Mixed meat solyanka in a slow cooker: a recipe for making a hearty soup. Mixed meat hodgepodge in a slow cooker Hodgepodge in a slow cooker recipe

Solyanka is a dish of traditional Russian cuisine, a real soup, hot, sour, spicy and very rich. Do not confuse it with cabbage solyanka, another Russian dish, which we will talk about later on the pages of our section - neither potatoes nor cabbage are added to real solyanka!

Solyanka is a rather expensive dish, you immediately understand this when you see the list necessary products. Therefore, most often, hodgepodge is prepared after grand feasts, when there is a lot of sausage, meat, mushrooms and fish delicacies, as well as olives, capers and other goodies that the average family allows themselves only for the holidays. And the taste of hodgepodge is very conducive to recovery after libations!

Classical meat solyanka must contain at least three types of meat products. In addition to boiled beef or pork, boiled tongue, liver and kidneys look good in hodgepodge (they are cooked separately, so housewives rarely use them in cooking). It is advisable to add some smoked meats - they will add additional aroma and taste to your dish. Some housewives put several types of sausage instead of meat - well, the economy version of hodgepodge is also acceptable.

To give a spicy, salty, sour taste - business card Solyanka - use salted or pickled cucumbers, black olives, capers, salted or pickled mushrooms, lemon and lime, as well as brine and tomato paste. It’s better not to add brine from store-bought pickled cucumbers, who knows how many preservatives are in the jar? There is no need to be afraid of this with homemade cucumbers. Sometimes they put it in hodgepodge sauerkraut, but these are already variations.

When serving, place lemon slices, sour cream and herbs on plates. Remember that you don’t put sour cream in fish soup.

So, we prepare hodgepodge in a slow cooker. We have selected several recipes, but you can make your own changes to any of them, as a result of which your hodgepodge in a slow cooker will become legendary!

Hodgepodge with smoked meats

Ingredients:
300 g boiled beef,
300 g smoked meats,
3 pickled cucumbers,
1 onion,
100 g olives or olives,
1 lemon,
1 bay leaf,
1 tbsp. tomato paste,
salt, pepper, herbs, sour cream - to taste.

Preparation:
Cut the boiled meat into strips, smoked meat into cubes. Peel the cucumbers if they are hard and cut into cubes. In the “Baking” or “Frying” mode, fry the onion and meat in vegetable oil until transparent, smoked, then add cucumbers and tomato paste and simmer for 20-25 minutes. Pour hot water or strong broth into the bowl, add salt and pepper to taste, add bay leaves and olives cut into rings, close the lid and set the “Stew” mode for 40-50 minutes. Serve with lemon slices, herbs and sour cream.

Solyanka with smoked chicken

Ingredients:
200 g beef pulp,
200 g pork pulp,
200 g smoked chicken breast,
2 onions,
2 carrots,
3-4 tbsp. tomato paste,
2 pickled or pickled cucumbers,
1 lemon,
1 can of olives,
200 ml cucumber pickle,
olive oil, salt, pepper, spices, herbs - to taste.

Preparation:
Cut the washed and dried meat into cubes, chicken breast also cut into smaller cubes. Grate the carrots on a coarse grater, cut the onion into cubes. Grate the cucumbers and cut the lemon into thin slices. Pour olive oil into the bowl, heat it in the “Baking” mode for 2-3 minutes and place the onion in the bowl. Fry it until translucent, add carrots and fry for another 3 minutes. Then add the chopped pork and beef, stir and fry for 10-15 minutes, stirring. Add chicken breast, cucumbers, lemon, olives to the bowl, pour in the brine with tomato paste mixed in it and add water or broth to the desired thickness. Salt and pepper to taste, add spices, bay leaf, stir and close the lid. Set the “Stew” or “Soup” mode for 1 hour. At the end of the mode, keep the hodgepodge in the heating mode for 10 minutes.

Hodgepodge with pickled mushrooms

Ingredients:
400 g beef with bone,
400 g smoked chicken breast,
200 g hunting sausages,
100 g pickled mushrooms,
100 g olives,
100 g capers (optional),
4 pickled cucumbers,
1 onion,
1 carrot,
2 tbsp. tomato paste,
1 tsp Sahara,
2 bay leaves,
salt, ground black pepper, herbs - to taste.

Preparation:
Pour cold water over the meat and cook a strong broth in the “Stew” or “Soup” mode for 1.5-2 hours. Remove the boiled meat from the broth and cool, and strain the broth. Wash the bowl, set the “Baking” mode for 40 minutes and fry the onions and carrots in vegetable oil until golden brown. Add cucumbers and simmer for 5 minutes, then add sausages, cut into slices, chicken breast, cut into strips and simmer, stirring, for 10 minutes. Mix tomato paste with sugar and place in a slow cooker, add mushrooms, simmer for a couple more minutes and pour in hot broth. Add boiled meat, cut into strips, capers and olives, salt and pepper and close the lid. Close the lid and set the “Extinguishing” mode for 30 minutes. 5 minutes before the end of the mode, place bay leaf and chopped herbs into the bowl.

