This thick Russian soup is loved by many housewives due to its unusual taste and ability to nourish the male body. Prefabricated hodgepodge prepared in a slow cooker according to our step-by-step recipe with photos will greatly simplify the cooking process and give you time for household chores. A harmonious combination of ingredients will give you the famous sour-salty-spicy taste for which this soup is so loved.

The once food of ordinary villagers, who collected food for soup throughout the village, has now become a real culinary hallmark of Russia. Solyanka is prepared in every home, especially after the holidays, when there is a large amount of various meat products left. Solyanka prepared according to the classic recipe, with strong meat broth, is especially good. And with the advent of such useful kitchen appliances as a multicooker, preparing even the most complex multi-ingredient soups becomes a pleasure.

In our step-by-step photo recipe we’ll talk about preparing mixed meat solyanka in a Redmond multicooker, but we are confident that any modern assistant can cope with this task.

How to cook mixed meat hodgepodge in a slow cooker

Ingredients:

• Smoked sausage - 150 gr.
• Sausages - 150 gr.
• Ham - 150 gr.
• Beef - 400 gr.
• Onion - 2 pcs.
• Carrots - 1 pc.
• Pickled cucumbers - 4 pcs.
• Tomato paste - 2 tbsp. spoons
• Olives - 70 gr.
• Vegetable oil
• Bay leaf - 2 pcs.
• Allspice - 7 peas
• Greenery
• Sour cream
• Lemon

Step 1.

First, let's prepare a delicious rich broth. It is advisable to boil the beef in a separate pan for 2 hours. Then remove the meat, separate from the bone and cut into small pieces.

Step 2.

While the meat broth is being prepared, we will deal with the remaining products. Let's start with vegetables: peel the onion and cut it into half rings, grate the carrots into large pieces.

Transfer the vegetables to a multicooker bowl already greased with vegetable oil. On the multicooker panel, find the “Baking” mode and set it to 35 minutes. Fry the vegetables for 10 minutes.

Step 3.

Add two tablespoons of tomato paste, mix and prepare the cucumbers.

Step 4.

Cut salted or pickled cucumbers into small cubes. If desired, you can peel them. Transfer to the bowl with the vegetables and continue to simmer.

Step 5.

Chop all the meat components of the soup, combine with boiled beef and place in a multicooker bowl.

Cut the olives into half rings and add to the sausages. Continue simmering for 7 minutes.

Step 6.

Pour the resulting beef broth into the bowl to the maximum mark. Add bay leaves and peppercorns, add salt if necessary or pour in a glass of cucumber brine. On the Redmond multicooker panel, set the “Stewing” mode and the timing to 1 hour.

Solyanka in a slow cooker is one of the most unusual and delicious dishes. It is not limited by a constant list of ingredients. You can choose any products, and smart kitchen appliances will simplify the cooking process and reduce time.

Novice cooks can try making solyanka soup according to the classic recipe. There is nothing superfluous in it, and meat broth is taken as the basis.

Grocery list:

• beef - 0.5 kg;
• one onion bulb;
• three pickled cucumbers;
• capers - 0.1 kg;
• tomato sauce - 50 gr.;
• sunflower oil - 35 gr.;
• smoked meats - 0.3 kg;
• one bay leaf;
• peppercorns - 3 pcs.;
• hot water - 2 l;
• salt, spices, herbs - to taste;
• one slice of lemon.

Preparation procedure:

1. Beef meat must be washed and cut into medium cubes. Place them in a multicooker bowl and pour boiled water on top.
2. Close the lid and press the “Extinguishing” button in the program menu. Time - 2 hours.
3. After the multicooker has finished operating, it is necessary to strain the meat broth.
4. Chop cooked beef, smoked meats and pickles into strips.
5. Chop the capers into slices.
6. Throw finely chopped onion into an already clean bowl. Set the “Baking” function. Cooking time: 40 minutes.
7. Fry the onion pieces for 7 minutes, then add the rest of the chopped vegetables to them.
8. We wait 5 minutes, and after that we put the tomato sauce there.
9. After 8 minutes, send the smoked meats along with the meat. After 10 minutes, add broth, add salt and spices, and throw in a lemon circle.
10. Switch to the “Extinguishing” function. Time - 20 minutes.
11. After the multicooker notifies you that cooking has finished, wait a few minutes and then you can pour the soup into bowls.

