Solyanka, whose history goes back hundreds of years, was prepared in villages from what was at hand, and this dish was called “selyanka”. Then they began to prepare it in taverns, and then in restaurants, where the village food was prepared from selected, high-quality products.
Classic Solyanka does not contain potatoes, for the simple reason that potatoes were brought to Russia only at the end of the 18th century; before that, according to the recipe, the first dishes were seasoned with flour broth. However, modern culinary tips allow the presence of potatoes in hodgepodge.
Solyanka with sausage is also prepared in meat broth: the meat is taken out, cut into pieces, and added to the broth along with sausage, sausages and vegetables. Recipes for solyanka with cabbage are considered more like main courses, or even hot appetizers, as it turns out thick, rich and spicy.
For a 4 liter pan. we need:
- chicken fillet - 200-250 gr.,
- meat and sausage products 600-700 grams
- 2 large pickled (or pickled) cucumbers and half a glass of brine,
- half a jar of olives,
- medium sized onions and carrots,
- 1 tbsp. spoon of tomato paste,
- 1-2 cloves of garlic, herbs (onion, parsley, dill, cilantro).
- Salt, black and red hot pepper.
- Lemon.
- Optional: 1/3 cup rice or 1-2 potatoes.
Preparation:
Pour a little more than half the water into the pan, add the fillet and let it cook for 20 minutes, remembering to skim off the foam. We cut meat and sausage products into strips, sausages into circles.
We also cut pickled cucumbers into strips. If the sausage is fatty, I prefer to lightly fry it before placing it in the pan.
We take out the meat and cut it into small pieces. And back into the pan. Add the fried sausage there.
At this point, a handful of rice is usually added. Some people prefer potatoes. It's up to your taste, you don't have to add anything.
Finely chop the onion and three carrots. Onion in a frying pan, fry until golden brown, add carrots, then after a couple of minutes tomato paste and finely chopped garlic. Fry for about five minutes.
Place cucumbers and sliced olives into the hodgepodge, pour in half a glass of cucumber brine.
You can add some capers. Cook for 10-15 minutes. Salt and pepper - to taste.
It’s better to try - since cucumbers and brine were previously added, and smoked sausage can also be well peppered.
Finely chop the greens and send them to the hodgepodge. Cook for another 5 minutes, cover with a lid and let it brew.
Don't forget to add a slice of lemon and a spoonful of sour cream to the plate. 
Meat solyanka with potatoes
Combined meat solyanka is a very nourishing and aromatic soup, which is prepared in meat broth with the addition of smoked meat, sausage or frankfurters.
Thrifty housewives usually prepare this soup when leftovers of various meat products have accumulated in the refrigerator. The composition of solyanka necessarily includes olives, pickles and lemon.
According to the classics, the soup is cooked without potatoes and capers are added, but for satiety I add potatoes and refuse capers due to the fact that its taste will definitely be overwhelmed by pickles, olives and lemon. To enhance the effect, I add lemon not when serving, but at the last stage of cooking.
In general, hodgepodge is interesting because when preparing it, you can use your imagination and add any products that go well together.
Compound:
- Water - 2.5 l;
- Beef (with bone) - 300 g;
- Smoked sausage – 150 g
- Any smoked meat - 150 g
- Olives - 1 jar
- Pickled cucumbers - 2 pcs.
- Potatoes - 2-3 pcs.
- Cucumber pickle - 0.5 l;
- Carrots - 1 pc.
- Onions - 1 pc.
- Vegetable oil - 2 tbsp;
- Tomato paste - 2-3 tablespoons
- Lemon - half
- Black pepper, bay leaf
- Parsley (and/or celery) - to taste
Preparation:
In the same way as for any soup, prepare the broth and cook the meat for 1.5 hours. While the meat is cooking, heat the vegetable oil in a frying pan and fry the chopped onions and grated carrots.
Add pickled cucumbers cut into cubes to the onions and carrots and fry everything together for about 15 minutes. Add tomato paste. Place the fried vegetables and tomato paste into the hot broth with meat. Cook over low heat.
Add potatoes and chopped smoked meat and sausage to the pan. Cook the hodgepodge over low heat until the potatoes are ready.
At the end of cooking, add pepper, bay leaf, chopped olives from a jar along with liquid, brine, chopped lemons and herbs to the hodgepodge, let it boil quickly and immediately turn off, cover and let the soup brew.
Classic meat solyanka with kidneys
You will need:
- 200 gr. boiled beef
- 1 sausage or sausage (slices)
- 50 gr. ham (medium julienne)
- 2-3 varieties of different sausages (it’s good if one is raw smoked) 50 grams each. (medium julienne)
- 2-3 small beef kidneys (can be replaced with tongue, but kidneys are preferable)
- 1 large onion (small cubed)
- 1 carrot (grated)
- 2 tbsp. spoons of tomato paste or 300g fresh tomatoes
- 2 medium pickled cucumbers (pickled cucumbers are not suitable) (medium julienne)
- 4 olives + extra on each plate
- 4 olives + extra on each plate
- 1 teaspoon capers
- lemon slices
- parsley, fresh (chopped)
- 1 -2 bay leaves
- salt, sugar, pepper to taste
Preparation:
The day before preparing the hodgepodge, soak the kidneys. The next day after soaking, rinse them well, boil them, then cut off the internal fat, which should be discarded and not used. Finely chop the kidneys.
Sauté the onion in a frying pan for two minutes, add carrots, fry for another couple of minutes, add tomatoes or tomato paste and simmer briefly, about 5 minutes. Be careful not to burn anything.
If the tomatoes are fresh, first blanch them for a couple of minutes in boiling water and remove the skin.
Pour all prepared meat products with 1.5 liters of broth or water, bring to a shallow bubbly boil, add bay leaf, then immediately add sauteed onions with carrots and tomatoes, as well as pickles.
Bring to a shallow bubbly boil again and simmer for another 15 minutes. A couple of minutes before turning off, add olives, capers, sea salt, freshly ground black pepper, sugar to the hodgepodge, turn off and let it brew.
Serve with a slice of lemon, olives, sour cream and chopped parsley. 
Solyanka mixed meat with chicken
Required:
- 5 liter saucepan
- 1-1.5 kg shanks (with a layer of meat)
- 200 g brisket
- 1-2 smoked sausages
- 2-3 sausages
- 1 chicken leg
- 2 onions
- 2-3 pickled cucumbers
- 3-4 tbsp. l. tomato paste
- 3-4 tsp. butter
- 10-15 capers
- 10-15 olives
How to cook solyanka with chicken:
Wash the shank and cook the broth for about 2 hours (if you start cooking the meat in cold water, you get a richer broth, and if you throw the meat into boiling water, you get juicier meat). In this case, we need a richer broth.
The knuckle has boiled - remove the foam, reduce the heat and leave for an hour. After an hour, add the peeled whole onion, washed and cut leg to the pan.
We wait until it boils, skim off the foam, reduce the heat and set aside another hour. In parallel with the broth (20-30 minutes before the broth is ready), we fry it.
Melt butter in a frying pan. Cut the onion head into small cubes and fry in a frying pan.
When the onion has become translucent, add sausages cut into circles or semicircles (no more than 5 mm thick). Fry the onion and sausages for 2 minutes and add the pickled cucumbers cut into strips.
After another 1-2 minutes, put the tomato paste in the pan, add 2-4 tablespoons of broth, bring to a boil and turn off.
We cut all cooked meat products (sausages, brisket, smoked meats) into cubes or strips (as you like). It must be said that any meat products available in the refrigerator or specially purchased in the store are suitable for this soup.
Not necessarily those indicated in this recipe (the range can be changed). It is mandatory to leave only the sausages and cut them into circles or semi-circles for hodgepodge.
The rest can be cubes or straws. Remember that the larger the assortment, the tastier the hodgepodge.
You can use smoked and boiled-smoked meat products.
When the broth is ready (2 hours from the start of cooking), remove and discard the onion. Take the meat out of the broth and separate it from the bones, cut into pieces (across the grain) 1.5-2 cm long. We do the same with the chicken leg.
