Previously, Solyanka was considered a village dish. She even had a corresponding name - “village woman”. Now this dish is on restaurant menus. The cooking principle has remained virtually unchanged - they still use several types of meat, pickles and tomato paste. Several interesting options for how to cook hodgepodge are presented below.

How to cook solyanka

In general, solyanka soup can be made from whatever is in the refrigerator. The only condition is the presence of olives or black olives, pickles, lemon and meat. In the traditional way of preparing solyanka, the dish resembles cabbage soup with pickle. Although anything you find in your kitchen can be added. Making hodgepodge welcomes experimentation.

Solyanka - recipe with photo

Whatever delicious solyanka recipe you choose, in any case, its peculiarity will be a sourish tint. It is obtained by using cucumber pickle. You can take almost any meat - boiled pork, smoked sausage, corned beef, ham or the simplest sausages. If you use several of them at once, you can get a hodgepodge soup.

Classic meat solyanka

Number of servings: 4 persons

Calorie content of the dish: 98 kcal

Purpose: for lunch

Cuisine: Russian

If you use the classic solyanka recipe, you will get a hearty and flavorful soup. It is based on a not very fatty broth, and the meat used is sausage with sausages and smoked meats. A simple solyanka recipe does not involve seasoning with potatoes. You can add it if you want a thick and satisfying broth. For dressing you need olives and tomato paste.

Ingredients:

• pickled cucumber – 3 pcs.;
• beef – 300 g;
• sausages – 6 pcs.;
• carrots, onions - 1 pc.;
• tomato paste – 3 tbsp;
• canned olives – 1 can;
• potatoes – 3 pcs.;
• lemon - a few slices;
• vegetable oil - a little for frying;
• boiled smoked sausage – 200 g;
• smoked meat – 200 g;
• salt, herbs - to your taste;

Cooking method:

1. Boil the beef, then chop it and return it to the broth.
2. Next, chop the cucumbers and onions, grate the carrots. Sauté vegetables by adding paste.
3. Place the fried vegetables into the broth and simmer the dish over low heat.
4. Finely chop the remaining types of meat and lightly fry.
5. Peel the potatoes, cut into cubes, add to the broth.
6. Next, add the fried meat products.
7. At the end, add olives, lemon and herbs.

With sausages

Cooking time: 1 hour 30 minutes

Number of servings: 4 persons

Calorie content of the dish: 78 kcal

Cuisine: Russian

Cooking difficulty: medium

Using the recipe for solyanka with sausages, you can cook the soup much faster. This is a simple dish. If you have a couple of sausages lying around in the refrigerator, you can safely use them for solyanka soup. The main ingredients remain the same, so the cooking technology remains virtually unchanged. Be sure to try it - you will definitely like this easy recipe.

Ingredients:

• tomato paste – 2 tbsp;
• pickled cucumbers – 2 pcs.;
• carrots – 2 pcs.;
• water – 2.5 l;
• spices, lemon - to taste;
• sausages – 3 pcs.;
• vegetable oil – 2 tbsp;
• onion – 1 pc.;
• olives – 2 tbsp.

Cooking method:

1. Boil water in a saucepan, add chopped potatoes.
2. Chop the sausages into circles, quickly fry them and also add them to the broth.
3. Wash the onion and carrots and chop finely. Sauté vegetables with pasta in oil for 10 minutes.
4. Cut olives and cucumbers. Add to the broth along with the roasted vegetables. Season with spices and lemon.

With mushrooms

Cooking time: 1 hour

Number of servings: 5 persons

Calorie content of the dish: 44 kcal

Purpose: for lunch/dinner

Cuisine: Russian

Cooking difficulty: medium

The following recipe for solyanka soup will appeal to mushroom lovers. They add more flavor to the soup. The mushroom solyanka recipe is also good because it is a little simpler and faster to prepare than the meat one. For this reason, every cook is simply obliged to know this dish. Mushrooms are used in several forms at once - fresh, dried and pickled.

Ingredients:

• carrots – 2 pcs.;
• bay leaf – 1 pc.;
• fresh mushrooms – 100 g;
• lemon juice – 2 tsp;
• sauerkraut with brine – 250 g;
• onions – 3 pcs.;
• pickled mushrooms – 250 g;
• tomato – 2 pcs.;
• fresh cabbage – 300 g;
• dill - to your taste.
• peppercorns - to your taste;
• dried porcini mushrooms – 70 g;
• vegetable oil – 2 tbsp.

Cooking method:

1. Soak dried mushrooms in 2 liters of water, after an hour put on fire, adding a whole carrot. After boiling, simmer for another 40 minutes.
2. Cut the onion into half rings, saute until transparent, then add the chopped tomatoes, simmer for another 4 minutes, then add the cabbage with brine. Season with peppercorns.
3. Next, add fresh cabbage.
4. Remove the carrots from the pan and transfer the mushrooms to a separate plate. Strain the broth itself.
5. Next add all the mushrooms.
6. Add roasted vegetables to the boiling broth.
7. Boil again, add chopped herbs and salt.

Sausage

Cooking time: 30 minutes

Number of servings: 5 persons

Calorie content of the dish: 64 kcal

Purpose: for lunch/dinner

Cuisine: Russian

Cooking difficulty: medium

If you don’t have simple sausages on hand, be sure to check out the recipe for solyanka with sausage. This meat product will definitely be in your refrigerator. Even a small leftover sausage will do, no matter whether it’s boiled or smoked. For dressing you will need the same olives and pickles. It is better to serve the dish with sour cream and a couple of lemon slices.

Ingredients:

• pitted olives – 10 pcs.;
• potatoes – 5 pcs.;
• water – 3 l;
• sunflower oil – 2 tbsp;
• onion – 1 pc.;
• pickled cucumber – 2 pcs.;
• boiled and half-smoked sausage – 200 g each;
• salt, spices, herbs - to your taste.

Cooking method:

1. Boil water in a saucepan, then add potato cubes.
2. Wash the tomatoes, cut into slices, chop the sausage into strips, and chop the cucumbers into cubes.
3. Peel the onion, chop finely, fry in oil until transparent. Next, add tomatoes, cucumbers, sausage, simmer for 2 minutes.
4. Send the roast into the broth.
5. At the end, season with spices, herbs, olives, and salt.

From cabbage

Cooking time: 3 hours

Number of servings: 5 persons

Calorie content of the dish: 156 kcal

Purpose: for lunch/dinner

Cuisine: Russian

Cooking difficulty: medium

This dish will definitely make your mouth water. Solyanka soup with cabbage is very tasty and rich. Be sure to write this recipe with photos in your cookbook. The sauerkraut in the soup outshines almost all the ingredients. Its only competition is pork. It will be no less tasty with beef, especially in the case of meat on the bone.

Ingredients:

• pork – 400 g;
• carrots – 1 pc.;
• sauerkraut – 125 g;
• margarine – 1 tbsp;
• parsley, salt, bay leaf - to your taste;
• onion – 1 pc.;
• tomato paste – 25 g.

Cooking method:

1. Cut the pork into pieces and let it boil.
2. Rinse the cabbage, squeeze it out, add a little water or broth, pasta and margarine. Simmer for half an hour on high heat, and then another 2 hours on low.
3. Chop the carrots and onions, sauté, then combine with cabbage. Stir and add to broth.
4. Season with bay leaf, spices, herbs.

In a slow cooker

Cooking time: 1 hour 20 minutes

Number of servings: 7 persons

Calorie content of the dish: 62 kcal

Purpose: for lunch/dinner

Cuisine: Russian

Cooking difficulty: medium

Today, preparing solyanka soup and any other food has been made much easier by a slow cooker. You just need to properly cut all the ingredients, put them in the bowl of the device and turn on the appropriate mode. Solyanka soup in a multicooker can be cooked in several programs at once. It is recommended to use such as “Stew”, “Cooking”, “Soup” or “Multi-cook”.

Ingredients:

• lemon - half;
• pickled cucumbers – 400 g;
• tomato paste – 140 g;
• vegetable oil – 5 tbsp;
• olives – 100 g;
• smoked meats – 1 kg;
• carrots – 100 g;
• salt, bay leaf, pepper - to taste;
• onion – 150 g.

Cooking method:

1. Fry onion half rings and grated carrots in stew mode.
2. In 10 minutes. season vegetables with paste.
3. Chop the cucumbers into smaller pieces and add them to the rest of the vegetables along with the brine. Stir, simmer for 5 minutes.
4. Cut smoked meats into small pieces and place in a slow cooker.
5. Next, add olives and lemon slices, fill with water to the maximum mark.
6. Cook in the “Soup” or “Stew” mode for half an hour.

With beef

Cooking time: 2 hours

Number of servings: 7 persons

Calorie content of the dish: 94 kcal

Purpose: for lunch/dinner

Cuisine: Russian

Cooking difficulty: medium

Solyanka with beef turns out to be satisfying. A long stage in its preparation is boiling the meat. This recipe makes it easy to adjust the taste of the soup. If you add more pickles, it will be more sour. The proportions of other ingredients can also be changed at your discretion, and the step-by-step soup recipe below represents only one of the options for their combination.

Ingredients:

• onions – 5 pcs.;
• garlic – 2 cloves;
• tomato paste – 3 tbsp;
• vegetable oil – 2 tbsp;
• salt, pepper, khmeli-suneli - to your taste;
• pickled cucumber – 2 pcs.;
• fresh herbs – 70 g;
• beef – 600 g.

Cooking method:

1. Dry the washed meat and cut into rectangular pieces. Let it cook for 1.5 hours.
2. Chop the onion into half rings, sauté in oil until soft, then season with paste and simmer for another 5 minutes.
3. Next, remove the finished meat from the broth and add it to the frying pan with the vegetables along with the chopped cucumbers.
4. After a couple of minutes, transfer this mixture back into the pan.
5. Season with garlic, herbs, spices, and salt.

With kidneys

Cooking time: 2 hours

Number of servings: 4 persons

Calorie content of the dish: 45 kcal

Purpose: for lunch/dinner

Cuisine: Russian

A more complex dish is solyanka with kidneys. This offal must first be soaked for a whole day. The water still needs to be changed every 4 hours. This procedure is necessary to ensure that the specific smell of the kidneys disappears. If this happens, then the product can be cut. Detailed cooking instructions are included in the recipe with the photo below.

Ingredients:

• smoked chicken – 180 g;
• carrots – 120 g;
• paprika – 0.5 tsp;
• beef kidneys – 350 g;
• onion – 1 pc.;
• sunflower oil – 4 tbsp;
• olives – 50 g;
• pickled cucumbers – 3 pcs.;
• broth - 1.3 l;
• bacon – 80 g;
• potatoes – 3 pcs.

Cooking method:

1. Cut the kidneys into small strips and sauté in half the oil.
2. Fry the bacon separately. Then add kidneys, smoked chicken, onions and carrots to it. Cook food until golden brown.
3. Season the frying with paprika, paste, and chopped cucumbers. Simmer for another 10 minutes.
4. Throw the fry into the broth, add the potatoes.
5. Simmer for another 15 minutes.

