Cooking hodgepodge first course. Composition of solyanka

You can cook hodgepodge at home in a saucepan on the stove, in a slow cooker, or in the oven in clay pots. Let's talk about the most delicious ways to prepare this soup, the classic recipe of which goes back centuries.

Solyanka is a traditional Russian national dish, a rich soup with a lot of seasonings and fresh chopped herbs. Hearty and nutritious. Prepared in one of three broths: meat, mushroom or fish. The main ingredients are pickled cucumbers (cucumber pickle), olives, cabbage, lemon, pickled (pickled) mushrooms, tomatoes.

Historical reference

The traditional name of the dish is the word “selyanka”. It is mentioned by various writers in works until the end of the 19th century. The term “hodgepodge”, familiar to our ears, appeared only in the 20th century.

According to classic recipes that have survived to this day, the rich soup was prepared in fish broth. Meat hodgepodge appeared much later.

About capers

One of the additional ingredients in the traditional solyanka recipe is pickled capers. These are small unopened buds of a thorny plant. They are balls of dark olive color. They are collected from caperberry, a medicinal shrub. When freshly picked, it gives off a bitterness that has a specific taste. Now they are rarely used in cooking; back in Soviet times, housewives replaced them with ordinary pickled cucumbers.

The buds of the plant for traditional solyanka are sold in large supermarkets and specialized spice stores.

Cooking tricks

Rich meat broth boiled with cucumber brine is an excellent basis for hodgepodge. Unlike mushroom, fish and chicken broths, it is recommended to cook it without vegetables.
Gently strain the cucumber brine before cooking.
It is recommended to combine lean beef with different types of sausages or meat products. An excellent base for solyanka is tender cuts of pork or veal. They make it rich and very nutritious.
Add only naturally smoked meat products. Foods cooked with liquid smoke will spoil the taste.
For decoration, take basil, parsley and dill.
When frying meat products, use a minimal amount of vegetable oil. If desired, place the slices on a dry baking sheet. Place in an oven preheated to 180 degrees for 20-25 minutes. Bake without oil. Remove excess fat using kitchen towels.
After cooking is complete, let the meat hodgepodge brew for 20-30 minutes. This way it will turn out more aromatic, with a rich taste.
Place lemon slices just before serving. Otherwise, the hodgepodge will taste sour.

Classic meat solyanka

Ingredients:

Water – 3 l.
Beef on the bone – 600 g.
Smoked ribs – 300 g.
Ham – 200 g.
Olives – 100 g.
Capers – 50 g.
Pickled cucumbers – 3 medium-sized pieces.
Onion – 1 head.
Allspice – 3 peas.
Tomato paste – 2 tablespoons.
Bay leaf – 1 piece.
Butter – 1 tablespoon.
Lemon, parsley, pepper, salt - to taste.

How to cook:

I pour water into a large saucepan. I add smoked ribs and beef with bones.
Cook over low heat for 100-120 minutes. I remove the foam in a timely manner with a slotted spoon. 15 minutes before it’s ready, add peppercorns, bay leaves and salt.
I carefully take out the meat, fish out the spices and strain the broth.
I wait until the meat cools down. I chop other ingredients. I separate the pulp from the bone and cut it.
Peel the cucumbers and chop them into strips. I put it on the frying pan. I pour in 8-10 tablespoons of broth and simmer over low heat without vegetable oil. Then I transfer it to the broth.
I put butter. I heat up the frying pan. I peel the onion and cut it into half rings. I send it to fry, salt and pepper, stir from time to time. After 5 minutes I add tomato paste. I languish together for another 4-6 minutes. I transfer the sauteing into the decoction.
I put the chopped meat ingredients along with olives into the broth for hodgepodge. Cook for 10-15 minutes over medium heat.
At the end of cooking I add capers, additional pepper and salt. Cover the hodgepodge with a lid and simmer over low heat for a quarter of an hour.

Video recipe

I pour it into plates. I decorate each serving with a slice of lemon, fresh herbs and sour cream.

Recipe with potatoes

Ingredients:

Semi-smoked ham – 80 g.
Fresh beef – 250 g.
Smoked beef – 80 g.
Boiled sausage – 80 g.
Meatloaf – 80 g.
Pickled cucumbers – 3 pieces.
Carrots – 1 piece.
Onions – 2 pieces.
Potatoes – 1 piece.
Vegetable oil – 2 large spoons.
Bay leaf – 1 piece.
Sugar – 1 teaspoon.
Salt, herbs, lemon, olives and sour cream - to taste.

Preparation:

I start the hodgepodge by preparing a rich meat broth. I put pieces of chopped fresh beef into the pan. I pour cold water. For transparency, I add a thoroughly washed, unpeeled onion. Bring to a boil, carefully remove the foam. Salt and cook for 40-50 minutes. I determine readiness using a fork. I throw out the onion.
I cut the potatoes and chop the carrots into small pieces. I put it in the cooking broth for 30-40 minutes.
While the broth is cooking, I chop other meat products. I send a mix of smoked meats and boiled sausage to the frying pan. Fry until light golden brown using vegetable oil.
I add chopped onion. Cook until transparent. I turn down the fire.
I catch the finished meat from the broth. After cooling, cut into small pieces. I send it to the prepared mass of meat products with onions. After 3-4 minutes I lay out the chopped pickles.
Lastly, I add the tomato paste and sugar into the pan. I pour 100 ml of water or cucumber brine.
I transfer the fried foods and vegetables into the prepared broth with potatoes and carrots. I put in a bay leaf. I boil for 10 minutes.

ADVICE! At the final stage, you can adjust the taste of the hodgepodge. If there is not enough sourness, add freshly squeezed lemon juice. For a spicier taste, use ground pepper.

I serve it on the table with a spoonful of sour cream, a slice of fresh lemon and a handful of chopped herbs.

Original version with sausage

Ingredients:

Water – 3 l,
Hunting sausages – 5 pieces.
Boiled sausage – 150 g.
Potatoes – 6 pieces.
Carrots – 1 piece.
Red onion – 2 heads.
Pickled cucumbers – 3 pieces.
Olives – 100 g.
Tomato paste – 1 large spoon.
Lemon – 3 slices.
Vegetable oil - for frying.
Salt, ground pepper - to taste.

Preparation:

Place diced potatoes in a deep saucepan. I pour water and turn on the stove.
I prepare sautéing for hodgepodge from coarsely grated carrots, onion half rings and cucumbers cut into strips.
Finely chop the meat ingredients. Wash the lemon and cut it into thin slices. I cut the olives without pits.
I cook the vegetable sauté in a frying pan with vegetable oil. First I fry the onion and carrots. Then I lay out the cucumbers (add brine if desired).
After 5-10 minutes of simmering over low heat, add tomato paste to the frying pan. I cook together for 3-4 minutes. I transfer it to the potatoes.
After adding the vegetable dressing, add salt and pepper. I cook for 10 minutes. I add sausage and frankfurters only after the potatoes have softened (half-cooked).
At the final stage I add lemon slices and chopped olives.
I turn off the stove. I let the hodgepodge brew for half an hour.

Video cooking

Delicious solyanka with cabbage

Ingredients:

Ready meat broth – 4 l.
Boiled meat – 450 g.
Cabbage – 1 medium sized head.
Tomato paste – 150 g.
Smoked brisket – 100 g.
Boiled sausage – 100 g.
Ham – 100 g.
Pickled cucumbers – 3 pieces.
Cucumber pickle – 100 ml.
Potatoes – 5 pieces.
Onion – 1 head.
Carrots – 1 root vegetable.
Red hot pepper – 1 piece.
Sugar – 2 small spoons.
Lemon, fresh herbs, pitted olives, salt - to taste.

Preparation:

I take pickles out of the jar. I put it on the board and cut it into cubes. I wash the cabbage and chop it finely and finely. Transfer to a large saucepan. Pour cucumber pickle (100 ml).
I let it cook, adding bay leaf, sugar and 2 small spoons of salt. I mix thoroughly. For flavor, I add a few tablespoons of ready-made meat broth to the hodgepodge.
I set the burner power to medium level. Simmer until the cabbage is ready, stirring occasionally. While the vegetables are cooking, I peel the potatoes and cut them into cubes. I pour over the potatoes. I'm cooking.
I cut boiled meat and smoked products into pieces. I peel onions and carrots. I cut the first vegetable into rings, and chop the second on a grater. I remove the seeds from hot peppers. Finely chop the pulp.
I'm doing passivation. I add onions to a heated frying pan. After two minutes I add carrots. Simmer over low heat. When the onion turns golden, add finely chopped pepper. I fry each vegetable ingredient until done.
I add smoked meat (I leave the boiled meat), tomato paste, 2-3 tablespoons of meat broth. I mix thoroughly. I simmer together for 7 minutes.
I add meat broth to the cabbage, cucumbers and potatoes. I turn on the stove. I put sautéed vegetables with smoked products and boiled pieces of meat. I stir it carefully.
Bring to a boil, add salt if desired. Cook for 5-10 minutes and turn off the stove. I let the hodgepodge brew under a tight lid for 20-30 minutes.
I pour it into plates. I decorate with a slice of lemon, chopped herbs and olives.

How to cook hodgepodge in a slow cooker

Ingredients:

Boiled meat – 400 g.
Sausages and smoked sausage – 300 g.
Onion – 1 head.
Olives – 100 g.
Flour – 2 large spoons.
Tomato paste – 3 large spoons.
Cucumbers – 100 g.
Potatoes – 3 pieces.
Greens – 40 g.
Pepper and salt - to taste.

Preparation:

ADVICE! Ready-made sausage kits for solyanka, which are sold in stores, often include cheap and inexpensive ingredients. To avoid spoiling the taste, assemble the assortment yourself.

I start the hodgepodge by frying the onions in a slow cooker with vegetable oil (“Frying” mode). I don't use carrots in this recipe. Add vegetables to sauté if desired.
While the onion is frying, I chop pickles, sausage and sausages.
First I add chopped cucumbers, then diced sausage. Then chopped potatoes and tomato paste. Don't forget to add boiled meat.
I take pitted olives. I prefer finely chopped. Leave them whole if desired.
After immersing all the hodgepodge ingredients in a container, pour in water and cucumber brine.
I install the “Cooking” program. Approximate cooking time is 60-90 minutes.

Video recipe

Before serving solyanka, slice fresh lemon. Add one slice to a plate and season the soup with a spoonful of low-fat sour cream.

Oven cooking method

Ingredients:

Meat broth – 2 l.
Assorted meat products (ham, sausages, sausage) – 400 g.
Onions – 2 pieces.
Pickled cucumbers – 2 pieces.
Potatoes – 2 pieces.
Carrots – 1 piece.
Pepper – 1 piece.
Tomato paste – 4 large spoons.
Olives – 5 pieces.
Bay leaf – 4 pieces.
Peppercorns, herbs, sour cream, lemon - to taste.
Vegetable oil - for sautéing.

Preparation:

I take a saucepan. I pour in vegetable oil. Add finely chopped and peeled onion to a heated frying pan. Carcass. Afterwards I add cucumbers and peppers. Simmer in a saucepan for 5-10 minutes.
Once the onions are browned, add the carrot rings. I set the fire to low.
I cut the assorted sausages for solyanka into strips or small cubes. I peel the potatoes and cut them into small pieces. I put all the chopped ingredients into a saucepan. I add a few spoons of broth. I simmer for 5 minutes. I add 4 large spoons of tomato paste and add spices. Mix thoroughly and simmer over medium heat for no more than 7-10 minutes.
I spread the prepared sausage-vegetable mixture evenly among the pots.
I fill half the container with pre-boiled beef broth. On top I put a bay leaf, a few olives, and a handful of chopped herbs.
I close the lid and put it in the oven. I set the temperature to 160 degrees and simmer for 20-40 minutes.

Bon appetit!

Dietary hodgepodge according to Dukan

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

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

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

Ingredients:

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

How to prepare solyanka meat soup:

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

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

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

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

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

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

Add vegetables to the broth and cook over low heat.

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

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

Let's cut the onion.

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

Add the resulting mixture to the hodgepodge.

Let's cut the sausage and frankfurters.

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

Solyanka mixed meat is a wonderful soup for the cold season, hearty and tasty, warming with warmth from the inside on a dank, slushy day. You feel the special charm of hodgepodge on the day when you have dressed out of season, somehow got home, all chilled, hoarse, frozen with your mood at zero, and now there is a cup of hodgepodge on the table in front of you with steaming hodgepodge!

Recipes:

What can compare with it at such a moment?.. Yes, perhaps only the famous English oatmeal soup with strong beef broth.

Well, about oatmeal soup, I digressed from the topic, but our topic today is hodgepodge of meat and its options for preparing it at home.

By the way, Solyanka is the only soup that I order in a cafe or restaurant, for exactly the same reason - I was walking by, I was cold and really wanted to eat it. Otherwise, of course, I’d prefer to do without soup, since I don’t really like soups in general.

Well, that’s it, today we’re preparing hodgepodge. Although it seems that this soup is prepared from everything that is at hand, this is not true. I bet that half of the food in the refrigerator simply won’t be there, and without one thing the hodgepodge won’t be the same.

Therefore, it’s better to put the list of components on a piece of paper the old fashioned way or take a photo with your mobile phone, and go to the store. And no matter what they say on the Internet, not many people manage to make hodgepodge a regular dish on the table.

A real solyanka, prepared according to all the rules and with a full set of ingredients, is more suitable for Sunday lunch, when you cook slowly, with feeling, with precision, with arrangement, and get aesthetic pleasure from cooking.

Many worthy chefs do not agree with the presence of potatoes in hodgepodge, but we, Russian people, understand that without potatoes there is no place in the soup - what did you eat, what did you watch, left the table, half an hour later and hungry again.

What products will you need for classic hodgepodge:

half a kilo of meat of your choice, pork, veal or lamb, but always with a marrow bone;
200g each of boiled, smoked and brisket sausages;
5 medium potatoes;
large onion;
large carrot;
half a glass of tomato paste;
a couple of pickled cucumbers;
a tablespoon with the top of olives;
greens - a bunch of parsley and basil;
lemon;
vegetable oil a couple of tablespoons;
sour cream, preferably homemade.

How to prepare classic mixed meat solyanka at home:

Cook the meat broth in three liters of water for at least three hours, over low heat, close the lid after boiling and removing the foam, so that the broth is transparent, a third of the water should gradually boil away.
Peel the potatoes and cut them into cubes, remove the meat from the broth and set it aside to cool on a plate, add the potatoes into the broth and increase the heating intensity.
Lightly fry the sausage and loin in a small amount of vegetable oil and place in a pan.
Saute finely chopped onion in a frying pan until golden brown, add grated carrots to it, fry, add finely diced cucumbers and tomato paste. Pour half a glass of cucumber pickle and liquid from a jar of olives into the frying pan, simmer for 15 minutes over low heat and place the frying in a pan with hodgepodge.
Cut the cooled meat into small cubes, cut the olives into slices, finely chop the herbs and put them in a saucepan. Two minutes after boiling, add salt to taste and pepper. Turn off the heat and close the lid tightly, let it brew.
Pour into plates, adding a thin slice of lemon and a spoonful of sour cream to each.

Bon appetit!

Meat hodgepodge of sausages - a traditional step-by-step recipe

A very quick recipe, such a hodgepodge can easily be prepared for dinner after a hard day. It will turn out nourishing, appetizing and tasty!

Ingredients:

boiled sausage 200g;
hunting sausages or raw smoked sausage 300g;
5 selected potatoes;
one carrot;
one onion;
pickled cucumbers 3 pieces;
a tablespoon of tomato paste;
a hundred-gram jar of olives or black olives;
several thin slices of lemon;
a couple of tablespoons of vegetable oil;
salt and spices to taste;
sour cream.

Recipe:

Pour three liters of water into a saucepan and put on fire.
Peel and cut the potatoes into small cubes and place them in boiling water.
Fry the chopped onion in a frying pan until golden brown, add the carrots grated on a coarse grater, fry lightly, add finely chopped cucumbers and tomato paste. Stir and cook over low heat for a little while.
Place the sausages and sausages cut into strips into the pan, and after boiling, add the dressing from the frying pan.
The last ones to be lowered into the pan are the olives, cut into slices, the olive brine is poured in and you can add cucumber.
Let it simmer a little, add salt and pepper. Turn off and let it brew under a tightly closed lid.
When serving, add a couple of lemon slices and sour cream to each plate. You can sprinkle with freshly chopped herbs.

Tasty and healthy!

Incredibly delicious recipes - you should see this:

Vegetable stew - 10 recipes with zucchini, potatoes, meat, eggplant

This is no longer a soup, but a completely independent meat dish, or, more accurately, a sausage dish, which can be served as a second dish for lunch. And if you add mashed potatoes to it, then the lunch will be absolutely perfect!

half a kilo of sauerkraut;
onion head;
5 sausages;
pickled cucumber;
a couple of cloves of garlic;
a tablespoon of sugar;
tablespoon with top of tomato paste;
vegetable oil 3-4 tablespoons.

