27th of June , Olga Miroslavskaya

You will find solyanka in almost every restaurant and cafe, and each time the soup will have different tastes. To diversify the cuisine of your first courses, be sure to learn how to cook it: you will surely have a taste for your family, the guest who has come along, and you yourself. We will tell you how to make solyanka at home quickly, simply and very, very tasty.

How to make a hodgepodge

Since there are a lot of recipes for preparing saltworms, we will start with the most popular and well-known - this is the hodgepodge, in which a large number of   components.

Ingredients:

1. The main composition

  • meat on the bone (beef or pork): 700 gr;
  • smoked ribs: 300 gr;
  • smoked sausage: 200 gr;
  • ham: 200 gr;
  • onions: 1 head;
  • pickles: 3 pieces of medium size;
  • olives: 100 gr;
  • capers: 50 g;
  • tomato sauce: 2 tablespoons;
  • vegetable oil: 2 tablespoons;
  • butter: 1 tablespoon;
  • salt, pepper, parsley: to taste.

2. For broth

  • water: 3 liters;
  • bulb: 1 head;
  • bay leaf: 2 pieces;
  • allspice: 3 peas;
  • salt: to taste.

3. For filing

  • lemon: 1 piece;
  • sour cream: to taste.

Recipe:

  1. Pour water over meat and smoked ribs, bring to a boil. Take off the foam, put the peeled onion there and cook for two hours over low heat. 15 minutes before removing the broth from the fire, salt it, put the bay leaf, pepper. Get everything out of the broth and process it.
  2. Then you can do meat: boiled meat is separated from the bones, cut into strips.
  3. Do the same with ham and sausage.
  4. Cut the cucumbers into strips, put them in a griddle, add the broth (2 tablespoons) and let them stew for 5 minutes. After that, you can lower them into the main broth.
  5. Onions cut into quarters of rings. Preheat pan, pour on it the vegetable oil, mixed with cream. Fry the onions until soft and add the tomato sauce. After that, roasting can also be lowered into the broth.
  6. Put meat, smoked meat, olives in broth. Cook it all for about 15 minutes.
  7. Add capers, salt and pepper.
  8. Close the lid and leave to languish for 15 minutes.
  9. In a plate with a hodgepodge, put a slice of lemon and sour cream.

Now you know how to make a hodgepodge that is both aromatic and nutritious and very tasty. But your man will surely have more taste for meat solyanka, which you can also cook with your own hands.

How to cook meat hodgepodge


The main ingredient of the meat solyanka, of course, will be meat tenderloin, although you can’t go anywhere without smoked meat.

Ingredients:

  • beef: 700 gr;
  • meat delicacies: 1 kg;
  • carrots: 150 g;
  • onions: 2 heads;
  • pickled cucumbers: 200 gr;
  • cucumber broth: half a glass;
  • tomato paste: 5 tablespoons;
  • capers: 3 tablespoons;
  • bay leaf: 4 leaves;
  • salt, pepper, vegetable oil, herbs, lemon and olives: to taste.

Recipe:

  1. Boil the beef under the lid for 1.5 hours, removing the scum.
  2. Boiled and cooled beef, onions, delicacies and cucumbers cut into cubes or straws. Squeeze carrots.
  3. Delicatessen lightly roasted in vegetable oil and put into broth. Wari 10 minutes.
  4. At this time, fry the onions, add carrots to the pan in a couple of minutes, cucumbers in another couple of minutes and continue to fry for another 5 minutes. Before removing from the heat, add the tomato paste to the roast. Put it all in broth.
  5. Add capers.
  6. Pour the cucumber pickle into the broth.
  7. Cook for another 10 minutes and remove from heat.
  8. Add pepper, salt and bay leaf. Let the soup stand for 15 minutes.
  9. Before serving, put in each plate a circle of lemon and whole olives.

Traditional meat solyanka is one of those few dishes, without which not a single tavern menu had previously done. Even today, many catering establishments offer their visitors this type of solyanka.

How to cook cabbage soup


Lenten dishes in Russia have always had particular popularity, so they also managed to adapt our favorite hodgepodge for lean dishes, replacing meat with cabbage in it. Today, this dish is eagerly tasted by those who do not adhere to vegetarian cuisine, because there is cabbage and meat in it.

