Solyanka meat. Classic recipe with photos of sausage, cabbage, potatoes, mushrooms

Ingredients:

Pork or beef meat - 600 gr.
Boiled, raw smoked sausages, etc.
Chicken thigh - 2 pcs.
Hunting (or other) sausages.
Smoked bacon (or any smoked meats).
Water - 2-2.5 l.
Onion - 1 pc.
Pickled cucumbers - 150 gr.
Black olives - optional.
Tomato paste - 3 tbsp. l
Vegetable oil - 2 tbsp. l.
Butter - a thin slice.
Lemon juice - 1.5 tbsp. l.
Bay leaf - 2 pcs.
Salt, black pepper - to taste.
Sour cream, herbs, slices of one lemon, olives - for serving.

According to the recipe, we need broth; for it, you can boil beef and chicken together. We cook according to all the rules - cook for 1.5-2 hours, remove the foam so that the broth is golden, transparent and beautiful. You can add an onion for better taste.

Add some salt, but a little. When the soup is ready, if it is not salty enough, you can add more. Since we plan to have many more sour and salty ingredients, it is better to add salt at the end.

Next you will need to prepare the filling for our hodgepodge. The meat that was cooked in the broth must be removed from the bone (if there is one) and cut into pieces, you can leave larger ones.

Cut sausages, smoked meats, etc. into small cubes or strips. I have here smoked turkey, sirloin sausages, cervelat sausage, boiled chicken thigh and boiled beef rump. In short, take what’s in the refrigerator, that’s what it’s all about. But smoked meats must be present.

Chop the onion and fry it in a frying pan until golden brown in olive oil with the addition of butter. The taste will be incredible thanks to this! Next we send our cold cuts.

There is no need to fry the meat too much; let it remain juicy, just brown a little. Add tomato paste and mix everything well.

The result is a beautiful and bright roasted meat that smells simply stunning. It's very thick.

Add chopped cucumbers here. Let them simmer a little while frying and soften, then they will be softer.

If you like crispy cucumbers in hodgepodge, then you can skip this step and immediately throw them into the soup after slicing.

Place the finished rich meat roast into the broth. Stir.

We also add bay leaf, dry chili pepper and ground black pepper. Add lemon juice. It will give the hodgepodge an interesting sourness.

And also now that we have added all the acidic ingredients, it’s time to taste for salt and adjust this parameter to your taste. Let the soup simmer for 5 minutes.

The olives can be cut into rings or left whole. I cut them into rings, but left a few whole ones for serving.

We also put olives in the hodgepodge. You can pour half a glass of the dark water in which the olives were preserved into the hodgepodge, but this is very much for everyone, so add to taste.

After adding the olives, wait until the soup boils confidently again and turn it off.

Solyanka is ready! Serve in portioned plates, with a slice of lemon, garnished with olives and your favorite herbs. You can add sour cream or mayonnaise to taste.

As you can see, hodgepodge is very easy to prepare. Incredible aroma and taste! Bon appetit to you!

General cooking principles

Over the many years of its existence, the composition of hodgepodge has been replenished with various components, but the basic rules for creating food have remained unchanged:

The main difference between solyanka and other liquid dishes is that almost all of its components are cooked before being combined (assembled) in a separately prepared meat and bone broth.
A characteristic feature of the treat is the rich aroma and pungent taste of the food. The dish acquires these properties due to the inclusion of pickles, kvass, lemon, pickled mushrooms or capers in the recipe.
With all the variety of seasonings, it is not recommended to abuse their quantity, trying not to interrupt the taste and aroma of other components.
The liquid base of the food is a concentrated broth, which makes hodgepodge very similar to pickle soup, fish soup, cabbage soup, meat or mushroom soups.
To get a truly Russian fish treat, you should use noble species of underwater inhabitants: sterlet, sturgeon, beluga or stellate sturgeon. Tomatoes are never included in a fish solyanka recipe.
The peculiarities of prefabricated food include its thickness, which allows the food to be consumed as a first or second course. The amount of water should be 1/3 less than in regular soup.

The main secret to creating an ancient treat is the art of combining all the components.

Do they put potatoes in hodgepodge: is this vegetable needed in such a soup?

There is a lot of debate on the question of whether potatoes are put in hodgepodge and whether this vegetable is needed in such a soup. Some people add potatoes, others don't. In fact, the classic recipe for real solyanka does not contain potatoes. Not a single establishment of real Russian cuisine in Solyanka will have potatoes. After all, its consistency should be very thick, viscous, close to the second. Therefore, there are clearly too many potatoes there. Some people still add potatoes to make the dish fuller. But, if you prepare the soup correctly and add all the necessary ingredients, then no one will be left hungry.

Classic recipe for solyanka with potatoes

Compound:

Composition of ingredients	Product quantity
sunflower oil	60 ml
meat (veal on the bone)	700 g
tomato sauce	30 g
smoked sausage	150 g
sweet carrots	1 PC.
ripe tomato	1 PC.
ham	250 g
potato tubers	5 pieces.
onion	1 PC.
hunting sausages	2–3 pcs.
lemon	3 circles
barrel cucumbers	4 things.
olives	100 g
laurel leaves	3–4 pcs.
cucumber pickle	½ tbsp.
fresh ground pepper, salt, herbs	according to tastes

Solyanka meat.
Classic recipe Cooking method:

Place the processed meat in a thick-bottomed saucepan. Pour the product with filtered water (2.5–3 l). Heat the mixture to a boil, then reduce the heat to low so that the surface of the liquid quivers slightly.
Cook the beef for at least 3-4 hours to get a strong broth. Be sure to remove the foam, otherwise it will turn into flakes, which will be very difficult to remove.
Thoroughly rinse all vegetables, peel tubers and root vegetables.
Cut the potatoes into small cubes. Decorate the tomato in the same way.
Chop the onion into rings, divide the carrots into circles, then into quarters.
Chop cucumbers into long strips, olives into rings.
Cut sausages into round slices, ham into cubes.
Place the onion in the pan and sauté until soft. Add salted/pickled cucumbers, carrots, tomatoes and tomato sauce.
Simmer the products until a viscous texture is obtained, then transfer to a refractory form and leave for 1 hour in the oven at a temperature of 140 °C. Stir the mixture periodically. In this way, breze is prepared - an additional base for the broth.
Remove the beef from the pan, separate the meat from the bones, and cut into small portions.
Strain the broth, after the start of a new boil, add smoked meats, potatoes and meat.
Cook the food over low heat until the tuber pieces are ready.
In 5 min. Before the end of the process, add tomato dressing, pour in cucumber brine, add chopped herbs, spices and herbs.

Let the soup sit for 15–20 minutes and serve in deep bowls. Add 1 tbsp to each serving. l. sour cream, a circle of peeled lemon. Olives can be added directly to the soup or placed next to food in a small vase.

With Chiken

Components used:

vegetable oil;
chicken or poultry fillet - 600 g;
potato tubers - 3 pcs.;
cucumbers (barrel or pickled) - 3 pcs.;
onion - 1 pc.;
smoked chicken breast and sausage - 300 g each;
olives - 100 g;
tomato paste - 250 g;
lemon;
salt, pepper - to taste.

Cooking technique:

Place the pre-processed chicken in a pan, pour drinking water over the bird, and heat the mixture to a boil. Remove the foam, cook the product for about 40–50 minutes. over low heat.
Cut potatoes, cucumbers, smoked meat and sausage into cubes.
Finely chop the onion and fry in a frying pan with oil until golden brown.
Add tomato paste to the vegetable, pour in a ladle of broth. Simmer the mixture for 2 minutes.
Remove the finished bird from the pan and cool. Separate the meat from the bones and cut it into cubes.
Bring the strained broth to a boil, add all the prepared ingredients, season the mixture with pepper and salt. Continue the process for another 15 minutes.

Serve the solyanka in portions, add olives, peeled lemon slices, and homemade sour cream to the plates.

Solyanka with boiled sausage and dried mushrooms

Photo: mirvkysa.ru
Organize a small celebration today and prepare a delicious hodgepodge for dinner!

You will need:
350 g of boiled sausage, 100 g of dried mushrooms, 3 potatoes, 3 pickled cucumbers, 1 carrot, 1 onion, a handful of olives, a handful of olives, half a lemon, 20 ml of vegetable oil, 50 ml of tomato sauce, 3 black peppercorns, salt, 3 liters of meat broth.
Preparation:

Soak dried mushrooms in water for 12 hours. Strain through cheesecloth and chop. Cut the potatoes into cubes and boil for 10 minutes with black pepper. Fry chopped onions and carrots until golden brown, add mushrooms, chopped sausage and continue cooking for 7-10 minutes. Add tomato sauce, chopped cucumbers and simmer for 5 minutes. Place the roast in a saucepan, add olives and olives and cook for 7 minutes. Before turning off the salt. Serve the solyanka with lemon slices.

With pork

Components used:

sunflower oil - 100 ml;
onion - 2 pcs.;
pork - 800 g;
ham -400 g;
tomato paste - 70 g;
olives - 100 gram jar;
boiled sausage - 300 g;
laurel leaves - 3 pcs.;
pickled cucumbers - 6 pcs.;
salt, pepper (ground and ground), parsley - according to preference.

Cooking technique:

Place a piece of pork in a saucepan and cover with filtered water. Add bay leaves and peppercorns. Boil the steep broth by simmering, which will take 3–4 hours.
Remove the finished meat, cool, and chop into small pieces. Strain the broth.
Cut ham and sausage into strips or small cubes.
Finely chop the peeled onion, barrel cucumbers and parsley.
Fry the vegetables in oil for 3 minutes. add tomato paste, ground pepper.
Simmer the mixture for 10 minutes, then pour the dressing into the broth, add pork, ham and sausage. Place a jar of olives here along with the brine.
Cook the food for another 10 minutes, turn off the heat.

The soup recipe can be supplemented with other meat products, such as smoked meats or salami. Serve in serving bowls, garnish the dish with chopped fresh herbs.

How to cook with sausage and fresh cabbage in a frying pan

Set of components:

sunflower oil - 100 ml;
milk sausages or Doctor’s sausage - 200 g;
onions, carrots - 2 pcs.;
white cabbage - 300 g;
tomato paste - 200 g;
wine vinegar, pepper, salt - to taste;
pickled cucumbers (barrel) - 4 pcs.;
garlic cloves - 3 pcs.;
drinking water - 2 tbsp.;
sweet pepper fruits - 4 pcs.

Step-by-step preparation:

Rinse all vegetables thoroughly, peel and dry.
Chop the cabbage into strips up to 3–4 cm thick.
Chop pickled cucumbers and peppers without seeds into cubes with a side of 5 mm.
Cut the sausages into rings.
Dilute the tomato paste with purified water and add wine vinegar.
Pour oil into a deep frying pan, fry the onion and finely chopped garlic in it.
Add carrots, cabbage, cucumbers, pieces of Bulgarian fruit.
Continue the process for 5 minutes, then add the tomato-vinegar mixture, season the mixture with pepper and salt.
Simmer food for 15 minutes. with minimal heat when closed. At the end of cooking, add sausage or sausages. Stir the mixture and bring the mixture to a boil.