With smoked ribs

Cooking time: 1 hour

Number of servings: 6 persons

Calorie content of the dish: 145 kcal

Purpose: for lunch/dinner

Cuisine: Russian

Difficulty of preparation: difficult

When preparing solyanka with smoked ribs, you will also have to tinker, but then you can devour it on both cheeks. It is better to eat the soup hot, seasoned with a spoonful of sour cream and a couple of lemon slices. Due to the ingredients used, the dish combines both the first and the second. For this reason, you can get enough of just the soup and a couple of ribs from it.

Ingredients:

• salt, pepper - to your taste;
• smoked ribs – 400 g;
• onion – 1 pc.;
• olives – 1 tbsp.;
• bay leaf – 4 pcs.;
• tomato paste – 4 tbsp;
• sunflower oil – 3 tbsp;
• lemon – 1 pc.;
• smoked sausage – 800 g;
• potatoes - 3 tubers;
• pickled cucumbers – 6 pcs.

Cooking method:

1. Place the ribs on the bottom of a large saucepan, add water, and simmer over low heat for 1 hour.
2. Peel the potatoes, rinse them, and then chop them into small cubes. Toss the vegetable over the ribs.
3. Chop the peeled onion, sauté in oil until golden brown, and add to the broth.
4. Cut the sausage, fry it too, then season with paste and simmer for another 5 minutes, add to the pan along with the cucumbers.
5. After 10-15 minutes. Season the soup with olives, salt, bay leaves and pepper.

Fish

Cooking time: 1 hour

Number of servings: 6 persons

Calorie content of the dish: 96 kcal

Purpose: for lunch/dinner

Cuisine: Russian

Cooking difficulty: medium

Another dietary option for a tasty and healthy lunch is fish solyanka soup. Amazing aroma, pleasant appearance and satiety. This soup has these advantages. The fish for cooking should be meatier and not very small. Sterlet, stellate sturgeon, salmon and sturgeon are suitable. The best option is fillet, because it contains a minimum of bones.

Ingredients:

• pickled cucumbers – 4 pcs.;
• sunflower oil – 2 tbsp;
• fish – 500 g;
• onions – 2 pcs.;
• bay leaf – 1 pc.;
• pepper – 1 pinch;
• tomato paste – 2 tbsp;
• olives – 1 tbsp.

Cooking method:

1. Make broth from the fillet, then cut it and throw it back.
2. Fry the onion in oil, then season with paste.
3. Place the roast into the pan along with the cucumbers and olives.
4. Simmer for a quarter of an hour, pepper and let it brew.

To make a really tasty hodgepodge at home, you shouldn’t skimp on smoked meats. The more of them, the more aromatic and rich the soup will be. The cucumbers should not be soft, but crispy, otherwise they may spread in the broth. You shouldn’t add a lot of spices, because the dish has its own unique taste, which gives off sourness.

Video

There are not so few healthy dishes. Do you want to pamper your loved ones with delicious hodgepodge, but don’t know the right recipe? We will try to teach you how to prepare hodgepodge at home.

Solyanka is a delicious and satisfying dish that can be served as a first or second dish. It has been prepared in Rus' since ancient times.

Depending on the components, the taste characteristics of this dish may vary. It is not so difficult to prepare, and the ingredients for it are not so exotic.

Even those that you can find in your refrigerator are suitable: any meat, smoked meats, sausages.

Classic recipe for making solyanka

For a traditional dish you will need:

• Meat broth.
• Smoked meats – 0.5 kg.
• Onion – 1 pc.
• Fresh carrots – 1 pc.
• Potatoes – 4 tubers.
• Pickled cucumbers – 4 pcs.
• Olives – 70 gr.
• Capers – 50 gr.
• Sour cream – 100 gr.
• Tomato paste – 1 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Bay leaf – 2 pcs.

All other seasonings, salt and herbs to taste.

Now we will tell you in detail how to prepare hodgepodge deliciously:

1. Smoked meats need to be cut into strips and boiled in broth for ¼ of an hour. Add chopped potatoes and carrots, boil for another quarter of an hour.
2. Cut the cucumbers into strips and also into the pan. Sauté the onion in vegetable oil, adding salt and pepper. Place the tomato into this mixture. Stirring and frying.
3. Add the contents of the frying pan to the pan. Before the end of cooking, about five minutes, add seasonings, olives, capers.
4. Taste for salt and set the dishes with the prepared food aside to mature.
5. You can eat it with lemon or sour cream, depending on your taste preferences.

How to make delicious homemade solyanka

There is another option for a delicious dish. It is called homemade solyanka. Usually it is prepared in large quantities, because on the second day the hodgepodge is much tastier and richer.

For this you need to take:

• Smoked pork ribs – 0.4 kg.
• Ham, smoked sausage or sausages - 0.8 kg.
• Pickled cucumbers – 6 pieces.
• Potatoes - 3 pieces.
• Onion - 1 large.
• Tomato – 4 spoons.
• Olives - 1 jar.
• Bay leaf – 5 pieces.
• Salt, herbs, pepper.

1. Pour 5 liters of water into the pan and add the ribs. They must cook for at least 60 minutes.
2. Peel the potatoes and cut them into cubes or strips (as you like) and add them to the broth.
3. Heat the vegetable oil in a frying pan and fry the finely chopped onion. Place in a bowl with food.
4. Grind the smoked meats and fry for a quarter of an hour. Then add tomato to this mass. Stewing lasts no more than five minutes - and into the pan.
5. It's time for the cucumbers. They are cut into cubes and cooked in broth for a quarter of an hour.
6. Chop the olives and add them to the pan before removing it from the heat.
7. Herbs, salt and spices are added last.

You learned how to make homemade hodgepodge. Remember also that this dish is served with sour cream.

How to prepare hodgepodge at home

For hodgepodge you need a large amount of meat products:

• Beef – 300 gr.
• Smoked meat – 200 gr.
• Sausage – 200 gr.
• Sausages – 6 pieces.
• Carrot – 1 pc.
• Pickled cucumbers - to taste.
• Onions – 3 pcs.
• Tomato – 2 spoons.
• Flour – 2 spoons.
• Greens, salt, spices, olives, sour cream - depending on taste.

Now we’ll tell you in detail how to prepare hodgepodge:

1. Broth is made from beef. Place bay leaves and peppercorns in the water. We take out the finished meat and cut it, then put it back into the bowl for cooking.
2. Place chopped cucumbers and olives into the broth.
3. Smoked meats, sausages and sausages are fried in vegetable oil, and we add them to the total mass, continuing to cook.
4. In a separate frying pan, fry the onion with tomato and flour, constantly stirring its contents.
5. Place in a cooking dish.

All that remains is to add spices, herbs and salt. Leave the pan for about two minutes. Pour into plates and add sour cream.

How to cook meat solyanka

If you look at the recipe, this dish also requires a large amount of meat, but it must be of different varieties.

The most suitable options would be pork and beef. Delicious, finger licking good! The finished product turns out fatty and rich. Added lemon, capers and pickles give it a hint of sourness.

Let's start preparing a hodgepodge that your household will love. Before preparing meat solyanka, prepare all the necessary ingredients.

Take a cast iron frying pan and heat vegetable oil in it. Add chopped beef to it. Fry until golden brown. This will take at least half an hour.

Then in this container you need to put pork and onions cut into half rings for frying. Pickled cucumbers are cut into cubes; they will also go into the dish. The mixture is simmered in a frying pan over low heat for about five minutes.

Wash the ripe tomatoes thoroughly and cut them without removing the skin. Add to the pan at the same time as the chopped capers. The mixture must be stirred constantly to prevent it from burning.

It's the sausage's turn. Take it according to your taste, but it is advisable that at least one piece be smoked. Add the sausage cut into small pieces into the frying pan. Cover it with a lid and continue to simmer for 5-6 minutes.

By this time, the meat will have reached the desired condition and will be slightly fried. Take boiled water and pour it into the dish. The amount of liquid will depend on what you decide to get in the end.

If you cook hodgepodge for the first time, then pour more water, if it is the second, then pour the liquid to a minimum. Taste the dish; if there is not enough salt, add some salt. But, under no circumstances, do not over-salt, because the cucumbers will give away completely after some time. Pepper to taste.

If desired, you can add finely diced potatoes. Cook for a little less than half an hour. It is not advisable to eat cooked delicious food right away. Let it brew for about thirty minutes.

How to cook hodgepodge at home: video recipe

When serving, you can add any dill, parsley, or cream. Those who like sour things sometimes eat it with lemon juice.

Are you tired of long-familiar first courses, or do you have a desire to cook a deliciously tasty dish according to the “legends of deep antiquity”? We take out my grandmother’s recipe, which has turned yellow with age. Here it is, solyanka soup - a dish that has conquered more than one generation with its delicious taste.

We certainly follow the culinary traditions of our ancestors, because only their wisdom made Russian dishes so satisfying and nutritious that no one left the table hungry.

Ingredients:

• vegetable oil;
• brisket, including sugar bone - 800 g;
• onion - 3 pcs.;
• sausage (three types) - 250 g;
• smoked ribs - 200 g;
• potatoes - 3 pcs.;
• cucumbers (salted or pickled) - 6 pcs.;
• brine - 200 ml;
• tomato puree - 60 g;
• carrot;
• lemon, olives, capers, herbs, spices - select according to your preferences.

No matter how fresh and high-quality the meat used is, to obtain a rich broth, be sure to add a sugar bone!

Cooking method:

1. Cleanliness is a prerequisite for both ancient and modern kitchens. Therefore, we thoroughly wash all the vegetables.
2. We process meat products in the same way, put them in a spacious pan (it would be good if it was a cast iron).
3. Fill the composition with filtered water (3 l), prepare a rich broth. Add onion, laurel leaves, peppercorns.
4. After boiling begins, skim off the foam. Let's gape a little, and it will be difficult to “catch” her. Then you will not be able to get a clear decoction. We simmer the food for about three hours, then take out the meat and cut it into pieces.
5. We remove the skins from the rest of the onion, chop it into strips, and sauté until transparent. We arrange the carrots in the same form and add them to the soft pieces of the vegetable. Fry for another 5 minutes, season the food with tomato paste.
6. Place pickled cucumber strips here and continue cooking over low heat for another seven minutes.
7. Place the meat and potato slices cut into portions into the boiling broth, and boil the products until the tubers are soft. Salt the broth a little.
8. Place randomly chopped sausage, three spoons of capers, a bay leaf, pour in a glass of brine and lemon juice (to taste). Simmer the food for 5 minutes, turn off the heat, and leave the dish for a while to steep.

Serve the soup hot. Place a bowl of olives next to the plates. The mixed meat solyanka met all our expectations!

Cooking with sausages

Just don’t say that a dish with “banal” sausages cannot be considered a gourmet meal. The fabulous “axe soup” also caused some concerns, but it turned out to be a real culinary masterpiece!

Grocery list:

• vegetable oil;
• pureed tomatoes - 200 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• sausages (choose thick, lightly smoked) - 250 g;
• tomato puree - 30 g;
• Okhotnichye sausages - 250 g;
• pickled cucumbers (preferably homemade) - 3 pcs.;
• bay leaf, lemon (3 slices), salt and pepper, herbs.

Preparation procedure:

1. Peel the potatoes and chop them into cubes. Since the tubers will become the basis for the broth, we place them under a stream of water to wash away as much starch as possible along with the liquid. Then the soup will certainly turn out transparent.
2. Place the potatoes in a saucepan and fill ¾ of the container with drinking water. Boil the product until tender without salt.
3. Cut sausages and hunting sausages into slices, fry until golden brown, and send to the already soft tubers.
4. Sauté the chopped onion in the vacated frying pan. Add chopped cucumbers, tomato puree, and mashed tomatoes to the golden brown pieces. Let the soup ingredients simmer for 2 minutes and add to the pan.
5. We also place a laurel leaf, black olives, and lemon slices here. Season the dish with salt and pepper, sprinkle with chopped parsley. Cook for another 5 minutes, let it sit, and serve.

The best addition to the resulting dish will be a crispy crust of fresh bread. Let's eat in Russian!

How to cook in a slow cooker

Cooking solyanka soup in a miracle device is a pleasure. Fast, simple, tasty.

Required ingredients:

• vegetable oil;
• boiled meat - 300 g;
• sausages - 3 pcs.;
• onion - 2 pcs.;
• olives - 120 g;
• pickled cucumbers - 5 pcs.;
• tomato paste - 70 g;
• boiled and smoked sausage - 150 g each;
• lemon, capers, greens.

Cooking process:

1. Pour a little fresh oil into the multicooker bowl, add the diced onion, fry for 2 minutes, turning on the “Baking” program.
2. Add meat cut into portions and sausage (both types) divided into slices. Season the food with tomato paste and saute the ingredients for 5 minutes.
3. Pour in very heated broth (2 l), place chopped cucumbers in a container (crispy pickles can also be obtained fried).
4. We supplement the composition of the soup with black olives and/or olives (to taste), season with salt and pepper.
5. Switch the unit to the “Soup” mode. We continue cooking for another quarter of an hour, covered.

Serve the food in portioned plates, adding thin slices of lemon and chopped herbs.

Solyanka soup with cabbage

Any soup is a universal dish, gathering various components into its “community”. So cabbage will perfectly complement the food composition of an appetizing hodgepodge.

List of products:

• ham - 300 g;
• onions - 2 pcs.;
• sauerkraut (preferably home-pickled) - 500 g;
• sausage (raw smoked and salami) - 150 g each;
• tomato puree - 40 g;
• olives (pitted) - from 20 pcs.;
• bay leaf, lemon, spices, herbs.

Step-by-step preparation:

1. Squeeze the cabbage from the juice. If the vegetable was chopped into long strips, be sure to shorten them. We remember that eating should look aesthetically pleasing.
2. Food hanging from a spoon or lips is not a very impressive picture!
3. Place the cabbage in a frying pan and simmer covered over low heat, remembering to stir.
4. After 10 minutes, add the chopped onion, cook for another quarter of an hour, then add the tomato paste, continue the process until all the combined components are soft.
5. Place the ham divided into pieces, sausages and sausages cut into slices, bay leaves, and dry herbs into the pan. We use the assortment of meat products according to our preferences, since the choice today is simply huge.
6. Fill the bowl with hot broth. We adjust its quantity based on the desired thickness of the first dish.
7. Season the food with salt and pepper and bring the mixture to a boil.

Reduce the heating intensity and simmer the food for 15 minutes. At the end of the process, add olives to the soup.

We serve the dish to the table, garnishing the hodgepodge with chopped herbs and lemon slices.

With sausage and olives

The peculiarity of the presented soup lies in the rich broth made from fresh pork fillet. Only such tender and juicy meat will allow you to prepare solyanka with sausage in such an exquisite version.

• Set of components:
• sunflower oil;
• carrot;
• pickled cucumbers - 2 pcs.;
• potatoes - 2 pcs.;
• onion;
• tomatoes - 2 pcs.;
• pork fillet - 300 g;
• sausage;
• sausage (smoked and boiled) - 50 g each;

spices, herbs.

1. We thoroughly wash the meat, boil a strong broth based on it, then take out the fillet and cut it into not very large cubes.
2. Divide the potatoes into parts, lower them into the broth, and cook until soft.
3. Finely chop the peeled onion, grate the carrots, and fry until golden brown.
4. Add chopped cucumbers and cook for another 10 minutes.
5. Chop the tomatoes with a blender, pour the mixture into the pan with the vegetables, and simmer for a quarter of an hour.
6. Cut the sausages and add them to the broth along with the cooked meat. We also place the contents of the pan here.
7. Season the soup with salt, pepper and spices. Finish cooking after 15 minutes, slowly heating the composition.

Serve the solyanka hot. If desired, flavor with fresh homemade sour cream.

Recipe with smoked meats

We present an original way to obtain a dietary dish that perfectly relieves the unpleasant consequences of holiday libations. No hangover!

Required components:

• chicken breast and thigh fillets - 200 and 300 g, respectively;
• pickled milk mushrooms (or other mushrooms) - 100 g;
• onion;
• green olives - use as desired;
• carrot;
• tomato paste - 40 g;
• a pinch of sugar;
• lemon;
• smoked sausage in any version - 300 g;
• cucumber pickle - 50 ml;
• sour cream, spices, herbs.

Cooking sequence:

1. We divide the sausage, for example, “Finnish”, into circles and place it on a sheet of foil. Place chicken fillet cut into portions on top (white meat, as well as pieces taken from the thighs).
2. We fix the ends of the aluminum paper, put the bag in the oven for 40 minutes, bake at 200 °C.
3. We wash the mushrooms (marinated or salted), divide the caps into halves or quarters.
4. Chop the carrots into strips, onions and cucumbers into cubes. Saute the products in oil until soft, season the mixture with a pinch of sugar and tomato paste.
5. Heat 1.5 liters of drinking water in a saucepan. Place mushrooms, baked sausage and meat components of the dish into the boiling liquid. Don't forget about the fragrant juice formed during the cooking process. Pepper and salt the food.
6. Pour the aromatic brine into the hot mixture, add the contents of the frying pan, and after a minute turn off the heat.

When the hodgepodge infuses a little, an extraordinary aroma emanates from it. A real healing infusion!

Delicious solyanka soup with mushrooms

For those who prefer the first course, preparing solyanka soup with mushrooms for lunch will not be difficult. The main thing is to use high-quality and always fresh products.

Ingredients:

• vegetable oil;
• pickled cucumbers - 3 pcs.;
• onion - 1 head;
• capers - 20 g;
• olives and olives - 5 pcs.;
• lemon;
• laurel leaf;
• mushrooms (fresh, pickled and dried) - 15 g each;
• salt, pepper, tomato paste - to taste.

Cooking method:

1. Boil dried mushrooms until soft. Strain and leave the liquid in a separate container.
2. Prepare fresh mushrooms, cool, cut into strips, and dip in the broth obtained from the dried product.
3. We peel the onion, chop it into rings, and sauté in oil. Set the pan aside from the heat, add tomato paste (1 tbsp) and chopped pickles to the vegetable.
4. Scald the pickled mushrooms, cut them into strips, put them in a pan with boiled fresh “brothers”.
5. We also add the contents of the frying pan, ready-made dried mushrooms, bay leaves, olives and capers, salt and pepper. Season the soup with fresh sour cream.

Grocery list:

• vegetable oil;
• large ripe tomato;
• boiled meat - 350 g;
• tomato sauce - 50 ml;
• onion - 2 pcs.;
• lemon;
• sausages, sausage - 100 g each;
• olives - 100 g;
• potatoes - 4 pcs.;
• cucumbers - 3 pcs.;
• brine - 100 ml.

Cooking:

1. Cut the peeled onion into half rings, fry until golden brown, then add chopped pickles and a tomato divided into small slices.
2. Pour in the tomato sauce and simmer the food for 10 minutes over very low heat.
3. Heat the meat broth (2 liters) to a boil, add the chopped potatoes, and boil until soft.
4. We add sausage cut into small pieces, sausage circles, and meat disassembled into fibers.
5. We continue cooking until a new boil begins, put the vegetables out of the pan, pour in the fragrant brine, and pour in the chopped herbs.

Decorate the dish with lemon slices. Let's enjoy the wonderful combined dish!
In the old days, Solyanka soup was called “rural soup.” Today, many have finally understood the true taste and benefits of simple village food. We are happy to return to our traditional gastronomic roots.

We have known this dish since Soviet times. I already told you before, but today we will talk about classic hodgepodge. Solyanka meat soup with potatoes was included in the menu of all restaurants and remains popular to this day.

The secret of the dish is that the solyanka contains different types of meat, smoked meats and sausages. As a rule, these are pork, beef, poultry, ham, brisket, smoked pork ribs, boiled and smoked sausage, and hunting sausages.

Also indispensable ingredients for solyanka are pickles, capers, black olives and lemon. At first glance, solyanka meat soup is quite expensive. But if you prepare the dish after the holidays, when there are many different delicacies left, it will not be expensive at all. I think you will also enjoy this delicious, rich meat solyanka soup, especially on these cold winter days!

Ingredients:

• 400 g pork on the bone
• 200 g smoked ribs
• 100 g boiled sausage
• 100g smoked sausage
• 2-3 sausages
• 2.5-3 liters of water
• 4 potatoes
• 2 onions
• 3 pickles
• 100 g olives
• 2 tbsp. l. tomato paste
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. butter
• a small bunch of parsley and dill
• lemon (for serving)
• sour cream (for serving),
• 1-2 bay leaves
• 3 peas of allspice,
• 0.5 tsp each black pepper and paprika
• salt to taste

How to prepare solyanka meat soup:

Let's wash the pork and pork ribs. Place them in a saucepan, add the peeled onion, cover with cold water and cover with a lid.

Place on the fire and skim off the foam with a slotted spoon before boiling. Boil the meat and smoked meats for 1.5 hours.

15 minutes before readiness, add bay leaf and allspice to the broth.

Then remove the pork and ribs from the broth. Let cool, separate the meat from the bones and cut.

Strain the broth and return to the heat, throw away the spices and boiled onions - they are no longer needed. The broth can be cooked in advance so that preparing the solyanka meat soup takes less time.

Wash the potatoes, peel them and cut them into cubes.

Add vegetables to the broth and cook over low heat.

Peel the cucumbers, cut into thin strips or grate. Pour some prepared broth into the pan, add chopped cucumbers and, stirring, simmer for 10 minutes.

When the potatoes are cooked and become soft, add cucumbers to the hodgepodge.

Let's cut the onion.

Fry it until transparent in a mixture of vegetable and butter, following the recipe for solyanka meat soup with photo. Then add tomato paste and fry the ingredients together for another 1 minute.

Add the resulting mixture to the hodgepodge.

Let's cut the sausage and frankfurters.

If desired, they can also be fried until golden brown. Together with the meat, add them to the pan with the rest of the ingredients.

Mixed meat hodgepodge is not just a soup, but a soup with history. The dish is originally Russian cuisine. Solyanka was prepared and eaten exclusively by commoners, while the nobles considered solyanka a simple and unworthy dish for the noble table. This type of spicy and fatty soup was originally served with vodka and served as an appetizer. Therefore, people called hodgepodge a hangover.

The classic meat solyanka is called a national team because it is prepared from various types of meat. Look at the recipe - there is beef or pork, smoked ribs, boiled and smoked sausages. Can you imagine how many different scents there are! But even if you don’t have all the meat ingredients on hand, that’s okay. They also add tomatoes, olives, pickled cucumbers and lemon to the solyanka - they give this dish a unique spicy-sour taste. Do you want to make it worse? - Then pour in a little cucumber pickle. Once you try it, you will definitely want to cook this dish more than once.

Ingredients:

• Beef/pork on the bone - 600 g
• Potatoes - 3-4 pcs.
• Smoked ribs - 300 g
• Boiled sausage/ham – 200 g
• Smoked sausage – 200 g
• Olives/olives - 100 g
• Pickled cucumbers – 4 pcs
• Red onion – 1 piece
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Lemon - 1 pc.
• Greens - to taste
• Spices - to taste
• Cucumber pickle – 80-100 ml
• Water - 3 l

The first step is to boil the meat. Cook as usual, you are used to doing it. If you use bone-in meat, you need to cook it for at least 2 hours. Then remove the meat from the broth, separate it from the bone and, if possible, cut into strips.

Peel the potatoes and cut into medium-sized cubes, rinse with cold water and place in a saucepan with meat broth. Cook over medium heat.

Potatoes in Solyanka are still an exception to the rule; Siberians, who are accustomed to preparing and eating soups with the addition of this vegetable, love to add it.

Cut the sausage and ham into strips.

Cut the smoked ribs into pieces between the ribs.

Peel the vegetables, carrots and onions, cut the onion into quarters and chop, grate the carrots on a coarse grater. Add vegetables to a heated frying pan and fry until tender.

Cut the pickled cucumbers into cubes and add to the frying pan with the onions and carrots, after a couple of minutes of frying, pour in two tablespoons of tomato paste and stir.

Add smoked ribs to the meat broth, fry them and season with spices. Cook for another half hour. Then sausage and ham, half a glass of cucumber brine and stir, close the lid, leave to simmer for a couple of minutes over low heat and turn off. Add olives before serving.

Solyanka is served with lemon slices, sprinkle fresh herbs on top, add a spoonful of sour cream and enjoy!

Classic recipe for mixed meat solyanka with kidneys

The taste of hodgepodge according to this recipe is spicy with pronounced sourness, but this only adds a special charm to the dish. Many people do not like such a product as buds for their specific smell, but if you prepare everything correctly, then the hodgepodge will turn out great.

Grocery list:

• Beef kidneys – 350 g
• A set of meat products - to taste
• Pickled cucumbers - 2-3 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 100 g
• Ground nutmeg - 20 g
• Sugar - 1 teaspoon
• Salt - to taste
• Allspice black pepper - to taste
• Capers - 1 tbsp. spoon
• Water - 2 l
• Cucumber pickle - half a glass
• Lemon - 1 pc.
• Olives - 100 g
• Greens - to taste

To prepare hodgepodge with kidneys, prepare a 4-liter saucepan and a deep frying pan; if you have a deep cauldron on your farm, I advise you to cook the soup in it.

Beef kidneys must be prepared before cooking. Leave them to soak in cold water in the refrigerator for 6-8 hours, changing the water periodically, so do not leave this process overnight. This is done to remove the unpleasant odor. If you want to speed up the process, soak the kidneys in milk for at least 2 hours.

Cut the prepared kidneys into small strips. Then fry them in a preheated frying pan until the liquid evaporates and turns golden brown.

Now let's deal with meat products. I used boiled sausage, hunting sausages, smoked sausages, you can easily use any type of sausage and meat products that are closer to your taste.

So, cut the meat products into strips and add to the kidneys, mix and fry over low heat for 10-15 minutes. Don't forget to stir as needed.

Peel the onions and carrots, cut the onions into small cubes, fry in a second frying pan or in a cauldron until transparent and add the grated carrots on a medium grater. Stir and fry until the carrots are ready. You should also add pickled cucumbers, cut into strips, season the vegetables with tomato paste and fry for about 4 minutes. Place nutmeg and capers in a frying pan for frying, add a teaspoon of sugar, black pepper, salt and mix thoroughly and keep on medium heat for another 1 minute.

Now everything needs to be connected. If you fried vegetables in a cauldron, add meat on top and pour two liters of boiling water. Or simply combine the prepared ingredients in a saucepan. Add half a glass of cucumber brine, cut the olives into slices if desired, or send them whole to the hodgepodge.

Bring the soup to a boil, reduce heat on the stove and cook for another 10 minutes. Squeeze the juice of half a lemon into the soup, add fresh herbs, then turn off the stove and let the hodgepodge brew for about 15 minutes.

When serving, add lemon wedges to each serving.

Bon appetit!

How to cook Solyanka soup with sausage

Solyanka belongs to the category of desirable dishes that you want to eat over and over again. After all, every time you cook, you can experiment and not be afraid of spoiling such a soup in the end result; this, in my opinion, is impossible. The proposed recipe is quick and easy to follow, try it.

Ingredients:

• Meat broth (any) - 3 l
• Boiled sausage or frankfurters - 300 g
• Smoked sausage – 300 g
• Brisket – 300 g
• Potatoes - 4-5 pcs.
• Pickled cucumbers - 5-6 pcs.
• Cucumber brine - half a glass
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives - 200 g
• Lemon - 1 pc.
• Greens - to taste

1. First you need to prepare meat broth; you can use absolutely any meat. Cut the sausages and brisket into cubes and fry in a frying pan, then add to the meat broth.
2. Peel the potatoes, cut into cubes and add to the pan.
3. Prepare the frying: peel and chop the onions and carrots, fry in vegetable oil, at the end add diced pickled cucumbers and tomato paste.
4. Cut the olives in half or into rings as you wish.
5. Add seasonings to the soup to suit your taste and add salt if necessary; be sure to taste the soup before adding salt. Pour half a cup of cucumber pickle into the pan.
6. Cut half a lemon into slices and add to the hodgepodge at the very end of cooking, when you have already turned off the stove.
7. Let the soup simmer with the lid closed for 15 minutes.

An easy to prepare recipe, but no less tasty. Add a pinch of fresh herbs to each serving and season with sour cream to taste.

Solyanka recipe with an Italian accent

Recipe from the chef of the Russian-Italian restaurant Vladimir Tezikov. Immerse yourself in the atmosphere of Italy, try to cook a dish according to the recipe from the video.

Recipe for meat solyanka with beans

There are a great many variations of making hodgepodge. As well as using a set of products to prepare transformable soup. I want to tell you the recipe that I like best, because we add beans to it.

List of required products:

• Meat on the bone - 500 g
• Smoked meats - to taste
• Canned beans - 1 can
• Potatoes - 4-5 pcs.
• Pickled cucumbers - 5-6 pcs.
• Cucumber brine - half a glass
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives - 200 g
• Spices - to taste
• Garlic - 3 cloves
• Lemon - 1 pc.
• Greens - to taste

Boil the meat, when ready, remove it from the broth, separate it from the bone and cut it into pieces. Peel the potatoes and cut them into cubes or strips and cook them in meat broth. Also cut the smoked meats into pieces and add to the pan.

Fry peeled and chopped onions and carrots in a heated frying pan, add pickled cucumbers cut into cubes, season with tomato paste, stir and add to the soup.

Tomato paste is not a necessary ingredient; it can easily be replaced with fresh tomato, or not added at all.

Add beans and olives to the pan at the end of cooking, and at the same time pour half a glass of pickled cucumber brine into the soup.

Beans make the hodgepodge the most satisfying, and it also gives it its own taste. Add greens and lemon cut into slices to the finished soup. Serve with fresh Borodino bread.

Eat with pleasure!

Cooking hodgepodge in a slow cooker

Solyanka cooked in a slow cooker turns out thick, rich with a bright aroma. Prepare quickly and without much difficulty.

Ingredients:

• Smoked ribs - 300 g
• Krakow sausage – 400 g
• Smoked sausages – 300 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 3 tbsp. spoons
• Pickled cucumbers - 3-4 pcs.
• Cucumber brine - 125 ml
• Garlic – 5 cloves
• Pitted olives - 100 g
• Black peppercorns - 4-5 peas
• Bay leaf - 2-3 pcs.
• Lemon - 1 pc.
• Greens - to taste

Chop the onion coarsely; if you have a medium-sized onion, cut into half rings. Grate the carrots on a coarse grater.

Cucumbers must be cut into small cubes.

Also cut the smoked meats into small cubes, with the exception of the ribs, just cut them between the ribs.

Turn on the “Fry” mode on the multicooker and fry the onions and carrots with the addition of tomato paste.

Then add pickles and brine to the multicooker bowl and stir.

After 5 minutes of frying, add smoked meats to the vegetables and pour two liters of boiling water. Season with black peppercorns and add a couple of bay leaves.

Set the “Soup” mode or it could just be the “Cooking” mode for 30-35 minutes.

While the soup is cooking, prepare the olives, garlic, lemon and herbs. Grind as you like.

When the multicooker beeps that it is ready, add the remaining ingredients, close the lid and leave for 15 minutes.

Bon appetit!

Homemade Solyanka with sauerkraut

Who said that cabbage is not added to hodgepodge? Of course, they don’t add soup to the classic version, but we will cook it at home, in Russian! A budget option for hodgepodge.

Grocery list:

• Chicken leg - 1 pc.
• Smoked meats - to taste
• Sauerkraut – 200 g
• Potatoes - 4-5 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. spoons
• Olives or olives - 100 g
• Lemon - 1 pc.
• Greens - to taste

1. Boil the chicken leg, remove it from the broth, cool and separate the meat from the bone. Peel the potatoes and cut them into cubes, add them to the broth. While the potatoes are cooking, start frying.
2. Cut the onion into cubes, grate the carrots and fry in vegetable oil; when the carrots become soft, add tomato paste and keep on the stove for another minute.
3. If necessary, rinse the sauerkraut in cold water and add to the potatoes for 10 minutes. Cut the chicken and smoked meats into cubes and add them to the pan.
4. 5 minutes before readiness, add roasted vegetables, olives and lemon cut into slices to the soup.

It is customary to add lemon to ready-made hodgepodge, but if you add it during cooking, it will give off more of its flavor.

Delicious homemade soup is ready. Serve Solyanka hot with sour cream and herbs.

Meat hodgepodge with capers

Solyanka is a dish where you can show maximum imagination. According to the classic recipe of Russian cuisine, solyanka is cooked with pickled cucumbers; capers began to be added in European cuisine and this did not spoil the meat solyanka. And if you put these two ingredients together, the solyanka will turn out very spicy and incredibly tasty. Another very detailed recipe from the chef is presented in the video.

As many cooks as there are, there are as many ways to prepare a soup like solyanka. The debate about the most correct recipe continues. But this is not the main thing, but the main dish is prepared with soul. Then there will be a lot of people who want more, and this is undoubtedly a success. Cook with joy and love. Enjoy your meal!