Recipe for cooking with sausages

The meat takes up most of the cooking time. If you're in a hurry, you can use regular sausages instead of beef.

Recipe Ingredients:

• three sausages;
• smoked sausage or ham - 0.3 kg;
• two onions;
• one lemon;
• two pickled cucumbers;
• one carrot;
• tomato sauce - 50 gr.;
• 2 liters of water;
• vegetable oil - 40 ml;
• wheat flour - 50 gr.;
• spices and salt - to taste.

How to cook:

1. Sausages need to be cut into cubes. Do the same with sausage.
2. Finely chop the onion.
3. Carrots must be processed using a medium grater, just like cucumbers.
4. Fill the multicooker bowl with oil, add onions and carrots.
5. Set the “Frying” item in the program menu.
6. After 6 minutes, pour the cucumbers into the general golden mass.
7. The vegetable mass should be moved a little to the other edge, and the flour should be fried in the freed space.
8. Pour half a liter of water and tomato sauce. Mix everything together and cook in the “Stew” program for 5 minutes.
9. At this time, you can fry sausages and sausages in a frying pan.
10. Add the cooked pieces to the vegetable mixture in the slow cooker.
11. Sprinkle with spices and salt and bring to a boil.
12. After everything is ready, you can put lemon slices into the plates for decoration. Solyanka with sausages in a slow cooker is very easy to prepare, but the taste is a little sour.

From cabbage in a slow cooker

Cabbage is a universal product. Solyanka with this ingredient can be served not only as a soup, but also as a side dish for a meat dish.

You will need:

• two carrots;
• one medium fork of cabbage;
• two bows;
• tomato paste - 60 gr.;
• spices, vegetable oil and salt - to taste;
• water - 0.3 l;
• one bay leaf.

Step-by-step preparation:

1. We process the vegetables: chop the cabbage, grate the carrots, chop the onions.
2. Pour vegetable oil into a bowl and fry the onion in it.
3. After 3 minutes, add cabbage and carrots to it.
4. Add pasta and pour water.
5. Set the multicooker to the “Stew” function.
6. Don't forget to add salt and spices. Cooking time: 40 minutes.

How to prepare hodgepodge with mushrooms

Ingredients:

• mushrooms - 0.2 kg;
• cabbage - 0.5 kg;
• lemon juice;
• 20 olives;
• one carrot;
• two bows;
• four pickled cucumbers;
• a little vegetable oil;
• salt and spices to taste;
• tomato paste - 0.1 kg;
• greens and bay leaves.

Cooking option:

1. First of all, let's deal with the vegetables: cut the cabbage, grate the carrots, finely chop the onion. It is best to boil the mushrooms and then cut them into medium cubes.
2. Pour oil into the multicooker, set it to the “Stewing” program mode, wait until the oil heats up.
3. Throw the onions and carrots into the bowl and cook at the set mode until the onion pieces become transparent.
4. After this, you need to add mushrooms and sprinkle pepper and salt on top. Time - 10 minutes.
5. After the expiration date, you can add small squares of cucumbers and tomato paste.
6. Pour the prepared mixture with the required amount of water and cook in the “Cooking” mode. 5 minutes before the end of the program, add greens and olive slices.

In Georgian

Required components:

• beef meat - 0.3 kg;
• three onions;
• one tomato;
• one bell pepper of any color;
• coriander - 10 g;
• one clove of garlic;
• a bunch of greenery;
• one pickled cucumber;
• vegetable oil and salt - to taste;
• tomato sauce - 30 gr.

Step-by-step preparation:

1. Cut the meat into cubes 1*1 cm in size. Place them in a bowl and pour water on top.
2. Set the multicooker to the “Stewing” program. Time - 20 minutes.
3. After the program is completed, remove the boiled pieces from the bowl and pour the broth into a separate bowl.
4. Fry the onion until golden brown.
5. We put cucumbers and meat on it. Pour the broth on top. Press the extinguishing button. We prepare the remaining ingredients and 5 minutes before the kitchen appliance emits a certain signal, add them to the multicooker bowl and cook for another 10 minutes.

With chicken meat

If you want to enjoy the meaty aroma of solyanka, but at the same time are wary of the high calorie content of the dish, you can use chicken instead of the usual beef or pork.

Required ingredients:

• boiled chicken fillet - 0.8 kg;
• pickled cucumbers - 0.4 kg;
• one tin of olives;
• half a lemon;
• tomato sauce - 100 gr.;
• two onions;
• one carrot;
• oil, salt and pepper to taste.

