Solyanka meat soup classic recipe with sausage. Solyanka with sausage

If you don’t know what to do with meat products that are lying in the refrigerator, then prepare this salty and sour soup. Solyanka team with sausage, step by step recipe with the photo of which we offer, it is cooked in classic meat broth with the addition of pickled cucumbers and olives. This rich soup will warm you up in cold weather and fill you up after a hard day at work.

Solyanka is a soup with pickled cucumbers and several types of meat or sausage. Sometimes solyanka is prepared with mushrooms or fish. Cucumbers can be used either salted or pickled, whatever you have available. Sausage solyanka is a fragrant, tasty, and most importantly satisfying soup. Serve it with a slice of lemon, seasoning the soup with a spoon of sour cream.

Calorie content of mixed meat hodgepodge with sausage

Calorie content and the nutritional value mixed hodgepodge with sausage are designed for 100 grams of ready-made soup. The data given in the table is indicative.

How to cook hodgepodge from sausage

The recipe for making a classic hodgepodge goes back centuries, and there it was called “selyanka”. The recipe, composition and method of preparation may differ among different housewives, but the main components are the same for everyone. Solyanka is cooked mainly in meat broth with the addition of several types of sausage and meat. The taste of the combined sausage solyanka is always sour, hot and salty - this is its “zest”. Let's take a closer look at how to cook hodgepodge with sausage.

Ingredients:

• Meat on the bone – 400 gr.
• Boiled sausage – 250 gr.
• Salami sausage (dry) – 250 gr.
• Sunflower oil – 70 ml.
• Onion – 2 pcs.
• Pickled cucumbers – 2-3 pcs.
• Tomato paste – 2 tbsp. spoon
• Potatoes – 3-4 pcs.
• Bay leaf – 1 pc.
• Parsley
• Black peppercorns – 5 pcs.
• Lemon – 4 slices
• Pitted olives – 1 can
• Sour cream – 100 gr

Step 1.

For a tasty and aromatic hodgepodge you need meat broth. Pour water over the pork bones and simmer over low heat, add the peeled onion, Bay leaf ick and peppercorns. Cook the broth for about an hour. After this time has expired, you can begin the main preparation of hodgepodge with sausage. Peel the onion and chop it finely, fry in oil, add grated cucumber.

Step 2.

Add tomato paste. At the same time, peel the potatoes, cut into cubes and send to cook in the broth, add a pinch of salt and remove the bones, remove the meat.

Step 3.

Stir the roast and pour in a small amount of broth.

Step 4.

Cut the boiled sausage and meat into cubes, chop the salami.

Step 5.

Lightly fry and add to stir-fry soup.

Step 6.

Pour the broth and potatoes into the main soup pot. Bring to a boil, add salt to taste and add olives without liquid.

Add chopped herbs, cook for another 5 minutes. Solyanka with sausage is ready. Serve with a slice of lemon and a dollop of sour cream.

Sausage solyanka with chicken

Solyanka with sausage and chicken is even easier to prepare than classic version. To prepare this version of the soup you will need a chicken breast and two types of sausage.

Ingredients:

— Chicken breast — 300 gr.
- Boiled sausage - 150 gr.
— Salami sausage — 150 gr.
— Onion — 1 head
— Tomato paste — 2 tbsp. spoons
— Pickled cucumbers — 3 pcs.
— Bay leaf — 2 pcs.
— Ground pepper
- Salt
- Greenery

1. Cook first chicken bouillon. Rinse the breasts well, remove the skin and boil for 50 minutes. Remove the chicken fillet from the bones and chop.

2. Two types of sausage can be cut into cubes, but preferably into strips, then fry in a frying pan with non-stick coating no oil.

3. Chop the greens and pickled cucumbers with a knife, peel the onion and cut into thin rings cut in half.

4. Sauté the onion in a small amount of vegetable oil, then add the chopped cucumbers and continue to fry for 2 minutes, stirring constantly.

5. Mix two tablespoons of tomato paste with the roast and stir. Reduce heat to low and simmer for a couple of minutes.

6. Place fried sausage, chicken fillet and vegetables fried in tomato paste into the prepared chicken broth. If necessary, add salt. Add bay leaves and pepper, cook for about seven minutes. After turning off the stove, add the olives and let the soup brew with the lid closed.

Similar recipes:

Solyanka is one of the types of seasoning soups. It can be meat or mushroom, fish or lean - there are many variations. The main similarity of all types of solyanka lies in the variety of its main ingredient. For example, if you are preparing a meat hodgepodge, then it includes several meat products, if you are preparing a mushroom hodgepodge, it contains several types of them.

