Soup "Solyanka team": a classic recipe. Mixed meat hodgepodge

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

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

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

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

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

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

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

Product basis for meat dish- fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers.

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

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

And today our recipe will be with meat.

Mixed meat solyanka with smoked meats according to the classic recipe

What we need:

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

Preparation:

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

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

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

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

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

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

8. Simmer for 3-4 minutes.

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

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

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

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

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

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

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

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

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

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

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

The nuances of preparing a mixed meat hodgepodge

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

And bon appetit everyone!

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

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

Solyanka soup - food preparation

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

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

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

Solyanka soup - best recipes

Recipe 1: Solyanka soup team

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

7. Add to soup meat products, which we previously fried, and finish cooking the soup over low heat.

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

Recipe 2: Fish solyanka soup

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

Ingredients:

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

Cooking method:

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

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

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

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

Recipe 3: Solyanka mushroom soup

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

Ingredients:

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

Cooking method:

1. Dry mushrooms are washed well in several waters and soaked for several hours, or better yet, overnight. When we start preparing the hodgepodge, boil them until tender.

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

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

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

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

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

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

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

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

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

Hello, friends and guests of my blog! Such an amazing Russian winter soup like solyanka is unknown in any other cuisine in the world. This is both the first and second course in one bowl. Solyanka mixed meat is prepared according to the classic recipe with two or three types of meat and several types of sausage. Real cold cuts.

The soup must contain pickled cucumbers or sauerkraut. Salted mushrooms are also used. Without some salty food, it won’t even be a “hodgepodge”. And yet, it should be without potatoes. However, as in all Russian soups, no one will forbid us to add potatoes and carrots.

Here in Siberia, real winter has already arrived and we want hearty, hot food. Today I am preparing the most stunning, rich solyanka soup. And I invite everyone to participate in this event. Then write in the comments whether it turned out delicious.

In this article:

Secrets of making the right solyanka

First, a few words about some of the main points that need to be taken into account when you start cooking hodgepodge.

1. As for meat, take whatever you have at the moment. Meat by-products, boiled pork or carbonate are also suitable. You can vary the selection of sausages and meat to suit your taste. Both the fillet and the sugar bones combine wonderfully in this unique soup.

Who doesn't like pork or is afraid high calorie content, can take lean veal, chicken, turkey.

2. Smoked meats must be present. Smoked ribs or at least a piece of smoked sausage.

3. Dishes - a regular saucepan for cooking soups and a deep frying pan for frying vegetables. This dish also turns out very well in a slow cooker.

4. During fasting, prepare a Lenten mushroom hodgepodge. It tastes just like meat and can contain several types of mushrooms.

5. If you add potatoes, do not forget that solyanka is a sour soup. I wrote about this in the recipe and pickles. First, let the potatoes boil, and then add salted mushrooms, cucumbers, sauerkraut or other sour foods to the soup. It is advisable to take cucumbers not pickled, but rather salted, that is, sour salting.

Classic homemade meat solyanka recipe

Of all the soups, my men prefer solyanka, of course, because I put a lot of different meats in this soup. Today I took beef brisket and smoked pork ribs. And a brainy, beefy mole.

No matter how much meat you have, be sure to add a sugar bone to the pan for a rich broth.

All my meat is clean, from a private farm. Therefore, I will not cook and drain the broth. From sausages I have ham, smoked sausage“Prima” and sausages, plain and hunting.

Preparation:

1. Place the washed brisket and sugar bone in a saucepan and pour three liters of water. I send smoked ones there too pork ribs. I put it on the stove. When it boils, I throw in one whole, peeled onion and a couple of bay leaves. Cook until the meat is tender.

2. Cut the second onion in half, then into quarters and into thin strips. I grated the carrots. I put a frying pan on the fire and pour in a little oil. First I fry the onion until slightly translucent, then the carrots. When the carrots are fried, add the tomato paste to the frying pan.

3. Mix everything well and add strips of chopped pickled cucumbers. And simmer for another seven minutes over low heat.

4. The meat is cooked. I take the meat and bones out of the pan. I throw away the bones, cut the meat into cubes and throw it back into the pan. I cook with potatoes, so at this stage I also put the potatoes cut into strips into the pan. Let it cook until the potatoes are ready. Meanwhile, I chopped all the sausages randomly.

5. The potatoes are already cooked, so I add fried vegetables. I add a glass of brine. And I pour out the sausage slices.

6. At this stage, add salt and pepper, throw in a couple more bay leaves and two tablespoons of capers. And I just pour the olives from the jar into a bowl and everyone can add them to their plate.

7. Close the lid and reduce the heat to very low. Let it simmer for another 5 minutes. Then I leave it to brew for another half hour. Our hodgepodge is ready.

I serve with sour cream or with my own. Everyone, according to their own taste, puts olives, chopped herbs and sliced ​​lemon on their plate.

Treat your friends and loved ones to a noble hodgepodge. It has long been transformed from Russian folk food into an exquisite restaurant dish.

Solyanka mixed meat in a slow cooker

This video from the channel “Food and recipes for a slow cooker from Marina Petrushenko” is for those who like to cook everything quickly and without any hassles.

With this I will finish my article about hodgepodge soups and say goodbye to you until the next delicious recipes. Thank you to everyone who cooked with me today!

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

Key Features

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

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

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

The most important nuances

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

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

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

Traditional option

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

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

As additional components The composition of the meat solyanka includes pitted olives, dried herbs, sunflower oil, spices and salt.

Process description

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

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

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

Option with sausage

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

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

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

Algorithm of actions

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

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

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

composition of products

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

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

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

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

Cooking technology

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

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

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

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

Today we will prepare another famous soup - this is a meat hodgepodge. You could even say that this is a holiday soup. It depends on how you feel about it. There are two ways of preparing this soup and probably thousands of options. The first trend is that it should be prepared only from freshly purchased products, the second trend is that it can be prepared from everything that is in the refrigerator or left after the holiday. I think there is no need to divide this soup like that.

Of course, what you put in the pan is what you get. But we don’t keep food in the refrigerator for months, and we certainly won’t put anything that has spoiled in the pan. Therefore, both options are acceptable. For holiday soup, it is better to use freshly purchased products.

How to prepare mixed meat solyanka at home

Solyanka, this dish is purely ours, Russian. Strange as it may seem, no one claims for this dish that they invented it. Any hodgepodge can be called classic, because there is no standard. Each housewife adds her own. So we will prepare some classic dishes for you.

Menu:

1. Solyanka meat

Ingredients:

For a 5 liter pan:

• Pork 300 grams
• Beef 300 grams
• Hunting sausages 200 grams
• Smoked meats to your taste 400 grams
• Potatoes 250 grams
• Carrots 100 grams
• Onion 100 grams
• Tomato paste 100 grams
• Pickled cucumbers 300-400 grams
• Vegetable oil 60 grams
• Salt, spices, coriander, peppercorns
• Olives, lemon, sour cream, herbs: for serving

Preparation:

Solyanka is necessarily prepared from a very large amount of different meats. And smoked meats must be present. That’s why we took beef, pork, sausages, and smoked meats.

1. Cut the pork and beef into small oblong pieces.

2. Place the chopped meat in a deep pan to cook.

3. Add bay leaf, coriander, allspice, multi-colored peppercorns to the meat. Add everything to your taste.

4. Salt the meat, about a little more than half a tablespoon. I advise you to add less salt first, and then, if necessary, add more salt.

5. We begin to cut the smoked meats. We cut them into the same long pieces.

6. We also cut the sausages into strips. First, we cut the plates obliquely, and then cut them into strips.

7. Cut potatoes and carrots in the same way, first into circles, and from the circles into strips.

8. Take the bow. Cut the onion into small cubes.

9. Pour just a little into the frying pan, just so that the onions don’t burn. vegetable oil and add onions. Place on the fire and fry until golden brown.

10. The meat has already boiled, boiled for 2-3 minutes, now you need to drain all the water from the meat, wash the pan with hot water, also rinse the meat with hot water, put it back in the pan and pour boiling water over it. The fact is that the first broth is very fatty and all unnecessary substances go into the first broth, so we drain it. Now you need to add salt to the second broth. Since you poured boiling water, the broth will boil quickly.

11, Our onions have turned golden, now you can add other vegetables to them.

12. Grate the cucumber on a very coarse grater.

13. Add the cucumbers to the onions, turn the heat above medium, sauté the onions and cucumbers a little.

14. About 4 minutes after adding the cucumbers, add tomato paste. If you don’t have tomato paste, you can make it with ketchup or tomatoes.

