Solyanka mixed meat classic composition. Solyanka meat team - the most delicious step-by-step recipes

The first should be in the diet daily. A light broth or a strong fumé, but the stomach needs hot liquid food to function properly. And even if you prefer salads and pasta, there is a culinary masterpiece that will be an exception - solyanka soup. According to historical facts, this is a popular food among Russian peasants, cooked not only in water, but with brine - cucumber or sauerkraut. Most of the villagers were not rich; everything that was in the house went into the pot mixed together: meat scraps, mushrooms, canned food and fresh vegetables. The result was a rich, satisfying and thick soup. That’s what it was called before – “Selyanka”.

The dish takes liberties in the composition and even the method of preparation, but still has its original basis. This is where we will start, providing a step-by-step recipe for hodgepodge.

What ingredients will you need?

Required products and proportions:

• Three liters of water;
• Beef meat (600 g);
• Smoked meats (300 g. Preferably pork ribs);
• Low-fat ham (200 g);
• Smoked sausage (200 g);
• Cucumbers, pickled or pickled (4 pieces, medium in size);
• 100 g. Olives (Can be replaced with olives);
• Onions (2 heads);
• Bay leaf (one or two);
• Tomato paste (2 tablespoons);
• Vegetable oil (2 tablespoons, sunflower or olive, optional);
• Butter (1 tablespoon);
• Lemon (one);
• Parsley;
• Black pepper, whole (about five peas).

Some chefs use another unusual seasoning when preparing solyanka - capers. These are flower buds of a bush growing in Cyprus. They are pickled, eaten as an independent snack and added to many dishes and sauces as an exotic spice.

Capers have a very specific, irreplaceable flavor - sour-salty, spicy and tart. It is clear that the national recipe for meat solyanka is unlikely to contain these overseas herbs, but you should not neglect them - a bright and rich note will only decorate the overall bouquet.

It’s not for nothing that the Solyanka soup recipe calls for such an amount of meat, and you can eat both beef and pork at the same time (three hundred grams of each). There must be a good bone, that’s why the broth turns out so strong and thick. You need to cook it for at least two hours.

Another important detail is that you need to cook the soup in a container with thick walls, then it will turn out like a stew, which greatly improves the quality of the taste. If you replace a metal pan with a ceramic pot, and do not cook, but simmer, the result will be a guaranteed true culinary masterpiece.

Step-by-step cooking process

We start preparing the combined meat hodgepodge with fumé (this is what chefs call a strong, thick, concentrated broth in the professional language). Place the raw meat in a pan with thick walls, fill it with cold water and put it on gas. Skim off foam during cooking. Some housewives practice a different method - putting meat in boiling water. This way you will have to remove less scale.

After two hours, add pepper, bay leaf, whole onion head (peeled), and add some salt. Leave on the fire for another fifteen to twenty minutes. After removing from the stove, take out the meat, cool it, and cut it into thin strips. Chop the remaining products in the same way. Place the onion in the trash; strain the broth well.

After cutting the pickles, pour the prepared broth over them and simmer over low heat for seven minutes. This way the meat hodgepodge will acquire its special, sweet and sour taste.

The second onion needs to be peeled, coarsely chopped and sautéed in butter. The time is about three minutes. Then add tomato paste to the frying, pepper, salt, simmer for the same amount, then transfer to the broth.

Finally, after removing the soup from the stove, let it sit. In ten minutes it will not have time to cool, but it will thoroughly “steam” and absorb all the shades of seasonings and ingredients. If you decide to add capers, now is the time to do it.

Before serving the solyanka, place a slice of lemon, a spoonful of sour cream and a few parsley leaves in a bowl. The meat solyanka is ready!

Other delicious solyanka recipes

In addition to the classic solyanka recipe, there are a huge number of other delicious recipes. They mainly differ in the set of ingredients used. We want to present the most delicious solyanka recipes that will delight you with their excellent taste.

Homemade solyanka with potatoes

There are housewives who cannot imagine soup without vegetables; they will like solyanka with potatoes. Its taste will change slightly, since each new component adds its own note to the bouquet. There will also be more calories, given that the dish is already very filling.

For this option you will need the same set of products as in the classic hodgepodge recipe, plus potatoes. The preparation scheme is not fundamentally different. Cut the potatoes into strips and add them to the broth after frying the onions, after a couple of minutes. Next, add the olives and let everything simmer over low heat for another quarter of an hour. Lemon can be added a few moments before removing from heat, or it can be added directly to the plate.

It’s also easy to diversify the classic hodgepodge with cabbage.

Solyanka with fresh cabbage

For this hodgepodge you will need:

• 800 grams of meat on the bone (pork or beef);
• 1 kg cabbage;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 1 tbsp. spoon of tomato paste;
• 2 cloves of garlic;
• Bay leaf, salt, pepper;
• 2 pickled cucumbers.

How to cook:

Some housewives exclude cucumbers from the list, but then the result is cabbage soup or stew, not cabbage hodgepodge.

If you don’t have time to make broth as in the classic version, then simply simmer the finely chopped meat under a tightly closed lid.

While it's simmering, take care of the vegetables. After chopping the carrots and onions, fry them and add to the meat, let them “steam” together.

Remove the skin from the tomato, soften it into a paste, mix it with tomato paste, add spices, dilute a little with water and put on low heat. Once it boils, add pickled cucumbers (cut into strips) and a couple of bay leaves (remove them after five minutes).

If the cabbage has been lying around since summer, it is better to cut it thinner. If the head of cabbage is only from the garden, it can be large. Lightly fry with the meat and pour the mixture directly into the bubbling sauce. Make sure the dish comes out juicy. Make it thinner and you’ll get soup. Thicker is the second. Sour cream and herbs - optional.

Here we propose to expand the composition of the components from the classic recipe with sauerkraut (half a kilo) and bell pepper(one).

While the fume is preparing, pour water (you can use fresh broth) over the cabbage and leave to simmer under a tightly closed lid (half an hour - forty minutes).

Frying is done traditionally - vegetables are chopped, fried in vegetable oil. Next, add chopped pickled cucumbers to them, pour tomato sauce diluted 50/50 with water on top.

After disassembling the boiled meat and letting the broth cool, put the cabbage in the pan and return it to the heat. As soon as it boils, add the soup with the prepared sauce, spices to taste and keep it on the stove for another ten minutes. Afterwards, be sure to provide the opportunity to “get there” - let it stand for a quarter of an hour.

