then season with pasta and simmer for another 5 minutes.
Next, remove the prepared meat from the broth, send it to the pan with vegetables along with chopped cucumbers.
After a couple of minutes, transfer this mass back to the pan.
Season with garlic, herbs, spices, salt.

with kidneys

Cooking time: 2 hours

Servings: 4 persons

Calorie content of the dish: 45 kcal

Destination: for lunch / dinner

Cuisine: Russian

A more complex dish is hodgepodge with kidneys. This offal must first be soaked for a whole day. The water still needs to be changed every 4 hours. Such a procedure is necessary in order for the specific smell of the kidneys to disappear. If this happens, then the product can be cut. Detailed instructions for cooking contains a recipe with a photo below.

Ingredients:

smoked chicken - 180 g;
carrots - 120 g;
paprika - 0.5 tsp;
beef kidneys - 350 g;
onion - 1 pc.;
sunflower oil - 4 tablespoons;
olives - 50 g;
pickled cucumbers - 3 pcs.;
broth - 1.3 l;
bacon - 80 g;
potatoes - 3 pcs.

Cooking method:

Cut the kidneys into small strips, sauté in half the oil.
Fry the bacon separately. Then introduce kidneys, smoked chicken, onions and carrots to it. Cook foods until golden brown.
Season the roast with paprika, pasta, chopped cucumbers. Simmer another 10 min.
Throw the frying into the broth, introduce the potatoes.
Simmer another 15 min.

With smoked ribs

Cooking time: 1 hour

Servings: 6 persons

Calorie content of the dish: 145 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: difficult

When preparing a hodgepodge with smoked ribs, you will also have to tinker, but then you can gobble it up on both cheeks. It is better to eat soup hot, pre-seasoning with a spoonful of sour cream and a couple of lemon slices. Due to the ingredients used, the dish combines both the first and the second. For this reason, you can get enough of just one soup and a couple of ribs from it.

Ingredients:

salt, pepper - to your taste;
smoked ribs - 400 g;
onion - 1 pc.;
olives - 1 tbsp.;
bay leaf - 4 pcs.;
tomato paste - 4 tablespoons;
sunflower oil - 3 tablespoons;
lemon - 1 pc.;
smoked sausage - 800 g;
potatoes - 3 tubers;
pickled cucumbers - 6 pcs.

Cooking method:

Place the ribs on the bottom of a large saucepan, cover with water, cook over low heat for 1 hour.
Peel the potatoes, rinse, then chop into small cubes. Throw the vegetable to the ribs.
Chop the peeled onion, sauté in oil until blush, send to the broth.
Cut the sausage, also fry, then season with pasta and simmer for another 5 minutes, add to the pan along with the cucumbers.
After 10-15 min. season the soup with olives, salt, parsley, pepper.

Fish

Cooking time: 1 hour

Servings: 6 persons

Calorie content of the dish: 96 kcal

Destination: for lunch / dinner

Cuisine: Russian

Difficulty of preparation: medium

Another dietary option for a tasty and healthy lunch is a mixed fish hodgepodge soup. Amazing aroma, pleasant look and satiety. Such a soup has these advantages. Fish for cooking should be taken meatier and not very small. Suitable sterlet, stellate sturgeon, salmon and sturgeon. The best option is fillet, because it contains a minimum of bones.

Ingredients:

pickled cucumbers - 4 pcs.;
sunflower oil - 2 tablespoons;
fish - 500 g;
onions - 2 pcs.;
bay leaf - 1 pc.;
pepper - 1 pinch;
tomato paste - 2 tbsp;
olives - 1 tbsp.

Cooking method:

Boil the broth from the fillet, then cut it and throw it back.
Fry the onion in oil, then season with pasta.
Send the roast to the pan along with cucumbers and olives.
Simmer for a quarter of an hour, pepper and let it brew.

To make a really tasty hodgepodge at home, you should not save on smoked meats. The more of them, the more aromatic and richer the soup will turn out. Cucumbers should not be soft, but crispy, otherwise they may spread in the broth. You should not add a lot of spices, because the dish has its own unique taste, which gives off sourness.

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home » Soups » Meat solyanka. Solyanka recipe: classic meat hodgepodge at home

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Need Ingredients

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Menu:

Solyanka meat

Ingredients:

Cooking:

Solyanka recipe with sausage

Ingredients:

Cooking:

Solyanka recipe

Ingredients:

Cooking:

Recipe for classic hodgepodge

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

Video - meat hodgepodge

How to cook salty

Solyanka - recipe with photo

Solyanka combined meat classic

with sausages

With mushrooms

Sausage

from cabbage

In a slow cooker

with beef

with kidneys

With smoked ribs

Fish

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