Meat solyanka. Classic meat solyanka

What is correct solyanka or selyanka? To this day there is no consensus on what happened where. Just like there is no opinion - these are the same dish or they are different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used. And others say that the soup is called selyanka because it was originally a rural, rural food.

But it is known for certain that both versions of the name refer to original Russian cuisine. Mention of this soup dates back to 1547. It is also known that they were prepared with meat, fish and mushrooms.

Another interesting fact is that in the old days, villagers were not prepared as soups, but served as a hot appetizer made from sauerkraut or fresh cabbage, which was prepared with meat, game, and fish. Pickled cucumbers and mushrooms were also added.

Now the name “selyanka” is not used at all in Russian cuisine. But Solyanka is the favorite soup in many families. And it’s not in vain. It is cooked in a strong meat, fish or mushroom broth. As a rule, a lot of meat is used in such meat and fish soups. The soup turns out so thick that sometimes you can’t even dare to call it “soup”.

Another special feature is that this soup is prepared quite spicy. Now the recipe for this dish has of course changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then capers, gherkins, black olives, olives and lemon appeared in the dish.

The recipe has been perfected, one might say, for centuries. And currently there are a very large number of recipes and variations for preparing such thick soups. So much the better, because wherever you go, you can safely eat hodgepodge, even every day - everywhere it will be a new dish!

Every housewife certainly has her own favorite cooking recipe, or, as a rule, the basis for cooking. Because if there is a foundation, you can create anything on it.

The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers.

The basis of products for fish soup is fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated.

The basis of products for mushroom soup is mushrooms, salted and marinated. Mushroom mushrooms and milk mushrooms were especially valued. In well-known recipes for some meat solyankas, there must have been salted milk mushrooms.

And today our recipe will be with meat.

Mixed meat solyanka with smoked meats according to the classic recipe

What we need:

• meat beef brisket -500-600 gr.
• smoked sausage – 100 gr
• ham - 100 gr.
• brisket - 100 gr.
• sausages - 100 gr.
• carrots - 1 pc.
• onion - 2 pcs.
• pickled cucumber - 2 pcs.
• brine - 0.5 cups
• potatoes - 1 piece (optional)
• tomato paste - 2-3 tbsp. homemade spoon, 1 tbsp. store spoon
• olives - 100 gr. (preferably dried)
• lemon - 0.5 pcs.
• capers - 50 gr. (optional)
• sugar -0.5 tsp
• vegetable oil - 2 tbsp. spoons.
• butter - 1 tbsp. spoon
• parsley, dill, celery
• black allspice peas
• red capsicum
• salt, ground black pepper
• spices - any you like
• Bay leaf

Preparation:

1. Place 3 liters of water in a saucepan. Cook a strong, rich broth from the brisket. I won’t repeat myself, I have a whole big note. how correct. Let me just remind you that you absolutely need to put the meat in cold water, so the meat will release all its juices into the water, and then the broth will turn out rich. If you put it in hot water, the meat will be “sealed” and will be tasty after cooking, but the broth will not receive the desired fat.

2. You need to cook the brisket for 1.5 hours. Place a small whole onion in the pan along with the brisket. This way the broth will be not only rich, but also aromatic.

3. In a frying pan in vegetable oil, fry the onion, cut into small cubes. When the onion turns golden, pour in half a glass of hot water. When the water evaporates, the onions will become completely transparent, and cooked in this way will not be visible at all in the soup.

4. Cut the carrots into small strips and add to the onion. Add half a teaspoon of sugar. Fry for 2 minutes.

5. Cut the cucumbers and add them to the onions and carrots.

6. Add a little broth and simmer for 7-10 minutes.

8. Simmer for 3-4 minutes.

9. Cut ham, brisket, smoked sausage into strips, sausages into circles.

10. Remove the finished meat from the broth, cool, and also cut into strips. Remove the boiled onion and discard.

11. Lightly fry all the collected meat in a separate frying pan in butter.

12. Transfer the contents of both pans into a saucepan with broth.

13. Add chopped herbs, spices to taste, a small piece of red capsicum, olives. It is better to use dried olives, they are sold in bags. Their taste is much more piquant. Or salty - don’t forget that we are preparing hodgepodge. In my opinion, they are healthier than regular olives in jars. But if you don’t have dried or salted olives, use what you have. Olives will also work.