Solyanka with mushrooms has a completely different aroma - a light dish with less calories. The gifts of the forest must be stocked up for it in advance - by boiling it the day before or soaking it in water overnight. We exclude meat from the grocery list and leave the rest. Take three hundred grams of fresh mushrooms (champignons, honey mushrooms or any other) and fifty grams of dry white mushrooms.

The action plan is as follows:

1. Cook the mushrooms (for a long time, about an hour and a half, despite the fact that they lay in the water overnight).
2. Sauté the onion until transparent.
3. Add carrots to the onion and fry.
4. Season the mixture with sauce or ketchup, pour the mushroom “decoction” into the frying pan and leave on the stove for five minutes.
5. Add cucumbers to the mixture, simmer all together for ten minutes, stirring.
6. We cut the mushrooms, fry them separately from everything else, and only after that combine them with the sauce.
7. Pour the hot broth into the mixture, don’t forget about the spices.
8. We send the olives there and remove the pan from the heat after a quarter of an hour.
9. Decorate with herbs and a slice of lemon.

A fragrant, hearty soup with a unique mushroom spirit is ready!

How to quickly prepare hodgepodge

How to cook solyanka quickly? Cross off fresh meat from the list and add smoked meats. The broth will be no less rich and fragrant. The main thing is not to save money, buy expensive and high-quality food supplies.

Solyanka recipe with sausage

The recipe for solyanka with sausage is not rigid; instead of smoked products, you can use sausages, ham, or all together. Also select a set of spices according to your preferences; pickled or pickled cucumbers play a significant role.

The proportions of ingredients depend on the volume of the dishes. The list is as follows: sausage (ham, sausages, smoked meat or ribs), potatoes (optional), carrots, ketchup, tomatoes, onions, olives, cucumbers, lemon, herbs.

The only rule is that hodgepodge with sausage is made in strict order to preserve richness and flavor.

While the water in the pan is boiling, cut the vegetables (except cucumbers) and meat into thin slices.

First put the sausage (or whatever you have) in the frying pan, then add the vegetables there and fry everything over low heat, stirring. After a few minutes, add ketchup and a small amount of boiling water, simmer under the lid for some more time.

Place the potatoes in boiling water and let them cook for a while. Then add the resulting dressing, cucumbers and olives. Remove after three minutes - you will get a rich, fragrant and nutritious dish.

Modern kitchen appliances allows you to minimize the process of culinary creativity, even if we are talking about a multi-component and complex “project”. All you need to do is cut the components and select the correct program mode.

The food set is the same as in the classic recipe. If you want, cook it with sausage and smoked ribs. The main secret here is in the technology of the process.

If you decide to make hodgepodge using meat broth, we recommend draining the first portion. Boil the meat for 15 minutes, rinse it, add water again and put it back into the slow cooker for at least an hour. Meanwhile, prepare the remaining ingredients. Then pour everything into the prepared broth and set the “cooking” mode for another five minutes. Add the lemon as soon as you open the lid. Or directly into portions.

If you choose smoked meats or sausages as the base, then first use the multicooker bowl to fry them. Gradually add carrots and onions to them. Tomato sauce or fresh tomato pulp. If potatoes are on the list, add them to the hot oil along with the rest of the frying. But last but not least.

Pour cooled boiling water over this kind of frying and start the multicooker “quenching” mode for half an hour. After the signal, open the multicooker and add the remaining cucumbers and olives. We run the same mode for ten minutes. That's it, the process is completed. Pour the solyanka into plates, not forgetting the herbs and lemon.

How can you diversify a dish?

Don't be afraid to experiment with this soup recipe. There are several rules that will prevent it from being turned into something else. But within their framework, you can safely invent your own unique combinations of flavors. Save cucumbers (use of brine is allowed) as an obligatory component, and there must certainly be several types of meat (sausages, smoked meats). Don't exclude olives and lemon.

The most democratic of all possible variations is homemade hodgepodge. We offer a recipe with beans (boil the beans yourself or buy canned ones). Potatoes - as needed. The rest of the products are a standard set.

This time, meat and vegetables must be sautéed separately. First place the potatoes in the meat broth and boil for about five minutes. Then we lower the vegetable frying, lastly the beans, cucumbers and olives. Lemon, herbs and sour cream - in each serving separately.

If you have never cooked solyanka before, just follow our descriptions and everything will turn out great. Having mastered the basic basics of this complex culinary masterpiece, you may invent your own, exclusive version.

I like to cook hodgepodge after holidays or feasts. And one of these options is New Year. When you are already tired of salads, appetizers and other foods and want something thin - soup. As a rule, at such a time in the refrigerator there are a lot of leftovers of various sausages, “slices”, sometimes smoked or baked chicken, leftover olives from some salad, lemon... in general full list ingredients for making soup, which is not for nothing called a meat hodgepodge. It is also good in cold weather, as it is very vigorous and warms you with this vigorousness. You don’t even have to specially cook the broth for it; the broth from all the meat components will be enough. So, today we’ll see how you can prepare hodgepodge. There will be three recipes with step by step photos: the first is as close as possible to the classic version, the second is also useful to many - in a slow cooker, and the third is a variation on the theme.

Classic recipe for Solyanka meat soup (or almost classic)

Why "almost"? Because, according to the old Soviet cookbook, the soup should contain kidneys and capers. To be honest, I have never dealt with the first ones, and the second ones never happened to me in the refrigerator. But believe me, without them the dish turned out very tasty and rich.

Ingredients for 6 servings:

• doctor's sausage – 100g;
• cervelat – 100g;
• smoked brisket – 100g;
• chicken breast fillet – 1 piece;
• meat broth (or water) – 2.5 liters;
• onion – 1 piece;
• tomato paste – 1 tsp;
• pickled cucumbers – 2 pcs;
• olives – 5-6 pcs;
• lemon – 1 piece;
• salt - to taste;
• spice mixture for chicken – 0.5 tsp;
• vegetable oil – 1 tbsp;
• sour cream for serving.

How to prepare mixed meat solyanka at home

1. If you decide to cook with broth, you need to cook it in advance.
2. If you don’t have ready-made smoked or baked chicken, then take raw chicken breast, rub it with salt, spices for chicken, wrap it in foil, put it in an oven heated to 180°C for 40 minutes. This can be done while the broth is cooking.
   
3. Unwrap the finished chicken meat, let it cool slightly and separate it into pieces with your hands.
   
   
4. Cut the onion into small cubes.
   
5. Pour oil into a frying pan, heat it, add onion, fry it until transparent and add tomato paste. Sauté over moderate heat for 3-5 minutes.
   