Solyanka Polish

Ingredients:
400 g beef bones,
400 g pork,
½ chicken
100 g sausages,
100 g sauerkraut,
4-5 gherkins,
50 g pickled mushrooms,
1 onion.
1 tbsp. tomato paste,
1-2 cloves of garlic,
1/2 lemon
1 tbsp. flour,
2 tbsp. sour cream,
salt, pepper, spices, herbs - to taste.

Preparation:
Make a strong broth from chicken and bones. Cut the pork into cubes, fry on pork fat or melted butter and simmer a little under the lid. Strain the broth, remove the meat from the bones and chop finely. Place sauerkraut in the multicooker bowl and simmer in vegetable oil until soft on the “Baking” mode. Add chopped gherkins, mushrooms, tomato paste and simmer for 15 minutes. Pour in hot broth with meat and sausages. Stir flour into sour cream. Add the juice of half a lemon. Place everything in the multicooker bowl and close the lid. Set the “Extinguishing” mode for 1 hour. Serve with herbs and sour cream, adding a slice of lemon to the plate.

Solyanka with kidneys

Ingredients:
250 g meat bones,
200 g meat pulp,
2-3 buds,
3-4 sausages.
50 g smoked sausage,
10 olives,
10 olives,
2 pickled cucumbers,
1 onion,
2 tbsp. tomato paste,
1 tbsp. butter,
bay leaf, black peppercorns, herbs, salt - to taste.

Preparation:
Cook a strong broth from meat and bones in the “Stew” mode for 3-4 hours (the broth can be cooked in advance). Remove the meat and strain the broth. Separately, soak the kidneys overnight and boil them in salted water. In the “Baking” mode, fry for butter chopped onion until transparent, add tomato paste, simmer for 5 minutes and add chopped or grated cucumbers. Simmer, stirring, for 5-7 minutes, then pour in the broth, add chopped meat, kidneys, sausages and smoked sausage, add olives, cut into slices, salt and pepper to taste, add spices and close the lid. Set the “Extinguishing” mode for 1 hour. Serve with greens and sour cream.

Lazy solyanka with sausages

Ingredients:
200 g brisket,
200 g ham,
5-6 sausages,
5-6 smoked pork ribs,
2-3 hunting sausages,
4-6 pickled cucumbers,
1-2 onions,
1 can of olives,
3-4 tbsp. tomato paste,
1 lemon,

Preparation:
In the “Baking” mode, fry the onion with vegetable oil until transparent, then put the cucumbers cut into strips into the multicooker bowl and simmer for 7-10 minutes. Add tomato paste, simmer for another 5 minutes. Add chopped sausages and olives to the bowl, add hot water, salt and pepper to taste. Add bay leaf and peppercorns, close the lid and set the “Stew” mode for 40-50 minutes. Serve with lemon and herbs, adding sour cream to taste.

Fish solyanka

Ingredients:
500 g fresh fish,
½ cup pickled mushrooms,
2 pickled cucumbers,
1 onion,
1 tbsp. tomato paste,
5-10 olives,
5-10 olives,
bay leaf, salt, pepper, herbs - to taste.

Preparation:
Clean the fish, fillet and slice. Don’t throw away the bones and heads - use them to make broth as the basis for hodgepodge. Chop the onion and sauté in vegetable oil, add chopped cucumbers and simmer for 5 minutes in the “Baking” mode. Add hot strained broth, mushrooms, olives cut into slices, fish and bay leaves, close the lid and set the “Stew” mode for 30 minutes. After the signal about the end of the mode, let the hodgepodge brew in the heating mode for 10-15 minutes. Serve with herbs and lemon.

Solyanka with salted fish and vegetables

Ingredients:
500 g lightly salted fish,
2 potatoes,
1 carrot,
1 onion,
1-2 pickled cucumbers,
5-10 olives,
salt, spices - to taste.

Preparation:
Cut all the vegetables into strips and the fish into pieces. In the “Baking” mode, saute the onions, carrots and tomatoes in vegetable oil for 10 minutes. Then add cucumbers, grated on a coarse grater, and simmer for another 10 minutes. Place fish, potatoes, salt and pepper in the multicooker bowl, add water to the desired thickness, stir and close the lid. Turn on the “Extinguishing” mode for 1 hour. 10 minutes before the end of the mode, add the olives cut into rings and the brine from them to taste. After finishing the mode, leave the hodgepodge to infuse in the heating mode for 10-15 minutes.

