What is correct solyanka or selyanka? To this day there is no consensus on what happened where. Just like there is no opinion - these are the same dish or they are different. Some say that the soup got its first name because pickles, or mushrooms, or fish are used. And others say that the soup is called selyanka because it was originally a rural, rural food.

But it is known for certain that both versions of the name refer to original Russian cuisine. Mention of this soup dates back to 1547. It is also known that they were prepared with meat, fish and mushrooms.

Another interesting fact is that in the old days, villagers were not prepared as soups, but served as a hot appetizer made from sauerkraut or fresh cabbage, which was prepared with meat, game, and fish. Pickled cucumbers and mushrooms were also added.

Now the name “selyanka” is not used at all in Russian cuisine. But Solyanka is the favorite soup in many families. And it’s not in vain. It is cooked in a strong meat, fish or mushroom broth. As a rule, a lot of meat is used in such meat and fish soups. The soup turns out so thick that sometimes you can’t even dare to call it “soup”.

Another special feature is that this soup is prepared quite spicy. Now the recipe for this dish has of course changed. First, with the advent of tomatoes in Rus', they began to be used in cooking, and then they began to be replaced with tomato paste. Then capers, gherkins, black olives, olives and lemon appeared in the dish.

The recipe has been perfected, one might say, for centuries. And currently there are a very large number of recipes and variations for preparing such thick soups. So much the better, because wherever you go, you can safely eat hodgepodge, even every day - everywhere it will be a new dish!

Every housewife certainly has her own favorite cooking recipe, or, as a rule, the basis for cooking. Because if there is a foundation, you can create anything on it.

The basis of products for a meat dish is fried boiled meat of various varieties, smoked meats, sausages, pickled or pickled cucumbers, herbs and peppers.

The basis of products for fish soup is fish of different varieties, fresh, dried, salted. Soups with red fish and sturgeon are especially appreciated.

The basis of products for mushroom soup is mushrooms, salted and marinated. Mushroom mushrooms and milk mushrooms were especially valued. In well-known recipes for some meat solyankas, there must have been salted milk mushrooms.

And today our recipe will be with meat.

Mixed meat solyanka with smoked meats according to the classic recipe

What we need:

• meat beef brisket -500-600 gr.
• smoked sausage – 100 gr
• ham - 100 gr.
• brisket - 100 gr.
• sausages - 100 gr.
• carrots - 1 pc.
• onion - 2 pcs.
• pickled cucumber - 2 pcs.
• brine - 0.5 cups
• potatoes - 1 piece (optional)
• tomato paste - 2-3 tbsp. homemade spoon, 1 tbsp. store spoon
• olives - 100 gr. (preferably dried)
• lemon - 0.5 pcs.
• capers - 50 gr. (optional)
• sugar -0.5 tsp
• vegetable oil - 2 tbsp. spoons.
• butter - 1 tbsp. spoon
• parsley, dill, celery
• black allspice peas
• red capsicum
• salt, ground black pepper
• spices - any you like
• Bay leaf

Preparation:

1. Place 3 liters of water in a saucepan. Cook a strong, rich broth from the brisket. I won’t repeat myself, I have a whole big note. how correct. Let me just remind you that you absolutely need to put the meat in cold water, so the meat will release all its juices into the water, and then the broth will turn out rich. If you put it in hot water, the meat will be “sealed” and will be tasty after cooking, but the broth will not receive the desired fat.

2. You need to cook the brisket for 1.5 hours. Place a small whole onion in the pan along with the brisket. This way the broth will be not only rich, but also aromatic.

3. In a frying pan in vegetable oil, fry the onion, cut into small cubes. When the onion turns golden, pour in half a glass of hot water. When the water evaporates, the onions will become completely transparent, and cooked in this way will not be visible at all in the soup.

4. Cut the carrots into small strips and add to the onion. Add half a teaspoon of sugar. Fry for 2 minutes.

5. Cut the cucumbers and add them to the onions and carrots.

6. Add a little broth and simmer for 7-10 minutes.

8. Simmer for 3-4 minutes.

9. Cut ham, brisket, smoked sausage into strips, sausages into circles.

10. Remove the finished meat from the broth, cool, and also cut into strips. Remove the boiled onion and discard.

11. Lightly fry all the collected meat in a separate frying pan in butter.

12. Transfer the contents of both pans into a saucepan with broth.

13. Add chopped herbs, spices to taste, a small piece of red capsicum, olives. It is better to use dried olives, they are sold in bags. Their taste is much more piquant. Or salty - don’t forget that we are preparing hodgepodge. In my opinion, they are healthier than regular olives in jars. But if you don’t have dried or salted olives, use what you have. Olives will also work.

14. If you like capers, you can add them too; 50 grams will be enough.

15. Let it boil, after simmering for 5 minutes, taste the salt. Now is the time to add salt. But salt carefully, many products containing salt, and we have a lot of them, will still give it to the broth.

16. Cook, or rather simmer, the hodgepodge over the fire for another 10-15 minutes. At the end of cooking, add bay leaf, ground black pepper, 2-3 peppercorns ground in a mortar.

17. Then turn it off, close the lid, cover with a thick towel, and let it brew for at least half an hour. During this time, all ingredients will simmer and exchange flavors. This is a process as integral as cooking.

18. Cut the greens and add them to your plate if desired. Some people like to add chopped garlic along with herbs. We also decorate with sliced ​​lemon, which will add additional aroma, freshness and the necessary sourness to our hodgepodge.

So we prepared a delicious hodgepodge. But in general, in order for our soup to always turn out very tasty, you need to know the basic rules of preparation.

The nuances of preparing a mixed meat hodgepodge

I would really like you, dear friends, to share your recipes with us. And we will prepare our favorite solyanka according to different recipes and treat it to our family and friends.

