Mixed meat hodgepodge is not just a soup, but a soup with history. The dish is originally Russian cuisine. Solyanka was prepared and eaten exclusively by commoners, while the nobles considered solyanka a simple and unworthy dish for the noble table. This type of spicy and fatty soup was originally served with vodka and served as an appetizer. Therefore, people called hodgepodge a hangover.
The classic meat solyanka is called a national team because it is prepared from various types of meat. Look at the recipe - there is beef or pork, smoked ribs, boiled and smoked sausages. Can you imagine how many different scents there are! But even if you don’t have all the meat ingredients on hand, that’s okay. They also add tomatoes, olives, pickled cucumbers and lemon to the solyanka - they give this dish a unique spicy-sour taste. Do you want to make it worse? - Then pour in a little cucumber pickle. Once you try it, you will definitely want to cook this dish more than once.
Ingredients:
- Beef/pork on the bone - 600 g
- Potatoes - 3-4 pcs.
- Smoked ribs - 300 g
- Boiled sausage/ham – 200 g
- Smoked sausage – 200 g
- Olives/olives - 100 g
- Pickled cucumbers – 4 pcs
- Red onion – 1 piece
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons
- Lemon - 1 pc.
- Greens - to taste
- Spices - to taste
- Cucumber pickle – 80-100 ml
- Water - 3 l
The first step is to boil the meat. Cook as usual, you are used to doing it. If you use meat on the bone, you need to cook it for at least 2 hours. Then remove the meat from the broth, separate it from the bone and, if possible, cut into strips.
Peel the potatoes and cut into medium-sized cubes, rinse with cold water and place in a saucepan with meat broth. Cook over medium heat.
Potatoes in Solyanka are still an exception to the rule; Siberians, who are accustomed to preparing and eating soups with the addition of this vegetable, love to add it.
Cut the sausage and ham into strips.
Cut the smoked ribs into pieces between the ribs.
Peel the vegetables, carrots and onions, cut the onion into quarters and chop, grate the carrots on a coarse grater. Add vegetables to a heated frying pan and fry until tender.
Cut the pickled cucumbers into cubes and add to the pan with the onions and carrots, after a couple of minutes of frying, pour in two tablespoons of tomato paste and stir.
Add smoked ribs to the meat broth, fry them and season with spices. Cook for another half hour. Then sausage and ham, half a glass of cucumber brine and stir, close the lid, leave to simmer for a couple of minutes over low heat and turn off. Add olives before serving.
Solyanka is served with lemon slices, sprinkle fresh herbs on top, add a spoonful of sour cream and enjoy!
Classic recipe for mixed meat solyanka with kidneys
The taste of hodgepodge according to this recipe is spicy with pronounced sourness, but this only adds a special charm to the dish. Many people do not like such a product as buds for their specific smell, but if you prepare everything correctly, then the hodgepodge will turn out great.
Grocery list:
- Beef kidneys – 350 g
- A set of meat products - to taste
- Pickled cucumbers - 2-3 pcs.
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 100 g
- Ground nutmeg - 20 g
- Sugar - 1 teaspoon
- Salt - to taste
- Allspice black pepper - to taste
- Capers - 1 tbsp. spoon
- Water - 2 l
- Cucumber pickle - half a glass
- Lemon - 1 pc.
- Olives - 100 g
- Greens - to taste
To prepare hodgepodge with kidneys, prepare a 4-liter saucepan and a deep frying pan; if you have a deep cauldron on your farm, I advise you to cook the soup in it.
Beef kidneys must be prepared before cooking. Leave them to soak in cold water in the refrigerator for 6-8 hours, changing the water periodically, so do not leave this process overnight. This is done to remove the unpleasant odor. If you want to speed up the process, soak the kidneys in milk for at least 2 hours.
Cut the prepared kidneys into small strips. Then fry them in a preheated frying pan until the liquid evaporates and turns golden brown.
Now let's deal with meat products. I used boiled sausage, hunting sausages, smoked sausages, you can easily use any type of sausage and meat products that are closer to your taste.
So, cut the meat products into strips and add to the kidneys, mix and fry over low heat for 10-15 minutes. Don't forget to stir as needed.
Peel the onions and carrots, cut the onions into small cubes, fry in a second frying pan or in a cauldron until transparent and add the grated carrots on a medium grater. Stir and fry until the carrots are ready. You should also add pickled cucumbers, cut into strips, season the vegetables with tomato paste and fry for about 4 minutes. Place nutmeg and capers in a frying pan for frying, add a teaspoon of sugar, black pepper, salt and mix thoroughly and keep on medium heat for another 1 minute.
Now everything needs to be connected. If you fried vegetables in a cauldron, add meat on top and pour two liters of boiling water. Or simply combine the prepared ingredients in a saucepan. Add half a glass of cucumber brine, cut the olives into slices if desired, or send them whole to the hodgepodge.
Bring the soup to a boil, reduce heat on the stove and cook for another 10 minutes. Squeeze the juice of half a lemon into the soup, add fresh herbs, then turn off the stove and let the hodgepodge brew for about 15 minutes.
When serving, add lemon wedges to each serving.
Bon appetit!
How to cook Solyanka soup with sausage
Solyanka belongs to the category of desirable dishes that you want to eat over and over again. After all, every time you cook, you can experiment and not be afraid of spoiling such a soup in the end result; this, in my opinion, is impossible. The proposed recipe is quick and easy to follow, try it.
Ingredients:
- Meat broth (any) - 3 l
- Boiled sausage or frankfurters - 300 g
- Smoked sausage – 300 g
- Brisket – 300 g
- Potatoes - 4-5 pcs.
- Pickled cucumbers - 5-6 pcs.
- Cucumber brine - half a glass
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons
- Olives - 200 g
- Lemon - 1 pc.
- Greens - to taste
- First you need to prepare meat broth; you can use absolutely any meat. Cut the sausages and brisket into cubes and fry in a frying pan, then add to the meat broth.
- Peel the potatoes, cut into cubes and add to the pan.
- Prepare the frying: peel and chop the onions and carrots, fry in vegetable oil, at the end add diced pickled cucumbers and tomato paste.
- Cut the olives in half or into rings as you wish.
- Add seasonings to the soup to suit your taste and add salt if necessary; be sure to taste the soup before adding salt. Pour half a cup of cucumber pickle into the pan.
- Cut half a lemon into slices and add to the hodgepodge at the very end of cooking, when you have already turned off the stove.
- Let the soup simmer with the lid closed for 15 minutes.
An easy to prepare recipe, but no less tasty. Add a pinch of fresh herbs to each serving and season with sour cream to taste.
Solyanka recipe with an Italian accent
Recipe from the chef of the Russian-Italian restaurant Vladimir Tezikov. Immerse yourself in the atmosphere of Italy, try to cook a dish according to the recipe from the video.
Recipe for meat solyanka with beans
There are a great many variations of making hodgepodge. As well as using a set of products to prepare transformable soup. I want to tell you the recipe that I like best, because we add beans to it.
List of required products:
- Meat on the bone - 500 g
- Smoked meats - to taste
- Canned beans - 1 can
- Potatoes - 4-5 pcs.
- Pickled cucumbers - 5-6 pcs.
- Cucumber brine - half a glass
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons
- Olives - 200 g
- Spices - to taste
- Garlic - 3 cloves
- Lemon - 1 pc.
- Greens - to taste
Boil the meat, when ready, remove it from the broth, separate it from the bone and cut it into pieces. Peel the potatoes and cut them into cubes or strips and cook them in meat broth. Also cut the smoked meats into pieces and add to the pan.
Fry peeled and chopped onions and carrots in a heated frying pan, add pickled cucumbers cut into cubes, season with tomato paste, stir and add to the soup.
Tomato paste is not a necessary ingredient; it can easily be replaced with fresh tomato, or not added at all.
Add beans and olives to the pan at the end of cooking, and at the same time pour half a glass of pickled cucumber brine into the soup.
Beans make the hodgepodge the most satisfying, and it also gives it its own taste. Add greens and lemon cut into slices to the finished soup. Serve with fresh Borodino bread.
Eat with pleasure!
Cooking hodgepodge in a slow cooker
Solyanka cooked in a slow cooker turns out thick, rich with a bright aroma. Prepare quickly and without much difficulty.
Ingredients:
- Smoked ribs - 300 g
- Krakow sausage – 400 g
- Smoked sausages – 300 g
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 3 tbsp. spoons
- Pickled cucumbers - 3-4 pcs.
- Cucumber brine – 125 ml
- Garlic - 5 cloves
- Pitted olives - 100 g
- Black peppercorns - 4-5 peas
- Bay leaf - 2-3 pcs.
- Lemon - 1 pc.
- Greens - to taste
Chop the onion coarsely; if you have a medium-sized onion, cut into half rings. Grate the carrots on a coarse grater.
Cucumbers must be cut into small cubes.
Also cut the smoked meats into small cubes, with the exception of the ribs, just cut them between the ribs.
Turn on the “Fry” mode on the multicooker and fry the onions and carrots with the addition of tomato paste.
Then add pickles and brine to the multicooker bowl and stir.
After 5 minutes of frying, add smoked meats to the vegetables and pour two liters of boiling water. Season with black peppercorns and add a couple of bay leaves.
Set the “Soup” mode or it could just be the “Cooking” mode for 30-35 minutes.
While the soup is cooking, prepare the olives, garlic, lemon and herbs. Grind as you like.
When the multicooker beeps that it is ready, add the remaining ingredients, close the lid and leave for 15 minutes.
Bon appetit!
Homemade Solyanka with sauerkraut
Who said that you don’t add cabbage to hodgepodge? Of course, they don’t add soup to the classic version, but we’ll cook it at home, in Russian! A budget option for hodgepodge.
Grocery list:
- Chicken leg - 1 pc.
- Smoked meats - to taste
- Sauerkraut – 200 g
- Potatoes - 4-5 pcs.
- Onion - 1 piece
- Carrots - 1 pc.
- Tomato paste - 2 tbsp. spoons
- Olives or olives - 100 g
- Lemon - 1 pc.
- Greens - to taste
- Boil the chicken leg, remove it from the broth, cool and separate the meat from the bone. Peel the potatoes and cut them into cubes, add them to the broth. While the potatoes are cooking, start frying.
- Cut the onion into cubes, grate the carrots and fry in vegetable oil; when the carrots become soft, add tomato paste and keep on the stove for another minute.
- If necessary, rinse the sauerkraut in cold water and add to the potatoes for 10 minutes. Cut the chicken and smoked meats into cubes and add them to the pan.
- 5 minutes before readiness, add roasted vegetables, olives and lemon cut into slices to the soup.
It is customary to add lemon to ready-made hodgepodge, but if you add it during cooking, it will give off more of its flavor.
Delicious homemade soup is ready. Serve Solyanka hot with sour cream and herbs.
