Solyanka meat soup classic recipe from Yulia Vysotskaya. Combined meat solyanka: several ways to prepare a tasty and nutritious dish Classic combined meat solyanka

The phrase “hodgepodge” has long become a household word. We use it to mean something motley, assembled from heterogeneous pieces and without a visible system. Well, in what other dish, pray tell, can you find a piece of beef, chicken thighs, ham, bacon, sausages, and all this richly seasoned with crumble of pickles, potatoes and carrots, and in addition, sprinkled with spicy brine?! Only in meat soup! And the main thing is that, having tried this unimaginable mixture at least once, you will certainly want to try it again. So a couple of successful recipes will definitely come in handy.

Solyanka, selyanka or hangover?

There is no exact information about the origin of Russian solyanka, even in legends. What is known for certain is that this recipe began to appear in ancient cookbooks from the middle of the 15th century, although peasant families probably prepared the rich soup long before that. Actually, the main version of the emergence of hodgepodge into the world connects it with peasant life. They say, when need was pressing, the poor collected for the table the remains of any food found in the house: those who could afford it - scraps of meat and fish, those who subsisted on bread and water - mushrooms collected in the forest and vegetables from the garden. Everything found was dumped into a common cauldron, flavored with herbs and pickles “for taste,” boiled, and then killed together. It’s not for nothing that at first Solyanka was called “Selyanka” in books: no sophistication for you, as long as it’s thicker, fattier, and more satisfying. The villager is...

Over time, the soup acquired a certain recipe, a more or less established set of products (and almost each of the regions of Russia had its own opinion on how and from what the famous stew should be cooked) and changed its name to “hodgepodge”. Apparently, because of the pickles, which the housewives generously sprinkled into the soup in order to make its taste sharper and more piquant. Well, in taverns and roadside taverns, the hearty brew was called “hangover” out of simplicity: fatty and spicy, it helped to quickly remove the consequences of yesterday’s unbridled fun.

In Russian taverns, solyanka was considered the best snack to accompany vodka.

A little later, tomatoes, previously unknown to our ancestors, as well as lemons and olives, became firmly established in the hodgepodge. And then the slow but confident march of rural soup began on the tables of wealthy merchant houses, on the menus of Soviet canteens and, finally, into the expensive halls of world-famous restaurants. Nowadays, Solyanka is a kind of calling card of Russian cuisine, just like pizza for Italians and sushi for Japanese.

The main charm of this unique dish is that the hodgepodge can be anything you want. Meat, fish or mushroom. Thick or liquid. With cabbage, potatoes or carrots. It is capable of changing its composition as desired depending on the tastes of the housewife and the availability of certain products in the refrigerator. In a word, tell an experienced chef what you like, and he will select a solyanka recipe to suit your taste.

Popular products and serving methods

Despite all the variety of recipes, each hodgepodge has several essential components.

First of all, it is a broth made from mushrooms, fresh, salted or cured fish, poultry, pork, beef, smoked meats and even sausages. However, it is not so important which products you choose. The main thing is that your brew is rich and fragrant.

An indescribable taste - salty, spicy and at the same time captivating with a pleasant sourness - salted mushrooms and cucumbers, black olives, thin slices of lemon, tomato paste, as well as brine, which is usually boiled before adding to the broth, give solyanka.

In fact, solyanka is at the same time cabbage soup, pickle soup, and just thick meat, fish or mushroom soup

Garlic, onions and your favorite spices will definitely not interfere with the spiciness of the soup.

For bright aroma and color, parsley and dill are useful.

But vegetables can be anything: potatoes, cabbage, carrots, tomatoes, bell peppers... Vegetable dressing, by the way, is often prepared in advance by thrifty housewives and kept in the refrigerator until the “X hour”.

And this whole disparate set of products, coming together in one saucepan, ultimately produces something incredibly tasty, satisfying, thick, exuding the spicy aroma of herbs and the appetizing spirit of a rich broth.

How does this work? The fact is that for properly prepared hodgepodge it is very important to follow the order of adding ingredients to the soup. For example, meat and mushrooms are cooked for as long as possible, imparting their rich taste to the broth, and olives and herbs go into the pan last, so that, on the contrary, the taste is not lost. It is also not recommended to eat hodgepodge immediately after cooking. Let it brew thoroughly, pour into portioned plates, garnish with lemon slices, season with sour cream, sprinkle with chopped herbs and serve.

The rich composition of hodgepodge provides it not only with an extravaganza of flavors, but also with a full range of useful substances. This soup contains vitamins, minerals, pectins, antioxidants, unsaturated fatty acids and much more. You can eat when you want and do your body a favor. Unless, of course, you get too carried away.

How to cook mixed meat solyanka - step-by-step recipes

Are you bored yet? Then we finish with history and theory and move straight to practice. Pull on your apron, put a pot of water on the fire, arm yourself with a ladle, a cutting board and a sharp knife. Let's go cook!

Classical

It is possible to determine which of the solyanka recipes has the right to be called classic only conditionally, since there are a great many types of this famous dish. But we’ll try anyway, offering you to cook a delicious soup the way most Soviet housewives did.

You will need:

beef - 300 g;

chicken thighs - 3–4 pcs.;

smoked sausage - 300 g;

ham (can be replaced with carbonate) – 150 g;

sausages - 4–5 pcs.;

carrots - 0.5 pcs.;

onion - 1 head;

pickles - 5 pcs.;

cucumber pickle - 50 ml;

black olives - to taste;

lemon;

bay leaf - 1–2 pcs.;

vegetable oil;

black pepper;

salt.

Preparation.

Rinse the piece of beef, place it in a saucepan, cover with cold water (2–3 l) and leave to simmer over high heat, skimming off any foam that has formed with a slotted spoon as needed. As soon as the water boils, reduce the heat to low and continue cooking the broth for about 1–1.5 hours. All this time, do not forget about the foam.

There is no need to cut the beef right away, it is cooked in one piece

Place chicken thighs into the broth and wait another 40-50 minutes.

Chicken cooks much faster than beef

During this time, you will have time to prepare the frying without haste. First of all, peel and cut the onion into cubes or half rings, as you wish.

There should be a lot of onions in the hodgepodge

Peel and grate the carrots on a medium grater or cut into thin strips.

It’s a rare solyanka recipe without this vegetable.

Fry the onions and carrots in vegetable oil. The onion should become transparent and golden, and the carrot should be covered with a slightly dark crust.

Do not overcook the vegetables in the pan, 5 minutes will be enough

Wait 5 minutes, remembering to stir the vegetables, reduce the heat and add the cucumbers cut into strips into the pan.

