Cooking homemade hodgepodge according to delicious recipes. Soup "Solyanka team": a classic recipe

The preparation of this classic hodgepodge requires careful preparation. Firstly, it is necessary to collect a whole set of various and expensive products - boiled meat and offal, smoked sausages, corned beef and other meat products. Secondly, the process itself must also be approached with all responsibility and all the subtleties of this “ritual” must be observed. And what to do when there is not enough time for everything, but you really want to try hot hodgepodge for lunch or dinner? Our today's recipe from the series "Fast! Fast! Fast!" - delicious economy hodgepodge will help you quickly saturate your entire family without any hassle!

Ingredients To prepare Solyanka soup:

smoked sausages - 200 g
sausages (wieners) or sausage "Doctor" - 200 g
potatoes - 4 pcs.
pickled cucumber - 4 pcs.
onion - 1 pc.
carrots - 1 pc.
tomato paste - 2 tbsp.
lemon - 0.5 pcs.
salt - to taste
suneli hops - 1 tbsp.
vegetable oil
black olives (green olives) - to taste

Recipe soup Solyanka:

Put 1.5-2 liters of clean water on the stove, bring to a boil and put peeled and cut into large cubes potatoes into boiling water. Boil potatoes until tender.

In the meantime, chop and sauté the onion.

After 2-3 minutes, add the grated carrot to the onion. Saute vegetables for 2-3 minutes.

Peel sausages, sausages (wieners) and smoked meats, cut into cubes or circles. Add to skillet and sauté with vegetables for 5 minutes, stirring occasionally.

Cucumbers cut into cubes or cubes, put to the rest of the ingredients in a pan, simmer for 2-3 minutes. If cucumbers have a hard skin, it is better to cut it with a vegetable peeler, and only then chop it.

Put tomato paste, add hops-suneli seasoning, salt to taste (taking into account the fact that cucumbers also contain a sufficient amount of salt). Stir, if necessary, add a little broth, simmer everything together for 5-7 minutes, and then transfer the entire contents of the pan to the pan to the boiled potatoes.

Stir the soup, bring to a boil on the smallest flame, then turn off the fire on the stove, let the hodgepodge brew for 10-15 minutes.

When serving, put olives (olives) and 1-2 circles of lemon in each plate. Solyanka soup is ready!

Bon appetit!

Soup "Solyanka" classic - recipes for making a delicious and hearty soup. Today, every cook knows how to cook a hodgepodge with sausage or cabbage, any housewife knows how to cook a hodgepodge with sausage or cabbage. The recipe for a classic hodgepodge is considered a Russian classic traditional cuisine. These are the invariable ingredients of the classic recipe. Many housewives add carrots, potatoes, sauerkraut to the hodgepodge. Each family has its own most delicious recipes, which are improved over the years and passed on to other generations. Here is the recipe for a real hodgepodge for everyone, no matter how culinary experts and connoisseurs of this delicious dish argue healthy soup.

It is not difficult to prepare a delicious hodgepodge. This is not a difficult dish to prepare, which impresses with its rich taste and aroma. Solyanka is a good dish for lunch, and hodgepodge is also often prepared for the holidays. In general, hodgepodge soup can be cooked from everything that is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat.

IN traditional recipe how to cook a hodgepodge, the dish resembles cabbage soup with pickle. Although everything that you find in your kitchen can be added. Cooking hodgepodge only welcomes experiments. If you use the classic hodgepodge recipe, you get a hearty and fragrant soup. Its basis is not very fatty broth, and sausage with sausages and smoked meats is used from meat.

How to cook hodgepodge - cooking secrets

It is a thick soup with a sour taste. Any chef of the restaurant will tell you how to cook a hodgepodge, each culinary specialist prepares a hodgepodge in his own way. A hodgepodge is prepared on a steep mushroom, meat or fish broth with the addition of pickles, lemons and olives. Seasoned with sour cream and fresh herbs.

This dish differs in that it can be added different types meat, sausages, smoked meats (everything that is in your refrigerator - so that they do not disappear, prepare a hodgepodge). And most importantly, the more of them, the better the taste. Here we will prepare some classic hodgepodges.

Secret 1: the highlight of the hodgepodge

For the preparation of hodgepodge, you can take any meat that you like. You can make a prefabricated set of pork, beef, chicken, sausages and sausages. Solyanka has other unique raisins that enhance the taste and are the finishing touch of the dish.

So, capers, olives, lemon slices and green onions are added to the hodgepodge. Add sour cream and sprinkle with chopped herbs. Capers and olives should not be overcooked. Capers can become bitter, and olives can lose their piquant aroma and flavor. After laying, bring the dish to a boil and immediately remove the dishes from the stove.

Secret 2: Cucumbers

The taste of hodgepodge largely depends on the presence of cucumbers in it and their quality. It is better to take cask pickles, rather than pickled ones from a jar. They are distinguished by a special sourness. They are “alive”, as they undergo fermentation, and the taste effect of the hodgepodge depends on this. In large cucumbers, it is advisable to peel the skin, as it can be rough. Cucumbers are a dense product, so they must first be stewed in a pan.

Secret 3: the right cut

In the people it is customary to call the basic basis for a hodgepodge a brez. Brez is prepared from onions, cucumbers and tomatoes. You can also add some sugar and broth here. All ingredients must be stewed until they become soft, and the mixture is thick and viscous. You can fry onions in a mixture of vegetable, olive and butter, add cucumbers and tomato paste. All this should then be sent to the oven to stew for 1 hour at a temperature of 140 degrees

Secret 4: broth

The broth for hodgepodge must be prepared in advance. It should turn out rich and cool. It is necessary to lay meat (fish or mushrooms) in cold water and cook over low heat. This is necessary so that the water is saturated with the aroma of the selected ingredient. Be sure to remove the foam when boiling the broth, otherwise the soup will turn out cloudy. Once the broth is ready, let it brew. Only in this way will you get a rich taste.

Secret 5: Shredding Ingredients

It is important to cut all the ingredients in such a way that they can fit comfortably on a spoon. Usually all products are cut into small strips or cubes. It is advisable to keep the same size.

A few more secrets of cooking hodgepodge

The broth is not recommended to be salted, as many ingredients already contain salt, especially cucumbers;
green onion can be put directly on a plate or in a broth with all the ingredients;
Pickled mushrooms can be added to mushroom hodgepodges. Different types of fish are added to the fish broth. Accordingly, smoked, boiled, stewed meat, chicken and various types of sausages are added to the meat;
Capers have a spicy, unique taste. You can also add a little caper marinade to the dish;
It is better to pre-fry smoked meats to melt excess fat;
Bay leaf should be removed from the hodgepodge immediately after it is cooked;
Lemons are already added to the plate when serving. They give the dish aroma, sourness and appetizing appearance;
Brez can be prepared in advance and stored in the refrigerator as a blank. This is convenient, since the hodgepodge can be made at any time.

Classic hodgepodge - recipe

Ingredients:

Chicken thighs - 4 pcs.;
Smoked sausages - 3 pcs.;
Ham or carbonate - 7 pieces;
Beef - 300 g;
Sausages - 4 pcs.;
Potato - 1 pc.;
Carrots - 2 pcs.;
Black olives - to taste;
Pickled cucumbers - 5 pcs.;
Onion - 1 pc.;
Cucumber pickle - 50 ml;
Lemon - to taste;
Salt - to taste.

Cooking method:

The first step is to prepare a rich meat broth. Put a piece of beef in cold water and put on a large fire. Until the water boils, remove the resulting foam. Boil the meat after boiling for 1-1.5 hours over low heat;
Then add chicken thighs to the broth, salt, if necessary, remove the foam again and cook for another 1 hour. 10 minutes before the broth is ready, add the bay leaf;
Cut the onion into two parts, cut one into a cube, the second into half rings. If necessary, you can add more onions, the taste will only benefit from this. Grate the carrots fine grater;
Cut sausages and ham. You can add any other sausages, such as carbonate, bacon, doctor's sausage;
Cut smoked sausages into circles not very thin;
Saute the onion in a heavy bottomed pan until translucent. Then add carrots and fry everything together until golden brown;
Add smoked sausages first and fry them for about 5 minutes;
Then add sausages and ham. Stir and fry for about 10 more minutes. Add brine and simmer for 5-7 minutes over medium heat;
Peel potatoes and cut into small cubes. Remove meat and chicken from the broth, cut into cubes and put back into the broth. Add potatoes and all contents of the pan. Cook until potatoes are ready;
Cucumbers cut into long thin strips. Saute them in the same pan for about 3-4 minutes. Add cucumbers to the broth, pepper and cook for another 5 minutes;
Ready soup must be insisted for at least 1 hour, and it is better to serve it the next day. You can add lemon, olives, sour cream and fresh herbs to the hodgepodge to taste. Bon appetit!

