Such a dish as a hodgepodge or a village is known and loved not only in Russia, but also in many other countries of the world. You can meet him at almost any point of public catering, starting with simple dining rooms and ending with a menu of presentable restaurants. Classic recipe team meat solyanka is completely uncomplicated, and everyone can prepare this soup and at home, using the instructions, such as "how to cook a meat solyanka classic - a recipe with a step-by-step photo."
Now, very few people think that this thick, delicious and hearty soup was once the usual food of the Russian poor. Yes, yes, it is Russian, because it is for certain that they have invented a solyanka in Russia.
At the moment, the dish has become so widespread that there are a lot of national options for its preparation, for example: hodgepodge in Georgian classic recipe.
The first mention of the hodgepodge in written sources dates back to the 15th century. At that time it was prepared very fat and dense, performing the functions of both the first and second dishes at once.
Salsola was served, as a rule, to a strong alcoholic drink, which was then called the word "vodka", although it was not in our sense. In general, the first solyanka was a rather fat and very sharp ear. It is this variant that is now widely represented in culinary publications, like the classic fish solyanka.
The recipe for the preparation of meat and mushroom salted meats appeared somewhat later.
Due to its fat content, this soup was an excellent snack, allowing you not to get drunk for a long time and still be full. By the way, she had a corresponding second name. In addition to the usual word for "solyanka", in the people often sounded and prostetskoye - "hangover".
Indeed, at that time the solyanka was a welcome guest on the tables of representatives of all classes. However, by the 18th century, the attitude toward the hot Russian snack had changed somewhat. The aristocracy considered the hodgepodge too simple food for its noble stomachs.
It began to be considered that this soup is worthy only of the tables of peasants and poor people, prone to excessive consumption of wine and vodka products. So even though in the highest world they drank and no less, but they preferred to have a snack more expensive dishes.
It was at that time that another name of the village of Solyanka appeared, a village that only emphasized its commoner origin. The new name is so firmly entrenched in the minds that so far in many cookbooks instead of the team solyanka classic recipe can be found writing through the "E".
But, it's time to return directly to the dish.
How delicious! ..
The main distinguishing feature of any saltwort is its sharpness, as well as a strong spicy aroma. Exactly, any. On the Internet, you can find a lot of materials called "Solyanka pre-made meat classic recipe with a photo." Varieties of Solianok "in nature" there is indeed a great variety. However, there are three basic types of discrimination:
- meat;
- fish;
- mushroom.
Already from this listing it becomes clear that at the base of any solyanka is one of these broths. By the way, the broth for this soup should not just be "water", but as strong and rich as possible.
The characteristic sour-acute-salty taste of the dish is formed due to the presence of such ingredients as salted cucumbers, pickled or salted mushrooms, kvass, brine.
Later in the solyanka, it became necessary to add olives, lemons, capers, tomatoes. Nowadays a variety of meat products and smoked products are put in the solyanka. As a result, many variations of this dish have appeared, such as soup with solyanka a classic recipe with sausage.
In each of the Russian regions there was a recipe for a saltwort of the meat team. Classic or not - this is another question. Each region had its own tricks of cooking this dish.
Somewhere in the soup put all of the above products, in other places, preference was given only to some, but added something of their own. As a result, it turned out a dish that combines the signs meat soup, cabbage soup, rassolnik, mushroom soup and ears.
But the hodgepodge would not be a hodgepodge without a whole set of spices, which are necessarily added during cooking. Here the opinions of modern cooks practically did not differ from the opinions of our ancestors. As seasonings in the classic solyanka are the usual ingredients: garlic, onion, parsley, pepper and dill, i.e. no exotics.
As for the preparation process, it is not complicated. Brew solyanku can any hostess and even the owner, if he is not alien to cooking in principle.
By and large, you can use any cookbook to do this, where there is a way of making soup. Solyanka is a classic recipe, step recipe with photo. Or use the instructions below. The main thing is to observe the correct temperature regime and put the products in a certain order.
However, this will be discussed later. While a few words about the benefits, and maybe harm, this delicious dishes.
And how useful is it?
It is not necessary to torment the respectable public with expectation. Solyanka is not only delicious, but also very useful for the body.
In view of the wide variety of ingredients, the recipe for a classic saltwort contains a huge amount of human-essential substances. When proper preparation the hodgepodge becomes just a storehouse of vitamin C. It is found in salted cucumbers, lemon, greens and cabbage (it is also present in some recipes). And modern housewives add olives to the solyanka, which contain a lot of vitamin C.
Meat, mushrooms and fish are suppliers of proteins. And served as a filling sour cream is also an indispensable source of calcium, which is needed for normal growth of bones and keeping them "in working order".
Most spices, and especially peppers, onions and garlic, contain a huge amount of substances such as pectins that stimulate food digestion processes, and antioxidants that help protect cells from a variety of unfavorable factors.
Author!
Who invented such a wonderful thing, like solyanka classic recipe with photos step by step? For this it is worth to thank His Majesty the Internet. And if seriously, more than 500 years of the history of the village of Solyanka, the author's name, of course, did not survive. Most likely, the author was not at all.
The inventor of the saltwort was a diligent Russian people. Mistresses simply cooked a similar soup from all the products that remained in the house. In Italy, almost the same invented a pizza. And, strangely enough, these two truly national dishes also gained immense popularity.
But all of the above is the main version. There are others. For example, a number of historians believe that the hodgepodge was once cooked in the villages for large holidays in huge boilers. For its preparation, each of the villagers brought something to their cauldron. So it turned out "national team solyanka", i.e. then, where there is much that is mixed - a "hodgepodge".
How to prepare this is true russian dish - Soup salty meat team? The classic recipe implies compliance with the three main rules. Solyanka should be:
- acute;
- salty;
- rich.
In general, until now some cooks doubt that soup of soup. A classic recipe is usually placed in these sections of cookbooks. But although it is customary to consider this dish as a soup, in fact it should be thick enough that after it one would not want a second, let alone a third.
The main secret delicious saltwort - rich broth. This is said almost in every material, where there is a hodgepodge solyanka classic recipe with a photo.