Preparation steps:

1. Process all vegetables using the above method.
2. Fry onions and carrots.
3. After 5 minutes have passed, add cucumbers to them.
4. Pour cucumber brine over the prepared mixture.
5. Chop the chicken fillet into pieces and place in the multicooker bowl.
6. Add water, not reaching three centimeters to the edge of the dish.
7. Throw lemon slices and olive slices into the soup.
8. Cook in the “Soup” program for another half hour.

With added potatoes

If you are planning to make solyanka, but at the last moment you notice that there is no cabbage in the kitchen, you can use potatoes instead.

List of recipe ingredients:

• smoked meat - 0.3 kg;
• three sausages;
• two potato tubers;
• mushrooms - 0.3 kg;
• three cucumbers;
• tomato sauce - 40 gr.;
• broth - 2 l;
• one lemon;
• half a jar of capers.

How to cook:

1. Cut the meat products into medium pieces.
2. Remove the skins from the potatoes and chop them into squares.
3. Heat low in a slow cooker and fry carrot sticks and onions in it.
4. Add cucumbers, mushrooms and potatoes to the fried vegetables.
5. They need to be cooked in the “Baking” mode for about 20 minutes.
6. After the time is up, pour the broth and pasta into the bowl.
7. Next add smoked meats, capers and lemon slices.
8. Simmer all ingredients for 30 minutes.

The nuances of cooking in the Redmond and Polaris multicooker

To prepare a truly delicious dinner in a slow cooker, you should take a closer look at its model. They have some differences in software modes and functions. Although basically the equipment from both manufacturers is the same.

In order to fry vegetables in the Redmond multicooker, use the “Frying” function, while in Polaris the “Baking” program is best suited for this. Both models have a “Multi-cook” mode. In this case, the kitchen appliances themselves determine what temperature is most optimal for preparing a particular dish.

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 slow cooker. For me, this was a pure gamble, because I was much more accustomed to traditional hodgepodge in 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 is a dish of traditional Russian cuisine, a real soup, hot, sour, spicy and very rich. Do not confuse it with cabbage solyanka, another Russian dish, which we will talk about later on the pages of our section - neither potatoes nor cabbage are added to real solyanka!

Solyanka is a rather expensive dish, you immediately understand this when you see the list of necessary products. Therefore, most often, hodgepodge is prepared after grand feasts, when there is a lot of sausage, meat, mushroom and fish delicacies left in the refrigerator, as well as olives, capers and other goodies that the average family allows themselves only for the holidays. And the taste of hodgepodge is very conducive to recovery after libations!

A classic meat hodgepodge must contain at least three types of meat products. In addition to boiled beef or pork, boiled tongue, liver and kidneys look good in hodgepodge (they are cooked separately, so housewives rarely use them in cooking). It is advisable to add some smoked meats - they will add additional aroma and taste to your dish. Some housewives put several types of sausage instead of meat - well, the economy version of hodgepodge is also acceptable.

To give a spicy, salty, sour taste - the hallmark of solyanka - salted or pickled cucumbers, olives, capers, salted or pickled mushrooms, lemon and lime, as well as brine and tomato paste are used. It’s better not to add brine from store-bought pickled cucumbers, who knows how many preservatives are in the jar? There is no need to be afraid of this with homemade cucumbers. Sometimes sauerkraut is added to the solyanka, but these are variations.

When serving, place lemon slices, sour cream and herbs on plates. Remember that you don’t put sour cream in fish soup.

So, we prepare hodgepodge in a slow cooker. We have selected several recipes, but you can make your own changes to any of them, as a result of which your hodgepodge in a slow cooker will become legendary!

Hodgepodge with smoked meats

Ingredients:
300 g boiled beef,
300 g smoked meats,
3 pickled cucumbers,
1 onion,
100 g olives or olives,
1 lemon,
1 bay leaf,
1 tbsp. tomato paste,
salt, pepper, herbs, sour cream - to taste.

Preparation:
Cut the boiled meat into strips, smoked meat into cubes. Peel the cucumbers if they are hard and cut into cubes. In the “Baking” or “Frying” mode, fry the onion and meat in vegetable oil until transparent, smoked, then add cucumbers and tomato paste and simmer for 20-25 minutes. Pour hot water or strong broth into the bowl, add salt and pepper to taste, add bay leaves and olives cut into rings, close the lid and set the “Stew” mode for 40-50 minutes. Serve with lemon slices, herbs and sour cream.

