Solyanka is a common but non-traditional dish of Russian cuisine. Preparing this soup according to the original recipe involves using only meat without adding potatoes or cabbage, which significantly increases the cost of the finished product. Of course, it is worth considering the most popular recipes, without neglecting the various additives that give the soup a piquant taste.

Whatever recipe you choose, one thing is known: hodgepodge in a slow cooker will allow you to enjoy the unsurpassed taste of an unusual dish.

To feel the inimitable taste of hodgepodge you will need:

• beef – 600 g;
• assorted smoked meats (cervelat, hunting sausages and others) – 400 g;
• pickled cucumbers – 2-3 pcs.;
• onion - 1 pc.;
• olives or olives (pitted) – 150 g;
• lemon – 1 pc.;
• bay leaves – 2-3 pcs.;
• tomato paste – 50 g;
• sunflower oil – 40 ml;
• salt, spices, herbs and sour cream.

Sequence of work:

1. First, prepare the broth using the “Stew” program: cut the beef flesh into medium-sized pieces, place it in a bowl and add 2 liters of water.
2. After 2 hours, the meat is taken out for cooling, and the finished broth is filtered.
3. Smoked meats, cooled beef and pickles are cut into cubes.
4. The multicooker is set to the “Baking” program for 45 minutes.
5. Sunflower oil is poured into the bowl and chopped onions are added for frying.
6. After 8 minutes, add cucumbers and sliced ​​olives for frying for 5 minutes.
7. After adding the tomato paste, mix everything thoroughly and continue to fry for another 8 minutes.
8. Then cold cuts and boiled meat are added and cooked for 10 minutes.
9. Next, the broth is poured into the bowl, spices and bay leaves are added. If you have time, you can use the “Stew” or “Soup” program and simmer for 40 minutes until the beep.
10. If desired, you can add a little cucumber brine or the liquid that contained the olives.
11. Sour cream, herbs and a slice of lemon are placed on a plate immediately before serving.

Attention! The original composition of the hodgepodge does not change; only the weight of the components may differ due to the volume of the multicooker bowl.

Solyanka with potatoes

The composition of the soup differs from the classic one in the presence of 300 g of potatoes.

Cooking method:

To prepare this variety, you can use the step-by-step instructions from the classic recipe with one addition: along with the cubes of prepared meat products, sliced ​​​​potatoes are added. Then, after thorough mixing and the end of the time allotted for frying these ingredients, everything is poured with broth.

Cabbage solyanka in a slow cooker is prepared according to the same recipe, only potatoes are replaced with cabbage.

Solyanka with smoked chicken

To create this dish you will need the following ingredients:

• beef pulp – 300 g;
• pork pulp – 300 g;
• smoked chicken breast – 300 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• tomato paste – 75 g;
• pickles – 2 pcs.;
• lemon – 1 pc.;
• olives – 250 g;
• cucumber pickle – 200 ml;
• sunflower oil, salt, spices, herbs - to taste.

Sequence of work:

First, the products are prepared:

1. Thoroughly washed pork and beef, as well as chicken breast and onions, are cut into cubes.
2. Grate carrots and cucumbers on a coarse grater.
3. Lemon is cut into thin half rings.
4. After preparing the ingredients, you can start creating a flavorful soup:
5. The multicooker is set to the “Baking” program.
6. Sunflower oil is poured into the bowl, and onion cubes are laid out, which must be fried until transparent.
7. After this, carrots are added, and after 3 minutes fresh meat pulp is added to the vegetable mixture.
8. Stirring, the products should be fried for 15 minutes.
9. Then poultry meat, cucumbers, lemon slices, olives are added and brine is poured in, in which tomato paste has been previously diluted.
10. After 10 minutes, water is added, depending on the desired thickness, and spices, salt, and bay leaf are added.
11. The multicooker is set to the “Stew” or “Soup” program with a time of 50 minutes.

Advice! To obtain a richer taste after the sound signal, keep the soup in the heating mode for 10 minutes.

Solyanka with sausages in a slow cooker

If you don’t have the time or desire to bother with fresh meat, you can prepare hodgepodge “for the lazy.”

For this you need the following ingredients:

• smoked brisket – 200 g;
• ham – 200 g;
• sausages – 300 g;
• smoked pork ribs – 300 g;
• hunting sausages – 100 g;
• onions – 2 pcs.;
• tomato paste – 75 g;
• pickled cucumbers – 3-4 pcs.;
• lemon – 1 pc.;
• olives – 250 g;
• sunflower oil, salt, spices, herbs, sour cream - to taste.

Cooking method:

1. All meat products and vegetables are cut into strips.
2. Place onions in the multicooker bowl, where sunflower oil is first poured.
3. Fry until transparent in the “Baking” mode, after which it is stewed for another 10 minutes along with cucumbers and tomato paste.
4. Then, in the “Stew” mode, the timer is set for 40 minutes, and the remaining products, except lemon and sour cream, are placed in the bowl and filled with hot water.
5. After the sound signal, the soup, the taste of which is complemented by sour cream, is poured into plates and garnished with lemon slices.

Solyanka in Georgian

The taste of the soup is spiced up by the addition of spices from Caucasian cuisine, as well as non-traditional solyanka products.

So, you will need:

• beef - 300 g;
• onions – 3 pcs.;
• pickled cucumber – 1 pc.;
• tomato paste – 50 g;
• tomato – 1 pc.;
• bell pepper – 1 pc.;
• garlic – 1 clove;
• ground coriander – 1 teaspoon;
• hops-suneli – 1 teaspoon;
• ground red pepper – ⅓ teaspoon;
• mixture of greens (cilantro, parsley and dill) – 1 bunch;
• sunflower oil – 50 g;
• salt - to taste

Cooking method:

1. Within 20 minutes, in the “Stew” mode, the broth is prepared from diced beef.
2. Then the beef is removed and the broth is filtered.
3. When setting the “Baking” program, cubes of two onions are fried until golden brown, after which pieces of tomato and paste are added.
4. After 3 minutes, lay out the meat and cucumber, which are filled with half the broth.
5. The ingredients are mixed and simmered for 25 minutes in the “Stew” mode.
6. At the end of the time, add chopped herbs and garlic, chopped bell pepper and the remaining onion, as well as spices.
7. After 15 minutes of stewing, the Georgian-style solyanka is ready for tasting.

Solyanka with mushrooms

You can prepare Solyanka soup with the addition of pickled mushrooms, which will help add a new twist to the traditional taste of the first course. To prepare, you will need a set of products, as for solyanka with smoked chicken, including 100 g of pickled mushrooms.

Cooking method:

All steps are similar to the steps for preparing hodgepodge with chicken, only when adding poultry meat, cut mushrooms are placed into the multicooker bowl.

Advice! Along with olives or black olives, you can add capers to add a spicy kick to the dish.

The nuances of cooking in multicookers Redmont, Polaris, Panasonic

The question often arises about which recipe to choose for cooking in a slow cooker of one form or another. There is no significant difference.

But there are features that are worth paying attention to:

• power – due to the parameter, the cooking time may vary slightly;
• the volume of the multicooker bowl – the amount of food for the dish changes;
• presence of programs - for example, if there is no “Baking” program, you can use the “Frying” mode.

So, if there was a feast the day before and there were leftover ingredients from cold cuts, then making hodgepodge would be an excellent option. A multicooker will make the process easy and the result delicious.

I cook mixed meat solyanka in a slow cooker in two ways. The first one is based on meat broth, usually beef. But for hodgepodge, many also use pork and chicken. And the second method is faster, but more on that next time. Today we’ll cook a classic version mixed meat hodgepodge in a slow cooker.

This dish is loved by many. Mixed meat solyanka is one of the most popular first courses. It has a distinctive sour taste, which can vary noticeably depending on what ingredients you use. And there are a lot of options here, especially in what meat to cook it with. Almost any meat product is acceptable in this capacity, but the most delicious hodgepodge is obtained if it is smoked.

By the way, meat solyanka is considered one of the most expensive, in the most literal sense of the word, first courses. After all, the products from which it is prepared: smoked meats, olives and others cost a lot. However, our resourceful housewives know well how to reduce the cost of preparing hodgepodge: they cook it after the holidays, using the products left over after the guests leave.

Another way to make hodgepodge cheaper is to add potatoes and carrots to it, proportionally reducing the amount of other ingredients. But this is already a very serious deviation from the classic recipe, and many gourmets categorically refuse to call such a first dish, cooked with the addition of carrots and potatoes, a solyanka.

So, let's start cooking hodgepodge of meat in a slow cooker.

Ingredients:

• 500-600 grams of beef
• 300 - 400 grams of cold cuts (cervelat, boiled-smoked sausage, sausages and other smoked meats)
• onion head
• 2 tablespoons tomato paste
• 3-4 pieces of pickled cucumbers
• 100 grams pitted olives or capers
• 2-3 tablespoons sunflower oil
• Bay leaf
• three black peppercorns
• a circle of lemon, herbs, sour cream on a plate
• a little salt
• two liters of hot water

How to cook mixed meat hodgepodge in a slow cooker:

We wash the beef under running water, cut it into medium-sized pieces and put it in a slow cooker.

Pour boiling water from the kettle so as not to waste time heating the water, and turn on the “quenching” mode for two hours.

After the signal, take out the meat and cool it, strain the broth.

Assorted meats: sausages, sausages, ham and other smoked meats, as well as beef cut into cubes.

We will also cut the pickled cucumbers into cubes.

Cut the olives into circles.

Turn on the multicooker in “baking” mode for 40 minutes.

Finely chop the onion and fry in a multicooker in vegetable oil for 7 minutes in baking mode.

Slice the pickled cucumbers with olives and add them to the sautéed onions. Cook for another 5 minutes.

Open the lid and add a couple of tablespoons of tomato paste, stir and cook for another 8 minutes in the same mode.

Smoked meats.

And chopped meat.

Mix well and continue cooking for another 10 minutes.

Pour in beef broth. You can add a little brine from pickled cucumbers or olives. Season with a little salt and add a bay leaf.

Cooking mixed meat soup in a slow cooker 20 minutes in “baking” mode. You can also cook in the “stew” mode for 60 minutes, if you are not in a hurry.

Let it brew a little, pour the hodgepodge into plates, add a slice of lemon, add sour cream and serve. Bon appetit!

Meat hodgepodge is ideal to cook after a stormy feast.

Hearty, aromatic, warming solyanka is an excellent first course option for the cool season. The version of solyanka that I want to offer you today is solyanka in a slow cooker using chicken broth with chicken and hunting sausages.

For the first time I prepared this hodgepodge on a whim - collecting everything that was in the refrigerator at that time. I didn’t really want to stand at the stove, so I loaded all the ingredients into the multicooker. For me, this was a pure gamble, because I was much more accustomed to traditional hodgepodge in a rich meat broth. The result exceeded all my expectations and was so to the taste of my household that I had to urgently write down the recipe and repeat the hodgepodge again, but in much larger volumes. Fortunately, in terms of calorie content, it is much more figure-friendly than traditional versions.

Try to prepare aromatic rich solyanka in a slow cooker. Perhaps this light version of hodgepodge with chicken broth will appeal to you too?!

Prepare the ingredients according to the list.

For the broth: pour 1.5–2 liters of cold water over the chicken. Add one or two bay leaves, a sliced ​​onion, a few peas of allspice, and a couple of carrot slices. Bring to a boil and simmer over low heat for 30–40 minutes.

To thicken the soup, after 10-15 minutes I add diced potatoes to the boiling broth.

Meanwhile, prepare the remaining ingredients. Chop the onion, pickles and grate the carrots.

Add the onion to the multicooker bowl. Fry in the "Fry" mode for 5-7 minutes, until golden brown.

Add carrots and continue frying for another 5-7 minutes.

Add tomato paste and, stirring, fry for another 10 minutes. Add tomato paste based on its taste. If the paste is sufficiently concentrated - 3-4 tablespoons, or a little more if the taste of tomatoes is weak.

Add chopped pickles to the mixture of vegetables and tomatoes and, stirring, fry for another 5 minutes.

Add chicken pieces and chopped smoked sausages. Mix everything well and fry for another 5-7 minutes. I use chicken broth and smoked Jaeger sausages.

Pour in the prepared chicken broth with potato pieces. Add a handful of chopped olives. I also add a few pinches of capers, but this is possible. Add a pinch of salt, red and black pepper.

Switch the multicooker to the “Soup” mode and cook the hodgepodge for 30 minutes.

After 30 minutes, add spices - ground cumin and coriander, paprika and a few whispers of suneli hops. Sprinkle the hodgepodge with fresh herbs, add a couple of slices of lemon, more olives, and capers if desired.

Solyanka in a slow cooker with chicken broth is ready! You can serve!

Solyanka in a slow cooker is the most popular first dish in Russian cuisine. Even in ancient times in Rus', overseas guests had the opportunity to taste this national dish on the royal table.

Nowadays, the popularity of this dish has increased even more, even spreading beyond Russia. True, preparing real Russian solyanka is not so easy, but a multicooker will help you with this, which will make your dish rich and tasty.

Solyanka with pork in a slow cooker

Ingredients:

• 250 g pork;
• 100 g smoked sausage;
• 100 g salami;
• bulb;
• medium carrot;
• 4 things. potatoes;
• greens: dill, parsley;
• tomato paste;
• olive oil;
• salt, pepper and bay leaf.

How to cook:

1 Pork must be cut into small pieces. Just don’t necessarily use pork – it could be beef, poultry, etc.

2 Cut the salami into strips. Also about the sausage - it can also be of different varieties, the more different varieties of sausage, the richer the taste of the hodgepodge you will get.

3 Peel the onion and cut into small cubes.

4 Peel the carrots and grate them on a coarse grater.

5 Open the lid of our multicooker and coat the bottom of the bowl with olive oil (you can use vegetable oil). We send the chopped ingredients together with tomato paste to fry for 5 minutes, turning on the “frying” mode.

6 At this time, you can start working on the potatoes: peel and cut them into cubes.

7 When our ingredients are slightly fried in the slow cooker, we can fill them with broth and add the potatoes to the bowl. Season all this with pepper, salt and bay leaf and set the “soup” mode for 40 minutes.

8 Grind the dill and chop the olives; they must be placed in the bowl 10 minutes before the end of the preparation of the hodgepodge. It is not necessary to stir the hodgepodge frequently in the multicooker during cooking; our set mode will not allow the food to burn or overcook in the multicooker, which cannot be said about a regular saucepan. When making solyanka in the usual way, you will need to monitor the dish all the time.

Our dish is ready. Now you can serve, decorating the hodgepodge with herbs.

The hodgepodge will also look very tasty and beautiful if you put a slice of lemon on a plate for everyone (you can’t add lemon to a large container, as the broth will eventually taste bitter).

Your family and friends will be delighted with the unusual taste of solyanka. Potatoes are cooked in a slow cooker in such a way that they do not fall apart and retain their shape, and the broth itself is rich.

Bon appetit!

Solyanka with sausage in a slow cooker

This soup is almost the most favorite dish for many of our compatriots. And hodgepodge with sausage in a slow cooker always causes great delight. After all, this is the most incredible dish in its juiciness and aroma.
The recipe for preparing this wonderful dish in a slow cooker is very simple.
Solyanka with sausage turns out incredibly tasty and rich, despite the fact that the ingredients do not contain meat products.
Preparing this type of hodgepodge takes a fairly long period of time, almost 3 hours, but the end result justifies everything.

Ingredients:

• New potatoes - 4 pcs.
• Onions - 1 pc.
• Fresh carrots - 1 pc.
• Pickled cucumbers - 2 pcs.
• Smoked sausage - 150-200 gr.
• Smoked chicken - 200 gr.
• Olive oil - 3 tbsp.
• Black peppercorns - 5 pcs.
• Filtered water - 2 l.

The amount of these ingredients is calculated for exactly six adult serving plates.

How to cook:

1 Prepare the onion. To do this, it must be peeled and rinsed well under water. After this, it must be cut into small cubes of identical size.

2 Bring fresh carrots to the required condition. It must be carefully peeled with a thin knife, washed and cut into thin strips.

3 Put the multicooker into operation by turning on the “Frying” mode. Pour olive oil into the bottom of the bowl and add the prepared carrots and onions to it. Fry for 10 minutes.

4 While the vegetables are roasting, prepare the pickled cucumbers. They must be cut into neat thin strips.

5 The next step is to add chopped cucumbers and tomato paste to the fried vegetables. Without closing the lid, mix everything thoroughly and leave in the selected mode for another 5 minutes.

6 Prepare the potatoes. It must be peeled, washed and cut into cubes of equal size. Carefully open the lid of the multicooker and pour the chopped potatoes into the bowl. In this composition, vegetables are fried for another 7-8 minutes.

7 Cut the smoked sausage and chicken into small equal pieces.

8 Temporarily turn off the multicooker.

9 Add chopped meat products, as well as water and spices to the bowl.

10 After this, set our multicooker to the “Stew” mode for exactly 60 minutes.

That's all. The soup is ready. It must be served on the table with a spoonful of sour cream and slices of olives. Bon appetit.

Solyanka with mushrooms in a slow cooker

Solyanka with mushrooms in a slow cooker is the highlight among many recipes for this wonderful dish. It combines seemingly incompatible products, but that’s its charm.

Ingredients:

• Veshki mushrooms-500 gr.
• Fresh white cabbage-750 gr.
• Filtered water - 50 ml.
• Onions - 100 gr.
• Pickled cucumbers - 2 pcs.
• Olive oil-6 tbsp.
• Black peppercorns - 10 pcs.
• Sugar - 1 tsp.
• Sea salt-1 tsp.

How to cook:

1 Prepare the cabbage well, inspecting it for the presence of insects and aphids. If we find damaged upper leaves, remove them. After this, wash and dry the cabbage. Processed in this simple way, finely chop the head of cabbage on a cutting board.

2 We subject the mushrooms to a no less thorough inspection. You need to make sure they are fresh and safe. To do this, carefully examine the legs. If there is no white coating on them, then the mushrooms can be used to prepare hodgepodge. We also wash them thoroughly and cut them into small cubes. We do not throw away the mushroom stems. They can be used too.

3 Peel the onion heads, rinse very well with water and cut into beautiful thin half rings.

4 Take pickled cucumbers out of the container. If they are filled with brine, they must first be squeezed out and then cut into thin, neat circles.

5 Fill the multicooker bowl with the required amount of olive oil and set the multicooker to “Frying”. After the oil warms up and begins to make characteristic sounds, you can add onions to the bowl. It must be stirred continuously with the lid open for 7 minutes.

6 Add the processed mushrooms to the bowl with the onions and cook with the lid closed in the same mode for 15 minutes.

7 After the set time for frying, turn off the multicooker.

8 Open the lid of the multicooker and add the pickled cucumbers, cut into strips. Now add shredded cabbage, pepper, bay leaf, salt and sugar to them. Pour in a sufficient amount of filtered water. On the multicooker, set the “Stew” mode for exactly 60 minutes.

OK it's all over Now. A fragrant and delicious dish is ready. You can invite your favorite family members to take a sample.

Cabbage solyanka in a slow cooker

There are a great many varieties of solyanka species. The most interesting option to prepare using a slow cooker is cabbage solyanka. This dish can be used as a first course, or as a side dish for a second course.

The main advantage of cabbage solyanka is that it can be served either cold or highly heated. Almost everyone loves cabbage. It’s just that some people like to eat it only in fermented form, while others only like it fresh. Same with hodgepodge. For its preparation, cabbage is good in any condition. If you need to prepare a holiday menu, pickled and smoked meats can be added to the cabbage soup. We’ll talk about a simple way to make cabbage solyanka in a slow cooker.

Ingredients:

• Fresh cabbage - 1 pc.
• Washed carrots - 2 pcs.
• Onions - 3 pcs.
• Refined vegetable oil - 3 tbsp. l.
• Salt - 5 gr.
• Ground black pepper - 3 gr.
• Water - 100 gr.
• Tomato paste - 3 tbsp.
• Lare sheet - 1 pc.

How to cook:

1 First you need to thoroughly prepare the head of cabbage. You need to remove its top poor-quality leaves and thoroughly rinse the entire head of cabbage. Next, you need to carefully chop it into small bars.

2 Fresh carrots should be thoroughly washed under running water and peeled. After this, you need to cut the carrots into very thin strips. Peel the onion and cut into small cubes.

3 Prepare a multicooker bowl by pouring refined vegetable oil into it.

4 Turn on the multicooker in the “Frying” mode for 10 minutes and carefully add the chopped onion to the bowl. It should acquire a pleasant yellow tint and aroma.

5 While the onions are being sauteed without your participation, you need to thoroughly mix and mash the chopped carrots and prepared cabbage with your hands in a separate container. They need to be mixed thoroughly with salt so that the cabbage releases some juice.

6 Add our vegetable mixture to the multicooker bowl and activate the “Stew” mode for 30 minutes.

7 After 10 minutes, add water with tomato paste diluted in it. Season generously with salt and pepper and close the lid tightly. The soup cooks for another 20 minutes.

After the required time has passed, carefully open the lid and taste the hodgepodge to see if it is ready.
That's the end of the kitchen chores. You can calmly sit down at the table and enjoy this amazing dish with rapture.

Meat hodgepodge in a slow cooker

A multicooker is a kitchen household appliance with which you can easily prepare more than one change of dishes, including such an unusually tasty dish as meat hodgepodge. All you need to do is prepare the necessary set of products, put them in a bowl, select the required cooking mode, and after some time you can take a sample from the aromatic, juicy food.

Ingredients:

• piece of veal - 500 gr.
• assorted prepared meat - 500 gr.
• onions - 2 heads
• fresh washed carrots - 3 pcs.
• spicy pickled cucumbers - 3 pcs.
• tomato paste - 4 tbsp.
• bay leaf - 4 leaves
• butter -100 gr.
• salt-2 gr.
• black pepper – 2 gr.

How to cook:

1 Piece of veal must be rinsed well with clean water. Place the prepared meat in the deep bowl of the multicooker, add cold filtered water and set to “Cooking” mode and cook for 1 hour 30 minutes without opening the lid.

2 While the broth is cooking, you need to prepare the remaining ingredients.

3 Wash the onions and fresh carrots thoroughly and peel them thoroughly. Chop the onion as finely as possible, grate the carrots on a fine grater.

4 Peel the spicy pickled cucumbers with a sharp knife and thinly cut into neat cubes.

5 Also try to cut the assorted prepared meat into cubes of equal size.

6 After the veal is cooked, remove it from the slow cooker and cool on a plate. Strain the resulting broth into a separate pan.

7 After use, wash the multicooker bowl thoroughly and put it back in place.

8 Add sunflower oil to the bowl and turn on the “Fry” mode on the multicooker panel and fry the onions and carrots until golden brown.

9 Add the prepared cold cuts to the already thoroughly fried vegetables, mix thoroughly and cook for another 5 minutes.

10 Place lightly salted cucumbers in a bowl and add tomato paste. Simmer for another 3 minutes.

11 Cut the pre-boiled veal into small pieces and pour into the multicooker bowl.

12 Season all the ingredients with salt and pepper and pour in the broth and again set the “Cooking” mode for 25 minutes.

13 At the end of the multicooker operation, you need to let the hodgepodge stand under the lid for 10 minutes, after which the amazing dish can be served for tasting.

Solyanka with sausages in a slow cooker

Cooking hodgepodge with sausages in a slow cooker is a very simple and easy way to quickly feed the whole family. When prepared, it turns out to be an excellent dish for the second meal. The ingredients can be changed in every possible way and the sausages can be combined with various products. The most interesting taste is obtained from solyanka, in which sausages are cooked together with fresh cabbage. The method of preparing this hodgepodge is very simple and the food set is minimal. The taste is simply unique.
It takes a maximum of two hours of your time to prepare hodgepodge with the addition of sausages. And even then, it’s not you who cook, but your wonderful multicooker.

Ingredients:

• Bavarian sausages - 800 gr.,
• Fresh cabbage -1 kg,
• Fresh carrots - 2 pcs.,
• Onions - 2 heads,
• Fresh fleshy tomatoes - 3 pcs.,
• Iranian tomato paste - 2 tablespoons,
• Garlic - 4 cloves,
• Meat broth - 1 glass,
• Bay leaf - 2 pcs.,
• Olive oil - 2 tablespoons,
• Salt -5 gr.,
• Black pepper-3 gr.,
• Herbal spices - optional

How to cook:

1 Separate young cabbage into leaves. Rinse thoroughly and chop into thin strips. Peel fresh carrots with a stiff brush, rinse and chop on a fine grater. Peel the onion and cut into large rings.

2 Peel the Bavarian sausages from the outer layer and cut into neat circles.

3 Set the multicooker to the “Frying” mode and first place the peeled sausages in the bowl. Fry them for 7 minutes until golden brown. After this, add grated carrots and chopped onions. Continue the frying process for another 5 minutes. Now you can add chopped fresh cabbage and mix thoroughly.

4 The tomatoes must be washed well and it is better to remove the skin from them. After this, cut into small pieces. Add the tomatoes prepared in this way to the existing ingredients.

5 Pre-prepared meat broth is poured in and Iranian tomato paste, bay leaf, salt, sugar and pepper are added to it. On the multicooker panel, find the “Stew” mode and set the timer to 1 hour 30 minutes. After a characteristic sound signal and the multicooker turns off, the top cover must be folded back to release excess steam.

That's all. The process of preparing the most delicious solyanka with Bavarian sausages has been successfully completed. You can place this pungent-smelling dish on plates and invite your household members to the table.

Mixed hodgepodge in a slow cooker

Mixed solyanka in a slow cooker is a thick, rich cream soup, the basis of which is rich vegetable or meat infusions. They can be offered as a second course, but without a side dish.

Hot soups are prepared daily in every family and are the main part of the daily diet. Solyanka takes its roots from Ancient Rus', when this dish was the main dish among the inhabitants of the settlements. And even today in villages and hamlets not a single table can go without hodgepodge.

In modern cuisine, solyanka is a name for soups with increased spiciness. They combine the ingredients of two completely different traditional Russian dishes, cabbage soup, as well as rassolnik. Soups of this type are easy to prepare, require lengthy preparation, and every housewife usually has the products necessary for its preparation.

The very concept of hodgepodge implies mixing products that are different in their characteristics. To prepare the traditional meat hodgepodge for Russian cuisine, it is enough to have a small amount of different meat products, strong salted cucumbers, some olives and, of course, lemon. The dish is not at all expensive and very tasty.

Ingredients:

• Beef broth - 3 l.,
• Strongly salted cucumber - 2 pcs.,
• Pitted olives - 0.5 cans,
• Onion head - 1 pc.,
• Fresh carrots - 1 pc.
• Tomato paste - 3 tbsp. l.,
• Assorted meats -500 gr.,
• Sunflower oil -3c. l.
• Lemon – 1 pc.,
• Sea salt - 5 gr.,
• Red pepper - 2 gr.

How to cook:

1 First, in order to prepare the broth, you need to boil a piece of steamed beef, setting the “stew” mode on the multicooker and the time for 2 -2.5 hours. After this, remove the meat from the bowl, and strain the resulting broth thoroughly.

2 Then you need to set the “frying” mode on the multicooker for 30 minutes. Fry the onion and grated carrots, cut into half rings, until golden brown, add tomato paste.

3 The next step is to add thinly chopped olives and pickled cucumbers, chopped into strips. Mix everything thoroughly, close the lid tightly and cook in the selected mode.

4 While everything is frying, you need to prepare the cold cuts by cutting all the meat ingredients into cubes of the same size.

5 Add the mixed meats to the already prepared frying bowl and pour in the strained beef broth. Season with spices and set the “stew” mode for exactly one hour.

At the end of cooking, add the juice of half a lemon to the hodgepodge.

Please leave a review about the recipe. Did you like the dish?

In Russian national cuisine, housewives have long spoiled their families with hodgepodge. This is a hearty hot dish, which, in terms of cooking technology, is more related to the first courses, but in consistency it is often similar to the second. Solyanka recipes are very diverse. This is favored by products that are available in a large assortment on store shelves. Housewives, depending on the taste preferences of their family members, can prepare hodgepodge with a sufficient amount of liquid in the pan. Other women, knowing their household’s commitment to second courses, use recipes for preparing an ancient dish in a frying pan.

Why is solyanka considered an ancient dish? The name of the dish is interpreted differently. Some roots of the word indicate salty foods used in cooking: cabbage, cucumbers, mushrooms, etc. Others are composed of the modified word “selyanka” to “solyanka”. Selyanka in Rus' was the name for meat soup. Recipes for meat with stewed cabbage, also called “solyanka,” have caught on. In the classical sense, the taste of hodgepodge should be sour-salty and spicy to varying degrees.

Two ingredients of hodgepodge are clear in all the variety of recipes: the meat component and salted vegetables. The rest of the dish includes products often left over after a feast. The day after the holiday, family members ask for something hot to eat, and it is at this time that the recipe for making solyanka comes in handy. Housewives are rich in invention and add salty foods to the dish that you might not immediately guess: kvass, brine, lemons, bell peppers, black olives, capers. For this reason, hodgepodge is called team.

Solyanka is not a competitor to pickle soups and cabbage soup, as it combines the ingredients of both dishes. After the feast, there are meat products left in the house that you want to try in a different version. If there have been no holidays for a long time, then meat products (sausages, frankfurters, chicken fillet, beef or lard) can be used in the original solyanka recipe.

Features of cooking in a slow cooker

With the advent of a multicooker in the home kitchen, the taste of the dish does not deteriorate, since all operations performed on the stove are available to an electric food processor with automatic cooking functions. In a multicooker, food is first fried, then liquid heat treated. Recipes for preparing salty dishes in a slow cooker are even more diverse. In 1 hour you can prepare hodgepodge according to many recipes in a slow cooker. Please note that if the multicooker is equipped with a pressure cooker function, the cooking time is reduced by at least 2 times. Otherwise, instead of hodgepodge in a pressure cooker, you can get a salty-sour puree with steamed vegetables and meat. This occurs due to the high pressure created in the multicooker, as a result of which the products soften much faster. One of the recipes for making hodgepodge using a slow cooker can be prepared after a stormy celebration of any occasion.

Ingredients

• boiled sausage – 0.2 kg;
• semi-smoked or smoked sausage – 0.2 kg;
• 3 medium young potato tubers;
• salted gherkins – up to 10 pieces;
• 1 medium onion;
• 1 lemon;
• 10 pitted black olives;
• olive oil – 10-15 grams;
• tomato paste – 15 grams;
• purified water – 2 liters;
• salt, pepper and other spices - to taste.

Cooking technology

The recipe for preparing an ancient dish in a slow cooker involves the use of meat broth, but when there are sausages in the hodgepodge, there is no need to use meat in preparing the dish. Solyanka with sausages will have a pleasant meaty taste and aroma using sausages, however, if there is already existing meat broth, its presence in the hot dish will enhance its taste.

1. The multicooker must be prepared for the work process; the products are prepared for placement in the multicooker container. The sausage must first be fried in a slow cooker, for which it is peeled from the casing and chopped with a knife into strips or cubes. If the sausage is quite fatty, you can skip adding vegetable oil.
2. The onion head is freed from dry scales, washed under running water and cut first lengthwise, then crosswise so that small cubes of approximately equal size are obtained.
3. The sausage is fried until golden brown in a container using the “Frying” mode. In order not to quickly spoil the electrical appliance, it is recommended to first place the food in the frying container, and then turn on the appropriate mode. If there is not enough fat in the sausage or you want to have a fattier dish, first place olive oil in the frying container, in which the sausage is fried for 6-7 minutes with regular stirring.
4. The onion is also fried after the sausage has been fried for 2-3 minutes. At the end of frying the sausage and onions, tomato paste is added. At the end of frying, pre-cut potatoes in the form of cubes are added to the container. Purified water or meat broth is added to the container, then the electrical appliance should be set to the “Stew” mode. The dish takes half an hour to prepare.
5. Upon receipt of the signal that the stewing is complete, add the chopped gherkins. If the recipe uses cucumbers from a barrel, then they need to be simmered a little.
6. The last stage of preparing hodgepodge is simmering with gherkins for 10 minutes. After this, taste the soup for salt and only then add it, depending on how much is needed to taste.

The dish is served in broth bowls, adding a slice of lemon, chopped herbs and 2-3 olives to the steaming dish.