Classic meat solyanka (the recipe allows for the inclusion of additional smoked ingredients) is especially quick to make in a frying pan. The dish can be served hot or slightly cooled, garnished with chopped herbs.

Meat solyanka in Georgian style

List of ingredients:

vegetable oil;
tomato paste - 4 tbsp. l.;
beef or pork - 1.5 kg;
suneli hops, hot paprika, dry basil, bay leaves, cumin - to taste;
garlic cloves - 8–10 pcs.;
onion - 4 pcs.;
barrel cucumbers - 6 pcs.;
salt, black pepper, fresh herbs - optional.

Step-by-step preparation:

Rinse the meat, divide into pieces approximately 2x5 cm in size.
Pour 2.5–3 liters of filtered water into a saucepan. Heat the mixture to a boil, then add the beef pulp. Cook the product for about 3 hours at minimum heat, remembering to skim off the foam.
Peel and rinse all vegetables.
Chop the onion into half rings, fry in oil until golden brown, then combine with tomato paste and finely grated cucumbers. Mix everything well.
Take out the finished meat and place it in a container with the rest of the hodgepodge ingredients to be prepared.
Pour 230–250 ml of hot broth into a container with food, adjust the thickness of the food according to your own preferences. Do not get rid of the remaining broth. It is better to freeze it in order to use cubes with a concentrated composition for other dishes.
Add the garlic passed through a press, season the food with pepper and salt, add the spices and spices specified in the recipe.
Continue the process for another 20 minutes. closed.

Serve the treat hot, generously sprinkle portions with chopped herbs.

Meat solyanka

Meat solyanka is a traditional Russian dish, known since time immemorial and has undergone a lot of modifications. Thrifty housewives love it for its simplicity, satiety and versatility, because meat hodgepodge can be prepared from the remains of any meat products found in the refrigerator. Solyanka is especially relevant after a festive feast, when there is a lot of cold cuts left over. However, if you don’t have any, purchasing 100-150 g of a variety of meat delicacies will not be difficult.

Meat Solyanka is an incredibly nourishing, thick and very aromatic soup, the basis of which is meat broth with the addition of smoked meat, sausage or frankfurters. That is why the meat solyanka is often called a national team - what kind of meat is there in it. The most delicious solyanka will be obtained if you use as many types of meat as possible - beef or pork ribs, chicken drumsticks or wings, pork chops, hunting sausages, boiled, smoked or dry-cured sausage, ham, sausages and even sausages are suitable here. . As for the broth, it is best to use meat on the bone. It is believed that the most delicious broth for solyanka comes from two different types of meat. As you already understand, the main component of hodgepodge is meat products, so this point should be given special attention. If you want your soup to be not only tasty, but also beautiful, cut all the meat into strips of the same size.

Meat solyanka recipes

Meat hodgepodge

Solyanka meat

Solyanka soup

Even more soup recipes

Inherent attributes of solyanka are also pickles, lemon, black olives or black olives. Solyanka is usually decorated with slices of lemon when serving, but if you want to get a richer taste of the broth, you can add lemon juice directly during the cooking process. It is recommended to take dried olives - they are more tart. Capers will be very useful in the hodgepodge, which will give the soup a sour-salty taste - you need very little of them, about 50-70 g. The classic version of meat solyanka is prepared without potatoes, but many housewives still use them to make the soup more nutritious. Also added to the hodgepodge are fried onions and carrots, tomato paste and, of course, herbs. When it comes to meat solyanka, culinary imagination is limited to almost nothing! After all, meat solyanka is a composite because it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, while others will want to add bell peppers or mushrooms. Experiment with different ingredients, exclude and add new components, and solyanka can turn from an ordinary soup into a real gastronomic masterpiece that deserves the highest praise.

It is best if your hodgepodge is left to steep for 1-2 hours after cooking - this will make it even more rich. Don't forget to add a slice of lemon when serving, and an incredibly delicious soup is ready! And one last piece of advice: when cooking, feel free to take a larger pan - the meat solyanka is eaten so quickly that you won’t even have time to notice. Well, let's choose a suitable recipe?

Classic hodgepodge of five types of meat

Ingredients:

300 g pork on the bone, 100 g ham, 100 g sausages, 100 g smoked meat, 100 g boiled sausage, 4 pickled cucumbers, 1 onion, 1 lemon, 1 can of olives, 3 tablespoons of tomato paste, 5-7 allspice peas, 2-3 bay leaves, salt to taste, butter, parsley, sour cream (optional).

Preparation:

Place the pork in a saucepan and add water. Bring to a boil, drain the water, pour clean water over the meat, add spices and cook until tender, skimming off the foam from time to time. While the broth is cooking, melt the butter in a frying pan and fry the chopped onion until golden brown. Add tomato paste, stir and cook for another 2 minutes. Slice meat products and pickles. When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and cut into pieces. Place fried onions, cucumbers and all types of meat into the broth. Cook over low heat for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the hodgepodge brew for at least half an hour. Pour the hodgepodge into plates, adding a slice of lemon and a few olives to each. If desired, serve solyanka with sour cream.

Meat solyanka with smoked meats

Ingredients:

500 g beef brisket, 100 g smoked brisket, 100 g ham, 100 g smoked sausage, 100 g sausages, 2 onions, 2 pickles, 1/2 cup cucumber pickle, 2 small potatoes (optional), 100 g olives, 1 /2 lemons, 50 g capers (optional), 2 tablespoons tomato paste, 1/2 teaspoon sugar, 3-4 bay leaves, salt, ground black pepper and spices to taste, dill or parsley, vegetable oil and butter .