6. Cut all the meat ingredients for solyanka into medium-sized cubes.
   
   
   
7. If necessary, remove the skin of cucumbers (if it is hard) and you can remove the seeds with a teaspoon (if they are large). We cut the cucumbers into cubes, the same as the meat.
   
8. It’s better to take olives without pits, it’s easier with them. Depending on the size, cut in half or into 3-4 parts.
   
9. When everything is prepared, put all the meat, including chicken, into a saucepan with boiling broth or water. And also cucumbers and olives. Reduce heat and cook covered for 30 minutes. Then taste for salt, adding a little if necessary. Cut the lemon in half, squeeze the juice out of half and pour it into the soup. Stir and turn off.

Cut the other half of the lemon into slices, put the sour cream in a sauce boat and serve them along with a delicious hot solyanka.

Meat hodgepodge in a slow cooker

Ingredients:

• smoked sausage – 50g;
• sausages – 2 pcs;
• pork ribs – 150g;
• potatoes – 1 piece;
• juice of half a lemon;
• onion – 1/2pcs;
• carrots – 1/2pcs;
• tomato paste – 1 tbsp;
• pickled cucumbers – 150g;
• sunflower oil – 1 tbsp;
• salt - to taste.

How to cook mixed meat solyanka in a slow cooker

Original solyanka with minced meat and doctor's sausage

The phrase “hodgepodge” has long become synonymous with a set of a large number of different components, which, nevertheless, combine perfectly. This expression originates from the name of a well-known soup. The recipe usually includes a large number of smoked meats and types of meat, and, of course, pickles. Housewives often prepare this soup at home from what they simply have in the house. The original solyanka with minced meat is no exception, but even such an “awkward” at first glance dish will turn out to be original and very tasty.

Ingredients:

• minced meat – 150g;
• pork on the bone (soup set) – 200g;
• boiled sausage “Doctorskaya” – 150g;
• pickled or pickled cucumbers – 2-3 pcs;
• olives or black olives - 10-15 pcs;
• tomato paste or ketchup - 1 tbsp;
• seasonings, herbs - to taste.

Cooking process:

These are the different versions of one dish you can get. Bon appetit!

It is not difficult to prepare a delicious solyanka. This is not a difficult dish to prepare, which amazes with its rich taste and aroma. Solyanka is a good dish for lunch, and Solyanka is also often prepared for the holidays. In general, solyanka soup can be made from whatever is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat.

In the traditional recipe for making solyanka, the dish resembles cabbage soup with pickle. Although anything you find in your kitchen can be added. Making hodgepodge welcomes experimentation. If you use the classic solyanka recipe, you will get a hearty and flavorful soup. It is based on a not very fatty broth, and the meat used is sausage with sausages and smoked meats.

How to cook solyanka - cooking secrets

This is a thick soup with a sour taste. Any restaurant chef will tell you how to prepare hodgepodge; every cook prepares hodgepodge in his own way. Solyanka is prepared in a strong mushroom, meat or fish broth with the addition of pickles, lemons and olives. Season it with sour cream and fresh herbs.

What makes this dish different is that you can add different types meat, sausages, smoked meats (whatever is in your refrigerator - so that they don’t go to waste, prepare a hodgepodge). And most importantly, the more there are, the better the taste. So we will prepare some classic hodgepodges.

Secret 1: the highlight of the hodgepodge

To prepare hodgepodge, you can use any meat you like. You can make a prefabricated set of pork, beef, chicken, sausages and sausages. Solyanka has other unique flavors that enhance the taste and are the finishing touch to the dish.

So, capers, olives, lemon slices and green onions. Add sour cream and sprinkle with chopped herbs. Capers and olives should not be overcooked. Capers can become bitter, and olives can lose their piquant aroma and taste. After adding, bring the dish to a boil and immediately remove the dishes from the stove.

Secret 2: cucumbers

The taste of solyanka largely depends on the presence of cucumbers in it and their quality. It is better to take barrel pickles rather than pickles from a jar. They are distinguished by their special sourness. They are “alive” because they undergo fermentation, and the taste effect of hodgepodge depends on this. It is advisable to peel the skin of large cucumbers, as it can be rough. Cucumbers are a dense product, so they must first be stewed in a frying pan.

Secret 3: the right breeze

People usually call the base for hodgepodge a breze. Brez is prepared from onions, cucumbers and tomatoes. You can also add a little sugar and broth here. All ingredients must be simmered until they become soft and the mixture is thick and viscous. You can fry onions in a mixture of vegetable, olive and butter, add cucumbers and tomato paste. All this should then be sent to the oven to simmer for 1 hour at a temperature of 140 degrees

Secret 4: broth

The broth for hodgepodge must be prepared in advance. It should turn out rich and cool. Place meat (fish or mushrooms) in cold water and cook over low heat. This is necessary so that the water is saturated with the aroma of the selected ingredient. Be sure to remove the foam when boiling the broth, otherwise the soup will turn out cloudy. Once the broth is ready, let it sit. This is the only way you will get a rich taste.

Secret 5: chopping ingredients

It is important to cut all the ingredients so that they can fit comfortably in a spoon. Usually all products are cut into small strips or cubes. It is advisable to maintain the same size.

A few more secrets of making solyanka

• It is not recommended to add salt to the broth, since many ingredients already contain salt, especially cucumbers;
• Green onions can be placed directly on the plate or in the broth with all the ingredients;
• You can add pickled mushrooms to mushroom hodgepodges. Different types of fish are added to the fish broth. Accordingly, smoked, boiled, stewed meat, chicken and various types of sausages are added to meat;
• Capers have a spicy, unique taste. You can also add a little caper marinade to the dish;
• It is better to pre-fry smoked meats to melt excess fat;
• The bay leaf should be removed from the hodgepodge immediately after it is cooked;
• Lemons are added to the plate when serving. They give the dish aroma, sourness and an appetizing appearance;
• Brez can be prepared in advance and stored in the refrigerator as a preparation. This is convenient, since the hodgepodge can be made at any time.

Classic solyanka - recipe

Ingredients:

• Chicken thighs - 4 pcs.;
• Smoked sausages - 3 pcs.;
• Ham or carbonate - 7 pieces;
• Beef - 300 g;
• Sausages - 4 pcs.;
• Potatoes - 1 pc.;
• Carrots - 2 pcs.;
• Black olives - to taste;
• Pickled cucumbers - 5 pcs.;
• Onion - 1 pc.;
• Cucumber pickle - 50 ml;
• Lemon - to taste;
• Salt - to taste.

Cooking method:

1. The first step is to prepare a rich meat broth. Place a piece of beef in cold water and place over high heat. Until the water boils, skim off any foam that has formed. Cook the meat after boiling for 1-1.5 hours over low heat;
2. Then add chicken thighs to the broth, add salt, remove the foam again if necessary and cook for another 1 hour. 10 minutes before the broth is ready, add bay leaf;
3. Cut the onion into two parts, cut one into cubes, and the second into half rings. If necessary, you can add more onions, the taste will only benefit from this. Grate the carrots on a fine grater;
4. Chop sausages and ham. You can add any other sausages, such as carbonate, bacon, doctor's sausage;
5. Cut the smoked sausages into slices, not very thin;
6. In a frying pan with a thick bottom, fry the onion until transparent. Then add carrots and fry everything together until golden brown;
7. First add the smoked sausages and fry them for about 5 minutes;
8. Then add sausages and ham. Stir and fry for about 10 minutes. Add brine and simmer for 5-7 minutes over medium heat;
9. Peel the potatoes and cut into small cubes. Remove meat and chicken from the broth, cut into cubes and put back into the broth. Add the potatoes and all the contents of the pan. Cook until potatoes are done;
10. Cut the cucumbers into long thin strips. Simmer them in the same frying pan for about 3-4 minutes. Add cucumbers to the broth, pepper and cook for another 5 minutes;
11. The finished soup must be steeped for at least 1 hour, and it is better to serve it the next day. You can add lemon, olives, sour cream and fresh herbs to the hodgepodge to taste. Bon appetit!

A simple solyanka recipe does not involve seasoning with potatoes. You can add it if you want a thick and satisfying broth. For dressing you need olives and tomato paste. A classic of Russian tavern cuisine, soup is a pickled dish.

As the name suggests, it is customary to add cucumber or cabbage brine to such dishes, which, unlike marinade, does not contain vinegar. By the way, according to tradition, solyanka soup is simply called “solyanka,” and a thick dish of meat or fish with cabbage is called “soup in a frying pan.”

Or maybe a villager? To this day there is no consensus on what happened where. Just as there is no opinion - are these dishes the same or are they different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used.

And others say that the soup is called selyanka because it was originally a rural, rural food. It was prepared simply by mixing the remains of various products for cooking in a cauldron. This principle of preparing hodgepodge, although the details have changed over time, has remained the same: at least four varieties of boiled or fried meat or products made from it in the form of sausages and sausages are used for its preparation.

Classic meat solyanka - recipe

Among the most popular first courses of Russian cuisine, which are in demand in restaurant and home menus, the classic one occupies the leading place. And the most festive version of the classic recipe is a meat soup; this soup is popular all over the world among those who have tried it at least once.

The main condition and main component of this exquisite hot dish for the first course is the presence of at least 4 types of meat, poultry and sausages. There are recipes for hodgepodge, in which the ingredients include up to 15 meat products.

This is not to say that this is a quick dish in terms of cooking technology, but it is worth it. For the holiday, prepare a classic meat hodgepodge at home from beef, ham, sausages and sausages, enhancing the taste with a good mood and further experimenting with the ingredients. The soup prepared according to this recipe has an amazing aroma that is impossible to pass by.

Ingredients:

• Meat on the bone (beef, veal) - 500 g;
• Sausages (dry-cured, raw smoked) – 200 g;
• Smoked ribs (pork, beef) – 400 g;
• Boiled sausage (ham, sausages) – 200 g;
• Pickled pitted olives (green) – 100 g;
• Carrots – 1 pc.;
• Onions - 2 pcs.;
• Allspice - 5 peas;
• Pickled cucumbers - 4 pcs.;
• Cucumber or olive brine – 150 ml;
• Vegetable oil - 60 ml;
• Tomato paste (sauce) - 3 tbsp;
• Butter - 30 g;
• Bay leaf - 2 pcs.;
• Pepper mixture - 1/3 tsp;
• Lemon slices, sour cream, herbs - serve;
• Salt - to taste.

Cooking method:

1. Traditionally, the soup is prepared with beef or veal on the bone. It is from this meat that a rich, rich broth with a deep taste is obtained. But pork or chicken will also work. The meat should not be too fatty or stringy. Wash it and put it in a saucepan. Send the smoked ribs there too. Fill with water. Place on medium heat. Bring to a boil. Drain off the first “broth”, rinse the meat and return to the pan. Add water again. Boil and reduce heat intensity to medium;
2. Peel the carrots and onions. No need to grind. Add vegetables to meat. Add bay leaf and allspice. Cook at a constant low simmer for 1.5-2 hours. Do not add salt yet; add salt to the dish only when all the ingredients are in the pan;
3. The broth should turn out rich, rich, cool, so don’t rush to turn it off. Do not forget to skim the foam from its surface, otherwise the soup will turn out cloudy. Remove all the meat from the prepared broth and leave to cool on a plate. Remove boiled vegetables and spices. Strain the broth through cheesecloth to remove small bone fragments;
4. Chop the pickled cucumbers into long thin pieces. It is advisable to use barrel cucumbers, which will give the dish its own special taste, not spoiled by vinegar. Is there no way to get these cucumbers? Pickled ones (from a jar) are also suitable, only tasty and high-quality ones, preferably homemade;
5. Cut raw smoked or dry-cured sausage into strips, just like cucumbers. It is desirable that all the solyanka ingredients have the same cut shape. Instead of sausages, you can use other smoked meats;
6. Slice the ham. It also tastes delicious with high-quality, lightly smoked sausages. The more types of meat and sausage products, the richer and richer the taste of the hodgepodge. That is why it is called a classic meat hodgepodge;
7. Add a spoon to the pan sunflower oil, warm up. Add cucumbers. Cook for about 1 minute over medium heat. Then add 150 ml. broth. Simmer for 7-9 minutes. Place the strained broth on the fire. Bring to a boil and place cucumbers in it;
8. Fry the sausage too, but in a dry frying pan, without oil. With this treatment, excess fat will melt out of it, and the aroma will become more expressive. Place in the pan 10-15 minutes after the cucumbers. The uniqueness of the classic hodgepodge is that each subsequent cooking its taste will be at least slightly different;
9. Cut the onion into quarters of rings. Heat vegetable oil in a frying pan. Add cream. Wait for the mixture to melt. Fry the onion until soft and golden;
10. Add tomato paste or sauce. Pour in about 1 cup of broth from the pan. Simmer for 7-10 minutes (no need to cover). Pour into remaining ingredients. Thanks to the tomato, the hodgepodge will acquire a classic reddish color and pleasant sourness;
11. Remove the cooled meat from the bone. Chop it or split it into fibers. Transfer to hodgepodge;
12. Place olives in the hodgepodge. Place them whole or cut into rings. If desired, you can add pickled capers or black olives. Pour in some cucumber or olive brine to enhance the sour taste. These products should not be left for long periods of time heat treatment, they will lose their natural color, change consistency, and acquire a bitterish tint;
13. Cook for another 5-7 minutes. Salt and pepper to taste. Do not overdo it with salt, because after infusion the taste will become more intense. Turn off the heat. Let the dish sit, covered, for 15-30 minutes. Serve with fresh herbs and sour cream. Don’t forget to put a slice of lemon on each plate with a hearty meat hodgepodge. Bon appetit!

