Solyanka with potatoes. Classic meat solyanka with potatoes - step-by-step recipe with photos on how to cook delicious soup at home Meat solyanka soup with potatoes

In fact, the classic meat solyanka is prepared without potatoes. If desired, it can be thickened with flour. But who said that you need to scrupulously adhere to all the rules? After all, some people simply cannot imagine soups without potatoes! In addition, solyanka with potatoes turns out even more satisfying than regular one. And the recipe is very simple and quick. And may the guardians of the canons forgive us! In the end, the main thing is that the eaters like it!

The benefits of hodgepodge

Solyanka is considered a very tasty soup. Is there any benefit to it? After all, it is quite fatty and spicy - this is not something that is recommended to be eaten daily. Of course, it matters which recipe you choose. Depending on the set of products, the benefits of hodgepodge may increase or decrease. But in general its advantages are:

• it fills you up for a long time - after such a lunch you don’t feel the urge to have unhealthy snacks;
• it is boiled with meat, which means it contains a lot of protein;
• pickles are rich in vitamins and minerals.

There is a recipe for solyanka with cabbage. By adding this vegetable to your soup, you enrich it with vitamin C.

Meat hodgepodge is a dish that is healthy in moderation. Firstly, smoked foods are added to this dish, which cannot be called healthy food. Secondly, the soup comes out salty - excess salt still harms the body. And finally, this is a fairly fatty and high-calorie dish. By consuming it regularly, you can gain weight.

Recipe for solyanka with potatoes

This hodgepodge is good to prepare when you already have cooked broth. It can be prepared with any meat - beef, pork, chicken, turkey. If you used several types of meat for the broth, it will turn out even tastier.

Cooking time: 30 minutes.

Number of servings – 8–10.

Compound:

• 2.5 liters of meat broth;
• 2 pickled cucumbers;
• 500 g of sausages, boiled pork, sausages, cooked tongue, boiled chicken stomachs, etc.;
• 300 g lean ham;
• 300 g smoked chicken wings or legs;
• 1 tbsp. l. olive (or refined sunflower) oil;
• 3–4 potatoes;
• 1 tbsp. l. butter;
• 1 carrot;
• 1 onion;
• 1–2 bay leaves;
• 2 tbsp. tomato paste;
• 1 lemon;
• 50–100 g olives;
• salt, pepper, herbs - to taste.

Let's master the recipe:

1. Place the smoked chicken into the boiling broth. If you used chicken legs, tear the meat off the bones into small pieces. The wings can simply be cut at the joints into 3 parts.
2. Finely chop the onion. Grate carrots and cucumbers (you can cut cucumbers into cubes, carrots into thin strips). Sauté onions and carrots in a mixture of vegetable and butter (3-4 minutes). Add the cucumbers and fry for another 3-4 minutes. Add tomato paste, pour in a little broth and simmer for a couple of minutes.
3. While the vegetables are stewing, add diced peeled potatoes into the pan after the chicken and cook until half cooked (6-7 minutes).
4. Cut the meat products into cubes or strips.
5. Put sautéed vegetables with tomato paste, chopped olives and chopped meat products into a saucepan with broth and potatoes. Add pepper and bay leaf.
6. We will simmer the soup over low heat for 10 minutes. Then we’ll try it - maybe we need to add more salt?
7. Let the hodgepodge brew for 15–20 minutes and serve. Place a slice of lemon on each plate.

3.After this, peel the onion and throw it into the broth. Place two bay leaves and salt everything. The water should boil again, only then can you turn down the heat. Cover the pan with a lid and cook the broth. The lid should be loosely closed and the broth should gurgle slightly.

4. Let's prepare the frying. Peel the onion and chop it finely. Place a frying pan on the fire, pour vegetable oil into it and fry the onion until transparent.

5.Cut the pickled cucumbers into small cubes. Add them to the pan when the onions are ready. Instead of cucumbers, you can put green olives, or you can use both. After one minute of cooking, pour tomato juice into the pan. Simmer all the ingredients for about five to ten minutes until the oil combines with the tomato juice. Salt the roast, add a little sugar.

6.After two hours, the meat is ready. Remove the onion and bay leaf from the broth, and remove the meat.

7.If you took a large saucepan to cook the broth, now you will need no more than three liters. Therefore, pour the broth into it and set it to boil. Meanwhile, peel the potatoes and cut them into small cubes. As soon as the broth boils, add potatoes to it.

8.Peel the meat and cut it. Also cut other sausages into small pieces.

9. Don't forget about the chicken breast - you need to cut it too.

10.After the potatoes have boiled for fifteen minutes, add chopped meat and sausages to it. Wait for the broth to boil and pour the fry into the pan. Let everything boil again, and only then reduce the heat a little. Taste the solyanka and add salt if necessary. Chop the greens and throw them into the pan. Wait until it boils for the last time, cover the hodgepodge with a lid and turn off the heat.

The aromatic hodgepodge is ready. Serve it hot. Before serving, place a slice of lemon, a couple of olives and a spoonful of sour cream in each plate. Bon appetit!

1. Since it can be difficult to purchase many types of meat at once, use a little trick. Take a special food storage container and put small pieces of sausages and smoked meats in it every time you buy them. So, in a short period of time you can collect the required amount of products. All you have to do is buy fresh meat.
2.Instead of tomato juice, you can use tomato paste diluted with broth.

Solyanka is one of the most favorite first dishes in our family. I usually cook it exactly according to this recipe, using both fresh meat and smoked cuts. I also always add potatoes to the hodgepodge, having first boiled them well in the meat broth. We love solyanka with a pronounced sweet and sour taste, but all tastes are adjusted according to preference.

To prepare a hodgepodge of meat and potatoes, we need the following products.

The first step is to boil the meat. To do this, pour cold water over the pieces of meat, add a clean, washed onion in the peel. Bring everything to a boil, skim off the foam, lightly add salt and cook for 30-40 minutes, until the meat is easily pierced with a fork. Then discard the onion.

Meanwhile, cut all smoked meats into small strips. There may be boiled sausage and sausages here.

Fry the sliced ​​meats in vegetable oil. I like it fried until crusty. For frying, I like to use a non-stick ladle; it has high sides, and nothing splashes on the stove.

While the slices are being fried, the broth is boiling, cut the potatoes into small cubes and the carrots into strips. Dip the vegetables into the broth after simmering for 30 minutes. You need to try to boil the potatoes in the broth so that when adding acid they do not become glassy.

Add finely chopped onions to the fried slices. Fry everything together until the onion is transparent.

It is better to take medium-sized pickles; I had small ones, but barrel ones. They are preferable to pickled ones. Firstly, such cucumbers are much more sour, which is what we need, and secondly, they tend to become soft when cooked, which cannot be said about pickled ones containing vinegar. Remove the boiled meat from the broth and cut into small strips in the same way as cucumbers. Place all this in a ladle for frying meat.

Add tomato paste, sugar and half a glass of water so that the paste is well dissolved. Leave everything to simmer for 10 minutes.

Then send the entire frying into the broth, where the meat, potatoes and carrots were cooked. Stir well, adding salt if necessary. Since the taste of the hodgepodge depends on the taste of the cucumbers, this taste needs to be adjusted during cooking while the pan is on the stove. Add whatever is missing - salt, sugar or sourness. If I don't have enough acid, I add a pinch of citric acid or lemon juice. Add a bay leaf and boil everything together for 10-15 minutes.

Once you are satisfied with the taste, the hodgepodge is ready.

It is usually customary to serve mixed meat hodgepodge with potatoes with olives, a lemon wedge and sour cream. I prefer it without sour cream and with herbs.

Bon appetit!

Step 1: Prepare the potatoes.

Step 2: Prepare the onion.

Step 3: Prepare the carrots.

Step 4: Cook the potatoes.

Step 5: Prepare the cucumbers.

Step 6: Prepare deli meats.

Step 7: Prepare the roast for the soup.

Step 8: Cook hodgepodge with potatoes.

Step 9: Serve the hodgepodge.

If the tomato paste is very sour, don’t be upset, just add a little regular granulated sugar to it.

Hodgepodge can also be prepared from delicacies made from poultry and even fish.

I often see recipes where it is recommended to add pickled champignons to such a hodgepodge; they are also fried along with other ingredients, adding tomato paste.

To make the soup richer, use ready-made meat or vegetable broth.

A varied combination of products, a spicy sweet and sour taste, a slight spiciness, affordable ingredients and an unearthly aroma of the finished dish - all this is a hodgepodge of meat and potatoes. We offer a step-by-step recipe for this simple but very satisfying first dish, which today has become one of the national culinary achievements.

Solyanka is a fairly common dish of traditional Russian cuisine today, which has become a signature dish in many elite restaurants. You can also prepare it at home.

Rich soup can be made with fish, mushroom and meat broth, but the latter option is the most popular. Its main advantage is that you can cook a dish, essentially, from those products that are at hand: various sausages, poultry, pork, beef or veal, smoked meats, etc.

A quick recipe for a traditional dish with a minimum of ingredients.

Ingredients:

• 500 g bones;
• 200 g potatoes;
• 100 g smoked meats;
• 1 medium onion;
• 3 cloves of garlic;
• 50 g tomato paste;
• 100 g pickled cucumbers;
• spices.

Preparation:

Elite hodgepodge from leading chefs

This step-by-step recipe will help you prepare a dish no worse than those served in expensive restaurants: we will share the secrets that real chefs use.

Ingredients:

• 300 g of cold cuts (brisket, bacon, milk sausages, ribs, smoked sausage, etc., the more varied the assortment, the better the taste);
• 500 g meat bones;
• 200 g potatoes;
• 1 large carrot;
• 1 onion;
• 200 g of salted or pickled cucumbers;
• 50 g tomato paste;
• 2.5 liters of water;
• 3 tbsp. l. vegetable oil;
• olives, herbs, black pepper, lemon to taste;
• just a little salt (it’s better to under-salt slightly, because after “resting” in the refrigerator the taste will become richer and saltier).

Preparation:

1. Place a pot of water on the fire and place the bones in it. As soon as everything boils, drain the water and cook further, adding new water. Meat bones are simmered over low heat for about 1.5-2 hours, constantly skimming off the foam. Then they take out and separate the meat from them.
2. Strain the broth through several layers of gauze (so that the soup does not spoil small fragments), add the meat cut from the bones. As soon as everything boils, add carrots, greens (in a whole bunch), potatoes and continue cooking.
3. While the ingredients are ready, prepare the solyanka dressing, or, in other words, bress. To do this, finely chopped onions are fried in butter (you can use a mixture of butter and olive oil), tomato paste is added to it and placed in the oven for 1.5 hours at a temperature of 100 0 C. The surface of the finished dressing should be shiny. By the way, you can prepare Bress for future use: it is perfectly stored in the freezer without losing its taste.
4. Cut the assorted meats into cubes. If you are afraid that the hodgepodge will turn out too fatty and “heavy” due to the large number of smoked meats, fry them in a dry frying pan for 2-3 minutes before adding them to the broth. Cut the cucumbers into neat bars too.
5. Add Bress, smoked meats, cucumbers, salt and pepper to the soup 10 minutes before the end of cooking.
6. Lemon and olives are cut into thin slices and placed on a plate. Soup is poured on top and the dish is decorated with green leaves or lemon slices and olive slices.
7. The finished first dish can be seasoned with sour cream and finely chopped herbs.

Read also:

Spicy solyanka recipe

Solyanka turns out to be moderately spicy, with a delicious piquant taste that olives and pickled cucumbers give it.

Ingredients:

• 300 g smoked ribs;
• 600 g beef on the bone;
• 300 g sausages;
• 300 g smoked brisket or smoked sausage;
• 200 g carrots;
• 2 onions;
• 4 pickled cucumbers;
• 50 g olives;
• 50 g tomato paste;
• 4 potatoes;
• 3 liters of water;
• salt, spices.

Preparation:

1. Cook the ribs and meat on the bone and cut them up.
2. Add smoked ingredients to the hot broth with meat.
3. Chop the vegetables into equal pieces. First sauté the carrots and onions in butter, and fry the potatoes until they acquire a golden hue, but separately from the other vegetables.
4. Add tomato paste to the carrots and onions and simmer a little. The paste can be replaced with regular tomato ketchup, but keep in mind that you will need a little more of it due to its less concentrated consistency.
5. Add fried vegetables, chopped cucumbers and olives (leave a few to decorate the dish) to the broth.
6. At the end of cooking, add salt and other spices.

Tender cabbage solyanka

The dish is ideal for those who do not like spicy soups with a lot of ingredients. You can use any meat - veal, beef, chicken.

Ingredients:

• 400 g meat;
• 300 g cabbage (fresh or pickled);
• 400 g potatoes;
• 2 onions;
• 50 g tomato paste;
• 2 carrots;
• salt, pepper, spices.

Preparation:

1. Prepare the meat by shredding and lightly browning it before cooking.
2. Chop the fresh cabbage and onion finely and grate the carrots. Squeeze the pickled vegetable to remove excess liquid.
3. Fry onions and carrots with spices. It is best to fry in butter or olive oil.
4. Place the meat and cabbage in the pan and simmer them a little separately from other vegetables (5-10 minutes).
5. Add chopped potatoes, previously fried potatoes, tomato paste and simmer over low heat until fully cooked.