Preparation:

Place the beef brisket and one onion in a saucepan, add 3 liters of water and cook for about 1.5 hours. When the broth is ready, remove the onion and spices. Cool the meat and cut into strips. Heat vegetable oil in a frying pan and fry finely chopped onion until golden brown. Add chopped carrots and sugar, fry for 2-3 minutes. Add diced pickles. Pour in a little broth and simmer for about 10 minutes. Stir in tomato paste and cook for another 2 minutes. Pour in the cucumber pickle and simmer for 3-4 minutes. Cut the meat into strips and lightly fry in a separate frying pan in butter. Add the meat to the broth along with the chopped beef, roasted vegetables, sliced olives, and chopped potatoes and capers, if using. Bring to a boil, add bay leaf and cook for 10-15 minutes. Salt, pepper and add spices to taste. Remove the pan from the stove, cover with a lid and let the hodgepodge brew for 30 minutes to 1 hour. Pour the prepared hodgepodge into plates, sprinkle with chopped herbs and garnish with lemon slices.

Solyanka with cold cuts and sausage

Ingredients:

200 g beef, 200 g pork, 200 g chicken, 200 g boiled sausage, 200 g smoked sausage, 4 pickled cucumbers, 2-3 potatoes (optional), 1 onion, 100 g olives, 100-200 ml cucumber pickle, 3 -4 bay leaves, 1/2 lemon, 1 tablespoon of tomato paste, vegetable oil, salt and ground black pepper to taste.

Preparation:

Cook meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into pieces and place back into the broth. Add chopped potatoes if necessary. Cut the sausage into strips or cubes and lightly fry in a frying pan, adding a little oil. Add the sausage to the soup along with the bay leaf. Fry chopped onion in vegetable oil. Add chopped pickles and fry for 2-3 minutes. Stir in tomato paste and fry for another 1 minute. Add the roast to the soup along with the cucumber pickle. The brine should be added carefully so that the soup does not turn out too salty. Salt the soup, if required, and season with black pepper. After finishing cooking, let the hodgepodge brew for 20-30 minutes. Serve the solyanka, garnished with olives and thin slices of lemon.

Meat Solyanka “Sausage Paradise”

Ingredients:

300 g pork pulp, 150 g boiled sausage, 150 g Bavarian sausages, 100 g raw smoked sausage, 100 g olives, 2 pickled cucumbers, 1 onion, 1 tablespoon tomato paste, 2-3 bay leaves, salt and ground black pepper to taste , lemon slices for decoration.

Preparation:

Boil pork broth and 2 liters of water. Fry chopped onions and coarsely grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, add 50 ml of water and simmer for 10 minutes. While the roast is cooking, chop the meat products and boiled pork. Add the roast to the broth and cook for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before cooking, add chopped olives. Let the hodgepodge brew and serve with lemon slices.

Solyanka with chicken and mushrooms

Ingredients:

400-500 g chicken meat, 200 g smoked sausage, 150 g ham, 3-4 sausages, 3-4 potatoes, 200-300 g fresh or pickled champignons, 100 g black olives, 2 pickles, 1 onion, 1 carrot , 1 bell pepper, 2 stalks of celery or parsley root, 2-3 cloves of garlic, 1/2 lemon, 1 tablespoon of tomato paste, vegetable oil, salt and spices to taste, dill.

Preparation:

Prepare a flavorful broth by boiling chicken along with parsley root or celery. Cooking the broth takes, on average, 20-25 minutes. Discard the parsley root or celery. Remove the chicken from the broth and, dividing it into pieces, return it to the soup. Add chopped mushrooms and potatoes. Cook for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as frying made from onions, carrots and bell peppers fried in vegetable oil, mixed with tomato paste. Cook for another 10 minutes. Add salt and pepper to taste, stir with garlic passed through a press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.

Meat solyanka in a slow cooker

Ingredients:

500 g beef, 300 g smoked meat, 3-4 pickles, 100 g olives, 2 onions, 1 carrot, 1/2 lemon, 50 g capers (optional), 1 tablespoon tomato paste, vegetable oil, bay leaf and allspice peas, parsley, salt and ground black pepper to taste, sour cream.

Preparation:

Place the meat in the multicooker bowl, add water and set the “Stew” mode for 1.5 hours. When the broth is ready, remove the beef, cool and cut into pieces, and strain the broth. Fry chopped onion and coarsely grated carrots in a small amount of vegetable oil in the “Baking” mode for about 10 minutes. Add chopped cucumbers and olives, fry for 5 minutes. Stir in tomato paste and fry for 5 minutes. Cut the smoked meat into strips and add to the vegetables, fry for about 10 minutes. Pour in the meat broth, add capers (if used), as well as bay leaves and allspice peas. Add salt and pepper to taste. Set the “Baking” mode for 25 minutes. Let the prepared hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced lemon slices. Serve solyanka with sour cream.

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

Bon appetit!

Svetlana Popova

In Polish

List of components:

olive oil;
beef bones, pork pulp - 400 g each;
sauerkraut - 70 g;
chicken - 1 kg;
onion feather - bunch;
pickled mushrooms and cucumbers - 2-3 pcs.;
gherkins - 2–3 pcs.;
lemon - ½ fruit;
premium flour - 30 g;
boiled sausage - 50 g;
tomato paste - 2 tbsp. l.;
sour cream - ½ tbsp.;
garlic cloves - 2 pcs.;
onion - 1 pc.;
pepper, thyme, basil, salt - to taste.