And bon appetit everyone!

How to prepare meat solyanka at home so that it matches the traditional version of this thick and satisfying soup cooked in meat or fish broth, with a rich consistency, a sharp sour taste and an unforgettable aroma?

Any housewife who is ready to learn how to make this delicious brew according to all the rules and canons, according to certain proportions, can create a soup called meat solyanka.

This is a universal dish - it can decorate any feast, both on everyday and holidays.

General principles and rules for preparing meat solyanka at home

Onions are an essential ingredient in any meat hodgepodge, which must first be peeled, then rinsed under water and chopped. It is not recommended to soak onions in water for a long time or leave them in the air to avoid acquiring an unpleasant odor.

Tomato puree must be simmered over low heat in a frying pan using fat, separately from onions, until reddish-red in color.

Pickled cucumbers should have elastic and dense flesh. Flabby or yellowed skin must be removed from cucumbers, large seeds removed, and then the vegetables should be simmered in a small amount of broth.

The bones must be removed from the olives, and the olives and a slice of lemon must be placed directly into the hodgepodge.

To prepare meat hodgepodge and make it more meaty and satisfying, you can use additional meat ingredients such as kidneys, tongue, udder, and heart.

In general, to prepare a tasty and appetizing hodgepodge, you need to use at least four types of meat components, even in the form of components such as sausage, frankfurters and sausages.

The best recipes for meat solyanka and features of its home preparation

Recipe 1.Meat solyanka, classic (homemade)

Broth made from beef - 3 liters.

Meat components (delicacies) - 6 types, 150 g each.

Pickled cucumbers - 3 pcs.

Olives - 0.5 cans.

Olives - 0.5 cans.

Capers - 100 gr.

Potatoes - 2 pcs.

Tomato paste - 90 mg.

First you need to peel the potatoes, cut them into cubes and put them in beef broth (boiling).

The onion must be peeled, finely chopped and fried in olive oil. Next, you need to cut the pickles into thin slices and add to the onion.

Olives should be cut into small rounds, and meat components into strips.

Then you need to put capers, stewed cucumbers, and onions into the pan and cook the hodgepodge for another 10 minutes.

Then add olives, bay leaves, and before the end of the cooking process, also greens with slices of lemon.

Recipe 2. Combined meat solyanka (homemade)

Meat (pork, beef) - 800 gr.

Ribs, sausage (smoked) 250 gr.

Ham - 200 gr.

Onion - 2 pcs.

Pickled cucumbers - 3 pcs.

Olives - 1 jar.

Capers - 50 gr.

Tomato paste and oil (sunflower) - 60 ml each.

Butter - 50 gr.

Bay leaf, spices.

The first step is to prepare the meat broth. To do this, place the meat ribs and pulp in a saucepan, add water and bring it to a boil. Then you need to put the peeled onion in the broth and continue to cook it for another two hours. 10 minutes before the end of the broth cooking process, you need to add the following spices to it: bay leaf, allspice and black peas, salt.

Then the above components must be placed in a frying pan, add a little broth to them and let the products simmer over low heat for several minutes.

Then you need to put the meat, olives, smoked meats into the pan and continue to cook the broth for another 20 minutes. Then you need to add capers, salt, pepper to the soup, close the pan with a lid and continue to cook the hodgepodge until it is completely cooked.

Before serving, this delicious dish should be garnished with sour cream and a slice of lemon.

Recipe 3. Oriental meat solyanka (homemade)

Beef - 200 gr.

Water - 2 l.

Butter - 60 gr.

Tomato paste - 30 gr.

Pickled cucumbers - 2 pcs.

Veal - 150 gr.

Lamb (smoked) - 50 gr.

Kazy (horse meat sausage/delicacy) - 50 gr.

Beef tongue - 50 gr.

To obtain a rich, transparent and beautiful broth, place the beef and tongue in water and cook the meat ingredients over low heat without boiling too much.

Separately, fry the chopped onion in butter in a heated frying pan, and then add the tomato paste.

Adding finely chopped pickles to the meat and onions with tomato paste, simmer the ingredients for 10 minutes.

Then, separately in a frying pan, you need to fry the tongue, veal, sausage, cut into cubes.

Then add all the vegetables and meat ingredients to the broth and cook the soup for another 15 minutes.

It is important to season the soup with salt and spices before finishing cooking, and when the hodgepodge of meat is ready, it must be decorated with herbs.

Recipe 4. Meat solyanka with the addition of fresh cabbage (homemade)

Pork - 0.5 kg.

Cabbage - 1 kg.

Potatoes - 8 pcs.

Tomato paste - 30 mg.

Water - 750 ml.

Vegetable oil).

Spices (salt, pepper, bay leaf) are not for everyone.

The cabbage must be finely chopped and fried in vegetable oil. Pork cut into cubes should be fried in hot oil for 15 minutes.

Then add onions and carrots to the meat, fry a little, add tomato paste and chopped potatoes. Add fresh cabbage to the meat and vegetables, add water and simmer for about half an hour.

Recipe 5. Meat solyanka with chicken (homemade)

Chicken - 0.5 kg.

Smoked ingredients (brisket, bacon, salami) - 0.5 kg.

Cucumbers (salted) - 3 pcs.

Oil (vegetable) - 30 ml.

Tomato paste 60 gr.

Brine - 0.5 tbsp.

Salt, pepper, sugar - not for everyone.

The chicken must be thoroughly washed, poured with water and when it boils, remove the foam from the surface of the broth, reduce the heat and cook until cooked for 50 minutes.

Separately, you need to peel the onion and chop it into cubes. Grate the peeled carrots using a coarse grater.