Solyanka from canned mushrooms

Ingredients:
300 g pickled mushrooms,
50-70 g of salted mushrooms,
2 pickled cucumbers,
1 onion,
1 tbsp. capers or olives,
1 tbsp. tomato paste,
2 tbsp. vegetable oil,
1 bay leaf,
½ lemon
1 stack water,
3-5 black peppercorns,
salt, herbs - to taste.

Preparation:
Chop the onion and sauté in vegetable oil in the “Baking” mode, then add tomato paste and simmer for another 3-5 minutes. Cut the cucumbers into cubes and place in a bowl, add mushrooms and olives, add hot water and add salt to taste. Add the spices, close the lid and set the “Stew” mode for 30 minutes. Serve with lemon slices and herbs.

Solyanka with champignons

Ingredients:
300 g fresh champignons,
150 g smoked sausage,
150 g ham,
2-3 pickled cucumbers,
1 carrot,
1 onion,
4 potatoes,
1-2 tbsp. tomato paste,
1 can of olives or black olives,
1 lemon,
salt, pepper, sour cream, herbs - to taste.

Preparation:
Wash the mushrooms and cut into slices. Pour into the multicooker bowl vegetable oil, heat in the “Baking” mode and simmer the chopped onion until golden brown, add the diced carrots and mushrooms and sauté until soft. Stir in tomato paste and simmer a little more. Place diced potatoes, chopped meat products, pour in hot water and close the lid. Set the “Extinguishing” mode for 1 hour. After 20 minutes from the start of the mode, add diced cucumbers, olives or olives, cut into rings, salt and pepper to taste, add the brine from the cucumbers or olives and close the lid again until the end of the mode. Serve with herbs and sour cream, placing a slice of lemon on a plate.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Solyanka combined in a slow cooker can be prepared in a couple of ways. The first is cooking meat broth, mostly made from beef. Sometimes pork and chicken. Second, this preparation takes much less time, we’ll talk about that another time. In this article we will describe a recipe for making classic solyanka.

Step-by-step recipe for hodgepodge in a slow cooker

Required components:

• half a kilo of beef
• several meat products (sausage, frankfurters, etc.) 400 gr
• bulb onions
• tomato paste a couple of large spoons
• pickled cucumbers 4 pieces
• olives 100 gr
• vegetable oil 2 large spoons
• bay leaf
• three black peppercorns
• lemon one circle, greens
• medium cabbage
• two liters of boiling water.

Step-by-step preparation:

1. Using a multicooker, cook beef broth
2. First, wash the beef under the tap with water, cut it into small pieces and place it in a multicooker container.
3. Pour in boiling water so that the process takes place in a shorter time, set the “Quenching” mode for 2 hours.
4. As soon as the ready signal sounds, remove the meat and wait for it to cool. Meanwhile, strain the broth through cheesecloth.
5. We cut all the meat that is available, including assorted meat products, into cubes.
6. We cut pickled cucumbers in the same way.
7. We cut the olives into mugs.
8. Set the “Baking” mode for 40 minutes.
9. Cut the onion into small pieces and fry on sunflower oil about 9 minutes in the set “Baking” program.
10. Next, add olives and pickles to the onions. Cook for 5 minutes.
11. Then add tomato paste, mix everything thoroughly and cook for about 8 minutes in the same mode. Then pour the sausages into the container. Smoked meats and pieces of meat, and finely chopped cabbage.
12. Mix everything and continue cooking for 10 minutes.
13. Pour in beef broth. It is recommended to pour in a little brine from pickled cucumbers and olives. Sprinkle with salt and add bay leaf.
14. Set the “Baking” mode for 20 minutes and continue cooking. You can also select another “Extinguishing” mode for one hour.
15. After finishing cooking, wait a short amount of time for the dish to brew and pour into plates. Add a circle of lemon and sour cream and serve to your guests.

Solyanka is a traditional Russian soup with a masculine character. Solyanka turns out especially tasty in a slow cooker. Fortunately, it is very easy to prepare. I am happy to share a quick recipe for economical hodgepodge! If you want to cook a real “rich” hodgepodge in a slow cooker, pre-cook beef broth and do not put potatoes in the soup. But even in my version, the solyanka turns out amazingly satisfying and tasty. The piquancy of this first dish is given by a special sour-salty taste, which we achieve by combining pickles, lemon, olives (olives) and meat broth. Moreover, the soup does not lose its taste the next day. Shall we get started?

To prepare hodgepodge in a slow cooker for 4-6 servings, you need 1 hour.