15. Mix everything, reduce the heat to very low, close the lid and leave to simmer for 5-6 minutes.

16. Now let's get back to the meat. Make sure the meat is cooked and soft. Pork cooks faster than beef, you need to keep this in mind and try the beef. If the meat is ready, add chopped potatoes and carrots to it.

17. Watch the frying. It has become a homogeneous mass for us. Everything was completely extinguished. Tomato paste does not separate. The roast is ready.

18. When the potatoes in the soup are almost ready, they still have 1-2 minutes left until they are fully cooked, but they are already soft, add the frying to the soup with the meat, potatoes and carrots.

19. Next we send the smoked meats. Mix everything well. The soup should come to a boil and simmer for another 5-7 minutes.

20. After it boils, a greasy film forms on the surface of the soup. If you don't like fatty soup, remove it with a spoon. After the soup has stood, the same greasy film may form again; this can also be removed.

21. Solyanka is ready. Turn off the stove. Stir and taste for acidity. If you like sour soup, pour a little cucumber pickle into it straight from the jar.

Pour the hodgepodge onto plates. Add a few olives, sour cream, lemon and serve.

And the smell..! And the taste..!

Bon appetit!

1. Solyanka recipe with sausage

Ingredients:

• Beef brisket - 600 g.
• Broth - 2.5 liters
• Boiled sausage
• Boiled smoked sausage
• Sausages (you can add tongue, kidneys, etc.)
• Ham (neck, carb, etc.)
• Onion - 1 large head
• Medium carrots - 2 pcs.
• Tomatoes - 3-4 pcs.
• Pickled (or pickled) cucumbers - 3-4 pcs.

Preparation:

1. Place meat in a saucepan and pour 2.5 liters of water. Close the lid and cook for 1.5-2 hours. We do not add salt, since we will use sausage, and sausage, as you know, has a lot of salt.

2. Cut the carrots into strips.

3. We also cut the cucumbers into strips.

4. Cut the onion into small cubes.

This hodgepodge does not contain our usual potatoes, but you can add them if you wish.

To prepare hodgepodge we will need various meat delicacies. Sometimes I like to do this with an assortment of different types of sausages. You can of course type whatever you like. Total deli meats you will need about 800 g. I definitely put it in the hodgepodge boiled sausage, sausages, boiled-smoked sausages, neck or carbonate, in general, everything that caught your eye in the store.

5. We begin cutting. Cut the boiled sausage into strips.

6. Cut the sausages. Usually we cut it into a semicircle. Cut the sausage in half and cut into half rings.

7. Cut the carbonate. This one is already a straw.

8. Cut the boiled smoked sausage and ham, all into strips. Thin round ham.

Please always remember - the taste of solyanka directly depends on the meat set. Therefore, choose fresh, tasty and high-quality products.

Do not use this dish as a way to dispose of food that has been left in the refrigerator. although some prefer the other way around, to cook hodgepodge precisely because of this.

9. The cutting is ready. Separately add boiled sausage and sausages, separately sliced ​​boiled-smoked sausages and separately sliced ​​carbonate, neck, etc. We will fry them differently.

Now you need to fry everything, vegetables and slices.

10. Heat a little vegetable oil in a frying pan. Place about 2/3 of the boiled sausage and frankfurters into the heated oil. We will add the rest to the hodgepodge without frying.

11. When the sausage is browned, put about half of it in a cup with the unfried one, and leave the rest in the frying pan so that it becomes deeply fried. Not to the point of crunch, but strong. This will create interesting taste, with hints of raw, browned and deep-fried sausage. When the sausage is fried, set it aside for now.

12. Place the smoked and boiled sausage into the frying pan. There is no need to pour oil here. Sausage has its own fat. But if your frying pan is old, the bottom does not have an anti-stick coating, then it may be worth adding a drop of oil. We will not fry this sausage too much. Fry it for 2-3 minutes and set aside.

13. We add such delicacies as carbonate, neck and the like unfried.

14. We put chopped onions in a frying pan, as a rule, after frying smoked-boiled sausages, there is enough fat left in the frying pan, we put the onions there and fry them for 2-3 minutes, until transparent.

15. Add carrots to the fried onions and fry everything together for another 3-4 minutes. The carrots should be slightly fried.

16. To make it roast better, add 1/2 -1 teaspoon of sugar to the pan.

17. Add tomatoes to the fried onions and carrots. You can grind the tomatoes through a meat grinder or finely chop them. Fry everything together for another 3-5 minutes.

18. Lastly, add salted, well, as a last resort, if there are no salted ones, pickled cucumbers. Fry for another 1-2 minutes.

19. Our frying is ready. We remove it from the fire.

20. While you and I were cutting and frying everything, we made some broth. Let me remind you that we did not add salt to the broth; before boiling, we skimmed off the foam and added a few peas of allspice and black pepper into the broth.

21. Remove the meat from the broth and set aside. Strain the broth. Wash the pan and pour the broth into a clean pan.

22. Let the meat cool slightly and cut into small pieces. We will add meat to the hodgepodge unfried, but if you want, you can fry it a little.

23. Let the broth boil and put our roast into it. Close the lid and wait for the broth to boil again.

24. Add sliced ​​smoked sausage.

25. We also put chopped boiled meat there.

26. Add sliced ​​boiled sausage and add all the other cuts we have.

27. Let the hodgepodge boil again and cook for another 5-10 minutes. Add half a glass of green olive marinade to the hodgepodge (taste to taste).

28. Be sure to taste and, if necessary, add salt, sugar and lemon juice. The taste of solyanka should be sweet, sour and salty.

29. At the very end, add a couple of bay leaves. Let the hodgepodge cook for another 3-4 minutes, turn off the heat. Close the lid. Let the hodgepodge brew for 20-25 minutes.

Solyanka is completely ready.

Solyanka is usually served with olives, capers and lemon. If there are no capers, take them pickle. Cut the lemon into slices, the cucumber into cubes, and the olives into slices. Sometimes sour cream is served, but this is not for everyone.

Pour the hodgepodge into plates. If desired, add a little greenery, and of course olives and lemon.

This is the dish we got..! Beauty! Yummy!

Bon appetit!

1. Solyanka recipe

Ingredients:

For a 5 liter pan:

• Pork meat - 0.5 kg
• Smoked sausage - 400 g.
• Boiled pork - 500 g.
• Pickled cucumbers - 200 g.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Tomato sauce (paste) - 200 g.
• Olives - 150 g.
• Pepper
• Bay leaf
• Lemon
• Sour cream

Preparation:

1. Place water in a saucepan on the fire and bring it to a boil. Cut the meat into small pieces

and put it in the pan for 30-40 minutes.

2. Cut the pork into small pieces.

3. Smoked sausage also cut into small pieces.

4. The meat has already boiled, you need to remove the foam and leave to cook.

5. Finely chop the onion.

6. Pour a little vegetable oil into the frying pan, heat it and put the onions in it. Fry it until golden brown.

7. Cut the cucumbers in half, cut the other half in half and cut into small cubes.

8. The onion has turned golden, add cucumbers to it. Fry for 10 minutes. When you fry onions with cucumber, the solyanka turns out very tasty.

9. Cut the potatoes in half, then cut into strips and cut into small cubes.

10. Stew onions and cucumbers, add to them tomato sauce, mix everything and let it simmer for another 10 minutes.

11. The onions and cucumbers are already ready, the meat has already been boiled for 40 minutes, add chopped sausage and boiled pork.

12. Immediately add chopped potatoes to the broth. You need to add salt, add about a tablespoon of salt.

13. The potatoes are almost cooked, add our fried onions and cucumbers to the broth. Let it boil and cook for about 10 minutes.

14. Everything is boiling, all the ingredients are included. Pepper our hodgepodge and add bay leaves to taste, 1-3 leaves.

Our solyanka is ready, we need to let it brew for 15-20 minutes.

Pour into plates and add a lot of herbs, olives, sour cream and a slice of lemon to each.

Enjoy.

Bon appetit!

1. Classic solyanka recipe

Each housewife has her own meat hodgepodge, of course, everyone follows the main direction - you can put a little of everything in the refrigerator into the hodgepodge, experiment. Grab your favorite meats, pickles, olives, capers, etc. and prepare hodgepodge according to your recipe.

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

1. Video - mixed meat solyanka

Bon appetit!