14. If you like capers, you can add them too; 50 grams will be enough.

15. Let it boil, after simmering for 5 minutes, taste the salt. Now is the time to add salt. But salt carefully, many products containing salt, and we have a lot of them, will still give it to the broth.

16. Cook, or rather simmer, the hodgepodge over the fire for another 10-15 minutes. At the end of cooking, add bay leaf, ground black pepper, 2-3 peppercorns ground in a mortar.

17. Then turn it off, close the lid, cover with a thick towel, and let it brew for at least half an hour. During this time, all ingredients will simmer and exchange flavors. This is a process as integral as cooking.

18. Cut the greens and add them to your plate if desired. Some people like to add chopped garlic along with herbs. We also decorate with sliced ​​lemon, which will add additional aroma, freshness and the necessary sourness to our hodgepodge.

So we prepared a delicious hodgepodge. But in general, in order for our soup to always turn out very tasty, you need to know the basic rules of preparation.

The nuances of preparing a mixed meat hodgepodge

I would really like you, dear friends, to share your recipes with us. And we will prepare our favorite solyanka according to different recipes and treat it to our family and friends.

And bon appetit everyone!

Solyanka is a tasty and aromatic soup made from various smoked meats. This incredibly satisfying dish belongs to Russian national cuisine. It is quite universal, so it can be safely served as both the first and the second. After reading today's publication, you will learn what is included in hodgepodge and how to prepare it.

Key Features

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

Solyanka necessarily includes capers, olives and black olives. They are the ones who give the thick, hearty soup a pleasant sourness. Depending on the main component, they distinguish between fish, mushroom and lard, sausages, sausages, smoked meats, beef, pork or poultry.

Be sure to add onions, hot spices, parsley and dill to the thick, spicy soup. As for garlic, carrots, cabbage and potatoes, they are used as desired.

The most important nuances

Let’s make a reservation right away that you don’t need to save on products intended for preparing this dish. The richer the composition of the hodgepodge, the better and richer its taste will be. It is important that all ingredients are combined with each other, complementing each other.

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

To diversify the taste of the finished dish, not only crispy pickles are added to it, but also pre-boiled brine. This rich soup also contains capers and pitted olives. These ingredients should not be subjected to prolonged heat treatment. Therefore, they are sent to the pan a couple of minutes before turning off the heat. To give the hodgepodge a richer taste, add a little olive or caper marinade to it.

Traditional option

The dish prepared according to this recipe has an incredibly rich taste and aroma. It should be noted that classic solyanka does not contain potatoes. In this case, different types of meat are used as the main components. Before standing at the stove, check the contents of your refrigerator to ensure that you have all the necessary products. You should have at your disposal:

• Half a kilo of smoked meats.
• Four hundred and fifty grams of beef on the bone.
• Four crispy pickles.
• One carrot and one onion each.
• A full tablespoon of tomato paste.
• A pair of bay leaves.
• Two cloves of garlic.

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

Process description

Pre-washed bone-in beef is placed in a pan filled with cold water, placed on the stove and brought to a boil. After this, remove the foam that appears from the liquid, reduce the heat and cook for one and a half hours. About thirty minutes before removing from the stove, add ground paprika, salt, black pepper and bay leaf to the broth.

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

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

Option with sausage

It should be noted that using this recipe you can relatively quickly prepare a tasty and satisfying lunch for the whole family. The composition is slightly different from the classic version, so before starting the process you need to make sure that you have all the required products on hand. This time in your home you should find:

• Four hundred grams of sausage.
• Six potatoes.
• Large onion.
• A tablespoon of tomato sauce.
• Half a lemon.
• Two crispy pickles.