Ingredients:

• Doctor's sausage – 200 grams
• Smoked sausage (servelat) – 200 grams
• Young potatoes – 2-3 pieces
• Pickled cucumbers and gherkins – 8-10 pieces
• Onion heads – 1 piece
• Lemon – 1 piece
• Filtered water – 2 liters
• Pitted olives – 8-10 pieces
• Salt and spices - to taste
• Tomato paste – 1 tablespoon
• Little olive - 1 tablespoon

Method for preparing hodgepodge in a slow cooker

Solyanka is usually cooked in meat broth, but I consider this a translation of products, because... from sausage, especially two different varieties, the soup turns out to be nourishing and rich. But if you have ready-made meat or vegetable broth– use it safely.

We prepare the products for hodgepodge in a multicooker and put the multicooker itself into working condition.

We start preparing hodgepodge without broth - by frying it. We clean the doctor's sausage and smoked sausage from the skin. Cut into thin slices, then into strips or cubes.

Peel the onions. Rinse and wipe with a napkin. Be sure to chop the onion finely into cubes.

Pour vegetable oil into the multicooker bowl. Place the sausage and turn on the multicooker to the “Fry” mode. Fry the sausage, stirring occasionally, for 5-7 minutes. Never turn on the multicooker without food, you may damage the bowl.

Add onions to the sausage during frying. Fry the onion until golden brown.

Then add a spoonful of tomato paste. Lightly fry the sausage, onion and pasta.

Meanwhile, peel the washed potatoes and cut them into cubes.

Pour the potatoes into the slow cooker for frying.

Fill with water and reset the program to “Stew/Soup”. Cook the hodgepodge in a slow cooker for 30 minutes.

Pickled cucumbers can be pre-soaked in boiling water. But since I used gherkins and not barrel cucumbers, I didn't do this.

We cut the gherkins into slices of a convenient size.

At the signal, open the multicooker, drop the gherkins into the hodgepodge, and stir. Add another 10 minutes of time on the same program.

When the soup is ready, you can add salt. It is not recommended to add salt at the beginning of cooking, because... We certainly cannot know how much salt cucumbers and sausage will give to Solyanka.

Pour the hodgepodge into broth bowls.

Solyanka is traditionally served with a slice of lemon and black olives.

Bon appetit!

Solyanka is prepared in the REDMOND RMC-M4524 multicooker.

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There are 8 comments in total:

My husband is a fan of solyanka, so I cook it often, and I’ll share a little of my experience. It is better to grate cucumbers, and this recipe is not a quick, cheap hodgepodge! In Solyanka there must be beef, hunting sausages and for the broth I take any part of the chicken, but fattier ones are desirable. And this hodgepodge is like in a canteen, if you cook for your family, it’s better to pay a little extra, but it will be so delicious that it will make your ears crackle)

Simple and quick recipe solyanka with sausage is quite manageable even for a very busy bachelor who is not used to cooking.

Super tasty hodgepodge made with smoked ribs (broth), beef and hunting sausages. In addition to pickled cucumbers, I also add pickled mushrooms. The family groans with delight.

Solyanka is exactly the dish that you won’t get tired of.

There are a huge number of solyanka recipes and you can always cook something new. A slow cooker will help with this.

Solyanka in a slow cooker - general principles of preparation

Any solyanka recipe can be adapted for a slow cooker, but you need to know some tricks and be sure to follow the correct sequence of adding ingredients. Otherwise, you may end up with porridge rather than a flavorful and vibrant dish.

What are hodgepodges made from:

Meat and sausage products;

Fresh, canned, salted vegetables;

Mushrooms of all types;

To make the dish more flavorful, the vegetables are pre-fried. You can use the “Frying” or “Baking” mode. After adding the bulk of the food and liquid, the dish is prepared using the “Soup” or “Stew” programs.

Solyanka in a multicooker team

A common recipe for mixed meat soup in a slow cooker. According to the rules, it should not include less than three meat products.

Ingredients

1.5 liters of broth;

200 grams boiled meat;

150 grams of boiled sausage;

2 sausages;

200 grams of smoked sausage;

4 cucumbers;

3 tablespoons of oil;

2 onions;

2 spoons of pasta;

100 grams of olives;

Spices, capers if desired, lemon for serving.

Preparation

1. Immediately cut the onion into cubes and throw it into the slow cooker. Pour a little oil, three spoons is enough, fry for a couple of minutes. To do this, it is best to use the “Baking” program.

2. Cut all types of sausages into cubes; sausages can be cut into circles. We also cut the meat. Add everything to the onion and fry together for a few minutes.

3. Add pasta to meat products and sauté a little.

4. Now you can change to the “soup” program.

5. Add broth, it should be hot.

6. Chop the cucumbers and add to the hodgepodge. But you can throw them in earlier and fry them together with the onions; many people do just that.

7. Close and cook for 15 minutes.

8. Add chopped olives, capers, adjust the taste with spices. Close and cook for another 20 minutes.

9. When serving, add lemon slices to plates with hodgepodge and offer sour cream.

Solyanka in a slow cooker with smoked meats

Recipe for aromatic hodgepodge in a slow cooker, which is prepared from smoked ribs and sausage. For all its great taste, the dish is very simple and quick.