All types of solyanka are certainly prepared with pickles. They are the ones who give the soup its original and unique taste, which solyanka connoisseurs love so much. Sauerkraut is often added to soup. To give the hodgepodge a beautiful light brown color, add tomato paste. And of course, it’s hard to imagine hodgepodge without olives and lemon. All the ingredients together give the soup a slightly spicy and spicy taste.

You can put boiled or smoked chicken, meat, various types mushrooms, smoked or boiled sausage, bacon.

Solyanka is not only perfect for everyday lunch, but will also be a wonderful dish on the holiday table.

This soup perfectly restores strength and warms, so preparing hodgepodge is especially important in cold and inclement weather.

In the classic version of preparing hodgepodge, there are at least four types of meat products; you can choose any of them to suit your taste. Solyanka prepared according to this recipe turns out bright and thick with a pleasant rich taste.

Ingredients:

• Meat broth (beef) - 2 l;
• Smoked sausage - 200 g;
• Pickled cucumber - 1 pc.;
• Olives - half a jar;
• Boiled beef - 300 g;
• Smoked meat - 200 g;
• Dill - a bunch;
• Onion - 2 pcs.;
• Tomato paste - 4 tbsp. spoons;
• Sausages - 5 pcs.;
• Lemon - 0.5 pcs.

Cooking method:

1. Let's prepare a rich broth. To do this, boil a piece of beef (preferably on the bone). During the cooking process, skim off any foam that forms.
2. Take the finished meat out of the broth and cut it into cubes.
3. We also cut the cucumber into small cubes and the olives into rings.
4. Add meat, chopped olives and cucumber to the boiling broth. Cook for 15 minutes.
5. Cut the remaining meat ingredients into small pieces.
6. Let's prepare the fry. To do this, lightly fry the onion in oil. Add 2 tbsp. spoons of flour, mix, fry a little more.
7. Add tomato paste to the onion-flour mixture and mix. Pepper and salt.
8. Place the roast into the hodgepodge and mix.
9. Chop the dill and add to the soup. Let the hodgepodge boil for a few minutes, turn off the heat.
10. Serve solyanka with a slice of lemon, 2-3 olives and a spoonful of sour cream.

Interesting from the network

Fragrant, rich and thick - this delicious spicy soup will please everyone. The chicken can be boiled, fried or smoked, and the olives can be replaced with olives or capers.

Ingredients:

• Chicken - 1 pc.;
• Pickled cucumbers - 3 pcs.;
• Carrots - 1 pc.;
• Semi-smoked sausage - 100 g;
• Sausages - 3 pcs.;
• Onion - 2 pcs.;
• Tomato paste - 4 tbsp. spoons;
• Lemon - 1 pc.;
• Parsley dill;
• Paprika, pepper, olives.

Cooking method:

1. We wash the chicken, place it in a pan and boil it. During the cooking process, skim off the foam. Remove the chicken from the broth, cool, separate from the bones, and chop the meat.
2. Cut the pickled cucumbers into slices or thin strips.
3. Fry onions and carrots in oil, add tomato paste.
4. Cut the sausage into thin strips, sausages into circles.
5. Bring the broth to a boil, add carrots and onions. Bring to a boil again.
6. Add cucumbers and meat ingredients to the soup. Add paprika, bay leaf, a little pepper, and salt. Cook over low heat for another 10 minutes.
7. Cut the lemon and olives into thin slices, finely chop the fresh herbs.
8. In a plate with hodgepodge, put half a circle of lemon, some olives, herbs and a spoonful of sour cream.

Now you know how to cook solyanka with smoked sausage according to the recipe with photos. Bon appetit!

Making hodgepodge is quite simple, but when preparing the dish, pay attention to the following points:

• Instead of olives, you can use capers in the soup, and if desired, add both.
• Solyanka is prepared in a concentrated rich broth, which, depending on the ingredients included in the soup, can be meat, fish, or mushroom.
• To enhance the characteristic taste of solyanka and make it even richer, at the end of cooking you can pour a little cucumber brine into the soup, which should be boiled and strained.
• All meat products are added to the soup already prepared. Meat, chicken - everything must be boiled first.
• If desired, you can add additional vegetables to the hodgepodge, for example, potatoes.
• If you are preparing a fish soup, it is advisable to choose fish such as catfish, pike perch, or sturgeon.
• Fish solyanka should be served with lemon, but without sour cream, meat solyanka - with sour cream and lemon, mushroom - only with sour cream. All dish options are served with fresh herbs.

Hodgepodge with sausage is especially good after the last feast: a warming meat broth with pickles and olives will help extinguish a hangover, as well as get rid of the unpleasant feeling of heaviness.