If it is supposed to be cooked a fish dish, then it is quite suitable for it: trout, cod, beluga, saury, pink salmon, sturgeon, halibut and other fatty fish. It is not necessary to take a fresh or freshly frozen product. For the saltwort, smoked, and even salted fish will do. You can read more about this by typing "solyanka fish classic recipe with photo step-by-step".
With mushroom broth, too, it's not so simple. On some mushrooms good cook will not work. The best option is, of course, white mushrooms. And preferably fresh. Although suitable dry or frozen. If possible, you can add to them and butter, but this is gourmet. And as a supplement any mushrooms, for example the same champignons, will do.
To prepare a delicious classic meatball team, it is important to choose the right piece of meat. In principle, any one will do. However, it is best to buy veal or low-fat beef. If the piece still has fatty layers, then do not throw it immediately into the pan, and pre-cut the existing fat.
The principle of preparation for all types of similar soups is approximately the same. In order to make sure of this, it is enough to type in the search string the phrase solyanka classic recipe with a photo. So the further story will be exclusively about the classic team of meat solianki.
So, the hodgepodge is meat. The recipe for cooking is classic. Often the same version of the dish is called "hodgepodge with sausage recipe classic." But the essence of this does not change. In any case, you will need:
- meat - about 0,5 kg;
- pork ribs (better smoked) - 0.35 kg;
- smoked sausages (preferably "Hunting") - 0,2 kg;
- ham - 0,2 kg;
- bow - 2 heads of medium size;
- pickled cucumbers - 3 pcs. (not very large);
- olives - about 100 g;
- tomato paste, butter and vegetable oil - 2 tablespoons;
- garlic, parsley, dill, pepper, salt, laurel - to taste;
- sour cream and lemon for serving.
On the Internet and culinary books, you can find a description of the soup salted meat, a traditional meat recipe with potatoes.
This option is also present, but if you add a filler to the solyanka, the best option is millet, but not potatoes.
Now you can start cooking. As a matter of fact, below the recipe of a solyanka of a meat national team classical step-by-step is presented.
Meat and pork ribs pour water in an amount of 2.5 - 3 liters and bring to a boil. After removing the foam, put one whole, cleaned onion there, then cook the broth over low heat for about 2 hours. For 15 minutes before this time, it should be salted, add 2-3 peas of sweet-scented pepper and bay leaves.
Once the broth is ready it should be removed from the fire, take out the meat and the onion (by the way, it can be thrown away immediately, it will not be needed any more), and drain the resulting broth.
Boil the meat from the bones, of course, if they are available, and cut into strips. Also cut sausage, ham and pickled cucumbers. Meat, sausage and ham can be put aside for now, and throw the cucumbers into a frying pan, add a little broth and let it sit for 5-7 minutes, then put it in the pot with broth.
In a frying pan to put both oils of a kind - both creamy, and vegetative. While the oil is warming to take the second bulb, peel and cut.
To cut it is necessary large enough - on a quarter of a ring. Cut the chopped onion into a frying pan, pepper and fry until it is soft. After that add the same tomato paste. All thoroughly mix and send the resulting refueling in a saucepan with broth and cucumbers.
It's time to return to the deferred meat products. Put sausage, ham, boiled meat and olives in a saucepan with a half-finished sausage. At desire here it is possible to pour in a little brine from olives or cucumbers, but it already on the fan. All mix, put on a small fire, allow to boil and cook for about 15 minutes.
Now it is necessary to add garlic, capers, salt and pepper the prepared dish to taste, once again mix everything and let the soup brew for another 15 minutes.
All! Classical team meat soup is ready!
Serve it to the table hot. At the same time in each plate you must not forget to put a slice of lemon, a spoonful of sour cream and a little finely chopped greens.
By the way, solyanka classic recipe with potatoes is prepared absolutely the same way. Add these products with meat and sausage. But boil the soup after this will have a little longer - 20 minutes, so that the vegetable had time to prepare.
Despite the availability of a large number of meat ingredients, hodgepodge is not such an expensive dish. But it is especially advantageous to cook it during the holiday season, when a considerable quantity of half-eaten sausages, smoked products and other meat delicacies, purchased especially for the solemn table, are stored in refrigerators.
The main thing is to understand that every housewife can get her own meat solyanka classic. A recipe, even a classic one, can always be corrected. However, now you know the classic recipe for the meat salted meat team and you can choose.
And the benefits are obvious:
- firstly, nothing will disappear;
- secondly, a variety of meat delicacies will greatly enrich the taste of the ready-made dish;
- thirdly, the ready-made solyanka will perfectly restore health after a plentiful festive feast, having justified one of its historical names - a hangover.
Here is such a classic recipe for the meat salted meat team preserved, passing from generation to generation and has reached our days.
Solyanka team - one of my favorite first dishes. Firstly, the team solyanka is a very satisfying dish, and secondly its unique taste and aroma can not be compared with anything. Of course, every housewife has her own recipe for cooking saltwort and her own subtleties. Today we offer a traditional recipe ...
INGREDIENTS
- 100 grams of neck
- 100 gr. boiled pork
- 100 gr. brisket
- 100 gr. hunting sausages
- 100 gr. Chicken
- 100 gr. ham
- half a glass of juice from olives (from a can)
- half a glass of olives
- 2 (two) pickled cucumber
- 2 (two) st.lozhki tomato paste
- 1 (one) lemon
- half a glass of cucumber brine
- half a cup of sugar
- 2 (two) st.lozhki butter
- 2 (two) bay leaves
- 2 (two) cloves of garlic
- 3 (three) carnations
- salt and pepper
- 2 (two) liters of meat broth
- 1 (one) onion
- 1 (one) carrot
PREPARATION
- We cut the small cubes first of all into the neck, breast, boiled pork, sausages, ham and chicken.
- Then in the ready broth lay it all and cook.
- In the meantime, cut the onions into half rings and let the carrot pass into the grater, fry slightly in oil in a heated frying pan. Add the tomato paste to the onions and carrots and continue to simmer for another 5 minutes.
- After we put this dressing in the soup.
- After that, in the pan, we introduce peeled and cut finely cucumber + juice from olives + pickle from cucumbers.
- In the end, add sugar, salt, pepper, cloves and bay leaf. Cook for about 7 minutes.
After the soup is ready, pour it into serving plates and add the pre-cut olives, one slice of lemon, you can chopped garlic. We fill the hodgepodge of sour cream.
PS. By the way, the meat broth is prepared beforehand, here the chicken is used, although the beef, moreover, with the bone gives more flavor ...
Bon Appetit!
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After each holiday remain different goodies, especially slicing, sausages and meat smoked products. That's in order to ensure that the food is not wasted, we suggest that you prepare a delicious dish. Soup salted meat team is very easy to prepare, but as a result, the dish will have simply amazing taste!
Ingredients
| INGREDIENTS | WEIGHT | CALORICITY (kcal per 100 gr.) |
|---|---|---|
| beef | 700 g. | 186 |
| various meat delicacies | 1 kg. | |
| carrots | 150 g. | 33 |
| luke | 150 g. | 43 |
| salted or pickled cucumber | 200 g. | |
| tomato paste | 5 tablespoons | |
| capers | 3 tablespoons | |
| black pepper | ||
| bay leaves | 3-4 pcs. | |
| vegetable oil | 899 | |
| lemon | 31 | |
| greenery | ||
| olives | taste |
Step-by-step cooking recipe Soup salted meat team with a photo
Now let's start cooking:
Wash thoroughly a piece of beef and put into a saucepan.
In a container of meat pour water, send everything to the fire, boil, remove the noise generated from meat, cook the product for an hour and a half.
After the specified time, take out the meat, cool and cut into small pieces.
Brush the carrots, wash, take the middle grater and rub the orange bright vegetable.
Wash the cucumbers, and then cut into cubes or straws.
Now it is the turn of meat delicacies, you can use serverel, balyk, pastormu, hunting sausages, cut products in the form of straws or cubes.
Spread a frying pan with vegetable oil and fry the meat delicacies.
Then, heat another pan with butter and fry the onions.
In a frying pan with onion, pour carrot straw
Add cucumbers, stir everything and stew for three minutes.
Then season the vegetables with tomato paste and simmer for another 7 minutes.
Boil again the meat broth and transfer into it fried meat delicacies, pieces of beef and fried vegetables, cook all together for another 7 minutes.
Next, add capers to the dish.
And now on the line fried onions, carrots and cucumbers, here pour the cucumber brine, the brine in which were the olives and cook the hodgepodge for another 7 minutes.
And now season with a bay leaf, pepper, greens, salt and after two minutes turn off the fire.
Cover the container with the soup lid, let it stand for 20 minutes. After the specified time, remove the bay leaf. When you pour the dish into plates, put olives in each of the lemon slices, that's all the soup of the solyanka meat team is ready!
Soup with meatballs
Recipe for classic soup
Solyanka is a truly Russian dish. In order to prepare a real and tasty hodgepodge you need to know four rules. Soup should be rich, spicy, salty and sour. And now we will tell you about how the real soup is prepared for the meatball team by the classic recipe!So, in order to prepare a hodgepodge for this recipe you will need:
Ingredients:
beef - 500 grams;
fatty fish - 500 grams;
mushrooms - 500 grams;
pork ribs - 350 grams;
hunting sausages - 50 grams;
ham - 50 grams;
butter - 50 grams;
onions - 1 head;
potatoes - 3 pieces;
millet porridge - 150 grams;
salt, pepper, parsley, dill, coriander.
Well, let's start creating:
- So, first wash the meat product, cut it into pieces.
- Spread out the frying pan and fry the meat pieces, fry them for no more than 15 minutes.
- Place a container of water on the fire and boil.
- Peel the onions.
- In boiling water, send onion to boil.
- In a saucepan with water and onions, add potato cubes, fried meat, make a weak fire and cook foods together for half an hour.
- As soon as the allotted time has elapsed, add tomato paste, vegetable and butter, as well as washed ribs.
- Here, also transfer the corned beef, diced and smoked sausages, you can also use the ham product.
- Mix everything thoroughly, cover the container with a lid and cook for 15 minutes.
- Before the soup is ready, add the salted and acidic ingredients, you can use pickled, salted and even pickled cucumbers, green olives, capers, sauerkraut, a lemon. Thanks to sour products, the hodgepodge will have a unique original taste.
- After 5 minutes season the dish with parsley, dill, coriander, salt, pepper, turn off the fire, cover the container with a hodgepodge lid, let it persist for half an hour. That's it, there is such a hodgepodge in hot form, always add sour cream to each plate!
Solyanka, whose recipes we offer you in our today's article, is a thick and rich soup, which is cooked on a strong meat broth with the addition of flavored spices. About how to prepare a hodgepodge with boric we will tell in this article
The recipe for the ham fillet is usually used by a housewife, when many leftovers of meat products accumulate in the refrigerator after the holidays.
Soups are a constant dish on the tables of the inhabitants of our country. Any fish meat and vegetable broths are very useful and quickly absorbed in the body of both adults and children. There is no such cuisine in the world in which there are no hot or cold soups. In each country people prepare their traditional dishes. For example, Spain and Greece are quite hot countries, so here usually prepare cold soups with the addition of a large amount of greenery. Cold soups are prepared on the basis of sour milk or on a decoction of vegetables. In countries with cold winter cook hot soups that have a high nutritional value, which is very important in the cold season.
Russian national cuisine is also no exception. Without a hot soup it is impossible to imagine any dinner. Shchi and rassolniki, different kinds of soups and fish soups, dishes with noodles, and solyanka recipes with photos. But today we will talk about the most popular dish of our country - meat solyanke. This solyanka recipe is a classic and its other varieties.
For each inhabitant of our country, the halophyte is a rich and very thick soup, which is prepared from a wide variety of sausages from home-made pickles and vegetables. To make you a soup salad soup recipe, which you can find on our website, first of all you need to prepare a rich meat broth beforehand. During the preparation of this dish, you must remember that the most delicious hodgepodge will be obtained only with the right combination of sweet and sour, salty, neutral and smoked taste notes.