To diversify the taste of the finished dish, it is advisable to supplement the above list with sour cream, herbs, vegetable oil, olives, salt and spices. As for sausage, you can purchase both smoked and boiled varieties for these purposes.

Algorithm of actions

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

Place pre-chopped onion in a frying pan greased with sunflower oil and fry it. After a couple of minutes, add sausage cut into squares and tomato paste. The resulting frying is sent to the pan with the cooking potatoes and continues to cook over minimal heat. A little later, the composition of the soup (solyanka) is supplemented with chopped cucumbers and olives.

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

composition of products

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

• Three hundred grams of seafood.
• Half a kilo of assorted fish.
• Four pickled cucumbers.
• Two hundred grams of smoked fish.
• Three hundred grams of fish fillet.
• Medium carrot.
• Three tablespoons of tomato paste.
• One hundred grams of pickled mushrooms.

Additionally, several small onions, olives, salt, vegetable oil, herbs and spices are added to the solyanka composition. To diversify the taste of the finished dish, various types of fish and all kinds of seafood are added to it. The hodgepodge will only benefit from this. As a result, it will become richer and more aromatic.

To prepare a festive version, it is advisable to use red rather than white fish. Its presence will make the hodgepodge rich and amazingly tasty.

Cooking technology

First you need to make the broth. To prepare it, place peeled carrots, mixed fish, salt, bay leaf and black peppercorns in a pan filled with filtered water. All this is simmered over low heat for an hour. To make the broth more transparent, place a slice of lemon into the pan shortly before turning off the heat. After a few minutes, it is removed from the dish and thrown into a bucket.

Add chopped onion to a frying pan greased with sunflower oil and fry until transparent. Then add tomato paste and simmer for about another five minutes.

The finished broth is filtered through a sieve, the onion fry is added to it and put back on the stove. After the liquid boils, place chopped cucumbers and mushrooms into the pan and cook for a quarter of an hour. After this time, pieces of fish fillet are added to the broth. When it is almost ready, chopped smoked meats and boiled seafood (shrimp, crabs and squid) are added to the future hodgepodge. All this is seasoned with spices, covered with a lid and removed from the stove.

After about twenty minutes, the infused hodgepodge is poured into plates, seasoned with sour cream, decorated with lemon slices, sprinkled with chopped herbs and served.

You may be surprised, but previously solyanka, a now popular restaurant dish, was a typical village dish. Even its name, which at first sounded like “village,” speaks about this. It was prepared simply by mixing the remains of various products for cooking in a cauldron. This principle of preparing solyanka, having changed over time in detail, has remained the same: for its preparation, at least four varieties of boiled or fried meat or products made from it are used in the form of sausages, sausages, etc. Solyanka is also prepared from pickled mushrooms, pickled or salted cucumbers, onions and carrots, tomato paste, olives. Before serving, the dish is usually garnished with a slice of lemon.

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

Solyanka soup - food preparation

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

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

The vegetables that are used to prepare hodgepodge need to be peeled and chopped: cut the potatoes into large cubes, the onions into fine cubes, and chop the carrots using a coarse grater.

Solyanka soup - the best recipes

Recipe 1: Solyanka soup team

Combined meat solyanka is a very nourishing and aromatic soup prepared in meat broth, to which meat, smoked meats, sausage and frankfurters are added. The classic recipe for hodgepodge does not include the use of potatoes, but our housewives add some potatoes to it to make the soup richer and thicker. After all, the good thing about hodgepodge is that it allows the addition of any products that go well with each other to taste.

Ingredients:

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

Cooking method:

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

2. Finely chop the onions and pickles, chop the carrots using a coarse grater. Then fry the onions and carrots in vegetable oil, then add pickles to them and fry everything together, also adding tomato paste.