A simple hodgepodge recipe does not involve potato dressing. It can be added if you want a thick and hearty broth. For refueling, olives are needed and tomato paste. A classic of Russian tavern cuisine, soup belongs to brine dishes.

As the name implies, it is customary to add cucumber or cabbage pickle to such dishes, which, unlike marinade, does not contain vinegar. By the way, according to tradition, hodgepodge soup is simply called “hodgepodge”, and a thick dish of meat or fish with cabbage is called “soup in a pan”.

Or maybe a villager? To this day, there is no consensus on what happened from what. Just like there is no opinion - this dish is the same, or they are different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used there.

And others say that the soup is called a villager, because it was originally a rural, rural food. It was prepared simply by mixing the remains of various products for cooking in a cauldron. This principle of making hodgepodge, having changed over time in details, has remained the same: for its preparation, at least four varieties of boiled or fried meat or products from it in the form of sausages and sausages are used.

Solyanka combined meat classic - recipe

Among the most popular first courses of Russian cuisine, which are in demand in the restaurant and home menus, the leading place is occupied by the classical one. And the most festive version of the classic cooking recipe is the meat team, this soup is popular all over the world among those who have tried it at least once.

The main condition and the main component of this delicious hot dish for the first is the presence of at least 4 varieties of meat, poultry and sausages. There are recipes for the national team hodgepodge, in which meat products in the composition of the ingredients reach up to 15 items.

This is not to say that according to the cooking technology this is a quick dish, but it's worth it. Prepare a classic homemade meat hodgepodge for the holiday from beef, ham, sausages and sausages, enhancing the taste with a good mood and experimenting with the ingredients in the future. The soup prepared according to this recipe has an amazing aroma, which is impossible to pass by.

Ingredients:

Meat on the bone (beef, veal) - 500 g;
Sausages (raw-cured, raw-smoked) - 200 g;
Smoked ribs (pork, beef) - 400 g;
Boiled sausage (ham, sausages) - 200 g;
Pitted pickled olives (green) - 100 g;
Carrots - 1 pc.;
Onion - 2 pcs.;
Allspice - 5 peas;
Pickled cucumbers - 4 pcs.;
Pickle from cucumbers or olives - 150 ml .;
Vegetable oil - 60 ml;
Tomato paste (sauce) - 3 tablespoons;
Butter - 30 g;
Bay leaf - 2 pcs.;
A mixture of peppers - 1/3 tsp;
Lemon slices, sour cream, greens - serve to the table;
Salt - to taste.

Cooking method:

Traditionally, the soup is based on beef or veal on the bone. It is from this meat that a rich rich broth with a deep taste is obtained. But pork or chicken will do. The meat should not be too fatty or stringy. Wash it and put it in a bowl. Send smoked ribs there. Fill with water. Put on medium heat. Bring to a boil. Drain the first "broth", and rinse the meat and return to the pan. Add water again. Boil and reduce heat intensity to medium;
Peel carrots and onions. No need to grind. Put the vegetables to the meat. Add bay leaf and allspice. Cook at a constant low boil for 1.5-2 hours. Do not add salt yet, salt the dish only when all the products are in the pan;
The broth should turn out rich, rich, steep, so do not rush to turn it off. Do not forget to skim off the foam from its surface, otherwise the soup will come out cloudy. Put all the meat from the finished broth, leave to cool on a plate. Boiled vegetables and remove spices. Strain the broth through cheesecloth from small bone fragments;
Chop pickled cucumbers into long thin pieces. It is advisable to use barrel cucumbers, which will give the dish its special taste, not spoiled by vinegar. There is no way to get such cucumbers? Pickled ones (from a jar) are also suitable, only tasty and high-quality, preferably homemade;
Cut raw smoked or dry-cured sausage into strips, like cucumbers. It is desirable that all the ingredients of the hodgepodge have the same cut shape. Instead of sausages, you can use other smoked meats;
Cut the ham. It also turns out delicious with high-quality slightly smoked sausages. The more types of meat and sausage products, the richer and richer the taste of hodgepodge will be. That is why it is called the combined classic meat hodgepodge;
Add a spoon to the pan sunflower oil, warm up. Lay out the cucumbers. Cook for about 1 minute over medium heat. Then add 150 ml. broth. Simmer for 7-9 minutes. Put the strained broth on the fire. Bring to a boil and dip the cucumbers into it;
Fry the sausage too, but in a dry frying pan, without oil. With this treatment, excess fat will be rendered out of it, and the aroma will become more expressive. Send to the pan 10-15 minutes after the cucumbers. The uniqueness of the combined classic hodgepodge is that each subsequent brewing will have a slightly different taste;
Onion cut into quarters of rings. Heat vegetable oil in a frying pan. Add butter. Wait for the mixture to melt. Fry the onion until soft and golden brown;
Add tomato paste or sauce. Pour in about 1 cup of stock from the pot. Simmer for 7-10 minutes (no need to cover). Pour over to the rest of the ingredients. Thanks to the tomato, the combined hodgepodge will acquire a classic reddish color and pleasant sourness;
Separate the cooled meat from the bone. Cut it or divide it into fibers. Transfer to a hodgepodge;
Put the olives in the brine. Leave them whole or cut into rings. Optionally, you can add pickled capers or black olives. Pour in a little brine from cucumbers or olives to enhance the sour taste. These products cannot be subjected to long heat treatment, they will lose their natural color, change their consistency, acquire a bitter tint;
Cook for another 5-7 minutes. Salt, pepper to taste. Don't go overboard with the salt, as the flavor will become more intense after steeping. Turn off the fire. Let the dish stand covered for 15-30 minutes. Serve with fresh herbs and sour cream. Don't forget to put a slice of lemon in each plate with a hearty meat hodgepodge. Bon appetit!

Solyanka is also prepared from pickled mushrooms, pickled or pickles, onions and carrots, tomato paste, olives. Before serving, it is customary to decorate the dish with a slice of lemon. Solyanka is a thick spicy and spicy soup from Russian cuisine. It is cooked on meat, fish or mushroom broths. Among the main ingredients of any modern hodgepodge can be called: olives, pickles, lemon, capers. When serving, sour cream and fresh chopped herbs are added to the hodgepodge soup.

Tasty soup It is cooked in meat broth, but in recent years, fish and mushroom versions of this dish have become very popular. To give a specific taste, sausages and smoked meats of various types are added to the soup. In addition to taste, they give a special flavor to the whole soup, making it hearty and rich. Additionally, potatoes, rice and pearl barley are added. Soup recipes are distinguished by their diversity. As a rule, the soup turns out to be quite fatty and thick, it is great for relieving hangover symptoms.

In fact, hodgepodge is a soup cooked from everything that is at hand. With the only exception: all kinds of sausages, different types of meat, olives or olives, pickles, lemon should certainly be at hand for a hodgepodge. According to the type of preparation, the soup is distinguished by type from three categories: meat, fish, mushroom. Any hodgepodge can be called classic, because there is no standard. Each hostess adds her own.

Cabbage solyanka - recipe

Cabbage soup is considered a traditional Russian dish, and, for many centuries, not only the poor people in the villages, but also the high rank of the nobles, did not disdain the dish and the royal court. How delicious to cook hodgepodge from cabbage. Solyanka is not only a tasty dish, but also very useful, cabbage contains a large number of vitamin C, potassium, folic acid and magnesium.

Doctors say that people who eat a lot of saltwort rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape. Fresh cabbage soup is a stew of cabbage with meat, sometimes mushrooms. Pickled cucumbers are often added to it.

Soup from sauerkraut or from fresh cabbage - this is a great option for a delicious and hearty dinner. Cabbage soup is a classic Russian dish, whose fans for centuries have been both ordinary villagers and rich nobles.

Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is the broth. It can be mushroom, fish or meat. In addition, the composition of the hodgepodge includes cucumber pickle.

Ingredients:

Meat - 800 g;
Onion - 2 pcs.;
Garlic - 2 cloves;
white cabbage - 1 kg;
Tomato - 1 pc.;
Carrots - 1 pc.;
Broth - 1 glass;
Bay leaf - 2 pcs.;
Tomato paste - 1 tbsp;
Sunflower oil - for frying;
Spices - to taste;
Salt - to taste.

Cooking method:

Rinse the pitted meat and cut into cubes about 3 cm;
Transfer the meat to a deep frying pan or stewpan with hot oil, lightly salt, pepper and fry without a lid until all the juice has evaporated;
In a separate frying pan, fry the onion cut into squares and the carrot grated on a coarse grater until golden brown;
When the water evaporates from the meat, add the fried onions and carrots and mix;
Chop the cabbage into small strips;
Transfer the cabbage to the meat with vegetables, mix, salt quite a bit and cover with a lid, leave to stew;
In a separate frying pan, simmer until soft, chopped tomato and garlic squeezed through a press;
When the tomato spreads to a puree state, add tomato paste, water or broth, salt (given that we have already salted meat and cabbage), sugar, dry spices You can add your favorite spices. Put a couple of bay leaves into the boiled liquid and let it boil for 5 minutes, then remove the bay leaf;
Pour sauce over cabbage with meat and simmer under the lid until tender. There should be very little liquid left in the hodgepodge so that the cabbage is juicy and soft, but does not float in the sauce;
Cabbage hodgepodge with meat is served hot; it does not require any additions except for greens. Bon appetit!