This salty and sour soup is also good because you can use almost any food you have lying around in the refrigerator. The recipe for hodgepodge is an excellent opportunity to use smoked meats left over after a festive meal, which, of course, cannot but please modern pragmatic housewives.

Ingredients for a three-liter saucepan:

• beef on the bone - about 500 g;
• smoked sausage (cervelat/salami, etc.) - 200 g;
• sausages - 3-4 pcs.;
• onion - 2 pcs.;
• pitted olives - 100 g;
• pickled cucumbers - 100-150 g;
• tomato paste - 1-2 tbsp. spoons;
• vegetable oil- 3-4 tbsp. spoons;
• parsley - a small bunch;
• lemon - several slices;
• bay leaf - 1-2 pcs.;
• salt, peppercorns - to taste.

1. Place the washed beef in a saucepan and pour cold water and bring to a boil. After removing the husks, throw one onion into the boiling liquid and cook the broth over low heat for 1.5-2 hours (until the meat is cooked). After the specified time, add bay leaf and allspice peas, continue cooking for another 15-20 minutes.
   
2. Next, remove the finished meat from the broth, place it in a separate bowl and leave to cool. We throw out the onion and bay leaf - these ingredients have already given their flavor to the meat broth, so we will no longer need them. Pass the broth through a fine sieve, getting rid of the peppercorns and small scraps left over from the piece of meat. Bring the broth to a boil again. At the same time, chop the cucumbers into thin strips.
   
3. Steam the cucumber slices for 5 minutes over moderate heat, adding a couple of tablespoons of meat broth. Next, move the contents of the frying pan into the pan with the future hodgepodge.
   
4. Let's move on to the meat components. We remove sausages and sausage from the casing and cut them as desired - into cubes, sticks or thin strips.
   
5. Remove the bones from the cooled beef and cut the meat into small pieces.
   
6. Without wasting time, chop the remaining onion with a knife. Fry in hot vegetable oil for about 3-5 minutes.
   
7. Then add tomato paste and sausages to the onions. Sauté everything together, remembering to stir, for another 3-4 minutes, after which we send the resulting frying into the broth.
   
8. Next, add sausage and prepared beef to the soup. At the same time, add olives and salt to taste, continue to cook the hodgepodge for another 5-7 minutes. Next, turn off the heat, cover the pan with a lid, allowing the broth to brew a little.
   
9. Pour the hot first course into plates. As a finishing touch, add a slice of lemon to the soup and sprinkle each serving with finely chopped parsley.
   

Solyanka with sausage is completely ready! If desired, you can soften the taste of the first course with a spoon of low-fat sour cream. Bon appetit!

Thanks to a large number meat and rich broth, solyanka is rightfully recognized as the most satisfying first course. And her taste qualities are able to conquer the heart and stomach of any gourmet. Serving such a soup at the table means pleasing your family and guests, and this is an undoubted success for the cook! Today the site is ready to reveal the main secret of hodgepodge, provide a recipe with photos and describe in detail all the stages of preparation so that you can cope with this dish with a bang.

Solyanka soup recipe classic with sausage

In fact, traditional solyanka involves the use of meat. But it needs to be cooked for at least an hour, which significantly increases the total cooking time. IN modern world, when every minute of the housewife counts, such a soup becomes not very relevant. But replacing the meat ingredient with a related one, sausage, is an excellent solution. The dish turns out just as rich and nutritious, and cooks very quickly. Let's find out the step-by-step recipe!

The composition of the soup with a total volume of about 4 liters includes:

• 150 grams of boiled sausage;
• 5 hunting sausages;
• 6-7 potatoes;
• 2 red onions;
• 3-4 pickled cucumbers;
• 1 carrot;
• a tablespoon of tomato paste;
• a few slices of lemon;
• salt, herbs, spices.

How to cook solyanka with sausage

You can use ready-made meat or vegetable broth as a base for the soup. If you don't have one, it will do plain water– 3-3.5 liters. Place the chopped potatoes into the boiling liquid. Next, coarsely grate the carrots and cut the onion into half rings. Saute these 2 ingredients in vegetable oil until they become soft. Next stage– add cucumbers, grated through a coarse grater, and tomato paste to the frying pan, thoroughly mixing the products. Simmer the mixture over low heat for four minutes, and only then put it in a saucepan, where the potatoes already become soft. At this time, salt the soup and add your favorite spices. Now it's time for the meat component. Cut the dumplings into strips, sausages into half rings. We put it all into the pan. The final chord is lemon slices and herbs.

Advice! The right hodgepodge should be spicy, at least a little. If the finished soup lacks “pepper,” you can add cucumber pickle to it.

Solyanka recipe with smoked sausage

It just so happens that almost everyone loves smoked meats. That’s why pizza, salad, and soup seem tastier to us with smoked rather than boiled sausage. This statement fully applies to hodgepodge, so why not prepare it according to a new recipe?

We will need:

• 150 grams each of cervelat, salami, ham and raw smoked sausage;
• 150 grams of potatoes;
• 0.5 kg of tomatoes;
• 200 grams of pickled cucumbers and bell peppers;
• 1-2 onions;
• 1/2 lemon;
• 3-4 cloves of garlic;
• parsley, bay leaf and other spices, dill, salt;
• sour cream.

Homemade solyanka recipe

We put the water on the fire and wait for it to boil. Pour in the potatoes, cut into cubes.

Interesting! It turns out that they cook not only meat solyanka, but also mushroom and even fish. Instead of potatoes, you can use rice or pearl barley. Particularly enterprising chefs prepare soup from meat by-products - hearts and kidneys. But soup without cucumbers is no longer a hodgepodge, so don’t forget to add them during cooking!

Next, fry the chopped sausage in vegetable oil for five minutes. Add finely chopped onion and garlic to it. After another 5 minutes, add tomatoes and peppers to this frying pan and simmer until tender. When the potatoes are cooked, add the contents of the frying pan to the pan, add bay leaves and ground black pepper. Now chop the cucumbers, pour them into the hodgepodge, cook for another 5 minutes. IN final stage cooking, add herbs and lemon. Serve the soup hot, season with sour cream if desired.

List of ingredients:

• 400 grams of sausage to your taste (preferably two types);
• 4-5 potatoes;
• 2-3 pickled cucumbers (you can use pickled ones);
• 2 fresh tomatoes;
• half a lemon;
• 1 onion;
• 10 pitted olives;
• herbs, salt, spices.

How to cook hodgepodge

Cut the potatoes into small cubes and boil until almost done. Fry the onion for 5 minutes, then add the chopped sausage and fry for another 5-10 minutes. We send this mixture to the potatoes, add chopped cucumbers, tomatoes and olives. Squeeze the juice from half a lemon into the soup, sprinkle with salt and other spices. When the hodgepodge is ready, leave it to steep for at least 10 minutes. Serve in portions, decorating the surface of the dish with herbs.

This combination of tastes, according to gourmets, is the richest. Therefore, the time spent preparing the soup pays off with delight when tasting the dish. So, let's prepare the necessary components:

• 300 grams of raw beef;
• 200 grams of any smoked meat and sausage;
• 6 sausages;
• 3 pickled cucumbers;
• 1 carrot;
• 3 tablespoons of tomato paste;
• 2 onions;
• 1-2 tablespoons of any flour;
• olives, lemon, herbs, spices.

Team solyanka recipe

Place the beef in boiling water and cook until tender, seasoning with salt, bay leaf and pepper. Remove from the pan, cut into thin slices, and pour back. Next we send chopped cucumbers and olives. Cut the remaining meat ingredients into strips, fry in a frying pan, then lower into the broth. We also fry the onion, cut into half rings, add flour and tomato paste to the frying pan, simmer for a minute and pour into the soup. Add a little ground pepper and herbs, boil for another 2 minutes, turn off the heat, and let it brew.

Cooking solyanka with sausage and different types of meat - video

Solyanka team is a hot first course, cooked in a strong broth with the addition of seasonings. Traditional Russian stew of three types: mushroom, meat or fish, combines the acidity of cabbage soup, the saltiness of rassolnik and the spiciness of herbs. Serf cooks gave Russian cuisine a fundamental invention with advanced technology.

Hodgepodge - classic recipe

Solyanka team - a recipe that used traditional Russian table treats: meat and sausages, cabbage and pickles, fresh herbs. Such different components were held together with a rich base, seasoned with citrus juice and served under the name “selyanka” - a peasant’s stew, which later passed on to the tables of the nobility.

• beef broth – 1.2 l;
• brine – 250 ml;
• boiled beef – 200 g;
• boiled chicken breast – 150 g;
• ham – 150 g;
• fresh cabbage – 200 g;
• tomatoes – 2 pcs.;
• salted mushrooms – 200 g;
• sour cream – 100 g;
• black peppercorns – 6 pcs.;
• fresh parsley – 5 g;
• fresh dill – 5 g;
• onion – 20 g;
• capers – 15 g.

1. Combine the boiled brine with the broth.
2. Slice ham, breast and beef, vegetable components identical cubes and place in liquid.
3. Add spices and sour cream, and keep on fire for about a quarter of an hour, without letting it boil.
4. The finished hodgepodge is seasoned with lemon juice and capers.

