Solyanka meat soup: classic recipe. Spring protection of garden plants from pests and diseases

Home / Second courses

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.

Main Features

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

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

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 preparing this dish. The richer the composition of the hodgepodge, the better and richer its taste will be. It is important that all ingredients are combined with each other, complementing each other.

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

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

Traditional option

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

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

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

Process description

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

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

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

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

Algorithm of actions

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

Place pre-chopped onion in a frying pan greased with sunflower oil and fry it. After a couple of minutes, add sausage cut into squares and tomato paste. The resulting frying is sent to the pan with the cooking potatoes and continues to cook over 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, various types of fish and all kinds of seafood are added to it. The hodgepodge will only benefit from this. As a result, it will become richer and more aromatic.

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

Cooking technology

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

Add chopped onion to a frying pan greased with sunflower oil and fry it 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.

Meat solyanka is a hot, spicy and nutritious soup that was prepared in Rus' by our distant ancestors. Today it is considered almost a delicacy, but then the aristocrats did not recognize the dish. It was a dish of the common people, which was even originally called “Selyanka”. Villagers collected hodgepodge from a variety of products, practically everything that was found in the house and household. Meat, smoked meats, pickles, everything went into hodgepodge.

Spicy sourness should also be a must in hodgepodge. This soup itself is sour, much like, for the same reason - pickles and other homemade pickles are added to the hodgepodge. But not pickled, no vinegar best option for such a soup, only if there is absolutely no choice.

The basis of the blue is always a rich broth. It can be meat, chicken, fish or even mushroom. By the way, mushroom solyanka is great for cooking during Lent. Fish will be just as good if you are a fish lover and are trying to live a healthier lifestyle. But today our heroine will be the national team meat solyanka.

And the hodgepodge is called a hodgepodge because they don’t collect from everything that is dear to the heart. Practically this is the most tasty option prefabricated dishes, like salad or pizza, but in liquid form. Tasty, satisfying, and inexpensive.

In the process of evolution of the dish, modern ingredients began to be added to the solyanka. For example, I really like to put sausages and smoked sausages. With hunting sausages, the meat hodgepodge will be very fragrant. Another important note was the black olives, cut into slices. Now, at the mere mention of solyanka, a red tomato broth with pieces of sausage, sausages, cucumbers and circles of olives appears before your eyes.

If you have the opportunity to cook beef or pork for broth in advance, the soup will turn out richer, and if you need quick option, then only sausages, ham, sausages will do. All these products will give a great taste to the soup. Although some people like to add potatoes to hodgepodge, the dish was originally prepared without them. But in its defense I can say that it does not spoil the taste at all, and even makes it special.

Solyanka is a Russian first dish that is especially popular with men. Each housewife has her own recipe for preparing this rich and delicious soup. However, everyone uses the classic version as a basis.

You will need:

beef or pork pulp – 350 g;
table salt - to taste;
smoked sausage – 250 g;
fresh herbs - to taste;
ham – 250 g;
lemon - to taste;
sausages – 2 pcs.;
sour cream - to taste;
olives – 100 g;
vegetable oil – 50 ml;
pickled cucumbers – 4 pcs.;
cucumber pickle – ½ cup;
tomato paste – 50 g;
onion – 2 pcs.

Preparation:

1. Wash the meat thoroughly, cut off excess fat and film. Place a pot of clean water on the stove. Dip the pork or beef into it and keep it over medium heat until it boils. Skim off the foam, cover with a lid and continue cooking until tender, reducing the heat slightly.

2. Cut the peeled onions in half and chop a quarter into rings.

3. Chop the pickled cucumbers into thin strips. Free smoked sausage and ham from the film and chop in the same way as cucumbers. Remove the packaging from the sausages and cut them into not too thin circles.

4. Pour vegetable oil into a cast iron frying pan. As soon as it warms up, add the onion and fry, stirring constantly, until golden brown.

5. Add cooked sausage and ham. Fry, stirring, for two minutes. Add the cucumbers here and cook for the same amount of time.

6. Add tomato paste, pour in a little water, stir, cover and simmer for a quarter of an hour.

7. Remove the meat from the broth. Cool and cut it into strips.

8. Transfer to broth. Place the fried tomato and sausage into the pan. Open the jar of olives, place in a sieve and add whole to the rest of the ingredients. Pour in the brine and add the sausages. Stir. Taste for salt. If it is not enough, add some salt.

9. Keep on fire until it boils. Cover with a lid and let the soup simmer for 15 minutes.

Pour the prepared hodgepodge into plates. Add a pinch of herbs, sour cream and a slice of lemon to each.

Solyanka with chicken is lower in calories, which means it can be served even to those who are forced to watch their weight. The basis of the soup is chicken broth. To make it truly aromatic, rich and tasty, cook it from poultry. If you use store-bought chicken, it is advisable to pre-soak it in water.

You will need:

chicken carcass – 1 pc.;
garlic – 2 cloves;
onions – 6 pcs.;
pickled cucumbers – 400 g;
cucumber pickle – 200 ml;
tomato paste – 70 g;
carrot – 1 pc.;
butter – 50 g;
sausages – 2 pcs.;
smoked sausage – 300 g;
ham sausage – 100 g;
doctor's sausage – 300 g;
olives – 1 jar;
fresh greens - to taste;
vegetable oil – 30 g;
spices - to taste.

Preparation:

1. Wash the chicken carcass well. Cut into four parts, place in a saucepan and cover with water. Place on the stove and turn on maximum heat.

2. Peel the carrots, wash and cut into large slices. Remove the skin from the onion and leave it whole. As soon as the broth begins to boil, carefully remove the foam with a slotted spoon. Place the carrots and onion in the pan. Continue cooking for another half hour, cover and reduce heat to medium. Peel the garlic cloves and add to the broth. Send two bay leaves here too. Later, remove the chicken, vegetables and bay leaf from the finished broth.

3. Peel the remaining onion and finely chop. Place the frying pan on the fire. Pour in vegetable oil. Place the onion in it and stir. Fry over moderate heat until translucent.

4. Finely chop the pickled cucumbers.

5. Add tomato paste to the fried onions and stir. Simmer for a couple more minutes, stirring occasionally.

6. Add pickles, stir and cook for the same amount of time. Put a piece butter, it will give the hodgepodge its own special mild taste and aroma. Simmer for about seven minutes, stirring occasionally.

7. Pour cucumber pickle into the broth. Open the jar of olives and add the marinade to the pan.

8. Free the smoked and doctor’s sausage from the film and crumble into small cubes. Place the pan with the broth on the fire. Place the chopped sausages into it.

9. Clean the ham sausage. Remove the film from the sausages and chop into cubes. Place everything in the pan and continue cooking.

10. Separate the bones chicken legs and fillet breasts. As soon as the broth boils, add the fry to it.

11. Cut the olives into rings and add to the soup along with the chicken five minutes before they are ready.

If desired, you can add a slice of lemon to the finished soup; usually it is already placed on the plate. But only do this if the cucumbers you are using do not add enough acid to the soup. Meat solyanka should be sour, but too much of it can ruin the whole impression.

A spoonful of sour cream can be the finishing touch. but even without it, the mixed meat hodgepodge is excellent and very hearty soup, prepared almost exclusively from meat products. Have a delicious lunch or dinner!

Of course, classic solyanka is prepared without potatoes. But if you can’t imagine soup without this vegetable, you can experiment and add it, the soup will become even more satisfying, even if it’s hard to imagine. Smoked meats will make the taste of solyanka even richer and more interesting; the classic sourness will be present from pickles and a slice of lemon when serving. And don’t forget about olives; it’s hard to imagine hodgepodge without them.

You will need:

vegetable oil – 20 ml;
beef on the bone – 500 g;
ground pepper and salt - to taste;
smoked meats – 1 kg;
bay leaf – 2 pcs.;
potatoes – 4 pcs.;
fresh greens - to taste;
onion – 2 pcs.;
lemon - to taste;
green salted tomatoes – 2 pcs.;
carrots – 3 pcs.;
tomato paste – 75 g;
pickled cucumbers – 400 g;
garlic – 2 cloves;
cucumber pickle – 200 ml;
olives - 1 jar.

Preparation:

1. Wash the beef on the bone thoroughly, place it in a saucepan with water and cook over moderate heat until it boils. Skim off the foam and continue to simmer until the meat is done. Remove the beef. Strain the broth and return to the pan.