For the simplest version of homemade hodgepodge, you can take meat or chicken bouillon, smoked pork belly, pitted black or green olives, Viennese sausages, pickles and capers. And as a final touch - the juice of one lemon and fresh parsley. Proportions - depending on the desired density and acidity. Today, meat and mixed meats, fish, game, and even lean hodgepodge soups are prepared not only in restaurants, but also in home kitchens.

These are rich, fragrant, spicy soups, so satisfying that they can make a whole dinner. To prepare a hodgepodge, you need pickled cucumbers, best of all barrel ones. Neither lightly salted nor pickled will do, but will only spoil the taste of the soup. Cucumbers should preferably be peeled and freed from the flabby center. The peel and the middle are boiled for 10 minutes with the broth in a separate pan, and this sour broth is added to the soup along with the brine.

The soup is prepared on a steep meat, fish or mushroom broth. As a rule, a lot of meat is used in the composition of such meat and fish soups. The soup is so thick that sometimes even the tongue does not dare to call it "soup". An interesting fact: hodgepodge has an alternative name, namely “hangover”. How to cook hodgepodge at home? It is worth noting that in the first place it is very important to follow the recipe.

There are both more complex and simpler ways to prepare hodgepodge. Regardless of which option is chosen, it is important to choose high-quality products for hodgepodge, then the soup will turn out tasty and fragrant. Depending on its type, the soup may consist of several types of mushrooms, fish or meat. How to cook a hodgepodge follows, first of all, from the type of hodgepodge.

Salt Soup - Delicious Salt Soup Recipe

Solyanka was originally called soup from sauerkraut and meat. Preparing the first dish is quite easy. There are three types of soup: meat, mushroom, fish. Everyone knows how delicious to cook hodgepodge soup experienced chefs. Soup, according to experienced chefs, belongs to the traditional dishes of rich Russian cuisine. Solyanka - is it a soup or a hot main course?

If in the first case there are no disputes, then in the second case opinions are divided, because today in the restaurant menu there are hodgepodges - the first thick dishes and hodgepodges - hot second courses in which there is no broth, and they are not boiled, but baked. The composition of traditional meat hodgepodges includes: meat products (at least four types), broth, pickles, onions, tomato paste, olives, lemon and a lot of greens.

Ingredients:

Potatoes - 4 pcs.;
Smoked sausages - 200 g;
Carrots - 1 pc.;
Sausages, sausages or boiled sausage - 200 g;
Pickled cucumbers - 4 pcs.;
Onion - 1 pc.;
Suneli hops (seasoning) - 1 tbsp;
Tomato paste - 2 tablespoons;
Black olives or green olives - to taste;
Lemon - half;
Salt - to taste.

Cooking method:

Put 1.5-2 liters of clean water on the stove, bring to a boil and put peeled and cut into large pieces of potatoes into boiling water. Boil potatoes until cooked;
While the potatoes are cooking, chop the onions and set to fry;
After 2-3 minutes, add the grated carrot to the onion. Fry vegetables for 2-3 minutes;
Peel sausages, sausages or sausages and smoked meats, cut into cubes or circles. Add to the pan and fry with vegetables for 5 minutes, stirring occasionally;
Cucumbers cut into cubes, put to the rest of the ingredients in a pan, simmer for 2-3 minutes. If cucumbers have a hard skin, it is better to cut it off, and only then grind it;
Put tomato paste, add hops-suneli seasoning, salt to taste (taking into account the fact that cucumbers also contain a sufficient amount of salt). Stir, if necessary, add a little broth, simmer everything together for 5-7 minutes, and then transfer the entire contents of the pan to the pan to the boiled potatoes;
Stir the soup, bring to a boil over low heat, then turn off the fire on the stove, let the hodgepodge brew for 10-15 minutes;
When serving, put olives or olives and 1-2 slices of lemon in each plate. Solyanka soup is ready. Bon appetit!

The traditional classic is a kind of mixture of pickle and cabbage soup. If you need to cook a meat hodgepodge, either smoked or pre-fried meat in vegetable oil goes into the broth. If you are preparing a fish hodgepodge, you should put smoked red fish in it. And salted or pickled mushrooms are sent to the mushroom hodgepodge. What soup recipe is taken as a basis and it will turn out. However, you can safely mix ingredients from different hodgepodges - something new will come out.

Solyanka is one of the few Russian dishes whose culinary recipe welcomes imagination and experimentation. Capers give the hodgepodge a characteristic spicy-sour taste. IN Soviet times they were replaced green peas similar in shape but completely different in taste. The preparation of the hodgepodge soup is completed already in the bowl, where the garnish is added: olives and mugs of peeled lemon. Whether to add sour cream to the hodgepodge is a moot point, to which everyone answers according to their own taste.

Meat hodgepodge - a recipe for delicious meat hodgepodge

The basis of this soup is a rich, rich broth cooked from beef and chicken legs. The second important ingredient, cucumbers, they must be cask and in no way canned or pickled from a jar. And third, these are capers, without them you get just cucumber soup. How to cook soup with meat at home. cook meat soup any hostess will be able to.

You can cook meat hodgepodge according to different recipes, but they are prepared mainly according to one type. Meat soup is boiled in a thick, meaty, rich broth made from pork or beef, or any type of meat you like. As a rule, smoked and sausage products are added to the meat hodgepodge.

Meat is a tasty, mouth-watering, gourmet dish adored by different peoples of the world. The recipe and the recipe for the hodgepodge of each nation, of course, is different, but this soup will never go unnoticed.

Ingredients:

Pickled cucumbers - 250 g;
Boiled beef - 250 g;
Capers (optional) - 100 g;
Onion - 2 pcs.;
Milk sausages - 100 g;
Cucumber pickle - 100 ml;
Tomato paste - 1 tbsp;
Boiled ham - 150 g;
Olives or olives - 100 g;
Meat broth - 3 liters;
Vegetable oil - for frying;
Spices (dill, parsley, pepper) - to taste;
Sour cream and lemon - for serving;
Spices (salt, dill, parsley, pepper) - to taste.

Cooking method:

For a classic meat hodgepodge recipe, you first need to prepare beef broth, ham and sausages so that our broth has the smell of smoked meats;
The next step in the preparation of a classic hodgepodge is to prepare and chop onions. Fry the onion in vegetable oil until golden brown, add the tomato paste and simmer until tender. Add all the tomato mass to the meat broth;
Cut all smoked meats into thin strips or thin diamonds. When chopping ham, meat and sausages, try to ensure that all ingredients are cut equally. Peel the peel and seeds from the pickled cucumbers and also cut into rhombuses or thin strips;
Add chopped ham, boiled beef, sausages, and pre-chopped cucumbers to the broth, always with the brine that was left from the cucumbers, then capers, too, along with the brine, bring to a boil and cook for about 7 - 10 minutes;
When serving a hodgepodge to the table, decorate it with lemon slices, parsley, dill, olives and sour cream. Meat classic soup is ready. Bon appetit!

This is a Russian soup with a sour-salty-spicy taste. To prepare the hodgepodge, brine (cabbage or cucumber), a variety of marinades and pickles, lemon juice and even kvass are used. Solyanka are meat, fish, mushroom. Corned beef, smoked meats, sausage, ham, sausages are added to meat hodgepodges. Only red fish (sturgeon) goes to fish hodgepodges - boiled, salted, smoked.

The vegetable part of the hodgepodge soup consists of onions, pickles, olives, capers, lemons. A lot of spices are added to the hodgepodge - pepper, parsley and dill. Solyanka can be served with sour cream. A special feature is that this soup is prepared quite spicy.

Today the recipe has 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 they began to add capers, gherkins, olives, olives, lemon to the dish. Any hodgepodge is a team, and the question of how to cook a hodgepodge can be answered simply: cut everything that is in the refrigerator.

That is, during the cooking process, various products are added to the soup, almost all of which are already prepared (pickled, salted, pickled, fried, smoked). Moreover, the more diverse products of the same type are included in the hodgepodge, the better. For example, meat soup may include: sausages, smoked sausage, ham, boiled pork, corned beef, slices fried meat.

Solyanka in a slow cooker - a recipe for a combined meat hodgepodge

Any hodgepodge recipe can be adapted to a slow cooker, but you need to know some tricks, and be sure to follow the correct sequence of laying the products. Otherwise, you can get porridge, and not a fragrant and bright dish. A common recipe for combined meat hodgepodge in a slow cooker.