Meat hodgepodge recipe

Solyanka team is a traditional tavern spicy thick soup, rich in rich ingredients: veal on the bone for the base, ham, poultry and corned beef. One plate of this brew constituted a complete meal for the whole day. The basic components of the dish can be varied at your discretion from time to time, changing the final taste.

• beef brisket – 1000 g;
• chicken breast – 350 g;
• ham – 150 g;
• onion – 50 g;
• hot pepper – 1 pc.;
• tomatoes – 100 g;
• sweet pepper – 1 pc.;
• pickled cucumbers – 3 pcs.;
• lemon – 1 pc.;
• carrots – 50 g;
• parsley – 15 g.

1. Before preparing meat solyanka, cook the base using brisket, chicken breast, carrots and hot peppers.
2. Combine the fried onions with chopped tomatoes and sweet peppers and cook.
3. Cut the ham and breast into cubes, cucumbers into cubes and place in a saucepan.
4. Season the finished stew with lemon and parsley.

Solyanka with sausage

The centuries-old tavern soup has been transformed and modified. Modern housewives use financially convenient products and do not spend a lot of time on a strong broth without sacrificing taste, since affordable sausages replace meat with bones and saturate the hot dish with a smoky aroma.

• salami – 200 g;
• raw smoked sausage – 200 g;
• lard – 100 g;
• olives – 50g;
• barrel cucumbers – 2 pcs.;
• onion – 30 g;
• tomato paste – 100 g;
• ground black pepper – 5 g;
• bay leaf – 2 pcs.;
• water – 3 l;
• a handful of fresh herbs;
• vegetable oil – 35 ml.

1. Fill the fried first four with liquid.
2. Submerge chopped vegetables in oil with added paste.
3. Preparing the hodgepodge will take no more than a quarter of an hour, so after the meat, add vegetables.
4. Season the finished dish with chopped olives.

Solyanka with potatoes

Mixed meat solyanka - recipe with potatoes - homemade version, invented by housewives for thickness and viscosity. This option is not too similar to the classic version, but also has a right to exist, especially since everyone’s favorite vegetable will add satiety and taste, overcoming the feeling of hunger for a long time and warming you up in the cold.

• pork – 300 g;
• chicken fillet – 200 g;
• sausages – 100 g;
• sausage – 100 g;
• potatoes – 200 g;
• tomato sauce – 80 g;
• olives – 10 pcs.;
• water – 3 l.

1. For the national solyanka you will need a base made from pork and chicken fillet.
2. Pour liquid over prepared pork, sausage, fillet, frankfurters and vegetable products.
3. Cook the stew until the potatoes are soft, add the sauce and olives.

Hodgepodge with smoked meats - recipe

Solyanka soup with assorted smoked soup is a delicious version of the hot spicy first. It will require a variety of ingredients: spicy sausages, offal in the form of liver or tongue, boiled meat. Such delicacies not only enrich the taste, but also transform rural stew into the category of restaurant treats.

• beef ribs – 400 g;
• smoked pork – 300 g;
• boiled tongue – 100 g;
• smoked sausages – 100 g;
• water – 3 l;
• canned tomatoes – 100 g;
• brine – 100 ml.

1. Before preparing the hodgepodge, boil the ribs for an hour.
2. Cut all the ingredients into strips and fry in different pans.
3. Place the food in the broth, pour in the brine and cook for 20 minutes.

Mushroom solyanka

For hodgepodge made from mushrooms, no specific technologies are required. Act on a whim by combining your favorites fresh mushrooms with marinated ones, throw in a couple of meat ingredients, season with tomato sauce with a drop of lemon and the dish is ready. Forest gifts, both dried and frozen, will help make the decoction more fragrant.

• fresh mushroom assortment – ​​400 g;
• pickled honey mushrooms – 150 g;
• tomato sauce – 75 g;
• a handful of olives;
• fresh dill – 15 g;
• ham – 150 g;
• sausages – 100 g;
• boiled pork – 150 g;
• salami – 100 g;
• lemon – 1 pc.;
• water – 3 l.

1. Chop prepared mushrooms, meat and vegetable preparations.
2. Fry all the elements together, add liquid, add sauce and cook for a quarter of an hour.
3. Ready-made hodgepodge of meat with mushrooms is seasoned with fresh herbs and citrus slices.

Solyanka fish team

Who would have thought that ukha would become the ancestor of this hot dish. After all, the fish version was the first to appear. Having undergone changes, the original Russian dish of several varieties of fish, seasoned with capers and tomatoes, acquired a rich taste and aroma. The latter characteristics are especially pronounced if you use two types of fish: fatty and lean.

