Classic mixed meat solyanka

Combined meat solyanka is a classic recipe on the Slavic table. This is a hearty, rich soup that contains several types of meat, including various smoked meats. Also, the constant ingredients of solyanka are pickles, potatoes, herbs and seasonings. Usually tomatoes or tomato paste are also added to the soup, and it is seasoned with sour cream.

Mixed meat solyanka - a classic recipe

In this classic recipe, pickles are always used, but olives and capers are added as desired. The meat range is varied, you can replace or exclude something according to your choice.

1. 
   To prepare mixed meat hodgepodge according to the classic recipe, you need to cook the broth, following standard technology. Place beef or chicken bones and beef meat in cold water and put on fire. After boiling, let it cook for a couple of minutes and pour the water out of the pan. Rinse the meat and bones, rinse the pan and pour clean cold water again - about 2 liters. Place the whole peeled onion and carrots into the pan - also without cutting them. Cook the rich broth for about 1.5 hours.
2. 
   Chop the second onion with a knife and place in a frying pan with butter to fry. After adding flour to the onion, mix everything with a spatula for about 2 minutes. Then put 2 tablespoons of tomato paste into the pan. It can be replaced with fresh tomatoes or sauce. Keep everything together on the fire for another 5 minutes.
3. 
   Cut the pickled cucumbers lengthwise into 4-6 pieces, then cut crosswise into pieces. Chop the capers randomly.
4. 
   Remove the onions and carrots, bones and meat from the finished broth, and strain the broth itself. Cut the boiled beef into cubes, and do the same with other types of meat products.
5. 
   Boil the broth and add all the ingredients to it: the entire list of meat products, cucumbers and capers, olives cut into slices, onions fried with flour and paste, as well as salt and spices. Boil everything for about 10 minutes, taste and adjust the amount of salt and spices if necessary.
6. 
   Add lemon slices (optional) to the plates with the prepared hodgepodge; you can decorate the dish with herbs. Serve separately with sour cream for dressing, fresh bread or toast.

Bon appetit!

Solyanka meat mix with sausage and potatoes

This is a quick solyanka recipe that eliminates the need to cook the broth. The soup turns out light, low-fat and moderately satisfying.

Ingredients:

• Boiled and half-smoked sausage – 200 g each.
• Pickled cucumbers and fresh tomatoes – 2 pcs.
• Potatoes – 300 g.
• Onions – 1 pc.
• Lemon and olives optional.
• Salt, peppercorns, herbs to taste.
• Vegetable oil for frying.

Cooking process:

1. Pour about 2 liters of water into a saucepan and bring to a boil.

2. At this time, peel the potatoes, wash and cut into slices, as for regular soup. Add potatoes to boiling water and leave to cook over medium heat.

3. Fry the peeled and chopped onion in vegetable oil, and simmer the tomatoes cut into pieces together with it. You can replace them with tomato paste or sauce, but consider the salt and sugar content of these products.

4. Cut both types of sausage into thin strips or cubes - as you like. Add the slices to the onions and tomatoes, stir.

5. Also cut the pickled cucumbers into strips or cubes and place them in the frying pan after the sausage. Simmer the whole mass over the fire for 2-3 minutes, and then throw it into the pan with the potatoes.

6. Cook the soup for 15-20 minutes. Season it with the necessary spices, it is advisable to include bay leaf and peppercorns. Salt the dish a little - keep in mind that the soup contains salted sausages and cucumbers. Then add chopped olives (optional) and, turning off the heat, keep the hodgepodge covered for 5 minutes.

7. You can decorate the soup poured into plates with herbs and lemon slices. Season the solyanka with sour cream or mayonnaise.

Bon appetit!

A simple recipe for cabbage solyanka with sausages

This recipe will be appreciated by lovers of stewed cabbage - a healthy, satisfying, but not burdensome dish. Sausages (necessarily of the highest quality) will give the hodgepodge a rich taste, and the addition of herbs will give an appetite-stimulating aroma.

Ingredients:

• White cabbage – 0.5 kg.
• Sausages – 3 pcs.
• Carrots and onions – 1 pc.
• Tomato paste – 1 tbsp. l.
• Allspice and black peppercorns – 2 pcs.
• Bay leaf – 2 pcs.
• Italian herbs – 2-3 g.
• Salt to taste.
• Parsley and dill.

Cooking process:

1. Chop young cabbage into thin slices. If the cabbage is mature and has lain down, after shredding it can be soaked in boiling water for 30-60 minutes. Place the cabbage in a frying pan or cauldron with heated vegetable oil. First, fry it, stirring, without a lid, and then pour in half a glass of water and simmer over low heat under the lid for 30-40 minutes.

2. Chop the onions and carrots and sauté in a frying pan for 2-3 minutes, then add tomato paste to them. Stir and reduce heat to low.

3. Place sausages, cut into thin slices, in a frying pan with onions and carrots, stir, and keep everything on the fire for a couple of minutes.

4. Place carrots, onions and sausages into the almost finished cabbage, stir the mixture well. Add all spices and salt. Monitor the amount of liquid in the pan. If there is none, add a little so that the mass is not dry. Close the lid and simmer the hodgepodge for another 10-15 minutes.

5. If desired, you can add chopped olives or capers to the dish. Sprinkle the finished hodgepodge with chopped herbs and serve. It is good on its own, but you can complement its taste with mayonnaise or sour cream sauce.

Bon appetit!

Tasty and spicy solyanka in Georgian style

This hodgepodge is prepared on the basis of beef broth, and a bouquet of herbs gives it a piquancy and a special, incomparable taste. The dish is thick and filling and is served with bread or boiled potatoes.

Ingredients:

• Beef meat – 500-600 g.
• Pickled cucumbers (preferably in barrel) – 3 pcs.
• Onions – 2 pcs.
• Garlic – 3-4 cloves.
• Tomato paste – 2 tbsp. l.
• Basil, cumin, paprika, ground black and red pepper, ground coriander, bay leaf, salt - to taste.
• Parsley and cilantro - 1 bunch each.

Cooking process:

1. Prepare beef meat for cooking: remove membranes, wash and cut into medium-sized cubes.

2. Place the beef in a saucepan with cold water (about 2 liters) and let it cook. It is better to drain the first water after boiling. If you prepare the broth using the first water, you should carefully remove the foam from the surface of the water and the walls of the pan. Cook the broth for about an hour and a half.

3. Fry onions cut into half rings in a deep frying pan or saucepan. Add tomato paste to onion and stir. Send the pickled cucumber chopped into cubes here.

4. Remove the meat from the finished broth and cut into cubes or divide into fibers. Place the meat in a frying pan with onions and cucumbers.

5. Strain the broth through cheesecloth or thin cotton cloth. Measure out about a glass of broth and pour it into the pan with the rest of the ingredients. The amount of liquid may vary depending on how thick you want the hodgepodge to be.

6. Add chopped garlic, spices and salt to taste into the almost finished dish. Keep the frying pan covered over low heat for about 20 minutes. Check for taste and consistency and turn off.

7. Sprinkle the hodgepodge with chopped herbs and serve.

Bon appetit!

Step-by-step recipe for making solyanka with smoked meats

You can use any smoked meat in this recipe. They make the solyanka not only satisfying, but also give it a special “smoky” aroma. The soup is based on broth cooked with meat or bouillon cubes.

Ingredients:

• Meat broth or cubes - 2 liters.
• Smoked meat, whatever is in the refrigerator - 300 g.
• Pickled cucumber – 4 pcs.
• Onions – 2 pcs.
• Tomato paste – 2 tbsp. l.
• Pearl barley – 100 g.
• Olives and lemon optional.
• Salt, seasonings to taste.

Cooking process:

1. Soak pearl barley in water in advance, it is better to leave it overnight. Then cook it in broth until fully cooked. You cannot use crushed pearl barley; the cereal must remain whole and not boil into porridge.

2. In a frying pan with vegetable oil, fry onion rings or cubes, add tomato paste to it and simmer for a couple of minutes under the lid.

3. Cut the cucumbers into cubes or grate them on a coarse grater - the final consistency of the hodgepodge will depend on this. Add them to the onion and simmer all together for 5 minutes.

4. Cut smoked products into circles, cubes - as convenient. Don’t be afraid to mix different types of smoked meats – a rich mix is ​​welcome in Solyanka. In order for the meat and sausages to reveal their taste and aroma, they need to be fried in a frying pan over high heat for literally 2 minutes.

5. Place the remaining ingredients in a saucepan with broth and pearl barley: smoked meats, onions with cucumbers, as well as olives, spices and salt. Cook everything for about 15 minutes under the lid. Then take a sample and, if the taste suits you, serve. The decoration for hodgepodge can be lemon slices or green leaves.

Bon appetit!

Simple and tasty fish solyanka

Fish solyanka is a symbiosis of light aromatic fish soup and rich Slavic solyanka. You can get enough of this soup, but it definitely won’t leave you feeling heavy.

Ingredients:

• Salmon or other red fish – 800 g.
• Pickled cucumbers – 3 pcs.
• Tomato paste – 2-3 tbsp. l.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Olives or olives - 1 can.
• Bay leaf – 2 pcs.
• Peppercorns – 3-4 pcs.
• Greens, lemon, salt to taste.

Cooking process:

1. Remove scales from salmon or other fish, remove the giblets, wash thoroughly and place in a pan of cold water to cook the broth. You should not take only the heads or tails, otherwise you will end up with not a hodgepodge, but an ear. After boiling, remove the foam from the surface of the water and cook the fish broth for 20-30 minutes.

2. Chop the onions and carrots in a convenient way and place in a frying pan to sauté.

3. Chop the cucumbers into cubes and add them to the vegetables in the frying pan. Stir and dilute the contents with 2-3 tablespoons of tomato paste. Fresh tomatoes or tomato sauce can serve as a complete replacement for pasta. Simmer the vegetables under the lid for 3-4 minutes.

4. Remove the fish from the finished broth, strain the liquid base and put it back on the fire. Add the contents of the frying pan to the broth and stir.

5. Remove the bones from the fish, disassemble it into pieces and place it in a pan with broth.

6. Olives or pitted olives can also be added to the brew, either whole or cut into circles. A mixture of olives and black olives is also allowed.

7. Salt the broth, put pepper and bay leaf in it, you can also add special seasonings for fish or fish soup. Close the lid and cook for 10-15 minutes. It is customary to serve fish solyanka with lemon or herbs.

Bon appetit!

Step-by-step recipe for mushroom hodgepodge with meat

In this recipe, the base of the dish is meat broth, and mushrooms create the flavor accent. You can take fresh, dried or pickled mushrooms to suit your taste.

Ingredients:

• Beef broth – 1.5-2 liters.
• Ham and boiled sausage - 100 g each.
• Mushrooms – 200 g.
• Pickled cucumbers – 2 pcs.
• Onions – 1 pc.
• Tomato paste – 2 tbsp. l.
• Butter – 2 tbsp. l.
• Olives optional.
• Salt, pepper, bay leaf, herbs to taste.

Cooking process:

1. Cook broth based on beef meat or use ready-made broth. Boiled beef can be cut into pieces and added to the hodgepodge, or not used.

2. Peel and chop the onion into cubes, fry it in butter. Then add tomato paste and stir. Add pickled cucumbers cut into pieces to the onions with the paste. Simmer everything under the lid for 10 minutes.

3. Fry diced sausage and ham in a frying pan until browned.

4. Fry boiled mushrooms for 5 minutes in butter or vegetable oil. If you use dry mushrooms, they should be soaked for 6-10 hours, then boiled and fried. It is also better to boil fresh mushrooms and then fry them in oil.

5. Place the ingredients one after another into the heated broth: sausage with ham, mushrooms, onions with cucumbers. Salt the dish, put spices in it, among them there may be special seasonings for mushroom dishes. Add bay leaf, olives and cook covered for 10-15 minutes.

6. Serve mushroom solyanka with chopped herbs, capers or a slice of lemon.

Bon appetit!

Classic hodgepodge with chicken

For this recipe you will need a chicken breast, which will become the basis of the broth for cooking the dish. The remaining ingredients are the same as for a regular hodgepodge.The soup turns out light, but perfectly warms and gives a lot of energy.

Ingredients:

• Chicken breast – 400 g.
• Boiled and smoked sausage – 200 g each.
• Pickled cucumbers – 2 pcs.
• Onions – 1 pc.
• Bay leaf – 2 pcs.
• Peppercorns – 3 -4 pcs.
• Tomato paste – 2 tbsp. l.
• Salt, cilantro, parsley to taste.

Cooking process:

1. Boil chicken breast in water. For the meat and broth to be completely cooked, 40-50 minutes is enough.

2. Remove chicken meat from the liquid and cut into cubes.

3. Fry pieces of smoked and boiled sausage in vegetable oil. You can take sausages or ham - whatever you find in the refrigerator. When fried, smoked meats give off a strong smell and release juice, which adds piquancy to the hodgepodge.