Meat hodgepodge with capers
Solyanka is the dish where you can show maximum imagination. According to the classic recipe of Russian cuisine, solyanka is cooked with pickled cucumbers; capers began to be added in European cuisine and this did not spoil the meat solyanka. And if you put these two ingredients together, the solyanka will turn out very spicy and incredibly tasty. Another very detailed recipe from the chef is presented in the video.
As many cooks as there are, there are as many ways to prepare a soup like solyanka. The debate about the most correct recipe continues. But this is not the main thing, but the main dish is cooked with soul. Then there will be a lot of people who want more, and this is undoubtedly a success. Cook with joy and love. Enjoy your meal!
This is one of the few traditional dishes of the cuisine of the Russian people, which has gained popularity in many countries around the world. A thick stew, which is prepared in a strong broth: mushroom, meat or fish, seasoned at the end with lemon wedges. The most common is the classic recipe for a mixed meat hodgepodge, which includes various types of meat, sausages and ribs.
This classic meat solyanka recipe is loved by many. Once you try to cook according to this recipe, you will not want to experiment - because the soup turns out excellent.
Ingredients:
- beef on the bone – 700 g;
- smoked ribs – 350 g;
- smoked sausage – 220 g;
- ham – 220 g;
- water – 3.5 l;
- olives – 120 g;
- capers – 70 g;
- onion – 2 heads;
- vegetable oil – 4 teaspoons;
- tomato paste – 4 teaspoons;
- lemon;
- bay leaf – 2 leaves;
- allspice – 3 peas;
- butter – 2 teaspoons;
- parsley – 20 g.
Preparation:
- Place the smoked ribs, beef on the bone, which can be replaced with pork if desired, in a large saucepan.
- Add water and boil. Skim off foam as it forms.
- Peel the onion without cutting and place in boiling water.
- Boil for two hours.
- Add some salt. Add laurel and pepper.
- Cook for another quarter of an hour.
- Take out the meat, throw away the onion, you won’t need it anymore. Strain the broth.
- After the meat products have cooled, remove the bones. Chop the meat.
- Chop the smoked sausage and ham and return to the broth.
- If the cucumbers are large in size and have a hard peel, you need to remove it. If the skin is soft, cut it into strips.
- Place the cucumbers in the pan, pour in a little broth. Fry.
- After seven minutes, transfer to the broth.
- Cut the remaining onion into half rings.
- Pour oil into a frying pan, add onion. Fry.
- Add pepper and salt. Pour in tomato paste. Mix. Simmer for five minutes. Send into broth.
- Return the boiled meat to the pan.
- Grind the olives. Add to broth.
- Boil for a quarter of an hour.
- Add capers. Sprinkle pepper and salt. Stir. Leave for a quarter of an hour.
- Add lemon, parsley, sour cream to each plate.
Traditional recipe in Georgian
Solyanka soup is easy to prepare at home. Although this dish is Russian, in Soviet times Georgian chefs remade it according to their taste preferences. The soup became thicker, hotter, and spicy.
Ingredients:
- lean beef without bone – 350 g;
- lean lamb without bone – 350 g;
- fatty pork bacon – 130 g;
- pickled cucumbers – 4 pcs.;
- onions – 2 pcs.;
- hot red pepper;
- cilantro;
- pomegranate juice – 50 ml;
- allspice peas;
- olives or black olives – 15 pcs.;
- carnation;
- khmeli-suneli;
- parsley;
- basil;
- lemon;
- rosemary;
- bay leaf;
- garlic – 4 cloves;
- tarragon.
Preparation:
- Cut the lamb and beef into pieces, place in a saucepan, add water.
- Boil for an hour. Get the meat. Cool.
- Cut the bacon into cubes. Fry until all the fat is rendered.
- Chop the peeled onion into small pieces and fry in cracklings.
- Cut the cooled meat into pieces, add to the onion and simmer for 20 minutes.
- Cut the cucumbers into small longitudinal slices. Place in a frying pan.
- Chop the olives and add them to the stews along with the capers.
- Place suneli hops and all the stated spices there. Stir. Simmer for a quarter of an hour.
- Turn off the burner. Pour pomegranate juice and add chopped lemon and a little broth.
- Crush the red pepper along with garlic and salt and place with the meat.
- If you want a red dish, add a couple of tablespoons of tomato paste.
With mushrooms
Mushroom soup turns out lean and flavorful. Dried mushrooms must be kept in water for two hours. Therefore, plan your time and start preparing in advance.
Ingredients:
- dried mushrooms – 70 g;
- olives – 0.5 cups;
- champignons or porcini mushrooms – 600 g;
- water – 3.5 l;
- capers – 0.5 cups;
- onions – 3 pcs.;
- tomato paste – 6 teaspoons;
- pickled cucumber – 3 pcs.;
- oil – 6 teaspoons;
- sour cream;
- greenery;
- salt.
Preparation:
- Cover dried mushrooms with water. After two hours, drain the liquid and chop the mushrooms.
- Pour water into a large saucepan and boil.
- Chop fresh mushrooms and add them to the dried ones in water.
- Cut one onion into two parts and place in a saucepan.
- Boil for half an hour.
- Chop the remaining onions and fry in oil.
- Pour in tomato paste.
- Finely chop the cucumbers and add to the pan. Simmer for five minutes.
- Remove the cooked onion from the pan.
- Place the dressing into the broth.
- Chop the olives and add them to the pan along with the capers.
- Chop the greens and add to the soup. Add some salt.
- Season with sour cream in portions.
Classic cooking method with sausage
Using this recipe, you can prepare hodgepodge with sausage, which will delight you with a delicious taste.
Ingredients:
- half-smoked sausage – 250 g;
- boiled sausage – 250 g;
- onion – 1 head;
- pickled cucumber – 2 pcs.;
- potatoes – 6 pcs.;
- ground black pepper;
- lemon – 0.5 pcs.;
- greenery;
- pepper – 5 peas;
- tomatoes – 3 pcs.;
- olives – 12 pcs.;
- salt;
- water – 3.5 liters.
Preparation:
- Peel the potatoes and cut into cubes.
- Pour water into a large saucepan and boil. Add potatoes.
- Chop the tomatoes in the same way.
- Chop the onion.
- Pour oil into a heated frying pan, place tomatoes and onions. Fry.
- Cut the sausage into strips.
- Cucumbers - cubes.
- Place in a frying pan. Simmer for a quarter of an hour.
- Transfer to a saucepan.
- Cook for half an hour.
- Place the chopped greens into the soup. Add salt. Spice up.
- Chop the olives, lemon, and place in a saucepan. Let stand for a quarter of an hour.
Cooking with fish broth
When you get tired of culinary delights and fatty dishes, you should prepare a light soup with fish broth.
Ingredients:
- fish – 900 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- tomatoes – 4 pcs.;
- pickled cucumber – 3 pcs.;
- olives – 15 pcs.;
- potatoes – 5 pcs.;
- lemon – 0.5 pcs.;
- bay leaf – 3 leaves;
- salt.
Preparation:
- Place diced cucumbers in a small bowl, add water, and simmer for 45 minutes.
- Pour water into a large saucepan and boil.
- Place the washed fish in water and add salt.
- Cook until done.
- Grate the peeled carrots on a large grater.
- Peel the onion, cut into half rings, sauté.
- Chop the tomatoes and add them to fry.
- Add laurel and pepper. Put it out.
- Remove the fish from the pan, cool, and remove the bones.
- Strain the broth.
- Peel the potatoes, cut into cubes, place in the broth.
- Boil for half an hour.
- Add the roast and cucumbers and bring to a boil. When it boils, turn off the burner.
- Decorate the dish with herbs.
- Add olive rings.
- Place lemon slices on each plate.
Solyanka meat mix with potatoes
This is a quick way to prepare a dish. There is no need to waste time boiling meat and preparing broth. This method is well suited when guests are on the doorstep and you want to feed them aromatic, hearty soup. The classic recipe with sausage tastes similar to the dish under discussion, but it takes much less time.
Ingredients:
- smoked sausage – 150 g;
- smoked brisket – 150 g;
- smoked ribs – 150 g;
- boiled sausage – 150 g;
- potatoes – 220 g;
- onions – 2 pcs.;
- pickled cucumber – 200 g;
- tomato paste – 60 ml;
- ground black pepper;
- olives – 10 pcs.;
- olives – 10 pcs.;
- sunflower oil – 6 teaspoons;
- parsley – 20 g;
- lemon – 0.5 pcs.;
- bay leaf – 3 leaves;
- water – 2.7 liters;
- dill – 20 g;
- salt;
- sour cream.
Preparation:
- Chop the potatoes into small cubes.
- Chop the onion.
- Peel the carrots. Pass through a large grater.
- Pour water into a large saucepan. Boil.
- Add potatoes. Boil for a quarter of an hour.
- Cut the cucumbers into strips. It is in this form that it is added to the classic cooking recipe. If you want a tasty dish, do not add large pieces of vegetables and meat to the hodgepodge. All ingredients must be finely and thinly chopped.
- Prepare and cut meat products.
- Grind the remaining smoked meats.
- Pour oil into a frying pan and heat it up. Add carrots and onions and fry.
- Add sausages and smoked meats to vegetables.
- After three minutes, pour in the tomato paste and half a glass of broth.
- Add some salt and pepper.
- After 10 minutes, transfer the frying to the potatoes.
- Add bay leaf, salt and pepper.
- After 5 minutes, add the chopped greens.
- Remove from the stove. Add chopped olives, lemon, black olives. Close the lid. Serve after a quarter of an hour.
Classic recipe in a slow cooker
This step-by-step recipe will show you how to cook the dish in a slow cooker.
Ingredients:
- boiled beef – 320 g;
- ham – 170 g;
- raw smoked sausage – 170 g;
- bay leaf;
- pickled cucumber – 3 pcs.;
- oil;
- bulb;
- dill – 20 g;
- tomato paste – 2 teaspoons;
- olives – 100 g;
- salt;
- pepper.
Preparation:
- The meat must be cut into thin strips. Sausages - cubes. Cucumber – into strips.
- Set the appliance to the “Baking” mode. Time to choose half an hour. Pour oil into the bowl.
- Peel the onion, chop it, add it to the bowl along with the meat and sausages.
- After a quarter of an hour, add cucumbers and tomato paste.
- When the set time is up, add water.
- Salt, pepper, add bay leaf.
- Set the “Extinguishing” mode, select a time of 40 minutes.
- Add lemon and olives to the finished soup.
With chicken meat
If you use only chicken instead of beef and pork, the soup will be more tender and juicy.
Ingredients:
- smoked sausage – 450 g;
- boiled chicken fillet – 200 g;
- pickled cucumber – 3 pcs.;
- olives – 120 g;
- chicken broth – 2.7 l;
- tomato paste – 150 g;
- onion – 1 pc.;
- lemon;
- salt;
- dill;
- parsley;
- oil;
- black pepper.
Preparation:
- Peel the onion, chop and sauté.
- Cut the cucumbers into thin strips.
- Transfer to onion.
- After seven minutes, add tomato paste.
- After another couple of minutes, pour in half a glass of broth and simmer for five minutes.
- Pour the broth into the pan and boil.
- Cut the chicken fillet and put it in the broth.
- Chop the greens.
- Cut the sausages.
- Chop the olives.
- Combine all products together.
- Five minutes after boiling, turn off the heat on the stove. Insist.
- Add sliced lemon to plates.
There is no specific recipe for hodgepodge; it can consist of completely different products. The main thing that distinguishes it from other types of soups is the combination of the main, meat or fish taste, with smoked meats and pickles.
Every housewife and, of course, a professional chef has her own, proven recipe for such a dish. In the combined classic solyanka, step-by-step recipes for which are below, meat or fish delicacies are necessarily added in the form of smoked meats, and to obtain the characteristic taste of this soup, pickled cucumbers.
General principles for preparing classic hodgepodge (step by step)
Classic hodgepodge, the step-by-step recipes of which are described in detail below, can be prepared with water and saturated broth. The first option is good because it is fast, but the soup turns out less nutritious. In the second case, it will take time to prepare the broth, but the hodgepodge in this version will be more satisfying and nutritious.
For the broth, it is advisable to choose pieces of pulp with bones; it is best if there are several types of meat. Pork and beef broth is richer, and in this case the classic hodgepodge will turn out to be completely combined. Fish broth is best made from the heads of large fish or entirely from small fish.
Combined solyanka is a restaurant dish; its composition must necessarily include several types of smoked meats. In the meat version of the soup, this is usually smoked sausage, ham, hunting sausages, etc. In the classic fish soup, a step-by-step recipe for which is given in the article, smoked large species of fish are added: sterlet or sturgeon.
It is not customary to put potatoes and carrots in hodgepodge. The main part of the soup is meat or fish ingredients. Of the vegetables, only onions are used, from which brez (frying) with tomato is prepared. The more smoked meats, meat or fish in the hodgepodge, the tastier it will be.
A real hodgepodge is prepared with pickled cucumbers. Before adding them to the soup, they are simmered for some time with a small amount of water. When marinated, it is advisable to add only mushrooms.
Solyanka does not require a special method of cutting food; it is important that the pieces are the same size and shape. Usually the ingredients are cut into thin strips, less often into cubes, and sausages into circles.
Olives and lemon, like smoked meats and pickled cucumbers, are essential components of the classic solyanka team. In step-by-step recipes, black olives are sometimes substituted for olives, which is acceptable for this soup. Olives are added at the very end, almost to the finished soup, and lemon slices are added when serving. It is customary to season the solyanka with sour cream, but if you prefer mayonnaise, you can use that too.
Classic meat solyanka: step-by-step recipe using meat and bone broth
Ingredients:
Filtered or settled water – three liters;
600 gr. beef or pork on the bone;
Three small onions;
Four medium pickles;
650 gr. assorted smoked meats: ham, sausage and thin smoked sausages (sausages);
Thick tomato - two spoons;
Spoon of butter;
Two large bay leaves;
40 ml highly purified oil;
3 peppercorns (allspice);
100 gr. olives, pitted;
Small lemon;
Parsley, fresh.
Cooking method:
1. Let's start with meat and bone broth. Wash a piece of pulp with water and place it in a saucepan, along with the bone. Fill with cool water and place on high heat. The main point that is worth considering when preparing meat broth is that before boiling, you should carefully remove the foam from its surface. It is not advisable to move the meat so that the protein, which has coagulated from heating, rises to the top on its own. After waiting for the boil to begin, turn down the heat, add the peeled onion and cover with a lid. Cook on low heat for one and a half to two hours. Ten minutes before the meat is ready, you will need to add laurel and pepper into the broth.
2. Place the finished meat from the pan onto a plate and let it cool. We remove everything unnecessary from the broth: onion, peppercorns and bay leaves.
3. Cut the pickled cucumbers thinly into strips and place them in a deep frying pan. Add a little broth and simmer over medium heat for about 5 minutes, no more, then drain in a colander.
4. Finely chop the onion. We cut the boiled meat and ham with sausage into strips, and the hunting sausages into rings.
5. Having set the frying pan to heat up, pour in the vegetable oil and immediately lower the butter into it; as soon as it is completely melted, add the onion and fry until the pieces lose their dullness and become transparent. Add the tomato to the onion, mix well, continue cooking for another three minutes. Add a little broth to the fry, wait until it boils and turn off the heat.
6. Lightly fry the rings of hunting sausages, slightly moistening the pan with oil.
7. Place the pan with meat broth on high heat. As soon as it starts to boil, put the prepared meat products and cucumbers into it. After waiting for it to boil, add the tomato frying, add some salt and turn down the heat. Cook the hodgepodge for ten minutes and, removing it from the stove, let it brew for a quarter of an hour.
8. Pouring into plates, add olives and a thin slice of lemon to each serving.
Simple classic hodgepodge: step-by-step recipe (quickly)
According to the step-by-step recipe, the classic hodgepodge is prepared without broth. All components will need to be fried one by one, for which you will need a saucepan with a double bottom.
Ingredients:
Large pickled cucumber;
150 grams each of smoked sausage and ham;
Head of bitter onion;
One lemon;
One and a half liters of clean water;
Bacon or smoked lard – 150 gr.;
Three spoons of tomato paste;
Curly parsley;
50 gr. olives, pitted.