• perch carcass – 1 pc.;
• lightly salted salmon – 400 g;
• sea ​​bass – 400 g;
• water – 2 l;
• brine – 200 ml;
• pickled cucumbers – 100 g;
• tomato paste – 75 g;
• capers – 20 g;
• a handful of olives.

1. Before preparing hodgepodge from fish, make a fish broth.
2. Cut the fish and pickles and boil, adding pasta and brine.
3. Season the hot dish with the last pair of ingredients.

Mixed hodgepodge in a slow cooker

Of the three varieties of hot stews, the most popular is the one made from meat. Food with rich history It’s most pleasant to cook in modern technology - a multicooker, which allows you to take all the burdens of cooking off your shoulders, relying on the gadget. A simple recipe for hodgepodge will take no more than an hour, and the wonderful aftertaste will last all day.

• pork fillet – 300 g;
• chicken breast – 100 g;
• brine – 200 ml;
• chopped tomatoes – 100 g;
• pickled cucumbers – 100 g.

1. Cook the first couple of chopped products from the list in the “Frying” mode.
2. Add the rest of the ingredients, add a liter of liquid, turn on the “Soup” mode and after half an hour enjoy your food.

womanadvice.ru

Solyanka with sausage recipe

Ingredients

Step-by-step recipe for making Solyanka with sausage with photo

Rinse the beef thoroughly, transfer it to a container, cover with cool water and boil.

Peel the pickles and cut into thin strips.

Cut the sausage into random cubes.

Cut the cooled meat into small pieces.

Peel and chop the onion.

Now add the tomato and chopped sausages to the fried onion.

Then place the roast in a container with soup.

Then add olives, salt and cook the food for another 7 minutes. That's all, the hot, aromatic and fresh hodgepodge with sausage is ready!

Video recipe Solyanka with sausage

Solyanka with sausage classic recipe

You can also prepare hodgepodge with sausage according to the classic recipe. This first dish is very satisfying, rich and tasty!

bigpovar.com

Solyanka meat team

Solyanka is a traditional dish Russian cuisine, the first mention of which appeared in the 16th century. True, in those distant times it was hardly possible to find the now familiar sausages, olives and tomatoes in this soup, simply because such products were unheard of in Rus' for the time being. Most likely, everything that was left in the house from previous meals was thrown into the hodgepodge, and it was customary to cook this dish in a strong meat, fish or mushroom broth. Very often, pickles, mushrooms or fish were added to the solyanka, which is why the soup got its name. Since there was not and still does not exist a certain classic list mandatory ingredients for this soup and you can put whatever your heart desires into it, solyanka is called a team.

It is especially convenient to prepare a meat hodgepodge after large feasts, when leftover sausages and meat delicacies with festive table that are about to spoil, as well as open jars of olives, olives and cucumbers. It is customary to put at least four in this soup various types meat, and it can be anything you like - boiled pork, beef or chicken, sausages, smoked ribs, boiled, boiled-smoked and raw-smoked sausage, ham, carbonated meat, ham and other meat delicacies. It is highly desirable that the solyanka contains smoked meat products, as they impart their unique and very appetizing aroma to the soup. To give the soup a piquant, salty taste, it is customary to add pickles, olives, black olives and even capers. However, to prepare a delicious, proper hodgepodge, native Russian pickled cucumbers will be enough, and overseas ingredients can be added to suit your individual taste.

I present here a recipe for a classic meat solyanka, which can be enjoyed in many canteens, cafes and restaurants. Despite the fact that this is a rather labor-intensive dish, mainly due to the need for a long time to chop numerous ingredients, nevertheless, there is nothing technically difficult in its preparation, so even a novice cook can handle it quite well. But the result will certainly please your entire family, especially the male part of it, since a soup with so much variety of meat, a spicy-spicy rich taste of the broth and a crazy aroma of smoked meats will certainly receive a well-deserved response in every male soul. They say that it is customary to serve a glass of cold vodka with Solyanka. I haven’t tried it personally, but I think that this combination will pave the right path to even the harshest male heart

ne-dieta.ru

Solyanka with meat and sausage

Solyanka with an amazing aroma, incredibly tasty and satisfying. One of the most popular dishes of Russian cuisine, suitable for both lunch and winter dinner.

INGREDIENTS

• Pork on the bone 900 grams
• Bulbs 2 pieces
• Bay leaf 2 pieces
• Smoked sausage 250 grams
• Boiled sausage 250 grams
• Tomato paste 3 tbsp. spoons
• Pickled cucumbers 3 tbsp. spoons
• Olives 100 grams
• Parsley 50 Gram
• Sunflower oil 3 tbsp. spoons
• Lemon 1 piece
• Salt 3 Pinches

Step 1

Pour 3.5 liters of water into a saucepan, add bay leaf, onion and meat. Cook over low heat for 2 hours.

Step 2

After 2 hours of cooking, take everything out of the broth, separate the meat from the bone, and put it in the broth. Turn off the fire for a while.

Step 3

Chop the onions and cucumbers.

Step 4

Place the onions and cucumbers in a deep frying pan, add tomato paste and sunflower oil. Cover with a lid and simmer for 15 minutes. Then add salt and mix thoroughly.

Step 5

Thinly slice the sausage.

Step 6

Dip sausages and stewed onions and cucumbers into the broth. Turn on low heat, mix thoroughly, simmer for 10 minutes.

Step 7

Step 8

Coarsely chop the parsley.

Step 9

Add olives and parsley to the pan, stir and cook for another 10 minutes. Then put it on plates and serve.

povar.ru

Solyanka mixed meat classic recipe with photo. 5 best ways to cook at home.

Good afternoon everyone!! I’m in touch with you again, Tatyana Kashitsina. You know, we recently moved to new apartment, and we’ve been celebrating housewarming for a week now!! Therefore, guests often come to us, not only for dinner, but also for lunch. And in order to somehow diversify the lunch meal and make it festive, I decided to treat the guests to a very tasty and aromatic soup - hodgepodge.

This type of soup is a traditional Russian dish that has survived into our century. But no one knows exactly where this product name came from. One of the versions gives the name to the dish villager, that is, rural village food. And in Rus' soup meant “ mishmash". Another version tells us that the hot first course originally had the name “ solyanka“, due to the constituent ingredients of the soup, such as pickles, olives, that is, various salinities.

People first started talking about this dish in the 15th century, and even then it was fatty fish soup. Then tomatoes appeared in our Russian cuisine and the recipe changed radically. Now solyanka It has a pungent taste and a strong aroma of spices. Required ingredients are considered pickles, lemon, olives, spices, concentrated broth. Well, most often, of course, it is prepared on prefabricated meat broth.

Classic meat solyanka.

Step-by-step recipe with photos

By the way, this rich meat broth is a hangover soup. In reality, this the best remedy, which is great for hangovers. And not an unimportant reason for preparing this soup will be the remains of various meat products after the festive abundance.

So, the basis of products for meat hodgepodge is, of course, fried boiled meat different varieties, smoked meats, sausages, salted or pickled cucumbers, spices and pepper. Let's prepare the soup classic recipe.

Pork 300 grams

Beef 300 grams

Hunting sausages 200 grams

Smoked meats to your taste 400 grams

Potatoes 250 grams

Carrots 100 grams

Tomato paste 100 grams

Pickled cucumbers 300-400 grams

Vegetable oil 60 grams

Salt, spices, coriander, peppercorns

Olives, lemon, sour cream, herbs for serving

1. First, pork and beef meat must be cut into oblong pieces.

2. Place the prepared meat in a large saucepan and cook over medium heat.

3. To the meat you need to add bay leaf, coriander, allspice, multi-colored peppercorns to your taste.

4. Salt our broth, but do not over-salt; it is better to taste and add salt at the end of cooking the soup.

5. Let's start cutting smoked meats. We also cut them into long pieces.

6. Cut the sausages into strips too.

7. Cut potatoes and carrots into strips or into circles.

8. Finely chop the onion into cubes.

9. Fry the onion in a small amount of vegetable oil until golden brown.

10. When your meat broth has boiled, you need to drain it and pour boiling water over the meat, add salt again and continue to cook.

11. When the onion is ready, add other vegetables to it.

12. Grate the cucumber on a coarse grater.

13. Add cucumbers to onions and stir, fry for 4 minutes.

14. Now add tomato paste, mix, close the lid and leave to simmer for 5 minutes.

15. When the meat is cooked, add chopped potatoes and carrots to it.

16. Now we add frying to our soup.

17. Next we send the smoked meats. Mix everything well. The soup should come to a boil and simmer for another 5-7 minutes.

18. If a greasy film has formed on the surface of the soup, remove it with a spoon.

19. Our aromatic soup is ready. Stir and taste for acidity. I very often add cucumber pickle straight from the jar, as I like it sour.

20. Pour the hodgepodge into plates. Add a few olives, sour cream, lemon, sprinkle with herbs to taste and serve.

If you've never tried this delicious soup, then be sure to prepare it, I’m sure this divine taste will win your hearts.

Meat solyanka with potatoes. How to cook at home?

Even if you haven’t cooked this dish more than once, I think you’ve already realized that it’s easy to prepare, very satisfying, with a wonderful combination of smoked and pickled cucumber flavors. We prepare the soup according to the following very tasty recipe.

