Solyanka classic

Solyanka is everyone’s favorite first dish, which amazes with its rich taste and bright aroma. It’s not for nothing that the dish is called a prefabricated dish, since it can contain a wide variety of meat products, including pickles such as capers, olives, sour cucumbers and pickles from them. Having served this dish for lunch, you can be sure that your family members will not ask for a second course, since a portion of soup relieves hunger for a long time, energizes and warms you from the inside.

Classic mixed meat hodgepodge

The classic mixed meat solyanka is one of the most favorite first dishes of the male half of humanity, because it contains a whole assortment of meat ingredients and pickles such as capers, olives and pickles. It’s also important not to forget about the spices!

1. 
   Mixed meat hodgepodge according to the classic recipe is very simple to prepare. Place the meat on the bone, ribs and a peeled whole onion in a saucepan and add the specified amount of water, bring to a boil.
2. 
   Reduce the heat and boil the components for two hours, constantly removing the foam from the surface.
3. 
   After 1 hour and 45 minutes, salt the broth and season with bay leaf and peppercorns. Strain the finished broth, transfer the meat to a plate, and discard the onion.
4. 
   Remove the cooled meat from the bones and cut into cubes.
5. 
   Grind the remaining meat components in a similar way.
6. 
   Cut the pickled cucumbers into thin strips.
7. 
   Place the cucumbers and a little broth in a frying pan and cook over medium heat for 5-7 minutes. Pour into the broth.
8. 
   In the same frying pan, heat a mixture of vegetable and butter, sauté the onion until golden brown, stirring frequently. Season with salt and black pepper.
9. 
   Add tomato sauce or ketchup and stir.
10. 
    Transfer the roast into a saucepan.
11. 
    Also pour the meat ingredients and olives into the broth, mix and simmer for 10-15 minutes. If desired, pour in a little brine from the olives.
12. 
    Add some capers.
13. 
    Salt and pepper, focusing on your taste preferences.
14. 
    Let the finished soup sit under the lid for 15 minutes, then pour into tureens and add a slice of lemon to each serving, add sour cream and herbs - enjoy. Solyanka is ready! Bon appetit!

Hodgepodge with potatoes and sausage

Solyanka with potatoes and sausage is an original and rich soup that amazes with its bouquet of aromas and tastes collected in one saucepan. For the recipe, it is recommended to use exclusively selected beef, without veins and films.

Cooking time – 2 hours

Cooking time - 30 min.

Portions – 7.

Ingredients:

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

Cooking process:

Step 1. To cook the broth, fill the beef with water and let it cook. Meanwhile, finely chop the onion, cut the sausage and cucumbers into strips, grate the carrots, peel and cut the potatoes into cubes. Cut the lemon slices into quarters.

Step 2. Cook the broth for an hour, skimming off the foam with a slotted spoon. Strain the finished broth through cheesecloth, cool and chop the meat.

Step 3. Add the potatoes to the clear broth, bring to a boil and cook for 20 minutes.

Step 4. Prepare the frying: sauté the onions and carrots in vegetable oil, add meat products and pickles. After 5-7 minutes, add tomato paste and heat the mixture for another 1-2 minutes.

Step 5. Place the contents of the frying pan into a saucepan with potatoes, season with bay leaf, pepper and salt - simmer for another 10 minutes, and then leave covered (5-10 minutes).

Step 6. Add lemon and olives to each plate of solyanka and decorate with herbs if desired. Bon appetit!

Cabbage solyanka with sausages

Solyanka made from cabbage with sausages is both a tender and savory dish, which differs from what we were offered in canteens during the Soviet era. You will definitely like cabbage solyanka prepared in this way, and even in combination with aromatic herbs and freshly ground pepper!

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• White cabbage – 1 kg.
• Sausages – 5 pcs.
• Bulbs – 2 pcs.
• Carrots – 3 pcs.
• Tomato paste – 2 tbsp.
• Provencal herbs – 5 gr.
• Bay leaf – 3 pcs.
• Black peppercorns – 6 pcs.
• Ground allspice - to taste.
• Vegetable oil - for frying.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 1 tbsp.