Preparation:

Fry the onion, cut into small cubes, in vegetable oil in a deep frying pan until golden brown.
Place washed and drained sauerkraut in a frying pan and fry along with onions.
Add tomato and cucumber, pour in half a glass of water and simmer over low heat for 15 minutes.
Add sausages, cut into slices, sugar, pepper and finely chopped garlic, mix and close tightly with a lid.
After a couple of minutes, turn off the stove and let it brew.

Bon appetit!

I’ll say right away and honestly - in my opinion, a multicooker is only suitable for making quick hodgepodge, or when the house doesn’t have a classic stove, well, let’s say, for students in a dorm. Because no experienced housewife in her right mind would bother with preparing the broth, which will need to be removed in a hot bowl to free up the multicooker for frying, pouring and straining! Here's a quick bungle no matter what!

Products:

5 medium potatoes;
one onion;
one carrot;
100 g capers;
smoked brisket 200 g;
boiled sausage 200g;
bouillon cube;
two tablespoons of tomato paste;
a bunch of greenery - whatever you like;
bay leaf,
lemon;
sour cream;
a couple of tablespoons of vegetable oil;
salt and pepper with spices to taste.

Cooking method:

Turn on the frying mode for 15 minutes and place the products in the multicooker bowl one by one in this order, giving them time to fry and do not forget to stir - finely diced onion, grated carrots, finely chopped cucumbers, chopped brisket and sausage.
With this order, the frying mode should just end. Place the chopped potatoes in a bowl. Pour one and a half to two liters of boiling water from the kettle. Turn on the extinguishing mode for 40-50 minutes.
Pour in the tomato and bouillon cube diluted in a glass of hot water.
10 minutes before the end of cooking, add the greens, salt and pepper, and throw in the bay leaves.

Place a slice of lemon and sour cream on each plate when serving. Bon appetit!

An easy version of solyanka, because chicken is much easier for the stomach to digest - you can cook it in the summer! We won’t do any frying; we’ll also lighten the soup.

one chicken breast fillet;
200g of boiled and smoked sausage;
one large onion;
pickled cucumber;
potatoes 5 pieces;
a bunch of greenery;
a small jar of pitted olives;
lemon;
sour cream;
Salt and pepper to taste.

Preparation:

Place a saucepan with two liters of water on the fire, and after boiling, add the chicken fillet cut into small pieces.
After 10-15 minutes, add the diced potatoes.
After another 15 minutes, add everything else - diced onion, diced sausage, finely chopped cucumber and olives. Cook for a little while and add finely chopped greens, salt and pepper.
Turn off the stove and let it brew.
Add lemon and sour cream to the plate to taste.

Bon appetit!

Classic meat solyanka - recipe with mushrooms, cabbage and sausage

It cooks quickly and tastes excellent, also suitable for cooking in the summer.

400 grams of smoked sausage;
200 grams of boiled mushrooms;
300 grams of cabbage, optionally fresh or pickled;
bulb;
carrot;
5 potatoes;
large tomato;
three cloves of garlic;
vegetable oil for frying;
pepper and salt to taste.

Preparation:

We will cook in a cauldron or large deep roasting pan.
Pour some oil and put it on fire.
Fry finely chopped onion and garlic until golden brown.
Add grated carrots and mushrooms and fry lightly.
Pour in two liters of water and add diced potatoes.
After boiling, cook for 15 minutes over low heat and add cabbage with finely chopped cucumber, sausage, cut into small strips.
After a while, add salt and pepper to taste and turn off the stove, let it brew for a while.
If desired, add chopped herbs, lemon and sour cream to the plate.

Bon appetit!

The most delicious classic solyanka with kidneys - a recipe for cooking with sausage, chicken, sausages and pickles

Everything is the same as in the chicken recipe, only instead of chicken breast, kidneys are used, pre-soaked for a day in cold water, boiled and lightly fried in a frying pan. By the way, you can choose both beef and pork kidneys.

Solyanka with kidneys is most often loved by men; for women, the classic version of hodgepodge is closer.

In addition, the process of preparing such a soup is delayed due to the fact that it is necessary to soak the kidneys first - to remove all the smell. To do this, place the kidneys in cold water and change them every 2 hours and let them soak for a day.

The next day, you need to cut the kidneys into segments and boil them 2-3 times - this will still take about an hour. But be patient, because solyanka with kidneys is a completely different taste.

Ingredients:

700 grams of pork or beef kidneys;
3 liters of meat broth;
200 grams of smoked chicken breast, sausages, smoked sausage;
2 medium pickled cucumbers;
one carrot;
onions – 3 onions;
2 cloves of garlic;
100 grams of tomato paste;
3 bay leaves;
20 olives - a small jar;
lemon and sour cream;
salt, allspice and ground pepper - to taste.

Now let's start cooking:

First you need to finely chop the onion and carrots and sauté.
Pour tomato paste into them and simmer for 5-10 minutes.
Cut the pickled cucumbers into cubes and add to our frying.
The next step is to prepare and assemble the meat products. Fry the already soaked, boiled and finely chopped kidneys.
Add shredded sausage, brisket and frankfurters to them.
Bring the meat broth with bay leaf and allspice to a boil. Place the meat collection there. You can add brine from olives and cucumbers.
You should boil it for a little while and add the fried vegetables to the hodgepodge. Let's finish cooking.
Olives can be added directly to the plate if not everyone in the family likes them.
For the same reason, lemon should not be placed in a common pan.

Video Meat Solyanka with smoked ribs - fast, affordable and tasty

And now a bonus for those who have mastered my entire article - a delicious, better than in a restaurant, quick meat soup, solyanka with smoked meats:

Well, that’s probably all for today!

Many people say that meat solyanka is a peasant’s soup. Yes, men adore and love it, but it’s not true - women also like hodgepodge.

Prepare such a hearty, varied soup and treat all your household members. Mine are ready to enjoy such a delicious meat hodgepodge of various savory products every day - they just can’t get enough...

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

Key Features

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

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

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

The most important nuances

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

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

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

Traditional option

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

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

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

Process description

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

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

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

Option with sausage

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

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

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

Algorithm of actions

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

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

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

composition of products

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

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

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

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

Cooking technology

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

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

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

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

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

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

How to prepare mixed meat solyanka at home

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

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

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

12. Grate the cucumber on a very coarse grater.

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

Solyanka recipe with sausage

Ingredients:

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

Preparation:

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

2. Cut the carrots into strips.

3. We also cut the cucumbers into strips.

4. Cut the onion into small cubes.

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

To prepare hodgepodge we will need various meat delicacies. Sometimes I like to do this with an assortment of different types of sausages. You can of course type whatever you like. In total, you will need about 800 g of meat delicacies. In the hodgepodge I always put boiled sausage, frankfurters, boiled-smoked sausages, neck or carbonate, in general, everything that I liked in the store.

5. Start slicing. Cut the boiled sausage into strips.

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

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

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

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

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

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

Now you need to fry everything, vegetables and slices.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

24. Add sliced smoked sausage.

25. We also put chopped boiled meat there.

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

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

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

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

Solyanka is completely ready.

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

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

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

Bon appetit!

Solyanka recipe

Ingredients:

For a 5 liter pan:

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

Preparation:

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

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

2. Cut the boiled pork into small pieces.

3. We also cut the smoked sausage into small pieces.

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

5. Finely chop the onion.

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

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

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

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

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

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

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

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

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

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

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

Enjoy.

Bon appetit!

Classic solyanka recipe

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

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

Video - mixed meat solyanka

Bon appetit!

Cooking hodgepodge first course. Composition of solyanka

Cooking tricks

Classic meat solyanka

Recipe with potatoes

Original version with sausage

Delicious solyanka with cabbage

How to cook hodgepodge in a slow cooker

Oven cooking method

Dietary hodgepodge according to Dukan

How to prepare solyanka meat soup:

What products will you need for classic hodgepodge:

How to prepare classic mixed meat solyanka at home:

Meat hodgepodge of sausages - a traditional step-by-step recipe

Classic meat solyanka - recipe with mushrooms, cabbage and sausage

The most delicious classic solyanka with kidneys - a recipe for cooking with sausage, chicken, sausages and pickles

Video Meat Solyanka with smoked ribs - fast, affordable and tasty

Key Features

The most important nuances

Traditional option

Process description

Option with sausage

Algorithm of actions

composition of products

Cooking technology

How to prepare mixed meat solyanka at home

Menu:

Solyanka meat

Ingredients:

Preparation:

Solyanka recipe with sausage

Ingredients:

Preparation:

Solyanka recipe

Ingredients:

Preparation:

Classic solyanka recipe

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

Video - mixed meat solyanka