Solyanka soup classic

Classic solyanka is a simple and tasty first dish that can be prepared at home. This soup is relevant at the present time, although it came to us from the times of Ancient Rus'. It is based on meat broth. An important component of solyanka is salinity and the main flavor accent is determined by the range of meat and sausage products. The secret to the deliciousness of a dish is directly determined by high-quality base products.

Classic mixed meat hodgepodge

The classic mixed meat solyanka has different ingredients and the most delicious dish is the one with smoked meats. Solyanka is called a national team due to the obligatory set of several meat products, and in this recipe they will be smoked meat, smoked sausage, ham and sausages, which will determine the taste of the finished dish. From the pickles, add pickled cucumbers and olives to the hodgepodge.

1. 
   How to prepare Solyanka soup according to the classic step-by-step recipe? Cut the smoked pork ribs along the intercostal spaces, place them in a saucepan for cooking soup and fill with cold water for 6 servings of soup. Cook the ribs for 30 minutes from the start of boiling over low heat and covered with a lid.
2. 
   During this time, cut the set of meat products specified in the classic solyanka recipe into small cubes and cut the sausages into thin circles. Transfer the slices to a separate bowl.
3. 
   Cut the pickled cucumbers and peeled onions into small cubes.
4. 
   Heat vegetable oil in a frying pan and fry the onion in it until translucent. Then add the sliced ​​cucumbers to the onion, sprinkle everything with sugar, pour a couple of tablespoons of cold water, stir and simmer for 7 minutes. Then add two tablespoons of tomato paste, stir again and simmer for 5 minutes.
5. 
   Remove the cooked ribs from the broth with a slotted spoon, separate the meat from the bones and cut it into small pieces. Place all the chopped meat and fried vegetables into the boiling broth and cook the hodgepodge over low heat for 5 minutes.
6. 
   Towards the end of cooking, add olives cut into circles to the hodgepodge, pour in the pickled cucumber brine, stir again and take a sample. Turn off the heat and let the hodgepodge steep for 20 minutes.
7. 
   Pour the prepared classic solyanka into ceramic serving plates, decorate to your liking and serve hot for lunch. Bon appetit!

Hodgepodge with sausage and potatoes

The hodgepodge with sausage and potatoes, although it excludes the classic potato, is distinguished by the thickness, richness and satiety of the finished dish, and it is also budget-friendly, because fewer meat ingredients are used. In this recipe we prepare hodgepodge in meat broth, the meat set will be boiled beef with boiled and smoked sausage, complement them with pickles and fried onions and carrots with tomato paste.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 7.

Ingredients:

• Water – 2.5 l.
• Beef fillet – 250 gr.
• Potatoes – 200 gr.
• Boiled sausage – 100 gr.
• Smoked sausage – 100 gr.
• Pickled cucumbers – 100 gr.
• Onion – 100 gr.
• Carrots – 100 gr.
• Tomato paste – 2 tbsp.
• Bay leaf – 2 pcs.
• Salt – 1 tbsp.
• Ground black pepper – 1 tsp.
• Vegetable oil – 2 tbsp.
• Olives - to taste.
• Lemon - to taste.

Cooking process:

Step 1. Wash the beef fillet and let it cook. Cooking time: 1 hour over low heat and covered. While the beef is cooking, peel and rinse the potatoes, carrots and onions. Then cut the potatoes and onions into small cubes. Grind the carrots on a coarse grater. Peel two types of sausage from the casing and cut into thin strips along with pickled cucumber. To serve, cut the lemon into thin slices.

Step 2. Transfer the boiled beef from the broth to a plate, cool slightly and cut into the same cubes as the potatoes.

Step 3. Strain the meat broth onto cheesecloth until it is clear. Bring it to a boil, add sliced ​​potatoes to the broth and cook over low heat for 20 minutes.

Step 4. During this time, heat the vegetable oil in a frying pan.Add chopped onions, grated carrots, pickled cucumber cubes and sliced ​​sausage into it, one at a time and frying for a couple of minutes. Towards the end of frying, add two tablespoons of tomato paste to these ingredients, mix everything and turn off the heat after 2 minutes.

Step 5. To the potatoes cooked in meat broth, add the prepared roast, pieces of boiled beef, bay leaf, add salt and black pepper and cook the hodgepodge for another 10 minutes. Then turn off the heat and leave the dish to steep for 10 minutes with the lid closed.

Step 6. Pour the hodgepodge prepared with potatoes and sausage into portioned plates, decorate with olives and lemon slices and serve the dish. Bon appetit!

Cabbage solyanka with sausages

Cabbage solyanka with sausages can be either a soup or a main course, because the method of preparing them and the ingredients are the same. In this recipe we prepare solyanka soup. Cooking with meat broth. The meat product will be only sausages, and the spicy taste of the solyanka is determined by olives and lemon juice. The dish is simple, inexpensive and tasty. We take fresh white cabbage.

Cooking time: 1 hour 45 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Pork broth – 1.6 l.
• Sausages – 150 gr.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• White cabbage – 200 gr.
• Tomato juice – 150 ml.
• Green olives – 70 gr.
• Brine – 100 ml.
• Lemon – 1/3 pcs.
• Lemon juice – 20 ml.
• Salt – 6 gr.
• Green onion – 40 g.
• Bay leaf – 2 pcs.
• Vegetable oil - for frying.

Cooking process:

Step 1. To prepare hodgepodge, take ready-made meat broth or boil pork in advance with salt and seasonings.

Step 2. Peeled potatoes are cut into small cubes.They are transferred to the boiling broth and cooked over low heat for 20 minutes.

Step 3. The onion is cut into thin quarter rings and fried until transparent in heated vegetable oil.

Step 4. The carrots are chopped on a coarse grater and fried along with the onions.

Step 5. The cabbage is shredded into thin strips or pieces of arbitrary shape.

Step 6. Then the cabbage slices are transferred to the fried onions and carrots.

Step 7. Tomato juice or tomato paste diluted with water is poured into the frying pan with the vegetables.

Step 8. Then the olive brine is poured into the frying pan, a bay leaf is placed, and the vegetables are stewed for 10 minutes under the lid.

Step 9. Olives are cut into rings or only halves.

Step 10. Selected high-quality sausages for solyanka are cut into thin circles.

Step 11. Place stewed vegetables with olives and sausages in a saucepan with boiled potatoes. Solyanka is cooked for another 10 minutes.

Step 12. Then a sample is taken and the taste is adjusted by adding lemon juice or brine. Finely chopped green onions are placed in the hodgepodge and the dish is given a little time to infuse.

Step 13. The prepared cabbage hodgepodge with sausages is poured into plates, decorated with lemon slices and served at the dinner table. Bon appetit!

Solyanka with smoked meats at home

Solyanka with smoked meats at home should be truly homemade, which means it contains a lot of meat, and in this recipe, various smoked meats can be included in the meat set (sausage, ham, chicken, boiled pork and other leftover smoked holiday cuts) and their exact proportion is not necessary. It does not require meat broth, which will allow the housewife to prepare hodgepodge quickly.We will supplement it only with pickled cucumbers, onions with garlic and tomato paste.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 6.

Ingredients:

• Smoked meats – 1.5 kg.
• Pickled cucumbers – 7 pcs.
• Onion – 3 pcs.
• Garlic – 5 cloves.
• Tomato paste – 50 gr.
• Spices - to taste.

Cooking process:

Step 1. Remove pickled cucumbers from brine and cut into thin strips.

Step 2. Peel the onion, cut into small cubes and fry until transparent in a deep frying pan in heated vegetable oil. Add chopped cucumbers to the fried onions and simmer for a couple of minutes.

Step 3. Cut the selected smoked meats into small pieces of arbitrary shape. Place this cut into a frying pan with the vegetables, stir and fry over high heat for no more than 5 minutes so that they remain juicy.

Step 4. Then add tomato paste to these ingredients and fry until all the liquid has completely evaporated. After that, add peeled garlic cloves and spices to them through the garlic press to your taste.

Step 5. Place the smoked meats fried with vegetables into a saucepan for cooking soup, add water taking into account the thickness of the dish you need, cook for 10 minutes, removing the foam from the surface. Pour the prepared hodgepodge with homemade hot smoked meats into plates, add lemon or sour cream and serve for lunch. Bon appetit!

Fish solyanka

Fish solyanka, as one of the variants of classic solyanka (meat, mushroom and fish), in this recipe you are invited to prepare from an available set of fish: salmon and cod ridges, which will make the dish not greasy and very tasty. We will complement the solyanka with olives and lemon, but you can also use pickled cucumbers. From vegetables we take onions, carrots and potatoes.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Salmon backbone – 300 gr.
• Cod – 300 gr.
• Onion – 1 pc.
• Water – 2.2 l.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Olives – 7 pcs.
• Lemon – 4 slices.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens – 20 gr.

Cooking process:

Step 1. Thaw the cod and salmon backbone in advance and under natural conditions. Prepare the ingredients for solyanka immediately in the proportions indicated in the recipe..

Step 2. Rinse the defrosted fish, put it in a saucepan for cooking soup, fill it with clean water and cook for 20 minutes from the start of the broth boiling. Remove the foam from the surface.

Step 3. While the fish is cooking, peel and rinse the potatoes and cut into large pieces.

Step 4. Peel and wash the onions and carrots and chop them finely. Transfer the cooked fish to a plate and strain the broth through cheesecloth. Bring the broth to a boil for 25 minutes and cook chopped vegetables in it.

Step 5. Immediately prepare the lemon slices and olives.

Step 6. Divide the slightly cooled cooked fish into medium pieces, removing all the bones and transfer to the pan with the cooked vegetables.

Step 7. Sprinkle the solyanka with salt and black pepper to your taste, add finely chopped herbs and turn off the heat. Take a sample and adjust to your taste. Give the dish 10 minutes to steep.

Step 8. Pour the prepared fish solyanka hot into ceramic plates. To keep it warm quickly, add olives with lemon wedges and you can serve for lunch. Bon appetit!

Solyanka soup with chicken

Solyanka soup with chicken will be an alternative to classic solyanka for the dinner table and for the whole family, especially when children are eating. With chicken, the dish will be less fatty, lighter and, thanks to the olives and pickled cucumber, delicious.In this recipe we will complement the neutral taste of chicken meat with smoked sausage. Boil the chicken in advance to cool the meat.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Chicken – 700 gr.
• Smoked sausage – 400 gr.
• Onion for broth – 1 pc.
• Carrots for broth – 1 pc.
• Pickled cucumbers – 500 gr.
• Cucumber brine – 2-3 tbsp.
• Onions for hodgepodge – 3 pcs.
• Tomato paste – 70 gr.
• Olives – 150 gr.
• Butter - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Boil the washed chicken carcass in advance until tender in broth with the addition of salt, carrots and onions. Then cool it. Prepare all the ingredients for the hodgepodge according to the recipe. There are several varieties of smoked sausage.

Step 2. Peel the onion for solyanka, cut into small cubes and fry until transparent in heated vegetable oil.

Step 3. Cut the pickled cucumbers into the same cubes, add to the onion, add tomato paste with a few tablespoons of brine, stir and simmer for 5-7 minutes.

Step 4. You can add a piece of butter to the stewed vegetables, which will enhance the aroma of all the ingredients in the hodgepodge.

Step 5. Peel the sausage chosen for the dish and cut it into the same cubes as the cucumbers.

Step 6. Disassemble the cooled chicken into fibers or cut into pieces.

Step 7. Bring chicken broth to a boil. Place chicken meat, sliced ​​sausage and fried vegetables into it. Cook the hodgepodge over low heat for 20 minutes, adjust the taste and leave to steep for a few minutes, covered. The prepared solyanka soup will differ from the prepared meat soup, but the dish will be lighter and tasty. Bon appetit!

Meat solyanka with beef

The most delicious meat solyanka is made with rich beef broth, and the beef is chosen with a bone (brisket or rump). Spicy vegetables are always added to the beef broth. The set of smoked meats is chosen according to personal taste. The remaining ingredients for hodgepodge with beef are taken as in the classic version.

Cooking time: 3 hours 40 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Beef on the bone – 600 gr.
• Smoked meats – 500 gr.
• Cucumber pickle – 100 ml.
• Carrots – 1 pc.
• Onion – 3 pcs.
• Celery – 2 pcs.
• Sweet peas – 5 pcs.
• Bay leaf – 2 pcs.
• Tomatoes – 200 gr.
• Olives – 50 gr.
• Pickled/pickled cucumbers – 250 gr.
• Capers – 1.5 tbsp.
• Vegetable oil – 2 tbsp.

To submit:

• Lemon – 1 pc.
• Greens – 1 bunch.
• Sour cream – 100 gr.

Cooking process:

Step 1. Rinse the beef on the bone, place it in a saucepan for cooking hodgepodge, add cold water and cook over low heat for 1.5-2 hours until the meat is cooked..

Step 2. Remove the cooked beef from the broth. Then strain the broth through cheesecloth, bring to a boil, add peeled and washed celery stalks with carrots and onions. Pour salt and seasonings into the broth and cook for about an hour until the vegetables are ready. Remove cooked vegetables from the broth, because they have already given up their aroma and taste.

Step 3. Cut two onions into thin quarter rings and fry until transparent in heated vegetable oil.

Step 4. Cut the salted/pickled cucumbers into small pieces. Puree fresh tomatoes in a blender. Place these chopped ingredients into a frying pan with the fried onions.

Step 5. Simmer the vegetable mass for 10 minutes while stirring with a spatula.

Step 6.Then finely cut the boiled beef, separated from the bone, and a selection of smoked meats into cubes.

Step 7. Transfer the sliced ​​meats to boiling beef broth, add fried vegetables and capers from the frying pan. Bring the hodgepodge with these ingredients to a boil over high heat and simmer for 5-10 minutes on low.

Step 8. Then turn off the fire. Put olives into the prepared hodgepodge, pour in a little cucumber brine, take a sample and adjust to your taste. Give the hodgepodge half an hour to infuse under a closed lid, and then serve for dinner in portioned plates, putting greens, lemon slices and sour cream in each. Bon appetit!

Mixed hodgepodge in a slow cooker

The option of preparing hodgepodge in a slow cooker is simpler and faster compared to traditional cooking on the stove, which requires at least 2 hours of cooking. Solyanka, like all dishes in a slow cooker, will have a richer taste and aroma. In this recipe we prepare hodgepodge without broth and only with smoked meats, pickles, olives and seasonings.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Smoked chicken breast – 300 gr.
• Ham – 200 gr.
• Smoked hunting sausages – 200 gr.
• Cucumbers, pickled – 4 pcs.
• Onion – 1 pc.
• Olives - ½ jar.
• Tomato paste – 3 tbsp.
• Water – 1 l.
• Sugar – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Smoked paprika - to taste.
• Lemon – 1 pc.
• Vegetable oil – 2 tbsp.
• Greens – 1 bunch.
• Sour cream - for serving.

Cooking process:

Step 1. Prepare the ingredients for hodgepodge immediately according to the recipe.

Step 2. In the multicooker, turn on the “Frying” program and pour vegetable oil into the bowl.

Step 3. Cut the peeled onion into small cubes.

Step 4.Place the onion in the hot oil and fry until light golden brown.

Step 5. Cut the pickled cucumbers into thin strips.

Step 6. Add them to the onion, stir and fry for 5 minutes.

Step 7. Finely chop the selected smoked meats into pieces of arbitrary shape. Place the chopped meat in a bowl with the vegetables and stir-fry for another 5 minutes.

Step 8. Cut the olives into thin slices and place in a bowl.

Step 9. Then add tomato paste and sugar to the fried ingredients, stir and fry everything on the same program for another 5 minutes.

Step 10. Sprinkle the fried smoked meats with vegetables with seasonings, salt and pour a liter of clean water into them and mix everything well.

Step 11. Close the lid of the gadget, switch the program to “Soup” or “Cooking”, and the default time will be enough for hodgepodge.

Step 12. Pour the hodgepodge prepared in a multicooker into portioned plates, add lemon slices, finely chopped herbs and sour cream and serve for lunch. Bon appetit!

Mushroom solyanka with meat

Mushroom solyanka with meat is a variant of meat solyanka, cooked in broth and with the addition of any mushrooms to a set of meat ingredients. Mushrooms give Solyanka, like other dishes, a special interesting taste. In this recipe we prepare hodgepodge with two types of sausage, champignons, olives and any broth will do, even one made from bouillon cubes. The recipe is simple and quick.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Salami sausage – 200 gr.
• “Moskovskaya” sausage – 200 gr.
• Fresh champignons – 200 gr.
• Onion – 1 pc.
• Olives – 1 handful.
• Tomato sauce – ½ tbsp.
• Lemon – 4 slices.
• Salt - to taste.
• Bay leaf - to taste.
• Seasonings - to taste.
• Greens - for serving.
• Meat broth – 2 l.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Pour the meat or vegetable broth into a saucepan for cooking hodgepodge and bring to a boil. Peel two types of sausage from the casing and cut into thin strips.

Step 2. Heat vegetable oil in a frying pan and lightly fry the sliced ​​sausage in it.

Step 3. Peel and rinse mushrooms (champignons) under running water.

Step 4. Cut them into thin slices or small cubes.

Step 5. Place the mushroom slices in a frying pan with the fried sausage.

Step 6. Then add the onion cut into small cubes to these ingredients.

Step 7. Fry everything until the mushroom juice has completely evaporated and the onions and sausage are lightly browned. Then pour tomato sauce into the frying pan, stir and simmer over low heat for several minutes.

Step 8. Transfer this frying into the boiling broth and cook the hodgepodge for 5 minutes.

Step 9. Then put bay leaf and any seasonings into the hodgepodge and take a sample, adjusting to personal taste.

Step 10. Lastly, add lemon slices with a handful of pitted olives to the hodgepodge. After 2-3 minutes, turn off the fire. Give the dish a little time to steep.

Step 11. Pour the prepared mushroom hodgepodge with meat into portioned plates and serve for lunch. Bon appetit!

Solyanka with cabbage and tomato paste

Solyanka with cabbage and tomato paste, as a version of the classic, has many ingredients and takes time to prepare. Tomato paste, as a natural flavor enhancer, the so-called umami, goes well with all the ingredients of the dish, and makes its taste more pronounced. In this recipe we prepare a meat hodgepodge in meat broth with smoked meats and cabbage.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Beef shin – 300 gr.
• Smoked beef – 100 gr.
• Carbonate – 100 gr.
• Sausages – 70 gr.
• Cabbage – 300 gr.
• Potatoes – 2 pcs.
• Pickled cucumbers – 3 pcs.
• Red onion – 1 pc.
• Celery – 1 pc.
• Olives - ½ jar.
• Tomato paste – 3 tbsp.
• Water – 3 l.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Ground black pepper - to taste.
• Smoked paprika – 1 tsp.
• Thyme – 1 tsp.
• Lemon – 1 pc.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. First of all, prepare, according to the recipe, the entire set of ingredients so as not to forget anything, because the set is large.

Step 2. Heat vegetable oil in a saucepan for cooking hodgepodge.

Step 3. Mix the dry seasonings indicated in the recipe on a board or plate.

Step 4. Sprinkle this mixture well on all sides or roll the beef shin in it. Then fry it until golden brown in hot oil.

Step 5. Pour clean water over the fried meat and cook over low heat under a closed lid for 2 hours.

Step 6. Towards the end of the cooking time, chop all the ingredients for the hodgepodge. Chop the cabbage into thin strips.

Step 7. Cut the peeled potatoes into the same strips.

Step 8. Cut the meat set into small pieces.

Step 9. Grind the pickles on a coarse grater.

Step 10. Then transfer the chopped cucumbers into a bowl and mix with three tablespoons of tomato paste.

Step 11. Finely chop the celery stalks and onion.

Step 12. Rinse the bunches of greens, dry with a napkin and finely chop.

Step 13. Heat vegetable oil in a frying pan and fry chopped onion and celery in it for 2-3 minutes.

Step 14. Then add sliced ​​smoked meat to them and fry everything for a couple of minutes.

Step 15Lastly, transfer the mixture of cucumbers and tomato paste into the frying pan, stir and simmer for 7 minutes.

Step 16. Remove the cooked beef from the broth and strain the broth through cheesecloth.

Step 17. Cool the beef, separate the meat from the bone and cut into small pieces.

Step 18. Bring the beef broth to a boil again, add the chopped cabbage and potatoes into it and cook for 10 minutes.

Step 19. Then transfer the frying from the frying pan, chopped carbonate and sausages into the pan, mix everything and cook the hodgepodge over low heat for 7-10 minutes.

Step 20. Pour the prepared meat solyanka with cabbage and tomato paste into serving bowls, add olives and lemon slices and serve for lunch. Bon appetit!