Solyanka with smoked chicken

Ingredients:
200 g beef pulp,
200 g pork pulp,
200 g smoked chicken breast,
2 onions,
2 carrots,
3-4 tbsp. tomato paste,
2 pickled or pickled cucumbers,
1 lemon,
1 can of olives,
200 ml cucumber pickle,
olive oil, salt, pepper, spices, herbs - to taste.

Preparation:
Cut the washed and dried meat into cubes, and also cut the chicken breast into smaller cubes. Grate the carrots on a coarse grater, cut the onion into cubes. Grate the cucumbers and cut the lemon into thin slices. Pour olive oil into the bowl, heat it in the “Baking” mode for 2-3 minutes and place the onion in the bowl. Fry it until translucent, add carrots and fry for another 3 minutes. Then add the chopped pork and beef, stir and fry for 10-15 minutes, stirring. Add chicken breast, cucumbers, lemon, olives to the bowl, pour in the brine with tomato paste mixed in it and add water or broth to the desired thickness. Salt and pepper to taste, add spices, bay leaf, stir and close the lid. Set the “Stew” or “Soup” mode for 1 hour. At the end of the mode, keep the hodgepodge in the heating mode for 10 minutes.

Hodgepodge with pickled mushrooms

Ingredients:
400 g beef with bone,
400 g smoked chicken breast,
200 g hunting sausages,
100 g pickled mushrooms,
100 g olives,
100 g capers (optional),
4 pickled cucumbers,
1 onion,
1 carrot,
2 tbsp. tomato paste,
1 tsp Sahara,
2 bay leaves,
salt, ground black pepper, herbs - to taste.

Preparation:
Pour cold water over the meat and cook a strong broth in the “Stew” or “Soup” mode for 1.5-2 hours. Remove the boiled meat from the broth and cool, and strain the broth. Wash the bowl, set the “Baking” mode for 40 minutes and fry the onions and carrots in vegetable oil until golden brown. Add cucumbers and simmer for 5 minutes, then add sausages, cut into slices, chicken breast, cut into strips and simmer, stirring, for 10 minutes. Mix tomato paste with sugar and place in a slow cooker, add mushrooms, simmer for a couple more minutes and pour in hot broth. Add boiled meat, cut into strips, capers and olives, salt and pepper and close the lid. Close the lid and set the “Extinguishing” mode for 30 minutes. 5 minutes before the end of the mode, place bay leaf and chopped herbs into the bowl.

Solyanka Polish

Ingredients:
400 g beef bones,
400 g pork,
½ chicken
100 g sausages,
100 g sauerkraut,
4-5 gherkins,
50 g pickled mushrooms,
1 onion.
1 tbsp. tomato paste,
1-2 cloves of garlic,
1/2 lemon
1 tbsp. flour,
2 tbsp. sour cream,
salt, pepper, spices, herbs - to taste.

Preparation:
Make a strong broth from chicken and bones. Cut the pork into cubes, fry in pork fat or ghee and simmer for a while under the lid. Strain the broth, remove the meat from the bones and chop finely. Place sauerkraut in the multicooker bowl and simmer in vegetable oil until soft on the “Baking” mode. Add chopped gherkins, mushrooms, tomato paste and simmer for 15 minutes. Pour in hot broth with meat and sausages. Stir flour into sour cream. Add the juice of half a lemon. Place everything in the multicooker bowl and close the lid. Set the “Extinguishing” mode for 1 hour. Serve with herbs and sour cream, adding a slice of lemon to the plate.

Solyanka with kidneys

Ingredients:
250 g meat bones,
200 g meat pulp,
2-3 buds,
3-4 sausages.
50 g smoked sausage,
10 olives,
10 olives,
2 pickled cucumbers,
1 onion,
2 tbsp. tomato paste,
1 tbsp. butter,
bay leaf, black peppercorns, herbs, salt - to taste.

Preparation:
Cook a strong broth from meat and bones in the “Stew” mode for 3-4 hours (the broth can be cooked in advance). Remove the meat and strain the broth. Separately, soak the kidneys overnight and boil them in salted water. In the “Baking” mode, fry the chopped onion in butter until transparent, add tomato paste, simmer for 5 minutes and add chopped or grated cucumbers. Simmer, stirring, for 5-7 minutes, then pour in the broth, add chopped meat, kidneys, sausages and smoked sausage, add olives, cut into slices, salt and pepper to taste, add spices and close the lid. Set the “Extinguishing” mode for 1 hour. Serve with greens and sour cream.

Lazy solyanka with sausages

Ingredients:
200 g brisket,
200 g ham,
5-6 sausages,
5-6 smoked pork ribs,
2-3 hunting sausages,
4-6 pickled cucumbers,
1-2 onions,
1 can of olives,
3-4 tbsp. tomato paste,
1 lemon,

Preparation:
In the “Baking” mode, fry the onion with vegetable oil until transparent, then put the cucumbers cut into strips into the multicooker bowl and simmer for 7-10 minutes. Add tomato paste, simmer for another 5 minutes. Add chopped sausages and olives to the bowl, add hot water, salt and pepper to taste. Add bay leaf and peppercorns, close the lid and set the “Stew” mode for 40-50 minutes. Serve with lemon and herbs, adding sour cream to taste.

Fish solyanka

Ingredients:
500 g fresh fish,
½ cup pickled mushrooms,
2 pickled cucumbers,
1 onion,
1 tbsp. tomato paste,
5-10 olives,
5-10 olives,
bay leaf, salt, pepper, herbs - to taste.

Preparation:
Clean the fish, fillet and slice. Don’t throw away the bones and heads - use them to make broth as the basis for hodgepodge. Chop the onion and sauté in vegetable oil, add chopped cucumbers and simmer for 5 minutes in the “Baking” mode. Add hot strained broth, mushrooms, olives cut into slices, fish and bay leaves, close the lid and set the “Stew” mode for 30 minutes. After the signal about the end of the mode, let the hodgepodge brew in the heating mode for 10-15 minutes. Serve with herbs and lemon.

Solyanka with salted fish and vegetables

Ingredients:
500 g lightly salted fish,
2 potatoes,
1 carrot,
1 onion,
1-2 pickled cucumbers,
5-10 olives,
salt, spices - to taste.

Preparation:
Cut all the vegetables into strips and the fish into pieces. In the “Baking” mode, saute the onions, carrots and tomatoes in vegetable oil for 10 minutes. Then add cucumbers, grated on a coarse grater, and simmer for another 10 minutes. Place fish, potatoes, salt and pepper in the multicooker bowl, add water to the desired thickness, stir and close the lid. Turn on the “Extinguishing” mode for 1 hour. 10 minutes before the end of the mode, add the olives cut into rings and the brine from them to taste. After finishing the mode, leave the hodgepodge to infuse in the heating mode for 10-15 minutes.

Solyanka from canned mushrooms

Ingredients:
300 g pickled mushrooms,
50-70 g of salted mushrooms,
2 pickled cucumbers,
1 onion,
1 tbsp. capers or olives,
1 tbsp. tomato paste,
2 tbsp. vegetable oil,
1 bay leaf,
½ lemon
1 stack water,
3-5 black peppercorns,
salt, herbs - to taste.

Preparation:
Chop the onion and sauté in vegetable oil in the “Baking” mode, then add tomato paste and simmer for another 3-5 minutes. Cut the cucumbers into cubes and place in a bowl, add mushrooms and olives, add hot water and add salt to taste. Add the spices, close the lid and set the “Stew” mode for 30 minutes. Serve with lemon slices and herbs.

Solyanka with champignons

Ingredients:
300 g fresh champignons,
150 g smoked sausage,
150 g ham,
2-3 pickled cucumbers,
1 carrot,
1 onion,
4 potatoes,
1-2 tbsp. tomato paste,
1 can of olives or black olives,
1 lemon,
salt, pepper, sour cream, herbs - to taste.

Preparation:
Wash the mushrooms and cut into slices. Pour vegetable oil into the multicooker bowl, heat on the “Baking” mode and simmer the chopped onion until golden brown, add the diced carrots and mushrooms and sauté until soft. Stir in tomato paste and simmer a little more. Place diced potatoes, chopped meat products into the multicooker bowl, pour in hot water and close the lid. Set the “Extinguishing” mode for 1 hour. After 20 minutes from the start of the mode, add diced cucumbers, olives or olives, cut into rings, salt and pepper to taste, add the brine from the cucumbers or olives and close the lid again until the end of the mode. Serve with herbs and sour cream, placing a slice of lemon on a plate.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina