Solyanka with potatoes classic

The classic hodgepodge with potatoes, sausage and cucumbers is also a “soup after the holidays”, because its basis is an assortment of meat products left after slicing for the holiday table, and potatoes perfectly complement any set of meat ingredients. The options for prefabricated hodgepodge are different and can be chosen according to the housewife’s preference.

Mixed meat hodgepodge with potatoes - a classic recipe

Mixed meat hodgepodge with potatoes is not a classic version, but potatoes make the dish thicker and more satisfying, and the set of main ingredients (meat products, cucumbers, olives and lemon) remains classic. In this recipe we are preparing hodgepodge for the family, taking into account that children will also eat it, so we cook it with chicken.

1. 
   Mixed meat hodgepodge with potatoes, sausage and cucumbers is easy to prepare according to the classic recipe. Immediately prepare, according to the recipe, all the ingredients for the hodgepodge. In a hodgepodge saucepan with enough water for six servings of soup, boil the chicken until tender; add salt to the broth only at the end of cooking.
2. 
   While the chicken is cooking, prepare the remaining ingredients. In this recipe we will stew them. Peel the pickled cucumbers.
3. 
   Cut them into small cubes and place them in a small saucepan for stewing.
4. 
   Cut the onion into thin quarter rings, add to the cucumbers, add tomato paste with sugar, pour 250 ml of water and simmer everything over medium heat for 30-40 minutes. During this time, the onion will boil and give the hodgepodge a thicker texture.
5. 
   Peel the sausages and smoked sausage from the casing and chop finely.
6. 
   Cut the black olives in half.
7. 
   Peel the potatoes, cut into small cubes and temporarily cover with cold water.
8. 
   Add water little by little to the cucumbers and onions in the pan and stir everything, as this thick mass can burn.
9. 
   Cool the boiled chicken until cooked, remove the meat from the bones and chop finely.
10. 
    Place the chopped potatoes into the chicken broth and cook until tender. Then add stewed vegetables, sliced ​​sausage, chicken and olives to it.
11. 
    Add bay leaf with chopped garlic to the hodgepodge and adjust the taste by adding salt. After 10 minutes, pour dried dill into the hodgepodge and turn off the heat.
12. 
    Pour the mixed meat hodgepodge with potatoes prepared according to the classic recipe into plates, add slices of lemon and sour cream and serve for lunch.Bon appetit!

Classic solyanka with potatoes, sausage, cucumbers

A classic solyanka based only on potatoes, sausage and cucumbers will be a simple and budget option for you, but nevertheless very tasty. In this recipe we take smoked sausage and pickled cucumbers, and the rest of the ingredients are the same as for classic solyanka.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Smoked sausage – 300 gr.
• Potatoes – 500 gr.
• Pickled cucumbers – 200 gr.
• Tomato paste – 1 tbsp.
• Onions – 300 gr.
• Olives – 100 gr.
• Lemon – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - for serving.
• Vegetable oil - for frying.
• Water – 1.5 l. + 0.5 tbsp.

Cooking process:

Step 1. First of all, prepare all the ingredients for hodgepodge according to the recipe. Immediately peel the potatoes and onions. Remove the sausage from the casing.

Step 2. Cut the sausage, pickled cucumbers and potatoes into small cubes of approximately the same size. Cut the olives into halves and cut the onion into thin quarter rings.

Step 3. In a frying pan in heated vegetable oil, fry the sliced ​​cucumbers, add tomato paste, pour in half a glass of clean water and simmer for 5-7 minutes.

Step 4. Heat a little oil in a hodgepodge pan or saucepan and fry the chopped onion until lightly browned, add the sausage and fry while stirring for a couple of minutes.

Step 5. Then pour these fried ingredients into 1.5 liters of water or any broth, add the cucumbers and potatoes stewed in tomato and cook the hodgepodge for 20 minutes over low heat and covered. Towards the end of cooking, add salt and black pepper, lemon slices and chopped olives to the hodgepodge. Turn off the fire.Let the soup brew a little.