2. Peel, wash and chop the potatoes into small pieces. Add to the broth. Cook over low heat until the potatoes are soft.

3. Peel the onion, rinse and finely chop. Cut the peel from the carrots and grate the vegetable on a coarse grater. Place everything in a frying pan with heated vegetable oil and fry, stirring, for ten minutes. Add peeled and finely chopped garlic.

4. Chop the pickles and place them in the frying pan. Add tomato paste, pour in the brine and stir. After a couple of minutes, add finely chopped green tomatoes. Stir and simmer for ten minutes. Add olives and herbs cut into rings.

5. In a separate frying pan, fry the chopped smoked meats until golden brown. Transfer both roasts to a saucepan with broth.

6. When the contents boil, add bay leaf. Pepper and salt to taste. At the end, add chopped fresh herbs. Serve with sour cream and a slice of lemon.

Simple homemade hodgepodge with sausage and no meat

This is a recipe for a simple, homemade hodgepodge that you can prepare quickly from ingredients that can be found in any refrigerator. You can use different types of sausage, the main thing is that it is fresh. The main difference between this recipe and others is that there is no meat base. There is no need to boil a piece of beef or chicken in advance for the broth. This mixed meat hodgepodge is prepared exclusively from sausages. This is very convenient to prepare, for example, the day after a holiday, when you find leftover sausages from the holiday cut in the refrigerator, or to specially set it aside after each purchase of sausage, and when you have collected quite a lot, cook soup from it. The more varied the selection of sausages and meat delicacies, the tastier the meat hodgepodge will be.

You will need:

pickled cucumbers – 7 pcs.;
onion - three heads;
boiled, smoked sausage and boiled pork – 1.5-2 kg;
tomato paste – 50 g;
garlic – 5 cloves;
spices - to taste.

Cooking steps:

1. Remove the pickles from the brine. Cut them into strips.

2. Peel the onion and finely chop. Heat vegetable oil in a saucepan. Place the onion in it and fry, stirring, until transparent.

3. Add cucumbers and continue to fry for another two minutes. Cut the sausages into strips and place in a saucepan. Fry for about five minutes, stirring constantly.

4. Add tomato paste and simmer until all the moisture has evaporated. Squeeze the peeled garlic cloves here.

Transfer the roast to the pan. Pour in water to the desired thickness, stir and bring to a boil. Cook for another 10 minutes, skimming off any foam that appears from time to time. Serve the finished meat solyanka hot. If desired, add sour cream or a slice of lemon. You can also add olives to this soup; they should be added almost at the very end of cooking, since they are already ready.

Bon appetit!

Solyanka can be prepared not only with pickled cucumbers. It turns out no less tasty with sauerkraut, which gives that very sourness that is very important for the taste of hodgepodge. basis meat broth will become smoked rack of pork ribs, and sausages will keep them company. You can buy these products specifically to prepare meat soup, or you can use leftovers from previous dishes. For satiety, we will also add potatoes, but if you like exclusively meat solyanka, you can omit this ingredient.

A slow cooker will make the cooking process much easier.

Ingredients:

smoked pork ribs – 170 g;
tomato paste – 30 g;
sausages – 2 pcs.;
sauerkraut – 150 g;
vegetable oil – 30 ml;
potatoes – 3 pcs.;
onions – 2 pcs.

Cooking steps:

1. Pour oil into the multicooker bowl. Start the roasting program. Set the temperature to 150 degrees. Cover with a lid.

2. Peel the onion. Chop it finely and place it in hot oil. Fry, stirring occasionally, until translucent.

3. Free the sausages from the film and cut into circles. Add to the onions and continue cooking until the sausages are browned. Add tomato paste and stir.

4. Cut the ribs along the bone and add to the rest of the ingredients.

5. Peel the potatoes, wash them, chop them into small random pieces. Send potatoes and sauerkraut into a saucepan, add water and stir. Add spices and salt to taste. Place bay leaf.

6. Close the lid and switch the device to “soup” mode. Set the time to 1 hour 20 minutes.

Serve with sour cream and chopped herbs.