Ingredients:

  • sauerkraut: 700 gr;
  • lard: 100 gr;
  • meat broth: 200 gr;
  • brisket: 250 gr;
  • onions: 1 head;
  • pickled cucumber: 1 medium size;
  • tomato paste: 3 tablespoons;
  • wheat flour: 15 gr;
  • salt, pepper and herbs: to taste.

Recipe:

  1. Squeeze the cabbage well, otherwise the soup will turn out too sour.
  2. Chop onion finely, fry it in a deep frying pan on lard.
  3. In the same roast add cabbage, tomato paste, bay leaf. Tomi on fire for 10 minutes.
  4. Now you can put cucumbers in the pan, and after 5 minutes you can safely add brisket cut into cubes.
  5. Flour flour in a separate pan with meat broth (warm) and wait until it boils.
  6. Now mix both roasts in one pan and cook for another 15 minutes.
  7. Before serving, salt, pepper and sprinkle with herbs.

Knowing how to make a cabbage hodgepodge, you can always quickly, practically on quick hand, to cook a tasty, nourishing and nutritious dish, even if there is simply not enough time for cooking soup.


You know perfectly well that every dish is a small culinary masterpiece that requires a special approach. In the preparation of hodgepodge, too, there are little tricks that you should know about. Our advice will allow you to make the hodgepodge cooked by you several times tastier.

  1. Solyanka is an economical solution if you cook it right after the holidays: surely you have meat smoked products in the fridge. These meat products will make solyanka more rich and rich in taste.
  2. Solyanka will get just an unearthly taste if you add a pickle from under the olives (spoon 2 tablespoons).
  3. Remove bay leaf 15 minutes after you take the soup off the fire.

Now you know how to make a hodgepodge and please everyone with this original and always so unique dish. Experimenting with it, excluding some ingredients and adding others, you can very soon become a real expert in cooking hodgepodge and bring your own recipe. Nourishing and tasty, this soup is sure to occupy one of the important places in the diet of your family.

Meat hodgepodge - real, traditional russian dish. Once tried this soup, saturated meat filling   with smoked flavor, you will fall in love with it once and for all. Of course, if you are not a vegetarian and have nothing against nourishing, "substantial" food. This is what our dish turns out to be.

Why solyanka often called the team? Because what just is not part of it! This and several varieties of meat or fish, and smoked meats, and pickles. An important ingredient of the dish is the base-sauce of onion and tomato juice, which is often called "brez". It is very convenient to boil the hodgepodge after the holidays, when in the fridge there is always a piece of smoked meat, sausage, ham or sausage.

The basis for the dish is a rich meat broth. Ideally, it should be cooked to smoked pork ribs   and a good piece of pork or beef. Then the hodgepodge is guaranteed to have a taste, aroma and texture, for which our ancestors loved it.

Cooking time: 2.5 hours / Yield: 15 servings (5 liters)

Ingredients

  For the preparation of team meat solyanka you will need:
  • smoked sausages 350 grams
  • smoked pork ribs   300 grams
  • pork 600 grams
  • ham 350 grams
  • 3-4 pickled cucumbers
  • cucumber pickle 200 ml
  • tomato juice 220 ml
  • ketchup 2 tbsp. spoons
  • 4 onions
  • boiled sausage 350 grams
  • butter 50 grams
  • vegetable oil 1 tbsp. spoon

For submission:

  • greens (dill or parsley)
  • sour cream to taste
  • lemon
  • black olives (optional)

How to cook a meat hodgepodge team

Cooking sauce (brez). Three bulbs cleaned from the husk, cut into half rings and spread on the pan. Pour in vegetable oil, add butter and set on low heat. Fry the onions to transparency.


We spread pasted onions in shape. Put tomato juice and two tablespoons of ketchup. We put the form in an oven preheated to 100 degrees for 1.5 hours.