Ingredients

0.5 kg ribs;

0.3 kg smoked sausage;

2 onions;

0.4 kg of cucumbers;

100 grams of olives;

0.5 lemon;

150 ml tomato paste;

1 carrot;

Oil, pepper, salt.

Preparation

1. Turn on the multicooker to baking mode, pour in oil.

2. Add onion cut into large pieces, grated carrots and sauté until golden brown.

3. Cut the cucumbers into cubes and add to the vegetables. If you use barrel cucumbers, you can reduce the quantity.

4. Fry vegetables with cucumbers for about ten minutes and add tomato paste, stir, fry to change color.

5. As soon as the tomato becomes darker, add smoked ribs, put the chopped sausage and pour two liters of boiling water. You can use any broth.

6. Cut the olives into slices and also add them to the hodgepodge.

7. Close, turn on the extinguishing mode, cook smoked dish 40 minutes.

8. At the very end, add salt, pepper, and herbs. Turn it off and let it brew.

We throw lemon into the plates when serving the dish.

Solyanka in a slow cooker made from cabbage

A variant of cabbage solyanka, which is the complete opposite previous recipes and is prepared completely without meat. Wonderful Lenten and vegetarian recipe. White cabbage is used.

Ingredients

1 kg cabbage;

2 carrots;

2 tablespoons of oil;

2 onions;

3 spoons of pasta;

Spices, bay, any herbs.

Preparation

1. Turn on the “Baking” program. Pour oil, heat it up.

2. Chop the onion into strips and start frying.

3. Grate the carrots, add them to the frying onions, and cook further.

4. While the vegetables are sautéing, chop the cabbage. You can use a suitable grater.

5. Throw in the shredded cabbage and sauté together with the vegetables, letting the vegetables soften and lose volume.

6. In a glass of water, dilute the paste, add salt, pepper and pour everything into the hodgepodge.

7. Close the multicooker and simmer for half an hour.

8. Open, taste, check the cabbage for softness. If necessary, add another 15-20 minutes.

9. At the end, add the greens and laurel, stir thoroughly and you can serve the hodgepodge!

Solyanka in a slow cooker made from cabbage with sausages

Another option for quick and simple hodgepodge in a slow cooker, but this is no longer a vegetarian recipe. Sausages are added to the dish. You can take sausage, sausages, it turns out delicious with ham and smoked meats.

Ingredients

0.2 kg sausages;

Onions, carrots;

500 grams of cabbage;

2 spoons of pasta;

Oil and spices.

Preparation

1. Peel and chop all the vegetables into strips, but do not mix.

2. Using the frying mode, sauté the carrots and onions, adding a little oil.

3. As soon as the vegetables are browned, add shredded cabbage to them. We also fry it a little.

4. Mix tomato paste and half a glass of water. If you need a more liquid hodgepodge, then add more. Can be used not plain water, and the broth.

5. Pour tomato water into the cabbage, add salt, stir.

6. Cut the sausages into circles and place a layer on top. If other meat products are used, then cut as you like.

7. Close the multicooker and prepare the hodgepodge using the “Stew” program. On average it will take 30-40 minutes, but it all depends on the juiciness and softness of the cabbage.

Mushroom solyanka in a slow cooker with cabbage

A recipe for an amazing mushroom hodgepodge in a slow cooker with mushrooms. If there are no fresh champignons, then you can take a frozen product. In this case, let the product thaw and squeeze out all the water.

Ingredients

500 grams of mushrooms;

700 grams of cabbage;

100 grams of onion;

3 spoons of ketchup;

1 pickle;

5 tablespoons of oil;

100 grams of olives;

Preparation

1. Heat the oil in frying mode.

2. Cut the champignons into pieces. We make the mushrooms arbitrary in size, but there is no need to chop them, as they will shrink during the cooking process.

3. Throw the mushrooms into the oil and fry for ten minutes.

4. Add onion to the champignons and cook for another five minutes.

5. During this time, you need to cut the pickled cucumber, add it to the onions with mushrooms.

6. Shred the cabbage into strips and also add to the hodgepodge.

7. Mix ketchup and 150 ml of water. You can take pasta. Add salt to them, put pepper, you can add any spices. Pour the cartoons into the bowl.

8. Cut the olives in half and place on top.

9. Switch to the “Stew” program, close it and forget about the hodgepodge for 50 minutes. After the signal, open and stir well.

Solyanka in a slow cooker from pork with sauerkraut

You can make an amazing hodgepodge with sauerkraut. To prevent the food from becoming too sour, add fresh cabbage.

Ingredients

Half a kilo of pork;

Onion 200 grams;

Half a kilo of sauerkraut;

1 glass of tomato juice;

Half a kilo of fresh cabbage;

50 ml oil;

Two carrots.

Preparation

1. Cut the pork into cubes, but not very large, so that the meat cooks quickly. Throw in the multicooker. Add oil and fry for a quarter of an hour.

2. Add onions and carrots to the pork and fry further.

3. Squeeze the sauerkraut from the brine. If the workpiece is sour, then you need to rinse it in cold water and squeeze it well. Throw it in with the meat. We cook together for another ten minutes, doing all this on the frying mode.

4. Shred the white cabbage. Place in a dish.

5. Add tomato juice and close the multicooker.

6. Turn on the “Quenching” mode for hodgepodge. Cook the dish on it for 60-70 minutes. At the end, we evaluate the taste of the dish, season it with salt and pepper if necessary.

Fish solyanka in a slow cooker

Salmon is best suited for this hodgepodge. But this is not the rule. You can take any fish that you have and cook it aromatic soup with her.

Ingredients

0.6 kg of fish;

0.4 kg of cucumbers;

0.1 kg carrots;

0.2 kg of onion;

0.15 kg olives;

50 ml oil;

0.2 kg celery root;

Various spices;

0.4 kg of tomatoes.

Preparation

1. Place the fish in a slow cooker, add 2 liters of water, spices and cook on soup mode for 20 minutes.

2. Strain the broth, cool the fish, remove the bones, and leave the pieces aside for a while.

3. Cut vegetables. Diced onion, carrots and celery sticks.

4. Pour oil into the multicooker, add chopped carrots and onions, fry on the “Baking” program for about ten minutes.

5. Add celery, and after another ten minutes, chopped cucumbers. Sauté until all the brine has evaporated.

6. Rub the tomatoes so as to get rid of the skin, pour them into the slow cooker and continue preparing the hodgepodge.

7. As soon as most tomato juice evaporates, add chopped olives, add fish broth.

8. Close and cook the hodgepodge in the “Stew” mode for about 40 minutes.

9. Ten minutes before the end, you need to taste the dish, season with spices and add pieces of fish.

10. This hodgepodge is also served with lemon, sour cream, and sprinkled with parsley.

For hodgepodge, you can use not only sausages or sausages. An incredibly tasty dish is made with hunting sausages, of which you only need a small amount.

If suddenly the hodgepodge turns out to be liquid, then this matter is easy to fix. Add a couple of finely chopped potatoes to the dish. You can also add some rice. But all this is done while storing products, so that additional ingredients We managed to get ready.

If you need to make the taste of solyanka brighter, you can add it to the dish lemon juice or powdered acid. They do this at the very end so as not to slow down the cooking process.

Bright rich hodgepodge is probably delicious dish among soups of Russian cuisine. You can treat yourself to delicious homemade food as often as your heart desires, because the first course has a lot of variations, so it never gets boring. A multicooker will help you prepare hodgepodge in a new way every time.

The multicooker can handle any hodgepodge recipe; you just need to adapt a given set of products to the modes in which the smart device operates. The main secret is to put the ingredients in the bowl in a strict order so that it turns out beautiful. delicious dish, not thick porridge.

Even the most demanding eater will be able to feed his fill with hodgepodge. To prepare soup, they usually take as a basis:

• different types of meat and sausage;
• vegetables in any form;
• various mushrooms;
• fish.

To give the combined dish a more expressive taste, the vegetables are first fried in the “Frying” or “Baking” mode. When the main set of products is already in the bowl, the operating mode is changed to “Soup” or “Stewing”.

Solyanka in a slow cooker: a popular recipe

First of all, let’s take the products from which we will “collect” hodgepodge:

• meat broth - 1.5 l;
• boiled pork - 200 g;
• boiled sausage - 150 g;
• smoked sausage - 200 g;
• sausages - 2 pcs.;
• pickles - 4 pcs.;
• onion - 2 heads;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• olives - 100 g;
• salt pepper;
• lemon.

The technology for preparing hodgepodge in a slow cooker is quite simple:

1. Pour 3 tbsp into the bowl. l. oil, and then carefully chop the onion and fry it in the “Baking” mode until a uniform golden color appears.
2. Cut all the sausage into neat, identical cubes, and the sausages into half circles. Disassemble the meat along the grain. Throw the ingredients into the slow cooker and, stirring, cook until the first golden brown crusts appear.
3. Now put the paste into the bowl and sauté the contents of the device for a while.
4. Change “Baking” to “Soup”, and then pour hot broth into the multi-oven.
5. Cut the cucumbers into strips and add to the rest of the ingredients in the slow cooker. Many housewives fry cucumbers along with onions, and accordingly, add them earlier.
6. Close the device with a lid for 15 minutes.
7. Meanwhile, cut the olives into thin slices, place in a slow cooker, salt and pepper the dish. Close the appliance with the lid again and let the multi-oven operate for another 20 minutes.
8. Pour the prepared hodgepodge into plates, put a circle of lemon and a spoonful of sour cream in each. Invite your family to the table!

Solyanka team with smoked ribs in a slow cooker

The combination of the following products gives the dish an excellent taste:

• smoked rack of pork ribs- 500 g;
• smoked sausage - 300 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• pickled cucumbers - 400 g;
• olives - 100 g;
• lemon - half;
• tomato paste - 150 ml;
• spices;
• vegetable oil.

Step-by-step instructions will tell you how to prepare hodgepodge in a slow cooker:

1. Set the multicooker to baking mode and fill the bowl with a small amount of oil.
2. Place chopped vegetables in the device: medium onion cubes and large carrot shavings. Fry until golden brown.
3. Cut the cucumbers into cubes, add to the vegetable frying and cook without changing the mode for 10 minutes.
4. Add tomato paste to the ingredients of the future hodgepodge and fry until it darkens.
5. Place pork ribs, sliced ​​sausage in a bowl and pour in 2 liters of hot water.
6. Finally, add mugs of olives to the contents of the multicooker.
7. Close the appliance with a lid and change “Baking” to “Stewing”, set the timer for 40 minutes.
8. A few minutes before the end of the program, season the hodgepodge in the slow cooker with spices and add finely chopped herbs. Infuse the finished dish for about 20 minutes.
9. Lemon slices are placed on plates with hodgepodge. Bon appetit!

Solyanka with cabbage and ham in a slow cooker

Grocery list:

• ham - 200 g;
• sausages - 2 pcs.;
• onions with carrots - 1 pc.;
• white cabbage - 500 g;
• tomato paste - 2 tbsp. l.;
• salt pepper;
• sunflower oil.

Here is a simple cheat sheet for preparing a delicious dish:

1. Peel and wash the vegetables, cut into neat strips, but do not combine them in one bowl.
2. Set the multicooker to the “Fry” mode and brown the onion and carrot slices in a small amount of oil.
3. When the vegetable slices are sufficiently fried, place the chopped cabbage in the bowl and cook the food in the same mode for some more time. Don't forget to stir the contents of the multicooker.
4. Dilute the tomato paste with half a glass of water. You can take more liquid, then the soup will not be very thick. If you like rich first courses, replace the water with meat broth.
5. Pour the tomato paste over the vegetables in the slow cooker, add salt and mix the ingredients thoroughly.
6. Cut a piece of ham into pieces of arbitrary shape, sausages into round slices. Place the ingredients in a continuous layer on top of the cabbage.
7. Close the lid of the device and change the “Frying” mode to “Stewing”. Simmer the hodgepodge in a slow cooker for about 45 minutes. The cabbage will tell you when the dish is ready - it should become soft and juicy.

Mixed mushroom solyanka in a slow cooker

The following products will be used:

• any mushrooms (fresh or frozen) - 500 g;
• white cabbage - 700 g;
• large onion - 1 pc.;
• tomato ketchup - 3 tbsp. l.;
• barrel cucumber - 1 pc.;
• vegetable oil - 5 tbsp. l.;
• pitted olives - 100 g;
• salt and other spices - to taste.

To prepare a wonderful vegetarian hodgepodge in a slow cooker, use our tips:

1. Pour oil into the multi-oven and heat it in the frying or baking mode.
2. Mushrooms - fresh or previously defrosted - cut into large slices. If you chop the mushrooms too finely, they will be “lost” in the hodgepodge and the dish will not turn out as beautiful as intended.
3. Place the chopped mushrooms in a bowl and fry them for 10 minutes.
4. Meanwhile, chop the onion and add it to the mushroom fry, cook the ingredients for about 5 minutes.
5. Cut the cucumber into small squares and add it to the food in the bowl.
6. Chop a piece of cabbage into thin strips and also add the slices to the multi-oven.
7. Pour some water into the ketchup, about 150 ml. If you don’t have ketchup, you can get by with tomato paste. Pour the dressing into the bowl, simultaneously adding salt and seasoning the solyanka ingredients with any spices to your taste.
8. Cut each olive into two halves and place the top layer on top of the food in the slow cooker.
9. Run “Stew” for 50 minutes. When the hodgepodge in the slow cooker is ready, stir the dish well before serving.

Solyanka combined with sauerkraut in a slow cooker

You will need:

• pork pulp - 500 g;
• onions - 2 heads;
• medium-sized carrots - 2 pcs.;
• sauerkraut - 500 g;
• fresh cabbage - 500 g;
• tomato juice - 1 tbsp.;
• vegetable oil.

Let's start cooking:

1. Cut the pork into small slices and place in a bowl with vegetable oil. Cook in the “Fry” mode for at least 15 minutes.
2. Fill the multi-oven with chopped onions and carrots and continue sautéing the ingredients.
3. Remember the sauerkraut with your hands, squeezing out the brine. To prevent the finished dish from being too sour, rinse the cabbage in tap water and squeeze again. Add to meat and fry for 10 minutes, stirring occasionally.
4. Cut fresh cabbage into thin strips and also place in the slow cooker.
5. Next, pour in the tomato juice, add salt and other spices, then close the lid.
6. Activate the “Extinguishing” program for 60 - 70 minutes and go about your business. Ready-made hodgepodge is served with sour cream and fresh herbs.

Mixed fish solyanka in a slow cooker

Prepare the ingredients according to the list:

• salmon - 600 g;
• pickled cucumbers - 400 g;
• carrots - 1 pc.;
• onion - 1 head;
• olives - 150 g;
• celery root - 200 g;
• fresh tomatoes - 400 g;
• spices - to taste.

The procedure for preparing fish soup in a slow cooker:

1. Place the fish in a bowl filled with 2 liters of water, add salt, add a little pepper and cook in the “Soup” mode for about 20 minutes.
2. Remove the fish and strain the broth. Peel a piece of fish and disassemble it into small pieces.
3. Cut the onion into small cubes, and the carrots and celery root into strips.
4. Fry chopped onions and carrots in oil, activating the appropriate mode for 10 minutes.
5. Place celery sticks in the bowl, and after another 10 minutes, add diced cucumbers. Cook the food until all the brine has evaporated.
6. Peel the tomatoes and finely chop the vegetables, and then add them to the multibowl with the rest of the solyanka ingredients.
7. When you see that the amount of tomato juice has decreased, put the olives cut into slices into the multicooker and pour in the fish broth.
8. Close the lid, turn on the “Stew” program and cook the hodgepodge in the slow cooker for about 40 minutes.
9. 5 - 10 minutes before the appliance ends, open the lid, add salt, spices and pieces of salmon.
10. Serve the aromatic dish with lemon, sour cream and fresh herbs. Bon appetit!

Light hodgepodge with chicken broth in a slow cooker

List of required products:

• chicken leg - 1 pc.;
• onion - 2 heads;
• large carrots - 1 pc.;
• potatoes - 2 pcs.;
• clean water - 2 l;
• bay leaf - 2 pcs.;
• allspice - 5 peas;
• tomato paste - 5 tbsp. l.;
• pickled cucumbers - 400 g;
• hunting sausages - 300 g;
• salt;
• ground black and red pepper;
• olives - 200 g;
• sunflower oil;
• lemon - 2 slices;
• ground basil - 1 tsp;
• paprika - 1 tsp;
• ground cumin - 1 tsp;
• hops-suneli - 2 pinches;
• fresh parsley and sour cream for serving.

Instructions for preparing hodgepodge in a slow cooker:

1. First, let's prepare the broth. Fill the leg with 2 liters of cold water, add bay leaves, allspice, 2 - 3 mugs of peeled carrots and a cut onion. Wait until the water boils, and then cook the meat for 30 - 40 minutes.
2. To make the finished dish thick, add diced potatoes a quarter of an hour after the water boils.
3. Now let's move on to the rest of the ingredients. Cut the onions and cucumbers into small cubes, and grate the carrots on a coarse grater.
4. Place the onion in the multibowl and fry it in oil for about 5 - 7 minutes. Then add carrot shavings and cook for the same amount.
5. Add tomato paste to the frying vegetables, mix the products and, without changing the mode, fry for 10 minutes. You can add less or more tomato paste than indicated in the recipe - it all depends on whether you want the finished solyanka to have a pronounced tomato taste.
6. Now add pickled cucumbers to the slow cooker and cook for about 5 minutes.
7. Place boiled chicken, divided into pieces, and hunting sausages cut into pieces into a bowl. Mix the ingredients and leave them in the “Frying” mode for 5 - 7 minutes.
8. Finally, fill the multi-bowl chicken broth with potatoes and then throw in the pieces of olives. At the same stage, add salt and ground pepper.
9. Change "Fry" to "Soup" and program the timer for half an hour.
10. After 30 minutes, add seasonings to the dish and garnish the prepared hodgepodge with lemon slices, sour cream and fresh herbs. Eat for your health!

1. To make the taste of the finished hodgepodge more intense and “rich,” use hunting sausages such as “Jager” along with meat and sausages.
2. You can thicken liquid hodgepodge using finely chopped potatoes - you will need 1 - 2 tubers. You can also add a small handful of rice to the soup. Additional products are added during the cooking process so that they have time to cook.
3. Lemon juice or a pinch of citric acid powder adds a special “zest” to the taste of the finished hodgepodge.