Some people prefer to cut the hard crust off cucumbers, but this is not at all necessary.

Add cucumber brine to the fry and add tomato paste.

Solyanka frying is called “brez”

All the remaining meat products you have - sausages, carb, ham - cut as you please. It is only undesirable to make the pieces too large, as they will be uncomfortable to chew. But it’s not customary to throw too thin, transparent circles of sausage into the hodgepodge, so look for a middle ground.

One of the secrets of the rich taste of solyanka is cold cuts

By this time, the broth should have already finished cooking. Throw a bay leaf into it, but, on the contrary, remove the meat with chicken thighs, cut into small cubes and return to the pan.

If you used beef on the bone, the bone will need to be removed at this stage.

Following the meat, send everything that at this moment is bubbling appetizingly and fragrant in the frying pan.

The dish is almost ready

Salt and pepper your hodgepodge, wait 5 minutes and you can remove the pan from the stove. But don’t rush to serve the soup immediately! Let it brew for at least an hour, and ideally all 24. Pour the finished dish into plates, season with sour cream, olives, thin slices of lemon and start tasting.

Your delicious mosaic is finally complete!

From Yulia Vysotskaya

The famous TV presenter, author of many cookbooks and simply a great specialist in tasty and healthy food, Yulia Vysotskaya, offers housewives her version of a meat hodgepodge. To reproduce the recipe “from the master” in your own kitchen, you will need:

beef shank on the bone - 450 g;
smoked pork ribs - 450 g;
boiled sausage or frankfurters - 120 g;
cervelat - 50 g;
tomato - 1 pc.;
small carrots - 1 pc.;
onion - 1 pc.;
pickled capers - to taste (on average, about 1 tbsp.);
pitted olives - to taste;
green onions, dill, parsley - a small bunch each;
lemon;
vegetable oil;
black pepper and other spices as desired;
salt.

Preparation.

Pour 2.5 liters of cold water over the beef shank, bring the future broth to a boil, reduce the heat and let the meat simmer for another 1.5 hours, periodically removing any foam that forms from the surface of the water.

Good hodgepodge requires quality products

Carefully remove the meat from the broth, disassemble it, removing bones and tough veins, and cut the flesh into pieces.

Remove everything unnecessary: bone, veins, films

Cut the pork ribs with a sharp knife.

The soup will be excellent!

Grind the cervelat and boiled sausage. Place everything in the broth: meat, ribs, slices.

If you don’t have boiled sausage on hand, you can use sausages

Peel the carrots and onions and cut into small cubes.

This couple regularly ends up in hodgepodge

Fry both vegetables in vegetable oil until the onion is golden brown, and then add the sliced tomato to the same pan. Simmer for another 5-6 minutes.

The tomato will play the role of tomato paste

Add the dressing to the pan and wait until the broth comes to a boil again.

The final stage of “assembly” has arrived

Cut the pickled cucumbers into cubes.

This time the cucumber will not be fried.

Cut the olives into neat rings.

Olives make excellent company for olives

Combine the prepared ingredients with capers, spices and salt and add to the pan.

The olives are placed in the hodgepodge a couple of minutes before the fire under the pan is turned off.

Remove the pan from the stove. Just before serving, place thin slices of lemon, fresh herbs and sour cream on each plate.

It is worth taking care not only of the taste, but also of the aesthetic component of the dish.

Video: hodgepodge in a slow cooker

With potatoes

Many people prefer to cook “combined” soup with potatoes - it’s both more satisfying and more familiar. If you can’t imagine a first course without this popular vegetable, then the following recipe is for you.

You will need:

assorted sausages to your taste - 500 g;
chicken thighs - 2 pcs.;
potatoes - 4–5 pcs.;
carrots - 2 pcs.;
onions - 3 pcs.;
pickled cucumbers - 3–4 pcs.;
pitted olives (can be replaced with black olives);
tomato paste - 150 g;
lemon;
bay leaf - 2–3 pcs.;
black pepper;
salt.

Preparation.

Make a strong broth from chicken thighs and 2.5 liters of cold water. It will take you about 1.5 hours.

For perfect results, the broth can be strained

Remove the chicken thighs from the pan, remove the meat from the bones and cut it into small pieces.

Without pork, the soup will be almost dietary

Cut the sausages the way you like.

The more different flavors come together in a hodgepodge, the more compliments the cook will receive

Peel the cucumbers and cut into thin strips.

Without the skin, cucumbers, and with them the consistency of the finished dish, will become more tender

Peel and cut the onions and carrots - one into cubes and the other into thin strips. Fry both vegetables in vegetable oil.

Frying onions and carrots takes approximately equal time

Reduce heat, add tomato paste to the pan and simmer for another 5-7 minutes.

Properly prepared brez is half the battle

Somewhere in the middle of this process, add sausage, chicken and pickles cut into thin strips to the vegetables and pasta. (Save the brine from them, you will need it later).

The main thing is to resist the temptation to eat aromatic dressing ahead of time

Peel the potatoes, cut into cubes and add to the broth.

Small potato cubes will cook in a few minutes

It's time to “collect” the soup. Return the pan with the broth to the heat, transfer the entire contents of the pan into it, add black pepper and bay leaf. If you remember to leave a little brine, pour 3-4 tbsp of it into the soup. l.

If you wish, you can add brine at the frying stage, it doesn't really matter

Cut olives into rings and lemon into slices.

The last ingredients are ready

Place both in an almost finished hodgepodge, salt it and immediately turn off the fire under the pan.

Do not forget that the hodgepodge will need to be allowed to brew

With cabbage

If you passionately love cabbage soup, this is not yet a reason to refuse hodgepodge, because this multi-faceted lady can easily compete with any first course. Do you want fresh cabbage? Please!

You will need:

broth or boiling water - 200 ml;
pork - 350 g;
white cabbage - 700 g;
carrots - 1 pc.;
pickled cucumbers - 150 g;
onions - 1 pc.;
tomato paste - 40 g;
bay leaf - 2 pcs.;
garlic - 2–3 cloves;
black pepper;
vegetable oil;
salt.

Preparation.

Cut the meat into medium-sized pieces with a sharp knife, place in a frying pan greased with vegetable oil and fry until golden brown. You can also use a duckling, it will turn out no worse.

This time you can do without a saucepan

Chop the carrots and onions as desired and add to the pork.

Try using a Korean carrot grater

Shred the cabbage.

Don't make it too small; the shredded cabbage shouldn't be too thin.

Cut the cucumbers into cubes.

If you are tired of cucumbers, replace them with pickled mushrooms

After mashing the cabbage a little with your hands and sprinkling with salt, combine it with cucumbers and place it on top of the meat. Pour a glass of boiling water (or broth) over everything, cover with a lid and simmer for 20–30 minutes.

This hodgepodge turns out to be very thick and looks more like a second course.

Video: hodgepodge with mushrooms for the winter

With kidneys

If you decide to prepare hodgepodge with kidneys, do not forget to first fill them with cold water and leave them in the refrigerator for 4 hours, draining the settled water every 60 minutes and refilling the pan. This is necessary to rid the offal of the characteristic unpleasant odor. And as soon as the preparatory stage is over, you can proceed to the main stage.

You will need:

pork kidneys - 200 g;
salami - 150 g;
balyk - 150 g;
pickles - 2–3 pcs.;
onions - 1 pc.;
tomato paste - 50 ml;
olives;
vegetable oil;
black pepper, red pepper, nutmeg;
salt.

Preparation.

Grease the multicooker bowl with a small amount of vegetable oil, set the “Fry” mode and give your little helper a few minutes to warm up properly. At this time, take care of the onion: peel it and cut it into thin half rings, and then place it in the prepared bowl. It will take 5 minutes for the vegetable to get ready, just remember that even in a slow cooker it needs to be stirred.

Since smoked meats do not require additional heat treatment, frying will take 5–10 minutes

Take a brief break from the multicooker and fry the kidneys cut into neat pieces in a frying pan greased with vegetable oil. Add them to other products.

Video: quick hodgepodge on chicken breast

Judging by the heated debates about hodgepodge that are simmering on culinary forums, almost every experienced housewife has her own opinion on how this dish should be prepared. Some people don’t accept tomato paste in it, others can’t imagine hodgepodge without cucumbers poached in brine, and still others... However, we won’t list them. After all, the main advantage of this soup is that everyone can cook it to their own taste. All you have to do is experiment and choose the recipe that appeals to you personally. Or maybe even create it yourself! Why not?

If it’s rainy and cool outside, but your family wants a warm, hearty meal, prepare a traditional delicious solyanka. Combined meat or light fish, lean with mushrooms or original in a pot - the variety of recipes for this dish leaves room for imagination and culinary experiments. See our new selection and cook with “Eat at Home”. It will be very tasty!

Try the delicious hodgepodge according to the author's recipe! She recommends using pork ribs, beef and several types of sausage. Be sure to complement the dish with olives and lemon slices. It will be very tasty!

You can, of course, cook hodgepodge on the stove, and that will also be delicious. But cook it in a clay pot, simmer longer, and you will immediately understand the difference! Thanks to the author for the recipe!

The basis of solyanka is broth, which should absolutely not be salted. According to the rules, it is necessary to drain the water after boiling, and even if it seems unnecessary to you, do it anyway, because you need high-quality broth. Also choose good meat. For example, beef brisket will do. Thanks to the author for the recipe

White cabbage (pickled) 150 grams
One onion
Potatoes (slightly larger than medium) two pieces
Vegetable oil two tablespoons
Water (boiling, can be replaced with broth) 1 l
Bouillon cube (if you use broth, you don’t have to add the cube) one piece
Spices (salt, pepper, to taste)
Pork (boiled and smoked, you can omit it or replace it with some other meat) 3 slices.
Wheat flour one tablespoon

2 liters meat broth 100 grams boiled sausage 1 piece carrots 2 pieces onions 2 pieces pickles to taste salt 1 tablespoon tomato paste to taste peppercorns to taste bay leaves to taste herbs 50 grams olives

Beef brisket 1000 grams Parsley root 100 grams
Carrots 100 grams Bay leaves three pieces
Chili pepper one piece Black peppercorns five pieces
Onions (100 grams, two pieces Vegetable oil 30 milliliters
Sweet red pepper (paprika). pcs. Red tomatoes 300 grams
Raw smoked sausage 50 grams Pickled cucumbers 200 grams
Whole ham 100 grams Lemons. pcs.
Pickled mushrooms 50 grams Capers 30 grams
Olives with pits 50 grams Parsley 20 grams
Salt. tsp

1-1.5 kilograms shank 200 grams brisket 1-2 pieces smoked sausage 2-3 pieces sausages 1 piece chicken legs 2 pieces onions 2-3 pieces pickled cucumber 3-4 tablespoons tomato paste 3-4 teaspoons butter 10-15 pieces capers 10-15 pieces olives

150 grams veal 100 grams beef bones 100 grams ham 100 grams low-fat boiled sausage 3 pieces fresh mushrooms 1 onion 1 piece pickled cucumber 1 tablespoon capers 8 pieces pitted olives 1 cup sour cream 2 tablespoons butter 1/4 piece tomato 1 slice lemon 1 tablespoon tomato puree to taste herbs to taste salt 2 liters broth

Beef shank with bone 600 grams Onions (100 grams three pieces

Carrots 100 grams Stem celery 50 grams
Five black peppercorns, two bay leaves
Vegetable oil 20 milliliters Pickled cucumbers 300 grams
Tomato puree 200 grams Boiled boiled boiled pork 200 grams
Whole ham 200 grams Boiled sausage 200 grams
Raw smoked sausage 50 grams Capers 30 grams
Olives with pits 50 grams Lemons one piece
Parsley 20 g

chicken and turkey meat (thigh or drumstick) - 700 grams
cabbage - 400 grams
large onion - one piece carrots - one piece garlic - 2 cloves
pickled cucumbers - 2 large or 3 small
dill greens - 10 sprigs (20-30 grams
cucumber brine - 200 milliliters
lemon juice - 2-3 tablespoons raw smoked bacon - 5 strips
smoked Krakow sausage – 120 grams
Chorizo sausage - 4 slices
milk sausages - 3-4 pieces tomato paste - two tablespoons refined vegetable oil - two tablespoons seasoning Pesto with mushrooms - two tablespoons For the broth:
mustard seed - one tablespoon black peppercorns - 10 peas
bay leaf - two pieces For serving:
sour cream - one teaspoon per serving
lemon - 1 mug without peel per serving
olives, black olives - 3-4 pieces per serving

Smoked meat bones (or regular beef) 500 grams
Meat (various smoked meats) 300 grams
Cucumber (salted) four pieces
Olives 100 grams
One carrot
Capers 50 grams
Onions (for Bresse) four pieces
Tomato paste (for bress) 100 grams
Four bay leaves
Allspice 2-3 pieces
Salt (to taste)
Lemon one piece
Black pepper (to taste)
Olive oil (or vegetable oil)
Butter

Meat (need in such a quantity that after removing the bones its volume is about 1/3 of the pan, I had: a piece of veal with a bone, a piece of pork without a bone, a little smoked brisket on the rib, 3 chicken drumsticks, a small lamb chop)
Veal heart (can also be light)
Lard (for rendering cracklings, 1 piece)
Sausage (smoked, Odessa type, 1 piece)
Onions - two pieces
Tomato - two pieces
Assorted vegetables (frozen Chinese mixture) - 1 package
Mushrooms (frozen Maslyata) - 1 package
Potatoes - two pieces
Cucumber (salted) - one piece
Olives (pitted) - 1 ban.
Seasoning (various)
Salt
Greens (parsley, dill)
Lemon (for serving, optional)
Garlic (for serving, optional)

Ingredients.
2.5 l. water
150 grams of hunting sausages
150 grams smoked brisket
100 grams of boiled pork
100 grams of doctor's sausage
70 grams of bacon
300 grams chicken breast
2 onions
2 potatoes
250 milliliters tomato juice
pitted olives
lemon
salt, pepper to taste
bay leaf

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How many traditional dishes do we know that have come down to our times from time immemorial with virtually no changes? So you won’t remember right away... But as soon as you say “hodgepodge”, it’s immediately clear: this is exactly what we’re talking about. It was she who was known to our distant ancestors, and is loved by us now in almost the same form. Mixed meat solyanka is served in famous restaurants and small cafes; it is very popular far beyond the borders of our homeland, as a traditional dish of Russian cuisine. So why not learn how to cook it yourself to please your family and friends with this work of culinary art? Moreover, it is not so difficult and expensive.

Nowadays, it is no longer possible to find out the exact origin of hodgepodge. There are at least 2 common versions. According to the first, the dish was originally called “selyanka” - food mainly for rural residents, peasants. It was prepared by the whole village from what they could afford: some brought meat, some fish, some vegetables, and so on. So, from around the world, on a big holiday, they collected food for a large vat of stew for all the village residents. And over time, the name was transformed from “selyanka” to “solyanka”, because in Rus' this was the customary name for any confusion and mishmash.

The second opinion is that the name never changed, but it came from the basis of the dish, which consisted of salty foods. It may turn out that solyanka and selyanka are different dishes. What is reliably known is that hodgepodge was mentioned in cookbooks back in the 15th century. It was a rich fish-based soup with a spicy taste, recommended as an appetizer with vodka. The second name for such a hodgepodge is “hangover”; This stew was very popular in the mornings after the holidays.

Solyanka was once a predominantly peasant dish, but now it is very popular even in the best restaurants

Over time, tomatoes were brought to Russia, which is why the composition of the hodgepodge changed: it became mandatory to put fresh tomatoes or tomato paste in it, and instead of fish, they began to use mainly meat. Already in the 13th century, solyanka completely disappeared from aristocratic tables, remaining exclusively a peasant dish. It was then that she was called a villager.

The modern recipe for hodgepodge differs significantly from the original one. But it is in this form that we have known and loved her for many years. Now it is easy to find it on the menu of the best restaurants in many countries.

What to make solyanka from and what to serve it with

There are three types of solyanka: meat, fish and mushroom. But many will agree that it is the meat hodgepodge, prepared from different types of meat products, that is the most delicious.

Modern solyanka can hardly be called a soup. Rather, it is a second course that is served hot as an appetizer. Traditionally, it uses products that are components of cabbage soup and pickle. The main conditions for preparation are fat content, richness, pronounced sourness and spiciness. That is, you will need:

In addition, it is customary to add sour cream to the finished hodgepodge. But you can serve it either as a separate dish at any time of the day, or for a festive dinner with cold vodka. And in the summer, solyanka, even hot, will refresh and invigorate well in tandem with bread kvass or sour birch sap.

Video: what the right hodgepodge should be

How to cook solyanka

You can prepare hodgepodge traditionally without deviating from the canon. But you can experiment, right? Moreover, the modern variety of products and range of auxiliary devices gives us room for imagination.

Classic recipe

To prepare a classic solyanka, such as is served in restaurants, take the following products:

3 liters of water;
600 g beef shank on the bone;
100 g carrots;
5 black peppercorns;
20 ml vegetable oil;
200 g tomato puree;
200 g boiled smoked ham;
520 g raw smoked sausage;
50 g olives with pits;
20 g parsley;
3 medium sized onions;
50 g stalk celery;
2 bay leaves;
300 g pickled cucumbers;
200 g boiled smoked pork;
200 g boiled sausage;
20 g capers;
1 lemon.

This quantity of products is designed for 8 servings, so the hodgepodge is enough for the whole family and even a large company!

First, place the beef shank in a saucepan with three liters of water, place it on the stove and turn on high heat.
Cover the beef shank with water.
Wait until it boils, removing the foam in a timely manner. This is very convenient to do with a small strainer. Reduce the heat level to low and cook further, continuing to skim off the foam.
Boil the drumstick, constantly skimming off the foam with a strainer.
Half an hour after the broth boils, add celery, carrots and 1 whole onion, season with pepper and bay leaf. Continue cooking over low heat for another 40 minutes. Remove the vegetables and dispose of them as you wish - they will not be needed in the hodgepodge. Remove the beef shin (do not turn off the broth), separate the meat from it, and cut into small cubes. Place them back into the broth.
Add onions, carrots and celery to the broth
Chop the remaining 2 onions finely or into thin half rings. Place in a frying pan with very hot vegetable oil and sauté until translucent.
Chop the onion and saute it in oil
Cucumbers should be cut into medium-sized pieces and added to the onion.
Slice cucumbers and add to onions
Sauté the sautéed onions and cucumbers for about 15 minutes. Then add tomato paste to them, mix and leave on the fire under the lid for another 10 minutes.
Add tomato paste to onions and cucumbers and simmer. Frying in broth. Add frying to broth and simmer over low heat.
You will get a special frying for hodgepodge - brez. Transfer it to the broth (it still continues to simmer gently) and simmer over low heat.
Add the broth to the broth and continue cooking
Now cut the remaining meat products into small pieces and also add to the soup.
Chop meat products and add to soup
Add olives and capers, test for acid and salt. If you find the broth not salty enough, add a little cucumber pickle; not sour enough - lemon juice.
Add capers, olives and, if necessary, lemon juice with cucumber brine to the hodgepodge
Cook for about 15 minutes over low heat. Now you can turn off the stove, but the hodgepodge needs to brew under the closed lid for another 10–20 minutes.
Let the hodgepodge brew under the lid for 20 minutes.
Pour the prepared hodgepodge into portioned plates, garnish with lemon slices and chopped fresh herbs.
Decorate the finished solyanka with herbs and lemon

Solyanka cooked in a slow cooker

If you have a slow cooker in your kitchen, be sure to try making solyanka in it. This will save you time and give the dish an even more intense flavor.

You will need these ingredients:

70 g smoked sausages;
70 g smoked brisket;
60 g pickled cucumbers;
cucumber pickle to taste;
50 g olives;
50 g olives;
100 g yellow bell pepper;
60 g champignons;
50 g tomato paste;
50 g tomatoes in their own juice;
sun-dried tomatoes - to taste;
1 onion;
2 cloves of garlic;
25 g fresh chili pepper;
2 tbsp. olive oil;
thyme (fresh leaves) - to taste;
a mixture of 5 peppers - to taste;
Italian herbs - to taste;
salt (sea) - to taste;
greens - to taste.

Now you can start cooking.

Finely chop the sausages and smoked brisket. Place in a multicooker bowl.
Slice the brisket and sausages
Add chopped onions and fresh thyme leaves there.
Place meats, onions and thyme in a slow cooker
One by one, chop and place pickled cucumbers, sun-dried tomatoes, olives, and olives in the slow cooker.
Add cucumbers, tomatoes and olives
Now it's time for the chopped chilli and leeks.
Add leeks and pepper
Now it’s the turn of the champignons, bell peppers, herbs and garlic.
Add champignons, bell peppers and herbs with garlic
Place the tomatoes in their own juice in a bowl, add olive oil, cucumber pickle and water (4 cups).
Pour brine, water and olive oil into the hodgepodge
All that remains is to add salt, season with Italian herbs and a mixture of peppers. Now select the “Soup” mode on the multicooker and turn it on for 1 hour.
While you are minding your own business - reading a book, watching a movie or playing with your favorite cat - the multicooker will prepare you a fragrant and tasty hodgepodge.
The multicooker itself will prepare for you a fragrant and tasty hodgepodge

Video recipe for meat solyanka in a slow cooker

Solyanka recipe from Yulia Vysotskaya (with cabbage and in a pot)

The famous TV presenter Yulia Vysotskaya loves to experiment with classic recipes, adding something new to them and slightly changing the cooking method. Her recipe for solyanka, to which cabbage is added, is very interesting. And it is proposed to cook it not in a saucepan, but in a clay pot. Of course, this is not cooking in a Russian oven, but the solyanka turns out very similar to the traditional one that our grandmothers prepared.

You will need:

700 g chicken and turkey meat (drumstick or thigh will do);
400 g cabbage;
1 large onion;
1 medium sized carrot;
2 cloves of garlic;
2 large cucumbers;
20–30 g fresh dill;
200 ml cucumber pickle;
2–3 tbsp. l. lemon juice;
5 strips of raw smoked bacon;
120 g smoked Krakow sausage;
4 slices of Chisorio sausage;
3–4 milk sausages;
2 tbsp. l. tomato paste;
2 tbsp. l. vegetable oil;
2 tbsp. l. seasoning "Pesto with mushrooms"

For the broth take:

1 tbsp. l. mustard seed;
10 black peppercorns;
2 bay leaves.

You will also need sour cream, a few slices of lemon and black olives to garnish the dish when serving.

The broth should be prepared first. It is advisable to take at least 2-3 types of meat for him. Fill it with 2 liters of water in a saucepan. Wait for it to boil, remove the foam, add salt and continue to simmer for 50 minutes. Season with spices for the broth, add carrots and parsley (celery) root if desired. Continue cooking for another half hour.
Over time, you will need to add cucumber brine to the broth (you can use cabbage brine instead). Please note that this should be a brine from salted vegetables, not pickled ones. Maintain a ratio of 1 part brine to 5-6 parts broth.
Use pickled cucumber brine, not pickled cucumbers.
Prepare a ceramic pot or small portion pots in advance. They need to be immersed in cold water for 15 minutes; the walls will absorb a small amount of it, which will help the dish become more juicy. Disassemble the meat into small pieces (you can cut or tear them with your hands) and place them on the bottom of the pots.
Take the boiled meat from the broth into pieces and put it in a pot
Chop the onion and cut the bacon into strips. Heat 1 tbsp in a frying pan. l. oil and fry the bacon first for 1 minute until the lard becomes transparent. Add the onion to it and continue to fry, stirring, for another 5 minutes.
Fry chopped bacon and chopped onion
Cut the sausages into thinner slices and add to the pan with the bacon and onions. A couple more minutes of frying, and you can transfer the mixture to the pot where the boiled meat is.
Slice the sausages and fry with onions and bacon
Cut the carrots into strips, cucumbers into cubes, smoked sausage into thin slices. Place them sequentially in a frying pan with preheated oil, frying for a minute after each addition of product. Now add tomato paste and chopped garlic, mix into a homogeneous mass and fry for another 2-3 minutes over medium heat.
Sauté carrots, cucumbers, sausage, tomato paste and garlic in a frying pan
Chop the cabbage as finely as possible, mix with chopped fresh dill. Sprinkle lightly with sugar and knead with your palms until the cabbage softens and releases juice. Add Mushroom Pesto and spices.
Chop the cabbage and mix it with dill and seasoning
Place the cabbage and dill in pots on top of the rest of the ingredients. Add smoked meats with carrots and tomatoes on top.
Place cabbage in a pot and add fried smoked meats
Boil the brine. If foam appears on it, remove it. Combine the brine with the strained broth and bring to a boil. Pour the prepared broth into the pots with vegetables and meat products.
Preheat oven to 150°C. Place the pots covered with a lid. You don’t have to worry about the walls of the ceramic being damaged by temperature changes, since you put hot foods in the pots and they had time to warm up to a safe level. When you place the dish in the oven, increase the temperature to 210°C. Leave until the broth boils. For a large pot it will take about 35 minutes, for small pots 20-25 minutes.
When the broth boils, reduce the oven temperature to 160°C. Leave the hodgepodge to simmer: in a large pot for 1 hour, in small ones for 40 minutes. Open the oven, stir the layers of food. You can add a little lemon juice at this stage. Continue cooking for another 20 minutes. Meanwhile, peel the lemon and cut it into thin slices, and chop the olives into rings.
Prepare lemon and olives to decorate the solyanka
Solyanka is ready. All that remains is to pour it into plates, season with sour cream, add lemon (1 slice per serving), some olives and fresh herbs. Serve the solyanka hot.
Decorate the solyanka, season with sour cream and serve hot

Solyanka with potatoes and mushrooms

Traditional meat solyanka does not contain potatoes at all. It didn’t even exist in Rus', when this dish was always present on the table of every family from generation to generation. But times are changing, potatoes have become not only familiar, but also mandatory in our kitchen, and many housewives began to add them to hodgepodge. We invite you to try an economical version of solyanka made from chicken meat with potatoes and mushrooms.

Ingredients:

You can also take fresh cabbage, but you will have to grind it with salt and sugar, while sauerkraut can simply be added to the hodgepodge.

Wash the chicken thoroughly and chop it into pieces if necessary. Place the meat in a deep saucepan, pour in water so that it completely covers the chicken, turn on medium heat and wait until it boils.
Cook chicken over medium heat until boiling
Be sure to skim the foam from the future broth. When the water starts to boil, reduce the heat. Continue cooking for about 50 minutes until the meat is tender.
Skim off the foam from the broth until the meat is cooked through
Remove chicken from pan. Strain the broth through cheesecloth or a sieve to remove any remaining foam.
Remove chicken from broth
Place the broth back on the heat until it boils. Dip the peeled and cut into small cubes potatoes into it. Cook for no more than 10 minutes.
Slice and boil potatoes
While the potatoes are cooking, finely chop the onion. It needs to be fried in vegetable oil for 3 minutes.
Finely chop the onion and fry it
Add well-washed and diced champignons to the pan with the onions. Fry, stirring, for another 6 minutes.
Add chopped champignons to the onion
Wash the red hot pepper and remove the seeds. Cut into rings, add to the mushrooms and simmer, stirring, for about 2 minutes.
Add peeled and chopped red pepper
Place grated carrots in a frying pan with onions, mushrooms and peppers and simmer for 5 minutes.
Add cabbage, stir, simmer for another 5 minutes. Season with tomato paste and after a minute remove the pan from the heat.
Place olives in each plate with hodgepodge

Video recipe: homemade solyanka with potatoes

Solyanka with kidneys

Solyanka is often prepared with offal; the most popular are kidneys, pork or beef. Please note that the kidneys require preliminary preparation, otherwise they will taste bitter and can ruin the taste of the dish. The most popular preparation method is as follows: fill the kidneys completely with cold water and leave to soak for 8 hours. The water needs to be changed every hour.

Be sure to prepare the kidneys in advance by soaking them thoroughly in water

There is a shorter way. Cleanse the kidneys of films, ducts and fat. Cut the surface crosswise. Then cut the kidneys into cubes, put them in a bowl and cover with soda. Leave for 20 minutes, then rinse thoroughly, add vinegar, add plenty of salt, and stir. Let stand for another 40 minutes, then rinse again under running water and dry.

For this recipe, take the following products:
- 1 chicken breast;
- 500 g of any prepared meat products (sausage, ham, frankfurters, carbonate, etc.);
- 200 g kidneys, pork or beef;
- 2 large barrel cucumbers;
- 1 carrot;
- 1 onion;
- 150 g of salted milk mushrooms;
- 2–3 tbsp. l. tomato paste;
- 3 tbsp. l. olive oil;
- salt, pepper, fresh herbs to taste.
The peculiarity of this recipe is in serving the finished hodgepodge on the table. We will do it the way it was customary in Rus': in a crust of bread.
1. Place the chicken breast in a saucepan, pour in water (1.5 l), and cook over medium heat. Skim off the foam constantly. When the breast has been boiled in boiling water for 30 minutes, add a whole onion, previously peeled, to the broth and add salt. Leave to cook for another 15 minutes, then remove the pan from the heat. Remove the breast and onion.
  Boil chicken breast with onions
2. Cut the prepared kidneys into small strips. Place them in a frying pan, after heating the oil in it, and fry until the liquid has completely evaporated from them.
  Scoop out the crumb from the loaf of bread to make a hodgepodge bowl
3. Pour the hodgepodge into bread bowls and season with sour cream. You can add lemon slices and olives if desired.
  Pour the hodgepodge into the bread bowl and serve
Preparing hodgepodge requires a lot of time and attention, but you must agree, it’s worth it! How do you prepare hodgepodge? Share your signature recipe with us in the comments. Bon appetit!

Half an hour after the broth boils, you should add the vegetables we prepared earlier, and also black peppercorns and bay leaf. All this needs to be boiled for another thirty or forty minutes. As soon as the vegetables become soft, they need to be removed from the broth.

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

While the meat is cooking, you need to prepare the vegetables: peel and wash the onion (one piece) and carrots, and also wash the celery stalk.

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

Preparing such a dish is not at all easy, because it has many components, and therefore many nuances can arise during the cooking process, ignoring which you can spoil the taste of the final dish. Plus, it will take a lot of time to prepare!

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

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.

Classic meat solyanka - tips from chefs. Exclusive information.

However, if you follow exactly all the instructions in this step-by-step photo recipe that follow below, then you will not have any difficulties with preparation!

When the beef shank is completely cooked, it will need to be removed from the broth, cut into small to medium cubes, and then returned to the broth.

Solyanka mixed meat classic recipe in a slow cooker. Fresh material.

Since our solyanka is meat-based, we chose beef shank on the bone as its main component (breast or neck would also be a good choice for this dish). So, let's start processing it. First of all, the shank should be washed in running water, and then placed in a deep saucepan, filled with about three liters of water and put on high heat.

Transfer the cucumbers to a saucepan with broth.

Heat the butter and vegetable oil in a frying pan, add the onion, salt and pepper and fry until soft.

Solyanka is one of the representatives of classical Russian cuisine, and the recipe for its preparation has reached us since time immemorial.

What is correct solyanka or selyanka? To this day, there is no consensus on what came from what, the hodgepodge from the villager, or vice versa. Just like there is no opinion - these are the same dish or they are different. Some say that the soup is called solyanka because it uses pickled cucumbers, or pickled mushrooms, or salted fish. And others say that the soup is called selyanka because it was originally a rural, rural food.

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. Solyanka is cooked in a strong meat, fish or mushroom broth. As a rule, a lot of meat is used in meat and fish hodgepodges. Soup it turns out so thick that sometimes you can’t even dare to call it “soup”.

15 minutes before cooking, add a little salt, bay leaf and peppercorns.

Remove the meat from the broth, remove the onion and spices, and strain the broth.

Classic meat solyanka video recipe. Breaking news.

tass24.ru

Mixed meat solyanka - recipe.

NataliKor

Ingredients

beef/veal or pork (on the bone) – 600-700 g (for broth: 2.5-3 liters of water, 1 onion, 1-2 bay leaves, 3 allspice peas, salt),
sausages – 4-5 pieces,
ham – 200 g,
smoked brisket – 200 g (in general, any meat, smoked, sausage products)
onion – 1 piece,
pickled cucumbers – 2-4 pcs.,
olives – 100 g,
tomato paste – 2 tablespoons,
vegetable oil - 2 tablespoons,
lemon (for serving)

How to cook

1.Put the beef in a saucepan, add water and bring to a boil.

Remove the foam, add the peeled onion and cook for 1.5 hours at low boil.

2. 15 minutes before it’s ready, add a little salt, add a bay leaf and peppercorns.

Remove the meat from the broth, remove the onion and spices

3. Separate the meat from the bones and cut into strips. Also, cut the ham and sausage into strips. Sausages into slices. Cut the cucumbers into strips.

4.Place in a frying pan, add a little broth and simmer for 5-7 minutes.

5.Place the cucumbers into a saucepan with broth.

Peel the onion and cut into quarter rings.

Heat oil in a frying pan, add onion, salt and pepper and fry until soft.

6.Add tom paste, stir and transfer the frying into the broth.

7.Put boiled meat, ham and sausage into the pan

Add olives, stir and cook for 10-15 minutes.

Recipe: Solyanka meat mix, how to cook quickly and tasty at home

www.koolinar.ru

Solyanka mixed meat

Turkey – 2 legs.
Onion – 3 pcs.
Carrots – 1 pc.
Celery – 3 sprigs.
Parsley – 3 sprigs.
Bay leaf – 1 pc.
Black pepper – 5 peas.
Any raw smoked and boiled meat products – 400 g.
Pickled cucumber – 2 pcs.
Tomato rasta – 1 tbsp.
Black olives without stems – 100 g.
Capers – 50 g.
Lemon – 1 pc.
Vegetable oil.
Butter.
Sour cream.
Salt.

Cooking procedure

Wash the turkey legs and place them in a saucepan and add 1.5 liters of water. Add 1 peeled onion and carrots. Place over high heat and bring to a boil. Reduce heat, skim off foam with a slotted spoon, and add a little salt. Cook for 40 minutes. 10 minutes before readiness, add bay leaf, peppercorns and spicy herbs. Remove the turkey, remove the meat from the bone, cut into pieces, cover and leave. Strain the broth.
Peel the onion, chop and fry in a small amount of vegetable or butter until golden brown. Meat products - sausage, ham, frankfurters, etc. cut into small pieces and add to the pan with the onion, cook for 4 minutes.
Add tomato paste, half a glass of broth, stir and simmer over low heat for 5 minutes. Transfer the prepared meat dressing into a saucepan with strained broth. Place on low heat.
Cut the cucumbers into thin strips and place in a saucepan along with capers and olives. Bring to a boil. Cook over low heat for 10 minutes. Cover with a lid and let it brew.
Place the turkey meat on plates along with thin slices of lemon. Serve sour cream separately.

Number of servings: 5.

Cooking time: 1 hour 25 minutes.

Advice. Any broth except lamb broth is suitable for making solyanka. A very tasty soup is made from a decoction of beef tongues. The main thing is that the broth is absolutely clear and lightly salted.

According to some recipes, half a glass of cucumber pickle is added to the soup. In this case, the number of pickles should be reduced by half. Cucumbers should be salted, not pickled.

www.rcook.ru

Recipe for mixed meat solyanka from Yulia Vysotskaya

Stomach balm. Solyanka mixed meat

Solyanka has always confidently held the lead among my favorite dishes for the first time, falling into the category of holiday dishes, because I try to cook it infrequently so as not to get boring.

With time and the amount of prepared subject, I came to approximately one recipe, which is most often prepared in our family.

Because of my love for hodgepodge, I've been lucky enough to try it in quite a few different incarnations. With tomato paste, with and without kidneys, stewed in pots and with cucumber brine and even in a bun. From all this cool diversity for me, I chose all my favorite things.

So, consumables: for 3 liters of water. About 1.2 kg of beef brisket, 4 small onions, about 5 medium tomatoes and a spoonful of good tasty tomato paste (for the sake of color). 100 grams of smoked meats. 3-4 types are enough for me.

I definitely get the smoked ribs. Barrel cucumbers: 2-3 pieces. If the cucumbers are large, use smaller ones.

Mushrooms, pickled or salted. We don’t have our own, so we buy them at the market. But store-bought ones will also do in the field. 2-4 spoons. Lemon, olives, capers, herbs, sour cream and other bonuses - to taste and desire.

– Remove films from the brisket and cook regular broth. Wait until it boils and remove the foam in several stages.

– After which you can add a couple of roots and carrots, bay leaves and black peppercorns. Here at will.

– Fire to minimum. Let it cook covered for about 2 hours.

During this time, you can continue the process.

– Cut the onion into thin half rings and saute with a small amount of oil over medium heat, avoiding frying. Adjust the temperature and cook until the onion becomes translucent.

– Continue cooking until the juice from the tomatoes has evaporated. Add tomato paste, just a little - a teaspoon. At this stage, I taste it and if the tomatoes give a little acid, I add a little sugar.

– Now you can add the tomato and onion fry to the broth.

– The next stage is the laying of meat products.

- You can cut it any way you like, but usually it’s strips. - When the brisket has cooled, cut it too and return it to the broth along with the cartilage.

In my case, the meat was boiled-smoked brisket, mini-hunting type sausages and ribs.

– Lately I’ve also been cooking broth with the addition of chicken thighs. Mine like it better this way, and I don’t mind extra meat

– Now it’s the cucumbers’ turn. Cut them into strips as well.

Once it’s brewed, everyone adds to their plate whatever their heart desires: more lemon, black olives, capers and sour cream. Chopped greens, after all.

This is the form (here, without chicken thighs) that I cook and love solyanka. Well, then. It's up to you to decide.

cook-recipe.ru

Classic mixed meat hodgepodge. Step-by-step recipe with photos.

Hello! Glad to see you on my blog. Today is an amazing day. And I want at least a piece of good mood to be conveyed to you.

Classic solyanka recipe

Now we will learn how to cook one of the most delicious solyanka. Below are the products we will need for cooking.

2.5-3 liters of water
600 grams beef/pork on the bone
300 g smoked ribs
200 g each ham and smoked sausage
100 g black olives
2-4 pickled cucumbers
2-3 peas of allspice
2 onions
1-2 bay leaves
2 tbsp each tomato paste and vegetable oil
1 tbsp. butter
lemon
Parsley from greens
sour cream
pepper, salt

Step 1: First you need to take the smoked ribs. Also beef or pork on the bone. Place them in a saucepan and fill with water. Bring to a boil. Don't forget to remove the foam. And throw in the peeled onion. And cook everything over low heat for 2 hours. 15 minutes before the end of cooking, add bay leaf and peppercorns. Add some salt.

Step 2: Our next steps. Remove the meat, onion and peppercorns. Strain the broth.

Step 3: Now you need to grind the meat. We separate it from the bones. Cut into slices.

Step 4: Take the cucumbers. They need to be cut into strips. Attention, if the peel is thick, you can peel the cucumbers. Simmer them in a small amount of broth for 5-7 minutes. And then transfer it to the broth.

Step 5: Next we have the onion. We cut it into quarters. You need to fry it in a frying pan in butter. Then add pepper and salt and tomato paste. In this state, simmer over low heat for 3-5 minutes. Then transfer it to the broth.

Step 5: Now take the meat and add it to the broth. We also throw in olives cut in half. Cook over low heat for 10-15 minutes.

Step 6: Turn off the stove. Salt and pepper to taste. Let the hodgepodge stand for 15 minutes before serving. At the same time, cover the pan with a lid.

Step 7: There is a small touch left. Before serving, add a slice of lemon, sour cream and herbs to each plate. Bon appetit!

Step-by-step recipe for solyanka with mushrooms

I provide another option for a hearty dish. Here you can let your imagination run wild, because there are so many housewives and so many recipes. Essentially it is made from scraps left over from salads and various meat dishes. Mostly in the refrigerator there are pickles and sausages of various types. The same goes for ham, etc.

I won’t bore you, let’s start cooking

We'll need

Chicken meat – 500 g
Sausage (different types) – 300 g
Pork – 150 g
Champignons – 200 g
Cucumbers – 2-3 pcs.
Olives and black olives – 50-60 g
Onion – 150 g
Carrots – 80 g
Celery – 60 g
Tomatoes or tomato – 150-200 g
Bay leaf and your favorite spices - to taste
Black pepper (peas) – 5 g
Lemon – 70 g
Oil (butter or olive) – 80-90 g

Cooking steps

Cooking hodgepodge in a slow cooker. Step-by-step recipe with photos.

Another great recipe for solyanka. Here we will analyze a technological miracle of technology - a multicooker. The dish turns out no less tasty and satisfying. This technique is good because you can set it for a while and go about your business. We should add all the ingredients at the beginning. Let's take a closer look at the process of preparing hodgepodge in a slow cooker.

Cooking products

Potatoes - 450 grams
Carrots – 80 grams
Sunflower oil - 60 grams
Onion - 100 grams

Dill-20-30 grams

Tomato juice - 100 ml

Smoked sausages - 260 grams

Boiled sausages - 260 grams

Meat (pork) - 250 grams

Pickled cucumbers - 320 grams

Water - 2.5 liters

Salt, pepper, bay leaf

Garlic - 10-20 grams (optional)

Cooking process with photos

1 First of all, we prepare the products for cooking.

2 We put our multicooker in the “Frying meat” mode. We set the temperature to 140 degrees. Now take the pork and wash it well. Cut into cubes and throw into the slow cooker. Before doing this, you need to add oil to the bowl. Fry the pork until lightly browned.

3 Next, cut the sausages. You can also use small cubes. And add to the meat, i.e. throw it into the bowl.

4 Cut half of the smoked sausages into cubes. We throw them into a bowl with pork and boiled sausages. Fry.

5 Next we have onions. Cut it into half rings. Throw it into the bowl. Set aside until browned, and you need to turn off the “Frying meat” mode using the “Reheat/Cancel” button. And turn on the “Frying/vegetables” mode at 120 degrees.

6 Wash the carrots and grate them on a coarse grater. Here we grate pickled cucumbers.

7 Next we pour it all into the bowl. Close the lid. And leave it to fry for 5 minutes. During this time, the cucumbers should give juice. Open the lid and mix well. And again we leave it to fry, but for 10 minutes.

8 Once 10 minutes have passed, press the “Heat/Cancel” button. Thus, we turn off the multicooker. Add peeled and diced potatoes. Fill with water. And set the “Soup” mode.

10 Next, according to plan, open the lid of the multicooker. Add chopped meat products and tomato juice. Salt, add ground pepper, and also add bay leaf. If the bough is boiling, then turn it off / Heat / Cancel button. Immediately turn on the Porridge mode. So the hodgepodge will languish. Leave for 20 minutes.

11 While the hodgepodge is cooking in the Porridge mode, peel the garlic and chop the herbs. After time has passed, add the herbs and squeeze out the garlic. Mix well. You need to turn off the multicooker using the Heat/Cancel button.

12 Leave for 10 minutes. And you can serve it on the table. Bon appetit!

Conclusion

I see you read the article to the end. I'm very pleased. Thank you very much for this. This is very important to me. Now you have 3 more wonderful recipes for a tasty and satisfying dish on your menu. We learned how to cook the classic mixed meat hodgepodge in various variations. We touched on a multicooker, in which you can also prepare an equally tasty hodgepodge. Thank you again. Please click on class or like. This way you can save the recipes for yourself and share with your friends. They will be pleased to know about such wonderful recipes. Leave your comments below. Ask questions. All the best to you!

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Popular products and serving methods

How to cook mixed meat solyanka - step-by-step recipes

Classical

From Yulia Vysotskaya

Video: hodgepodge in a slow cooker

With potatoes

With cabbage

Video: hodgepodge with mushrooms for the winter

With kidneys

Video: quick hodgepodge on chicken breast

What to make solyanka from and what to serve it with

Video: what the right hodgepodge should be

How to cook solyanka

Classic recipe

Solyanka cooked in a slow cooker

Video recipe for meat solyanka in a slow cooker

Solyanka recipe from Yulia Vysotskaya (with cabbage and in a pot)

Solyanka with potatoes and mushrooms

Video recipe: homemade solyanka with potatoes

Solyanka with kidneys

Mixed meat solyanka - recipe.

NataliKor

Ingredients

How to cook

Solyanka mixed meat

Cooking procedure

Recipe for mixed meat solyanka from Yulia Vysotskaya

Classic mixed meat hodgepodge. Step-by-step recipe with photos.

Classic solyanka recipe

Step-by-step recipe for solyanka with mushrooms

We'll need

Cooking steps

Cooking hodgepodge in a slow cooker. Step-by-step recipe with photos.

Cooking products

Cooking process with photos

Conclusion