Ingredients:

Water - 2 liters;
Beef - 600 g;
Pickled cucumbers - 4 pcs.;
Tomato paste - 2 tablespoons;
Capers or olives - 100 g;
Allspice black pepper - 3 peas;
Meat platter (servelat, boiled or smoked sausage, sausages) - 400 g;
Onion - 1 pc.;
Sunflower oil - 3 tablespoons;
Bay leaf - 2 pcs.;
Lemon and sour cream, greens - for serving;
Salt - to taste.

Cooking method:

Cook rich beef broth in a slow cooker. We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker;
Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “Extinguishing” mode for 2 hours;
After the signal, we take out the meat and cool it, filter the broth;
Assorted meat: sausages, sausages, ham and other smoked meats, as well as cut beef into pieces. We also cut the pickled cucumbers into slices;
Olives cut into circles;
We turn on the multicooker in the “Baking” mode for 40 minutes. Finely chop the onion and fry in a slow cooker in vegetable oil for 7 minutes in the baking mode;
Sliced pickled cucumbers with olives are sent to stewed onions. Cook for another 5 minutes;
Open the lid and put a couple of tablespoons of tomato paste, mix and cook for another 8 minutes in the same mode;
Next, we send sausages, smoked meats and chopped meat into the bowl, mix well and continue cooking for another 10 minutes;
We fill beef broth. You can add a little brine from pickled cucumbers or olives. Salt a little, add bay leaf;
We prepare the combined meat hodgepodge in a slow cooker for 20 minutes in the “Baking” mode. You can also cook in the "Extinguishing" mode for 60 minutes, if not in a hurry;
Let it brew a little, pour the hodgepodge into plates, put a circle of lemon, add sour cream and serve it on the table. Bon appetit!

Soup in a slow cooker: cooking secrets

Make a choice in favor of home-made products and preparations - do not use brine from store-bought cucumbers to make hodgepodge, there are often a lot of preservatives;
Be sure to add smoked meats to the hodgepodge - they will give the soup not only taste, but also aroma;
Soup in a slow cooker must contain at least 3 types meat products;
Before serving, put a lemon slice, greens and sour cream in each plate;
Good ingredients for hodgepodge are not only beef and pork, but also liver, kidneys, tongue;
To give the dish a sharp, salty and sour taste, you must use pickled cucumbers, olives, capers, pickled mushrooms, lemon, tomato paste and brine;
If you have prepared a fish hodgepodge, then this dish is served on the table without sour cream;
Sauerkraut is an optional ingredient in hodgepodge, but some recipes use it as well;
In the economy version of the hodgepodge, you can put several types of sausage.

Every housewife certainly has her favorite cooking recipe, or, as a rule, the basis of cooking. Because if there is a foundation, you can create anything on it. The basis of products for meat dish- fried boiled meat different varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers. The basis of products for fish soup- fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated. The basis of products for mushroom soup is mushrooms, salted, marinated. Mushroom mushrooms and milk mushrooms were especially valued. In the well-known recipes for some meat hodgepodges, there must have been salted milk mushrooms.

An indispensable condition for any hodgepodge is a sour taste. To do this, add to the hodgepodge: cucumber pickle, lemon, pickled cucumbers, pickled mushrooms, olives, olives. If you manage to meet all the requirements of the dish, then you have perfectly mastered how to cook hodgepodge.

Video recipe "Classic combined meat hodgepodge"

Have you become fed up with the familiar first courses, have a desire to cook a deliciously delicious dish according to the "traditions of antiquity deep"? We take out the grandmother's recipe that has turned yellow from time to time. Here it is, hodgepodge soup - a dish that has conquered more than one generation with its delicious taste.

We certainly observe the culinary traditions of our ancestors, because only their wisdom made Russian dishes so satisfying and nutritious that no one left the table hungry.

Composition of components:

vegetable oil;
brisket, including sugar bone - 800 g;
onion turnip - 3 pcs.;
sausage (three types) - 250 g;
smoked ribs - 200 g;
potatoes - 3 pcs.;
cucumbers (salted or pickled) - 6 pcs.;
brine - 200 ml;
tomato puree - 60 g;
carrot;
lemon, olives, capers, herbs, spices - we select according to preferences.

No matter how fresh and high-quality the meat used is, to get a rich broth, be sure to add a sugar bone!

Cooking method:

Cleanliness is a prerequisite for both ancient and modern cuisine. Therefore, we thoroughly wash all the vegetables.
We process meat products in the same way, put them in a spacious saucepan (it would be good if it were a cast iron).
Pour the composition with filtered water (3 l), prepare a rich broth. Add onion, laurel leaves, peppercorns.
After the start of boiling, remove the foam. We gape a little, and it will be difficult to “catch” it. Then you will not be able to get a transparent broth. We simmer the food for about three hours, then we take out the meat, cut it into pieces.
We release the rest of the onion from the husk, chop it into strips, sauté until transparent. In the same form, we decorate the carrots, attach them to the soft pieces of the vegetable. Fry for another 5 minutes, season the products with tomato paste.
We also lay out straws of pickled cucumbers here, continue cooking over low heat for another seven minutes.
We lower the meat, sliced \u200b\u200bin portions, potato sticks into the boiling broth, boil the products until the tubers are soft. Slightly salt the broth.
We spread randomly chopped sausage, three spoons of capers, a bay leaf, pour in a glass of brine and lemon juice (to taste). We simmer the food for 5 minutes, turn off the fire, leave the dish for a while to infuse.

Serve the soup hot. Next to the plates we put a bowl with olives. Meat hodgepodge met all our expectations!

Cooking with sausages

Just do not say that a dish with "banal" sausages cannot be classified as gourmet food. The fabulous "axe soup" also caused some concern, but it turned out to be a real culinary masterpiece!

Grocery list:

vegetable oil;
mashed tomatoes - 200 g;
potatoes - 4 pcs.;
onion turnip - 1 pc.;
sausages (we choose dense, slightly smoked) - 250 g;
tomato puree - 30 g;
sausages "Hunting" - 250 g;
pickled cucumbers (preferably homemade) - 3 pcs.;
bay leaf, lemon (3 plates), salt and pepper, herbs.

Cooking order:

We clean the potatoes, cut into cubes. Since the tubers will become the basis for the broth, we substitute them under a water jet in order to wash off as much starch as possible with the liquid. Then the soup will certainly turn out transparent.
We place the potatoes in a saucepan, fill with drinking water ¾ of the volume of the dishes. Boil the product until cooked without salt.
We cut sausages and hunting sausages into circles, fry until golden brown, send to the already soft tubers.
We pass the chopped onion in the freed pan. Add chopped cucumbers, tomato puree, mashed tomatoes to the ruddy pieces. We allow the components of the soup for 2 minutes, send to the pan.
We also place a bay leaf, olives / olives, lemon slices here. Season with salt and pepper and sprinkle with chopped parsley. Cook for another 5 minutes, insist, serve.

The best addition to the resulting dish will be a crispy crust of fresh bread. We eat Russian!

How to cook in a slow cooker

Cooking hodgepodge soup in a miracle device is a pleasure. Fast, simple, delicious.

Required Ingredients:

vegetable oil;
boiled meat - 300 g;
sausages - 3 pcs.;
onion turnip - 2 pcs.;
olives - 120 g;
pickled cucumbers - 5 pcs.;
tomato paste - 70 g;
boiled and smoked sausage - 150 g each;
lemon, capers, herbs.

Cooking process:

Pour a little fresh oil into the multicooker bowl, put the diced onion, fry for 2 minutes, turning on the “Baking” program.
Add meat cut into portions, sausage divided into circles (both types). We season the products with tomato paste, pass the components of the dish for 5 minutes.
Pour in a very hot broth (2 l), place chopped cucumbers in a container (crispy pickles can also be fried).
We supplement the composition of the soup with olives and / or olives (to taste), season with salt and pepper.
We switch the unit to the "Soup" mode. We continue cooking for another quarter of an hour in closed form.

Serve the food in portioned plates, adding thin circles of lemon, chopped greens.

Solyanka soup with cabbage

Any soup is a universal dish, gathering various components into its “community”. So cabbage will perfectly complement the food composition of a delicious hodgepodge.

Product List:

ham - 300 g;
onion - 2 pcs.;
sauerkraut (preferably homemade pickled) - 500 g;
sausage (raw smoked and salami) - 150 g each;
tomato puree - 40 g;
olives (pitted) - from 20 pcs.;
bay leaf, lemon, spices, herbs.