Step 6. Pour the prepared classic hodgepodge with potatoes, sausage, cucumbers into plates, add sour cream and herbs and serve for lunch. Bon appetit!

Meat solyanka with potatoes, olives and lemons

Meat hodgepodge with potatoes, olives and lemons will be a rich, aromatic and satisfying dish that men will like. Its preparation is not difficult, you just need to prepare a considerable set of ingredients. In this recipe we prepare hodgepodge in beef broth, the meat products will be boiled beef with sausage, and we will add olives and lemon to the plates when serving.

Cooking time: 2 hours.

Cooking time: 15 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.
• Salt – 25 gr.
• Ground black pepper – 5 gr.
• Bay leaf – 2 pcs.
• Vegetable oil – 2 tbsp.
• Lemon - to taste.
• Olives - to taste.

Cooking process:

Step 1. Immediately put the beef fillet to cook. Peel and rinse vegetables. Cut potatoes and onions into small cubes. Grind the carrots on a coarse grater. Chop pickles and two types of sausage, as well as potatoes. Cut the lemon into circles and then into quarters.

Step 2. Remove the boiled beef fillet from the broth, cool slightly and finely chop.

Step 3. Strain the beef broth into cheesecloth, pour into a saucepan and boil the chopped potatoes in it until tender.

Step 4. Heat vegetable oil in a frying pan. Fry onions and carrots on it, then add chopped pickles and sausage and fry while stirring for 5-7 minutes.Then add tomato paste, stir and after 2 minutes turn off the heat.

Step 5. Add chopped beef and fried ingredients to the broth with boiled potatoes. Then add salt and black pepper, add bay leaf and cook the hodgepodge over low heat for 10 minutes. Give the hodgepodge about 10 minutes to infuse.

Step 6. Pour the prepared meat solyanka with potatoes into plates, add slices of lemon, olives, herbs and serve for lunch. Bon appetit!

Solyanka with potatoes and smoked sausage

Solyanka with potatoes and smoked sausage will be your option for a quick and satisfying lunch, especially when there are a lot of smoked sausage products left in the refrigerator. For a larger palette of taste in this recipe, we will add ham and smoked sausages to the hodgepodge, but this is at the hostess’s discretion.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Smoked sausage (sausages, ham) –500 gr.
• Potatoes – 2 pcs.
• Pickled cucumbers – 100 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Water – 2.5 l.
• Tomato paste – 25 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 60 ml.
• Bay leaf – 2 pcs.
• Lemon - to taste.
• Fresh herbs - to taste.
• Sour cream - for serving.

Cooking process:

Step 1. Immediately prepare, according to the recipe, all the ingredients for the hodgepodge. Peel and rinse the vegetables.

Step 2. Cut the potatoes into medium cubes.

Step 3. Cut the pickled cucumbers into small cubes.

Step 4. Cut the carrots into the same cubes.

Step 5. Cut the onion into thin quarter rings.

Step 6. Cut the sausage ingredients into small pieces of any shape.

Step 7In a saucepan for cooking hodgepodge, bring 2.5 liters of water to a boil and boil the sliced ​​potatoes in it for 15 minutes.

Step 8. Heat vegetable oil in a frying pan and fry the chopped onion in it until soft.

Step 9. Add chopped carrots to the onion and fry for a few minutes.

Step 10. Then add the chopped sausage ingredients to the pan and fry for 2-3 minutes.

Step 11. Then add the sliced ​​pickled cucumber to the pan.

Step 12. Lastly, pour tomato paste diluted with water into the frying pan and simmer everything over low heat for 10 minutes.

Step 13. Transfer the frying to the boiled potatoes, add salt with black pepper and bay leaf and after 5-8 minutes turn off the heat.

Step 14. Add finely chopped herbs to the hodgepodge and let it steep for 10 minutes.

Step 15. Pour the prepared hodgepodge into plates and put sour cream in each.

Step 16. Complete the dish with lemon slices and serve for lunch. Bon appetit!

Solyanka with chicken and potatoes

Solyanka with chicken and potatoes turns out to be lighter, less fatty and more dietary than the one cooked with pork, and the taste is somewhat different. In this recipe we prepare hodgepodge using chicken fillet and without adding sausages, and the remaining ingredients are the same as in the classic version.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Chicken fillet – 1 pc.
• Potatoes – 4 pcs.
• Pickled cucumbers – 1 pc.
• Olives – 45 gr.
• Onion – 1/2 pcs.
• Carrots – 1 pc.
• Tomato/tomato paste – 1 pc./2 tbsp.
• Bay leaf – 2 pcs.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Lemon - to taste.
• Fresh herbs - to taste.
• Sour cream - for serving.

Cooking process:

Step 1.Peel and rinse potatoes, onions and carrots.

Step 2. Wash the chicken fillet and cut into small cubes. Prepare the remaining ingredients.

Step 3. Cut the potatoes, pickled cucumber and tomato into small cubes. Boil water in a saucepan for 2 servings of soup, add sliced ​​potatoes and cucumbers into it and cook over low heat and covered with a lid for 10-15 minutes.

Step 4. Fry the fillet pieces in heated vegetable oil for 5-7 minutes, add chopped tomato to it (can be replaced with 2 tablespoons of tomato paste), stir and turn off the heat. Transfer the fillet to the pan with the boiled potatoes.

Step 5. In another frying pan, fry the chopped onion and grated carrots until lightly browned and transfer this frying to the hodgepodge. Then add salt with black pepper and bay leaf to the hodgepodge according to your taste, cook for 10-15 minutes, turn off the heat and let it steep for 10 minutes.

Step 6. Pour the prepared hodgepodge with chicken and potatoes into plates, top with lemon slices, olives, sour cream and serve for lunch. Bon appetit!

Mixed meat hodgepodge with potatoes in a slow cooker

Mixed meat hodgepodge with potatoes in a slow cooker is easy to prepare, and all the ingredients are put into the bowl in one go. The dish turns out to be very rich. In this recipe, we prepare hodgepodge to make it less fatty, using chicken broth, and grate the ingredients on a coarse grater and fry them. We boil the chicken in advance, and for the meat mix we take small quantities of two types of sausage and ham, which determines the main taste of the hodgepodge.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Chicken – 200 gr.
• Onion – 1 pc.
• Ham – 100 gr.
• Semi-smoked sausage – 100 gr.
• Krakow sausage – 100 gr.
• Potatoes – 2 pcs.
• Pickled cucumbers – 2 pcs.
• Tomato paste – 4 tbsp.
• Olives – 10 pcs.
• Bay leaf – 2 pcs.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper – 1 tsp.
• Lime – 1 pc.
• Dill – 20 gr.
• Sour cream - for serving.

Cooking process:

Step 1. In the multicooker, turn on the “Frying” program and heat the vegetable oil. Cut the peeled onion into small cubes.

Step 2. Wash the pickles and chop on a coarse grater.

Step 3. Place the onions and cucumbers in a bowl and, while stirring, fry until soft.

Step 4. Grate the ham, but you can cut it into thin strips.

Step 5. Grind two types of sausage in the same way.

Step 6. Separate the boiled chicken meat from the bone and cut into small pieces.

Step 7. Also grate the peeled potatoes on a coarse grater.

Step 8. Place the chopped meat ingredients in a bowl with the fried vegetables, add salt and black pepper and tomato paste to taste.

Step 9. Mix everything well with a spatula and fry for another 15 minutes.

Step 10. Then pour the chicken broth into the bowl through a sieve, add the bay leaf, close the lid and turn on the “Soup” program for 1 hour.

Step 11. Cut the pitted olives into thin rings.

Step 12. Wash the lime and cut into half circles.

Step 13. After the signal about the end of the program, pour the mixed meat soup with potatoes prepared in a multicooker into plates, add olives with fresh herbs and sour cream, and serve for lunch. Bon appetit!