Solyanka turns out incredibly aromatic and spicy. You can use both regular champignons and forest mushrooms. Solyanka is especially tasty from boletus mushrooms. If you have frozen supplies from mushroom season, use them. If not, then store-bought mushrooms also work very well. Almost all types of meat and sausages are used for this hodgepodge; the more varied the set of products, the tastier it is.

Ingredients:

vegetable oil – 30 ml;
lemon;
large onion – 2 pcs.;
greens - a bunch;
tomato paste – 75 g;
spices - to taste;
barrel pickled cucumbers – 5 pcs.;
bay leaf;
boiled water – 100 ml;
green olives – 200 g;
sugar – 50 g;
black olives – 200 g;
beef – kg;
fried mushrooms – 300 g;
leg – 300 g;
smoked sausage – 200 g;
boiled sausage – 200 g;
sausages – 200 g.

Cooking steps:

1. Peel the pickled cucumbers and finely chop them.

2. Peel the onion, wash it and chop it into thin quarter rings. Heat oil in a frying pan. Place onion in it and fry until golden brown.

3. Add the tomato and fry, stirring continuously, for two minutes. Place the cucumbers, stir, pour in a little water. Cover with a lid and simmer for ten minutes. Add sugar and stir.

4. Wash the beef. Place in a five-liter saucepan and place on fire. As soon as the broth begins to boil, skim off the foam and continue cooking until the meat is cooked.

5. Boiled ham, beef, boiled and smoked sausage, chop sausages into small cubes. Remove black and green olives from the marinade and chop into thin half rings. Fried mushrooms finely chop.

6. Place all prepared ingredients, except sausage and olives, into the broth and cook for about five minutes. Then add the sausages. After three minutes, add the olives. Cook for two minutes and season the hodgepodge with frying. Stir.

After three minutes, remove the soup from the heat, let it sit for an hour and serve with sour cream and lemon. A very rich and tasty meat hodgepodge is ready.

Recipe for mixed meat solyanka with beef kidneys

Fans of offal can prepare hodgepodge with kidneys. The result is a rich, thick and satisfying dish. The main thing is to cook the kidneys correctly, otherwise the soup will acquire a specific aroma. But there is nothing complicated about this, as you will now see.

Ingredients:

potatoes – 700 g;
beef kidneys – 400 g;
pickled cucumbers – 350 g;
beef shank – 300 g;
pickled cucumbers – 350 g;
olives - optional;
smoked meats – 180 g;
tomato paste – 140 g;
sausages – 80 g;
onion – 150 g;
vegetable oil – 30 ml.

Cooking steps:

1. Fill the kidneys with cold water. Bring to a boil, simmer for ten minutes. Drain the broth, rinse the offal, return it to the pan, cover with clean water and cook until tender. Remove the kidneys and cool.

2. Place the shank in a large saucepan, add water and cook the broth until the meat is soft. Be sure to skim off the foam.

3. Chop smoked meats, sausage and pickled cucumbers into strips. Finely chop the peeled onion.

4. Also chop the kidneys into strips.

5. Lightly fry the onion in hot oil. Add cucumbers and fry for a couple more minutes.

6. Pour in the brine, add tomato paste, stir and simmer over low heat for about ten minutes.

7. Remove the beef from the broth, cut into strips and return to the pan. Add the rest of the chopped ingredients here and mix. Peel the potatoes, wash and finely chop. Add to the broth and cook until the vegetable is soft.

8. Add frying, stir and cook for another five minutes. Pepper and salt to taste. Add bay leaf. Remove from heat and let sit for half an hour. When serving, add lemon and sour cream to the plate.

Meat solyanka is an incredibly tasty and satisfying lunch that all family members love.

How to cook real men's solyanka - video recipe from Ilya Lazerson

And to complete this large review of meat solyanka recipes, I can’t help but add a video recipe from a famous chef, who explains and shows in great detail and clearly how to cook a very tasty meat solyanka with secret ingredient. Watch to the end and find out everything.

As you can see, cook delicious hodgepodge not difficult at all. The main thing is to use fresh and high-quality products, show a little imagination and do not forget about the most important ingredients meat solyanka.

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

Required Products for classic hodgepodge:

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

Hodgepodge recipe step by step with photos

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

2. While the pork broth is cooking, let’s start chopping all kinds meat products.

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

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

5. Cut pickled cucumbers into small cubes.

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

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

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

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

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

We have known this dish since Soviet times. I already told you before, but today we will talk about classic solyanka. Solyanka meat soup with potatoes was included in the menu of all restaurants and remains popular to this day.

The secret of the dish is that the solyanka contains different types of meat, smoked meats and sausages. As a rule, these are pork, beef, poultry, ham, brisket, smoked pork ribs, boiled and smoked sausage, and hunting sausages.

Also indispensable ingredients for solyanka are pickles, capers, black olives and lemon. At first glance, solyanka meat soup is quite expensive. But if you prepare the dish after the holidays, when there are many different delicacies left, it will not be expensive at all. I think you will also enjoy this delicious, rich meat solyanka soup, especially on these cold winter days!

Ingredients:

400 g pork on the bone
200 g smoked ribs
100 g boiled sausage
100g smoked sausage
2-3 sausages
2.5-3 liters of water
4 potatoes
2 onions
3 pickled cucumbers
100 g olives
2 tbsp. l. tomato paste
2 tbsp. l. vegetable oil
1 tbsp. l. butter
a small bunch of parsley and dill
lemon (for serving)
sour cream (for serving),
1-2 bay leaves
3 peas of allspice,
0.5 tsp each black pepper and paprika
salt to taste

How to prepare solyanka meat soup:

Let's wash the pork and pork ribs. Place them in a saucepan, add the peeled onion, cover with cold water and cover with a lid.

Place on the fire and skim off the foam with a slotted spoon before boiling. Boil the meat and smoked meats for 1.5 hours.

15 minutes before readiness, add bay leaf and allspice to the broth.

Then remove the pork and ribs from the broth. Let cool, separate the meat from the bones and cut.

Strain the broth and return to the heat, throw away the spices and boiled onions - they are no longer needed. The broth can be cooked in advance so that preparing the solyanka meat soup takes less time.

Wash the potatoes, peel them and cut them into cubes.

Add vegetables to the broth and cook over low heat.

Peel the cucumbers, cut into thin strips or grate. Pour some prepared broth into the pan, add chopped cucumbers and, stirring, simmer for 10 minutes.

When the potatoes are cooked and soft, add cucumbers to the hodgepodge.

Let's cut the onion.

Fry it until transparent in a mixture of vegetable and butter, following the recipe for solyanka meat soup with photo. Then add tomato paste and fry the ingredients together for another 1 minute.

Add the resulting mixture to the hodgepodge.

Let's cut the sausage and frankfurters.

If desired, they can also be fried until golden brown. Together with the meat, add them to the pan with the rest of the ingredients.

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.

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. Rub very well coarse grater cucumber.

13. Add 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 into plates. Add a few olives, sour cream, lemon and serve.

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

Bon appetit!

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. In total, you will need about 800 g of meat delicacies. 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. Start slicing. 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 leftover food 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, both 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 an interesting flavor, 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, usually 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 lightly 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 mince the tomatoes or chop them finely. 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 pickled cucumber. 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!

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 boiled 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 up and put the onions in there. 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!

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. Take your favorites meat products, 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

Video - mixed meat solyanka

Bon appetit!

Main Features

The most important nuances

Traditional option

Process description

Option with sausage

Algorithm of actions

composition of products

Cooking technology

You will need:

Preparation:

You will need:

Preparation:

You will need:

Preparation:

Simple homemade hodgepodge with sausage and no meat

You will need:

Cooking steps:

Ingredients:

Cooking steps:

Ingredients:

Cooking steps:

Recipe for mixed meat solyanka with beef kidneys

Ingredients:

Cooking steps:

How to cook real men's solyanka - video recipe from Ilya Lazerson

Hodgepodge recipe step by step with photos

How to prepare solyanka meat soup:

How to prepare mixed meat solyanka at home

Menu:

Solyanka mixed meat

Ingredients:

Preparation:

Solyanka recipe with sausage

Ingredients:

Preparation:

Solyanka recipe

Ingredients:

Preparation:

Classic solyanka recipe

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

Video - mixed meat solyanka

Editor's Choice