300 gr. pork pulp

50 gr. smoked sausage

20 mg. vegetable oil

80 gr. smoked pork breast

15 gr. tomato paste

1. Rinse the meat well, cook with a small onion, remembering to skim off the foam.

2. After 40 minutes of boiling, remove the meat and onion and add chopped potatoes and carrots. Cook for 30 minutes.

3. While the potatoes are cooking, fry our smoked meats in vegetable oil with the addition of onions.

4. Boiled meat also needs to be cut into strips and fried for a couple of minutes along with smoked meats.

5. Cut the pickled cucumbers into cubes and add to the pan.

6. Mix tomato paste with sugar and add to meat. Add a couple of tablespoons of broth and simmer for a few more minutes. Then put everything into a saucepan and let it simmer for another 15 minutes.

7. At the end of cooking, add olives and herbs. Before serving, garnish with lemon and serve with sour cream.

Solyanka with sausage is a very tasty recipe

Smoked sausage, balyk - 400 grams

Chicken fillet- 400 grams

Pickled cucumbers - 4 pieces

Onion- 2 pieces

Vegetable oil - 50 milliliters

Tomato paste - 2-3 tbsp. spoons

Olives or black olives - to taste

Sour cream - to taste

Sugar, salt, spices - to taste

1. Onions must be peeled and cut into cubes.

2. Cut the sausage and balyk into strips.

3. Cook the chicken fillet over low heat.

4. While the meat is cooking, grate the pickles.

5. Fry the onion in vegetable oil.

6. Add cucumbers to the onions.

7. Add a little broth to the pan and simmer for 7 minutes. Take out the chicken, cool a little and cut into pieces.

9. Add tomato paste, a little water and simmer again for about 7 minutes.

10. Transfer the resulting mass into hot broth. Turn on the fire under the pan. Cook the soup for 20 minutes. Add salt, sugar and spices to taste. Pour the prepared hodgepodge into plates and serve. Additionally, add sour cream and olives to each plate.

Fish solyanka. How to cook fish solyanka

Compared to meat solyanka, fish solyanka is more “modest” in terms of calorie content. Typically made with several types of fish, this dish is a much easier choice in all respects.

The soup must include the ridge, without which you cannot get a tasty broth, and meaty pieces of fish. When the ridge gives its solidity to the dish, you can throw it away, but add the meat to the soup, so it is better that it is boneless. It is best to choose fish from the salmon family.

And this dish also includes foods with a sour taste - tomato paste, capers, olives, lemon, pickles (with or without brine). You can add everything at once or separately, the main thing is not to overdo it.

fillet of any fresh fish (preferably several varieties) – 550 gr.

fillet of any smoked fish – 260 gr.

fish broth (preferably on the ridge) – 2.2 l

onions – 2 pcs.

pickled cucumbers or capers – 160 or 60 gr.

tomato paste – 90 gr.

vegetable oil without aroma – 55 ml

olives and black olives - to taste

fresh lemon - to taste

low-fat sour cream - to taste

fresh dill - to taste

bay leaves – 1-2 pcs.

freshly ground black pepper - to taste

table salt - to taste

1. Cook fish broth from the ridge. Required amount Cut fresh and smoked fish fillets into small slices, and chop the peeled onions into small cubes.
2. Heat flavorless vegetable oil in a frying pan and add onion. Simmer until soft, and then add tomato paste and keep on fire for a couple more minutes, stirring. Grind the pickled cucumbers into small cubes or grate them, pour them over small portion broth and simmer together with the onion until soft for about five minutes.
3. Add prepared fresh and smoked fish slices to the prepared fish broth, after removing the backbone from it. We also put the meat from the ridge into the broth. After three minutes, add the fried onion and tomato, cucumbers or capers and boil everything together for five minutes.
4. Bringing the dish to taste table salt, freshly ground pepper, throw in bay leaves and fresh dill, cover everything with a lid and let it brew for fifteen minutes.
5. When serving, add sour cream, lemon slices, olives and black olives to each plate.

It turns out to be delicious!! Bon appetit!!

Solyanka mixed meat with sausages. Video recipe

It is very tasty to prepare this first course with sausages. Typically the ingredients include:

• Smoked chicken ham - 200 gr.
• pork on the bone - 400 gr.
• sausages - 200 gr.
• smoked sausage - 100 gr.
• pickled cucumbers - 2 pcs.
• potatoes - 2 pcs.
• onion - 1 pc.
• tomato paste - 4 tbsp. spoons
• olives - 8 pcs.
• spices - to taste
• lemon - 1/2 pcs.

For you, I have prepared a video recipe for Solyanka soup with sausages. Let's look and prepare: