Solyanka refers to the first dishes and is a rich fish, meat or mushroom broth, with the addition of various vegetables and spices. Solyanka is not the name of the soup, and to say “soup of the hodgepodge” is just as wrong as “soup borsch”, “pickle soup” or “soup soup”.

Solyanka, whose history goes back more than one hundred years, was prepared in the villages from what was at hand, and this dish was called "Villager". Then she began to cook in taverns, and then in restaurants, where the villager was prepared from selected, high-quality products.

The classic solyanka does not have potatoes in its composition, for the simple reason that the potato was brought to Russia only at the end of the 18th century, before that the first dishes were filled with flour broth. However, modern culinary tips allow the presence of potatoes in the hodgepodge. Solyanka with sausage is also prepared on meat broth: the meat is removed, cut into pieces, and added to the broth along with sausage, sausages and vegetables. Recipes solyanka with cabbage carry more to main dishes, or even hot appetizers, as it turns out thick, rich and spicy.

  • First, in order to cook a hodgepodge it is necessary to take several types of meat, pork and beef, for example. You can duck, chicken and sausages.
  • Secondly, spices: parsley root, celery, dill seed, black peppercorns.
  • Thirdly, vegetables: pickled cucumbers, capers or olives, fresh or sauerkraut.
  • Fourthly, in order to get the meat hodgepodge tasty, after the broth is cooked and infused a little, you need to get the meat and cut it into small pieces, as well as clear the meat from the bones and cut it too.

In the majority of recipes of salty meat there are olives and capers, and how to make a hodgepodge without these expensive products, especially capers? It turned out very simple.

Cooking solyanka at home.

For 5 servings we need:

1.8 liters beef broth
  250 gr. boiled beef
  100 gr. cooked smoked ham or ham
  100 gr. sausages or sausages
  120 gr. boiled kidney beef (you can without them)
  2 onions
  2 pickled cucumbers
  4 things. potato
  4 tablespoons of tomato paste
  60 gr. butter.
  Sour cream, herbs, spices to taste.

So, with the composition decided, now proceed to the preparation

Cooking

Beef boil concentrated broth. Throw there chopped potatoes, cook until done. Separate the meat from the bone, cut into small pieces. Ham, sausages, boiled buds also cut into thin strips.
  Pass onion (lightly fried) in butter with the addition of tomato. We clean the pickled cucumber from the skin and seeds, cut it into cubes and slightly let in (boil it in a small amount of liquid) in water or broth. Pour prepared onions, cucumbers, and meat products into boiling broth, boil for another 10-15 minutes. And a tasty hodgepodge is ready. Serve it with tucked sour cream and finely chopped greens.

Here's how cooking a soup. simple and affordable.

Solyanka meat. Secret recipe

Solyanka team meat recipe   It is quite simple, but includes many different ingredients. In order to prepare it, you must first prepare all the necessary components. First go to the store and select necessary products   for cooking this dish.

Meat solyanka recipe consists of:

Ingredients

250 grams of meat bones
  100g juicy meat
  50 grams of ham
  50 grams of sausages
  one onion bulb
  olives and olives
  two pickled cucumbers
  tomato paste
butter   and sour cream a few spoons
  ¼ lemon, several bay leaves, as well as greens and pepper to your taste.

Ingredients can change or be replaced depending on what your family loves. Next, proceed to cooking.

Cooking

  1. The meat soup begins with the preparation of rich broth. Meat and bones can be put as in cold waterand hot. Choose what you need. In the first case, the broth will be more rich, in the second - more juicy meat. After the water boils, remove the foam and make a quieter fire. After that add ham and nipples, cut into cubes.
  2. After that, dip the resulting meat back into the broth and turn on a quiet fire. During this period, it is important to assess whether there is enough water in the pan or it is worth adding a little.
  3. Solyanka recipe provides several options for cooking onions. The first is to chop it finely, brown it in butter, add tomato paste   and continue cooking until 10 minutes. Or just throw onions in boiling water. After the onion is ready in the first variant, send it to the present broth.
  4. After that, take salted cucumbers, wash them with water and cut into small cubes. Add to the broth.
  5. Next, the recipe for the hodgepodge continues by adding salt, bay leaf and pepper to taste. Cook for another ten minutes. After that, at the end of cooking, add olives and olives, add greens, and pour over lemon juice. After the dish is fully prepared, putting on the table, put on top a couple of spoons of fresh sour cream.

