How to cook solyanka - Solyanka recipes. Meat solyanka recipe

Liquid solyanka in Rus' is always prepared in strong fish, mushroom, (in our case) meat broths. This means that the key to this delicious soup is nothing more than properly cooked concentrated meat broth. Cooking it is not difficult, but it takes a lot of time. Therefore, I prepare the broth in advance and store it in the refrigerator so as not to spend a lot of time on the process of preparing it.

Cooks preparing solyanka mainly use from three to six types of meat products in its recipe, these are: beef, veal, chicken, tongues, kidneys, ham, sausages, various types of sausages, etc. And it’s even better if the hodgepodge necessarily includes low-fat ham and sausages.

A version of my recipe would be a prefabricated liquid hodgepodge from a set of meat products given below in the ingredients section. ...So how to properly cook Russian liquid solyanka? ...Read below and cook together!

With beef and sausages

This tasty dish is prepared using low-fat broth with the addition of meat and vegetables. The smoked meats present in it give it an indescribable aroma. And the addition of potatoes makes it much more satisfying. To cook it in your kitchen, you will need:

200 g boiled smoked sausage.
300 g beef.
200 g of any smoked meat.
6 sausages.
1 can of olives.
3 tbsp. l. tomato paste.
1 carrot and onion.
3 potato tubers and pickled cucumbers.
Salt, oil, water, spices and lemon.

Having dealt with the list of what is required, you need to find out how the hodgepodge is prepared. The soup is cooked in meat broth, which means it’s logical to start the process from this stage. The washed beef is poured with cool water and cooked until soft. When it is ready, it is chopped and returned to the slowly bubbling broth. Frying onions, carrots, pickles and tomato paste is also added there. Then potato slices and fried sausages are alternately introduced into a common pan. All this is seasoned, salted, brought to readiness and poured into plates. Olives and lemon slices must be added to each serving.

What is hodgepodge?

The recipe with a photo of this dish is presented below. As already noted, this is a soup with a sour and smoky meat flavor. Despite the prevalence of fish and mushroom options, meat solyanka is considered a classic. How is it prepared?

Experienced chefs always use pickled barrel cucumbers (not pickled!), which give the soup a characteristic salty and sour taste. Sometimes brine is also added. In a meat stew, you must use several types of meat (at least 3 different types), most of which must be boiled.

With sausages

For those who have little money left before salary, we can recommend paying attention to a simplified version of hodgepodge. Although the soup is prepared without adding meat or smoked meats, it turns out quite tasty and satisfying. To get it to the dinner table on time, you will need:

2.5 liters of water.
2 carrots.
1 onion.
3 sausages.
2 pickled cucumbers.
2 tbsp. l. olives and tomato paste.
Salt, seasonings, oil and lemon.

The sausages are cut into slices, lightly browned and placed in a pan of boiling salted water. Frying onions, carrots and tomato paste is also added there. All this is seasoned and cooked until ready, not forgetting to add cucumbers. Olives are the last to be added to the hodgepodge. The soup must be infused under the lid and served, garnished with a slice of lemon.

How to cook “Solyanka (simple recipe)”

First of all, wash the meat and cook the broth. After boiling, add the peeled onion, turn off the heat and simmer until the meat is soft.

Carefully remove the finished meat from the broth, cool slightly and chop. Finely chop deli meats and smoked meats.

Heat the vegetable oil in a frying pan and fry the sausage and other smoked meats for a couple of minutes.

Strain the broth and put it back on the fire. Place the meat and fried delicacies into the pan.

Cut the cucumbers into cubes or strips and fry a little too. Add tomato paste, mix gently and add everything to the broth.

Season with salt, pepper, and add a little brine for added spice.

Cook over medium heat for about 10 minutes. Then you can add the olives and after a couple of minutes remove from the heat. Cover the hodgepodge with a lid and let it brew for 20 minutes.

Before serving, add sour cream and thinly sliced lemon. You can add greens if you wish. Bon appetit!

With cabbage and mushrooms

This soup, prepared without adding meat or sausage, fits perfectly into a vegetarian menu. The mushrooms present in it give it a special aroma, and fresh and pickled vegetables give it a rich taste. To feed your family a hearty meatless meal, you will need:

300 g raw cabbage.
70 g dried porcini mushrooms.
250 g sauerkraut (with brine).
3 onions.
100 g fresh mushrooms.
2 carrots.
2 tomatoes.
250 g pickled mushrooms.
2 tsp. lemon juice.
Salt, bay leaf, water, oil and spices.