Cooking process:

Step 1. Fry sausage circles in hot vegetable oil until golden brown.

Step 2. Add finely chopped onion to the browned meat component, mix and fry for about 5 minutes.

Step 3. Now place the grated carrots in a fireproof bowl and mix. After 5 minutes, sprinkle the ingredients with Provençal herbs, salt and black pepper.

Step 4. Add the composition with finely shredded cabbage, bay leaf, tomato paste, ground allspice and peppercorns - mix and after 2-3 minutes pour a glass of water, close the lid, simmer on low heat for about 40 minutes.

Step 5. Serve warm or cooled, sprinkled with chopped herbs. Bon appetit!

Solyanka soup with olives at home

Solyanka soup with olives at home is a fairly fatty and high-calorie soup that has unsurpassed taste characteristics.A serving of this first course will fill you up until the evening, because it consists of almost nothing but meat!

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 6-7.

Ingredients:

• Meat – 1 kg.
• Laurel leaf – 2 pcs.
• Capers – 1 tbsp.
• Bulbs – 2 pcs.
• Carrot – 1 pc.
• Pickled cucumbers – 4 pcs.
• Olives/olives – 10 pcs.
• Parsley – 4 sprigs.
• Sour cream – 100 gr.
• Sausage - to taste.
• Vegetable oil - for frying.
• Black peppercorns – 6 pcs.
• Tomato paste – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Before starting the process, remove the meat from the freezer and let it melt.

Step 2. Fill the meat with water and bring to a boil, drain the broth and change the water, and boil again. Add a stalk of celery, peeled onion and carrots - cook for 90 minutes, skimming off the foam. 20 minutes before cooking, season with black pepper and bay leaf.

Step 3. After time, filter the broth and cool the meat.

Step 4. Cut the second onion into small cubes or half rings.

Step 5. In heated vegetable oil, fry the onion until soft, add sausage strips, and heat for another 3-4 minutes.

Step 6. Season the ingredients with tomato paste and after 3 minutes pour in a ladle of broth.

Step 7. At the same time, cut the pickles into strips or grate them on a coarse grater, cut the olives into rings.

Step 8. Grind the meat.

Step 9. Add the meat ingredients, roast and a little salt to the boiling broth - boil for another 8-10 minutes and add the capers. Leave covered for another 15-20 minutes and pour into plates.

Step 10. Season with sour cream and herbs - enjoy. Bon appetit!

Meat solyanka with smoked meats

Meat solyanka with smoked meats is an exquisite first course that will drive you crazy at the first tasting! The whole secret of the incredible taste lies in the rich broth, diluted with the sour-salty taste of additives, herbs and spices - be sure to prepare it!

Cooking time – 1 hour 40 minutes

Cooking time - 20 minutes.

Portions – 3.

Ingredients:

• Meat broth – 250 ml.
• Water – 100 ml.
• Smoked sausage – 150 gr.
• Pickled cucumbers – 2 pcs.
• Onion – ½ pc.
• Carrots – ½ pcs.
• Vegetable oil - for frying.
• Tomato paste – 1 tbsp.
• Olives – 8 pcs.
• Capers – 1 tsp.
• Chopped greens – 2 tbsp.

Cooking process:

Step 1. Prepare the food: remove the skins and husks from carrots and onions, rinse the vegetables.

Step 2. Cut the pickled cucumbers into rings or strips, finely chop the carrots and onions.

Step 3. Pour a little vegetable oil into a frying pan and fry the onions, add the cucumbers and carrots and fry for another 3-4 minutes.

Step 4. Cut the smoked sausage into medium cubes.

Step 5. Pour the meat into the frying pan and stir.

Step 6. Pour the contents of the fireproof dish with tomato paste and water, stir and heat.

Step 7. After 5 minutes, transfer the vegetables in the sauce and the sausage into a saucepan and pour in the broth, bring to a boil and cook for 5 minutes on low heat.

Step 8. For the dressing, chop the washed greens, capers and olives.

Step 9. Pour the olives and capers along with the herbs into the hodgepodge, stir and after 3-5 minutes remove the pan from the heat.

Step 10. Without waiting for it to cool, take a sample. Bon appetit!

Fish solyanka at home

Fish solyanka is easy to prepare at home and the cooking process will not take up much of your free evening.The main secret of success lies in the level of acid, which is very easy to overdo, since in addition to fish and vegetables, the composition also includes various pickles.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Cold smoked trout – 350 gr.
• Onion – 3 pcs.
• Pickled cucumbers – 5 pcs.
• Cucumber brine – 1/3 tbsp.
• Olives – 60 gr.
• Pickled capers – 1 tbsp.
• Tomato paste – 2.5 tbsp.
• Vegetable oil – 2.5 tbsp.
• Celery stalk – 1 pc.
• Carrot – 1 pc.
• Dried celery root – 1 tsp.
• Lemon – ½ pc.
• Parsley – 20 gr.
• Bay leaf – 2 pcs.
• Black peppercorns – 0.5 tsp.
• Ground black pepper – 0.5 tsp.
• Salmon soup set – 700 gr.

Cooking process:

Step 1. To prepare the broth, throw two types of fish into the pan (skin, head without gills and eyes, salmon tail, and bones and part of the pulp of cold smoked trout are suitable), celery root and stalk, peppercorns, peeled carrots, bay and onion

Step 2. Do not add all the cold smoked trout flesh to the broth. Without wasting time, peel and chop the second onion.

Step 3. Grate the pickled cucumbers on a Korean vegetable grater or cut into strips. Strain the finished broth.

Step 4. Let's start frying: simmer the onion in vegetable oil until soft, add pureed tomato paste, cucumbers, brine, and a ladle of broth. Simmer for 15 minutes.

Step 5. Pour capers into the contents of the frying pan and put the frying into the broth, cook for another 15 minutes and, if necessary, add salt and pepper. Leave the finished soup covered for 10-20 minutes.

Step 6. Pour the soup into bowls and add lemon, herbs, olives and trout pieces to each serving. Enjoy!

Solyanka with beef

Solyanka with beef always turns out incredibly rich and satisfying, and its aroma fills the entire kitchen even before the end of cooking. Prepare this soup for lunch and all your family members will be satisfied, full and confident in your culinary talent!

Cooking time – 90 min.

Cooking time - 20 minutes.

Portions – 6-7.

Ingredients:

• Beef – 300 gr.
• Hunting sausages – 200 gr.
• Potatoes – 3 pcs.
• Pickled cucumbers – 2 pcs.
• Olives – 200 gr.
• Onion – 1 pc.
• Tomato sauce – 5 tbsp.
• Vegetable oil - for frying.
• Allspice peas – 5 pcs.
• Lemon – ½ pc.
• Parsley – 6 sprigs.
• Water – 3 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the beef pulp into small segments, place in a saucepan and fill with water - cook for 40 minutes, being sure to get rid of any foam that forms.

Step 2. At this time, cut the peeled onions and potatoes into cubes, sausages into rings, cucumbers, lemon and herbs as desired.

Step 3. Brown the onion in hot vegetable oil.

Step 4. To saute, add sausages and peppercorns (must be crushed first). Fry for 5 minutes.

Step 5. Pour 200 milliliters of broth over the ingredients and simmer for about 10 minutes.

Step 6. Add olives, delicious roast, cucumbers and potato cubes to the prepared broth - cook for 10 minutes and season with parsley, pepper and salt. Let the hodgepodge brew under the lid for 15 minutes.

Step 7. Before serving, add a slice of lemon to the dish. Cook and have fun!

Solyanka with chicken

Solyanka with chicken, ham and sausages is the first dish that will especially appeal to the stronger sex, as such harmony of ingredients will captivate you at the first try.Ingredients such as pickled cucumbers and olives give the dish a special and unique taste.

Cooking time – 50 min.

Cooking time – 10-15 min.

Portions – 6.

Ingredients:

• Chicken drumsticks – 300 gr.
• Milk sausages – 150 gr.
• Smoked sausage – 150 gr.
• Ham – 150 gr.
• Onion – 1 pc.
• Pickled cucumbers – 1 pc.
• Tomato paste – 1 tbsp.
• Vegetable oil - for frying.
• Laurel leaf – 1 pc.
• Olives – 10-12 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the frying: heat the vegetable oil in a frying pan and fry the cubes of pickled cucumber and onion, adding 100 milliliters of broth made from the legs and tomato paste.

Step 2. Cover the heat-resistant dish with a lid and simmer the contents over moderate heat for about 10-15 minutes.

Step 3. Combine the cooked chicken drumstick broth with the frying mixture.

Step 4. Next, add shredded chicken, ham, sausage and frankfurters to the soup, add a laurel leaf - bring to a boil and boil for 10-15 minutes. At the end of cooking, add olives to the broth.

Step 5. Take a sample, add black pepper and salt.

Step 6. Pour the solyanka into plates and taste it immediately. Bon appetit!

Solyanka soup with beans

Solyanka soup with beans is a delicious dish that will not only relieve you of hunger for a long time, but will also warm you from the inside and help you recover from a cold. The taste of real solyanka is distinguished by its high acidity and slight pungency, which perfectly complement boiled meat and legumes.

Cooking time – 2 hours 30 minutes

Cooking time – 20-25 min.

Portions – 4-6.

Ingredients:

• Beef – 500 gr.
• Water – 2 l.
• White beans – 1.5 tbsp.
• Potatoes – 2 pcs.
• Carrot – 1 pc.
• Onion – 1 pc.
• Cabbage brine – 200 ml.
• Red hot salted pepper – 1 pc.
• Vegetable seasoning – 1 tsp.
• Granulated sugar – 1 tsp.
• Laurel leaf – 2 pcs.
• Smoked sausage – 150 gr.
• Sunflower oil - for frying.
• Salt - to taste.

Cooking process:

Step 1. Fill the beef (it is better to take a piece on the bone) with water and bring to a boil, remove the foam and add salt, cook for 120 minutes at a low simmer.

Step 2. Remove the meat from the broth and cool, pour the washed beans into the pan and set aside for half an hour.

Step 3. Peel and wash the vegetables.

Step 4. Cut carrots and potatoes into cubes, onions into half rings. Place the potatoes into the broth.

Step 5. Fry the onions and carrots in vegetable oil, add to the soup along with the brine and bring to a boil. Season the dish with laurel, red pepper rings, vegetable seasoning, salt and sugar.

Step 6. Cut the boiled beef into cubes and place on serving plates.

Step 7. Add sausage strips.

Step 8. When the potatoes in the soup have become soft, turn off the heat and pour the meat ingredients with rich broth with vegetables and beans. Bon appetit!

Solyanka mushroom soup

Solyanka mushroom soup is an ideal dish for an autumn dinner that will please everyone in your household. For extra satiety, add some potatoes and other vegetables to the soup. And champignons will saturate the food with a unique and bright aroma that is impossible to resist!

Cooking time – 45 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Mushrooms – 300 gr.
• Potatoes – 6 pcs.
• Onion – 1 pc.
• Laurel leaf – 1 pc.
• Vegetable oil - for frying.
• Water – 2 l.
• Pickled cucumbers – 2 pcs.
• Tomato paste – 1.5 tbsp.
• Uncooked olives – 200 gr.
• Salt - to taste.

Cooking process:

Step 1.Prepare the ingredients: peel and cut the onion into quarter rings or cubes, chop the pickled cucumbers and mushrooms.

Step 2. Heat the vegetable oil over a moderate flame and sauté the onion for 3-4 minutes.

Step 3. Add mushrooms to the onion, mix and continue cooking.

Step 4. Season the roast with cucumbers and tomato paste, turn down the heat and cover with a lid - simmer for about 5 minutes.

Step 5. Meanwhile, bring water to a boil in a saucepan, peel and cut the potatoes - throw them into boiling water and add salt.

Step 6. Add the frying mixture with mushrooms and onions to the potatoes, bring to a boil and cook for 20 minutes.

Step 7. Add olives and bay leaves to the soup, stir and keep on the burner for another 5 minutes.

Step 8. Decorate each serving with lemon and herbs. Bon appetit!