Cooking method:
1. Cut bacon or lard into small cubes and lightly fry in a saucepan over low heat. You should not render it until it turns into cracklings; you need to get a small amount of fat, which we will use to fry some products in the future.
2. After peeling the onion, cut it first lengthwise and then into thin strips. Place the onion in the rendered fat, stir and leave to simmer over low heat.
3. While the onion is warming up, prepare the meat products - cut as desired. In the technology for preparing solyanka, there are no strict requirements for cutting. It will be straws or cubes, as you like. Add the meat ingredients to the onion, which has reached transparency, stir and continue cooking for two minutes.
4. Without cutting off the peel, cut the pickles into thin strips, put them in a saucepan and fill it with water. Add the tomato, stir well, bring to a boil and simmer under the lid for at least half an hour, reducing the temperature to a minimum. Two minutes before turning off, add the olives.
5. After the hodgepodge is ready, you need to let it brew for half an hour. When serving, the first dish is supplemented with lemon slices and finely chopped herbs.
Classic Solyanka: step-by-step recipe with pickled or salted mushrooms
Ingredients:
Any smoked meats (sausage with lard, frankfurters, ham, etc.) – 800 gr.;
700 grams of meat - pork, beef or both;
Two onions;
Fresh tomato;
Two spoons of tomato;
Six small pickles;
250 ml cucumber pickle;
Marinated or salted mushrooms – 200 gr.;
130 grams of olives or olives (pitted);
Sunflower oil;
Fresh herbs and sour cream for dressing;
A spoonful of sugar.
Cooking method:
1. As in the previous recipe, you need to start preparing hodgepodge with broth. Any type of meat is suitable for it, it is better if it is assorted beef and pork, always on the bone. The appearance and taste of classic solyanka depend on the quality of the broth. It should be rich and transparent, so do not forget to remove the foam before boiling. The duration of cooking the broth depends on the quality and type of meat; determine readiness by its softness. On average it can take from one and a half to two hours.
2. Half an hour before the end of preparing the broth, you can begin preparing the components of the classic hodgepodge. According to the step-by-step recipe, some of them need to be lightly fried.
3. Peel the onion, scald the tomatoes and remove the skin. We cut tomatoes, onions and pickles into small cubes, and mushrooms into slices. Cut sausage or ham into thin slices, smoked sausages into thin circles.
4. Heat the frying pan and first add the fattest pieces of smoked meat, for example sausage and lard. Fry for about a minute so that a little fat is rendered, and only then lower the rest of the cut meat. Fry everything together over medium heat for no more than two minutes. It is unacceptable to overheat smoked meats; during prolonged frying, they dry out due to the low moisture content. Light frying allows you to get a richer taste and aroma, which is subsequently transmitted to the entire dish.
5. Place the prepared smoked meats on a clean plate. Place the pan on the heat again, adding a little oil. After heating slightly, add onions and mushrooms, sprinkle with sugar. Mix well, fry for 5 minutes, add cucumber brine and simmer under the lid for three minutes. Add tomatoes and tomato paste to the mushrooms, stir and continue to simmer over low heat for a few more minutes.
6. After removing the meat from the broth, strain the liquid into a clean pan. Firstly, this will allow you to remove any accidentally broken bones. Secondly, if the foam is removed at the wrong time or poorly, it will make the broth clearer. Set the strained meat broth to boil.
7. Disassemble the cooled meat - remove the pulp from the bones and cut into thin strips.
8. Put the boiled meat into the boiling meat broth, and after boiling again, add the fried smoked meats and sausage rings. After boiling for 5 minutes, put the tomato sauté into the hodgepodge, and after the same time, add the olives and take a sample. Bring to the desired taste - add salt, and if the sourness is weak, add boiled cucumber brine. After boiling for a couple more minutes, turn off the heat and leave for up to a quarter of an hour.
9. Serve with lemon slices, seasoned with sour cream and fresh herbs.
Classic Solyanka: step-by-step recipe for fish soup
Ingredients:
Head (300 gr.) and fillet (200 gr.) of salmon;
A small carcass of frozen mackerel;
Smoked pink salmon – 250 gr.;
Two small onions;
Pickled cucumbers (250 gr.) and half a glass of brine;
60 gr. unsalted tomato;
2 l. drinking water;
Pepper – 3 peas;
A small bay leaf;
Lemon and chopped parsley - for serving.
Cooking method:
1. As a rule, the recommended fish can only be purchased frozen. Before preparing hodgepodge, you need to thaw it thoroughly and it is better to do this not in water. Place the fish in the “warm” compartment of the refrigerator in advance or leave it in the fresh air.
2. Remove the gills from the thawed fish head, rinse and fill the pan with cool water. Add the peeled onion and pepper, prepare the fish broth in the same way as meat broth. A detailed description of the preparation of meat broth is described in detail in the step-by-step recipe for classic hodgepodge with meat and bone broth. The preparation time for a rich fish head broth is at least half an hour.
3. While the head is cooking, prepare other products. Gut the mackerel, wash the carcass with water and, carefully removing the skin, separate the flesh from the bones, then cut into wide strips. After removing the skin from the salmon fillet, cut its meat in the same way as mackerel. We prepare smoked fish in the same way.
4. Prepare sauté for fish solyanka. Finely chop the remaining onion, chop the cucumbers into strips or grate with a coarse grater. Fry the onion in vegetable oil until golden brown. Then add cucumbers to it and simmer for up to five minutes. Add the tomato to the pan, stir and leave for another ten minutes. Tomato paste needs to be fried well! As it evaporates, you can add cucumber pickle to the frying.