Chop cucumbers and smoked meats. Remove the chicken from the broth, cool, separate from the bones and cut into small pieces.

Then place the onions and carrots in the hot oil in a frying pan and simmer for a few minutes. Next, add tomato to them and mix all the ingredients. Then you need to add cucumbers, broth and simmer the food over low heat for 5 minutes.

Then all the frying, chopped meat ingredients, sausage are placed in the pan, salt, sugar and pepper are added, brine (if desired).

This delicious meat hodgepodge is cooked over moderate heat, under a closed lid for 15 minutes.

Recipe 6. Meat hodgepodge made in a slow cooker (homemade)

Broth (meat) -2 l.

Meat components (the more the better).

Pickled cucumbers - 2 pcs.

Olives - 1 jar.

Tomato paste - 30 mg.

Salt, spices.

Greens, lemon.

First you need to cook the broth. To do this, you need to pour water into the multicooker bowl and put the selected meat ingredients into it. Next, set the multicooker to “Stew” mode and cook the broth for 2 hours.

Then the broth needs to be drained and strained. And place peeled vegetables in the multicooker bowl - chopped onions and carrots for frying.

Then you need to turn on the multicooker for 40 minutes in the “Baking” mode and start frying the onions and carrots until golden brown. Next, add tomato paste to the vegetables and cook for another 10 minutes.

Then add round slices of chopped olives, chopped pickles to the above vegetables and fry everything together until the end of the set program on the multicooker.

Recipe 7. Meat solyanka with the addition of sauerkraut (homemade)

Cabbage (sauerkraut) - 800 gr.

Lard (pork) - 100 gr.

Broth (can be chicken) - 250 ml.

Brisket - 250 gr.

Cucumber (salted).

Tomato paste - 3 spoons.

Flour 60 gr.

Salt, spices.

The cabbage must be completely freed from liquid. Finely chop the onion and fry in lard in a frying pan. Next, you need to add tomato paste, cabbage, bay leaves to the onion and simmer the vegetables for 10 minutes.

Then add the cucumber to the vegetables, and after a few minutes the chopped brisket.

Separately, in a frying pan, mix the broth with flour and bring the mixture to a boil. Then combine all the roasts in a saucepan and continue cooking the hodgepodge for another 20 minutes.

A few minutes before the end of cooking, add salt and spices to the soup.

The dish can be decorated with olives and a slice of lemon.

How to cook meat solyanka at home - useful tips and little tricks

When creating such a nutritious culinary masterpiece as meat solyanka, you need to take into account the following very important factor - the more meat and smoked ingredients are added to the soup, the richer and tastier it will be.

You also need to know that Solyanka does not like a lot of spices (only if they are spicy), it is better to add brine or lemon for more piquancy.

Smoked ingredients for solyanka should be selected only of high quality, so as not to spoil the delicate taste of this dish.

If for some reason the cook is not satisfied with the cucumber pickle, it can be replaced with liquid from a jar of olives.

The basis of any hodgepodge is broth. Therefore, it must be strained, strong in consistency and transparent for a certain beauty of the dish.

You can cook hodgepodge at home in a saucepan on the stove, in a slow cooker, or in the oven in clay pots. Let's talk about the most delicious ways to prepare this soup, the classic recipe of which goes back centuries.

Solyanka is a traditional Russian national dish, a rich soup with a lot of seasonings and fresh chopped herbs. Hearty and nutritious. Prepared in one of three broths: meat, mushroom or fish. The main ingredients are pickled cucumbers (cucumber pickle), olives, cabbage, lemon, pickled (pickled) mushrooms, tomatoes.

Historical reference

The traditional name of the dish is the word “selyanka”. It is mentioned by various writers in works until the end of the 19th century. The term “hodgepodge”, familiar to our ears, appeared only in the 20th century.

According to classic recipes that have survived to this day, the rich soup was prepared in fish broth. Meat hodgepodge appeared much later.

About capers

One of the additional ingredients in the traditional solyanka recipe is pickled capers. These are small unopened buds of a thorny plant. They are balls of dark olive color. They are collected from caperberry, a medicinal shrub. When freshly picked, it gives off a bitterness that has a specific taste. Now they are rarely used in cooking; back in Soviet times, housewives replaced them with ordinary pickled cucumbers.

The buds of the plant for traditional solyanka are sold in large supermarkets and specialized spice stores.

Cooking tricks

• Rich meat broth boiled with cucumber brine is an excellent basis for hodgepodge. Unlike mushroom, fish and chicken broths, it is recommended to cook it without vegetables.
• Gently strain the cucumber brine before cooking.
• It is recommended to combine lean beef with different types of sausages or meat products. An excellent base for solyanka is tender cuts of pork or veal. They make it rich and very nutritious.
• Add only naturally smoked meat products. Foods cooked with liquid smoke will spoil the taste.
• For decoration, take basil, parsley and dill.
• When frying meat products, use a minimal amount of vegetable oil. If desired, place the slices on a dry baking sheet. Place in an oven preheated to 180 degrees for 20-25 minutes. Bake without oil. Remove excess fat using kitchen towels.
• After cooking is complete, let the meat hodgepodge brew for 20-30 minutes. This way it will turn out more aromatic, with a rich taste.
• Place lemon slices just before serving. Otherwise, the hodgepodge will taste sour.

Classic meat solyanka

Ingredients:

• Water – 3 l.
• Beef on the bone – 600 g.
• Smoked ribs – 300 g.
• Ham – 200 g.
• Olives – 100 g.
• Capers – 50 g.
• Pickled cucumbers – 3 medium-sized pieces.
• Onion – 1 head.
• Allspice – 3 peas.
• Tomato paste – 2 tablespoons.
• Bay leaf – 1 piece.
• Butter – 1 tablespoon.
• Lemon, parsley, pepper, salt - to taste.

How to cook:

1. I pour water into a large saucepan. I add smoked ribs and beef with bones.
2. Cook over low heat for 100-120 minutes. I remove the foam in a timely manner with a slotted spoon. 15 minutes before it’s ready, add peppercorns, bay leaves and salt.
3. I carefully take out the meat, fish out the spices and strain the broth.
4. I wait until the meat cools down. I chop other ingredients. I separate the pulp from the bone and cut it.
5. Peel the cucumbers and chop them into strips. I put it on the frying pan. I pour in 8-10 tablespoons of broth and simmer over low heat without vegetable oil. Then I transfer it to the broth.
6. I put butter. I heat up the frying pan. I peel the onion and cut it into half rings. I send it to fry, salt and pepper, stir from time to time. After 5 minutes I add tomato paste. I languish together for another 4-6 minutes. I transfer the sauteing into the decoction.
7. I put the chopped meat ingredients along with olives into the broth for hodgepodge. Cook for 10-15 minutes over medium heat.
8. At the end of cooking I add capers, additional pepper and salt. Cover the hodgepodge with a lid and simmer over low heat for a quarter of an hour.

Video recipe

I pour it into plates. I decorate each serving with a slice of lemon, fresh herbs and sour cream.

Recipe with potatoes

Ingredients:

• Semi-smoked ham – 80 g.
• Fresh beef – 250 g.
• Smoked beef – 80 g.
• Boiled sausage – 80 g.
• Meatloaf – 80 g.
• Pickled cucumbers – 3 pieces.
• Carrots – 1 piece.
• Onions – 2 pieces.
• Potatoes – 1 piece.
• Vegetable oil – 2 large spoons.
• Bay leaf – 1 piece.
• Sugar – 1 teaspoon.
• Salt, herbs, lemon, olives and sour cream - to taste.

Preparation:

1. I start the hodgepodge by preparing a rich meat broth. I put pieces of chopped fresh beef into the pan. I pour cold water. For transparency, I add a thoroughly washed, unpeeled onion. Bring to a boil, carefully remove the foam. Salt and cook for 40-50 minutes. I determine readiness using a fork. I throw out the onion.
2. I cut the potatoes and chop the carrots into small pieces. I put it in the cooking broth for 30-40 minutes.
3. While the broth is cooking, I chop other meat products. I send a mix of smoked meats and boiled sausage to the frying pan. Fry until light golden brown using vegetable oil.
4. I add chopped onion. Cook until transparent. I turn down the fire.
5. I catch the finished meat from the broth. After cooling, cut into small pieces. I send it to the prepared mass of meat products with onions. After 3-4 minutes I lay out the chopped pickles.
6. Lastly, I add the tomato paste and sugar into the pan. I pour 100 ml of water or cucumber brine.
7. I transfer the fried foods and vegetables into the prepared broth with potatoes and carrots. I put in a bay leaf. I boil for 10 minutes.

ADVICE! At the final stage, you can adjust the taste of the hodgepodge. If there is not enough sourness, add freshly squeezed lemon juice. For a spicier taste, use ground pepper.

I serve it on the table with a spoonful of sour cream, a slice of fresh lemon and a handful of chopped herbs.

Original version with sausage

Ingredients:

• Water – 3 l,
• Hunting sausages – 5 pieces.
• Boiled sausage – 150 g.
• Potatoes – 6 pieces.
• Carrots – 1 piece.
• Red onion – 2 heads.
• Pickled cucumbers – 3 pieces.
• Olives – 100 g.
• Tomato paste – 1 large spoon.
• Lemon – 3 slices.
• Vegetable oil - for frying.
• Salt, ground pepper - to taste.

Preparation:

1. Place diced potatoes in a deep saucepan. I pour water and turn on the stove.
2. I prepare sautéing for hodgepodge from coarsely grated carrots, onion half rings and cucumbers cut into strips.
3. Finely chop the meat ingredients. Wash the lemon and cut it into thin slices. I cut the olives without pits.
4. I cook the vegetable sauté in a frying pan with vegetable oil. First I fry the onion and carrots. Then I lay out the cucumbers (add brine if desired).
5. After 5-10 minutes of simmering over low heat, add tomato paste to the frying pan. I cook together for 3-4 minutes. I transfer it to the potatoes.
6. After adding the vegetable dressing, add salt and pepper. I cook for 10 minutes. I add sausage and frankfurters only after the potatoes have softened (half-cooked).
7. At the final stage I add lemon slices and chopped olives.
8. I turn off the stove. I let the hodgepodge brew for half an hour.

Video cooking

Delicious solyanka with cabbage

Ingredients:

• Ready meat broth – 4 l.
• Boiled meat – 450 g.
• Cabbage – 1 medium sized head.
• Tomato paste – 150 g.
• Smoked brisket – 100 g.
• Boiled sausage – 100 g.
• Ham – 100 g.
• Pickled cucumbers – 3 pieces.
• Cucumber pickle – 100 ml.
• Potatoes – 5 pieces.
• Onion – 1 head.
• Carrots – 1 root vegetable.
• Red hot pepper – 1 piece.
• Sugar – 2 small spoons.
• Lemon, fresh herbs, pitted olives, salt - to taste.

Preparation:

1. I take pickles out of the jar. I put it on the board and cut it into cubes. I wash the cabbage and chop it finely and finely. Transfer to a large saucepan. Pour cucumber pickle (100 ml).
2. I let it cook, adding bay leaf, sugar and 2 small spoons of salt. I mix thoroughly. For flavor, I add a few tablespoons of ready-made meat broth to the hodgepodge.
3. I set the burner power to medium level. Simmer until the cabbage is ready, stirring occasionally. While the vegetables are cooking, I peel the potatoes and cut them into cubes. I pour over the potatoes. I'm cooking.
4. I cut boiled meat and smoked products into pieces. I peel onions and carrots. I cut the first vegetable into rings, and chop the second on a grater. I remove the seeds from hot peppers. Finely chop the pulp.
5. I'm doing passivation. I add onions to a heated frying pan. After two minutes I add carrots. Simmer over low heat. When the onion turns golden, add finely chopped pepper. I fry each vegetable ingredient until done.
6. I add smoked meat (I leave the boiled meat), tomato paste, 2-3 tablespoons of meat broth. I mix thoroughly. I simmer together for 7 minutes.
7. I add meat broth to the cabbage, cucumbers and potatoes. I turn on the stove. I put sautéed vegetables with smoked products and boiled pieces of meat. I stir it carefully.
8. Bring to a boil, add salt if desired. Cook for 5-10 minutes and turn off the stove. I let the hodgepodge brew under a tight lid for 20-30 minutes.
9. I pour it into plates. I decorate with a slice of lemon, chopped herbs and olives.

How to cook hodgepodge in a slow cooker

Ingredients:

• Boiled meat – 400 g.
• Sausages and smoked sausage – 300 g.
• Onion – 1 head.
• Olives – 100 g.
• Flour – 2 large spoons.
• Tomato paste – 3 large spoons.
• Cucumbers – 100 g.
• Potatoes – 3 pieces.
• Greens – 40 g.
• Pepper and salt - to taste.

Preparation:

ADVICE! Ready-made sausage kits for solyanka, which are sold in stores, often include cheap and inexpensive ingredients. To avoid spoiling the taste, assemble the assortment yourself.

1. I start the hodgepodge by frying the onions in a slow cooker with vegetable oil (“Frying” mode). I don't use carrots in this recipe. Add vegetables to sauté if desired.
2. While the onion is frying, I chop pickles, sausage and sausages.
3. First I add chopped cucumbers, then diced sausage. Then chopped potatoes and tomato paste. Don't forget to add boiled meat.
4. I take pitted olives. I prefer finely chopped. Leave them whole if desired.
5. After immersing all the hodgepodge ingredients in a container, pour in water and cucumber brine.
6. I install the “Cooking” program. Approximate cooking time is 60-90 minutes.

Video recipe

Before serving solyanka, slice fresh lemon. Add one slice to a plate and season the soup with a spoonful of low-fat sour cream.

Oven cooking method

Ingredients:

• Meat broth – 2 l.
• Assorted meat products (ham, sausages, sausage) – 400 g.
• Onions – 2 pieces.
• Pickled cucumbers – 2 pieces.
• Potatoes – 2 pieces.
• Carrots – 1 piece.
• Pepper – 1 piece.
• Tomato paste – 4 large spoons.
• Olives – 5 pieces.
• Bay leaf – 4 pieces.
• Peppercorns, herbs, sour cream, lemon - to taste.
• Vegetable oil - for sautéing.

Preparation:

1. I take a saucepan. I pour in vegetable oil. Add finely chopped and peeled onion to a heated frying pan. Carcass. Afterwards I add cucumbers and peppers. Simmer in a saucepan for 5-10 minutes.
2. Once the onions are browned, add the carrot rings. I set the fire to low.
3. I cut the assorted sausages for solyanka into strips or small cubes. I peel the potatoes and cut them into small pieces. I put all the chopped ingredients into a saucepan. I add a few spoons of broth. I simmer for 5 minutes. I add 4 large spoons of tomato paste and add spices. Mix thoroughly and simmer over medium heat for no more than 7-10 minutes.
4. I spread the prepared sausage-vegetable mixture evenly among the pots.
5. I fill half the container with pre-boiled beef broth. On top I put a bay leaf, a few olives, and a handful of chopped herbs.
6. I close the lid and put it in the oven. I set the temperature to 160 degrees and simmer for 20-40 minutes.

Bon appetit!

Dietary hodgepodge according to Dukan

Meat solyanka is a hot, spicy and nutritious soup that was prepared in Rus' by our distant ancestors. Today it is considered almost a delicacy, but then the aristocrats did not recognize the dish. It was a dish of the common people, which was even originally called “Selyanka”. Villagers collected hodgepodge from a variety of products, practically everything that was found in the house and household. Meat, smoked meats, pickles, everything went into hodgepodge.

Spicy sourness should also be a must in hodgepodge. This soup itself is sour, much like, for the same reason - pickles and other homemade pickles are added to the hodgepodge. But not pickled, vinegar is not the best option for such a soup, unless there is absolutely no choice.

The basis of the blue is always a rich broth. It can be meat, chicken, fish or even mushroom. By the way, mushroom solyanka is great for cooking during Lent. Fish will be just as good if you are a fish lover and are trying to live a healthier lifestyle. But today’s heroine will be the mixed meat hodgepodge.

And the hodgepodge is called a hodgepodge because they don’t collect from everything that is dear to the heart. In fact, this is the most delicious option for prefabricated dishes, like salad or pizza, but in liquid form. Tasty, satisfying, and inexpensive.

In the process of evolution of the dish, modern ingredients began to be added to the solyanka. For example, I really like to put sausages and smoked sausages. With hunting sausages, the meat hodgepodge will be very fragrant. Another important note was the black olives, cut into slices. Now, at the mere mention of solyanka, a red tomato broth with pieces of sausage, sausages, cucumbers and circles of olives appears before your eyes.

If you have the opportunity to cook beef or pork for broth in advance, then the soup will turn out rich, and if you need a quick option, then only sausages, ham, and frankfurters will do. All these products will give a great taste to the soup. Although some people like to add potatoes to hodgepodge, the dish was originally prepared without them. But in its defense I can say that it does not spoil the taste at all, and even makes it special.

Solyanka is a Russian first dish that is especially popular with men. Each housewife has her own recipe for making this rich and tasty soup. However, everyone uses the classic version as a basis.

You will need:

• beef or pork pulp – 350 g;
• table salt - to taste;
• smoked sausage – 250 g;
• fresh herbs - to taste;
• ham – 250 g;
• lemon - to taste;
• sausages – 2 pcs.;
• sour cream - to taste;
• olives – 100 g;
• vegetable oil – 50 ml;
• pickled cucumbers – 4 pcs.;
• cucumber pickle – ½ cup;
• tomato paste – 50 g;
• onion – 2 pcs.

Preparation:

1. Wash the meat thoroughly, cut off excess fat and film. Place a pot of clean water on the stove. Dip the pork or beef into it and keep it over medium heat until it boils. Skim off the foam, cover with a lid and continue cooking until tender, reducing the heat slightly.

2. Cut the peeled onions in half and chop a quarter into rings.

3. Chop the pickled cucumbers into thin strips. Free smoked sausage and ham from the film and chop in the same way as cucumbers. Remove the packaging from the sausages and cut them into not too thin circles.

4. Pour vegetable oil into a cast iron frying pan. As soon as it warms up, add the onion and fry, stirring constantly, until golden brown.

5. Add cooked sausage and ham. Fry, stirring, for two minutes. Add the cucumbers here and cook for the same amount of time.

6. Add tomato paste, pour in a little water, stir, cover and simmer for a quarter of an hour.

7. Remove the meat from the broth. Cool and cut it into strips.

8. Transfer to broth. Place the fried tomato and sausage into the pan. Open the jar of olives, place in a sieve and add whole to the rest of the ingredients. Pour in the brine and add the sausages. Stir. Taste for salt. If it is not enough, add some salt.

9. Keep on fire until it boils. Cover with a lid and let the soup simmer for 15 minutes.

Pour the prepared hodgepodge into plates. Add a pinch of herbs, sour cream and a slice of lemon to each.

Solyanka with chicken is lower in calories, which means it can be served even to those who are forced to watch their weight. The basis of the soup is chicken broth. To make it truly aromatic, rich and tasty, cook it from poultry. If you use store-bought chicken, it is advisable to pre-soak it in water.

You will need:

• chicken carcass – 1 pc.;
• garlic – 2 cloves;
• onions – 6 pcs.;
• pickled cucumbers – 400 g;
• cucumber pickle – 200 ml;
• tomato paste – 70 g;
• carrot – 1 pc.;
• butter – 50 g;
• sausages – 2 pcs.;
• smoked sausage – 300 g;
• ham sausage – 100 g;
• doctor's sausage – 300 g;
• olives – 1 jar;
• fresh greens - to taste;
• vegetable oil – 30 g;
• spices - to taste.

Preparation:

1. Wash the chicken carcass well. Cut into four parts, place in a saucepan and cover with water. Place on the stove and turn on maximum heat.

2. Peel the carrots, wash and cut into large slices. Remove the skin from the onion and leave it whole. As soon as the broth begins to boil, carefully remove the foam with a slotted spoon. Place the carrots and onion in the pan. Continue cooking for another half hour, cover and reduce heat to medium. Peel the garlic cloves and add to the broth. Send two bay leaves here too. Later, remove the chicken, vegetables and bay leaf from the finished broth.

3. Peel the remaining onion and finely chop. Place the frying pan on the fire. Pour in vegetable oil. Place the onion in it and stir. Fry over moderate heat until translucent.

4. Finely chop the pickled cucumbers.

5. Add tomato paste to the fried onions and stir. Simmer for a couple more minutes, stirring occasionally.

6. Add pickles, stir and cook for the same amount of time. Put a piece of butter, it will give the hodgepodge its own special soft taste and aroma. Simmer for about seven minutes, stirring occasionally.

7. Pour cucumber pickle into the broth. Open the jar of olives and add the marinade to the pan.

8. Free the smoked and doctor’s sausage from the film and crumble into small cubes. Place the pan with the broth on the fire. Place the chopped sausages into it.

9. Clean the ham sausage. Remove the film from the sausages and chop into cubes. Place everything in the pan and continue cooking.

10. Separate the chicken leg and breast bones from the fillets. As soon as the broth boils, add the fry to it.

11. Cut the olives into rings and add to the soup along with the chicken five minutes before they are ready.

If desired, you can add a slice of lemon to the finished soup; usually it is already placed on the plate. But only do this if the cucumbers you are using do not add enough acid to the soup. Meat solyanka should be sour, but too much of it can ruin the whole impression.

A spoonful of sour cream can be the finishing touch. but even without it, the combined meat solyanka is an excellent and very satisfying soup, prepared almost exclusively from meat products. Have a delicious lunch or dinner!

Of course, classic solyanka is prepared without potatoes. But if you can’t imagine soup without this vegetable, you can experiment and add it, the soup will become even more satisfying, even if it’s hard to imagine. Smoked meats will make the taste of solyanka even richer and more interesting; the classic sourness will be present from pickles and a slice of lemon when serving. And don’t forget about olives; it’s hard to imagine hodgepodge without them.

You will need:

• vegetable oil – 20 ml;
• beef on the bone – 500 g;
• ground pepper and salt - to taste;
• smoked meats – 1 kg;
• bay leaf – 2 pcs.;
• potatoes – 4 pcs.;
• fresh greens - to taste;
• onion – 2 pcs.;
• lemon - to taste;
• green salted tomatoes – 2 pcs.;
• carrots – 3 pcs.;
• tomato paste – 75 g;
• pickled cucumbers – 400 g;
• garlic – 2 cloves;
• cucumber pickle – 200 ml;
• olives - 1 jar.

Preparation:

1. Wash the beef on the bone thoroughly, place it in a saucepan with water and cook over moderate heat until it boils. Skim off the foam and continue to simmer until the meat is done. Remove the beef. Strain the broth and return to the pan.

2. Peel, wash and chop the potatoes into small pieces. Add to the broth. Cook over low heat until the potatoes are soft.

3. Peel the onion, rinse and finely chop. Cut the peel from the carrots and grate the vegetable on a coarse grater. Place everything in a frying pan with heated vegetable oil and fry, stirring, for ten minutes. Add peeled and finely chopped garlic.

4. Chop the pickles and place them in the frying pan. Add tomato paste, pour in the brine and stir. After a couple of minutes, add finely chopped green tomatoes. Stir and simmer for ten minutes. Add olives and herbs cut into rings.

5. In a separate frying pan, fry the chopped smoked meats until golden brown. Transfer both roasts to a saucepan with broth.

6. When the contents boil, add bay leaf. Pepper and salt to taste. At the end, add chopped fresh herbs. Serve with sour cream and a slice of lemon.

Simple homemade solyanka with sausage and without meat

This is a recipe for a simple, homemade hodgepodge that you can prepare quickly from ingredients that can be found in any refrigerator. You can use different types of sausage, the main thing is that it is fresh. The main difference between this recipe and others is that there is no meat base. There is no need to boil a piece of beef or chicken in advance for the broth. This mixed meat hodgepodge is prepared exclusively from sausages. This is very convenient to prepare, for example, the day after a holiday, when you find leftover sausages from the holiday cut in the refrigerator, or specially set it aside after each purchase of sausage, and when you have collected quite a lot, cook soup from it. The more varied the selection of sausages and meat delicacies, the tastier the meat hodgepodge will be.

You will need:

• pickled cucumbers – 7 pcs.;
• onion - three heads;
• boiled, smoked sausage and boiled pork – 1.5-2 kg;
• tomato paste – 50 g;
• garlic – 5 cloves;
• spices - to taste.

Cooking steps:

1. Remove the pickles from the brine. Cut them into strips.

2. Peel the onion and finely chop. Heat vegetable oil in a saucepan. Place the onion in it and fry, stirring, until transparent.

3. Add cucumbers and continue to fry for another two minutes. Cut the sausages into strips and place in a saucepan. Fry for about five minutes, stirring constantly.

4. Add tomato paste and simmer until all the moisture has evaporated. Squeeze the peeled garlic cloves here.

Transfer the roast to the pan. Pour in water to the desired thickness, stir and bring to a boil. Cook for another 10 minutes, skimming off any foam that appears from time to time. Serve the finished meat solyanka hot. If desired, add sour cream or a slice of lemon. You can also add olives to this soup; they should be added almost at the very end of cooking, since they are already ready.

Bon appetit!

Solyanka can be prepared not only with pickles. It turns out no less tasty with sauerkraut, which gives that very sourness that is very important for the taste of hodgepodge. The meat broth will be based on smoked pork ribs, accompanied by sausages. You can buy these products specifically to prepare meat soup, or you can use leftovers from previous dishes. For satiety, we will also add potatoes, but if you like exclusively meat solyanka, you can omit this ingredient.

A slow cooker will make the cooking process much easier.

Ingredients:

• smoked pork ribs – 170 g;
• tomato paste – 30 g;
• sausages – 2 pcs.;
• sauerkraut – 150 g;
• vegetable oil – 30 ml;
• potatoes – 3 pcs.;
• onions – 2 pcs.

Cooking steps:

1. Pour oil into the multicooker bowl. Start the roasting program. Set the temperature to 150 degrees. Cover with a lid.

2. Peel the onion. Chop it finely and place it in hot oil. Fry, stirring occasionally, until translucent.

3. Free the sausages from the film and cut into circles. Add to the onions and continue cooking until the sausages are browned. Add tomato paste and stir.

4. Cut the ribs along the bone and add to the rest of the ingredients.

5. Peel the potatoes, wash them, chop them into small random pieces. Place the potatoes and sauerkraut in a saucepan, add water and stir. Add spices and salt to taste. Place bay leaf.

6. Close the lid and switch the device to “soup” mode. Set the time to 1 hour 20 minutes.

Serve with sour cream and chopped herbs.

Solyanka turns out incredibly aromatic and spicy. You can use both regular champignons and wild mushrooms. Solyanka is especially tasty from boletus mushrooms. If you have frozen supplies from mushroom season, use them. If not, then store-bought mushrooms also work very well. Almost all types of meat and sausages are used for this hodgepodge; the more varied the set of products, the tastier it is.

Ingredients:

• vegetable oil – 30 ml;
• lemon;
• large onion – 2 pcs.;
• greens - a bunch;
• tomato paste – 75 g;
• spices - to taste;
• barrel pickled cucumbers – 5 pcs.;
• Bay leaf;
• boiled water – 100 ml;
• green olives – 200 g;
• sugar – 50 g;
• black olives – 200 g;
• beef – kg;
• fried mushrooms – 300 g;
• leg – 300 g;
• smoked sausage – 200 g;
• boiled sausage – 200 g;
• sausages – 200 g.

Cooking steps:

1. Peel the pickled cucumbers and finely chop them.

2. Peel the onion, wash it and chop it into thin quarter rings. Heat oil in a frying pan. Place the onion in it and fry until golden brown.

3. Add the tomato and fry, stirring continuously, for two minutes. Lay out the cucumbers, stir, pour in a little water. Cover with a lid and simmer for ten minutes. Add sugar and stir.

4. Wash the beef. Place in a five-liter saucepan and place on fire. As soon as the broth begins to boil, skim off the foam and continue cooking until the meat is cooked.

5. Boiled ham, beef, boiled and smoked sausage, chop sausages into small cubes. Remove black and green olives from the marinade and chop into thin half rings. Finely chop the fried mushrooms.

6. Place all prepared ingredients, except sausage and olives, into the broth and cook for about five minutes. Then add the sausages. After three minutes, add the olives. Cook for two minutes and season the hodgepodge with frying. Stir.

After three minutes, remove the soup from the heat, let it sit for an hour and serve with sour cream and lemon. A very rich and tasty meat hodgepodge is ready.

Recipe for mixed meat solyanka with beef kidneys

Fans of offal can prepare hodgepodge with kidneys. The result is a rich, thick and satisfying dish. The main thing is to cook the kidneys correctly, otherwise the soup will acquire a specific aroma. But there is nothing complicated about this, as you will now see.

Ingredients:

• potatoes – 700 g;
• beef kidneys – 400 g;
• pickled cucumbers – 350 g;
• beef shank – 300 g;
• pickled cucumbers – 350 g;
• olives - optional;
• smoked meats – 180 g;
• tomato paste – 140 g;
• sausages – 80 g;
• onion – 150 g;
• vegetable oil – 30 ml.

Cooking steps:

1. Fill the kidneys with cold water. Bring to a boil, simmer for ten minutes. Drain the broth, rinse the offal, return it to the pan, cover with clean water and cook until tender. Remove the kidneys and cool.

2. Place the shank in a large saucepan, add water and cook the broth until the meat is soft. Be sure to skim off the foam.

3. Chop smoked meats, sausage and pickled cucumbers into strips. Finely chop the peeled onion.

4. Also chop the kidneys into strips.

5. Lightly fry the onion in hot oil. Add cucumbers and fry for a couple more minutes.

6. Pour in the brine, add tomato paste, stir and simmer over low heat for about ten minutes.

7. Remove the beef from the broth, cut into strips and return to the pan. Add the rest of the chopped ingredients here and mix. Peel the potatoes, wash and finely chop. Add to the broth and cook until the vegetable is soft.

8. Add the fry, stir and cook for another five minutes. Pepper and salt to taste. Add bay leaf. Remove from heat and let sit for half an hour. When serving, add lemon and sour cream to the plate.

Meat solyanka is an incredibly tasty and satisfying lunch that all family members love.

How to cook real men's solyanka - video recipe from Ilya Lazerson

And to complete the large review of meat solyanka recipes, I can’t help but add a video recipe from a famous chef, who very clearly and clearly explains and shows how to cook a very tasty meat solyanka with a secret ingredient. Watch to the end and find out everything.

As you can see, preparing a delicious hodgepodge is not at all difficult. The main thing is to use fresh and high-quality products, show a little imagination and do not forget about the most important ingredients of the meat hodgepodge.

Mixed meat solyanka is a classic dish of Russian cuisine. Essentially, this is a rich meat soup, which is prepared from several types of meat with the addition of pickles, olives, lemon and parsley. These are the unchanged ingredients of the classic recipe. Many people add carrots, potatoes, sauerkraut, etc. to hodgepodge. Each family has its own most delicious recipes, which are improved over the years and passed on to other generations. Here’s a recipe for real hodgepodge for everyone, no matter how much culinary experts and connoisseurs of this delicious meat soup argue. Try to prepare a combined meat hodgepodge according to the classic recipe and decide what exactly you are missing in it. Perhaps you will exclude olives altogether, but to make the dish fuller you will want to add potatoes. The broth can be cooked with beef, pork or chicken, as you prefer. This is how you will develop the right solyanka recipe for you. Well, the most important secret is that the larger and more varied the assorted meats, the richer the taste of the finished dish. Let's look at the step-by-step recipe for how to cook mixed meat solyanka.

Necessary products for classic hodgepodge:

• 300 g pork on the bone;
• 100 g ham;
• 100 g sausages;
• 100 g smoked meat;
• 100 g boiled sausage;
• 4 things. (200 g) pickles;
• 1 medium onion;
• 3 tbsp. tomato paste;
• 200 g olives;
• 100 g butter;
• a small bunch of parsley;
• 1 lemon;
• salt, peppercorns, bay leaf.

Hodgepodge recipe step by step with photos

1. Wash the pork and place it in a deep pan. Fill with water and place on medium heat. When the water in the pan boils, drain it and fill the pan again with clean water. Add a few black peppercorns and 2 small bay leaves. Boil the pork until tender, skim off the foam periodically.

2. While the pork broth is cooking, let's start cutting all types of meat products.

3. Finely chop the onion and fry it in butter until golden.

4. Add tomato paste to the onion in the frying pan, stir and fry for a couple more minutes over low heat. Our solyanka dressing is ready.

5. Cut pickled cucumbers into small cubes.

6. When the broth is ready, remove the pork from it and cool it. Separate the meat from the bone. Cut into small slices.

7. Place all the chopped meat and sausages in a saucepan with broth, add onion and tomato dressing, and pickles. Cook the hodgepodge over low heat for 15-20 minutes. Then add the parsley, remove the hodgepodge from the heat and cover with a lid. The solyanka should sit for another 20 minutes.

8. Pour the prepared meat hodgepodge into plates and put a slice of lemon and a few olives into each plate.

9. Before use, add a spoonful of sour cream.

The most delicious homemade hodgepodge is ready! My mouth is already watering. Bon appetit!