Add bay leaf and peppercorns. When the cooked meat is cut, set it aside.
Salt this soup at the end, when all the meat products and saltiness give their salt and taste to the broth. Only then will it be clear whether you need to add more salt and how much.
Place meat products, tomato-vegetable mixture into the prepared broth, mix everything, add salt and pepper to taste. Now is the time to drop the capers! No need to cut them, throw them whole.
Close the lid and cook the hodgepodge for about 15-20 minutes. Turn off and let sit for 20-30 minutes.
The solyanka should be quite thick. Serve the solyanka on a plate along with a slice of lemon, olives (optional with olives) and sour cream to taste.
By the way, you need to cut off the skin from the lemon, as it is tough and gives off a bitter taste.
Throw the lemon and olives into the soup poured into plates! Decorate with greens.
Recipe for meat solyanka with mushrooms
Solyanka can be prepared in two versions: for adults - with a fried dressing with tomato paste, and for children - without tomato paste, fried, just onions + bell peppers + carrots. Chicken broth gives the solyanka some of the feeling of a diet dish. Solyanka is a hot first course for children and adults.
The total cooking time for chicken solyanka is 45-60 minutes.
Products:
- Chicken - 2-3 pcs. fillet or 1 breast (*white meat chicken with or without bone)
- Sausages - 3-4 pcs.
- Smoked sausage - 15-17 thin slices
- Ham - 2-4 thin slices
- Potatoes - 3-4 pcs.
- Champignon mushrooms - fresh - 10 pcs or 1 jar (200-300 g)
- Olives or pitted olives - 15-20 pcs.
- Onions - 1 pc. and green onion 2-3 arrows
- Bell pepper - 1 pc.
- Carrots - 1 pc.
- Lemon or lime - 3-4 slices
- Pickled cucumbers - 2 medium or 6-8 gherkins (small cucumbers)
- Fresh garlic - 2-3 cloves
- Tomato paste - 1 tablespoon
- Salt, pepper - to taste
- Seasoning "Frying for soup" - not necessary, but recommended!
How to cook:
Pour clean cold water over the chicken fillet or breast, add half a peeled carrot and a sprig of dill. Cook over medium heat, skimming off foam periodically. Cooking time for chicken is 15-30 minutes until done.
Add chopped champignons, after 5 minutes add diced potatoes. Add thinly sliced sausages, thin strips of ham and sausage.
Remove the cooked chicken and break it into small pieces and add to the soup.
For solyanka (3 liters) 1-2 pieces of fillet or half a breast is enough.
Cut the cucumbers and some olives into slices, leaving half of the olives whole. Throw into the hodgepodge. Prepare the frying: onion + carrots + bell pepper. Fry in odorless sunflower oil.
Add tomato paste (no more than 1 tablespoon without top) - if the dish is for adults or large children.
Add the prepared frying dressing to the hodgepodge after the potatoes are ready.
To brighten the taste, before adding salt and pepper, add a teaspoon of Maggi Soup Roasting Seasoning.
Salt and pepper to taste. Add 2-3 slices of lemon. Cut a clove of garlic halfway and add it to the dish you are preparing. 
Meat solyanka in a slow cooker
This is a universal solyanka recipe that is suitable for all types of multicookers.
Compound:
- 500 g meat
- 300 g ham + ham (any boiled or fried meat products)
- 3-4 pickles
- 100 g olives
- 3 onions
- 1 carrot
- 1 lemon
- a few sprigs of parsley
- Bay leaf
- peppercorns
- 1 tbsp. tomato paste
- 50 g capers
- sour cream
- salt, ground pepper to taste.
Preparation:
Finely chop the meat (in long strips the size of a match) and place it in a multicooker saucepan, adding 300 ml of hot broth or water. Set to simmer for 1 hour 30 minutes.
Chop the onion and grate the carrots. Fry. Add tomato paste here (can be replaced with fresh tomatoes). At this time, cut meat products (ham, ham, tongue, sausage, sausages or other meat products) in the same way as meat - into thin strips.
Peel the pickled cucumbers, cut them lengthwise and cut into slices.