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

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

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

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

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

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

Recipe 2: Fish solyanka soup

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

Ingredients:

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

Cooking method:

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

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

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

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

Recipe 3: Solyanka mushroom soup

A very tasty and aromatic soup that will certainly not leave mushroom lovers indifferent. However, it should be remembered that dried mushrooms for its preparation should be prepared in advance.

Ingredients:

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

Cooking method:

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

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

3. After grating the carrots on a coarse grater, fry them together with the onions for several minutes.

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

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

6. Cut the pre-boiled dry mushrooms into thin slices, cut the champignons into thin slices and, after lightly frying the mushrooms in vegetable oil, add them to the vegetables in the pan and mix. Fill everything with hot water (about 2 liters) and, after adding salt and pepper, cook the soup for about 10 minutes.

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

— When preparing hodgepodge, you should not skimp on ingredients. The more smoked meats and meat products you put in it, the tastier the soup will be.

— Pickles for solyanka must be crispy. If you take soft cucumbers, then during the cooking process they may simply spread out, and the dish will no longer look good.

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

Among the popular first courses of Russian cuisine, this soup deserves special attention. Nutritious, thick and satisfying hodgepodge will simultaneously replace both the first and second courses. It is necessarily prepared in a steep broth, to which chopped pieces of meat (fresh or smoked), sausages, sour cucumbers, and tomatoes are added.

It is interesting that many centuries ago, the Slavs called such a sour, salty, spicy dish “hangover” and served it the next day after a hearty feast. Later, the soup began to be called “selyanka,” indicating that it was consumed more often by rural residents and the poor.

Indeed, meat solyanka usually appeared on the table of commoners, and serving it to aristocrats was considered bad form. After all, a stew was prepared from the collected remains of homemade products (hence the term “prefabricated”). Often the name of the soup included a completely different meaning: when saying “solyanka” they meant the salty-sour taste of the food.

Today, hodgepodge meat has gained immense popularity not only in our country, but also far beyond its borders. The soup is served from student canteens to elite restaurants, where this first course confidently competes with Japanese, Caucasian and European delights.

By the way, the Georgian version is very interesting, when garlic, hot spices, and suneli hops are added to the usual ingredients.

Recipes for meat solyanka vary in different regions of Russia - depending on the preferences of the housewives, they prepare it according to the classic or original express version. There are also quite successful variations on the solyanka theme - with potatoes, mushrooms, fish, sauerkraut, etc.

Classic recipe for meat hodgepodge

According to the rules of the classic genre, it means using at least 3 types of meat or sausage. The soup may contain sausages, sausages, smoked carbonate, ribs, chicken, veal, beef or pork, meat on the bone, ham, ham, and any types of sausages. The basis of the delicacy is certainly a strong meat broth. It takes at least 2 hours to prepare a real rich hodgepodge, but believe me, the result is amazing!

Ingredients for 4-5 servings:

for the broth:

• water – 2.5 l
• pork ribs – 250g
• veal – 150 g
• onion – 1 pc.
• carrots – 1 pc. (small)
• parsley root – small piece (30g)
• bay leaf – 1-2 pcs.
• peppercorns – 5 pcs.
• salt to taste

for hodgepodge:

• pickled cucumbers – 2 pcs. (medium size)
• onion – 1 pc.
• carrots – 1 pc. (small)
• olive or sunflower oil - 1 tbsp. l.
• tomato paste – 2-3 tbsp. l.
• smoked meat (chicken, pork ham) - 250 g
• lemon, olives - for decoration.

How to cook

In order for the hodgepodge to turn out exactly the way it should be, you must follow all the rules and adhere to the recommended preparation steps.

Stage one: cook the broth

1. The first stage of cooking meat solyanka is broth. Pour water into a pan, put the ribs and meat, chopped into pieces, into it.
2. We also put the whole peeled vegetables there - onions, parsley roots and carrots. Add bay leaf, black peppercorns and put the pan on the fire.
3. When the water boils, carefully remove the scale. Cook the meat until tender, about 1 hour. 10-15 minutes before the end of cooking, add salt to taste.
4. Strain the finished broth from vegetables and meat.

