Solyanka - 14 recipes, combined meat solyanka

Solyanka is one of the most saturated soups in taste and composition. She perfectly warms and satisfies hunger. Even for a winter holiday table, a properly prepared hodgepodge is quite suitable as an appetizer. You can choose her recipe from the 14 options below.

Classic hodgepodge recipe

Treats according to the classic recipe are as rich and satisfying as possible. This is the perfect lunch option. For its preparation it is used: 450 g of any offal (it is best to choose a pork heart), 350 g of beef ribs, 450 g of smoked sausage of any kind, 2 pcs each. onions, pickled cucumbers and carrots, salt, 65 g of tomato paste, ground pepper, 130 g of olives, a couple of bay leaves, oil.

1. Beef ribs and pork heart are boiled in 3.5 liters of water with lavrushka and salt. From the moment the liquid boils, they should be on the stove for about 1.5 hours.
2. Vegetables (except cucumbers) are cooked in oil for frying. When they become golden, tomato paste is added to the products, and together the components are stewed over low heat for another 7-10 minutes.
3. The meat extracted from the broth is cut into small pieces and again sent to cook. Sausage and pickled cucumbers are ground in the same way.
4. It remains to pour into the broth all the remaining prepared ingredients, add seasonings, salt and whole olives.

Served with sour cream and thin slices of lemon.

Georgian Recipe

Such a soup always turns out to be very thick. But, changing the amount of broth, you can adjust this parameter to your liking. The soup does not include olives.For Georgian hodgepodge you need to take: 800 g of beef, 3 white onions, 800 ml of meat broth, a small glass of white wine, 2 tbsp. wheat flour, 4 garlic cloves, 1 tbsp each homogeneous mustard and tomato paste, 1 pickled cucumber, salt, seasonings. How to prepare Georgian hodgepodge is described below.

1. Beef is cut into thin strips and fried in well-heated oil for 3-4 minutes. The pan should be with high sides.
2. Next, the meat is cooked over high heat for a couple of minutes along with chopped onions.
3. Flour is added to the pan, and after mixing the ingredients, white wine is added.
4. Now you can send salt, spices, mustard, tomato paste to other products.
5. It remains to pour the broth into the dishes and simmer all the components over low heat until the meat is ready. Last of all, pickled cucumbers chopped with thin sticks are poured into the pan.

More materials: how to cook a hodgepodge

Georgian hodgepodge is served both as a first course and as an addition to a side dish.

With sausage

A classic hodgepodge with sausage is prepared on the basis of beef broth. It is better to take meat on the bones so that the dish turns out to be as rich as possible. In addition to beef (450 g), you will need to use: 3 sausages, 250 g smoked sausages, 2 white onions, a couple of tablespoons of tomato paste, 2 pickles, half a can of canned olives, oil, salt, spices. The following is a step-by-step recipe for soup.

1. Beef broth on bones is cooked for at least 1.5 hours with the addition of salt, spices and a whole onion. When it is ready, vegetables are extracted from the liquid and thrown out, meat is cut from the bones.
2. The remaining onions, along with the cucumbers, are finely chopped and passerized.
3. The ingredients in the pan are mixed with tomato paste and a small amount of meat broth, after which the products are stewed for 7-10 minutes.
4. The contents of the pan are transferred to the meat, and sausage and sausages are fried in the remaining oil. Further, they are also poured into the broth.
5. It remains to add salt, spices and whole olives.

Before serving, the dish should be infused for about 30 minutes.

Mushroom hodgepodge: a step by step recipe

This is a lean version of hodgepodge. No meat is added to it. Used: 350 g of fresh champignons, a handful of finely chopped cabbage, onion, pickles, 2 potatoes, 2 tbsp. tomato paste, 10 olives, lemon, salt, oil, spices.

1. Potatoes are diced and boiled in 2-3 liters of water until soft.
2. Chopped onions with mushrooms are fried until soft. After this, cabbage is added to them, and the products are stewed for 15-17 minutes.
3. At the end, tomato paste is laid out for the vegetables, they are mixed and sent to the potatoes.
4. Diced pickled cucumber and whole olives are added to the soup.

Served mushroom hodgepodge portioned with lemon slices.

Smoked Soup Recipe

The combined smoked soup uses lard and two types of sausage. Of course, you can not do without pickles (3 pcs.), Olives (half a can) and tomato paste (2 tablespoons). In addition to these ingredients, you need to take: 350 g of salami and any smoked sausage, salt, 70 g of smoked bacon, onion, 4 potatoes, lemon, 6 peas of black pepper.

1. Water with pepper and small salt is brought to a boil, after which two types of sausage cut into bars are sent to it.
2. After 7-8 minutes, chopped potatoes are laid out in the broth.
3. Onion sliced ​​in thin half rings and diced pickles are fried along with lard. Then these products are stewed on a minimum heat for 7-0 minutes with tomato paste and a small amount of cooked broth.
4. The contents of the containers are mixed, and the soup simmers until the vegetables are soft.

A treat is served with lemon, chopped herbs and sour cream.

Solyanka with chicken

Chicken hodgepodge turns budget. Especially if you take the bird's thighs (3 pcs.) For its base. Also need to use: 1 pc. carrots and onions, 40 g celery root, 200 g pickled cucumbers and smoked sausage, a jar of seedless olives, 2 tbsp.capers, 150 g of tomato paste, salt, sugar, butter, lemon.

1. From the celery, meat, onions and carrots, the broth is cooked. When it is ready, the vegetables and bones from the thighs are removed from the pan. The meat removed from the bone is cut into small pieces.
2. Cubes of cucumbers, tomato paste, spices, salt, a pinch of sugar and any sausage chopped in any way are poured into the resulting broth.
3. A few minutes before the dishes are ready, capers and whole olives are added to the pan.

Served with lemon and sour cream and garlic sauce. You can fill it with caper brine.

Old Russian

This recipe is markedly different from all others. It includes fresh red fish (250 g) and rice (half a glass). And also: 3 potatoes, 2 pickles, 1 onion, salt, fat.

1. The fish is boiled with the appropriate spices and salt, after which it is cut into small pieces.
2. In the broth left after the red fish, rice is cooked.
3. When the cereal is softened, chopped potatoes and onion roasting are added to the pan.
4. The treat is cooked until the potato cubes are ready.

Fish soup can also be combined with fresh lemon and olives / olives.

Combined meat hodgepodge in a slow cooker

It is especially simple and convenient to cook a hodgepodge using a slow cooker. According to the recipe, it includes the following ingredients: 150 g of sausages, smoked sausage and ham, 480 g of beef pulp, 4 pickled cucumbers, 2 pcs. onions and carrots, 70 g of olives, a couple of tablespoons of tomato paste, salt, oil, spices.

1. Beef pulp broth is cooked for at least 2 hours in a saucepan. At the end of cooking, the meat is removed from the liquid and finely crumbles.
2. From vegetables in the “Baking” mode, frying is prepared in oil.
3. Then the vegetables are fried for 3-4 minutes in the same program already with sticks of pickled cucumbers and tomato paste.
4. All meat components are finely chopped, combined with the broth and poured into the bowl of the device.
5. After adding salt, spices and olives, the treat is cooked for 55 minutes in the mode of the “Braising” device.

If there is no lemon in stock, you can add the necessary acid to the soup using cucumber brine.

Potted in the oven

It will be possible to prepare a solyanka in portions in pots. This is especially true if you plan to treat the guests with soup. The following products are used in such a dish: 600 g of various meat components (carbonate, thin sausages, salami or cooked sausage), carrots and onions for frying, 2 potatoes, 80 g of tomato paste, 2.5 pickles, a handful of olives, salt, spices , oil.

1. A pair of onions and carrots is cooked in butter.
2. Sliced ​​cucumber, cubes of potatoes, all chopped meat components, a little water, salt and spices are added to the pan with vegetables. Together, the ingredients languish for about 7 minutes.
3. It remains to shift the products from the pan into pots (1/3) and pour them with boiling water.
4. At 160 degrees, the treat is cooked in the oven for 25 minutes.

Served dish with olives, sour cream and lemon.

With cabbage and sausages

Meat hodgepodge with sausages is usually cooked with the addition of cabbage. Vegetables will need to take about 800 grams. Also need to use: 7 sausages, onion, carrot, 2 tbsp. l ketchup, salt, oil.

1. Finely chopped cabbage is fried in one pan with a lot of oil, and chopped onions and carrots in another.
2. Ketchup is added to the last ingredients a couple of minutes before being ready.
3. Cabbage is mixed with a bright fry, salted and transferred to a pan.
4. In the remaining oil, sausage circles are fried, which must be sent to the vegetables.

The prepared hodgepodge can either be poured with meat broth and served as a soup, or eat as a second dish without liquid.

Traditional Ukrainian hodgepodge

Discussed soup in Ukrainian is usually prepared on pork. In addition to meat pulp (450 g) and fat (60 g), you must also use: 250 g smoked sausage, 4 pickles, 2 onions, 5 cloves of garlic, 3 tbsp. ketchup, salt, oil, lemon.

1. Pork, cut into strips, is cooked broth.
2. Next, smoked sausage and pickles are sent to it.
3. Chopped onions and garlic cloves are fried with slices of bacon.
4. When the vegetables are fried, tomato mass, sausage and cucumbers are added to them. Products are salted and stewed together for 7-8 minutes.
5. The resulting mixture is laid out in a broth with meat.
6. The soup is boiled and served for dinner.

Each individual small portion is decorated with a slice of lemon.

With the addition of beef kidneys and tongue

Solyanka soup can be prepared on meat offal. It’s best to prepare for this: 650 g of beef kidneys, 300 g of tongue, 3 l of broth, 250 g of smoked sausage and the same amount of brisket, 2 pickled cucumbers, 3 garlic cloves, 120 g of tomato paste, salt, oil, spices, olives, lemon.

1. The kidneys are pre-soaked in cold water for about 7 hours. Moreover, every hour they need to change the water. Therefore, leaving the product overnight will not work.
2. Vessels and excess fat are removed from the kidneys, they are cut into sectors and boiled until tender in three waters. After boiling the liquid, it changes each time to a new batch.
3. When the kidneys are ready, they are cut into cubes, fried in fat or any oil and added to the container in which the tongue is cooked. The latter is also crushed, for example, with thin sticks.
4. Onions and carrots are passeriruyut until golden, then seasoned with tomato paste and simmer for 7-10 minutes.
5. The contents of the pan are sent to the broth, and the remaining oil is fried chopped brisket and sausage, sliced ​​garlic, as well as cubes of pickles.
6. These products are also transferred to the pan.
7. The solyanka is salted and boiled for another 7 minutes after boiling.

Servings are decorated with lemon slices, olives or olives.

Sekogityongor - Korean style liquid solyanka with beef

Oriental foodies also appreciate hodgepodge. True, they cook it in a special way: with beef (550 g), bamboo shoots (60 g), eggs (2 pcs.), Ground sesame seeds (2 g), mushrooms (70 g), garlic (4 cloves), sesame oil (2 tablespoons), soy sauce (60 ml), white and green onions (1 pc. And a small bunch), fresh sorrel (60 g), salt and sugar. The following is a step-by-step recipe for such a dish.

1. The meat is cut into thin strips, mixed with finely chopped green onions, garlic, sesame oil and soy sauce, passed through a garlic crusher. A pinch of sugar and ground sesame seed are poured on top of the ingredients, after which they are left to marinate for half an hour.
2. Shredded champignons with bamboo shoots cut into strips 5 cm long are fried in sesame oil. Sliced ​​onions and sorrel are also sent to the pan.
3. After 5-6 minutes of frying, a small amount of salted water is poured into the products.
4. Marinated meat is fried in a separate bowl, and then combined with mushrooms and other components. Together, the components are stewed over the smallest fire until cooked.

Raw eggs are driven into a hot dish.

Original recipe with capers and mushrooms

For cooking, dried mushrooms are used. Enough 60 g of the product. In addition to mushrooms, you need to take: 2 onions, 120 g of tomato puree, 1.5 large pickles, 60 g of canned capers, oil, fine salt, spices, lemon, olives with cheese filling or without stones.

1. Broth is cooked from mushrooms.
2. Onions are chopped and fried in fat until golden. Then the vegetable is stewed for another 5 minutes with salted cucumber sticks, tomato puree and a small amount of broth.
3. Capers recline in a colander.
4. All ingredients are sent to the broth in turn. And also - finely chopped boiled mushrooms, spices, salt, halves of olives and slices of lemon.

Before serving, each serving of soup can be sprinkled with finely chopped herbs.