4. After cutting the onion into half rings, fry in a frying pan until transparent.

5. Turn pickled cucumbers into cubes and mix with onions in a frying pan. It wouldn’t hurt to add a few tablespoons of cucumber brine to the frying.

6. Mix the contents of the frying pan with tomato paste and simmer for 5 minutes under the lid over medium heat.

7. Place pieces of breast, fried sausage, and mixture from the frying pan into the heated chicken broth.

8. Place bay leaf and peppercorns into the pan; you can add spices to your liking. Salt the dish and cook for 10-15 minutes under the lid on low power.

9. Sprinkle the finished hodgepodge well with cilantro; you can replace it with parsley or dill, as well as green onions.

Bon appetit!

Classic recipe for hodgepodge with beef

High-quality beef is the main component of an appetizing, hearty hodgepodge. It is better to take the shoulder part of the carcass and thoroughly clean it of films and veins. A classic set of ingredients and spices will complement the rich taste of the rich soup.

Ingredients:

• 300 g beef.
• 300 g of various smoked meats.
• 100 g sausages.
• 2 potatoes.
• 1 onion.
• 2 pickled cucumbers.
• 1 carrot tuber.
• 100 g canned red beans.
• Salt, seasonings, herbs to taste.

Cooking process:

1. Thoroughly clean the beef meat from films, wash and place in a pan with cold water. After boiling the water for 2-3 minutes, drain it and, after washing the meat, pour clean cold water into the pan. Cook the broth in the second water for about 1.5 hours. Remove the meat from the prepared broth base, cut it into strips and place it back into the pan.

2. In a frying pan, fry diced onions, grated carrots, chopped cucumbers and tomato paste. Simmer all this together under the lid for 5 minutes, and then add the beans and stir.

3. Separately, fry slices or cubes of smoked meats and sausages in vegetable oil.

4. Cut the peeled potatoes into cubes and add them to the broth.

5. Following the potatoes, add the smoked meats and the frying mixture from the frying pan to the pan.

6. Salt the soup, add seasonings to it, you can add a little cucumber pickle, a piece of fresh hot pepper and continue to cook over low heat for about 15 minutes.

7. The last stage of preparing hodgepodge is adding herbs to it to taste.

Bon appetit!

Mixed meat solyanka cooked in a slow cooker

Cooking hodgepodge in a slow cooker is no different in time and technology from cooking on the stove. But the taste of hodgepodge from a slow cooker is deeper. Depending on the model of the kitchen unit, the “frying” or “stewing” mode is used.

Ingredients:

• Beef – 300 g.
• Assorted smoked sausages – 300 g.
• Onion or red onion – 1 pc.
• Pickled or pickled cucumbers – 2 pcs.
• Tomato paste or sauce - 2 tbsp. l.
• Gherkins, capers or olives – 100 g.
• Water – 1.5 liters.
• Salt, bay leaf, pepper to taste.

Cooking process:

1. Before starting to prepare the ingredients, boil 1.5 liters of water in a kettle.

2. Wash the beef, cut into medium-sized pieces and place them in a multicooker bowl. Pour hot boiled water and set the “quenching” mode for 2 hours.

3. When the broth is ready, clean it of impurities by passing it through cheesecloth. Cut the beef into smaller pieces.

4. In the “baking” or “frying” mode, fry the chopped onion for 5-7 minutes.

5. Grate or cut the cucumbers into cubes, do the same with gherkins, capers or olives. Add these components to the onion and leave in the same mode for another 5 minutes, stirring.

6. Add tomato paste or sauce to the cucumbers and onions, close the lid and leave the mixture to cook for another 5-7 minutes.

7. Place sausages, smoked products and cooked beef prepared in the form of straws into a slow cooker with the already stewed ingredients for 10 minutes.

8. Pour beef broth into the bowl; decide for yourself whether to add cucumber or olive brine to it. Add salt and season to taste, close the lid and put the multicooker in the “baking” (“frying”) mode. The exposure time in this mode is 20 minutes.

9. After turning off the unit, let the hodgepodge sit for 5 minutes, then open the lid, pour the soup into bowls, garnish with herbs or lemon rings and serve with sour cream.

Bon appetit!