Solyanka meat team, the recipe for which everyone knows, is very tasty dish. And each housewife improves it by adding or excluding some products.

How to cook a hodgepodge team meat step-by-step video recipe

We also prepared a video for you to fully understand. step-by-step process   cooking

Having all the necessary ingredients and using our tips from this article, you will easily and (hopefully) cook with pleasure this wonderful dish.

Even more delicious recipes:

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Solyanka, or villager - a very popular soup. It is delicious, rich, satisfying. Solyanka can be meat, mushroom or fish. In this article I will write 4 step by step recipe   cooking meat team hodgepodge. What is good is the hodgepodge - so that you can put in it various types of meat that you want, as well as add vegetables to your taste.

Previously, the hodgepodge was prepared as an appetizer for strong alcoholic beverages, so it had to be fatty and nourishing. And also solyanka was used as a good hangover remedy. She was called - "hangover." Now solyanka is a restaurant dish that we will learn to cook today.

It is not customary to put potatoes and carrots in the hodgepodge, but you can optionally put these vegetables. The more types of meat and smoked meats, the tastier the soup will turn out.

Many housewives freeze the remains of sausage cuts, the remnants of meat after the festive feast. When these balances are collected the right amount, you can cook a hodgepodge, you get quite a budget option.

  Solyanka meat team with sausage - a classic recipe with photos.

Classical meat hodgepodge is prepared with several types of meat and smoked meats. It lacks potatoes and carrots, and cuts (zazharka) is made only from onions with tomatoes. It is necessary to add pickles in the hodgepodge, but not pickled at all. Optionally, you can put a few capers. And do not forget about the classic serve with lemon and sour cream. Well, let's get down to cooking!

Ingredients:

  • water - 3 l
  • beef on the bone - 600 gr.
  • onion - 2-3 pcs. (1 piece for broth)
  • 3-4 pickled pickles
  • smoked meat - 600 gr. ( smoked sausage, ham, hunting sausages)
  • tomato paste - 2 tbsp.
  • butter - 1 tbsp.
  • vegetable oil - 2 tbsp.
  • bay leaf - 2 pcs.
  • allspice peas, salt, black pepper - to taste

For submission:

  • olives - 100 gr.
  • sour cream
  • lemon
  • parsley

Step by step cooking classic solyanka.

First you need to boil the broth. Rinse the meat well, fill it with water and put it to boil. To make the broth rich, take the meat on the bone and pour it cold water. When the foam begins to form, it must be removed with a slotted spoon or a spoon so that the broth is clear. When the water boils, put the cleaned onion in it (it is possible and not purified, then the broth will be more saturated color).

Reduce heat to a minimum and boil 1.5-2 hours (until the meat is ready) with little or no boiling. To make the broth transparent, it must languish. To do this, you can slightly open the lid of the pan so that there is no boiling.


10 minutes before the meat is ready, put bay leaf and peppercorns in the broth. When the meat is cooked, remove it from the broth. By the way, always boil the meat in a large piece, so it will be tastier and juicier than sliced. Also remove the onion and bay leaf. Strain the broth through a sieve.


Cooked meat cut into strips. In the same way, cut the smoked sausage and ham. Hunting sausages cut into circles.


Cut the cucumbers into strips. Put them in a saucepan and pour a little broth. Stew cucumbers for about 5 minutes so that the sour, sharp smell goes away. Then put the cucumbers without liquid, in which they were stewed, in broth.


Peel the onions and cut into small cubes. Heat pan, put butter and vegetable oil in it. Onions fry on a mixture of oils to transparency. After that, add the tomato paste, mix and fry for another couple of minutes so that the paste loses its “raw” smell and caramelized a little. After 2 minutes, pour in some water, bring the boil over to a boil and turn it off.


Put ready dressing, meat and smoked meats into broth.

Bring the soup to a boil, try on the salt. Salt and pepper. Cook under the lid for 10 minutes until tender. After that, let the hodgepodge brew for 15 minutes.

If you want a more sour taste, add cucumber pickle to the hodgepodge. Just be sure to boil it before pouring it into the pot.


When the soup is infused, you can pour the soup into plates. In each plate you need to put olives or olives, a slice of lemon, greens and sour cream. It turns out very tasty and fragrant. Try it!


Meat hodgepodge on the technology of fried soups (quick version).