Cooking method:

Place pre-processed poultry and beef bones in a pan with purified water. Cook food for 1–2 hours.
Wash and pat dry a piece of pork, cut into small pieces, and quickly fry in oil until golden brown. Reduce heat and simmer the meat, covered, until cooked.
Remove the chicken, separate the flesh from the bones, chop finely, return the pieces to the strained broth along with portions of the pork.
Heat olive oil in a saucepan, add sauerkraut, stirring continuously, and simmer until soft.
Add gherkins, coarsely chopped mushrooms, chopped cucumbers, tomato paste diluted with broth, and chopped garlic to the salted vegetable.
Heat the ingredients for another 15 minutes, then add the dressing to the soup along with the pepper, thyme and basil.
Dissolve flour in sour cream, add lemon juice, and add the mixture to the pan with the rest of the ingredients.
Add finely chopped sausage, adjust the amount of pepper and salt.
Bring the mixture to a boil and finish cooking.

Serve the dish with homemade sour cream, add a slice of lemon without peel. Garnish with chopped green onions.

Cabbage solyanka for the winter in jars for long-term storage

Solyanka canned for the winter is crispy white cabbage, sent to a jar with seasonings. In winter, this hearty preparation is used as a soup seasoning or a healthy salad. If everything is done correctly, preservation can be stored for a long time.

Ingredients:

fresh white cabbage – 1.5 kg;
fresh tomatoes – 500 g;
bell pepper – 500 g;
juicy carrots – 500 g;
granulated sugar – 100 g;
sunflower oil – 150 ml;
table salt – 2 tbsp. l.;
bay leaf – 2 pcs.;
table vinegar (9%) – 1 tbsp. l.;
tomato paste – 2 tbsp. l.;
black peppercorns – 4-5 pcs.

You can roll canned cabbage hodgepodge into jars for the winter with the addition of wild mushrooms, cucumbers, bell peppers, and eggplants. You will only have to cook the preserved food in a thick-walled pan, as it will burn.

Cooking method:

Chop the cabbage using a special shredder. Grate the carrots on a coarse grater and cut the tomatoes into slices. Chop the onion into small cubes and add to the pan with the rest of the ingredients.

Mix the vegetables thoroughly, pour in the vegetable oil and sprinkle with granulated sugar. Add salt, stir again and bring to a boil over low heat.

Add bay leaf, black peppercorns, tomato paste. Simmer the mixture for 40 minutes, add vinegar 5 minutes before it is ready. Distribute the prepared cabbage mass into sterilized jars and roll up the prepared lids. Turn over, cover with a terry towel and let stand until completely cool.

In winter, preparing vegetables will give you a piece of summer and delight you with a piquant taste. It will help out if you need to urgently prepare dinner or please unexpected guests.

Meat fast

Product set:

sunflower oil;
cucumber pickle - ½ tbsp.;
pork knuckle - 1 pc.;
sausages - 2 pcs.;
tomato paste - 30 g;
ham - 250 g;
barrel or pickled cucumbers - 3 pcs.;
onion - 1 pc.;
green olives - 50 g;
salt, pepper, herbs - according to preference.

Cooking process:

Place the shank in purified water and cook for 3–4 hours over low heat, covered. Be sure to remove any foam that appears. Remove the finished pork from the pan, separate the meat from the bone, and arrange it in small portions.
Remove the skins from the onion, chop into half rings, and sauté until soft.
Add tomato paste, cucumbers chopped into thin strips, pour in cucumber brine. Stir the mixture and simmer for 5–10 minutes.
Add the meat products cut into strips, add 1 tbsp. broth, heat the mixture for another 5 minutes.
Place the entire stew mixture into the strained liquid base, add pork meat, sliced olives, and chopped herbs.
Season the soup with spices, bring the food to the desired taste. Finish cooking when a new boil begins.

Serve the hot treat with sour cream and white bread.

Mushroom with cabbage

Classic meat solyanka, the recipe of which includes fresh vegetables, will turn out especially appetizing with mushrooms and sauerkraut.

Required ingredients:

vegetable oil - 150 ml;
veal - 700 kg;
tomatoes - 4 pcs.;
champignons - 400 g;
onion - 2 pcs.;
salted cabbage - 1.2 kg;
garlic cloves - 3 pcs.;
tomato sauce - 80 ml;
sweet carrots - 2 pcs.;
drinking water - 200 ml;
spices, herbs - according to preference.

Creating a dish:

Clean the beef from films and tendons, rinse, dry, cut into small pieces.
Fry the veal in a frying pan preheated with oil until golden brown.
Wipe the mushrooms with a damp cloth. Divide large specimens into parts. Cook the champignons in vegetable fat until the liquid evaporates, then add the chopped onion and carrots.
Fry the food until soft, then add salted cabbage, diced tomatoes, and chopped garlic. Simmer food for 5 minutes.
Combine vegetable and meat mixtures, pour in tomato sauce, 1 tbsp. water or ready-made broth. Season the food with pepper and salt and simmer for 30 minutes. closed.

Serve the dish hot, sprinkle generously with finely chopped herbs.

With smoked meats

Mixed meat solyanka turns out to be especially aromatic when the classic version of the recipe with a high content of smoked meats is performed.

Product composition:

vegetable oil - 100 ml;
olives - 2 cans;
onion - 4 pcs.;
sausages and ham - 400 g each;
pickled cucumbers - 12 pcs.;
smoked sausage and ribs - 600 g each;
brine - 2 tbsp;
tomato paste - 140 g;
butter - 100 g;
laurel leaves - 5 pcs.;
spices - according to preference.

Cooking order:

Divide the ribs into pieces that are convenient for placing on plates.
Pour 5 liters of drinking water into the pan, add smoked meat, cook the product for 1.5 hours from the start of boiling.
Peel the onion and sauté in sunflower oil until soft. Add finely chopped cucumbers, tomato paste, mix the products.
Warm the mixture for 2–3 minutes, pour in the cucumber pickle, simmer the mixture for 15 minutes. closed.
Cut the meat products into strips and fry in butter until golden brown.
Place stewed vegetables and processed smoked meats, bay leaves, divided into halves of olives into the prepared broth. Adjust the amount of salt and pepper, cook the food for another 10 minutes.