To the salty ingredients from which the solyanka is prepared a recipe can be attributed: salted cucumbers, olives, pickled mushrooms, not so often in recipes can be found canned zucchini, patissons and green tomatoes. As a rule, sweet and sour products are fresh tomatoes or tomato paste, sour cream, butter, lobule and lemon or lime juice. As for neutral components, they include boiled meat, tongue, kidneys, heart, potatoes, carrots, onions, chicken eggs, smoked meat and sausage products.
Probably, there is not a single person who would be indifferent to this amazing dish. Only with the exception of vegetarians, since the solyanka recipe is classic prepared from meat. Solyanka national team recipe classic is prepared on a rich meat broth without the addition of potatoes. The main ingredients in this dish are different types of meat. Usually this dish is prepared from boiled tongue, meat, sausages and necessary smoked products.
Necessary ingredients:
500 grams of any smoked products (sausage, carbonate, sausages, cold boiled pork, smoked ribs),
450 grams of beef on the bone,
4 pieces of pickled cucumber,
1 onion,
1 spoon with a slice of tomato paste,
1 carrot,
2 pieces of laurel leaf,
Sunflower oil,
2 cloves of garlic,
Dried herbs,
Olives without pits,
Sour cream,
How to cook a hodgepodge:
The recipe for the classic salted meats of meat:
The secret of preparing a tasty and rich broth is very simple. Wash beef on a bone and put it in a pan, pour it over with water and put it on medium heat. After the liquid boils remove from the surface of the broth remove all the scum, turn the fire and continue to boil the broth for an hour and a half.
Thirty minutes before the final preparation, add the necessary spices to the broth and salt to taste. Suitable spices are: ground paprika, black pepper ground and bay leaf.
In the meantime, you have to brew broth, onion, peel onion, finely chop and fry in a frying pan in sunflower oil. Here you need to add peeled and grated carrots. To the fried vegetables add the tomato paste, cover the top with a lid and continue cooking for five minutes.
To make a solyanka classic recipe with a photo cut the pickled cucumber not very long and wide strips. In the same way it is necessary to cut everything meat ingredients. Prepare the broth with a sieve, then add to it all vegetable stew: carrots and onions. Bring the broth to a boil and add the cut sausages and pickled cucumbers into it. Continue to boil the broth for fifteen minutes.
To solyanka meat team the classic recipe with the photo turned out more delicious and nourishing, add sour cream, a few slices of lemon and olives without pits. All you need to add already in the ready soup spilled on plates, otherwise the olives will lose their taste. Solyanku served hot with the addition of sour cream. Bon Appetit!
Recipe for a classic salted meat
Solyanka prefabricated meat is called so, because it contains a set of very different products. You may think that the meat-packed solyanka recipe in itself has collected all those products that are in the refrigerator or on the table. You do not need to know any wisdom to make a hodgepodge of meat, the most important thing is to put everything in order necessary ingredients. Here there is also smoked sausage, and meat, capers and pickles, as well as vegetables - from all this, a meatball team is preparing a hodgepodge.
Necessary ingredients:
200 grams of pulp of any meat,
200 grams of different smoked products (smoked ham or sausage),
4 sausages,
4 kidneys,
35 grams of capers,
2 medium salted cucumber,
3 pieces of olives,
1 onion,
2 pieces of olives,
3 spoons of tomato paste,
Sunflower oil,
1 lemon,
2 pieces of laurel leaf,
Sour cream,
Preparation:
Rinse all the meat thoroughly and put it on a quiet fire for two hours. When the broth during boiling will boil, the water should be added from time to time. Secret a delicious soup lies in the fact that the more meat is cooked in the broth, the more savory and tastier the broth will be.
Remove the boiled meat from the hot broth with a noise, after cooling, cut it into cubes and put it back into the broth. And now proceed to cutting the smoked sausages and sausages, fry them until golden in medium heat. Throw the fried smoked meat in a broth with meat.
Finely chop the capers, peeled onions and pre-grated carrots, fry in warm sunflower oil until light golden. Add the fried vegetables to the broth. Salted cucumbers need to be cut with a thin and not very long straw. Fry for five minutes in a frying pan, add a few spoons of broth to the cucumbers and continue frying for another five minutes, and now they can be added to the meat soup.
Meat solyanka recipe is almost ready, it remains to add a little salt and spices to taste. Add the tomato paste and olives to the hot soup. In the soup, poured into plates and plates, add olives, a small slice of lemon and sour cream.
Team Solyanka with sausage recipe with photo
Solyanka can be prepared not only from smoked foods and other delicacies, but also from regular sausages. It turns out very quickly and delicious. Soup solyanka recipe with sausage is very nutritious, spicy to taste and very fragrant. The recipe for saltwort with sausage is suitable even for a formal dinner. So, let's look at the recipe for a salted salted salmon.
Necessary ingredients:
3.5 liters of water,
5 pieces of hunting sausages,
200 grams of sausage,
2 pieces of red onion
1 carrot,
4 pieces of potatoes,
3 pickled cucumber,
3 slices of lemon,
1 spoon of tomato paste,
Sunflower oil,
80 grams of olives,
The recipe for cooking sausage with sausage:
If you already have a ready-made meat or chicken bouillon, then you can make a hodgepodge on this broth, but you can not do this. Peel the potatoes, rinse it and cut into cubes. Gently lower the diced potatoes into boiling water.
And while you can do cooking vegetables for roasting: peel the carrots and grind it with a grater, also peel the onion and cut it into thin half rings. Also grate all pickled cucumbers.
To prepare the "filling" for the saltwort, prepare lemon, sausage and black olives. Sausages cut into small rings, sausage cut into medium strips. If you use olives without pits to prepare the saltwort, then cut them with rings.
To prepare the filling, you first need to fry in sunflower oil carrots and onions until the softness of the vegetables. After that, add the grated cucumber to the vegetables and mix all the contents thoroughly. At the very end of the preparation for roasted vegetables add the tomato paste and mix well.
Soak the frying pan for three minutes over low heat and add all the vegetables to the hodgepodge. After adding vegetable dressing, you can add salt to your liking and add all the necessary spices.
At the very end, add sausage and sausage to the saucepan. Also do not forget to add in the classic solyanka slices of lemon and olives. If desired, you can also add greens. Bon Appetit!