This recipe is similar to the previous one with its ingredient composition, but the cooking technology is completely different. There is no need to boil the broth at the beginning as the basis of the soup. Ingredients are first fried in a pan, and then reach cooked in water. This method is faster than the classic and is suitable for those who do not have time for long cooking.

Ingredients:

  • smoked sausage   - 150 gr.
  • bacon - 150 gr.
  • ham - 150 gr.
  • pickled cucumber - 1 pc.
  • onion - 1 pc.
  • lemon - 1 pc.
  • tomato paste - 3 tbsp.
  • olives or olives   - 50 gr.
  • parsley - 1 bunch
  • sour cream for serving

Meat ingredients can be any that you find in your fridge: smoked chicken breast, cold boiled pork, chop and whatever. The more variety, the tastier the solyanka.

Step by step cooking meat team hodgepodge.

To prepare such a hodgepodge you will need a pan with a thick bottom so that nothing will burn when frying. Take the bacon (can be replaced with smoked bacon) and cut it into small cubes. Put in a saucepan and fry over medium heat for 1-2 minutes to get a little fat.

Onions cut into thin half-rings and place to fried bacon, mix and let later on a small fire.


While the onions and bacon are cooked, chop the meat products that you have. The way of cutting can be arbitrary, there is no single canon in the hodgepodge. You can cut everything into strips or dice. Sausages - circles. Put the meat products in the pan, mix everything together and fry for about 2 minutes over medium heat.


Cucumber peel and cut into thin slices. Put the cucumber in the pot. Pour 1.5 liters of water and add tomato paste. Stir all ingredients, bring to a boil. Cover with a lid loosely, reduce the heat to minimum and leave the soup to stew for half an hour. At the end of cooking, add the olives and olives (or one).

Turn off the heat and let the soup brew for at least 15 minutes, but better still more.


Pour the soup into plates, put sour cream, lemon and parsley in each portion. Enjoy your meal!


  Meat team hodgepodge with sauerkraut.

In the meat hodgepodge salinity may be different. Most often it is customary to add pickles and pickle. Many also like capers in a hodgepodge or salted mushrooms. But you can take sauerkraut, it will give the dish an interesting rich flavor. As always, you can take meat products into a hodgepodge those you like and have in stock.

Ingredients:

  • sauerkraut - 400 gr.
  • sausages - 3 pcs.
  • smoked chicken - 150 gr.
  • ham - 150 gr.
  • onions - 2 pcs.
  • tomato paste - 2 tbsp.
  • olives - 50 gr.
  • broth - 2 l
  • sour cream, lemon, greens - to serve
  • salt, pepper - to taste
  • cooking oil for frying

How to cook meat hodgepodge with sauerkraut.

As you can see in the ingredients appear broth. Broth can be any: chicken, beef or pork. Good saturated broth can be boiled with any bones. And if you cook meat for some salad, then leave broth for the hodgepodge.

If you have a thick bottom pan, you can stew the vegetables in it. If not, cook in a pan. Heat the pot, pour some vegetable oil (2-3 tbsp). Onion cut into cubes and put fry. Immediately add to the bow sauerkraut   and tomato paste. Stir everything and simmer under a closed lid on low heat for 5-7 minutes.


Cut diced or julienne meat products. It can be smoked sausage, ham, smoked chicken, boiled broth meat, sausages, hunting sausages. If possible, use 4-5 types of meat, so the hodgepodge will be even tastier.

In a separate pan, fry the whole cold cuts a bit to make the soup more saturated. Pour the finished vegetable dressing with broth and bring to a boil.


When the soup boils, put the fried meat, mix. Cook under the lid for 5 minutes. After the allotted time, add olives and greens to the soup. You can also put capers on request. Try on the salt, salt if necessary. Also add black pepper and spices to taste. Boil another 5 minutes. Let the soup stand for 15-20 minutes can be served.


Serve the hodgepodge in the classic way: with lemon and sour cream, as well as fresh herbs.

As you can see, such a hodgepodge is prepared for 20 minutes, if you already have ready broth. And the result is tasty and satisfying.


  Solyanka meat team with mushrooms.

I propose to diversify the meat hodgepodge mushrooms. Mushrooms will need salted (marinated in extreme cases). This is another source of acid and salt, which will bring a peculiar taste to the hodgepodge.

Ingredients:

  • meat - 700 gr. You can take pork or beef, and it is better to take both, so that the hodgepodge is even more “national”.
  • prepared meat products and smoked products - 1 kg. You also take at will and financial opportunities: sausages, hunting sausages, smoked pork brisket, sausage, ham, smoked chicken, and carbonade.
  • onions - 2 pcs.
  • fresh tomato - 1 pc.
  • tomato paste - 2 tbsp.
  • pickled cucumbers - 6 pcs. medium
  • cucumber pickle - 1 tbsp.
  • pickled champignons (or other mushrooms) - 1 can
  • olives - 1 can
  • lemon - 1 pc.
  • sugar - 1 tsp.
  • black, red pepper, seasonings - to taste
  • black pepper peas - 5 pcs.
  • water - 3 l

Step by step cooking salted meat with mushrooms.

We start cooking solyanka with cooking broth. Do not forget to remove the foam so that the broth is transparent. When the water boils, put peppercorns in the broth, make a small fire and cook the meat until cooked for 1.5-2 hours.


All vegetables should be cut into small cubes: onion, cucumber, tomato. Mushrooms are also a little chop.

Sausage, ready-made meat from the broth should be cut into cubes. Cut sausages into slices. Now smoked meats and sausages need to fry. At the preheated dry skillet, first place the fattest sausage with lard, fry for about 1 minute so that the fat is slightly melted. Now add the rest of the cuts to it and fry for another 1-2 minutes. Remember that smoked meat cannot be cooked for a long time, otherwise they will become dry, since they initially have little moisture.

Quickly fry smoked meats are needed so that they become richer in taste and convey this flavor to the soup.


It is possible in the same pan, where smoked meats were fried, and it is possible to make passaging in another. Put sliced ​​onions, champignons and mushrooms in a hot frying pan with a small amount of fat. Add sugar, stir and fry for 5 minutes. After that, pour the cucumber pickle and cook under the lid for another 3 minutes.


Add tomatoes and tomato paste to the dressing. Again simmer on low heat under the lid of minute 3. At the end, add the seasonings, stir and simmer for another 2 minutes.


Strain the broth if necessary. Bring it to a boil and add chopped boiled pork and beef. When the broth begins to boil again, put the roasted smoked meats and sausages. Cook for 5 minutes.


Add a vegetable stew   and cook for 5 minutes. At the end of cooking, place the olives, cut into slices, and black ground pepper. Try on the salt. If not enough acid, add brine. In general, bring to the desired taste. Boil the soup for another 2 minutes and turn off the heat. Let it brew for 10-15 minutes.


Serve the soup with a slice of lemon, fresh herbs, sour cream. Enjoy your meal!


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For every inhabitant of our country, the hodgepodge is a rich and thick soup made from a wide variety of meat, fish, sausages, homemade pickles and vegetables. Such a dish is good to do after the holidays, when there are many different products left. Yes, and on the holiday itself - such a dish is perfect.

Solyanka - originally russian dish. No wonder in Russia all the confusion and chaos was called a hodgepodge 🙂. There is no consensus about the origin of this name. Supposedly, earlier this dish was called a villager (from the word “village”) and was prepared as common dishin which everyone contributed something of his own, which was at hand, whether it was meat, fish or cereals, pickles, mushrooms or vegetables.

Nowadays, solyanka is simple and tasty food   on quick hand. In our blog, we will look at how to prepare a hodgepodge at home: meat, as well. While cooking this dish one should always remember that the most delicious hodgepodge will be obtained only with the right combination of sweet-sour, salty-spicy, neutral and smoked flavoring notes.

Salty ingredients include: pickled cucumbers, pickled cucumbers and mushrooms, green tomatoes, olives. To spicy: various spices and peppers.

To sour and sour-sweet: fresh tomatoes or tomato paste, sour cream, a slice and juice of lemon or lime.

To neutral: boiled meat, tongue, kidneys, heart, potatoes, fish, butter, carrots, onions, eggs, smoked meat and sausages.

Available products are used for solyanka, and its preparation does not take much time. The basis of solyanka is fish, meat or mushroom broth, to which are added various ingredients: meat, fish, mushroom, vegetables and spices. First broth is brewed, depending on whether we want meat, fish or mushroom soup. Then vegetables are cut, fried and added to the broth, everything is cooked until cooked and seasoned with spices. Served with greens and lemon. Tasty hodgepodge   cook easily and quickly, and its preparation does not require deep culinary knowledge.

Consider some recipes for cooking delicious thick solyanka.