Infuse the hodgepodge for 30 minutes, serve with sour cream and herbs. You can complement your meal with lemon slices without peel.

With olives

Set of ingredients:

vegetable oil;
sweet carrots - 1 pc.;
fresh pork - 200 g;
onions, tomatoes - 2 pcs.;
potato tubers - 4–5 pcs.;
black olives - 200 g;
smoked chicken breast - 1 pc.;
barrel cucumbers - 5 pcs.;
salt, pepper, herbs - optional
lemon - ½ fruit.

Cooking process:

Rinse the meat, cut the piece into portions, and place in a thick-bottomed pan with bottled water. Heat the mixture to a boil.
Drain the bubbling liquid, rinse the pork, and place in a container with a new composition of filtered water. Cook for 1–1.5 hours in salted broth.
Peel the onion, chop finely, sauté the vegetable until soft.
Add grated carrots, diced cucumbers, and chopped chicken breast. Simmer food for 10–15 minutes. over low heat.
Add peeled and not very coarsely chopped potatoes to the finished meat. Boil the tubers for 10 minutes, then add the contents of the frying pan to the soup.
Continue the process for another 20 minutes, then add olives, chopped herbs, salt and pepper (if there are not enough of them in the broth), and thin slices of lemon. After 5 min. finish cooking.

Serve the hot dish to the table, serve the food with fresh sour cream.

What kind of solyanka recipe necessarily includes potatoes: can you add potatoes and how many?

Solyanka
Although this is not a classic recipe, but rather a variation of the dish, many housewives adore this recipe. What kind of solyanka recipe necessarily includes potatoes?

More precisely, the recipe that contains potatoes is called “selyanka” .
It is believed that potatoes are the second bread or “the peasant’s food.”
This recipe will require approximately 200 grams of potatoes .
First, peel, cut into small pieces and cook for 10-15 minutes . on low heat.

While the potatoes are cooking, you can prepare the remaining ingredients.

With lemon and olives

Classic meat solyanka (the recipe can be changed in terms of meat components) in the presented version has a pleasant piquant taste.

Set of ingredients:

sunflower oil;
beef (preferably on the bone) - 250 g;
barrel cucumbers - 2 pcs.;
sausages - 2 pcs.;
boiled tongue - 100 g;
carrots and onions - 1 pc.;
bacon - 50 g;
olives - 6 pcs.;
spices, celery root, lemon, herbs - to taste.

Cooking:

Process the meat, place in a pan with drinking water, add peppercorns and dried celery root. Cook the food for 2–3 hours, then remove the beef, cool, and chop into small pieces.
Strain the broth and add the beef pieces.
Fry finely chopped onion and grated carrots in oil. Place tomato paste, 2-3 tbsp. l. broth, mix the composition, simmer for 5 minutes.
Cut bacon, tongue and cucumbers into strips, olives into slices. Place the ingredients in the pan with the meat.
Add chopped potatoes, season with pepper and salt.
Cook the mixture until the tubers are ready, then place the contents of the frying pan and add chopped parsley.

Give the hodgepodge time to brew, serve with sour cream and lemon wedges.

Simple and tasty fish solyanka

Fish solyanka is a symbiosis of light aromatic fish soup and rich Slavic solyanka. You can get enough of this soup, but it definitely won’t leave you feeling heavy.

Ingredients:

Salmon or other red fish – 800 g.
Pickled cucumbers – 3 pcs.
Tomato paste – 2-3 tbsp. l.
Onion – 2 pcs.
Carrots – 1 pc.
Olives or olives - 1 can.
Bay leaf – 2 pcs.
Peppercorns – 3-4 pcs.
Greens, lemon, salt to taste.

Cooking process:

1. Remove scales from salmon or other fish, remove the giblets, wash thoroughly and place in a pan of cold water to cook the broth. You should not take only the heads or tails, otherwise you will end up with not a hodgepodge, but an ear. After boiling, remove the foam from the surface of the water and cook the fish broth for 20-30 minutes.

2. Chop the onions and carrots in a convenient way and place in a frying pan to sauté.

3. Chop the cucumbers into cubes and add them to the vegetables in the frying pan. Stir and dilute the contents with 2-3 tablespoons of tomato paste. Fresh tomatoes or tomato sauce can serve as a complete replacement for pasta. Simmer the vegetables under the lid for 3-4 minutes.

4. Remove the fish from the finished broth, strain the liquid base and put it back on the fire. Add the contents of the frying pan to the broth and stir.

5. Remove the bones from the fish, disassemble it into pieces and place it in a pan with broth.

6. Olives or pitted olives can also be added to the brew, either whole or cut into circles. A mixture of olives and black olives is also allowed.

7. Salt the broth, put pepper and bay leaf in it, you can also add special seasonings for fish or fish soup. Close the lid and cook for 10-15 minutes. It is customary to serve fish solyanka with lemon or herbs.

Bon appetit!

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Sausage

Set of ingredients:

vegetable oil;
onion - 130 g;
sausage (boiled and smoked) - 150 and 50 g, respectively;
potatoes - 250 g;
olives - 50 g;
cucumbers (barrel or pickled) - 100 g;
tomato paste - 1 tbsp. l.;
salt, pepper - to taste.