Then the contents of the frying pan + meat products + cucumbers + bay leaf, peppercorns, capers are placed in a slow cooker. Salt and pepper to taste. It is worth paying attention to the amount of water. If the hodgepodge is thick, you should add more hot broth or water. Leave until the end of cooking.
Before serving, add parsley, lemon, olives and sour cream to each plate with hodgepodge. Bon appetit!
Homemade meat solyanka with salted cabbage
Ingredients:
- Beef (preferably on the bone) – 200-250 g
- Assorted sausages (smoked meat, salami, hunting sausages) – 300 g
- Water – 2.5 l
- Potatoes – 3 pcs.
- Onion – 1 pc.
- Carrots – 2 pcs.
- Pickled cucumbers – 4-5 pcs.
- Salted cabbage (optional) – 2 tablespoons
- Parsley root – 1 pc.
- Tomato sauce – 2 tablespoons
- Olive oil – 2 tablespoons
- Salt, pepper - to taste
- Sugar – 1 teaspoon
- MIKADO olives with lemon – 1 small jar
Preparation:
Cook the broth. To do this, put water on the fire, put in the peeled onion, one carrot, parsley root and beef meat. Bring to a boil, skim off the foam and cook for another hour.
After an hour, add potatoes to the broth and cook for another half hour. At this time, heat the olive oil in a frying pan.
We grate carrots and cucumbers, chop the cabbage and simmer it all in a frying pan for 5-7 minutes, then add the assorted “sausage” cut into strips and tomato sauce. Sugar, salt and pepper to taste. Simmer vegetables and meat for about 15 minutes.
You can now remove and discard the onions, carrots and parsley root from the broth (they have already done their job), remove and cut the meat, put it back, and also add “frying” to it.
Cook over low heat for 20-25 minutes, at the end add the last ingredient - olives with lemon and 1 tablespoon of marinade, they will give the dish a refined and delicate taste. Leave it on the fire for another 10 minutes, then turn it off and let it brew a little.
Video: recipe for meat solyanka from the chef. Ilya Lazerson
Secrets of making delicious meat soup
- In order to cook hodgepodge correctly, you need to take several types of meat, pork and beef, for example. You can have duck, chicken and sausages.
- spices: parsley root, celery, dill seed, black peppercorns.
- vegetables: pickles, capers or olives, fresh or pickled cabbage.
- To make the meat solyanka tasty, after the broth is cooked and infused a little, you need to take out the meat and cut it into small pieces, and also clean the meat from the bones and chop it too.
Solyanka is one of the first courses and is a rich fish, meat or mushroom broth with the addition of various vegetables and spices. Solyanka is not the name of the soup, and saying “solyanka soup” is just as wrong as saying “borscht soup”, “rassolnik soup” or “shchi soup”.
Solyanka, whose history goes back hundreds of years, was prepared in villages from what was at hand, and this dish was called “selyanka”. Then they began to prepare it in taverns, and then in restaurants, where the village food was prepared from selected, high-quality products.
Classic Solyanka does not contain potatoes, for the simple reason that potatoes were brought to Russia only at the end of the 18th century; before that, first courses were seasoned with flour broth. However, modern culinary tips allow the presence of potatoes in hodgepodge. Solyanka with sausage is also prepared in meat broth: the meat is taken out, cut into pieces, and added to the broth along with sausage, sausages and vegetables. Recipes for solyanka with cabbage are considered more like main courses, or even hot appetizers, as it turns out thick, rich and spicy.
Cooking tips
Firstly, in order to cook hodgepodge correctly, you need to take several types of meat, pork and beef, for example. You can have duck, chicken and sausages.
Secondly, spices: parsley root, celery, dill seed, black peppercorns.
Thirdly, vegetables: pickles, capers or olives, fresh or pickled cabbage.
Fourthly, in order for the meat hodgepodge to turn out tasty, after the broth is cooked and infused a little, you need to take out the meat and cut it into small pieces, and also clean the meat from the bones and chop it too.
Most solyanka recipes contain olives and capers, but how can you prepare solyanka without these expensive products, especially capers? It turned out to be very simple.
Making homemade hodgepodge.