Solyanka meat with potatoes is not a classic recipe, but rather one more variation of this dish. It is necessary to remember this before preparing a hodgepodge with the addition of potatoes. Solyanka recipe with potatoes is the most popular in our country. We suggest you to prepare a classic recipe for the national team's salted salmon with potatoes.
Necessary ingredients:
350 grams of beef fillet,
3 sausages,
1 onion,
300 grams of sausage and smoked meat,
3 salted cucumber,
1 carrot,
350 grams of canned mushrooms,
3 pieces of potatoes,
50 grams of tomato paste,
1 lemon,
Sour cream for serving
Recipe for salted cabbage meat and potatoes:
First of all, you need to prepare all the necessary ingredients for cooking this dish. Potatoes, carrots and onions gently peel from the peel and husk. Remove the sausage and sausage packaging. Cut small pieces of beef pulp and fry it in sunflower oil.
Onion cut into cubes, cut the carrots with a thin enough straw. In the frying pan to the meat, add all the previously cut vegetables and fry them until soft. Sausage and smoked meat cut into thin strips, sausages you can cut into circles, and peeled potatoes cut into cubes.
After that, cut potatoes add to the fried meat and vegetables, here add the chopped mushrooms. Stir thoroughly the whole contents and continue to simmer until the potatoes are completely ready on a quiet fire.
Separately fry the sausages until light crust appears, pickle cucumbers with thin straws and add them to a saucepan with hodgepodge. Season the dish with tomato paste and add a glass of boiling water. Stew all contents on a low heat for fifteen minutes. If desired, the dish can be salted to taste. Allow the dish to stand under the closed lid for ten minutes and you can serve it to the table. Solyanka meat team (classic recipe) with potatoes is served along with sour cream and sliced greens.
Solyanka meat team: homemade recipe with photo
Recipe homemade saltwort originates from the traditional cuisine of our country, but modern housewives prepare it with a small indent from the original. This dish is prepared very quickly and simply, and it's just impossible to spoil it. The recipe for saltwort at home is always delicious and satisfying compared to all other soups. And with its divine fragrances, this dish will make all your loved ones and neighbors forget about all their affairs. A simple recipe for homemade saltwort includes many available ingredients, prepare this dish on a meat broth with the addition of sausages and smoked products. We offer to prepare a recipe for homemade salami with potatoes.
Necessary ingredients:
150 grams of ham,
150 grams of sausage boiled,
350 grams of chicken drumstick,
2 pieces of potatoes,
1 onion,
150 grams of smoked sausage,
3 spoons of tomato paste,
150 grams of cabbage,
2 pickled cucumbers,
100 grams of olives,
200 grams of boiled chicken,
Solyanka homemade cooking recipe:
First of all, prepare a broth from chicken drumsticks beforehand, pour them with water and cook for forty minutes from time to time removing scum. And while you are brewing chicken broth you can cut sausage. Boil sausage, ham and cervelat cut into a small cube.
Grate marinated or pickled cucumbers. Cut cabbage with thin straws, peel onion and cut randomly. Peel the cut potatoes in small cubes. Eat a little chopped onion in a little vegetable oil.
After about forty minutes your chicken broth will be completely ready, gently remove chicken drumsticks from them and put them aside for a while. Add the cabbage, potatoes and fried onions to the hot broth, cook the broth for twenty minutes.
Grated cucumbers must be put out in a frying pan with tomato paste and sunflower oil. Then add all the contents to the hodgepodge. Boiled chicken meat finely chop, add to the pan. Then add finely chopped sausage, ham and cervelat.
Dish pepper and salt to taste, add broth to it and continue to cook for another fifteen minutes. In the recipe for homemade salted salted sausage and olives, so add them at the very end of cooking. Homemade hodgepodge is completely ready. Bon Appetit!
Tasty hodgepodge classic recipe with photo
The recipe for a delicious saltwort is probably popular with all people. It can be cooked by the most different recipes, so she certainly will like the most exquisite gourmets. Let's try to prepare the recipe for the most delicious saltwort.
Necessary ingredients:
700 grams of meat delicacies
250 grams of pork,
2 cucumbers,
5 grams of tomato paste,
80 grams of cucumber brine,
1 lemon,
1 onion,
Olives and olives
Recipe for a delicious saltwort team:
Boil the pork meat in water with salt until it is ready for an hour. After cooking boiled meat and cut into small pieces. Peel the onions and chop it finely. Cut sour cucumber with straw.
Cut all the smoked products with straws and fry them a little in warmed-up oil. Fry the chopped onion with sunflower oil, add the chopped cucumbers to the onions and continue frying for another five minutes. Then add the tomato paste and continue frying for another five minutes.
Cut the meat and smoked delicacies into hot broth. Then add the fried onions with cucumbers. Do not forget to add the necessary amount to the broth. Pepper and salt the dish, and add finely chopped greens. Allow the dish to stand well under a closed lid. We hope you liked our recipe for a delicious meat salted meats. Bon Appetit!
Solyanka with mushrooms is a universal soup, which will be equally tasty with fresh, frozen, dried or salted mushrooms. Solyanka with mushrooms, a recipe with a photo will be a great dinner for fasting people. This dish will look original on the table with the onset of winter and will be an amazing treat on the festive table. Solyanka with mushrooms the recipe of which you will read below with the addition of sauerkraut to turn out very piquant and unusual in taste.
Necessary ingredients:
500 grams of sauerkraut,
500 grams of any mushrooms (mushrooms, white mushrooms or champignons),
3 salted or pickled cucumber,
1 onion,
1 tomato,
50 grams of sunflower oil,
10 grams of sugar,
Olives without pits,
Solyanka national team with mushrooms recipe:
Sauerkraut is placed in a separate container, add to it sunflower oil, chopped onion, bay leaf, bell pepper and water. Pour the pan with all the ingredients into a quiet fire.
In a separate tank you need to boil all the mushrooms with the addition of salt. Boiled mushrooms should be added to the broth to sauerkraut. If suddenly the water in the pan is almost boiled and cooked mushroom broth, then they need to be put together.