Pour three liters of water into the saucepan and put it on the stove. In a boiling water send a piece raw meat   (so we keep it juiciness), put smoked ribs. The foam formed on the surface is removed with a small strainer. Onion cut in half and charred in a dry frying pan. Such onions will give the broth a beautiful color and rich taste. Add the onion, bay leaf and peppercorns to the pan. Cook meat broth for solyanka two hours.


After 1.5 hours, remove the prepared sauce from the oven. Its surface should be shiny and uniform.


Sour cucumbers cleaned and cut into cubes. Put the sliced ​​vegetables in the pan. Cucumber pickle pour into a saucepan and give boil. Noise, which is formed from above, we remove.


Pour 200 ml of ready beef broth   and simmer on low heat until the cucumbers are soft. It takes 10 to 20 minutes.


Prepare smoked meats. With sausages remove the film. Chop them and ham straws. Spread smoked meats on a dry frying pan and fry for five minutes, until the first fat is gone.


From the finished broth we get meat, ribs and onions. If during the cooking part of the water evaporates, add boiled water to the pan. Broth for the above ingredients should be three liters. Lay in the pan smoked and bring to a boil.


Meanwhile, we disassemble the boiled meat into pieces (this can be easily done with a fork) and cut the boiled sausage into strips.


When the smoked meat in the broth begins to boil, we lay out the meat with sausage and stewed cucumbers.


Next, add the ready-made sauce of onion, tomato juice and ketchup.


Pour in cucumber pickle, mix.


After all the ingredients are in the broth, wait until the hodgepodge boils, and boil it for 15–20 minutes. Remove from heat. Before serving, the finished dish should be brewed for at least 15 minutes.


National team meat hodgepodge served to the table, garnished with fresh greens, a slice of lemon and sour cream.



Soup solyanka is a traditional Russian dish and is popular both in the homeland and among foreigners who order it, coming to our country. Recipes solyanka may differ from each other in different housewives. We consider the most popular, simple and complex, methods of making solyanka.

How to cook a hodgepodge: the basis

Despite the difference in recipes for hodgepodge, its principle remains the same. Now we will figure out how to make a soup of the hodgepodge in the most usual way.

We will need:

  • onion
  • tomato paste
  • salted cucumbers
  • olives or olives
  • capers
  • spice

For soup solyanka meat cook strong broth. At this time, finely chop the onion, and then fry it until golden brown in the melted butter. Only after receiving such a beautiful onion color is tomato paste added to the pan. You will find out when you can finish frying these ingredients by the dark color of the contents of the pan. From the resulting broth, take out the meat and filter the broth twice. Finely chop the pickles. Add cucumbers and onions from the pan to our broth. Cook the contents of the pan without a lid on low heat for 5 minutes. At this time, cut the meat and capers into small pieces, and the olives or olives into thin ringlets. After 5 minutes, turn off the stove, fill the hodgepodge with spices, cover it with a lid and let it brew for 10-15 minutes. Only after that put there chopped meat, capers and olives. Solyanka is ready!

How to prepare a hodgepodge team

Meat team hodgepodge loved by everyone without exception. To cook it, you need to collect different types of meat products: sausages, smoked meats, etc.

We will need:

  • water - 3 l
  • beef - 500 gr
  • potato - 3 pcs
  • smoked bacon - 200 gr
  • smoked sausage - 200 gr
  • pickled cucumbers - 3 pcs
  • onion - 2 pcs
  • carrots - 1 pc
  • tomato paste - 1 tbsp.
  • olives or olives
  • bay leaf, spices
  • slice of lemon

Cooking pan with cold water. My beef and put it in the water. There we put the whole onion and carrots. After boiling, simmer the broth on low heat for 1-1.5 hours so that the meat is cooked. After we salt and pepper the broth, put the bay leaf there, and take out the meat and onions with the carrot (these vegetables are no longer needed). While the broth was boiling, it was time to cut the potatoes into cubes, cucumbers, second onion, smoked meats and sausage. After the beef has cooled, it should also be cut into cubes. To make a hodgepodge delicious, use more smoked meat, they make the taste of the hodgepodge very rich and rich. Now the most important thing is not to confuse the steps ... First, put the potatoes in the broth, bring to a boil and cook for about 15 minutes so that the potatoes are soft. At this time, fry the chopped onion in a frying pan with a little oil. Add it to the broth with the finished potatoes, put the tomato paste and pickles in the same place. We give the hodgepodge to boil, and then boil it for 5 minutes. And finally, you can add sliced ​​meat, bring to a boil again and cook for 5 minutes. You can add greens and cover the soup with a lid. Let the hodgepodge stand for about 10 minutes. After preparing the hodgepodge, put olive rings or olives into it, decorate with a slice of lemon.

How to cook a hodgepodge of sausage

Sausage soup is prepared very quickly and easily, so loved by busy people who still can not live without this amazing soup.

So, in boiling salted water (3 l) add diced potatoes (5 pieces). While potatoes are being cooked, fry onions and tomatoes in a pan, cut 200 g smoked sausage, 200 g boiled sausage, pickled cucumbers, and put all this into the soup. And at the very end (about 10 minutes before readiness), add spices, olives and a lemon slice to the hodgepodge.

There are lots of recipes for soup-soup. From classic and traditional options to more original and significantly different in taste and the presence of ingredients. Today we will tell you how to cook a quick hodgepodge with sausage by simple recipeand also offer a recipe for a dish with a mushroom base.

How to cook soup-hodgepodge with sausage - a simple recipe?

Ingredients:

  • smoked sausage - 200 g;
  • boiled sausage - 150 g;
  • hunting sausages - 100 g;
  • ham - 220 g;
  • chicken fillet   - 220 g;
  • tomatoes - 520 g;
  • onion - 150 g;
  •   - 220 g;
  • olives - 100 g;
  • garlic - 2-3 cloves;
  • refined vegetable oil - 75 ml;
  • purified water - 3 liters;
  • bay leaves - 2 pcs .;
  • 3-5 allspice peas - 3-5 pcs .;
  • salt;
  • ground black pepper;

For submission:

  • olives;
  • lemon wedges;
  • fresh parsley and basil;
  • sour cream.

Cooking

Wash chicken fillet, place it in a pan with purified water and boil until ready.

While the meat is boiled, we cut the ham, and also boiled and smoked sausage   dice, chop hunting sausages with mugs and skip pickled cucumbers through a grater. Put the ground smoked meats in a heated pan with vegetable oil and brown for five minutes. Then we throw finely chopped onions and garlic and keep on medium heat for another five minutes. Scald the tomatoes with boiling water, remove the skin, chop into small cubes or grate and put them in the pan together with the prepared cucumbers. Stew it all together under the lid for ten minutes.

During this time, the chicken fillet has already been cooked, remove it from the broth, cut into small cubes and return to the pan. We transfer the contents of the pan to the same place, season with salt and ground black pepper to taste, throw half of the olives, after cutting them into circles, laurel leaves and peas of allspice and cook over low heat for another seven minutes.

Ready soup-hodgepodge is removed from the heat and let it brew for ten minutes. Then pour the flavored dish on the plates. In each of them we put a tablespoon of sour cream, a slice of lemon, several whole olives and fresh parsley and basil leaves.

Mushroom Soup-Solyanka - recipe in a slow cooker

Ingredients:

  • forest mushrooms (fresh or frozen) - 220 g;
  • fresh champignons - 320 g;
  • carrots - 95 g;
  • onions - 95 g;
  • cucumbers, pickled or salted - 195 g;
  • equally olives and olives - 60 g;
  • potatoes - 180 g;
  • bell pepper   - 50 g;
  •   - 75 g;
  • vegetable, refined oil - 75 ml;
  • purified water - 2 liters;
  • 2-3 bay leaves;
  • 2-3 sweet peppers allspice;
  • salt - 15 g or to taste;
  • granulated sugar - 5 g or to taste;
  • oregano - to taste;
  • basil - to taste;
  • rosemary - to taste;
  • marjoram - to taste;

For submission:

  • olives;
  • lemon;
  • fresh greens;
  • sour cream.

Cooking

If you use frozen mushrooms to make solyanka, get them in advance from freezer compartment   for thawing. You can also use dried mushrooms, but in this case, they need to take half the weight than the frozen and soak in warm water.

Thawed frozen, swollen dried or fresh forest mushrooms cut into arbitrary slices, and pre-washed champignons shred plates.

We put pre-peeled and chopped finely onions and carrots into the oiled capacity of the multicooker and incubate for seven minutes in the “Frying” or “Baking” mode. Add sugar and salt and   fry for five minutes. Throw the Bulgarian pepper, chopped into small cubes, pickles and lay the previously prepared mushrooms and tomato paste. We stand for another seven minutes, stirring, pour in hot water, throw diced potatoes, olives and olives, pre-ground them in circles, and season the soup with spices and, if necessary, with salt. We switch the device to the "Soup" or "Stewing" mode and cook for thirty to forty minutes.

We give the brewed soup to brew for ten minutes and serve with sour cream, lemon, black olives and fresh herbs.

How to cook soup hodgepodge at home? In fairness, it should be noted that the varieties of cooking this dish there are many, as many as the types of pizzas. They differ from each other in varieties of meat, meat products and by-products, so the cooking time may vary considerably.

Vegetables for solyanka are also used as desired. You can put carrots or onions. However, in the preparation of solyanka there is an ingredient that is used in all its recipes - pickled cucumbers. And feeding a hodgepodge, it is always decorated with a slice of lemon.

Ingredients

  •   - 500 grams
  • Duck breasts - 2 pcs.
  • Swine tongue   - 1 PC.
  • Pig heart - 1 pc.
  •   stomachs - 250 grams
  • Smoked chicken ham - 1 pc.
  • Salty or - 3 pcs.
  • Onions - 1 pc.
  • Tomato - 3 tbsp.
  • Bay leaf - 4 pcs.
  • Sweet peppers - 4-5 pcs.
  • Carnation buds - 2 pcs.
  • Salt - to taste
  • Ground black pepper to taste
  • Refined vegetable oil - for frying
  • Lemon - to serve

For a richer taste of saltwort different meat products are added, the more of them, the dish is tastier. For example, you can put different varieties   meat and types of smoked meats, spicy sausages, liver, kidneys.


Cookware:

  • Knife and plate for cutting products
  • Frying pan and spatula for frying cucumbers
  • Pans for cooking solyanka and all meat products

The number of servings - 6.

  • Food preparation time - 30 minutes
  • Cooking time - 3.5 hours

Cooking

We wash the pork heart and chicken stomachs, put them in a saucepan, fill with water and cook until ready, about one hour.


Swine my tongue and boil for 2.5 hours.


Pork and duck wash and cut into cubes. Put them in the pan, add the peeled onion, bay leaf, allspice peas and clove buds. Cook the broth, which will be the basis of solyanka. When boiling it, remove the foam, otherwise the soup will turn out to be cloudy. When the broth is ready, we give it to insist that there is a rich taste of the dish.


Cooked and prepared heart, ventricles and tongue are washed under running water. Language after cooking immediately put in cold water   and remove the white film, and from the heart cut off excess fat.


After that, we cut the heart, tongue and ventricles into cubes and send them to a saucepan with broth, which we continue to cook.


Smoked chicken ham washed, separated from the bone, cut it into cubes and put to boil in broth.



We fry cucumbers in vegetable refined oil until light golden.


Cook the hodgepodge to the full readiness of pork and duck, after which we fill it tomato paste   and remove onions and bay leaves from the pan. Since they have already done their job, they gave up the aroma and taste, and are no longer needed in the dish.


Mix the saltwort, salt, pepper, boil with all the products together, about 5 minutes and remove from the stove.

Tips:

  • Solyanka is seasoned with salt always at the end of cooking, as many components contain salt, especially cucumbers and smoked meats.
  • Additional spices and seasonings are not put into the hodgepodge, as the dish is filled with the aroma of smoked meats, and its extra spices will be “killed”.


Give the hodgepodge to brew for 10 minutes and pour it into plates.


In each plate, put a couple of slices of lemon, as well as optional, you can put olives, capers or sour cream.

Do you love hodgepodge?

Very favorite dish 8 21 21 0

A good option, you can sometimes 9 21 21 0

I never even tried 2 21 21 0

No, this is not my categorically 2 21 21 0