Preparing meat solyanka soup. Solyanka - preparing homemade solyanka according to delicious recipes

The original name of this type of soup was “selyanka,” which clearly indicates its rural origin. The main requirement and condition of its taste was the obligatory presence of “sourness”, which “helped out” its edibility in any case, since in the modest ancient peasant life they prepared such a soup from everything that God sent to feed an often very large family.

In restaurants and reputable cookbooks it was called “hodgepodge”, or “solyanka” for short. When preparing such a soup, many ingredients are actually used, about four varieties of meat in any form, including sausages and chopped sausage, ham. Add pickled mushrooms, pickled and pickled cucumbers, canned olives, carrots, onions, tomato paste, and more ready dish Garnish with a thin slice of fresh lemon.

This wonderful soup gives scope for culinary creativity. Therefore, they came up with solyanka with fish, various vegetable solyanka: solyanka with cabbage, mushrooms, homemade solyanka, Georgian solyanka. You and I also have a chance to invent our own hodgepodge. Most likely this is what happens - each time such a soup turns out differently, but it is absolutely delicious.

Products needed for hodgepodge

For a meat hodgepodge, first of all, you should select the meat different types and cook boiled products from meat according to your preference, naturally, or following the solyanka recipe. All types of meat and cooked meat products should be cut into beautiful cubes: from raw meat- larger ones (they will boil down), from boiled ones - as is (during cooking they will increase slightly in volume).

All vegetables according to the solyanka recipe should be washed, peeled and cut into cubes: larger potatoes, larger carrots coarse grater, finely chop the onion.

If your choice fell on solyanka soup with mushrooms, then fresh mushrooms wash and cut into thin slices, and dried mushrooms soak for several hours, easier from evening to morning. Do not throw away the infusion water - it will go strained into the hodgepodge broth. Boil the soaked mushrooms in a small amount of water and cut them, like fresh ones, into thin slices.

Solyanka soup is being prepared on meat broth and meat, sausage, frankfurters and smoked meats are added to it as it cooks. There are no potatoes in this soup according to the recipe, but it is impossible to stop potato lovers, and they make such a retreat - and no damage to the taste of such a hodgepodge occurs. The end result is very satisfying, appetizing and beautiful. aromatic soup hodgepodge team.

Ingredients:

• fresh beef - 300 grams;
• boiled-smoked sausage - 200 grams;
• smoked meat - 200 grams;
• sausages - 6 pieces;
• potatoes - 3 pieces;
• salted or pickled cucumber - 3 pieces;
• onion - 1 piece;
• fresh carrots - 1 root;
• tomato paste - 3 tablespoons;
• lemon slices;
• salt and herbs - according to preference.

Solyanka soup is prepared as follows:

1. For such a soup, the beef must be slightly cooked, removed from the broth, cut into even pieces and returned to the broth, then put the diced potatoes into it and continue cooking the hodgepodge over medium heat.
2. At this time, grate the fresh washed carrots on a coarse grater, and cut the peeled onions and pickled cucumbers into small cubes. First, fry the onions and carrots in vegetable oil, then add chopped pickles to them and continue frying for a few minutes while stirring, then add the tomato paste and, stirring, simmer the entire resulting mass for a minute or two over low heat.
3. Place the prepared vegetable frying with tomato paste into the broth with meat and cooking potatoes, bring it to a boil and add diced sausage, frankfurters and smoked meat, previously lightly fried in vegetable oil. Once again cook until boiling and low heat simmer the hodgepodge for 5-7 minutes.
4. At the very end of cooking, add olives free from brine and sliced ​​lemons into the hodgepodge, test for acidity and, if appropriate, add olive brine. Once again we wait for it to boil and the hodgepodge is ready.
5. It is advisable to take the pan off the heat for some time, let the hodgepodge brew under the lid, and place the finely chopped fresh herbs in a plate with the soup before serving.

2. Mushroom solyanka recipe

Mushroom solyanka soup is prepared, everyone understands, with the addition of mushrooms, which give the solyanka a peculiar home taste and aroma. Mushrooms can be used both fresh and dried. Only dried mushrooms should be pre-soaked.

Ingredients:

• champignons or any fresh mushrooms - 300 grams;
• dried mushrooms (white ones are tastier) - 50 grams;
• fresh onion - 1 piece;
• fresh carrots - 1 root;
• wheat flour - 1 tablespoon;
• pickled cucumber - 2 pieces;
• olives in brine - 1 jar;
• cherry tomatoes - 7 pieces;
• olive oil- 3 tablespoons;
• bay leaf- 1 piece;
• salt and pepper - to taste;
• water for cooking - 2 liters.

Prepare solyanka soup with mushrooms as follows:

1. Rinse dry mushrooms under running water in a colander and soak in a small amount of water, preferably in the evening. To prepare hodgepodge directly, boil the soaked mushrooms until tender.
2. Finely chop the peeled onions, chop the peeled carrots on a coarse grater. Directly in the pan where the soup will be cooked, fry the onion in boiling vegetable oil over medium heat until transparent, then add grated carrots to it and continue frying until the carrots are ready, then add tomato paste, stir and sprinkle flour on top while stirring. . Continue frying the dressing mixture for literally 2 minutes.
3. Add to filling mixture mushroom broth and simmer for about 5 minutes, after which we add diced pickles, mix everything and simmer for a short time.
4. At the same time, lightly fry boiled dry and fresh mushrooms, cut into slices, in vegetable oil in a frying pan and place them in a pan with stewed vegetables, where to pour while stirring hot water. After adding salt and pepper, cook the solyanka soup with mushrooms for 10 minutes from the moment it boils.
5. Add the olives, cherry tomatoes and cook for 5 minutes, and add the bay leaf 1-2 minutes before the end of cooking. Place chopped herbs and a thin slice of fresh lemon into a serving of solyanka soup with mushrooms.

3. Homemade recipe for solyanka soup with fish

This is quite interesting and useful first a dish where the presence of fish does not contradict the basic rules for preparing solyanka soup. Plus it's so awesome delicious dish can enrich and diversify our home menu and even more so with fish.

Ingredients:

• salmon fillet - 500 grams;
• canned olives - 1 jar;
• salmon trimmings for richness of the broth - 300 grams;
• fresh potatoes - 3 tubers;
• pickled cucumber - 4 medium pieces;
• onion - 1 piece;
• lemon - 1 piece;
• tomato paste - 2 tablespoons;
• vegetable oil- 3-4 tablespoons;
• bay leaf - 2 pieces;
• ground black pepper and sweet pea, table salt - to taste.

Prepare Solyanka soup with fish as follows:

1. Place salmon trimmings in a pan and pour over them hot water and cook the broth until tender, adding pepper and finally bay leaf. The broth is ready to strain for further use.
2. Cut the pickled cucumbers into small cubes. Peeled fresh potatoes - into large cubes, peeled onions - finely chop with a knife. Cut the washed lemon into slices and remove the seeds. Cut the salmon fillet into even-sized pieces.
3. Fry chopped onion with pickled cucumber cubes in a frying pan with boiling vegetable oil until tender. Add the tomato paste and fry for a few more minutes, stirring constantly.
4. Place large cubes of potatoes and fried vegetables into a saucepan with broth and bring the soup to a boil. Immediately add pieces of chopped salmon and cook until done
5. All that remains is to add the olives with brine, spices, salt and bring to a boil. As soon as it boils, add lemon slices to the soup. Remove the finished hodgepodge soup with fish from the heat, simmer under the lid for about 15 minutes, and sprinkle each serving with chopped herbs when serving.

1. Meat and smoked ingredients they will not spoil the solyanka soup with their abundance and the quality must be impeccable. The taste of solyanka soup directly depends on their richness.
2. Special requirements for pickled cucumbers- they must be crispy so that they do not spread during the cooking process, which will spoil not only the appearance of the dish, but also its taste.
3. It is imperative to find a balance of the spices introduced, given the fairly strong concentration of meat and smoked aroma. Excessive spices can clearly worsen the taste of the entire solyanka soup, whether with meat or fish.

Solyanka recipes

solyanka meat classic recipe with photo

1 hour

70 kcal

5 /5 (1 )

Fragrant, tasty, rich, with a piquant sourness... All this is about hodgepodge, which is included in the menu of almost any cafe or restaurant. It has already become a tradition in my family to cook this dish a couple of times a month, the recipe for which I got from my dad. There are also many recipes and options on the Internet. Some do it with sauerkraut, with millet, mushroom or fish broth. But I want to tell you how to cook hodgepodge, which we always have a full house of friends gather for.

Step-by-step recipe for solyanka with sausage

Kitchen appliances and supplies: frying pan, saucepan.

List of ingredients

Step-by-step preparation

1. Place the meat in a pan, add water and put it on the fire.
   
   

   It can be pork, beef or veal, but it is on the bone. This will make the broth richer. You can even take the pulp and a sugar seed for the broth. Sometimes I even prepare broth from chicken carbonates, which turns out no worse than with meat.

2. When the water boils, skim off the foam and add one onion. You can even just wash it unpeeled. Or you can peel and cut into small cubes.
   
   
3. Add bay leaf and allspice peas. Cook until the meat is done. It should separate freely from the bone.
   
   
4. Take out the meat and onions.
   
   
5. If the transparency of the hodgepodge is important to you, then strain the broth through a sieve.
   
   
6. We throw away the onion, cut the meat into strips and put it back into the broth.
7. We cut the ribs between the bones and also put them in the pan. I try to take not too wide ones, so that I can then put not one, but two on the plate.
8. Peel the remaining onion and cut into thin half rings.
   
   
9. Heat a frying pan with oil and sauté the onion in it. It should turn transparent golden. If desired, grate the carrots and fry them along with the onions.
   
   
10. Cut the sausage into strips and place it in a frying pan. Fry everything together. Instead of or together with sausage, you can slice or fry ham and hunting sausages. Also delicious with smoked chicken breast.
    
    
    
11. We cut the cucumbers into the same strips and also add them to the frying pan.
    
    
12. After 3-4 minutes we put tomato paste or sauce. Stir and cook for another 4-5 minutes.
13. Place the contents of the pan into the saucepan.
    
    
14. Add olives and capers. Add salt to taste and turn off after 6-7 minutes.
    
    

    If desired, pour into hodgepodge cucumber pickle. You can omit the capers altogether or replace them with canned peas.

15. Pour into plates, trying to put a piece of rib in each.
    
    
16. Cut the lemon into half rings and put 1-2 pieces on a plate. Sprinkle with chopped herbs and add a spoonful of sour cream. All! We invite everyone to the table.
    
    

This recipe can be cooked.

Recipe for classic mixed meat soup with potatoes

To prepare it, you need to add 3-4 medium-sized potatoes to the main list of ingredients.

1. Boil meat broth from meat and finely chopped onion.
   
   
2. We take out the meat, cut it into strips and return it to the pan.
   
   
3. Peel the potatoes and cut into small cubes. We send it to the broth.
   
   
4. Cut the ribs and add them to the broth. Add spices.
   
5. Fry half rings of the second onion and grated carrots.
   
   
6. Cut the sausage and cucumbers into strips. If you don't have sausage, make some

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

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

Solyanka soup - food preparation

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

When cooking mushroom solyanka fresh mushrooms should be washed and cut into thin slices, and dried mushrooms should be washed in several waters and soaked overnight. Then boil and also cut into thin slices.

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

Solyanka soup - best recipes

Recipe 1: Solyanka soup team

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

Recipe 2: Fish solyanka soup

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

Ingredients:

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

Cooking method:

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

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

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

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

Recipe 3: Solyanka mushroom soup

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

The topic is solyanka, a recipe for classic meat solyanka.

Today we will prepare hodgepodge, meat, and classic. This is a very tasty soup.

It is prepared with different varieties meat, smoked meats, sausage, fish, sometimes cabbage, potatoes, and millet are added. But since this is a classic recipe, we’ll stick to it. classic look this soup.

Anyone who wants to experiment can try to independently introduce new flavor accents based on classical basis.

Mixed meat hodgepodge, soup recipe from the chef

The base of this soup is rich, rich broth cooked from beef and chicken legs.

The second important ingredient, cucumbers, they must be in barrels and in no way canned or pickled from a jar.

And third, these are capers, without them it will be easy cucumber soup.

Meat hodgepodge

First, let's prepare the meat broth.

Pour 2/3 of the water into the pan where you are going to cook the hodgepodge; we will boil the meat in it.

The meat for hodgepodge can be anything - beef, pork, chicken, lamb, or better yet, a little of everything or in some combination.

Depending on the size of the pan and the number of eaters, we take meat, focusing on 500 g.

Wash the meat well and cook until full readiness in salted water, remembering to remove the foam.

We will also need smoked meats, let's prepare:

• smoked rack of pork ribs 300 g
• smoked sausage 200 g
• smoked sausages 200 g
• 3 – 4 pickled cucumbers
• large onion
• big carrot
• bay leaf
• 3 – 4 tablespoons of tomato paste or tomato sauce
• black peppercorns
• pitted olives
• about half a glass of cucumber pickle
• a little vegetable oil
• parsley, lemon and sour cream.

We take the meat out of the broth and leave it in a cup to cool.

At this time, finely chop the onion, heat the vegetable oil in a frying pan, and fry the onion. Stirring it occasionally, fry until transparent. Now let's take care of the carrots. While the onion is frying, grate the carrots.

As soon as the onion has become transparent, add grated carrots to it. Stir and leave until thoroughly fried and stewed.

Next ingredient There will be cucumbers, cut them lengthwise, first into plastic, then into strips.

The vegetables in the frying pan are already well-worn and add cucumbers to them, mix well, simmer them in the frying pan for 1 - 2 minutes, add tomato paste or sauce. Mix everything well, you can turn off the stove.

Let's start cutting smoked meats, cut the sausage and small sausages into thin strips.

We cut the smoked ribs along the bones, in portions, one piece per plate.

Bring the broth to a boil, add the ribs, a few peppercorns, a bay leaf, and also add the roast.

While the broth is boiling, take the boiled meat, quickly chop it, trying to cut it into thin strips.