Leave to cook the dish for another thirty minutes. A few minutes before the final preparation of the dish, add to the broth finely chopped marinated or pickled cucumbers, pitted olives and a little sugar.
When the cooked hodgepodge looks like a thick soup in its consistency, it will be completely ready. Solyanka team meat recipe preparation is completely ready. At will, you can decorate the dish with twigs with any herbs. Serve hot hodgepodge along with sour cream.
Salsola with chicken home cooking has a lot of advantages in comparison with the original recipes of saltwort. In the ancient Russian beliefs, a hodgepodge was called a "village". Over time, the letter "e" was replaced by the letter "o". After in Russia began to eat tomatoes, they began to add to this dish, resulting in the solyanka acquired a classic taste. So, hodgepodge with chicken recipe with photos.
Necessary ingredients:
2 chicken thighs,
150 grams of cabbage,
2.5 liters of water,
150 grams of smoked sausage,
2 sausages,
1 carrot,
Olives, lemon,
2 onions,
Fresh greens
Preparation:
Pour the chicken thighs with water and put them to cook on medium heat. Boil the broth until full chicken meat, during cooking, remove the formed foam with noise. After the broth boils immediately reduce the heat and cook it over low heat. When you see that the chicken meat begins to separate from the bones, gently pull the chicken from the hot broth. At the end of the preparation, the broth should be slightly salted.
Peel the carrots and grind them with a grater. Also peel the onions and finely chop it. Stew the vegetables until ready, with a little water added. At the very end, you need to add tomato paste. Cut the straws or thin circles of pickled cucumbers.
Cut the sausage into cubes, cut the sausages into small slices. Chicken the meat from the bones and chop it small enough. Put all the fried vegetables together with tomato paste into the broth and bring it to a boil.
In the soup must be added first cut cucumbers, after which go the meat products. Add pepper, ground paprika and bay leaf, continue to cook on medium heat for ten minutes. Cut the lemon and olives in thin circles, then cut the lemon slices in half.
Cooked soup must be poured on plates. Add in each plate half a mug of lemon and a few chopped olives, sour cream and fresh herbs. Bon Appetit!
A simple salted salted fish recipe with sausage with a photo
A simple recipe for saltwort with sausage is a very popular dish among the inhabitants of our country. It is impossible to find one recipe for this tasty and rich food. Solyanka recipe the easiest can be cooked with boiled or from smoked sausage, carrots, pickles and onions. Solyanka with smoked sausage can be cooked on festive table and it's pleasant to surprise your guests. Let's look at a simple soup recipe for halibut.
Necessary ingredients for cooking sausage with sausage:
2 carrots,
3 medium salted cucumber,
1 onion,
1 lemon,
10 pieces of pitted olives,
3 cloves of garlic,
200 grams of smoked sausage,
200 grams of smoked bacon,
150 grams of tomato paste
Solyanka with sausage recipe is simple:
Peel carrots from the peel, rinse in running water and grind with a grater. Peel the onions with a sharp knife and rinse it in water, peel the onions with a cube. Put the garlic cloves on a cutting board and press the knife handle down, gently peel off the husks. After that, all the peeled garlic can be cut very finely.
Smoked sausage with a sharp knife peel and cut into circles so that the thickness of each does not exceed three 5 millimeters. Transfer the cut sausage into a separate container. All the same it is necessary to do with a smoked bacon, but it is necessary to cut it in small cubes.
Cucumbers salted or pickled, cut into cubes and put into a separate container. Olives, pitted without pits, cut into thin rings. Pour the sunflower oil into a frying pan and immediately place it on medium heat. After the sunflower oil has thoroughly heated, add carrots and onions to it. From time to time, stirring vegetables with a wooden spatula, fry until golden. After you can add tomato paste to the vegetables and mix it thoroughly with vegetables until a homogeneous mixture is formed. Turn the frying pan and set it aside. Instead of tomato paste, tomato puree or regular ketchup can be added to the dish.
In boiling water in a saucepan add all the cut sausages, fried vegetables, as well as sliced olives and pickled cucumbers. Once again bring the soup to a boil, after which the fire must be immediately reduced. Cook the soup on a quiet fire for thirty minutes. For a few minutes before the final cooking, add a slice of chopped lemon into the dish. A ready-made hodgepodge on top of the lid, let it nastyaetsya for ten minutes. A simple recipe for homemade saltwort is very easy to prepare. Enjoy the taste of the prepared dish, a pleasant appetite!
Solyanka in Georgian classic (recipe with photo)
Solyanka in Georgian is a recipe for a very delicious dish, which is strikingly different from the usual classical saltwort. The recipe for cooking solyanka in Georgian is very simple and interesting. Therefore, you can safely include this dish in your menu. So, how is the cooking solyanka prepared in Georgian? Let's find out together with you, and in this you will help you solyanka in a Georgian step-by-step recipe.
Ingredients:
2 onions,
700 grams of beef,
4 cloves of garlic,
3 salted cucumber,
Sunflower oil,
Coriander ground, hops-suneli, zira, dry basil, laurel leaf,
Dill, ground hot and sweet paprika, fresh herbs,
Solyanka in Georgian cooking recipe:
To cook a halophyte in Georgian, wash beef meat several times in the water. Cut the meat into small pieces, pour it with water and bring to a boil from time to time removing the foam. Peel the chopped onions with half rings, heat the sunflower oil in a frying pan and fry the onion in it until light golden.
Stir the whole roast with the tomato paste. Grate pickled cucumbers or cut them into thin strips.
Shredded cucumbers in a pan and mix all the contents thoroughly. Gently pull out the pieces boiled meat from the broth and put it in a frying pan to onions and cucumbers. Now you need to add broth, in which you cooked meat, about 300 milligrams. Add the chopped garlic, all the spices specified in the recipe, salt to taste and continue to cook for another twenty minutes over low heat under not very tightly closed lid. Before the final preparation, add the cut greens to the dish. Solyanka meat in Georgian is completely ready. Bon Appetit!