5. Filter the finished fish broth through cheesecloth into a clean saucepan and quickly bring to a boil, lower the pieces of fresh and smoked fish. Boil the soup for a quarter of an hour from boiling again - the pieces of fish are small and this time will be enough for them to boil well. After introducing fresh fish, coagulated protein will rise to the surface of the broth; carefully remove it before boiling. Otherwise, it will mix with the fish broth and the appearance of the hodgepodge will suffer.
6. Season the hodgepodge with tomato frying, add olives and keep on low heat until boiling, but do not boil.
7. After removing from the heat, the finished fish solyanka needs to stand for a quarter of an hour, or a little more. Serve with lemon slices and garnish with sprigs of fresh parsley.
Tricks for preparing classic hodgepodge using step-by-step recipes
You should not use pickled cucumbers. When preparing this method, a lot of sugar is added to the brine; if such cucumbers are put in a hodgepodge, its taste will differ from the classic one.
If there is a lack of acid, add a little cucumber brine, but boil it first, otherwise the soup will become cloudy.
There are several ways to make an expensive restaurant dish budget-friendly. Many housewives freeze the delicacies left over from the celebrations and prepare soup when they have collected enough of them. The second option is to prepare a classic hodgepodge the next day, after the holiday, before the family has time to destroy the delicacies remaining in the refrigerator.
Meat solyanka is a traditional Russian dish, known since time immemorial and has undergone a lot of modifications. Thrifty housewives love it for its simplicity, satiety and versatility, because meat hodgepodge can be prepared from the remains of any meat products found in the refrigerator. Solyanka is especially relevant after a festive feast, when there is a lot of cold cuts left over. However, if you don’t have any, purchasing 100-150 g of a variety of meat delicacies will not be difficult.
Meat Solyanka is an incredibly nourishing, thick and very aromatic soup, the basis of which is meat broth with the addition of smoked meat, sausage or frankfurters. That is why the meat hodgepodge is often called a national team - what kind of meat is not in it. The most delicious solyanka will be obtained if you use as many types of meat as possible - beef or pork ribs, chicken drumsticks or wings, pork chops, hunting sausages, boiled, smoked or dry-cured sausage, ham, sausages and even small sausages are suitable here. . As for the broth, it is best to use meat on the bone. It is believed that the most delicious broth for solyanka comes from two different types of meat. As you already understand, the main component of hodgepodge is meat products, so this point should be given special attention. If you want your soup to be not only tasty, but also beautiful, cut all the meat into strips of the same size.
Integral attributes of solyanka are also pickles, lemon, black olives or black olives. Solyanka is usually decorated with slices of lemon when serving, but if you want to get a richer taste of the broth, you can add lemon juice directly during the cooking process. It is recommended to take dried olives - they are more tart. Capers will be very helpful in the solyanka, which will give the soup a sour-salty taste - you need very little of them, about 50-70 g. The classic version of meat solyanka is prepared without potatoes, but many housewives still use them to make the soup more nutritious. Also added to the hodgepodge are fried onions and carrots, tomato paste and, of course, herbs. When it comes to meat solyanka, culinary imagination is limited to almost nothing! After all, meat solyanka is a composite because it can combine a wide variety of products. So, for example, someone will want to add rice to the hodgepodge, and someone will want to add bell peppers or mushrooms. Experiment with different ingredients, exclude and add new components, and solyanka can turn from an ordinary soup into a real gastronomic masterpiece that deserves the highest praise.
It is best if your hodgepodge infuses for 1-2 hours after cooking - this will make it even more rich. Don't forget to add a slice of lemon when serving, and an incredibly delicious soup is ready! And one last piece of advice: when cooking, feel free to take a larger pan - the meat solyanka is eaten so quickly that you won’t even have time to notice. Well, let's choose a suitable recipe?
Classic hodgepodge of five types of meat
Ingredients:
300 g pork on the bone,
100 g ham,
100 g sausages,
100 g smoked meat,
100 g boiled sausage,
4 pickled cucumbers,
1 onion,
1 lemon,
1 can of olives,
3 tablespoons tomato paste,
5-7 peas of allspice,
2-3 bay leaves,
salt to taste,
butter,
parsley,
sour cream (optional).
Preparation:
Place the pork in a saucepan and add water. Bring to a boil, drain the water, pour clean water over the meat, add spices and cook until tender, skimming off the foam from time to time. While the broth is cooking, melt the butter in a frying pan and fry the chopped onion until golden brown. Add tomato paste, stir and cook for another 2 minutes. Slice meat products and pickles.
When the pork is cooked, remove it from the broth, cool, separate the meat from the bone and cut into pieces. Place fried onions, cucumbers and all types of meat into the broth. Cook over low heat for 15 to 20 minutes. Add chopped parsley, salt to taste, cover the pan with a lid and let the hodgepodge brew for at least half an hour. Pour the hodgepodge into plates, adding a slice of lemon and a few olives to each. If desired, serve solyanka with sour cream.
Meat solyanka with smoked meats
Ingredients:
500 g beef brisket,
100 g smoked brisket,
100 g ham,
100 g smoked sausage,
100 g sausages,
2 onions,
2 pickled cucumbers,
1/2 cup cucumber pickle,
2 small potatoes (optional)
100 g olives,
1/2 lemon
50 g capers (optional)
2 tablespoons of tomato paste,
1/2 teaspoon sugar,
3-4 bay leaves,
salt, ground black pepper and spices to taste,
dill or parsley,
vegetable and butter.
