How to make solyanka from eggs. How to cook delicious solyanka at home - photo recipes

Solyanka is a soup that has both a sour, salty and spicy-hot taste, thanks to the long list of products in its composition. There are three varieties of this first dish: mushroom, fish broth and the most popular - meat. It must be prepared in concentrated (preferably beef) broth. Every housewife can learn about other secrets of how to cook hodgepodge from the recipes below for various variations of this dish.

Number of recipe options, how to cook this one hearty soup, second only to Ukrainian borscht. Every chef has his own classic recipe meat hodgepodge, which he considers truly true. The only thing they have in common is that in any version it is a very tasty first course of the lunch menu.

List of provisions for this dish:

3000 ml of drinking purified water;
600 g beef on the bone;
300 g smoked ribs:
200 g of your favorite smoked sausage;
200 g ham;
140 g onions;
70 g carrots;
150 g of pickled (preferably barrel) cucumbers;
100 g pitted olives;
50 g tomato paste;
45 ml vegetable oil;
30 g butter;
1-2 bay leaves;
3 peas of allspice;
salt and ground black pepper to taste;
chopped herbs, lemon and sour cream for serving.

Cooking sequence step by step:

The basis of every soup is broth. In our case, you need to place smoked ribs and beef on the bone in a pan of the appropriate size and add water. Send there a medium-sized, naked (without husk), but whole onion;
Heat the contents of the pan to a boil and then cook for at least two hours, remembering to periodically remove any foam that appears. Literally a couple of minutes before the fire under the pan with the broth is extinguished, add bay leaf and allspice;
Remove the meat from the resulting rich broth, strain the liquid itself into the vessel in which the hodgepodge will be prepared;
Chop all meat products into small strips. Beef from the broth must first be separated from the bones; Solyanka can become a lifesaver for housewives who have a lot of different meat products (smoked meats and sausages) left in the refrigerator after the holiday. A small amount of them can greatly enrich the taste of this meat soup.
The cucumbers also need to be turned into small strips using a knife and stewed in a frying pan in a small amount of prepared broth. simmering duration – 5-7 minutes;
Using a mixture of vegetable and butter, fry onions and carrots. When the chopped vegetables become soft, add tomato paste diluted with broth and let it simmer for a little while;
Place the pan with the broth on the fire and bring to a boil. Then send the ingredients into it in the following order: stewed cucumbers, fried onions and carrots with tomatoes, strips of meat products and olives. The latter are placed whole or cut into rings;
The soup should simmer for a quarter of an hour, and then stand covered for the same amount of time before serving;
In each serving plate with solyanka, you must put a slice of lemon along with the peel, so this sunny fruit must be thoroughly washed with a brush beforehand. hot water. Also season the soup with sour cream and sprinkle with herbs.

How to cook solyanka with sausage and frankfurters?

Team meat solyanka quite a complex dish that takes more than two hours to prepare. Its lighter version is considered to be a recipe for solyanka with sausage and frankfurters, which is also called lazy solyanka. This first dish will be ready in 35-40 minutes. The list of sausages used in the preparation indicated in the recipe is not mandatory; the composition of these ingredients may vary depending on personal preferences.

Proportions of products in solyanka:

2500 ml of drinking water;
100 g milk sausages;
100 g of hunting smoked sausages;
100 g smoked chicken sausage;
100 g salami;
100 g boiled pork sausage;
100 g amateur sausage;
300 g potato tubers;
150 g pickled cucumbers;
100 g fresh tomatoes;
100 g onions;
50 ml vegetable oil;
40 g tomato paste;
20 olives;
½ part lemon;
salt and pepper to taste.

How to cook:

Peel the potato tubers, wash them, cut them into medium cubes, put them in a saucepan, add the prescribed amount of water and put them on the fire to cook;
In the meantime, you need to start frying. First, fry the diced onion in a deep frying pan with vegetable oil for a couple of minutes. Then add fresh tomatoes cut into medium cubes. If desired, you can remove the skin from it, after scalding them with boiling water;
While the tomatoes are simmering in the pan at the same time as the onions, chop the sausages. This can be done either in small cubes or in thin strips. After this, the sausages are added to the vegetables in the frying pan. Everything should be fried together for 4-5 minutes;
Now all that remains is to add tomato paste, ground black pepper and grated cucumbers to the frying. Mix the fry well and simmer for another 4 to 6 minutes;
By the time the potatoes are ready to fry, they will have time not only to boil, but also to cook. Therefore, transfer the contents of the frying pan into a saucepan with potatoes, salt everything to taste and boil for about 5 minutes;
Place olives and quartered lemon into the finished soup. Mix everything and leave covered for at least a quarter of an hour. Serve the hodgepodge with sour cream.

Meat soup - hodgepodge with potatoes

The classic hodgepodge is prepared without potatoes, but for many, a soup without “second bread” is not a soup, which may be why there is a variation on how to make hodgepodge with this vegetable. Also, unlike the classic recipe, this soup does not contain pickles, but the taste of the dish remains rich thanks to the liquid from canned olives and peas.