Soup salted (prefabricated meat with sausage) recipe
Ingredients:
smoked sausages - 2 pieces
any meat - 300 grams
sausage
medium-sized carrots
one onion
one potato
two pickled cucumbers
tomato paste - 2 tablespoons salt
olives - 2 tablespoons
salt and pepper
greenery
paprika and black pepper
The recipe for cooking a soup of saltwort meat with sausage and smoked meat:
First, take a saucepan of three liters, pour half the water into it. After slice the diced potatoes and boil until cooked. After that, rub grated cucumbers on a large grater. Transfer them to a separate pan and cook with a small amount of water for 15 minutes.
Cut slices of sausage, sausage and meat. Fry the prepared meat products in a skillet and mark in the soup. Then chop the onions, rub the carrots on a grater. All fry. At the end of the frying to the vegetables, add a little tomato paste.
Once the potatoes boil to softness, you need to add to the pan all the other vegetables - cucumbers and onions with carrots, fried in tomato paste. Then add greens and olives, olives and pepper with sweet paprika. Leave another fire on the hodgepodge for 10 minutes. At the very end, add greens.
You will definitely get a wonderful hodgepodge modular meat classic, the recipe with a photo will reveal the secrets in its quick preparation.
January 4, 2017, 14:09
Ingredients:
2,5-3 l of water
600 g of beef / pork on bone 300 g of smoked ribs for 200 g of ham and smoked sausage 100 g of olives / 50 g of capers (not necessary) 2-4 cucumbers of salted 2-3 peaches of sweet pepper 2 onions 1-2 bay leaves 2 st.l. tomato paste and vegetable oil 1 tbsp. butter lemon parsley sour cream pepper, salt
How to cook a classic mixed meat mead:
Put the smoked ribs and beef or pork on the bone in a saucepan, pour in water, bring to a boil, remove the foam, put 1 peeled whole onion, cook all over low heat for 2 hours, pour over bay leaves and peppercorns 15 minutes before the end of cooking.
From the ready broth to get meat, throw out the onion and spices, drain the broth.
Meat is separated from bones, cut into strips, as well as cut the rest of the meat products.
Cucumbers cut into strips (if the peel is thick, then clean it), add a small amount of broth and put out cucumbers 5-7min, then shift into broth.
Peel and cut the second quarter-ring onion, fry in a frying pan with butter, pepper and salt, add tomato paste, sprinkle another 3-5 minutes and then shift the roast into broth.
Boiled meat put in a pan with the rest of the meat products, put cut into olives / olives, mix, simmer for 10-15 minutes on low heat.
Put capers in the soup, pepper and salt to taste, cover the pan with a lid and let the soup stand before serving 15min, turning off the stove.
In each plate, when serving, put a slice of lemon, sour cream and greens.
Bon Appetit!
The recipe for a meatball of the meat team of the traditional team means a lot of options - each has its own: someone adds potatoes to this soup, other housewives - do not represent a hodgepodge without rice. And how do you cook this dish, friends? Tell us about it in the comments.
SALAD
Ingredients:
● 400 g meat (pork or beef)
● 4 pcs. sausages ● 200 g sausage (boiled) ● 200 g ham ● 3 pcs. cucumber (salted) ● 1 piece. onion ● bunch parsley ● 2 tbsp. tomato paste ● 1 olive bank (pitted) ● 3-4 pcs. bay leaf ● pepper to taste
Preparation:
Cook broth from beef or pork. Add the bay leaf and black pepper. Cut meat from broth, as well as ham (can be replaced with smoked sausage) and sausages. Slice cucumber, onion and parsley and simmer along with tomato paste for 10 minutes. Put in the broth the stew mixture and cook for no more than 10 minutes. Add the sausages, meat, sausage, ham. Bring to a boil and pour along with the olive brine, boil and immediately turn it off. Send to the table with sour cream and a slice of lemon.
Bon Appetit!
Soup soup
Soup-solyanka step-by-step recipe - a very simple recipe. His preparation takes a minimum of time and effort. In addition, as a meat component, you can use what is at hand: sausages, sausages, sausages of different varieties, beef or pork. In this recipe I use sausages.
Ingredients:
Sausages - 2 pcs.
Onion - 1 pc. Morkov - 2 pcs. Potatoes -2 pcs. Cucumbers gherkins - 5 pcs. Olives - 1 can. Lemon - 4 circles. Sunflower oil. Tomato paste - 2 tbsp. spoons Preparation:
1. Pour water into a saucepan, bring to a boil. Peel potatoes, cut into cubes, throw into boiling water.
2. Cut the sausages into slices. Fry in vegetable oil. Then roast the sausage slices in saucepan with potatoes.
3. Grate the carrots. Cut the onions into cubes of medium size. Put in a frying pan with vegetable oil. Onions and carrots fry 10 minutes. Then add the tomato paste to the vegetables. Stew with tomato paste for 5-10 minutes.
4. Cut the gherkins, olives into slices. Lots of lemon on quarters.
5. Roasted onions and carrots, sliced cucumbers, olives, lemon slices add to the saucepan with sausages and potatoes. All together cook for 10-15 minutes.
Tip: Try the resulting soup for salt. As a rule, you can not salt.
You can decorate the soup with greens or add sour cream, mayonnaise to taste.
I hope you enjoy the soup-solyanka step-by-step recipe.
Bon Appetit!
Meat solyanka
Men can not resist!
Ingredients:
● Pork pulp - 300 g
● Boiled-smoked sausage - 150 g ● Smoked sausage - 100 g ● Bavarian sausages - 150 g ● Onion - 1 pc. ● Pickled cucumbers - 1-2 pcs. ● Tomato paste - 1 tbsp. ● Water - 2 l ● Bay leaf - 2 pcs. ● Pepper - to taste ● Salt - to taste ● Olives - 10 pcs. ● Brine from olives - 100 ml ● Lemon - for serving
Preparation:
Solyanka refers to traditional Russian soups, which have an acid-salty taste and a thick consistency. For its preparation, a variety of pickles, lemon juice, pickle, olives or capers are used. Today I offer you a meat solyanka, which is prepared with meat and several types of smoked meat. Such a hodge-podge can be offered to guests if you have a festive dinner planned, and, of course, your family will not leave such a dish indifferent. It is necessary to cook the meat broth from the pulp in advance. We do not need fat broth, since a lot of smoked meat is expected in the meat solyanka. When the meat boils in a saucepan, the foam should be removed until it completely disappears. Then the broth should be filtered and poured into another saucepan, add salt to taste and cook until ready.