Solyanka is also prepared from pickled mushrooms, pickled or pickled cucumbers, onions and carrots, tomato paste, and olives. Before serving, the dish is usually garnished with a slice of lemon. Solyanka is a thick, hot and spicy soup from Russian cuisine. It is prepared in meat, fish or mushroom broth. Among the main ingredients of any modern solyanka are: olives, pickles, lemon, capers. When serving, sour cream and fresh chopped herbs are added to the solyanka soup.

The delicious soup is prepared with meat broth, but in recent years fish and mushroom versions of this dish have become very popular. To give a specific taste, various types of sausages and smoked meats are added to the soup. In addition to taste, they add a special aroma to the entire soup, making it satisfying and rich. Additionally, potatoes, rice and pearl barley are added. Soup recipes are distinguished by their diversity. As a rule, the soup turns out to be quite fatty and thick, it is great for relieving hangover symptoms.

Essentially, solyanka is a soup made from whatever is on hand. With one exception: you should definitely have all kinds of sausages, different types of meat, black olives, pickles, and lemon on hand for hodgepodge. Based on the type of preparation, soup is divided into three categories: meat, fish, mushroom. Any hodgepodge can be called classic, because there is no standard. Each housewife adds her own.

Cabbage solyanka - recipe

Cabbage soup is considered a traditional Russian dish, and for many centuries its fans were not only the poor people in the villages, but also high rank nobles, the royal court did not disdain the dish. How to deliciously cook solyanka from cabbage. Solyanka is not only a tasty dish, but also very healthy; cabbage contains large amounts of vitamin C, potassium, folic acid and magnesium.

Doctors say that people who eat a lot of solyanka rarely suffer from diseases of the cardiovascular system. Fans of this dish are always in good shape. Fresh cabbage soup is braised cabbage with meat, sometimes mushrooms. Pickles are often added to it.

Soup made from sauerkraut or fresh cabbage is great option delicious and satisfying dinner. Cabbage soup is a classic Russian dish that has been admired by both ordinary villagers and wealthy nobles for centuries.

Solyanka can be prepared from sour or fresh cabbage. The basis of the dish, according to many chefs, is broth. It can be mushroom, fish or meat. In addition, the solyanka contains cucumber pickle.

Ingredients:

• Meat - 800 g;
• Onions - 2 pcs.;
• Garlic - 2 cloves;
• White cabbage - 1 kg;
• Tomato - 1 pc.;
• Carrots - 1 pc.;
• Broth - 1 glass;
• Bay leaf - 2 pcs.;
• Tomato paste - 1 tbsp;
• Sunflower oil - for frying;
• Spices - to taste;
• Salt - to taste.

Cooking method:

1. Wash the boneless meat and cut into cubes about 3 cm;
2. Place the meat in a deep frying pan or saucepan with hot oil, lightly salt and pepper and fry without a lid until all the juice has evaporated;
3. In a separate frying pan, fry the onion cut into squares and grated carrots until golden brown;
4. When the water has evaporated from the meat, add the fried onions and carrots and stir;
5. Chop the cabbage into small strips;
6. Transfer the cabbage to the meat with vegetables, stir, add a little salt and, cover with a lid, leave to simmer;
7. In a separate frying pan, simmer the tomato cut into pieces and the garlic squeezed through a press until soft;
8. When the tomato spreads to a puree, add tomato paste, water or broth, salt (taking into account the fact that we have already salted the meat and cabbage), sugar, dry herbs, and you can add your favorite spices. Place a couple of bay leaves into the boiling liquid and let it boil for 5 minutes, after which remove the bay leaf;
9. Pour the sauce over the cabbage and meat and simmer, covered, until done. There should be very little liquid left in the hodgepodge so that the cabbage is juicy and soft, but does not swim in the sauce;
10. Solyanka made from cabbage with meat is served hot; it does not require any additions except for greens. Bon appetit!

For the simplest version of homemade solyanka, you can use meat or chicken broth, smoked pork belly, black or green pitted olives, Vienna sausages, pickles and capers. And as a final touch - the juice of one lemon and fresh parsley. Proportions depend on the desired thickness and acidity. Today, meat and mixed soups, fish, game and even lean solyanka soups are prepared not only in restaurants, but also in home kitchens.

These are rich, aromatic, spicy soups, so satisfying that they can make up an entire lunch. To prepare hodgepodge you need salted cucumbers, barrel ones are best. Neither lightly salted nor pickled ones are suitable, but will only spoil the taste of the soup. It is advisable to peel the cucumbers and free them from the flabby center. The peel and center are boiled for about 10 minutes with broth in a separate pan, and this sour broth is added to the soup along with the brine.

The soup is prepared with a strong meat, fish or mushroom broth. As a rule, a lot of meat is used in such meat and fish soups. The soup turns out so thick that sometimes you can’t even dare to call it “soup”. Interesting fact: Solyanka has an alternative name, namely “hangover”. How to prepare hodgepodge at home? It is worth noting that first of all it is very important to follow the recipe.

There are both more complex and more simple ways preparing hodgepodge. Regardless of which option is chosen, it is important to choose high-quality products for hodgepodge, then the soup will turn out tasty and aromatic. Depending on its type, the soup may consist of several types of mushrooms, fish or meat. How to prepare hodgepodge follows, first of all, from the type of hodgepodge.

Solyanka soup - a delicious solyanka soup recipe

Solyanka was originally a soup made from sauerkraut and meat. The first course is quite easy to prepare. There are three types of soup: meat, mushroom, fish. All experienced chefs know how to deliciously prepare Solyanka soup. Soup, according to experienced chefs, belongs to traditional dishes rich Russian cuisine. Is Solyanka a soup or a main course?

If in the first case there are no disputes, then in the second the opinions are divided, because today in the restaurant menu there are solyankas - first thick courses and solyankas - hot second courses in which there is no broth, and they are not boiled, but baked. The composition of traditional meat solyanka includes: meat products (at least four types), broth, pickles, onions, tomato paste, olives, lemon and a lot of herbs.

Ingredients:

• Potatoes – 4 pcs.;
• Smoked sausages – 200 g;
• Carrots – 1 pc.;
• Sausages, sausages or boiled sausage – 200 g;
• Pickled cucumbers - 4 pcs.;
• Onions – 1 pc.;
• Khmeli-suneli (seasoning) – 1 tbsp;
• Tomato paste – 2 tbsp;
• Black olives or green olives - to taste;
• Lemon - half;
• Salt - to taste.

Cooking method:

1. Place 1.5-2 liters of clean water on the stove, bring to a boil and transfer peeled and cut into large pieces potatoes into boiling water. Boil potatoes until tender;
2. While the potatoes are cooking, chop the onions and set them to fry;
3. After 2-3 minutes, add grated carrots to the onions. Fry vegetables for 2-3 minutes;
4. Peel sausages, frankfurters and smoked meats from casings, cut into cubes or circles. Add to the pan and fry with vegetables for 5 minutes, stirring occasionally;
5. Cut the cucumbers into cubes, add to the rest of the ingredients in the pan, and simmer for 2-3 minutes. If cucumbers have hard skin, it is better to cut it off and only then chop it;
6. Put tomato paste, add khmeli-suneli seasoning, salt to taste (taking into account that cucumbers also contain a sufficient amount of salt). Stir, add a little broth if necessary, simmer everything together for 5-7 minutes, and then transfer the entire contents of the pan into the pan with the boiled potatoes;
7. Stir the soup, bring to a boil over low heat, then turn off the heat on the stove and let the hodgepodge brew for 10-15 minutes;
8. When serving, place black olives and 1-2 lemon slices on each plate. Solyanka soup is ready. Bon appetit!

The traditional classic is a kind of mixture of pickle and cabbage soup. If you need to prepare a meat hodgepodge, either smoked meat or meat pre-fried in vegetable oil goes into the broth. If you prepare fish soup, you should put smoked red fish in it. And salted or pickled mushrooms are sent to the mushroom hodgepodge. Whatever recipe is used as a basis for the soup, this is how it will turn out. However, you can safely mix ingredients from different hodgepodges and something new will come out.

Solyanka is one of the few dishes of Russian cuisine, the culinary recipe of which welcomes imagination and experimentation. Capers give solyanka its characteristic spicy-sour taste. IN Soviet times they were replaced green peas, similar in shape, but completely different in taste. The preparation of Solyanka soup is completed in the plate, where the garnish is added: olives and circles of peeled lemon. Whether to add sour cream to hodgepodge is a controversial question that everyone answers according to their own taste.

Meat solyanka - a recipe for delicious meat solyanka

The basis of this soup is a rich, rich broth made from beef and chicken legs. The second important ingredient, cucumbers, they must be in barrels and in no way canned or pickled from a jar. And third, these are capers, without them you will just get cucumber soup. How to make soup with meat at home. Any housewife can prepare meat soup.

You can prepare meat solyanka according to different recipes, but they are prepared mainly according to one type. Meat soup is cooked in a thick, meaty, rich broth made from pork or beef, or any type of meat you like. Smoked and sausage products are usually added to the meat hodgepodge.

Meat is a tasty, appetizing, gourmet dish adored by different peoples of the world. The recipe for each nation's solyanka is, of course, different, but this soup will never go unnoticed.

Ingredients:

• Pickled cucumbers - 250 g;
• Boiled beef - 250 g;
• Capers (optional) - 100 g;
• Onions - 2 pcs.;
• Milk sausages - 100 g;
• Cucumber pickle - 100 ml;
• Tomato paste - 1 tbsp;
• Boiled ham - 150 g;
• Olives or olives - 100 g;
• Meat broth - 3 l.;
• Vegetable oil - for frying;
• Spices (dill, parsley, pepper) - to taste;
• Sour cream and lemon - for serving;
• Spices (salt, dill, parsley, pepper) - to taste.

Cooking method:

1. For the recipe for making classic meat solyanka, you first need to prepare meat broth from beef, ham and sausages so that our broth has a smoked smell;
2. The next step in preparing classic solyanka is to prepare and chop the onions. Fry the onion in vegetable oil until golden brown, add tomato paste and simmer until tender. Add the entire tomato mass to the meat broth;
3. Cut all smoked meats into thin strips or thin diamonds. When shredding ham, meat and sausages, try to ensure that all ingredients are cut equally. Peel and seed the pickled cucumbers and cut them into diamonds or thin strips;
4. Add chopped ham, boiled beef, sausages, and pre-chopped cucumbers to the broth, always with the brine that remains from the cucumbers, then the capers, too, along with the brine, bring to a boil and cook for about 7 - 10 minutes;
5. When serving solyanka, garnish it with lemon slices, parsley, dill, olives and sour cream. Classic meat soup is ready. Bon appetit!

This is a Russian soup with a sour, salty and spicy taste. To prepare solyanka, brine (cabbage or cucumber), various marinades and pickles, lemon juice and even kvass are used. Solyankas come in meat, fish and mushroom varieties. Corned beef, smoked meats, sausage, ham, and frankfurters are added to meat hodgepodges. Only red fish (sturgeon) goes into fish solyankas - boiled, salted, smoked.

The vegetable part of the solyanka soup consists of onions, pickles, olives, capers, and lemons. A lot of spices are added to the solyanka - pepper, parsley and dill. Solyanka can be served with sour cream. Another special feature is that this soup is prepared quite spicy.

Today the recipe has changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then they began to add capers, gherkins, black olives, and lemon to the dish. Any hodgepodge is a prefabricated one, and the question of how to prepare hodgepodge can be answered simply: chop everything that is in the refrigerator.

That is, during the cooking process, various products are added to the soup, almost all of which are already prepared (pickled, salted, pickled, fried, smoked). Moreover, the more different products of the same type are included in the hodgepodge, the better. For example, meat soup may include: sausages, smoked sausage, ham, boiled pork, corned beef, pieces of fried meat.

Solyanka in a slow cooker - a recipe for mixed meat solyanka

Any solyanka recipe can be adapted for a slow cooker, but you need to know some tricks and be sure to follow the correct sequence of adding ingredients. Otherwise, you may end up with porridge rather than a flavorful and vibrant dish. A common recipe for mixed meat soup in a slow cooker.

Ingredients:

• Water - 2 l.;
• Beef - 600 g;
• Pickled cucumbers - 4 pcs.;
• Tomato paste - 2 tbsp;
• Capers or olives - 100 g;
• Allspice black pepper - 3 peas;
• Cold cuts (servelat, boiled or smoked sausage, frankfurters) - 400 g;
• Onion - 1 pc.;
• Sunflower oil - 3 tbsp;
• Bay leaf - 2 pcs.;
• Lemon and sour cream, greens - for serving;
• Salt - to taste.

Cooking method:

1. Cook rich beef broth in a slow cooker. We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker;
2. Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “Stew” mode for 2 hours;
3. After the signal, take out the meat and cool it, strain the broth;
4. Assorted meats: sausages, sausages, ham and other smoked meats, as well as cut beef into pieces. Also cut the pickled cucumbers into pieces;
5. Cut the olives into circles;
6. Turn on the multicooker in the “Baking” mode for 40 minutes. Finely chop the onion and fry in a multicooker in vegetable oil for 7 minutes in baking mode;
7. Slice the pickled cucumbers and olives with the stewed onions. Cook for another 5 minutes;
8. Open the lid and add a couple of tablespoons of tomato paste, stir and cook for another 8 minutes in the same mode;
9. Next, add sausages, smoked meats and chopped meat to the bowl, mix well and continue cooking for another 10 minutes;
10. Pour in beef broth. You can add a little brine from pickled cucumbers or olives. Add a little salt and bay leaf;
11. Cook the mixed meat hodgepodge in a multicooker for 20 minutes in the “Baking” mode. You can also cook in the “Stew” mode for 60 minutes, if you are not in a hurry;
12. Let it brew a little, pour the hodgepodge into plates, add a slice of lemon, add sour cream and serve. Bon appetit!

Soup in a slow cooker: cooking secrets

• Make a choice in favor of home-made products and preparations - do not use brine from store-bought cucumbers to prepare hodgepodge; it usually contains a lot of preservatives;
• It is imperative to add smoked meats to the hodgepodge - they will give the soup not only taste, but also aroma;
• Soup in a slow cooker must contain at least 3 types of meat products;
• Before serving, place a lemon slice, herbs and sour cream on each plate;
• Good ingredients for hodgepodge are not only beef and pork, but also liver, kidneys, and tongue;
• To give the dish a spicy, salty and sour taste, you must use pickled cucumbers, olives, capers, pickled mushrooms, lemon, tomato paste and brine;
• If you have prepared fish solyanka, then this dish is served without sour cream;
• Sauerkraut is an optional ingredient in solyanka, but it is also used in some recipes;
• You can put several types of sausage in the economy version of Solyanka.

Every housewife certainly has her own favorite cooking recipe, or, as a rule, the basis for cooking. Because if there is a foundation, you can create anything on it. The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers. The basis of products for fish soup is fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated. The basis of products for mushroom soup is mushrooms, salted and marinated. Mushroom mushrooms and milk mushrooms were especially valued. In well-known recipes for some meat solyankas, there must have been salted milk mushrooms.

An indispensable condition for any hodgepodge is a sour taste. To do this, add to the hodgepodge: cucumber pickle, lemon, pickled cucumbers, pickled mushrooms, black olives. If you manage to meet all the requirements of the dish, then you have perfectly mastered how to cook hodgepodge.

Video recipe “Classic mixed meat hodgepodge”

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Today we have collected for you the most delicious, classic and not so recipes for mixed meat solyanka.

Solyanka is our “after-holiday soup.” Can you guess why? 😊

Of course, because on any holiday table there is a whole assortment of sausages, cuts, and smoked meats, which are not always completely eaten.
And so that the good would not be lost, a hodgepodge was invented. Therefore, this soup usually consists of cold cuts that were found in the refrigerator.

And there are a great many recipes! We can say that every housewife prepares hodgepodge in her own way from what she has in the refrigerator.

And yet we dare to offer you some delicious recipes!

Classic thick hodgepodge

Everyone's favorite first course! Whoever tries it, you can’t pull it away by the ears.

Ingredients:

• Pork or beef meat
• Boiled, raw smoked sausages, etc.
• Chicken fillet
• Hunter's sausages
• Smoked bacon (or any smoked meat)
• Meat broth - 2 l
• Onion - 200 g
• Pickled cucumbers - 150 g
• Olives with juice - 350 g
• Tomato paste - 2 tbsp. l
• Vegetable oil - 2 tbsp. l
• Butter - 1 tbsp. l
• Lemon juice - 1.5 tbsp. l
• Bay leaf - 2 pcs
• Salt, black pepper - to taste
• Sour cream, herbs, slices of one lemon, olives - for serving

Preparation:
According to the recipe, we need broth; for it, you can boil beef and chicken together. We cook according to all the rules - cook for an hour and a half, remove the foam so that the broth is golden, transparent and beautiful.

Add some salt, but a little. When the soup is ready, if it is not salty enough, you can add more. Since we plan to have many more sour and salty ingredients, it is better to add salt at the end.

Cut sausages, smoked meats, etc. into small cubes.

Chop the onion and fry it in a frying pan until golden brown in olive oil with the addition of butter. The taste will be incredible thanks to this! Next we send our cold cuts.

There is no need to fry the meat too much; let it remain juicy. Add tomato paste and mix everything well.

The result is a beautiful and bright roasted meat that smells simply stunning.

All we have to do is fill it with broth. At this stage, you can adjust the density of the future hodgepodge. If you like it thinner, pour in all the broth; if it’s thicker, then you don’t have to pour out some of the broth.

Simmer the chopped cucumbers for three minutes with a small amount of water and also add them to the hodgepodge. This is necessary in order to soften them. If you like crispy cucumbers in hodgepodge, then you can skip this step and immediately throw them into the soup after slicing.

We also add bay leaf, dry chili pepper and ground black pepper. Add lemon juice. It will give the hodgepodge an interesting sourness.
And also now that we have added all the acidic ingredients, it’s time to taste for salt and adjust this parameter to your taste.
Let the soup simmer for 5 minutes.