Step by step preparation:

Squeeze juice from cabbage. If the vegetable was chopped into long strips, we will certainly shorten them. Remember that eating should look aesthetically pleasing. Products hanging from a spoon or lips - the picture is not very impressive!
We spread the cabbage in a pan, simmer in a closed form over low heat, not forgetting to mix.
After 10 minutes, add the chopped onion, cook for another quarter of an hour, then add the tomato paste, continue the process until all the connected components are soft.
We place the ham divided into pieces, sliced \u200b\u200bsausage and sausages, laurel leaves, dry herbs in a saucepan. We use the range of meat products according to our preferences, since their choice today is simply huge.
Fill a bowl with hot broth. Its quantity is adjusted based on the desired density of the first course.
Season the dish with salt and pepper, bring the composition to a boil.
Reduce the intensity of heating, simmer food for 15 minutes. At the end of the process, we throw olives into the soup.

Serve the dish to the table, decorating the hodgepodge with chopped herbs and lemon slices.

With sausage and olives

The peculiarity of the presented soup lies in a rich broth created from fresh pork fillet. Only such tender and juicy meat will make it possible to cook a hodgepodge with sausage in such an exquisite version.

Component set:

sunflower oil;
pickled cucumbers - 2 pcs.;
carrot;
potatoes - 2 pcs.;
onion;
tomatoes - 2 pcs.;
pork fillet - 300 g;
sausage;
sausage (smoked and boiled) - 50 g each;
spices, herbs.

Cooking technique:

We thoroughly wash the meat, boil a cool broth on its basis, after which we take out the fillet, cut it into not very large cubes.
We divide the potatoes into parts, lower them into the broth, cook until soft.
Finely chop the peeled onion, rub the carrots, fry until golden brown.
Add chopped cucumbers, cook food for another 10 minutes.
We break the tomatoes with a blender, pour the composition into a pan with vegetables, simmer for a quarter of an hour.
We cut the sausages, send them to the broth along with the finished meat. We also place the contents of the pan here.
Season the soup with salt, pepper and spices. We finish cooking after 15 minutes, slowly heating the composition.

Serve hot hodgepodge. If desired, flavor with fresh homemade sour cream.

Recipe with smoked meats

Introducing the original way to get diet food, which perfectly removes the unpleasant consequences of holiday libations. No hangover!

Required Components:

fillet chicken breast and hips - 200 and 300 g, respectively;
pickled mushrooms (or other mushrooms) - 100 g;
turnip onion;
green olives - use at will;
carrot;
tomato paste - 40 g;
a pinch of sugar;
lemon;
smoked sausage in any version - 300 g;
cucumber pickle - 50 ml;
sour cream, spices, herbs.

Cooking sequence:

Sausage, for example, “Finnish”, is divided into circles, placed on a sheet of foil. Spread sliced portions on top chicken fillet(white meat, as well as pieces taken from the thighs).
We fix the ends of aluminum paper, send the package for 40 minutes in the oven, bake at t 200 ° C.
We wash the mushrooms (pickled or salted), divide the hats into halves or quarters.
We chop carrots into strips, onions and cucumbers into cubes. We pass the products in oil until soft, season the composition with a pinch of sugar and tomato paste.
We heat 1.5 liters of drinking water in a saucepan. We lower the mushrooms, baked sausage and meat components of the dish into the boiling liquid. Do not forget about the fragrant juice formed during the cooking process. We pepper and salt the food.
Pour into hot composition fragrant brine, add the contents of the pan, after a minute turn off the fire.

When the hodgepodge is a little infused, the aroma from it comes from an unusual. A real healing potion!

Delicious hodgepodge soup with mushrooms

For those who prefer the first course, preparing soup with mushrooms for lunch will not present any difficulty. The main thing is to use high-quality and certainly fresh products.

Composition of ingredients:

vegetable oil;
pickled cucumbers - 3 pcs.;
onion turnip - 1 head;
capers - 20 g;
olives and olives - 5 pcs.;
lemon;
laurel leaf;
mushrooms (fresh, pickled and dried) - 15 g each;
salt, pepper, tomato paste - to taste.

Cooking method:

Boil dried mushrooms until soft. We filter, we leave the liquid in a separate bowl.
We prepare fresh mushrooms, cool, cut into strips, dip into the broth obtained from the dried product.
We free the onion from the husk, chop the rings, sauté in oil. We set aside the pan from the fire, add tomato paste (1 tablespoon) and chopped pickles to the vegetable.
We scald the pickled mushrooms, cut them into strips, put them in a pan with boiled fresh “brothers”.
Here we add the contents of the pan, ready-made dried mushrooms, bay leaves, olives and capers, salt and pepper. Season the soup with fresh sour cream.

Grocery list:

vegetable oil;
large ripe tomato;
boiled meat - 350 g;
tomato sauce - 50 ml;
onion turnip - 2 pcs.;
lemon;
sausages, sausage - 100 g each;
olives - 100 g;
potatoes - 4 pcs.;
cucumbers - 3 pcs.;
brine - 100 ml.

Meal preparation:

We cut the peeled onion into half rings, fry until golden brown, then add chopped pickles, a tomato divided into small slices.
Pour in tomato sauce, stew food for 10 minutes on a very quiet fire.
We heat the meat broth (2 l) to a boil, lower the potatoes chopped into cubes, boil until soft.
We attach the sausage cut into small pieces, circles of sausages, meat disassembled into fibers.
We continue cooking until the start of a new boil, put the vegetables out of the pan, pour in the fragrant brine, pour out the chopped greens.

Decorate the dish with lemon slices. Enjoy the wonderful collection of food!
In the old days, hodgepodge soup was called "rural stew". Today, many have finally understood the true taste and benefits of simple country food. We are happy to return to our traditional gastronomic origins.

Soup "Solyanka team" is prepared by many different ways. Professional chefs and lovers of culinary experiments invent new recipes and use different ingredients to improve their skills.

In this article, we will reveal the secrets of cooking this dish and tell you in detail how to cook soup - a mixed hodgepodge.

What is a saltwort?

It is believed that the predecessor of this wonderful dish was a simple village stew, in which the housewives put food that was at hand. Some even associate the name of the simple soup “selyanka” with the restaurant dish “hodgepodge”, finding common features and similar cooking methods in them. One way or another, but the classic team hodgepodge is prepared in different institutions according to completely different recipes while retaining common features. Firstly, a set of meat delicacies is necessarily put in this dish. Secondly, in order for the soup “Solyanka team” to acquire a characteristic piquant taste, pickles, olives and lemon are added to it. In addition, this dish can be prepared from vegetables, mushrooms and even fish.

If you don’t know how to cook Solyanka soup, then start with the simplest, classic version. His detailed description we offer below.

Solyanka Products

So that this wonderful dish does not turn into an expensive pleasure, cook it after a festive feast. As a rule, on such days, the remains of smoked meats, different types of meat, spicy, salty and pickled snacks accumulate in the refrigerator. Thus, the Solyanka Solyanka Soup can become not an expensive, but a wonderful economical solution. Here is an approximate composition of the products that is used for the classic recipe:

Some housewives, in order not to waste precious time preparing vegetables, make preparations for their favorite soup in the fall. To follow suit, you need to do the following:

Grind or grate two kilograms of cucumbers, 300 grams of carrots, 300 grams of onions, a head of garlic, add herbs to taste.
Mix vegetables. Add to them three spoons of sugar, two spoons of salt and a glass of vegetable oil.
Cook the dressing over medium heat until it boils. Warm it up for a few more minutes, and then spread it in sterile jars and roll it up.
Now you can easily cook your favorite dishes in the winter and delight your loved ones with them.

Solyanka recipe for meat team (classic)

Some chefs prepare this wonderful hearty soup without skimping on products. That is why the hodgepodge is sometimes more reminiscent of the second dish than the first. To make your soup tasty and fragrant, try to follow the sequence of actions:

Put the beef on the bone (pork) and smoked ribs in a saucepan, cover with water and bring to a boil. After that, carefully remove the resulting foam, reduce the heat, add the peeled onion to the meat and cook the broth for about two hours.
Some time before readiness, salt the water, put bay leaves and peppercorns in it. After fifteen minutes, the meat and onion should be taken out, and the broth should be strained through a fine sieve.
When the beef (pork) has cooled, separate the meat from the bone and tear it into thin fibers.
Cut sausage and ham into strips.
Cucumbers cut into thin slices, put in a preheated pan, add a little broth and warm for a few minutes.
Peel the onion, cut into half rings and fry in a mixture of butter and vegetable oil until golden brown. After that, add tomato paste to the pan, mix it with onions, and then transfer the resulting frying to the broth.
Put all the meat products, cucumbers, olives, capers, salt and pepper into the pan. Simmer the soup over low heat for a few more minutes.
Before serving, place a little sour cream and a thin slice of lemon on each plate.

As you can see, the meat team hodgepodge recipe (classic) is not too complicated if you follow the sequence of these steps.