Cooking process:

Cut the tubers into large cubes and place in a saucepan with 2 liters of boiled drinking water. Cook the product for 15 minutes.
Sauté chopped onion in a frying pan with butter, add chopped sausage (both types), fry until lightly browned.
Place tomato paste here. Reduce heat and cook for 10 minutes.
Chop the cucumbers into cubes and arrange the olives into rings.
Add all the processed ingredients to the already prepared potatoes.
Season the food with pepper and salt, boil the mixture for another 2 minutes, then turn off the heat.

Leave the hodgepodge for 15 minutes, pour into plates while hot. If desired, use lemon and sour cream.

Solyanka soup - potatoes, cabbage, sausage or frankfurters: recipe with photos

Solyanka
This recipe is literally swept away, it’s simply impossible to refuse the additive! Solyanka soup with potatoes, cabbage, sausage or frankfurters turns out incredibly tasty. This high-calorie dish is especially relevant in winter, when it’s cold. The body receives a lot of calories and warms up quickly. Here is the recipe with photos:

You will need:

Sauerkraut - 150 gr.
Potatoes - 200 gr.
Onion - 1 pc.
Boiled sausage - 300 gr.
Semi-smoked sausage - 200 gr.
Pickled or pickled cucumbers - 6 pcs.
Tomato paste. - 2-3 tablespoons
Spices, green sprigs of dill or parsley - to taste

Do this:

Peel the potatoes and cut them into small cubes. Fill with cold water, add allspice and bay leaves. Add a little salt to the liquid and boil for about 15 minutes .
We cut all meat products and smoked products into thin strips. Place in a frying pan and fry in sunflower oil until golden brown. Then pour the entire mixture into the pan with the potatoes. Boil on low heat.

Cut meat and smoked meats and fry in a frying pan

In the same frying pan, fry the onion until golden brown.
Add cucumbers and stir constantly with a spoon.
Then add the tomato and simmer until dark.
Pour into a saucepan, then add sauerkraut. Salt and pepper to taste.

Salt and pepper the hodgepodge

Bring the hodgepodge to a boil under the lid.
Add green sprigs of dill or parsley to taste. Solyanka is ready!

You can serve with the addition of olives or lemon slices. Depends on taste preferences. Bon appetit!

With kidneys

Set of ingredients:

smoked brisket and sausage - 100 g each;
kidneys (pork or beef) - 400 g;
sweet carrots - 1 pc.;
meat broth - 1.5 l;
garlic cloves - 2 pcs.;
pickled cucumbers - 2 pcs.;
tomato paste - 50 g;
onion - 1 pc.;
sausages - 100 g;
olives - 10 pcs.;
laurel leaves - 2 pcs.;
lemon - 1 pc.;
salt, pepper - to taste.

Cooking process:

To remove the specific smell of the buds, they must first be soaked for 7–8 hours in drinking water. Renew the fluid every 2 hours.
Clean offal from vessels and excess fat, divide into sectors, cook, changing the boiled water up to 3 times.
Next, cut the kidney parts into cubes and place them in the broth. Continue cooking the food until cooked.
Finely chop the onion, grate the carrots, sauté the vegetables until golden brown. Add tomato paste, simmer for 5 minutes.
Chop the cucumbers into centimeter pieces and add to the vegetable dressing.
Remove the kidneys from the pan and fry in butter along with the thinly sliced meat ingredients.
Throw peppercorns and bay leaves into the broth. Heat to a boil, place browned vegetables, chopped garlic cloves, brisket divided into strips, sausage chopped into strips, pieces of kidneys.
In 10 minutes. slowly simmer, add the olives, season the soup with salt and pepper.

Let the dish sit for 20 minutes, serve with sour cream and chopped herbs.

With capers

Classic meat solyanka (the recipe can be supplemented with olives) in the proposed composition acquires a piquant taste with a sour and slightly tart tint.

List of ingredients:

Sunflower oil - 20 g;
sausage, boiled pork, smoked ham - 400 g each;
beef (preferably with bone) - 1.2 kg;
tomato puree - 400 g;
onions - 4 pcs.;
capers - 60–80 g;
celery, carrots - 2 pcs.;
salt, bay leaf, pepper, herbs - to taste.

Recipe description:

Boil beef in 3 liters of drinking water. Remove the finished product from the pan, cool, cut the meat into portions, and return to the strained broth.
Wash and peel the vegetables. Place celery and bay leaves in a container with meat, cook for 10 minutes, then remove from the broth.
Grate the carrots, finely chop the onion, fry the vegetables for 5 minutes. Add tomato puree, grated cucumbers, simmer for 15 minutes, add dressing to the soup being prepared.
Cut the sausage, boiled pork and ham into strips and add to the pan with the rest of the ingredients.
Add capers, season with salt and pepper. Continue the process for another 5 minutes, then turn off the heat.

Let the food sit for 10 minutes and serve with sour cream.

The simplest recipe for hodgepodge in a slow cooker at home

You can easily prepare a tender and satisfying hodgepodge if you have at least a simple multicooker at home. The soup from the Smart Pot comes out surprisingly thick, aromatic, and has a striking red hue.

List of ingredients:

150 gr. salami sausages;
150 gr. balyka;
2 pickles;
1 onion;
2 tbsp. l. vegetable oil;
1 l. water;
50 gr. tomato paste;
100 gr. pitted olives;
1 tsp. table salt;
2 tsp. Sahara;
1 tsp. ground black pepper.

It is recommended to remove the peel from pickled cucumbers, since after heat treatment it will become hard. The calorie content of a 100-gram serving of hodgepodge is 90 kilocalories.

Preparation:

Set the multicooker to the “Frying” mode. Chop the onion into small noodles, fry in a bowl in vegetable oil for 2-3 minutes.
Chop the cucumbers into thin strips and add them to the fried onions. Fry until soft and juices release.
Use a sharp knife to turn the balyk and sausage into strips.
Transfer to a multicooker bowl and fry until golden brown. Cut each olive into 3-4 pieces and add to the rest of the ingredients.
Place tomato paste in a magic pot, sprinkle with sugar, salt and pepper.
After 5 minutes, fill everything with water, cook on the “Soup” mode for 20 minutes with the lid closed.

This versatile dish can be prepared for an everyday family dinner or served on the table for a holiday. Thick and rich soup perfectly satisfies hunger and significantly lifts your mood.

With pearl barley

Product set:

sunflower oil;
barrel cucumbers - 130 g;
chicken - ¼ part of the carcass;
pearl barley - 3 tbsp. l.;
pork and beef - 300 g each;
loin (cold smoked) - 50 g;
lemon - ½ fruit;
bacon - 50 g;
onion - 250 g;
tomato paste - 2 tbsp. l.;
tomatoes - 250 g;
olives - 50 g;
laurel leaves - 2 pcs.;
celery stalk - 1 pc.;
salt, pepper (ground, peas) - according to preference.

Algorithm of actions:

Rinse the cereal, soak overnight, then boil until tender.
Pour the meat, including the pre-processed part of the poultry, into 2 liters of purified water, add peeled carrots, celery, bay leaves, peppercorns, and a little salt. Cook food for 1.5–2 hours.
Remove the pork and beef from the pan and cool. Separate the chicken meat from the bones, cut the food into portions, and return to the strained broth.
Chop the onion into rings and fry the vegetable until soft. Add diced tomatoes (remove the skins), diced cucumbers, and tomato paste. Mix everything, simmer for 15 minutes. closed.
Place the resulting dressing, finely chopped loin, olives divided into circles, bay leaves, and chopped parsley into the pan with the meat.
Season the soup with the desired amount of spices and heat to a boil. Let the dish sit for 15 minutes.

Serve the treat hot with sour cream and lemon slices.

From fresh cabbage and potatoes in a frying pan

Step-by-step recipe for mushroom hodgepodge with meat

In this recipe, the base of the dish is meat broth, and mushrooms create the flavor accent. You can take fresh, dried or pickled mushrooms to suit your taste.

Ingredients:

Beef broth – 1.5-2 liters.
Ham and boiled sausage - 100 g each.
Mushrooms – 200 g.
Pickled cucumbers – 2 pcs.
Onions – 1 pc.
Tomato paste – 2 tbsp. l.
Butter – 2 tbsp. l.
Olives optional.
Salt, pepper, bay leaf, herbs to taste.

Cooking process:

1. Cook broth based on beef meat or use ready-made broth. Boiled beef can be cut into pieces and added to the hodgepodge, or not used.

2. Peel and chop the onion into cubes, fry it in butter. Then add tomato paste and stir. Add pickled cucumbers cut into pieces to the onions with the paste. Simmer everything under the lid for 10 minutes.

3. Fry diced sausage and ham in a frying pan until browned.

4. Fry boiled mushrooms for 5 minutes in butter or vegetable oil. If you use dry mushrooms, they should be soaked for 6-10 hours, then boiled and fried. It is also better to boil fresh mushrooms and then fry them in oil.

5. Place the ingredients one after another into the heated broth: sausage with ham, mushrooms, onions with cucumbers. Salt the dish, put spices in it, among them there may be special seasonings for mushroom dishes. Add bay leaf, olives and cook covered for 10-15 minutes.

6. Serve mushroom solyanka with chopped herbs, capers or a slice of lemon.

Bon appetit!

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Useful tips and tricks

Despite the simplicity of preparing hodgepodge, when creating a tasty and appetizing dish, you should consider several useful recommendations:

the main condition for proper cooking is the use of exclusively fresh and unspoiled products with a pleasant smell;
To obtain a rich and rich broth, you should prepare at least 4 types of meat products, prepared in different ways. It is advisable to infuse the base of the food for up to 6 hours;
when choosing cucumbers, give preference to barrel vegetables with a pronounced sourness from fermentation;
Olives are a frequent and welcome guest in Solyanka. Olives, they are also olives, grow on the same trees of the Olive family of the olive genus. The difference in the words “olives” and “olives” are just Russian synonyms;
In the presented recipes, it is possible to replace the pickled ingredients with sauerkraut. However, when adding this component, you need to know when to stop so as not to end up with cabbage soup instead of meat hodgepodge.
A good addition to the base of the dish would be cereals such as millet, pearl barley or rice. It is undesirable to use products with a too persistent or pungent odor - such components will not saturate the taste of food, but can irrevocably spoil the dish;
It is recommended to include seasonings, herbs and hot spices in the recipe. The most commonly used are garlic, sweet peas, black pepper, dill, green onions, parsley;
Dishes with thick walls and bottom are important. It is in such a container that the dish will slowly simmer, which will affect its taste.

Solyanka mixed meat soup, be it a classic variation of the recipe or its modern version, is not only a tasty and nutritious dish, but also a universal one. Culinary experiments are especially welcome in home cooking, if the principle of compatibility of all products used is taken into account.

Description of preparation:

Meat solyanka is a tasty and satisfying soup that can be served on a festive table.
Beans and mushrooms add their own flavor to the dish, playing an important role in this wonderful soup. With them, the hodgepodge becomes even thicker, richer and more satisfying. By the way, it can also be cooked in water, but I used chicken broth. If you have prepared hodgepodge for lunch on weekdays, then you won’t need a second course; you can go straight to dessert. Purpose: For lunch Main ingredient: Vegetables / Legumes / Beans / Mushrooms Dish: Soups / Solyanka Geography of cuisine: Russian cuisine