Now that you have collected everything you need, you need to learn how to properly prepare hodgepodge. The soup takes a relatively long time to cook, so it’s better to start the process when you have nowhere to rush. Dried mushrooms are soaked in cold water and left for a couple of hours. Then they are sent to the stove and cooked for forty minutes, not forgetting to add peeled but not chopped carrots. After the designated time has passed, the root vegetables and mushrooms are removed from the pan, and the strained broth is returned to the fire. As soon as it boils again, frying onions, remaining carrots, tomatoes, fresh and sauerkraut is loaded into it. All the mushrooms and spices are poured there. All this is brought to readiness, acidified with lemon juice and infused under the lid.

Popular solyanka recipes

Solyanka can be cooked over a fire or in the oven, in the microwave and even in a slow cooker. There are many variations of this dish, each with its own special taste. Simple and accessible solyanka recipes have gained the most popularity.

Classic solyanka

To prepare this dish you will need:

300 grams pork (not too fatty)
700 grams of smoked meats (sausage, hunting sausages, ham, etc.)
150 grams of pickled cucumbers
100 grams of cucumber pickle
50 grams of tomato paste or 100 grams of juice
2 medium onions

Capers, green onions, olives, lemon and sour cream are added as desired (directly to the plate).

This hodgepodge is quite simple to make. First you need to wash and cut the meat into small pieces. If there are bones in it, do not rush to remove them. On average, the broth takes 1 hour to cook. The meat is removed from the hot liquid and finely chopped, and the bones are removed. Then the meat slices are returned to the broth, which is left to infuse.

The onion is peeled and finely chopped, then fried in oil. As soon as it turns golden, you need to add finely chopped, peeled cucumbers and tomato paste or juice diluted with water. Everything is thoroughly mixed and simmered over low heat. When the brez is ready, you need to put the broth on the fire, when it boils, add the dressing, stir and cook for 5-7 minutes.

You can deviate a little from the traditional recipe by adding potatoes to the hodgepodge. In this case, you will need to peel and cut into cubes 3 medium-sized root vegetables. They are added to the boiling broth, boiled for 7 minutes, after which the Brez is poured in.

Solyanka in a slow cooker

A multicooker is an assistant for many housewives; it greatly simplifies the preparation of dishes. In addition, washing it after cooking is much easier than cleaning the stove or oven. Alternatively, hodgepodge can be made in a slow cooker using the following recipe:

150 grams of onions
150 grams of carrots
300 grams of potatoes
300 grams of sausages (preferably smoked)
300 grams of tomatoes
500 grams cabbage (finely shredded)
50 grams of vegetable oil
1 pinch of salt, spices to taste

First, you need to wash, peel and finely chop the onion and carrots (you can grate them), then pour oil into the multicooker bowl and add vegetables, turning on the “Frying” mode. You need to cook for half an hour with the lid closed. In order not to waste time, you should peel, wash and cut the potatoes into cubes. Then it needs to be added to the frying in the slow cooker, continuing to cook. After 5 minutes, chopped sausages are placed there. While everything is being prepared, crush the shredded cabbage with salt and cut the tomatoes into slices. Both vegetables are placed in the multicooker container, spices are poured on top and the multicooker switches to the “Stew” mode. After about 1 hour the dish is ready. The prepared hodgepodge should be stirred immediately before it is placed on plates.

Cabbage preparation for hodgepodge for the winter

Many housewives preserve preparations for first and second courses. To quickly and easily prepare hodgepodge at any time, you should stock up on a special cabbage preparation. To prepare it, you need to finely chop 750 grams of cabbage, simmer it in a slow cooker for 40 minutes on the “Stew” mode, then add salt to taste and 50 grams of tomato paste or 100 grams of juice. The mixture is cooked for another 10 minutes. It is then placed in a clean (sterilized) jar and sealed. After cooling, the workpiece is stored in a dark, cool place.

When preparing hodgepodge, canned vegetables are added 20 minutes before readiness; they need to be boiled over low heat. Since the preparation contains salt, you need to initially under-salt the broth so that the finished dish turns out tasty. If the solyanka is made from canned products, you don’t need to add lemon to it, as it turns out to be quite sour.

Solyanka recipes are very diverse, many of them simple and accessible. By choosing the appropriate option and following the cooking instructions, you can easily and quickly create a real culinary masterpiece.

With pork and sauerkraut

Using the recipe discussed below, you can relatively quickly prepare a nutritious and rich soup. Solyanka with pork and sauerkraut has a pleasant, slightly sour taste and will certainly appeal to connoisseurs of Russian cuisine. To cook it especially for lunch, you will need:

400 g pork.
25 g tomato paste.
125 g sauerkraut.
1 carrot and onion.
Salt, oil, water and spices.

The washed pork is cut into small pieces and boiled in salted boiling water. After some time, sauerkraut, stewed with the addition of carrots, onions and tomato paste, is loaded into the resulting broth. All this is seasoned, added some salt and brought to readiness.

With smoked meats

This recipe will be an excellent help for all multicooker owners who are interested in how to cook hodgepodge. Soup prepared using this kitchen technique is very rich and flavorful and is not much different from what was made in a regular saucepan. To feed it to your household, you will need:

400 g pickled cucumbers.
150 g onions.
140 g tomato paste.
1 kg of smoked meats.
½ lemon.
100 g of carrots and olives.
Salt, bay and ground pepper.
Water and oil.

First, it is recommended to process the vegetables included in the solyanka soup. Onions and carrots are peeled, rinsed, chopped with a sharp knife and sautéed in vegetable oil. When they become soft, they are supplemented with tomato paste and chopped cucumbers. All this is stewed for a short time in the appropriate mode, and then combined with smoked meats, olives, lemon slices, spices and salted water. The future hodgepodge is covered with a lid and cooked within an hour by activating the “Soup” program.

With kidneys

We invite all offal lovers to pay attention to a very interesting recipe for solyanka soup. The classic technology for processing kidneys involves soaking them in water for a long time. Therefore, this must be done at least a day before the start of the intended cooking of the hodgepodge itself. To feed your family a real Russian lunch, you will need:

350 g beef kidneys.
180 g smoked chicken.
120 g carrots.
80 g bacon.
50 g olives.
1 onion.
1.3 liters of broth.
3 potato tubers and pickled cucumbers.
Salt, oil, tomato paste and paprika.

The kidneys are soaked in water for a day, changing the liquid to clean every four hours. After the designated time has passed, they are thoroughly washed, cut and fried in a greased frying pan. After a few minutes, browned bacon, chopped onions, chopped carrots and pieces of smoked chicken are added. All this is supplemented with cucumbers, paprika and tomato paste and simmered over low heat. After ten minutes, the resulting frying is sent to a pan with boiling broth. Potato slices are also placed there. All this is salted, brought to readiness, flavored with olives and served in deep plates.

The meaning of the word "solyanka"

For 8 servings, take 2.5 - 3 kg of sterlet, clean it, cut off the heads and tails, remove the pulp. Pour cold water over the skin, heads and tails and cook the broth. Cut the fillet into pieces and fill them with half of the prepared strained broth.

Pour the second half of the broth into finely chopped white roots and peeled pickled cucumbers cut into pieces. We bring the fish and roots to readiness, combine them in one pan, season with fried flour. When it boils, add peeled olives, capers, add sour cream, and bring to a boil again. Set aside from the stove and, when it stops boiling, season with black pepper and thinly sliced fresh lemon. Skvortsov L.

Do we speak Russian correctly? Literary norm in vocabulary and phraseology. Solyanka is one of the few traditional Russian dishes that have survived to this day. It gained fame not only in our area, but also spread throughout the world.

Today no one knows how this name came about. As usual in such cases, there are several opinions. In other words, country or rural food. Sometimes this name is explained by the fact that Solyanka was originally a food for peasants.

But not everyday food, but festive food. For common meals, the peasants brought a variety of products for the table - some meat, some vegetables, and some something else. They prepared selyanka from these ingredients. It’s easy to guess why the village woman turned into a hodgepodge. According to other scientists, Solyanka was a Solyanka from the very beginning. The name comes from its taste characteristics. Among the ingredients, the dish previously contained capers and olives, that is, various salinities.

According to the recipe, the dish was fish and was a fatty soup, and quite spicy. It was usually served with vodka and other strong drinks. This soup served as both an excellent appetizer, first and second course due to its thickness.

Solyanka made it possible not to get drunk for a long time and at the same time quickly fill up. At the same time, this is a very tasty dish. The soup was also in demand in the mornings, when it was necessary to get a hangover with something. As you can see, in the old days such soup was irreplaceable, which is why I fell in love with it. When our people realized that tomatoes are not an ornamental plant, but a food vegetable, this product became one of the ingredients in hodgepodge. The recipe has changed dramatically, and since then they always try to add tomatoes or tomato paste to the hodgepodge.