Solyanka with capers and mushrooms

In this case, we will use a completely different set of products, but the taste of our dish will not suffer at all. On the contrary, it will open up from a new, completely unexpected side. We hope you will definitely like it. So, soup "Solyanka meat team".

Recipe:

Soup "Solyanka team" is ready. It's time to invite the household to the table. Garnish each serving with sour cream, chopped herbs and a thin slice of lemon.

Soup "Solyanka team with sausage"

This recipe is a simplified version classic dish. Unfortunately, we do not always have time to prepare a full-fledged version of meat hodgepodge. Therefore, in this case, we will use a set consisting of vegetables and sausages.

Preparing the hodgepodge:

Pour three and a half liters of water into a large saucepan. In the event that you have chicken or meat broth, you can use it.
Peel six medium potatoes, cut them into small cubes and cook over medium heat.
For dressing, peel and grate one carrot, cut two red onions into half rings, and grate four pickled cucumbers on a coarse grater. Fry fresh vegetables in a pan, and then add mashed cucumbers to them. At the very end, mix the frying with two tablespoons of tomato paste.
Cut 200 grams of boiled sausage into cubes, five hunting sausages and 100 grams of pitted olives into circles.
Put all the prepared products in the broth, add salt and the necessary spices to taste.

When the soup is ready, pour it into bowls and serve with sour cream (possibly with mayonnaise), a slice of lemon and chopped herbs.

Solyanka in a slow cooker

Since many modern housewives cannot imagine kitchen chores without their best assistant - a multicooker, we decided to offer you this interesting recipe. Soup "Solyanka team" (we posted a photo of this dish in our review) is prepared as follows:

Fish hodgepodge

This recipe will appeal to those who are not indifferent to fish dishes. Preparing this dish is simple - just follow the algorithm of actions described below. So, let's try to make the Solyanka soup.

Recipe:

To make a strong fish broth, take two onions, four black peppercorns, bay leaves, one carrot, salt, one dried parsley root and fish fines (600 grams). Peel the vegetables, chop them randomly and fry in a dry frying pan for several minutes. Clean the fish, gut and rinse. Put the prepared ingredients in a saucepan, fill them with two liters of water and put on fire. After the broth boils, remove the foam from its surface, salt, put pepper and bay leaf. After a few minutes, strain the broth through cheesecloth or a fine sieve.
Divide 400 grams of sterlet or sturgeon fillet into small pieces. Cut two small onions into half rings. Two pickled cucumbers, peeled, and then cut into thin strips.
Preheat the pan and lightly fry the prepared onion in it with two tablespoons of flour. Then add a little to it. fish broth, mix it well with flour and cook everything together for a while. Put the tomato paste and cucumbers into the pan, stir and cook them for about five minutes.
Put the roast in the broth and bring it to a boil. Put the fish pieces, olives, capers, pepper and salt into the pan. Boil hodgepodge until tender. Serve it to the table, garnishing with a slice of lemon and chopped herbs.

Lenten mushroom hodgepodge

This recipe will help believers brighten up the strict days of fasting. The rich taste of the dish is practically not inferior to the taste of the classic soup, and therefore even people who do not adhere to a special diet are happy to cook it. Let's try together lean soup"Combined hodgepodge".

Recipe:

Top each serving with lemon and chopped herbs.

Solyanka with tongue and kidneys

Soup "Solyanka" meat is distinguished by its amazing taste. It is perfect for family dinner and can also decorate your festive table. Finally, we offer another option for preparing such a wonderful dish as the Solyanka meat team soup.

Boil one beef tongue until cooked (it is better to do this the day before). To do this, fill it with cold water and bring to a boil. Change the water and put it on fire again. After two hours, the tongue should be taken out, placed in cold water and the skin removed (like a stocking).
Rinse the kidneys (two pieces), remove all ducts and films, cut out the fat. Cut them into cubes, sprinkle with soda and leave for 20 minutes. Rinse again, pour vinegar and sprinkle with salt. Wash and dry after 40 minutes.
Cut one onion and four pickled cucumbers into strips.
300 grams of beef (it is better to take a tenderloin) and 300 grams of lamb fillet cut into pieces. Lightly fry the meat in a pan, add 200 grams to it smoked sausages, onions, cucumbers and a glass of broth. Mix all the products and simmer over medium heat for several minutes.
Pour the tomato paste into the pan, bring it to a boil. Transfer the roast to the boiling broth, add the tongue, kidneys to it and cook the soup until tender.
At the end of cooking, the hodgepodge should be salted, peppered, olives should be added to it, and capers if desired.

Conclusion

Soup "Solyanka meat team", the recipe for which, and more than one, we presented in the review, can consist of completely different products. However, the combination of different types of meat, smoked meats and salty taste gives the finished dish common features. We hope that the description of the soups given in our article will be useful for you to conduct exciting culinary experiments. Find the most successful combination of ingredients - and Solyanka Solyanka Soup will become your signature dish.

Solyanka is a traditional Russian recipe. There is meat hodgepodge, fish hodgepodge and even mushroom. Any hodgepodge is a rich, satisfying and very tasty recipe. If after the feast you still have different smoked meats, hodgepodge is the recipe that you need. The more delicacies, the tastier.

However, from a couple of meat products, the hodgepodge will also turn out delicious. The recipe necessarily includes olives and lemon. Solyanka will be more aromatic if you add capers to the recipe. This is a win-win recipe for even the pickiest gourmets. Try to cook this dish and let the hodgepodge delight your loved ones.

Solyanka classic

Ingredients:

1.5 liters of meat broth,
300 g fried sausage,
5 pickles,
2 heads of onions,
15 g capers,
3 art. l. tomato paste,
3 art. l. vegetable oil,
100 ml sour cream
salt, pepper to taste.

Cooking method:

Stew chopped onions with tomato paste, vegetable oil and a small amount of broth. Sausage, cut cucumbers, add to onions along with capers. Salt, pepper, pour the broth and simmer for 10 minutes. Serve with sour cream.

Solyanka with cucumber pickle

Ingredients:

800 g smoked meat products (sausage, ham, brisket)
200 g milk sausages
2 liters of water
10-15 pitted olives
2 pickles
180 ml cucumber pickle
2 tbsp. spoons of tomato paste
lemon
black ground pepper

Cooking method:

Cucumbers finely chop or grate on a coarse grater. Cut olives into circles. Stew prepared foods with oil and brine for 10 minutes. Add tomato paste, simmer another 15 minutes. Pour meat products with water, cook for 40 minutes. Add the products stewed with brine and pasta, salt, pepper, cook for 5 minutes. Serve in bowls with lemon wedges.

Solyanka "Uralskaya"

Ingredients:

500 g lean beef
200 g white cabbage
1 bell pepper
1 head of onion
100 g pickled cucumbers
1 st. a spoonful of tomato paste
100 g pitted olives
Bay leaf
3 allspice peas

Cooking method:

Pieces of beef pour 2.5 liters of hot water, salt after boiling, cook for 1.5 hours. Chop the onion and saute in oil for 15 minutes. Chop the cabbage, cut the pepper without seeds into strips. Add to onion. Simmer for 5-7 minutes, add to the broth, cook for 5 minutes. Season with allspice. Add chopped olives, cucumbers, tomato paste, bay leaf and cook covered for another 10 minutes.

Solyanka "Donskaya"

Ingredients:

1 salmon head
400 g salmon fillet
200 g pickled cucumbers
2 heads of onion
2 tbsp. spoons of tomato paste
juice of ½ lemon
herbs and salt to taste

Cooking method:

Pour 1.5 liters of cold water over the head, then boil for about 1 hour. Remove the head, strain the broth, add the fillet cut into pieces, bring to a boil, salt. Add chopped onions, diced cucumbers, cook for 20 minutes. Add lemon juice, tomato paste and chopped herbs. Cook for 5 more minutes.

Georgian meat solyanka

Ingredients:

Meat - 400 g,
onions - 2 heads,
pickled cucumbers - 2-3 pieces,
tomato paste - 2 tbsp. spoons,
grape white wine - ½ cup,
oil - 2-3 tbsp. spoons,
meat broth - ½ cup,
a mixture of herbs "Hmeli-suneli" - 1 tbsp. spoon,
hot pepper - 2 pods,
garlic - 3-4 cloves,
pomegranate juice - 1 tbsp. spoon,
cilantro.

Cooking method:

Finely chop the meat (loin) and brisket pieces, mix with finely chopped onion, add oil, put in a bowl, cover, then cook at 50% power for 8-10 minutes. Then add tomato paste, finely chopped pickles, crushed garlic, finely chopped hot pepper, suneli hops, wine, pomegranate juice, meat broth, chopped cilantro. Cover and cook at 50% power for 10-12 minutes.