Vegetables can either be thrown away or put into another dish. Onions, carrots and seasonings have already played their role. Giving flavor to the broth, saturating it with aromas. Set the meat aside for now, and after cooling, separate the rib bones from the pulp.

Second stage: make a traditional sauce for meat solyanka

Russian solyanka is always prepared with the addition of a sauce or vegetable dressing called brez.

1. Peel the raw carrots and grate them on a medium grater. Chop the peeled onion as finely as possible.
2. Pour a little vegetable oil into the frying pan, add onions and carrots, fry until golden brown for 4-5 minutes, remembering to stir regularly. Take pickled cucumbers, chop them into cubes or strips, add them to the pan. Stir everything together and simmer the vegetables for a few more minutes.
3. At the end, add tomato paste, keep all ingredients on the fire a little more (3-4 minutes). The breze sauce is ready.

Solyanka sauce can be prepared without adding carrots by combining only fried onions and tomato juice or paste. To obtain a rich taste, housewives often add cucumber pickle, sugar, sour cream, bay leaf, grated pickled or fresh horseradish to the sauce. It will turn out very appetizing if you add a couple of spoons of tkemali, which has a sweet and sour taste, to the roast.

The final stage

1. Grind the smoked meat, lightly fry in a frying pan, adding 1 tbsp. l. oils Now we begin to cook the meat hodgepodge using the prepared broth, combining all the ingredients. Place the fried smoked meats into the boiling broth and cook for about 10 minutes.
2. Add vegetable tomato sauce to the broth. Stir the ingredients, wait until it boils and continue cooking for another 8 minutes.
3. At the end, add the boiled meat that we used in the process of preparing the broth to the soup. Keep on fire for another 6-7 minutes. Before turning off the heat, taste to see if you need to add a little more salt or water (if too much water has boiled away, the dish will be too thick).

The appetizing Russian dish is ready, but it will be better if you let it brew for half an hour. After pouring the first dish into plates, garnish it with lemon slices and pitted olive slices.

Note to the owner:

• If your goal is to prepare a rich broth, and not tasty meat, then place the pork ribs and veal in cold water, gradually bringing it to a boil. If you throw raw meat into boiling water, the protein will immediately coagulate, “sealing” all the flavor inside the pulp.
• Do not ignore the stage of collecting foam when boiling the broth if you want it to be clear and not cloudy.
• To enhance the aroma and taste, gourmets add capers to this dish.
• Sour cucumbers in the recipe can be replaced with sauerkraut.
• Offal (tongue, liver, heart) is also added to hodgepodge.

Meat hodgepodge with potatoes

Solyanka with potatoes is one of the variations of a popular dish. The preparation is similar to the classic method, with the difference that at the very beginning of the third stage we add diced potatoes (about 3 medium-sized pieces for 4-5 servings of the first course). Cook the potatoes in the broth for 10 minutes.

Then gradually add smoked meat, cucumbers, sauce, boiled meat. For cooking the components of each subsequent step, we devote the same amount of time as recommended in the classic recipe.

A simple recipe for making solyanka

Almost every family has recipes that are passed down from generation to generation. Some people modify them, while others try to preserve that unique originality. I also have such recipes - , . They have been tested not only over the years, but also through the empty plates of household members. Meat Solyanka is one of them, but I learned about this soup from my husband’s relatives. Now there are several favorite recipes. This option is faster and easier to prepare than the classic one.

Here it is no longer my mother and grandmother who give me master classes on how to prepare it, but I treat them to an appetizing soup: rich, thick, aromatic, with the smell of smoked meats and the sour-spicy taste of pickles.

By the way, about their relatives. Many people, having tried meat solyanka for the first time and saw grated cucumbers in it, for some reason compare it with pickle soup. Several times I heard the phrase: “Ah-ah, so this is something like pickle!” No no and one more time no. This is a completely different independent dish, which is neither correct nor necessary to equate with any other.