The olives can be cut into rings or left whole. We cut them into rings, but left a few whole ones for serving.

We also put the olives in the hodgepodge. You can also pour half a glass of the dark water in which the olives were preserved into the hodgepodge. But this is very much for everyone, so add to taste.

After adding the olives, wait until the soup boils confidently again and turn it off.

Solyanka is ready! Serve in portioned plates, with lemon and sour cream, garnished with olives and your favorite herbs.

As you can see, hodgepodge is very easy to prepare. Incredible aroma and taste! Bon appetit to you!

Solyanka meat mix with smoked meats

Very tasty solyanka, watch the video tutorial:

The soup turned out very beautiful and tasty!

Solyanka meat soup with potatoes

Option with potatoes. Why not try it if you like it?

In fact, you can’t spoil this soup with potatoes; it will tolerate any flavor variations and will still be very tasty!

Ingredients

• Beef on the bone – 500g
• Smoked meats – 1kg
• Potatoes - 4 pcs
• Onion - 1 piece
• Carrots - 1-2 pcs
• Pickled cucumbers – 400g + brine
• Salted tomatoes - 1-2 pcs
• Olives - 200 g
• Tomato paste - 3 tbsp. l
• Lemon
• Greens for serving
• Bay leaf - 2 pcs
• Salt, pepper - to taste
• Vegetable oil

Preparation

Boil rich beef broth. Cook for about 1.5 - 2 hours, skimming off the foam.

Then remove the boiled meat from the finished broth, remove it from the bone and cut it. Return the pieces to the broth.

We peel the potatoes, cut them and also put them in the broth.

Chop the onion and carrots and fry in a frying pan until golden, mix with tomato paste.

Chop the cucumbers and also put them in the frying pan, mix everything and fry for 1 minute.

Then pour brine into the frying pan, add chopped salted tomatoes without skin and simmer all together for 10 minutes.

Place the prepared vegetables into the meat broth.

Now it’s the turn of the smoked meats, they need to be chopped into arbitrary pieces, fried until golden brown and also added to the soup.

Check for salt/pepper and cook until the potatoes are done. Add the olives and bay leaves two minutes before they are ready.

Bon appetit!

Solyanka mixed meat with capers

Great recipe, not quite classic, but very tasty!

Ingredients

• Beef – 200 gr
• Turkey – 200 gr
• Smoked chicken legs- 2 pcs
• Hunting sausages – 3 pcs.
• Milk sausages – 2 pcs.
• Ham, boiled and smoked – 50 g
• Smoked sausages – 2 pcs.
• Pickled cucumbers, barrel - 300 g
• Medium sized carrots - 1 pc.
• Onions - 3 pcs.
• Tomato paste – 50 g
• Paprika paste – 10 g
• Bay leaf - 2 pcs.
• Black peppercorns - 1 tsp.
• Vegetable oil - 1 tsp.
• Olives, pitted – 50 g
• Olives, pitted - 50 g
• Capers - 2 tsp.
• Sugar - 1 tsp.
• Sour cream, for serving
• Lemon - 1 pc.
• Parsley, for serving
• Salt, pepper - to taste

Preparation

Let's start with the broth. To do this, put the beef and turkey in a pan, fill it with water and put it on the fire.

We also put the peeled onion, carrots and peppercorns there. No need to add salt.

Cook the broth over low heat for an hour and a half. Don’t forget to remove the foam so that the broth is clear.

While the broth is being prepared, there is time to prepare the filling for the hodgepodge.

Chop the onion and place it in a heated frying pan (or better yet, in a deep saucepan), fry until transparent.

We also cut the cucumbers into small cubes and add them to the onions, and also mix them with tomato paste.

Fry everything together for another 2-3 minutes.

At this stage, you can add about 100 ml of brine to the onions and cucumbers (this is optional). We also add two ladles of broth so that the contents of the pan are not fried, but stewed. Add sugar and stir well.

Leave to simmer over low heat for 15 minutes.

During this time, chop all the meat ingredients into cubes, sausages and sausages into circles. Remove the skin from the smoked chicken and cut it into pieces.

Remove the boiled meat from the finished broth and cut it into pieces.

First add tomato-cucumber dressing, bay leaf, then meat to the broth.

Let the hodgepodge boil, cook for 2 minutes and turn off.

Chop the olives and olives as desired and add them to the prepared soup.

Salt and pepper at the end. It is advisable to let the soup brew for 20 minutes.

Serve with sour cream, lemon and herbs! Yummy!

Meat solyanka with cabbage and mushrooms

A very appetizing variation of solyanka, thick and rich with delicious salted mushrooms and cabbage. Try it!

Ingredients

• Beef – 1kg
• Chicken thighs without skin – 0.5 kg
• Ham – 150g
• Any sausages – 150g
• Fresh cabbage – 300g
• Salted mushrooms – 100-150g
• Pickled cucumbers – 150-200g
• Cucumber brine 200-300ml
• Tomato paste - 2 tbsp. l
• Small tomato - 50-70g
• Onion - 1 pc.
• Olives – 50-100g
• Capers – 1 tbsp
• Salt/black pepper/allspice - to taste

Preparation

First, cook the beef broth for 1.5 hours over low heat. It will be delicious if the beef has fat.

Add the chicken 40 minutes before the broth is ready.

When the broth is ready, take out the meat and disassemble it into appetizing pieces.

We also grind ham and sausages (instead, you can take any other meat products - boiled or raw smoked sausage, smoked meats, sausages).

Fry them with tomato paste and onions and add to the boiled meat.

We chop the cabbage not very finely and also put it in the pan.

Next we add salted mushrooms. If they are not too large, then you don’t have to cut them.

Cut the cucumbers into slices, add a spoonful of capers, pitted olives, and finely chopped tomato.

Bring our broth to a boil, pour the brine into it.

Pour broth over all ingredients. Solyanka already looks amazing, it is really very thick and appetizing.

All that remains is to check for salt and pepper to taste.

Bring the hodgepodge to a boil, reduce the heat to low and simmer for 15 minutes until the cabbage is cooked.

Serve with sour cream, herbs, lemon. This is such a bold recipe for those who love experiments!

Here is a selection of solyanka recipes, in some ways they are similar, but in others they are completely different.

Any recipe can be modernized and the ingredients you need can be added or removed.

Eat hodgepodge for your health and come back to us for new delicious recipes!