Solyanka meat team

Ingredients:

500 g brisket
200 g lean beef
100 g ham
100 g chicken meat
2 heads of onion
3 pickles
2 tbsp. tablespoons of vegetable oil
100 g sour cream
black peppercorns
salt to taste

Cooking method:

From beef, chicken and brisket, boil the broth in 2.5 liters of water, 20 minutes after boiling, salt, add chopped onions sautéed in butter with sauce, peeled and diced pickles. Boil 5 minutes. Add peppercorns, bay leaf, chopped ham. Boil for 30 minutes, chop the meat and place it back in the soup. Add sour cream and chopped fresh herbs to the bowls with the finished soup.

Solyanka with cod

Ingredients:

400 g cod
200 g sauerkraut
4 pickles
3 tomatoes per own juice
1 head of onion
2 tbsp. butter spoons

Cooking method:

Chop onion, mix with cabbage, fry in oil for 5 minutes. Add the cucumbers grated on a coarse grater and the tomatoes rubbed through a sieve. Simmer for 10 minutes. Fill the fish with water, let it boil, salt, add prepared foods. Cook 10 minutes.

Solyanka, burning with smoked brisket

Ingredients:

300 g smoked brisket
2 pickles
2 carrots
2 tbsp. tablespoons pitted olives
2-3 tbsp. spoons of tomato paste
1 teaspoon adjika
1 red hot pepper
2 tbsp. tablespoons of vegetable oil
lemon slices
parsley
ground black pepper
salt to taste

Cooking method:

Grate the peeled carrots on a coarse grater. Cucumbers cut into strips. Stew prepared vegetables for 10 minutes, adding tomato paste, adjika, chopped pepper without seeds and vegetable oil. Brown the brisket pieces separately for 2-3 minutes, cover with cold water, bring to a boil, remove the foam, salt. Add prepared vegetables and olives. Boil 20 minutes. Pepper, sprinkle with chopped herbs. Add lemon wedges to bowls.

Thick hodgepodge with chicken liver

Ingredients:

300 g chicken liver,
2 pickles,
100 ml cucumber pickle,
2 salted tomatoes
100 g sauerkraut,
10-12 olives,
30 ml vegetable oil,
1 bunch of parsley, dill,
pepper.

Cooking method:

Cucumbers cut into cubes, olives - circles. Mash the tomatoes. Wash greens then chop. Rinse the chicken liver, chop coarsely, put it in a pan with heated vegetable oil, pepper, fry, add cabbage, cucumbers, olives, tomatoes, brine, simmer for 15 minutes. When serving, sprinkle with herbs.

Solyanka with sausages

Ingredients:

300 g sausages
150 g smoked brisket
1 head of onion
2 pickles
1 st. a spoonful of tomato paste
1 lemon
juice of 1 lemon
100 g pitted olives
100 g pitted olives
red ground pepper

Cooking method:

Cut the brisket into cubes, fry for 5 minutes. Add chopped onion, tomato paste, peeled and diced cucumbers, pour in 100 ml of water, simmer for 5 minutes. Add sliced sausages, cook 5 minutes. Pour in 1 liter of hot water, salt, add lemon slices and juice, olives and chopped black olives. Salt, pepper, cook together for 5-7 minutes.

Solyanka "Atlantis"

Ingredients:

500 g squid,
1 kg fresh or sauerkraut,
2 tbsp. l. oils,
2 tbsp. l. tomato paste,
2 tbsp. l. breadcrumbs,
2 pickles,
2 onion heads
1 st. l. butter,
1 fish stock cube
1 glass of water
1 st. l. Sahara,
2 tbsp. l. flour,
2-3 bay leaves.

Cooking method:

Stew cabbage in butter, add sugar. Cut the processed squid into large pieces, put in a saucepan. Add peeled and chopped cucumbers, salt, pepper, tomato. Finely chop the onion, lightly fry. Put in a bowl with the rest of the food.

Dissolve bouillon cube in 1 cup water, bring to a boil, pour into a saucepan. Put the pan on the stove, cook under a closed lid until cooked. 5 minutes before the end of cooking, put the bay leaf. Mix flour with 1 teaspoon of vegetable oil, carefully place in a pan with squid and mix well. Boil for 1 - 2 minutes and remove from heat. Put half of the stewed cabbage on a baking sheet, put a layer of squid with sauce on it, and put the rest of the cabbage on top. Gently level everything, sprinkle with breadcrumbs and put in the oven for 10 minutes. Top the finished dish with herbs.

Solyanka "Festive"

Ingredients:

500 g fresh chanterelles,
300 g fresh cabbage,
20 pitted olives
2 bulbs
2 pickles,
2 tbsp. l. tomato paste,
2 tsp Sahara,
1 glass of broth
3-5 Art. l. butter,
1 st. l. lemon juice
ground black pepper,
2 tbsp. l. white breadcrumbs,
1 st. l. lemon juice
1 bay leaf,
salt to taste.

Cooking method

Peel the chanterelles, wash in cold water, cut into slices, fry together with finely chopped onions, salt and pepper in butter. Chop fresh cabbage into strips, put in a saucepan, add broth, 1 tbsp. l. butter, lemon juice and simmer for 1 hour. Half an hour before cooking, add sliced pickles, tomato paste, bay leaf and salt to the cabbage. In a pre-greased pan, put stewed cabbage and mushrooms. Sprinkle breadcrumbs on top and bake in the oven for 10-15 minutes. Put the finished hodgepodge on a dish, cut into portions and put an olive on each.

Vegetable hodgepodge in a frying pan in the old fashioned way

Ingredients:

500 sauerkraut,
2 heads of onions,
75 g dried mushrooms
30 g cheese
80 g flour
40 ml vegetable oil,
40 g butter,
Bay leaf,
pepper,
cloves to taste.

Cooking method:

Fry the cabbage in vegetable oil with chopped onion. Boil mushrooms and fry with flour, combine with cabbage, add 2 tbsp. l. mushroom broth, spices and simmer for 15 minutes. In the broth left from the mushrooms, dilute the flour, salt, pepper, mix with cabbage and put in a frying pan, greased with oil. Sprinkle with cheese butter and bake 20 min.

Solyanka with beef and olives

Cooking time: 1 h 30 min. Servings: 6

Compound:

2 liters of water
500 g beef (a piece with a little fat)
4 sausages
3 pickled cucumbers
3 potatoes
50 g olives
2 carrots
1 bulb
2 tomatoes
80 g sour cream
20 g butter
½ lemon
dill greens

Cooking method:

Wash the meat, cut into portions, pour cold water, bring to a boil. Salt, cook until tender (1 hour), remove from the broth.
Cucumbers cut into semicircles, lemon and sausages - circles.
Carrots wash, peel, grate on a coarse grater.
Onion peel, wash, cut into half rings.
Put the tomatoes in boiling water for 10 minutes, remove the skin, finely chop.
Put carrots and onions in a pan with warmed butter, fry. Add tomatoes, simmer for 3 minutes.
Wash potatoes, peel, cut into strips. Rinse dill greens, finely chop.
Bring the broth to a boil, put the potatoes. Add stewed vegetables, cook for 7-10 minutes.
Add sausages, cucumbers, cook for another 5 minutes.
Put the olives, remove from heat, leave covered for 5 minutes.
Pour the hodgepodge into plates, put meat, sour cream, dill and a circle of lemon in each.

Meat Solyanka in a pot

Ingredients:

100 g ham
100 g veal,
1 l meat broth,
0.5 heads of onions,
0.5 tomato,
0.5 pickled cucumber,
2 champignons,
4 olives
1 tsp capers,
120 ml sour cream
50 g butter,
30 ml tomato sauce
parsley,
salt to taste.

Cooking method:

Put finely chopped and fried meat and ham in a pot. Then add onion and mushrooms fried in oil, chopped cucumber. Boil, add olives, capers, sour cream, tomato paste and tomato slices. Garnish with finely chopped parsley.

How to cook Solyanka soup quickly and tasty

Solyanka "Fast"

Ingredients:

200 g smoked brisket
200 g ham
200 g doctor's sausage
100 g fillet smoked chicken
3 art. tablespoons spicy tomato sauce
1 head of onion
1 bay leaf
3 art. tablespoons pitted olives
parsley
sour cream
½ lemon
black peppercorns

Cooking method:

Ham, sausage and chicken cut into strips, pour boiling water. Boil with bay leaf for 10 minutes. Fry the chopped brisket with chopped onion for 5 minutes. Add tomato sauce and finely chopped olives, pepper, cook for another 2 minutes. Add to meat products, salt and cook for 5 minutes. Add sour cream, thin semi-circles of lemon and parsley to the plates.

Solyanka with potatoes

Ingredients:

300 g doctor's sausage
200 g ham
2 carrots
2 tbsp. tablespoons of vegetable oil
2 tbsp. spoons of tomato paste
2 tbsp. tablespoons pitted olives
2 medium potatoes
2 cucumbers
sour cream
1 bay leaf
dill and parsley
pepper

Cooking method:

Cut potatoes into strips. Pour boiling water, cook with bay leaf for 7 minutes. Fry grated carrots for 2 minutes in oil, add diced sausage, ham, cucumbers. Cook for 2 more minutes. Add chopped olives and pasta. Cook 1 minute. Add prepared foods to potatoes. Salt and pepper. Cook 5 minutes. Serve with sour cream, sprinkled with herbs.

Solyanka on bouillon cubes

Ingredients:

2 sausages
300 g ham
100 g fat
2 carrots
1 head of onion
1 pickle
2 bouillon cubes
100 ml tomato juice
sour cream
½ lemon
ground black pepper

Cooking method:

Dissolve bouillon cubes in boiling water. Pour hot broth over sliced sausages and slices of ham. Boil 10 minutes. Fry peeled chopped onions, grated carrots for 5 minutes with finely chopped lard. Add diced cucumber, pour in juice. Cook for 5 more minutes. Add the contents of the pan to the pan, salt and pepper. Cook together for 5 minutes. Put a spoonful of sour cream and a mug of lemon on the plates.

Solyanka with cabbage

Ingredients:

400 g lean beef
150 g ham
200 g white cabbage
1 head of onion
100 g pickled cucumbers
1 st. a spoonful of tomato paste
1 st. a spoonful of vegetable oil
100 g pitted olives
1 bay leaf
3 allspice peas

Cooking:

Fill the pieces of beef with 2.5 liters of hot water, after boiling, remove the foam and salt, cook for 1.5 hours with peppercorns. Chop the peeled onion and saute in oil for 15 minutes. Shred the cabbage. Add to onion. Simmer for 7-10 minutes, add to the broth, cook for 5 minutes. Add chopped ham, olives and cucumbers, tomato paste, bay leaf. Salt, cook under the lid for another 10 minutes.

Methods for cooking in a multicooker

Solyanka team

Ingredients:

Beef, chicken 300-400 g.
Cucumbers (salted) 3 pcs.
Sausages 2 pcs.
Sausage, smoked ham 150 g.
Onion 1 pc.
Carrot 1 pc.
Tomato paste 2 tbsp. spoons
Lemon juice 2 tbsp. spoons
Olives 10 pcs.
Pepper (black) to taste
Salt, sugar to taste
Sour cream 2-3 tbsp. spoons
Water to the mark
Greens to taste

Cooking method:

Put the grated cucumber, carrot, chopped onion into the bowl.
Select the ROAST program using the MENU/SELECT button. Set the time to 15 minutes and the 2nd temperature level. Press the "START" button.
After 5 minutes, add tomato paste and 1 m. water, lemon juice, sugar, salt and finish cooking.
Meat, chicken ham, sausage, cut sausages thinly.
Squeeze juice from lemon. 6. Use the button, "MENU/SELECT" to select the program "SOUP".
Press the "ENTER" button.
Select the "MEAT SOUP" subprogram with the "MENU/SELECT" button.
Press the "START" button.
Add olives, peppers.
When serving, sprinkle with herbs, add sour cream.

Solyanka vegetarian

Ingredients:

3 potatoes
½ fork cabbage
1 onion
1 carrot
1 can of olives
2 tablespoons of vegetable oil,
3 liters of tomato juice
white pepper,
paprika,
salt.

Cooking method:

Pour oil into the multicooker bowl. Finely chop the onion and carrot and place in a bowl. Turn on the “Baking” mode for the time for which this mode of your multicooker is designed according to the instructions. Cut the potatoes into small cubes and after 10 minutes. put in a bowl, add olives there. Chop the cabbage and send it to the bowl, add salt, pepper, paprika. Stir and simmer for another 10 minutes. Then pour in tomato juice and cook on the "Extinguishing" mode for 1 hour.

Solyanka white

Preparation time: 2.5 hours, Servings: 8

Compound:

450 g beef
with bone
1 parsley root
1 carrot
3 onions
3 bay leaves
5-6 black peas
pepper
2 liters of water
20 g butter
200 g pickles
70 g sausages
70 g ham
2 hunting sausages
1 st. l. capers
30 g pitted olives
0.5 lemon
Sour cream for serving

Cooking method:

Put the beef, parsley root, carrots, one onion, bay leaf and peppercorns into a multicooker bowl, pour water and cook in the “Stew” mode for 2 hours. Then strain the broth, discard the roots. Pour the broth into the cleaned multicooker bowl.
Meanwhile, in a frying pan with butter, fry the remaining onion, chopped into thin strips, until a light golden hue, dilute with a small amount of broth.
In a separate frying pan, stew the pickled cucumbers cut into strips, adding a little water, for 15-20 minutes.
Put onions and cucumbers into strained broth, add sausages, ham and sausages cut into strips or small slices. Cook in the "Extinguishing" mode for 30 minutes. For 5 min. until ready to put capers, olives in a hodgepodge. At the end, add salt to taste.

Solyanka in Leningrad

Ingredients:

Boiled meat 200 g
Boiled ham 100 g
Sausages 70 g
Boiled kidneys 120 g
Onion 200 g
Pickled cucumbers 100 g
Capers 180 g
Olives 80 g
Tomato paste 80 g
Sour cream 100 g
Pepper, bay leaf to taste
Meat broth 2 l

Cooking method:

Chop all the ingredients and place in a mixing bowl. add tomato paste, salt, pepper and bay leaf. Pour everything with broth, close the lid, then start the "Soup" program. Serve the finished hodgepodge with sour cream.

Mushroom hodgepodge

Ingredients:

Mushrooms 400 g.
Tomatoes 1 pc.
Onion 1 pc.
Bulgarian pepper 1 pc.
Carrot 1 pc.
Potatoes 2 pcs.
Salted cucumbers 2 pcs.
Vegetable oil 1 tbsp. spoon
Water 7 m.st.
Lemon ½ pc.
Salt, pepper, sugar to taste

Cooking method:

Cucumbers and tomatoes cut into small cubes.
Chop the onion into small strips. Pepper
cut into small cubes. Use the button "MENU / SELECT" to select the program "ROASTING", set the time 10 minutes 3 temperature level. Open the lid and turn the handle to the "CLOSED" position (fry with the lid open). Press the "START" button.
Fry onions and carrots, add cucumbers and fry a little.
Pour water, add potatoes and chopped mushrooms, sliced lemon, salt, pepper. Select the "SOUP" program with the "MENU/SELECT" button.
Press the "ENTER" button.
Select the "VEGETABLE SOUP" subprogram using the "MENU/SELECT" button.
Press the "START" button.

Can be topped with sour cream.

Secrets of tasty and rich hodgepodge

The main secret of a quality hodgepodge is a rich, concentrated broth. It is simmered from meat, fish or mushrooms with the addition of vegetables.
The taste of the soup is strongly influenced by pickles. Salted, cooked in a barrel are ideal. A less saturated taste is obtained from a hodgepodge with cucumbers from a jar, although this is already a matter of taste. During salting in the barrel, the fermentation process begins, giving the vegetables a characteristic spicy aftertaste. If the peel is tough, it is better to cut it off so that the cucumbers are quickly stewed and softened. It is not recommended to use soft cucumbers, after cutting they do not hold their shape well. And the hard ones remain intact even after chopping into straws.
For hodgepodge, all the ingredients are cut into strips or cubes so that it is convenient to scoop them up with a spoon. Mushrooms are cut into cubes or plates, the fish is simply disassembled into small pieces.
It is believed that due to the concentrated broth and sour taste, hodgepodge helps to improve well-being in the morning after heavy drinking.
Smoked meats, sausages must be fried before cooking. Thanks to this, excess fat is melted, and the taste is revealed brighter.
A real hodgepodge should turn out not only thick, but also salty-sour. To enhance the spicy taste, capers, olives (possible with marinade), lemon are added to the soup. Initially, these products, like tomato paste, were not used in hodgepodges, because they were simply unknown in Russian cuisine. The sharpness of the soup was due to cucumbers, spices and roots.
Meat broth can be cooked with or without vegetables, only from meat. But if the soup is prepared from fish or mushrooms, you need to add celery roots, parsley, carrots. If the steep fat is too heavy for your stomach, use vegetable broth or plain water as a liquid base.
For mushroom hodgepodge, the broth is traditionally made from dried mushrooms. Porcini mushrooms are best suited for this, which have a very rich taste. The soup itself is cooked from salted mushrooms: milk mushrooms, mushrooms. Salted mushrooms are considered the most delicious. Pickled ones are somewhat rougher in taste and texture due to the vinegar. Also, more vegetables are added to mushroom hodgepodges for satiety than meat and fish ones. Often used cabbage, potatoes.

Cooking hodgepodge is an interesting and exciting process. One serving of this wonderful and delicious dish will provide you with energy and vivacity for the whole day. Now you know a lot about how to cook such a soup in your kitchen. Bon appetit!

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