As the dish became popular, the recipe received many alternative versions. Today there are fish, meat and mushroom solyanka, and each of them has many modifications.

Not many traditional dishes of Russian cuisine have survived to this day, which enjoy constant popularity throughout the world. One of them, of course, is meat solyanka - a dish with a rich and mysterious history. The origin of hodgepodge is shrouded in deep mystery. In general, whether solyanka is related to selyanka is not known for certain, one thing is clear - first appearing in cookbooks in the 15th century, solyanka was, after all, fishy and was a spicy, fatty soup, which was usually served with vodka and strong liqueurs. After the Russians tried tomatoes, the recipe for making solyanka radically changed - they began to add tomato paste or fresh tomatoes to it.

In the 18th century, such soup was suddenly recognized as a peasant dish, after which it practically disappeared from the tables of aristocrats. The pungent taste and strong aroma of spices is what has always distinguished solyanka from other dishes. This soup is usually prepared with a concentrated broth base. The dish acquires its sour-salty-spicy flavoring qualities thanks to ingredients such as pickles, lemon, spices, capers, olives, kvass or pickled mushrooms.

Interestingly, depending on the recipe, all of the listed components, or some of them, can be used in the soup. Due to the variety of products, the dish simultaneously has characteristics of cabbage soup, fish soup, pickle soup, mushroom and meat soup. A large dosage of spices is one of the main signs of the right hodgepodge. Usually they are dill, parsley, garlic, onion and pepper. Numerous ingredients in hodgepodge provide the body with almost all the necessary elements. Solyanka vegetables contain a huge amount of vitamins, especially vitamin C.

Meat, fish and mushrooms consist of almost the same protein. And if there is also sour cream in the soup, this will provide the body with calcium, which is necessary for bones. Greens contain pectins and antioxidants. Pectins improve digestion, and antioxidants protect cells from negative influences. Such a health-improving effect of hodgepodge is an absolute coincidence, because the components of the dish were not initially chosen specifically. By the way, another famous dish was born in exactly the same way - pizza.

Housewives simply took the food that was left over and prepared their own culinary creation from it. The result is wild popularity all over the world of both solyanka and pizza. Therefore, do not be afraid to experiment - get a chance to become the author of a dish recognized throughout the world! Menu Categories.

Basic rules for preparing delicious hodgepodge:

What does it mean without a hodgepodge of species. What is solyanka and how is it prepared? Not many traditional dishes of Russian cuisine have survived to this day, and they are always popular all over the world.

History of the dish - Selyanka version The place of origin of Solyanka is known - Russia. Traditional products for Solyanka It would be fundamentally wrong to tell the history of the dish, but keep silent about the main ingredients, without which Solyanka is not possible. Rich broth of meat, fish or mushroom. Several types of main product: meat, fish or mushrooms. Naturally, if the solyanka is meat-based, fish is not put in it, and vice versa.

Tomatoes or tomato paste. You can use tomato juice or peeled canned tomatoes. Pickles: cucumbers, capers, olives, by the way, if we’re already getting into the weeds. The division into olives and black olives, traditional for our latitudes, is fundamentally incorrect.

Both are names of the same product, not even of different degrees of maturity. Olives are olives that have been preserved using a special enzyme that turns them black. Spices and herbs - salt, pepper, bay, dill, parsley. Solyanka: what it was made from then, what it is made from now, useful properties In the recipes of cookbooks of the 18th century you can only find fish solyanka. Options for preparing solyanka - its recipes How to prepare solyanka from such a variety of recipes?

The main ingredients are: pickles; fried onions; olives; tomato paste; capers. What products are needed for one of the varieties of meat solyanka: beef meat - 0.5 kg; sausage. It's better if there are several types. It can be either sausage or frankfurters.

Some people also recommend adding smoked ribs instead of sausages.

Recipe rubricator

The principle of preparing fish solyanka is practically no different from meat solyanka. But they still exist: instead of sausage and meat, fish is put in; the fish must be cleaned, the head and tail removed, the entrails removed and separated from the backbone; when frying onions, carrots are not added to it; the broth in the fish soup is filtered. This is done after boiling the fish with carrots and spices, pepper, bay leaf; Instead of carrots, capers are added to fried onions and tomatoes. There is also an option with mushrooms.

Ingredients for solyanka with mushrooms: any fresh mushrooms - 0.5 kg; white cabbage - 0.5 kg; pickled or pickled cucumbers - 2 pcs; onion - 1 piece; tomato paste - 2 tbsp. Mushroom solyanka recipe: wash the mushrooms and boil for no more than 10 minutes. Then you need to add the onion.

The main thing is not to overcook the mushrooms, otherwise they will not be juicy; placed in a saucepan. It is advisable to use dishes with a thick bottom. Put butter on the cabbage and pour a little water. Add lemon juice to everything else. Not a lot of water is needed so that the cabbage is stewed and not fried; Cut the cucumbers into circles. Then add to the cabbage; then add tomato paste, spices, sugar.

The best recipes in the “Solyanka” section

Continue simmering over low heat. Add water if necessary; add mushrooms and onions. Simmer the contents for no more than 7 minutes; Place the contents in a baking dish and sprinkle with breadcrumbs if desired. Bake for about 30 minutes at degrees. Some people recommend first boiling the meat or fish until tender, and only then cutting it and putting it back. This makes the broth clear and light. If you use sausages, you can fry them in oil before adding them.

Alternatively, you can first fry the sausages, and then the vegetables in the same oil, or do it together. Despite the fact that solyanka contains pickled products, adding lemon will add the necessary sourness.

Some features, cooking secrets and recommendations As an experiment, you can add kidneys instead of meat. When preparing fish solyanka, it is recommended to strain the broth.

With sausage and smoked chicken

This option will add variety to the diet of those who are bored with classic soups. Solyanka with sausage and smoked poultry is rich and very aromatic. But its main feature is that it does not require cooking the broth in advance. In order for each of your household to receive a plate of delicious hodgepodge, you will need:

200 g of any sausage.
1 liter of water.
1 smoked ham.
1 pickled cucumber.
2 tbsp. l. tomato paste.
3 tbsp. l. olives
1 carrot and onion.
Salt, oil and seasonings.

You need to start preparing a simplified homemade hodgepodge by processing onions and carrots. They are cleaned of everything unnecessary, rinsed, chopped and sautéed in a thick-bottomed greased pan. As soon as the vegetables change color, chopped cucumbers, chopped sausage, pieces of chicken and tomato paste are added to them one by one. All this is poured with boiling water, seasoned, salted and brought to readiness, not forgetting to season with olives.

Useful tips for all occasions

Solyanka classic with meat, olives and cucumbers. Your family will be grateful! A simple recipe for incredibly delicious solyanka! Solyanka soup with sausage and potatoes. Thus, selyanka and solyanka are one and the same dish, which existed in Russian culinary practice in the 19th - early 20th centuries as a hot appetizer and as a soup prepared with meat, fish or mushrooms.

So, ordinary peasant or skormaya is a hot meat soup. Provisions: Beef 1 lb. Ham 1 lb. Onions 2 pcs. Cucumbers 5 pcs. Oil 2 to 3 tablespoons. Carrots 1 root. 1 tablespoon each of olives and capers. All dishes were hot soup. This dish first appeared in recipes in the year see. Perhaps this is the most difficult soup of the village family to prepare.

Distinctive features were the use of both meat and fish, sturgeon cartilage, cucumber pickle and tomatoes as a colorant. In addition to onions, pickles, roots, olives, and capers, crayfish necks and chicken quenelles could be used in the dressing.

We prepare selyanka in Polish. We take grams of meat and fish per 1 eater. Cook the beef separately from the fish. We wash the sturgeon head and fill it with cold water, boil for about 15 minutes, drain the water and disassemble it into pieces, remove the meat, fill the remainder with two glasses of water, add half a tablespoon of vinegar, salt, pepper, cloves, bay leaf and onion - continue to cook.

We clean the roots: carrots, parsley, onions, parsnips, chop and simmer everything in grams of butter, add flour, mix thoroughly, continuing to fry, and dilute with meat and fish broth. We wash the well-boiled head cartilages and cut them into small pieces, put them in a saucepan along with capers, olives, peeled and chopped pickles, pieces of boiled beef, add a few tablespoons of tomato puree, half or a glass of cucumber brine and fill everything with meat and fish broth. When it boils, put the chopped fish, crayfish tails and separately cooked chicken dumplings into the bowl and serve.

This soup was prepared like the Polish village soup, only without the use of fish - exclusively with beef, with the possible addition of wild bird meat. Selyanka Moscow has always existed in two versions: meat and fish. Based on 4 servings.

In a frying pan, sauté a finely chopped onion in grams of butter, add two cups of well-wrung out sauerkraut, stir, cover with a lid, and simmer until soft. In the meantime, cut into small pieces boiled beef, ham, sausages, fried game in total, two peeled pickled cucumbers, two salted milk mushrooms and four salted saffron milk caps. When we finish chopping, sprinkle the cabbage with a spoon of flour, mix everything well and transfer it to the pan.

We put chopped meat and pickles there and fill everything with strong meat broth. When it boils, add spices, sour cream and remove from the stove. Serve in a few minutes. As with other village women, in Russian gastronomic practice of that time there were two cooking options - with fish and meat. If Moscow villagers were prepared mostly in a frying pan and diluted with the appropriate broth, then prefabricated villagers were prepared in a saucepan and were somewhat more complex in preparation both in technology and, especially, in the food set.

Combined fish farm. The distinctive feature of this dish is that it is prepared from fresh and salted fish. Fresh fish is cleaned as for fish soup, i.e.

Salted fish is boiled separately. The fish broth, after the fillets are cooked in it, is filtered and seasoned with hot sauté. Then marinades stewed in oil are added to it, that is, pickled mushrooms, capers, olives, gherkins and canned tomato puree, pre-fried in oil.

After this, the selyanka needs to be boiled several times. Just before serving, the village fish is seasoned with crayfish oil and boiled fresh fish fillets, salted fish boiled separately and cut into small pieces, crayfish tails are dipped into it, lemon juice and a pinch of chopped herbs are added. Proportions of products for a fish soup for 6 servings. Fresh whitefish - g; salted sturgeon - g; 15 pcs.

Village meat team. A distinctive feature of this dish is the use of a wide variety of meat products. Prepared with beef broth, brisket or thigh with the addition of fillet, veal, hazel grouse, chicken, partridge, goose, ham, tongue.

To prepare this soup, while the beef broth is cooking, fry the veal pulp, various poultry - all separately. Add the juice obtained from frying to the broth being prepared. Cool the fried meat, remove the fillet from the bird, add the bones to the broth. We cut the salted mushrooms into thin slices, the gherkins into slices, we remove the pits from the olives and saute it all in oil along with the chopped onion, add flour and leave on the stove.

Cut fried veal, poultry fillet, boiled tongue, and ham into small pieces. When the broth is ready, strain it through a napkin and season with hot sauté, add sour cream, marinades, tomato puree, bring to a boil and lower the pieces of prepared meat. Let it simmer for a minute, season with spices and bouquet garni and leave it alone on a hot stove.

In a few minutes you can serve. Proportions of products for a mixed meat village for 6 servings. For the broth - g beef. Veal pulp - g; hazel grouse - 2 pcs. In Krasnoyarsk, fish village was prepared from medium-sized sterlet.

With adjika

Fans of spicy food will certainly want to add another interesting recipe for hodgepodge to their collection. The classic soup has a pleasant sour taste, and the Georgian adjika added to it gives it a spicy note. To cook it in your kitchen, you will need:

400 g assorted sausages.
200 g pickled cucumbers.
60 g tomato paste.
2 liters of broth.
2 onions.
1 carrot.
1 tsp. adzhiki.
Salt, oil, olives, spices and lemon.

As you can see, none of the ingredients in the solyanka soup require long-term heat treatment, which means the whole process will not take much time. It's better to do the vegetables first. Carrots and onions are cleaned of all excess, rinsed, chopped and sautéed in a greased frying pan, not forgetting to add adjika and tomato paste. The resulting frying is sent to a pan with boiling broth and left on the burner. Olives and grated cucumbers, heated with chopped sausage, are also placed there. All this is seasoned, salted and cooked until tender. Solyanka is served in deep plates, garnished with thin lemon slices.

The taste of solyanka

Solyanka can always be recognized by its characteristic pungent taste and strong spicy aroma. Any hodgepodge is always based on concentrated broth. Depending on the type of broth, three types of solyanka are traditionally distinguished: meat, mushroom and fish. The sour-salty-spicy taste of this soup is formed due to the presence of such integral components as pickles, olives, capers, lemon, kvass, salted or pickled mushrooms. Depending on a particular recipe (and they vary greatly in different regions of Russia), these components can be added to the soup at the same time, or only some of them. Thus, solyanka is, moreover, an original soup, which combines in its composition the characteristics of cabbage soup, pickle soup, fish soup, mushroom and regular meat soup, depending on the ingredients put into it. Spices are what were always added to hodgepodge and in large quantities. Most often they are represented by dill, parsley, onions, pepper, and garlic. Preparing hodgepodge is not difficult, however, to obtain a tasty and aromatic hodgepodge, it is important to observe temperature conditions and the order of adding ingredients to the soup.

With pork, beef and chicken

True meat lovers will not miss the opportunity to try this delicious hodgepodge. The soup, which is a good combination of chicken, beef, pork, sausage and vegetables, can even be prepared for a holiday dinner. To do this you will need:

100 g olives.
200 ml cucumber pickle.
3 potato tubers.
1 onion.
4 pickled cucumbers.
4 bay leaves.
1 tbsp. l. tomato paste.
200 g each of pork, chicken and beef.
200 g of boiled and smoked sausage.
Salt, lemon, oil, water and spices.

All available meat is cleaned of films and veins, rinsed and boiled in salted boiling water. When it is ready, it is cut into pieces and returned to the broth. Potato slices, browned sausage and fried onions, cucumbers and tomato paste are also added there. All this is supplemented with brine, seasoned and brought to readiness, not forgetting to season with olives and bay leaves. Before serving, be sure to add thinly sliced lemon to each plate.

With champignons and chicken

Fans of mushrooms, smoked meats and poultry will definitely love this rich, thick soup. Solyanka, prepared in the manner described below, will be equally appropriate in both everyday and holiday menus. To personally evaluate its taste and aroma, you will need:

500 g chicken meat.
300 g champignons.
200 g smoked sausage.
150 g ham.
100 g olives or black olives.
1 tbsp. l. tomato paste.
2 pickled cucumbers, a stalk of celery and a clove of garlic.
4 sausages and potatoes.
1 carrot, pepper and onion.
Salt, water, oil, lemon and spices.

Before preparing solyanka soup, you need to cook the broth. To do this, the washed chicken is poured with cold water, supplemented with stalk celery and sent to the stove. Half an hour after boiling, the meat is cut into pieces and returned to the pan. The celery is thrown away, and potato slices and mushrooms are loaded in its place. After ten minutes, olives, cucumbers, sausages and fried bell peppers, carrots, onions and tomato paste are added to the common container. All this is salted, seasoned and brought to readiness, not forgetting to season with crushed garlic. Before serving, be sure to place a slice of lemon on each plate.

History of Solyanka

The name Solyanka was first mentioned in literature in the 15th century.
This type of spicy and fatty soup was originally served with vodka and served as an excellent snack for it, simultaneously serving as both the first and second. It was cooked fatty - this helped to drink for a long time and not get drunk, and at the same time it was filling and quickly filled you up. In those distant times, it had two names that accurately reflected its essence: hodgepodge and hangover. In the 18th century, the aristocracy recognized solyanka exclusively as a dish for the poor, as well as peasants who had a weakness for vodka. Solyanka is a thick meat, fish or mushroom soup, which is prepared in a strong broth with spicy seasonings.

Only commoners ate hodgepodge or hangover with pleasure, while nobles considered it too simple and unworthy of a noble table. Perhaps that is why the original name of solyanka was distorted and the dish was included in old cookbooks under a new name - selyanka. The name has taken root in culinary literature, and, despite the fact that it has long ceased to be considered a sign of uncouthness and simplicity, it has gained great popularity among the highest circles of society. In old cookbooks, as well as in recipes for rural cuisine, the name selyanka remains to this day.

With cervelat and salami

This version of hodgepodge will be an excellent find for working housewives who need to quickly prepare a tasty and satisfying lunch. To cook this aromatic thick soup, you will need:

250 g salami.
150 g cervelat.
80 g tomato paste.
4 sausages.
2 onions.
10 olives.
150 g each of Krakow and Doctor's sausage.
Salt, oil, spices, pickled cucumbers, water and lemon.

The peeled onion is rinsed, chopped and sautéed in a greased frying pan. When it changes color, chopped cucumbers and tomato paste are added to it. After a few minutes, all this is placed in a pan of boiling water and supplemented with sausages. All this is seasoned, salted and cooked until tender, not forgetting to season with olives. Before serving, the soup is left to steep for a short time under the lid, poured into deep plates and garnished with lemon slices.

With pearl barley and ribs

This rich and very satisfying soup has a not quite standard composition. To prepare it, you will need:

1.7 liters of water.
1 glass of tomato juice.
½ can of olives.
2 tbsp. l. tomato paste.
150 g boiled pearl barley.
200 g smoked ribs.
5 pickles and potato tubers each.
1 carrot and onion.
200 g of smoked and boiled sausage.
Salt, oil, spices and lemon.

Sausages and ribs are cut into pieces, poured with boiling water and cooked for half an hour. After the designated time has passed, potato slices and frying of onions, carrots and tomato paste are gradually added to them. All this is supplemented with juice, spices, cucumbers, olives and pearl barley, and then brought to readiness and served, garnished with thin slices of lemon.

With ketchup

This dish consists of several types of sausages, vegetables and chicken. That is why it has a rich taste and a clearly noticeable aroma. To make this hodgepodge yourself, you will need:

40 g ketchup.
70 g olives.
150 g boiled chicken meat.
180 g smoked sausage.
1 liter of beef broth.
80 g each of onion and raw smoked sausage.
180 g each of pickled cucumbers and sausages.
Salt, oil, seasonings and lemon.

Finely chopped sausages are poured into a pan with boiling broth and cooked over low heat. Almost immediately, chopped cucumbers, olives and fried onions and ketchup are added to them. All this is seasoned, salted, brought to readiness and served, garnished with lemon slices.

With gherkins

This tasty and quick to prepare solyanka will be an excellent option for a complete family lunch. To cook it in your kitchen, you will need:

150 g smoked sausage.
200 g pickled gherkins.
250 g hunting sausages.
200 g olives.
2 liters of water.
3 tbsp. l. tomato paste.
Salt, oil, lemon and seasonings.

Sausages are chopped into thin strips and fried in a greased frying pan. As soon as they are browned, they are supplemented with tomato paste and placed in a pan of boiling water. Gherkins, olives and seasonings are also added there. All this is salted, brought to readiness and served, garnished with lemon slices.

Is hodgepodge healthy?

Due to its rich composition, hodgepodge contains almost all the elements that are necessary for the health of the human body.
It contains especially a lot of vitamin C due to the content of cabbage, pickles, herbs, lemon, and olives. Meat, fish, mushrooms are a valuable source of proteins, and sour cream is also calcium, which is necessary for normal growth and bone formation. The greens that make up hodgepodge contain a large amount of antioxidants and pectins. Antioxidants, which include vitamin C, help protect cells from harmful factors. Pectins improve digestion processes. Incredibly, such a successful combination of products in one dish was obtained completely by accident. Few people know about this, but solyanka was invented in the same way as the pizza we all know: housewives simply prepared a dish from the products that remained in the house. Amazingly, both pizza and its Russian analogue in preparation - solyanka - subsequently enjoyed enormous popularity.

Today, solyanka is considered a restaurant dish and is served in many establishments, from student canteens to expensive elite establishments. It stands on a par with popular exotic Japanese, Caucasian and European dishes.

With sausages and porcini mushrooms

This unusual hodgepodge will fit into the menu of anyone who is not afraid to deviate from generally accepted culinary rules. To prepare it, you will definitely need:

800 g beef.
250 g hunting sausages.
1 onion.
3 pickled cucumbers.
15 olives.
2 tbsp. l. tomato paste.
200 g each of salami and porcini mushrooms.
Salt, lemon, water, oil and seasonings.

A strong broth is made from the meat, and then it is supplemented with fried onions, tomato paste, cucumbers, mushrooms and sausages. All this is salted, seasoned, flavored with olives, brought to readiness and served, garnished with lemon slices.

How to prepare this soup?

We offer you the most popular recipe for hodgepodge of mixed meats - the classic one. It involves the use of the following ingredients.

For 4 servings of soup you will need:

1.2 liters (about 5 cups) low-fat meat or chicken broth. If you wish, you can use only water or dilute the broth halfway with it.
1 large onion, finely chopped.
1 large carrot, grated.
70 grams bacon or brisket (chopped).
100 grams of any smoked pork sausage.
160 grams of chicken breast (or other chicken meat), chopped into cubes.
3 large pickles, finely chopped.
3 tablespoons of tomato paste.
1/2 teaspoon of paprika (preferably smoked).
1 large potato, cut into small cubes.

The list and quantity of required meat ingredients for soup is a recommendation. Don't be afraid to substitute ingredients and mix them up to your liking. Or just use what you have.

To serve, provide:

1/2 large lemon;
Your favorite green, red or black olives (to taste).
Finely chopped dill and/or parsnips.
Black pepper.
Sour cream (optional).