For meat soup with potatoes you will need the following products:

2500 ml filtered water;
450 g potatoes;
400 g set for solyanka (or sausage and smoked meat to your liking);
140 g onions;
70 g carrots;
40 ml vegetable oil;
250 g canned olives;
250 g green canned peas;
50 g tomato paste;
bay leaf, black peppercorns, lemon and salt to taste.

Cooking method:

Place a pan of water on the fire, and while it boils, start frying the onions and carrots;
Pour a little oil into the frying pan, add the onion, chopped into quarter rings, and simmer until translucent. Then add the chopped carrots and continue frying. When the vegetables are ready, add tomato paste diluted with water to the consistency of the sauce. Boil for one to two minutes and turn off the heat;
Chop the peeled potato tubers into strips or in another way. Transfer to boiling water and cook until tender;
Then put the solyanka set or shredded sausages, peas and olives (always along with the liquid from the jar), frying vegetables into the pan;
When all the ingredients are in the pan, add salt and pepper to the soup, add spices and cook until fully cooked. A few minutes before turning off the stove, you can add chopped lemon, or you can put it directly on the plate before serving.

Real! With smoked meats

A real mixed meat hodgepodge is prepared from at least two types of smoked meats. In this version, these are hunting sausages and smoked rack of pork ribs. The broth for the soup is prepared with beef, so in order for the meat to retain its juices, but its fibers to become soft, you need to lightly walk over it with a hammer.

How much and what do you need to take for a real hodgepodge with smoked meats:

3000 ml of cold drinking water;
400 g sugar beef bone;
700 g beef brisket;
300 g smoked pork ribs;
200 g smoked hunting sausages;
200 g of any smoked sausage;
200 ml cucumber pickle;
250 g pickled cucumbers;
30 ml vegetable oil;
15 g butter;
150 ml tomato sauce (can be replaced with tomato paste diluted with water);
6 g garlic;
2 bay leaves;
3 peas of allspice;
salt to taste;
sour cream, pitted olives and lemon for serving.

Steps of preparation:

To make the broth, place the bones in a large saucepan and cover them with water. Bring to a boil over high heat, skim off the foam and then place the chopped brisket into boiling water. After the contents of the pan boil, along with the brisket, reduce the heat to medium and continue to cook the broth for at least two hours until the meat is soft;
While the broth is preparing, it's time to work on the remaining ingredients. Mix vegetable and butter in a frying pan. Fry chopped onion and garlic in this mixture. Then pour the sauce into it and simmer for another minute;
Peel the smoked sausages from the film, chop into strips and fry, stirring, in a dry frying pan. It is often very difficult to remove the film from smoked sausages. This will be much easier to do after soaking for five minutes in cold water. And frying smoked meats in a dry frying pan will not only enhance their aroma, but also get rid of excess fat.
Cut the pickled cucumbers into small cubes and simmer for about five minutes in boiling brine in a separate saucepan or frying pan;
Remove the cooked beef from the broth and, using two forks, pick off the meat and tear it into smaller pieces;
Then return the boiled meat to the boiling broth, add sausages, pickles along with brine and fried onions with tomatoes;
Cook everything for 10-15 minutes, then taste for salt, add salt if necessary, add spices and cook for another 10 minutes;
The finished soup is served with a spoonful of sour cream, a few olives and a slice of lemon on a plate.

Homely

Solyanka is a thick, hearty and rich soup that has an incredible aroma (thanks to the smoked meats in its composition) and rich taste (thanks again to the smoked meats and pickles). In addition to cucumbers, other pickles are also added to this dish, for example, mushrooms and sauerkraut, which can enrich the taste, as in the recipe for homemade solyanka on a broth of smoked ribs with pickled mushrooms.

For this homemade version of this first dish you will need:

500 g smoked ribs;
3000 ml water;
30 ml sunflower oil;
350 g onions;
24 g garlic;
200 ml tomato paste;
200 g smoked sausages;
200 g smoked sausage;
200 g boiled sausages;
200 g boiled sausage;
250 g pickled cucumbers;
200 g pickled mushrooms;
salt, spices and herbs to taste;
lemon and unstuffed pitted olives (optional) for serving.

How to prepare Solyanka soup:

Cook broth from smoked ribs cut into portions. To do this, put them in a saucepan of the appropriate size, pour two and a half liters cold water, bring to a boil and then cook for another 40 minutes;
Separately, prepare the dressing in a large, deep frying pan. First, heat the vegetable oil and fry the onion cubes and thin slices of garlic in it;
After frying the hot vegetables, add tomato paste and pour in 500 ml of water, mix everything and simmer under the lid for about seven minutes;
This time is enough to cut all the sausages into small pieces (straws or cubes). After cutting, they should be placed in a frying pan and simmered under the lid for about 5 minutes;
Chop the cucumbers into cubes or strips. It is not at all necessary to cut off the peel; after heat treatment it will become soft. You can take absolutely any pickled mushrooms; large specimens just need to be cut into several halves. The crushed pickles are added to the dressing after the sausages, and again everything is simmered for 5 minutes over low heat;
After this, transfer the dressing into a pan with boiling ready broth, boil for 15 minutes, adding salt and spices. Serve with gentleman's set: a few olives, a slice of lemon, herbs and sour cream to taste.

A real mixed meat hodgepodge, which is prepared on beef broth, requires a significant amount of time to prepare. Why not delegate this work to a kitchen assistant - a multicooker? Yes and with others technological processes This gadget can handle it quite easily.