For 5 servings we need:
1.8 l. meat broth
250 gr. boiled beef
100 gr. boiled smoked ham or ham
100 gr. sausages or sausages
120 gr. boiled beef kidneys (optional without them)
2 onions
2 pickled cucumbers
4 things. potatoes.
4 tbsp tomato paste
60 gr. butter.
Sour cream, herbs, spices to taste.
So, we’ve decided on the ingredients, now let’s start cooking.
Preparation
We cook concentrated broth from beef. Throw in the chopped potatoes and cook until tender. Separate the meat from the bone and cut into small pieces. We also cut ham, sausages, and boiled kidneys into thin strips.
Sauté the onion (lightly fry) in butter with the addition of tomato. Peel the pickled cucumber from the skin and seeds, cut into cubes and slightly simmer (boil in a small amount of liquid) in water or broth. Add prepared onions, cucumbers, and meat products into the boiling broth and boil for another 10-15 minutes. And the delicious hodgepodge is ready. Serve it seasoned with sour cream and finely chopped herbs.
Here's how to cook solyanka in a tasty, simple and affordable way.
Solyanka meat. Secret recipe
The meat solyanka recipe is quite simple, but includes many different ingredients. In order to prepare it, you must first prepare all the necessary components. First, go to the store and select the necessary products to prepare this dish.
The meat solyanka recipe consists of:
Ingredients
250 grams of meat bones
100 grams of juicy meat
50 grams of ham
50 grams of sausages
One onion bulb
Olives and olives
Two pickled cucumbers
Tomato paste
Butter and sour cream, a few tablespoons each
¼ lemon, several bay leaves, as well as herbs and pepper to your taste.
Ingredients may or may not change depending on what your family likes. Next, let's start cooking.
Preparation
Meat solyanka begins with preparing a rich broth. Meat and bones can be placed in either cold or hot water. Choose what you need. In the first case, the broth will be richer, in the second - more juicy meat. After the water has boiled, skim off the foam and turn down the heat. After this, add the ham and sausages, cut into cubes.
After this, put the resulting meat back into the broth and turn on low heat. During this period, it is important to evaluate whether there is enough water in the pan or whether it needs to be added a little.
The solyanka recipe provides several options for preparing onions. The first is to chop it finely, sauté in butter, add tomato paste and continue cooking for up to 10 minutes. Or just throw the onion into boiling water. After the onions are ready in the first option, add them to the infused broth.
After this, take the pickles, rinse them with water and cut them into small cubes. Add to the broth.
Next, the recipe for hodgepodge continues by adding salt, bay leaf and pepper to taste. Cook for another ten minutes. After this, at the end of cooking, olives are added, crushed with herbs, and lemon juice is poured over. After the dish is completely prepared, when serving, place a couple of spoons of fresh sour cream on top.
Mixed meat solyanka, the recipe for which is known to everyone, is a very tasty dish. And every housewife improves it by adding or excluding some products.
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 various types of meat, smoked meats, sausage, fish, and sometimes cabbage, potatoes, and millet are added. But since this is a classic recipe, then we will stick to the classic look of this soup.
Anyone who wants to experiment can try to independently introduce new accents of taste based on the classic basis.
Mixed meat hodgepodge, soup recipe from the chef
The basis of this soup is a rich, rich broth made 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 you will just get 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, in which we will boil the meat.
The meat for Solyanka 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.
We wash the meat well, cook until fully cooked in salted water, not forgetting to remove the foam.
We will also need smoked meats, let's prepare:
- smoked 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 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 out the cooked meat We take the meat out of the broth and leave it in a cup to cool.
Fry the onion 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.
Add carrots As soon as the onion has become transparent, add grated carrots to it. Stir and leave until thoroughly fried and stewed.
Add cucumbers The next ingredient 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.
Cutting smoked meats 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, bay leaves, and also add the roast.
Cutting the meat into strips While the broth is boiling, take the boiled meat, quickly chop it, trying to cut it into thin strips.
When the ribs are well boiled, add the meat and sausages.
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.
Be sure to add onions, hot spices, parsley and dill to the thick, spicy soup. 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.