  The classic recipe team meat solyanka

It is easy to make a classic hodgepodge at home; even a novice hostess can handle it. The main thing is to choose quality products and stick to the cooking sequence. This soup is cooked in meat broth with the addition of capers, pickled cucumbers, olives, pickled mushrooms and spices, meat ingredients   etc. Such a hodgepodge is made from a large number   meat, preferably not less than four components. Be sure to attend smoked meats.



Ingredients:

  • water - 2.5-3   lt
  • beef / pork bone – 600   gr,
  • smoked ribs – 300   gr,
  • ham and smoked sausage - 200 gr,
  • olives / olives - 100   gr,
  • capers - 50   gr   (not necessary),
  • pickled cucumber - 2-4   PC,
  • peppercorns - 2-3 pieces,
  • onion - 2 pcs,
  • bay leaf - 1-2   PC,
  • tomato paste and vegetable oil   - 2 each   st l
  • lemon - 1 pc,
  • parsley - bunch,
  • sour cream - to taste,
  • pepper, salt - to taste.

How to cook a meat hodgepodge at home:

First prepare meat broth- the basis. Put the meat in the pan. Fill with water and set on fire.



Bring to a boil, removing the foam. The first broth is drained, it makes it more transparent and removes excess toxins from it. After that, pour our meat hot water   (after boiling it in the kettle) and set it on fire. Add to the broth raw onion, for taste. Cook the meat for about two hours on low heat. Cooking time depends on the type of meat that we use, readiness can be determined by piercing the meat with a knife or fork. 15 minutes before the end of cooking, add bay leaf, pepper, salt. Put the meat on a plate. Strain the broth through cheesecloth.

Now let's do some vegetables. Onions cut into quarter-rings.



Cucumbers cut into strips.



We cut ham into straws, and hunting sausages with ringlets.



Beef cut into strips.



At the ribs we separate the meat from the bones and cut into strips.



Put cucumbers on a frying pan, pour broth with a soup ladle, stew until soft for 5-7 minutes. Add cucumbers to the broth.



Fry the onion until golden brown, then add a spoonful of tomato sauce, simmer for a short time, mix and add to the broth.



In broth with cucumbers, onions and tomato sauce   we throw the crushed hunting sausages, boiled meat, olives.



Cook for 10 minutes on low heat. At the end of cooking add capers, if any.

Add greens, salt, pepper, leave to infuse under the lid. Serve a soup with sour cream, fresh herbs and lemon.

In the hodgepodge, if desired, you can remove or add new ingredients. Experimenting, each time we get a fragrant and nourishing hodgepodge with a new taste! 🙂

Enjoy your meal!

Solyanka team is one of my favorite first courses. First, the hodgepodge is a very satisfying dish, and secondly, its unique taste and aroma cannot be compared with anything else. Of course, every housewife has her own recipe for making hodgepodge and its own subtleties. Today we offer a traditional recipe ...

INGREDIENTS

  • 100 grams of the neck
  • 100 gr. baked ham
  • 100 gr. brisket
  • 100 gr. hunting sausages
  • 100 gr. Chicken
  • 100 gr. ham
  • half a glass of olives juice (from a can)
  • half glass of olives
  • 2 (two) pickled cucumbers
  • 2 (two) tablespoons of tomato paste
  • 1 (one) lemon
  • half a glass of cucumber pickle
  • half a tablespoon sugar
  • 2 (two) tablespoons butter
  • 2 (two) bay leaves
  • 2 (two) garlic cloves
  • 3 (three) cloves
  • salt and pepper
  • 2 (two) liters of beef broth
  • 1 (one) onion
  • 1 (one) carrot

PREPARATION

  • Small dice cut into the neck, brisket, baked ham, sausages, ham and chicken.
  • Then we put all this into the ready-made meat broth and cook.
  • Meanwhile, chop the onion half rings and skip the carrot into the grater, lightly fry in butter in a heated frying pan. Add tomato paste to onions and carrots and continue to simmer another 5 minutes.
  • After putting this dressing in the soup.
  • After that, in a saucepan, add peeled and chopped cucumbers + juice from olives + pickles from cucumbers.
  • At the end add sugar, salt, pepper, cloves and bay leaf. Cook for about 7 minutes.

After the soup is ready, pour it into portions and add pre-chopped olives, one slice of lemon, you can chopped garlic. We fill up a hodgepodge sour cream.

Ps. By the way, meat broth is prepared in advance, chicken is used here, although beef, and even with a bone, gives more flavor ...

Enjoy your meal!

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