More about this below, but for now you need to prepare:

500 g beef pulp;
2000 ml hot water;
400 g of assorted sausages and meats, necessarily including several types of smoked meats;
130 g onions;
50 g tomato paste;
300 g pickled cucumbers;
100 g pitted olives;
45 ml of high-quality vegetable oil;
bay leaf, black peppercorns and salt to taste;
lemon and sour cream separately on each plate.

Work progress:

Cut the tenderloin into medium pieces, place in a multi-pan and pour in boiling water. This way you can easily save some time on heating water. Turn on the “Stew” option for 120 minutes and prepare the broth - the basis of the hodgepodge;
As soon as the multicooker notifies sound signal When cooking is complete, remove the meat from the broth and disassemble it practically into fibers, and strain the liquid itself through a sieve or cheesecloth into another container;
Wash the multi-pan, pour vegetable oil into it and sauté the shredded meat in it until transparent. onions, using the “Frying” or “Baking” function. This will happen in 7-8 minutes;
Place olives cut into rings and cucumbers chopped into thin slices or strips into the onion, continue cooking in the same mode for another 7-8 minutes; Often in solyanka recipes you can find capers instead of olives or cucumbers, but you need to be careful with this overseas delicacy, because if heat treatment marinated buds will last more than 10 minutes, the soup will have an unpleasant bitter taste.
Simmer the vegetables in the “Frying” mode for the same amount of time after adding the tomato paste, after mixing everything well;
Next add chopped meat in different forms (smoked meats and boiled beef). Pour the strained broth over everything; for a richer taste, it is permissible to splash in a little cucumber brine or liquid from a jar of canned olives, salt, spices;
Cook the hodgepodge for exactly one hour in the “Stew” mode. Serve with sour cream to taste and a thin slice of lemon.

Among the popular first courses of Russian cuisine, this soup deserves special attention. Nutritious, thick and satisfying hodgepodge will simultaneously replace both the first and second courses. It is necessarily prepared in a steep broth, to which chopped pieces of meat (fresh or smoked), sausages, sour cucumbers, and tomatoes are added.

It is interesting that many centuries ago, the Slavs called such a sour, salty, spicy dish “pokhmelka” and served it the next day after a hearty feast. Later, the soup began to be called “selyanka,” indicating that it was consumed more often by rural residents and the poor.

Indeed, meat solyanka usually appeared on the table of commoners, and serving it to aristocrats was considered bad form. After all, a stew was prepared from the collected remains of homemade products (hence the term “prefabricated”). Often the name of the soup included a completely different meaning: when saying “solyanka” they meant the salty-sour taste of the food.

Today, hodgepodge meat has gained immense popularity not only in our country, but also far beyond its borders. The soup is served from student canteens to elite restaurants, where this first course confidently competes with Japanese, Caucasian and European delights.

By the way, the Georgian version is very interesting, when garlic, hot spices, and suneli hops are added to the usual ingredients.

Recipes for meat solyanka vary in different regions of Russia - depending on the preferences of the housewives, they prepare it according to the classic or original express version. There are also quite successful variations on the theme of solyanka - with potatoes, mushrooms, fish, sauerkraut, etc.

Classic recipe for meat hodgepodge

According to the rules of the classic genre, it means using at least 3 types of meat or sausage. The soup may contain sausages, sausages, smoked carbonate, ribs, chicken, veal, beef or pork, meat on the bone, ham, ham, and any types of sausages. The basis of the delicacy is certainly strong meat broth. It takes at least 2 hours to prepare a real rich hodgepodge, but believe me, the result is amazing!

Ingredients for 4-5 servings:

for the broth:

water – 2.5 l
pork ribs – 250g
veal – 150 g
onion – 1 pc.
carrots – 1 pc. (small)
parsley root – small piece (30g)
bay leaf – 1-2 pcs.
peppercorns – 5 pcs.
salt to taste

for hodgepodge:

pickled cucumbers – 2 pcs. (medium size)
onion – 1 pc.
carrots – 1 pc. (small)
olive or sunflower oil - 1 tbsp. l.
tomato paste – 2-3 tbsp. l.
smoked meat (chicken, pork ham) - 250 g
lemon, olives - for decoration.

How to cook

In order for the hodgepodge to turn out exactly the way it should be, you must follow all the rules and adhere to the recommended preparation steps.

Stage one: cook the broth

The first stage of cooking meat solyanka is broth. Pour water into a pan, put the ribs and meat, chopped into pieces, into it.
We also put the whole peeled vegetables there - onions, parsley roots and carrots. Add bay leaf, black peppercorns and put the pan on the fire.
When the water boils, carefully remove the scale. Cook the meat until tender, about 1 hour. 10-15 minutes before the end of cooking, add salt to taste.
Strain the finished broth from vegetables and meat.

Vegetables can either be thrown away or put into another dish. Onions, carrots and seasonings have already played their role. Giving flavor to the broth, saturating it with aromas. Set the meat aside for now, and after cooling, separate the rib bones from the pulp.

Second stage: make a traditional sauce for meat solyanka

Russian solyanka is always prepared with the addition of a sauce or vegetable dressing called brez.