Solyanka with sausage and potatoes without cucumbers

Pickled cucumbers are an important ingredient in solyanka, but even without cucumbers, solyanka with sausage and potatoes turns out no less tasty, rich and satisfying, and tomato paste and lemons will give it a balanced sour taste. Solyanka sausage comes in several types and can be supplemented with any meat. In this recipe, cook the hodgepodge over low heat for at least 1 hour.

Cooking time: 2 hours

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Potatoes – 500 gr.
• Meat products (sausage) – 400 gr.
• Tomato paste – 2 tbsp.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 30 ml.
• Salt - to taste.
• Saffron/turmeric – ½ tsp.
• Greens - to taste.
• Olives - to taste.
• Lemon - to taste.

Cooking process:

Step 1. First of all, you need to prepare, according to the recipe, all the ingredients for the hodgepodge. Peel and rinse vegetables.

Step 2. Cut the onion into small cubes. Grind the carrots on a coarse grater.

Step 3. Then fry these vegetables until lightly browned in heated vegetable oil.

Step 4. Cut the different types of sausage and other meat products selected for hodgepodge into small cubes.

Step 5. Place the sliced ​​meat in a frying pan with the vegetables and fry it until golden brown. Cut the potatoes into large cubes.

Step 6. Place the fried ingredients in a saucepan for cooking hodgepodge, add water for 4 servings of soup, add tomato paste, salt and saffron or turmeric, chopped potatoes and bring to a boil. Then simmer the hodgepodge over low heat and covered with a lid for 1-1.5 hours.

Step 7. Towards the end of cooking, add finely chopped greens to the hodgepodge.

Step 8Pour the prepared hodgepodge with sausage and potatoes without cucumbers into plates, add olives and lemon slices and serve for lunch. Bon appetit!

Solyanka with beef and potatoes

Solyanka with beef and potatoes will be a cheaper version of this classic and popular dish. In this recipe, we take beef on the bone and boil it in advance for 2-4 hours until cooked. We complement it with a small set of two types of sausage, and potatoes will give the hodgepodge a richness and thicker texture.

Cooking time: 1.5 hours excluding beef cooking.

Cooking time: 15 minutes.

Servings: 6.

Ingredients:

• Beef on the bone – 700 gr.
• Water – 3 l.
• Boiled sausage – 200 gr.
• Cervelat – 200 gr.
• Potatoes – 4 pcs.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Pickled cucumbers – 4 pcs.
• Tomatoes – 1 pc.
• Tomato sauce – 70 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Olives – 150 gr.
• Lemon - to taste.

Cooking process:

Step 1. Pour cold water over the beef, bring to a boil and remove the foam from the surface of the broth with a slotted spoon. Add any spices to the beef and simmer for 2-4 hours until the meat is cooked.

Step 2. While the beef is cooking, prepare the remaining ingredients for the hodgepodge. Peel the vegetables. Cut the onion into thin half rings and the carrots into circles.

Step 3. Fry these vegetables until lightly browned in hot vegetable oil.

Step 4. Add diced tomato, tomato sauce, stir and simmer on low heat under the lid for 2-3 minutes.

Step 5. Cut the sausage, pickles and olives into small pieces.

Step 6. Chop the peeled potatoes coarsely.

Step 7. Remove the cooked beef from the broth, remove the bone, and finely chop the meat.

Step 8Bring the broth to a boil and add fried vegetables, cold cuts and potatoes to it. Do not add cucumbers yet, as the potatoes will not cook in an acidic environment. Cook the solyanka until the potatoes are ready.

Step 9. Lastly, transfer the olives with sliced ​​pickles into the hodgepodge, add salt and black pepper, adjust the taste. Turn off the heat and allow the dish to steep for at least 20 minutes.

Step 10. Pour the prepared hodgepodge with beef and potatoes into soup cups, top with lemon slices and sour cream and serve for lunch. Bon appetit!