Boil the meat. Cut into cubes onions, cucumbers grate. In a frying pan, heat sunflower oil, lay onions and cucumbers, fry a bit and add the tomato paste. Pour 50 ml of water, stir and simmer for 10 minutes. Fry onion with cucumber and tomato paste. Remove the meat from the broth and cut into cubes, as well cut the sausage. Cut the meat and sausage. Sausages cut into slices. Cut sausage. In the broth to add roast, cook for 10 minutes, then add meat and sausages and cook for another 10 minutes. Be sure to add a laurel leaf to the hodgepodge. Ready-to-eat meat solyanka. At the very end, add the sliced olives and pickle. Let the boil and remove from heat. Serve a meat loaf with a slice of lemon, which is added directly to the soup tureen.
Solyanka with sausage and chicken
Ingredients:
Chicken breast - 350-400 grams; sausage smoked - 200 grams; sausage boiled or sausages - 200 grams; pickled cucumbers - 2 pieces; onion - 1 piece; green olives without pits - 150 grams; tomato paste - 2 tbsp; coriander or any other greens - 0.5 beam; vegetable oil - 1 tbsp; sweet pepper - 3 peas; bay leaf - 1-2 pieces; salt, black ground pepper; slices of lemon for filing.
Description of the cooking process:
I am sure that almost every landlady has her own proven recipe for cooking a delicious and beloved whole family of saltwort. In our family it is a hodgepodge, cooked on chicken broth with several kinds of sausages and green olives. I add coriander greens to the solyanka, but you can add any other greens. For more piquant taste in the hodgepodge you can add a couple of tablespoons of cucumber brine or juice from a can of canned olives.
Chicken breast without skin, cook until ready, cool and cut into cubes. Do not pour out the broth.
Sausage and sausages cut into strips.
Fry smoked sausage in a dry frying pan, add sausages or cooked sausage and fry for about 1 minute.
Cut the greens finely.
Marinate cucumbers cut into cubes.
Cut the onions into half rings.
Fry the onion in vegetable oil until it is clear. Add the cucumber and 1 tbsp. l. cucumber brine.
Add the tomato paste, stir and simmer for 2-3 minutes over low heat.
In a boiling chicken broth, put the sausage, the sausages, the onions stewed in tomato and cucumbers. Salt to taste, add a fragrant peppercorn, a bay leaf and a pinch of black ground pepper. Cook the hodgepodge for 5-7 minutes. Do not forget to remove the laurel from the prepared soup.
At the end of cooking, add olives. When serving, put a slice of lemon in a hot hodgepodge and sprinkle with fresh herbs.
Bon Appetit!
Meat balls from ground beef with cream sauce
Ingredients:
Beef mince - 1 kg
Onion - 1 pc. Butter - 30 g. Crumbs - 60 grams of chicken - 2 pcs. Salt - to taste. Black pepper - to taste. Muscat - to taste. Lemon (peel) - 1 tsp. Bouillon - 500 ml. Creamy fat - 125 ml. 2 tbsp. l.
Preparation:
1. Prepare the ingredients.
2. Finely chop the onions. Fry it until it is soft and transparent. Remove the onion in the refrigerator to cool it well. Add onion onions, eggs, salt, pepper, nutmeg, zest, breadcrumbs and butter. Stir well. Form small balls. 8. Preheat the oven to 200 ° C. Put the balls on a baking sheet and send to the oven for 15 minutes. 9. After 15 minutes, remove the balls from the oven. Preheat the cream in a water bath until hot. Mix hot cream and hot broth. Carefully place the meat balls in a deep baking tray. Pour a mixture of broth and cream. Transfer to the oven for another 20 minutes. Remove the balls from the oven, drain the sauce into a separate container. Melt the butter in a frying pan, throw there 2 tbsp. l. flour, lightly brown the flour for one minute. Add to pan cream sauce and simmer until tender. The finished sauce should turn out thick.
Bon Appetit!
Creamy cheese soup with ham and croutons
products:
- 2 liters of water - Frozen cheese (I have creamy) - 3 pcs. - Potatoes - 1-2 pcs. - Small pasta (I have a pasta "Orzo" - small pasta in the form of rice) - 2-3 tablespoons - Cream 10 -15% - 100 ml- Onions - 1 piece- Carrots - 1 piece- Butter - 1 tablespoon- Ham - 100 g- 2-3 slices of white bread-salt, pepper, bay leaf, greens to taste
Cooking method:
Pour the pot of water on the fire. At this time, cut the potatoes, chop the onions and carrots. In boiling water, send the potatoes, bay leaf, salt. butter until soft, add cream at the end. Send the pasta to the potatoes. Transfer the fried cheese to a bowl, pour a little hot broth and stir so that the cheese melts in the broth. Add to the potatoes and pasta melted cheese (diluted in broth), pasted vegetables with cream, chopped ham. Let pour a few minutes. At the end of the pepper, add greens. Prepare crackers: cut the bread into cubes and dry it in a dry frying pan. Serve the soup with breadcrumbs.
Delicious chicken soup with cheese rolls
For the preparation we need:
chicken bouillon;
4 potatoes, 1 carrot, 1 onion; greenery;
For cheese rolls:
100 g of melted cheese, 1 egg, 100-140 g of flour, salt.
In the chicken broth, send the potatoes and boil it until half cooked. If desired, you can send the whole bulb to the broth along with the potatoes, or later pass it on the frying pan along with the carrots.
For egg rolls, beat the egg with salt, add flour and knead the dough. The resulting dough is rolled into a layer and sprinkled abundantly with melted cheese.
The dough is rolled into a roll and cut into small pieces.
In the broth we add our cheese rolls. Cook for 10 minutes on low heat to avoid boiling the rolls. Carrots are dressed in vegetable oil and added to the pan with soup. 2-3 minutes before the end of cooking, we add finely chopped greens to the pan.
Bon Appetit!