Peel the raw carrots and grate them on a medium grater. Chop the peeled onion as finely as possible.
Pour a little vegetable oil into the frying pan, add onions and carrots, fry until golden brown for 4-5 minutes, remembering to stir regularly. Take pickled cucumbers, chop them into cubes or strips, add them to the pan. Stir everything together and simmer the vegetables for a few more minutes.
At the end, add tomato paste, keep all ingredients on the fire a little more (3-4 minutes). The breze sauce is ready.

Solyanka sauce can be prepared without adding carrots by combining only fried onions and tomato juice or pasta. To obtain a rich taste, housewives often add it to the sauce. cucumber pickle, sugar, sour cream, bay leaf, grated pickled or fresh horseradish. It will turn out very appetizing if you add a couple of spoons of tkemali, which has a sweet and sour taste, to the roast.

Final stage

Grind the smoked meat, lightly fry in a frying pan, adding 1 tbsp. l. oils Now we begin to cook the meat hodgepodge using the prepared broth, combining all the ingredients. Place the fried smoked meats into the boiling broth and cook for about 10 minutes.
Add vegetable broth tomato sauce. Stir the ingredients, wait until it boils and continue cooking for another 8 minutes.
At the end, add the boiled meat that we used in the process of preparing the broth to the soup. Keep on fire for another 6-7 minutes. Before turning off the heat, taste to see if you need to add a little more salt or water (if too much water has boiled away, the dish will be too thick).

The appetizing Russian dish is ready, but it will be better if you let it brew for half an hour. After pouring the first dish into plates, garnish it with lemon slices and pitted olive slices.

Note to the owner:

If your goal is to prepare a rich broth, and not tasty meat, then place the pork ribs and veal in cold water, gradually bringing it to a boil. If you throw raw meat into boiling water, the protein will immediately coagulate, “sealing” all the flavor inside the pulp.
Do not ignore the stage of collecting foam when boiling the broth if you want it to be clear and not cloudy.
To enhance the aroma and taste, gourmets add capers to this dish.
Sour cucumbers in the recipe can be replaced with sauerkraut.
Offal (tongue, liver, heart) is also added to hodgepodge.

Meat hodgepodge with potatoes

Solyanka with potatoes is one of the variations of a popular dish. The preparation is similar to the classic method, with the difference that at the very beginning of the third stage we add diced potatoes (about 3 medium-sized pieces for 4-5 servings of the first course). Cook the potatoes in the broth for 10 minutes.

Then gradually add smoked meat, cucumbers, sauce, boiled meat. For cooking the components of each subsequent step, we devote the same amount of time as recommended in the classic recipe.

A simple recipe for making solyanka

Almost every family has recipes that are passed down from generation to generation. Some modify them, while others try to preserve that unique originality. I also have such recipes - , . They have been tested not only over the years, but also through the empty plates of household members. Meat Solyanka is one of them, but I learned about this soup from my husband’s relatives. Now there are several favorite recipes. This option is faster and easier to prepare than the classic one.

Here it is no longer my mother and grandmother who give me master classes on how to prepare it, but I treat them to an appetizing soup: rich, thick, aromatic, with the smell of smoked meats and the sour-spicy taste of pickles.

By the way, about their relatives. Many people, having tasted meat solyanka for the first time and saw grated cucumbers in it, for some reason compare it with pickle soup. Several times I heard the phrase: “Ah-ah, so this is something like pickle!” No, no and no again. This is a completely different independent dish, which is neither correct nor necessary to equate with something else.

Recipe Information

Cuisine:Russian
Type of dish: first course
Cooking method: boiling
Servings:4
40 min
Nutritional value per 100 g:
- Calorie content:89 kcal

Ingredients for 1.5 liters of water:

carrots – 1 pc.
onion – 1 medium head
pickled cucumbers – 2 pcs.
chicken fillet– 200 g
brine – 150 g
tomato paste – 1 teaspoon
sunflower oil – 2 tablespoons
meat component (50 g raw smoked sausage, 50 g boiled sausage, 2 sausages, 50 g boiled brisket, 50 g dry-cured sausage).

Cooking method

It is not necessary to use the meat specified in the recipe. Take sausages, small sausages, various sausages - whatever you like. First of all, set the chicken broth to simmer.

Be sure to skim off the foam during the cooking process. Place the finished meat on a bottom or plate and turn off the heat. Throw grated carrots and chopped onion into pieces into a deep, comfortable frying pan. Saute for 3 minutes in sunflower oil over medium heat. Next we add tomato paste and continue to simmer.

At this stage, I make the fire quiet, pour a little water into the vegetables, cover with a lid and bring everything to an almost ready soft state. Cut the sausage, brisket into thin strips, sausages into a semicircle.

Place in the pan with the vegetables and stir. While this mass is stewing over medium heat, grate the cucumbers on a coarse grater and also throw them into the container. You can leave it like this for now, because what comes next is the torn or cut into pieces boiled fillet.

Now mix everything thoroughly and keep it on the stove for about 15 minutes. Then carefully transfer the contents into the broth and let the soup boil.

Pour in the brine. If you don’t have enough spice or salt, add a little more brine and use it to bring the soup to an acceptable taste. At the end, you can squeeze a clove of garlic into the pan. Bring to a boil again, cook for 15 minutes over medium heat and turn off. Pour the finished soup into bowls, add sour cream and eat.

The nutritional value of this cooking option is slightly lower than the classic one - there are 5-10% fewer calories per 100 grams, but still this dish cannot be called dietary.

How to cook hodgepodge in a slow cooker

If you want to save time and effort and still have a satisfying meal, cook hodgepodge in a slow cooker. First, prepare the broth with meat by turning on the “cooking” mode for 40 minutes to an hour (depending on the type of meat). Pour the finished broth into another pan (bowl) and start preparing the sauce in a slow cooker.

Fry chopped onion and grated carrots in a bowl, setting the “Fry” mode for 4-5 minutes. Now add tomato paste, chopped cucumbers, 100 g of cucumber brine. Simmer all the ingredients for 3-5 minutes, using the “stew” function or manually setting the temperature - it all depends on the model and brand, for example, Redmond, Dex are very convenient in this regard.

Pour the broth into the prepared sauce with cucumbers in the slow cooker, add pieces of meat (smoked and boiled, separated from the bones). Instead of smoked meat, semi-smoked or smoked sausage, cut into strips and cubes. Turn on the “Soup” or “Cooking” mode for 15-20 minutes. If you added potatoes at the time of adding the broth, then the “Soup” mode should last about half an hour.

This favorite dish in our country is served after it has been steeped for 30 minutes. When serving, you can pepper the dish, sprinkle with chopped herbs (usually dill or parsley), and add a spoonful of sour cream. In restaurants, the soup is decorated with olive rings and lemon slices.

Solyanka, as a rule, turns out to be very thick, quite high in calories and fat, with a rich sour-salty and spicy taste. This dish is universal, so it can often be included in both everyday and holiday menus. Rich soup perfectly satisfies hunger. It has only one drawback - it cannot be recommended for dietary nutrition.

I recommend trying to make homemade hodgepodge with mushrooms, like in this video:

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The first recipes for solyanka appeared in Rus' in the 15th century, although in those days they called it a thick and very fatty soup that was served with vodka. In the 18th century, this dish received a new name in cookbooks - “selyanka”, since it was prepared mainly in villages, collecting leftover food in one cauldron. Now the classic hodgepodge is served in restaurants, and there are a great many recipes for its preparation. If you haven’t prepared this dish yet, please your loved ones with a delicious hodgepodge. For young children, soup is prepared with a minimum of saltiness, without smoked meats and hot spices, with the addition of potatoes and cereals. Still, children's delicate stomachs cannot digest such a number of different ingredients.

Cooking delicious solyanka: features and composition

Solyanka is a very thick soup, sour, spicy and salty at the same time, cooked in a strong broth of meat, fish and mushrooms. The sour taste of the dish is given by pickled cucumbers, olives, capers, tomato paste, pickled or salted mushrooms, lemons, aromatic kvass or ordinary cucumber brine. Thanks to its piquant sourness, our ancestors called hodgepodge a hangover and ate it for breakfast after hearty holiday feasts.

Depending on the main component, you can cook meat, mushroom, fish, they are often made from cabbage like cabbage soup, lightly fried meat from the broth (beef, pork, poultry), smoked meats, sausage, sausages, frankfurters, lard are also added to the dish - it all depends from the cooking recipe. Fish solyanka is made from fresh, salted and smoked fish, and mushroom solyanka is made from dried, salted, fresh and pickled mushrooms. A combination of dissimilar products in one dish is welcome - after all, it’s a hodgepodge!

Solyanka necessarily includes onions, hot seasonings and herbs, especially dill, green onions and parsley. All other vegetables and seasonings (potatoes, cabbage, carrots, garlic) are added as desired.

Secrets and subtleties of making solyanka

Cooking solyanka is based on the art of mixing suitable products in one dish. It is important that they combine harmoniously with each other and complement the taste of the dish. Elements of improvisation are also allowed here, without which the art of cooking is impossible. Most main secret lies in the fact that first all the products are prepared and then collected in one dish. There are usually a lot of ingredients - at least four types of meat, offal or meat products (sausages, sausage, ham, lard), several varieties of sea and river fish, which are combined with hot smoked fish, a variety of salinities, vegetables, herbs and spices. The richer the composition, the tastier the hodgepodge, so you shouldn’t skimp on products. Now let's talk about some culinary secrets that will help you cook the perfect homemade hodgepodge, regardless of the recipe.

Secret 1. Broth

You need high-quality broth, prepared according to all the rules. Meat, fish, and mushrooms must be placed in cold water and cooked over very low heat so that the broth absorbs the aroma of the ingredients. Very important point in preparing meat, fish and mushroom solyanka - cook the broth in advance and let it brew, otherwise it is difficult to get the bright and rich taste that distinguishes solyanka from other soups. Do not forget that there should be little broth in the dish, because it is not the basis, but only an addition to the soup. Meat, offal, fish and mushrooms are removed from the broth, cut into small pieces and, if necessary, fried.

Secret 2. Pickles

If you want to diversify the taste of solyanka, add brine to the base of the dish. It is pre-boiled, removing the foam, and only then added to the broth and boiled again. For children's or dietary hodgepodge, the brine can be replaced with vegetable broth.