Preparation:
Place the beef brisket and one onion in a saucepan, add 3 liters of water and cook for about 1.5 hours. When the broth is ready, remove the onion and spices. Cool the meat and cut into strips.
Heat vegetable oil in a frying pan and fry finely chopped onion until golden brown. Add chopped carrots and sugar, fry for 2-3 minutes. Add diced pickles. Pour in a little broth and simmer for about 10 minutes. Stir in tomato paste and cook for another 2 minutes. Pour in the cucumber pickle and simmer for 3-4 minutes.
Cut the meat into strips and lightly fry in a separate frying pan in butter. Add the meat to the broth along with the chopped beef, roasted vegetables, sliced olives, and chopped potatoes and capers, if using. Bring to a boil, add bay leaf and cook for 10-15 minutes. Salt, pepper and add spices to taste. Remove the pan from the stove, cover with a lid and let the hodgepodge brew for 30 minutes to 1 hour. Pour the prepared hodgepodge into plates, sprinkle with chopped herbs and garnish with lemon slices.
Solyanka with cold cuts and sausage
Ingredients:
200 g beef,
200 g pork,
200 g chicken,
200 g boiled sausage,
200 g smoked sausage,
4 pickled cucumbers,
2-3 potatoes (optional),
1 onion,
100 g olives,
100-200 ml cucumber pickle,
3-4 bay leaves,
1/2 lemon
vegetable oil,
salt and ground black pepper to taste.
Preparation:
Cook meat broth from beef, pork and chicken. Separate the finished meat from the bones, cut into pieces and place back into the broth. Add chopped potatoes if necessary. Cut the sausage into strips or cubes and lightly fry in a frying pan, adding a little oil. Add the sausage to the soup along with the bay leaf. Fry chopped onion in vegetable oil. Add chopped pickles and fry for 2-3 minutes. Stir in tomato paste and fry for another 1 minute. Add the roast to the soup along with the cucumber pickle. The brine should be added carefully so that the soup does not turn out too salty. Salt the soup, if required, and season with black pepper. After finishing cooking, let the hodgepodge brew for 20-30 minutes. Serve the solyanka, garnished with olives and thin slices of lemon.
Meat Solyanka “Sausage Paradise”
Ingredients:
300 g pork pulp,
150 g boiled sausage,
150 g Bavarian sausages,
100 g raw smoked sausage,
100 g olives,
2 pickled cucumbers,
1 onion,
1 tablespoon of tomato paste,
2-3 bay leaves,
lemon slices for garnish.
Preparation:
Boil pork broth and 2 liters of water. Fry chopped onions and coarsely grated cucumbers in vegetable oil for 3-4 minutes. Stir with tomato paste, add 50 ml of water and simmer for 10 minutes. While the roast is cooking, chop the meat products and boiled pork. Add the roast to the broth and cook for 10 minutes. Add meat with bay leaf and cook for another 10 minutes. A couple of minutes before cooking, add chopped olives. Let the hodgepodge brew and serve with lemon slices.
Solyanka with chicken and mushrooms
Ingredients:
400-500 g chicken meat,
200 g smoked sausage,
150 g ham,
3-4 sausages,
3-4 potatoes,
200-300 g fresh or pickled champignons,
100 g olives or olives,
2 pickled cucumbers,
1 onion,
1 carrot,
1 bell pepper,
2 stalks of celery or parsley root,
2-3 cloves of garlic,
1/2 lemon
1 tablespoon of tomato paste,
vegetable oil,
salt and spices to taste,
dill greens.
Preparation:
Prepare a flavorful broth by boiling chicken along with parsley root or celery. Cooking the broth takes, on average, 20-25 minutes. Discard the parsley root or celery. Remove the chicken from the broth and, dividing it into pieces, return it to the soup. Add chopped mushrooms and potatoes. Cook for 10 minutes, then add chopped ham, sausages, cucumbers and olives, as well as frying made from onions, carrots and bell peppers fried in vegetable oil, mixed with tomato paste. Cook for another 10 minutes. Add salt and pepper to taste, stir with garlic passed through a press. Let the hodgepodge brew, then pour into plates and serve, sprinkled with chopped dill and garnished with lemon slices.
Meat solyanka in a slow cooker
Ingredients:
500 g beef,
300 g smoked meat,
3-4 pickled cucumbers,
100 g olives,
2 onions,
1 carrot,
1/2 lemon
50 g capers (optional)
1 tablespoon of tomato paste,
vegetable oil,
bay leaf and allspice peas,
parsley,
salt and ground black pepper to taste,
sour cream.
Preparation:
Place the meat in the multicooker bowl, add water and set the “Stew” mode for 1.5 hours. When the broth is ready, remove the beef, cool and cut into pieces, and strain the broth. Fry chopped onion and coarsely grated carrots in a small amount of vegetable oil in the “Baking” mode for about 10 minutes. Add chopped cucumbers and olives, fry for 5 minutes. Stir in tomato paste and fry for 5 minutes. Cut the smoked meat into strips and add to the vegetables, fry for about 10 minutes. Pour in the meat broth, add capers (if used), as well as bay leaves and allspice peas. Add salt and pepper to taste. Set the “Baking” mode for 25 minutes. Let the prepared hodgepodge brew and pour into plates, adding chopped parsley and thinly sliced lemon slices. Serve solyanka with sour cream.
Meat Solyanka is such a hearty and nutritious soup that no second course is needed. Try it and see for yourself! Bon appetit!