Recipe Information

• Cuisine:Russian
• Type of dish: first course
• Cooking method: boiling
• Servings:4
• 40 min
• Nutritional value per 100 g:
  • Calorie content:89 kcal

Ingredients for 1.5 liters of water:

• carrots – 1 pc.
• onion – 1 medium head
• pickled cucumbers – 2 pcs.
• chicken fillet – 200 g
• brine – 150 g
• tomato paste – 1 teaspoon
• sunflower oil – 2 tablespoons
• meat component (50 g raw smoked sausage, 50 g boiled sausage, 2 sausages, 50 g boiled brisket, 50 g dry-cured sausage).

Cooking method

It is not necessary to use the meat specified in the recipe. Take sausages, small sausages, various sausages - whatever you like. First of all, set the chicken broth to simmer.


Be sure to skim off the foam during the cooking process. Place the finished meat on a bottom or plate and turn off the heat. Throw grated carrots and chopped onion into pieces into a deep, comfortable frying pan. Saute for 3 minutes in sunflower oil over medium heat. Next we add tomato paste and continue to simmer.


At this stage, I make the fire quiet, pour a little water into the vegetables, cover with a lid and bring everything to an almost ready soft state. Cut the sausage, brisket into thin strips, sausages into a semicircle.


Place in the pan with the vegetables and stir. While this mass is stewing over medium heat, grate the cucumbers on a coarse grater and also throw them into the container. You can leave it like this for now, because what comes next is the torn or cut into pieces boiled fillet.


Now mix everything thoroughly and keep it on the stove for about 15 minutes. Then carefully transfer the contents into the broth and let the soup boil.


Pour in the brine. If you don’t have enough spice or salt, add a little more brine and use it to bring the soup to an acceptable taste. At the end, you can squeeze a clove of garlic into the pan. Bring to a boil again, cook for 15 minutes over medium heat and turn off. Pour the finished soup into bowls, add sour cream and eat.

The nutritional value of this cooking option is slightly lower than the classic one - there are 5-10% fewer calories per 100 grams, but still this dish cannot be called dietary.

How to cook hodgepodge in a slow cooker

If you want to save time and effort and still have a satisfying meal, cook hodgepodge in a slow cooker. First, prepare the broth with meat by turning on the “cooking” mode for 40 minutes to an hour (depending on the type of meat). Pour the finished broth into another pan (bowl) and start preparing the sauce in a slow cooker.

Fry chopped onion and grated carrots in a bowl, setting the “Fry” mode for 4-5 minutes. Now add tomato paste, chopped cucumbers, 100 g of cucumber brine. Simmer all the ingredients for 3-5 minutes, using the “stew” function or manually setting the temperature - it all depends on the model and brand, for example, Redmond, Dex are very convenient in this regard.

Pour the broth into the prepared sauce with cucumbers in the slow cooker, add pieces of meat (smoked and boiled, separated from the bones). Instead of smoked meat, half-smoked or smoked sausage, cut into strips or cubes, can be added. Turn on the “Soup” or “Cooking” mode for 15-20 minutes. If you added potatoes at the time of adding the broth, then the “Soup” mode should last about half an hour.

This favorite dish in our country is served after it has been steeped for 30 minutes. When serving, you can pepper the dish, sprinkle with chopped herbs (usually dill or parsley), and add a spoonful of sour cream. In restaurants, the soup is decorated with olive rings and lemon slices.

Solyanka, as a rule, turns out to be very thick, quite high in calories and fat, with a rich sour-salty and spicy taste. This dish is universal, so it can often be included in both everyday and holiday menus. Rich soup perfectly satisfies hunger. It has only one drawback - it cannot be recommended for dietary nutrition.

I recommend trying to make homemade hodgepodge with mushrooms, like in this video:

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

Necessary products for classic solyanka:

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

Hodgepodge recipe step by step with photos

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

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

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

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

5. Cut pickled cucumbers into small cubes.

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

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

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

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

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