The most best cucumbers for solyanka - not pickled, but salted, since they are “live”. Such cucumbers undergo fermentation under the influence of fungi and enzymes, acquiring a special taste and pleasant sourness. Large cucumbers may have a rough skin, so it is better to cut it off and remove large seeds. Hard cucumbers are first stewed and then added to other products. For hodgepodge, it is better to take crispy cucumbers, since soft ones will spread in boiling water and spoil the taste of the dish.

Secret 3. Brez

Brez is a solyanka dressing made from fried vegetables, which is added to the finished broth. Breze can be prepared ahead of time and refrigerated to save time. To prepare brez, onions are fried in olive, sunflower or butter, and then chopped pickles, tomato paste or chopped fresh tomatoes are added to it. Vegetables are stewed until soft and viscous; during the stewing process, you can add broth and sugar for taste. You should not put too much tomato paste in the fish soup, as it will drown out the taste and aroma of the fish. Brez is introduced 15 minutes before the dish is ready along with other vegetables.

Interestingly, cooking solyanka in a slow cooker begins not with broth, but with a dressing, when all the ingredients, including boiled meat, ham or sausage, are fried with tomato paste. Then the contents are filled with broth or water and the stewing or soup program is started.

Secret 4. Additional products

Pitted olives and capers are added to the solyanka, which make the dish even tastier and more aromatic. These products should not be subjected to prolonged heat treatment, as they lose their original taste and may become unpleasantly bitter. In other words, after adding the olives, the hodgepodge is brought to a boil and immediately removed from the heat. Bay leaf for the same reason, they are removed from the dish after readiness. By the way, the taste of solyanka will become richer if you add a small amount of olive or caper marinade. If the recipe for making meat solyanka contains smoked meats, first fry them to melt unnecessary fat, and only then add them to the broth. Meat and fish ingredients usually put in soup along with brez, and in mushroom hodgepodge add potatoes, fresh or sauerkraut. Many housewives cook meat and fish hodgepodge with potatoes for thickness and satiety, although traditionally hodgepodge is prepared without additional vegetables.

Secret 5. How to serve hodgepodge

The components of the solyanka are mixed with the liquid 5–15 minutes before serving, since the soup is already finished products. Although there is no need to cook the hodgepodge, let it steep slightly before tasting. When serving, do not forget to garnish the solyanka with olives and lemon, which gives it a fresh taste and subtle aroma. The dish can be seasoned with fresh herbs, black pepper and sour cream.

Solyanka is a universal dish for a festive feast and for an everyday home menu. Nutritious thick soups quickly satisfy hunger and give a feeling of satisfaction that makes life especially wonderful...

Every person has tried meat solyanka at least once in their life. There are simply no people indifferent to this dish. If suddenly someone didn’t like it, most likely the recipe for its preparation was not chosen the most successful. To prepare a delicious meat solyanka at home, read our instructions. It includes 7 recipes for creating this delicious dish.

Meat solyanka is one of the most hearty soups, giving a feeling of satiety, and with it warmth and comfort. Only a vegetarian can refuse the offer to eat a plate of this dish. But even for him there are delicious recipe options without meat: with mushrooms or vegetables.

The word "Solyanka" means the salty-sour taste of this dish. Solyanka gets this taste from the pickles and marinades used for its preparation. Hot, rich and aromatic, with floating olives and a slice of lemon, finely chopped sausages and pieces of meat…. It is especially good after the holidays, when it quickly puts the body and mind in order.

This dish can be made in various ways from the same components. So let's take a look different recipes How to cook meat solyanka at home.

Meat solyanka: classic recipe

First of all, we offer you classic version– with brisket and lard on the bone.

Approximate cooking time: 80 minutes

Ingredients for 6 servings:

raw brisket with lard on the bone – 3 kg;
water – 5 l;
5-6 gherkins;
medium-sized onions and carrots - 1 piece each;
tomato paste or tomatoes own juice– 150-180 g;
3 medium sized potatoes;
half a lemon;
4-5 hunting sausages;
a handful of olives;
3 cloves of garlic;
sunflower oil;
seasonings - optional;
salt, sugar.

Step 1

Place the brisket and lard on the bone in cold water and bring to a boil.

Photo: Cooking brisket (step 1)

Reduce heat and simmer for approximately 50-60 minutes, regularly skimming off any foam that forms.

Remove the brisket from the pan and place it in a separate bowl. Once cooled, separate the pulp from the bones.

Strain the resulting broth through a colander, then put it back on the stove.

Step 2

While the brisket is cooking, it's time to prepare the vegetables.

Cut carrots, potatoes, gherkins and sausages into small cubes. Using a garlic press, squeeze out the garlic. Cut the onion into half rings, the olives into rings.

Add chopped potato tubers to the broth. Cook for 15-20 minutes.

In a frying pan, with a small amount sunflower oil, fry the onions and carrots until soft golden brown. Add cucumbers. Stir everything and add tomato paste.

When the cucumbers become soft, add the olives and simmer for another 6-8 minutes.

Step 3

Heat a separate frying pan and fry the boiled brisket with garlic in it.

Place the browned brisket into the simmering broth.

When the potatoes are cooked, add all the mixture from the pan to the pan. Keep on fire for another 10-15 minutes. Add seasonings, sugar and salt to taste.

Step 4

Pour the soup into deep plates. Add a spoonful of sour cream and a lemon wheel to each serving. Chop the parsley and dill. Sprinkle the hodgepodge with herbs and serve. Bon appetit!

Meat solyanka: recipe for solyanka made from lamb and Spanish olives

Approximate cooking time: 90 minutes

Ingredients:

large pieces of lamb with bones;
3 medium onions
1 head of garlic
2 medium sized carrots;
2 stalks of celery.

To enhance the taste and aroma, you can add a bouillon cube.

cold cuts (smoked sausages or ham), boiled chicken fillet, sausages or sausages (meat components can be used in any combination);
0.5 cups Spanish olives;
4 medium sized pickles;
1 tomato;
3-4 tbsp. tomato paste;
seasonings (optional)

Stage 1

Start by preparing the broth. Place raw lamb in a large pot of cool water.

Bring to a boil and remove any foam that has formed with a slotted spoon.

Throw vegetables into the bowl - carrots, celery, a head of garlic and one onion.

Keep on low heat for at least an hour.

Strain the mixture, remove the vegetables and discard. Pull out the bones and discard them as well. Remove the lamb, chop it and throw it back.

Stage 2

Cut the sausages into circles.

Ham - in triangles.

Throw into the broth.

Fry the onion in a deep frying pan.

Pour in the tomato paste. Simmer a little.

Stage 3

Add the olives cut into slices.

Cut the cucumbers into small slices.

And tomatoes without skin.

Keep it on low heat for another 15-20 minutes. Serve the solyanka, garnished with chopped dill and a spoonful of sour cream. Bon appetit!

Solyanka with pork and capers

With this recipe you will create a truly amazing dish.

Ingredients for 4-6 servings:

raw pork – 700 g;
smoked meats, sausages, lard, boiled pork, etc. – 1 kg;
carrots and onions – 150 g each;
gherkins – 200 g;
tomatoes – 2-3 pieces;
half a lemon;
tomato paste – 4-5 tbsp;
capers - half a glass;
seasonings - optional;
vegetable oil;
olives - half a glass.

Step one

Cut the pork into small slices, then fry it with chopped onions and carrots.

Step two

When the pork is lightly fried, add the diced gherkins.

Add tomatoes and pasta. Leave to simmer for another 10-12 minutes.

Step three

Separately, heat a pan of water. Salt it.

Cut smoked meats into cubes or circles. Place in a saucepan.

When the water boils, add the stewed pork and vegetables and the remaining ingredients.

Keep on low heat until finished cooking. 5 minutes before cooking, add olives and capers. You can cut them, you can not cut them - as you like.

Garnish the plate with finely chopped parsley and a small slice of lemon and serve.

Solyanka in a pot at home

This dish is so simple and quick to prepare that it is perfect for a beginner cook!

Ingredients for 6 standard servings (6 pots):

boiled sausage – 400 g;
olives – 300 g;
smoked lard – 300 g;
gherkins – 280 g;
canned corn and champignons – 150 g each;
garlic – 5-6 cloves;
6 medium-sized potatoes;
1 lemon;
one onion;
fresh herbs - optional;
pepper, salt.

Instructions:

Place diced potatoes in a ceramic pot. Then - onion rings, carrots - small slices, meat products(crush each delicacy differently). After this, add chopped gherkins, corn, mushrooms, garlic in thin slices and lemon slices.
Pour in the brine that remains after the marinades, then add cold water to the top. Squeeze out a little lemon juice, add salt and pepper.
Cover the pots with lids and place in the oven. Set the temperature to 180°C. Simmer in the oven for about an hour until finished cooking.
Sprinkle with herbs. Solyanka is ready.

Chicken and sausage recipe

This dish is perfect recipe, if you want to cook hodgepodge quickly and tasty. The soup turns out very rich and delicious!

Ingredients:

favorites deli meats– 350-370 g;
chicken fillet - 200 g;
sausages – 350 g;
2 fresh cucumbers;
olives – 200g;
brine - half a glass;
one onion and one carrot each;
tomato paste – 1-2 tbsp;
garlic – 2-3 small cloves;
dried parsley, chili, curry, salt - to taste;
rice – 1/3 cup;
half a lemon.

How to prepare:

Pour a little more than half of the water into a large saucepan. Place the fillets and cook for 20 minutes, skimming them regularly.
Chop smoked meats and delicacies into small pieces and lightly simmer them.
Remove the fillets from the pan. Cool slightly and cut into small slices. Place everything back into the broth. Add shredded sausage. Also don't forget to add a handful of rice.
Fry the chopped onion for about a minute in a frying pan. Add grated carrots, after a couple of minutes add tomato paste and crushed garlic.
At the end, add chopped cucumbers and olives.
Salt and pepper to taste. Chop herbs or dried parsley and add them to the dish. Boil for another 5-6 minutes.
Cover with a lid and leave for a couple of minutes. Before serving, add a spoonful of sour cream and a lemon wheel.

Quick hodgepodge of deli meats

This simple dish is also very quick to prepare! It can be made from leftover smoked meats and delicacies that you find in the refrigerator!

Ingredients:

sausages/balyk/boiled pork – 800 g;
potatoes – 500 g;
onions, carrots and sauerkraut - 200 g each;
3 medium sized tomatoes;
olives – 100-120 g;
seasonings, sugar and salt - according to individual preferences.

What to do:

Put the potatoes in cool water and boil for 25-30 minutes. When it is cooked, remove it, cool it and cut it into small cubes with a knife.
Grate the carrots on a fine grater, cut the tomatoes into thin slices and the onion into half rings.
Heat the oil in a frying pan and fry the vegetables.
Thinly chop sausages/smoked meat/baked pork, whatever is in the refrigerator, into a saucepan.
Throw the shredded sauerkraut into boiling water and hold for the next 10-15 minutes, adding a little salt/sugar and seasonings to taste.

Very tasty with sour cream or classic mayonnaise! Enjoy!

Recipe with beef and lean ham

Solyanka prepared according to this recipe turns out light, aromatic, with a rich taste.

Time spent – 180 min.

Materials for 10 servings:

sausages – 400 g;
beef (preferably on the bone) - 500 g;
lean ham – 400 g;
butter – 120-150 g;
2 large onions and carrots;
5 medium sized tomatoes;
1 lemon;
olives – 100 g;
sauerkraut and capers – 50-70 g each;
salt and sugar - to taste;
sour cream – 50 g;
seasonings - according to individual preferences.

How to cook:

Pour water over the beef and keep for 60-90 minutes until the meat is cooked. Add seasonings 5-6 minutes before the end of cooking.
Finely chop 1 carrot and 1 onion and fry them a little in vegetable oil.
Remove beef from pan and set aside to cool. Later, when it has cooled, cut it. Strain the broth.
Peel the tomatoes and puree them using a blender. You can replace them with tomato paste, but the hodgepodge will not be as rich.
Melt the peasant butter in a saucepan over low heat. Add the onion and fry until dark golden brown.
Pour the tomato puree into the bowl and mix gently. Cover with a lid and keep on low heat for 20 minutes. Boil the cabbage in a separate small container for 10 minutes after boiling. This way it won't become too soft.
Slice ham, sausages and beef. If they are not there, you can take any deli meats that you can find in the house.
Add beef, sausages, ham, cabbage and capers, fried onions in butter and fried onions and carrots to the pan. Cook for 5-7 minutes, add salt and a couple of pinches of sugar. If the tomatoes are sweet, we do not use sugar, and instead of salt, you can use the brine left over from the pickled products.
You need to decorate a plate with hodgepodge with a slice of lemon, a spoonful of sour cream and herbs. Bon appetit!

Below we offer you several videos that explain in detail and show how to create this delicious dish with your own hands.

Solyanka is rightfully considered a symbol of Russian cuisine. This soup is served with sour cream and its main ingredient is sausage. There are many recipes for its preparation, and we will tell you how easy it is to cook solyanka soup.

A simple recipe for solyanka with sausage

Ingredients:

smoked sausage – 400 g;
– 2 pcs.;
lard – 50 g;
onion – 1 pc.;
potatoes – 3 pcs.;
carrots – 1 pc.;
spices;
olives - to taste;
tomato paste – 30 ml.

Preparation

So, first we prepare all the ingredients: cut the sausage into cubes, peel and chop the potatoes. Place the potatoes in a saucepan, add water and cook until half cooked. Then throw in the sausage, close the lid and simmer for another 10 minutes at a low boil. Without wasting time, fry lard in a frying pan, add finely chopped onion, grated carrots and add tomato paste. Squeeze the garlic into the fry, pour in a few spoons of broth and add pickled cucumbers, cut into thin strips. Simmer for a few minutes and place everything in the pan. At the very end, add chopped herbs, boil the soup and pour into plates. Garnish each serving of solyanka with olives and lemon halves. These ingredients will enhance the taste of the dish and add piquancy to it.

A simple homemade solyanka recipe

Ingredients:

– 200 g;
vegetable oil – 30 g;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
pickled cucumbers – 2 pcs.;
tomato paste – 2 tbsp. spoons;
water – 2.5 l;
spices;
black olives - to taste.

Preparation

Peel the potatoes, cut them into pieces and place them carefully in boiling water. We process the onion and carrots, finely chop them and place them in a frying pan with oil. Simmer the vegetables for 5 minutes, and then throw in the diced cucumbers and lightly washed sauerkraut. Add some broth from the pan and simmer for another 5 minutes. At the very end, add tomato paste, mix and place the roast in the pan. Throw in a bay leaf, add some salt, pepper the hodgepodge, cover with a lid and cook for another 10 minutes. Then add chopped herbs, boil the hodgepodge, remove from heat and pour into plates. When serving, add a few olives and a spoonful of sour cream to each serving.

A simple recipe for hodgepodge

Ingredients:

Preparation

We make broth from the meat. We clean the carrots and onions, chop them and saute them in a frying pan with oil. Then lay out the tomato, diced cucumbers and all the sausage products. After this, transfer the roast into the broth, throw in the olives and capers, boil the hodgepodge for 15 minutes, and pour into plates. Decorate each serving with herbs, add lemon and sour cream.